It has been requested so many times here on Laura in the Kitchen,

 so I figured, hey, I'm in the mood for tomato soup, so let me show you how to make it.

 chopped onion, chicken stock, these are some Italian peeled tomatoes, garlic, salt and

 pepper, extra virgin olive oil, and you're going to need a few extra ingredients which

 sweet, so what I'm going to do is I'm going to roast them to bring out natural sweetness

And it gives you like a really sort of sweet roasted tomato flavor that I

I'm using just some regular plum tomatoes, that's what I found, but they're not that

 sweet, so this is really going to help with bringing out the sweetness.

 And I'm going to add one more ingredient which I didn't have out, a little bit of balsamic

Balsamic vinegar is going to break down and really give the tomatoes a beautiful

 cut side down and I'm going to pop these into the oven for about 20-25 minutes or until

 they've developed a good caramelized color and they've cooked down.

 to pop these in, wash my hands, and go on to making the rest of the soup.

 soup pot here with about 2-2.5 tablespoons of olive oil over medium heat.

 want to cook the onions for a little bit, about 5-8 minutes, until they develop a good

 to school or if you're going to work and you want a good lunch.

 some parmesan croutons and I'll show you how to make those as well.

Make the soup the night before and then put it in a thermos, right?

 morning, pop it in the microwave, heat it up, put it in a thermos, cover it tightly.

 The croutons stay perfect at room temperature, like in an airtight bag or container.

 it to school, you're going to have warm soup, put in some croutons, it is perfect.

 serve it alongside some pita chips and hummus and you have got a lunch people will be jealous

So, that's about all I'm going to do, I'm going to kind of babysit

 my onions and wait until they get a nice, good caramelized color and in the meantime,

 in my garlic and I'm only going to let the garlic cook about a minute.

I just have a roasted garlic baguette here, but you can use any kind of bread that

 with some good quality olive oil and then I'm going to grate over some good quality

Looks good, I'm not even going to toss it, that's why I put everything,

 kind of all the bread together, so I'm not even going to bother tossing them, it's going

 to melt over the top, the bottom is going to get nice and crunchy, it's delicious.

 before I pop that into the oven, I'm going to check on my garlic.

I'm going to give that another 30 seconds, I'm going to pop my croutons

 into the oven, same temperature, 425F, but I'm going to put this in a middle rack so

 that it doesn't burn for about 10-15 minutes or until they're golden brown and crunchy

 and crouton like, and then I'm going to let them and set them aside to cool.

 that you buy the kind that's low in sodium or no sodium, and make sure it's a nice Italian

 stock, you could also use vegetable stock, that would be totally fine.

 but I'm not chopping it because I'm actually going to fish this out, because if I were

 to puree the basil in the soup, it would have like a greenish red color and I want it to

So, let this come up to a boil, let it simmer for about 20 minutes,

 and in 20 minutes the tomatoes will be roasted, the croutons will be done, this will have

 a couple more minutes, and then I'll kind of show you the last few steps.

 pieces get left behind, that's fine, it's not going to change up the color that much.

I also took out my croutons, they're sitting on the back burner there, just kind of chilling

 Now I'm going to let this simmer for about 5 minutes, and in the meantime I'm going to

 blender, which is just a handheld blender, which I'll show you in a second, you can do

 want to use your immersion blender while you have the pot on, because it can bubble up

 and hit you in the face and then nothing is worth getting hurt.

This is the immersion blender, it's basically a blender that I can just,

 it's a handheld blender, but like I said you can use a regular blender, a food processor,

Now, you could serve this, I'm going to add cream to this, but I'm going

 to pass it through a sieve first because, you know, I don't kind of like the peel of

 the tomatoes left behind, so I'm going to pass it through a sieve and get it nice and

 smooth, but you can absolutely serve it like this if it doesn't bother you.

 prefer my tomato soup really nice and smooth and creamy and decadent and delicious, so

 I'm going to just take the extra few minutes, get a nice facial here with the steam, and

 Once you have it all passed, I'm going to put it back into the same pot.

I'm going to season it with some salt and pepper because we don't really

 sure you season it well with salt because you're going to be adding some cream in there,

 and you can absolutely omit the cream if you don't want to, but I'm going to put it in.

 I'm just going to give it a stir, continue to let it cook for a couple minutes just to

 if you're making this for lunch for tomorrow, at this point I would cool it, put it into

 the fridge, and then tomorrow morning get up five extra minutes, like five minutes early,

 heat it up in the microwave, put it in the thermos, cover it up, you've got yourself

 And then you can put your croutons, I'm going to dunk them right in, you can put your croutons

 in a little ziplock bag, and by the time you get to school or work or whatever, and

 lunch time, because the soup is in the thermos it will stay nice and warm, your croutons

Like, it's not very heavy, which I like, it's got a very delicate tomato flavor,

 but that's my, that's the way I like it, if you like it thicker, use a little bit less

You can always play around with the ratio, just make it once or twice, and then

 OK, and from there, from there, a little teaspoon of creme fraiche.

 I have to work in this studio, and now you've messed it all up.

 Mr. Bobcat Goldthwait is not going to be happy when he comes out here.

Bobcat Goldthwait is not going to be happy when he comes out here,

 Did you know there are things other than pornography on the internet?

 YouTube channel, which, much like your own body, I encourage you to explore.

 This is a boiled dish which has flat wheat noodles and vegetables such as pumpkin in

 Pumpkin goes very well with miso and the rich velvety pumpkin soup will warm the body.

 Ingredients are boiled udon noodles, pumpkin, pork belly, shiitake mushroom, green onion,

 It's also nice to use other ingredients like fried tofu, hackberry mushrooms, carrots and

 Cut a long green onion into pieces about 1 centimeter in length.

 Cut off the hard part and cut it into pieces about 2 to 3 millimeters thick.

 Put the pumpkin into a pot filled with water and cook it over a medium fire.

 When it comes to a boil again, add the meat, separating it loosely and skim off the scum.

 Add soup base in the pot and boil it for about 5 minutes on a low flame.

 Boil it until the outer parts around the pumpkin become soft and then add udon noodles.

 If the pumpkin is allowed to dissolve in the soup for a longer time, it will taste richer

 If the pumpkin's not boiled for too long, it will taste relatively light.

 Just cook it to your liking so it's perfect for lunch in autumn and winter.

 We do not eat it every day, so this is just like a feast once in a way and the dish I'm

Take some mint leaves, if you're not too much into mint, cut down on

And some cilantro, and some onions, and garlic, ginger, and some spices like cardamom

 You go ahead and make a nice puree of this, and what you would get is something like this.

 going to cook it till you have all the various flavors cooked together, and what you get

 guess I'll remove this plate before it causes any more problems.

 in front of the stove and stirring, you sort of feel, it's almost done, I think it's 10

The in-between stage of onion is not something that you want to taste.

 me, I've done it many times, and I've learned it through the hard way.

Now what I'm going to do is, I'm going to let this cook for about

 2 minutes, and then I'm going to sear the rice with this paste.

 And to give it a real rich taste, what I'm going to do is add fried onions.

Chop the onions, put it in the microwave for about 5 minutes, and then fry it.

 Now there are some people who do not like mint, like my brother.

 So if there is any member in your family who doesn't like mint, you can skip the mint and the cilantro and make the same paste as I showed you.

Both have very strong and unique flavors and you don't want to mix these two flavors together.

 If you were to use saffron instead of the mint and cilantro, what you would do is put the saffron milk, the milk which you have soaked saffron, and just go ahead and pour it in it at this time.

 After this is done, put aluminum foil on it and bake on very low heat for about 10 minutes or so.

 What happens is, after baking, all the flavors go through it and you have a wonderful rice of special herbs and special spices and fried onions and fried cashew and fried raisin.

 It is a rice which you need to enjoy with a friend and it is a very special rice called as biryani.

 Hi, I'm Aaron, and today I'm going to be making one of my favorite pub foods, escargot stuffed

 It's actually more of an appetizer than a meal, but it's definitely, if you have it

 with some bread or some bruschetta, it will be a delicious meal.

 So I'm going to add a splash of Spanish olive oil to the bottom of my pan.

 I'm going to add about a cup and a half of red wine into my pan.

 I went with the dry because I don't want the sweet flavor taken away from the dish.

 So I'm going to get the mushrooms spread out around the outside of the pan.

 I'm going to turn up the heat on the pan because I'm really going to let that red wine cook

 And by the time it's done, the mushrooms will be cooked, the escargot will be hot, the flavor

 So we'll come back in four minutes when this is all finished and ready to go on to the

 Alright, so it took six minutes so far and the sauce has gotten completely reduced.

 So we're just left with some cooked mushrooms and large Helix snails, garlic, and onions.

 So I'm going to turn that right down and just keep cooking the sauce a little bit.

 I have some mushroom dishes, so I'm going to start by loading the mushrooms into the

 So try to choose mushrooms that are appropriate size for the snails that you have.

 Know that not everyone has mushroom dishes, so you can use a little plate instead.

 Okay, so I'm going to...the rest of the sauce with the garlic and the onions, I'm going

 Okay, so we've got the sauce and the onions and the garlic and the mushrooms and the snails

 Just kind of wanted that extra little pop of flavor from the dryness of the feta cheese.

 It adds a little bit of contrast to your mozzarella cheese, which is really mild.

 Now I just topped enough of it to cover the mushrooms and the snails.

 I have them in dishes so when it melts it doesn't get all over the oven.

 So I'm going to put this in my preheated oven that is at 425 degrees.

 Alright, we will check back in 15 minutes and we'll see what they're looking like.

 And I've also made a little bit of garlic toast with some focaccia bread that I made

 It's a pretty easy process and it's very good on a nice crisp fall day.

 Thank you for watching and if you enjoy my videos, please subscribe.

 Today I am going to show you guys how to make Onion Samosa which must be a very very favorite for everyone.

 To begin in a mixing bowl add 1 cup of all purpose flour i.e maida, 1 cup of whole wheat flour, salt to taste.

 So whatever snack you prepare, if you want them to be very crispy, you can follow this method of adding oil into the flour.

 So now I am going to add some water and make it into a soft dough just like the way we prepare for roti or chapati.

 So now knead the dough for at least 2-3 minutes till they get softened.

 And then cover it with a damp cotton cloth for at least 20 minutes.

 So while it is resting we will proceed with making stuffing for the samosa.

 So since this is a onion samosa, I am going to use a lot of onion for the stuffing.

 So in another mixing bowl add 1 onion which is medium sized, finely chopped.

 And here I have some carrot and beans which I have chopped them finely.

 So you could also use any of your favorite stuffing like paneer or green peas or also some cauliflower or scrambled egg.

 And then I am adding finely chopped coriander leaves, just 1 tbsp.

 And then for spiciness I am adding a tsp of garam masala powder.

 You can add the garam masala powder depending on how spicy you want.

 So adding salt right amount is very important for the stuffing otherwise the dish may not taste good.

 So now the dough has been rested for around 20 minutes and they are soft enough.

 Now make a small balls, I mean not very small balls like medium sized balls.

For that just dust some dry flour so that it will not stick while you roll them.

 The more thin you roll them, the more crispy and tasty samosas you will get.

 So if you feel that it is kind of sticky, you can dust some more dry flour and roll them into a very thin sheet.

 And now you have to slightly heat this samosa sheet over a tawa to reduce the moisture in it.

 Because if there is any moisture, it is really hard to shape them into a perfect samosa sheets.

 So your tawa should be at medium hot and add those rolled sheet into this.

 Once you see the moisture is gone and there is no stickiness, immediately take it out of the tawa.

 And I am going to trim off the edges to get a perfect square shape.

 So if you have enough practice, you can even roll it into a square shape.

 So each sheet should have at least 3 inches width and 8 inches height.

 And if you have any leftover or if you want to make them in a bulk, prepare it.

 And at this point of time you can roll them in aluminium foil sheet and freeze it for 1 month or so.

 And now take another small mixing bowl and into it add 2 tsp of all purpose flour.

 And take that pasted side and paste it to the opposite side like this.

 And whenever you are pasting make sure you are pasting it without any gap.

 So whenever you are pasting it there should not be any gap in the joints and also in the corners.

 So if there is any gap you may also use some more paste to paste it properly without any gap.

 Because if there is any gap the stuffing may come off while you are frying them.

 Then just cover it up like this and you will get a perfect triangle shape.

 And if you prefer you may also freeze this stuffed samosas in the freezer for 1 month.

 And otherwise you can refrigerate for 2 days also to use it later.

 So as soon as I drop them you could notice that the texture of the samosa has got a beautiful bubbly texture over it.

 Make sure that you are flipping it to the next side to ensure that your samosas are cooking on both sides with a perfect golden color.

 And I always prefer to deep fry the samosas till I see 3 corners of the samosas are dark brown but still the center part is golden brown.

 And I am going to drop it into a paper towel to absorb excess oil.

 And my personal view is just eat it as it is without any shiedness to enjoy its original flavor.

 And who will say no to this beautifully looking golden brown samosas with a crispy texture.

 So try this and enjoy this samosa as an evening snack or dinner.

 If you like this recipe, please hit on the like button and subscribe to my channel for future updates.

 Thank you so much for tuning in and I will catch you guys soon with another interesting video.

 If you like this video, please hit on the like button and subscribe to my channel for future updates.

 Today's one of my favorite things to do and eat and be around and that's meatloaf.

 Our challenge for y'all this week is to send us your recipes in the way that you do meatloaf.

 It's the first hardbound copy of our book that's coming out in September.

 You can talk over anything you want except for my cookbook commercial, please.

 Let's see how she stacks up against my one cup of breadcrumbs, y'all.

 When you write your new cookbook with your meatloaf recipe in it,

 We're going to let this ride in the oven for about 10 or 15 minutes.

 I'm going to put this glaze on top and it's going to cook in there.

 So the timer was telling us that it's time to put the glaze on.

 Just going to kind of spread it on there, y'all, like a little frosting.

 We're going to knock these loose with a butter knife, but I tell you, these are.

 Can't wait for you to get me a copy so I can rip it off, you know.

 Yeah, Mom, get your smart ass, I mean your smart children in the kitchen with you.

 Hey dudes, I am Hilah, and today on Hilah Cooking we are making minestrone soup.

 I am going to show you the way I like to make it, but any way you cut it, it's got a lot

 of vegetables, it's got pasta, it's got beans, so it's really, really healthy and really

 filling and it's going to be great for all of your cool weather meal needs, so let's

 I am going to add some spinach later for some more green, but so you know, as long as you

 have onion, celery, and carrots, anything else, that's up to you, so you know, be free

 All right, and I am just trying to get a little bit of color on the vegetables so it will

 Once your onions have gotten soft and translucent and are starting to get a little bit of brown

 You don't want to add the garlic with the onions at the beginning because it could burn.

 You could use a can of tomatoes if you don't want to use fresh ones, and I am putting in

 my herbs which are basil and thyme and a little bit of crushed red pepper because I like it

 If you wanted to keep this vegetarian, you could just totally use vegetable stock.

 I mean this is a great soup for vegetarians because it does have the beans and the pasta,

 All right, so now I am going to put the lid on it, bring it to a boil, and when the water

 I am using a little bow tie, but you can use macaroni or orzo or whatever, any kind of

 I am going to give it a stir, and then set your timer for whatever your pasta says it

 Cover it back up, but keep an eye on it so it doesn't boil over.

 All right, 10 minutes later, my pasta is perfectly cooked because I am perfect.

 I am using these great northern beans, but cannellini I think are actually more traditional.

 I think any kind of white bean is good though, and some fresh spinach, and a little bit of

 fresh parsley, and the spinach just wilts pretty much immediately.

 Charred, you'll have to cook a couple minutes longer, but just want to get this.

 So as soon as your greens are cooked and bright green and beautiful, you're ready to serve

 I should use a ladle, and I am going to grate a little bit of parmesan on top.

 Parsley, basil, nice chewy pasta with just a ton of fresh vegetables in there, and everything,

 and if it's not overcooked, I mean this comes together in like 20 minutes.

 It's really good, and I hope that this does the trick for all of you people that have

 I'll try to get some more in, but try this recipe, mix it up, add whatever vegetables

 that you like, and leave in the comments, you know, how you'd like to make yours, so

 Thanks for watching, and thumbs up, and favorite, and all that stuff, and okay, also, oh, printable

 Looking to save time and space in the kitchen right before a big holiday dinner?

 Look no further than this recipe for make-ahead mashed potatoes.

 Allrecipesmembermaxinohio comments, I continue to make this recipe for every major holiday

 We'll begin by preheating the oven to 325 degrees and greasing a large casserole dish

 Next, we'll place 5 pounds of peeled and quartered or cubed Yukon gold potatoes in a large pot

 Be sure there's enough water to cover the potatoes by about an inch.

 Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and

 Once tender, drain the potatoes, transfer into a large bowl and mash.

 Mashing the potatoes first ensures that they don't turn too gluey once you add the rest

 To the mashed potatoes, we'll add 6 ounces of softened cream cheese, 8 ounces of sour

 cream, a half cup of hot milk, 2 teaspoons of onion salt and ground black pepper to taste.

 Mix the ingredients with the potatoes and adjust the seasoning and consistency as needed

 If you're a fan of garlic, feel free to add a teaspoon of garlic powder as well.

 Transfer the potatoes to a prepared casserole dish and cover with foil.

 If your oven is already spoken for, you can reheat the make-ahead mashed potatoes in a

 While recipes member Lainey Babe comments, the most wonderful thing about this recipe

 Hi, I'm Rebecca Brandt and today we're going to make fast food hash browns.

 Let me tell you what's in them because you're not going to believe how simple this is going

 I want a lot of surface area to get the crispy edges of my hash browns.

 I'm going to drain it on paper towels and take the extra oil off.

 So you get a grater with the biggest holes possible and just go to town.

 I love the speed of this and it's so delicious and it's homemade.

 This is better than any fast food hash browns you'll buy because everything is just so fresh.

 When you get down to the nub, that's when I grab some paper towels so I don't get my

 You want a thin layer because it's only going to get brown on the first layer.

 I love cooking fast and getting to the finish line so I often cook on the highest heat.

 But that's okay if you're right next to your food and you're babysitting it, which is what

 The rules of the road here is you may poke with your spatula to make it larger.

 And if you want to make those eggs, I have eggs three ways on my channel.

 plate of fried noodles tastes like but we're going to show you the secret to the juiciest

 sliced carrot, diced up ginger and garlic and chicken thigh cut into strips.

 first thing that we're going to do is start by marinating our chicken.

 classic marinade of half a teaspoon of light soy sauce, a quarter of a teaspoon of salt,

 a quarter of a teaspoon of sugar, a pinch of pepper and two tablespoons of water.

 also going to add one teaspoon of corn flour and a quarter of a teaspoon of baking soda.

 To find out why we use these two magic ingredients, check out our potsticker video on Food Tube.

 While the chicken is marinating we're going to get the noodles ready.

 all agree that bouncy noodles are much better than soggy ones in a stir fry and to achieve

 that we always soak our noodles just so they're just softened because they'll keep cooking

Pour some boiling water over 250 grams of thin egg noodles and when they start

 soft and bouncy like a tangle of elastic band, quickly drain them in a colander and you're

 Okay we're ready to start cooking so we're going to start with the chicken.

Then lay the chicken out in a single layer so that we can get some

Let the chicken do its thing for a couple of minutes then start flipping

 very quickly so that we can trap in all of those lovely flavours.

 happening in the wok right now is that the cornflour and the water is forming this beautiful

Give it a minute to cook the chicken through then scoop everything

 In goes one tablespoon of oil and the rest of the garlic and ginger.

 away until fragrant then add in half a handful of carrots, a whole handful of bean sprouts

 of a teaspoon of salt, 1 and a quarter teaspoon of sugar and 1 teaspoon of dark soy.

 each spatula down the side of the wok until they meet in the middle.

 So there you have it guys, chicken fried noodles, super juicy and super delicious.

 let us know on social media if you do because we love seeing photos of the things you make.

 Alright, so the first thing we have over here is 16 ounces of dough.

 some plum tomatoes, throw in a little bit of salt, pepper, olive oil, and actually some

Now, a lot of people, there's a debate on whether to put the basil

 Now we're going to put this in our preheated oven, which is preheated at 525 degrees.

 So here we are about halfway through and we're now going to slide it off the pan and put

The udon noodles are great for soaking up the soup which is packed with herbs and flavours.

 We've used mixed seafood in this recipe but you can mix and match depending on your own preference.

 This recipe is very tasty, very filling and it's actually surprisingly quick and simple to make once you've prepared all of your ingredients.

As always, see our blog post for full details on the ingredients.

I'll post a link to it in the description box just below this video.

 We're using fresh udon noodles but if you can only find the dried variety then feel free to use those instead.

 Okay, so first add two red bird eye chillies and one tablespoon of coriander stalks to a mortar and pestle.

 And then just briefly crush them until the chillies break open.

 Then add four shallots and crush until the shallots have also broken open.

As we're not using dried noodles we only need to cook them long enough to heat them up.

 So just add 300 grams of udon noodles to a pan of boiling water and cook for a couple of minutes until they are hot.

 Next we need to make the soup so boil about 650 millilitres of water in a pan and then dissolve one chicken stock cube in the water.

 Once the stock cube has dissolved add to the pot one sliced lemongrass, six slices of galangal,

 the ingredients that we lightly crushed in our mortar and pestle earlier,

 Give everything a good stir and allow the soup to boil for about two to three minutes.

 Now add two tablespoons of chilli paste and stir the soup until the chilli paste has dissolved.

 Now add the mixed seafood and gently stir being careful not to break up the fish.

 then add four white mushrooms which have been cut into quarters and then just stir and let the soup cook for about two to three minutes.

 Finally add four tablespoons of evaporated milk, stir and cook the soup for a final five minutes.

 Ensure that all of the seafood is thoroughly cooked before serving.

Simply spoon the seafood and the soup onto the udon noodles that we cooked earlier,

 and then just garnish with some spring onion and coriander if you wish.

 and if you're interested in seeing more Thai and Asian inspired recipes, hit subscribe.

 We're releasing new videos every Monday, Wednesday and Friday, and we hope to see you again on the next video.

 8 slices of ham, 4 slices of bread, halved, 50 grams of butter and 150 grams of grated gruyere cheese.

 A knife, a fish slice, a frying pan, a large baking tray and parchment paper.

 First, preheat the grill to 150 degrees centigrade or gas mark 2.

 Line the baking tray with parchment paper in preparation for grilling.

 Place the frying pan on a medium heat and individually place each sandwich into the pan.

 Then using your fish slice, turn each one over and brown the other side.

 Using your fish slice, transfer each of the sandwiches onto the baking tray.

Leave the door open when grilling to stop the cheese from sweating.

 As this is a perfect choice for breakfast or brunch, serve hot with a nice cup of tea or coffee.

 Well, our next guest, Jackie Maiconi, grew up surrounded by authentic flavors of real

 It was in her grandmother's kitchen where she developed a passion for food and the Italian

 Well, Jacqueline Maiconi is the author of Celebrate Italian Style, and she's here today.

 We should mention, too, that you're a teacher and you've got the day off.

 Of course, I doctor it up a little bit, so this one's a little bit different than the

 So there's that secret ingredient you're not going to be giving away.

 Okay, right now we have about a half a stick of butter that's already melted.

 We're going to add about a quarter cup of extra virgin olive oil.

 So we're going to throw that right in and we're going to let it start to brown up.

 I like the kind that's in oil just because they're a little bit easier to work with and

 But these ones would be with your marinated vegetables, like marinated mushrooms and that

 I don't know that I think of sun-dried tomatoes, so I like that interesting twist.

 And then you're going to throw in, that's a half a teaspoon of crushed red pepper.

 And then we have one can of crushed tomatoes that we're going to throw in.

 This is not her first time to Connecticut Style, so she knows we had to fast-forward

 And we have our next step, which is, we already have some that's been simmering for a little

 I mean, this isn't, this dish isn't like your classic Italian dish.

 But it's one of the newer in terms of Italian cooking, but it's whoever feels like it, it's

 We're going to let that sit for about 20 minutes because you want the alcohol to cook off.

 So while we let that cook, we're going to now make some chicken cutlets.

 So the first thing we're going to do, we're going to turn up the heat a little bit to

 And the idea here is, and again, we're against the clock, but the idea is we want to definitely

 I buy the ones that are already nice and trimmed because I absolutely despise having to cut

 And they're nice and thin, so they're much easier to cook with.

 So we at least have this because we've got a full house in here.

 However, folks at home, if you want to try this recipe, Jackie Miconi, of course, is

 the author of this fabulous book, I should say, Celebrate Italian Style.

 And can we get a beautiful quick shot of this finished, fabulous product?

 We're going to take a quick break, everybody, and we'll be right back.

 We're talking about hair extensions and Connecticut Style returns.

 welcome back to another session with your VahChef at Vahrehvah.com.

 I'm very surprised while I was checking the list of the dishes I did I did not

 this is one of the tastiest and super awesome dish from Kashmir

 you know this is a dish what I learned from the master chefs only in five star

 hotels but I have seen in lot of restaurant they serve mutton rogan josh

 they just serve the mutton curry and call it rogan josh and it doesn't have

 the punch what rogan josh must have you know a lot of people add onion tomato

 and all this in making the rogan josh but what I'm going to do today I'm not

 you know if you want you can add little bit of yogurt but I'm not even going to

 add yogurt so for this the spices what we're going to add is javitri that is

 maize, cinnamon, green cardamom, cumin seeds, black cardamom and saffron you

 know I'm going to make a powder of these four and add while as I black

 now here I've got one and a half tablespoon of chili powder not any chili

 powder Kashmiri chili powder that is what will give nice red color ginger

 powder but one tablespoon of fennel seed powder and we're going to add this in

 this quantity and that will give a very nice tasteful gravy now to make it very

 I'm going to mix all of these masalas together so you'll understand so here

 I've got hing powder you know hing is a must for mutton rogan josh and in this

 add Kashmiri chili powder, ginger powder and fennel seed powder and in this add

 water and mix this into a watery paste and now we're going to add in a blender

 I'm going to add the cumin seeds, green cardamom, cinnamon sticks and javitri

 I'm going to powder and add it so make it a nice coarse powder, ghee you know

 you're not going to cook it in the oil this mutton rogan josh needs to be

 cooked in nice desi ghee, when this desi ghee heats up we're going to add

 badi elachi that is black cardamom that will give a nice flavor to this dish and

 nalli that is a shanks of meat you know and take all the pieces which are like

 shanks and when these get cooked like this with the bone in the gravy becomes

 now here the ghee is heated up and my black cardamom is nicely roasted in this

 add pieces of this meat and we're going to cook this meat in this ghee and you

 have to cook till the meat becomes slightly brown that is when you get a

 very good flavor to the gravy you know it is better always to fry the meat like

 this and then cook it on a slow flame you know now look at this meat this is

 nicely slightly brown and you know this method of cooking is used not only in

 India but throughout the world when you roast the meat like this it is called

 milad effect what it does is it caramelizes the outer coating of meat

 and gives a very nice flavor to this dish now this is all ready

 now in this we're going to add the mixture the paste of the chili powder

 and saunf powder, fennel powder into this and you can also add little of saffron

 you know this will also give a very nice flavor to this dish and pour in lot of

 water to cover the meat you know because I wanted to show you I'm cooking in such

 otherwise I would have taken a little smaller pan like this but you know to

 make sure that you see what's happening in the pan I took a vessel like this

 now put the lid on and cook it on a slow flame for at least one hour to one and

 another easy method of if you don't have patience to spend one and half hour of

 slow cooking easy method is just pour this into a pressure cooker cook it and

 again transfer it back in this pan because you want this masala also

 to be cooked in a slow method of cooking like this what it does is it evaporates

 the water because we added little extra water in this that water will be

 evaporated and when the sauce is done it has to be liquidy but all the masalas

 need to be cooked and here is the masala of cumin, cardamom, cinnamon sticks and

 when you're cooking in the open method like this when this is cooked for like half of

 the time that's almost 45 minutes then we're going to add this but if you do in

 the pressure cooker you know you will have to add it after the meat is cooked

 after cooking for almost 45 minutes now look at this gravy this is nice the oil

 is also slightly floating on top and you can see this meat the lamb bones were

 not visible when we started but look at this now after 45 minutes they coming

 off the bone that's when you know that the meat is getting nicely cooked now

 here is the masala powder of maize that is javitri, cinnamon, cardamom, cumin and

 all this and then we're going to add to this this is what will give a nice

 flavor to your rogan josh just add all of this mix it and we're going to cook

 this for another 30 minutes at least till the time the meat is become nice and

 tender the meat should be so much cooked that it should be coming off the bone

 and also when it is properly done this meat will literally melt in your mouth

 that is when you got a perfect and a super awesome tasty rogan josh so dear

 friends you don't need to add curd, no tomatoes, no onions just with these

 masalas you will not believe how much awesome flavor this is already giving so

 let me put the lid on and if you need to add little water you can keep adding

 little water till you get the desired consistency after cooking it for almost

 another 30 minutes the flavor of rogan josh has spread all over and you can see

 how the rogan, rogan means this oil that is floating in red in color

 look at this that is what makes this awesome dish super to look at and tasty

 also and wow you know if you make it right this will taste super fantastic

 trust me make it the way I've shown you and it will be super fantastic

 dear friends this is something magical this is something super awesome but you

 use nice lamb shanks to make it and take it easy on the ginger powder and you

 will get nice perfect rogan josh you know while we were in the college they

 always used to add ratan jog but when I was in the industry they told no no no

 ratan jog in this the color should come from the Kashmiri chillies the flavor

 the aroma should come from saffron and some people also add coxcomb is a kind

 of a flower which gives also a nice coloring some people add that but for me

 I'm going to switch off the flame and I'm going to enjoy it hot along with my

 hmm so much perfectly cooked and you know especially when I cook meat like

 this I want the meat to be fully nice and tender but still retain some of the

 pink color that's the reason why I did not add turmeric but some people add if

 you want you can add turmeric also but dear friends wow you know eat with

 huh this is super and the nice sauce is also nice sticky and super tasty

 dear friends I hope you enjoyed today's session of learning how to make this

 awesome mutton rogan josh from Kashmir but do not forget vahrehvah is all about

 inspiring others to cook so please post your recipes and cooking tips at

 Kulkanen named of course after the famous weapon used by the leprechauns to

 defeat the Vikings that built Stonehenge in the famous Second Battle of Blarney

And of course I'm just kidding, everybody knows it was the Third Battle

 boil those in salted water until perfectly tender and while those are

 already chopped up in bags so all I need to do is sort of peel off those bigger

Now you can do this with just green onions but I really do enjoy

So I'm gonna halve those and slice them across and I'm gonna stick with the

 quick blanch and of course those need to be rinsed really well.

 chop up a bunch of green onions and by the way save a little bit to garnish the

 we're gonna bring the water to a boil, dump in the vegetables, give it a good

 green but they're just gonna tenderize slightly and remember we're gonna grind

Alright and another tip besides put it in at the same time as the greens, use

 put them back into the dry pot, mash them with a little bit of butter but not all

Alright just to get it started because what we're gonna do we're gonna

 add our green stuff and we're gonna mash that in and you're gonna see as soon as

 you start mashing that kale and leek and onion mixture in the color just turns

 but not least if you want to put in just a little small splash of cream or milk

 into an Irish style bowl and I think it's actually a law you must garnish

 those steaming hot potatoes and it's gonna make it basically irresistible.

 gonna finish with some fresh green onion and that is by far my favorite

 that pile of buttery goodness and some recipes I just don't even need to

 potatoes, that beautiful earthy green kale, alright the slight pungency from

 In this video I am going to show you how to make delicious tempura prawns.

 What you're going to need to marinate tempura prawns is some fish sauce, some soy sauce,

 some thick teriyaki sauce, some sesame oil and some garlic, and of course some raw prawns.

 Now what I've done here is I've cleaned the prawn and left the tail piece on, and now

 what I'm going to do is cut three little slits here, here and here, three small slits, one

 in one end, one in the middle and one in the other end, so that when you deep fry it, it

 Now that I've cut all the prawns, you add them into a bowl and you add about two tablespoons

 of fish sauce, one teaspoon of soy sauce, one teaspoon of thick teriyaki sauce, half

 You mix and allow to marinate for about at least minimum two hours.

 To make the tempura mix simply mix 100-grams of ready-made tempura mix flour with 160-milliliters

 Now to fry the tempura prawns, what you do is you pick it up by the tail, dip it into

 the mix, into the Japanese breadcrumbs, and then into the deep fryer.

 You can do about two or three at the same time, don't overload it, and you want them

 This is about the color we're looking for, a nice golden yellowish brown, beautiful tempura

 Hi, I'm Diane Cometa and today on Dish It With Di, I'm going to show you how to make corn dogs.

 These are a carnival and fair favorite and they're so easy to make.

 here is some cornmeal and I'm just leveling this off and making a little bit of a mess.

 And I'm going to put this into a large mixing bowl along with about the same amount of flour.

 and then just level it off and put that into your bowl as well.

 and what we're doing here is we're making a nice batter, that outside coating of the corn dog,

And with that we're going to have some leavening to make it kind

 of like puff up a little bit and that's going to be some baking powder.

 into your mixture and it needs salt so we have a nice balance of flavor and I like to use a fine

 sea salt for this and it's always nice to have a little bit of sugar in there.

 and whisk that all together and get it really mixed through thoroughly.

Put that together and then grab your same whisk, pop that in there

 and just get that combined and then take that wet mixture and dump it right into the dry mixture

 minutes at room temperature and that's going to give it a chance to come up to room temperature,

 it's going to give the flour and the cornmeal a chance to absorb the milk and the egg and it's

 going to give the gluten a chance to relax because by mixing it like that we kind of activated the

 gluten so we don't want little tough corn dogs, we want them to be nice and tender.

 going to let this sit and while we do that we're going to get our hot dogs ready.

 I ran them under some water and then I patted them dry thoroughly because you want them to be

 skewers and you want to take the hot dog and put it right into the center.

 to grab yourself a nice big tall glass or a jar and you're going to pour the batter into it.

 Grab your hot dogs and take a little bit of flour and put that on the plate with the hot dogs

 and just lightly coat them with the flour and this is going to help the batter stick to them.

 Brush off any excess and take each hot dog and place it into the batter and give it a nice

 and place it into the hot oil and only cook about two to three hot dogs at a time.

 to carefully rotate the dogs so that they brown evenly and cook them for about three minutes.

 When they're done carefully use your tongs and remove them from the oil and place them on a

 plate lined with some paper towels to drain and to cool and you can either serve them with a side

 of your favorite condiment like I like yellow mustard or even some barbecue sauce or you can

 and I hope I made your life a little easier, more enjoyable and delicious.

If Parma is famous for one thing, it's pierogies and we're featuring

 behind the scenes shouts from our Fox eight staff all week long.

 all time favorites production assistant, Alicia and Gary is here to show us how to

 make three different kinds of pierogies using a recipe passed down from her mom and grandmother.

 And at least it's kind of new to the Fox eight family, but she fits like a glove.

I want to know about the history because I knew you had a different look about

 was born in Germany, came here to Ellis Island when she was three, we came to Cleveland because

 grown up in Parma ever since graduated from the university of Toledo and I'm back home

 when you watch something your entire life and then all of a sudden you work there.

Well, I'm the production assistant and I sit at the assignment desk.

 I'm answering calls and viewers call in and give us a lot of tips.

 I listened to over dozens of scanners to help find anything newsworthy, look up stories.

 I'll go out on interviews and I also do the missing person project, which is huge.

 I just want to thank all the people who send in photos of their loved ones and family and

 friends and the police who really helped me to get those photos and help get those

So whenever you talk to someone named Elise, that's me working with that project.

 all kinds out there, but there's a specific one that you want to make.

I haven't really met anyone who doesn't like them and some people buy

 Yeah, I always buy the frozen ones, you know, in the freezer at the grocery store.

 You can just use those Ziploc freezer bags, put them right in your freezer, warm them

 up and put them right on the stove with some butter and onions.

 ball and then you can put that in your refrigerator for 20 minutes.

 I know when you make pierogies, you want to make extra, you know, instead of doing this

 easy is when I show you, you can use any kind of glass and make your shape.

So at one side is going to be more sticky and that's the side that you want to

 once you make these, you want to put them right into the boiling water.

Now I think I just made an extra potato one, but you have other ones that you're going

 is you make your potatoes and you can put the cheese with them and mix it together.

 Same thing goes for the onions and you can use chopped onions like that.

 to try this because with the holidays coming around, that's perfect.

 simple ingredients and we saute them with butter and onions after they're done in here,

 and my nephews, Maxim, Alex, my sister, Laura, and her husband, Adam.

I mean, family recipes, it's kind of hard to share, but you just shared with

 the website or the recipe, I can't think when food's in front of me, on our website, fox8.com.

 I'm going to show you how to make the easiest hummus you have ever, ever made.

 If there is one fresh recipe that you must keep in your refrigerator, in your cooking

 All you are going to do is take a can of drenched, rinsed and drained chickpeas.

 You can totally buy hummus, but I promise you the fresh homemade taste is really worth

 I think you probably think, oh garlic clove, young kids, I don't know.

 You can find tahini next to peanut butter or almond butter at your grocery store.

 And this is one of the first recipes that I ever made for my kids because when they

 We're going to add in some oil, about a third of a cup, just to loosen it up, make it nice

 And I like to serve this with either pita chips or carrots and celery sometimes right

 And this really is a great recipe to get your kids making with you.

 But since mine are at school, I'm just going to sit here, have some lunch by myself.

 For more fast, fresh, and easy recipes like this and more, check out Weelicious.com.

 Mix it well and let it cook for another few minutes on low heat.

 Just to check if ghee is ready just drop couple of cumin seeds.

 Chef Buck here and tonight we're cooking up one of the most popular Chinese dishes in

 Doesn't matter how you say it, the General's been gone for centuries and you can find it

 We're using special K because we're trying to look like the people on the box, but you

 can use regular corn flakes, panko flakes, whatever kind of breading you like.

 And then we're going to crack a couple eggs in a bowl, go ahead and get those whipped

 What we're going to do is we're going to make a little breading station.

 So also get you about a cup of all-purpose flour, season it up with just some salt and

 We're using thigh meat, some dark meat, but you can use white meat, you know, just chop

 Go ahead and roll it in your egg and then go ahead and throw it in whatever kind of

 Get it rolled up and then arrange all that chicken, you know, on a baking sheet that

 You know, and then if you've got a little can of olive oil that you can spray on there,

 spray the top of it because that'll help to brown it up, you know, and make it crispy

 in the oven, which we're going to slide them into right now at 400 degrees, you know, and

 let them bake away for about 20 minutes and boom, look how beautiful these things are,

 You could eat these just right now, like for chicken nuggets, you know, but this is General

 In a little bowl, we're going to go ahead and throw together some soy sauce, a little

 bit of balsamic vinaigrette, then some hoisin sauce, which is kind of a thick, sweet sauce

 you can find in the Asian section of your grocery store, and then some apricot jam.

 You know, don't do this, boom, you know, if you're filming, don't do that because, you

 But if you're not filming, you can go ahead and plop it in there and make as big a mess

 as you want, you know, and you probably won't be filming it, so don't worry about that.

 A couple of tablespoons of cornstarch, and then just a little bit less than two cups

 And then we're going to take a skillet and heat it on medium-high heat, throw in a couple

 If you want a little bit of a kick, throw in some pepper flakes, you know, put you a

 little bit of garlic in there and some ginger, and then we'll go ahead and push these around

 in the oil for a couple of minutes, get a little bit of color on them, and then we're

 And this sauce is very thin, you know, but it's going to thicken up really quickly because

 So go ahead and stir it around in your skillet, you know, let it come to a bubble.

 And once it starts bubbling, you know, it's literally just going to be two or three minutes

 You know, it's going to get very thick and very syrupy, so you know, just after a couple

 of minutes, once it gets to a nice consistency, we're going to go ahead and push all of that

 Throw your nice crispy chicken bits in there, get them all stirred up in this sauce, and

 We just got to dress it up, you know, we're going to take our toasted sesame seeds, sprinkle

 those all over there as much as you like, and then we got about three green onions that

 we chopped up, that's a nice flavor, it's a nice color, and there you have it, General

 A lot of people serve it up with rice, we're going to serve it with some sauteed cabbage

 and some noodles, you know, but whatever you want to serve it with, it's going to taste

 So give this recipe a try, let us know what you think, bon appetit, and thanks for watching.

 And you know, definitely make this Chinese meal at home, you know, if you want the pride

 of knowing that you made a bastardized version of Chinese food in your very own kitchen,

 Okay, Jack Scalfani here, you're cooking with Jack on part two of my Mom is Great series.

 A lot of you may be out of work, just trying to make the dollar stretch at the end of the month.

 Costs maybe five dollars to make, the whole thing, and you'll have tons of it.

 And there's variations, so if you don't like what I do, you can throw something extra in.

 All you need to get started, the very basic recipe, is one can of kidney beans.

 This is my mom's pot, and I saw the lid for it too, which is all dented.

 We're going to bring you into the stove, and we're just going to show you how to put this together.

 If you've had pasta basil before, you will know, like at Olive Garden,

 For you vegetarians out there that don't want meat, or can't have it, or you're allergic to it, or whatever it is.

 Not a problem, it'll be just as good, even more delicious, more flavor.

 Then you're just going to take this over to the sink and rinse it out.

 Not a full can of water, but just kind of swish it around to get all that flavor out of the can.

 Don't forget, the recipe is down below, so you don't have to write this down.

 But we're going to get all that goodness out of there, and we're going to add some water to the soup.

 I put in five cans of water because that's what the recipe asks for, and I'm used to that.

 If you like it stronger, leave one of the cans of water out, okay?

 You're looking at about one, one and a half to two tablespoons.

 She always told us you're going to have to salt it at the table.

 So, this will need salt, but just put a little bit of salt in there, just to bring up the flavors.

 But I promise you, at the table, you'll probably want to add salt.

 I got the wet garlic, so I'm going to do two heaping tablespoons because we're Italian.

 My mom used to do dried minced onions, but I'm just doing fresh.

 So once it starts bubbling and boiling and all the flavors get together, you should be good to go.

 Let's get the macaroni cooked because this ain't going to take long.

 So, get that water boiling and let's get the elbow macaroni cooked too.

 Okay, first thing we're going to do, we got the macaroni all cooked.

 Now you can cook this down a little bit more if you want it thicker.

 You got to taste it and make sure it doesn't need any salt or pepper.

 If you like it thicker, I would add paste or just cook it down longer.

 In celebration of how great my mom is, I'm giving you our marinade recipe.

 Egg rolls are very popular Chinese appetizers, especially for Chinese New Year.

 We have half pound ground pork, half pound cabbage chopped up, two carrots chopped up,

 They are made of wheat flour, sesame oil, canola oil, egg white to seal the egg rolls,

 We will take it out and let it cool before we wrap the egg rolls.

 To wrap the egg rolls, you need a flat surface like a cutting board.

 Let's place one wrapper in the middle with one corner towards you.

 Fry them for three minutes each side until they are golden brown.

Super easy and simple, very delicious and I hope you guys like it.

Today I'm going to show you how to make Thai pineapple fried rice.

 It's not difficult to make, not many ingredients and very delicious.

Try to use the one you have left from last night or cook a couple hours ahead before you make this dish.

I will leave the link below for you guys so please check that out.

 And for garnish, I have some cilantro and green onions and also some cucumber.

 Into a wok or a pan or a skillet, whichever you have, you're going to put that on a medium-high heat.

 And after that, you're going to add your vegetable oil in there.

 And when the oil is hot, you're going to add your eggs in there.

 First, in a Chinese pan or any pan that you have, turn on the heat to medium-high.

 Next, you're going to add your chicken in there and cook it until it's cooked.

 And stir them together until you see that your shrimp turns a little orange.

 And then you're going to add your chopped garlic in there and stir them together again.

 When you see that the shrimp changes color, add your minced garlic in there.

 And after you see that your chicken is fully cooked and your shrimp is turning a little orange.

 You're going to turn off the heat and add your steamed rice in here.

 And also some onion, pineapple, Indian curry powder and also pea and carrots.

 And if you don't have pea and carrots, you can also add tomato.

 For newbies, you can add your steamed rice, pineapple, onion, pea and carrots and Indian curry powder.

 Next, turn on the heat to the highest heat that your stove has.

 And then after that, you're going to add your all-purpose cooking sauce.

 I like to serve my pineapple fried rice on top of my pineapple.

 And I'm going to sprinkle the top with some green onion like so.

 Please like, subscribe, follow me on my Facebook, Instagram, Twitter, and Google+.

 Allrecipes member Tien Couch shared her mother's beef bulgogi recipe, a Korean dish of thinly

 To begin, thinly slice one pound of flank steak into strips against the grain.

 Many reviewers suggest partially freezing the meat first to make slicing easier.

 To prepare the marinade, combine 5 tablespoons soy sauce, 2 1⁄2 tablespoons sugar, 1⁄4

 cup chopped green onions, 2 tablespoons minced garlic, 2 tablespoons sesame seeds, 2 tablespoons

 Quickly grill beef until slightly charred and cooked through, 1 to 2 minutes per side.

 Cooking the beef under the broiler for the same amount of time is also a great option.

 Allrecipes member Jenna says this recipe for beef bulgogi is very authentic, just like

 Ok so today we're going to make a classic traditional fish and chips with one of my

 You want to simmer them for about 5 minutes and then drain them and let them cool naturally

 The best thing to do is to do that a couple of hours before because I just think it's

 nice to have a nice dry chip before you put it into the fryer and you get a lovely crispy

 The reason for that is if you put them into hot boiling water all the potatoes break in

 and are still raw in the centre and we want them cooked right through.

 The next thing we've got to do is make the tartar sauce and the first thing you need

 Now mayonnaisees are emulsions and basically it means you're emulsifying egg yolk with

 You have to make sure you do it slowly at first otherwise you will split the ingredients.

 Then we need to take our English mustard and a couple of dashes of white wine vinegar.

 Now obviously whisking by hand is quite an arduous job so to help you the best thing

 to do is to get a wet tea towel and form yourself a little circle and that will hold

 the bowl in place so it gives you a free hand to put your oil in.

 If you were to split it, basically you take the split ingredients, get a fresh egg yolk

 and put it into a new bowl, a little dash of vinegar and then start the whole process

 again adding the split mixture and you'll have success with a freshly emulsified mayonnaise.

 What you're looking for is a consistency of very thick custard.

 If you like it a little bit thicker you can add more oil, if you like it a little bit

 So once you've got your mayonnaise made and you've got it to the consistency you like,

 the next thing we need to do is chop the capers and the gherkins and then get the herbs in

 there which is the tarragon, the chervil, the parsley and the chives and add all of

 Sometimes when you add the ingredients to the mayonnaise the vinegar will let the mayonnaise

 Ok so at this point we just add our seasoning, our salt and pepper.

 So the most important part is to taste the tartar sauce and if you're happy with it get

 So whilst you're making your tartar sauce keep an eye on your chips.

 When you insert the knife it's just a little bit soft but you still want a little bit of

 When you get to that stage, it's after about 6 minutes, you want to take them off, drain

 So we've got our flour, we've got some sugar, we've got some fresh yeast, we've also got

 You can use lager, you can use any other beer but Doombar is for me.

 So first thing you do is add the flour and the sugar, then we've got crumbled in our

 If you added all the beer at once you wouldn't get a chance to make a paste first so you're

 after a paste before you add it all otherwise you end up with lumps.

 Then we cover that with a tea towel and leave it for 10 minutes before we cook with it.

 The reason why I like cod for fish and chips is it has lovely white flaky pearly sort of

 So at this stage you will still have the skin on it and you'll still have a few pin bones in there.

 These pin bones you really want to remove because they will get stuck in your throat.

 So an easy way to do that is not to struggle with a pair of pliers, is actually to cut them out.

 And to skin it I'll just show you now the easiest way is just to come along the centre where the bones are.

 And all you need to do is firmly hold on to the bit where you've cut.

 Don't move it and use the sharp knife to come all the way along the fillet.

 And what you've got is a lovely loin of cod which you now can portion for your fish and chips.

 So the bottom side which is the belly of the fillet, just you have to remove all this, it's almost like a sinew.

 It's the actual inside of the belly which is not very nice to eat so we'll remove that.

 And then the bones are still in there so we just need to find where the bones are.

 And you've got four nice pieces out of one fillet for your fish and chips.

 All those trimmings that you've got left over, don't throw them away, stick them in the freezer.

 You want to get them coloured off first otherwise you're going to be struggling for room in your deep fat fryer.

 Now we'll seal them off for about four minutes so they can start to colour up before we take them out.

 So whilst the chips are cooking for four minutes we'll get on with the cod.

 So we need to take our batter, which has been resting for about ten minutes.

 And then we'll get some flour, a little bit of salt in there, a touch of pepper.

 And then just pass your cod fillet through the flour, knock off any excess.

 Okay so the chips have been colouring off now for about four minutes.

 Leave the cod in there for about two minutes and then we'll turn them over and cook it for another ten minutes.

 Leave the cod in there for about two minutes and then we'll turn them over and cook it for another three or four minutes.

 Before we add the chips back in and then hopefully we'll come up with something nice and golden brown.

 The cod's about three or four minutes away now so I'm going to add the chips back in just to finish them off.

 If you haven't got a deep fat fryer you can simply just breadcrumb the fish.

 Put it through some flour, egg and breadcrumbs and then shallow fry it in a hot pan.

 But you know it is worth getting a deep fat fryer because fish and chips is all about the deep fat fryer.

 This is very very simple soup which I make it regularly and anybody can make in a very

 Maybe you all know how to make this tomato soup but still I want to share my recipe which

 I am not using too much of ingredients today just the home style I am making.

 So I am using little bit of garlic and one onion and just 3-4 tomatoes.

 So here in a pan first we are going to add some either you can use olive oil or butter

 Just add some butter and we are going to add some garlic in it.

 Let this little bit saute and then we are going to add some bay leaf and some peppercorns

 and some one onion you know you need not chop it you can just add it directly and just 3

 This also you need not remove the skin you need not you know finely chop just cut into

 little bit big cubes that's it and this we are going to just saute it for 2-3 minutes

 and then we are going to add good amount of water and we are going to boil it.

 Once this is nicely boiled then we are going to grind it into a nice smooth paste.

 In this you can just add some salt also very little later on we will check the seasoning

 So just mix it and we will cook for 2 minutes then we are going to add water.

 So dear friends here after 2 minutes of nicely sauteing we are going to add water you know

 you can just add some 2-3 cups of water and we are going to simmer this for at least 5

 minutes then we are going to switch off the flame and grind it.

 So dear friends after 5 minutes of you know nicely it has been simmered and nicely boiled

 so now I am going to switch off the flame and you know just let it slightly cool down

 and then we are going to nicely make it into a fine paste but before making into a paste

 So dear friends once you know this is slightly cooled down I made it into a nice fine paste

 you know you can just remove little bit of water and only first you grind the ingredients

 then if you need water you can just add some water and you can make it into a nice fine

 paste and this we are going to now you know again we are going to simmer it for another

 3 to 5 minutes then our awesome soup tomato soup will be ready.

 So in the same pan just add very little of butter again or usually what I do is when

 I saute this onion, garlic and tomato at that time little bit for thickening what I do is

 So you can just add one teaspoon of all purpose flour in the starting itself so that you know

 this process you can just skip it just add teaspoon of all purpose flour and we are going

 to mix this nicely just for little bit of thickening we are just going to add the butter

 and this all purpose flour that's it just for a minute we are going to cook it then

 we are going to add little bit of water not milk or anything just little bit of water

 so that you know it won't form any lumps very slowly see that this won't form any lumps

 or you can just directly strain this into you know this mixture but you know if you

 do it directly it may form lumps so to avoid lumps first I am adding little bit of water

 see this is nice and this mixture is ready now for little bit thickening see and now

 we are going to strain this tomato mixture just take a strainer and strain it like this

 for tomato color you know you can just add little bit of red color if you want but we

 are making a home style tomato soup so I don't want to add any colors into this so just strain

 it out and let it boil for three minutes then we can have this hot hot soup before this

 gets simmered so we are going to just check the taste first so just take little wow I

 think I can add little bit of you know salt always for soups you know you reduce the salt

 you know we are going to have only the soup so if it is more salt we cannot have it so

 always reduce the salt and in this in the last we are going to add little bit of herbs

 mixed herbs if you want you can add it or if you don't want you can just skip it so

 just add very little to give little bit of that herbs flavor that's it you can see this

 is little bit thick once this will simmer for another two minutes or three minutes then

 this will become little more thick so we are going to wait for another two minutes then

 our soup will be ready so here my soup is ready after two to three minutes nice simmering

 and I can feel nice aroma over here and in the last you know just very little just you

 know if you want you can add little bit extra but very little of sugar to give little bit

 of that sweetness and that's it this is all done and just switch off the flame you know

 you can just check the consistency if you want little bit thick then you can add little

 bit extra of all-purpose flour or you can reduce little bit of water quantity and you

 can make it little bit thick so whichever way you want dear friends you can just make

 your own version in the last we are going to add the cream when we serve also what you

 can do is just you can just drop little bit on top of it that's it this is all ready to

 serve so here our soup is all ready just serve it on to a soup bowl my cream was little bit

 thick so what you can do is you can just dilute little bit and then you can add so that you

 know you don't have any cream to be seen on top of it so you can just mix it nicely

 and this is done and now when you go to a restaurant when they serve this nice hot tomato

 soup they're going to give you either a nice noodles fried noodles or you know the bread

 which are nicely toasted so these are little bit you know bread pieces I have just toasted

 it in the last you can just put your little bit cream and then you can put this mint leaf

 on top of it this is all ready to serve your family members or your guest or whomever you

 want to serve it just boil the ingredients and make a nice simple tomato soup home style

 so let me enjoy this nice soup and you also wow this is perfect and this is super please

 try this and you're going to enjoy it so dear friends see you in another session with some

 Italian pasta salad, and it's really easy, and it's one you can do the night before he just sprung it on me

 I just had them in the fridge, a little pint of the grape tomatoes

 couple little handfuls of the snow peas, a couple handfuls of green beans that I blanched and put in an ice water bath

 Just for like a minute or so, then I place them in a ice water bath to cool down and to set the color

The snow peas I only put in for maybe like 10 seconds 15 seconds

 A little bit of pimentos that are left over from making pimento cheese

I have 8 ounces of salami, 8 ounces of pepperoni sliced and 8 ounces of mozzarella cheese

 The beauty of this salad is you can make it the day before like if you have a potluck

 Hi guys, remember last week when Shara Bokar came on and we made that delicious healthy food?

 Well, if you want more healthy food stay tuned because her series Eat Clean is starting right now

It means eating whole unprocessed foods, so you'll maximize your energy and optimize your health

 delicious homemade meals that will inspire you to eat clean and feel your best.

 Soup for breakfast might sound unusual, but in many Asian countries like Japan and Vietnam and China

 that's the way the day gets started and this vegetable miso soup has everything you need to power through your day.

 heat a medium pot over medium heat, then add a couple tablespoons of olive oil and then we're gonna start with our mirepoix.

 This is that delicious blend of half a chopped onion, two cloves of garlic, two stalks of celery chopped, and

And just cook this until the vegetables have softened and they smell really wonderful.

 to season a little bit as I'm going and I find that this just helps build the flavor.

 Now one of the reasons I love the idea of the breakfast soup is that I often run into a breakfast rut.

 You know, you can only have yogurt and granola or toast and eggs so many days in a row and this is just a nice

 And the great thing that I love about a homemade soup is that you know everything that's going in there.

 So I'm just gonna let this soup simmer away for about 10 minutes until the broccoli is knife tender.

 When you're adding miso to hot liquids, you want to make sure that they're not boiling.

 So miso is a fermented product and that means there's lots of beneficial microorganisms.

 And that's why we're tempering it into our soup after it's simmered.

 And one of the reasons I love using miso not just in soup, but in other cooking, is that it's really nutrient-dense.

 And another really important thing when you're cooking with miso is to taste before you season with salt because

A healthy breakfast is a guaranteed way to have an energetic morning.

 so I'm just cutting the sides off and then I'm cutting them into small cubes

 I love small cubes so I'm going with that traditionally you can also tear them

 and without it changing colour the next thing that goes in is the bread cubes

 but I love the taste of olive oil so trust me when it comes to this recipe

 so I'm just grating in some fresh parmesan on top of the croutons

 and I'm not going to toast it any further I'm just going to give it a light toss

 so now that these croutons are ready let's start making the dressing

 because that is actually going to make it like a thin flowy dressing

 there you have these leaves beautifully mixing with the Parmesan cheese and the croutons

 and there you have this wonderful salad for the lazies on a lazy afternoon

 Time to make a slow cooked main meal that is packed full of flavour and is ridiculously

 The beauty of this recipe is that it's just fantastic slow cooking.

 everything into the pot, give it a stir, switch it on and walk away.

 And we're just going to chuck that straight in, in about 5cm or about 2 inch pieces.

 live in the world, which again I've just de-seeded and diced up.

 You can brown the beef first in a fry pan if you want to, but I find with slow cookers

 like this it's completely unnecessary because you don't really need to lock in the juices

 because it's being cooked on a low heat for a long time and so you don't end up getting

 that moisture loss that you would get if you were cooking this in the oven or over the

 Hungarian paprika, so you'll just have to look for it, it'll be in the spice aisle in

So we just put the lid on and we're going to cook this for 8 hours on low or 4 hours

 on high, but I highly recommend cooking it for the 8 hours on low as I find the beef

 becomes a lot more tender and beautiful with a much slower and lower cooking time, but

Ah, that's looking gorgeous, that sauce has thickened up and that meat

Now this is entirely optional, but I like to add in a nice blob of sour cream

 just before serving and we stir that through and it gives this a lovely thick creamy effect.

 goulash and I've just served this with a bit of rice, but of course you could serve

 this with pasta, with vegetables, mashed potato, pretty much anything you like.

 just falling to pieces so I cannot wait to have a taste of this.

 the capsicum or the bell peppers, you've got that onion and that garlic.

 Check out my other videos at onepotshefshow.com and until next time, see you later.

 and warming, but it's also great in summer because there's virtually no effort.

 not spending hours of work in the kitchen when you're literally just doing a bit of chopping,

 Hi everybody, this is Diana from Sweet y Salado and today we're making carnitas tacos with

 Now these carnitas are a little bit different because we're not going to marinate them with

 We're just going to roast them in the oven and bring out the natural flavor of the meat,

 which is the way they make them at my favorite Mexican restaurant.

 As always, the link for this recipe is going to be available at the end of the video and

 First we're going to make our cilantro lime sauce and for that we're going to need some

 We're also going to add some jalapeño, garlic powder, onion powder, cumin, some lime juice,

 and we're also going to add some crema mexicana or Mexican table cream.

 If you can't find this, you can use just heavy whipping cream if you want.

 We're going to cover and then we're going to process until smooth.

 Then we process again to make sure everything's well blended and then we're going to store

 To make our carnitas, we're going to need a pork shoulder roast.

 This one still has the bone and all we have to do is trim off the fat.

 If you don't want to trim off the fat, that's okay because this is completely optional.

 We're also going to remove the skin and when I remove the skin, I also remove a little

 bit of meat, just like this, because I save it to make other Colombian recipes such as

 The next thing we're going to do is we're going to cut this pork shoulder in half because

 Now when I remove the bone, I also like to leave a little bit of meat on the bone because

 I save it to make other recipes such as sancocho and pork stew.

 Then we're going to turn them over and we're going to bake them again at 450 degrees for

 about 30 minutes, turning them over every 5 to 8 minutes until they're golden brown

 Once they're done, we're going to put them on a cutting board and then we're going to

 If you want, you can use your hands, but remember, these are steaming hot so you have to be careful.

 To warm up our corn tortillas, we're going to place them on a hot pan and we're going

 If you want, you can add a little bit of oil and fry them in the oil.

 And once they're done, we're going to put them on a plate and cover them with a towel

 To assemble our tacos, all we have to do is put some carnitas on a corn tortilla.

 And that's how you make some carnitas tacos with a cilantro lime sauce.

 If you enjoyed this video and this recipe, please give it a thumbs up and subscribe to

 And to check out the recipe, you can click on Carnitas Tacos Recipe.

 Don't forget that you can follow me on Facebook, Twitter, Instagram, Pinterest, and Google+.

 Welcome to the Shop By Kitchen where we show you how to cook the most flavoured filled

 Here's a list of ingredients that you will need to make this tasty recipe.

 Let's begin by finely chopping the garlic and the fresh parsley before grating some

 Now cook the spaghetti in a large pot of boiling salted water according to the instructions

 While the pasta is cooking, heat the olive oil in a large frying pan.

 Add the pancetta and the garlic and fry until the pancetta is browned and crisp.

 Reduce the heat and in a separate bowl, lightly beat the eggs with the cream and most of the

 Drain the cooking spaghetti and set aside a few tablespoons of the cooking water.

 Pour the egg and cream mixture over the top and mix well over a low heat.

 Divide the spaghetti carbonara between two serving bowls and sprinkle parsley and the

 And don't forget, you will get the lowest prices on all the ingredients used in today's

I have no idea why this noodle dish is named after Singapore as our

 Singaporean friends have told us that it is nothing to do with Singapore but what

 other vegetables and a mild curry powder if you don't want the dish to be too hot.

First place 150 grams of rice vermicelli noodles into a bowl of cool

 beat one egg and then heat one tablespoon of cooking oil in a wok on a

 high heat and once the wok is hot add half a chopped onion and a quarter

 sliced red bell pepper to the wok and stir-fry them for about 90 seconds and

 a high heat and when the wok is hot just fry 125 grams of shrimp for a couple of

 minutes until the shrimp are pink and cooked and then set them aside with the

 cooking oil in a wok this time on a medium heat and ensure that the oil

 and just swirl it around the wok in a circular motion so that the egg covers

 the wok and then just cook the omelette until it's light brown on both sides and

 the cooking oil into the wok, heat on a high heat and then add two teaspoons of

 drain the 150 grams of rice vermicelli noodles that we were soaking and add

Mix the noodles in with the curry powder and then add all of the

 along with one and a half tablespoons of soy sauce, half a tablespoon of sesame

 cooking for a final one to two minutes, garnish with coriander and serve and

So we hope you enjoyed our take on Singapore noodles, if you give it a try

 do let us know in the comments what you think and if you're interested in seeing

 more Thai and Asian inspired recipes do subscribe to our channel, we're releasing

 new videos every Monday, Wednesday and Friday and we have lots of recipes still

So thanks again for watching and hopefully we'll see you again on the

 Hey I'm DJ BBQ and I'm Kate Gelling and if you want to learn how to make these tasty

 is we're trying to teach people how to cook 5 dishes by the time they're 25 and hopefully

Ok so the brisket is now browned and sealed so we're going to just

 a little bit more olive oil in there and then we're going to put our onions into the pan.

 starting with a can of chopped tomatoes, some barbecue sauce, 100ml, 3 tablespoons of honey,

 in there or even when you brown the joint put some chili flakes on that.

And the onions they're like kind of running around you know trying

 Alright the beef's been in for almost 3 hours which gives us time to teach you another dish.

 I'm going to pull the meat out and I want you to get some avocados chopped up for our

And when you put them in the oven put them like that because if you

 lay them like that they get kind of softened up in the heat and then they close and you

 important thing with beef and lamb is to make sure you buy a quality assured hunk of meat.

However I think I've got a dish that can give your dish a run for its money.

 you like it then I've also got something for you to wear as well.

Now listen if you guys want to learn about this dish and more head

 And this is something that I'm not super expert at, but I try real hard.

 So basically your nigiri, the root of the word, basically means finger of rice.

 And you're simply going to form the rice and put the fish over it.

 The idea for a nigiri cut on the tuna is to really kind of take the fish and you're going

 And you're just going to cut another thin slice to produce this sort of angled cut.

 So when you're operating with your prepared sushi rice, you always want your hands damp

 I'm going to lay that big, nice piece of fish draped over there, formed over the rice.

 People are usually scared to not crush it enough or to keep it together or they're scared

 You want to kind of find that happy medium there where your fish comes out.

 Your rice comes out nice and sort of held together but not really smushed.

 Try to do as much as you can with the one hand on the rice so you don't pass it to the

 Basically goes over, gets a little form in, gets turned around.

 Just going to get that right balance of keeping your hands just wet enough where that rice

 We'll spin around, forming that so that basically the fish kind of drapes over the sides.

 It's pretty simple but that is basically how you put it together.

 I'm Kevin Long, the executive chef with Big Night Entertainment Group and this is some

 So I'm just gonna stop talking about it and just show you how to make this recipe.

 when you're boiling them in water, as long as you don't undercook them

 or overcook them so they're mushy, you can get a really great texture.

 when you go to a cookout and you pull out your marinated carrots to

 getting vegan hot dogs from the grocery store because that shit

 Give this video a big old thumbs up if you enjoyed the recipe and if you're going to try it.

 if you haven't already because I post videos every week and you don't want to miss one.

 Take care of yourself this week, eat good food, and I will see you in the next one.

 I needed to make a video so I want to do something special for you guys, so I thought of a

 I probably not pronouncing right so someone knows the correct pronunciation

 you'll know what it is when I start making it, but it's a real traditional Vietnamese sandwich and

 It's got some kind of meat product in it or tofu or something, but in this case

 I'm just gonna stuff the sandwich full of a nice vegetables and everything so check this out.

 If my store had daikon, I would have gotten carrots and daikon, but I'm using carrots.

 I have a little mandolin, but if you don't have a mandolin just slice all these really thin the carrots I

 So nice thin little shreds, I've got some a cucumber thinly sliced.

 But I thought would work out really nice and be a little more sturdy so we could really pack this full of vegetables and some

 I'd use some Napa cabbage, so I got the Napa cabbage and the the ribs are really pretty uh I

 Don't know you don't really want to eat, and they're kind of hard so what I do is

 I just kind of chopped off the rib part, and I'll save that for for something else, but um

 So um let's make the sauce first, and I'm sure you I put together.

 I mean you just cut up as much vegetables as you want to put in your sandwich and the sauce here

 Depends on how much sauce you like generally the condiments on the sandwich or mayonnaise

 Like a chili like a chili sauce is typically put on there, so I thought

 A little bit of a Fresno chili, so I've got one of these it's about the same heat as a jalapeno

 I took out the ribs putting that all in there instead of using honey or garb or anything

 I'm gonna use this mango as my sweetness, and then the juice of a half a lime these

 It's really to taste you want the acidity to balance out the sweetness

 And then just squeeze some I have a lot of lemon squeeze some lemon over top or some more lime

 This is gonna be the sauce and I want it to be kind of thick the mango is gonna make it really nice

 And they're full of water and everything you want something that's gonna stay on your sandwich

 full of flavor you just want to take one of your your little bread here and

 Put some radishes here, and I thought about maybe pickling some of the vegetables, but um

 You could do that too, but I just want to do something quick and easy

 Put some fresh mint in there the herbs gonna give it such a nice flavor.

 That what am I missing okay got that on there and then the sauce

I'm probably pronouncing it wrong, but that's what I'm gonna call it

 I just wanted to mention that Jenna I've been really working it hard at the gym

 We're just pushing ourselves as hard as we can or muscles are fatigued at the end of the workout

 But we both notice that we haven't been that sore and I I can only

 Imagine that it's from from eating this way the fruits and the vegetables just helping to flush things out and and

 You know try to clean things up get the raw foods in you because I'm telling you

 please subscribe these videos, thank you so much for watching and

 David Bailey Bellew retired from the police force three years ago and has been farming snails ever since.

 While David works his ass off rearing the little buggers at a rate of a quarter of a million a year,

 his wife Maura can barely make enough garlic butter to keep up.

 And is it to do with sort of, I mean, you've seen them in the back garden?

 Well, people put slug pellets down and poison them and what have you

 and then go to a restaurant and order half a dozen and pay a lot of money for that

 The Snails David Farms are the same variety as those found in your garden.

 the fact that you can actually eat the snails from your back garden

 hence the reason why I'm fucking watering the garden for the first time ever.

 I'm going to give you five pence per snail if you find them, okay?

 You need to ensure any toxins they may have consumed are purged from their system.

 For the first two days, leave the snails without any food and regularly wash them.

 On day three, give them a carrot and leave them for a couple of days

 Finally, wash the snails again and place them in the fridge in a sealed container.

 Say goodbye to these little buggers and send them in there for a bath.

 and they're sort of free-range, wild, organic snails from south-west of France.

 The fact that I've got all these snails in my bloody back garden

With these snails now, I want to sort of up the tempo a little bit.

 And yes, they're wild and they're from the back garden and they look delicious,

 I think we're on the verge now of discovering the most amazing delicacy.

 Now to finish the snails, I'm going to put some fresh parsley in there.

 I just want the salad lightly dressed because that's been the big problem with snails.

 The sage has got that really nice sort of sweet, spicy flavour.

 And you've got that really nice, fresh lemon juice squeezed all over them.

 Singapore laksa is a noodle curry dish that's become a favourite in Australia.

 But you don't need to go out or travel to experience this authentic recipe.

 Heat some oil in a pan and add meat along with the contents of one spice paste sachet.

 We're using chicken, but the beauty of this dish is that it's so versatile.

 Add the coconut milk and let it simmer for a further five minutes.

 In the meantime, cook your favourite noodles according to the pack.

 We've chosen rice vermicelli, but it works well with Hokkien and egg noodles too.

 Pour the hot liquid over your noodles, top with chicken pieces and garnish with bean sprouts.

 Singapore laksa is an easy way to bring something exciting to the dinner table.

 Simply start with Asian home gourmet spice paste and the rest is up to you.

 And with 4th of July coming up right around the corner, what I thought I would do is show

 Most Americans on 4th of July make either hot dogs, hamburgers or bratwurst.

 So today I'm going to teach you a proven method of making bratwurst juicy, plump,

 We're going to really sear it off at a really high heat to just kind of brown the edges.

 Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha

 We're going to let these poach over medium high heat for 20 minutes.

 This is where we get to constantly rotate the brats to ensure even doneness and that

 I'm really excited because rolls are so hard to make at home and you guys always make it

 In your spicy tuna, just add a little bit of mayo, sriracha, maybe some sesame oil

 I got right here albacore, which is seared on the outside with sriracha.

 If you can't access soy paper, seaweed just does the same thing.

 Okay, we'll take this and then we'll fold this and make it into a roll.

 So we're going to take our albacore here and we're just going to put these on just like

 Like I said, you can use salmon, you know, or you can double the tuna.

 You want to put the saran wrap on top so it doesn't come apart.

 So with the saran wrap still left on, we'll just cut it into eight pieces.

 You can use bamboo leaves or banana leaves for garnish just to make it look nice.

 Baby spinach or regular spinach just deep fried into chips, which it'll take about like 15

 You can always also just, you know, if you like it more traditional with soy sauce, it'll

 For more on where to eat, stay and drink, log on to eatstaydrinks.com.

 Hello everyone, today I'm going to show you how to make wonton soup.

 If it's frozen you have to let it off first and it's important that you squeeze all the water out like this.

 So you just take both sides like this and you can tear it off just like this.

 And then you have the tail part and you have just to squeeze at the end of the tail here.

 And you pinch and you pull it and it's going to come off clean like this.

 And so the consistency you're looking for is kind of a ground meat consistency like this.

 So here I have my chopped up shrimp and my garlic and ginger finely chopped.

 As always for all the list of ingredients and the amount you can look in the underpants bar.

 So I'm just putting those all together and I'm going to add some seasoning.

 Now with some clean hands I'm going to combine my one part of the shrimp and the other part of the garlic.

 And with some clean hands I'm going to combine my wonton filling together.

 Ok now this is the interesting part how we actually make the wontons.

 You can go to the Asian market but nowadays you can also find them at a regular grocery store.

 And while we work with them we want to put them into a paper towel to make sure they don't dry out.

 I'm going to take, you can use an egg wash but I'm just using water.

 And I prefer to put them in boiling water rather than put them in the stock.

 Because then if you put them in the stock there's going to be starch.

 So now that they are done I'm just going to put them in a colander.

 Now that my stock has been boiling for a few minutes I'm going to remove the ginger root, the green onion and the smashed garlic like this.

 Okay so now to serve this as you know most people like to put some green onions on top like this.

 For this recipe we need 80g of corn flour, 80g of spelt flour, 1 teaspoon of guagam powder,

 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon hot paprika powder, a pinch of

 pepper and a pinch of turmeric, 180ml of soy milk and here we have some smoked tofu.

 First I will put the corn flour, spelt flour, guagam powder and our spices in a bowl.

 I really hope you like this video and you will try this recipe.

 Okay, we've got some, let's start, we've got some olive oil, we've got some ditalini pasta

 We've got two cans of beans, we've got a can of white cannelli beans, a can of red kidney

 Okay, the red kidney, I'm going to leave the juice in there, the cannelli I'm going to

 We've got a can of sauce, tomato sauce, salt, pepper, some Romano cheese, four cups of water,

 we've got some fresh parsley, we've got some fresh basil here, we've got one medium onion

 So let's get rocking here, we're going to throw some oil in the pan, we're going to

 chop up our onion and garlic, get them rolling, show you how we rock and roll here, Bode style

 Okay, Ash, that's fine, we've got some onion and garlic sautéing in the pan here.

 We'll then unload this a little high there, you don't want to burn it, make sure you don't

 Okay folks, we're going to drain, drain your white kidney beans, drain them good.

 White kidney beans we're going to drain, the red ones we're going to leave in the juice

 and we're going to blend them, puree them with just a touch of water.

 We're going to make a puree, that's going to give us a nice thick sauce.

 Okay folks, our onions and garlic are translucent and just so, I'm going to keep the heat on

 just so they don't burn, I'm just going to add a touch of water, just a little bit of

 Okay, we can crank it up a little higher, just continue to cook that with a little bit

 Okay folks, let's dump our red beans into the blender or food processor, whatever you

 We're going to blend those up good, you might have to add just a touch of water to that

 Bang our beans on the blender right here, Ash, can you see that Ash?

 Okay, just want to show this here, our onions and garlic, we started them off with oil and

 right before they started to turn brown, whoa we're fogging up there, we added some water,

 Okay Ash, alright folks, our water's just about evaporated, we're going to add our sauce

 over here, over here Ash, add our sauce right in the pan there.

 Okay, now we've got our onions, our cooked onions, our garlic and our sauce, can you

 We're going to raise it up a little, dump our white cannelli beans in, we're going to

 Okay, crank it back up on high, you got that Ash, can you see that hun?

 Good to save a little bit of that water, so you can rinse it out of the pan here, but

 Alright, we're going to cut up a little parsley, a little bit of basil, we're going to add

 that to the mix, let it cook down, we're going to add some salt and pepper, and I'll show

 you how we rock the rest of this recipe down in a few minutes here.

 Uh, we needed two cans of beans, two cans of white cannelli beans, I needed for that.

 I normally use two cans, but sometimes I make it a little thicker and I blend a can, so

 Okay, we're going to bang this down, cook that up, we'll show you how we rock and roll

 Okay folks, it's come to a rolling boil, we're going to add about a cup of, uh, ditalini

 Lower your heat to medium, medium low, and just let it simmer for about, I don't know,

 probably going to take about ten minutes, until the pasta cooks, okay?

 Once again, I added two cans of, uh, white cannelli beans, okay, not one.

 Two cans of white cannelli, one can of blended red, okay, just to add a little thickness

 You do not have to do that, that's kind of an optional thing, but I like to have it nice

 Okay, we're not done here, we're going to bodi, we're going to bodidify this, okay?

 Okay, we're going to add some small cherry tomatoes, actually these are the oval ones,

 Okay, crank it back up on high for about three or four minutes, we'll show you how we bang

 Okay, just until the spinach wilts, okay, the tomatoes have a real thin skin on them,

 so they're going to pop like candy in your mouth, you're not going to believe it, it's

 Hold on a minute, let's get this cranked up here, give it like three or four minutes,

 We'll bowl it, put some cheese on it, we'll be ready to rock the house down, bodi style

 Alright folks, here we go, fresh pasta fagioli baby, bodi style baby.

 Okay, we'll get about, get a couple of scoops in there, some tomatoes, a little bit of spinach,

 Okay folks, that's that, we got that done, we're going to throw some Romano cheese on

 Just like that, cloud things up a little bit, and then throw some fresh, just a pinch of

 Alright folks, action, alright, let's just give this a little taste here.

 Those tomatoes are going to pop right in your mouth like you wouldn't believe.

 Very nice, just like a kid in a candy store, get a little spinach on there, a little pasta,

 add a little crushed red to that, add a little hot oil, whatever you want, spice it up a

 little bit, make sure you don't forget the Romano cheese, everybody's going to be happy

 Look at that, that's some good looking pasta fagioli baby, fantastic, alright?

 Those little candies are going to pop right in your mouth, be careful, they're hot.

 sandwiches and I'm sharing with you a really easy and tasty recipe for a

 brown sugar, black pepper, minced garlic, minced shallots, lemongrass paste or

 fresh lemongrass, dark soy sauce, fish sauce, vodka five-spice marinade, sesame

 pate, Persian cucumbers, cilantro, jalapeno, carrot and daikon pickles, and

In a large bowl add brown sugar, black pepper, minced garlic, and

 sauce, our homemade vodka five-spice marinade, and now let's add sesame oil

 meat to the marinade and we toss everything together making sure the meat

 on a barbecue outside but today we're grilling inside using a double burner

 from the grill and allow it to cool just a bit before we make our sandwiches.

 finish the sandwich with tangy carrot and daikon pickles and we top it off

 Ingredients are black beans, kind of refried beans, we've got some chopped onion,

 we have some coldly moderate jack shredded cheese, we have some flour tortillas,

 burrito size, just big tortillas, we have some sriracha if you want it a little bit hotter,

 Anyway, let's get this mixed up and I'll show you how to put them together.

 First step we took the black beans and we rinsed them off and put them in a bowl.

 Next we have our refried beans and we're going to spoon this out into one nice chunk.

 We're actually going to put this in the microwave and heat this up and then we're going to mix it together.

 Okay we've heated this up in the microwave for like a minute and a half.

 So now we're going to spoon this onto our shells and go from there.

 So here's our flour tortilla, we're going to put our bean mixture right in the middle.

 Next we're going to put a little bit of onion and this is all totally up to you.

 And we're going to add about a quarter cup or maybe a little less of cheese.

 And then to fold the burrito just bring in the sides like this, fold it over, tuck it in,

 So here's another optional step, you can eat the burritos just as is,

 So we're just going to take a couple tablespoons of butter, put it in the pan, let it melt,

 Okay now we've got our butter melted so we're going to just toss these in a couple at a time and let them fry up.

 Now these are very easy to make guys and are absolutely delicious.

 four medium potatoes which I've parboiled and allowed to cool completely.

 Now you want to parboil them until they're still a little bit firm and here

 I'm chopping them into cubes about a centimeter by a centimeter.

 what we're also going to do is sort of partially mash it with the palm of your

Don't completely mash it, you still want a bit of potato lumps in there for

This way they can cook for a little bit longer on the other side.

 Now leaving it on low, close the lid and cook for another four to five minutes.

For more information on this recipe or to check out my others, please visit www.wazzygriller.com.

 and it's something that we eat very often there, which is the Carbonara Spaghetti.

 you can make Spaghetti Carbonara or you can make Rigatoni alla Carbonara, whichever way

And it's a dish that is typical of my region, which is the Lazio region,

 which is a form of bacon, I would guess, anyways it's the cheek of the pig.

So we've got about 100 grams of pancetta, 80 grams of Pecorino, 3 eggs, black pepper,

As the water is boiling, we are going to start with the first step of the Carbonara.

 You take the pancetta, you put it all inside the pan with nothing else.

 While the pancetta is sizzling, I'm going to get cracking, literally, with the eggs.

 So now we're going to add also a pinch of salt, which I forgot earlier, but hey, I am

So now you don't want to put too much salt because the pancetta is salty,

 all the nice oil that you want because you're going to use this pancetta and put it in the

 egg mix and then keep the pan for later because we're going to put some spaghetti in it to

 get all the nice little sauce and juice I guess that came out of the pancetta mixed

 Now, when the pancetta goes slightly crispy, as you can see, you are done.

 We're going to take advantage of this, so don't use the pan or don't put away your pan

 or wash it because once the spaghetti is cooked, we're going to dip them in just to get all

Now you want to make sure that you take the spaghetti out a couple

 8 minutes so that when you keep mixing them with the egg and the pancetta, even though

 they're hot and they're still cooking, they're not going to go all like mushy.

 to show you, you've got the pancetta bits in it, you give it a nice stir again, ok?

 You want all those oils and taste to mix into the egg and the pecorino with the pepper and

 So now this is done guys, we're going to put this pasta inside the pan that we used earlier

 I want the spaghetti to catch everything that was left from our pancetta work that we did earlier.

 so if you keep mixing it for a good 5 minutes, it will cook just enough as the garbanzona

For the final touch, of course, black pepper lovers, you want to sprinkle it.

 Anyways, guys, as always, I have put all of the ingredients and quantities down below.

 If you have a comment, if you don't know what to do for dinner, lunch, or whatever, and you say,

 Hello everyone, we will try to make some quick and simple meal again.

 We are going to get these, you can buy these udon packets at the grocery store.

 So what we did here was we boiled it and we mixed in with some, we drained it and we mixed

 This is actually a fish ball that you can get at an Asian grocery store.

 We have some pork, some snow peas, some corn and some bamboo shoots.

 As far as the sauces, we are using one cup, I mean I am sorry, one tablespoon of Maggi

 So the only thing that is not cooked is the little pork that we have.

 Actually all the ingredients here, you can substitute for anything that you prefer.

 If you like to toss this, just be careful so it won't fly everywhere.

 going to take some bell peppers and some purple onions that I'm going to put on the shish

 add the peppers, the bell pepper, the red, the yellow, the orange bell pepper, roughly

 chop, don't have to be finely chopped, just roughly chop, just in pieces to marinate into

And you're going to place it in a refrigerator for about 30 minutes or

I've added some parsley, some basil, some oregano, some cayenne pepper, some garlic

Now I've had some that's actually been marinated for a little bit longer.

 to take and cut up my bell peppers that I'm going to put on the shish kabob.

 going to make nice little squares, enough to, what I used to say, to let the vegetables

So what I'm going to do is I'm actually going to take a purple onion

 continue with shrimp, vegetable, onion, shrimp, vegetable, until I fill it up with how many

 And try to make it a little colorful by adding the different colored bell peppers.

 keep adding shrimp, bell pepper, onions until you feel your stick.

I know I'm always promising that something's going to be delicious

 that I have that it was sitting in and I would just slightly pour it on top.

 it's like I said, it's garlic powder, cayenne pepper, oregano, basil, 1 4th tablespoon.

 it in some olive oil and some onions and bell peppers for about 30 minutes.

 to be making Korean food and I'm going to be showing you how to make a really popular

After Vietnamese food of course, Korean food is my favorite cuisine.

 need a fourth cup of soy sauce, two tablespoons of sesame oil, a tablespoon of brown sugar,

 two tablespoons of honey, a tablespoon of sesame seed, a quarter teaspoon of red chili

 pepper flakes, also called gochugaru, three cloves of garlic, two spoons of soy sauce,

 three cloves of garlic, two stalks of green onion, a pound of sliced beef, and half of

In a large bowl, combine your soy sauce, sesame oil, brown sugar, honey,

 onions for garnish later and then add in the rest of the onions and your beef into the

 This is your easy marinade and we're going to pop it in the fridge for about an hour

 want to see more videos and episodes, please subscribe above and visit my Facebook page

 Hi, I'm Marie Garagna with MGB Special Events in Arlington, Virginia.

 And today I'm showing you how to make a romantic dinner for two for your special Valentine.

 Right now we're going to work on the escargot, our appetizer for today.

 You can take a Pyrex dish, just anything that's oven safe and you can put it in the oven that

 We're going to need some garlic, some chopped fresh chives, some cleaned and rinsed escargot,

 salt, I like to use white pepper for this, some cooking sherry, we'll need some butter,

 Okay so make sure that you thoroughly rinse off your escargot under cool water.

 But you can see there's, you know, not that this is bad, but there's little parts in there.

 So I like to use a fork just to mix it up, get it nice and mushy.

 Okay, and we're going to take, you know, probably two or three cloves of garlic.

 And we're pressing it so that all we're really getting out of this is really the garlic juice.

 You could chop this if you want, but I love using the garlic press.

 So I'm going to probably do, I mean we're only doing 12 escargot today.

 Just some chives, I guess maybe a tablespoon or a tablespoon and a half.

 It is a little bit stronger, so you have to go a little easier on it than you would regular pepper.

 You don't have to buy an expensive sherry, just any kind of cooking sherry.

 And I'm going to slowly put that in until I figure after I get the right consistency.

 And I might have to add more, but for the meantime I'm just going to add just a little bit.

 You can use this as a basis for so many other different things.

 Now, in our handy dandy little escargot dishes here, I'm going to go ahead and I'm just going to put a little dollop.

 Just so that when we put the escargot in, it doesn't burn or has a nice little base on the bottom.

 Now, as it cooks, it's going to totally submerge the little escargot, which is exactly what we want to do.

 And this is a very, very simple appetizer, but it's sure to please your valentine.

 Now, we're just going to simply take an escargot, pop it in there.

 The nice thing about these dishes is that there's room to have it, the butter, when it melts to cover it up.

 Okay, now we're going to take the rest of our butter and just put it on top.

 And I tell you, this is so good, especially after you've eaten all your escargot,

 and then you want to take some nice butter, bread, and dip it in this juice.

 Now, I've already got my oven preheated at 350, and it really does not take very long to cook this.

 15, 18 minutes or until it's bubbling, because the escargot is already cooked.

 Okay, I like to put it on a cookie sheet, in case it does happen to overflow.

 It's got lined with tinfoil and it won't make your oven all messy.

 And as you'll see, you know when it's ready because it's nice and bubbly and hot, and it is gorgeous.

 And this is a wonderful way to start off your romantic Valentine's dinner.

 To watch the other segments in this video series, or for how-to videos on almost any other topic, visit monkeyseed.com.

 Next I went to the deli and got some Boar's Head American Cheese.

 All right, so what I've done here is laid down a double layer of aluminum foil.

 Now you're making the sliders, so what you want to do is you want to take your ground

 You're just kind of smoothing it out to the point to where you're going to cut it into

 Once you've got it all flattened out, and you can use a rolling pin, just use it lightly.

 And I would recommend using wax paper instead of foil, but I don't have that.

 It will come off, but wax paper is better because it slides off easier.

 What you're doing now that you've made it flat enough is you're making those actual

 You don't want them too thick, otherwise you're just eating a small thick burger.

 Now you can use the extra meat to go ahead and reform it out and make more patties.

 As you go along, gently use your knife, start cutting the edges, and moving it aside.

 I'm going to finish this, and I'll get back to you in a moment.

 I prefer to salt them after they come off, just because salt usually falls off.

 Put them under your broiler for like 30 seconds to a minute, depending on how high you have

 This spicy chicken with peanuts is similar to what is served in Chinese restaurants,

 writes Arlina, the Allrecipes member who submitted this Kung Pao chicken recipe.

 Cut 1 pound of boneless skinless chicken breasts into 1 1⁄2-inch pieces.

 First, put 1 tablespoon of cornstarch into a bowl large enough to fit the chicken.

 Now, add 1 tablespoon of white wine, a tablespoon of soy sauce, a tablespoon of sesame oil.

 Cover the dish with plastic wrap and refrigerate for 30 minutes.

 Add a tablespoon of soy sauce, a tablespoon of sesame oil, a tablespoon of cornstarch

 water mixture, an ounce of hot chili paste or to taste, a teaspoon of distilled white

 Then, add in the green onions, the garlic, a drained 8-ounce can of water chestnuts,

 Cook the sauce over medium-low heat stirring often until it's heated through.

 Now, we'll heat a large nonstick skillet over medium-high heat.

 Using a slotted spoon, transfer the chicken from the marinade and cook stirring often

 If the sauce gets too thick while cooking, stir in a little water.

 Serve the dish hot over rice and garnished with sliced scallions.

 Now I'm going to be using an onion, a red pepper or capsicum, a couple of tins of coconut

 milk, I'm using some laxer paste that you buy at the supermarket.

 I'm going to try using the Hokkien noodles, although you could use two minute or ramen

 And for my seafood I'm using these beautiful fresh local prawns or shrimp.

 Now you can use whatever seafood you like or you could use chicken as well, but prawns

 So what I've done is cut the capsicum up into fine strips, you don't have to use capsicum,

 I've also diced the onions and I've cut the heads off these prawns, which I'm now going

 Now I'm going to leave the shell on them but if you did want to peel them, please do.

 After the three minutes we're going to add one and a half of the coconut milk and the

 Now we're going to turn the heat down once that starts to boil and let that simmer for

 Now if you think that sauce is looking a little bit too thick, just add one tin of the coconut

 Now while that's simmering for five minutes, it's time to prepare the noodles.

 Now these noodles are very easy to prepare, only takes a minute.

 You just need to put them in a bowl, then cover them with boiling water.

 Then you just need to gently separate them using some tongs and we'll just let them sit

 Now once that one minute is up, we just need to gently drain the water from the noodles.

 Now by the time those noodles are all heated, the prawns should be nicely cooked and it's

 Hi everyone, today I'm going to show you how to make kabocha miso soup with somen noodles.

 After watching cooking with dogs hoto nabe, I was inspired to use kabocha in my miso soup

 If you follow my Facebook page, you know that I posted a picture of it.

 So I really hope you enjoy my tutorial and I hope you can try it out.

 Remove tough base of shimeji mushrooms and break into bite-size chunks.

 Cook 1 bundle of dried somen noodles al dente according to your package.

 We're going to keep with these recipes that are real practical and inexpensive and simple

 It's not just any sauerkraut, it's raw, living sauerkraut, not the cooked kind.

 The reason we're making it today is that you can go to the store and buy sauerkraut and

 So we want to make you independent of all of that expensive food.

 A sharp knife, a cutting board, we have a big glass jar so that we're going to put all

 After the cabbage and all the vegetable ingredients are inside, we're going to weight it down

 with a plate inside and a glass of water, a jar of water to push it down.

 So we have as far as the vegetables, you can use a lot of different things, but cabbage

 We have onion, we have garlic, we have daikon radish, and carrots.

 And you kind of take out the outside layer and I'm going to cut in a little V shape to

 And you just cut it in half like this and we're going to end up putting it in the Cuisinart

 And I will show you, so that's the cabbage, I'm going to end up doing that one the same

 So I peeled one and we're going to end up, Dan said he likes this one kind of sauerkraut

 There are ways, there are mandolins that have a little safety guard, but I like to do it

 You can just thinly slice everything, but for speed, the Cuisinart does wonders.

 And so what we're about to do is Independence Raw Living Sauerkraut to make you independent

 And there's some more perfect ones you can get perfectly round.

 We're going to cut this and then come back when all of the pieces are ready to go in

 Show them a little bit of everything and then we'll take a break and we'll chop everything

 Usually the S blade goes at the bottom of the Cuisinart and this one sits...

 I couldn't figure out what to do with it when I got mine and I finally watched the video

 We're going to do the green and the purple and then we can do the same thing with the

 So to sum it up, what you do is you take everything that you see here and you shred it or chop

 So basically we're going to just run everything through the shredder here.

 And then the one important thing that you need is a nice big bowl because you're going

 to put all the ingredients in here and squeeze them and let them sit with the salt so that

 And when it's juicy, that's when you can put it into the glass container.

 So we're going to take a little break here and we're going to shred and chop everything

 And what we've done so far is we basically decided to shred everything in the Cuisinart

 including the daikon radish because it was going to take a little bit longer to make

 And now I'm going to add some salt, probably about four teaspoons.

 And the salt's going to help break it down and get the juices out of the vegetables so

 So what we're going to do is mix it now with your hands and give it a really good mix.

 And in about a half an hour, this should be juicy enough so that when we put it into the

 glass container, there will be enough juices from the vegetables to cover the vegetables.

 So you want a little bit of liquid rising above which is why we're going to weight it

 down and push with the plate so that the juices stay on top so it stays moist.

 And the premise is is that the vegetables are going to ferment and the sugars in the

 vegetables are going to start digesting themselves so that the digestive enzymes are in play

 Our body doesn't have to use its own digestive enzymes to work to digest it.

 We're going to let this sit and come back to you in a little bit.

 Okay, so what's next is that everything has been kind of marinated in its own juices between

 I got a lot of the liquid out of the vegetables so now we're ready to put it into this jar.

 So then I'm going to fill it about three quarters of the way full.

 And you want to check it every day and if there's any foam or any mold, you're going

 And depending on the temperature of the room, you want to do it, keep it, store it in a

 And in about four days approximately, it could be ready and you'll taste it and see if it's

 And once you're ready, you keep it in a sealed glass jar in the refrigerator and it could

 Some people say you should be eating these things with every meal, probiotics.

 We spent about ten bucks on vegetables and it's usually ten bucks for a little jar.

 So we just made about, for ten bucks, we probably made about six of those.

 So we've got six times our money's worth by making this sauerkraut ourselves.

 And we're about twenty minutes into the process from the time that we started chopping the

 vegetables and then we, she marinated it here with her hands for about five or eight minutes

 And then you can just eat lots of it and not feel guilty that you're just, you know, wasting

 And this helps you to be independent, to be able to be a raw foodist and not have to spend

 So we're really conscious about giving you some recipes that are affordable and accessible.

 And I'm going to press it down so that the juices cover the vegetables.

 And then you weight it with a clean, a large clean stone or a mason jar filled with water.

 And you press down so that everything's really covered with its juices.

 And then, ideally I think that the jar would be a little bit lower.

 And then in about four days it'll smell really funky and be really good for you.

 I want to thank you so much for sharing this stuff with everyone.

 Today I'm going to be making some really, really easy scrambled eggs.

 I've got four eggs, four tablespoons of water, that's at room temperature, and one tablespoon

 First thing we're going to do, get all of our four eggs into our bowl.

 And now my four tablespoons of water, so that's one tablespoon of water per egg.

 Now you can use milk if you wish, however, you know there's a lot of debate, but in most

 Most chefs believe in water over milk, but at home, if you want a little bit more nutrition,

 And then we're ready to get our pan heated up and get on to the next step.

 I'm just going to give it a little last minute whisk and get that right in there.

 And then what I'm going to do is, right away, I'm going to start pushing the egg.

 If we leave the egg in there and don't move it, we're going to turn this into an omelette.

 Now you do not want to have a really high heat because what will happen is your egg

 Now if you like a little bit of a crust on your egg, that's fine.

 And the longer you let this sit here, the more moisture is driven out of the eggs and

 And at this point right here, you can see, we're maybe 15-20 seconds away from plating.

 because he was convinced that they cured his frequent hangovers.

 Others believe that the famed New York restaurant, Delmonico's,

 Now, there's a lot of milk solids in the bottom of the pan here.

 Skim the water frequently to get rid of all of this excess egg white.

 Just add that back, and we have one, two, three, four, five, six.

 And always make sure that you have a top and a bottom on the plate.

 There's always one that's a little flatter and one that's a little rounder.

 And now for the final touch, your wonderful, wonderful hollandaise.

 For more entertaining, decorating, craft, and homekeeping tips,

 Martha Stewart On Demand, free on Comcast, Cox, Optimum, and DirecTV.

 For this recipe we need one pound chicken breast, one onion chopped, one cup of plain

 yogurt, half teaspoon cayenne pepper, half teaspoon black pepper, one teaspoon paprika,

 quarter teaspoon thyme powder, four cloves of garlic, one lime juice, and four skewers

 Today I'm using bamboo skewers which I soaked them for an hour in water so that they don't

 To process the garlic so that they are minced well, first run the motor.

 After running the motor, throw the garlic in the processor one by one.

 After they are well combined, I put the marinade into a non-reactive bowl.

 After I put the marinade in the plastic bag, I put the chicken in it.

 And mix it like this so that the chicken is coated with the marinade.

 You can marinate the chicken overnight or for a couple of hours in the refrigerator.

 Always leave a little bit of space between the chickens on the skewer.

 After you put the chicken on the skewer, sprinkle with some black pepper and salt.

 Dip a folded kitchen paper into vegetable or olive oil and wipe the hot grill with it.

 In the Middle East, they barbecue a lot of vegetables with the kebab to serve with the kebab.

 This is actually duck liver, and it actually looks like a sort of block of butter.

 Most people would never think of cooking foie gras, but it's so simple.

 Then I bind the whole thing together with a fragrant herb vinaigrette.

 Foie gras excites a lot of passion because some people think it's cruel.

 I was a foie gras virgin before I came here and I really wanted to try it.

 It tastes like the most delicious velvety, buttery, creamy deliciousness

 And it's slightly crispy but then inside it's all just like velvet

 And it's something that I couldn't possibly cook myself, really.

 oh, I'm not eating that, so we kind of had a word with our waiter

 I've probably got a few crackers and some Crunchy Nut Cornflakes in the cupboard.

 Your mum must have taught you how to cook, somewhere along the line, no?

 Well, she tried but she kind of gave up with me when I was about 22.

 And I cooked fish with vegetables and I didn't cook the fish properly

 and I was sick for about 12 days and since then I was so ill-bored

 Yeah, especially when I've got someone like you cooking for me.

 What's the wonder of what it would be like to actually be a food critic?

 just to show you an insight into what it's like doing a full day's work

 That's like saying to a policeman, I'd like you to spend a day in prison.

 Yes, I have done that, but really the name of the farm will do.

 And even though you laugh at me, you're more and more into this,

 you know, actually comes from somewhere, not just from the supermarket.

 So we're going to fatten up the turkeys and grow our own vegetables.

 Meg, I think you're going to get really attached to them, you know that?

 They've got to be in this pen and we've got to keep them away from the foxes.

 What we're going to do is enclose everything with wire, chicken wire,

 If you're naughty, you're sleeping out here with the turkeys as well.

 They're all free-range, so there's very little difference in it.

 The idea of bringing them here today was to sort of give them a sense

 of where they come from, to make them understand that Christmas Day

 And I thought, OK, because there's six of them, OK, we've got one each, OK,

 This is the real sort of happy, chirpy chappy, with a big neck.

 Lily, Lily, why don't we take them through and just show them the oven very quickly?

 Yeah, but I have got to make sure my turkeys are fine with you.

 when they've eaten off all the grass in that little pen you got them in.

 I never thought I'd be doing anything like this with you, Gordon.

 2 tablespoons of peanut oil, 1 and a half leeks chopped, 1 carrot chopped, 2 centimetres of

 ginger peeled and chopped, 2 garlic cloves crushed, 2 tablespoons of soy sauce, 160 grams of noodles,

 1 large chicken breast, 6 oyster mushrooms, 2 eggs hard-boiled, 1 spring onion sliced,

 over a moderate temperature and add the peanut oil followed by the leeks.

 sweat them slightly then add the carrots, crushed garlic and the ginger and cook for another 2 to 3 minutes.

 Next stir in the chicken stock and the soy sauce and finally season with salt and pepper.

 other saucepan and strain the broth then put it back on the heat.

 Moving lengthwise along the chicken breast, cut into fairly thin slices

 Real food, real ingredients at home with your friends and family.

 Not feedlot beef, but grass-fed, no hormones, antibiotics, pesticides.

 It's got more omega-3 fats, more antioxidants, better for you and tastes better.

 Only by the best because it's full of polyphenols, antioxidants.

 It actually protects against heart disease and so much and it's delicious.

 Spices have all sorts of antioxidants and anti-inflammatory compounds.

 They're phytochemicals with all sorts of powerful hanging compounds.

 This makes a great beef taco, but it's also really good for you.

 We've got black pepper and we have sea salt and we have some just delicious vegetables.

 We have tomatoes and onions and garlic, which add all sorts of beneficial properties to

 Red cabbage, which is more phytonutrients and is also a great detoxifier.

 It's full of monounsaturated fats, which are good for you and limes for the guacamole

 And by the way, I get a lot of my staples at a place called Thrive Market, which is

 It's a discount market where you can get all the best quality, whole, fresh, real foods

 So I get all my staples, nuts, seeds, spices, salt, pepper, and all the ingredients I use

 I use, you know, just kind of my ballpark, coat the pan a little bit, a couple of tablespoons

 And you don't want to heat olive oil too hot because it can go bad.

 And throw in the garlic and the onions and let it cook down for a bit.

 You know, cooking is one of those essential, simple tasks that we have to learn how to

 So once the onions and garlic cook down a little bit, you grab the ground beef and grass

 And you just kind of put it in here and then smush it up until it's all smushed up.

 You don't want to be touching anybody else after you've touched raw meat.

 Now I think if you want another bunch of spices, this would be a good mixture of each, but

 at the end you just open it up with a whole bunch of only all you needthough you're not

 Now I washed my hands in between and I washed the bowl, so don't worry.

 Now people think, oh guacamole, it's so hard, how am I going to make guacamole?

 All you need is avocados, a little bit of lime, salt and pepper, and that's it.

 And then you take the pit and you can just notch it with a knife like this, a little

 And then you basically just scoop out the guacamole avocado into a bowl.

 And avocados are just full of powerful anti-disease compounds that are just so delicious and so

 And then we take some limes and we slice them up actually for the condiment, right?

 So we have a little bit of limes here for afterwards so we can sprinkle them on our

 And then we want to take some lime and actually put it in the guacamole.

 And from the grass fed beef which you know, is a very good source of fat.

 And the way we make the tacos is we don't use flour tacos or corn tacos.

 We want to reduce our grains as part of the Eat Fat, Get Thin program.

 We just take a little bit and we sort of spread it on here like a basic sort of creamy kind of filling for the taco.

 And then we just put a little bit of the ground beef inside the taco.

 I'm going to be showing you how I make the pizza crust from scratch and all.

 I'm using rapid rise instant yeast so I don't need this to rise.

 To that I'm going to add some parmesan cheese and some Italian seasoning and mix that in

 And now I'm adding in the wet ingredients and I'm going to fold this in to form a smooth

 And again I used rapid rise instant yeast so this dough does not need to rise.

 I'm just going to cover this up with a plastic wrap and set it aside for about 10 minutes.

 And then I'm going to transfer the dough onto a lightly floured surface and work it with

 And then knead each half into a flat surface and kind of shape it like that.

 Next I'm going to put the dough on a hot grill and grill each side for about 2 minutes on

 I'm going to grill the other half as well and transfer them onto a baking pan and brush

 Next I'm arranging some sliced tomatoes on the top and I'm also going to add some fresh

 Sprinkle some parmesan cheese over that and also some mozzarella cheese.

 I'm adding some olives and I'm going to sprinkle this with some more mozzarella cheese and

 This is going to bake in a 400 degree oven for about 10 minutes.

 While the pizza is baking I'm going to make a delicious sauce for it.

 I'm heating up some brown sugar and to that I'm adding some balsamic vinegar.

 Let the sauce boil and thicken up a little bit and set it aside.

 Drizzle the sweet sauce over it and this delicious pizza is ready to serve.

 Please don't forget to subscribe to my channel by clicking the subscribe button up here.

 That way you get notified whenever I make new videos because I have more delicious recipes to come.

 but I like to boil it first to drain the fat out so it's a little bit healthier.

 Okay, so I have my pork here and I sliced it in the middle so it's smaller pieces.

 I don't like pork, I use chicken, so if you want, you guys can use chicken.

And then you're going to need a large bowl to mix everything up later on.

 have my lettuce, which I love to eat with my pork, and then also my tofu, which we're

So, I forgot to mention this earlier, but we do need another large bowl

 guys are sensitive to spice, I would probably use 6 or 7, or maybe even 5.

 sauteing it, I knew right away that it was going to be super duper spicy because my nose

 Okay, so now we're going to add 1 tablespoon of hot chili paste to our hot pepper flakes.

 Now we have to add 5 tablespoons of low-sodium soy sauce to our bowl.

 soy sauce if you want, if you guys don't have low-sodium, but I prefer low-sodium.

 Now we're just going to mix everything up together so it's all blended and evenly distributed.

 Okay, so now that our water is boiling, let's just add in the pork to drain out the fat.

 If you guys want to, you can repeat this step to take out the extra extra fat, but I boiled it once, only for 5 minutes because we're going to be sauteing it later on anyway.

 Alright, so after 5 minutes, we're going to drain the greasy, greasy, nasty water, and we're going to rinse the pork with cold water and put it to the side for a bit.

 Alright, next step, we're going to boil our tofu for 5 minutes.

 While our tofu is boiling, we're going to add our pork to a large bowl and add 3 tablespoons of the chili paste that we made earlier.

 There's not really a specific measurement for the black pepper, it's just up to you guys, your preference.

 After we boil our tofu, we're just going to slice them up into little bite-sized pieces like so.

You guys don't have to do this, I just do it because I think it's pretty.

 And then I'm just going to finish off by chopping up some green onions and sprinkling some on top.

 Okay, so now I'm going to use my lettuce and place my pork in there and eat it like so.

 A lot of Koreans use lettuce and they also eat rice, but I'm cutting out the rice for tonight.

 So what you do with the tofu is you just cut it in half into little bite-sized pieces and then place a piece of meat on top and eat it like so.

 If you guys decide to make this, definitely take a picture and tag me on Instagram.

 Alright guys, please thumbs up this video if you guys liked it and subscribe to my channel if you haven't already.

 Hi Food Tube, my name is Tommy Myers and I am passionate about spice and Mexican food.

 And today I'm going to be cooking you the best ever steak tacos with my favourite roast

 So the first thing I've got to do is make a marinade for my steak.

 The steak we're going to use today is skirt steak and this marinade will just tenderise

 So I've got my garlic clove, I'm going to add a pinch of salt and just mash it up with

 Just going to squeeze that lime in and that acidity will really start breaking down those

 And he can sit marinating for half an hour, an hour, four hours, really whatever you like.

 Now I'm going to wash my hands ready to make the best ever salsa.

 So in Mexico making the best salsa is a fiercely contested competition.

 Everyone's got their own recipes, everyone makes them fresh every day.

 So first of all I've got some garlic cloves that I've toasted in a dry frying pan and

 And toasting the garlic really, really softens the flavour, makes it much more gentle and

 So both the tomatoes and the garlic I've dry roasted in a frying pan.

 This method of cooking is archetypally Mexican and it adds a wonderful charred flavour into

 Now some people might think that looks burnt but I swear it gives the best, best flavour

 Now of course you can use a food processor here but the texture just won't be the same.

 So you can see that with a pestle and mortar you really get that texture.

 If I put this through a blitzer it would just be a completely smooth puree.

 Whereas here I've got a lovely rough texture and you can see some of that blackened skin

 So now that that's into a rough kind of mush I'm going to add some onion and some chopped

 So the onion is not only going to give this salsa a lovely freshness, a sharpness, the

 acidity of the onion is absolutely essential for the salsa but also that lovely crunch

 If you can't get a hold of any in the shops just use a jalapeno, a fresh one, a fresh

 green chilli, roast it just the way I did to the tomatoes, shove it in, that will give

 I'm going to add a great tablespoon and it's going to give this salsa a bit of smoky wonderful

 You can always use vinegar, the Mexicans love vinegar for cutting through rich flavours

 Now all I need to do is cook my steak and we're ready to eat our tacos.

 I'm just going to shake the excess marinade off and in it goes to the pan.

 While that's cooking another perfect accompaniment to a steak taco are spring onions but we want

 I'm just going to roll them in that lovely olive oily marinade and pop them onto this

 And we want these spring onions to be really nice and charred just like in the markets

 We're just going to season them with a bit of lime and they'll be delicious.

 I've got some corn ones here but you can use flour wraps, you can kind of use anything

 I'm going to just put them on my flat top here and sprinkle a little bit of water on.

 So the most important thing with skirt steak is you cut it across the grain, not with the

 We've got that salsa, full of that smoky chipotle flavor, those charred onions.

 And those delicious spring onions, which need all that lime over too.

 That steak, the creamy avocado, that smoked chipotle salsa, that is Mexican street food.

 If you like this, don't forget to click on the thumbs up, share it with your friends,

 We have had absolutely loads of requests for some vegan recipes

 so whether you're vegan or not, trust us, you're going to love this one.

 So obviously vegan food is all about cooking with ingredients that don't come from animals.

 And then we're adding to it onion, lime, some fresh herbs, spices, loads of flavours.

 And we'll serve it with a couple of dips and some toasted pizza.

 If you haven't got a blender you can just mash them all up with a fork,

 The beauty about all of these ingredients is that none of them need a fridge.

 So it's the kind of thing that becomes great festival food as well.

 It's a thing you can mash up in a bowl in the middle of a field.

You might still need to put a pan on there first because they're quite delicate.

See my auntie is a vegan, so she's been asking for one of these recipes for ages now.

 That really softens it up which means you get a lot more juice out of it.

 And then we just cut it in half and squeeze as much of that into there as possible.

 Now our chickpeas are quite dry, but we are adding that lime juice and a little bit of sesame oil.

 Now sesame is a flavour you associate with hummus, like a tahini paste.

 But because we've added those two liquids, we are going to compensate with a bit of flour.

 We've already got that chilli powder in there, but we can season beyond that.

 Well because it's all raw we can, but just give it a quick taste here to see how much chilli we want.

 You take them out, squeeze it, because you will get some sort of moisture come out of that.

 Give it a good squeeze and then what's left just kind of roll into a ball.

 Try and make them all the same size, but as ever size doesn't matter.

 If you're not stamping your hands with foil, sometimes it's easier.

 Now you can bake these, or as you said before on a barbecue would work.

 And if you've compacted them enough they should all hold their shape.

 So we're going to let them cook through for a few minutes, turning them every so often.

 We can put our pita bread into the toaster to warm those through.

 And then we can serve the whole lot with some dips and we'll have falafel ready.

 We've got a pepper and tomato dip and a tzatziki dip, some fresh flavours there.

 We'll make a little bit of a pyramid going on here as we stack them up.

 So there we go, some warm toasted pita, a couple of dips and most importantly our vegan falafel balls.

 Now these are awesome but if you want to make these at home, be that the burger versions or the sausage versions, please do.

 Send us photos to our Facebook page, facebook.com forward slash sorted food.

 And with a bit of luck, you can even get on our physical Facebook wall.

 The first thing we are going to do is peel and cube our potatoes.

 We are going to drop in one chicken stock cube and enough water to cover.

 And then we are going to boil it until the potatoes are tender.

 Just pop them on the stove, cover them with water and boil them until they are tender.

 While our potatoes are cooking we are just going to get our bacon rashers,

 And once that way, since that's not too big and stringy to eat,

 We are using a little sugar loaf cabbage here because it's got plenty of green in it.

 Just roughly cut this, we are not putting any other onion in this

 and also obviously some of the colour for our croquantine mash.

 To a wok we are going to add our bacon on a medium to high heat.

 Sweat some of that fat out of the bacon and give it a bit of colour.

 With our pan starting to caramelise on the bottom and our bacon starting to brown

 and render some of that fat now in with our cabbage and our spring onions.

 We want these cabbage pieces to lose the crispness and the rawness but still retain the colour.

 OK, that's nicely wilted down now so we are going to remove it from the heat.

 There's no moisture left in that to make our potatoes all soggy.

 We're going to drain them now but don't discard this water because there's still plenty of flavour in that water

 Depending on the waxiness of your potatoes to how much moisture you are going to actually need

 So we're just going to take the potatoes out and just retain some of that fluid.

 The rest of the butter is going to be left for garnish on top of our croquant and mash.

 Now if it's looking a little thick as this one is we're just going to add a little bit more of our potato stock

 That stock is still hot so it's not going to lower the temperature of our potato at all.

 It is impossible to tell you exactly how much of our stock we use

 Just scoop our Cole Connan, which is quite heavy and quite hot, into our serving dish.

 Now we just put a scoop of our Cole Connan mash onto our plate.

 These onion rings are going to be some of the best you've ever had.

 we're going to make our batter and this is really really simple

I've got some curry powder and I'm just going to add in some curry powder

 So like I said before, I just love the color of these and what the curry powder

 have them non-alcoholic, go for it because essentially what you want is some

 You want something that's going to give that batter a nice crispy

 Your family meals just got simpler, thanks to pick and pay and fresh living.

 Here's a foolproof recipe for delicious Eggs Benedict for you to enjoy this Easter.

 All the ingredients you need for this dish are available at your local pick and pay.

 Place the yolks into a bowl and add a tablespoon of pick and pay tarragon and white wine vinegar.

 Beat for about a minute before slowly pouring the melted pick and pay butter into the mix in a thin stream.

 Remember to keep beating until all the butter is incorporated and your sauce is thick.

 Season the sauce with salt and pepper and set aside until you're ready to serve.

 Add a tablespoon of vinegar to a pot of gently simmering water and crack each egg into a separate bowl before gently pouring it into the water.

 Let the eggs cook for 3 minutes for soft eggs, 4 minutes for medium and 5 minutes for hard eggs.

 Layer the toast with spinach and salmon before placing the poached egg on top and spooning over the creamy hollandaise sauce.

 Sprinkle with chopped chives and serve with blanched asparagus.

 Now you can visit pickandpay.co.za forward slash shop to buy all your ingredients online.

Welcome to VictoriaPacking.com and today we are going to make kimchi.

This is not regular one but very very similar to the classical one.

 Very important that you make sure that this part is very clean and out of any discoloration.

 Try to cut it through the middle that it will hold on together.

 After you pre-cut all the cabbage, wash it very thoroughly in very cold water.

 I know it's pretty weird to do so, but I love to do it this way.

 Make sure that all the bits and pieces will be covered with salt.

 And let it stand the same amount of time as you would give to stand the napa cabbage.

 Do you see, I brought it to a boil and it started to be very thick.

 Because if it will be a little bit too juicy, it will be soggy afterwards.

 Take a green onion and cut them for about, I don't know, an inch or so.

 You will find the recipes for Halloween, holidays and just for fun.

 onion, fresh ginger and garlic, kombu dried kelp, sugar, soy sauce, sake, miso, sesame

 about the ingredients, please go to our website, JapaneseCooking101.com.

In water, we add ginger and crushed garlic, kombu and add ground pork.

 I'm going to give you the step-by-step method to put this recipe together.

 It's delicious and we're going to go right through it and show you exactly how it's done.

 And of course, four and a half tablespoons of flour to make the roux to put this dish together.

 The first thing we're going to do is take this boiling pot of water and put our clams in there.

 We're going to let these things cook until they're fully steamed and they open up.

 We want to make sure that the clams that don't open up, we don't use.

 As you can see here, we've got our bacon completely browned off here.

 We've got our renderings of the bacon, which we're going to add to our butter.

 This will start our roux that we use for the base of our chowder here.

 As we get this butter completely melted down here, we will then take and put in our flour.

 What we're going to do is we're just going to whisk this around.

 You don't want to really want to brown this off or anything like that.

 Just going back over here, you can see we've got the clams all nicely chopped up.

 Now that we've got our roux the consistency we want, what we're going to do now is put in our onions.

 We're just going to stir this around and sweat out more of the flavor from the onion and the bacon.

 At this point, we'll go ahead and put in our garlic and our celery seed and sea salt.

 What we're going to do next is we're going to take the clam liqueur that we had reserved.

 Then we're going to add about two cups of half and half to our mixture here.

 What we want to do here is we do not want to bring this to a boil.

 We just want this to be on low heat until the potatoes are soft.

 We're going to run it off with a little bit of cracked black pepper in here and do back to plate this.

 The last step here is we're going to add in about two tablespoons of dried parsley.

 I'm either thinking of doing falafel, which is kind of a Middle Eastern food, or I'm going

 Second thing we're going to do is make, we're going to prepare our vegetables, dice them

 Some of you may be familiar with leaving the cabbage whole and opening the leaves.

 Alright, first thing we're going to do is rinse all the cabbage.

 So you're going to need a big, big container, a big bowl, a big pot, anything to rinse the

 This is the process where, I guess it's like curing your cabbage or something, I don't

 But basically we're going to salt it, we're going to leave it, and then in 30 minutes

 we're going to flip it and salt it again, and then flip it and salt it again.

 So I'm going to leave this here and then come back to it in 30 minutes.

 In the meantime, we're going to go back over to the table and we're going to start preparing

 I like to get those out of the way so that I can just throw them in when it's time.

 As you notice, I'm cutting these kind of at an angle, getting kind of a weird shape.

 I'm not cutting them exactly normal, so I'm giving them like a.

 Okay, and then your onions and your chives are just going to be in pieces like that.

 We're just going to, we're throwing them, right now we're throwing them all in a bowl.

 You may want to leave the rubber band at the bottom so you can just sit here and.

 First thing we're going to do to make our paste is create a porridge.

 You're going to take three cups of water and you're going to take the sweet rice flour

 Okay, once those are starting to boil, you're going to throw this in.

 This is the sugar and it's going to become a little translucent.

 Going to mix it up real well and bring it to a little bit of a boil.

 Alright, as you can see on the edge, see the perimeter, bubbles are being made.

 You're going to just keep this in there and stir in for a few more minutes.

 Alright, so we're going to take our sweet rice flour and we're going to mix that in.

 These three ingredients I'm going to put in the food processor and just hit it.

 You just put it on, hit it, and then put the rest of the stuff in.

 If you haven't seen the Ninja video, just click on the link at the end of the video.

 I got the pepper flakes at the Asian store just in case these are a different type of temperature.

 If you don't like it too spicy, then back off on the pepper flakes a little bit.

 The garlic and the pepper and the fish sauce is just battling it out right now.

 Alright, next thing we're going to add, we're going to mix in all this stuff into this.

 And what that means is, almost like we're going to leave this out,

 and it's going to start bubbling and it's going to get really sour.

 The last thing you're going to want to do is, you're going to want to place this in an airtight container.

 You're going to see when you crack it open, it's going to smell sour

 If you don't want to sour your kimchi, I choose to, just put it right in the fridge.

 I'm going to try it first to let you know how it is, because it just smells amazing.

 In two days, I'm going to crack this bad boy open and we're going to try it out.

 In fact, why don't you make yours now and then we'll try it together in two days.

 You guys take care and I'll see you on the next Cooking with Jack in 48 hours.

 I'm Diane Kouchelis, a Greek-American chef and cookbook author, and also the owner of

 the Glorious Greek Kitchen cooking school on the beautiful island of Ikaria in the Eastern

 Today I'm making a Greek pasta salad with Greek yogurt, with a few of my own little

 twists inspired from a very traditional pasta dish from a Greek island called kasos.

 My little twist, the traditional twist, has some caramelized onion in this dish and a

 We want to feel the onion in this salad, and we want the sweetness to come through.

 That's really the secret, that sweet, sweetness of the caramelized onion and the tartness

 I'm going to julienne these leaves and toss them in with the pasta right at the end.

 What you want to do is get all your mint gathered up as much as possible.

 And this is unusual for a Greek dish in that it takes a little bit of butter and a little

 In order to help this along, I'm going to add a little bit of salt to it.

 The salt draws out the moisture and brings out the sugars in the onion.

 It's going to take about 10 to 12 minutes to caramelize, maybe a bit longer.

 One of my favorite Greek olive oils from Western Crete, from the area of Kolimbari.

 I love it because it is so fruity and you really can taste it at the end of the meal.

 Now, meanwhile, I'm going to add my pasta to the cooking water, which is boiling.

 Today I chose to use shells because I think with this dish, which has all that yogurt

 in it, I like when the shells capture the yogurt on the inside.

 Remember, in a little bit of butter and a little bit of Greek extra virgin olive oil

 I am going to keep just a tiny bit of onion on the side for garnish.

 I can smell the butter and I can almost smell the sweetness and certainly the nuttiness

 A little bit of black pepper and that mint that I julienned earlier.

 And this is, you know, this is, can I say that this is the Greek version of Alfredo?

 Probably not, but it's certainly a lot healthier than anything with cream sauce.

 Greek yogurt is something that's captured the hearts of American diners.

 It's filled with protein and it's a lot lower in fat and calories.

 Get some of those caramelized onions, get some of those caramelized onions on top just

 Remember, we eat with our eyes before we eat with anything else.

 This is one of my absolute favorite dishes from the Greek kitchen.

 And that's how to make pasta salad with yogurt, Greek pasta salad with Greek yogurt.

 My little twist, the caramelized onions and serving it a little bit warm.

 I'm Diane Kouchelis, Greek-American chef and cookbook author, consulting chef at four Greek

 restaurants in the United States and owner of the Glorious Greek Kitchen cooking school

 on my native island, Ikaria, a wonderful place in the Greek Aegean.

 Alright guys, not really a BBQ recipe, but it's a ripper so check this out.

 We've got 1kg of diced lamb, 1 coarsely chopped onion, 4 tablespoons of white vinegar and

 4 tablespoons of brown vinegar, 10 cloves of garlic and an inch of ginger which I've

 Now it is common to have the same amount of garlic and ginger in a vindaloo, but I like

 it better this way, I've done a bit of experimenting with this.

 Here I've got a spice mix, now there is a bit going on here, so rather than mention

 all of the ingredients, I've put them down in the description bar for simplicity reasons,

 We've got some ghee here, of course you can use butter or some olive oil if you want.

 A tablespoon of brown sugar, half a tablespoon of salt, 2 teaspoons of paprika and 2 400

 Now I'm using a spice blender, but you can use a mortar and pestle or a coffee grinder

 Now into a blender I'm going to add all of these ingredients, so the garlic and ginger,

 Now this is a little bit of an unorthodox way to do it, a lot of people brown the onions

 off first and do it like that, but this way you get all of the flavour combined into the

 sauce and I think a vindaloo is pretty much all about the sauce guys, for those vindaloo

 Now if you want a chunkier sauce, simply add the tomatoes in later.

 Now I've heated up a pot over some charcoal, I've melted the ghee and just added in that

 lamb which I'm going to lightly brown before pouring in that sauce.

 Now I'm going to put the pot lid on and leave it for a few minutes to come up to a simmer.

 Once simmering just give it a light stir, replace the lid, and move it off the direct

 Now this will keep simmering throughout the cooking process without burning the bottom,

 And I'm going to replace the lid on the kettle only, this will cook the sauce down and help

 it reduce, and we're going to do that for another half an hour until the sauce is nice

 This is what we're looking for here guys, and that is it, you're done.

 Serve with some rice, guys give this a go, it is one of my favourites, you've got to

 Stephanie about to take the snap, quick throw, but is intercepted on the goal line by Adam

 You can make this at home using these ingredients if you don't have this brand.

 Add the butter to the pot and once it has started to melt, whisk together.

 Put the chicken in a large bowl, add a third of a cup of sauce, then do this.

 Set your broiler on high and put the chicken in the oven for 10 minutes.

 When the timer goes off, take them out of the oven and don't do this.

 If you want them crispier, flip and put them back in the broiler for 5 more minutes.

 When they're finished, put the chicken in a clean bowl and add a cup of sauce.

 Seductively drizzle the remaining sauce in slow-mo before serving.

 You got orange and dark blue for the Broncos, or you got white and light blue for the Panthers.

 Well this is obviously orange and blue, are the Mets colors, which means I have to vote

 You can't even fathom the things that are coming right for you.

 Hi, my name is Chris Gatto and I am the executive chef of Uno Chicago Grill.

 And we are here at the Uno's Test Kitchen and today we're going to make our world famous

 What we're going to do is start with a package of active dry yeast.

 We need to make sure that our water is between 105 and 110 degrees because if not, it will

 Once we've got that dissolved, we're then going to take some corn oil.

 Once we've got the flour and the salt in the bowl, we're then going to mix this all together

 So our dough has come together nicely, but if you happen to notice that your dough is

 a little wet, you can add a little more flour or if it's a little dry, you can add a little

 Once our dough has come together, we're then going to knead it.

 Now if you're using a mixer, you would mix it for approximately four minutes on medium

 If you're using your hand, you want to knead it for approximately seven to eight minutes

 So we're almost done kneading our dough, but as you can see, the proper technique is to

 use the palm of your hand, kind of push it out, fold it over, and then roll.

 And what we're really doing is developing the gluten here in the dough, which in layman's

 Once we're done with that, we then are going to put it in a bowl that we're going to put

 So we've got our bowl, we put some olive oil in, and we want to coat the dough with the

 The reason for this is so that the dough does not stick to the bowl.

 So once we've got our dough in, it's coated with olive oil, we then want to cover it with

 If we're going to let the dough sit at room temperature, it will take approximately two

 However, you could also put it in the refrigerator overnight and use it the next day.

 If you do that, take it out one hour before you're ready to use it.

 So the next step for our deep dish pizza is we want to make our sauce.

 And what we do is we take some ground tomatoes, we place them into a mixing bowl, and then

 we're going to add a little bit of dried oregano and some dry basil and some grated Romano

 And we're just going to mix these all together to incorporate them.

 Our dough has been proofing for two hours and it's approximately doubled in size.

 And what you need is a deep dish pan, or you could use a cake pan.

 This is 12 inches and it's about approximately one and a half inches in height.

 So we want to take our dough out of the bowl and we're just going to place it into the

 And then we're going to take our hands and we're just going to work the dough into the

 We want to evenly spread it along the bottom and into the corners.

 And then we're going to take our fingertips and we're going to work that dough up the

 We make our dough every day fresh in all the restaurants and it is so good.

 We're then going to take both provolone and mozzarella cheese and we're going to lay the

 And obviously with all the cheese we put in here, it will be overlapping.

 The beauty of this is we have the sharpness of the provolone and the mildness of the mozzarella.

 Once we've got the cheese into the pan, we then one more time want to take our fingers

 and really press the dough because you'll see it will start to come away from the sides.

 So we want to make sure that we press it in there good and tight.

 Now that we have our cheese in there, we're going to take our tomato mixture that we made

 We're going to place that on top of the cheese and then we're going to spread it evenly over

 And then once we've got that, we're taking our pepperoni and we're going to evenly distribute

 We're going to bake this in a 475 degree oven for approximately 25 to 30 minutes.

 What you'll see is that the dough will get nice and golden brown and it will start to

 The dough is pulled away from the sides of the pan and because of the amount of oil in

 both the dough and we put in the bowl, the pizza will not stick.

 So now you too can make our world famous deep dish uno pizza at home.

 Hey guys today we are going to make restaurant style chicken curry.

 salt little bit, 1 tsp of the turmeric powder, 1 tsp of the red

 Once you mix this mixture you can keep it aside for half an hour to marinate.

 For the chicken curry gravy you require 4 red onions, 4 tomatoes, 1 ginger cube,

 4 to 5 garlic cloves, 4 green chilies and we are going to make a fine paste.

 Let's make the tomato paste separately and rest of the veggies paste together

Switch on the burner and in a deep frying pan on medium flame add

 Once the cumin seeds start crackling in the hot oil we are going to add our

 going to fry all these dry spices, bay leaf, green cardamom, cloves, black pepper,

 and we are going to fry all these dry spices and let them turn into brown and

 preserve the flavor of all these dry spices and it adds the flavor on top of

 Add the tomato puree to the onion and mix it well and let it cook for 10 more

Once this gets cooked we are going to add our garam masala at the end.

 You can use any brand of the chicken masala that is available in the market.

 I am using this one which I bought from India and I love the flavor of this one.

 1 kg of chicken but since we are also adding our homemade spices we are just

 adding 3 tbsp of this chicken masala which comes in the packet.

 mixture well and you can immediately start getting the flavor of that Indian

 After 5 minutes add 1 cup of the beaten curd to this onion tomato gravy base.

 And then after 4 to 5 minutes of cooking we are finally going to add our

 marinated 1 kg of chicken and this is the final step of this cooking.

 moderate so that you can have the chicken curry with rice and chapati both.

 Garnish it with the coriander leaves, fresh coriander leaves and serve it with

 quick and easy way and make the sauce and the spaghetti and the meatballs all

 for about 10 seconds and that's how you make fresh breadcrumbs.

 3 quarters of a cup of crumbs and two slices like that will do it.

 just a little bit with a fork kind of get it all in there and while that

 absorbs this milk, while the bread absorbs the milk, we're going to go on

 the bread into tiny little pieces and do the same thing and you can puree the

 tomatoes in a blender but I'm going to use the same food processor.

 All right that's been maybe 20 seconds and I think that's good to go.

 inches across because you have to fit all the meatballs in there in one layer.

 So all right so now we're going to make the sauce while the breadcrumbs soak.

 reason that you want to use a generous amount of oil is because the oil helps

It's still bubbling so we're just going to let it cook away here and

 we're going to add some fresh basil but we're not going to do it till the very

 little let it simmer over here while we put together the meatballs.

 into the sauce, a clove of garlic and a quarter teaspoon of salt.

 meat okay because it's it's much better it's much better way to incorporate all

 now we're going to add a three quarters of a pound of ground beef and here it is

 want to keep soaking my hands in water and drying them out but it's easier.

 of fold underneath and like that and just kind of squeeze it until you see it

 This recipe serves four people, two meatballs each so we're going to be making eight

 these are about two inches across and what I do is I put the meatballs on a

 plate or something and I want to dump them all in the sauce at the same time.

 crumbs and not dried and the other is because they're going to cook in the

 sauce and that just makes them taste better and makes them super super soft.

 Okay so let me finish up these eight meatballs and we'll put them in the sauce.

As you can see they're not perfect but I consider meatballs like

 we're going to drop them and give the sauce a little stir here and we drop

 sauce pan to make sure that these get all underneath the sauce and then the

 but you have to do it last minute because you don't want it cooked too much.

 I find is to stir a little sauce into the spaghetti first so it has red all

Just a little bit of sauce like that and tongs are a good way to kind

 The spaghetti and meatballs is just the best thing in the world.

 and you go in and you kind of use the spoon and you twirl like that to get a nice little

 one bite right like that which is fine if you're dining with the royal family.

My way is you take the fork and you just twirl and twirl and twirl

 There are a lot of fancy ways to make garlic bread but I like to keep it simple.

 A good loaf of bread, lots of fresh garlic and a simple easy recipe and this one is really

 Nothing like a warm spring shower is there, kind of freshens up everything.

 Certainly reminds me of when I was on holiday in Southern Italy, sitting down there on the side of the street there in Calabria,

 a place called Maratea, drinking a glass of wine and eating a plate of crispy calamari.

 Now what we've got to do is, I'm going to add about 6 ounces, 175 grams of soft raising flour.

 And I know I'm just shaking it in, you can weigh it out if you want.

 So I thought paprika's nice, it also gives it that lovely colour too.

 And then to that we're going to add 8 fluid ounces, or if you like 250 millilitres of cold water that is.

 And what you're looking for, for me, is a kind of a, it's like a heavy double sort of cream consistency.

 I've just cling-filmed that up because I didn't want all those smells of the fish to kind of linger out all through your fridge there.

 And if you can see here, that little crunch at the back there, that means that little bit of cartilage.

 Sometimes you get that in the corner, that comes in lots of different shapes, all these little sort of bits there.

 And then we're just going to cut those, the rest of that, into strips.

 Now with regards to the slightly smaller ones, you can also cut those in rings, but just cut that a little bit on the angle there.

 And right at the end there, you've got a plastic bit called the beak, which you can just snap off like that.

 That really does help when you want to pick up your piece of calamari and plunge them into your fryer.

 And that's literally going to take about three or four minutes.

 Today in this episode we're making up some chicken curry, which is a dish really popular

 It contains some of the ingredients that I really love such as curry, ginger, coconut

 It's relatively easy to make, I know you're going to love it, so let's get started.

 You can use just about any cut you want, I just find these are a little bit healthier.

 And I'm just going to cut these into cubes, the size is really entirely up to you, but

 Add the onions in, followed by the ginger, the garlic, and I'm just going to stir and

 saute these for a minute or two, just until the onions begin to turn translucent and everything

 Now what I'm going to do is add in the chicken, and I'm going to stir and fry it for about

 six to seven minutes, just until it begins to turn light brown.

 Now the chicken is light brown, we're going to add in the curry powder, the hot pepper

 flakes, some salt, a dusting of freshly ground pepper, the freshly chopped tomatoes, and

 I'm just going to stir and fry this until the chicken is nicely coated with the curry,

 and the tomatoes have begun to turn soft and wilt a little bit.

 If you want it a little bit healthier, you can always use yogurt, but I love the taste

 And of course, we're going to give this a slight stir, bring it to a boil, and we're

 just going to slip a lid over this and let it simmer over medium low heat for about 30

 After 30 minutes, the chicken is fully cooked, so we're going to add in the cilantro, and

 At this point in time, you can give it a taste test and add any additional spices that you

 And believe me, the smell of curry has filled the air, and it smells absolutely incredible.

 And here it is, our delicious chicken curry, one of my all-time favorites.

 And if you have something you'd like to share, leave us a comment.

 Today, I'm going to show you how to make one of my favorite tacos, tacos de lengua, which

 I'm going to step over here, get that going, and we're going to sweat them to bring out

 And then I have some jalapenos with the seeds and veins removed.

 If you use jalapenos, wear gloves, guys, because the oil will irritate your skin.

 And then I have a little mint up front there, which will also add a nice flavor to the braising

 I have some stock here, some aromatics, which I'm going to add next.

 And so I just want to talk about this really quickly while this is sweating.

 So beef tongue is a muscle, and it is very firm, and it requires a long time to cook.

 The back is more fatty, and the fat is what makes this thing amazing.

 But we're going to chop it up and mix it together so it's a little more even and uniform.

 I'm just a fan of braising because you can let the meat stay in the liquid, and it'll

 If you want to be neutral, you can use vegetable stock, which is what I do a lot.

 When it's done cooking, you're going to be able to peel this really coarse, these are

 And I would say you don't necessarily need to submerge the whole thing here because you're

 going to put a top on it, and it's going to keep the heat going all around.

 But that liquid is going to reduce over time, and you're going to have an amazing little

 And about two and a half hours later, we're just going to take a little knife and see

 All right, so we've been patiently waiting for the lengua to braise.

 So what we're going to do now, take this beautiful beef tongue, put it down.

 So we're just going to hold off doing it all, but I'm instead going to cut my favorite part

 of the tongue, which is the bottom part right down underneath because it has higher fat

 I'm going to save a little bit of the broth here to soak the meat in because once you

 cut this up, you're going to be exposing a lot of the meat to the flavor here, whereas

 Now you have the opportunity to really just absorb all that flavor.

 We want to add a little color and then we're ready to build this baby.

 And guys, once you taste this, you won't even think twice that it's tongue.

 You can see you still have some of the jalapenos and onions in here.

 And then if you want to spice it up a little bit, we have some hot sauce, lime.

 And today what I want to do is share one of my favorite recipes and in my opinion one

 And that's because most of us have a pretty poorly sort of run digestive system due to

 excessive alcohol consumption, coffee consumption and antibiotics especially.

 So really allow the gut to heal and allow the right population of healthy gut flora

 So I thought that that would be a great one to start with because it's really easy.

 So I'll take you through the process today and hopefully you can incorporate this into

 Foods that are not organic when they ferment they're basically sort of increasing that

 toxicity of whatever the pesticides are that are present on the food.

 So organic is really important which is obviously going to cost a little bit more but it's a

 A good quality fermenting jar is important and the one that I've got here is called a

 You can use like the clip lock jars but I would recommend looking into a Fowler's Vakola.

 So again it's really important to get a good quality naturally sourced sea salt.

 They're not going to allow the fermentation process to occur adequately.

 So the seasoning I'm going to use today is caraway seeds, juniper berries and some dill

 So what we're going to do is we're going to start with chopping the cabbage finely.

 And by the way be careful with the knife otherwise you'll cut yourself like I did.

 So I find the best way to chop the cabbage shown to me by a good friend very recently

 So hopefully you can see from this roughly how finely you want it to chop.

 So we've popped the whole cabbage, finely chopped, into a nice big bowl.

 So the salt is going to help release the brine which is going to allow the lacto-fermentation

 process which is providing all that beautiful bacteria that is going to heal our gut.

 So the rule of thumb with salt is that you want about 2.5 to 3% of the weight of the

 So probably for this cabbage which was about 800-ish grams, I'm going to use about a teaspoon.

 And then I'm using probably about a teaspoon of juniper berries as well.

 What you want to do is we really need to release all of the juices from this cabbage because

 they're really making the core sort of constituents of this whole fermentation process.

 So now we're going to get in and really mix that salt into the cabbage which is going

 I like to call it mastication because it's like you're using your hands to chew the cabbage.

 So you're really masticating that cabbage to really release all that, see all that beautiful

 That's the sort of sugar and starch contained in the vegetable that will allow the fermentation

 So now it takes probably about 10 minutes for it to really get to this level of brininess

 and you can see that it's really soft and briny and all those herbs are blended in.

 So make sure that you give it lots of love and really massage all of your goodness into

 Now we're going to place it into our fermenting jar which I am a little bit uncoordinated

 So this is also sort of part of the, an important part of the process.

 So we need to make sure that we're packing that cabbage in really, really tight because

 the cabbage needs to be entirely covered by brine for the fermentation process to occur

 Really punching it down and we've got lots of brine in the bottom here so it's going

 And obviously it's important to wash your hands before you do this.

 That seems like a pretty obvious thing to do but just to make sure that you're getting

 the right bacteria in there and not anything else that you might have been touching.

 And if you are squeamish about that you can use some rubber gloves.

 I've obviously got a rubber finger for where I've cut myself but you can use well fitting

 But I think there's something to be said for really getting in contact with and having

 some personal connection back to our food which again is really sort of playing into

 It's about getting back to our natural roots and our ancestors always fermented food and

 they always used their fingers and hands to eat and touch and prepare their food.

 So I personally think that using your hands is the best way to prepare a really good healthy

 So we've got lots of beautiful brine and we're going to push that down so that it covers.

 You want to leave a little bit of room because when it starts to ferment it can actually

 As you can see here there is a little bit of bubbling going on.

 So you want to make sure that you do have about that width between sort of the top of

 So this particular fermenting jar and all good fermenting jars should be creating an

 So with this particular jar make sure that the rubber band is fitted correctly around

 And I like to line it up with the line that's on the top of the lid.

 Beautiful amazingly healthy jar of sauerkraut which is amazing for healthy gut flora and

 So I'm going to leave that now in a dark place, so probably in my pantry for up to four weeks

 So I'll probably leave this for somewhere between two to four weeks to really allow

 And after that it can be popped into the fridge or popped into another jar and enjoyed

 you know as a condiment once a day or twice a day if you feel like it to really help reconstitute

 For this recipe and many more head to my blog which is health-wellbeing.com.au and I look

 What's up everybody, welcome to Make This, your online cooking show in which I show y'all

 Now today we're going to be making something called Kalbi Beef, aka Korean short rib barbecue.

 You may have had this over at a Hawaiian barbecue I guess you can say, such as an L&L, an Ono's,

 But today we're going to be doing my version of it, so sit back, relax, and here come the

 Alright, so the very first ingredient we're going to be needing in Kalbi Beef is obviously

 If you can't find it in your grocery store, ask your butcher if he's cool enough to cut

 So we're going to use three bones here, and this is actually the short rib area.

 Right here I'm using a sweet onion, but you can also use a yellow onion, just one small

 We're also going to need mirin, aka a rice wine, and we have about a fourth of a cup

 We also have half a cup of water, kind of smooth, not smooth, but thin out that soy

 We have next a cup of firmly packed light brown sugar, or golden brown sugar.

 Now it asks for garlic, but my little twist is like using shallots.

 If you can't get shallots, or if you don't want to use shallots, use about four cloves

 If you can't get this, I don't know really what to say to substitute maybe, not so much

 of a Granny Smith, maybe a Granny Smith with a half a cup of, I don't know.

 But maybe use a pear, another different type of pear, but we have one cut up.

 Sesame seed oil, rice wine, aka mirin, brown sugar, shallots, small onion, soy sauce, and

 And this is what we're going to be using to make our Kalbi beef.

 Actually what we're going to be making right now is the marinade for it.

 So all we're going to do now is take all our wet ingredients and throw them into this bowl.

 And by wet ingredients I mean our soy sauce, our half cup of water, I forgot to mention

 Now the next thing I'm going to add here is the brown sugar because I want to dissolve

 Now we're going to start adding our other ingredients, our vegetables and everything.

 Sometimes I like to crush them if you can, if you want, help get some of that juice out.

 Now we're going to let this sit in here and we're going to prepare the meat.

 Alright, so the next part of the procedure for all this is preparing the meat.

 You can leave it as is and throw it in the marinade, but I like to cut them up into three

 It's just personal preference, you can leave it like this, I like to make them smaller.

 So I'm going to be doing that to mine, like I said, leave them as whole.

 So after I cut them up, I'm just going to throw them into this marinade we have right here.

 We cut up the short ribs into three equal pieces, or not equal, but three pieces.

 Now, use your best tools, your hands, and start mixing them in the marinade.

 When everything is nicely covered, we're going to let this sit here and marinade for at least

 four hours, obviously the longer the better, but we're just going to let this marinate

 Now, the way I'm going to cook it, there's a lot of ways of cooking it.

 I wanted to use my cast iron skillet pan, but I couldn't find it, so next best thing.

 You can get the idea afterwards, but I'm going to show you what it is.

 So what's good about this is that this is going to cook up fairly quickly.

 All you got to do is keep an eye on it, maybe flip it once, and that's it.

 Like I said, this stuff cooks fast, so you can do it on a pan, on a grill outside, however you want.

 What I like about it is that there's, with the onions, you can taste a little bit of the onions, a little bit of the rice wine,

 You figure with all that fruit, I guess you can say, from the sweetness from the pear and the brown sugar, it would be overly sweet, but no.

 If you guys like what I'm doing, like it, share it, subscribe all down here.

 Hi friends my name is Mai today we are in my mother garden picking fresh zucchini for

 Today we are cooking a delicious Korean dish with mixed rice and vegetables called Bibimbap.

 The ingredients you will need are shiitake mushrooms, soy sauce, sesame oil, sliced white

 onion, soy bean sprouts, sesame oil, and soy sauce, spinach, sesame oil, and soy sauce,

 ground beef, sesame oil, sugar, garlic cloves, and soy sauce, carrot, the zucchini from mom

 garden, and kosher salt, dry seaweed, egg, for the bibimbap sauce you will need Korean

 hot pepper paste, seasoned rice vinegar, soy sauce, sesame oil, and sesame seeds.

 Now we are going to slice all the vegetables, shiitake mushrooms, zucchini, carrot, and

 Squeeze any excess water from the soy bean sprouts and spinach.

 Season the spinach and the soy bean sprouts, sesame oil, soy sauce, sesame oil, and soy

 In a large pan heat olive oil on high heat saute sliced carrots, zucchini, mushrooms,

 Add the zucchini, kosher salt, white onion, mushrooms, soy sauce, sesame oil, and sesame

 In a same pan saute chopped garlic, ground beef, soy sauce, sesame oil, and sugar.

 In a small cup combine Korean hot pepper paste, soy sauce, seasoned rice vinegar, and sesame

 Seasoned ground beef, dried seaweed, carrot, zucchini, mushrooms and white onion, soy bean

 This one's going to be seasoned with garlic, parsley, salt and pepper.

 The measurements to be exact are 110 grams of butter, 2 cloves of garlic, 1 tablespoon of parsley that's been chopped.

 For example, if you're making a grilled steak and you don't want to put any sauce with it but just a nice piece of butter on top of it,

 you could season that butter with different ingredients and then those flavors will disperse onto your hot steak.

 It's very quick to make, easy to store and usually it releases a lot of flavor.

 Again, today the flavors we're using into it are garlic and parsley.

 Then I'm going to take my spoon and I'm going to mix everything together with my spoon this way.

It's going to soften up and everything is going to mix well together.

 Then I will shape it as a log so I can slice nice little slices after all of it.

 Actually, I'm going to use that compound butter with me to make some snails.

 Here I have some beautiful snails and I'm going to top those snails with some of that butter

 and then put it in the oven and have a little feast out of that.

 To do that, I'm going to take a piece of parchment paper that I have here.

 I'm going to fold the parchment paper over it and then with my hand I'm going to press it this way.

 You could use also an instant seed like this one, which is a pastry scraper.

 Now I'm going to put that in my fridge for a good 30 minutes I would say.

 It will be out and I could slice it and use it again onto my grilled proteins or here for some snails.

 You could make a very nice cream sauce with that too if you were to make a lot of snails.

 If you were to simmer a little bit of chicken stock, add a little bit of that to it and finish it with some cream.

 I'm not saying it's the most healthy sauce, but it's pretty good.

 Today I'm going to show you how to cook South Korean healthy cuisine, Bibimbap, within five

 All you need to do is chop, chop, chop, and saute, saute, saute.

 What we need for this are three mini carrots, one zucchini, quarter size of onion, two mushrooms,

 If you have leftover veggies in your fridge, you can use it as well.

 Second, warm up the frying pan with oil and put bit of garlic and green pepper.

 Don't forget, a healthy life would make your academic life successful.

 Please visit Humber's international blog for a detailed recipe for bibimbap.

 Garlic mashed potatoes are a delicious side dish that pair well with meats, poultry and seafood.

 Hi, I'm Chef Jason Hill and today we're going to prepare a garlic mashed potatoes recipe

 I have 2 pounds of potatoes that I've already peeled and I've stored in cool water in the

 We're going to use a whole stick of butter which is 8 tablespoons.

 When preparing the potatoes for the water I like to use this method.

 I just cut it in half, turn on its side and I try to get the cuts as even as possible

 Let's go ahead and add this to the rapidly boiling water and we're going to check in

 Alright while your spuds are boiling, let's go ahead and melt down our butter on low.

 And as soon as this melts down we're going to throw in the garlic.

 Now that the butter's melted down we're going to add our 2 cloves of garlic.

 After a couple minutes the garlic's kind of cooked off a little bit so now I'm going to

 We just want to heat it up before we add it to our mashed potatoes.

 I don't want to walk away from this because it'll boil over on you.

 There you can see the little bubbles starting to bubble on the edge right here.

 We're going to just go ahead and take it off the heat and we're going to add this to the

 After 25 minutes under rapid boil the potatoes are cooked and they're soft enough to be mashed.

 We're just going to strain the potatoes into the sink and then we're going to get a mixing

 Next I place the potatoes back into the pot and we're going to go ahead and start mashing

 these up with a wire whisk and then we're going to pour in our cream.

 Just keep pouring a little bit each time whisking up the mashed potatoes to get the consistency

 Now we're going to stir in the freshly grated parmesan cheese and then salt and pepper to

 For about this many mashed potatoes a tablespoon to a tablespoon and a half is probably good

 I've learned all kinds of culinary secrets, and I'm going to teach them to you.

 We're gonna make a very classic Italian-American recipe, chicken parmesan.

When you start pounding this, start with the smaller side first, and

You want to just put a little bit of water in to make it a little bit looser.

These are panko bread crumbs, but you know, if you want to do Italian flavored bread crumbs, whatever you want to use,

 Now some things you really have to worry about when you're doing,

 when you're breading something, is you only have these things in one layer.

 One of the first catering jobs I ever did was I do chicken parmesan for like 50 people.

 And what I had done was I had breaded it all and I stacked it on top of each other.

So I had to go out in the side and hose it down with a garden hose and re-bread it on site.

 So when frying this, some things you have to worry about, do not put the oil above a third of the pan.

 So what happens a lot of times, you put too much oil in there, the oil spatters up, goes into the burners,

 So if the oil is gonna flop, it's gonna go that way and not towards you.

At this point, what you want to do is you want to finish this in the oven.

 You can check this by putting a little slit right here with your paring knife to see if it's cooked.

 Now we're gonna put it in the oven, about 400 degree oven, for about 15 minutes.

 While the chicken's cooking, we're gonna put the pasta in the water.

 Remember when you do pasta, the water needs to be salty like the sea, so make sure you have enough salt in there.

 If you don't put the salt in there, it's not gonna taste right.

 Even if you put it in alfredo sauce, it's just gonna have a really funny taste to it.

 So we're gonna take a little bit of sauce in here, put it in the pan, start getting it nice and hot.

 So I'm gonna take the pasta out of the water and drop it into the sauce.

 And then I'm gonna take the pasta out of the water and drop it into the sauce.

 It's one of the things I see a lot of restaurants do that doesn't quite sit well with me,

 so you wanna make sure it's sitting there nice and marinated for a couple minutes.

 So once it's all set, what we wanna do with the pasta is we wanna take the pasta out, lift it up,

 kinda just give it a little half a twist, put the rest of the stuff on top of it.

 Hi guys welcome to Steve's kitchen today I'm going to be teaching you how to make

 fantastic falafels and stick with me because through this little series I'm

 also going to be making the pita pockets and I'm also going to make a tahini

 sauce from scratch so let's get on today and make the best tasting falafels

 if you haven't already if you want to see the other videos which will be

 take your dried chickpeas and just put them into a glass jar that's a cup of

So we cover the chickpeas at least a couple of inches above the peas

 themselves and we're going to leave them to soak overnight or at least eight

Now you can use canned chickpeas as well and they work perfectly well

 just make sure you drain all the moisture out of those chickpeas before

 cups of our chickpeas that we rehydrated overnight, we pop those into a bowl.

 the secret to really good falafel is lots of flavor, chickpeas are not great

 on their own I mean they are good but look this is a whole big bunch of

 parsley and I'm just going to chop that up roughly and that's going in the bowl

 as well it doesn't have to be done too finely we're just going to chop the

 whole lot up and pop it in, stalks and all, actually not right down to the tough

 stalks, pop that in with our chickpeas and flavor, flavor, flavor.

 nice bunches here, a nice great big lump of coriander or cilantro I think our

 Americans call it and again just roughly chopping those up, I'm just going to pop

 those in and this is really what makes the flavor, the smell coming off that

 cilantro, that coriander it's delicious and I've got two brown onions here that

 I'm just going to cut up roughly again it doesn't have to be too fine and into

So now the onions, the chickpeas and all the herbs are in there we're

 not working at the moment so I'm going to use this smaller one and I'm going to

 do mine in two batches but it doesn't matter, flavor, flavor, flavor this is

 what's going to make the difference, all these herbs and spices.

 colors of that, now let's blitz that down, you can decide if you want it really

 fine or whether you want it fairly coarse, I prefer a fairly fine falafel, I

 falafel should look like, it's coarse but reasonably fine, it's packed full of

 flavor, the texture is moist but reasonably dry, it'll hold together

 right, this is one tablespoon of seeds that I've ground down to a fine powder,

 that in there and one tablespoon of ground cumin, a teaspoon and a half of

 ground white pepper here but you can use ground black pepper, either will do.

 why did I use white pepper you might ask, because I'd run out of black and white

 almost perfect but I think it's a little bit, I don't know if I can, if you can see

 because the herbs had a lot of moisture in them, is just to add about a

 flour over there, that's one tablespoon and I'll just fold that through and see

 nicely, they're still damp but let's test this one and cook it off.

 pan, a deep pan with about three inches of oil here and I want to bring the

 temperature of this oil up to about 350, 375 degrees Fahrenheit that's 175, 190

 little bit of bread, you see straight away that fizzled up and that's going to

I'm just making my falafels by hand, just roll them into a little

 away like that I'm just going to use a slotted spoon to drop the rest of them in

 in there, I mean look at those they're holding together beautifully, they've got

 they're beautiful and crisp on the outside, let's just open that one up and

 inside you've got all that flavor and I can tell you that tastes delicious

 salad, our tahini sauce, we're mixing all together making one fantastic meal.

 guys firstly I'm going to make a quick tahini sauce and I'm using the fresh

 tahini that I made earlier, you can buy shop-bought tahini but fresh is best.

 I've got half a cup of tahini sauce there and I'm just going to cut up a

 lemon, fresh lemon and we want the sauce, we want the juice from that lemon

 pith in there as well and put my half a cup of tahini and then I want half a cup of

 water in there as well and now just take a fork and mix that through and then we

 just want to season it with about half a teaspoon to a teaspoon of salt and I'm

 just going to add one quarter of a cup of a thick Greek yogurt into the mix as

 well and then mix that together with a fork and we've got this lovely thick

 is often best, we've got red onions, fresh tomatoes and cucumber and I'm going to

 onion and our tomatoes or tomatoes as our American friends say and then we're

 just going to pop those into a bowl together and then we're just going to

 just going to cut a piece off the top and I've opened up the pocket inside and

 and pop them inside there, drop them into the bottom and then we're going to take

 a spoonful of that salsa, that little salad salsa that we made and pop that in

 there and I want a big spoonful of the tahini sauce dressing and then another

 couple of falafel, some more salad and again our tahini sauce over the top of

Now you take a look that is a falafel that's going to taste absolutely

 doesn't matter, Peters you can also buy but I'm going to try this one now but

 subscribe to the channel, get over and watch the other videos, watch how we make

 the tahini, watch how we make the flatbreads, these little Peter Pockets.

 today I'm going to show you how to make Peter bread so we can make Peter Pockets

 breads in the supermarket but they'll never taste as good as these ones so

 Fettucce is a Mediterranean or Middle Eastern salad that has a lot of different vegetables

 in it and it has a nice crispiness which comes from the fried pita bread that's added to

 Now we use romaine lettuce because it has a firmer texture that can hold well after

 it's mixed with the lemon juice that we're going to add later on.

 I prefer romaine and it has more of a taste and more nutrients than iceberg lettuce.

 Now I cut it into shreds and I'm going to place it in fairly large bowls because you

 You can also use yellow but these peppers have a lot of vitamin C. They actually have

 It turns out to be about a half cup to three-fourths cup of each kind of pepper.

 Now I've already pre-sliced everything else except for the cucumber.

 You want to cut it in half and then you want to cut it in quarters.

 I have one tomato or about half cup to three-fourths cup finely chopped tomatoes.

 Another ingredient that compliments a salad very well is sumac.

 It's actually a dried ground berry that's found in tropical climate areas.

 You can find this at almost all of your grocery stores or your specialty grocery stores.

 For the dressing, I squeezed two lemons and two garlics mashed with some salt.

 Make sure you pick a very good olive oil because it adds a lot of flavor to the salad

 It's good to mix the garlic with the lemon juice and the olive oil so you don't get a big chunk of garlic.

 But if you dissolve it in the lemon juice and olive oil, it's sure to mix in with all of the other ingredients.

 You can use regular pita bread or you can use whole wheat pita bread.

 You want to fry it in some vegetable oil just until it's brown.

 Be careful not to burn it because it does fry up pretty quickly.

 Now you can mix it with a spoon or you can mix it with your hands.

 After you've thoroughly combined the ingredients, you want to get a plain colored plate, like a white plate.

 A white plate will bring out all of the other colors that are in here.

 Just get it, get the plate, plate the fattoush in the center of the plate.

 You'll have so much fun doing it and you'll get so many compliments.

 Hey everyone, I'm Judith Jones, Food and Travel Editor of the Gourmet Travelista.

 And today I'm going to be showing you how to make the perfect grilled cheese.

 So for the classic grilled cheese, all we're going to need is three very basic ingredients.

 Now if you don't have a flat griddle, the best thing you can use is a cast iron pan.

 That's going to be the perfect instrument to use to give you a perfect golden crust.

 Now just to let you know, we have got our pan on a medium heat.

 We're just going to really generously lather the butter on this.

 Now there's various different ways you can make grilled cheese.

 But this is one of the easiest and simplest and more well known ways.

 But first of all, we're going to put our bread, butter side down, into our cast iron pan.

 Cheddar cheese is from a nice little village in Somerset in England.

 Now there's a lot of cheeses that say they're cheddar, but they're not actually.

 So if you want the actual cheddar cheese from England, make sure you look at the label.

 So as that goes, we're going to put our second bread, butter side up, on top of the cheese.

 And it usually takes about three minutes-ish to cook on either side.

 Now obviously there's tons of variations you can do with the grilled cheese.

 So as that's going, nice medium heat, we're going to get that done for a couple of minutes.

 As we see that cheese oozing in, it's been a couple of minutes, we're going to do a quick

 So that butter is just going to toast and crisp the other side.

 So you're going to leave that for a couple of minutes in there on your cast iron pan.

 Now the cast iron pan is great because it keeps in that heat and it makes the bread

 And make sure to subscribe to our website to watch plenty of other fantastic videos.

 And if you have any email requests, you can email requests at mahalo.com and we'll be

 Hi, today I am going to tell you how to make spicy chicken curry.

 For this I need 2 red onions, some green chillies, cloves, some dry red chillies, 1 tomato, 8

 For the spices I need salt, garam masala, cumin seeds, sarson, coriander powder, kashmiri

 I have also taken chicken around 3 lbs and put it for the marination.

 Very first thing I will do is I will just marinate it with spices.

 I will use cumin powder, kashmiri red chilli powder, coriander powder, some garam masala

 This helps you to keep the chicken juicy and I will mix little bit salt.

 So I use some salt during the marination and then I will use some salt while I am making

 So just remember that since you already have mixed the salt with the marinated chicken

 and you don't have to put too much salt while you are making the curry.

 So what I am going to do next is just mix this chicken with the spices what I have put

 So as you see I have mixed it well and I will just keep it for 20 to 25 minutes and while

 we are waiting for this to get marinated we will prepare other things.

 So very first thing I will do is I will make the ginger garlic paste.

 So we have now tomato puree, onion paste and ginger garlic paste ready.

 So put the cinnamon sticks, pepper, cloves, mustard seeds, cumin seeds.

 What I am going to do is I am going to mix some salt into this.

 So I have mixed some salt into this and I will keep stirring it.

 That way it may become bitter and you won't get the taste of it.

 So I have mixed red chilli powder, coriander powder, cumin powder and we will mix the garam

 See this has started leaving the oil and it has also turned dark brown in color.

 So while we were preparing for the chicken masala and gravy, chicken is already marinated

 for 20-25 minutes and the spices are already mixed inside the chicken.

 So now since the onion masala is also ready, so now we can mix the chicken into this.

 This will give you a better aroma and this taste aroma of the coriander leaves will be

 So you just see this gravy in the masala like this, this nice red color.

 For now I will just mix little bit of water so that once the gravy is ready then we can

 So after 10 minutes, see we have a nice gravy, red color and onion has left its water so

 What you can do is now you can add some more water into this and cook for another 10-15

 So total cook time would be around 20-25 minutes and what you can do is you can use fork to

 poke the chicken and see if you are able to poke it inside well then that means chicken

 So after 15 minutes of cooking, see the chicken gravy is ready.

 I will just mix little bit of garam masala on top of this and chicken is cooked well

 In this video I'm going to show you how to make a delicious red miso soup recipe.

 So begin with a pot of water, about 1 third full, and turn the heat on high.

 As your water is heating up, go ahead and start with your ginger.

 Use this side, which is the almost finest side right here, and then just grate your

 You're going to have a little fiber left, just squeeze that right into the water.

 So you simply peel it, wash the burdock root, and then cut up the burdock root.

 Cut off the ends, slice it down the middle, slice it down the middle again.

 Cut up your burdock root into small pieces, and add the burdock root to the soup.

 Turn your heat on low, and then go ahead and prepare your kale.

 Just pull it off the stem here, bunch it all up, and then slice it.

 Lots of vitamins, lots of nutrients, you should eat it as often as possible.

 I'm using Whole Foods almond butter because it's the least expensive.

 Almond butter and ginger are the two key ingredients to this soup.

 You'll notice that the ginger and the burdock root boiled for at least a minute or two,

 As it's coming back to a boil, go ahead and take some dulse seaweed and put that into

 There are other seaweeds out there, and dulse is not the one that's popular with miso soup.

 It's easy to digest, it's easy to chew, and I think it has a great flavor.

 Okay, now we're going to turn it on very, very low, and we're going to add the miso

 It is my very favorite of all misos out there, and I've tried quite a few.

 The one thing that's particularly unique about this miso is that in comparison to other misos,

 You do not want to have your soup boiling while you're adding the miso paste.

 It will hurt the live enzymes in the miso paste, and it will actually taste burned.

 The heat is now off, and the whole idea right now is to get the miso paste to dissolve into

 In fact, I recommend tasting your soup after you've dissolved the miso paste into it.

 I can tell just by looking at it that it's going to need a little bit more miso paste.

 You'll find the miso paste in the soup, and you'll tap it up against the wall to dissolve it.

 You're just going to tap it against the wall to dissolve it in.

 As long as you have the ginger and the almond butter and the miso paste,

 you will always come up with a great soup no matter what other ingredients you put into it.

 Today I'm going to show you how to make my chicken and vegetable spring rolls.

 You don't need salt because the soy sauce has enough sodium in it.

 You can make the filling a day in advance, but it's best when used within a few hours of making it.

 To wrap the chicken and vegetable filling you will need 50 medium-sized spring roll wraps,

 an egg beaten with a few drops of water, a pastry brush, a spoon, and a clean dry surface to work on.

 Spoon 1 heaping tablespoon of filling onto the wrapper, less than midway up.

 Again, place a wrapper on the surface and brush a little egg wash on the edges.

 Spoon 1 heaping tablespoon onto the wrapper, about a third way up.

 Place on a platter lined with paper towel to drain the excess oil.

 Let it cool for a few minutes and serve with your favorite dipping sauce.

 So we're doing an all vegetable spring roll and if you wanted to add meat, by all means go for it

 because the great thing about spring rolls is that the ingredients you can put in is really limitless and it is up to you.

 Now I've already prepared these guys because I didn't want to bore you with cutting them up.

I've got some finely chopped carrot, just julienne, just like that.

 Now you want to get your vegetables that you're using nice and fine.

Now there are a few gadgets on the market that you can use to get it like that

 or if you don't have them, just use a knife and get as thin as possible.

 I've got some mushrooms, I've got some Chinese cabbage and in the middle, you've seen me use these before, they are thin rice noodles

 and you can find them in the Asian section of your supermarket and basically all you have to do to them, they're a bit like two minute noodles.

 Now guys, I'm going to show you how to roll up your spring rolls but before that, I'm just going to get on to the pastry.

 Now the spring roll pastry can be bought in the freezer section of your supermarket.

 So first of all, what I want to do is get our pastry, instead of having it square, I'm going to have it in a diagonal shape

 and I'm just going to get a handful of our mixture and just pop it in the corner closest to me

 and then working very carefully and very tightly, just roll over the spring roll pastry just like that

 and turn it again all the while keeping it nice and tight and then when you get to the middle, what I want you to do is stop

 and then I want you to fold in the sides of the pastry and then just tuck it in and again nice and tight, keep rolling

 and then stop and just getting a little bit of water on your hands, just dab it down on the end of that pastry

 So guys I've got some vegetable oil getting hot in a pan and I'm going to add in our spring rolls.

 Now you want to cook the spring rolls only for a few minutes because all we're doing is cooking the pastry until it's nice and golden brown.

 We're not actually cooking any of the ingredients inside for that long.

 So just pop in your spring rolls very carefully and they'll sizzle away.

 Now I'm showing you how to do it at home on top of the stove top but if you've got a deep fryer, by all means do them in the deep fryer as well.

 So guys with our spring rolls just make sure they don't burn, keep flipping them over on their different sides and they will cook.

 So guys the first batch is done, I'm going to take them out and just drain them on some paper towel

 and just keep repeating that process with your other spring rolls and then we'll plate these bad boys up.

 There you have it guys, Nikko's spring rolls and how cool do they look.

 Now like I said you can put anything in there, if you want to put some shredded chicken, some prawns, some fish, it's really up to you.

 Now I'm just serving it with some sweet chilli sauce, again you can serve it with whatever you like, some soy sauce maybe.

 But I am going to get stuck into this bad boy, give him a good dip.

 You guys take care and I'll see you this Monday for Mystery Monday so make sure you get your 6 or less random ingredients in to me.

 you see the kombu start swelling up and then we start boiling with high heat.

The kombu gets slimy and then the bitter flavour goes to the water.

And the last thing, just dissolving the miso in the stock soup by using

So one tablespoon, about this much for one portion of 200 millilitre of the dashi

So we have about four tablespoons of miso dissolved in the dashi

So now you see the grains of soya beans and then the miso paste dissolved in

So after you dissolve the miso in the dashi stock, you're not going

 Hi guys today on Divas Can Cook we are making some good old spicy crunchy fried chicken

 I have been getting so many requests for a good spicy fried chicken recipe

 I'm using Frank's because it's all gone good, but you can use any kind you want to okay

 You can throw in a little bit of garlic and you can also throw in some salt if you want to that's you know

 Okay, get it well combined and then we're gonna take our little chicken here.

We don't want to use the frozen kind and just place it right into this brine just like this right here

 And then when it's done pour off that brine and then shake off the excess brine from the chicken

 I just went ahead and shook it really really good and got as much buttermilk off as possible

 Okay, then we're gonna season up my chicken generously with this spice mixture front and back.

 Make sure you season it up really really good and really you can use any kind of spices you want to use

 You can just go with the plain Cajun spice blend if you want to really doesn't matter just make sure you get it

Now I have some self-rising all-purpose flour here perfect for frying chicken

 I'm gonna add the remaining spices into this flour and stir it up.

 Oh my gosh, you guys I accidentally had like a little flour cloud come up and it went in my nose

 You want to taste the flour make sure that flour is well seasoned if not adding more salt pepper

 What if just make sure that it tastes nice and salty and spicy?

 We're gonna dump our flour mixture into the bag and then throw our chicken in there just like this right here

 Yes, this is what you do then roll that bag up and then we can pretend like our name is silly

 Oh, but and we're gonna shake this chicken up and we're gonna say this is so much fun

 That is my favorite scene that whole movie loved the movie so much.

So now we're gonna open up our bag and our chicken should be very well coated perfect

 Won't need that shake it off place it on a baking pan and now it looks like this right here

 Go ahead and whisk them with your little fork really really good until they are like uniform in color

 Okay, and then we're gonna throw in some more hot sauce we want it spicy spicy if you can't handle spicy chicken

 Cuz this chicken got some little heat on it next we're gonna throw in a little bit of garlic powder

 Turn it around shake off the excess and place it right back into our little bag with the flour in it

 And then go ahead and repeat this with all the chicken and then you know the drill, honey

 Go ahead and wrap that bag right back up and shake shake shake.

 Okay, and then place it on our baking sheet and now this chicken is ready for some oil

 Go ahead and do it when that all is nice and hot go ahead and place your chicken in just like this right here

 Now you don't want this all to be splattering and pop locking and dropping if the oil is like popping and smoking

 When the chicken is ready go ahead and take it out of the oil and place it on a plate

 Line with some paper towels and then go ahead and fry up your next batch

 Oh my gosh, you guys keep an eye on it because I almost burned this dog on chicken and you know, honey

 Minute on burn no chicken and then while it's really hot, so don't let it cool off yet

 You're gonna sprinkle with some Cajun seasoning any kind of Cajun seasoning.

 It's already hot enough, but you know, if you really like a hot go ahead put on some more Cajun seasoning and you're pretty much done

 It's pretty easy, you know pretty easy straightforward used to be so scared to fry chicken you guys

 Oh my gosh, but you know easy recipe and now go ahead and get some hot sauce

 And this is definitely some good old hot and spicy fried chicken

 Okay, let me go ahead and take a bite out of this chicken for you guys

 What more could you ask for and as always you can find this recipe on my blog at divascancook.com

 And while you're already in the kitchen you guys you might as well go ahead and make a full-on chicken dinner

Go ahead and click on those photos to go right to the video recipe

 Welcome everyone, I'm Deronda and today I'm making a BLT sandwich.

 five slices of bacon here that I have baked and if you've never heard of

 baking bacon, go ahead and check out my YouTube video on how to bake bacon.

 don't think you'll ever go back to the frying pan once you try it.

 preference, but to get the BLT assembled, take a little mayonnaise.

And now I'm gonna go ahead put a little mayonnaise here on the other side.

 And now to get this assembled, I'm gonna go ahead and get this serving plate out

 course you're gonna put your main lettuce or whichever lettuce you like

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I'm going to show

 you how to make mashed potatoes, but with a very, very delicious twist.

 We're going to make a rosemary infused roasted garlic to go with it.

 And you want to preheat your oven to 400 degrees, get that out of the way.

 Second thing you want to do is take two heads of garlic, and we're just going to cut them

 And then we're going to take some rosemary, cut it in half, and what that's going to do

 You can just, they don't go perfectly on there, just make them fit.

 And you want to put these in the oven, 400 degrees, for about 45 to 50 minutes until

 the garlic cloves are very, very soft and kind of golden, and they've gone really, really

 Now while the garlic is roasting in the oven, what we're going to work on is peeling our

 You can use any kind of potato you want, and if you're using like a baby Yukon Gold, or

 I don't know why I'm doing all the peels here when I specifically have a little plate for

 Now, what I'm going to do, and I'm not going to cut the potatoes really big, I cut them

 in half, I leave them kind of big because I love using a potato ricer to make these

 really fluffy and just kind of, I don't like lumpy mashed potatoes.

 If you do, you can just use a regular standard sort of masher and just mash them to the consistency

 I like mine super smooth and fluffy, so I'm going to use a potato ricer.

 Any little bit that's left over, I don't worry about it because the potato ricer actually

 So I'm just going to peel my potatoes and I'm going to cover them with water and get

 If they're kind of big like this, they'll probably take about 30 minutes or so.

 I just took some cream and butter and I've melted it here in the same pan I used to cook

 My garlic and rosemary is out of the oven, I'm letting it cool for just a few minutes

 And using a ricer, this is one of my favorite tools in the kitchen, I'm just going to get

 This makes the potatoes so incredibly fluffy, it's unbelievable.

 Just want to make sure to scrape anything that's been left behind.

 What I often do is I make a few of these and then I serve them alongside like a toasted

 So just squeeze all of your garlic cloves into your mashed potatoes.

 Now we need to season it with salt and pepper because potatoes need salt to bring them back

 In my opinion, they taste like nothing unless there's some salt in there.

 I left those garlic cloves kind of chunky because I want to be able to literally bite

 But I want to be able to get a huge clove of it in my mouth because it's not garlicky

 To get this recipe and other recipes, check out my website at www.laurainthekitchen.com.

 The FDA doesn't want this precious thing to come to the US again.

 So this is the last piece of mimolette that I was able to find in LA.

 So today, in honor of mimolette, I'm going to teach you how to bite a gentleman.

 Yes, that's a specialty that we French and perfect women know to do very well.

 To prepare for it, you need bread, you need jambon blanc, ham, mustard, you need cheese, mimolette.

 Or maybe even just one, because I guess he's busy texting at the same time.

 Then you take a piece of ham, you put it on the slice, and you add mimolette.

 So my maman, my mom, used to make it on Sunday nights when she didn't want to cook.

 So now you have exactly 10 minutes to join my Facebook page, Save the Mimolette, and protest against the FDA.

 Or you can practice your best speech for Mimolette, just like General De Gaulle would have done.

 And if you really want plastic, you should listen to Plastic Bertrand.

So salt and pepper, olive oil and a little squeeze of lemon juice.

This is in the wood oven, about 180 degrees for about 5-10 minutes.

 See how it's starting to just shrivel up and see that little red juice.

 And then I'm gonna cut this heart in half just like the celery.

 your friends because we love it and it's free and that's the whole point.

A beautiful, simple reinterpretation of that great classic salad but with roasted

 people but you know I'm just gonna hang out and eat my funky little walled off salad.

The roasted grapes gives incredible sweetness and it works so well

 with the nuts and the tang of the dressing and the crunch of the apple and the celery.

 call as Rajma, black dal which is black urad, oil, fresh tomato puree, homemade ginger garlic

 paste, whole spices which is cardamom, cinnamon, clove and bay leaf.

 cumin powder and cardamom powder, salt, cream and the most important butter.

 we need to do is, both the dals one cup each goes to a pan, wash it at least for two times

We put a bit of salt, so it's for boiling, it will take around somewhere 45 to 1 hour

 of red chilli powder, a teaspoon of cumin powder and a teaspoon of coriander powder.

 We cook it a little bit so that the spices get cooked thoroughly.

 for a little while so that the spices leave their oil which is there.

With the bottom of the ladle what we can do is, we should keep mashing

 We can add some extra cream on top, that gives a real nice look.

I'm going to use the stock cubes today and I've used 2 cubes per liter.

 bits and pieces from all the vegetables that you cut and just throw it in the stock and

 and each one adds to the layers of complexity of flavors in this soup.

 you're looking at me and saying, you know, what's the alternative?

 and the ground chicken is just going to soak up all the flavors like a sponge.

 going to add about 5 tablespoons of ground chili sauce or sambal oelek.

 might seem a lot, remember we're using 2 liters of liquid so the 5 spoons of chili

 simmering back into the pot and I'm going to follow it with some canned shiitake or

 follow that with my secret ingredient which is chopped up coriander stems.

Now while you're thinking, she's using stems, most people just throw these

 with some dark soy sauce, rice wine vinegar and I'm going to thicken it up just a little

I've got a slurry of cornstarch, just about 2 tablespoons of cornstarch.

 soup overnight in your fridge and you look at it the next morning, it just looks like

 just going to use a fork and stir it around just so you get those beautiful little egg

And finally at the end, we're just going to add in some fresh coriander leaves

 that have been chopped up and some spring onion leaves that I've reserved.

 Let's saute 4 tablespoons of minced ginger and garlic in a couple of tablespoons of oil.

Now like I mentioned before, this chicken is going to soak up all the flavors just like

 add about 300 ml of canned shiitake mushrooms and then my secret ingredient, coriander stalks.

 carrot that's cut in julienne, 4 tablespoons of canned bamboo shoots that's also cut in

 julienne, and finally some tofu that's cut in julienne as well.

 and then add in 3 tablespoons of rice wine vinegar and 3 tablespoons of dark soy sauce.

 Next we're going to add a simple cornstarch slurry to thicken the soup.

 of cornstarch, just mix in with some water, just add it right into the soup.

 garnish with a quarter cup each of chopped coriander and chopped spring onion leaves.

 a vegetarian version of this dish, all you need to do is use vegetable stalk instead

 and don't use any egg or chicken and you can achieve the same kind of flavor.

 comment, let me know what you're looking for, let me know what you think of the videos.

 Hi guys, in this recipe video you will learn how to make delicious and flavorful tabbale

 chickpeas, you can also use them out of a can, 1 large tomato chopped up in bite size

 pieces, fresh green onions, 3 fourth of a cup and 3 fourth of a cup cucumber, 1 fourth

 cup red pepper for that extra bite, 3 fourth cup parsley, fresh and salt and black pepper

 very simple ingredients lemon juice and olive oil and of course for tabboli salad you will

 also need 1 cup bulgur wheat which we are going to wash and drain and then cook it in

So in a pot boil 2 cups of water and then add your bulgur wheat,

 let it cook until the water evaporates and while it's cooking let's prepare our dressing.

 So in a bowl take 3 tablespoons of lemon juice and add in the garlic and olive oil,

 stir these ingredients together, mix them well and then add your salt and pepper.

 cooked as well, just fluff it up with a fork and it's ready to be used in the salad.

 transfer it in a bowl and one by one add all your ingredients, so chickpeas, cucumber,

Another quick mix to our salad ingredients and let it chill for 15-20 minutes

 recipe please share it with others and don't forget to subscribe to ET's Tindin channel

 Put back into the bowl, cover and leave in a warm place to prove.

 Place back on your surface, divide your dough into four balls and simply flatten.

 Pizza is usually cooked in a searingly hot oven, but this pan cook method works brilliantly.

 and add your own favourite topping for a perfect pizza in minutes.

 It's a really nice thickening agent, but it gives that tartness to the chutney.

 This is Nick from Nick's Guitar Videos and you're watching Eric's Surf 6.

 Hey there, it's Dave at No Recipe Required and tonight I've got a fried rice dish for

 Now yesterday or the day before I cooked off some pork chops, I got a little bit of leftover

 It's really easy to do and a great way to use leftovers, both like meat like the pork

 I've got or if you've got leftover rice from ordering Chinese food and even all the vegetables

 We'll use obviously what I've got, but feel free to substitute.

 Now I like to start, you should start, with the vegetables that are going to take the

 longest and you also want to make sure that you get everything kind of prepared before

 I added my carrots first because they are kind of the most thickest, meatiest vegetable

 I'm going to add my onion and a couple cloves of garlic, just kind of coarsely chopped,

 a little bit of vegetable oil in the pan, some salt, some pepper.

 I'm going to give it just a quick toss and these are going to take probably three minutes

 I don't like to cook anything super soft, but I've got my pork chopped up, ready to

 I've got an egg that I added about two tablespoons of water to, mixed up thoroughly.

 It's absolutely perfect for this and then some frozen peas standing by.

 Okay, so before the onion or garlic brown, I'm just going to give it a little toss.

 I'm going to add my egg in there and I'm going to roll the pan.

 It doesn't take all that long and then kind of get in there, scramble it around and it'll

 A little bit of salt, a little bit of fresh ground black pepper.

 I find the biggest kind of mistake I used to make was adding too much soy sauce.

 It doesn't really take a ton to flavor everything and I don't really, I find it can be overpowering

 Then we're going to add about two cups, maybe two and a half cups of cooked rice.

 That oil we added, all the other ingredients are just going to kind of break up the rice

 I'm going to let this go on high heat for probably five minutes, four minutes.

 Then we're going to come back, taste it for seasoning, add any adjustments and we'll be

 My rice is actually just starting to stick to the bottom which is for me a sign we're

 Okay, let's go ahead and serve up this beautiful, colorful and delicious fried rice.

 You can obviously make this a whole meal in itself or serve it as a side dish.

 This is obviously one of those dishes you can really kind of throw anything at all in

 Anything you've got in the fridge, any leftovers, you're going to absolutely love it.

 sauce, the cornstarch, then mix everything together until it's well coated.

 begin making the sauce by combining the soy sauce with the rice wine, the vinegar, sugar,

 five minutes or until the chicken is golden brown and cooked thoroughly.

 is thoroughly cooked, set it aside on a platter lined with a paper towel.

 pan, add in the hot red pepper flakes, the chopped ginger, the spring onions, chopped

 peanuts, the sauce mixture, stir until everything is nicely combined, about a minute or two.

And here's our easy and delicious Kung Pao chicken, made right at home.

 Add a little bit of boiling water at a time as you are mixing until it forms a soft dough.

 Once your dough is nice and soft, remove it from your mixing bowl and add it into a table.

 Add a little flour onto your working surface to prevent the dough from sticking to your

 Once your dough is rolled out into a sheet, add a little butter and a little flour to

 Now once your dough is rolled out, pinch out small pieces and roll them into small balls.

 Now using a rolling pin, flatten your small pieces of dough into rotis.

 Place your roti into a flat frying pan, ensuring each side cooks for plus minus 30 seconds.

 Now we have added butter to one side of the roti, but this is optional.

 When rolling out your roti, ensure that you roll it as thin as possible.

 Because if the roti is too thick, then it gets too hard overnight.

 With the roti that we've made, you can keep it in the fridge or freezer and once reheated,

 So if you try this recipe out, be sure to send us your feedback on our website at proudlyindian.co.za.

 Today I wanted to share with you my famous Chinese Mapo Tofu dish.

 Now, I'm calling it famous because every time I cook it, I always get rave reviews.

 And if you're a finicky meat eater who doesn't normally like tofu, well, you might be pleasantly

 Since we're cooking this sauce from scratch, we can actually control the level of spiciness.

 You can also use ground pork or ground turkey, but I really like ground beef in this dish.

 And for the spiciness, we will be using two tablespoons of chili sauce.

 Cut the tofu into small, bite-sized cubes like this, about a half an inch per piece.

 Since I'm using a medium-sized onion, I'm only going to use half.

 I've gone ahead to use a garlic mincer, which helps give that nice, even minced consistency.

 Take the cornstarch, and in a small bowl, mix the cornstarch in with a bit of the chicken stock.

 Start by preheating your pan on a medium-high heat, and don't forget to turn your fan on.

 Once your pan's been preheated, go ahead and add about a tablespoon of oil to the pan.

 You don't need much, because there's already enough oils from the meat that we're going to be adding.

 Now go ahead and add your meat, and stir and break it up into pieces in the pan.

 Once the meat is broken up into pieces, go ahead and season with your sea salt and pepper to taste.

 Next, to give the meat some flavor, we're going to add our minced garlic.

 After that, I like to add half of the yellow onions, reserving the other half for later.

 The onions that we just added are for flavor, while the ones at the end will be for garnish.

 Stir completely until well mixed, then set aside to simmer for five minutes.

 So now that I've put the chicken broth in there, I wanted to share with you guys a little bit of a secret.

 So what I want to do is I'm letting it simmer for about five minutes.

 And the reason why I want to let it simmer is because I want that chicken broth to reduce,

 and it's going to have a really nice flavor after that reduction, and the water kind of evaporates.

 And since you never know if it's going to taste good, I highly recommend you stop to taste test.

 Stir in the remaining yellow onions, and then add in your cornstarch.

 Just remember to give the cornstarch mixture a good stir before adding it in.

 Once the sauce has thickened up a bit, go ahead to gently add in our tofu.

 Once the tofu is mixed in, you can go ahead and turn off the heat at this point.

 Please let me know if you like it as much as I do, and I will see you guys next time.

Today we're going to be making everyone's favorite, a margarita pizza.

 Homemade pizza is so fun and exciting to make and after you've mastered the basics you can do whatever you want and add anything on it.

 And just like always only thing we need are a few simple ingredients.

 Now the first step we're gonna have to do is rolling out our dough and with that we need to generously flour out our workspace area.

 This is gonna help prevent a dough from sticking when we're rolling it out.

 And so now that we have a generous amount of flour on the bottom, we're also gonna have to add flour to the top.

 I just simply press with our fingertips working our way from the inside out and nice circular motion.

 I'm just trying to create a nice base circle at the moment and flip it over and doing the same.

 A nice little trick of what I found that helps me a lot whenever I'm rolling out my dough is this little wine bottle.

 So you see how I just roll it back and forth, spin it around little half circles.

 And when you get one side moving and coming alive, we can just flip it over.

 Make sure we add a little bit more flour to the bottom of the cutting board.

 And just try to balance out, there's some thicker parts and thinner parts of the dough.

 It's good to be gentle with it, but you also want to take control and let the dough know where it needs to move.

 Now what I like to do is sprinkle the pizza tray with a bit of semolina.

 What this semolina flour is gonna do is it's just gonna help this dough to slide on and off very very easily.

 Simply just grab a ladle and start in from the middle, work its way from inside out.

 I like my pizza nice and moist so I'm gonna add a little bit more than some people might.

 Simply just place it on the outside, make it a nice circle, nice little ring around it, and work its way around.

 You see I'm a native New Yorker so of course I like a lot of cheese on mine, but if you like you can hold back on a bit of cheese and it's totally fine.

 Remember this is your pizza that you're gonna be making at home so add as much and as little as you like to whichever you want.

 Now just remember to make sure we add a little bit of seasoning as well.

 Now the star ingredient to finish this margarita pizza off is gonna be our basil.

 Basil also adds a really nice refreshing flavor to whatever you're eating.

 And when it roasts in this oven right here it's gonna add a really whole other, completely different texture of flavor.

 And let's just add one more for good measure right in the middle.

 So in a 475 degree oven I'm just gonna put this in my pizza stone.

 And the semolina is really helping this come off very smoothly.

 I really hope you enjoyed this video and making this pizza as well.

 Hi guys, in this recipe video you will learn how to make super flavorful, delicious, easy

 For this you will require 4 cloves of garlic, 2 inch piece of ginger chopped in big chunks

We are going to blend all these ingredients together to have a smooth paste.

 to blend them together and you can see the consistency of the onion paste should not

 Give them about 45 seconds and then go ahead and add your onion paste.

 fry our masala for 2-3 minutes until it is no longer raw, reduces in volume, changes

So adding 2 fresh tomatoes and blending them to have a nice, fine, fresh tomato puree.

 our onion masala and we will cook this for another 3-4 minutes.

 well together and then cover the pan again and let the tomatoes cook.

 You can make your own or order them on our website, eatleastindian.com.

 mixed well with the chickpeas and we are finishing it off with dried kasuri methi which is fenugreek

So 1 tsp of crushed fenugreek leaves and garnish it with some cilantro leaves.

 gosh you guys, this is such a good recipe, so easy, so quick, and I have to give credit

 Alright so since we are making bok choy kimchi, I have found myself a lovely bunch of baby

And what I've done since a lot of leafy greens tend to have a lot of dirt

 in them, I've basically rinsed them off, put them, their tail side or little butts up in

 the air, over a piece of paper towel just so they can kind of dry out and let all the

Next I'm going to be pulverizing equal parts garlic and white onion, and I've

 also put in about a tablespoon of ginger, I'm not a huge fan but I'll still stick it

And oh my gosh, this freaking thing was not working for the longest time.

 so I eventually figured it was not the machine, it was the damn plug in.

 until it's pretty smooth, I do like a little bit of chunk stuff though.

 we've got our hot pepper flakes and we want some regular chopped white onion because instead

 of like you know sometimes you add radishes and carrots and stuff, you just want to add

 of fish sauce as well as a tiny pinch of salt, since you're not salting your vegetables

 I do add a little bit of extra salt and you really don't taste it, it just kind of tastes

 bit of rice flour, a little bit of water, and a tiny pinch of sugar just to sweeten

 things up a bit, sort of take the zing out of all the hot and salty things going on.

 So last you're going to need a really sturdy container, you can either use plastic or glass,

 this one is plastic and it's really good because it locks down on all four sides which

 will give you a really good seal so that way any fermenting is going to be maximized while

Alright so on to mixing, so first of all I'm mixing all of our minced

 vegetables with the hot pepper flakes, going to add in the fish sauce, the fish sauce,

 I cannot even say that, and we're going to add our nice little slurry, the rice porridge,

 and just mix everything really well, you want to combine it until it's a nice, firm, lovely

 if you actually chop it in half, which I'm going to do really sloppily with one hand,

 but I just find if you expose the little stems that allows the mixture to get nice and cozy

Listen to the lovely crunches, the beautiful colours, doesn't that look gorgeous?

 So basically you want to gently mix this, if you have gloves you can massage it in yourself,

 I didn't but you're basically coating all the leaves a little bit at a time and then

 really want to pack it in nice and firmly because that will allow all your veggies to

 get that nice coverage and just feel the love of the peppers and everything else.

 wraps up the recipe and I really hope you guys give this a try, it's so so easy to put

 together and it's nothing like the traditional kimchi where you're salting cabbage for hours

 and hours and whatnot, this probably took about 15-20 minutes all in all to put together,

 weeks, you can definitely eat it beyond that, it's just it has a really different fermenting

 process than cabbage does since it's not as strong of a green so it does wilt a lot faster

 and it really tastes a lot different than actual bok choy tastes.

 eat it whenever you like but we just tend to enjoy it the most within the first 1-2

 just hoping that I made it right and it tastes pretty good so all this hype was worth it.

 Hi, it's Stacey from One Hungry Mama, making healthy corn dog bites.

 The thing is, corn dogs aren't really the healthiest things and every once in a while

 But when I'm really craving a corn dog at home, I want it healthy and well-portioned

 To make these healthy baked corn dog bites, you're gonna need cornmeal, flour, sugar,

 If you wanna get fancy, you can mix the wet ingredients first and then add them.

 And when your batter's done, it's gonna be about the consistency of pancake batter.

 Once you have your batter, you wanna make sure to spray your mini muffin pan with oil

 Then put just a little bit of batter at the bottom of every well.

 Pieces are about this, like, what is that, like half an inch thick?

 When these come out, you have a moist kind of sweet corn muffin on the outside with the

 Be sure to check the description below to see everything you need to make these healthy

 For more easy tips and quick family recipes, be sure to visit me at onehungrymama.com.

Yes, today I'm going to cook you a lovely chicken goulash in Hungarian style.

 Now maybe you're wondering why the heck is she going to cook a Hungarian dish?

 Okay, before I start to cook I tell you which ingredients you need.

 One green bell pepper and one red bell pepper which you also cut in small pieces.

Usually we use chicken legs but my boyfriend doesn't like the legs.

 He prefers the breast and so I will add also some pieces of chicken breast.

 Some salt and for to make it hot one tablespoon of paprika powder.

 You can cut the chili pepper in pieces but then it's really hot and you should have some bread on the table.

 And if you don't like it all too hot then you add the chili pepper like it is.

 After about five minutes I'm going to add one tablespoon of paprika.

 Now I let this for two minutes and then I change the sides and other two minutes for the other side.

 Don't add water because the chicken usually needs a little bit of water.

 Okay, now the most important thing what we have to add is the chili pepper.

 If you don't want it so hot you just put it here inside like it is.

 If you see that it becomes too thick then you can add a little bit of water.

 I am boiling some water because I will serve this Hungarian dish which is called Csibe Pobrikás with noodles, small sized noodles.

 I did not have to add water because like I said during the video the chicken let some water.

 and meat all mixed together with spicy red pepper paste and it is delicious.

 seen some of my videos before, you know that I am currently learning Korean and actually

First things first, prepare sushi rice or any kind of short grain rice

 Thinly slice three medium steaks or buy it pre-sliced if you can.

 chopped garlic, two tablespoons low sodium soy sauce, a splash of sesame oil, and a medium

Now to cook the meat, heat about a tablespoon of vegetable oil in a large pan

 soy sauce, a splash of sesame oil, and a pinch of dark brown sugar.

 with a half teaspoon salt, a bit of sesame oil, and a half tablespoon of honey.

 cook until softened and set aside on paper towels to drain off excess oil and keep them

Before we cook the zucchini, I'm going to deglaze the pan to get rid of all

To do this, you can use some kind of wine or soju like I'm using here.

 Since these are just burnt and we don't want them to discolor the zucchini, we'll just

 medium high and cook the zucchini with a half teaspoon salt until soft and set aside like

 the pan, plus 1 tablespoon low sodium soy sauce, and 1 clove finely chopped garlic.

 Cook until the spinach is wilted but still green and then set aside on paper towels to

Finally, for each person, fry an egg sunny side up with a pinch of salt.

 we assemble the bibimbap, be sure to grab some gochujang, aka red pepper paste, to add

First put a layer of rice in the bottom of the bowl, place the egg on top,

 recipes or dishes that you think I should try, let me know too.

 bit hungry so I'm going to go back to eating this and I will see you guys later.

 This piece could easily become the favorite final track of a disco evening just before...

 Hello everybody, I am coming at you today because I am going to try something new.

 Okay, so every now and again I'm going to venture off, kind of away from the halls,

 Because there are other facets to life and one of those facets is eating and I love to eat, okay?

 So I am going to be doing little short takes on different meals that I might prepare

 I mean, because sometimes you get the pretty basic recipes, you know, that you do.

 But I just thought that, hey, listen, if I'm sharing a little bit of my life with you as far as makeup is concerned,

 where I'm shopping at, what I've gotten when I went onto the store, how I do my hair,

 what products I use in my hair, then certainly I can add a few snippets of my regular life

 where I actually have to cook meals because I do have to eat and I do have my kids that like to eat as well.

 So, hey, listen, I'm getting ready to prepare a meatloaf and I'm just... I don't have a name for it, it's just meatloaf.

 And I think it's a rather simple recipe and I'm going to invite you to join me and just see how I do what I do

 When making holiday dinner, there are a few essential sides that you need on that table.

 these, so I'm going to show you how with a couple of easy steps we can make the perfect potatoes

 Yukon Gold because it has a buttery texture and it's perfect for mashing.

 holiday celebration, we want them to be extra smooth and creamy.

A good indicator to know how thick to cut them, use the width of your finger.

We're going to bring them up to a boil for about 20 to 30 minutes.

 Alright so it looks like the potatoes are done, so I'm just going to turn off the heat.

 So now to ensure we get all the lumps out of these bad boys, we're going to use a ricer.

 So we're just going to spoon the potatoes into the ricer, like three quarters full.

 up my milk and butter and we're going to add that to the potatoes because we really want that nice

 A good tip to remember is never add cold milk to your potatoes because it will affect the texture

Now if you don't have any creme fraiche, sour cream is a great substitute too.

 Just combine that and now finally I'm going to add in my chives.

 Look at that texture, it's exactly how I want them to turn out.

 There is no other dish that these mashed potatoes won't go with, they're absolutely delicious.

 video on how to sprout the chickpeas I will post the link below.

 chickpeas they should retain their shape but when you press between your

 it smells really good once the chana masala is mixed with all the onions

 now cover it again and let it cook for few more minutes in the low flame

 We are about to witness the creation of seared foie gras under glass,

 which is going to be one of the featured appetizers here at Bistro

 Well, and it also actually, aesthetics in it, it helps it cook a little bit.

 As you can see, there's so much fat content, it sears very quickly.

 While we're doing that, we also serve it with a corn cake, also called a Johnny cake.

 Basically, they're just like little silver dollars, just a little garnish.

 While they're all cooking, we go ahead and give this a little shake.

 You want to get a nice little crust on the side so we're not really turning it quite yet.

 Just fresh top, there's hot in the middle and then the outside is a cooler temperature.

 We're going to move it down here while the Johnny cakes are cooking.

 Back over here to Johnny cakes, which are going to cook very quickly.

 And during service, our hot appetizer guy, which a lot of times is Jesse McNally,

 At that point, what we're doing is we're going to serve it under glass with smoke.

 And if you're not familiar with Todd's Jurek, Bistro, Burger Bar,

 It's the sweetness of the foie gras with the fatty really cuts it.

 And then when we serve it at the table, which we're going to do later,

 And unfortunately you can't smell how incredible it smells in here,

 celebrity chefs, have contributed recipes to Downtown Norfolk's new

 along with all the information about Restaurant Week, January 23rd to 29th.

Trust me, stick with me, you're going to absolutely love this dish.

 it's got to be as fresh as possible and alive isn't going to get much fresher than that.

 So what we need to do, if you guys can just clean through these, get rid of any of this beard.

 It's stuck in there and some of them just need that pulling out.

 So they're left nice and clean and just check they're also alive.

 And over this side, I'm going to start making white wine sauce.

 Which needs onion, which we're going to finely dice, and then some garlic.

 So if this is so easy and quick, why don't people ever do this at home?

 They might have them when they're out in a restaurant, but they won't bother doing it at home.

 And when you see how quick this is, effectively this is French fast food.

 That's going to go into a pan with a little bit of oil and a little bit of butter.

 I think a lot of it's to do with people don't like the texture of certain foods.

 Hello, this is Keef Cooks, I'm Keef, and today I'm going to show you how to make bangers and mash.

 When I told my wife I was going to make a video of how to make bangers and mash, she

 fell about laughing, she's like, everybody can do that, surely.

 the name from the tendency of cheap sausages to explode with a bang when you cook them.

 So ingredients, I've got 6 pork sausages, 2 medium sized potatoes, some milk, a knob

 of butter, a pinch of salt and a teaspoon of wholegrain mustard.

 slam the sausages in for 20 minutes and then have a look and see how we're getting on.

 I've also got a pan of boiling salted water bubbling away for the potatoes.

 word about the sausages, you want good quality ones from your butcher, I wouldn't recommend

But don't go overboard and don't get anything too fancy, you know,

 10 minutes, I turned them over and the reason I bake them rather than fry them is you get

 I've drained the water off, I'm going to add a teaspoon of mustard, a pinch of salt,

Now we're not aiming for a Michelin star pom purée, because those

So don't use, please don't use a food processor to do this because

I've actually mashed with too much salt, but this is just right.

 Oh yeah, you can see why this is a classic, it's just fabulous.

One of those Vietnamese sandwiches the kind they make on French bread.

 sandwich and we top it off with some sprigs of Chinese parsley also known as

All right let's go to Ala Moana Park on a beautiful afternoon to let

 All Recipes member Hemison writes, I take it to potluck parties or use it for lunch

 Remove the pot from the heat, fluff with a fork like this, and allow the quinoa to cool

 Now, in a large bowl, whisk together a quarter cup of olive oil, a quarter cup of lemon juice,

 a half teaspoon of sea salt, and for extra flavor, we're adding in a half teaspoon of

 To the vinaigrette, add 3 diced tomatoes or try 2 cups of halved grape tomatoes, 1 diced

 English cucumber, 2 bunches of chopped green onion or to taste, and 2 grated carrots.

 Toss the vegetables to coat, then add 1 cup of fresh parsley, chopped.

 We're adding an additional 2 tablespoons of torn fresh mint leaves to bring out that fresh

 Now that the quinoa has cooled, add it to the vegetables and the herbs.

 We're going to add a half teaspoon of ground cumin, as several Allrecipes members suggested.

 The longer it sits, the better it tastes, recommends Soneva B., the Allrecipes member

 It's a delicious side dish or just as a light meal on a hot summer day.

 how to make a delicious, authentic Lebanese salad called fattoush.

 start with first of all is to prepare a pita bread or pita chips.

 of bread, you cut up like this in squares and drizzle some olive oil, some sumac and

 salt on it and you put it in the toaster oven for about five to eight minutes until it's

Then what's going to go into our salad is what we've got over here

 peppers, one green pepper, one red pepper, a little bit of mint, some scallions and about

 always use a one-half cucumber, a little bit of radishes and about half a bunch of parsley.

 And also we need about one big head of romaine lettuce that's already cut up and you see

 all the vegetables are cut up in sizes, proportion sizes for your salad.

 the dressing is two cloves of garlic, a little bit of salt, some sumac and by the way sumac

 is a lemony berry, it's very good and this is delicious in your fattoush.

 going to need a little bit of dried mint, the juice of two lemons, about two tablespoons

 of apple cider vinegar, quarter cup of pomegranate syrup and quarter cup of extra virgin olive

Just scrape it really well, get all the garlic through here because it's very

For the people who love the garlic you're going to love this dish.

 Okay now we're going to throw in the lemon juice, the apple cider vinegar.

 we're going to start pouring in all the nice colorful ingredients.

 of all these beautiful colorful vegetables that are going into the fattoush.

 this way I can really make sure that I'm putting all these nice spices and the lemon

The apple cider vinegar, the garlic, everything in it tastes so good.

 combined with maybe a side dish of meat or chicken or fish and it will be a complete

 Start off with just a few cardamom seeds, green cardamom, just to release the flavours.

 Now I'm going to go in with some garlic ginger paste, finely chopped ginger and garlic that is.

 I didn't put any chilli powder in this because obviously I've put the chilli flakes in.

 We will be adding a little bit of fresh chilli of course a bit later.

 Now as an optional thing you can do, which I'm about to do now,

 Be careful with your hands with this colouring stuff because it really is quite strong and will stain you quite severely.

 We're going to continue at this heat just for a little while longer.

 what we're trying to do now is get all those tomatoes cooked down.

 No need for me to add any water but depending on your tomatoes, these are quite juicy, you may well need to.

 And because we've got a few bones in there, we need to make sure that this is very well cooked.

 If there was no bones and it was just fillet meat, this would be ready right now.

 I'll check this, the meat is beautifully tender, I'm very happy with it.

 Just right at the end now, I'm going to throw in some fresh coriander.

 Today's recipe is going to be a nice, fresh, and crisp way to kick off 2015.

 Alright, so first up, we're going to make some stove-top candied walnuts.

 Then you're going to cook it for about 10 minutes while stirring as it cooks.

 you're going to dump them out onto a container lined with some parchment paper

 Next, you're going to slice up a few gala apples into eighth-inch slices approximately.

 But make sure to toss the cut apples in a little bit of lemon juice and olive oil

 It also adds a nice little refreshing citrus flavor to the apple.

 But once you're done doing that, set them aside until you are ready to use.

 you're going to grab some endive, cut the brown portion of the stem off.

 season the endive wedges with a little bit of olive oil, salt, and fresh cracked black pepper.

 And then you're going to grill the endive on a very hot griddle

 Once that's done, you have some really beautiful grill marks on the endive.

 You're going to remove them from the grill and gather everything to plate the salad.

 alright, so here I'm going to dress a little bit of frisee and radicchio with some lemon juice,

 some olive oil, a little bit of kosher salt, and some fresh cracked black pepper.

 And I'm going to use this mix as the base for this salad basically.

 It's going to be the bedding, and it's also going to add a nice little texture

 Next, I'm just going to lay down a few pieces of that grilled warm endive.

 And this is going to act as really sort of the meat and the hardiness of this salad.

 After that, I'm going to garnish it with a few pieces of the candied walnuts,

 And then here I'm going to dollop some yogurt that I just put in a squeeze bottle.

 And this is definitely one of those fun recipes to kick off 2015

 But before I do that, I just want to wish you guys a really happy new year.

 This has been kind of a crazy 2014 for me with Oliver moving into this place

 So I'm very thankful that you guys just supported me along the way.

 I really appreciate just the support for the culinary community on YouTube.

 So I appreciate all the support that you guys have given my channel.

 Yeah, I just really, I really enjoy being in the company of foodies

 And hopefully 2015 is just going to bring a whole new load of recipes,

 I really like fork and knife salads, just because they're a little bit more hearty.

 Just a little bit of yogurt goes such a long way with this recipe.

 Most Waldorf salads have like mayonnaise or yogurt-based dressing.

 And I thought it was just nice to have some plain yogurt dolloped

 It's kind of like a decadent, old-school, classic, fancy salad.

 Hi friends, this week I'm sharing a dish that will please even the pickiest palates.

 This recipe for stir-fried egg noodles is a favorite among my friends and colleagues

 When cooking for a group, keep in mind meat preferences and food allergies.

 Thin egg noodles, garlic, carrots, celery, onion, bok choy, soy sauce, oyster sauce,

 I shared this video recipe earlier, so please click the link or see my channel for the recipe.

 Feel free to use another meat of your choice, such as chicken, beef, or seafood.

 For vegetarian options, use pan-fried seitan or tofu, or we can omit the meat altogether.

 Drop in the noodles, and then swirl around in the hot water for 30 seconds.

 As the noodles are really thin, we don't want to overcook them.

 Toss the noodles in the colander and try to remove as much of the water as possible.

 Now let's spread out the noodles on several large platters or trays and let them air dry

 It's important that the noodles are dry before stir-frying, otherwise they will be soft and

 For the roast pork or any meat of your choice, we just need to cut into thin strips.

 Cut the bok choy leaves in half, and then just give them a rough chop.

 The vegetables are prepped and we can continue with the next steps.

 To make the stir-fry sauce, let's combine 2 tablespoons of soy sauce, 2 tablespoons

 Next, let's heat a large wok over medium-high heat, and when it's nice and hot, drizzle

 Let's add the bok choy leaves now and toss everything together.

 Add 2 tablespoons of the stir-fry sauce and then mix everything together.

 We will be stir-frying these vegetables again, so they don't need to be completely cooked

 Heat the same wok over medium-high heat and add 2 tablespoons of oil.

 Add the noodles, making sure to spread them out on the surface of the wok.

 If you have a smaller wok, you may need to cook in a few batches.

 Try not to stir-fry too many noodles at once or they may clump together.

 Stir-fry the noodles for about 6-7 minutes, tossing and then spreading them out in the

 If the noodles start to stick together, drizzle in a little bit more vegetable oil.

 I'm making beef burgundy that's a little dressed up, not complicated, just with a few special touches that really have a great payoff in the flavor.

 So I've browned some bacon, very quickly over high heat, and I also need some drippings to brown the beef cubes in.

 And rather than adding oil from a bottle, I just decided let's use bacon drippings, that is so much more flavorful.

 I'm going to toss the beef cubes with some flour, because I want to get a nice firm finish on the browned beef.

 And once you can see that it is all well covered, then add about half of the cubes at a time.

 Yes, you might be tempted to speed it up and do it all at once, but if you crowd the skillet, the beef will steam in its own juices,

 because it doesn't have enough individual contact with the heat of the pan, and it doesn't have enough space around it to actually allow the browning to occur.

 So we've got a nice brown finish on these guys, and they will be the first batch of finished beef cubes.

 And now, time for the second batch, which has been nicely patiently waiting here.

 So we've got the kind of brown finish on these cubes, the second batch that I've been looking for, and it's time to put them into the slow cooker as well.

It would break my heart to leave this beautiful brown drippings behind.

 We're going to add some red burgundy wine and add it to this pan.

 And you can see how it will deglaze those gorgeous drippings that have collected.

 So seasoning salt, plain salt, some beef bouillon, because I do want to have a rich beef flavor, and a good swirl of pepper.

 And then the rest of the red wine that I didn't add to the pan.

 And finally, these great drippings, which is going to go in here and really make this dish sing.

 So now we've added all of the flavorings, including the crispy bacon, and I'm going to set it in the slow cooker where it will cook on low for four hours.

 Well, I'm doing it because I didn't want the tomatoey flavor to be lost in this long simmering stew.

 So I'm going to keep the intensity of the tomato flavor by adding it near the end.

 I love the fresh taste of mushrooms, and I want to be able to maintain that.

 I am going to have noodles with beef burgundy on top for dinner tonight.

 And I say that because our son-in-law routinely asks for beef burgundy for his birthday dinner whenever I am cooking for him and ask him what he would like.

 Worth every extra effort related to the bacon, the brown bits, and the late addition of the ketchup and the mushrooms.

 I marinate it with egg white and a couple tablespoons of cornstarch.

 so when we add the marinated chicken in, it will not stick together with the pan.

 And we're going to let them cook for maybe like 15 to 20 seconds,

 That will prevent them from sticking the raw chicken meat on the pan.

 Now we're going to add in the dry hot chili and the green onion first.

 In a couple of seconds you can smell nice fragrant smoky flavor.

 And then we balance the flavor with the soy sauce and everything else.

 Hi, I'm Chef Amy Hoagy, I'm here to teach you how to play with food.

 Where I take a classic recipe, change it up a little bit to create a whole new dish.

 I've got some cooked macaroni, you can use any kind of pasta you want obviously, but

 Six to seven minutes keeps its shape really nice, not too soft, so you can put it in the

 Got a little bit of onion, you can use any kind of onion you want.

 I've got some green onion here, I'm going to take a little bit of carrot.

 Just mix up a little mayo, a little vinegar, and a little bit of sugar.

 It's kind of a nice light dish when you're really hungry, but you don't want to spend

 As long as you have some of these, it's really good to have some of these things chopped

 For more information you can visit me at my website at chefamy2e.com.

 hello everyone good afternoon please welcome to easy steps of Indian

 Punjabi style cooking I'm going to make a roti, chapati, or tortilla I'm going to

 show you both ways one is a traditional way there is no electronic equipment or

 anything involved and I'm going to show you how to do it I'm just going to roll

 up my sleeve and you get water I'm using a flour wheat flour you add water and

 you just mix it up this one is pretty much done and your hand and with your

 knuckles you roll it up and if I can close it and you mash it it goes off

 and then you can bring it down and then you lift it up and put it again then you

 work on other way around one way and let me show you the other way see it's

 already done let me show you the other way yeah hi this is what we did by hand

 I'm going to show you by the machine since we have all these machines do the

 work for us not that we get lazy but actually they do outperform humans and

 they do better job and I have the flour in the machine so I'm gonna bring the

 water according to and I'm gonna just put it at speed one and I'm slowly

 slowly I'm gonna add water so it's gonna do the job so it's almost one

 glass of water I'm gonna add a little bit olive oil not too much very little

 it's almost ready when it's gonna become like a ball that gives you indication

 it's ready already and we're gonna pull it out yeah the dough is ready I'm going

 to the dough is ready this is what we did by hand this is what we did by

 machine so I'm gonna show you how we gonna do this you get a flour you put

 your finger in there so basically you're coating your fingers towards that one

 stick to it a dough and roll it up and once you roll it up it becomes like this

 then you take the ball into your hand then you just add a little bit flour again and

 you do it the trick is when you're using the roller if you use you roll it slowly

 if you roll it slowly if you notice that the dough itself is started to turn so

 when it's turning it's automatically should go like turning and it becomes a

 you know a round shape you get your gritto and you put it in there you see

 how the color gonna change once once it's gonna be a little bit the color get

 gonna change then you're gonna put your finger underneath you're gonna turn it

 around fingers you know they are very delicate they get you know try to burn

 you can use like a spatula so once you see it's done on other side then you can

 use the same pattern you go like this slowly slowly you see how it coming up

 how beautiful see how it turned out so you're gonna rotate little bit around

 this will perfect even you go visit to the restaurant you won't find it like

 this kind of roti oh see that's the perfection of a roti and once it's done

 I'm going to share with you so another thing that tortilla can be eaten like

 tortilla roti we just made it fresh homemade roti it's very easy to make

 I have here bamboo mat wrapped in saran wrap and half sushi nori.

 And many times people do is you just cover the seaweed with rice on the center part of

 Now if you want to put the spicy sauce here, you can put it now.

 But I don't do too much inside because when you roll it's going to get like woozy out.

 Pick up your bamboo with your thumb and with other fingers hold ingredients and then let

 Some chefs want to be like a little round on the top and square on the side.

 Hold the roll on the side with your hand and let the knife go and cut it quickly.

 And if you get the little gooey stuff, you want to clean it up.

 What else you can do is you can add more spicy sauce on the top.

 Hi guys, I am back in my kitchen in Dublin and I'm so happy to be here because I'm going to make for you a very delicious little supper.

 Very easy to make, it is vodka penne, a really wonderful new classic Italian recipe which has a tomato creamy sauce and is so, so simple to make.

 It starts in the pan with a little bit of pancetta and some butter.

 Frying your pancetta or smoked streaky bacon in the butter is going to bring out so much flavour.

If you can't get pancetta, smoked streaky bacon just cut up nice and fine is perfect and does the job.

 And you just want to fry it down until you get a nice sizzling golden colour.

 This has to be one of the most simple pasta dishes you will ever make.

 You will have the sauce done in the time it takes to cook the pasta.

 While the bacon or the pancetta is frying off, I'm just going to add in a little sprinkle of dried chilli flakes.

 Now you don't need to use these if you don't want to but if you like a bit of heat, get them in there.

 Now the reason this recipe gets its name is because you add vodka to the sauce.

 Now it sounds like a bit of a strange addition here but the use of vodka in here intensifies the tomato sauce and kind of brings out the sweetness in there so it does have its uses.

 I'm going to add about 4 tablespoons into the pan here and if you're cooking this for young people, remember the alcohol is going to burn off so don't worry too much about it.

 So once that has sizzled away, you want to get about 3 or 4 tablespoons worth of tomato puree in here.

 All these things you can have on hand and they literally just get thrown together to make a delicious meal.

 Once you have that tomato puree nicely mixed through, what you need to add in is some double cream.

 It is quite a heavy dish but you know what, it is so creamy and delicious once you put this in.

You want to bring it up to just a kind of nice simmer and then we're going to add our pasta in.

 So in alongside this lovely sauce, I'm going to tumble the pasta with some parmesan cheese and some parsley.

 So give it a good grate on a microplane grater like this and you want to look for Parmigiano-Reggiano.

 Take a good handful of flat leaf parsley like this and just rip off the stalks and put them to one side and you should be left with a nice bit of leafage there.

 Just roll this into a nice ball and you kind of want to give it a rough chop.

You don't have to be too careful here but it's lovely to get flecks of green in here.

 And because it's such a rich sauce, it needs that freshness from the herbs.

 I've got a big bowl of penne pasta which I've cooked up and drained and now it's ready to be added straight into the sauce.

 Just give it a really good mix through just so that the pasta is all completely coated and then just dump in the parmesan cheese.

 Lovely parmesan cheese and also some of that wonderful parsley in there as well.

 A last little bit of parmesan cheese and flat leaf parsley over the top and check this out.

It is so delicious and I'm going to tell you how it's delicious because I'm going to try some.

 Leave me a comment, tell me what you think, click like and of course subscribe to this channel for lots more delicious recipes.

 Today we're making a bacon grilled cheese here on Cooking With Bacon.

 And I'm just going to fold each of these back ever so slightly.

 And we're going to weave another four strips of bacon across these.

 Make sure that the V's line up so that you don't have two ends together.

 Also, by having four strips of bacon across, we're going to make it nice and easy to fold it down the middle.

 So I'm showing you the full fold on this one because, you know, I get lazy sometimes in other videos and don't feel like narrating the whole thing.

 We're just going to throw this puppy down, fold some ends over, pull this third strip down here.

 Okay, so cook this for about 15 minutes over medium heat, flipping once until it looks like this.

The bacon's almost finished cooking but not quite completely crisp.

We're going to cover this for a few minutes until it's nice and starting to melt like this.

 Now using tongs and a metal knife, I'm just going to fold the sandwich over.

 Hey everyone, one of my favorite things to make during fall and winter is pasta

 fagioli and I have a great easy recipe and I'm gonna show you how to do it.

 So I have here a big pan that I went ahead put on about medium medium high heat.

 I'm gonna put a tablespoon of butter in here and a little bit of olive oil.

 gonna add a nice porkiness to the soup and who doesn't love pork?

 three stalks of celery, three carrots, one onion, one clove of garlic.

 like to cut off the top, cut off the bottom a little bit, set that to the side.

And then for the thicker part, I'm gonna chop it in half and then chop that half in half.

Alright so let's go ahead and add this all to our delicious pancetta.

 Alright so now for the onion, what I like to do is I just chop off the top, chop off the bottom, cut it in half.

 And when you cut it, it comes out in uniform pieces just like that.

 Alright so we went ahead and just let this cook until the onions are translucent, just about a minute or two.

 Now, we're gonna go ahead and add one can of diced tomatoes in here.

 Now I'm gonna use cannellini beans, which are basically white kidney beans.

 You can use red if you want or one can of one, one can of the other, whatever you like.

 You don't have to worry about taking them off because they'll fall off and it's gonna be delicious in there.

 Now over here in another pot, we have about a cup and a half of these little ditalini pasta.

 You can use reggiano macaroni, you can use whatever you want really.

 But I like to use this because it's kind of hearty and small at the same time.

 Now the reason we're not cooking it in this liquid is if you do that,

 It's gonna absorb a lot of this liquid and that's exactly what we don't want.

 It's gonna be very easy, very delicious, makes the whole house smell good.

 we can go ahead and fish out all of our stems and our bay leaf.

 I like to serve it in a bowl with some parmesan cheese on the side.

 experimenting with unusual ingredients and doing a spot of gluten-free baking.

 This year I've teamed up with the folks at Newburn Bakehouse by Warbitons to challenge

 the thinking around gluten-free lunches and encourage you to get creative.

 The Lunch Off campaign is all about experimenting with unusual flavours and gluten-free ingredients

 to create inspirational lunches that offer you a meal to look forward to, whether you're

 Newburn Bakehouse's new lunch ideas and I'll be letting you into the secret of one of my

 For this, what you'll need is one Newburn Bakehouse seeded sandwich thing, toasted,

 a cos lettuce heart or two little gem lettuces, one lime, about 150g of feta cheese, preferably

 Two tablespoons of extra virgin olive oil, about five radishes thinly sliced, 100g of

 If you don't want to use the whole lime, just use maybe half of it, depends how much you

Once you've got the zest off the lime, then we're going to juice

When you've got that in, then add the radishes and the pomegranate.

 Add the toasted seeds and then finally a grinding of black pepper.

 You can find all these recipes on the Newburn Bakehouse website, www.newburnbakehouse.com,

 creations on our Facebook and Twitter pages or email to newburnbakehouse at webersandwick.com

 We'll need soy sauce, sesame oil, sugar, some minced garlic, some fresh ground pepper,

In order to cook the vegetables perfectly, we're gonna cook them separately.

We're going to add gochujang, which is Korean chili pepper paste.

 more nutritious than white rice, but also has a great texture to it.

 sure it's all coated on the side as well, so the rice doesn't stick to it.

 overheat the pot, because what we want is not to burn the rice, but to brown the bottom, so the rice

 If you don't have a stone pot like this, you can use a cast iron skillet.

This provides not only beautiful presentation, but also a broad range of nutrients.

Turn the heat off and I'm gonna taste this sizzling hot bibimbap for you.

 The little pungent flavor and sweet and spicy with all the vegetable and meat bits

 Welcome to another video recipe demonstration of Coco's Mediterranean Cuisine.

 Fattoush is a Lebanese salad made with fresh ingredients, fresh vegetables, and it is seasoned

 It is made with romaine lettuce, tomatoes, radishes, parsley leaves, mint leaves, cucumbers, green onions,

 Made with...tossed in a vinaigrette, a dressing, garlic, lemon juice, and olive oil.

 And seasoned with sumac, which is a spice that grows in the Middle East region that can be found in your local grocery store

 Today I had purchased everything that we have here from a local farm.

 And this recipe makes a great complement to a poultry, steak, or fish.

 You could have it as a meal by itself by adding a chicken breast or a salmon off the grill or even steak to it.

 Or if you prefer it simply as a vegetarian dish, you could garnish it with a little bit of feta cheese.

 I prefer to keep the mint leaves whole, but you may use kitchen scissors and snip them.

 They tend to add a little bit of a food style to it when it's plated.

 Once we have all the ingredients here in a bowl, we will add the vinaigrette.

 but you can also toast it in the oven with a brushing of olive oil and some salt to add a little more taste to it.

 You can add as much as one loaf that's toasted to two loaves, depending on your taste.

 And then here we have the two tablespoons of sumac that are already pre-measured.

 Not only does it add a citrus flavor to it, but it is beautiful.

 And I prefer to have it as a meal on its own, without any vegetables or other vegetables or meat.

 Thank you for joining me and for the recipe, you may visit me at my website at www.publicedimilitariancuisine.com.

This is my favorite parsley by the way for the Tabouleh because this is the only

 I already did here is I chopped it, small pieces, chopped that really fine, and I used

 one teaspoon of Lebanese seven spices, mixed it in just to mask the oniony taste of the

Then I used four to five scallions, half a bunch of fresh mint, chopped up really

 fine, quarter cup of berbel number one, berbel number one or cracked wheat, one teaspoon

 of dried mint, one teaspoon of salt, and some fresh squeezed lemons, this is about one teaspoon

 for lemon juice, and a quarter cup of extra virgin cold pressed olive oil.

The cracked wheat, the dried mint, salt, lemon juice, and the herbs.

 And then finally I'm going to eyeball it, about a quarter cup of extra virgin olive oil.

 home, if you don't have tabbouleh, it's like you're not offering much for your guests.

 I'm going to mix it, kind of gently, because we want the parsley to be fluffy.

 according to your taste buds by adding a little bit more or less of lemon juice, salt, or

 and many more healthy recipes, and for our cooking e-book, go and visit us on our website

 Hi, this is Deronda with foods 101 and today we're making chicken kebabs.

 Now these are just chicken tenders that I've cleaned, I've patted dry, and I've put here

 in a dish that we're going to use to marinate these chicken tenders in.

 I've got a tablespoon of extra virgin olive oil here, a fourth of a cup of soy sauce,

 I have one tablespoon of fresh minced garlic, I have one tablespoon of light brown sugar,

 Those little peppercorns, it's going to give the chicken a lot of flavor and also we're

 Back here are the skewers, we're going to add the chicken and the vegetables too.

 You see there's like a little sharp point there, you just add your chicken onto here.

 Now if you don't have these, you can also use these bamboo skewers.

 These bamboo skewers, you probably want to soak in water for about 30 minutes before

 you start threading your chicken and your vegetables on it for the grill because you

 Now back here I've got red peppers, I've got yellow peppers, I've got a Vidalia onion,

 and if you'd like to add mushrooms or pineapples to your chicken kebabs that would be fine.

 But let's get this marinated started so we can get this back in the refrigerator because

 So here we're going to add the garlic, the soy sauce, the olive oil, and your brown sugar

 Now the brown sugar is in there so when you put it on the grill you can get a little bit

 You want to mix these ingredients very well together and then you're going to go ahead

 Now you can just buy chicken breast and cut it into bite-sized pieces.

 And you can just take a fork, stick it in there, move it around, and give it a nice

 You won't have to worry about the seeds getting into your marinating sauce here.

 Alright now we're just going to go ahead and move the chicken tenders around so we can

 And as a matter of fact, for good measure, I'm just going to go ahead and I'm going to

 add this other lemon, this other fresh lemon right in here to the chicken.

 Try to put your lemon into your sauce before you pour it over the chicken.

 It goes back in the refrigerator for a good two to three hours.

 As you know there's males and females when it comes to the bell pepper world.

 Whereas the female, which is the yellow bell pepper here, only has three.

 The females with three sections are sweeter like in salads or sauteing where your male

 I'm going to go ahead and cut these into bite sized pieces as you can see.

 I'm going to add this by alternating with the chicken onto our kebabs.

 Then I'm just going to go ahead and add this to our bowl as well.

 Now if you want to add mushrooms or anything else that's great.

 I'm also adding a little sweetness of pineapples to our kebabs.

 The reason that I'm putting all this in a bowl is because I'm going to drizzle it with

 That way it'll keep it nice and fresh and keep it from burning.

 We're just going to go ahead and add a little bit of kosher salt and a little bit of fresh

 I'm going to go over here in the refrigerator and I'm going to get the chicken.

 We're going to alternate the chicken and the vegetables here on our skewers.

 I've taken my chicken that's been marinating for about four hours out of the refrigerator.

 The best way to get your chicken and your bell peppers and onions on the skewers is

 As you can see I thread it on since I've got tenders like this.

 That way when you put these on the grill they're not going to roll around on you.

 Now don't jam your vegetables and your chickens really close together.

 That way you'll have a little room in between to where your vegetables and your chicken

 I'm doing the onion, red bell pepper, yellow bell pepper, and then I'm just going to thread

 And then also in the end I'm just going to polish it off with a couple of pineapples.

 That way we can have a little sweetness with our chicken and our bell peppers and onions.

 Chicken, onions, red bell pepper, yellow bell pepper, and then we've got chicken, onion,

 red bell pepper, yellow bell pepper, and you've got your little pineapples.

 Here's our chicken kebabs ready to go on a grill on medium high heat for the next 15

 All you need to do is turn it about every two to three minutes.

 And then after 15 minutes you're going to have these fabulous delicious grilled chicken

 Nie zapomnijcie zasubskrybować oraz zafollowować mnie na Facebooku!

 actually an Italian recipe, however some of the ingredients are not Italian, such as vodka

 is some smoked salmon that I picked up from a local grocery store, so I'm sure you wouldn't

The reason why I use that is because I get the flavor from the tomato without

 having necessarily all the moisture and liquid from the tomato.

 Okay, so the first thing I'm going to do is I'm going to grab a pan, put it on medium

 heat, and I'm going to put just a splash of extra virgin olive oil.

 is always, well, I'm not going to be cooking just for myself, you know, it's so time consuming,

So let me tell you, if you are going to make this recipe at home, you

 We put in the vodka, and we're just going to let it reduce a little bit.

 you could do a little flambe action, get a little flame going, but since we're filming

 this in my home, I don't want to set the house on fire, so I'm not going to do that.

I've melted the tomato a little bit, and I'm going to throw in about three-quarters

There's actually a lot of salt in smoked salmon already, so I'm not going to put as

 The influence of the French occupation of Vietnam can be seen in many aspects of Vietnamese

 This escargot dish demonstrates the traditional manner in which snails are prepared in Vietnam.

 Mince the garlic chives, the ginger, the chilli and the inner stalks of the lemongrass.

 Take the outer leaves of the lemongrass and shred these lengthways.

 Place everything except the shredded lemongrass in a large mixing bowl.

 Working with one snail shell at a time, bend a piece of the shredded lemongrass double

 Using your fingers press some of the filling into the shell until the shell is full.

 Transfer the shells to your steamer, leaning them against one another to keep them as upright

 Put the lid on the steamer and steam over rapidly boiling water for 10 minutes.

 Remove the steamer from the heat, transfer the snails to platters and serve immediately

 with light soy sauce spiked with a little finely chopped chilli.

 This recipe is available in full printable format on our website whats4chow.com.

 Thanks for joining us today, please subscribe to our channel and we'll see you again tomorrow.

 While I was staying in County Clare, I was in the village of Listoun Varna.

 Listoun Varna is just a really small village located in the Burn region.

 This is actually where my friend Birgitta's smokehouse is, where they source all of their

 fish from Ireland, obviously, from the Atlantic waters to all of the rivers throughout the

 You can actually taste the flavor of the waters in this wonderful salmon.

 One of the salmons that Birgitta introduced to me was this, and this is a hot smoked salmon.

 And for this one, it's got this wonderful lemon peppery coating to it, so it's very

 So this is just a wonderful, wonderful salmon that you can make a hearty lunch or dinner

 Now boxty is said to have originated sometime back in the famine, so let's go and make a

 Now remember, potatoes will yield a little bit of starch, so to release some of the starch,

 what you can do is when you have a very large amount of it, you can squeeze any excess starch

 So let's continue on and do another of these, another three and a half of these potatoes.

 Now I've finished shredding all of my potatoes, I've squeezed the starch out, and put the

 So put that aside for a moment, and we're going to grab another bowl.

 And into my bowl, I'm going to add my flour, and to this I'm going to add my milk.

 So we'll whisk the flour and the milk together just like that, okay?

 We're going to do this until it becomes fairly thick, with a fairly thick consistency.

 And then I'm going to add a little bit of salt, and a little bit of pepper.

 Now the potato that I've shredded, I've shredded about four of them, and that's to make a very

 But for this amount that I've just poured out here for the flour and the milk, this

 So we're not going to use all the potato in this one, I just wanted to show you what it

 was like to prepare all of the potato for later on as we make more and more pancakes,

 And to this, we're going to take, I'm going to take about a handful of shredded potato,

 Put one on a plate, and then let's take a generous serving of our salmon.

 Now remember, this is going to crumb a little bit, but that's fine because this is a hot

 I'm going to take a wedge of lemon, and we're going to squeeze this nicely on top of the

 Careful to not get your eye, I've done that a few times, that is not pleasant.

 And then my favorite is a nice dollop of creme fraiche, or creme fraiche as it's called

 And there we have it, our boxed tea potato pancake with salmon from the burn.

 We are now in our new home, which is at the corner of Clark and Honoré, right near I-75.

 We also prepare signature pastas, specialty salads, and a whole lot of other different

 In addition to our regular menu, we have a very extensive gluten-free menu.

 Gluten-free pizza, gluten-free pasta, gluten-free salads, and some gluten-free entrees.

 There are many things that I like about being a member of the Originals.

 I enjoy the sense of teamwork, that the Original members are not in competition with each other,

 Today, Chef Alfredo is going to be making a couple of our famous wood-fired brick oven

 We're going to start off with a margarita pizza, and after that, we're going to make

 Okay, well, to make the margarita pizza, we're going to start off by stretching the dough.

 After that, we're going to add some shredded mozzarella cheese.

 And then our version of a margarita pizza has four dollops of tomato sauce, along with

 Burns at about 700 or 800 degrees, so the pizza cooks very quickly.

 The end result is when you cook at that high of a temperature, that you wind up with a

 After the margarita pizza comes out of the oven, we finish it with some fresh grated

 Parmesan cheese, some fresh basil, and around the edge of the pizza on the crust, we put

 Okay, now we're going to make our quattro formaggi pizza, which means four cheeses.

 The four cheeses that go onto this pizza are mozzarella, fontina cheese, which has a slightly

 We're going to top it with some shaved Parmesan cheese and some extra virgin olive oil.

 Thank you so much for joining us today in the Kitchen at Cosmos.

 Today I'm going to show you how to make a killer grilled cheese.

 We have Havarte cheese, provolone cheese, a sharp cheddar, and this is fontina.

 A couple of dill pickles, some sliced jalapeno, a thinly sliced tomato, I'm going to put some

 killer garlic aioli mustard in the middle of it on a whole grain bread.

 I'll meet you at the stove and show you how this all comes together.

 I like to use olive oil, but I want this to be killer diller, so I'm buttering both sides

 If you don't like the heat, leave the jalapeno out, but of course, come on, you love the

 We're going to let this cook on a slow heat, and then we're going to flip it.

 When it's done, I'm going to serve it up, plate it, and let you know how it tastes.

 I'm not getting the heat from the jalapeno, but there's one sitting right there.

 And all you have to do is cook it until it is warm in the center.

 You don't want to give anyone an undercooked piece of foie gras.

 Today we're going to be making one of my personal favourite all-time fast foods

 So the first thing that we're going to do to get started on our fish and chips

 So, just into a bowl I've got a sifter here and I'm going to be sifting in some plain flour.

 Now the reason why I'm sifting the flour is because I want a really crispy batter

 and the more air that I get into the batter, the more crispy it's going to be.

 Now I'm going to season the flour just with salt and make it a good helping of salt

 but those bubbles in the beer will also make the batter really, really crispy.

 Now just using a whisk, very, very gently just mix together the beer and the flour together.

 So just mix it very lightly, you still want to have all those air bubbles on the top

 and you just want it mixed, you don't want to go any further than that.

 Now, next step is I want you to cover this with some plastic wrap

 and I want you to leave it on the bench at room temperature for about half an hour.

 So while we're waiting for our batter, we're going to get started on our homemade tartare sauce

 and there's nothing better, let me tell you, than homemade tartare sauce.

 or you can just use some store-bought whole egg mayonnaise for this.

 Now to the mayonnaise, I'm going to be adding in some gherkins that I've just sliced up

 Next, I'm going to be adding in some capers that I've just roughly chopped up.

 and lastly, I'm just going to put a small squeeze of some fresh lemon juice

 and the first thing that we're going to have to do, just into a bowl,

 I'm using some snapper for this, but you can use any piece of fish really

 Now all I'm going to do with the fish here is just coat the fish in the flour

 Now bringing our batter over, I'm then going to put our fish straight in the batter.

 Now what I want you to do, just let that excess batter drip off the fish.

 Now with some vegetable oil, nice and hot, I'm just going to put in our fish.

 Now with the vegetable oil, you want to have it on medium to high heat for this

 and you can see that beautiful golden brown, crispy batter on the outside.

 Now guys, I haven't forgot about the chips or the potato chips.

 and I will pop a link to that video as well below in the description.

 And of course it wouldn't be Fish and Chips without a slice of lemon on the side.

 Now while that fish is still hot, the last thing, the very last thing I'm going to do

 I'm just going to get off some of that batter, just so you can hear it snap, just like that.

 You guys take care and I'll see you this Monday for Budget Meals.

 need some strong white bread flour, plain flour, salt, fast action dried yeast, extra

 my stand mixer today but you can do this part by putting the ingredients in and you'll be

 made a little well in the middle and you're going to put in your oil and some of your

 water and this is the part where you will be getting a knife and mixing all this part

 it, don't add in all of your water, you just want to keep an eye on it, make sure it isn't

 too sticky and just keep mixing this until it becomes a smooth dough.

 happy with the consistency of the dough, as you can see it's not sticky, it's very smooth.

 In my little pot here which I had the olive oil on I just brushed round the edges of the

 bowl to stop the dough from sticking and I'm going to cover this with cling film and I'm

 going to let it rest in a warm spot for about an hour, depending how warm it is, until it's

 need tomato, I've got tomato puree here with onion granules and some oregano in there and

 you're going to need some low fat, I'll just show you the packet, this is half fat mozzarella,

 you're going to need some cherry tomatoes, some basil and you're going to need some parmesan

So once you've done your four little discs you're going to roll it out with a rolling

 pin to 20cm, I'm just going to carry on with the rest and I will show you the next step.

 So once you've rolled them out I've put it on my pizza tray and I've put my tomato puree

 mixture on top and then I've separated my cheese into four and you just fill up your

 pizza next, with your toppings, tomatoes, basil and mozzarella.

 Parmesan cheese and then you're going to put this in the oven for about 12-15 minutes.

 add some black pepper onto that before you put it into the oven and it's 13 points per

 pizza but the recipe actually calls for you to make a speedy tomato sauce but I've used

 tomato puree so I will adjust the points and find out what they are so that will be in

 the description box below with all the measurements so I hope you enjoyed the recipe, if you try

 it out as always let me know what you think and I will see you in the next video.

 Hi, I'm Caroline Miliartis and I'm going to show you how to make your very own laksa.

 Now I'm going to pop into my blender 8 shallots, 4 cloves of garlic, handful of macadamia nuts.

 Now I'm using macadamia nuts because I can't get hold of any candle nuts here.

 But in Malaysia they would use candle nuts and macadamia nuts are the closest thing to

 Now I've got a piece of galangal which I've taken the skin off.

 I've got about 8 big red chillies so we need a lot of chilli in this but it's going to

 2 teaspoons of ground black pepper, 2 teaspoons of ground coriander, 1 teaspoon of turmeric

 In a large pan I'm going to cook this spice paste in a bit of oil and we need this to

 cook for about 10 minutes until it's turned a nice rich and darker deeper colour and that's

 So give it a stir every now and then just to make sure it doesn't stick to the bottom.

 Now I can see the oils coming through, the colour's nice and dark and it smells amazing.

 I'm going to add some brown sugar and salt and now I'm going to pour in about a litre

 Again we're going to leave this now to simmer for about another 15 minutes.

 If it boils down too much then you might want to add a bit more water just so that you've

 Now I'm going to strain this because it's got a lot of the mixture left in the sauce.

 I'm just going to pour it all through the sieve so it catches all those little bits.

 Let's bring that back up to the boil and I'm going to add in my prawns.

 They only take a couple of minutes to cook so you put your prawns in right at the very

 While you're waiting for your spice paste to cook, just get together all the other ingredients

 Now I've got some white rice noodles, the very thin ones, often called vermicelli.

 I just simply put mine on a tray in the oven with a little bit of oil and let that cook.

 I have a handful of bean sprouts and some finely chopped coriander.

 And I have some finely chopped coriander and you can keep the stalks on because they taste

 So those are the main ingredients for your laksa and the prawns are now cooked.

 All you have to do now is pour the soup on top of all the ingredients, get a good few

 prawns in there and serve your bowl of laksa with a wedge of lime.

 There's a small bakery in San Francisco called Tartine and it's famous for its bread

 face sandwich layered with a creamy bechamel sauce and topped with smoked ham and gruyere.

 It's so seemingly simple to make and when the flavor combinations are perfect, the result

 is this cheesy French sandwich that's perfect for breakfast or lunch.

 For the bechamel sauce, I'm using 2 tablespoons of unsalted butter, 2 tablespoons of all-purpose

 flour, 1 1⁄4 cup of warmed whole milk, ½ teaspoon of nutmeg, and some salt and pepper.

 For the Croque Monsieur, I'm going to use 2 slices of day-old bread, about an inch thick.

 I'm using this round country loaf, 2 thick slices of smoked ham, and 4 slices of gruyere

 essential to a bechamel sauce and then season it with some salt and pepper.

 ¼ cup of bechamel sauce onto each slice of bread and then I top it with a slice of ham

 Hey guys, so I was just down in Calgary a little while ago visiting my friends and one

 of my best friends asked me how to make yakisoba so this video is dedicated to you Marvin.

 Except whenever I make yakisoba I always use udon noodles so this is actually going to

 And yeah, I'm also going to include a link to another video where I'm going to make yakisoba

 on a hot dog, kind of like the Japa dogs that you see in Vancouver.

 So for the yakisoba sauce you can either make it yourself, which I'll show you how to do

 it, or you can go to your local Asian store like TNT and buy a yakisoba sauce.

 I just went today and I bought this to see if the sauce that I made actually tastes similar

 So what you need is 2 tablespoons of soy sauce, 2.5 tablespoons of worcestershire,

 half a tablespoon of sugar, half a teaspoon of mirin, half a tablespoon of sake, and I

 added actually half a teaspoon of beef stock mix and some hot chili oil.

 And this, you don't really need to add this, I added 2 tablespoons of this to kind of make

 If you don't have this you don't need to add it, the worcestershire is pretty much the

 Now I initially wanted to use pork but when I went to TNT they didn't have any of the

 sliced ones that I usually use for shabu shabu so I didn't want to buy huge chunks

 of pork so I'm just using chicken, you can use whatever meat you like.

 So I just took off the chicken and now I'm just going to add in some onions.

 Oh and I forgot to say, add white pepper and salt to the chicken as seasoning and you can

 And I'm going to add in the noodles which I already pre-cooked.

 Now you can use any kind of noodles you like, either udon or the yakisoba noodles.

 You probably didn't need all that sauce but just cook it a little bit more and it should

 Okay guys so this is what it looks like after it's been cooked.

 Just as a note, the sauce that I made and what I showed you wasn't the actual amount,

 And so just to finish this dish, all we need is some, now you can add mayo if you like.

 Obviously you can use the pre-packaged yakisoba seasoning but I kind of like trying to make my own sauce.

 So tell me how you like this sauce and yeah, just leave a comment.

 And I found this in the store, some Kraft Tuscan House Italian dressing and marinade.

 And this is that gourmet rice they sell down here in Louisiana.

 Let me read you this history on the back of this package if I can without screwing

 Wild pecan aromatic rice is a naturally grown long grain rice with a nutty aroma and taste

 Try adding the packet of wild rice and natural pecan flavoring we've included in this box.

 In the enchanting Acadiana countryside of South Louisiana where much of this nation's

 rice is grown, there's a small corner of farmland distinctly different from all the rest.

 Here in the rich soil of New Iberia, it's down in the swamp lands boy, with a bunch

 A range of, a rare variety of long grain rice is grown that is cultivated nowhere else.

 I'm gonna go ahead and finish these and we're gonna get them all ready and put them on the

 Okey dokey boy, we got us a hot grill and we're fitting to put these shish kebabs up

 Now I had a question about those little tomatoes falling off the skewers.

 Use the next size bigger and they hold together a little better.

 Dice the courgette as well, top and tail, lengthways, into quarters.

 And just remove the centre and then into nice small dice again.

 Then remove the skins from the tomatoes by either peeling them or blanching them in hot

 Once the tomatoes go in, let them cook for five minutes or so to start breaking down.

 So a few minutes before your pasta's cooked, add your courgettes.

 Okay, tonight we're going to make some ojingo bogogi or some squid bogogi.

 Basically, we're going to pan fry some squid with a spicy sauce on it, but it's going to

 Not really Korean, but you know, you can get sake in Korea too.

 I have 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 2 tablespoons of green onion.

 I have 1 teaspoon of garlic and 1 teaspoon of ginger that's been minced up.

 What I'm going to do is I'm going to take my sauce and I'm just going to pour it on

 Now, I'm going to start putting the ojingo or squid in there and I'm going to try to

 Alright, as they get a little cooked on, when we get both sides cooked, we want to take

 What we're going to do is we're going to take all the sauce and put it in the pan.

 today's lighting is equally awful because instead of being early in the morning,

 is minestrone because it is such a good way to have every colour of the rainbow

 I wanted to share with you my recipe for it because I think it is such a great warming dinner.

 which is so important if you're going to be eating something repeatedly throughout the week

 So if you'd like to know how to make that delicious healthy soup, then keep watching.

 So to make my version of minestrone, you will need the following ingredients from left to right.

 Four or five large carrots, a couple of parsnips, four cloves of garlic,

You're only going to need about half of the box if you're making a very large batch of soup.

I'm using cut macaroni, although traditionally you would actually use

 including the rind, a large onion, some crushed tomatoes, beans of your choice.

 the spices I like to use in my minestrone are turmeric, which is really great for you.

 Alright, so as I hope you guys can hear from that sizzling sound, I'm now frying up my aromatic

So that's my celery, my carrots, onion, garlic, and also the parsnip since I have it.

 is for the kale and any other sort of leafy greens that you might add to your minestrone,

Do not even add it when you have your beans or your tomatoes or your broth,

 which I'm just going to show you all of those stuff once this is fried up and softened up a

But you don't want to add the greens until the last minute because otherwise they will

 lose all of their flavor and color and kind of turn brown and gross and horrible.

 just want to wilt the greens in the soup for maybe about 10 minutes.

To my fried vegetable mixture, I'm going to add my crushed tomatoes.

 And I'm making a mess on my spoon because I am looking at this through a viewfinder.

You guys will not have this problem when you are making this, I promise.

 I'm also going to rinse off the can of tomato with water after.

 my generous parmesan rind in there and make sure you fish that out at the end.

If you want it more of like a soupy kind of consistency or more of

So my soup has simmered for about two hours, which is a really good amount.

And I've washed and torn up my kale and removed all of the stems, the middle parts,

 because that's really tough and you don't want that in your soup or anything really,

You can see this looks like a lot, but it's really going to wilt down into the

I would struggle to eat this much kale if it wasn't all wilted and

 have my elbow pasta right here and I'm going to add about half of the box.

 250 grams into the soup and it'll just absorb all the delicious flavors as it's cooking.

It's one of my favorite staples for an easy fall and winter dinner or

 and full of a lot of different veggies, which is great for you.

 hang out with me in the kitchen today for my Meal Mondays series and I will see you guys in my next

 My name is Jay and today we're going to be making nigiri sushi.

 The first thing you want to do is dip your hands, make sure they get nice and wet.

 And pinch the fish with the presentation side on your left side.

 We're going to garnish this with a little bit of grated ginger or shoga.

 My name is Raymond Steiger and today we're going to make Wiener Schnitzel and we use

 It's thin slices and we pound a little bit to make it nice and tender.

 A little bit of black pepper and then first one we put in the flour, we just dust it a

 And we put it in the egg wash and then we put it in bread crumbs.

 What we use here in the restaurant, we use the Japanese bread crumbs.

 We just put in the flour, dust a little bit, put it in the egg wash.

 Just let the eggs drain off a little bit and then in the bread crumbs.

 Push it in a little bit so the bread crumbs stay nice and firm on the meat.

 And the next step, we're just going to saute it off or pan fry it in vegetable oil or olive

 We call it Wiener Schnitzel and it's served in most restaurants or every home at least

 It takes only a couple minutes to cook on each side, to prepare a couple minutes or

 in five, ten minutes when you have everything ready to go, you can have your lunch or your

 dinner ready to go so you don't have to stay all day in the kitchen.

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 need a pound of calamari, if you want the tentacles also or just the calamari.

 And to serve it we are going to need some lemons and Tabasco sauce, which is good, but

 Okay so for our flour we are going to mix the seasoning and the pepper.

 to put it in the flour and we are going to mix it together until it is well combined.

 And after that we are going to cut the calamari in about a quarter inch or half centimeter

And for the tentacles we are not going to do nothing to them because

So now that you have cut the calamari, I have already the flour ready.

 try to keep the calamari wet and we are just going to drop them in the flour and just cover

 both sides here and here, you are just going to take them out of the flour.

 don't need much because if you fry them right now, the flour is going to get out of there

 cover it with flour and after that, after it is well covered, just take out the excess.

 it's been about ten minutes and now if you can tell the flour, it doesn't look like dry,

 We are going to need a temperature of 180 Celsius or 360 Fahrenheit and this is a very hot temperature

 so keep in mind that use your biggest flame so that you can get this temperature.

 just lower the temperature and take it away for maybe like 20 seconds and the temperature is

 so now that we got the temperature, we are going to start frying them for one minute,

 maybe a minute and a half because if you go over that, they will become like rubber.

 Just go little by little, don't put too much and when you see they're like this color,

 temperature and I'm gonna keep frying until I finish all of them.

 calamaris out, wait maybe like one minute so that the temperature goes up again.

 we have placed some lettuce leaves, a little bit of Tabasco sauce and of course the calamari rings

 Now there are several different versions of Singapore noodles that are out there.

 My dish combines shrimp, chicken, which is tossed with the noodles, the rice stick noodles,

 Now here I have Mei Fun noodles, which are also called rice sticks.

 And what I'm going to do is place them into a bucket of warm water just to soak for about 15 minutes.

 So here I have them in a bucket of warm water and you just want to make sure that they're submerged under the water so that they can soften.

 And I'm just going to let them sit for about 15 minutes and we can go ahead and prepare our other ingredients.

 Now here I have my shrimp and I'm using frozen, pre-cooked, they're already cleaned and deveined and they're pre-cooked shrimp.

 And what I'm going to do is I'm going to go ahead and just pour some cool water over them and let them sit until they're defrosted.

 And here I have my two large chicken breasts, which what I'm going to do first is just remove all of the fat.

 So I just want to go ahead and remove all of this fat from our chicken like that.

 And once our fat is removed from the chicken, I'm just going to go ahead and cut it into about one inch pieces.

 And once all your chicken is cut, you can just go ahead and place it into a container.

 And then you want to just sprinkle the garlic salt on just like this.

 And then using your hands, just mix it in to make sure that it coats each piece.

 And then once it's coated with the garlic salt, we can go ahead and add our Shaoxing wine.

 And again, use your hands to make sure that each piece is coated.

 And as you can see, this stir fry has just red pepper, onion, yellow pepper, and some green pepper into the mix.

 So I'm just going to go ahead and microwave this on high for five minutes.

 And once our vegetables are microwaved, we can go ahead and drain them.

 And once our vegetables are microwaved, we can go ahead and drain them in a colander just like that.

 And what I'm going to do is I'm just going to mix everything together.

 I'm going to put the brown sugar in with the soy sauce, and then the curry powder, and our hot chili sauce.

 And now what I want to do is I just want to stir until this forms a paste.

 So I can just stir and mix everything up together until it forms a nice thick paste.

 And once our shrimp have defrosted, what we want to do is we just want to go ahead and drain them in a colander like that.

 So you can just go ahead and pull the tails off just like that.

 Okay, and once your noodles have a kind of springy texture to them, you want to just make sure they kind of break on their own just like that.

 And once you have your noodles, you can just go ahead and drain them in the colander as well.

 And once you return your noodles to the bowl, you just want to toss them with a tablespoon of peanut oil just so that they don't stick together.

 And once our oil is hot, we can just go ahead and add our chicken.

 And once the chicken is cooked, we can go ahead and add our sauce.

 And once the chicken is lightly brown, you can go ahead and remove it from the wok and just place it on a plate and set it aside.

 And then without wiping out the wok, just go ahead and add your three tablespoons of peanut oil.

 Now this is a paste, so you just want to make sure that you scrape it all out from your container to get it in there good.

 And once we add in our sauce, what we want to do is just mix it all together.

 And once we add in our sauce, what we want to do is just toss the noodles to mix everything up thoroughly together.

 You just want to toss it so that the sauce gets into all of the noodles.

 And once your noodles are thoroughly coated with the sauce, you can go ahead and add in your shrimp and your vegetables.

 And once the shrimp and vegetables are hot and mixed in with the noodles, you can go ahead and return the chicken into the wok.

 And once everything is thoroughly mixed, then you can go ahead and remove the wok from the heat.

 And once you remove your wok from the heat, what we're going to do is we're just going to give it a little extra boost of flavor.

 And we are going to add our second batch of our sauce, just drizzling it on.

 And we're going to add in our second batch of our sauce, just drizzling it on.

 And again, make sure, because it's pasty, you just want to get it all out of your container.

 And then you just want to go ahead and toss it around just like this.

 And again, mixing in the sauce once again to coat each piece of meat.

 And once the sauce is completely mixed in, then it is ready to serve.

 Now hot dogs is not something to be meant only for non-vegetarians.

And this yet another great recipe is given to us by Neeraja Nalla.

 you so much Neeraja for taking an effort to share such a great recipe with our viewers.

 This whole coriander seeds adds really nice and different taste to this dish.

 adding lemon juice so that we don't need to add any water to grind this everything

Now just cover this up and just blend this together to make very smooth paste.

 After we blend all spices together into paste, next thing what I have here is one medium

I have boiled this into a pressure cooker, peeled and mashed it really

Now in this boiled potato I am gonna add this ground masala paste.

 you can make addition of some chopped or boiled vegetable in this mixture.

 this everything together really well, next we are gonna form small oval shaped patties

And also at the same time here I have skillet heating up over medium

 And now in the same way just make this patties from rest of the mixture.

 all our veg hotdog patties, next we are gonna shallow fry them.

And we need to shallow fry this from all the sides till the time

 And after we shallow fry our veg hotdogs, now next here I have got beautiful hotdog

 it on the sides of hotdog so that everything will stay inside this hotdog.

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 Then we're going to compile our sandwich with some cheese, of course, and some spinach and tomatoes.

 It's absolutely delicious and you don't have to be a vegetarian to love it.

 I'm melting a tablespoon of butter in a little bit of oil in this skillet.

 And we're going to cook these at low heat for a good 20 minutes until they're nice and caramelized.

 We're going to continue cooking these for about another 10 minutes.

 I'm going to place this into a skillet that's heating, butter side down.

 I'm going to place a couple of slices of peeled tomato on the other one.

The onions and the spinach and that melted cheese and the tomatoes.

 I will have this recipe on the website waiting for you guys to come and print it if you want.

 tomato, green onion, parsley, green bell pepper and other stuff.

 to clean all my vegetables, clean it and wash it very very carefully.

 chop everything and after that I will show you the preparation of the salad that called

So after I clean and wash my vegetables, I chop it and now I will start the

 I will use 1 cup chopped green bell pepper and I will add it to the bowl.

 I will use 1 cup fine chopped parsley and I will add it to the large bowl.

 I will add like 1 3 cup thin sliced green onion and adding to the bowl

 and I will add like, this will be like also a third like quarter cup of radishes.

 So after I add all my chopped vegetables to the large bowl, now I will add my spices.

 So the most important spice that I will use is called Sumac as you see here.

 And you can buy the Sumac spice from any Greek, Lebanese or Turkish grocery store.

 I will use 1 teaspoon salt or you can add half the amount of the salt and then

 So after adding all my spice, the Sumac, cumin, salt, thyme and lemon and the

 So this is the first part of my salad and it's still missing a very important ingredient and that

 And the second way is to coat the beta bread with olive oil, put it in baking sheet and

 toast it in the oven until you have browned, light, golden color.

 And when you toast it in the oven you have to mix the beta every 5 or 10 minutes to ensure

 The difference between frying the beta bread and toasting it in the oven, when you fry

 So if you consider less calories, toast the beta bread in the oven.

 So I will fry the beta bread until I get this light golden color.

 I will take it out of the oil and put it in some paper sheet and leave it in the side

 So next step we will add the chips, the beta chips to the salad.

 And if you don't want to serve all the amount now, you add half the amount of the chip.

 So if you add it and you eat it later, the chip will be soggy and soft.

 So the chips or the beta bread fried you add it, add the serve.

 So I recommend this recipe for everyone and if you have any question write for me back.

 And as always please subscribe, subscribe, subscribe, subscribe.

 It's not a rocket science, very easy to make and really we Punjabis love Chana Masala you

And really Amritsari people, they want to have like Chana Masala every alternative

I'm not from Amritsar but I'm married in Amritsar so I know how it is.

 introduce you guys what ingredients I need for this recipe because we'll be making it

 need for this because we don't want to compromise on the ingredients or we don't want to compromise

So if you want Punjabi taste, so let's see what actually we need.

 the chickpea I have, chickpea you can say chole which I soaked overnight and just gave

 people put in the pressure cooker, they'll put some 2-3 tea bags in that.

 that they'll put this Khade Masala that is, some bay leaves, some cloves and some black

I don't do that because I like to add Khade Masala in my tadka, in my

 tampering and for the tea bags, I have not used tea bags in this.

 this for 1 minute and then I'll show you how, at what time we'll be putting in this and

 recipe and for our tempering, we'll be using bay leaves, cloves, around 10-12 cloves and

If you don't want to chop it, just puree it and puree it the way

 medium sized tomatoes, freshly pureed, some salt to your taste, some red chili powder,

 I'm using in it, some tamarind paste and some amchur powder, that is dry mango powder and

 special or if it's not party special, then also I like to use this.

 No ginger, no garlic in this recipe, but ginger-garlic we'll be using at the end

Stir this until it's like golden brown, then we'll be putting our puree.

 using around 1 cup of chickpea, I'm using around 1 teaspoon of salt.

 Just microwave this for 1 minute and then it's like 5 minutes I would say and it's gonna take

 that's the reason it's going to take time because the recipe, secret again is

We don't want to put more water in this because this is never watery.

 just putting this by hand because I don't want to put water along with.

 So, once you put all the chana in it, at this point of time, I like to use my tea, black tea.

 So, this adds a flavor, some tanginess and sugar adds some, you know, sweetness to this dish.

 If you feel it's not very black, you can, you know, just put some more tea.

 microwave for around one and a half minute and put it the way you want.

 It's around, I would say 10 minutes, it's cooking and don't you think it's, look at the color.

If you don't have chana masala, you can add on more amchur powder,

 that is dry mango powder and more of, like if you have ginger powder in your house,

 the color and the texture because when we put black tea, in the way I have told you, it needs

I have put some over here because I want some to be cooked with my

Here goes the ginger, some slices, lengthwise sliced ginger and it's done.

So, yes, you definitely have to put tea bags in it, tea, black tea in it so

Try out the way I have told you, it's not so difficult, very easy to make

 and a real good party dish and leave me comments if you have any ready suggestions.

 Don't forget to subscribe on my channel and thank you for watching.

 When the water is boiling, get one pack of clear spring udon noodles and add the whole

 For a hot soup, we add 5 parts water to 1 part tsuyu broth, so it's not too strong for

 The seaweed should have expanded and filled the bowl completely.

 Stir the noodles to avoid sticking to the bottom or side of the pan.

 These noodles are traditional, slow-dried organic noodles from Japan.

 Cut the root of the spring onion, then slice into large diagonal pieces.

 When the tsuyu is boiling, add the wakame seaweed and the spring onion.

 Kake udon is convenient as it is very simple and quick to make.

 We made this dish using clear spring organic udon noodles, tsuyu noodle broth, instant

 You can also make this dish using any of our other noodles in the range.

 Flavor Somen has a cooking time of only 3 minutes, so it is a perfect alternative noodle

 When we get this part made, then Millie can help make the chapati part.

 It's fantastically nutritious, low calorie, low fat and can be prepared in well under

 We're going to make the stock using miso paste, mirin and soy and then fill it out with oyster

 Now to start we need to make the stock, so a couple of cups of water into our pan and

 This is already a combination of miso paste, so fermented beans and fermented rice that's

 Dashi stock is really intense at that level but obviously we're going to add it to the

 If you want to actually make your own then you need the dashi powder and the miso paste.

 To that we're also going to add half a vegetable stock cube and then we've got mirin, so about

 Roughly, because it's all about mixing and we taste later and add it and amend it.

 So that's about two tablespoons of mirin, which is a sweet rice wine and then one tablespoon,

 You don't really want to boil it because that's when it kind of goes cloudy.

 You want to keep it at a very, very gentle simmer and then we can add in all our other

 Just defrost them and we're going to add those to the soup as well.

 I've had these in restaurants where they're still in the pod and they're all salty on

 You can either get them in their pods or, even easier still, I think frozen and out

 If we put all of the mushrooms in with our beans, they need to very gently kind of heat

 up and simmer for two or three minutes just to soften the mushrooms and warm the beans

 This is really speedy, kind of a diet friendly, great tasting soup that you can throw together

 All we need to do is take it and cut it into really neat little squares.

 Remember when we serve it, we're going to serve it with a small spoon.

 So you want bits that are going to fit on the spoon so we can cut it into pieces.

 It's so subtle, but remember all the flavour we've got going on in here?

 Those mushrooms need another few seconds to warm through and then our tofu can go in.

 And they're going to go in really last minute, literally as we serve it.

 So you've still got that crunch and that fresh kind of spring onion kick.

 That is how simple this is, but I promise you when you taste it, you will be impressed.

 You can see we've made about two portions here, but if you're going to make it, you

 might as well make a big vat and then you can actually use it throughout the week.

 So you can always just take it to work in a flask to keep warm, or you can just reheat

 it a bit at a time throughout the course of a couple of days just as easily.

 Do you have to use tofu or is there something else that you could replace it with if you

 I think once you've got the base, the miso flavours, then you can add what you want.

 So some really shredded poached chicken would work nicely, or some prawns.

 Again, anything that's lean, high in protein will fit perfectly in this dish.

 To finish it off, all of these spring onions, beautifully sliced, go in there.

 You know the soup when people say, oh, when you're ill and need a block?

 And when it's that quick to make, absolutely no excuses not to give it a go.

 For more Feel Good Food, make sure you're subscribed to Body Talk.

 And if you want the full details of this recipe, head to sortedfood.com.

 This is really good because, as you said, it's hearty and it's so cold at the moment

 there, but it's nice to eat something healthy rather than stodgy.

Welcome to VictoriaPiking.com and today I'm going to make with you this cabbage salad.

 This is something in between of sauerkraut and Asian cabbage salad.

 Take a cup of baby carrot or 2 large carrots and chop them finely.

Take 2 tablespoons of coconut sugar or dark mascarpone sugar or white sugar.

 I'm adding carrot to my cabbage and all the marinade goes in as well.

 Add as much as you like and as the kick that you would love to eat later.

 And then pop to refrigerator and it will be good, amazing for about 2 weeks.

 The sauerkraut slash Asian salad is perfect with rich dishes like this one.

 And as usual, don't forget to subscribe, write me a comment, thumbs up me.

 Bibimbap is a staple dish in Korea and it's so healthy for you.

 This version is called Dolsot Bibimbap and the difference between this and the normal one

 I also used multigrain rice instead of regular rice as it's much healthier for you.

 If you watch the middle of this video, I also have a bonus beauty treatment for you

 You can see my blog for more details on how to marinate this or you can buy it pre-marinated.

 You can use a knife to cut the carrot into thin strips but it's easier and safer to

 Wash and prepare your other vegetables like your spinach and your enoki mushrooms.

 Now you have some leftover beef flavor in your pan, add your carrot strips straight

 Once they start getting soft and cooked, you can put it aside in a bowl with your other

 You want to put your clay pot onto the stove and lightly oil it.

 Use a paper towel and spread the oil evenly on the bottom of the clay pot so your rice

 Now arrange your cooked beef, carrots, spinach and enoki mushrooms around the pot.

 Crack your egg and use a spoon to carefully separate the yolk from the egg white.

 The egg white will make your bibimbap soggy, so we'll only use the yolk for this.

 You can actually use the egg white as a tightening and softening mask while you wait for your

 I use the foundation brush to put it on my face so it's not so messy.

 And for those of you with sensitive or broken skin or acne prone skin, this may not be the

 You can leave it for longer, for around 5 minutes if you want the bottom of the rice

 The aim is to cook it enough for the stone pot to be hot enough to cook your egg when

 The chili paste is to mix in when you're ready to eat and you can add as much as you like.

 I love the chili paste, so I actually add a lot of this when I start to eat it.

 The clay pot keeps the rice warm and it's perfect for a cold day.

 I hope you enjoyed this recipe for this hearty, healthy Korean style dish which comes with

 Healthy body and glowing skin, it's such a perfect combination.

 I also have a soft spot for spicy tofu stew and ginseng chicken soup.

 Remember to thumb this video up if you'd like more cooking videos from me.

 I've shown you how to make three delicious and low calorie snacks from egg and you should

 Number one, start off by draining the blood from some Kalbi meat which is meat

 But I just used Kalbi that I had left aside from marinating earlier today.

 garlic cloves, a handful of large green onions and about 15 to 20 whole

 Put the drained drips into a pot of water and let it cook for about five

 guck, one tablespoon of sesame oil, half tablespoon of minced garlic, a dash of

 another hour, add the muh, do a taste test and adjust flavoring with guck zhenzhen.

 So I'm going to make some boxy pancakes, which is basically a potato pancake and I'm using

 I'm going to peel them, grate them, squeeze out the moisture of them.

 This is actually a wheat free flour I'm using so we're going to make a gluten free boxy

 First of all I'm going to peel it and then I've got to grate this into a cloth.

 I get my tea towel and the reason I'm grating it into the cloth is because I need to extract

 And it's amazing how much pancake you're going to get out of two simple little potatoes.

 It's nice mashed potato, leftover mash again, a great way of getting rid of it.

 Any good batter you're making you need to let it settle for a little while so it comes

 So for this I'm going to use a little bit of butter, a little bit of rapeseed oil.

 It's important to cook this on a low heat because the potato has to cook out.

 Okay so when the pancake dries out on this side, as it is now, you can see it, it's drying,

 You get in the market cedar and you have to take the roots of it.

 get the roots sometimes, they are difficult to get in the market.

You can store it in your fridge and use it whenever you want it.

In Thai or Chinese cooking, the rice has to be nice and 99% cooked.

We are going to add a few spring onion leaves in the beginning and

It depends on the quality of soya sauce available in the market.

 the rice into this ring mould which is available easily in the market.

 I am going to prepare a mild coconut sauce to serve with the rice.

 quick, it's simple and you kind of just push together things you already have.

 vegetables, banchan, side dishes and proteins, whatever kind you want with just some drizzle

 of gochujang, the red pepper paste and you top it with a sunny side egg.

I have some deeply fermented kimchi and it's best to use fermented kimchi

 when you're cooking with it with a smudge of butter to help soften it.

 mama do but precise measurements will be found on my blog thesquishymaster.com.

 have a little open container of sesame oil, some soy sauce, I have some crumbled up seaweed.

 or what's on sale and I'm going to mix that with the marinade of the bulgogi stuff that

 I'm eyeballing things, I just have a plate of garlic and some green onions and some sesame

 seeds, some shiitake mushrooms, I have some burn break and these are found ready to eat

And then I have my Korean radish and I just put them in the little match

 sticks like this but in a pinch I guess any kind of radish would do, even a turnip.

 then I have some soybean sprouts, not mung beans, soybean sprouts and some spinach back

 there that I'm going to both just kind of plunge into some hot water and shock in some

I didn't think it would be very fun to share that part so it will

 plunged them in ice cold water just to shock them to retain that vibrant color and to stop

 just going to add in a little sprinkle of salt, pepper, and then a drizzle of sesame

 oil, some garlic, some green onions, lots of sesame seeds, and then I'm going to mix

 way I did and just give this a nice toss together with your hands.

 periodically just to see if it needs any more salt or any more seasoning or anything like

Sprinkle in lots of garlic, green onions, sesame seed, and literally salt

 and kind of saute it just so I bloom the flavors and everything is nice and soft.

 that smoky bacon and spicy kimchi flavor, I'm going to glaze the bottom of my pan like

 with the sesame oil and I'm going to put in my shiitake mushrooms.

But it's supposed to be simple because all the banchan comes up pretty quickly or

 really, ideally you should just have these laying around and it's just comprised of leftovers.

 A little drizzle of sesame or salt, sesame, I'm not good at this.

 Whatever mushroom it may be in water, it's going to destroy them.

 too, too much salt to this because everything has been layered with salt this evening.

 to go, you just kind of want to heat it through and let the garlic do its thing, do its job

So just give it a quick toss and let it go for just a couple minutes.

 this, obviously you make, you know, 5 pounds of this stuff and you can freeze it.

 it, my rice is just about steamed and I'm going to fry up an egg and I'll show you how

Here is my Korean radish mu, my fern break, my shiitake mushrooms,

 my crumbled up roasted seaweed, my kimchi flavored with lots of bacon and butter, and

 then we have our spinach, our soybean sprouts, and our bulgogi.

 oil, sprinkle in my sesame seed, just a little kiss of sugar, just to balance out the spicy

 to have a sunny side egg to mix in with everything and the heat of everything else will kind

 can make this and personalize this to make your own, so have fun with it.

 Now a couple of months ago I did a video on how to make barbecued hash browns.

 Now since then I've had a few requests on how to make the fast food style hash browns.

 Alright guys, you will need 4 potatoes which have been parboiled just until they start to soften

 1 teaspoon of salt, 1 teaspoon of sugar, about an eighth of a teaspoon of black pepper,

 a third of a cup of flour and 2 tablespoons of skim milk powder.

 And then I'm going to gently mash it with the back of the spoon.

 You still need quite a bit of texture from the potato in this mix.

 Now I'm going to put it into the freezer for a half hour just to stiffen it up a bit.

 And then I'm going to spread it out between 2 sheets of baking paper.

 Now don't use too much pressure here guys because the mixture is very soft.

 Now just roll it out until it's about a quarter of an inch thick.

 As you can see here I'm using a traditional hash brown shape but you can make it any shape you want.

 And then take it out onto a rack so all the excess oil can drip off.

 Now just repeat this process until you've done all of your potato mix.

 Now just repeat this process until you've done all of your hash browns.

 And once they're cooled, I'm going to put them back in for about another 30 seconds or so.

Well, not so quick but hey flavor for days the ultimate island style fried chicken.

 Just about four pounds of chicken in here an entire chicken that I cut up into pieces

 And I washed it with the juice of a lemon and water drained it dry

 And I left the skin on there purposely because I love that little

 Texture and everything else the batter is going to hold on to that skin

 If you want to take the skin off you can certainly do that an entire chicken that I cut up except for the backs

 Some Caribbean style pepper sauce and this is where you're going to get that lovely little kick from

 And we're going to go in with some Caribbean green seasoning in the description of the video below

 I'll have a link for how to make the Caribbean green seasoning and all it is it's a blend

 Of all the different fresh herbs that we like using down in the Caribbean

 And the final thing i'm going to go in there with is a piece of ginger

 And i'm just going to grate in a little bit of ginger if you've got ginger powder

 Mix that up and allow that to marinate for a couple hours in the fridge.

 I've got some maybe about four or five cups of maybe four cups of vegetable oil heating

 In a wok and I use a wok because of the high sides prevent a lot of splatter from going on the stove

 And we want to go in with a little bit of smoky paprika, so all i'm going to do now

 Is mix that up and then we're going to get to sort of coating the pieces of chicken with that

 And again, you want to mix that really well you want to make sure every piece of chicken is coated in that egg

 Final step of putting that beaten the couple beaten eggs in there.

 For frying these chicken I would do it in two batches because I don't want to overcrowd the pan

 Remember to shake off the excess flour and get ready to go into the hot oil

 On one side and you're going to flip it over and make sure it's completely covered in the oil the other side that is

 Well, then the cooking time will have to increase by a little bit

 Bowl or plate to drain off the excess fat when you fish these out of here

 Just to soak just to get rid of all that extra grease on there.

Remember that it's only Wicked Recipes that's sharing with you guys here

 So there we go friends wicked wicked wicked for this the ultimate

 Caribbean style fried chicken live and direct from Chris's kitchen.

 Chris here at CaribbeanPot.com always a pleasure to have you guys here in the kitchen with me.

It's such a pleasure having you guys here in the kitchen with me

 Hey everybody, it's BeVegan and today's video is about probiotics and sauerkraut.

 I just want to give you a little bit of background before I go into the recipe that I'm going

 A couple years ago I was having issues with my digestive tract and I think actually what

 caused it is I was working somewhere where I was getting really sick all the time and

 so I had gone through a few courses of antibiotics and my stomach was just giving me so many

 problems and I knew a way to fix it naturally was through probiotics but I didn't want to

 So I didn't want to use like a kefir or one of those expensive things that they sell in

 It's probiotic which is great but the majority of it comes from milk.

 Also I believe that kombucha has great probiotic properties but I was out of town at the time

 and didn't have access to a kitchen so I was not wanting to spend $4 every single day to

 So this is something that I kind of through the years have gotten to like and really enjoy

 If you look at my Instagram I think I was in love with sauerkraut.

 He's Polish so he introduced me to sauerkraut and then I realized after some time that there

 is actually probiotic properties in sauerkraut which is unbelievable.

 So I'm going to show you how to make it but first let me just tell you a couple things

 that are beneficial to know about this vegan source of probiotic.

 Fermented vegetables are very rich in lactic acid and along with other natural acids that

 Those help break apart, this sounds disgusting, but like putrefied food, undigested food that

 Cabbage and broccoli and other cruciferous vegetables are really good for your system

 And then when you combine the cabbage with the probiotic process that happens through

 fermentation you have these two things that just like bam pow together and it really gives

 your digestive system a cleaning out as well as a flushing through to say it for lack of

 Sauerkraut is something that I have been searching for here in the US, trying to find something

 that compares to what I ate in Poland and anything jarred is like just pales in comparison.

 We wanted to find a recipe that was completely pure and so this is the recipe without further

 It's just a head of cabbage which if you can get organic cabbage where you live maybe it's

 If you can't find organic cabbage then it's going to be even less than that.

 I use Himalayan salt with it and all you need is some kind of empty glass jar that's cleaned

 The cabbage provides its own water over time and the process takes about five, six days

 It actually tastes exactly like the cabbage that I've tried in Europe and it's fresh and

 This is what you need to do to make this sauerkraut in your home.

 Number one, 2.2 pounds or one kilo of green cabbage, thinly chopped.

 Table salt is so bad for you I could make a whole other video on that.

 I didn't add it this time but if you'd like to you can add two grated carrots.

 Number four, you're going to need two big pickle jars or any kind of glass jar that

 The jars that I used are 30 ounce jars each or what I think would be better, although

 I have yet to find a gigantic jar, I think one jar at 60 ounces would be perfect for

 Chop the cabbage in your food processor or by hand and then put it in a big bowl with

 You want to just mix it together with your hands or with a spoon, whatever, so the salt

 After some time some water is just going to come out from the cabbage and so you leave

 it there for a full hour and then you mix it again after the hour and you transfer it

 In the jars, once it's in the jars, you want to have the top quarter of the jar empty.

 So you're only going to fill to cabbage in the jar like three quarters of the way.

 The reason for this is because it's going to rise, liquid is going to come and it needs

 You're going to mash it down with something you can use, any kind of spoon you have.

 And then you place it somewhere at room temperature with the lid on but not screwed on tight.

 You want it to be covered so that junk doesn't get into it just from sitting around all five,

 But you don't want to close the lid because it will stop the fermentation process and

 you don't want to put it in the fridge with the lid closed because that also will stop

 Some people believe stirring the sauerkraut daily is a good thing and mashing it down.

 Some people believe you should just let it sit and do its thing.

 So if it looks like it needs a little stir, I'll stir it and place the lid carefully back

 Other times I'll let it go a couple days without stirring at all.

 And then you wait for five or six days until it looks good and tasty and then you taste

 And if it's to your liking, then you can screw the lid on and put it in the fridge.

 And if it's not to your liking, you can let it sit another day.

 The green color that's on the outside of the jar there has turned to a lovely white and

 Something that I wanted to say that I didn't say earlier is some people use vinegar in

 I don't think it's a good thing for you to be ingesting all the time.

 work with my dad in a restaurant for a very, very long time and we always made our own

 dressing and the Caesar salad was one of the most popular salads and the dressing was

You're going to need some fresh romaine lettuce that I've washed, dried and chopped,

 some stale bread, preferably Italian bread that I've just chopped into cubes or bite

 sized pieces, freshly grated Parmigiano Reggiano, some Worcestershire sauce, you're going to

 need some garlic, a little anchovy paste, Dijon mustard, fresh lemon juice, salt and

 when we came up with the Caesar salad dressing recipe, we made a decision that we were not

 raw egg as an emulsifier, just to kind of keep everything together.

 do that because you're serving it to the public, you know, you don't know who has allergies

 or who just can't consume raw eggs, so we thought we were going to just omit it and

 So, great news, no raw eggs in this recipe and the anchovy paste is completely optional.

 You do kind of need it for a traditional Caesar dressing recipe, you won't taste the anchovy

 I'm sure that it has anchovies in it, so if you like that, then chances are you'll like

Okay, first thing you want to do is get your oven preheated to 400 because

 we're going to get our croutons in there because that kind of takes the longest to kind of

What I have here is just some Italian bread that's, I bought it yesterday

 so it's a little stale and I'm going to drizzle a little bit of olive oil on them and then

And now I'm just going to put this into the oven and let them cook or bake for

 about 10 minutes or until they're light and golden brown and crispy.

 here, I'm going to put in my anchovy paste and my Dijon mustard.

 we're going to put in the Worcestershire sauce, fresh lemon juice, and then for the garlic,

 you can either mince it really, really finely or you can just use a grater to grate it so

 that you know it's super, super fine because you don't want to bite down.

Get it off the back and now I'm going to, my little half moon whisk,

 I'm going to whisk this all together because I want to make sure that the garlic and the

 this, we're going to add in our freshly grated Parmigiano-Reggiano.

 do know that some places have like a mayo based Caesar dressing.

 salt to put in because the anchovy paste is of course salty and the cheese is salty so

 to you guys, if you've been cooking for me for a while, you know that I do not care for

In fact, you know, this more traditionally used like the anchovy filets,

This is one of my favorite, definitely one of my husband's favorite salads.

 I'm not going to pour all the dressing on it because I personally don't like a salad

 chicken and you have the best grilled chicken cedar salad of life.

 do, I guarantee you, you'll never buy the bottled stuff ever again.

 better, took thirty seconds to put together, and you're going to enjoy it.

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I am so excited to

 and the reason why I've been holding off on it is because I feel like, along with a lot

 of recipes, fried chicken is something people are very territorial about and they only like

 it their way or no way and if it's not the way they make it then it's not authentic and

 just need a few ingredients which is going to be your chicken and I'll talk about this

 is you need buttermilk because the buttermilk, what it's going to do, it's going to be that

Now, the pieces of chicken you use for buttermilk, it's all up to you.

 For me, it's got to be dark meat which is why I use the leg and the thigh, the drumstick

You can use the breast, make sure it's bone in, skin on and cut it in half

 buy pieces already broken like this or at your local supermarket that have packs of

 thing I'm going to do is I'm going to take my chicken, again, bone in, skin on, whatever

 pieces you prefer, if you want to do the wing, if you want to do the breast, make sure

 this, you can use Tabasco, you can use buffalo sauce, but for me, my all time favorite hot

 sauce is sriracha so I'm going to use a really good squirt of it because I like a little

 I'm going to cover this, first of all you want to make sure that your chicken is really

 a minimum of two hours or you could do this overnight, I'm going to leave it in there

I've got some things to do so it's going to sit in there and performance

 magic and when I come back I'm going to show you the second step which is just as important

I just took my chicken out of the fridge, it's been in there for several hours

 so I know it's done it's job, overnight it's even better, I'm not going to lie.

 what we're going to do is actually make the second part of a fried chicken which is the

What I have here is some all purpose flour, and to this I'm going to add

My favorite combination is some steak seasoning but you want to make

 sure that you buy the kind that's salt free, I've also got granulated onion and garlic

 that you buy your seasoning, I love seasoning blends, I think it's fantastic, buy them salt

 free because sometimes if you don't, they are so salty it's impossible to put enough

 just stir this together, you know, whisk it together, you want to make sure that the seasoning

 with some peanut oil that's been preheating and I want that to be around 365 degrees and

 I also have my oven on to 375 because that's where we're going to finish the chicken because

 sometimes what happens is by the time it's fully cooked through, the outside gets really

 on top and that's because I just took this out of the fridge now.

 to temperature for about 20 minutes, I want this to come to room temperature for a good

 20 minutes otherwise if we were to cook this straight in the hot oil, it's cold so it's

 going to seize up and you're going to have a really tough chicken.

 let your meat rest at room temperature for about 20 minutes before you cook it.

 Now what I do is I take my chicken, let me see if I can do like an assembly line, I take

 my chicken, I have the hot sauce and buttermilk, coat it really well in that flour mixture,

 make sure it's really nicely coated and then I just put it on my baking rack here and what

 happens is it not only comes to room temperature and it's resting a little bit but the flour

 kind of dries up a little bit and sticks to the chicken and therefore when you put it

 to do that and let those sit for about 20 minutes and then we'll fry them up.

 My chicken's been sitting at room temperature for 20 minutes and as you can see the flour

 has kind of like adhered to the batter which is exactly what we want, it's going to create

Now I've got my oven preheated to 375F, I also have another baking dish here

 and I have it lined with aluminum foil just because, you know, just because it's a waste

And I've got a wire rack on top because we want to keep the chicken

 elevated at all times, we're going to start the chicken in the hot oil, we're going to

 be in the hot oil for 4-5 minutes on each side, not going to be long enough to cook

 the chicken completely which is why we're going to pop this back into the oven.

 I'm going to do this, because the thighs are really big, I'm going to do four of the drumsticks,

 I'm going to let those cook, I've got a splatter screen here, I'm going to tidy up and clean

 up, cook them on both sides until they're a beautiful crispy golden brown color, put

 them on a wire rack, I'll show you what they look like so we can put the whole thing in

I just took my last three pieces of chicken out of the hot oil, they only cooked

 for about 4 minutes on each side because you really want to make sure that oil is really

 nice and hot so that all you're doing at this point really is cooking the outside to make

 sure that the crispy crust is happening and then you're going to continue cooking the

 you want to make sure the chicken is elevated, otherwise if you want to put your chicken

 pieces straight on your baking sheet, what's going to happen is the bottom is going to

 get soggy, you don't want that, you want the air to zhoosh around, made up that word, that's

 right, you want the air to circle around the chicken and get crispy, you know, remain crispy

 and the inside is going to cook so I'm going to put this in the oven at 375F for another

 10-15 minutes, I'm going to test it with an instant read thermometer, it should read 165F,

 let those rest for about 5 minutes and then we are ready to dig in.

 My chicken was in the oven for exactly 12 minutes so make sure you have an instant read

 thermometer on hand just to check it because you don't want to over cook it because then

 if you don't like your fried chicken as dark as I do because I really like a deep, deep

 golden crispy brown, you can certainly cook it less, just keep an eye on it, maybe cook

 it for 3 minutes on each side instead of 4 minutes on each side, it's completely up to

 you, just keep in mind that the color on the crust is the color you want to eat it, so

 the inside is going to continue cooking in the oven, so if you like the outside lightly

 golden brown, make it lightly golden brown, it may not be as crispy though, that's what

 I like to serve it, whoops, a little sriracha, I'm telling you, this stuff, my obsession.

 I let it sit here for about 5 minutes and this has my name written all over it.

That is the answer to dynamite chicken, fried chicken it is, that is, I'm

 go to LauraintheKitchen.com, follow these few very simple steps, the recipe really,

 it's up to you, whatever spices you want to put in there, you put in there, just following

 the steps is really what guarantees you, guarantees that fried, delicious, crispy, juicy fried

 I hope you've enjoyed spending time with me and as always, I will see you all very soon.

I have that recipe of a compound butter on my channel, so if you want to look for

 know about snails, they're part of the mollusk family, and they are univalve, meaning there's

 those 24 snails, I'm going to use a little piece of butter, a tablespoon of chopped onion,

 little snail's plate here, and top it with some of my compound butter that I have in

 water and intensify their flavor, and then they're softer to the bite.

 a tiny bit of salt with those onions, just to help them break down a little bit.

 nice when you cook to season as you go, so you develop a little bit more flavor.

It needs to be very, very hot, because I don't just want the butter

 to melt on them, that compound butter, but I want it to also get some nice color.

 going to add a little bit of the compound butter that I made earlier.

 to take that piece of belly, break it in a couple pieces, and put it with it.

 bit of acidity to your snails, but if you prefer not to use the wine, just don't use

 each plate just to make sure that the guests have enough to eat.

 I'd recommend a pound and a half to two pounds if you're going to be feeding four to six

If you're only going to be feeding one or two people, you can go with a pound.

 If you want a big serving, just two or three people for a pound.

If you're doing two pounds or a pound and a half or more, you could use two eggs.

 I'm doing a pound here, so just keep in mind I'm using a pound.

 than a pound, just add a little bit more of each ingredient I'm using.

 mustard because I have to scoop this out and my spoon already has stuff in it.

This is going to be the sauce that we use at the end to cover up the meatloaf

 Now for the meatloaf, I'm going to be using one pound of ground beef.

 Now I'm going to estimate guys because I do this a lot but measure it if you want.

Then we're going to want about a teaspoon or so of salt and just

 in really good rather than with a spoon that just kind of mixes it around.

 kind of getting all the bread crumbs and everything mixed in really good.

You might start breaking up everything if you combine it too much.

About 15 minutes before it's done cooking we're going to add most of this

I'm just going to put a tiny bit on now, not too much, just to get some of that flavor

But we're going to top it off later with the majority of the sauce,

 for about an hour and at about 45 to 50 minutes we're going to take it out and put on that

 my meatloaf preheated to 350 degrees and I'm going to put it in there for 45 minutes like

 I said and then we'll come back with 15 minutes left and throw that extra topping on.

 guys it's been cooking for 45 minutes so now we've got 15 minutes left.

 and a half or two pounds you'd probably want to cook this for about an hour and 15 minutes

I'm going to give it a second to cool off and then cut off a piece and see

You want this to be 160 degrees in the middle so if you have a thermometer

 We are going to the grocery store because you can see what kind of evening we're having

 I don't know what we're going to pick up, we're going to pull a chop on ourselves tonight.

 We're going to pick up some things and get back to the house and make something warm

 But we're going to go ahead and start with our, let me run down the ingredients really

 We're going to be making the beef bourguignon, beef burgundy, beef with red wine.

 We're going to cook all the alcohol out so you're not going to have to worry about it.

 We're going to use about 10 ounces of these little potatoes, 10 ounces of little pearl

 I've got about 3 or 2 1⁄2 to 3 pounds of ground chuck cut into about 2 inch pieces.

 We're going to use about 10 ounces of mushrooms, whatever mushrooms you like.

 Olive oil, beef stock, red wine, and we're going to use some bacon.

 But anyway, we're going to go ahead and start making this and here we go.

 This is probably about 4 slices and we're going to put this in our pot and render the

 I've taken our meat, taken a paper towel and I've patted it dry on both sides as much as

 I'm going to get some salt and pepper and we'll go ahead and season our meat on both

 Alright, we'll go ahead and remove our bacon and we'll leave the fat that was rendered

 Now we'll take our meat and we'll put it in our rendered fat here and brown this on both

 Now we're browning this in batches because we don't want to overload our pot.

 You can see this has a really nice sear on it right now on both sides.

 What we're going to do is go ahead and take this out and put it to the side.

 We'll go ahead and put in our second batch and get a nice sear on that.

 The amount I have in my pot size, I've got three batches that I'm going to do like this.

 Alright, now I'm going to take about a half cup of our wine, put it in our pot here.

 I'm going to deglaze the bottom of our pot by scraping all the nice little brown bits

 off of there and we'll just let this wine reduction reduce by about half.

 Now what we'll do is we'll take our reduced mixture here and pour it right over the top

 of our beef that we've set aside, that we got that nice sear on.

 And I've got our onion and our carrot, about two carrots coarsely chopped up here.

 Sauté these about three or four minutes, just so they start to turn a little translucent.

 After your onions and carrots have started to cook down a little bit, go ahead and get

 your meat, your beef covered with your wine concoction there, put that back in.

 We're going to go ahead and take our tomato paste, add this in there and make sure you

 I'm going to go ahead and take about a cup and a quarter of our chicken, I'm sorry, our

 I'm going to take our thyme, sprinkle around the pot here and we'll stir that in.

 I'm going to bring this up to a boil and then I'm going to reduce it to a simmer for about

 About 30 minutes before our beef is done, we're going to go ahead and saute our onions

 So I'm going to put about, I don't know, two tablespoons of olive oil in our pan here.

 I'm going to put this in and we're going to saute this, get it soft to go into our stew.

 All right, I'm going to come back and I'm going to add a cup and a half of our beef

 And I'm going to stir it up, make sure that we get all those flavors combined in there

 And after our light saute on our mushrooms, mushrooms and onions, I'm going to go ahead

 I don't know if you can see that very well or not, but they are underneath there.

 Oh, that sugar leaves nice little brown sugar, these nice little hints on your tongue there.

 You'll get all the behind the scenes info that you don't get here on YouTube.

 You also get updates from other YouTubers that I really enjoy and I think are fantastic.

Dirty from the GTM Show, Jennifer and Michael Barnhill, The Endorsement, Joy's World Tour.

 Just a whole plethora of things, man, that you can get over there.

 Let me know what you think about it if you do and I'll see you tomorrow.

 I put this into shot 7 so the they don't notice fire magical hands next

 Now behind me is the very first city of Thailand, even before Ayutthaya, over 700 years ago.

 I'm going to cook today Khao Pat Plattu, which is fried rice using Plattu, which is one

 of the most commonly eaten fish, a little mackerel that have been steamed.

 And one thing that's very characteristic about this fish is the head is always bent on this

 side and that's actually how they fit it into the little steamer basket.

 You can use the golden shallot or the red shallot, but the white shallot just adds a

 Don't brown the onions, just sweat them slightly so the sweetness starts to come out.

 Then some carrot cut into battens and also some little snap peas as well, just whole.

 We've got some jasmine rice, Hom Mali rice, which has been cooked and the best rice to

 use is one that is one day old at least so the rice starts to dry out and then absorbs

 A fried rice should be done quickly so that it retains its colour.

 I've got here some stems from a pumpkin, some spring onions, Chinese cabbage and bean shoots.

 Then I've got the meat from the platou fish which has been broken up, about quarter of

 Just a few thin strands of that into the rice and we're nearly done.

 Allow the platou fish to break up slightly but don't mince it, just break it slightly.

 Now to season this dish, we've got about one teaspoon of brown sugar, some fish sauce

 and just a little bit of oyster sauce as well, about half a tablespoon.

 It is almost as good as the amazing structure behind me, it's perfect.

 Okay, to present that, take a small bowl and put the rice into the bowl and then form it,

 Take your presentation bowl upside down, flip it over and remove that one there.

 If you've been enjoying the dishes we've been cooking on Duncan's Thai Kitchen, why not

 I've put pen to paper and now a selection of my favourite easy to follow recipes from

 the series are available in the latest cookbook, Duncan's Thai Kitchen.

 So today I'm making this yummy apple salad that I sometimes do around the holidays and

 Most of it you kind of eyeball anyways because it's kind of like potato salad.

 So I'm just going to tell you how I usually do it and if I find the recipe I'll officially

 I did five apples just because one of the apples was teeny tiny.

 So I've got two Granny Smith apples and three, they're actually Rome apples, but Red Delicious

 I add a half cup of mayonnaise and you may want to start out with a quarter cup just

 I don't like it really mayonnaise-y, some people may even want it more than half a cup.

 If you don't have a corer, oh my goodness, what are you missing out on?

 Anyways, and then all you have to do is chop these into bite-sized pieces.

 I do this year-round, but I especially do it around the holidays because it's the green

 By the way, the reason why I can't find my recipe is because my sister always calls me

 So I'm sure it's like sitting on a counter somewhere, but I just haven't taken the time

 I prefer to cut my celery into really small pieces because I just don't like a big chunk

 And by the way, if they're wilty, just pop them in some water, a cup of water, and let

 Okay, I'm going to cut it like this, down the stalk, and then probably again right here.

 That's where I'm going to cut, and then I'm going to chop, chop, chop, chop, chop.

 Sorry, I have no assistant with me today, so just bear with me.

 You feel like you're eating really healthy because you're getting your apple a day.

 And then after that, after I add the celery, it gets a little tricky because it's kind

 So I'll probably end up doing maybe like two handfuls of raisins and then just a handful

 And I'm going to, these are actually whole nuts, pecans, and I'm going, or is it pecan?

 And yeah, I'm just going to chop these up a little bit and just throw them in there,

 I put a lot in because my kids pretty much just eat the marshmallows and the apples.

 That's what I'm going to use, but you, if you like more, use more.

 If you don't have a chopper thing like this or one of those nut mixer thingies to chop

 your nuts, sometimes I just put them in a little baggie, like a Ziploc baggie, and,

 whoops, take either a rolling pin or the edge of a heavier knife and just kind of break

 I did about half a bag of marshmallows, the regular, was it 12-ounce size?

 This is the regular, yeah, 10-ounce or so size of marshmallows.

 You get the crunchiness of the apple and the celery and the softness with the raisins and

 marshmallows and the saltiness of the nuts and the sweetness with everything else.

 All right, thanks a lot for watching, and we'll see you next time on The Green Apple

 It gets today we are making a macaroni salad a couple of people have asked for a Hawaiian style macaroni salad and

 There are as many ways to make a macaroni salad as there is ways to make chili

 Zippy's chili, I mean zippy's chili zippy's makes theirs really um al dente so

 It's very snappy if you go to somewhere like tasties or you know some kind of Korean barbecue

 Really like soggy kind of but what that happens is it doesn't absorb the the mayonnaise and stuff so

 It well it calls for six ounces of uncooked weight elbow macaroni, I don't know what that was

 I just put in what I thought that we'd eat without a whole lot of leftovers and

 She has a lot of different things added in this that we prefer not to have so I guess what I'll do is

 I'll type the recipe in full and then I'll just put in the stuff that I know we're gonna eat so

 a fourth of a teaspoon of pepper, which I think is actually quite a lot to

 Let's get rid of some of that you don't need all of it and then

 The last thing it asked for it did ask for mint celery and minced onions and since I'm making this for Scott

 It's his birthday and he doesn't like that kind of crap up in it.

 The the last thing that it's asking for is 1 8th teaspoon of Honda.

 went out and got it anyway, because I believe it's in a couple of other of the recipes that I'm gonna be making from this

 And when it when it's not cold cool completely, it'll just suck up your your mayonnaise

 Anyway, you combine all of this you mix it well and you refrigerate it for four hours before serving

 And if you have to add more mayonnaise before you serve it, then there you go

 But yeah, I'm holding macaroni salad usually has a lot of mayonnaise and

 That's what makes it taste so good people so there you go macaroni salad

 So to show my gratitude, I'm serving up my favorite Thanksgiving dish.

 Now, if you come over here with me, I already have a pound of cooked rigatoni.

 But I use rigatoni noodles, and I'll explain to you why when I get there.

I have a pound of rigatoni noodles that I poured one stick of melted butter on top already.

 I'm simply going to add my cheese blend, which consists of two cups of sharp cheese,

 one cup of mild cheddar, already cubed, one cup of Velveeta cheddar, already cubed,

 And I have a spice blend that I use, which consists of two teaspoons of salt,

 one teaspoon of seasoned salt, one teaspoon of pepper, one teaspoon of accent,

 Now, the reason I'm adding two more cups in addition to the 12 ounces of evaporated

 is because you don't want your baked macaroni and cheese to be dry.

 Now, the reason we use the rigatoni noodles, this is like a family thing, actually.

 What happens when this bakes is that they bake into the rigatoni noodles.

 And trust me, this is going to be one tasty baked macaroni and cheese.

 But trust me, trust me, your macaroni and cheese will not be dry.

 Just place it on top of the casserole of your baked macaroni and cheese.

 This is guaranteed to have your guests leaving being thankful for something.

 And I have a cup, a half a cup, well, actually this is about a cup,

 of sharp cheddar cheese that I'm just going to sprinkle on the top.

 Now, you want to cook this on a baking sheet because you don't want to spill it

 But while I do that, I just want to say thank you so much for watching.

 Today we are going to prepare Naans, yeast free and also on stuffed top.

 Salt as per your taste and sugar about 1 and half to 2 teaspoons of sugar.

 So as Naans are prepared in the Tandoor, Tandoor is a clay oven.

 So I have speeded up the process so that it won't get pore out of it.

 The dough we should grease it and cover it and let it rest for about 4 to 8 hours.

 So now we are going to take a lemon size ball out of it and roll it.

 After rolling it in oblong shape we are going to apply some water and stick to the cast

 In non-stick it may not stick to the pan and if it does not stick then naan will not be

 If you want to prepare some garlic first apply garlic in it, flip and add water.

 You need to make sure that your tawa is really hot and naans are prepared in hot temperatures.

 You can also add kalonji first and then flip it and then apply water.

 So in medium flame we are going to first flip this off and after that we are going to make

 So you can see the flame and in medium flame the naan is rising.

 You can see how naan was thin and right now you can see it has gone double in size.

 Usually naans are prepared with yeast but this is without yeast recipe.

 After cooking it from down I kept it about 10 seconds on the other side.

 So thank you for watching and do subscribe for more of Cooking Shuking and do check out

 our blog facebook.com slash cooking shuking and do check out our blog cookingshuk.blogspot.com

 and right now you are seeing the photograph of the naan which I prepared some days back

 Now Tony, I know today that you're going to do, as I specially request coming up to Halloween,

 You use young onion in yours, but I use scallions or spring onion in mine.

 And I'm going to simmer that gently and cook it for a few minutes.

 And the only other water is the water that is in the rinse from the kale.

 And then I'm going to take it out and I'm going to put it in the fridge.

 Now, I've got my potatoes and my scallions in my milk, in with my kale.

 When you've got your sausages and your kale pan, I've found what is absolutely glorious

 You know, when I lived away, it was nothing better when you're feeling a bit down, is

 This tasty Hungarian beef goulash slow cooker recipe is load and go simple.

 Instead of browning the beef, you simply coat it with spices, make a quick sauce, and start

 With less than a quarter of the sodium of traditional recipes, this recipe is healthy

 First, trim 2 pounds of cubed beef stew meat such as boneless chuck roast to reduce saturated

 Next, crush 2 teaspoons of caraway seeds with a mortar and pestle or use the bottom of a

 Add 1 1⁄2 to 2 tablespoons of sweet or hot paprika, 1 quarter teaspoon of salt, and freshly

 Sprinkle the spices over the beef cubes and stir well to coat the beef.

 And now we'll add a large chopped onion and 1 small chopped red bell pepper.

 Next, into a medium saucepan over high heat, add a 14-ounce can of diced tomatoes, a 14-ounce

 can of reduced sodium beef broth to help keep the salt in this recipe lower, 1 teaspoon

 Place 2 bay leaves on top, stir everything well, and cover the slow cooker.

 Cook on low for 7 to 7 1⁄2 hours or on high for 4 to 4 1⁄2 hours until the beef is very

 Skim any visible fat from the surface to cut the fat and calories.

 Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl.

 Cook the stew on high for 10 to 15 minutes longer, making sure to stir it 2 or 3 times

 This healthy Hungarian beef goulash is delicious served over whole wheat egg noodles, potato

 Before serving, sprinkle with chopped fresh parsley to add a beautiful green accent.

 chopped onion one, a small capsicum, one carrot, one green chilli,

 Finely chopped onion two tablespoons, finely chopped beans two tablespoons,

 finely chopped carrot two tablespoons, chopped cabbage two tablespoons,

 chopped spring onion two tablespoons, finely chopped garlic two tablespoons,

 finely chopped ginger one tablespoon, pepper powder half a teaspoon,

 dark soya sauce two and a half tablespoon, green chilli sauce one tablespoon,

 vinegar one teaspoon, oil one tablespoon, water half a cup and a little salt.

 It's time for us to add chopped onion and fry this till it becomes light brown.

 We have already mixed corn flour in water, now add it into the soup.

 Today we're gonna be cooking the world famous Gong Bao Ji Ding, also known as Kung Pao Chicken.

 The great thing about Gong Bao Ji Ding is the mild sweet and sour taste,

 as well as the unique spiciness coming from the Sichuan peppercorns.

 By the way, you should be able to find all of these ingredients in any Chinese grocery store around the world.

 Mix it with your hands and let it sit while you cut the cucumber and leeks into chunks.

 Now crush the garlic, slice and cut the ginger into fingernail-sized pieces.

 Next, we prepare the sauce by mixing sugar, vinegar, dark soy sauce,

 a little bit of cooking wine, salt, and starch together in a small bowl.

 Heat some oil in a wok, add Sichuan peppercorns and quick fry so they can release their aroma.

 Now add the pre-marinated chicken, stir fry until it turns white but is still raw inside.

 Remember to give it a quick stir beforehand so the sugar and starch won't be at the bottom of the bowl.

 Congratulations, you've just cooked authentic Gong Bao Ji Ding.

If you have any questions, I'll be happy to answer your comments down below.

 And make sure to subscribe for more Laowai cooking and other awesome things.

 On this episode, we're going to take a French classic called a Croque Monsieur.

 And if you like grilled cheese sandwiches, this one takes grilled cheese sandwiches to the next level.

 Melt 2 tablespoons of butter in a saucepan and add in some flour to make a roux.

 Gently cook out the raw smell of the flour, but don't allow it to color.

 When that's done, gradually add some warm milk and whisk until you have a nice smooth sauce.

 Season with a little nutmeg and congratulations, you just made bechamel sauce.

 To that bechamel, we're going to add some shredded parmesan cheese.

 Which is a lightly colored and very flavorful bread made from cracked rye and white flour.

 Now what I'm going to do here is spread both slices with some Dijon mustard.

 Follow that with some shredded gruyere and a nice layer of shaved ham.

 Now let's put this on a baking sheet and we're going to spoon on some of that great Mornay sauce you just made.

 Lastly we're going to top it with some more cheese and then we're going to put it under the broiler until everything is nice and golden.

 Depending on the different ingredients you want to add to this base recipe.

 So take this recipe and let me know in the comments how you would make the Croque Monsieur your own.

 For more great recipes visit us at www.TheAimlessCook.com and subscribe.

 To begin with, we'll prepare a stuffing or a filling for the samosa.

 For that, I have taken a mixer jar in which we'll put the green peas.

 This is basically to seal the samosa patties that we are going to fry.

 If you feel that the water is less, you can certainly add some more water.

 What you can do is, you can get them, put them in your freezer,

 Now I have kept these samosa strips outside for quite a long time.

 Okay, you can see the samosas have turned nice and golden brown.

 Now on Monday I showed you how to make those absolutely scrumptious onion rings and today

 Now we're not going to deep fry them, we're going to pan fry them.

 We're going to throw in some sweet potatoes, some onions and a bit of spice.

 So the first thing we're going to do is partially boil our potatoes.

 While they're doing their thing, into a pan with a little bit of oil we're going to cook

 Now we're going to cook the onions for about the same time as the potatoes until they're

 Then we're going to give them another quick chop until they're nice and fine.

 Once our potatoes have been drained and cooled, it's time to grate them up.

 Once they're all grated we're going to add our potato and the onion into a bowl.

 We're going to season it with some pepper, a little touch of chilli powder and some garlic

 Then we're just going to give everything a good mix until it's well combined.

 Then we're going to place our mixture into the fridge for about 20 minutes until it firms

 Then it's simply putting them together into the shape of a hash brown and popping them

 Now depending on how you like your grease factor, you can either do like a shallow fry

 So on a medium to high heat we're just going to cook these on either side until they're

 Crispy on the outside and nice and tender on the inside with that nice little hint of

 Now of course if you're not a fan of sweet potato you can leave that out altogether and

 Thanks again for joining me, have a wonderful weekend and I'll see you all on Monday.

 look at this you know usually they put a whole leg but i'm just using the thigh

 part to make this this is going to become a fantastic preparation and

 people used to enjoy meats by cooking this huge leg of lamb and it is slowly

 wow wow wow dear friends let's go ahead and learn how to make this nice roast

 leg of lamb Indian style the Ran E Khaas we're going to rub the Indian spices on

 this so for this take chili powder, garam masala powder some of it stuck here in

 this add cumin powder, some fennel seeds, salt and kebab chin is the king of all

 spices we believe because it's got the flavors from various spices so mix all

 of this and take the leg of lamb and then just rub it in then turn it to the

 wow you know this way this is nicely coated well haha and just rub it in all

 directions this will give a very nice flavor for this ran now we are going to

 take a knife and just make few insertions 1, 2, 3, 4, 5, 6, 6 or 7 of these

 insertion should be good now you know if you try hard you'll be able to put your

 take see how this garlic is just slipping in as if there is something fun

 that it is going to get inside we have taken care of every hole by stuffing in

 garlic take pieces of ginger also and stuff some of the ginger in here now

 after you stuff in now we're going to put this on a bed of vegetables so let's

 get that ready now add some bay leaf, pieces of roughly cut carrot, roughly cut onions, cut

 tomatoes into halves, put in the potatoes, add in the leftover pieces of ginger

 some green chili you know some peppercorns and leftover garlic and put

 all of these on here and on this just arrange your leg of lamb we stuff these

 holes this side and just turn it other side and do not waste any of the spice

 powder just sprinkle on top you know we're going to take the stems of mint

 and coriander leaves and just spread them on top of this because we're going

 to put the silver foil you don't want the silver foil to touch this meat so

 this will act as a nice protection now and this malt vinegar just pour it on

 the side and in this add you know around a liter of water on the tray you know do

 not pour it on the meat and this is going to be a thin bed of water and

 actually because we put it on the bed of vegetables this water is not going to

 touch the meat we're going to pour in oil pour it on the meat just make sure

 that you pour into a thin layer so that the meat is slightly covered on top

 this may look a lot but I'm just adding little ok now this is all done and ready

 now next thing what we're going to do is put the silver foil on top

 ok just and we're going to cook this for two hours at 190 degree centigrade

 you know I've cooked for almost two hours and it is cooked and very tender

 if you can see the bone coming out of the meat that means the meat is very

 well cooked a lot of Indian they don't like the meat just done they want

 specially the lamb to be fully cooked from this we're going to remove all these

 stems of mint, coriander and then we're going to separate these potatoes and

 look at them these potatoes and carrots are very nicely cooked but they will not

 be good when you're making in the gravy so we're going to remove this out and

 rest of these tomatoes, garlic and onion we're going to put in a blender make a

 paste and then we're going to make a fantastic gravy and pour it over the leg

 onions put in a blender and made into a paste and we're going to cook this till

 this gravy slightly becomes thicker I need to add a little bit of salt, salt is

 little less that should be good enough and once this comes to a nice boil

 we're going to put this on the leg of lamb and we're going to boom ba boom ba

 look at this after cooking for another 10 minutes the sauce is nicely

 wow look at this and here is my leg of lamb and just pour it on top of it

 I don't know if you can hear or not my dog is barking like hell

 you know it doesn't like me eating alone but look at this leg of lamb and dear

 wow look at this just with the fork I can pull the meat off the bone here

 mmm dear friends this is a fantastic preparation which while cooking while

 I'll still have this awesome feeling inside here I hope you have enjoyed to

 learn how to make this Rane Kaas, the leg of lamb slowly cooked till it is wow

 wow wow but do not forget vahrehvah is all about inspiring others to cook

 so please post your recipes and cooking tips at vahrehvah.com so others can

 What you will need is 2 cups of warm water, about 7 cups of flour or you can

 alter the recipe to your liking, and 1 1⁄2 cup of unsalted butter softened.

 This is what they should look like when they're well combined and you're just going to take

 Roll each individual ball out with a rolling pin to about 1⁄8 inch in thickness, about

Using a floured 3 inch round cookie cutter or an inverted glass,

 In small batches, place your pierogies in the water and wait for them to float.

 Once they float, place your pierogies in the water and wait for them to float.

 they float, place your pierogies in the water and wait for them to float.

 Hello everybody, today I like to show you how to make spring rolls.

 Put the spring rolls in when the cooking oil is at medium heat.

 It's pretty simple in terms of ingredients, but it's all about the technique.

 We've got romaine lettuce, eggs, lemons, fresh garlic, parmesan cheese,

 You can also chop it up with a knife, but that's way more annoying.

 And we're going to mash it up so that it really kind of just becomes a paste.

 And actually, the original Caesar salad, which Simon Majumdar talks about in his article,

 was made not with anchovies, but with Worcestershire sauce, which contains anchovies.

 So that's kind of the same flavor, but it's just like a dash of sauce instead of the whole

 I'm just going to wash my hands now because I have egg white on my hands.

 So we've got the raw egg yolk, and we're going to mix it all together.

 And the lemon juice, the acid from the lemon juice, is going to essentially cook the egg.

 And then I'm going to whisk it so that it really gets well combined.

 Now this is the part that is actually a little bit more of a technique thing.

 This is where you're going to emulsify olive oil into the egg mixture here.

 So when you're doing this, you can mess this up, so pay close attention.

 You have to combine the olive oil very slowly in a slow stream, mixing all along.

 And you can take breaks if you feel like you're getting stressed out.

 And you'll notice that it's kind of looking like it's thickening up a tiny bit.

 I know a chef who says that this is the sexiest kitchen implement that you can buy.

 This is basically going to kind of impart a creaminess to your dressing.

 Now another big benefit to doing this table side is that you really should eat this pretty

 Because it gets, like the dressing is pretty heavy and it kind of gets soggy and gross

 If you're like really into cheese you can put so much that you can't even see the green

 Today we're making a vegan BLT with curried carrot slaw, spicy mayo, and an easy smoky

 And today's recipe for tempeh bacon is a fast and easy version that doesn't require marinating

 So to get started on your tempeh bacon, you want to warm up the skillet to medium high

 And then slice up about four ounces of tempeh into thin strips.

 Then you're going to add your two teaspoons of tamari, two teaspoons of grade B maple

 syrup, and a few drops, about an eighth teaspoon of liquid smoke.

 Then you're going to drop those strips in the sizzling hot skillet.

 If you want, you can let these tempeh strips marinate overnight, but you really don't have

 Just pop them in the skillet, drizzle in the excess marinade, and let them sizzle.

 Cook the tempeh for about two minutes on each side and flip it.

 And you can add in some extra pepper and seasonings if you'd like.

 First up for sandwich prep, add some smoky paprika or chipotle powder to some vegan mayo

 Slather it on some toasted sprouted grain bread and start slicing up tomatoes.

 Just add the lettuce, the tomato, the tempeh bacon, and that curried carrot slaw.

 And if you're wondering where the recipe is for my curried carrot slaw, it's on lunchboxfrench.com.

 And now, like any good food blogger, I get to feast on my yummy spicy BLT sandwich.

 Pasta Road Trip visits the home of the blues, Memphis, Tennessee.

 Hello, I'm Jeffrey Saad and Memphis has some amazing foods and flavors.

And there's no shortage of one local ingredient, collard greens.

 Memphis, it's the home of the blues, the birthplace of rock and roll, and the reigning king of barbecue.

 Along with great barbecue, you'll also find great authentic southern comfort food.

And if you like crunch, there's a variety of fried foods to try.

 And the perfect side dish to complement the crunch, some traditional collard greens of course.

 You can eat them for breakfast, you can eat them for lunch, you can eat them for dinner.

 I mean half the southern songs in the world have some kind of line about collard greens in them.

The first step is to put about a fourth cup of olive oil in a hot pan.

 Alright, then we're going to add our onions, our garlic, and a little bit of chili flake.

 We want to stir this and let it cook just until it gets golden, that color is flavor, and all the juices start to come out of the vegetables.

 We're going to let that come to a boil and then we'll add our collard greens.

 Alright, the broth has come to a simmer so now we're going to add the collard greens, which are really hearty but they soften and become a great texture in the soup.

 Alright, we've boiled for ten minutes so now we're going to add a little pinch of salt, season it to taste.

 Now that we have this beautifully flavorful broth, we're going to add the pasta, our medium shells.

 And we're going to let that cook for about four minutes, which is half the time on the box.

 It's been four minutes so now we're going to take it off the heat, let it rest for fifteen minutes.

 The pasta will finish cooking perfectly, the flavors will meld together and we'll be ready to eat.

 Now we're going to put the finishing touches on this delicious soup.

 A little bit of fresh parsley, and parsley is not just for color, it adds great flavor.

 And with the collard greens and beans and other ingredients, we're going to finish off the soup.

 And with the collard greens and beans and other vegetables, this is a wholesome meal.

 For more great recipes like this, go to allrecipes.com slash Barilla.

 I have received many requests to show how to prepare this and this is my comfort food.

 Let us have a look at the ingredients required for preparing this.

 Now this wheat flour is also known as atta or whole wheat flour.

 You may use your countertop or any big plate to make this dough.

 I am going to take my 2 cups of whole wheat flour in this and now I am going to add the

 So this is what we require to make a perfect chapati or roti or whatever you call it.

 This will also incorporate the water as well as this will get smooth, soft and nice.

 I kneaded for about 2 minutes and you can see not a lump of dough is stuck to my hands

 You don't need to knead like a bread dough just for about 1 minute or until it gets smooth.

 Now let's transfer it to a bowl and let it rest for about 10 minutes.

 Now resting will enhance the texture of it and we will be able to roll it nicely and

 Here I have a rolling pin and a rolling board and here I have our dough.

 Now we are going to take out a small dumpling out of it and make a smooth ball.

 I am going to dust it in some flour and we are going to start rolling it.

 Here I have a cast iron tawa and make sure you use a heavy tawa.

 I am going to flip it over and in medium flame itself we are going to wait until it gets

 Now you can see we don't want to cook it much until light bubbles only.

 We are going to wait until it gets some more bubbles on the bottom.

 I am going to show you how to puff this chapati into the tawa itself as many people don't

 Now with a cloth lightly press and always make sure the flame is at medium.

 If you want to smear any fattening like ghee, oil or whatever you may smear it on top and

 And yes, don't forget to check out our new website cookingshugging.in for new stuff for

 Hi, I'm Rockin' Robin from CookingMexicanRecipes.com and today I'm going to be making some authentic

 Now this recipe was sent to me by a reader to my website named Bruce Herter.

 Bruce originally is from Southern California and he moved to Washington State and he couldn't

 So he wanted to create his own and that's what he did here with this recipe and I'm

 And also I'd like to invite you to go to my website and read his version of it and

 So the first thing we want to do is go over our marinade and all of our ingredients.

 So what we have here is we're going to be using a pound and a half of skirt steak.

 You can use flank steak but this one has a little bit more marbling.

 The skirt steak has more marbling for more flavor and it's a little bit more tender.

 Now we're also going to need a couple, two cups of orange juice.

 I've got some freshly squeezed lime juice and right here I've got some cumin seed and

 some minced garlic and some chopped up fresh cilantro and some salt and pepper.

 Okay so what we're going to do is we're going to mix our marinade together in a bowl first

 Next our lime juice, our cumin seed and our fresh garlic, cilantro and you can always

 If you don't like too much cilantro you can put less or if you love it put a lot.

 So we're going to combine this and then we're going to put everything including the meat

 Now we're going to put everything in our Ziploc bag and hopefully I won't spill it.

 Okay so we want to make sure that that marinade is covering the meat.

 Now before we seal it up we want to get as much of the air out of it as we can.

 Alright so we're going to kind of just mush it around a little bit and then we're going

 to put this in the refrigerator for at least four hours and Bruce has put it in for as

 So the longer it stays the more it's going to really tenderize that meat.

 My meat's been marinating in the refrigerator now for a good four hours and remember it's

 And while that was marinating I went ahead and I chopped up this is a half of a white

 onion finely minced and I've got some chopped cilantro which I'm going to just pour in and

 Now what we're going to do next is what's next is we're going to take this out and we're

 going to barbecue our meat and then bring it in, we're going to chop it up and then

 Alright I've got my barbecue heating up here on medium high heat and I'm going to go ahead

 This is going to be a little messy but wow the meat's already really really softened

 It's going to take me a couple minutes here to get this on and it's not going to take

 We're going to sear it up, I can smell it, I can smell the citrus, it's awesome.

 Now you want to make sure you throw out your marinade after you're done, you don't want

 I'm going to go ahead and close the lid and check this in just a couple of minutes, it's

 Okay so we're going to have a look at this, we don't want to overcook it.

 Before we cut this up we're probably going to heat it again, at least that's what Bruce

 tells me, we're going to heat it up a little bit more in the microwave because it's going

 Alright so now I think we're ready to take the meat off and it looks pretty good, nice

 Now this one here is still just a little bit more rare than the others but we'll probably

 So we're going to take those off, take them in and then cut it up and serve it.

 Alright so now we're ready to cut up our meat into thumbnail size pieces.

 So I'm going to make strips like this, you can see it's still a little bit rare but it's

 going to go into the microwave, that'll cook it up a little bit more only because by the

 time I get done cutting all this up it's going to cool off and we can't have cold food, it's

 Place it all back into the dish here as I cut it up and we'll just continue cutting

 So I've got my meat all chopped up into little pieces here and the next thing we're going

 Now Bruce likes to make them authentic with white corn so that's what we have here and

 what I'm going to do today is put them in my tortilla oven and put them in the microwave

 for about a minute and then they will stay piping hot and then we're going to heat up

 our meat again to make sure it's piping hot and then I'll plate it up.

 So we've got our tortillas hot, I've used my tortilla oven and you can see, I don't

 know if you can see, the steam is just pouring out of this thing and I reheated the meat

 We're going to put two tortillas down, I'm going to make two here, put them together,

 So all we do now is add some of our nice hot carne asada, just like that, make two here,

 the smells are incredible guys, this is really, really smelling good and then all we do is

 top it off with our onions and cilantro, look at that, beautiful.

 So that's how you make excellent authentic street tacos and I want to thank Bruce for

 sending this recipe in and if you have a recipe that you would like me to make, please

 leave a comment below and who knows, maybe we'll feature your recipe right here on our

 So thanks for watching and be sure and visit cookingmexicanrecipes.com for more Mexican

 recipes you can make at home and remember, it's got to be hot to be good.

 For the mince you will need a dash of Worcestershire sauce, 2 tablespoons of tomato puree, 1 clove

 of garlic crushed, I'm just using paste, 1 large onion chopped, 2 tablespoons of mixed

 herbs, some salt and some black pepper, 400 grams of chopped tomatoes, 3 medium carrots

 chopped into cubes, lastly 500 grams of minced beef, for the mash you will need 1 kg of

 potatoes just cut into chunks, 75 grams of butter, lastly half a cup of milk, for topping

 I've just got some slices of cheese, this is optional to you if you want to use it.

 Firstly you want to preheat your oven to 190 degrees or gas mark 5.

 or frying pan over a medium heat, I just used 2 tablespoons of oil.

Once your mince is all brown you can now add your chopped tomatoes, tomato

 puree and black pepper, salt and mixed herbs and a generous splash of Worcestershire sauce.

 with water you want to put your mashed potatoes, what will be your mashed potatoes and a good

With this we're going to be using a balloon whisk so let's turn it on.

 If you're making it in a stand mixer, halfway through the process you want to lift the bowl

 Now that our mash is ready you just want to give it one more mix and leave it aside.

 Just pour it in like this and just even it out everywhere, just like this.

 on I've just evened it all out and this can go inside the oven now.

 a vodka reduction which is a fairly popular dish in Italy and on the menu of

 just the other day and I'm gonna attempt to duplicate that because it turned out

 One or two, three, one, two or three steps, something like that.

It's just like the, exactly like the recipe I have on my channel

 I have a little bit of jamon, Spanish ham, Parmesan cheese, some cream, vodka as the

I've already started some water to boil for the pasta and a little

 And a glass of wine from Uciel de Requena here in the Valencia community.

 I usually put a couple drops of olive oil in it too, just because, just because?

 but I really like this big deep pan because at the end I'm going to be mixing the pasta in with it.

 So heating up some olive oil, just a bit of olive oil because we're going to get quite a bit of fat in there.

 And the pancetta that I've kind of cut up rather well, just so it's nice and manageable pieces.

 The Spanish ham is pretty well cooked so that just needs to go in at the end.

 Basically the reason we're using this is because of the nice fat content.

 You can also cook this dish with shrimp or seafood or just about anything else,

 but if you could use a little bit of everything, it's just a little bit more fun.

 Be careful because this may flame up, so if I might have to throw the camera and call the police, the fire department.

 I don't really think that's necessary because the heat does the same thing as flaming the vodka.

 That will further cook the pasta, so you don't want to get it mushy.

 As you may have noticed, I haven't added any seasoning to this.

 You could add a little bit of red pepper, but I haven't put any salt in because the ham has salt.

 Now the cheese you can either add with the sauce, or just on each individual dish.

 Because I made it the other day, I knew just about how much I needed.

 Because I made it the other day, I knew just about how much sauce I wanted.

 Okay, and now you are going to deep fry in that oil that's around 350 degrees.

 So you didn't put too much oil, we had like an inch of oil in that small little pot.

 Making us this beautiful shrimp beignet or shrimp tempura, I'm not sure how you want to call that.

 Here they are, beautiful tempura shrimp with a sweet chili sauce.

 Hi everybody, it's Catalina and today I'm going to make sauerkraut.

It's just such a delicious condiment and it's so, so nutritious as well.

 I really like it because it's very easy to make and it just makes everything taste better.

 You can always buy already made sauerkraut in shops, but the problem is that it's usually

 pasteurized, so you're not getting any good bacteria in there and really that's the whole

 know the ingredients that are in there and you know the good bacteria is going to be

You can add any other spices or vegetables you want, but the base of it is cabbage.

 you want to make sure it's organic because when it's organic, really cabbage comes covered

 in a lot of bacteria, really good bacteria for your gut and all organic vegetables are.

 But when you're using a pesticide, a product that has been treated with pesticides, that

 bacteria is not there and they're not so nutritious anyway, those vegetables.

 you are fermenting this organic cabbage and you put it in this salty water, all that good

 bacteria is going to multiply and basically the cabbage becomes a lot more nutritious

 and when you have it, you don't have like a whole lot of it, you have it as a condiment.

 Basically it's going to help you absorb the nutrients from your food, it's also going

 to give you all the enzymes you need to digest your food, it's really good for allergies,

 it really strengthens your immune system and I really really like it for skin.

 struggling with any skin problems, then sauerkraut is going to be amazing for it.

 And really one large one is enough to make about 2 liters of sauerkraut.

 I will also add some fresh carrots, a big piece of fresh ginger, but you can add any

 I'll also add some fresh garlic cloves, green chilies and lastly you will need about 1 or

 The first thing I'm going to do is remove about 2 or 3 of those outer leaves of these

These cabbages are very big, so those leaves are very old and very tough and

 And then with these leaves that I'm left, I'm going to take about 3 or 4 and I'm going

 to wash them in some filtered water and I'm going to set them aside.

 I don't really wash the whole cabbage, but if your cabbage is dirty and you want to wash

 then I end up with about 4 big pieces and then I'm going to start slicing it very very

 Once I'm done with the cabbage, I'm going to place it into a clean stainless steel pot.

 I'm going to sprinkle some of the salt on top of it and I'm going to leave it covered

 I'm also going to grate the carrots and I'm going to chop the chilies very very small.

 I'm also going to be grating the garlic and the chili and I'll be adding them on top of

 I'm going to give that a little, a good mix and I'm going to add the rest of the salt.

 Now using this wood pounder, I'm going to start mashing all of the vegetables and I'm

 This is going to release all of the juices from the vegetables and that's what you want

 They start very crunchy, very crispy and then after I've done this for a while, they become

 And now I'm going to start packing the sauerkraut into a clean mason jar.

 And the way I'm going to do it is I'm going to add a little bit of that into the jar and

 then I'm going to press it down really hard and then add a little bit more and then do

 And what you want to do is remove as much air as possible and pack it very, very tight.

 There is a lot of juice in there and I didn't really add any water to this.

 However, if you find that you didn't get a lot of juice, you can always add some filtered

 And now, with the clean leaves I had set aside, I'm going to start folding them and putting

 The purpose of this is to use them as a weight that is going to keep all of the other vegetables

 And then I'm going to place the lid of the mason jar very loosely and I'm going to let

 the vegetables sit undisturbed for any time between a week and a month.

 I would love to know if you have had any experience with sauerkraut, so please let me know in

 I love when you cut the capsicum, you can smell it straight away.

 Red capsicums are the sweetest variety and available all year round.

 about two tablespoons and our sour level of flavour to our sauce,

 Just so they don't cook too long and they have a beautiful crunch.

 We've turned the heat off so we're just going to fold these through

 This recipe for buffalo chicken wings 3 was submitted by an Allrecipes member who describes

 As another member raves, hooray for tasty buffalo wings that you can bake and not have

 This recipe calls for 20 chicken wings split and the tips discarded.

 Chicken wings are split into 3 portions, the drumette, the wingette, and the lowly wing

 tip which usually dries out when it's cooked and most people don't want to bother with

 So, using a sharp knife, you'll make one cut down the joint separating and discarding

 the tip and another cut right along the drumette leaving you with 2 pieces.

 One Allrecipes member suggested baking the wings on a broiler pan to separate them from

 Cook them in the oven for 30 minutes or until they're cooked through and crispy.

 While the chicken wings are cooking, you can make the sauce which is a slight twist on

 Pour half a cup of melted butter into a small bowl and add half a cup of red pepper sauce

 And now for the spice, add 1 and a half tablespoons of chili powder and 1 teaspoon of cayenne

 This really kicks the spice level up so if you're sensitive, you may want to leave the

 Using a pair of tongs, dip the wings into the sauce and coat them well.

 Place the coated wings onto clean baking sheets lined with aluminum foil so they don't

 Reduce the oven to 250 degrees and bake the wings for another 15 minutes to set the sauce.

 Take the buffalo wings out of the oven and it goes without saying, serve them with blue

 cheese dressing, celery sticks, and some extra hot sauce for dipping.

 This recipe gives you all the kick of buffalo wings without the extra fat from deep frying.

 Another proclaims, a new Super Bowl staple is born at my house.

 Hey everybody, it's Rosie from IHeartRecipes.com and I'm going to show

And over here at my stovetop, I'm going to start boiling my macaroni.

 I'm going to boil it in lightly salted water, and I'm using large elbow

 macaroni, but you can use shells or small macaroni if you choose.

 pasta is boiling, by the way, I'm going to boil it until it's nice and al dente, I'm

 my potato salad dressing, but we're going to use different spices and stuff.

 I'm going to fold it in until everything is nicely coated with my dressing.

 once I'm done mixing everything, I'm going to refrigerate this until it's

And once it is nice and cold, I'm just going to remove it out of

 the refrigerator, place it in my serving bowl, and I am good to go.

 for your upcoming barbecues, any potlucks, cookouts, picnics, all of the

This is really easy and your family and friends are going to love it.

 Don't forget that you can receive my recipes directly in your inbox.

 have to do is head over to my blog, IHeartRecipes.com and subscribe to my

 Hi friends today we are making delicious crunchy and soft tacos with seasoned

 tortillas, crunchy taco shells, ground beef, Mexican beef chorizo.

 ground beef and chorizo you will need finely chopped garlic, finely chopped

 tomato, chopped cilantro, shredded lettuce, chopped green chilies, Mexican

 Remove the casing from the sausage and squeeze out the chorizo sausage.

 Now in the same pan on a medium heat add finely chopped yellow onion, finely chopped

 Hello, this is Chef John from foodwishes.com with Make Ahead Mascarpone Mashed Potatoes.

 Not only is this a delicious alternative to regular traditional mashed potato recipes,

 but thanks to the casserole delivery system, it's a very user-friendly way to serve your

 All right, we're going to start by peeling about four pounds, I have about four and a

 I know a lot of people like mashed red potatoes, but for me, they're just too waxy.

 The russet has the better texture for maximum butter absorption.

 All right, once they're peeled, we're going to cut them in half.

 You take your time, you make sure the knife is perfectly centered, and you cut it down

 And of course, a key to this technique would be making sure you buy those extra large russet

 Because we're going to cook these all the way through until completely tender, we don't

 want small pieces falling apart and the bigger pieces staying crunchy.

 We're going to boil those in salted water until, like I said, very, very tender.

 Undercooked potatoes will make those horrible lumps that everybody hates.

 So while those are cooking, I'm going to go ahead and prep the rest of my ingredients,

 And I know that seems like a lot, but I have over four pounds of potatoes.

 And then for the rest, I have our mascarpone cheese, not a ton, maybe about a half a cup,

 Now if I was smart, I would have left my cheese out at room temperature because this was really

 So after a couple minutes of whisking, it did mix in there nicely.

 So you may want to just leave your mascarpone out on the table to come to room temperature.

 And then the last bit of prep here, I have my seasonings, salt, black pepper, and yes,

 All right, they hadn't really fallen apart yet, but they were definitely, definitely

 I'm going to toss in my salt and pepper, and I'm going to mash those with a regular wire

 If you want to put these to a ricer or a food mill or something, go for it.

 Undercooked potato lumps are evil, a crime against nature, but cooked potato pieces are

 Those are going to just collapse when we serve this, so no worries there.

 Once that's mashed, I'm going to pour in my milk mascarpone mixture.

 As soon as that's all whipped together, I'm going to transfer this into my 9x13 standard

 Then I'm going to smooth it out, and I'm going to use the tip of the spatula to make little

 Those are going to get nice and browned when we cook this, and it's going to make it look

 You can do that any time during the day you're going to serve it.

 You could even do it the night before if you had to, but that's going to take a little

 And when you are ready to bake, simply pop it in a hot oven for 25, for about 20 minutes,

 If you want to cheat and put the broiler on the top for a minute, go for it.

 Look at those beautiful, light, mascarpone-scented mashed potatoes inside.

 So yes, it is basically a mashed potato, but it almost has that aspect of like a potato

 The vegetables in Bibimbap are chosen for their contrasting colour, flavour and texture.

 White radish, carrot and zucchini are finely sliced, then quickly stir-fried in sesame

 Spinach and yellow bean sprouts are blanched, then mixed with salt, crushed garlic and sesame

 Rehydrated shiitake mushrooms are sliced and mixed with sesame oil, soy sauce, garlic and

 I need some soy sauce, this one is scotch flat, I need pepper, sesame oil and garlic,

 pinch of garlic and mix that and with sugar, little bit sugar on the, I do just little

 Put in some sesame oil on the bottom, yep, then put in the rice, the spinach, radish

 and mushroom and carrot and zucchini and meat and yellow bean sprouts, it's very healthy.

 So the bowl has to heat up and then it keeps cooking the rice, doesn't it?

 Hey guys, I'm April McKinney and I'm excited today to show you a recipe for General Tso's

 You've probably seen this on many of the Chinese takeout restaurants.

 And usually it's deep fried and then tossed in a really thick syrupy sauce.

 So I came up with a recipe that's a lot lighter, but it still tastes great, it's really easy.

 And this is one of those recipes, you know, I think all the recipes that I do for videos

 So if you don't try any of my recipes, you need to try this one because I think you'll

 And what I'm going to start with is actually a quarter cup of low sodium chicken broth

 And if you didn't have chicken stock, you could use water to replace this.

 The next thing I'm going to do is two tablespoons of rice vinegar.

 You can find this in the Asian section or the ethnic section of the grocery store, or

 But really easy to find, very inexpensive, and a great ingredient for Asian cooking.

 I always use the low sodium because soy sauce has a ton of salt in it.

 This way I can still use, you know, two tablespoons and not worry too much about the salt content.

 And this is just going to add a little bit of sweetness because most Asian food does

 And the brown sugar is going to be great because it's got a really rich flavor, more than just

 The other thing I'm going to do is I've got two cloves of garlic that I've minced up.

 Okay, and now a pinch of red pepper flakes, probably about an eighth to a quarter of a

 General Tso's chicken is usually sort of spicy, so I like to do about a quarter teaspoon of

 All right, and the next thing is kind of an interesting ingredient.

 Normally, you know, with like a jarred garlic or something, I don't really recommend using

 But for ginger, because I only use it really rarely, usually I use a little piece of it

 Plus, it's a lot easier to use this than to peel and mince up ginger.

 The only thing I'm going to add is about half of these scallions.

 The rest I'm just going to use for garnish on top of the chicken.

 The next thing we want to do is, obviously we're not going to deep fry this.

 You're probably not going to see probably anything deep fried on my recipes.

 So what I am going to do though is I'm still going to give it a little bit of a crust.

 They're about maybe a half inch cubes of chicken that I just cut up.

 You can just throw it away and you don't have to worry about cleaning it.

 Alright, each of these are coated with a little bit of the flour now.

 And so what I'm going to do is head on over to the stove and I'll show you how to put this all together.

 I really want this skillet to be nice and hot because I want to get the sizzle.

 Because we want to have that fried effect on this chicken even though we're obviously not frying it.

 It really sort of forms a nice crust that is going to make this taste like the real thing.

 And I'm actually going to cook it for about a minute or so just to kind of get it heated up and let the garlic soften a little bit.

 And that sauce is going to thicken because the flour we'll put on the outside of the chicken.

 We don't have to use corn starch or anything because the flour is going to thicken up that sauce.

 And I'm just going to toss it around while it's on about medium heat until everything is coated and all the chicken is cooked through.

 And looking at that you would think this is not a very healthy dish.

 But actually it is really light and I promise you it tastes fantastic.

 And really it tastes better to me because you know you're not eating just complete crap.

 So I'm going to sprinkle these scallions that I reserved right over the top to make it look pretty.

 You can serve it with some brown rice and maybe some steamed broccoli or snap peas.

 And you've got just a Chinese meal that's really healthy and easy to do.

 So if you're like me, you've probably gone through a lot of variations of how you say it.

 I always remembered the buckwheat pancakes my grandma made growing up, and it just brought

 What makes these pancakes really big and fluffy is there's more baking powder in it than normal

 As far as getting more height to it too, it's a thicker batter, so what I like to do is

 So you have like this big ball and it slowly sags down, but the outsides cook, and then

 So it's Kewpie, cottage cheese, sriracha, sliced up ham, and now I'm going to put some

 you can see I have cut them long not very small pieces and beans.

 cloves and just mix everything in the oil so that things are little bit cooked.

 little bit of salt because it adds in cooking tomatoes faster and they will

 the capsicum because capsicum cooks very fast and we don't want any of our

 think I need to add little more biryani masala because it's not still covered.

 all the vegetables will be covered with the masala now as you can see.

 become around 70% cooked because when we will put them in our oven so rest of the

 them for another five minutes so that the all the vegetables will be cooked

 it so that things will not get stick with it and I will put around half of

 the vegetables that I have cooked in the bottom and I will cover this

 there will be a layer of not we don't need to put a whole layer just so

 that when we will be eating we will have a little flavor of this and put rest of

 around less than half even remember rice should not be cooked whole.

 cooked around 80 to 90 percent because vegetables and rice will be cooked in

 Now it's looking nice and I'm just putting few more coriander and mint

 and spread saffron on the top layer of rice so that when it will be

 in the microwave at in the oven sorry not microwave for around half an hour at

 200 degree Celsius and when you will take it out you can see what we have

 Hey, it's Glen The Bullchef and today I'm bringing in my lovely wife Chung and she is

 from Korea, ROK Korea, it's the South part, not up where the Doughboy lives.

 And she's going to show you how to make a staple in Korea which is kimchi.

 This is a baechu kimchi recipe which is a cabbage kimchi and she's going to show you

 I'm going to use everything this one, but I like to show you carrots next.

 Remember we chopped the carrot and the green onions and lettuce?

 If you do not like spicy, you don't have to put it in everything.

 If not, just a normal-sized frying pan with big, sloping sides.

 And the good news is, one chicken breast can serve two or three easily.

 Once you've started to sear off the chicken, get the garlic in.

 The way to do it is to sort of spread all the chicken and garlic up the side of the pan.

 You can see why it's so important to cut the chicken into thin strips,

 Normally, we blanch it in boiling water, dry it out, but you want that crunch.

 This is a really exciting way of finishing this quick stir-fry.

 Make sure you've got that nice, even distribution of chicken, broccoli, garlic.

 And there you have a very simple, delicious stir-fry with rice noodles.

 And the answer is, of course, they both did, one inside the other.

 A question I'm often asked is, how can you tell if an egg is really fresh

 while the one that's not quite fresh will stand up on its pointy end,

 and the one that's quite stale will bounce around on the surface.

 First, I get my spaghetti going in a large pot of lightly salted boiling water.

 I grate a little nutmeg and then plunge in some of thin spaghetti,

 and add a little butter and just a little extra virgin olive oil.

 Now, the next phase is, in a large bowl, I whisk two whole eggs.

 Did you know, by the way, that egg whites are among the only alkaline foods you can find,

 I find this dish less rich using whole eggs as well as the two egg yolks.

 a pinch of white pepper, because I like to have the two different flavours,

 and it doesn't matter if a little water is left with the spaghetti.

 a little more parsley, and it's time to serve on a large warmed bowl.

 Preparation time, well, the whole dish can be prepared in 25 minutes.

 but maybe reheated, stirring through a little extra cream or stock

 and possibly for a wine accompaniment, a Barbera, Australian, of course.

 And this is just because I don't really like using a lot of oil.

 So now I'm just going to add some chicken bouillon to give it some flavor.

 And instead of bacon or ham, I'm just going to add some turkey.

 And if you don't want to use rutabaga, just pure cauliflower is fine.

 If you don't want to use rutabaga, just pure cauliflower is fine.

 And I find that just the cauliflower actually tastes like mashed potatoes.

 I added some chopped green onions and some toasted pepitas and sunflower seeds.

 And I'm also serving it with grilled chicken on top of sauteed kale.

 I think if you just used the cauliflower, it wouldn't have such a yellow look to it.

 You know, I don't even think I'm going to make mashed potatoes with potatoes anymore.

 And I think the only thing that's missing in this dish is some good old beer.

 Hi, I'm Jamie Miller and today I'm making tabbouleh, a delicious and healthy summer

 Tabbouleh features a lot of parsley, so you're chopping a big mound.

 It really helps if you kind of gather it all together and just chop away until it's nice

 It's a terrific option for summer salads because it doesn't even require cooking.

 All we need to do is pour enough boiling water over the bulgur wheat to cover and then let

 So I'll just set my bulgur aside and next step is to make a refreshing little vinaigrette

 So we've got about two lemons worth of fresh juice and you'll want to use a good quality

 Then we just whisk that together for a simple and fresh tasting vinaigrette.

 So I've drained my bulgur wheat and you want to make sure to press out as much water as

 You want the grains to really soak up all the flavor in that lemon juice and the olive

 So now I'm going to stir in our freshly chopped up fragrant parsley.

 We're just going to stir all that together, add a little bit of salt and pepper to taste

 You can keep bani herbs like parsley and mint at your fingertips right outside your kitchen

 Plant your bani herbs in a container filled with good quality potting soil and where it

 To plant, remove the label, gently tear away the bottom of the pot and peel back the rim

 We're going to make our very own using potato, flour and chive.

 We're going to use that to sandwich between roasted tomatoes, black pudding and some streaky bacon.

 It's an awesome brunch dish that we can make easy peasy, no trouble at all.

A couple of large potatoes, just peeled, quartered, put into cold salted water.

 Well I was in Republic of Ireland in a place called Dare, a hotel.

 So I'm just going to take some chives, give those a quick slice up.

 And then if your potato is well mashed, which I think it is, we'll get rid of our masher and add in our flour.

 I suppose you're going to roll it out, we're going to cook it and use it to sandwich two things together.

 So they often either use them fried with a brunch or with breakfast.

 Once you've got all that flour combined, I'm going to put the chives in.

 And then we take what is now this kind of mashed potato bread, almost dough because of the flour we've put in it.

 Similar in the sense that it's mashed potato that's then thickened with flour.

 The difference being it's not enriched with egg or cheese or anything like that.

 Potato phare is the name they call it above and beyond potato pancake.

 Which all I'm going to do is take off the kind of plasticky membrane.

 It's an awesome awesome pork based product that uses pigs blood.

 So that's what people are very concerned by when they know it's got blood in it.

 So bacon strip is going to come from the back of the pig down there.

 And this is a whole number of variety of different bits of pig.

 What's under the grill needs a couple of minutes as well to finish cooking through.

 Traditionally, I don't know why, but potato phials are always served in triangles.

 And all we're going to do is place our potato phial on top of that.

 You see we've got plenty more to make another one on top of there.

 Honestly, if I am not on my Nelly, did I think it would taste this good?

 me make over 75 Indian recipes and I think it's about time that I show you how to make

 the most famous Indian snack, the most famous Indian appetizer, veggie samosas.

 to make samosas at home because there are sweet shops in every corner and you can get

So today, I have my mom here and she's going to make some authentic veggie

 Here we have one and a half cup of all-purpose flour in which we are adding one-fourth cup

Now a lot of time people use phyllo pastries shell to make samosas

You can use that if you want but when you make it with hand, that tastes

 so much better will be your samosas when it comes to the taste.

 should be good for about 20 samosas, even more depending on how much you use per samosa

 We'll add in some spices and have a beautiful mixture, beautiful stuffing that will go in

 of ginger, cilantro about 1-1.25 cup finely chopped and green chillies.

 these samosas for some friends so I'm not going to add green chillies but if you want

 bit of oil so about 2 tablespoons and we've added our coriander, frying our dry coriander

And we'll go ahead and add onions and we'll also add our ginger.

Just adding our salt about 2 teaspoons, maybe a little bit more so about

You can also use other vegetables if you want in your stuffing like peas or maybe

And if you want you can use ground chicken or beef, pork, whatever to

 will add our stuffing on the side after mixing everything well together.

 a little ball of dough and almost like you would make a roti, you'll flatten it out.

Small ball and flattening it out, almost like you'll make a roti.

 So just see once again the technical part of making the outer shell.

 press a little bit the outer shell so that you can have a nice triangular pocket.

 If you don't press it, then it will open when you are frying it.

 can do it the old desi way, deep frying them in a karahi or in your wok.

 in the hot oil and we'll let them fry up and they are nice brown crispy.

 Side once it's brown so that samosas are done nicely from every side.

 You can even line your dish with some brown paper to soak the extra oil out.

 Good evening folks, it's Glen the Bull Chef and today I'm going to put together the omnipresent

 You're probably wondering how they make this stuff but I'll show you exactly how to do

 I actually met the General so I know how to do it and I will be your teacher today.

 Alright with this General's Chicken I recommend using skinless, boneless chicken thighs.

 What you want to do is you want to cut these up into bite sized pieces about like that.

 So I'll go ahead and when they're done they'll be about that size right there.

 I'm going to come back and get this chicken cut up and I'll show you the next step.

 Alright now that we've got our chicken cut up what we simply want to do is put it in

 And what I marinate this in is simply about a quarter cup of just soy sauce.

 We're not going to actually cook it with all the soy sauce in it.

 And what you want to do is just let this sit aside for about 20 minutes.

 Stir it up there and make sure that everything is thoroughly coated.

 We'll come back in about 30 minutes after this chicken is thoroughly marinated and I'll

 Alright now that our chicken has marinated what we'll do is just give it a little bit

 And once I have covered this in egg I'm just going to roll this in some corn starch.

 And I'll do that with all the chicken and come back and show you the next step.

 Alright we've got about two and a half cups of cooking oil on high.

 And what we'll do is just ladle in piece by piece our battered General Cho's chicken mixture

 Alright folks we've got our chicken cooked up nice and golden brown.

 We'll put this on a paper towel to let some of the oil drain off.

 And then I'm going to go to the next shot and show you folks how to put the sauce together

 And what we start out with here is just about a tablespoon of sesame oil, ginger, and garlic.

 And to that we're going to add about a quarter cup of soy sauce.

 And what I want to add to that is I've got some cornstarch and water that I've mixed up.

 And I'm going to put a little bit of that in there as a thickening agent.

 And to that I'm going to add about five of these Chinese peppercorns.

 And to that we'll add our spring onions that I've cut up, about three of them.

 And then what we'll do is we'll go ahead and ladle back in our chicken that we cooked earlier.

 And then what we're going to simply do is just coat this chicken up with this nice sauce.

 Come back when everything's put together and take a look at it.

 We've got the omnipresent General Tso's Chicken, homemade, with the Chinese peppercorns in it.

 If you like what you see, it doesn't hurt to hit that subscribe button.

 actually used that in a crock pot recipe the other day and it was really good meat.

 these 3140 shrimp and get the shells off of them and put the shrimp in that same garlic

 Stew meat is all cut up already so I just poured some of that marinade on it.

 doing with these shrimp is I ran some water over them to unthaw them a little bit and

 I'm just pulling the shell off like that and dropping them in a bowl of marinade.

Okay, my meat has been marinating here for about an hour and a half to two hours

So I figured by letting this come up to room temperature and putting the

 shrimp in the fridge it will help equalize the cooking time a little bit.

 cook these until the shrimp turn pink which shouldn't really take too long.

 So these are the ingredients we're going to need to make the burritos.

 Well, you're going to need about a cup of shredded cheese, a cup of rice, I'm using

 the Minute Brown Rice, and a can of refried beans, I'm using Vegetarian, a quarter cup

 of salsa, any variety that you like, about a tablespoon of chocolate seasoning, and eight

 The first thing you're going to want to do is cook your rice, and mine just took five

 minutes, and I did cook it in some chicken broth because it gives it a little extra flavor,

 So yes, you just want to get your rice cooked, and you do want to have it cool off just a

 little bit, and then you can start getting everything else ready.

 Then all you'll need to do is pour all of your ingredients into a large bowl, and stir

 Alright, next all you'll need to do is start filling your burritos.

 So I'm just folding my last burrito, and it did make all eight of them.

 This is the last one, it's a little bit small, but it's alright.

 So what I do is just fold in each end like this, and then just fold the other way.

 So that's kind of a tiny one, but there's all eight of the burritos, and then I'm going

 Before I put them in the oven, I'm just going to spray them with some cooking oil really

 Alright, then I'm going to just bake them for about five to seven minutes, and then

 I'm going to flip them over, spray them again, and bake them for another five minutes.

 Alright, so these baked for five minutes, and I just flipped them over so that they

 can brown on the other side, and I'm going to put them back in for about three more minutes

 So those cooked for three more minutes, and the back's got a little more brown, and then

 So if you want them even browner, you can just leave them in a little bit longer, and

 So now I'm just going to go ahead and put the second batch in, and I've re-sprayed the

 pan and the burritos, and they're just going to go back in for five minutes, and then probably

 The shell is slightly crispy, and then it's just warm and gooey on the inside.

 To prepare these delicious spaghetti alla carbonara for two people,

 Cook the pasta in boiling salted water for as much time as recommended.

 When the bacon is goldish and crispy, take it away from the fire.

 Before the pasta are cooked, reheat the bacon for a minute or so.

 Stir thoroughly away from the fire so all the ingredients get a good coating and serve.

 Now you can't pretend you don't know how to prepare the real spaghetti carbonara.

 Lenore Wilby's with me today and she's just got married, pregnant.

 Turkey, meatballs, and spaghetti, and a nice, nice tomato sauce.

 And this is one of those meals that everyone can enjoy, kids, adults, pregnant women.

 So, Lenore's starting the sauce, and you have about how much oil in there?

 Three tablespoons of olive oil and four cloves of garlic, very finely minced.

 And to that, after that's cooked, you add five cups of crushed red tomatoes.

 And these are the strained variety, because you don't want any seeds in the sauce.

 And we're going to add dried oregano, about a quarter or half a teaspoon, depends on how much you like.

 Some pepper, freshly ground black pepper, and some coarse salt.

 Okay, so yeah, you bring it to a simmer, and you're going to cook it for a covered 30 minutes.

 While I make the meatball mixture, do you want to grate some cheese?

 And we're going to put in the bowl for the meatballs one large egg.

 And a half a cup of Parmesan cheese, which is a very nice addition to turkey, which is a bland meat, but it's a low-fat meat, and people really like that.

 You can put that Parmesan that's going to be for the pasta right in here if you like.

 You can use dark meat of turkey or white meat of turkey, but this looks like the dark meat of turkey.

 But here, I'm going to give you some, put your hands in the cold water.

 See, and they don't stick to your hands, and they're very light.

 And now another nice thing about these meatballs, if you notice, we didn't brown them in oil.

 And then any time that you use raw meat, you have to always wash your hands well in hot water

 and proceed with the rest of the recipe, or you can wash your hands.

 Well, I'm dropping these very gently into that beautifully simmering sauce.

 And now bring the sauce to a simmer and cook the meatballs for 8 to 12 minutes.

 And if you want the recipe and don't have the magazine, just go to the website at MarthaStewart.com.

 I've got some lovely chunky mutton here with a nice bit of bone in it and everything.

 It works wonders like this, you can get all the juice out of that.

 Ok I've got a pan here with a touch of oil, I'm using a corn oil.

 The first thing I want to do is I want to drop in our lamb or our mutton.

 And without any spices, I just want to cook this for about 3 or 4 minutes.

 Ok so I've turned the heat down because this can get quite lively.

 And that was just 3 or 4 minutes, it just sort of seals it a little bit.

 And because we've got so much bone in here, it's going to take a long time to cook.

 If you've got a pressure cooker, this is probably the best way because this is going to take

 I've got cumin seeds, mustard seeds, cardamom, a couple of coriander seeds and some cloves.

 Let them release their oils from each of the seeds, that will infuse that oil already.

 Now I'm going in with, if you can get these they're great, I've got fresh curry leaves.

 Now some powders, what I call the big 4, equal parts, coriander, cumin, turmeric or

 Here I've got some garlic ginger paste, which is 50-50 garlic and ginger mixed together,

 Now some chopped onion, I'm using a red onion, I just prefer them really, they're slightly

 So what we want to do is we just want to give this a little mix on a high heat, make sure

 that all that masala, whether it be the fresh leaves, the powders or the seeds coats our

 That garlic and ginger is going to work wonders in there as well.

 I'm going to turn the heat down slightly, I'm going to cook this for about 10 minutes.

 Now we're at the point now where if we cook it any longer we're going to start to burn

 Don't add the water too early otherwise your powders and spices wouldn't have done their

 Lid's going to go back on, the heat's fairly low, see you in 10.

 Now if you've got a pressure cooker you're going to save lots of time with this, I mean

 pressure cookers are just really great with anything chunky like this and the bone, it'll

 So if you've got one of those you're going to save a whole lot of time.

 I'm just showing you this way today because a lot of you don't have it, I've had a few

 Ok now what I'm going to do is get the lid back on, the heat is fairly low, I'm going

 to cook this for about 10 minutes, we want those tomatoes to completely break down and

 create our masala, we might add a little touch more water but let's see.

 Ok let's have a look, there you go, as you can see those tomatoes have broken down really

 So let me drop some water in, I've just got some cold water here.

 Now you can't really overcook this dish, you want this meat to be incredibly tender.

 Give that a stir, check your one for salt now, you might need to add a touch more salt,

 Now as I say, you could cook this for another 10 minutes or another hour, it depends on

 your meat, so you need to keep checking your meat so it's lovely and tender, you want

 So, depending on your meat, how long you're going to cook this dish for now.

 Turning the heat really low now, really really low, my lid's going to go back on, I think

 Hi, I'm Diane Cometa and today on Dish It With Di, I'm going to show you how to make spaghetti carbonara.

 This is spaghetti in a creamy sauce made with parmesan cheese and bacon.

 So to get this recipe started, the first thing that you want to do is get a nice big pot of water

 and put it on the stove and bring it to a boil because you're going to be cooking spaghetti.

You see, it's about, I guess that's an eighth to a quarter inch thick.

 Now, if you don't have pancetta, you can also use regular bacon for this.

 It is a little bit more salty and it does render a little bit more fat,

 so you might just have to drain it a little bit when we get to that point.

 Now, what I'm going to do with this bacon is just cut it into some small squares, just like this.

 The bacon's going to give this sauce a nice kind of smoky, salty flavor.

 And this is something that's so quick and easy, you could easily do this on a weeknight.

 So the other things that I have for the sauce are some grated parmesan cheese,

 So now my water's coming to a boil, so I'm going to take the spaghetti, salt my water, and throw it in.

 Now, while your pasta is cooking, you want to take a pan and put that over medium heat,

 Now, if you're using regular bacon, you don't need to use the olive oil.

 I just like to throw a little bit in the pan with the pancetta, because sometimes it doesn't have as much fat as others.

 And I'm going to mix this now until the fat renders and it becomes nice and crispy.

 So while my pancetta is cooking and my pasta's boiling away, I'm just going to make the sauce real quick, and it's very simple.

 It just really makes a big difference in the way this is going to taste.

 And then, if you're going to be using the heavy cream, now's the time to add it.

 And then just go ahead and whisk the whole thing together until it's really thoroughly combined.

 So now I think everything's just about done, so we're going to get over there and throw the whole thing together.

 Now your pancetta is nice and brown and all the fat has rendered,

 You're just going to cook this for about 30 seconds, just until it becomes very fragrant.

 Before you take the pasta out of the pot, grab about a third of a cup of the pasta water and set that aside.

I like to take it directly from the pot and I'm going to put it right into the pan.

 And I do that because I like that little bit of extra water in there.

 And toss the pasta to thoroughly coat it with all the fat in the pan.

 So I have this piping hot pasta here and it was al dente, so now it's continuing to cook in there.

 And I have the sauce that we already made and this little bit of hot pasta water.

 So I'm going to take this hot pasta water and I'm going to pour about half of it right into my egg and cheese mixture.

 And I'm tempering the eggs with this hot water because when I put this sauce into my spaghetti, I don't want the eggs to scramble.

 So just about half of that is enough to warm it up a little bit.

 Now you want to be quick about it because the piping hot pasta is cooking those eggs, making this really creamy sauce.

 Now it looks a little bit wet right now, but that pasta is going to go and absorb a lot of this sauce.

 So you're just going to get everything really thoroughly coated.

 So I'm just going to go ahead and just chop this up real quick.

 So get your serving bowl and go ahead and put that in there in a nice mound.

 I also like to put a little bit of extra fresh parmesan cheese on there.

 And then to finish it off, just a little bit of this fresh parsley.

 For those few simple ingredients that you put into this dish, it gives you a huge payoff.

 And I hope I made your life a little easier, more enjoyable, and delicious.

 In the strainer, allow to dry out on top so your potatoes come nice and floury.

 Then just add in your gravy that you made, your mother's gravy.

 So these as well, Mark, you'd seal them all in your pan and then into the oven.

 Because they're quite a thick sausage, they wouldn't be just cooked in the pan.

 I'm just going to start off here with all good things start off with, garlic.

 If you haven't got one of these, planes garlic and chocolate better than anything in the

 Not everybody likes it, but you know what, it adds something to it.

 Because if there's any water in there, it's going to water down

 That's about all though because there's no preservatives in it.

 Hello and welcome to Ching's Secret, the real way to tasty instant Chinese.

 For this, we need 600 ml of water, which is actually equal to 4 cups.

 Open a pack of Ching's Secret hot and sour chicken soup mix, and mix it nicely and gently.

 And you keep stirring it so that the powder doesn't settle down and gets burnt.

 This soup is one of the most popular soups and it's my favourite too.

 It's got chicken pieces in it, vegetables, lot of garlic, ginger and soya.

 As soon as the soup starts turning dark brown, that means it's about to get ready.

 Chef, I'm sure you're going to say, you're going to taste it because it's your favourite.

 And if you also want to have this hot and sour soup, all you need to do is tune in to

 All Recipes member, Cece, shared his recipe for Kalbi, Korean barbecue short ribs, saying

 this is a staple of Korean cuisine and is simple to make at home.

 In a bowl, combine 3 fourths of a cup soy sauce, 3 fourths of a cup brown sugar, 3 fourths

 of a cup of water, 1 minced garlic clove, 2 chopped green onions, and 1 tablespoon toasted

 Next, place 2 pounds of Korean style short ribs in a large plastic resealable bag.

 Then, close the bag and refrigerate the ribs for at least 3 hours.

 The ribs are even better when marinated overnight or for as long as 3 days.

 Preheat the grill for medium high heat and lightly oil the grate.

 You can discard the marinade or do what several Allrecipes members recommended and cook it

 Grill the ribs on the preheated grill until they are no longer bloody near the bone but

 If you don't have a grill, Allrecipes member, JCT and ACT, recommends baking the ribs in

 a 375-degree oven for 20 minutes and then boiling them for 5 minutes.

 Serve these Korean barbecue short ribs right off the grill, garnished with sliced green

 Allrecipes member, Dave, comments, these were nothing short of perfect.

 My name is CJ, and today I'll be making some spicy chicken wings.

 Essentially, the marinade is going to have buttermilk and some spices in it.

 The buttermilk will break down the chicken and make it really tender when it comes to fry attack.

 The first thing I do is I take the buttermilk and I pour it in the bowl.

 Cayenne, there it is, a lot of cayenne, but it's going to be spicy.

 I put the cayenne in the marinade also because you're going to have hot sauce at the end,

 but there will be different sort of dimensions of the hot sauce.

 This will be kind of a cooked heat, and then they'll have the heat from the tangy buffalo sauce.

 I like to salt the chicken wings right now instead of putting a whole bunch of salt in the marinade

 They'll get some salting after they come out of the fryer too, but I'll move these bad boys around.

 Then all I'm going to do is just pour the marinade right on top.

 This marinade is also important because it will form an adhesive for the flour to stick to it later.

 Okay, these are all done, and now I'm going to take them to the fridge.

 It's been marinating for a few hours in the buttermilk, so hopefully that will make it nice and tender.

 What I'm going to do here now is just dredge it in some flour and then set it over here.

 The buttermilk mixture there actually adds as kind of like an agent to keep some of this flour on here.

 Actually, you need to kind of tack in some of these little clumps of it here and there.

 That'll crisp up nicely and add to the overall wing experience.

 You could use beef fat or other things to add a lot more flavor,

 but in the pursuit of trying to be somewhat healthy here with these chicken wings, we're going for this.

 Another thing is when you do add things to oil that are cold, it's going to bring the temperature of the oil down.

 It's going to take a second for the oil to get back up to speed.

 I've got all my wings now fried up, and I'm going to put them in this bowl here,

 And today I'll be making one of the most delectable Onion dishes

 These flavoured Onion Rings can tickle the taste buds of any Onion lover like me.

 Place your nori sheet onto the mat and place a training frame on top.

 rice using the rice paddle until the entire nori sheet is covered.

 After removing the training frame, sprinkle the rice with sesame seeds.

 Hi everyone, it's summertime, so I'm gonna make some hot diggity corn dogs

 What we'll need is a package of hot dogs and you can use any kind of hot dogs that you like you can use all beef

 I'm just gonna use the regular hot dogs because they're they're only 99 cents

 What we'll need to do is open this package up and then place the hot dogs into the microwave

 And that's it we're gonna let it sit for five minutes, and then we'll have some soured milk

 Here are all the ingredients that you'll need to make the corn dog batter

 Sugar and all of these ingredients can be purchased at your local 99 cent store for 99 cents

I had purchased this at Stater Brothers, and I believe it was about five dollars

 So let's go ahead and place all of these ingredients into this bowl here

 And I'll have all the measurements for these ingredients listed in the description box below now just whisk to combine everything

 The buttermilk has been sitting for five minutes, so let's go ahead and add the egg

 Now that the two have been combined let's add the wet ingredients into the dry

 Next you'll want to take a piece of paper towel and dry your hot dogs

 Then we're gonna roll them in some cornstarch and that would help the batter stay on the dogs when we fry them

 So place a handful of cornstarch on your cutting board or cutting mat, which is what I'm using

 And I also have some skewers here you see this is the regular length of the skewer, but I went ahead and

 To make them a little bit shorter because if I was to leave the skewer at its full length

 So I went ahead and just snapped off the bottom two inches of the skewer

 And then we are going to insert the skewer into the center of the hot dog and it's gonna look like this

 Just kind of spread it out here and then shake off any of the excess flour

 And I'm also going to heat up the oil in my wok so I have turned the heat to medium-high and

 Tall glass which has a plastic baggie in it, and we're gonna pour the batter right inside

 So go ahead and spoon some of the batter right into the tall glass

 If you'd like to know when your oil is ready all you have to do is take a wooden skewer

 Once you see some bubbles form around it, then it's ready to go because the oil should be hot

 All the way down, so it's completely covered and it's squeeze a little bit from the top

 That's why I have a baggie in there so that I can completely cover the hot dog with the batter

 Beautiful, let's go ahead and immediately place it into the oil

 But you can see it's gonna slowly float to the top and it's gonna spin itself around a little bit

 So it can brown the other side as well, it's beautiful it's a beautiful corn dog look at that

 I'm just gonna hold it here because the bottom needs to be browned a little bit

 All right, see beautifully golden brown perfect and that can let go of it

 And check on it once it's nice and golden brown like this go ahead and remove it from

 One more time just take your hot dog and dunk it into the batter slowly insert it

 Okay as far as it can go and then take your bag and squeeze a little bit on the top here completely cover it

 There we are you can see it laying on the bottom oil and see and then now it's just floated up to the top

 Check on it see how it's browning on the bottom there i'm gonna hold on to it this time so it can brown on the bottom

 There we go and then turn it over one more time and let go of it there we are

 Okay, let's check on it make sure that doesn't burn here, okay, it's evenly browned i'm gonna hold him right there

 So, let me take this guy out he's all done place it next to the other guy

 They are just like the ones that you would get at the festivals or fairs carnivals

 You can eat it with your favorite condiments like mustard or ketchup.

 Hi everyone, today I will make one type of water kimchi made with napa cabbage and a

 Add 9-10 cups of water, ¼ cup of hot pepper powder, 3 tbsp of sugar, and 1 tbsp of salt

 Once it starts to bubble, cook for 30 seconds and then turn off the heat.

 Grind the asian pear, onion, garlic and ginger together for about a minute in a mixer on

 Pour the ground veggies into the kimchi broth that you made first.

 20 minutes later, add the chopped veggies into the salted napa cabbage and radish bowl.

 Mix everything gently and keep the water kimchi in a glass jar or container.

 Let it set at room temperature for a day and then store it in the refrigerator.

 It will take a week or two before it becomes fermented enough to eat.

 It tastes very delicious and refreshing especially after eating greasy food.

 Hi, I'm Josh Summers with High Country Salmon and today we're going to fillet a salmon.

 Okay, so now we're going to sashimi this fillet and I'll turn it back over again and

 if we were doing sashimi in the shop here at High Country Salmon, we sort of do it a

I'm sure it's slightly different than proper sushi chefs would do it, but here

 So, I'm going to take this fillet and I'm going to cut it in half.

 I'm going to cut it in half and then I'm going to cut it in half again.

 I'm going to cut it in half again and then I'm going to cut it in half again.

 Slightly different than proper sushi chefs would do it, but here in the shop we go through

 So, you want to just put your knife just behind the pin bones there, run it along, not all

 And the idea is to try and get them out with as little flesh stuck to them as possible.

 And if you just run your finger along, you can feel where they end, which is about there somewhere.

The pin bones go down on an angle that way, towards the tail diagonally.

 So, if you just run your knife sort of diagonally down, you can sort of feel them, where they end.

 And from here, what we're going to do is we're going to cut the fillet into three pieces.

 And then just the middle piece, which would run right down to the tail.

 And then, sort of halfway between the top of this bit and the bottom.

 And then from there, we're left with the belly, which again we can cut.

 The lines of the fish, or the grain as we say, runs that way and then it changes and it goes that way.

 So, we just want to cut where you can see that the angle changes.

 So, we'll just put those aside and we'll just cut each one slightly differently.

 Most people like it thin, however in some Asian countries they like it thick.

 Just sort of keeping your fingers out of the way, just sort of moving them down as you do each cut.

 And then next, we'll do the loin or the top part of the fillet.

 There's quite a few ways that it can be done, but generally it's cut with the grain.

 And what we want to do is just sort of cut down on an angle, like so.

 And it's very important to just concentrate when you're doing this.

 Make sure your fingers are well out of the way before you pull the knife back.

 And again, generally wouldn't use the end bit, just for presentation purposes.

 which would be towards the top head end of the fillet, if it was still on the fish.

 So, because the lines run this way, we're going to cut on an angle down that way.

 Just pile these up on the side so you can see which parts of the fish we've got.

 And again, we want to run against the grain, so we'll turn it over, because the grain is running that way.

 This bit's generally cut nice and thin, because the belly is a lot chewier than the rest of the fish.

 And when cutting sashimi, the Japanese, they cut each individual part of the fish so that each different part has the same texture and feel in the mouth.

 Which is why they separate the three different parts of the fillet, because each one has different grain, so it can be cut so that it has the same feel in the mouth.

 I'm going to show you how to cook Thai style sausage fried rice for this recipe

 I'm using 4 cups of cooked rice or you can use leftover rice from another day

 too and 4 sausages, onion, ginger garlic paste and 4 eggs and using white part

 of leek and 1 carrot this is optional if you like to add vegetables in your fried

 rice always you can if not spring onions or you can use bok choy or any

 fish sauce so to start this recipe what I'm going to do first is to fry the

 to add the oil you can use vegetable oil or even any other kind of oil or even

 butter when the oil is hot add the ginger garlic with the onion and fry

 sausages and cook that about 2 minutes until the carrots are tender don't

 overcook the vegetables then it has no color so just 1 or 2 minutes once the

 carrot and the sausages are well cooked take the vegetables aside and break the

 eggs one by one and cook the eggs without stirring for several minutes

 once the eggs settle just scramble it a little bit and cook the eggs properly

 before doing the next step so I scramble the eggs so it's ready so I'm going to

 mix it with the other ingredients now going to add the leeks and cook again

 another minute so I forgot to show you the the most important ingredient in

 Thai style cooking red chillies or even any kind of Asian dish so if you don't

 like to add chillies you can omit this totally and if you like chillies you can

 add a little bit or take the seeds out to get the extra heat out so add the

 vegetables and the sausages and then add the cooked rice you can always use the

 leftover rice in this recipe this is a really nice idea when you are a busy

 person you can just do this as a one-foot meal and it's ready to have

 when you are busy so just mix it really well and cook it with the vegetables and

 the next step is to add all the other ingredients add the soy sauce about a

 tablespoon make sure when you add soy sauce it has lots of salt so you have to

 check the salt level and the fish sauce and the oyster sauce so mix that really

 well and cook it another minute and taste it and check the salt level so if

 it is not enough you can add more soy sauce and fish sauce and adjust the salt

 level now the last ingredient spring onions add it last minute so it keeps

 Thai style fried rice and I hope you will enjoy this recipe thank you for

 A good way to do them is with a tomato and onion gravy in their own gravy.

 You've got to have sausages that have got natural casings on them, right?

 So like if you use the ones that have the sort of artificial casing, when you're cooking

 The olive oil just helps them from... stops them from sticking.

 You want to have a very convincing brown streak, because with the cooking method, the brownness

 So just pop that around the sides, and that'll sweeten up and cook nicely.

 I need just a feeling of potatoes over there, so I'll just give this onion a bit of a squizzle.

 What you can do as well is you can move the ones that are on the inside to the outside, put the ones on the outside closer to the heat.

 See, turn your camera for a minute, I want to explain something about sausages.

 You think of the shape of a sausage, right, you've got a thin edge in contact with the fry pan all the time,

 which means that there's not a lot of surface area for the heat to get in and cook the sausage.

 So you're either flipping it all the time, or the other thing that people do is just sit there and burn the crap out of it,

 so that it's cooked on the inside but then it's all burnt and horrible on the outside.

 Why not do what I'm about to do, which is get some water, cut some water in.

 We're finishing off the cooking by, we should have put hot water in really, but it'll come to the boil,

 by essentially just poaching them in the hot water and then the juice, the little bit of juice and flavour that comes out of the water we've got left when we finish,

 Well if that's just going to, your potatoes are just going to be puddling away there, we'll swap it over so that this is all on.

 We're eliminating some of the water that the dummy over poured after the completely exonerated other person gave him a glass full of water and said put that in there.

 You need about, you know, however much gravy you want, a cup, a cup and a half, something like that.

 Because sausages can be a bit salty and the tomatoes, the acidity and the sweetness of the tomatoes just takes away the saltiness of your gravy.

 You could also serve this instead of with potato mash, you could serve it with polenta, it would also be very nice.

 You can just pop them under the grill and they'll sort of re-brown.

 To soften up the tomatoes and get them to release their juices, not release their juices.

 If you find that the gravy is a little bit thin and you'd like to thicken it up, just mix a little bit of flour with cold water and tip it in towards the end.

 It can mean oily in the physical, as in oleaginous, or it can mean oily in a sort of person who's a bit slimy and a bit too ingratiating.

 That's been in storage for about 10 years while we've been overseas and it still works.

 Well, I just want to quickly do the beans and I don't really want to ...

 You're the one who brought oleaginous into this or whatever the word was.

 they sort of end up a bit wizened and a bit, you know, like you've cooked too much of the,

 Too much of the moisture's coming out and gone into the gravy that should have stayed in the sausage.

 The manufactured casings, they might still say they're natural,

 If you use a cheap sausage that's got this sort of soft, really finely minced, mushy middle,

 Today we're going to give a barbecue treatment to an old culinary warhorse, the meatloaf.

 We're going to saute a little bit of onions, peppers, and garlic.

 We're not looking to brown them, we're not even looking to translucent.

 Now we're going to take this bread that's been soaking in milk and just kind of squeeze

 Be careful not to squeeze it all over you, which I've done many times.

 Move this out of the way and just give this a good quick chop chop.

 Without the binding agents of milk, bread, and eggs, you're never really going to get

 You're going to get kind of like a big brick of dried out ground beef.

 Like I said before, we're really not looking to cook these too much.

 Meatloaf has come and gone on restaurant menus over the last 40 years.

 I can't call it a barbecue meatloaf without a little bit of barbecue.

 Very important because we're going to load this up and you don't want to come back an hour later

 And we're going to bake this at 350 for about an hour, hour and 15 minutes.

 So, 150 you're good, but if you're a little skittish, go a little longer.

 If you're not hungry yet, you will be after you see this episode of Dude Food.

 From cleaning to storage, check out the cool things you can use a coffee filter to do.

 The All Recipes cook who shared this recipe for rich and creamy tomato basil soup wrote,

 the secret to the richness of this soup is to use real butter, fresh basil leaves, and

 Now, plunge the tomatoes into the boiling water and allow them to cook for about 30

 seconds or just until the X begins to peel back and the tomato skin breaks.

 Using a spider or a slotted spoon, remove the tomatoes and immerse them in an ice bath.

 Let the tomatoes sit in the ice bath for at least five minutes.

 Now, once the tomatoes have chilled, peel and discard the tomato skin.

 In a large stock pot over medium heat, add the tomatoes along with four cups of tomato

 While the tomatoes cook, pick and clean 14 leaves of fresh basil.

 Puree the tomato soup mixture with an immersion blender if you have one.

 Now, stir in one cup of heavy whipping cream and half a cup of butter.

 Once the creamy tomato basil soup is heated through, it's ready to serve.

 All Recipes member Curtis says, if anybody ever asks for homemade tomato soup of any

 G'day guys, Greg's Kitchen time once again and today I thought I'd show you how to make

 one of the world's most popular sandwiches, the BLT, Bacon, Lettuce and Tomato.

 Now these require hardly any ingredients yet you're getting maximum flavour from a sandwich

 Okay so for a BLT all you're going to need is some B for Bacon, L for Lettuce, this one's

 an iceberg one, ooh and look mine came with a free moth, a tomato, aka Tomato, yeah USA!

 Some good quality mayonnaise, now you want to use the whole egg mayonnaise ones, not

 Okay well out of all this the bacon is the one that takes the longest to cook so I'm

 just going to cut this in half because the bacon here in Australia is humongous and what

 Medium heat, I'm going to put some olive oil onto there and start cooking this bacon so

 So while that bacon's cooking I'm just going to slice my tomato up into slices that you

 Now Mr Moth I'm sorry but we're not eating you today so I'm just going to take some of

 this moth ridden worm eaten lettuce and I'm going to give it a wash first because it is

 Right now that's done, if you want you can tear it into smaller pieces or you can slice

 Who's got time for that because now I've got to just throw this in the toaster and get

 You do actually want it that golden-y colour, that's the best way to have it, nice and crisp.

 Okay well now that toast is done what I'm going to do is add some of the mayonnaise,

 I'm going to throw it on both sides because I like mayonnaise and I'm not using butter

 Yes I know, write that down in the comments where's the butter like you always do.

 Now most people will say, make sure that you drain all the fat off, but I'm not, that's

 But as I was saying, I'm not like most people, so leave the fat on I say.

 So it's called a bacon, lettuce and tomato, so that's the order that I'm going to put

 If sensational was a word, I'd use that to describe how good this tastes.

 Oh, mmm, oh man, that tastes absolutely sensational, it's just, oh, so Moorish.

 Righty-o guys, well thanks for watching, remember to thumb this video up, or down if you thought

 Thanks for watching and I'll see you next time right here on Greg's Kitchen.

 Yeah, this is Greg's Kitchen, where the BLT tastes absolutely amazing, you really do have

And my sister refuses to learn how to make it because she knows if she learns,

Two cups of chana or garbanzo beans soaked in eight cups of water.

 teaspoon each of chaat masala, red chili powder, anardana powder, and dried mango powder.

So for our chana masala recipe, we have a pressure cooker going on high heat

 right now, and we've added our chana into there using the same water that it was soaked

 for those who have not used tea bags ever in cooking, it gives a really nice, rich,

 the pressure builds up, we're going to let it whistle two or three times, lower the heat,

So what we're going to do now is just take out the tea bags, because

We're going to separate the chana from the liquid that they're in.

 And don't throw away the liquid because we are going to use it.

 if your chana is cooked properly is that you'll notice there are cracks.

 going to hold shape and it's cracking, so we know it's perfectly cooked.

They have a really nice color and actually has, you know, a lot of

So we're going to keep it on a little medium-high, but keep an eye

So we ended up covering our tomatoes because they were splattering

 sides and that's a perfect indication that the tomatoes are ready.

 All of them are a little different, but most of them are very good.

 we're going to do is, we've got, we've taken water from the chole that we boiled and we're

 going to keep adding that a little at a time and let it just keep cooking.

 little, this liquid is going to get absorbed by the chana and it's going to make them really

So while that's cooking, we're going to cover it one more time and it'll

 I'm going to do is just take the end of your spatula and just press it in a little bit

 bit of the masala and there's a little bit, it forms a thickish gravy.

 the liquid's gone and we've reached the desired consistency here.

 will keep absorbing the liquid and, you know, they'll still, even after I turn it off, it'll

 you can have some sliced onions or green chilies and even some cilantro or coriander leaves

 recipe can be used for if you're having samosa chaat or tikki chaat, you know, just take

 one of my favorite Mexican snacks, the burrito and in this video I will do a

 bean version but you can be really creative with this and use some roasted

 or barbecued meats, rice, salads, roasted peppers and onions and with a guacamole

 Here's our ingredients for our burrito and I've got some guacamole here which

 I've done in another video so check the link and also I've done a tortilla or

 flatbread also check that out in another link but you can buy those

 some grated cheddar cheese, some refried beans, I've got some cocoa powder, cumin

 powder, some dried oregano, some fresh mint, lime juice, I've got some red onion

 and some garlic, I've got some chopped tomato, some coriander and some fresh

 chilies and as always the recipe and the ingredient list is in the description box

So the first thing I'm going to do is make a tomato salsa and I'm just going

 to do, I've deseeded and basically all you do is just chop your tomato into

 quarters or eights and just take the seeds out of them like that and then

Now with our onion I've got a whole onion that I've just chopped

 and I'm just going to add those to the salsa and I've got some four or five

 mint leaves and I think mint goes really well with this tomato salsa and so I'm

 just going to slice that up and we'll just roughly slice that up it doesn't

 have to be too small and I'll just add that to the the salsa and I'll add my

 about half a bunch of coriander, a pinch of dried oregano, half a teaspoon of salt

 and I've just got a yellow habanero chili, this is optional of course if you

I'm just going to slice that up finely and put that in as well and of

 course I've got one lime that I've just juiced and we're just going to pull that

 and what you can do is put this into a fridge for an hour while you refry the

 beans and the longer it sits there the more those flavors will really come

 together really nicely and it'll be an absolutely delicious tomato salsa.

 just going to cover that I'll put some of that yellow chili in and that's it

 we've just got about two or three tablespoons of olive oil in there I'm

 just going to throw in one dried red chili now this is optional of course I'm

 just going to let that fry up and I'm going to throw in about a quarter of a

 teaspoon of dried oregano, some garlic about a clove and a half to two cloves

Just going to fry all those up and then we will throw in our half a red

 into the onions I don't want to cook them too much but I just want them to

 for about two, two and a half minutes and now I'm just going to add my

 about half a teaspoon each of cocoa and cumin powder and that's going to give it

 a nice the beans the refried beans a really nice rich taste and we're just

 going to fry those up for a few seconds and I'm just going to throw in a

 tablespoon of tomato paste now I'm just going to fry put that to one side and

 fry that to get the tartness out of the tomatoes and and that that's maybe

 probably 15 seconds I'll fry that up for and then add it to the rest of the

 mix it through the onions and the spices so we basically what we're trying to do

 is just build layers into the refried beans so that's about enough and I'm

 just going to mix those all through now and when we de-seeded the tomatoes for

 our tomato salsa I we're just going to use all those de-seeded tomatoes and

 we're going to add that we'll just cook that up for a few minutes and I'm just

 going to add about one teaspoon of sugar just to balance out the acidity in the

 tomatoes and we'll just fry that up for a few minutes and then we'll add our

 refried beans so this has been on for about three or four minutes and I'm now

 going to add my refried beans and I've got probably one can the other thing I'm

 going to add is just about a quarter of a teaspoon of salt to the mix and we'll

 just cook those up for a few minutes and I'm just going to mash probably half of

 them like this and the rest will leave the way they are whole and this has been

 on for about 10 minutes and I'm just going to turn the heat off that and

 we'll wrap up our burrito now I've got my fresh tortilla that I've just made but

 if you're using one from a supermarket or a shop just give it a quick blast of

 heat either in the microwave or 15 seconds on a hot pan on either side just

 to loosen up so it's easy to roll now the first thing I'm going to do is put

 some cheese down across my burrito because I'm also once we rolled our

 burrito I'm going to put it on a fry pan and quickly fry it so this cheese

 will melt once it hits the heat so you want it close to the bread and I'll just

 put that into the onto the fry pan so and that will also help the flatbread

 hold together when you're eating it so now I've just browned this on each side

 for 15 or 20 seconds and now it's ready to eat so here we have our Mexican

 burrito and I can't wait to take a bite out of this and mmm I tell you with a

 salsa the melted cheese and the refried beans that is a great combo so that's

 all I have for you this week so you'll have to come back and see me next week

 This is Giancarlo Caldese, I'm Katie Caldese, author of this book, The Italian Cookery Course,

 We've got for the base, 500 grams of double zero flour, 10 grams of fresh yeast, but you

 I've got 2 heaped teaspoons of salt, 120 ml of water, 200 ml of beer, and the flour as

 For the topping, I'm going to be using 400 grams, so that's 1 can, of plum tomatoes.

 I've got a heaped teaspoon of oregano, 1 heaped teaspoon of salt, and some basil leaves, and

 To make the dough, to begin with, what I'm going to do is melt the yeast into the water.

 You can do this with your fingers, just to make sure that all the little lumps of yeast

 If you're using dried yeast, what you do is scatter the dried yeast straight into the

 I'm going to put the salt in there now, and make sure my yeast is really, really well

 mixed up, and there aren't any little lumps clinging to the bottom here.

 I'm just going to mix up the salt a little bit first, then I can pour that straight in,

 Beer gives it a really nice flavour, and it also helps activate the yeast quite well.

 All the liquid into place, and then using a dough scraper, or your hands if you don't

 If you feel it's a little bit dry, you can always add a little bit more of either water

 All the alcohol in the beer is cooked out, so don't worry about giving it to your children.

 Now I'm going to get my hand in there, just one hand at the moment so you don't get covered

 You can see that it doesn't have much elasticity at the moment, but you're going to develop

 What I'm going to do is stretch out the dough, fold it to trap the air in there, and turn

 Right, so once it springs back to the touch, let's have a look.

 There we are, you can see it's springing back to the touch, so I know that I've kneaded

 It's probably been around 7-10 minutes, but that's really going for it.

 So I've got my lovely soft ball of dough, I'm now going to cut it into four.

 If you want to be accurate, you could weigh these on a digital scale so you know that

 each ball of dough is the same, and that way everyone gets the same size of pizza.

 So if you say I've got a triangle here, I'm going to fold in the edges here, so I've almost

 got my little dough ball, and then just chafe them like this, moving my hands around them

 so that all the little crevices get tucked into the bottom, and you get this nice even

 Now what we're going to do is rub a little bit of oil over the surface, just so that

 So I'm going to leave them for maybe about an hour, really until they've doubled in volume

 So to make the pizza topping, I've got some tinned tomatoes here, I'm just going to mash

 Into here I'm going to put the oregano, just over a heaped teaspoon of oregano, and a heaped

 There's a couple of tablespoons of olive oil going in there as well.

 So you can see they've doubled in volume, doubled in size, and now what we're going

 And when you're doing this, just make sure that your pizza is going to move around on

 Now I'm going to tear up, I've got proper buffalo mozzarella here.

 So a proper margherita pizza should be buffalo mozzarella, it should be basil, good olive

 Just check again that you can still move the pizza on the wood.

 So I'm going to go to the back of the tray and slide the pizza on.

 So in a really hot oven, about seven minutes is right for the pizza to be ready.

 Of course it may take longer if you're not reaching such high temperatures.

 What began as a single food cart in Madison Square Park in New York City is now a modern-day burger chain known for their delicious

 burgers and today we're gonna make the original Shake Shack burger.

 Join us on Get the Dish where we find out the secrets behind signature dishes from famous chefs and eateries and

 Shake Shack is known to have lines lasting over an hour just to get one of their Shack burgers.

Now you can get this at your grocery store and most butchers will grind it for you

 It's better than using standard ground beef and it offers a certain tenderness to the burger.

 which is the most popular, comes from the shoulder and neck of the cow.

 It has an immense amount of flavor and then brisket really just has this dynamite big hearty flavor.

 So I'm gonna give these a little mix, make sure they're all mixed together and

 then I'm just gonna get right in there with my hands and form it into a disc.

 I always use this part for two inches, so I still got to keep going and then just flatten the top.

I'm just gonna place this in the fridge and let it set while we toast our buns.

 They're squishy and soft and have a distinct sweetness and they're also the perfect vehicle for soaking up the Shake Shack sauce.

 then we're gonna toast it until it's nice and golden brown right into our skillet.

 The secret sauce is really what makes this a Shake Shack burger and not just a regular cheeseburger.

Into a food processor, I'm just gonna put our half a cup of mayonnaise,

 1 tablespoon of ketchup, a tablespoon of yellow mustard, about 4 slices of kosher dill pickle,

 1 quarter teaspoon of paprika and just a little pinch of cayenne pepper.

 And then we're just gonna blend this up until it's nice and smooth.

 What makes the Shake Shack burger so different is the hard crunchy crust on the outside of the patty.

 So I put a little bit of oil in the bottom of my skillet and I placed it on a medium-high heat.

 You want to wait until right before it begins to smoke and then I'm gonna season our patty with salt

 then I'm gonna place it seasoned side down right into the skillet.

 And then using the back of the spatula, I'm gonna press down on the beef puffs.

 Great, and then I'm gonna season this side of the patty with a little bit of salt and pepper.

 We're gonna cook this for about two minutes until a crisp brown crust is formed.

 Then we're gonna flip it over and add our cheese and cook for another minute.

 then leave it in the skillet for about a minute or until your cheese has melted.

 So I'm just gonna place this patty with the cheese onto my bottom bun.

 Now I'm just gonna put the sauce, which I put into a squeeze bottle,

 I'm just gonna drizzle it right across just like they do at Shake Shack.

 I mean from the crust on the patty and then that sweet sour slightly hot sauce.

 leftover mashed potato and you're going to grate the other half.

Measure out about a quarter of a pint of whole milk and then just put

 a little bit aside because you're going to use that to mash your potatoes.

 because you have to allow for extra cooking time and then put it into the oven to keep it warm.

 And add your cooked potatoes into your grated potatoes and flour mix.

 Give that a good mix together to get it all mixed and incorporated.

 The reason I cook the bacon first is that it's always good to cook it in the pan that you've used to cook the bacon in.

When that comes to a soft bubble, put in your dollops of your mixture.

 When the top looks like it's starting to set, that's when you can flip them over.

 If you try before then you're likely to get quite a bit of a mess and they'll all break up on you.

 A nice Baileys and chocolate cheesecake and a lovely leek and potato soup.

 If you've not subscribed already, hit the subscribe button there and you'll see new videos as they come out.

 Okay everybody I'm here in Thailand I'm gonna get my first Thai cooking lesson

 from my favorite restaurant that I just eat at every single day and check this

 out the chef here is gonna show me how to make his version of fried rice and I

 have this like how many times do you think I eat here every week I must eat

 and what we have right here as he's preparing the wok we've got the

 vegetables we've got some Chinese sausage check that out right there and

 the master is gonna show us how he does it so what did you do you put oil in

 oh yeah yeah okay so we got some sugar in there SMG or MSG right pork powder

 I've never heard of pork powder okay so we got sugar pork powder and

 okay so he mixes all that together turns down the heat grows in the vegetables so

 we got onions in there carrots and some kind of Chinese kale and then he tops it

 fish sauce Wow uh-huh two dashes another soy sauce so two types of soy sauce

 you can see other Thai people coming in the restaurant they love this spot like

I got a potato, onion, garlic, and I got chicken stock to put together.

 The time this start to fry a little bit, I want to peel the potato.

 Now, the time this start, I want to start the tomato over here.

 And I want to say, salute, to everybody, and chin-chin to everybody.

 I don't want to put too much chicken stock, because it's too liquid.

 But your blend, you know, should take the hot, leave it to cool off.

 After you put it back in the pot, you leave it to warm up again.

 Okay, now the smell is going all over the room, upstairs, every place.

 Okay, now, somebody like the cheese, I got some pecorino cheese over here.

 And I put a little bit, you don't like cheese, except you, what you like to do.

 Because it's really good, and now it's time to bake, because I got a lot of tomatoes.

 And you make this, I want to say thank you very much to everybody.

 When it starts sticking, again take some dry flour and put on it.

 This first side has to be cooked very little and then turn the chapati.

Welcome to another episode of Rule of Yum with me, Ken, and today we're

 First things first, we're gonna mix our coconut sugar and our ricotta together.

 sugar on top of ricotta, and then we're gonna microwave it for about 30 seconds.

 Fun fact about this recipe, our friend Susie actually developed this recipe and she made

 the roll-up version of the recipe before and I'm making the grilled cheese version because

 Perfect, so now I have heated up the ricotta and you can see coconut sugar is turning into

 to make your own ricotta cheese is actually down in the description below, so go ahead

And now, we're gonna set that aside and we're gonna butter our buns

So we're gonna take our butter, I have a tablespoon of butter here, just gonna

 on the non-buttered side, not on the buttered side because we're gonna grill it like a grilled

So with the butter on the outside, it's gonna get all like crusty and

 cheese is one of those things that you could eat savory or sweet, and I love it savory.

So I hope you like the recipe, let me know down in the comments below to

 see if you liked it or not, and also tell me what your favorite kind of grilled cheese

 Hey everybody, today I'm gonna show you how to make some awesome and easy shrimp tempura.

 So you wash them real good and then what you gotta do is if you wanna make them straight

 like they do in the restaurants, in the back there, you wanna just snip that right up there

 And then we wanna come in here and we're gonna cut right down there and we're gonna get our

 I'm not really sure what this is, but I was told that it was doo doo at one time.

 So I automatically know it don't taste good and it needs to come out of there.

 So we take it out, clean and morph them, and then we get us an egg white, a little

 flour, a little baking powder, a little salt, a little water, a little vegetable oil, and

 Now all the directions and the ingredients will be listed below.

 Okay, now stir it until it gets real smooth, just like that right there.

 Now take your shrimp, salt and pepper them babies the way you like them.

 Now I like to add a little, about two tablespoons of red wine vinegar on them.

 And when I do get them mixed up, I come over to my mixture I made, drop it in, get you

 And take it to some really hot oil and just drop it in there, just like that.

 And when they get really golden brown like that, they're ready to come off.

 And if you can get one of those in the future to cooking noodle soup, it's very nice.

 the next thing I'm going to do is I'm going to add all my wonton while the water is still

And I'm going to get out the vegetable first and one time let them

 can garnish with beside wonton, you can make shrimp wonton, pork wonton.

But tonight I just want to have some roast pork and some wonton and some vegetable

And then I'm going to wait until the water boils to cook my wonton.

And some people will just use the same broth that they cook with the noodle because

 I just add some Maroon cooking wine and just a little bit, half teaspoon soy sauce.

It gives you the little texture of the barbecue flavor and the vegetable

Okay, next I'm going to turn off the broth and I just slowly pour it really

 on the side, you can have hot chili with some soy sauce and you know, all the dipping sauce

That's how you eat it with the soup and the noodle and everything

 After I get my chicken in there, I want to get lots and lots of garlic.

Your breath might not but it sure does taste good when it's going in.

 three dashes which is about I don't know one and a half tablespoons, and that's it.

 One of the secrets I like about making some type of pickled carrot or carrot salad is I always use a

I get nice shavings and if I can get it into the bowl we're actually going to do something here.

They don't need much because we're really just making one sandwich.

 I always keep my herbs after I wash them in a wet paper towel and I put it in a ziplock bag in the refrigerator.

 I really can't stand when they sit and they pick the leaves off.

 I just top it off a little bit of sugar so it kind of seals in the juices and it gets really nice and

 I don't want to waste time and I don't want to light it on fire.

 Look at the nice caramelization that's going on with this chicken.

But you taste the garlic, you taste the sesame seed oil, that sugar gives it a nice health to it.

 And sometimes if I need to crisp it up, I just put it in the oven.

 And the first thing I like to do with my sandwich is make sure that you kind of fold it open so it looks like a little butterfly.

 I'm going to get a slather on one end of it of beautiful sriracha mayo.

 It is a chicken banh mi with some chicken liver pate and delicious pickled carrots.

 The key thing to eating a banh mi sandwich or any sandwich as far as I'm concerned

 Not that my mouth is big enough to do it, but we're sure going to try.

 So right there in that one mouthful I got the acidity of the carrots from the brine and the vinegar.

 If you want to learn how to make the super delicious and easy pate, click right here.

 And if you want to make this yummy, delicious, hot sriracha mayo, then click here.

 Okay so the ingredients required for making Kali Dal is, you require 1 cup of Kali Dal

This Dal should be pre soaked for about 2-3 hours because then the

 4 large tomatoes pureed, 3 tbsp of cream, 3 tbsp of garlic ginger paste, 2-3 green

 chilli slit, 2 tbsp of ghee, 1 tbsp butter, 1 1 half tsp of salt, 1 1 quarter tsp of chilli

 powder, 1 1 quarter tsp of jeera powder, 1 1 quarter tsp of dhania powder and 1 tbsp

 be needing about 3 glasses of water or 3 cups of water and then you shut the lid and leave

 it on slow flame for about 15-20 minutes so that we get a nice consistency.

 the dal is cooking I will just shift it to another burner and in the meanwhile we can

 Waiting for the ghee to get nicely heated then go in the chopped onions and we have to

 bring these onions to a nice brown colour not dark brown but pale brown.

 Now we have almost had 3 whistles for the dal so we put it on slow flame for 15-20 minutes

 Fry it a little for about 2 seconds because the garlic ginger paste will anyway cook in the

 flavour of dal lies in a good tadka and secondly you can see that the tomatoes have been cooked

 Now it's been 20 minutes so we'll just open the cooker and see how well the dal has been done.

 You can always be flexible of adding water to the consistency that you want.

 but yet I would add some more water because we are going to give it one more whistle

So here goes in the jeera powder, then we add in the dhania powder,

 then the kasuri methi, chillies for garnishing, coriander leaves.

 Only thing is just leave it on gas for another few minutes, say for another 5 minutes on slow gas

 If you want me to do anything special in Punjabi cuisine, write in.

 Hello Ladies and Gentlemen, this is Chef Guru from GurusCooking.com with Punjabi Chana

 I have here with me 2 cups of Chana which is also called Kabuli Chana.

 We have soaked this in 6 cups of water and kept this for 8 hours to soak.

 After 8 hours we will pressure cook these Chanas which are also called Kabuli Chana

 in a pressure cooker along with the 6 cups of water and a pinch of baking soda.

 Baking soda makes your Chanas even softer and it behaves like a tenderizer.

 So if you see if I can hold and grab one of these Chanas in my hand and try to squeeze

 In this Kadhai we will be adding 4 tablespoons of Desi Ghee or clarified butter.

 And now we will add 2 Bay Leaves followed by 2 Black Cardamom and 1 Star Anise.

 When the Jeera splutters, we will be adding 2 large Onions that have been finely chopped.

 And now if you wish you may increase the flame from low to medium high.

 This time we saute these Onions along with these whole spices that we have added.

 You may also use vegetable oil or canola oil in case you do not have Ghee at that instance

 Adding Salt at this time accelerates the process of cooking the Onions.

 And we will also drop in 1 large teaspoon of Ginger Garlic Paste.

 The Ginger here is 70% in the Ginger Garlic Paste and the obvious Garlic that is available

 So we will saute all these mixtures along until the raw aroma of the Ginger Garlic Paste

 We will now add 3 finely chopped Green Chillies for some spicy and hotness.

 And we will saute them along with the Ginger Garlic Paste and the Onions.

 Now usually in my recipes I show you things which are pretty quick.

 So the Onions and the Ginger Garlic Paste and all these things that we cooked already

 takes approximately around 5 to 6 minutes which I just showed in my video for around

 Now ladies and gentlemen after adding the Tomatoes they will splutter a lot of liquid

 So it is well recommended you lower the flame at this instance of time.

 And 1 teaspoon of Dry Ginger Powder which is also pronounced as Saunt in Hindi.

 So we will saute all this together and remember we are still cooking at a low flame.

 And the best way as I always say to cook the tomatoes is to cover it with a lid.

 It's been oozing out of the tomatoes which means the tomatoes have now cooked well along

 This is very good for digestion and the chana actually creates gas to some people.

 And also for the sourness we will add 2 teaspoons of Pomegranate Seeds Powder which is also

 If you remember we added only 3 tomatoes and that was the reason because we are going to

 add a lot of spices which will add to the sourness of this recipe.

 One of them being Pomegranate Seeds or the Anardana that we just added.

 Then towards the end we will also be adding dry mango powder which is Amchoor but not

 Now what we will do is we will add that chole or chana water that you had saved when you

 It is healthy and it is very good so probably please don't discard this water.

 If I try to stir this along with all the masalas that we have been preparing since long long

 time you will see that we are having no chunks of masala in here which is a good thing.

 We do not have any chunks or lumps of masala being formed here.

 And if that is the case then you will be adding those beautiful Kabuli Chanas that you had

 Everything that you have prepared in the form of masala has to be incorporated along with

 the chana otherwise it will not be called Punjabi Chana Masala.

 At this instance you can increase the flame slightly to medium and keep mixing it.

 The best way to cook this is to let it relax by covering with a lid, lowering the flame

 once again and then cooking it for around at least 8 to 10 minutes at a very very low

 We will add 1 teaspoon of Kasuri Methi which is also called dry fenugreek leaves and the

 way we add this is by holding it in between your palms and crushing it nicely and that

 So you should never drop it directly you should just crush it in between your palms and then

 Please lower the flame at this instance and let it cook for at least 8 to 10 minutes and

 There should be a little amount of moisture and that is how it works.

 Because if you make it total dry then it becomes the other recipe which is Pindi Chana

 and of course now we will add the half teaspoon of dry mango powder which is also called Amchoor

 in the end and that offers for another sourness there and a tangy effect to your Punjabi Chana

 So like I said you should not dry up all the liquid in this otherwise it will taste like

 This is the time ladies and gentlemen that you can put off the flame, serve the Chana

 Masala on a platter along with some chapatis topped over with a dressing of onion rings

 Hi this is Tony from Cookingaround welcome again to my kitchen.

 And today I am going to make something very hard and very special.

 And I have them ground, especially for me I chose the beef with the medium fat content in it.

 You can use lean but you are not going to get that nice texture taste.

 And we keep on moving that around on medium high until it becomes brown.

 There is liquid on the bottom again but it is the liquid I want at this point.

 And then I want you to take that and put that into your mixture.

 But you know something I like the added nutrients and vitamins that come with the parsley.

 I chose the starch type of potatoes because we are going to make mashed potatoes.

 Or you can use metal or you can use a lasagna dish too if you want.

 Which I will add the link to his restaurant at the end of this video.

 Paneer is nice and brown, so we're going to also pull that out.

 In the same oil, we're going to go ahead and add our black cumin seeds.

 And our whole masalas again, which is our cinnamon stick, whole cloves, bay leaf, and

 Again, we don't want them to disintegrate while we're doing this, so just a nice golden

 In this mixture, we're going to go ahead and add a little bit of turmeric powder.

 And a little bit of our ground masala that we prepared earlier.

 And we're using about a tablespoon of this masala, but it depends on your taste.

 If it's too spicy for you, you can cut back a little bit or put more if you need to.

 Mix this nice and evenly so that all the masala gets coated onto the veggies.

 And we're going to go ahead and add a little bit more salt because it's not enough.

 That's nicely mixed, so we're going to go ahead and cover this and cook it until the

 Again, the rest of this stuff is going to get cooked in the oven later on, so you definitely

 Now, I have been stirring this off and on every couple of minutes just to make sure it doesn't

 And again, we want these about three-fourths of the way cooked.

 And the way we're going to test this out is we're going to take one piece of potato, kind

 So it goes all the way through, but you can feel a little bit of tension in there.

 So we'll switch off our stove, and we're going to add back in our paneer pieces, and also

 Or actually, you can use cherry tomatoes or grape tomatoes as well.

 And this process actually you have to do very gently, because otherwise the cauliflower

 Okay, I'm going to go ahead and just fluff up the rice one more time very gently.

 And while she's doing that, I'm going to cover the bottom and sides of our baking dish with

 And basically we're going to have three layers of rice, so you can split your rice up into

 And on top of the rice, we're going to go ahead and sprinkle a little bit of our biryani

 Actually, this is also going to taste, if you want it spicier, you can pour a little

 Or go easy, definitely, because it is a little on the spicy side.

 And also we're going to layer one layer of our veggies on top of here.

 And now this is vegetable biryani, so we are very generous on the vegetables.

 You don't want to bite into a lot of rice and you get a nice ample supply of vegetables

 So there's two layers of vegetables, so you can divide this into twos.

 And now we're going to sprinkle a little bit of our fried onions.

 You can try to do this at home, but it's a lot simpler just to buy it.

 And then after this, we're just going to press down very lightly.

 So I'm putting about one teaspoon of masala between every layer.

 Oh yes, and by the way, our oven has been going on at 400 degrees.

 Now the last layer is always a little bit lightest on the rice.

 It lets the veggies kind of peek out from the top and looks really pretty.

 And now what we're going to do is we're going to just sprinkle a little bit of our fried onions.

 And now what we're going to do is we're going to just take some saffron.

 So we're going to leave some of it white and some of it, you know, the orange color of the saffron.

 So this is going to be covered now and it's going to go into our oven once again, 400 degrees Fahrenheit, for about 40 minutes.

 But everybody's ovens are different so please keep an eye on it.

 It cooked for 45 minutes at 400 degrees and it is looking perfect.

 Wow, see all the veggies are nice and they've held their shape.

 We've loaded it up with lots of veggies, rice is there, just make some raita and meal, complete meal.

 urad dal flour and 1 cup of rice flour and 2 cups of water and I'm going to

 make a batter adding some salt and a little bit of baking powder and leave it

 aside nearly 6 to 12 hours and to make the curry I have some boiled potatoes, 2

 onions, salt and 2 red whole chillies, cinnamon, pandan leaves and curry leaves

 then I have for the spices I have chilli powder, chilli flakes, turmeric powder and

 to fry I have fennel seeds, cumin seeds and mustard seeds so I'm going to mix

I added the rice and the urad dal flour and into that adding some

 salt and baking powder just a pinch of baking powder and then add water and

 that add the curry leaves and the chillies and cook this about a minute or

 you can add garlic and ginger if you like to and cook this about a minute.

 ready spray a pan on the stove and put one spoon of the mix into the pan and

 Once the dosa is ready add a spoonful of the potato mix into the middle of the

 dosa and fold the other end to cover it and serve it hot like this

 Watch Chef put together some of your favorite Italian dishes, cooked to perfection at Brasi

 Brick Oven Restaurant and Pizzeria located in Manahuckin, New Jersey.

 Stay tuned for more of our traditional and specialty Italian meals only on the Brasi

 For more information about our restaurant or the Brasi Food Network, call 609-597-8161.

 Welcome to Brasi's Kitchen, I'm Bobby Brasi and I have a classic dish called Penne Alla

 Vaca, which a lot of people seem to think that they do a classic dish, that it's just

 a little bit of this, a little bit of that, but it's a little bit more involved.

 But I'm going to be showing you the classic way that I was taught.

 So here we go, we have a little bit of garlic, we're going to have a little bit of shallots,

 And we're going to have a little bit of fresh ground pepper, which I like to use and I'll

 I also have a little bit of extra virgin olive oil that we forgot.

 It is the prosciutto, which a lot of guys don't use because they feel that, you know,

 So I'm going to start out with about two tablespoons of extra virgin olive oil.

 Now, what you're going to do is you're going to kind of saute the prosciutto working.

 You got the shallots caramelizing, you have the garlic browning, you got the prosciutto

 crisping up a little bit, and you have the green onions sweating a little bit.

 You can take it off the flame here because, you know, if you're not a professional, we're

 Then we're going to hit it with about, let's say about a cup of heavy cream.

 And I like to use the fresh ground pepper, like I said earlier, because, you know, there's

 oils in the peppercorn, so when you crack it like that, the oils release and it kind

 of just gives it a little extra flavor instead of just being hot.

 Takes about eight minutes if you want it al dente, ten minutes, you know, if you want

 Then what we're going to do is we're going to kind of heat up our pasta.

 Now, it starts from the pasta, it's actually going to stick in the sauce as well.

 Okay, and then from there, as we're working it, as it's reducing, I call this reducing,

 the flavors are going to get stronger and it's going to come together real nice.

 I just want to show the people out there like how this vodka is really working, how it's

 all melting together, it's thickening up the sauce, got a nice pink color, you got the

 You know, I recommend Reggiano, but the Parmesan is just perfect.

 A classic penne alla vodka, normally they put a little bit of cracked red pepper in there.

 But the classic way, they always give you a pinch of the red pepper.

 You know, I just wish you were here to taste this because this is a bomb, like you were saying the time.

 So, come and join me next week at the Bratsy House, Bratsy Food Network.

 Boston blue cod is good, which is also known as pollock or haddock.

 OK, so then the next part of the dish, of course, is the chips.

 Now I've gotten so many people requesting for this recipe and I mean, it's so easy,

 but it's really, really delicious and this is the exact recipe we use at our restaurant,

 so I know you guys are going to love it, it was a huge hit every time.

 You're going to need some crushed tomatoes, some vodka, heavy cream, dried oregano, hot

 pepper flakes, small onion, finely chopped, two cloves of garlic, minced, you're going

 to need some olive oil, obviously, salt and pepper, penne pasta, and parmesan cheese.

 Let's go over to the stove and start cooking up our onions and garlic.

 I have a nice deep pan here with about two tablespoons of olive oil, and you can use

 I'm going to put in, it's not heating, it's not too hot, which is fine.

 And I'm going to cook this, this is over medium heat, I'm going to put it over medium high.

 Now I'm just going to cook this to get to about, it's kind of translucent, I don't want

 My onions are perfect at this point, they got a little nice color on them.

 I've reduced the heat to medium, medium high was a little too hot.

 Now after a minute, I'm going to add in a pinch of hot pepper flakes, and you can add

 as much or as little as you want, it depends on how hot you like your food.

 Dried oregano and fresh oregano, with any dry or fresh herbs, with the dry herbs you

 put them in at the beginning of your dish, with fresh herbs you put them at the end.

 This is regular, not flavored vodka, you do not want flavored vodka, you wouldn't put

 like vanilla vodka in here or anything, it would just be horrible.

 Now, I'm going to knock the heat back to medium low, partially cover this, just like that,

 and let this cook for about 45 minutes, and you want to come in and stir it every 10 minutes

 And after about 30 minutes, get a big pot, fill it with water, get that to come to a

 boil so you can add your pasta, but otherwise the sauce needs to cook for 45 minutes.

 My sauce has been cooking for 45 minutes on low, and it's exactly how it should be, very,

 It's about 10 minutes away from being done, which is exactly the perfect time to add the

 Just going to add my penne, I'm using penne with lines on them, they really grips to the

 We got our pasta in, now we need to season it with salt and pepper because we haven't

 Okay, put the heat up to medium, season it with salt and pepper, perfect.

 Just going to give this a quick little taste, where is my spoon?

 Okay, I put my heat up to medium, it's not bubbling as much as I would like it to, so

 I've also drained my pasta, I'm adding just a couple fresh basil leaves.

 Smells fantastic, oh I wish you could smell this, it's really amazing.

 Okay, now we're going to add our drained pasta, that you want to make sure to cook al dente,

 You can turn this off at this point, and just mix it from the bottom up.

 I'm just going to continue to mix this, and then we're going to go over to the table and

 Everything is pretty much mixed, now the last ingredient, very very very important, is fresh

 And we're going to give this a good grate, about a quarter cup of this in here.

 And this really really rounds out the sauce, I mean, without it, it's so good and everything,

 but with the fresh parmigiano in there, it just makes it that much better.

 It makes it restaurant quality, which is why it was such a hit in our restaurant.

 And now I know that my daddy would be very proud to see this, because it was one of our

 best sellers, and I was thrilled to be able to share it with you guys.

 And you want to make sure you use a good parmigiano reggiano, I mean I know it's a little bit

 more expensive to use the authentic stuff, but it makes a world of a difference, and

 if you're trying to achieve that restaurant quality taste in your own kitchen, then just

 go ahead and invest in like $12 and buying a good piece of parmigiano reggiano, rather

 than buying, you know, those little tubs of pre-grated cheese for like $4.

 You see there's no liquid here, there's no water coming out from the tomatoes.

 I hope you go ahead and make this because you're going to absolutely love it.

 And to get this recipe and other recipes, check out my website, www.laurainthekitchen.com.

 Today, Chef Keoni is going to teach us how to make shrimp and vegetable tempura.

 So we're going to focus first on making the batter and then we're going to focus on frying

 You've got an egg, you've got ice cold water, I have flour and baking soda.

 Some people like to use seltzer water because of the air, it helps make it lighter.

 I like this recipe, Cheryl, because you can make it and you can let it sit and not have

 So now we have our wet ingredients here and our dry and you're going to mix while I pour

 I'm going to gradually put the flour into the egg water mixture and Cheryl's going

 If you over mix it, you're going to have a really tough gummy batter.

 So what's going to happen now is we're going to take our batter and it may look like

 it's slightly runny but what's important on a good tempura is that you have a light

 batter because you don't want it to over coat what you're going to fry.

 So what I'm going to do now is we're going to take this item, the batter, and we're

 going to put it in the refrigerator while we prep all of our ingredients that we're

 And that's important because we've just mixed the flour and flour and water make gluten

 and if we use it right now, it's going to have a tendency to be tougher.

 So we want the thing to relax a little bit and then we'll be good to go.

 So what we've done is we've made our batter and we've let it set in the refrigerator

 so that it can rest a little bit because we mixed it hard, right?

 I'm using canola oil here and we've got it to 320 degrees and we've got some shrimp.

 I have jumbo shrimp here that we've butterflied and then on the base here, because what happens

 So along the bottom of, I've made little splits and that'll help keep them straight.

 Then we've got all kinds of vegetables here and the key is to cut like hard vegetables

 You want to cut them thin so that they can cook in the amount of time that it takes to

 I'm going to just lightly let some of the excess come off and then I'm going to go ahead

 I want to wiggle it just a little bit as it kind of goes in there and it'll start to feather

 Don't shake it too much because you don't want all the batter to come off.

 Are there some pieces that take longer to cook so we should put it in first?

 So I mean if you put something in that takes longer to cook after it's just, I mean you

 But one thing you do want to do is you want to keep track of your oil.

 You know it's convenient if you have one of those fry daddies that'll keep track of the

 If you're using a pot like we're doing here, you want to make sure that the oil doesn't

 get so hot that it's burning the product before it has a chance to cook.

 And the shrimp will probably take maybe a minute to cook and it's actually looking pretty

 And then what happens is, I'm not the chopstick champion like you are.

 As you're frying what's important, you're going to want to clean out the oil every so

 often because the little pieces are going to come off and you're going to have little

 Cheryl's going to keep dipping and dropping and I'll keep watching what's going to happen

 And then when we come back you'll get to see all the finished product and then we get to

 Let it be a little bit lumpy and let it rest for a little bit so that it's not really sort

 Make sure your oil is 325 degrees so that you're not going to have a soggy oily product

 Serve them right away because you want them to be hot and you want them to be crisp.

 Hi everyone this is Cece and today we're going to make the perfect ramen.

 When it comes to ramen, somehow it reminds me of my midnight snacks.

 So you know like whenever there's like really late and my stomach's really hungry, I have

 nothing to eat and I'm like okay what should I make for myself?

 salty soup and the next morning when I wake up my whole face is really swollen

 After 10-15 minutes of boiling the sauce, this is how it looks like.

 So basically this is ramen noodle and you can get it in a supermarket.

 This is what you do with the meat, you do it with noodles, you do it with everything.

 Like from the last time I remember I talked about massaging chicken.

 With all the hard work that we did, this is only for this perfect bowl of ramen.

 Okay everyone I just want to let you know that if you feel like my recipe is not completed, that's not true.

 All the description and all the detailed ingredients and instructions are going to be down here.

 The noodles cooked out perfect because we massaged it remember.

My name is Chef Harpal and you are watching me cook a very famous dish.

 You know in India, what we do is go out to dine, specially on the highways.

Now these are kind of rustic restaurants, roadside eateries, but they are very very famous.

 Sometimes when I go to Punjab, I see this very famous dhaba on the Ambala road towards Chandigarh.

 And I am sure it will remind you of the chicken curry that you have eaten there and that's what I am trying to do.

 For highway chicken curry, what you require is quickly some onions which I am going to cut.

 Now if you are cooking around 800 grams of chicken on the bone, essentially on the bone only.

 In the meanwhile, what you need to do here is a cooking vessel on the flame.

 Now highway chicken curries are generally high fragrant dishes, little spicier.

 And garam masala, the blend and the whole garam masala is little high.

 So what I am doing is cinnamon here, black cardamom, 4-5 of them.

 Otherwise, what's going to happen, if they burst, there is a chance of you getting hurt.

 Cumin, 1 teaspoon, some cloves in here and before these things burn, I need to slice the onions.

The moment you smell the fragrance of the spices, you add the sliced onion.

 4 of them is what I have sliced for approximately 800 grams of chicken on bone.

 And one more thing I must tell you, the quantity of ginger and green chilli is also high.

 When you eat them, you must get that slurry thing in your mouth.

 That's what we all like when we go out dining, especially the chicken curry.

 I must tell you, the highway guys, some of them use desi ghee or saturated fat.

 what you need to do next is be prepared with the ginger and garlic paste.

 Later, you can add the ginger juliennes that I am going to add here.

 Because the quantity, I mean the time taken to cook the chicken is increased.

 the tomatoes will not get pulpy and you might not get a smooth gravy.

 So after you add tomatoes, you need to cook for at least 4-5 minutes.

 And in the meanwhile, I will slice some ginger and cut some juliennes of this.

 So take about half an inch piece of ginger and cut juliennes of the same.

 If you get the coloured variety, the Kashmiri variety, very good.

 There you go, suddenly the chicken curry starts looking good now.

 Cook this further for 3-4 minutes after you add the dry spices.

 Now, if this chicken was not farm fed like what probably I remember

 during my childhood days, it would never be farm fed chicken like what we call broiler chicken.

 Because the local chicken, the desi chicken as we Indians call, doesn't get cooked easily.

 So, as you cook the ginger, garlic and the onions, then you need to add the chicken.

 When all the spices have been added, everything has been added,

 So, what I'm going to do is after 3-4 minutes of cooking the entire thing

 Let the chicken get cooked with the spices, tomatoes and onion.

 And let this get cooked for at least 6-8 minutes nicely in the spices.

 And then, little more of garam masala in the last before we finish the dish.

 this is what you see, and you come to know that's when the chicken is cooked.

 The onions are usually like this, what you see here, and it's spicy.

 If you really want to enjoy, get some steamed rice and then eat it.

 And so that's kind of where my love for balanced food came from.

 Well, whenever you're ready, go to Ellensburg, Washington, Michelle.

 You know my son really loves my baked macaroni and cheese and so does his

 recipe on our website at your house a home tv.com slash baked-macaroni.

 you're going to need cheese like a Velveeta and this is a 32 ounce and I'm

Start by bringing a large pot of water to boil then add a little salt to

Pour the macaroni into a baking pan or a baking dish and while that's

 still warm add one or two tablespoons of butter and a little bit of salt and

Before you start making your cheese sauce preheat your oven to 350.

 After the cheese is melted and blended pour in two cups of Colby Jack shredded

 Now that the macaroni is cool blend in one egg throughout the whole pan.

 while the sauce is thick and creamy and the cheese is just melted on top.

 greens, barbecued chicken, barbecued ribs, baked beans, hamburgers, hot dogs, corn on

 can set it aside in the refrigerator to naturally ferment on its own.

Alright, so with the bok choy, I'm going to add a few more vegetables, about

 last but not least, just one carrot that I sliced into long, thin shreds.

 Now, I'm going to be adding 1 cup of, or half a cup of kosher salt.

 this over the vegetables and I'm going to massage the salt into the vegetables.

As you can see, the leaves are wilted and the stem has tenderized.

 What I'm going to do, I'm going to put in my little food processor here, about 2 tablespoons

You can't make kimchi without it, or at least this style of kimchi.

 like a little bit of sweetness in my kimchi, so I'm putting just a teaspoon of brown sugar.

 And to speed up that tangy flavor, I'm adding a third of a cup of brown rice vinegar.

 So I'm just going to pulse this here in the food processor to make a creamy paste.

 you really get those leaves and the inside of each of these little tiny bok choy covered

 can eat your kimchi right now as is for a fresh zesty kimchi, or you can pack this into

 please check out Vegan Eats World or see my other recipes at VeganLatina.com.

 I have two pieces of ginger, two slices of ginger that I've peeled.

 That's the last thing I put in there, and that will help keep the garbage disposal smelling good.

 I want to heat the soy sauce up pretty good, but I don't really want to cook it right now.

 Just want to make sure all the sugar dissolves, the garlic gets heated up,

 the ginger gets heated up, and all that will give off its flavor to the marinade.

 Not really quite a large onion, a medium to large onion sliced pretty thin.

 but then I don't have any room to mix it up, so I'm going to put it in a bigger bowl.

 Looks like I could have made a little more marinade too, but I think we're going to be all right.

 Now we're going to take some of this meat and we're going to cook it.

 What you can do is you can just put it in a Ziploc bag and freeze it.

 Traditionally, you would have some chopped chay noodles in here.

 and then while it's cooking, when it's just about done, throw it in there.

 Anyway, let's go ahead and turn that off and we'll get ready to eat.

 Hello this is Chef John from foodwishes.com with Bay Scallop Chowder.

 That's right I was in the mood for a little seafood, literally.

 And not only are bay scallops one of the smallest seafood options at the store, they're also

 one of the most delicious and extremely easy to cook especially in a recipe like this.

 But anyway this came out incredibly well, my only complaint, I pretty much hated how

 In the meantime we're going to start with one of my favorite first steps of all time,

 So we're going to put a heavy duty skillet on medium heat with a little bit of olive

 And we're going to go ahead and cook a couple strips of bacon that we've sliced in pieces.

 We don't necessarily need it crispy, but we do want most of that fat rendered out and

 for some fairly significant caramelization to happen, which is what we have right about

 And at that point we're going to throw in some diced onion and we'll give that a stir

 and we'll saute that for I don't know three or four minutes, maybe five, until those onions

 And by the way don't worry about throwing in a pinch of salt like we usually do.

 And the bacon does have enough salt in it to draw a little bit of moisture out of those

 onions which should be enough to deglaze that bacon goodness from the bottom of the pan.

 And then once our onions look good we're going to go ahead and toss in a little bit of diced

 And we'll stir that in and we'll just cook that for like a minute.

 So we'll stir that in and saute that for just a minute, at which point we're going to add

 I'm going to dump in some clam juice and also a little bit of chicken broth.

 And ideally that's unsalted chicken broth or low sodium because I mentioned earlier

 We're going to crank our heat up to medium high because we do want this to simmer.

 And while we're waiting let's go ahead and stir in a cubed potato.

 Although ironically the color sort of added to the problems I had later regarding this

 But I'm going to put a little pinch of freshly ground black pepper in here and a little pinch

 And once this mixture does start to simmer go ahead and back your heat down to maybe

 We just want to maintain a nice gentle simmer until those potatoes are just about cooked.

 Alright they still can be a little firm we just don't want them crunchy.

 And by the way because scallops have that rich sweet flavor I want the liquid in this

 But if you do just smash some of those potatoes and you'll see that will significantly thicken

 And at that point I'm going to add one finely diced red Fresno chili.

 So yes I do like my bay scallop chowder like I like my well basically everything else.

 And at this point we're also going to throw in a big splash of cream.

 And then all we're going to do is simmer that mixture for another maybe five or six minutes

 until the cream reduces just a hair and those potatoes are perfectly perfectly tender.

 And this is basically what mine looked like when it got to that stage.

 And then before we add our scallops I am going to add one more thing a little fresh lemon

 Okay when we want lemon flavor but we don't want the acidity of the juice.

 And on the other hand when we're looking mostly for a hit of acidity with maybe a little bit

 And at that point we're pretty much ready for our bay scallops.

 You buy those frozen and you thaw them and they should pretty much look like this.

 But if there's a little bit of that milky liquid in the bowl that's fine.

 As long as these are wild caught with no additives or preservative brines then you're good to

 And like I said it's only going to take a minute or two for these to cook.

 But if you feel like you need to crank it up a little bit go ahead.

 Basically as soon as they go from that raw sort of translucent look to more of a white

 They will feel just a little springy under the spoon or finger.

 If you cook any kind of scallops too long they will turn into small, chewy, rubbery

 And then before we serve this I am going to stir in some fresh tarragon.

 I think that sweet herbaceous flavor is incredibly important to this dish.

 And as soon as that's mixed in and we've tasted for final seasoning we're ready to serve up.

 But as soon as I ladled it into the bowl and garnished with a little extra tarragon I realized

 Alright, because we cooked that bacon and onion first this mixture wasn't even close

 And when you combine that with the green from the celery and the gold from the potato I

 Although a few people that saw this told me I was overreacting and that it didn't look

 And when it comes to food don't believe anything friends or family tell you.

 But anyway above and beyond its questionable appearance this was absolutely delicious.

 And forget about the scallops, anytime you're eating bacon and potatoes that's usually a

 Except for like I said, I'd love to figure out how to make it more beautiful.

 And by the way if you're saying it might have helped if you seared the scallops first, no

 So if you're a fan of clam chowder and or bay scallops I really hope you give this a

 So head over to foodwishes.com for all the ingredient amounts and more info as usual.

 Hello everybody, Greg George here and I'm coming to you today via video because I want

 And today I'm going to show you how to make spicy tuna roll, which is by the way my favorite

 But anyway, with spicy tuna roll or any kind of sushi, the key will be to have the right

 And the first ingredient to make good sushi is you've got to have the right rice.

 You can find that particular kind of rice at Asian markets or upscale grocery store

 I also use soy wraps to make, let me just show you a quick video of a soy wrap.

 But anyway, you have to have the rice, the wrap, and then the ingredients.

 Then you take that tuna, you chop it up into slices, which I've already chopped up the

 You take Japanese mayonnaise, not your mayonnaise in your refrigerator, Japanese mayonnaise,

 You take these two ingredients, you put them in the chunks of tuna, and then you throw

 I keep firing those in there to where I've got a good mixture ratio of, again, tuna,

 And then simply all I do is I take that, that content, I get my wrap, okay?

 That by the way, I put Japanese vinegar in to make it taste just right.

 And you can find that also at the Asian market or the upscale grocery store chain.

 Just tighten it up and try to start getting it even to where I know it'll cut just right.

 I've been doing this for so long that basically I just work it with my bare hands.

 It's a little, the spicy tuna roll is a little more, I don't know, juicier than the California

 But the bottom line is sushi is very easy to make in your own home.

Well that's because this version is actually the original Sichuan version which uses

 peanuts with a combination of numbing, spicy, sweet, and sour sauce.

2 tablespoons plus 1 teaspoon of sugar, 1 teaspoon of Shaoxing rice wine, 1.5

 will be used as a garnish while the white part will be used for cooking.

Trim away the fats and cut the thickest part of the thighs in half.

Next, cut the chicken into strips approximately 1 inch or 2.54 centimeters.

 Once all the liquids are absorbed, add in 1 tablespoon of cornstarch and mix until there is no powder.

 Add in about 1 fourth to 1 third teaspoon of Sichuan peppercorn.

 Saute the chilies for about 15 to 20 seconds or until fragrant.

 Let it cook for about 30 seconds before flipping the chicken over.

Then add in the green onions, garlic, and ginger and stir-fry for about 20 to 30 seconds.

 Add in the sauce and let it cook in the sauce for about 20 seconds.

Because we cut it small and relatively thin, the time to cook the thighs is around 3 minutes,

At this point, add in the slurry mixture and mix until it's thickened.

 Once it's thickened, turn off the heat and add in 1 cup or 75 grams of roasted peanuts.

 Lastly, with the fire off, add in the black vinegar and quickly mix.

The reason we add the vinegar at the last stage of cooking with the fire off is because we don't want to lose the acidity of the vinegar.

 If you add it with the other sauce, you basically cook away the acidity of the vinegar.

The wok actually is still hot, but cold enough that it doesn't actually burn the food while at the same time producing a non-stick surface.

After you infuse the citron peppercorns flavor into the oil, you may want to remove the peppercorns from the oil.

 In Galahers Boxty House we make three different types of boxty, boiled, baked and pan.

 You're going to have 200 grams of grated raw potato, 200 grams of cooked mash

Again the flour will depend on the type of potato you're using at the time of year.

 We've got to make a batter out of this so don't add it all in at once.

 The less milk you put in, the thicker of a pancake you're going to make.

Like any batter you've just got to let it sit for a little while.

 has got all the starch which, you know, after about 20 minutes settles at the bottom.

 And this you've got to leave, like any batter, for about 20 minutes to settle

 And for this we're going to put a ladleful of our mix right in the centre, like so.

 Because you let it cook gently on one side, it's going to take about 3 minutes either side to cook.

And once it's cooked out and dried on this side you can flip it.

 Nice golden colour, that's what you're looking for in a boxtea.

 This is the most traditional and basic way, simply using lemon, garlic, chickpeas, olive

 Usually tahini is included, which is just ground sesame seed, but that adds a lot of

 Alright, so let's start by opening the can of chickpeas, draining out the liquid, and

 And now what I'm going to do is chop up the garlic, simply using a food processor.

 If you don't have a food processor or a blender, you can use a knife to chop up the garlic.

 This dish is traditionally made with a mortar and pestle, or you can use a spoon and a bowl,

 but this is just for convenience, and it chops it up a little bit easier.

 Alright, so once you've chopped up the garlic, go ahead and add the chickpeas now or later,

 but just set that aside so you can samurai chop your lemon in half.

 This is a crucial part, making some kind of ninja move before you cut the lemon, otherwise

 Alright, so now we're going to add the juice from just half of the lemon.

 Give it a few quick pulses just to chop it up and mix in the lemon juice, and now go

 Again, you can always add more or less, depending on your macros or depending on the consistency

 You can add some more lemon juice or olive oil, just so it blends up a little bit better

 Now you can go ahead and add any additional spices or sauces that you would like.

 Again, I have made many different kinds of hummus, and that's the best part about it.

 You can make it with basil and pesto, you can make it with roasted red pepper, buffalo

 sauce and make a buffalo hummus, roasted pine nuts, sun-dried tomatoes, jalapenos, roasted

 garlic, Greek and olive, anything you can think of that you want to mix into this dip

 It can be used in salads, as a spread on a sandwich instead of mayo or dressing.

 It can serve more than one person, unless you're really hungry.

 You can also significantly lower the macros by taking out the tablespoon of olive oil

 and replacing that liquid with water or lemon juice or something like that, just to get

 Anyway, if you enjoyed this recipe, don't forget to like the video and subscribe for

 As always, I appreciate the support and I'll catch you in the next one.

 Hold the roll with bent fingers so as to keep your fingertips curled away from the blade

 This is a professional chef's technique and may take some practice.

 A long slicing motion will tear the roll, so use a sawing motion back and forth, just

 Also wipe your blade clean every 3 or 4 cuts to prevent the blade from dragging the rice

 Cut the roll in half, cut the half in half again, and cut that half in half again.

 Don't forget to get all your sushi supplies and foods at SushiMagic.com.

 I'm using a half a sheet of nori here to be authentic, like a sushi chef.

 Spread the rice very thin on top of the nori, no more than a quarter of an inch thick.

 This is one of the smaller rolls, so remember not to add too much rice or filling or the

 Cut strips of aji tuna no more than half an inch thick and lay strips across the rice.

They're very easily available in most of the leading supermarkets

 So you just have to buy a packet and use as and how you need them.

 Cut into fine strips, 1 green capsicum cut into fine strips, 1 cup of bean sprouts

 About 2 tablespoons of refined flour, 1 teaspoon of soya sauce, 2 stalks of spring onion greens

 Finely chopped, 2 bulbs of spring onion finely sliced, 1 teaspoon white pepper powder, oil to deep-fry

 Chinese food is essentially made in a wok because the cooking has to be very fast and it becomes easier to toss all the

 So once we're done with the mixture, we'll roll quickly and fry the spring rolls

 So when you toss them in a pan, they automatically reduce in size, it shrinks

 So you may have to take a lot of vegetables, but you may end up having very little mixture

 Bean sprouts are another very important ingredient in Chinese cooking.

 Switch off the gas and what we have to do here is we have to cool this mixture

Now another important thing that we have to do is I have refined flour with me

 What happens is when you make any non-veg spring roll, it becomes very easy to stick the wrappers with egg

 But since we are doing a vegetarian spring roll, how do you stick it?

 I have spring roll wrappers with me which I have mentioned to you that they are frozen.

 This mixture that we've done, we'll just put it like this, just roll this, fold it like this

 Okay, it's very important to put this slurry here at the end and now roll this

 Before you put this in oil just see to it that it's well sealed from the sides as well as

 here because if this is not sealed well when you put this entire roll in the oil

 onto a plate and we leave this onto this paper for a while till all the excess oil is absorbed

 If needed, you can also put some on top and just let the oil get absorbed well

 So we're going to start off with a 2 1⁄2 pound chuck roast, which you can tell obviously

 Now we're going to add one 24 ounce jar of salsa and I'm using a medium chunky salsa

 Put a lid on it, turn it on low, and let it cook until the meat is tender.

 I'm thinking this will probably take about three, three and a half hours.

 And we're going to start off with a teaspoon of granulated onion.

 They're just going to be called refried beans, but there's no frying involved in these.

 We're going to bring these up to a simmer and let the juice reduce.

 And once it's reduced almost all the way down, we're going to go ahead and mash them up.

 Once our liquid is reduced by half, we're going to go ahead and begin mashing these.

 Here's our shredded beef, our homemade refried beans, cheese burrito.

 Thank you guys very much for watching and we'll see you next time.

 this here, I put seasoned salt, onion salt, garlic salt, no lemon pepper, black pepper,

 Because you can make them now, even if you cook them, it's okay.

Okay, you get your piece out and you form that bitch to make it meet this motherfucker right here.

 Now look, that's if you don't have money for Thanksgiving turkey and ham and all of that there.

 That this would be something really nice for you to work with, right?

You're going to do your bread pudding and I'm going to finish watching this video.

 squishy in the middle and all fluffy and nice and crispy on the outside.

 Chips are probably one of my favourite things ever, but I always feel guilty about eating

 If Mike had his way I think we'd probably have fish and chips take away

 if it works out well cooking at home you never know, maybe we can start doing it at home

 So now we're going to pop them in the oven for about 40 minutes to bake.

But what we're going to do first is make the batter and we're using

 I think this just helps the batter to stick to the fish because otherwise it would be a bit slimy.

 So now we've done the fish, we need to test that the oil is hot enough.

 You must be very, very careful with hot oil, but you want to take a little bit of

 bread and you want to pop it into the oil and see how it reacts.

 We want it to have a good coating of batter and then we're going to pop it in.

 And we're going to fry it for two to three minutes on each side.

It's difficult to know when the fish inside is going to be cooked.

 No fish and chips will be complete without mushy peas though, so we're doing mushy peas as well,

 Doesn't like vinegar, doesn't like tart sauce, doesn't like ketchup, doesn't like barbecue sauce,

 I've never made mushy peas before but if I do say so myself I think they look

 So I'm going to serve everything up on traditional British newspaper because that is the old-fashioned way.

 eating chips with your fingers, dipped it in the mushy peas as well.

 Even though it's not fried, I think they're pretty damn good chips.

 The batter is just crunchy enough but just soggy enough in the right places.

 fish and chips recipe then don't forget to check out our brilliant British scones here

 Mike has all of this washing up to deal with when he gets home, I love it, he's missed the fun part.

 Don't forget to subscribe if you want to see new videos every Wednesday and

 comment below if you want to see anything special, if you have any requests for us and we'll try our best to make them for you.

 Welcome and thank you so much for joining us on the very first episode of Butter and

 So the first thing we're going to do, just like you'll see on every episode of Butter

 and Brown to follow, is we're going to start off with a cocktail.

 And really, because I'm tired of seeing everybody order that crap at the bar like cranberry

 So we're going to teach you today how to make a classic drink so you can do it at home.

 Eight to ten dashes of the Angostura bitters, the regular ones.

 Now, you can overpour if you want to, but keep it classy, my friends.

 Now we're going to drop these two big, beautiful, fancy ice cubes in the glasses.

 Well, we prefer to use the bigger ice cubes because they melt a lot slower than the ice chips do themselves.

 Now, the last thing we want to do is we want to take that everyday orange that we talked about.

 And the last thing we want to do is just drop that in a drink for a little garnish.

 All of this stuff is things you probably have in your cabinet right now.

 There ain't one other race of people, one other walk, that doesn't love chicken.

 All we want to do is marinate both sides of this chicken with a little olive oil.

 Now that I'm done, we can go ahead and get started on the sauce.

 So now that we've finished prepping everything, we can go ahead and get started with the sauce.

 Seth is going to go ahead and work that out, and I'm going to tell you how it's done.

 The first thing you want to do is pour a little EVOO in the pot and saute up those aromatics.

 After that, you're going to scoop some of those tomatoes, throw those into the pan,

 We're going to go ahead and bring that to a boil, season it up with a little salt and pepper,

 and then we let that come because we want those tomatoes to break down.

 After we do that, we usually want to let those tomatoes break down some because we don't want them to be super chunky.

 Then we're going to pour in the vodka and the half a cup of cream,

 and let that go ahead and make a way while I get started with this chicken.

 Now, by the time we get to the chicken, you want to make sure that the pan is screaming hot.

 The reason for this is we want to teach you guys how to make the most moist, juicy chicken possible.

 And after you guys try this technique at home, you'll see exactly why I describe it as such.

 Now, Leslie's going to put that already marinated chicken cutlet on that screaming hot pan.

 You're going to cook it on one side for a minute to a minute and a half,

 and then after that, you're going to flip it and let it cook another minute to a minute and a half

 You're going to cover it, and you're going to let it cook an additional 10 minutes.

 And what we're going to end up with is the most flavorful, juicy, moist chicken possible.

 We went ahead and mixed the sauce and the pasta together so that way the flavors can marry

 And remember, you can keep the chicken whole or you can cut it up in slices.

 You mean you don't miss that sharp cheddar melted all over the top of it?

 We want to thank you guys so much for joining us today on Butter and Brown.

 I'm about to show you guys how to make a beautiful cheeseburger.

 It's just better to grind your own meat because you're in total control.

 All you have to use is good beef and treat it like a steak, but

 then you're patting it down, and then you're patting it around.

 These are all gonna melt away, so that's gonna create these little

 You wanna cook those about three and a half to four minutes a side, for

 burger toppings is not to make these big, fat things that are gonna slide everywhere.

 All these guys out in the world, when you're cutting these fucking onions and

 If a sandwich doesn't have pickles in it, it's probably gonna be garbage.

 I like taking a bite of the burger, take a bite of the pepperoncini.

 What we're looking for when we're cooking the burgers is that the sides are

 you know when to flip the pancakes, you get the little bubbles around the side?

 That means that it's golden brown underneath and it's starting to cook.

 Like a hot babe on the beach, she's got her hair, she's kinda naked.

 So we're gonna steam the burgers because we want the cheese to melt a little more.

 So we're gonna just add a little bit of water, put a bowl on top or a plate.

 These two fools are about to eat the best burger of their lives.

 We're going to blanch them for just one minute and then we'll put them immediately in the

 ice water to stop the cooking so they're still a little bit crunchy.

 The hard part is actually making all the little ingredients themselves but it's just easy.

 You just cook a lot of things in just a little bit of oil, garlic, salt.

 Maybe with your kids, with your families, or with your friends having a party, you just

 make all those parts by yourself, have them all separate, and everyone can make their

 Throw that in, some gochujang, some of that pepper paste, some sesame oil, stir it up.

 long and since Cinco de Mayo is quickly approaching, I figured it would be a perfect time to do

 a taco night at your house because this is what we're doing in the Vitale Castle this

Last year was fajita, this year is tacos and I'm really excited to share the recipe

The ingredients you're going to need are just some ground beef, you'll

 need some finely chopped onion, this is one small onion, and for spices you're going to

 need some ground chili, onion, garlic, paprika, oregano, cumin, ground coriander, some corn

 starch, black pepper, tomato sauce, water, some light olive oil or you could use some

 taco seasoning, but that's usually mostly salt and I'm always advising people against

 it because if you've got spices in your cupboard or in your pantry, you can make your very

 with high sides with a few tablespoons, a couple tablespoons of light olive oil preheating.

 To that I'm going to add in my ground beef and I'm just going to break it up as much

 as I can with my wooden spoon and I'm just going to let this cook for about five to six

Now if your beef, you know, you get a lot of fat renders out from it, then by

But whatever's in there, it's going to be just enough to cook the onions.

 I've just turned the heat down to about medium, halfway between medium and medium low.

 I'm just going to let my onions cook for about five to six minutes or until they've cooked

I'm still going to break up my meat as much as possible, but that's

 now this is why I prefer making my own taco seasoning because I like to be able to control

 I actually haven't turned it, I've turned it back up to medium.

Now what I'm going to do is I'm going to take my water, my tomato sauce.

 this up, just like you would regular taco seasoning, you know, your taco seasoning packet.

What I'm going to do now is let this simmer for about five minutes.

 Ten minutes or until the liquid has reduced a bit and the sauce has thickened and we'll

 be ready to serve and I'll show you how I like to serve it as far as all my little fixings.

 here that I adore, some guacamole, I've got some shredded lettuce, of course you need

 your taco shells, they can be hard, soft, you name it, whatever tickles your fancy.

 And then optional, well I always have them on the table anyway, some sour cream and shredded

I don't gravitate towards the sour cream and shredded cheddar, I like the creaminess

 to come from the guacamole and I like, I mean I'm not a big fan of the cheddar, but whatever

 tickles your fancy, like I said, you can do whatever topping you want.

 to get mine started and I'm going to warn you that this is probably going to look ridiculous

 just because while the taco meat and the taco filling itself is delicious, I love the toppings.

Got to have my guac, that's got that creaminess, the lime, oh yeah!

 so do not judge me because I'm sure that you have looked like this once or twice eating

Taco night will be a success in your house if you make this recipe.

 simple and easy, you can use any topping you want, it makes a feast for everyone.

 up the recipe if you're feeding eight people, if you're feeding four, it's just plenty.

Go to LauraintheKitchen.com to get this recipe, I hope you've enjoyed spending

 Now if you're anything like me, you're a little bit of a hash brown snob as I like to call

 it because there's nothing worse than getting a hash brown that's not crispy when it's supposed

 And to me, hash browns and potato hash are two completely different things.

 If you love a good old potato hash, check out my recipe for it.

 But for now, let's go over the very few ingredients you're going to need so we can get this thing

 You're going to need one shallot, one large russet potato that I've peeled, an egg white,

 Now this is going to be just your basic traditional hash browns.

 Sometimes I like to do a Tex-Mex style and put chili powder and green onions in there.

 But I really wanted to just share with you the basic of it and then you can go from there

 and I'll show you here on Laura in the Kitchen as time goes on different variations of it.

 A good hash brown needs to be incredibly thin and incredibly crispy.

 So there's a few different things, as you can see the ingredients aren't very fancy,

 you can also use an onion instead of a shallot, it just doesn't have that strong onion taste

 Now the first thing you want to do is get a big bowl and fill it with cold water.

 Now this is extremely important because what I'm going to do is I'm going to grate my potato

 on my box grater and then I'm going to put my shredded potato into the bowl of water.

 Now what that does is helps take out some of the starch from the potato that stops it

 So by getting rid of some of that starch it really maximizes that crispy factor that we

 So I'm just going to carry on with this and then we'll move on to the next step.

 That's the end of it, be very careful when you get to the end of it because I can't tell

 you how many times I have nicked myself and cut myself on a box grater so be very careful.

 Okay, so I've got my shredded potato here, I'm just going to put this into my water and

 This is going to really really help get that potato to be super crispy.

 Now if you know anything about me, you know that I...patience is not one of my virtues

 I'm not a fan of sifting, I'm not a fan of finicky things, and when I don't have to take

 that extra step I usually don't, but in this case this is key to getting the perfect hash

 I'm obsessed with cooking, you know that, so when I tell you that I have made this recipe

 for years and this is the only recipe that's worked for me, and soaking them in water really

 I do the same thing when I make homemade french fries, I don't make them often because we

 The pots right here with the french fries, they come out, we all crowd around them, we

 Alright, so enough chatting, let these sit aside, sit in the water for about five minutes,

 I'm just going to tidy up a little tiny bit and we'll get going on the next step.

 My potatoes have been sitting in the water for five minutes, and I'm going to introduce

 you to the second most important thing you must do to get the perfect hash browns.

 A potato ricer is awesome, obviously, for making the perfect mashed potato, but this

 thing, I'm telling you, gets the water out of those potatoes like nobody else's business.

 You take a kitchen towel first, get a kitchen towel, you take your potatoes, you put them

 So this is what I do, I take a handful, not too much, a little bit at a time.

 Squeeze everything out, actually you don't even need this bowl.

 Squeeze squeeze squeeze squeeze squeeze squeeze and you'll see how dry the potatoes come out.

 Now I'm just making enough today for my husband and I, but obviously you can double the recipe,

 triple the recipe, you know to suit however many people you're having over.

 It gives great flavor but it's not too overpowering like an onion would be, but if you don't have

 a shallot, you just got an onion in the fridge, you certainly don't want to go out to the

 You're looking for about two tablespoons of grated onion or shallot.

 That's going to be fine for me, I don't want to go too too much.

 Okay, then you're going to need an egg white, just the white, not the yolk.

 Now as you can see, there's just enough oil to cover the bottom of the pan, but it's not

 Now I will say that in the written recipe I don't say how much oil to put in there because

 And then if you're doing multiple batches, chances are you're going to need to add a

 So just keep doing that until you have everything, you have the oil perfect and your hash browns

 And then this is going to make all the hash browns the same size.

 So fill this up like so, put this in your hot oil, then with the back of this or with

 a spatula, I like to use a fish spatula, I'm actually just going to use the back of this,

 You want these to be thin so that they can get really really crispy.

 And once you put them in there and you flatten them out, do not by any means flip them until

 This is going to take a good six to seven minutes on each side at medium high heat,

 if they look like they're burning after two minutes, turn the heat down a little bit.

 But other than that, that's about it, I'm just going to keep on chucking away and I'll

 Now while my other two are going here, I wanted to show you the ones that I just took

 I wanted to show them to you as soon as they came out, I just flipped them after they cooked

 on the first side, they took about six to seven minutes on the first side, then I flipped

 them and it took about another five to six minutes on the second side.

 I cannot wait to dig into these with breakfast because I just love weekend breakfast, you

 The weekend for me means a leisurely brunch and a home cooked long dinner, that's what

 But this is really about it, they're very simple to do, I mean look at this.

 I hope you've enjoyed spending time with me, go to LauraintheKitchen.com to get the recipe.

 This is it my dad loved to cook for us my dad passed away about three years ago

 But he loved to cook and this is one of his favorite meals to make especially when my sister and I were living in California

 There's my dad with my husband David that was at our wedding shower in Atlanta

 Which is where he brought us a copy of the New York Times cookbook and that for him that?

 Recipe in the book was always the basis for his beef burgundy ours

 He preferred to say both bulking young because he liked to say it in French

 There is cooking in my in my kitchen in San Francisco with the red cabinet so in honor of my dad

I do have some French in me, and I do speak French my sister looks in France very well

 So you can't go which is why we're each starting out with a glass of wine because my dad would also recommend

 Perhaps having a glass of something as you're cooking it certainly can't hear

 Okay, as we would say in France first you want to start with your meat so the first thing that you're gonna do Tom

You want it you want to salt and pepper it right on both sides and one little trick

 I learned from our good friend Bobby play do it high high you want to get high when you salt it to salt and pepper

 Liberally all right you would do it on both sides in the interest of time on television

 You're gonna put it in a bag with about a third of a cup of flour cube or a bunch

 I would do with several at a time okay, otherwise it would take you all day

 Do is shake it around coat them really well and then what you would do what Lester's already involved in over here

 I've been doing we've got a little bit of bacon in the pan and one of my well-loved red

 Yep, and then after you take the bacon out in that bacon grease

 Little extra olive oil you start browning the meat, so we've got some browns here

 And you want to try to leave some of the juice in here as you take the meat out

 To get a little bit more flavor from the from the rest of the dish

 So we take all the meat out, and then you're gonna take some brandy here

 And you're going to deglaze the pot so pour it in kind of slowly and then the whole time the brandy's in there

 And this will actually turn into a nice lovely sort of creamy concoction as you're getting all these bits together

 So what we would do then is we put some mix some of that in with the meat what we're gonna do now is and then

 What would be left in the pan we kind of clean up the pan a little bit?

 Okay, and then Dylan's gonna put the vegetables in we've got leeks we've got onions

 Put it all in what I'm such a tomato paste that tomato paste is coming after so we're gonna cook our vegetables for a little bit

 Then you would add in the tomato paste okay leeks and garlic leeks and garlic

 Then we would put the meat and the bacon back in along with a number of different herbs and spices

 I use ground cloves bay leaves a lot of time a lot of parsley you're gonna throw in

 Yes, but you know we're actually gonna do we're gonna move down here in the interest of time

 So we put all these things in cook it for 20 minutes throw in the oven for about an hour

 Wow you saute some onions and some mushrooms Dylan we throw those mushrooms in

 It's a very hearty meal and one of the best things you could do is make it ahead

I froze it for friends who are coming over so it freezes okay freezes beautifully

 And just to let you know you can find the recipes online along with a little bit more about my awesome dad Steve

 At today.com up next we have more from New Orleans, and we're gonna have breakfast

 And when I was a kid and my mom would take hummus and use that instead of mayo on our

 sandwiches and we'd pack those in our brown bag for lunch and the other kids would ask

 Hummus is probably one of the best things you can eat and it's very expensive in the

 But I'm going to do it in a food processor because I like it very smooth.

 Now garlic's good for your heart so I may add a little more than a teaspoon.

 When you buy lemons in the store, and if they're ever on sale, take your lemon whole,

 The great thing is, thaw it out and it will exude so much juice because the cellular structure

 And also, if you're going to zest that frozen lemon, zest it before, of course, you cut

 Now sometimes when you buy a lemon too, at the store they're hard.

 And the old fashioned way too is you roll it, roll it, roll it on the counter with the

 palm of your hand to start breaking that cellular structure down.

 But what you can do is poke a few holes in it, like this, take it over to the microwave

 And what happens is the heat of that microwave will again soften the outside and the inside

 You want to use about a fourth a cup of lemon juice, again, more or less to taste.

 And now, the secret ingredient, or really not even a secret, the key ingredient in hummus

 When you get it home and you open it, store it in the refrigerator and it'll keep for

 And sesame seeds are full of calcium, really, really delicious, used a lot in Mediterranean

 So you want to use anywhere, oh, about three tablespoons or so.

 And I will tell you that when it's stored in the fridge, what happens is the oil of

 So when you take it out of the fridge, stir it up, otherwise you're just going to get

 And now what we're going to do, we're going to add a couple tablespoons of olive oil.

 Some people don't even add the olive oil, but I like the flavor of it.

 Now for my two secret ingredients, a little bit of yogurt, about a fourth of a cup.

 And camoon, we call it camoon, cumin seed, about a teaspoon, half a teaspoon, a little

 And we're going to give it a grind of salt or pepper, and pepper.

 What I'm going to do now is I'm going to pour it in a bowl, season it with salt and pepper,

 This only took a couple, not even two minutes in the food processor.

 And if you notice, mine is chunky, but you can make it smooth as you want just by continuing

 Now I say the only downside to hummus is the color, because it's sort of brownish.

 So what we're going to do is we're going to gussy it up a little bit with some fresh

 At home, what I'll do is right before I serve it, drizzle it again with some extra virgin

 Hey everyone, Chef Jason Hill here, and my wife finally perfected her hummus recipe.

 And I've been wanting to make a video on it for a while now, so we're gonna do it.

 This goes really good on sandwich spread, you can put it in your wraps,

 First we're gonna start with two 15-ounce cans of garbanzo beans, also known as chickpeas, that we drained.

 And if you want a real creamy texture to your hummus, you can take the time and remove the paper-thin outer layer of the bean.

I've got a pretty powerful blender, so I'm just gonna let it chop that up.

 Okay, while our beans are draining, we're gonna get together the rest of our ingredients.

 Now we're gonna take two large jalapenos, cut off the top, cut them lengthwise down the middle.

 You can leave the seeds in if you like, but we scrape them out, it's not quite as spicy that way.

 Alright, I put together the last few ingredients, and now it's time to blend.

 And check this out, I am coming out of 1992 and retiring this Osterizer blender that we've had forever, and getting with the modern blending times.

 This thing, there is no comparison to a regular blender, so if you do a lot of blending, smoothies, whatever, it's worth the investment in this thing.

 Since I'm making a larger batch of the hummus, I'm going to use my Wild Side jar, but I also have the Twister jar.

 If you want a half this recipe and you have that jar with the Blendtec, I recommend that one.

 And from some of the research I've done, when you're blending, you want to start with your liquid ingredients first.

 So there's our juice of four lemons, followed by four tablespoons of extra virgin olive oil.

 Next, two tablespoons of tahini, which is a paste of sesame seeds.

 Next, I'm going to add a teaspoon of my garlic shallot puree, or if you don't have that, just use two cloves of garlic.

 Next, we're going to throw in a healthy tablespoon of ground cumin, followed by a teaspoon of kosher or sea salt.

 Okay, if you want, you can stop right here, blend this up for a traditional hummus, but since my wife likes her spicy versions of things, we're going to take it to the next level and put in our jalapenos.

 To thin out the hummus and make it a little more creamy, you may need to add a little water during the blending process, so I'm going to put in about a half a cup.

 Let's put our lid on nice and tight, and let's let the Blendtec do its magic.

One little tip, if you're going to serve this, make it that day ahead of time.

 Hey, Chef Jason Hill here, and one day I came home and I found my daughter cooking up some pancakes.

 It is super good, super easy, and you'll never want to buy one of those boxed pancake mixes again.

Okay, I've put together my mise en place, things in place here, and it came together really quick.

 I've got two tablespoons of butter that I'm gonna melt down in the microwave.

 Okay, first thing we're going to do is combine all of the dry ingredients.

 Okay, now I'm gonna whisk in the melted butter, and after I pull it out of the microwave,

 Now we're gonna gently mix in the milk and egg to moisten the flour,

 And then finally, my little touch I like to do is just add a drop or two of vanilla extract.

 I like this little flat top griddle that I have, but you can use a regular pan.

 Okay, a good way to test to see if your griddle is hot enough, you just take your hand,

 you push it on there for a good, I don't know, 10 seconds or so,

 and if you remove your hand, you got a nice red tint to it, it's ready.

 Do a couple of water drops, and as soon as those bubble off like that, your pan is hot.

 I've got a high temp spatula here so it won't melt onto the griddle.

 Now at this point too, you can add different things to your pancake batter.

 You can tell your pancakes are starting to cook by looking at these little bubbles on the edges.

 And once you flip them, they only need half the time on the other side.

 All right, after they're done, you can put them on a plate that's oven proof,

 and put them in to a warm oven, anywhere between 180 to 200 degrees,

 Well, I'd just like to thank my daughter for finding this easy recipe.

 Hi guys, my name is Strong and you're watching Presents For All.

 The traditional and popular Chinese New Year is coming very soon.

 And in Asia, people are getting ready to celebrate that festive event.

 There will be lion dances, fireworks, family gathering, friends visiting and of course

 So today I just want to share with you guys one of the most popular dish in the world

 There are many ways and many types of rolls like Chinese style, Indian style.

 I am Vietnamese so I just want to share with you a part of my culture.

 And secondly, because I am a huge fan of the Vietnamese egg rolls, it is also called

 They contain a variety of chopped vegetables and can be made with pork, shrimp, chicken

 So for the ingredients, we are going to need 250g of ground pork, 200g of crab meat, 1

 shredded carrot, 50g of dry bean noodles, 15g of dried wood ear mushrooms, 1 clove

 of garlic, 1 shallot and 1 onion, an egg, Vietnamese rice paper, and a little bit of

 So first of all, soak the dry wood ear mushrooms and the dried noodles in hot water for about

 Then peel the onion, the shallots and the garlic and chop them together.

 After that the mushrooms and the noodles are getting softer, drain them.

 In a large bowl, mix the ingredients together to form a sticky filling.

 To roll the chá giò, put the rice paper in warm water to soften it.

 Then place about 1 tbsp of the mixture into the middle of the bottom edge of the wrapper

 Be careful, do not fry the chá giò on high heat because it could make the skin bubbles,

 You can serve it with Vietnamese dipping sauce and wrap it with fresh lettuce.

 I'm so so excited to eat them now when it's still like hot and crunchy.

 Today we're going to make homemade corn dogs with homemade batter, and we're going to homemade

 It's actually a deep fryer that I bought, but anyway, let's do it.

 In here I have cornmeal, flour, baking soda, baking salt, wait, baking salt, baking powder,

 The recipe calls for buttermilk, but I didn't have any because I screwed up.

 I'm sorry, but I put regular milk in and just added like a teaspoon of vinegar.

 Okay, so I'm going to use a microplane because I like it super little, but if you want little

 chunks you could use a bigger grater, or you could dice it with your knife, or you could

 put it in the blender, or you could put it in a bag maybe, and then hit it with a hammer

 Now this is not going to be one-third of a cup by the time I'm done because it's so amazingly

 mashed, but that's okay because I know that that hunk of onion that I cut off was about

 a third of a cup worth of onion in volume, so we'll still get the same amount of onion

 Put that in with my homemade buttermilk, and I'm crying because it's so good.

 This is a 14-ounce can, so that means just a little bit more than half the can, I think.

 You guys tell me if I'm wrong because math was not my strong subject.

 Okay, just combine that together, and then we'll pour this into our big bowl of dry ingredients

 In that 10 minutes, the cornmeal is going to absorb the liquid.

 The batter is going to really thicken up a lot, so it's very important for thickening

 and also to soften the cornmeal granules so you don't get real gritty batter.

 If it's too thick when you're done, you can add a little bit more milk, but we'll check

 that out, and right now I'm going to get some dogs on some sticks and get some oil hot.

 You can use peanut oil, but I personally like shortening because it's easier to clean up,

 I lost the manual, so I don't know what temperature it fries at, but it fries to a golden brown

 All right, I put some paper down because I don't want to get oil all over my fancy countertops

 So normally I put an old towel down, but I don't know where that old towel went.

 Okay, I'm going to plug this baby in like so, and that's going to start heating up right

 In the meantime, I have my dogs, and I have them on a plate of corn meal or corn starch,

 and that's important because that's going to help the batter stick to them.

 So you just want to roll them around the corn starch, and then stab them with the stick

 Just keep it going straight and easy, just easing it in, just easing it in, easing it

 You should look at your hot dog when you're doing this, but I'm a pro, so I can look at

 All right, I'm going to do a couple of these while that oil heats up.

 This is actually sweet rice flour because I ran out of corn meal, but usually I use

 corn meal, but I've tried this before too, and it works, so give me a break.

 Either way, I don't really know what else to do with sweet rice flour besides use it

 All right, this might be a teeny bit thick, but actually as I stirred, it's loosening

 up a little bit, so I'm going to not add any milk for now and try one, and if the batter

 I remembered that I have a deep fry thermometer, so get your oil hot to 375.

 This says 370, but it's been at that for a while, so I give up.

 So put it in like that, and then use a spoon to sort of scoop the batter.

 Just twirl it around in there, and see it's already getting nice and golden brown, and

 It's not going to look like the ones that you get at the state fair, but it's going

 Apparently, I have absolutely no sense of time because it's been one minute, and that

 looks pretty beautifully brown to me, so I'm going to set it on that paper to drain for

 It's fun because you can imagine what kinds of weird shapes and faces are in your lumpies.

 That kind of looks like boobs all over it to me, just a bunch of boobs.

 Now I'm going to eat this one that's been cooling for a little while.

 Be careful if you give this to a small child because there's a stabby part in it, so lesson

 I'm going to finish eating my corn dog, but if you want the actual written down instructions,

 you can check out HilahCooking.com, and leave me some comments and stuff, and be my fan

 Falafel sandwich is one of the most known fast food sandwich in many many countries

 The falafel sandwich is made out of falafel balls of course, fresh pita bread, some vegetables

 We're going to soak a pound of garbanzo beans overnight for about 24 hours and that's the

 We're going to need some parsley, cilantro, onion and some garlic.

 Once we're done with that we're going to put everything into a food processor.

 We're going to chop it for about a minute or two until it becomes finely chopped.

 We're going to add 7 cloves of minced garlic and the garbanzo beans.

 It's going to take a few minutes until we get a very very thin mix of everything.

 It's important to have it thin otherwise it won't stick together.

 If your food processor is not big enough you can separate the quantities and do it in two

 We're going to put 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of black pepper,

 we're going to put half a teaspoon of coriander and we're going to put 1 and a half teaspoons

 Now we're going to mix it by hand for about 3 to 4 minutes until we're going to get a

 Next thing we want to do is to put some oil in a pot and let it warm to 370 degrees.

 I'm using the falafel maker which is an amazing device that helps me make uniform falafel

 Just need to press the spring, put the falafel mix into it and then release it slowly.

 Once the oil is hot we're going to put the falafel balls inside.

 We're going to let the falafel balls fry for a minute or two before we touch them so they

 won't break and then we're going to see if they move freely in the oil.

 We're going to take out the ones that are done into a strainer.

 To make a falafel sandwich apart of the falafel balls we'll need of course a fresh pita bread,

 some shredded lettuce, some tomatoes and cucumbers, pickles, some spicy sauce and some

 tahini sauce which you can find the recipe for them in other videos of mine.

 We'll start by taking the pita bread, putting some tahini inside, some spicy sauce if you

 We'll start to put the falafel balls on the bottom and then some lettuce, some tomatoes

 and cucumbers, some pickles, maybe some more tahini, some more falafel balls.

 We're going to top it with pickles and a little bit of more tahini.

 Falafels can be made for every event or any party as a snack food.

 You can find it almost everywhere and I'm sure that everyone that's going to taste these

 Biryani is a layered pulao where the vegetables and the rice are cooked separately and finally

 The secret of a good biryani depends on the quality of rice used and the proportion of

 Start making your biryani by browning sliced onions in hot oil.

 To the remaining oil, add a paste of the spices and other flavorings prepared in a blender.

 If you use ghee or clarified butter instead of oil, a better aroma and flavor can be obtained.

 Add in the mixed boiled vegetables and stir around until the vegetables are well coated

 Now add some chopped coriander and a little water if required and allow it to cook.

 Now add some salt and your vegetables are ready when well cooked.

 Add saffron dissolved in water to the cooked rice and mix in well.

 Long grain rice which separates out after cooking is preferred.

 Then grease a baking dish with oil and place the biryani on it.

 Layer the rice and the vegetables alternatively, ending with rice on the top.

 Remove and decorate with fried onions, cashew nuts and raisins.

I'm going to show you how to prepare simple Korean home-cooked meal at home.

 I have 4 pounds of meat, 1 cup of soy sauce, 1 cup of sugar, 2 tablespoons of sesame seed oil,

 1 teaspoon of black pepper, 1 onion, lots of garlic, about 10 cloves, 1 Asian pear.

 I'm going to pure red onion, pear, garlic in the food processor.

 Put the meat in the mixing bowl one piece at a time or a few piece at a time to make sure that all the meat will be soaked in sauce.

 Today on Nicko's Kitchen, it is the king of kings, it is the ultimate grilled cheese.

 So firstly just over a low to medium heat we're going to be making our bechamel sauce

 Now that it's melted down I'm going to be adding in some plain flour and we just want

 We're making a beautiful little roux here, it will start to clump up as you can see.

 That's normal, we just want to cook out that flour for about a minute.

 So after about a minute we're now going to be adding in some milk and just stir that

 around and now we want to mix this until we get all the lumps out and the sauce starts

 So just add a little bit more milk, just keep incorporating that, give it another stir and

 this is exactly what I want, a beautiful smooth bechamel sauce.

 So now that it's nice and smooth just a couple of more additions to it, just a pinch of nutmeg,

 Now some people add some cheese into their bechamel sauce, I don't, I just leave it like

 this but if you want to add some parmesan cheese, something that's got quite a sharp

 I'm going to put this aside just for the meantime and we'll get started on building our croque

 For the bread I'm using a linseed loaf I made myself but you could use any hearty style

 Butter all sides and place under the grill until just golden brown.

 On one side sprinkle grated gruyere cheese and then place a slice of prosciutto or deli

 Repeat this process with another layer of cheese, more prosciutto and then more cheese.

 Place a slice of bread on the top and spread with bechamel sauce.

 Then sprinkle another layer of cheese and place it in a hot oven at 220 degrees celsius

 Then bring it out and spread Dijon mustard over the top and then you guessed it, more

 They are just perfect for sharing too and there are so many different regional variations

 of this French classic but let me tell you, I love it this way.

 I love the cheese, the mustard, the bechamel, the bread, more cheese, the prosciutto, more

 Very easy to do, quick to put together and like I said, perfect for sharing.

 You put a nice bowl of tomato soup down or something and it will just be absolutely amazing.

 I use prosciutto on this occasion but you can use any ham that you want to.

 I like to have it on the top because I like that grilled mustard.

 It really intensifies the flavor when it is grilled on the outside.

 You can even put an egg on the top and it becomes a croque madame.

 Please, in any case, give it a try because you are just going to fall in love with it.

 Hey everyone, Chef Jason Hill here and today I'm going to prepare a traditional

 eggs benedict with homemade hollandaise sauce and Canadian bacon.

 First thing we're going to do is make up the hollandaise sauce.

 If you break your butter up into little chips it tends to melt a little faster.

 froth from the top by skimming it with a spoon but it's not necessary.

 Now we're just going to add everything to the blender except the butter.

 Once that gets going I'm going to slowly drizzle in the butter from the top.

 And we're going to start stirring this to form a little whirlpool.

 You'll still want the egg yolk to be runny so take your slotted spoon and carefully remove

 And for garnish let's put a little bit of fresh chives from the garden.

 Hi guys, if you like your takeaway meals but you want to make them extra special, healthy

 It's so easy and best of all you can use lots of veggies and whack up your veggie content.

 So what we're going to start off with is chopping our veggies but I do need to tell you that

 I have marinated some chicken strips with a little bit of soy sauce, some oyster sauce

 and some garlic and ginger and you leave that to sit while you get on with the rest of your

 And you don't have to be too careful but I do like when I do like Asian dishes that there's

 a nice kind of difference in texture so you've got a little bit of fine slicing going on.

 With your ginger, what you want to do is take off the skin so just run a knife around the

 Just grab one of these babies if you've never used one of these.

 They're microplane graters and they are absolutely fantastic for getting the most out of your

 I'm using a lot of ginger because I love ginger and you do want to get a bit of a hit of it.

 Spring onions, celery and carrot and you can use whatever veggies you want here.

 I'm really giving my veggies a nice thin chop because they will cook much quicker.

 And now we're joined in the kitchen by the star of the show, Max the Dog everybody!

 Okay he's just come because he thinks there's food so I better crack on and get his dinner

 Now the thing when you're making an Asian dish or any stir fry is to make sure that

 The reason you get a gloopy sloppy stir fry is because your wok is not hot.

 If it's really hot like that you get this fiery heat that really cooks it nice and quick

 And you want to keep it heating until it just about starts smoking and when it starts smoking

 We've got that lovely marinated chicken and this goes straight in.

 And as soon as that sizzle dies down you've got a beautiful cooking wok that isn't going

 So give it a good mix through, fry it off and you want to cook this just until that

 So this is the way you need it to be before you transfer it out.

 Add another little bit of olive oil or sunflower oil or rapeseed oil in.

 So I'm going to start off with a little bit of the garlic and ginger.

 And as soon as those ginger and garlic pieces start to become aromatic you want to hit it

 If you could smell this right now you would be making this for your dinner tonight.

 And for both colour and saltiness I've got some dark soy sauce.

 And do try and get the dark soy sauce here because it really does make a difference to

 There's a little bit of molasses in there so it really deepens the flavour.

 Once those veggies are nice and tender but they still have a bite, the chicken goes straight

 You can use rice noodles, egg noodles, whatever you have yourself.

 So just mix through those and get your noodles completely coated.

 Okay, now you don't want to overcook it so just whack off the heat.

 As soon as you turn off the heat it just kind of calms down a little bit.

 Have a little swirl of noodle, little bit of chicken, little bit of veggies and give

 I mean if you've ever made a stir fry and it hasn't worked out for you, give this recipe

 The recipe is over on DonalSkiing.com and of course I want you to leave me a comment

 and make sure that you subscribe and best of all try this one out.

 This veggie-packed minestrone soup is inspired by a successful weight loss program's most

 Full of flavor, it fills you up for only 169 calories per 2-cup serving.

 Start with 2 tablespoons extra virgin olive oil in a large soup pot or Dutch oven.

 Add 2 cups chopped onions, 2 cups chopped celery, 1 cup chopped green bell pepper, and

 Cook stirring frequently until the vegetables are softened, about 13 to 15 minutes.

 Then add 3 cups chopped cabbage, 3 cups chopped cauliflower, 2 cups chopped carrots, and 2

 Cook stirring occasionally until slightly softened, about 10 more minutes.

 You can use vegetable or chicken broth, 2 cups water, 1 15-ounce can tomato sauce, 1

 14-ounce can diced tomatoes, 1 15-ounce can kidney or pinto beans rinsed, and 1 bay leaf.

 Reduce the heat and simmer partially covered until the vegetables are tender, about 20

 Then stir in 4 cups chopped fresh spinach and simmer for 10 more minutes.

 Discard the bay leaf and stir in a half cup thinly sliced basil.

 Ladle into bowls and top each portion with 1 tablespoon freshly grated Parmesan cheese.

 This recipe makes a big pot of delicious vegetable soup that will keep in the refrigerator for

 Ok, today we're going to make a really simple dish and it's basically called bangers and

 Some are better for mashing than others but generally you can use pretty much most potatoes.

 Now what we want to try and do is to get these to cook evenly throughout the potato so you

 Now one way of ensuring that is just pick the middle and chop that up like so.

 So what I'm going to do is, I wouldn't chop them up any more than that otherwise they

 So chop them down the middle, pop them in the pan and then we're going to boil them

 I think it helps to break down the potato and adds a little bit to the flavour.

 Pop the lid on, turn the heat on and we're going to cook it, simmer I would say, sort

 While we're cooking the potatoes in the back there, I've moved them to the back, we're

 Try and pick really nice sausages because at the end of the day it's half the meal really,

 So try and pick the good ones, get them from the butchers or there's various makes out

 Obviously you can grill these if you're a little bit more health conscious, you haven't

 Now what I'm going to do is just pop the lid on those and I'm going to turn them over,

 Okay, now we've got the sausages on, the next thing we put on, we've got a frying pan

 We've got the oil, turn it up a little bit to make sure it's nice and hot and then what

 Now you can cook those either until they've caramelised, which is slightly brown on the

 outside, which is probably what I'm going to do, or you can cook them a little bit less.

 A quick test and it's a really good one, it's just to stick a knife in, if you can

 Ten minute mark, probably another 10 minutes I'd say, but I'll check them just before then.

 Okay, we're at the 15 minute mark now, I'm just going to check these potatoes.

 What you want to do with the potatoes is slightly overcook them rather than undercook them,

 So, five more minutes, so 20 minutes for the potatoes and I think we're done and then we're

 Okay, we're at the 20 minute stage and I think the potatoes are done now, so we're just going

 So what I'm now going to do is drain as much water out as possible.

 I'm probably going to use a lid for that and just tip it away down the drain, we're not

 Okay, I've put the potato back on the hob, which is, I mean I've actually got it turned

 Now what we want to do with the potato is just gently chop it like so and then we're

 going to add a little bit of butter and mix it all up basically.

 Now what we can do is add a little bit of salt again to the whole mixture, a little

 Now if you're a bit health conscious, obviously you can use a little bit less, I know some

 But I'm just going to put that in like so and just gently kind of mix it all together

 And then I'm going to use one of these, these are great, they make your job easy.

 If you haven't got one of these you can mix it by hand, don't worry if you spill a bit

 Now the important thing is when you're mixing mashed potato, you don't want to keep mixing

 and mixing and mixing because otherwise it ends up starting to be like glue almost, you

 So if you like your mashed potato a little bit creamier, I personally do, but not too

 Again, any sort of milk, semi-skimmed, skimmed, whatever you've got.

 Don't go overboard, you can always add a little bit more after.

 But it makes it much more creamy, I know my children like it more creamy, but that's really

 Now there's a lot of things you can add to your mashed potato, but personally I prefer

 There we are, nice fine fresh chives and you can add some of those with it, put that on

 And there we've got it, mashed potato, this one's got chives on it, you can just pop a

 And I've got a little bit of vegetable, just got a little bit of cabbage there, I like

 a bit of cabbage myself, but obviously you can have peas or whatever you like.

 And finally, got a little bit of caramelised onion, always goes well, like so.

 And then we can just put a little bit of gravy on it and you've got a fantastic meal.

 So obviously put it as, and if you like a little bit more pepper you can put it on as

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show

 Now I constantly get requests for more salads, more sandwiches, just kind of quicker things

 to eat and a BLT is a classic but I'm throwing in the avocado because I really like it.

 So let me take you over to the ingredients so we can get started.

 You're going to need some thick cut bacon, some bibb lettuce or Boston lettuce, whatever

 it's called in your store, some sliced tomatoes, avocado, a little bit of lemon juice, some

 fresh parsley, extra virgin olive oil, salt and pepper, and the bread of your choice.

 I am using just some gorgeous Italian bread, it's a round loaf and I've cut about half

 inch slices off of that but you can use whatever bread that you like, it's up to you.

 Now the first thing you want to do is get your oven preheated to 425F and I'm going

 to toast my bread and cook my bacon at the same time in the oven.

 Now I'm going to cook my bacon, all I'm doing right now is just drizzling my bread with

 a little bit of olive oil and what I'm going to do with my bacon is I'm going to cook it

 on my broiler pan here or you can use any kind of pan that you can put a rack over because

 that way the bacon fat kind of drips down and the bacon cooks evenly, it doesn't cook,

 So I'm just going to put my bacon slices on here and I'm going to put the bacon and the

 bread in the oven, the bacon is going to take about 10-15 minutes, the bread should take

 about 10 minutes, the oven is on at 425F, once they're done we'll put the whole thing

 I just took my bread out of the oven and now I'm going to work on the avocado, now all

 I've done is I've halved it and I've taken out the stone and I'm going to take half of

 this and I'm going to put it into this bowl, now what I'm doing is because I don't want

 to use mayo, I'm going to mash half of the avocado and the half of the avocado is going

 to act as that creamy component that would be on your BLT which is classically mayo,

 Putting in some lemon juice to stop it from browning and give it some color, pinch of

 salt and some fresh parsley and I'm just going to take a fork and just mash it all

 Alright, so I have that done, I took my other half of the avocado and I just sliced it,

 I also took my bacon out of the oven and we're pretty much ready to assemble.

 Now I'm going to take one piece of bread at a time and I'm going to divide the mashed

 Take some tomato slices, you can use any kind of tomatoes you want and of course you don't

 have to use the avocado if you don't want to, you could just use regular mayo and make

 I want to season the tomatoes with a little salt and pepper and that's good.

 And just a little teeny tiny drizzle of olive oil on the tomatoes themselves, like less

 Now that you have your bottom layer, I'm going to top it with the bacon.

 Now to the other slice, I'm going to take some of this avocado that we've sliced and

 Season the avocados with some salt because you know avocados, they need salt because

 they're very bland, they're very rich in flavor meaning they're very like, when you taste

 an avocado it's not like a light thing, it does taste very rich, it's got a lot of healthy

 Top the avocados with just a little bit of your lettuce and then just pretty much unite

 You can make this if you want to this way or you can make it more traditional without

 But if you want to get this recipe, go to www.laurainthekitchen.com.

 I put extra sauce because we're going to eat it with the pasta.

 Salute from Mariuccio Bove, Antonio Bove, Salvatore Bove, and Domenico Bove.

 I have some leftover rice here, so I thought it was a great idea to make fried rice today.

 you will need 1 4th teaspoon of salt, 1 4th teaspoon of ground black pepper,

 And frozen peas and carrots, already pre-cooked it, so they're ready to toss in.

 Okay, so I'm going to add the salt and pepper into my egg mixture.

 like a teaspoon of my vegetable oil into a wok, or if you'd like, you can use

I'm going to add in two tablespoons of vegetable oil to the wok.

 You want a good amount of oil because you're going to put in the rice right now.

 Okay, the rice has been cooked a little bit over a minute right now.

 Toss it well like this and then I'm going to add in this soy sauce.

 please continue supporting my channel by watching the commercials.

 Everything else is in the oven, and I'll show you how to throw it all together.

 This is water, but in it you put just a little bit of vinegar, like a half a tablespoon.

 And what we'll do is we'll swirl it around a little bit, and then we'll add the eggs.

 And three and a half minutes later, we'll bring the eggs out and plate them.

 Hi, I'm Michelle, and today I'm going to show you how to make perfect pancakes from the

 Everybody needs a foolproof pancake recipe up their sleeve, and this recipe makes golden,

 In my bowl, I have one cup of flour, to which I'm going to add two tablespoons of sugar,

 a half a teaspoon of salt, and one tablespoon of Magic Baking Powder.

 Whisking mixes everything evenly and actually sifts the flour, while the Magic Baking Powder

 In another bowl, I have an egg, to which I'm going to add one cup of milk and two tablespoons

 Once our mixture is well blended, we carefully add the flour mixture, and we mix this until

 Mixing it until just blended keeps the batter relaxed so that our pancakes are tender and

 Now, using a quarter cup of batter per pancake, ladle the mixture into a hot griddle or skillet

 When you see bubbles forming on top of your pancakes, you know the underside is golden,

 Once these are flipped, let them cook for another one to two minutes until they're golden

 I have one who loves apricot jam, another who loves crunchy peanut butter, and the third

 For more great recipe ideas and cooking tips, please visit CraftCanada.com.

 We're making a pan-seared foie gras with homemade peanut butter, which is infused with pork lard.

 And we made homemade Ritz crackers, which are made out of puff pastry.

 I'm going to do a quick salt and pepper over the top for a nice concealing.

 The pan is going to be nice and hot so we have a nice caramelization of the foie gras.

 There's no oil in it because there's so much fat within the liver itself that we don't need any oil.

 Turn the heat down to low and at this point the foie gras is almost done.

 We're going to put a little bit of peanut butter on the risscracker.

 Roasted some peanuts on, put it in a RoboCoop, add the bacon fat to it, and you get homemade risscrackers.

 A little bit of sugar and basically the same thing goes right to the RoboCoop.

 The gelatin is put in a hot pan and added to the whole jam after the RoboCoop.

 At this point, you can see the foie gras is nice and soft in the middle.

 And you have hand-seared Hudson Valley foie gras with bacon, peanut butter, and local black rice burger jam.

 In a separate bowl, add green food coloring to the sour cream to achieve the desired shade

 When the ready indicator on your skillet turns off, start pouring the batter in six equal

 When both sides are cooked, place pancakes on plates and top with green sour cream and

 Tabletop cooking with the whole family can be a fun way to dine, but please be very careful

 It is very important that the salmon you use in your sushi be very fresh.

 buy your fish, ask them to prepare it for you in fillet form with the skin off.

 remove the fatty substance that is sometimes found on the sides.

 a nori sheet or possibly even a sliver of the cucumber you have cut with your sushi

 first cut the slice in half and then remove a thin layer just like this.

 slivers approximately 1.5 by 1.5 cm to be used in your sushi roll.

 Along with chapatis, naan is the most basic accompaniment to Indian food.

 The shop-bought version is convenient but tends to be more cake-like than the traditional

 Now, your naan is sweeter than it is salty, so maybe a teaspoon and a half.

 So I've got a little bit of flour here, I'm going to put it in the middle.

 What I want you to do is put your hand straight in and really slowly kind of keep mixing and

 Now, this is a very forgiving dough, so say for instance you've put in too much liquid,

 So at some stage you can just tip that onto the counter and just have a really good knead.

 It's just a matter of pushing it away and then kind of bringing it back.

 Just make it a nice rhythmic action, like you're giving a massage to the bread.

 This is the only hard work involved and I think it's a really good stress buster.

 I mean you could even make up the naan and then freeze it and kind of just warm it through

 I'm just going to put a bit of oil in the bowl so it doesn't stick.

 We've given the dough a fair pounding, so now it needs an hour to rest in a warm spot.

 This allows it to rise a little and gives me the chance to melt some butter to spread

 And actually, you know what I do also like to do sometimes with naan is to prick it.

 Just sometimes it stops it kind of fluffing up like a pita bread.

 the palm of your hands on one side and you hold it for the other one.

You do one, two, three, four, five, six, seven, eight, nine, ten.

When you reach this stage to make the classic margherita you need the parmesan

 Hey everybody, Thomas Joseph here with another kitchen conundrum.

 Well, not technically a kitchen conundrum, but it is something that everybody's looking

 And today I'm going to show you one of the things that's really close to me, and that

 So I'm going to show you that buffalo chicken wings are really easy to make at home, and

 you don't need to spend the money going out and buying them for the game day.

 To start, I have a large Dutch oven here filled with about four inches of neutral oil.

 So that is like a safflower oil, a canola oil, any vegetable oil, something that can

 Now, this is one of my favorite tricks here whenever I'm deep frying.

 Putting a rack in the bottom of the pot, what that does is it helps to fry things nice

 So what that wire rack does is it helps to lift the food off the bottom of the pan, so

 you get really nicely, evenly cooked food without any brown or burnt spots from hitting

 This is a candy thermometer, and I need to heat the oil up to about 400 degrees.

 Now, while this oil comes up to heat, I'm going to show you how to cut the wings into

 This is a chicken wing here, and I'm going to separate it into three parts.

 The first part here is the drumette, and all you have to do is look for the joint of the

 chicken wing, cut through the skin, bend it a little bit, and it should pop out.

 The joint should pop out right there, and now you know where to cut.

 And so this portion, believe it or not, is called the wingette.

 You want to do the same thing here, where you take the wing tip, which is this portion,

 you break the joint, and then you should be able to cut cleanly through.

 Place this in a resealable plastic bag in your freezer, and you'll have this for whenever

 Take a piece of paper towel here, and gently dab off any excess moisture, because if you

 have excess moisture on your chicken wings, once you place them in the hot oil, they're

 You don't want your wings to be too cold either, so don't take these right out of the refrigerator

 Otherwise, it will lower the temperature of the oil dramatically, and your wings will

 You don't want to throw all of the wings in at once, because it will lower the temperature

 of the oil, and the grease will absorb into the chicken wings, and that's not something

 So gently place the wings into the pot, and that rack is really great because the wings

 Try to fry your drumettes in one batch, and your wingettes in another batch.

 Don't mix them up too much, because they do have slightly different cooking times,

 but in general, the wings will cook about 15 to 20 minutes in total.

 So I'm on my last batch of wings here, and you want to make sure that when you pull the

 Don't put them onto paper towel, because what that does is that direct contact with paper

 towel, it creates steam, and one side of your wing will get soggy.

 So use a wire rack to drain them off and to cool them slightly.

 Now while I'm working on my last batch here, I'm going to start the sauce.

 I'm going to place it into the bottom of a small saucepan here, and I'm going to bring

 So I have one cup of hot sauce, and I'm going to add four tablespoons of cold, unsalted

 If you wanted a more mild wing, all you have to do is increase the butter a little bit.

 So doing a two to one ratio, hot sauce to butter, will give you a mild wing.

 I'm going to turn the heat off and let this cool down slightly before dressing the wings.

 So now the chicken wings are going to go right into a bowl here.

 Use a bowl that's wide enough that you can actually toss the wings.

 If you're feeling a little daring here, you can gently toss the wings up to coat them evenly.

 So our buffalo wings wouldn't be complete without a little bit of blue cheese dip, and

 that basically is some mayo, a little bit of sour cream, some blue cheese of course,

 It's the perfect accompaniment to these spicy wings because it helps to cool them off a little bit.

 So if you have any kitchen conundrums that you need solved, write in the comment section

 below or reach out to me using the hashtag kitchenconundrums and I will solve whatever

 Good afternoon everyone, this is Kevin Gianni and Anne-Marie Gianni.

 I'm actually going to cut it up before I put it in the blender.

 You want to let it soak until it's pretty gooey, so maybe 30 minutes.

 It's not going to completely blend up in the blender, even in the Vitamix.

 Every once in a while we'll add dulse or kelp into our smoothies and they...

 You can, in that case, if you don't want the seaweed pieces, you can always get kelp in

 So you're getting minerals, you're getting minerals from the seaweed, you're getting

 It's a little salty and so is the miso, so you're not going to add any alcohol.

 If you don't have Frank's spices or don't have them available, you can just get a regular

 Get some curry leaves and blend it up with coriander and cumin and a bunch of yummy stuff.

 You can definitely add coconut oil to it and it will help thicken it up and make it a little

 But I had it before like this and it tastes nice like this as well.

 Hello my dear chefs and welcome... I forgot what I was saying...

 It's a traditional recipe that was invented in Naples, which is a beautiful city.

 You definitely need to go and check it out if you ever come to Italy and eat a pizza.

 I'm gonna show you the most traditional of them all, which is the basic one, Margherita,

 And then you can just jazz it up according to whatever you like.

 And I think I just rambled and raved for, I don't know, like 30 minutes or something?

 So let's stop the chatting and let's go straight into the recipe!

 so I'm taking my yeast, my room temperature water, and my sugar.

 and I'm gonna take my flour, I'm gonna just make a well in the center,

 Then I'm gonna gently incorporate it with a fork to the flour mixture.

 Don't add too much flour, because otherwise it will become too thick.

 You're gonna knead this thing together until it's nice and fluffy,

 I'm gonna move the dough to my counter, and I'm gonna start kneading it together.

 The thing is that with bread mixtures, the more you knead things together,

 You're gonna take the side, pinch them together, pinch them together, voila!

 Now, you're gonna take your pizza bowl dough and put it into a slightly oiled bowl.

 I'm gonna just sprinkle everything around, put in my pizza dough,

 because oil blocks the oxidation, so that no crust will be formed on top of it.

 I'm gonna cover it with a kitchen towel, and place this in a warm place to rise for about one hour,

 And now, we're just ready to spin it out and shape it into a circular shape,

 If you don't like to do this by hand, you can just roll it out.

 Just leave it a minute to pour out the water, and squeeze the water out.

 Otherwise, when you put it in the oven, it will become too watery.

 I'm adding some oregano, because, to me, tomato sauce and oregano is just pizza.

 I just use a nice preheated pizza stone, and it works perfectly.

 If you don't have a pizza stone, just use aluminum foil, not the shiny part, the other way around.

 Just drizzle a bit of extra virgin olive oil, so that nothing sticks.

 for at least 12 to 15 minutes, until it gets a nice, brown, delicious color.

 And here you have it, your delicious, homemade, Margherita Pizza, Poletana style.

 and let me know in the comment down below what you want me to do next.

 If you have any suggestion, any recipe you really wanna know how to do,

 So, I'm gonna stop talking, and I'm gonna see you in the next recipe.

We are grilling Korean style short ribs also known as Calbee ribs

 All right, we're gonna start this recipe off with the marinade and even in Korea it kind of varies from family to family

 This is something that sort of morphed in my household just from my discovering other Asian ingredients that being said

 I realized some of these ingredients I'm using are not Korean, but tastes good good on beef pork chicken

 Now I'm using this palm sugar and I discovered this doing a Thai recipe

 1 half of a white onion and this is a medium-sized, you know white sweet onion

 Now this is something that is going to probably raise a few eyebrows but

 But what it is it's a flavor enhancer and I'm telling you in sauces this stuff is it's a miracle worker

 It brings out and enhances flavors does not make it taste like fish.

 Ginger now if you don't have access to fresh ginger use powdered ginger

 But there's a special way that I learned of processing this and getting it ready for the sauce

 If you don't do it this way, you're gonna end up with like fibers and you'll end up with hairy meat, which is awful

 So what I'll do is I'll first peel the root slice it into like coin shapes

 what that does is it pulverizes all the fibers and then you just finally mince it up and

 There's a lot of sweet going on here and I like just a little bit of warmth in the back of your throat

I butcher the real name, but it's a good Chang or something like that

 I'll put it up, but if you can't find this just any chili paste will work fine

 Alright now last but certainly not least my favorite ingredient in this marinade and that's fresh

 Asian pear now if you don't have access to Asian pear just a regular Bosch pear would work

 I mean even probably canned pears in a pinch, but this just makes this recipe is a nice clean crisp

 Now I like to start out at a lower speed on the blender here just to get everything chopped without splashing all over the place

 This is three pounds of beef short ribs and it's cut it's called flanking style

 I just like it a little bit thicker than the ribs that they're selling and

 one little tip what I like to do before I prepare these is I'll just take the

 The meat you're gonna have dust on here from the bone saw from the bandsaw

 They use and I like to get all that off before I put this in a marinade.

 Trying to make an effort to make sure they're not, you know sticking together side by side

 Put the lid on I want to make sure first they're fully immersed in this marinade put it in the fridge

 They'll be marinating for about four to five hours before we start this cook a little longer spine

 I mean if you want to marinate them overnight, but these are gonna be about five hours

 We're gonna start grilling up these short ribs now and I'm gonna start off doing it a little differently than I used to do

And the reason I'm doing this is, you know, there's a lot of sugar in this sauce and

 What I'm going to do is just sort of get the caramelization going now

 Rather than having this hot, you know, this sweet stuff dripping into this

 What I'll do is more of a kind of a I guess you could call it a

 Case I didn't mention it when I took it out of the marinade what I did was just more or less shook off the excess

 Okay, you can see that it's starting to kind of cook through the surface now.

 Right guys we are done we get these on the platter and we're gonna plate it up inside

 Alright guys, here we are having this with some jasmine rice and this is a kind of a slaw that I made

 It's got you know, some red cabbage with that Asian pear a little cucumber some cilantro

I love it's got a nice amount of sweet just the perfect amount of heat

 It's a winner anyway guys, thanks for stopping by and I'll see you in the next video

Today we are in the kitchen of Seasonal with the chef and owner, Chef Eddie.

 The Wiener Schnitzel is one of the most traditional dishes in Austria.

 The ingredients for Wiener Schnitzel is of course, fresh heeled hopper.

Breadcrumbs are plain breadcrumbs, no seasoning, no herbs, no nothing.

 And always try to keep one level between chocolatey board and powder.

 And most importantly, it cooks more evenly, which you want as well.

 Because people, I think, are very, very health conscious these days.

 Lots of people actually hurt themselves regularly by using oil on a flat top or an open burner.

 And traditionally, the color of the beaner should be the same color like the credibility of the classical instrument.

 You see, like the preparation time of this is like, it's not even like 60 seconds.

 Thanks for joining and check back next week for more great recipes.

 Hello, this is Chef John from foodwishes.com with Trader Joe's meatloaf.

 You can read about it in the post, why it's called Trader Joe's if you don't know what

 But I'm going to make this meatloaf using ingredients pretty much exclusively from Trader

 Alright, it's 14 and a half ounces, that's about, I don't know, three cups or so.

 Mirepoix is French for, well, it's actually still French for mirepoix.

 But mirepoix is the term for that celery, carrot, onion mixture.

 And I know what you're thinking, Chef John, wouldn't it have been cheaper to cut that

 No, because they make you buy the giant bunch of celery in the store and you only need like

 So we're going to cook this whole container with a big pinch of salt with some unsalted

 We're going to divide it in half because this half is going to be for the meatloaf

 Alright, so put half of it in a big mixing bowl and then we're going to cool it down

 with some double roasted salsa, Trader Joe's double roasted salsa.

 Alright, half a cup of Trader Joe's organic milk, a dash of Worcestershire sauce, and

 I'm going to add some pepper, lots of it, some cayenne, and a good amount of salt.

 I'm going to mix that in lightly and then I'm going to add my dry ingredients, which

 I hate pesticides in my breadcrumbs, so I'm going to use these.

 I'm going to put some oil down on a piece of foil on my baking sheet and I'm going to

 form that into a loaf, hence the name, of meat about six inches across by about three

 Then for the topping, I'm going to take some brown sugar, that's right, from Trader Joe's,

 and mix it in with a couple tablespoons of our double roasted salsa.

 I'm going to paint that over the top and a little bit on the sides.

 That's going to go in a 325 degree oven for about an hour and 10 minutes.

 In the meantime, we're going to take the other half of the vegetables with another hunk of

 butter and some flour and we're going to make a quick little roux.

 We're going to toast that butter and flour together with the vegetables for about five

 I'm going to take some Trader Joe's organic beef broth, really nice, all natural, and

 we are going to put in a cup, turn the heat up to high, and as soon as that starts to

 thicken and all the brown bits and deliciousness of the vegetables have released from the bottom,

 I'm going to season that with some pepper and salt, a little shot of Worcestershire.

 All right, so when it comes to a boil, we're going to back that down to low and just simmer

 Slice it, top it with your gravy, served with the traditional mashed potatoes and peas.

 Now you can make that with any ingredients you want, of course.

 If you do live near Trader Joe's, it makes the shopping list easy.

 Nicely packaged and a lot of organic stuff, a lot of all natural.

 Hi, I'm going to show you how I make the potsticker with pork filling in it.

 pepper and one teaspoon of salt and two tablespoons of sugar and two tablespoons of sesame oil

 So you fold it like that, another one like this, like that, that one too.

 Okay, I turn on about medium heat and I put the potsticker in it.

 But make sure that the first five minutes you check on the bottom too.

 Hello everyone, please welcome and join me in Indian Punjabi style cooking, best of all

 I'm going to share with you and let's get started with the ingredients what we need.

 I'll have 4 cups of all purpose flour, in other words you call it maida.

 We're going to use lukewarm milk, 2 cups, 1 cup olive oil, any vegetable oil will be

 I'm going to make this garlic really good naan so I'm going to use one big bowl, one

 small bowl, what I'm going to be doing, just sprinkle a little olive oil on this and I

 will put it into oven and I'll put aluminum foil and once they are all baked then I'll

 I'm going to use 2 eggs, as for yeast I'm using rapid yeast, instant yeast, it's 2 tablespoons,

 1 teaspoon salt, 1 teaspoon my sugar and 1 teaspoon baking powder and as for yogurt

 I wanted to share with you in easy steps so how it's easy to make and you can make it

 baking powder, salt, yeast, sugar, half cup of yogurt, 2 eggs, if you have a machine that

 Dough is all sticky already and what I'm going to do I'll take it out.

 My dough looking good, what I will do now, I'll just put a little bit of olive oil at

 the bottom, just grease it, now I'll let it sit for 2 hours and we'll come back and we

 Roasted so I'm going to take it out of each globe, I'll mash it and look at my dough has

 been rising so good, this is perfectly done, you have to punch it, you have to play boxing,

 bishum like this, see how the air comes out, that's what's going to happen.

 As I take it out I will dust my counter with dry flour and then I'm going to pull it out.

 I made my ball, I'll let it sit another 15 minutes and now this is my garlic, it's really

 I'll show it to you how to make it, put it in the oven with olive oil, I'm going to use

 It's according to you if you want it to make any shapes, you know typical round shape or

 In a free hand sense you don't really you know typically pay attention on the size but

 I'll put it into my pan and I will use the garlic paste, the garlic is well cooked already,

 just add little bit of cilantro, that's going to bring another excitement to your naan.

 This is the other way I'm going to show you, I'm going to make a bun, you add some garlic

 Look at my beautiful, delicious looking garlic naans are all ready.

 They are really rich and my other ones are ready and I'm going to put that one in oven

 I made some bun with garlic and couple of them plain and I can use some sesame seed,

 you can do all kind of different things, you know add different nuts.

 Look at how beautiful, spongy look, real nice and look at this, the other one I cut it,

 so nice and I really appreciate each one of you joining my Indian Punjabi style, best

 of all, easy steps cooking and garlic naans and thank you and if you like it, please like,

Jack Scalfani here and you're Cooking With Jack and I almost didn't

 It looks like all of you want me to redo the Yorkshire Pudding and get it right this time.

 you what I'm getting, but as you notice, there's no knives up there and there's no knives

That's where she does a lot of her courses, her cooking courses.

 and do my show for a whole year at least with this knife and the paring knife when that

Now once again, if you notice all my grilling episodes, I do all the preparing

So I usually marinate the meats or rub the meats or season the meats.

 bonnet chilies, but I couldn't find them, so I'm going with two habaneros, which is

If you want it medium hot, leave one of the seeds in and seed the other.

This recipe here is all down below, so don't have to take notes.

 it looks full, but I didn't want to go to the big one because it's going to be hard

Carefully remove the blade if you're using one of these ninjas or any kind of a

You're going to zip close that and then you're going to smoosh it all around.

 are a few of them and I'm going to teach them to you right now.

 If you're using wood skewers, you're going to want to soak these in water.

 meat and vegetables on the sticks, put your meat on one stick, put your vegetables on

 going to bore you with cutting all these vegetables up, but basically I'm going to cut them in

So once all these are cut up, I'm going to put them right in here and throw

Then first thing in the morning, I'm going to meet you right back

 here and we're going to start skewering everything, take it out to the grill and it's going to

We're just going to just hit it real quick so we got some sort of flavor

There's got to be like a pound and a half of chicken on each stick.

Alright, so now that I know I'm not going to lose control of this side, I'm

 going to heat this side up and start getting the vegetables going.

 So, we're going to put this one away on Jamaican Jerk Shish Kebab Chicken and Grilled Veggies.

 Once again, don't forget to keep your veggies separate because everything cooks differently.

 that I've never seen in chicken in all my cooking other than this recipe.

If I break out crying, I'm going to be very embarrassed because so far, everything

And I'm so excited, I'm going to tell you, just to celebrate how excited

 I know I've done barbecue ribs, but I'm showing you how to make a hot pineapple barbecue sauce.

 You don't need too much, I'm just going to spread this on the bread.

 And what I really like adding to it is just a dash of Worcester Sauce.

 But just these few ingredients are going to give us so much flavour.

 Hi everybody, now we are going to see how to make soft chapati.

 The ingredients are wheat flour 2 cups, salt 1 pinch, oil 1 tablespoon and some hot water.

 Now cover it with a wet towel and keep it aside for 10 minutes.

 Make it very thin and use very little flour for dusting the dough.

 Cook the other side for a longer time because we are going to keep the first side on the wire net.

 Good evening, it's Glen The Ball Chef and tonight I'm putting together some Singapore

 Singapore noodle dish is a curried rice noodle and I'm going to feature this dish tonight

 with some shrimp and some of our red pork char siu that we just made up on a previous

 I think you'll like this recipe, might be out in a restaurant, maybe not.

 Alright, we've got about 3 1⁄2 cups of boiling water here and we're just going to

 put in about a half a pack, about 5 ounces of rice noodles which we're going to cook

 We'll come back when these are done and I'll show you the next step.

 Alright, the next step in our Singapore rice noodles is we're going to just make sure that

 I've got some snow peas that I've cut up, julienne carrots and some green onions.

 What we'll do is we'll just stir fry all this together for a minute.

 Just toss this up a little bit, got about 3 tablespoons in there.

 And into that we're going to add a tablespoon and a half of curry.

 And to this we'll then add some of my favorite brand 3 crab fish sauce.

 And last but not least, we've got some red pork that we're going to throw back in here.

 We'll come back here in just a minute and show how we finish this dish off.

 And that curry, rice noodles, a little bit of that red pork that we made up, and that shrimp.

 Hello, James here hanging out in the kitchen and today I'm planning on making an appetizer.

 So I've purchased a small can of escargot at a finer supermarket and you can also find

 It comes frozen so I've pulled some of my puff pastry out and I'm letting it thaw out

 And in the meantime I'm going to make some whipped garlic butter for my escargot dish.

 I'm going to put some garlic in the butter, hence the name garlic butter.

 And some parsley from my garden, I'll put some parsley in the butter.

 I like to squeeze a little bit of lime into there so I'm just going to use, make sure

 And all I need to do is put my bowl in and I put this paddle on there.

 I'm going to prep the escargot for my application and this happens to have a very easy opening

 There's a lot of fluid that they're in so what I'll do is I'll, I'm going to just strain

 Nice big escargot and I'll just keep them in the bowl like that.

 Actually they were brought over by a French entrepreneur that was going to introduce escargot

 So he went boss, ended up letting the snails go and they became a species in the United

 Your garden snail is an ancestor of that French entrepreneur that brought the snails over.

 Now my wife is a vegetarian and so she doesn't eat snails so I'm going to be making some

 mushroom stuffed puff pastry snacks for her using the garlic butter.

 It comes in a box folded up in thirds so I unfold it like this.

 I've put it on some wax paper, put a little flour underneath it and I'm going to use a

 I'm going to make one with the mushrooms and two with the escargot.

 Avoiding cross contamination of the escargot and the mushrooms I'm going to start out with

 So I have made a little egg wash to help stick things together and I'm going to brush it

 Using some of my garlic butter for the seasoning I'll just put a very generous dollop.

 Now puff pastry is loaded with fat and delicious isn't good and this butter makes it decadent.

 As this stuff gets soft it gets a little harder to work with but will be good.

 Just for a little show I have this ravioli maker and I'm going to locate the mushroom

 I'm going to go ahead and use the remaining egg wash for the top of the appetizers.

 It only took 15 minutes the appetizers are ready all that's left to do is the plating.

 We have put a little dish of marinara sauce homemade out of our garden and I'm going to

 lightly brush the top of these pastries with some garlic butter.

 We're going to show you how to make crispy vegetable spring rolls.

 Spring rolls were originally made from vegetables from the early spring crop, harvested around

 They are wrapped in wafer-thin rice paper and are small in size, especially when compared

 You will need the following ingredients to serve 4 to 6 people.

 Ten spring roll wrappers, half a red pepper, thinly sliced, one carrot, grated, six bamboo

 shoots, thinly sliced, some bean sprouts, quarter of a white cabbage, shredded, some

 rice noodles, soaked in water, one tablespoon of oyster sauce, one teaspoon of soy sauce,

 one teaspoon of sugar, salt and pepper, one liter of vegetable oil, and one egg, beaten.

 You will also need the following utensils, a wok, a wooden spoon, a bowl, a spoon, a

 brush, a tea towel, a saucepan, a slotted spoon, a tray lined with paper towel, and

 When hot, add some oil, the red pepper, the carrots, the bamboo shoots, the cabbage, and

 Cook until the vegetables have slightly softened and their flavors have had a chance to intermingle.

 Now complete the filling by adding the noodles, the oyster sauce, the soy sauce, the sugar,

 Place the pan on medium to high heat, add the oil, and let it heat through.

 Place the spring roll wrapper in front of you with one corner at the bottom so that

 Place the filling in the bottom part of the wrapper in a thin log shape, not touching

 Now lift the wrapper over the top and tuck it in under the filling.

 Fold over the left side, and then the right side, and roll it up to form a tube.

 Once the oil is hot, deep fry the spring rolls until lightly brown, which should take

 They go wonderfully with a sweet and sour sauce and many other types of dip.

 And that's how to make Chinese crispy vegetable spring rolls the Videojug way.

 Alle Zutaten inklusive Mengenangaben sind in der Infobox aufgelistet & verlinkt.

 ...heute zeige ich Euch wie Ihr zu Hause leckere Hot Dogs selber machen könnt...

 ...für die Hot Dogs brauchen wir als erstes ein Hot Dog Brötchen...

 ...und wir starten indem wir ¼ Löffel Hefe in ein hohes Gefäß bröseln...

 ...und jetzt mit einem Schneebesen oder einer Gabel verrühren bis sich Hefe & Zucker im Wasser aufgelöst haben...

 ...jetzt mit einer Küchenmaschine oder einem Mixer mit Knethaken zu einem glatten Teig verarbeiten...

 ...und sollte nach dem Kneten glatt aber noch leicht klebrig sein...

 ...mit einem Küchentuch bedecken und für 30 Minuten an einem warmen Ort ruhen lassen...

 ...und anschließend mit einem Messer in 5 ungefähr gleichgrosse Stücke schneiden...

 ...alle Teigstücke dann nacheinander mit kreisenden Bewegungen unter den Handflächen zu kleinen Kugeln formen...

 ...und die Kugeln danach mit einem Nudelholz länglich ausrollen...

 ...die Stangen dann auf ein mit Backpapier ausgelegtes Backblech legen...

 ...und an einem warmen Ort für weitere 30 Minuten ruhen lassen...

 ...anschließend im vorgeheizten Backofen bei 200°C ober-unter Hitze für etwa 10 – 12 Minuten leicht bräunlich abbacken...

 ...in der Zwischenzeit könnt Ihr Eure Würstchen schonmal in der Mikrowelle oder einem grossen Topf aufwärmen...

 ...und dann ein Brötchen mit einem langen Messer längs auf- aber nicht komplett durchschneiden...

 ...dann aufklappen und beide Seiten zunächst mit etwas Senf einstreichen...

 ...jetzt das heisse Hot Dog Würstchen in der Mitte platzieren...

 ...die Röstzwiebeln könnt Ihr entweder kaufen oder auch selber machen...

 ...wie das geht habe ich Euch ja bereits in einem anderen Video gezeigt...

 I'm gonna show you how to make this delicious looking bowl of wonton noodle soup.

 This is obviously a Chinese dish, but it was brought to Vietnam a long time ago by the Chinese.

 And the Vietnamese have taken over the recipe and customized it to our way by adding fish sauce and some other seasonings.

 But before that, let me bring you to visit an egg noodle home factory to see how the noodles that we're using today as well as the wonton wrappers are actually made.

 There's actually just four ingredients which are flour, eggs, water and salt.

 They are mixed together in a large bowl until the dough is formed.

 When they make it in larger volume, of course they would need a machine to do the mixing and kneading job.

 After that, they let the dough run through another machine about four to five times to flatten the dough into thin sheets.

 More flour is added to cover the surface of each sheet to make sure that it's not sticky.

 When the flour sheet is flat enough, they will let it run through a cutting machine to cut it into the noodles.

 To make the wonton wrapper, they roll the dough until like really paper thin and then cut into square pieces.

 Now let's buy some egg noodles and wonton wrapper home to cook a delicious bowl of wonton noodle soup today.

 To make the fillings for wonton, you're gonna need 250g of minced pork, 150g of minced shrimp, garlic, shallot and ginger, about 1 tsp amount.

 Now into the blend, you also want to add about a tablespoon of tapioca starch or corn starch or potato starch so it can bind all the ingredients together.

 You don't need to blend it too fine, just roughly like this is okay.

 Okay, to make char siu, I have another video to show you how to make from scratch.

 So you can follow the link that I put below for that char siu video.

 Today I'm gonna use the shortcut by just using the pre-packaged like this, the Issei roast red pork seasoning mix.

 We're gonna just use one of them and then mix with 120 ml of water.

 You can use pork shoulder so it has a little bit of fat in it so it's more juicy.

 And then we're gonna leave the marinade for about one to two hours.

 For the vegetables to cook the soup, you're gonna need one large daikon radish.

 For the vegetables, you're gonna need some bok choy, some Chinese celery, some bean sprouts, garlic chives, and onion.

 Now to cook the broth for the soup, you're gonna add the bones into a pot of boiling water.

 Bring it to a full boil until you see the impurities right to the top.

 We're gonna boil for about five minutes and then we're gonna dump out the whole pot and wash the bones clean.

 After boiling and washing the bones, I have returned it into a clean pot filled with about four liters of water.

 And all the radish and the daikon radish which I have cut into rounds.

 Also add the dried shrimp and shiitake mushroom into the soup pot.

 For this recipe, you will need about 50 to 60 wrappers like this.

 Okay, now scoop half a teaspoon of the shrimp and pork paste and put into the center.

 For the marinated char siu, you can cook on the stove or roast in the oven at 200 degrees Celsius for about 30 to 45 minutes.

 We're gonna add one bundle of the egg noodles and loosen it out.

 You wanna cook about 3 to 5 minutes depending on how thick or how soft you want your noodles to be.

 So the noodles won't stick to each other and also to give it a nice fragrance.

 Take them out and place on top of the noodles together with the char siu slices.

 Top with a piece of crispy fried wonton and some Chinese celery and chopped green onions.

 You have a really succulent wonton which is boiled and also a fried version of it.

 And also a fried version of it which gives it a really nice contrast of texture.

 Now I'm gonna give the soup a try with some noodles and chives and the delicious char siu.

 The wonton is really succulent with the minced shrimp and pork in the center.

 And the noodle soup is very flavorful with the dried shrimp and the shiitake mushrooms.

 And if you do, please post a photo of your delicious Mee Hoang Thanh on Instagram, Twitter or Facebook with the hashtag HelenRecipes

 so I can enjoy them with my eyes and share it with everybody else here.

I'm going to show you how to make sushi with Nigiri Sushi Maker.

 In order to keep your hands wet so the rice won't stick to you.

We have nori, which is seaweed, and fresh salmon, wasabi and sushi ginger.

Good idea to keep the mold slightly wet, put it on a towel so the rice won't stick.

 make it pretty, I also make it bind together so they won't fall apart.

 Now you can see, because of the moisture that's coming from the rice and fish.

 Pop them into the plate and serve it with sushi ginger on the side and soy sauce.

 Asalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.

 These are frozen but they were actually grown by me personally.

 For the rest of the ingredients, I've got 500 g of Basmati rice,

 1 medium onion, thinly sliced and 1 medium onion, finely chopped,

 Here there's a teaspoon of chilli powder, a teaspoon of cumin seeds,

 a teaspoon of mustard seeds, half a teaspoon of cinnamon powder

 Start by soaking the rice in cold water for about 20 minutes and then draining it.

 Meanwhile, heat 2 tablespoons of oil in a pan and add in the sliced onions.

 Season with salt and allow to simmer for about 10 minutes or until the vegetables are tender.

 Put your drained rice in a large pan, cover with water and bring to the boil.

 Then cover and place over a very, very low heat for just 5 minutes.

 Garnish with cashews, the fried onions and a little chopped coriander.

 That's quite a delicately spiced Biryani which allows the flavour of the vegetables to come through.

 Join me next time in Titli's Busy Kitchen with me Titli Nihaan.

 The Allrecipes member who shared this recipe for scrambled eggs done right comments, there's

 So let's whisk together 1 teaspoon of mayonnaise with 1 teaspoon of water and then whisk in

 To scramble the eggs, add 1 teaspoon of butter or margarine to a nonstick skillet over low

 When the butter melts, pour in the eggs and stir them constantly as they cook.

 It's best not to season the eggs as they cook since that might toughen them up.

 Once the eggs are finished, season the eggs to your liking with salt and ground black

 Serve these up with your favorite breakfast sides, scrambled eggs done right.

 Impress your brunch guests, or just treat yourself to light, fluffy, delicious pancakes.

 You will need 3 large bowls A whisk 1 1⁄2 c. unbleached all-purpose flour 3⁄4 tsp.

melted butter or vegetable oil Vegetable oil or cooking spray Spatula Greased 1⁄3-cup

 measure Cookie sheet Griddle or heavy nonstick pan Malted milk powder, frozen blueberries,

 In one bowl, mix the dry ingredients thoroughly together with a whisk so they're fully incorporated

 Diner pancakes are often made with malted milk powder instead of sugar.

 Using malt in your recipe will impart that pancake house flavor.

 Whip the whites with a hand mixer until they form stiff peaks, and set aside.

 Add the milk to the egg yolks and beat them together with the mixer until they're bubbly.

 Add the dry ingredients to the egg yolk mixture and whisk them together very gently until

 Fold in the egg whites in two additions and let the batter rest for 15 to 20 minutes.

 Heat your pan or griddle to about 350 degrees, and lightly coat the surface with cooking

 Test the temperature by sprinkling a droplet of water onto the surface.

 Don't use butter to grease your pan, unless it's clarified butter.

 Use your 1-third cup measure to gather a scoop of batter and pour it onto your pan or griddle.

 When the edges have browned and bubbles appear on the top, flip the pancake and cook the

 It won't help it cook any faster, and it'll crush the light texture.

 To make blueberry pancakes, scatter a handful of frozen blueberries into the batter as soon

 When you're satisfied that you've got the right temperature, use your 1-third cup measure

 to pour on as many helpings of batter as you can comfortably fit on the griddle.

 There should be a bit of space between them so that they don't overlap or touch when you

 If you're whipping up a big batch, don't let your cooked cakes get cold while the new ones

 Make sure not to overlap or stack them, and place them in a just-warm oven until you're

 Serve your pancakes with traditional sides like butter and maple syrup, but don't be

 Give whipped cream, jams or jellies, peanut butter, sliced fruit, and even melted chocolate

 Did you know The origins of the pancake date back to the prehistoric times, when early

 cultures cooked their grain and water mixtures on hot rocks to make flatbreads.

 Hi everybody, this is Valentina from the Real Italian Kitchen and today we're going to make Carbonara.

 So the first thing I did for Carbonara was to put a large pot of water on the stove to boil.

 The pasta that I'm going to use is spaghetti by De Cecco and they need to cook in abundant boiling water.

 While that happens I grate the cheese that I'm going to use, which is going to be half Parmigiano Reggiano and half Pecorino Romano.

 I'm going to cut my main ingredient of Carbonara, which is guanciale, but you can't get it here.

 You can find a detailed list of the ingredients in the more info area below the video.

 It's vacuum sealed and what I want to do is just cut into little cubes.

 I'm warming up the non-stick pan and I'm just going to throw the pancetta in it.

 I'm going to let it sizzle, let it brown and it's going to create its own oil, its own fat.

 I'm going to cook it for 7 minutes and then check it and see if it's al dente, which is the way I like it.

I'm going to turn the fire off and just let it sit there for a second until my spaghetti and my eggs are ready.

 One thing you can do to make sure that the egg is not too runny in the pasta is to pull the egg out of the fridge earlier so that it's not fridge cold.

 I also warmed up the glass bowl with some warm water as well so that it's not going to cool down the pasta when we throw it in there.

 This is for two people and I used approximately 150 grams of pasta, which is a fourth of the box.

 Hello, this is Chef John from FoodWishes.com with macaroni salad.

 That's right, I cannot believe this many summers have come and gone and I have not shared my

 So I apologize for the delay, but hopefully after you see and taste how awesome this comes

 And one of the keys to a great macaroni salad is to do the dressing first.

 And to the mayonnaise we'll add a couple spoons of Dijon mustard.

 To be honest the yellow mustard seems to be more traditional, but I really do like the

 And it's not like you're going to wreck this using a different vinegar.

 And then we'll need to season this up a little bit with a shake of cayenne pepper.

 And that is basically the base of the dressing for this macaroni salad.

 So while it is true that your classic American deli style macaroni salad does use sort of

 a sweet dressing, I find that the most popular recipes out there call for way, way too much.

 And once that's all mixed together, the liquid portion of our dressing is done.

 And I'm going to use the white and light green parts of some scallions.

 And then for color, sweetness, and a little bitterness, we're definitely going to do some pepper.

 And then also some green pepper in the form of poblano and jalapeno.

 And I really think it's important we do this step before we cook our pasta.

 Okay, because these vegetables are almost going to get like a quick pickling in this dressing.

 Okay, the salt, the sugar, the acid is going to pull liquid out of those vegetables.

 And once that's mixed, we'll just pop that in the fridge while we prepare our macaroni.

 So we'll pop that in the fridge and move on to our elbow macaroni.

 And we are going to cook this in some generously salted boiling water.

 We're going to cook this all the way, just like as if we were going to eat this hot.

 I don't have any idea who came up with the notion that you're supposed to undercook pasta

 But assuming you want an enjoyable texture, I recommend cooking it the full time.

 For this particular salad, that is the biggest mistake you could make.

 And every so often I want you to give it the old shake-a-shake-a, which is going to help

 And once we're convinced our macaroni is very, very well drained, we will transfer that into

 a large mixing bowl and proceed with probably the most important step of this whole process.

 What we'll do is we'll take our spatula from the dressing and we'll use that to toss this

 macaroni occasionally until it cools down to just about room temp.

 And while we're using the spatula from the dressing, we're definitely not going to add

 All right, if you add a mayonnaise-based dressing to hot macaroni, what you'll end up with is

 A very fine layer of starch is going to form on each one of those pieces of macaroni.

 And that thin layer of starch has been proven to more effectively grab on and hold on to

 But anyway, like I said, we want to cool that down to about room temperature.

 And if everything's gone according to plan, those pieces of macaroni should just be tacky

 And at this point, finally, we can go ahead and add our dressing.

 And as you're mixing this, if you're thinking, man, this is way too much dressing.

 Because you prepped your macaroni properly, by the time this is ready to serve, it's going

 Okay, we don't want to season this until that macaroni has fully absorbed the dressing and

 So what we'll do is we'll wrap it up and we'll pop it in the fridge for at least four hours,

 And then the next day when we pull it out, it should look something like this.

 And as predicted, all our dressing has been perfectly absorbed.

 What I like to do at this point is take the spatula and give it a nice mix so we can really

 And while you can definitely serve it like this, I generally like to freshen it up a

 little bit with another small spoon of mayonnaise and just a little touch of cold water.

 And while that's really not going to significantly change the characteristics of the salad, it

 is like I said going to give it a little bit of a fresher look.

 You are the Tony Tony Tony of your macaroni, so that kind of stuff's up to you.

 And then once our salad has been tossed and freshened up, the last and most important

 And at that point we'll transfer it to some kind of serving container.

 And by the way, because this salad is so naturally beautiful and fresh looking, it does not need

 Unless of course you want people to share it on social media, which in that case you

 And I realize taste is subjective, but for me this is just the epitome of the classic

 Slightly but not too sweet, with just the right level of acidity, and a very generous

 amount of vegetables, as well as a beautiful silky creamy mouthfeel because we didn't dress

 And of course this is going to pair beautifully with anything you barbecue, grill, or smoke

 But anyway, the point is I really hope you give this a try soon.

 I can't think of a better example of the French influence on Vietnamese food than the

 Thin crusted baguette, braised meats, pickled vegetables, fresh herbs, all in one sandwich.

 In this video, I'm going to show you one of my favorite banh mi with sweet and savory

 This is a southern Chinese technique of cooking pork in soy sauce and spices.

 We have a one pound piece of pork shoulder cut into two pieces, dark soy sauce, light

 soy sauce, these are really the ingredients that give it the color, hence the term red

 cooking, Chinese rice wine, two sticks of cinnamon, and some star anise, three pieces.

 As it comes up to a boil, I want to make sure that the pork is submerged.

 If it isn't, I'll just add a little bit of water to make sure it is covered.

 Then we'll lower this to a simmer for about an hour until it's nearly tender.

 One other element of the sandwich that needs a little advanced prep is our carrot and daikon

 First thing I'm going to start with is plain old distilled vinegar, a half cup of that.

 Then a half cup of granulated sugar, half teaspoon of kosher salt.

 The carrot and daikon julienne can be cut by hand or with a mandolin.

 After these are stirred, I like to marinate them for at least 30 minutes, but really no

 If you see there's still some granulated sugar, just come back and stir it in about 20 minutes

 After the pork's been simmering an hour, I want to test for doneness.

 It should be firm, but it should be able to be peeled back a little bit.

 Now that I've checked that it's tender enough, I'm going to add my sugar.

 I don't add the sugar too early because the sugar can pull the moisture out and cause

 I want to cool it in the liquid so it stays moist and succulent.

 Then, I'm going to add six tablespoons of the pork simmering liquid to the measuring

 Now that the carrots and dai kind of picked up that pickling mixture, I'm going to drain

 You can see it's got that red hue on the outside from the soy sauce.

 The pate I did add some butter to so it was spreadable, so it's nice and soft.

 I took the tip of the green leaf lettuce and pulled those off in here.

 Next the pickled vegetables, which have been drained with most of their liquid.

 Cucumbers, less of the cucumber than the julienne vegetables, the pickled ones.

 And lastly, I'm going to add a sprinkling of the simmering mixture, which has been mixed

 The sandwich is complete as it is, but if you can find it, pork floss as it's called,

 which is cooked pork, which has been pounded and shaved and sometimes fried, it's a great

 So now that the first sandwich is assembled, let's cut this and put it on the platter.

 Sweet and salty, spicy, crispy, everything all in one sandwich.

 Hi everyone, today I show you how to make a marinate meat dish called galbi in Korean.

 I used beef ribs for this video, but you can use pork ribs also.

 It takes time to marinate the meat, but otherwise it is very simple and easy to make.

 Soak 2.5 pounds of beef ribs in water for about 2 or 3 hours to get rid of the blood.

 This will help to get rid of the bad meat flavor and make it sweet and tender.

 1 hour later, pour the sauce mixture on the beef ribs and mix well.

 Cover it with plastic wrap and marinate it for a day in the refrigerator.

 On a heated pan or grill, grill some pieces of marinated beef ribs with some extra sauce.

 We enjoyed eating this galbi very much, so I hope you can enjoy this galbi as much as

 Hi everybody my name is Mai and today we will be making General Tso's chicken.

 To marinate the chicken you will need chicken breast, corn starch, egg, Chinese cooking

 For the sauce you will need regular and dark soy sauce, chicken broth, corn starch, Chinese

 You will also need ginger, red chilies, garlic and green onions.

 You will also need chicken broth, corn starch, and seasoned rice vinegar.

 Hello everyone, today I'm going to show you how to make minestrone soup.

 There's a lot of vegetables, pasta and some red beans in there.

 After a hard day's work I just want to relax, to light a one-up and pass.

 And we're just going to saute the vegetables in some olive oil for a few minutes with a little pinch of salt.

 When the vegetables are soft I'm going to add the garlic and also a little bit of dry basil.

 Now I just have to add one large can of tomatoes, one regular can of red tindy beans, and about a cup to a cup and a half of pasta depending on how big you're making this batch of soup.

 And we're just going to add also four cups of chicken broth to that.

 We're going to mix that together very well and bring it to a boil.

 And when it starts boiling you just want to reduce the heat just so it simmers.

 And you want to boil that until all the vegetables are cooked and the pasta as well.

 So for the seasonings we made for in there some pepper, some parmesan cheese, I'm going to do a bit of fresh parsley and fresh cilantro.

 But for the herbs you can pretty much go for whatever feels like how empty you can put the oregano in your body.

 I hope you really enjoyed this recipe and that you try it at home.

 If you also have a request for a recipe leave it in the comments and you can also contact me via Twitter or on Google+.

 Also I recently passed 100,000 views and then the next day I hit 1,000 subs.

 So in order to celebrate that I'm going to have a giveaway pretty soon so stay tuned for that.

 of the recipe is given below the video and at easycooking321.com.

 Chapati or unleavened bread is an important part of diet for many people.

To this I will add a quarter teaspoon of salt, 1 teaspoon of oil.

To this I will add approximately half a cup or enough water to make a smooth

 rested for 30 minutes, I will knead this again for about 2 minutes and then divide

 surface and with a rolling pin, applying medium pressure, I will roll this into round disks.

 I will remove it, place it on the open fire, cook it on both sides and remove it.

 don't have open flame to work with, I will show you another way to make chapatis.

 I will place it on a griddle or tawa which is on medium heat and I will wait for the

 When I see brown spots on both sides, it is ready to come out and these are now ready

I made 6 chapatis, 3 phulkas on the open flame and 3 chapatis on the griddle

You can serve chapati as a part of a main meal with curries and dal.

 So what we're making today is a crispy baked Parmesan chicken with roasted

 Brussels sprouts with some dried cranberries and freshly grated Parmesan

The whole recipe is about 300 calories including the side dish, whereas

 a major chain restaurant has chicken Parmesan for about 1,100 calories.

 Because usually when you make chicken Parmesan it's fried in oil and it's

 smothered with fatty cheese and it's served with a side of spaghetti, whereas

 here we're gonna make a crispy coating and bake it with a light coating of

 things about this meal is the whole thing can be prepared start to finish in

 sprouts roasting first and then we're gonna prep the chicken and then

 thing we're gonna do is I have some Brussels sprouts they're just halved

 here but if you have small ones you don't even need to do that and I'm gonna

 with my hands because then they can really get coated and then just a little

 So what I have are some thinly pounded chicken breasts here or you can use

 chicken cutlets and I have whole wheat flour but you can use whatever kind of

 flour you like but you really won't notice a difference if you use whole

 flour first and coat it and then dip it in some egg get it nice and coated but

 gets almost like a fried chicken or a fried a fried chicken parmesan and then

 we dip it in panko which is a nice light crispy kind of breadcrumbs.

 find whole wheat panko sometimes so if you like those use those and we're gonna

So what we're gonna do now is put on actually I'm gonna put on a little

 bit of pesto this is optional but we love the flavor of pesto so I'm just

 gonna spread about a teaspoonful of pesto on each breast for each chicken

 I got at the farmers market but whatever tomato sauce your family likes and then

 we take some of these fresh herbs I have chopped up basil and sage here and again

 you can use dried herbs but I really love the flavor of these fresh garden

 herbs which actually came out of my garden and some of the cheese and this

 is part skim mozzarella and Parmesan combined together and you can see we

 have plenty of cheese here so it's still gonna taste rich and decadent.

 put these back in the oven for six to eight minutes until it's all melted and

 the chicken looks nice and browned and then the Brussels sprouts will be ready

 I'm just gonna take these naturally sweetened dried cranberries sprinkle

 them on there and then I'm gonna take a little bit of you can either buy grated

 Parmesan cheese or this is kind of fun also a fun thing for kids to do if

 they're around just grate a little bit like maybe a teaspoon then I'm just

 gonna toss it all together a little bit get the flavors in there those are ready

 to go and so delicious these Brussels sprouts turn my Brussels sprouts

 This recipe exceeded my expectations, says Allrecipes member Zakaya about

 delicious black bean burritos and adds who would have thought that black beans

 chopped red onion, half of a chopped red bell pepper, 1 teaspoon of minced garlic,

 We'll follow the advice of many Allrecipes members here and add 2

 teaspoons of ground cumin and one 7-ounce can of fire-roasted diced green

 Next, stir in one 15-ounce can of rinsed and drained black beans and cook for

 To make the filling creamy, let's add 3 ounces of softened cream cheese that

 Remove from the heat and stir in 2 tablespoons of chopped fresh cilantro.

 Evenly spoon the filling down the center of warm tortillas and roll up the

 Allrecipes member HKC loves these black bean burritos and says all the

 different flavors made from a very delicious change to the original burrito.

 Bonjour mes amis and welcome to Titli's Busy Kitchen with me Titli Nihaan.

 So let's waste no time and get stuck into what is my favourite beef stew.

 For the beef, I've got 500 g of stewing steak cut into things resembling cubes.

 For the marinade, I've got a sliced stick of celery, a sliced carrot, a sliced leek,

 2 finely chopped cloves of garlic and a dozen black peppercorns.

 Obviously, if you're making Beef Bourguignon, then a wine from the Burgundy region would be good.

 Now, I know the Iceland nut jobs will have a problem with me even using the word wine.

 Cover it and then put it in the fridge for at least 4 hours but preferably overnight.

Just pat it dry on some kitchen towel and put it into a clean bowl.

 Once the meat's browned, you can add in the strained vegetables

 and a bouquet garni which in my case happens to be in the form of a tea bag.

 Now just to be clear, I'm not using a tea bag instead of a bouquet garni.

 When it comes to the boil, turn the heat down, cover and simmer for about an hour, hour and a half.

 Add 100 g of small onions and sauté these gently for 5 to 10 minutes.

 You can also add 100 g of lardons or chopped bacon if you wish.

 Once the onions have browned a little, add in 150 g of mushrooms.

 After 5 minutes, turn off the heat, season well with salt and pepper,

 After your beef's been simmering for an hour, add the mushrooms and onions in.

 Notice how I've decided to dress like the French because all French people wear berets and stripy shirts.

 Join me next time for some more French cuisine in my busy kitchen.

 We got butter, a little bread crumb, salt, you can use black pepper, so you like, parsley,

 Now this is the shell, one time I gotta make a stove, I gotta prepare everything, I gotta

 start to chop everything and we make the stove for the shell and the snail that go in.

 Put a little salt, not too much salt, the butter is salty already a little bit.

 One time I do all 12 shells, I show you what you gotta do with the escargot.

 You take the escargot and you dip on the bread, the cover of the butter.

 Okay now this is ready, dip on the oven like this for 15 minutes.

 They are flavorful, they are very easy to make and they are quick.

 I get so many requests from my viewers asking for quick appetizers and quick recipes, quick

 So here you go, perfect quick recipe for you all for the evening snack time.

 So let's quickly run through the ingredients and start the recipe.

 So we will need 3 quarter cup of all purpose flour or maida, quarter cup of corn flour

 or corn starch, quarter teaspoon of garlic powder, you can even use fresh grated garlic,

 half teaspoon of red chili powder or you can adjust according to your taste, chaat masala

 quarter teaspoon, one eighth teaspoon of baking soda, salt to taste, half cup of yogurt, well

 beaten, two medium sized onions cut in rings, one cup of panko bread crumbs or any crisp

 I am going to start by cutting them into one fourth inch thick slices.

 Don't make them very thick pieces otherwise they don't taste good, they will be raw from

 And then separate the rings just like that and do the same thing with the other onion.

 These extra onion pieces you can use them while preparing your curries or any dishes.

 In a mixing bowl we will add in the all purpose flour, maida, corn starch, corn flour, chili

 powder, baking soda to make them nice and fluffy and some salt to taste.

 We will add just about a tablespoon of bread crumbs into the batter and we are going to

 Just add little bit of yogurt at a time until you get a nice thick pouring consistency batter.

 If needed I am going to add some water and make a thick batter.

 Along with half cup of yogurt I am going to use quarter cup of water.

 Forgot to add in some garlic powder so just a touch of garlic powder goes in.

 I am going to add about a tablespoon of all purpose flour into a mixing bowl and I am

 Cover this up and shake this very well so that the onion rings are very well coated

 Now dip the onion rings into the batter and coat them with the bread crumbs.

 I am going to transfer them onto the wire rack and will repeat the same process with

 I will drop the bread coated onion rings into the oil and will fry them till they are nice

 So first I will dip them into the batter one by one and then will drop into the oil slowly

 Now for the extra zing, when they are still hot I am going to sprinkle some chaat masala

 Serve them hot with ketchup or as is or you can even serve them with any dip of your choice.

 Give this one a try and make sure that you get subscribed to Shruti's Kitchen for more

 Hey everybody, this is Dave from Cook and Share and today we're making up one of everybody's

 I know you're going to want to make them, so let's get started.

 So to make the patties, I'm going to add about half a cup of bread crumbs to it.

 A small chopped onion, now you want this chopped really, really fine.

 Now you can leave this out, but I find it just gives it a little extra kick.

 And I'm just going to take my spatula here and begin mixing this together.

 Then I'm going to switch to my hands just to make sure everything is really well combined.

 Now that I've got everything nicely combined, I'm going to scoop up a small handful.

 And form a patty that's about, oh I'd say three inches in diameter.

 This really depends on the size of your bun, so you kind of have to eyeball your buns while

 And we'll set these aside on a plate and repeat the process for the rest of the mixture.

 Actually I should mention that these really freeze nicely, so what you could do is you

 could make a bunch up, put them in the freezer, and use them another day.

 Of course you can use an electric grill, a gas grill, or even a frying pan.

 In my case I'm going to cook them for about seven or eight minutes on each side.

 It really depends on your grill, so just keep an eye on them and make sure they're cooked

 While the burgers are grilling, don't forget to click that subscribe button and never miss

 If you have a recipe you'd like us to cook, drop us a line below.

 I'm going to remove them from the grill and slip them onto a toasted dinner roll.

 Of course it's entirely up to you how you build yours, but I'm going to start by grating

 Believe me, these mini burgers have a huge flavor and make a great party idea, so let's

 Head on over to CookinChair.com for this recipe and many more easy recipes.

 This squid recipe is a great pub classic but we are going to be using lemonade.

 squid into rings and then batter it in a really simple lemonade and puree.

 So all you need to do is cut it into rings, sort of about your finger thickness.

 If you haven't got a fryer, by all means use a pan of oil on the stove.

 With a squid, we don't want to add too many flavours to overpower it.

Actually it really reminds me of sitting in Spain on the beach in a little chiringuito.

 So a slight twist from the usual by using that cloudy lemonade.

 was a recipe that was requested by one of my viewers, Dylan, and I really didn't know

I did a little research and found out that cottage pie and shepherd's

 making for dinner tonight, and I hope that you enjoy it, Dylan.

 that you're going to need for this pie will be listed in the information box below, or

The meat portion of the pie ingredients are ground beef, kitchen

 bouquet, and this is what this kitchen bouquet looks like if you're not familiar with it.

 sauce, chopped onions, canola or vegetable oil, all-purpose flour, dry thyme, and you're

To make the mashed potatoes, you're going to need these ingredients.

 some red potatoes, some butter, salt, white ground pepper, nutmeg, heavy cream, and egg

 yolk, and to top it all off after we have the beef and the potatoes all done, we're

The ground beef is ready, so now what I'm going to do is add in my flour.

I'm going to add in my thyme and my bouillon cubes, my Worcestershire

My beef mixture is boiling, so now what I'm going to do is I'm going to turn

 pie is done, so I wanted to put it into the bottom of the casserole.

 and I'm just going to cover the whole entire bottom of the casserole with the beef.

 what I'm going to do is set this aside for just a minute and we're going to move on to

 down and let them simmer for about 20 minutes until they're tender.

 I've drained them, and now what I'm going to do is I'm going to take my potato masher

 pepper, the egg yolk, the heavy cream, and I'm going to grate a little nutmeg.

 now I'm going to take the cheddar cheese and sprinkle it on top.

 to 350 degrees and I'm going to put my shepherd's cottage pie in and I'm going to bake it for

 looks like right out of the oven and now I'm going to serve some.

 shepherd's pie, whichever you prefer to call it, and I hope you enjoy it.

 I'm Anna Gare and I'll be bringing you fresh ideas to make dinner planning easy.

 This is one of my favourite one-pot wonders and all you'll need is fresh celery, onion,

 carrot, golden delight potatoes, select tomato paste, macaroni, chicken stock and diced tomatoes.

 Click here for the full recipe and add all the ingredients to your trolley when you shop

 The great thing about making minestrone is you can use any veggies that you have on hand

 and today I'm using the usual suspect so I'm just going to arc up the pan, add a tad of

 olive oil and then we saute the onion, celery and leek in the pan until it's lovely and

 Then add garlic, carrot and potato and cook until it's nicely coated and heated through.

 This is all nicely coated, we're going to add a tablespoon of tomato paste for a great

 depth of flavour and give it a stir for about a minute to cook off that tomato paste flavour.

 To make this minestrone even easier, you can buy all the ingredients online and have them

 Now I'm adding a can of diced Aussie tomatoes and now it's time to add the chicken stock.

 I'm using one litre of Woolies Select chicken stock, in she goes and half a cup of water

 and we're going to bring this to the boil for about 10 minutes.

 The great thing about soup is you can make double the batch and freeze some for later.

 The minestrone's been boiling for 10 minutes now so I'm going to add the pasta.

 Now you can use any pasta you like but I'm using macaroni and I'm only adding half a

 cup because you don't want it to dominate the whole dish, it really swirls up.

 We're just going to let this cook for about 8 minutes until it's just al dente.

 So the pasta is just perfectly cooked, we're just going to add some cannellini beans.

 Now we do this at the end because we just want to heat them through.

 So stir them in and you want to cook the beans until they're bright green and still crunchy.

 And now we're just going to zhuzh it up with just a little bit of cracked black pepper,

 Tonight it's this easy and delicious minestrone soup, perfect for a cold winter's night.

 Now if you like that, all ingredients can be purchased at your local Woolies and online

 The big game is right around the corner and I've got a bunch of people coming over.

 Make sure that it contains no nitrates because they're really bad for you.

 How you do that is take one cup of milk and add a tablespoon of white vinegar or lemon

 In a pot, put in your quarter of oil and then put it on the stove and turn it on medium

 Now, in a large bowl, combine your corn meal, flour, salt, sugar, baking powder and whisk

 I want my corn dog pops to be bite size so I'm going to cut the hot dogs into quarters.

 But you can leave them whole or cut them in half, whatever you want.

 Now take your hot dogs and dust them lightly with some of the extra all purpose flour.

 Then insert a lollipop stick or a skewer into each of the hot dog pieces.

 Take your hot dog skewer and then dip and rotate it into the batter, making sure that

 Then slowly remove it from the batter and let the excess batter drip back into the bowl.

 Frying is the best method for corn dogs because you're using a liquid batter and then it

 To check to see if the oil is hot enough, stick a chopstick in the pot and touch the

 Now take your batter covered hot dog and immerse it into the hot oil while holding the stick.

 Cook it for about 2-3 minutes or until all the sides are deep golden brown.

 Now take it out of the oil and let it drain on a plate lined with some paper towels.

 The best way to eat this is with some classic ketchup and mustard.

 Our team won, everyone ate the food, and best of all, it's quality time with our friends

 So the next time you have a big sports get together, try these corn dogs!

 Hi, today on Friday Playdates I'm here with my friend Candice who is...

 Rice paper, cucumber, yam noodles, mint, or if you want you can use basil.

 And if you want you can shred your vegetables by yourself using a mandolin or a cheese grater.

 And do you put all the same ingredients every time you make them?

 To get this healthy recipe and more, visit our blog, FridayPlayDates.com.

 Welcome to my kitchen and today we're going to make easy bibimbap!

 Here's our mise en place where we have all the ingredients ready.

 We'll start with the mongo bean sprouts, yes, and we have julienne carrots, spinach leaves,

 julienne red cabbage, although it looks purple, some seaweed, seasoned seaweed at that, and

 then broccoli florets, sukiyaki cut pork, we have Novelino red wine, Novelino is a very

 common brand here in our part of the world in the Philippines, ginisa mix, a pack of

 ginisa mix, yes, and then we will also use Kikkoman less salt soy sauce, Lee Kum Kee

 kitchen and press oyster sauce, and sesame oil, also from Lee Kum Kee, and Bambi kimchi,

 We'll use like half to three fourths a pack of the ginisa flavored mix, and then we will

 We'll also add our soy sauce, and then we'll go to our wok for some stir fry.

 We use the sesame oil and then we stir fry first our mongo sprouts or the bean sprouts.

 At the same time, it gives it nutty flavor, and then we'll add a little bit of oyster

 sauce to season it, and then separately we will stir fry this time the red cabbage, still

 The spinach we put some ginisa flavor mix first in the sesame oil, and then we added

 the spinach and stir fried, and then we put a little bit of the oyster sauce.

 We will now cook the last part of the recipe, which is the beef, and we will cook it in

 as little oil as possible, or it would be better if we're just going to grill it.

 Long grain rice, jasmine rice, or whatever kind of rice, we can use it here.

 We'll just fill the bowl, our rice bowl, probably halfway through, or a third of the bowl there,

 and then we will start with preparing, putting them all together with the rest of the ingredients

 There you go guys, our easy and very healthy, yet very delicious, beef bimbap.

 Hi, so I wanted to show you the soup that I really, really enjoy making and it's very simple and versatile and you can add whatever vegetables you like.

 It's actually even better when you make it the day ahead so that all the flavors of the vegetables can kind of mix into the broth of the soup, especially the kabocha, which has kind of a, you know, adds a little bit of a sweet flavor and mellows it out.

 So here are all my ingredients and let me show you kind of the order in which I put them in.

 So I'm going to start off, and I'll show you later, I'm going to start by adding the onions and the garlic and I don't even chop up the garlic or anything, I just put it in whole and then just pull it out.

 I'll pull them out when I find them as I'm eating the soup, but they're super, super mild anyways by that point.

 So I add those and then I add the kind of harder, longer cooking vegetables like the eggplant and the carrot and the red pepper so they can get nice and soft, as well as this is Korean radish, but if you can't find Korean radish, you can just use daikon, it will be just fine.

 And then this kabocha, I'm going to use half of it and then leave, just save half of it in the fridge for just roasting it in slices just to eat plain because I don't want an enormous amount of soup for today.

 And then towards the end, I'll add the mushrooms, these are little, kind of like enoki mushrooms, but they're a little bit bigger and they don't get, they're not so, enoki mushrooms can be a little stringy.

 And some spinach and some kale because you can never have enough greens.

And actually on the kale, I'm going to just rip the leaves off and then put the stems in kind of early on together with the carrots and the eggplants and stuff so that those can, so I can just use those as well.

 And here's the miso that I use, so it doesn't even have any English on it, I got this at Ranch 99, an Asian-Chinese supermarket chain around here.

 And so this just has, you just want to check your ingredients on your miso because some of them have like fish stuff in it if they're trying to make it extra tasty.

 So this just has water, soybean, rice, and salt, so even if you were like avoiding gluten or whatever, this one would be fine.

I think it's just a yellow miso, any kind of yellow miso would be fine, or other miso if you want a little bit different flavor.

 And so that's what I got, let me get chopping and then I'll show you what that looks like.

 So here are our chopped vegetables, I'm going to put in the soup.

 I always get the Chinese, they usually call them Chinese eggplants, the long purple ones, I find they have a little bit of a milder flavor.

 And then here, see these kale stems, you can just chop them up like this, really small like this.

 And if you just cook them long enough, they're perfectly fine to eat.

 And my mother-in-law actually taught me about adding that to soup, any kind of soup, or miso soup in particular.

 She says, you know, kongmul-i si-won-e, it means like the broth will be refreshing.

 So this is really nice, kind of a mild, sweet radish, so it's not going to add a whole lot of spice.

 So I'm just going to dump all this stuff in the soup over here.

 So here's the most annoying part, and that is cutting up the kabocha squash.

 If you can just kind of get it in half, the rest of it's not that bad.

 Once you can get kind of through half of it, there, it gets easier.

 And then I do actually try to peel it when I use it in the soup,

 because I don't like the textural contrast of the skin with the sort of softness of the inside.

 So I'm just going to scoop these seeds out and then trim off the skin.

 Here's my squash all cut up, and the rest of the veggies have been simmering for a little bit already.

 The other half, it's fine to keep kabocha squash if you don't want to use the whole thing at once.

 And then at some point, there's going to be the mushrooms and the spinach together with the kale.

 I found these poor little abandoned potatoes that I didn't use, so I'm just going to throw those in as well.

 Now this has been cooking for a while, so I'm ready to add my greens and my mushrooms and my miso.

 My mother-in-law taught me also that it's better not to add the miso too far ahead of time.

 And then I don't even know if I can fit all these greens in, but we'll try to make it work.

 Usually the pot is overflowing up to the top by the time I add the greens, so let me try to see if I can do that.

 I actually had to move to a bigger pot because it was too much stuff.

 As for the timing of all of this, I added the onion and garlic first and cooked that for about 10 minutes while I was chopping up the other stuff.

 Then I added the eggplant, the carrot, the radish, I think that was it, the red pepper.

 I added that and cooked that for however long it took me until I got the kabocha slice up, and then I added that.

 And then the zucchini I added straight away after that, and then I cooked it again for about 10 minutes until I added the little tender mushrooms and the greens.

 So you just kind of, I always try to kind of time it so that everything will be properly cooked and kind of soft and melty the way I like it, but not completely mush.

The greens will shrink down dramatically as they cook, obviously.

 But it's definitely going to have lots and lots of good green stuff in this soup.

 The greens have wilted down a whole bunch, so it's about ready.

 I'm just going to actually leave this to sit and eat it probably tomorrow, because then the kabocha kind of melts into the miso and it's delicious.

 But you could always eat it if you're hungry, you could eat it right away.

Let me know what you would add to this soup, what vegetables you would add.

 I could always use some ideas for mixing up the vegetables, although I'm kind of in love with my combinations.

 I always add little things here and there as things come into season or go on sale or whatever at my produce shop.

 He's got budget meals Monday, what you want Wednesday, fast food Friday, what else could

 So the first thing that we want to do guys, into a large saucepan I'm going to add some

 Now the first thing that we're going to add guys, I've just got some chopped up onion

 Now I'm just browning off the onion and the garlic because we really want to intensify

 So over a high heat it should only take about a minute and a half to get that beautiful

 Once you've done that I'm going to add in some fresh tomatoes that I've cut up.

 Now you could use canned tomatoes if you wanted to but I find fresh tomatoes work best for

 Now turning the heat down to a medium heat on the stove, just stir in those tomatoes,

 And at this stage I'm going to add in some pepper and season with some salt.

 So what you want to do here guys for the next four to five minutes over a medium heat, just

 keep stirring it around and we want those tomatoes to relax and collapse.

 We want those juices to ooze out of the tomato and we want them nice and soft.

 So you can see here our tomatoes have started to collapse and now what I'm going to add

 Now what the tomato paste does is it just gives it that beautiful red colour and also

 Now to add the liquid to our tomato mixture and I'm going to add in some chicken stock.

 Now you could use vegetable stock if you wanted to but I do find that the chicken stock

 And you can see here guys our soup is slowly starting to come together.

 Now the very last thing I'm going to add to our tomato soup is some potatoes.

 Okay now what the potatoes will do, it will give this a beautiful creamy texture.

 Now over a medium to high heat, okay we're going to put the lid on the pot and we're

 going to let this cook for 15 to 20 minutes or until those potatoes have gone nice and

 So lid in, 15 to 20 minutes on a medium to high heat and boy oh boy this is smelling

 Now right at the end and this is what brings everything together and makes this taste sensational.

 I'm just going to put them in as they are because we're going to blitz this down but

 Just let them wilt down for about 5 minutes more on the cooking time.

 So I've just taken off our soup off the heat and for the next part guys you're going to

 Now if you don't have one of these you could put this in the blender but be very careful

 So what I want you to do, straight in because we're going to be just creaming together those

 potatoes because they're still whole, just very slowly mix it all together just like

 So that's what you're after guys, this beautiful creamy thick tomato soup.

 And just to finish it off guys, over the top, just a bit of presentation.

 I'm going to finish it off with a little bit more of that fresh basil.

 So guys it looks sensational, it smells sensational and I tell you what, it's going to taste sensational

 Just look at how thick that is guys, that's exactly what you're after with a soup.

 Beautiful, the clean flavours and what I mean by clean, it's fresh, it's vibrant.

 The basil, that fresh tomato, mmm, mmm, mmm, mmm, that is great.

 You guys take care and if you're watching tomorrow, we're making chocolate cake on Nico's

 Otherwise, I'll see you back here on Wednesday for What You Want Wednesday.

 For easy entertaining, make heart healthy Vietnamese spring rolls for your next party.

 I'm Jaden here from SteamyKitchen.com and I'm Diana Johnson from EatingRichly.com.

 If you've ever been to a Vietnamese restaurant, I'm sure you've seen these.

 The Vietnamese spring rolls are filled with fresh vegetables, so incredibly healthy, and

 This is the sirloin tip roast, which you can actually only get at Costco.

 And this is one of the few cut sets that has the American Heart Association seal of approval,

 so you can be sure that when you're serving these Vietnamese spring rolls with the sirloin

 We seasoned it with some salt and pepper and you can add some ground coriander to it.

 Just go ahead and dump that in and turn your oven on to, you can really, any type of temperature,

 Let's show everybody what it's going to look like when it comes out.

 And this is the rice paper and what you're going to do is go ahead and dip it in.

 Your surface really needs to be a little bit dry because if it's too wet, it's going to

 What you want to do next is fold this in half in a half circle.

 And the first thing that I'm going to put on is pork, the very thinly sliced pork.

 And I'm going to place all my ingredients near the bottom closest to me.

 So we've got fresh ginger root here, which is absolutely delicious and it's a must for

 Spoon some of the dipping sauce into a small bowl and this is really just how you serve

 You can find this recipe as well as many others on porkbeinspired.com.

 that you've gone to numerous Indian restaurants and chosen naan or roti over rice

 naan or roti are usually north Indian accompaniments to any gravy or curry

 apart from being rich in fiber it is a fact that curries or any dried fried

 dishes taste different with naan than they do with rice or pulao.

 different flavors they can be a plain naan, butter naan or you know garlic naan and can be

 made with stuffings also but many people I know believe that you need a tandoor to

 make a naan you can always make without a tandoor you can cook in the oven if you don't have an

 oven don't worry we'll make it on the stove top too so today we will learn how to make this

 the reason why we need warm water is because we're going to make naan with yeast

 ok here you can buy this quick raise yeast from the market any brand just use

 yes you can make it without yeast you can add little baking powder instead of yeast but remember one

 thing when you use baking powder your naan gets even more browner faster and the raising is not as

This yeast is in a dormant state so to make it active you need to put it in little

Warm water alone won't make it very active you need to add a teaspoon of sugar

 add salt now this is the basic liquid that you need to make your naan but lot of people love to add milk

 they love to add yogurt you can add anything else to this mixture and also lot of people use egg

 what the egg does is it makes your naan rich and make it even more softer so no we're not going to use egg

 because we want to make it for all our vegetarian friends so we will make it eggless naan.

 pour this mixture liquid and make a soft dough see we're not cooking in tandoor we're cooking in oven so we're at a

 disadvantage for two reasons in a tandoor the temperature that is maintained is 800 degrees

 Fahrenheit my oven the maximum temperature that is shown on that is 500 degrees Fahrenheit so I put it at a full

 temperature and we're going to make the naan so we cannot reach 800 so this is going to take a little longer time to cook in oven than in a tandoor

 if in the tandoor it takes one minute in the oven it takes two and half minutes so for that reason you want to make your naan dough

 very smooth it will be very sticky doesn't matter make it very very soft

 ok see now you look at it my dough is sticking it doesn't matter you want kind of a sticky dough

 ok that's when your naan is going to be very very soft ok after this what I'm going to do I'm going to add little more oil on top

 I'm going to cover it and let it rest for like 15-20 minutes we're going to make it into small balls

 if I'm cooking in tandoor I would have made them little bit the dough can be little bit more stronger but since I'm cooking it in the oven I want it as soft as possible

 even if it is sticking in my hand that's fine because this way I'm going to this way I'm guaranteed that I'll get very good naan

 you can cover it up with a cloth with the palm just you know make it soft and look at this dough

 all you have to do is just toss little bit and then this naan will become big

 ok so now all you do is just pull it little bit and then we're going to put it on the tray

 I put two naans so what we're going to do we're going to put it in the oven ok

 the temperature has to be maximum in the oven and put it to the closest source of flame or the heat

 dooooooo look at this look at this beautiful naan look at this see you know once you get them out you can apply little bit butter

 but look at the naan see how easily it can fold and become soft but remember one thing

 see you want to make sure the other side is also cooked so what you do turn it the other side and put it for just like 30 seconds

 now you can see the other side is also cooked and your naans are pretty much done

 and look here just take little bit butter apply on top and your butter naan is ready

 Baaaaa my goodness it can easily stick anywhere just pull it little bit once you're done

 just pull it little bit and then once you put it on the tray if you want just you can stretch it

 the way naans are stretching it long like this has no increase in the taste it is just the way

 they make it tandoor but if you want your naans to look that shape you can make it like this

 I'm using a non stick pan so there is no chance of my naan sticking to the tray

 if for reason if your naan is sticking you can use non stick spray you can buy anywhere

 or else just get one of these it's just like 99 cents at the dollar shop

 I have applied some garlic to my naan dough and I'm cooking it in

 when it comes out what I'm going to do apply little bit butter and sprinkle little bit chaat masala

 now look at this my beautiful naan what I'm going to do I'm going to apply some butter

 let's try other version of naan let's assume that we don't have the oven

 we're going to use a kind of a wire mesh on which we're going to put this naan

 what I'm going to do is just rotate it around the flame you know

 see this way it cooks really fast but you know hold on don't get too tempted

 but let me tell you I think I like the naan which is cooked on the stovetop

 and between the taste of cooking in the oven cooking on the stovetop

 Hi, I'm Natasha and today we're going to be poaching eggs to make eggs benedict.

 You can do one egg or you can do all six like we're going to do today.

 I have each of my eggs in a ramekin and I'm just going to gently slide each egg into its

 The reason you want to keep each egg separate is just in case you get any shells, you're

 not going to hurt the egg and it allows you to discard any eggs if you break the yolk.

 I have about an inch and a half of water underneath at a nice steady simmer with some vinegar

 Once all the eggs are in, you're going to cover it with this lid.

 This lid's perfect because it's glass and you can watch the eggs poach.

 Since we did six eggs, we're going to use this center handle and just lift all of them

 If you've done individual ones, you can even lift them out by this handle on the side of

 We're going to start with a piece of sourdough toast and we're going to spread on some of

 Once this is on, we're going to use ham today, but you could certainly use smoked salmon

 or if you'd like to do a vegetarian one, you could do grilled vegetables or tomato and

 Now we're just going to delicately place our beautifully poached eggs from the Keflon egg

 poacher and then we're going to finish with some hollandaise sauce.

 We're going to drizzle some on top and then a little bit around the edge.

 Then let's garnish it with some green onions and a sprinkle of paprika.

 The Keflon egg poacher is easy to use and I know you'll have great results at home.

 Hi, welcome to Ready Steady Eat and this is your Gourmet Guru, Saloni.

 And today I'm going to show you one of my favorite chicken curries, which is a spicy

 I never get tired of making it and my family really enjoys eating it.

 Let me take you over to my kitchen and show you what you'll need for it.

 So we start by marinating the chicken and to the chicken I'm going to add the lime juice,

 red chilli powder, turmeric powder, garlic paste, ginger paste and salt to taste.

 Give it a good mix and we're going to marinate this for about 20 to 30 minutes.

 Now that the oil is hot, I'm adding the coriander seeds to this.

 To this I'm going to add the rest of the spices and the ginger and the garlic.

 So now add in some water to get all the paste out from the mixer.

 To this I'm going to add the curry leaves and now the onions and green chillies.

 The onions have turned translucent and to this I'm going to add spice mix.

 Now the spices are nicely fried and to this I'm going to add tomatoes.

 And now I'm going to cover and cook it for about 4 to 5 minutes.

 Now you can see that the tomatoes have reduced down substantially and I'm going to add the

 Now we're going to cook this till the tomato is well incorporated and the oil comes out

 Now you can see that the tomato paste is well incorporated into the masala and you

 Now this is done and I'm going to cool it and blend it in the mixer.

 Now to this I'm going to add the potatoes and I'm going to cover them and cook them

 Coat properly and now we're going to cover it and cook till the chicken is done.

 Do try it and let me know how it turned out in the comment section below.

 For more such recipes, subscribe to my channel Ready Steady Eat.

The other night I had dinner with Becky from Talk Becky Talk and she made

 me the most fantastic Shepherd's Pie with Goat's Cheese Mash and here's my version of

You're going to need 500g of minced lamb, 2 medium onions peeled and chopped, 1 medium

 carrot chopped up very small, 2 medium leeks sliced, half a level teaspoon of ground cinnamon,

 a tablespoon of fresh thyme, I'm using lemon thyme here as I grow it in the garden, a tablespoon

 of corn flour, 275ml of lamb stock, 1 tablespoon of tomato puree, 800g of potato which we'll

 be mashing, 50g of butter and 200g of soft and creamy goat's cheese.

 your cinnamon, your thyme and reintroduce the set aside vegetables.

 and give it a good mix around until it's all combined then cover it over and simmer on the

 After about 20 minutes your potatoes should be soft enough to mash.

Now that I've got them started I'm going to add my goat's cheese.

 Now that's had half an hour on the hob we're ready to put the whole thing together.

 You want the top to be nice and level but give it some texture with a fork because it'll crisp

Once that's done pop some of your spare leeks over the top and if you have them some of your

That's all ready to go into my preheated oven at 180 degrees 350 Fahrenheit or

After 20 minutes in the oven the top will become nice and crispy and the gravy will be

Allow it to cool for a little while before serving it with fresh

If you've enjoyed watching me make shepherd's pie then please subscribe below and

 and keep stirring because we want this sauce to be nice and smooth.

 This just goes into the oven for about an hour, an hour and a half

 Store in a paper bag and they'll last a little bit longer than usual.

 And about a cup of hot milk will make the mash creamier and richer in taste.

 A little bit crunchy on top, lovely soft mashed potato underneath.

 If you liked that, all the ingredients can be purchased at your local Woolies

 Tell us a little bit though, before we begin, about your P90 story.

 I came into the program and I totally did not know what to expect, but after the 90

 My 22 year old is a track athlete and my 16 year old is a volleyball athlete.

 And now here it is, the test group has finished a while ago, still living the dream.

 You don't have to be eating bars and ordering out the rest of your life.

 Next, we're going to take our BPA free can of tomato sauce and now we're going to add

 And then we're just going to add a little parmesan on top of that.

 Looks like two chefs actually hung out and knew what they were doing.

 So for some of you 15, some 25, just make sure that the center of the chicken is not

 Tell us a little bit more about your journey and how you started and the transformation

 So during the time that I had children, I kind of just gave up and just let it go.

 I was working, taking them to school, doing things with them, and we ate lots of pizza

 Chicken parmesan, traditional chicken parmesan, like 1,000 calories, 500 grams of fat.

 What we're trying to do here is to make healthy food taste good.

 Boiling water, boil it, bubbles, stick it in, one minute, pull it out, bang.

 So boys and girls, a lot of times we use food as an excuse, right?

 Hey I'm Stephen Fried from Beyond the Dish and today we're on Bleecker Street

 in Greenwich Village, New York on a gorgeous sunny fall day and we're gonna

 be meeting with one of the most prolific Austrian chefs in the world.

 Kurt Gutenbrunner and we're gonna go into Ottomanelli's today, do some

They're the rock stars and we are like the little guitar, the guy that brings the guitar.

 Every Monday we had to go out there and pick up the cows and the pigs from the farmers.

We just went there, picked up the cows, the pigs, brought them home.

 And then at home you just... I show you later on how to pound it.

 Tell us a little bit about how you, you know, the first time you made this.

 I grew up in the country with a lot of apple trees and pear trees.

 And my younger brother, you know, like, ran around with my dad on the roof and my grandfather.

 And because I was afraid of heights, they always sent me to the kitchen.

 They said, why don't you go down there to the grandma and to your mom,

 so that we have something to eat when we are done with the job.

 I used what I learned from my mom and my grandmother to get the hell out of there.

 Okay, so we have our Escalope Milanese, Wiener Schnitzel, whatever you want to call it.

 Because you have to have the right amount of oil and the right amount of butter.

 If you take it away from you and you put it away from you, you're safe.

 Well, Austrians and Scandinavians, they use a lot of lingonberries.

 We have a Gruner Bertliner, my lady Stein, single vineyard, young winemaker.

 I would like to thank Ottoman Alien Sons and Frank for providing this amazing veal.

 I'd like to thank Chef KG and this gorgeous, absolutely gorgeous restaurant, Valse, for

 Hi, we're here this morning with Anita Lowe, one of my oldest friends.

 And these are the kitchens of this very famous restaurant, Anissa.

 If you're not enough people, if you're less than six, four people, then just buy the slices

 And this liver should get out of the refrigerator 10, 15 minutes before you slice.

 Anita is very generous with the salt because there is more fat than protein in the liver.

 Two quick ideas to garnish your foie gras, which is perfectly fine as it is, but just

 I'm going to put a little bit of hoisin and I'm going to make a little slaw out of green

 A dressing made out of fish sauce, a little lime, a little sugar, a little chili, chopped

 A little bit of reduction, half balsamic vinegar, half pork wine.

 Hey guys, this is the Squishy Monster and today I hope I convince you guys not to throw

 everything out into compost and if you can't compost it, try to eat it, such as this watermelon

There's an abundance of it right now and it's my favorite fruit so instead of throwing

 away the rind, I use the outer green part, compost that and the inner part to make a

 really light, crunchy, refreshing and easier version of kimchi.

 Watermelon is my favorite fruit so the fruit part, the meat part of it is my favorite part

 out all the meat and put it in a bowl and I love blending chunks of frozen watermelon

 with some agave and some lime and doing kind of like a watermelon slush in the summertime,

So this will definitely be eaten but like I said, we're looking for

 The second step is to shave off all the outer green bits so you want to make sure you scrub

 your watermelon pretty well because a lot of people have handled it.

 juicy bits and you want to take a sharp knife and you want to start shaving away at it.

 So I like to take the top part off like this and don't forget to compost this stuff.

 bit of this stuff, all parts of this watermelon can be used so it's just a great way to reduce

And then just shave down kind of like you would when you segment an orange,

And then just keep working down, making little strips until your entire

 so cut it down in half and let's see, let's cut this in half as well and then just do

 that and maybe make little cuts like this, little strips like that.

 I've tumbled all my little shards into a bowl and I want to sprinkle over with some coarse

Kosher or table or fine salt will not work here so you want to make sure you

 get your hands on some coarse sea salt and use your hands and kind of massage it.

 the purpose for this is for it to draw out all that excess moisture.

 to still be a pretty juicy finished product when you bite into it.

 refreshing but it'll draw out and extract all that extra moisture.

 my finely minced ginger, and then gochugaru which is the pepper flakes, the Korean pepper

And I'm going to mix this together and set it aside until my rind

 and that salty bite doesn't bother you, I just took a bite of it.

 you just kind of let it sit and it'll act as kind of like a sauce to kind of combine

But I drained and rinsed it because it is a little bit salty for me.

 You can always add a little bit of salt back in later but you can't take it back out.

 you want to toss this mixture for about 3-4 minutes until everything is nicely combined

My favorite way to eat this kimchi would have to be with some steamed

 rice and some grilled mackerel, some type of protein, a little bit of sticky rice and

 sneak a bite while I was mixing it so it'll be a complete surprise to see how it turned out.

It has got such a nice salty bite and it's got the flavor and all the essence of kimchi.

 But as you saw it came together in a flash and utilized something that may have been

 You get yourself a nice big pot of potatoes and salted water, OK?

 We cook them until they're about 3 quarters of the way through.

 I'm gonna grate them when they're 3 quarters of the way cooked, OK?

 You want to check that they're sort of 3 quarters of the way cooked.

 What I've got is a box grater and a little bit of parchment paper.

 Now, if you want to cut them from there into triangles, you can.

 So the oil, of course, allows you to get it to a slightly higher temperature

 Of course, they're the perfect thing to serve with some fried eggs

 Today in this episode we're making up a really tasty dish that just about everybody loves.

 This is a great alternative to traditional spaghetti with meat sauce.

 Now add the onions, the breadcrumbs, parmesan cheese, Worcestershire sauce.

 After everything is nicely combined, scoop up about 2 tablespoons of the mixture.

 Set the meatballs aside and repeat this process for the rest of the mixture.

 You can also set these aside in the fridge or the freezer and use them whenever you need them.

 And fry them in batches over medium heat until all sides are nicely browned.

 Once the meatballs are nicely browned, remove them from the pan and set them aside on a plate lined with a paper towel.

 Next, begin making the sauce by adding some cooking oil to a preheated pan.

 Stir until everything is well incorporated and bring it to a boil.

 Cover it once again and allow it to simmer over low heat, stirring occasionally, for 20 to 30 minutes.

 10 minutes before the sauce has finished simmering, cook your spaghetti according to package instructions.

 Once the meatballs are cooked, turn off the heat and you're ready to serve.

 And sprinkle with Parmesan cheese, or the cheese of your choice.

 Chinese, it's very simple if you want to order this dish at Chinese restaurants.

 the medium firm tofu, 4 ounces of the ground pork or beef, a few sliced ginger and whole

 garlic, fresh chili pepper as your personal taste, diced white onion, diced bell pepper,

 finely chopped green onion, ground garlic and ginger, cornstarch, dried chili pepper,

 dried Sichuan peppercorn, olive oil, soy sauce, cooking wine, sesame oil, and the chili

First, open the tofu and then cut the tofu in small cubes as your personal

 chopped green onion, 1 teaspoon cooking wine, and 1 teaspoon soy sauce, 1 teaspoon cornstarch.

 minutes until all the meat is well done and then you can transfer to a plate.

In a non-stick wok, you add 1 tablespoon of the olive oil, add the

 I'm also adding about 2 tablespoons of the ground garlic just to give the extra fragrances.

Stir everything for a couple of minutes until the onion is ready.

When you stir the tofu, make sure to do that gently, otherwise they're

Let the tofu cook for about 4 to 5 minutes so they can absorb all the

Now you can taste a little bit of tofu just to see how you like it.

 If you really like spicy, now you can add a little bit of chili oil.

 everything to a serving plate, you can add 1 teaspoon of the sesame oil and then stir

 Because we will be putting butter in this, plus we will be using heavy whipping cream in this.

 So let me show you recipe which I have from my childhood and this is my mother's signature dish.

 Plus whenever you will go to Punjab to any dhaba, that's the dhaba style Dal I am going to present you guys today.

 You will see I have already soaked this Dal with some kidney beans.

 So I have used around 1 cup of Dal with you can say like half cup or less than that of kidney beans.

 So not much of kidney beans but this is the Dal which I have already soaked for around 4-5 hours.

 So we will be just putting it in pressure cooker and give like 1 or 2 whistles then it would be done.

 Then what else we need for this is we will be putting some cloves in this with some ginger in this.

 Then for tadka that is for tempering we will be needing some jeera that is cumin seeds, some finely chopped fresh garlic, some onions, some cilantro.

I have already pureed around 4 tomatoes, 4 medium sized tomatoes.

 Puree actually gives a nice texture and color to the Dal Makhani that's the reason we are using puree.

 What else we need is some salt, some garam masala and some red chili powder with some heavy whipping cream.

 So whenever you soak Dal or anything like kidney beans also, use that water only to give a pressure cook the Dal.

It's around 1 cup of Dal I would say and around 3 cups of water in it.

 Some people put turmeric in this but signature dish of Punjab doesn't have any turmeric in it.

 So here let me close the cooker and I will just put it on a high flame.

 And I will put it on a high flame and will give it a whistle, 2 or 3 whistles.

We will be making Tadka in the meanwhile our Dal is getting pressure cooked.

 Because Punjabi Tadka, if you will see my other recipes, you will see Punjabi Tadka are always, we use a lot of Tadka.

 That's the reason I am again saying we have to be generous in using all the things in this.

 If like you have more quantity of Dal, so you can put more tomatoes in this.

 So I will just cover this with a lid and give it like 5 minutes.

 And once it will, once it will exert water, sorry oil from it, then it's done.

 It's around like 5 to 7 minutes and you can see it has already lost the, it has started losing oil from it.

 As my cooker have just got a whistle, I can get the aroma of ginger and cloves from my Maa Ki Dal.

 So once you will make this way, you will get that aroma from this Dal.

I will just give one more whistle to my Dal and then I will just put the Dal in the tadka.

 So we are just gonna take this Dal and put it in my saucepan in which I have already done the tempering.

 So I have just put all the Dal in this and I will just keep it on a between medium to high heat for around 15-20 minutes.

 The actual way of making Dal in Punjab is we keep this in the morning and it will be done by the evening.

 Karna means we have to put it on a slow or between low heat and let it cook slowly, steadily and gives a nice flavor and color till evening.

 But yeah, if you want a good texture, keep this after putting a tempering and all this, keep this for around one hour or so to get a royal taste.

I will give like 15-20 minutes and I will just cover this with a lid and let it cook on medium heat for a while.

 It's around 15 minutes still yet and it's still on like medium heat and I will just give like 15 more minutes to get professional Dal which is like Kadhi Dal.

 So what I will do is right now to get a good texture, I will be using the spatula and I will be mashing some Dal this way.

 So this will give a very nice texture to the Dal and this is the way the Dhaba people make Dal in Punjab.

 So you can use the masher but we are not mashing whole Dal but we are mashing like somewhat Dal in this.

 So it will give a thick gravy also and adds value and adds flavor to the Dal.

Check back in 15 minutes because I want to show you guys a professional royal Dal Makhani.

 So this is the consistency of the Dal which we actually need and which we actually have in the Dhabas.

 So now it's the time to just turn off the heat and use your heavy whipping cream.

 Use as much as you can because that adds a rich flavor to the Dal.

 Subscribe on my channel for more videos as we are coming out with many more videos.

 We're Adam and Joanne from inspiredtaste.net and welcome to our kitchen.

 Whisk 1 1⁄2 cups of all-purpose flour, 2 tablespoons of sugar, a whole tablespoon of

 We know the whole tablespoon of baking powder sounds like a lot, but trust us, that's what

 Now that the milk is warm, but not hot, add the melted butter, a teaspoon of vanilla extract

 Switch out the whisk for a fork then combine the milk with the flour.

 It's ready if you can sprinkle water into the pan and they dance and evaporate.

 Add a little butter then use a 1⁄4 cup measuring cup to spoon the batter onto the

 When the edges look dry and bubbles start to appear and pop, flip it.

 Once flipped, cook the pancake another minute or two until it's lightly browned and cooked

 These tasty little devils originated in Eastern and Central Europe.

 We're in no way claiming them to be authentic, but they're nevertheless delicious.

 And we're going to combine this with half a cup of grated cheddar cheese.

 And last but not least, a quarter teaspoon of freshly ground black pepper.

 I'm just going to grab my potato masher here and mash this up until everything is really

 Okay, now our filling is done, we're going to begin making our pierogi wrappers.

 And I'm going to begin by adding two cups of all-purpose flour to a bowl.

 I'm just going to grab my spoon here and just kind of mix things up.

 You're probably going to want to change to your hands later just to get a good consistency

 So you're going to work this until you get a nice ball of pierogi dough, something like this.

 This dough is a little bit on the wet sticky side, so you might want to add a generous

 Now we're just going to lay the dough on and cut it in half just so we have two workable

 Grab the rolling pin and we're going to roll this out until it's, oh I'd say, somewhere

 Now I'm going to grab a dough cutter here, and this is just something I'd kick around

 in the cupboard and it's perfect, it's about three and a half inches.

 Remove the excess dough, but of course don't throw it out because you're going to make

 Okay so what we're going to do is scoop up about a heaping tablespoon of the mixture.

 Press it down, fold it over, and then just kind of seal it shut.

 After that what I'm going to do is just take a fork and kind of push down on it.

 Number one, it's going to seal it shut and it's going to make a nice fancy design.

 Alright what you want to do now is bring a pot of water to a nice rolling boil.

 And let them cook until they begin to float, and this will take somewhere in the neighborhood

 Of course you're going to want to do these in batches of about four to five, and this

 While they're boiling, don't forget to click that subscribe button because you don't want

 After about four minutes they're nicely cooked so we're just going to set these aside on

 a plate and you're going to repeat this process for the rest of the pierogies.

 Lastly what we're going to do is add a bit of olive oil to a preheated pan.

 Put the pierogies in and we're going to fry these over medium high heat, I'd say for about

 two and a half minutes on each side, just so they're nicely browned.

 And there you have it, our pierogies, and believe me guys, these are creamy, cheesy,

 serve them up with some sour cream and they are just out of this world.

 Head on over to www.cookingchair.com for this recipe and many more recipes.

 We're doing a deep fried chicken wings with a nice little batter.

 season this up, season it up, late marinate all kind of good things.

 Chris here at CaribbeanPod.com always a pleasure to have you guys here in the

 thing you want to do is give people chicken wings with feathers.

 in with some salt, Caribbean green seasoning and I'll have a link for that

 with some ketchup, some Worcestershire sauce, black pepper and we're gonna go in

 powder I would go in with this maybe about a quarter teaspoon of onion powder

 oil coming up to temperature there and as that comes up to temperature over

 chicken which has been marinating and you want to toss that around in there.

 want that egg to cover all as much as you can of the chicken pieces because

 that's what's gonna help that sort of dredging that we're gonna be doing.

 flour combination, the seasoned flour stick to the chicken wings.

 simply because when I put the chicken pieces in there it's not gonna splatter

 all over the stove and the kitchen floor and counter and stuff like that.

 these wings in that lovely dredge that we made and you don't want to crowd the

 pan too much because the last thing you want is the oil dropping in temperature.

 Basically all you do is grab the chicken wings, shake off as much as you can into

 inside now because of the high temperature we're frying at but I'm just

 minutes depending again on the size of your chicken wings and we use that corn

 other Caribbean inspired and most of them traditional as well recipes.

 But every day I go down to the village to buy the food that I'm going to cook that night.

 Welcome to what's left of the Italian-American neighborhood in San Francisco.

 Very simple, it's very quick, and I wanted to try to get another fish recipe for you

 And you know I'm going to do a post about the Italian tradition of seven-fish dinner.

 So this calamari fritti is one that I always include in my Christmas Eve seven-fish dinner.

 I've got some of the tubes that I'm just going to slice in rings.

 This is the more flavorful part of the calamari, so I'm going to fry those up too.

 And I'm just putting some freshly ground black pepper in this flour.

 And I'm going to give it a fairly good amount of my Sicilian sea salt.

 I'm going to take a couple of these because they're pretty colored.

 And I'm going to take one of these fire crackers, one of these Calabrian hot peppers.

 But I want to get a little bit more heat than what I'm getting from the vinegar in those

 Now if you're using these Calabrian peppers, at least when I use it, I've got to warn people

 So I said I wanted confetti, so I'm just going this way on these slices.

 And then we're just going to saute these a little bit and put them aside.

 So we'll let these just kind of mellow out a little bit in the oil.

 Get a little color in the oil and bring these peppers up to temp.

 See I don't want all this excess in there because that flour is just going to burn.

 But the oil is at the right temperature, so I want to get this in.

 So if you get your heat going at the right temperature, you want to get this in and you

 You just want them cooked through, but you don't want them overcooked because then they're

 Just picked up a little bit of, see that, the very light tan color?

 So these things usually, if I'm frying these for the seven fish dinner, people are going

 to come around, we're going to sprinkle this with salt, and they're going to eat them right

 Okay, now, I think I'm going to have enough flavor here from these peppers.

 I don't need to squeeze in a lemon, but you could always do that if you want.

 Now, I find salads quite boring really, so this is brilliant because it's got things like grapes and apples in which make it a really refreshing change for a salad.

 So start off with your lettuce and make sure it's thoroughly washed under the tap.

 Okay, so we have the lettuce and we just need to add in our celery and red grapes now.

 As mentioned, if you feel like you need any more of this, any more of anything, just add it in as desired.

 I love red grapes, so I'm going to be putting quite a few of these in as well.

 Now, I usually put between half an apple and a whole apple in, depending on how much lettuce you're using, but I'm going to use a whole one here.

 Some people like it to be sliced quite thinly, but I like it cut into chunks.

 So I'll probably divide it up into eight to ten pieces and then cut it into chunks like so.

 So another thing that makes a Waldorf salad a Waldorf salad is the walnuts.

 So you'd probably want about 150 grams maybe in this bowl of salad.

 So if you just sprinkle those in as well, and then just a drizzle of oil as well.

 And to combine everything together, you want to get yourself some mayonnaise.

 And depending on how much you have, you might just want to wash your hands and get your hands in there to mix it.

 Now, I'm probably going to add a few more grapes in there and possibly another apple as well.

 Then once you're happy with the quantities of everything you've got in the salad, just make sure everything's thoroughly combined and the mayonnaise is kind of sticking everything together.

 But once you've mixed it all together, it's then ready to serve.

 I'm going to show you guys how to make in my kitchen some macaroni and cheese baked macaroni and cheese

 You're also gonna need a stick of butter any butter of your choice

 Why I'm gonna add the mayo in mine is because the mayo is gonna kick it up a notch

 Tablespoon of mayo and again guys, you don't have to put it in there

 I choose to put it in there because it's going to be creamy and you'll see

 I'm gonna only use a half a pack of my cheese because I'm gonna need it to top off a macaroni when it gets finished

 All right, so when I come back with this I'm gonna add it to my macaroni and then get it ready

 Give it a mix and I'm gonna go ahead and put it in here get it ready to go in the oven

 And then the last thing you're going to do is put your cheese on top

 Just gonna put all of it on there because I want it to be nice and cheesy

 I hope you guys enjoy it and so once again from my kitchen to yours

 Hi everybody, welcome to my kitchen Today, I¡¦m going to show you how to make

 Step 2, salt and brine And Step 3, to flavor with the basic sauce

 I have here a 4-pound napa cabbage, and I¡¦m going to divide this into four equal parts

 To do this, cut about a quarter way down from the bottom and pull apart

 And repeat the same steps with the halved pieces so that you have four equal pieces

 Put the cabbage in the sink, and as you pull the leaves apart, shake side to side and lift

 intact and that¡¦s the way I like to make mine, but today we¡¦re going for fast and

 Cut the root portion, discard, and then cut into 1-inch sections, like so

 Then transfer these into a bowl We¡¦re now ready for Step 2, salt and brine

 Proportion of salt to cabbage is 1 to 1 1 tablespoon of salt to 1 pound of cabbage

 I like to use kosher salt, it flavors the best Here I have 4 tablespoons of salt, since

 I have a 4 pound cabbage Sprinkle the salt and gently toss to evenly

 3 hours, re-tossing once or twice in between That helps to evenly brine the cabbage

 We¡¦re done with Step 2 While the cabbage is being salted, let¡¦s

 make the basic sauce The sauce is the most crucial and the toughest

 part of kimchi making But I¡¦m going to show you, with the push

 of a button, how you can make a sauce that will give you great tasting kimchi every time

 In a food processor or blender, add 1 red pepper, seeded and cut

 A 2-inch strip of fresh ginger, sliced A half a cup of garlic, about 1 bulb

 A half a medium onion, coarsely chopped And a quarter cup of water

 Puree until it is about applesauce consistency Transfer to a bowl

 To this, we¡¦re going to add 1 cup of red pepper flakes, available in Korean markets

 A 3-quarter cup of fish sauce, without MSG, Thai fish sauce is fine

 Let it stand at room temperature so that all the flavors can infuse together

 This makes about 3 cups The sauce has been sitting at room temperature

 The basic sauce can be frozen up to 3 months And with the sauce on hand, kimchi making

 will be even easier The cabbage has been salted for about 3 hours

 We¡¦re now ready for our last step, flavor with the basic sauce

 Pour the sauce and gently toss to combine Pack the cabbage pieces tightly in a container

 as much or as little as you want Let this sit at room temperature for a day

 or two for the fermentation process to take place, and then you can refrigerate

 Please visit my website for more cooking tips Thank you for watching!

 Another winter warmer recipe for you and here's my recipe for a beef cottage pie

 3 carrots, 2 onions, some oil to fry, some tomato puree, some Worcester sauce,

 Now that your carrots are ready you need to get a large pan and stick it on the hob.

 Get your onions and carrots that we prepared earlier and then throw them in the pan

 Along with a couple of major squirts of tomato puree, some lashings

 Then give everything a stir and keep frying until the mince goes nice and brown.

 boil the kettle and pour some water over the top so the contents are just about covered.

 Then give everything one final stir and leave it to simmer for about 40 to 50 minutes

 When your potatoes are ready put some hot water on the go in a saucepan

 Once your potatoes are done get yourself a colander and pour the potatoes in to drain the water.

 Get your potato masher and mash the potatoes so they're nice and smooth.

 Once your mince sauce has finished shimmering and you've got a nice thick sauce

 Firstly spoon out your mince sauce into the dish and then level it out so it's nice and flat.

 Now get your mashed potato and spread that on top of the mince sauce.

 I find it's easiest to do if you spoon it out and then use the back of a spoon

 get a fork and draw some lines in the top and this will help it to crisp up a little easier.

 Crush them between your hands whilst they're still in the packet so they're nice and fine.

 Make sure you keep an eye on it to make sure it's not burning and it's crisping up nicely.

 So why not enjoy this cottage pie with your favourite veg this winter.

 Remember to check out even more of my recipes by clicking on one of the videos coming up.

 So what you're going to need is 4 eggs, 50 grams of cheese grated, a pinch of salt and

 I use light milk, you can use full cream if that's what you use.

 First thing you want to do is you want to turn the gas or if you've got an electric

 Now most people get their eggs and they put them in a mixing bowl with milk and stuff

 So I add all the ingredients at once, therefore everything will cook and blend at the same

 Just a little bit left, just a little bit of salt, just a pinch.

 You know, with a little bit of cheese, a little bit of garlic, just give it just a little

 Just an extra two or three little bits of ingredients can go a long way.

 But as you can see when you look at it, it's very even, it's very smooth.

 Keep it on high and constantly, constantly mix it in with this.

 A mistake that a lot of people make when they're cooking, whether it's eggs or just regular

 meals is they go away and leave it, come back, forget and it's developed a crust, it's burned

 The trick that I've learned is keep it moving constantly, constantly moving.

 Now this is where we just leave it for a second, leave it for about 30 seconds.

 Is there'll be some excess milk if you put a little bit too much in, which is what I

 So rather than rushing and often people make eggs, don't have many ingredients in them

 and you hear people saying, you know, my eggs, they're always dry or they're flavourless.

 Well do it this way, just spend an extra few minutes, they certainly won't be dry and they

 There's still a little bit of milk, of the excess milk but that's almost gone.

 You don't wanna cook it until all of that's gone because then what's happening is it's

 no longer evaporating, it's starting to suck the moisture out of the eggs.

 If you're having toast, that's easily enough for two or three people.

 If you're having eggs just by yourself like I'm going to, this is probably more than enough

Today on Divas Can Cook, we are making Southern Baked Macaroni and Cheese.

 This recipe is very similar to the one I made on the Nate Berkes Show and it is one of my favorites.

 Okay, first you want to start by bringing a pot of salted water to a boil.

 Then we're going to throw in that macaroni and cook it until it's al dente.

 Okay, alright now we're going to grease up our casserole dish with some butter.

 Now I have drained that pasta, so I'm going to go ahead and add it to my casserole dish.

I'm using a sharp cheddar, I got some Monterey, Colby Jack there, and I have some Velveeta as well.

 Okay, now add in some salt and pepper and just stir in that salt and pepper.

I cannot tell you how many times I've had boring macaroni and cheese.

 Okay, so now we're just going to pour this mixture on top of the cooked pasta.

 And I guess you can dump this all in a bowl and then just, you know, pour it in there.

 Alright, now I'm just going to make sure that everything is nice and even and covered up just like so.

 And now when I'm content with it, I'm going to sprinkle on that smoked cheddar.

 And I'm also going to put on some more of that Colby Monterrey Jack as well.

 Now I'm going to pop this into the oven and bake it for about 35 minutes.

 I love how that cheese, that top cheese, has kind of made like a crust.

 But you want to let this sit for about 10 minutes before you go digging into it so that it has time to set up.

 And you may be able to find miso soup in Japanese restaurant in the United States.

 But this is a little bit different because this is more authentic.

 Basic one is, which means popular one, is tofu and wakame, which is seaweed.

 And most likely, you can see those ingredients in Japanese restaurant.

 But if you put more vegetables, of course, it tastes much better.

 I usually make any veggies same size because it's easy to pick up that way.

 Why I'm doing that because miso has very good scent and also flavor.

 Just dump the miso inside and maybe 30 seconds, miso going to dissolve.

 But if too strong, which is too salty, maybe you have to add more water or dashi stock.

 And basically you can use any vegetables from your refrigerator.

 But anyway, this is how to make very authentic, very good taste Japanese miso soup.

 I'm using these udon noodles and I have already cooked them and drained them.

 It's got like a, I don't know what it's got on it, like a sugar or something.

 Yep, it's baby ginger root with cane sugar and it's soft enough to cut up.

 I have my chicken marinating in some sesame oil and some low sodium soy sauce.

 I did add a little bit of cracked pepper and a tiny touch of salt.

 Okay, so now my pan is heated up and I'm going to add my chicken.

 I'm going to saute that until it's not pink in the middle anymore.

 Okay, halfway through the chicken cooking I'm going to add my onion, my ginger, my shredded carrots, and my curry powder.

 I'm going to add about two tablespoons but I'm going to add, I'm just going to eyeball it, probably about two teaspoons instead.

 Now I'm going to add my noodles that have been already cooked, my udon noodles.

 I'm going to turn that down to just barely a flicker of a flame if you have gas cooking.

 And I'm just going to cover that and let all the flavors kind of blend in together and I'll be back in a second and tell you how it tastes.

 I decided to dump in a little bit of water chestnuts too, just for a little crunch.

 So I'm just going to stir those in, let them absorb the rest of the flavors.

 You can say we chefs, cooks, whatever you want to call us, we really work very hard.

 I'm gonna make a fantastic, really, really, really good chicken meatball.

And then we can cook with, and then we can cook with a nice bit of pasta.

Because the meatballs have to go inside, they need room to swim.

 People are usually scared to not crush it enough or to keep it together.

 Try to do as much as you can with the one hand on the rice so you don't pass it to the other hand.

 You're just going to get that right balance of keeping your hands just wet enough

 A little spin around, forming that so that basically the fish kind of drapes over the sides.

 So here you go, I'm Kevin Long, the executive chef with Big Night Entertainment Group.

 grate, well, I actually have three small carrots, but one large one would be fine into this.

I roasted some chicken thighs, and so I skinned two of them, cooled them

The tomatoes might not, you know, cooperate that much, but if you had

 separately, you know, if you're making it for it to last for a few days.

All I'm going to do is season this with some salt, a little pepper, and

I don't know, maybe you play it by ear with the olive oil, and as much

 know, you know, you got to do some chopping and whatever, but it's worth it.

 I didn't put any in because one of the kids hates them, so whatever.

As I said, if you wanted to keep this for a few days, keep the tomatoes separate

 a couple, you can make a smaller meatloaf and you don't have to worry about making a

And if I need to, I can also do a video on how to cut recipes in half if you

 by dicing some bell peppers and onions and then we're going to saute them off in a little

Cook the onions and the bell peppers for about five to eight minutes

 to show you how to save this recipe regardless of an absent mind.

 to use some of those dried herbs that probably need to be used anyway, so go ahead and take

 also going to put in some Worcestershire sauce, which if you don't have, you can add some

And of course, I'm going to add some Grand Diamond All Purpose Seasoning,

 little bit to the meat just because I was being a little extra.

 onions and peppers first was to not only just cook them, but give them a few minutes to

And that's a way of checking what the meatloaf is going to taste like without

 right back around and put it in that skillet where we sauteed the onions and the peppers.

 Once it's done, give the patty a taste and then adjust your seasonings to your liking.

So I went ahead and sauteed off about 3-4 cloves of garlic and I was ready

 the meat mixture and shape it into a nice loaf in a baking dish.

 the way it's shaped, yours may be a little longer or a little shorter.

 at 350 degrees until an instant read thermometer reads 160 degrees.

So just for kicks, I wanted to show you guys a couple of things.

 every ingredient and you would cut the measurement in half to get a 1 pound meatloaf.

 thing I need you to know when you're making a turkey loaf is that turkey is very lean

 when I sauteed the peppers and the onions, I used way more olive oil.

 as the glaze, it's going to be a mixture of Worcestershire sauce, Dijon mustard, cayenne

 go on top of the meatloaf at the last 15-20 minutes of the cooking time.

We've got 15-20 minutes more cooking time, so I'm just going to take

 our ketchup sauce and just pour it right over the meatloaf and just spread it out evenly.

 of that fat as a base to make a roux in a skillet so that you can make gravy if you

 like any other large piece of meat and you want to remove it from the cooking dish, put

 me so long to put this recipe up, but everybody needs a good meatloaf recipe.

 the day before and then cook it off when you get home from work.

 of you who may want to bypass the beef option and go with the turkey, it turned out just

 will be found in the description and you can find them at GDCSeasoning.com.

 Sushi is originally a nigiri style which is sliced fish on top of rice.

 Therefore, learning how to slice and prepare the pieces of fish is very important more

 Prior to slicing the fish for nigiri sushi, you will need to break down and trim the fillet

 Cutting a big fish into smaller blocks is known as sakudori which makes it easier to

 Also watch the video about how to break down the whole fish for more in detail.

 The majority of the nigiri recipes requires slices of fish which are about 3 inch long,

 For example, if the fish is chewy, thinner slice will be better.

 If it's very tender, cut it thicker to take the advantage of the texture of the material.

 When you slice off, basically you need to cut against the grain.

 If you cut with the grain, the whole long grain will stay in a piece of sliced fish

 which makes it chewy especially if it's a hard sinew like in tuna.

 So try to cut across the grain so that the short pieces of tissue is connected to the

 The exception can be set only for the fish with softer and fragile flesh.

 If you cut against the grain, the meat can be easily broken apart so in that case, cut

 When you slice off the block with the opposite direction of grain, it will be hard to cut

 The tail end usually has more sinew so if it is too chewy, chop it off.

 Starting from the tail end, use your knife to determine the angles to adjust the desired

 On the other hand, when you set the knife blade narrower to the cutting edge, it will

 The width and the thickness of the trimmed block are not always even all the way to the

 Make the initial cut using the full length of the blade from the heel to the tip in one

 Once the knife almost reached the skin side, stand up the blade to cut straight down.

 The more you practice, the more evenly you will be able to cut off each slice of piece.

 will need is 1 teaspoon of yeast, 1 tablespoon sugar, 1 cup of warm water,

 3 tablespoons soy milk, 1 teaspoon salt, and about 2 cups of bread flour and 2

 Okay in the meantime we're gonna go ahead and shift the bread flour.

 and divide them so it's easy to mix the wet with the dry ingredients.

 and shift until all the lumps are gone and then we're gonna add the rest of the

 a little hole and put the soy milk in the middle and the olive oil.

I don't mind getting dirty but if you don't like getting your hands

 sticky you can use a spatula or wooden spoon and go ahead and add the rest of

 go ahead and dump the whole thing onto your work space to start kneading and

 this for about six to eight minutes or until it's incorporated evenly.

 get a clean bowl and spray oil or you can dab oil onto a napkin and just wipe

 and we're going to go ahead and sprinkle some flour onto the working surface.

 size, you'll probably want to make four pieces because the smaller you get, you

 After 10 minutes, take one of the small dough and you're gonna start rolling out

 Okay so after 30 minutes of rising, you're gonna take a pan and preheat it

So if you can see there's a bubble actually forming or starting to

 Hi everyone, it's Anya from Cooking With Plants and today I'm making a really super simple

 tomato soup that you will just blend up in your blender and then when you're ready to

 heat and eat, just put it into a pot, heat it up for about 10 minutes and you're good

 I've cut the tops out of mine just because they were a little bit woody and hard but

 the softer your tomatoes are the better so if you've got some lying around in the fridge

 and you think, oh what am I going to do with these, this tomato soup is perfect.

 So mine is an organic tomato paste with no extra things added, just pure tomato.

 2 teaspoons of oregano, dried oregano, but if you have fresh on hand feel free to use

 1 quarter of a teaspoon of cinnamon powder and 1 teaspoon of onion powder.

 I'm adding half a teaspoon of Celtic sea salt and half a teaspoon of white pepper.

 Put the lid on, we'll blend this for a good couple of minutes to get it very smooth and

 So at this point you could put it into a container and freeze it until you're ready to heat it

 But today I'm going to serve this straight away so I'll just be pouring this into a pot

 and then all you need to do is bring it to a boil and then simmer it for about 10 minutes

 Ok so I'm just putting this on to high heat and waiting until it comes to a boil.

 Ok this has come to a boil now, I'm just going to turn it down to a simmer.

 Ok I'm going to cover that with a lid and let it simmer for about 10 minutes and then

 Ok so this has been simmering for about 10 minutes now and as you can see it's gone very

 red in colour, that nice rich tomato flavour and colour has come through and that smells

 Ok so I've just served this into a bowl, you'll have about 2 big bowls worth here so if you're

 very hungry you can eat the whole lot yourself or you can share it with someone else.

 So I like to just drizzle a little bit of non-dairy milk on top, but totally optional.

 And a little bit of fresh coriander here that I'm going to put in here as well.

 If you like today's recipe please give it a thumbs up, share it with your friends and

 I can't wait to hear your feedback and see what you think of this.

 If there's any other recipes that you'd like me to make please let me know in the comments

 And check out my other videos for some recipes that might inspire you to create in the kitchen.

 This is just a little bit of milk, a little bit of egg, a little bit of water.

 So we're going to salt this flour, put some pepper in the flour, and a little bit of garlic

 What we're going to do is we're just going to bread the chicken now.

 Now we're just going to cut this into little bite-sized chunks, alright?

 Now what we're going to do from here is we're going to put a little bit of flour on them

 And we're just going to do that with all of them and then we're going to go into the oil,

 Alright, so once we have a bunch of them, we're just going to go into the oil.

 And then while these are cooking, we're just going to bread some more.

 Alright, so for the authentic buffalo hot sauce, we are going to use franks, of course.

 And we're going to pop this in the microwave just to melt the butter.

 Alright, so how I like to do it is take my wings, put them into a metal bowl like that.

 So just like I just said, and then rice with any kinds of vegetables,

 your favorite food, and then mix it with some sauce or hot pepper paste,

 But today what I'm going to show is the more traditional Korean way.

 And then last night I just boiled a long time and soaked it in warm water

 So I'm going to use this one and green onion, also garlic, and an egg.

 So the spinach you can check it out at my website, the spinach side dish.

 And also bean sprout, how to handle this, you can check it out at my website,

 You can easily cut it this way so you don't have to cook for a long time.

 Soy sauce, 1 tablespoon of soy sauce and half a teaspoon of sugar.

 Ground beef is... if you are vegetarian, you don't have to use that one.

 But if you cannot eat spicy food, I will just make that using green onion.

 What is more satisfying and comforting than a hot bowl of soup?

 And also can be served as a light meal with salad and crusty bread.

 First I will stir fry the ginger in oil until it's light brown.

 So as you see all the corners of the ginger has become light brown.

 And even on the carrots you will see some places the rusty color.

 And wait till tomatoes cool off little bit before we will blend it.

 Till we meet again, check out more recipes on manjulaskitchen.com.

 However, it is so good that it's going to knock the socks off anyone you make it for.

 If you have a boyfriend, it's going to make him put a ring on it.

 Or if you make it for your family, they're going to be like, oh my gosh, this girl is

 just, or boy, I have to put it out there to the boys out there who are cooking as well.

 Actually, my son made this a couple weeks ago for some friends.

 They went to a party and he made it and they said it was the best chicken they'd ever had.

 Yes, mothers, the best thing you can do for your kids is teach them how to cook, especially

 your boys because a lot of those girls aren't cooking these days.

 I have one pound of drumsticks, one pound of thighs, and about two pounds of wings.

 Then I will need about one and a half to two cups of buttermilk.

 If you missed the ingredients, which I hope you didn't, it's so easy, I'm going to show

 I don't really use measurements here, so I guess just try to follow along with how much

 I just put a layer of seasoning salt over the top of the chicken.

 Since you're sticking this in oil, a lot of this cooks off the chicken, so feel free to

 Now that the top layer is covered, washed hands, I'm just going to run my hands through

 I'm just going to start with the paprika, then the garlic salt, then the pepper, then

 I'm just going to run my hands through this again, make sure the seasoning covers all

 You want to make sure before you start seasoning that your chicken is washed thoroughly.

 The last step to this is I take the chicken wing and I make it one little piece.

 That way, when you're frying it, it just stays one piece instead of the wing and everything

 Now I did a little more wings than normal because my husband loves chicken wings.

 Looks like I got all the wings and I tucked those little suckers back.

 Now that you have the seasoning on it, wipe my hands off, you want to let the seasoning

 sit in for about, I don't know, 10, 15 minutes prior to frying.

 You also want to pour some buttermilk over the seasoned chicken.

 Now, the butter in the chicken, when it fries, it's going to make a big difference.

 Again, in the seasoning with the buttermilk, you want to mix it around and make sure that

 I'm going to preheat the oil while all of the seasoning and the buttermilk soaks into the chicken.

 We will start frying probably in about 10 minutes after the oil is warm.

 What you want to do is put, I don't know, like five, six, seven, eight pieces of chicken,

 Just kind of rolling the chicken around in the buttermilk here.

 My daughter likes the drumsticks, and my husband likes the wings, so that's why I choose these pieces of chicken.

 Once you have a few pieces of chicken in here, you're going to want to seal it like so.

 Make sure that the flour covers all of the chicken in your bag.

 If you just take it up, just go back and forth, upside down, it should coat the chicken well with the flour.

 Now what you want to do is check and make sure that your oil is hot enough.

 You know when your oil is ready if you insert the end of a wooden spoon and it starts to sizzle.

 The temperature of the oil is very important in frying chicken.

 All right, so the chicken that I put into the flour, I'm now going to transfer from my bag into the pan.

 The secret to great chicken is making sure that you turn it frequently.

 Honestly, you're going to turn this chicken over probably about 20 times before you're finished with the chicken.

 While this is browning on this side, I'm going to go ahead and add some more chicken to my flour mixture over here.

 Remember what I said, a way to a man's heart is through his stomach.

 All right, so you have your pan that's prepared with paper towels.

 So what you want to do is kind of shake that grease off of there and stick it on your pan to drain the excess oil.

 I just wanted to show you what your chicken should look like as it's coming out.

You're going to need fish sauce, hot sauce, hoisin sauce, ground black pepper

 like to give it a quick rinse and pop it in the microwave for about 50 seconds.

Just mix everything together so the noodles, the seafood, the veggies are all

 when your noodles are almost finished, you want to turn off your heat and throw in a

 want to say thank you everyone so much for watching and have a great day!

 going to make another favorite dish for many Indians that is Kung Pao chicken

 Kung Pao got its name from a gentleman his name is Ding Bao he was from the Sichuan

 province he was the head of a particular region in honor of him they made this

 dish which is called Kung Pao you can make Kung Pao of vegetables, Kung Pao of chicken or

 shrimp or any other dish you like and whenever you eat the dish called Kung Pao

 you always find peanuts in it so today we're going to make chicken Kung Pao

 first let's make a concoction that we're going to make the sauce with so for this

 it's very easy till you get a nice brown color to your liquid add little bit of

 pepper, add around 2 tablespoon of rice vinegar this is an optional ingredient

 you can add hoisin sauce just add 1 tablespoon of hoisin sauce, pinch of ajinomoto

 pinch of sugar now this is an optional ingredient if you want to add

 nicely slit red chili you can add little bit and if you want really hot

 ok these things are optional now this mixture is ready to make our Kung Pao

 sauce after you mix all these ingredients taste little bit this will give you a very good

 idea how your sauce is going to be if you want little bit hot make it little

 bit hot if you want to add little bit more of soya sauce or hoisin sauce you can add to this

 so we're going to keep this aside ok now to the chicken add little bit of soya sauce

 just half egg ok just to coat the chicken so that way it's easy to fry and pinch of salt and mix all these ingredients

 add little bit of corn flour very little do not add too much little bit of corn flour and just mix it up

 so now that I've marinated this chicken with little bit soya sauce, egg and salt and little corn flour

 I mix all these ingredients we can use this by two methods one thing is you can

 add this chicken directly after you fry the red chili, ginger garlic to the mixture and then cook it but that way a lot of people do not know how to cook it properly they can mess it up

 that's why lot of the times in the restaurants we use a frying method because it's easy it's fast and you

 cannot go wrong with this so today we're going to show you how to use a frying method now thinking of frying couple of people have asked me couple of questions like when they made

 nargisi kofta, their koftas were getting stuck at the bottom and they were tearing open one very easy trick to fry anything very easily is use a non-stick kind of frying pan that way your meat will not get stuck at the bottom you'll get the fried product really good

 we can very easily separate this chicken by just taking two spoons just lifting it and just breaking off any of the pieces now remember do not fry it for long just cook it three fourth and the rest of the process we're going to cook in the sauce

 now the chicken is three fourth cooked, I'm going to remove this

 ok now the chicken is ready ok now if you have sesame seed oil you can use sesame seed oil otherwise you can use a regular corn oil for this cooking

 add red chilli cut them into small pieces ok, kumpau you can add as much red chilli as you want and make sure you cook till this red chilli is dark brown that way the oil gets all the flavor of the chilli

 see if you notice the color of the oil is also slightly getting little browner and that oil is extracting all the flavors from this red chilli into the oil and that is passed on to your kumpau and when you eat it then you will get this real flavors

 ok red chilli getting nicely brown now add chopped garlic and chopped ginger, chop it really fine and it gives really nice flavor to your kumpau

 ah ha ha ha you know lot of times when we go and eat kumpau you know they add lot of vegetables there couple of vegetables that enhances your kumpau

 for example you know adding nicely cubes of onion is really good and do not forget to add nicely slices of chestnut, chestnut is nice crunchy even after cooking it is nicely crunchy and make sure you add it

 but if you want to add mushrooms, bell pepper, baby corns and this is little bit of celery you can add any vegetables you want carrots or anything so i'm going to add this here

 now bring in the sauce mixture that we mixed earlier and add to this

 Hey guys, today I'm going to show you how to make low-fat vegan hash browns.

 So I've got these organic red potatoes and I've already shredded up a decent amount of

 You pretty much just hold the potato here, and if you can see inside here, it just comes

 I don't know if you can buy this tool called the Master Cut online or what, because it

 actually came with cookware that we bought like four or five years ago.

 I read online that a coarse cheese grater can actually get these type of shreds out

 So if you're vegan and you don't have a cheese grater, that would probably make sense.

 But borrow one off of someone or just buy one and use it so you can carve up shredded

 So and this is three pounds, I don't know if I told you or not, three pounds of organic

 It's not going to do anything good for your body or your arteries.

 If you have weird pans that maybe they're not nonstick, maybe use a tiny bit in the

 bottom, but just enough so that stuff doesn't stick and get all crazy.

 I'm going to eat this whole thing and I'll probably make another batch for my husband.

 If you really, really need salt, I mean put a little on, but I don't really eat a lot

 Or maybe it would make sense just to whip the top off because it's not coming out very

 And I'll show you, I got it kind of on a lower setting for the stove here, if you can see.

 I don't know what you guys' stoves are looking like, but yeah, cook it on low.

 And I'm going to stir all this around and cover it with this lid and I'm going to set

 And after 15 minutes, I'm going to flip it and wait another 15 minutes and see if it

 Otherwise it should be done and I'll show you the finished product.

 If you're worried about sodium or anything else, you got a problem with ketchup, you

 can make your own sort of a sauce, any kind of tomato sauce, low sodium pasta sauce.

 You can use hot sauce, barbecue sauce, or you can just eat it plain.

 And I'm also going to eat it with some organic romaine lettuce.

 Actually, I've got a little buddy helping me, a 26 week old little buddy in here.

 Hey folks so the other day I was invited to the world renowned river cottage and I went

 on one of their fishing courses which was really cool we were fishing by the sea for

 a few hours there was loads of us the first time I've ever fished in my life I thought

 I was going to hook my ear but it was a really cool experience then we went back to river

 cottage and learnt how to prepare our fish which was really cool too and while I was

 there I did a video collaboration and learnt how to make and this is no lie the best fish

 and chips in the world I have ever ever ever ever tasted and today I have replicated it

 at home but if you want to watch the original video of me learning go check out and subscribe

 to the river cottage channel but this is how I just made it and it is amazing we'll start

 off with a homemade chunky tartar sauce in a bowl I can buy the mayonnaise two chopped

 hard boiled eggs capers some fresh dill that I chopped up a shallot that I chopped so nice

 and fine and half a lemon just the juice only give it a good mix together and that is the

Next I made the squished peas with butter and mint so so good in a

 pan I poured in my peas with a little bit of water and just simmered them through for

 around 3-4 minutes until they were cooked drained them off and dolloped in my butter

 and mint turned off the heat and used the residual heat to just mix it through melt

 the butter and believe it or not all you've got to do then is squish it with the back

 grab a bowl plonked in our plain flour a little pinch of salt just to season it a little bit

 and gradually added in some beer whisking it adding a little bit more until it was nice

 and smooth and kind of like the thick consistency of cream and if you've got any left over I

 haven't got as much as I like it's a good excuse to drink it up so just leave your batter

 cycle so you've got an unpeeled one a peeled one and ones that I've sliced into chips so

 slice them into chips and tip them into a pan of simmering water for around 90 seconds

 to 2 minutes and then just drain it off straight away through a colander while you empty your

 pan get a slightly larger one fill it with your sunflower oil and get it nice and hot.

 Fry the chips initially for 5 minutes until they just start to go brown and then you should

 drain them on a kitchen towel I didn't have any left so I tipped it through a colander

 into a pan and then shook them onto a tea towel and just dabbed it a little bit that

I then cranked up the heat on the hob to get the oil a little hotter

 put the chips back in and cooked them through until they were nice and golden brown and

 repeated that draining off step so put it on a kitchen towel if not or I did mine through

 sure it's nice and coated shake off any excess and dump it straight into that pan where the

 chips have just come out of so the oil is nice and hot and you want to cook it through

 for around 4 or 5 minutes until it's nice and golden brown and then all you've got to

 do then is plonk it on a plate and serve it all up it is looking amazing trust me that

Oh my goodness guys when I first learnt how to make this over at river cottage

 I said at the time it is the best fish and chips I have ever tasted which is a bold statement

 because I live by the sea here in the UK where fish and chips is super traditional but it's

 so much flavour in it I do not want to put any salt or vinegar or ketchup anything like

 that so many flavour dimensions the tartar sauce is chunky I could just eat that as it

 is on its own we've got our buttery minty peas as well so so good so if you have a go

 at this recipe send me a picture at my virgin kitchen and remember to check out the original

 video over on the river cottage channel of me learning how to make this and go subscribe

 too while you're there and I think it's only fair that I eat all of this right now see

 Seasoned beef creates a savory crust to hold tons of gooey cheese and meaty pepperoni in place.

 Stir together one tablespoon of salt and one teaspoon of the following.

 Caraway seeds, if you wish, dried oregano, garlic salt, ground black pepper, and red pepper flakes, if you prefer.

 In a separate bowl, mix two pounds of extra lean ground beef with two eggs.

 Add in a half cup of grated Parmesan cheese along with the seasoning mixture and mix to combine.

 Press the meat crust into a 12 by 17 inch pan, spreading out evenly to about a third inch thickness.

 Bake in the preheated oven until the meat is no longer pink and cooked through, about 10 minutes.

 Now set the oven rack about six inches from the heat source and turn on the oven's broiler.

 Sprinkle about four ounces of shredded mozzarella cheese over the crust.

 Add three and a half ounces of sliced pepperoni and the remaining four ounces of shredded mozzarella cheese.

 Broil until the cheese is melted, bubbling, and lightly browned, three to five minutes.

 Wow, this is a true meat lover's treat, without any guilt from wheat.

 Straight out of a Brooklyn food festival with a few twists of our own, and this is how we make it.

 Probably worth clarifying, Ramen is the name given to a broth in Japan that uses these kind of noodles.

 Now, a more generic term for the noodles themselves in America.

 Three minutes, drain the noodles, and then crack one egg into a bowl and whisk it thoroughly.

 Beef mince, spring onions, and the seasoning we saved from our noodles.

 Pack it into a burger press, or again, anything you've got, use the same size as your ramen bun.

 You'll see what he's doing, he's using his fingers to form the burger.

 Now this is something that you can choose to do, or I like the traditional way of shaping it in your hand.

 For this though, you would need a rather large hand, is that not right Ben?

 Next up, the burgers need frying for a couple of minutes on either side.

 Whilst these are cooking, I just want to give you a little bit of a taste of the other flavours that we've been cooking up this week.

 First up, our chicken and chorizo puff pie in celebration of our family favourite ebook chapter.

 And you guys have asked for homemade bread so many times that we've brought back our focaccia bread recipe from the website from last year.

 And for our ultimate series this week, we went for raspberries, praline, truffle, Genoise sponge and gold leaf.

 Everybody knows that a good burger is made up of a bun, a burger, something else and then another bun.

 If you stir this in a really small bowl, it makes an awesome noise.

 So we're going to fry two eggs and grab ourselves some sliced cheese.

 Ben, can we try and get the egg to... the yolk to... to... to... come on, come on, come on.

 This is probably one of the best burgers I've ever had, but it's really weird because it doesn't have a bun.

It's by a girl called Izzy, who we've met, who came down to our studio to talk about her blog.

 So we wanted to tell you guys about her because she's worth having a look at.

 Hey, thanks for all of you who came to Summer in the City and said hi.

And just mix so honey will dissolve and mix with other ingredients.

You can use regular onion but my mom really loved using red onion

Just slice about half inch thick and separate them with your hand.

 Set aside in a bowl because we are going to start cooking the meat.

But this is totally up to you if you want to do that soaking process or

 just soaking either only one hour or you can blanch the ribs to get rid of all the excess

Now my beef short ribs sauce and the onion is ready so let's start cooking.

 Heat a Dutch oven or your braising pot over high heat and add a tablespoon of oil.

 last batch, you will see a lot of fat on the bottom of the pan.

 paper towel because we do not want that much oil in our braised short ribs.

 Scrape the bottom with your wooden spoon the really nice brown bits into sauce.

 from now we are going to simmer the ribs over medium heat about 25 minutes with cover on.

 And then reduce the heat to low and simmer additional 20 minutes with cover on.

 I'm going to garnish with some sesame seeds and maybe a little bit of sesame oil.

 if you have this Korean shredded red pepper, this is like we call shil gochu, it looks

 If you like the Korean style braised beef short ribs, give me thumbs up.

 my channel for more inspirations and ideas of Asian home cooking.

And remember, you can always cook Asian food at your house, making

 For these spring rolls we need to marinate our chicken in some Chinese spices,

 then we're going to put it in our filo pastry with loads of other crunchy, colourful veg,

 So Jamie, you're going to slice our chicken into really thin strips.

 The thinner the better, it means they're going to cook a lot quicker.

 So we've got some Chinese five spice, which is going to go into our bowl.

 We're going to put a tablespoon of sesame oil in, a tablespoon of soy sauce.

 Then once Jamie's cut all his chicken, that goes in there and you just give it a good mix up to marinate all of that chicken.

 While you're doing that, I'm going to start on the marinade over here.

 And then all these ingredients we're just going to chop up nice and fine.

 I would, yep, and that way you can massage and get all the little bits and pieces round.

 And the longer you can leave that the better, a good sort of couple of hours.

 But we're just going to move straight on because there's enough flavours in there anyway.

 This is quite a healthy spring roll, so we're going to add no extra oil to the pan.

 We've got already a bit of sesame oil on the chicken, and that's enough.

 And then if you can get rid of all the raw chicken stuff and wipe your hands down.

 So if you can give that a stir up and then we'll just leave that on the back for later.

 And as soon as you guys are done, if you can put your pepper and carrot in there as well.

 Because we're going to roll them up, you want loads of all different flavours in there.

 And if each bit is too chunky, you won't end up with enough difference.

 So there's a bit of preparation and chopping involved in this dish.

 But once you've made them, they can sit in the fridge for a little while until you need them.

 So we're going to buy this stuff already done because it's easier.

 So again, traditionally with filo pastry you tend to use butter.

 And we need to pack it in so that you get plenty of that in there.

 And then we need to wet and dampen this because our egg acts as the glue as well.

 And then this is a difficult bit because it will start to rip at first.

 So by the time you get to the end, you've got several rolls of this fantastic filling.

 And we just need to give this another brush with egg as soon as Barry's done with the brush.

 Set to 200 degrees Celsius until they go nice and crispy on the outside.

 I think we'll cut into one of these so you can see exactly what's going on on the inside.

 They should, because they're baked because they're egg, they hold their shape perfectly.

 And then one of those half cut ones so you can see exactly what's going on there.

 These are pretty awesome as they are but make sure you get a dip to make it even better.

 Do you know, I don't think I could go back to small ones after this.

 The Allrecipes member who submitted this recipe for blue cheeseburgers says that, if you like

 Then in a large bowl, add 3 pounds of lean ground beef, 4 ounces of crumbled blue cheese,

 Add in a quarter of a teaspoon of hot pepper sauce, along with 1 teaspoon of Worcestershire

 sauce, 1 teaspoon of ground black pepper, 1 and a half teaspoons of salt, and 1 teaspoon

 Then cover the bowl with plastic wrap and refrigerate for 2 hours.

 When you're ready to cook the burgers, preheat the grill to high heat.

 While the grill is coming up to temperature, gently form the burgers into 12 patties.

 Then cook the patties for 5 minutes on each side or until well done.

 One Allrecipes member comments, what a treat these blue cheeseburgers are.

 Tonight I'm going to be making salmon and shrimp sushi for the first time.

 As you can see, there's the salmon on the left and the shrimp on the right.

 So I'm just going to get started cutting the salmon and preparing the shrimp.

 What I've done is I've cut the salmon into 6 bite-sized pieces and the shrimp I've basically

 deveined, cut down the belly side, and flattened to place on top of the rice.

 And that's the next step, placing the sushi on top of the rice, with a little wasabi in

 We've got some wasabi out, soy sauce ready, and we're ready to start making the sushi.

 Then you basically take the salmon and put some wasabi on underneath side, skin side,

 Like we just did with the salmon, you put a little wasabi on the belly side of the shrimp.

 The salmon, the shrimp, have some wasabi and soy sauce on the right to dip it in, and some

 Today I am going to show you how to make a Punjabi famous dish that is Channa Masala.

 This is one of my favorite dish and whenever I go hotel, I always order Bhatura and they will serve with Channa Masala and I just love to take.

 Here goes the ingredients that you need to make this Channa Masala.

So I soaked them for 5 hours and pressure cooked for 5 whistles and I took around 1 cup.

 Here I have 3 finely chopped tomatoes and chopped coriander leaves for garnishing.

 Here is whole garam masala that is 2 bay leaves, 2 star anise, 1 cinnamon stick and 3 cloves.

 Here I have 1 tsp of turmeric, 1 tsp of garam masala and this is powdered one.

 You can also use cumin powder and coriander powder if you don't have this one.

 Coming to this kitchen king masala, you can get it in Indian grocery store.

 I just forgot to say one thing that you just take around 15 cooked Channa and smash them using your fork or smasher.

 The reason why I am doing like this is while cooking you will get nice aroma of this Channa mixed well in your gravy.

 If you are preparing Channa masala, you should add some extra oil.

 Once it is hot, you can add your whole garam masala like star anise, cloves, cinnamon sticks and cardamom.

 Once you get nice aroma of the whole garam masala, you can add bay leaf.

 At this point of time, you can also add your pepper corns and fennel seeds into the oil.

 So that it will nicely smash well and I will get a nice consistency of gravy also.

 So cook this onion for around 2 minutes so that it turns into nice golden brown.

 You should wait till these onions are nicely turned into golden brown.

 So to make the process fast, we can add some turmeric into this onion so that onion will get cooked soon also.

 So just mix them well and cook them for at least 2 minutes till the raw flavor of onion goes away.

 So once the onions are done, you can add your tomato and all the spice powders like garam masala, channa masala, that is kitchen king masala, and dry mango powder and salt also.

 So now I will add tomato, garam masala, kitchen king masala, and mango powder.

 So once they are nicely cooked, you can add your mashed channa into this.

 If you go restaurant, they will always cook this masala for at least half an hour and more than that, not less than that.

 So now I will cook this for at least 15 minutes and then show you.

 So what I am going to do is now, after this 15 minutes, again I used to keep this channa masala in a low flame for one more 10 minutes.

 So that the gravy will be even more thick and I will get a nice flavor of channa masala.

 So cook it for 15 minutes first in medium flame and 10 minutes or 15 minutes in low flame.

 So you can serve this one with chapati or puri, pattora, naan, anything.

 So friends this is how you can make Punjabi special dish channa masala at your home.

 Post your comments how it turns out for you and subscribe to my channel if you like my videos.

 And you can also check my channel for other great Indian recipes and international recipes like french fries, burger and even baby corn fry and mushroom manchurian, chilli chicken, chicken 65 everything.

 Hey, welcome to cooking with Steve and Jared today, we're gonna show you how to make

 Actual onion rings that are breaded it tastes like you get in your normal life

 But we're gonna we're gonna show you how to make onion rings that taste like just like what you get at an actual fast food place

 What you're gonna need for this recipe, it's pretty simple you need onions.

 All right, an egg an egg anything you're gonna need one and one quarter cups of flour

 That's not one in two-thirds, by the way, that's one one and a quarter and we're gonna need one cup of milk

 However, if you don't have a deep fryer, you can probably get away with doing this in a really big pot full of oil

 Have the fume hood on and make sure you have a first aid kit and have the first aid kit

So first thing you're gonna want to do is take a sharp knife and an onion

 Are they making you cry yes onions completely separated the onions are done.

 We're gonna need a cup and a quarter of plain white flour you can get it from the food bank

We're gonna take a heaping teaspoon of baking soda baking powder baking powder

 You got to take those onion rings and coat them in that flour mixture.

 Onions we're putting a bowl with lid and we shook them up and coated them in flour mixture and stuff like that

 So now we're just gonna take them out of the flour and dump them in another bowl that has no flour in it next step

 That's what I meant yeah egg beater if you don't have one of these buy one they're a dollar or use a fork or use a fork

 We're actually gonna pour it into the bowl with our flour mixture

 All right, so you've got your onions in your batter in the bowl now

 This is so fun all right now you got your onions coated in this batter and

 You can gauge by your deep fryer or boiling pot of oil as your financial circumstances may allow

 So don't forget when you're cooking your onion rings in your deep fryer pot full of oil

 Whatever you got to flip these bad boys because they'll only cook on one side.

 Because they float Steve so this is what your end product is gonna look like nice crispy a goldy brown

 It all sounds so crunchy very crunchy right on and you can season these bad boys up if you want

 With the lowest form of the lowest form of seasoning salt it doesn't even have a company name

 It's just seasoning salt which is already the lowest form of seasoning

 You don't have to use that if you don't have it, but it's better with it.

 If you think the batter is too thick, which I think it is, add a little more beer.

 You want it to be kind of like pancake batter, a little bit thicker.

 And also just a side note, I usually use this to make onion rings with.

 But homemade, true homemade onion rings, now you have my recipe.

 I have Sichuan pepper powder, soy sauce, chicken stock, and canola oil.

 Last we put the rest of the scallion, garnish, and sprinkle a little bit of Sichuan pepper

 Nigiri sushi is a slice of raw or cooked fish, pressed by hand onto a pad of rice.

 Slice the fish into rectangles that are about 5cm x 4cm and half a centimetre thick.

 Pick up a strip of fish in one hand and a ball of rice in the other.

 Flip the nigiri over, lightly squeeze and turn to ensure that it's evenly pressed.

 Fish, wasabi, rice, flip it over and turn to ensure that it's evenly pressed.

 They are usually served with other sushi dishes, recipes for which can be found on the Videojug

 And for those of you that don't speak French, like moi, that's a posh ham and cheese toasty.

 But rather than going with one piece of ham, we're going to double it up with two.

 I've got 400ml of white bechamel sauce in there and to that I'm going to add an egg yolk.

 Now the reason that you add an egg is that it's just going to help with the colour when you brown it in the pan.

 I'm telling you, I love Broadway Market because they play their best tunes!

 Right, little bit of oil and we're just going to drizzle the tops.

Now we've toasted those, let's flip them and get some bechamel on there.

 Now before we drop it in, I'm going to put a little piece of grease proof in there.

 That's going to stop it from burning, but it's going to allow it to brown.

 Right, we just want to cook them until all that beautiful bechamel starts browning.

 Let's take them to the street and find out what people will pay.

 My brother, James from Le Swine, the best bacon sarnie sandwich shop in London,

 But add an egg, a croque madame, and then we're talking five, six pounds I reckon.

 Right, brothers and sisters, it's rocking down here at Broadway Market.

 Now, if you were paying for this for a whole one, what would you...

 Hi guys, welcome to ET's Tindin channel and today is the day when you will learn how to

 You can use bean sprouts, beans, cauliflower, whatever you would like in your spring rolls.

 And then I'm also going to use some onions, some ginger and garlic.

 is covered with a wet towel and we're going to fill our stuffing in this.

 saute them lightly because if you fry them a lot they might start leaving some water

And here I have two tablespoons of all purpose flour, that's maida.

 And I'm just going to add a few drops of water to make a fine paste.

And we are going to use this as a glue to close our spring rolls.

 And you want to make it that it's nice and tight and we're going to roll it out.

 that all purpose flour that we made, just take a little bit, put it at the end and close this.

You can pan fry them if you want but it's spring rolls so you've got to deep fry them.

 So hot oil in the wok and we've just added our spring rolls and we're going to fry them until

 making these spring rolls, trust me you will never ever order them again at a restaurant.

 give them a shot and let me know how they turn out for you and I'll see you again very soon with

 Be it just your everyday cooking or if you have some unexpected guests at home.

 This curry is so easy that you can make it in the pressure cooker and doesn't take too many preps.

 For this basic mutton curry, I need mutton on the bone, potatoes, tomatoes, onions, ginger paste, coriander powder, red chilli powder, garlic paste, garam masala powder, turmeric powder, bay leaves,

 chopped coriander leaves, whole black peppercorns, cinnamon, black cardamom, green cardamom, cloves, salt and some oil.

 So what I am going to do now here is I have a pressure cooker in which I am going to add some oil.

 Now mutton being a tough meat takes longer to cook so it's always advisable to use a pressure cooker.

 But there are some people who do not prefer using a pressure cooker.

You can do it in a vessel, specially in a thick bottom vessel where you just have to keep on sorting the masala.

 If you put it on very high heat, the mutton may get a little burnt.

 So I prefer using a pressure cooker so that once you have everything in and you have put the lid, you are really free to do your other things at home.

 Especially when it comes to mutton, I prefer using a pressure cooker.

 But if it's chicken or any other meat, doing it in any other pan is absolutely fine.

 Don't add too much of the whole masalas because it's very powerful in flavor.

 And apart from that, we're also going to add garam masala powder towards the end.

 And once you saute this, you'll automatically get the flavor of all the whole spices in this.

 Whenever you have to make any curry like this, first you add in the whole spices and then you add onions, tomatoes and all the other pastes.

 The reason that I prefer chopping my onions fine is that the browning happens faster.

The more the onions, the better will be the body or the consistency of your mutton gravy.

 But you have to wait for a while till this actually gets golden brown in color.

 And this may take anywhere around 7-8 minutes if your onions are finely chopped.

 Now you'll find a lot of other recipes where they use onion paste.

 So instead of doing that, it's better to chop it up like this and start your cooking.

 And mutton whenever you buy, make sure it is bright red in color.

 It needs to be absolutely bright red in color which means it is fresh.

 Similarly with seafood, prawns have to be white, fish has to be absolutely white.

Now it started getting pink which means it will start browning in a while.

 And once it starts browning, do not leave the pan because it will burn very quickly.

 So we just want nice golden onions after which we'll add in the ginger garlic paste.

 Now what happens is if you add in the paste right now, the onions will not brown.

 So we have to first brown the onions and then add whatever other spices that you want to add.

 So if you were to add yogurt in your recipe, avoid the tomatoes

 because if you add yogurt and the tomatoes, the gravy will go sour.

 Apart from tomatoes, I also use Kashmiri red chili powder which also gives very good color to the gravy.

 The raw flavor of garlic and ginger has to go or else it doesn't leave a very good flavor lingering on your tongue.

 If you're attending to the pan continuously, you can leave the flame slightly high.

 But if you are doing your other things also in the kitchen, make sure this sautéing is done on low heat.

 Again, I have lowered the heat because spices burn very fast since it's in powder form.

 This is coriander powder, red chili powder, Kashmiri red chili powder actually, turmeric powder.

 After you have sautéed all the masalas, now let's add the mutton pieces.

 Of course, it will get cooked but it will definitely take longer time.

 This mixing needs to be done on high heat or else the mutton will start leaving water.

 So make sure the flame is high and you have to keep on mixing this.

 I prefer sautéing coriander leaves rather than adding it just as a simple garnish.

 Since we are using the Kashmiri red chilli powder, you will find the colour going red.

 So after you have mixed everything well, it's now time to add tomatoes.

 And that's when we will add water and let this cook on medium heat.

 So after you have placed the lid, we will cook this till about 6 whistles are given out on medium heat of course.

 If it's on high heat, it could be anywhere around 10 to 12 whistles.

 But 6 whistles on medium heat, the mutton will be done but the mutton has to be very fresh.

 After the whistles are given out, let the pressure cooker rest for a while till all the pressure settles down.

 After the whistle or the pressure has settled down, the color is perfect.

 Garam masala powder should always be added towards the end because we add it for flavor and fragrance.

 So in this case, it is just for flavor and fragrance and this needs to be added towards the end.

 So little bit of garam masala powder and coriander we will add after we serve this.

 Serve this with piping hot steamed rice and make this recipe just the way I have made it

 Sometimes I get home from work and I'm just too tired or don't have enough time to cook.

 In those instances, I like to make a sandwich, and not only a sandwich, but a hot sandwich.

 This is a recipe from Marilyn Hunter, our Special Fork mommy blogger.

 The first thing, I'm going to take some Dijon mustard and we're just going to spread that

 Now we're going to put in some cheese and we'll just rip off a few pieces so that it

 I'm going to add some milk and a little bit of salt and some pepper.

 We'll take the bread, get it in that mixture, get it nice and coated.

 Now, this is going to cook until it's nice and golden brown on each side, about 2-3 minutes per side.

 For more recipes and ideas on your smartphone, go to SpecialFork.com.

This is my new kitchen, so I'm really excited to be here and welcome to my YouTube

 make it and I hope you impress all your family, friends, partners and so on.

 So we're going to be needing 400 grams of beef cut into slices.

 of flour, 1 teaspoon of paprika, 1 tablespoon of tomato puree, half a pepper.

 300 ml of beef stock, 200 grams of canned tomatoes, which is about half a can.

We're going to brown the beef until it's very, very dark in color.

 Okay, so once the steak is cooked from both sides, don't leave it to overcook because

 it's going to become really chewy and we want the meat to be very soft.

 Now what we're going to do, we're going to add our potatoes and let it cook for another

 to see how much you need because usually all the flavours from the vegetables and the meat

 and obviously the red wine sauce, it's very, very salty already from natural sugars.

 don't like the fat associated with deep frying them, well this is a recipe for you.

 And then we're going to keep them on the heat for about 5-7 minutes until all of those vegetables

Next we're going to add in the mushrooms and the rice noodles and give

 a tray that's been lined with some baking paper we'll spray the bottom of the baking

 a wonderful week and I'll see you all next time on Cooking With Karma.

 I'm crushing some hazelnuts which have been roasted in the oven.

 And then I'm going to add some of my lovely vinaigrette that I made.

 Because you get this lovely, lovely sort of fresh tasting crisp apple.

 I'm going to use a big enough knife because I think it's easier to slice through things.

 The beginning of a lifelong romance and there's no disappointment.

 I've got some more beautiful recipes, the ones which you always think that if I could

 Now those recipes you can make it at home if you have this gas oven tandoor.

 For the dough, you require refined flour, which is bread flour or maida as we call it,

 So refined flour, baking powder, baking soda, and sieve this up.

 So this refined flour, I'm going to add some salt and sugar, got some powdered sugar, salt,

 Most people also add eggs to naan, but I know naan is so popular and there's so many vegetarians

 Now to this, we need to add some milk, no water while kneading the dough.

 Milk, and because I'm making garlic naan, let me also add some fresh coriander.

 Chop coriander, milk, and let's mix this up to form a nice dough.

 Try to avoid using water because you're making a vegetarian dough, it needs to be nice and soft.

 I'm doing a garlic naan, hence I've added chopped coriander, but generally people don't

 I will ferment it for some time, around 30 minutes, cover it with a cloth, and keep it

 So as the dough becomes nice, light and fluffy, then we'll make garlic naan.

 When you have nice big cloves of garlic, you can press it with the back of your knife,

 I know of my family, whenever they dine outside, daughters will definitely ask for garlic naan.

 And actually if you see in the western cuisine also, we all love garlic bread, right?

 So garlic naan in India is also very, very famous, and you can do it at your home now

 What I'll do is take my dough here, which has been resting for around 30 minutes.

 Smear some oil in your hand, and just take small balls of the naan dough.

 Small pieces, because the tandoor can only take small sizes, and it's nice actually.

 The flavors are actually like what you would get in a restaurant, and you are doing it

 People slap it nicely, and then kind of make it an oblong shape, like how you would do

 I have rolled the naans and made them into an oblong shape like this.

 My gas oven tandoor is nice and hot, so let me kind of place these garlic naans, my favorites,

 If you have this piece of equipment in your house, all tandoori cooking is so simple.

 Now let me cover this and cook it for around two to three minutes, turn it around, and

 You need to actually also check, because the gas range in your house might have a bigger

 If you have a glass lid, you can always see food getting cooked.

 I'm telling you some timing, but you can also note and see here, kind of visually look and

 see, oh, if the naans are getting puffed, you can always turn it a little less than

 So let it get cooked for around two to three minutes, then we'll turn it around and cook

 Garlic naan, just the way you get it in restaurants in my tandoor.

 The other surface will also be nice and brown, and you will get garlic naans the way you

 After about two minutes, looks like the garlic naan is absolutely done.

 Serve it with Indian food of your choice and enjoy the tandoori cooking at home.

 In my first video recipe I will be showing you how to make one of my favourite meals,

This happens to be the most Austrian dish you can try and I highly recommend

 in a second, some salt and optionally some pepper, about 2 cups of breadcrumbs, 2 cups

 of all purpose flour, just something you have in your pantry, nothing too fancy, and 3-4

 you set up 3 stations using 2 sheets of aluminium foil and a deep plate.

 turkey meat, however traditionally either veal or pork would be used.

Dust off any excess and then immediately dunk it into the whisked

Again let any excess drip off and then transfer to the breadcrumbs.

 to ensure that the meat is completely and evenly covered in the breadcrumbs and I find

 this is easiest if you use your fingers to really pat the breadcrumbs into the meat.

 Then transfer the breaded meat onto a plate and continue doing the same with the rest.

 For the full recipe you can visit my blog healthinspirations.net where I have the recipe

 channels in the information bar below so check that out if you're interested.

 done breading the meat you can heat up the lard in a large steep pan.

 or the oil is hot enough is to simply sprinkle some of the dry breadcrumbs into the oil and

 golden and then carefully flip over onto the other side trying not to splatter oil

 onto a plate covered with a few layers of kitchen roll to prevent a big puddle of oil

Whilst you're cooking the rest of the meat you can transfer the cooked schnitzel

 to a preheated oven which will ensure that they stay warm and crispy.

 schnitzel with butter parsley potatoes and a preserve made from cow berries which might

 be a bit hard to find outside of Europe but ketchup is a really good substitute.

 This dish is one of my family's all-time favourite meals for the summer.

 It's quite easy to make, especially if you use a store-bought dressing, but I really

 love a homemade dressing, so I'm going to show you how to do that too.

 You can make the homemade dressing with electric hand beaters, but I'm going to do it very

 And I'm just going to taste it, see if it needs any more salt or pepper or more lemon

 The next thing I need to do is just to slice up some lovely chicken breast, and I'm going

 Then I need to cook some bacon, some croutons, and poach a few eggs.

 One I'm going to use for the chicken and the bacon, and the other one I'll use for the

 salad vegetables and also for the bread, because you can't cross-contaminate your meat with

 I've finished the croutons, and now I'm going to poach some eggs.

 I'll just wipe it out to make sure there's no bread crumbs in there.

 Pour in some boiling water, and I need to bring it to quite a gentle simmer to poach

 It's really important for poached eggs that the water's on a really gentle simmer.

 If it's boiling too rapidly, they'll just break up and fly apart.

 And the other really important thing is that the eggs are as fresh as you can possibly

 So I've torn up a coz lettuce, and I've tossed that through with half a red onion and a really

 And all that's left to do is assemble it by putting the other ingredients on top.

 And let me tell you, that plate of food will make my family very happy.

 my pizza buns are some melted butter, sparkling water, sugar, salt, oregano, eggs, bellflower,

 wheat flour, yeast, cheese, some pepperoni, and some homemade tomato sauce.

 showed you a lot of times in here how to make my tomato sauce, so I'll just leave a link

 in my flour gradually, just about half a cup at a time while my machine is stirring.

 when I have used all of my flour and my dough is nice and sticky, I'm going to take it aside,

 So my dough is now done rising, and what I'm going to do now is just to put it out on the table together with some flour,

 and then just knead it for a minute or so, and then I'm going to roll it out.

 So now that my dough is rolled out, I'm going to turn on my oven to a high temperature,

 and I'm going to put them on my oven to 180 degrees C, conventional.

 and then I'm going to add on some tomato sauce, some pepperoni, and some cheese.

And after that, I'm going to place them in the oven for a good 10 to 12 minutes

 until they are golden brown and delicious, and then they are ready to be served.

 So I really hope you enjoyed these delicious and so, so soft pizza buns, and if you want to try these yourself,

 just go down in my description, and you can find all the ingredients down there.

 because I upload every single day, and yeah, I hope to see you all again tomorrow.

 Hi, it's Doreen Fong, your Vegas Morning Blend resident chef, and today I'm going to be making

 Today's ingredients are ground chicken, wood ear mushrooms, which are also known as black

 fungus, I have fresh taro and carrots, sugar, fish sauce, garlic, green onions, salt and

 pepper, of course the spring roll wrappers, and some cornstarch and water.

 Hi today I'm going to be making Chinese spring rolls, and now it's different from Vietnamese

 Spring rolls in the Chinese culture typically means egg rolls, at least that's how I know

 So today I'm actually making my Auntie Mary's chicken spring rolls, and these are amazing.

 Now I've got the spring roll wrappers, and you're going to get the 10 inch ones, and

 So it was a big sheet, and I've cut them into fours so they're smaller squares.

 Now when you're actually going to be starting this, there's something called wood ear mushrooms.

 Now it comes dry, just like this, and what you're going to do is wash it in cold water,

 and then afterwards you're going to put hot boiling water on it, and you're going to let

 it soak and it'll reconstitute, and one little mushroom like this will become one giant one

 Now, if you've never seen taro, this is a big taro root, and sometimes they have taro

 chips which is really really good if you cut this nice and thin, but this actually has

 like a brown skin on the outside, and I went ahead and cut it off, and I just chopped it

 Okay, all you have to do is stick all of this inside of a food processor.

 This will save you a lot of time on chopping, because sometimes when you make egg rolls

 and stuff like that, it actually takes a long time to chop everything up.

 I did about three quarters of a cup of taro, and one large carrot, which is almost a whole

 All right, I'm going to add that in, and you're going to add the wood ear mushrooms, and I'm

 And if you see like maybe one or two pieces of large carrot, just take them out, you can

 And it's nice, because see how fast that, when you use a little food processor, it's

 Now, the ground chicken, you can either grind it yourself, you can have your butcher do

 it, or a lot of the Chinese markets also have ground chicken, okay.

 So, this is going to be about a teaspoon of salt, and probably like a quarter teaspoon

 And if you see any large chunks like that, just pull it right out.

 So, you're going to get your little wrapper, and you're going to make sure that it's like

 So, you're going to do about, probably less than a teaspoon of filling inside, okay.

 So, as you're pushing it, you don't want it to be like fat, you want it to be longer, okay.

 Now, I made a cornstarch, like a little slurry, nice and thick, so it's actually become a paste, okay.

 And this is something that you're going to be using your fingers a lot, so don't be afraid of it, okay.

 And the cornstarch is really just going to help it be like, kind of like a glue, okay.

 And I love these to be tiny little cocktail, cocktail egg rolls.

 And I'm also putting some right on the corners, on the edging, so when you fold it up, it'll stick, okay.

 Now, after you've made about, maybe 60 or 70 of those, I know it sounds like a lot, but these are a labor of love.

 I actually have a bunch already that I froze and I made ahead of time, and we're just going to deep fry some, okay.

 And again, you're going to have your oil at about 350, and remember that trick.

 You're going to use the tip of your chopstick, you're going to stick it in the oil, and when it's all bubbly, you know it's ready to go.

 I already have some ready for you guys, and I'm serving it with a little sweet chili dipping sauce.

 These are delicious, and these are going to be the hit of every single party that you throw with these delicious Chinese spring rolls.

 This is Doreen Fong, your Las Vegas Morning Blend resident chef, with these delicious Chinese chicken spring rolls.

 I'm going to use some bacon and some Idaho or russet potatoes, a little bit of parsley

 and two bay leaves, some carrot, celery, flour, salt and pepper.

 I've been heating my pot up over medium high heat and this is three pieces of bacon.

 It's thick bacon, thick slice and we're going to just cook this up.

 The bacon has gotten crisp so I'm going to remove it from the pot.

 I'm going to add the bay leaves, two bay leaves, the carrot, celery and you know what?

 About a medium onion or one cup of onion and add this in there and cook this until

 Just mix this in and cook the flour for a minute, maybe two minutes.

 I'm going to also add two cups of clam juice and the one cup of cream.

 About a half inch, maybe less, maybe smaller, about a half inch.

 While these are toasting up, I'm going to add a little pepper to them.

 Foods and they were lining up the pumpkins and it got me thinking, you know, Halloween,

 you know, normally when you eat high raw, you tend to have a lot of cold stuff and when

 it starts to get a little cooler out, you know, it's understandable that you want to

 maybe have something that's a little more warm and comforting if you're coming in from

So, last year I became a big fan of miso soup and I've always loved miso soup.

 And it's very, very good for you and it's totally raw, raw vegan as well.

This has to be probably the cheapest, if you're on a budget, the least

 is you want to start off with, we're going to use water, obviously, miso paste, which

 you know, it's kind of a fermented salty flavor, so I think I used it in the Caesar salad dressing.

And the thing is, look how much mushroom four yields when you slice it

I put it at three cups so I could test it, and then I added some ice

 kind of, you don't want to go past that before you start to actually cook stuff.

 it, if it's something I'd, you know, bathe my, the water I'd take a bath in or put my

 four cups of water in here, and to that I'm going to add four tablespoons of miso paste.

 going to stir in the green onion and the mushrooms and the hot water.

In the wintertime, you could eat this every day with a nice pretty

 Then turn the heat on the water and let that come to a nice boil.

 It'll be a while so you have plenty of time to get your sauce ready.

 just make a bunch of slices through it, kind of crisscross, kind of like cutting up

 kind of like you're cutting up pancakes, this way and this way.

 I used a half a pound, you can use a quarter pound, all depends how much you want.

 Now that the pasta is almost done, just add a little bit of vodka.

 And this is another one of our Super Bowl snacks, or it can be a snack for any occasion.

 If you want to look those up in Betty's Kitchen, those are the full-size hot dog, such as the

 chispa, that long, and it's dipped in a cornmeal mixture and it's deep fried.

 But if you like to have the mini corn dogs because you have several appetizers and you

 want people to have a variety, then you might use a pack like this, which is called Little

 So if you need about that many, then that will be what this recipe will handle.

 So that's what we're coming back to after we get our coating together.

 And this is a cornmeal coating, or sort of a cornbread-type coating, but it's thin and

 I decided we'd go ahead and put the salt in, and it doesn't need the baking powder or soda.

 So this is going to be actually the best combination that you can get for the coating.

 And I think at this point, I should start mixing a little bit, because the next thing

 And I don't want it to go directly against the eggs, because it would cook the eggs.

 So I'm going to blend this together and then add the shortening.

 And you can see there's a little flour around the edges, because I just wanted to get it together.

 And then we're going to beat it a little bit until it's mixed completely.

 So use your mixer again and mix until it's completely beaten together.

 And you're more interested in it sticking to your hot dog or your little smoky or whatever

 So just pick up one of these with tongs and just put it in that mixture.

 It kind of had it covered in the middle there where it couldn't get to the coating.

 When you get it covered, bring it over somewhere where you can let it drain a little bit.

 But if you look at that, you'll see there is a little bit that's dripping off of it.

 And then the next step will be to take them over to the stove where I have some peanut

 And when it gets to that level, we'll be dropping in these mini corn dogs.

 We'll get them out and we'll drain them over here on paper toweling.

 And I'll tell you, I counted how many there were in the package.

 Now, if you took a pack of hot dogs, if it had 12 in the pack and you divided them in

 Or if you use hot dogs, then just make them mini by cutting them in thirds.

 You'll usually do these in batches so that they'll all come out at about the same time

 If you have a nice spatula like this or a slotted spoon, then it allows you to take

 care of a lot of them at the same time because you can bring them up like that.

 And I think I'm going to actually turn this off since I have gotten these ready.

 But I have all the rest of these, plus the ones that I haven't coated, still left to

 This is what your mini corn dogs will look like when you get them out of the deep fry

 And they're being drained here with paper toweling so they won't have absorbed too

 And here I have a plate prepared that has some dipping mustard in the center.

 And I didn't put much because I'm just going to take a taste of these.

 And if our daughter and family come over, they'll want a few of them.

 But to get that sweetness, what I'm using here is a honey mustard.

 Or if you have another kind of mustard that is a favorite of yours, certainly go ahead

 But this makes a nice presentation just to put those in a ring around a central dip.

 And the dip, in this case, probably is going to be something like mustard.

 I wanted to take a bite of one when it was just fresh out of the oil.

 Hello, this is Chef John from foodwishes.com with an Italian meatball inspired prison style meatloaf

 You know that old saying if you can't do the time and you don't like meatloaf with a lot of filler

 Well that comes from the fact that large institutions like this that have what we'll call a captive audience

 Tend to use a lot of filler and bulking products in a meatloaf and while saving money and crushing souls is the main reason they

That's very juicy and incredibly tender so every once in a while

 I do enjoy making a meatloaf in this style, and here's how we're gonna put it together

 I'm gonna melt some butter in a little bit of olive oil and once that butter melts we're gonna dump in some diced onions

 With a big pinch of salt and we're gonna saute those stirring occasionally until they're kind of golden brown

 And we're definitely gonna want to do this step first because this mixture will need to cool before it goes into the meat

 So anyway, let's go ahead and saute those onions until nice and golden and at that point

 I got about four cloves and we're not even gonna really cook this

 We're just gonna stir it in and as soon as it is mixed in all we'll do is turn off the heat and let that sit

 And it's these crumbs right here in particular the amount of crumbs that makes this what I'm calling a prison style meatloaf

 So I'm basically gonna use twice as much breadcrumb as what would normally be called for in a modern meatloaf recipe

 But any plain very dry white breadcrumb will work and then what we're gonna do is we're gonna pour over milk and soak these

 Breadcrumbs for about 15 or 20 minutes to make what I've always called a slurry

 But basically what we're gonna do is mix that up and let it sit there for about 15 or 20 minutes till it absorbs all

 We're good to go, but they're not you'll see in another 10 or 15 minutes.

 So that's what you want to wait for and once we have our onion mixture cooled and our breadcrumbs soaked in milk

 But 80 20 will also work beautifully and we'll go ahead and season up this meat with some salt and some freshly ground black pepper

 And then let's go ahead and also give it a little shot of cayenne that's gonna provide some beautiful caged heat

 Along with some freshly chopped Italian parsley and also a nice handful of freshly grated Reggiano Parmesan

 And you know of all the things I would have trouble getting adjusted to in prison life

 But anyway, we're gonna dump in some Parmesan and we'll also go ahead and add our now cooled onion mixture

 And then last but not least we're gonna go ahead and add our breadcrumbs

 But before we do I want you to go ahead and grab a handful and squeeze out any excess milk

 We want these crumbs damp when we don't want them dripping wet and you're not gonna squeeze a lot of milk out

 But like I said squeeze out what you can and then we'll add the crumbs to the mixture and then we'll go ahead and take a

 And of course the reason we're using moist soaked crumbs is because dry crumbs pull moisture away from the meat

 So you end up with a much moister much more tender product and as it starts to come together

 By the time we're done this meatloaf is only going to be basically half meat which is great news for you people that enjoy

 So we're gonna keep mixing until it looks like that at which point we're gonna transfer that into a lightly greased baking dish

 All right, use something nice and large a couple inches deep is perfect

 And then what you're gonna do is you're gonna wet your hands and form this into the classic loaf shape

 So I think about four or five inches across is perfect and about three inches high or so

 And by the way a cake might be fine to hide a small little file in

 But with the size and shape of this thing, you could totally hide a hacksaw

 Allegedly, but anyway, we're gonna go ahead and manipulate that meat mixture into an appropriately shaped loaf

 But personally I do like to glaze my meatloaves and or cook them in sauce

 I decided to go with a tomato sauce and the reason it's that color is because I added some balsamic vinegar

 Which I thought would be totally amazing, which was totally not amazing, but I'll talk about that in the blog post

 But anyway, I ladled that into my dish as well as over the top and in addition to flavor and color

 It's also gonna make for a beautifully moist cooking environment

 Which always works when baking me love and once we've covered that surface in the sauce

 325 degree oven for about an hour and 10 minutes or until we reach an internal temperature of about 155

 So check with a thermometer if you can and after about an hour and 10 minutes mine look like this

 You should probably let it sit there at least 10 minutes before you slice into it

 So let it rest a little bit and then we're gonna go ahead and slice in and start to analyze this

 Alternative and I think fascinating version of meatloaf now, normally I would slice this with my shiv, but it was in the dishwasher

 So I'm just gonna use a regular knife and other than the fact I didn't like the balsamic vinegar in the sauce

 I used this was absolutely delicious and very very meatball like and in addition to the extreme tenderness

 I still went with some mashed potatoes and I also served it with a little bit of arugula

 And even though I wasn't crazy about my particular sauce, I decided to go ahead and garnish with it

 Anyway, you know for the sake of the pictures, but anyway, that's it what I'm calling prison style meatloaf

 I do like to use this method if made properly my meatloaf should bring all the boys from the yard and they'll be like

And if you do give it a go, I think you'll find it guilty of being fantastic

 So I really do hope you give it a try and hope you continue to enjoy it for at least 25 years to life

 So head over to foodwish.com for all the ingredient amounts and more info as usual and as always

 When I think of French cuisine, I think of the beef bourguignon.

 So I'm very excited that Chef Damien is going to be taking us through one today.

 You have to choose some special piece of beef for stew or ragout.

 So now, you put on the cocotte, very important, a little bit of oil.

 So quite rough cuts of the vegetables because it's going to be a slow cooked meal.

 Yes, for the color and the taste and the acidity of the recipe, okay?

 It's a little paste that's formed at the bottom with all the herbs, flour, and tomato puree.

 And that's really going to help when we add the wine to make the sauce, the bourguignon.

 Now, you put red wine, strong red wine, like a bourguignon, okay?

 So afterwards, we're going to put the whole sauce through a sieve and get rid of the thyme stalks and the garlic cloves, anything like that.

 So now, you boil maybe five minutes the wine because it's not to be too strong, okay?

 In five minutes, you put the lid on and you cook very, very, very slowly, very, very slowly during two or three hours.

 Our beef bourguignon is just bubbling away in the corner there, so we're going to start with the garniture.

 Just cut them into four nice big mushrooms, staying with the rustic style of the whole dish.

 That bourguignon is a brown stew, is a brown ragout, so you have to have the garniture similar brown, okay?

 So we're just fishing out the pieces of beef, leaving all the vegetables and herbs.

 And that will stop all the herbs, garlic, and other things we don't want to eat.

 I didn't know it took this long to cook, but we're really treating ourselves.

 We need 1 pound of thinly sliced beef, green onion, onion, carrot is optional.

 Cooking rice wine, minced garlic, brown sugar, soy sauce, sesame seed, sesame oil.

 Very important tip is to use same amount of soy sauce and sugar.

 Mix all ingredients and marinate in refrigerator for 2 hours before you cook Bulgogi.

 You can cook this Bulgogi in about 3 to 5 minutes over high heat.

 Hello everyone, today I'm going to show you how to make crispy samosas.

 for the samosa wraps, you mix 1 cup whole wheat flour and 1 cup all purpose flour.

If the mixture gets too sticky, just moisten your hands and you should be good

 several trials and errors and it's tried and tested and really does work.

 just grease your hands and take the dough balls and just roll them up as thin as possible.

 brands of already made samosa wraps from different stores and honestly, I can say that this recipe

Okay, so now just take a knife and cut that in half or as best as you can

And now what we're going to do is we're going to cut off the rough

 and heat it up to minimum heat and grease it and slightly cook each of the wraps on

Also add in 2 teaspoons of dry coriander powder, 2 teaspoons red chili powder and 2

Now reduce the heat and let this mixture simmer until the water has

 take your 10 medium potatoes that you've already boiled and diced and add the mixture that

 So take your samosa wrap and moisten the edges with some water.

 screen, making sure to press all the edges very nice and tightly together so that it

 Okay now fill it up with the amount of mixture that you want and press the edges closed.

 Okay now fill a woke halfway with oil and turn your heat to medium.

 your oil is warm enough for the samosas when you drop a bit of dough into it and it rises

And your samosas are ready when they turn golden brown on either

I might be posting another video where I show you how to make beef samosas.

 Okay, so today I'm going to teach you guys how to make galbi, which are Korean style

 These are basically just beef short ribs that have been marinated in a sort of sweet soy

 So I've chopped up a pear here, going to put in a few cloves of garlic.

 And then you're going to take my immersion blender and just puree it all.

 Now what the pear does is it contributes some sugar, and there's a lot of sugar in this

 But also, I've heard that the enzymes in the pear actually help tenderize the meat.

 Again, there's a lot of sugar in this marinade, and the reason for this is when you actually

 Here I'm using tamari, which is Japanese, obviously it shouldn't be in a Korean dish.

 But I really love the flavor of tamari, and I rave about it in almost every video.

 You don't have to use it, you can substitute with Korean soy sauce or any other soy sauce,

 And I like to add just a splash of rice vinegar, just to sort of brighten it up.

 And we'll give it a good stir here to make sure everything is mixed up.

 And then just to finish it off, we'll just pour in a little bit of sesame oil.

 These guys are a little bit thicker than they should be, but you can see the defining characteristic

 of short ribs is that it's got a lot of intramuscular fat, so they're very flavorful.

 Unfortunately, this muscle gets used a lot, so it tends to get a little bit tough.

 You want to keep them nice and thin, so they're not too tough to eat.

 Traditionally what you do is you actually use cuts along a single rib, and then you

 But this way is a lot easier to do, and it's more popular in North America.

 So just put them in a Ziploc bag and marinate for at least an hour or so, or overnight.

 You can see that the meat has actually turned brown there, which means that they're good

 So I live in a basement, I have no barbecue, so instead I have to make do with my good

 And you want to make sure you flip them 3 times so they cook evenly.

 And you don't want to turn the heat up too much, because you've got a lot of cooking

 And in this case, we're looking to get about 57 or 58 degrees Celsius inside, just above

 Just garnish with a little green onions, and you're good to go.

 We'll be cooking that over an oak wood fire on the Scottsdale by Arizona BBQ Outfitters.

 And we're going to go ahead and cut this up into some bigger chunks.

 We're also going to need some parsley so we'll cut up two sprigs of parsley here.

 And we're going to want to mince the garlic up pretty fine because it's going to go in

 And these are tough to find in a 14 ounce can so I'm just using half a can of the 28

 Now we're going to give it a couple pulses in the blender just to break it up a bit.

 In a skillet over medium high heat, we're going to place in one tablespoon of extra

 Once the onions have caramelized, we'll go ahead and add the one clove of garlic that

 And we'll take a couple of basil leaves and tear them up into pieces and add those as

 Then we're going to add one quarter teaspoon of oregano and one quarter teaspoon of coarse

 I've also reduced the heat to a kind of a medium low just to simmer.

 This is an eight ounce ball of mozzarella and we'll slice it into really thin slices.

 Now that our sauce and toppings are done, we're going to go ahead and work on the dough.

 So I've got store bought dough here that I picked up at our local grocer in the deli

 And I threw a handful of flour down, get some flour on it so it doesn't stick.

 I like to hold it up and kind of work my hands around the edges and let the weight

 Now that the dough is stretched and formed, it's time to transfer it to the pizza peel.

 So we'll put some cornmeal on the pizza peel and put our crust on top of that.

 We're going to use all the sauce and we want to spread it around evenly.

 We'll go ahead and start placing the slices of cheese around the pizza.

 And once we get our cheese in place, then we'll go ahead and we'll start tearing pieces

 Now that our pizza is done, it's time to get it out in the cooker.

 We'll be cooking on the Scottsdale by Arizona BBQ Outfitters today.

 We'll be cooking with oak wood and we've got a good fire going there.

 If you want details on this cook or any of my other cooks, go to SmokingPit.com.

 In the same wok, take the rest of your sesame oil, which is two tablespoons.

 Add in chilli garlic sauce, red chilli flakes, vinegar, soy sauce and some salt to taste.

 Finally, we are going to add chicken and scrambled egg to our fried rice.

 Hi, I'm Jim Warner from the Wexner Medical Center at The Ohio State University.

 And today we're going to talk about a one-pot minestrone soup, which is about a 20-minute

 It's a little bit lower in fat, a little bit lower in sodium, and it's a great soup.

 And the beauty of this is it really only takes one pot to make this entire batch of soup.

 What we're going to do is we're going to add some low-sodium, low-fat chicken broth to

 And the thing that you really want to look at is when you're looking at the nutrient

 information or the back of the container, this has about 420 milligrams of sodium.

 So if we were to get the regular chicken broth, it would have 840 milligrams of sodium per

 The average amount of sodium, the standard today is 2,000 milligrams per day.

 So if you eat one cup of soup, you're really about there, halfway there already.

 So that's one of the reasons that we went with the low-sodium and fat-free broth.

 We're going to let this cook and actually bring this to a real quick boil.

 And while we're waiting for that to boil, we're going to talk about some of the meat

 We're using chicken tenderloin, which is a little more expensive, but the great thing

 about chicken tenderloin is it cooks very quickly, it's very low-fat, and when you add

 The other ingredients that we have that make it simple, we've got a mixed frozen vegetable,

 We've got some fresh spinach that we're going to finish this off with.

 And we have Parmesan Reggiano cheese, and the Parmesan Reggiano cheese somewhat compensates

 Now we've got the broth is already moving, you can tell by the way the broth is starting

 to stir around a little bit that it is moving, so we're going to add our chicken tenderloins

 And what we're going to do is let these cook, and you're going to let these cook until they're

 So we've got the chicken tenderloins that are already cooking in the broth.

 They took about four or five minutes, and the thing that's great about using these,

 because there's no bones in here, very little connective tissue, they cook very, very quickly.

 What we're going to do is we're going to take the chicken tenderloins out of the broth.

 And while we're taking these out, and we're going to let them cool, then we're going to

 chop them and we're going to put them right back into the soup.

 While these are sitting here cooling, we're going to add the whole wheat pasta, in this

 case we're using penny pasta, which really works well, it's a whole grain pasta.

 And this holds up well in the soup and actually is about the same size as the chicken meat,

 You want the food in the soup or any dish you make to look consistent in size.

 And the pan is still very, very hot because we had boiled the chicken breast in here,

 Now we're going to let this cook for about 12 minutes, and we're going to chop the chicken

 tenderloins, and we're going to add that back to the soup, and we're almost done.

 So we're going to go ahead and chop up the chicken tenderloins, and again, these are

 cooked completely, and if you look how easy these chop, and how great they're going to

 So what we'll do with these chicken tenders is while everything else is cooking, we're

 Not only are they going to add some flavor, they're going to add some depth to the soup

 And again, you want to handle these when you're able to handle them.

 You don't want to handle them when they're super, super hot, or you're going to end up

 We're going to take our chicken, and we're going to add this to our soup.

 And you can tell already the soup looks great because it's got a lot of color, it's got

 You've got the pasta noodles in here, you've got the frozen vegetables, and then you have

 the chicken in here, so there's a lot of things going for this soup that makes it really,

 So the soup has been cooking for about eight minutes right now, and the noodle that we're

 The noodles themselves are about al dente, which means firm to the bite.

 So we're going to go ahead, you see the soup is getting to a good boil, we're going to

 You can use frozen spinach in this recipe as well, but I prefer to use fresh spinach.

 You can see this spinach here, when you see when we add this to the soup, it's going to

 end up into next to nothing because spinach really contracts when it cooks.

 So you can see the soup looks great, lots of color in the soup, which is really what

 you want with your food because we tend to eat with our eyes, and if you see the colors

 that we have here, the greens, the yellows, the oranges, it's just a beautiful looking

 soup, and again, it takes very, very little time to prepare this product today.

 We're going to turn off the flame, take a little bit of black pepper, and I'm going

 Okay, we're going to go ahead, we've got this nice looking soup dish here.

 We're going to add some Parmesan Reggiano cheese to this as well, and we've got a really

 Mantello, the Allrecipes member who submits this recipe, writes, it's hard to find a

 Add in 2 finely sliced yellow onions and cook until the onions are translucent, 5 to 8 minutes.

 Stir in 2 pounds of beef chuck that we've cut into 1-inch cubes.

 Then sprinkle in 2 tablespoons of a Hungarian paprika and reduce the heat to low.

 Allow the meat and onions to simmer, stirring occasionally for 1 hour.

 Pour in 1 cup of water or beef stock like we are here, adding more liquid as needed.

 Cook until the meat falls apart and the onion sauce is thick, about 1 hour more.

 Allrecipes member Joey Joan has this to say about real Hungarian goulash.

 My house smelled so wonderful while it was cooking, my neighbors were leaning over the

 The way I prepare my eggs now is a little bit different than I did a few years ago.

 Everybody's used to mom and pop's eggs, that's a little bit chunkier, a little bit more rustic.

 This is sort of a refined way of making scrambled eggs with the addition of Prem Fresh, whisking

 vigorously to make almost sort of like a fluffy custard-esque type scrambled eggs.

 I learned this technique at Bouchon, along with many other recipes.

 He's really, really a great American chef that represents French cooking and sort of

 Hopefully this video will teach you guys how to scramble eggs in a different light, a different

 perspective on how you can sort of manipulate a product or an ingredient to your liking.

 And you can always omit things that I put in these recipes or even add things, you want

 to add cheese or different herbs or cream or different kind of butter or whatever you

 I just want to really share my techniques with you guys more than the specifics of the

 So as you all know, I do love chives in most of my recipes, or at least most of my savory

 But I'm going to start off with a little bit of butter in my pan and then add my two eggs

 and then start whisking vigorously just so it doesn't clump up so I can get that really

 So about halfway through the cooking process, you're going to want to add all your ingredients,

 which are the chives, creme fraiche, salt and pepper, and then continue whisking on

 So after about three to five minutes on medium heat and vigorous whisking, your eggs should

 They should have a nice creamy texture to them, but have sort of a bouncy touch to them

 Also, I want to serve this dish with a side of awesome sourdough butter toast.

 [♪ neutral job boss theme song by Dejal, Joe and Tara Daelw away in the distance ♪

 anyone picking up a phone that was repeatedly turned off, does it on),

 as soon as you turn it on, a давай loop starts while you pick it up.

 Today I'm going to show you how to make one of my favorite hot dogs and it's the Chicago

 I ordered some of these hot dogs straight from Vienna, shipped from Chicago.

 They even sent me the bright green pickle relish, the sport peppers, even the celery

 And today we're going to get them out on the grill because in Chicago they do hot dogs

 You can either steam them or boil them in some water or you've got a few places that's

 actually throwing them on the grill and creating what they call the Chicago Char Dog and that's

 the one that I'm going for because you get all that flavor from the charcoal, from the

 smoke, gets on the outside casing of that dog, blisters it up real good and it makes

 And the big part is putting them together, everything that goes with a Chicago dog because

 you know up there they run them through the garden, that's what you hear them say when

 Alright I'm just going to get these Chicago dogs right on the grill, nothing to it man,

 You can use any kind of grill for grilling hot dogs, even my five year old can do this

 You just want to get them cooked on all sides, it's going to take a few minutes.

 Alright just after about a minute and a half, two minutes I went ahead and started rolling

 You can see I scored the ends on a four or five of them just so they would kind of split

 I love the way they get kind of crunchy and it just creates a little more surface area

 in there and you really get some good bite on the end and it looks cool for presentation

 Alright our hot dog has been grilling just for about five minutes and that's how I like

 I want to get some grill marks on them, I want to blister it up real good, get some

 If you want to take them to where they are a lot darker than that, go ahead, be my guest,

 But for me, the perfect Chicago dog, blistered up, we got some nice grill flavor on it, some

 There we go, that's our grilled Chicago dog that we're getting to go inside and assemble.

 All you need is some hot coal, some fire, get those hot dogs on there, get the outside

 Now it's time to assemble the Chicago style dogs and you can't have a traditional Chicago

 So I ordered the buns also when I ordered the hot dogs and they shipped them in a freezer

 pack so you got to let them thaw out and to get them back to that sauce stage, I kind

 I just got a pot of water boiling, put a colander in it with a dish towel over it, bring that

 water up to a boil, put those buns in there just for a few minutes and they're right back

 So we got the buns open here on the plate, now we're going to start assembling the Chicago

 So let's take one of these grilled ones and we'll just get one of the regular ones that

 So for a Chicago dog, the first step is mustard, just regular yellow mustard.

 And you better not come with ketchup in Chicago because it is not allowed on a hot dog.

 After the mustard, we're coming with this bright green relish that's famous in Chicago

 and that's really what brings the color to this style of hot dog.

 After the bright green pickle relish comes a little bit of chopped fired onion.

 You got to have all this on a Chicago dog, that's what makes it, this is what running

 So after that, we're going to tuck in a couple slices of tomato, cut into little wedges.

 We're going to come with a pickle on this side, a little tomato on this hot dog.

 You get the salad, now you got the sport peppers and usually they have two on each one, so

 Last but not least, you got to have that celery salt, just a dash to top it off.

 And that my friends, is a Chicago style hot dog and it is awesome.

 Alright, now for the best part of the day always when you're cooking, time to get to

 It gives the hot dog so much more flavor just to get it out on that grill, even though it

 I'm telling you, run it through the garden, get your pickles and pepper relish and sport

 So the next time you want to make a really great hot dog at home, give this Chicago dog

 You can subscribe to our channel, we're going to keep putting out videos all year long.

 Hello, this is Chef John from foodwishes.com with how to blueberry pancakes.

 That's right, we always get a ton of food wishes for breakfast recipes and it's come

 to my attention that many of you are not doing blueberry pancakes properly.

 So let me show you what I consider to be the ultimate method for blueberry pancakes.

 And while we're doing this I'll explain why the other methods aren't as good.

 So step one, you're going to make a batch of your favorite pancake batter.

 We have several on the blog that are fantastic, so check those out.

 And as we're forming that you'll probably notice there are no blueberries in the batter.

 So right off the bat using this method you're going to get perfect blueberry distribution

 And if you're thinking why didn't you just put them in the batter?

 First of all to get all those berries mixed in evenly you're probably over mixing your

 Plus as you're ladling the blueberries will settle and then some pancakes will have like

 So you're going to go ahead and throw down as many blueberries as you like.

 But even if you have a large skillet with four pancakes going, those are going to take

 When you get down to those last couple open spots you can push them in.

 And by the time your blueberries are placed, your pancakes should be ready to flip.

 The edge of the pancake starts to look cooked and dry and those bubbles will come up to

 And then besides perfect distribution as we talked about earlier, the real magic to this

 method is the direct contact of the blueberries to the skillet.

 So instead of them being insulated by the batter and just sitting in the middle of that

 pancake just barely getting warm, in the couple minutes it takes to cook this side of the

 pancake those blueberries are getting hot, they're getting sweet, they're getting juicy.

 Which is just not going to happen as easily if they're stuck in the middle of the batter.

 I mean a couple might be touching the bottom, but using this method they're all getting

 So I think it works much much better than mixing them into the batter.

 And of course if you want to show off your hot and juicy berries, you can leave it facing

 Of course I'm going to spread on a little more butter, that melted, and some maple syrup.

 And then as we cut in, you're going to see not only the perfect blueberry distribution,

 but more importantly you can see that blueberry juice mixing with the syrup.

 I'll say it one last time, the berries are hot, they're juicy, and they're sweet.

 So anyway just a quick and easy tutorial on how to properly blueberry a pancake.

 Not only does every pancake have the same number of blueberries used in this method,

 And by the way, you restaurants that are just dumping blueberries on top of pancakes and

 calling them blueberry pancakes, those are not blueberry pancakes, those are pancakes.

 So that doesn't count, blueberry pancakes have blueberries in them, and when it comes

 to blueberry pancake integration, you can't go wrong with this method.

 So I really hope you give it a try, head over to foodwishes.com for all the ingredient amounts

 Today I am going to show you how to make the perfect grilled cheese sandwich

 It's going to be cheese-alicious and you can easily do it at home

 And I am going to use the white bread, you can use the bread of your choice

 I am going to use the homemade mayonnaise we've done in the previous video

 First thing I am going to do, I am going to put my small pan on the cooktop

 And we are going to apply mayonnaise on one surface of each piece of bread

 Then we are going to cut a small piece of butter and throw it on our pan

 And we are going to grab our first piece of bread and put it with the mayonnaise side down on the pan

 And we are going to throw about 4 pieces of cheese on our bread

 As it actually helps the cheese melt proportionally before the bread starts frying too much

 Until one side of the bread actually grills a little bit and gets a little bit of a color on one side

 The beauty of this recipe, it's very simple, you can do it in any weather

 So I flipped it and we are going to let it sit for another side to make it as brown

So last Sunday my uncle visited us and he made this delicious chicken leg curry.

 So if you like what you're seeing then keep on watching for the recipe because it's really simple.

 So we have some oil which is already heated in the pan and we have added some garlic and cumin seeds.

 I chopped the onions that's why they look really chunky and big but you can always chop it in fine thin slices.

You can check the description box to see what all we added for marination.

 Now you can see that the onion is leaving out some oil, not oil, water.

So we need to cook it on high flame so that the water evaporates.

 Once the water evaporates it will look something like this and you can see that the onion is losing out oil.

 As you can see that our puree is not a very smooth textured thin puree.

 Now give it a good stir and make sure you keep mixing and stirring your tomatoes and onions because you don't want to burn it.

We want to evaporate all the water from the tomatoes and onions.

Just leave it like that for few minutes till the water evaporates.

 Now you can see that the tomatoes and onions have again oozed out oil.

 Just stir it nicely once you added it and be careful not to burn yourself and not to spill it out of your wok.

 Just leave it like that for few minutes and you can see you have some water.

It's from the chicken that we added in because chicken has a lot of water in it.

 So just keep cooking it and then just throw in some coriander in it.

Just cook the chicken and you can either have it dry just like this or you can have it little into a gravy.

So add in some salt and add in water because I just said we want to eat it with rice.

 So just cook it for 15-20 minutes and your chicken would be cooked from inside nicely and it would be ready to serve and eat.

Do let me know how it turned out and I'll talk to you guys soon.

 So I'm a member of this group on Facebook and it's for Ninja owners and if you're not

 It's full of awesome people and they're super helpful, have great recipes and one of them

 today that we are going to try was submitted by a lady by the name of Lori Lenard and I

 But she posted a picture in this group of General Tso's Chicken and it looked amazing

 So went to the grocery today, got what we needed and we're going to try some General

 So what you will need is roughly two pounds of chicken breasts or you can buy the chicken

 I got the chicken breasts because it was a dollar cheaper a pound than the tenders.

 Need two packets of the General Tso's Chicken seasoning mix and you can find this in your

 And then you just need a little bit of flour and a little bit of oil.

 And then if you want to cook it over rice you'll need some rice too.

 Okay so I have about a cup of flour in a Ziploc and I've got my chicken and it's cut in about

 So I'm going to put the chicken in the bag and then shake it to coat the chicken.

 Okay so next I'm going to put the Ninja on stove top high and I'm going to add four tablespoons

 Okay so once your oil is hot you will scoop out some chicken out of your bag and then

 If you have more you may cook some and then scoop it out and put more in.

 But we're going to let it cook and I'm going to toss it and make sure it's cooked all the

 Okay as it cooks I just continue to turn it and make sure the chicken is cooked thoroughly.

 Okay so after looking at this packet this is essentially making a General Tso sauce

 So and on the back you have to make it with soy sauce, water, sugar.

 So I'm going to mix this up minus the soy sauce because it's only three tablespoons

 Okay so I have my seasoned packet mixture here and I have my bottle of General Tso here.

 So we're going to pour everything in here and bring it to a boil.

 It looks like it is definitely boiling and we will turn it down to low and let it simmer

 Get it all mixed up and then we'll let it all simmer for a few more minutes.

 Okay so I cooked some rice just real quick on the stove and here we go.

 I didn't exactly make the General Tso's recipe according to plan.

 But the combination of the one packet and the bottle of sauce was plenty of sauce and

 The only thing I would change is probably put some more vegetables in there with it.

 It was kind of just chicken and we added that little can of vegetable.

 But I think maybe some fresh broccoli or something would be good cooked in with it.

 Hi this is Alia and welcome back to Cooking with Alia International Edition

 And based on many many requests, today we are going to make Korean food with my friend Joyce

 We are just going to dump everything together, wait and then cook it

 Now I'm going to cook today spaghetti carbonara, which I think is one of those dishes that

 are Italian eggs and the chickens have been fed a diet of corn and carrots and they're

 specifically reared for pasta because they've got this amazing yolk because of the carotene

 with cream is, you know, it's not really how it should be done.

So the whole dish shouldn't take longer than the spaghetti you cook.

 this is probably going to take, on the packet, say about 10 minutes.

 about eight and we're just going to finish off the cooking with a bit of the cooking

We don't need any oil in the pan because this has got so much fat, this

 We obviously just want it to be a nice golden-y colour and really crispy.

And then using that hot pasta, start moving the eggs and the pasta together.

 starts to get a little bit thick, add some of the pasta cooking water.

And then, always like a nice little bit of good olive oil in there

 I'm Alena and I'm going to show you a recipe of a Thai fried rice today.

 Just toss it lightly and the rice will be ready in about 30 seconds.

 My name is Alfonso Mastellone, I'm the owner and the chef of Taverna Russa.

 The salt never put with levito, because also the salt is a levito.

 So Alfonso let me do some of the mixing, and so I'm going to learn proper technique of how to mix.

 About to try the margherita pizza, the famous pizza of Italia in Tavarna Rosa.

 What makes this Filipino is Filipinos love their food either sour and spicy or sweet

 What I like about it is you can prepare this ahead of time and then assemble it when you're

 So if you're interested in seeing how I do this, keep on watching.

 Once both sides are seasoned, cut the chicken into pieces for faster cooking.

 To cook the chicken, we will place the chicken in a pot with cold water.

 While the chicken cooks, wash your hands and prepare the other ingredients.

 You're going to also chop up the cheese into cubes and chop up the ham the same size as

 In the same pot that you cooked the chicken in, add salt to the water and bring to a boil.

 In a pot of cold water, place eggs and cook until water comes to a rapid boil.

 Once water is boiling, turn off the heat, place a lid, and let the eggs sit for 10 minutes.

 After 10 minutes, run the egg under cold water and peel the shell.

 Once peeled, chop the egg and you will see how perfectly yellow the yolk is.

 We are going to chop the egg into cubes so it's the same size as the celery and ham and

 First we want to add the macaroni that we cooked earlier today.

 Then we're going to add the chicken, ham, and celery for crunch.

 Now if your kids have egg allergies, you definitely can leave this out.

 If you like a lot of mayo, you can add more than how much I'm putting in.

 And if you're not going to serve this right away, you want to keep this chilled because

 To balance the sweetness, we want to add just a little bit of salt.

 There's a little bit of crunch from the celery and the sweetness from the raisin.

 Well, Matt Preventure from Richard's Bistro in Manchester joins us and we are going ultra

 So yeah, we start off, we melt down some truffle butter, put the escargot in, just give it

 But white truffles are a little, they're a little softer, a little more mild.

 So and we just, at the restaurant we just do whatever green vegetables we have.

 Fiddleheads, we have some beautiful English peas, and then hair culverts, which are baby

 We add a little truffle oil, just to add a little bit more to it.

 If someone wants to cook the fiddleheads at home, what's the best way to serve them up?

 I love them just with a little bit of butter, a little bit of garlic.

 What are some of the other specials you have going on there at Richard's these days?

 We actually just finished a segment called Have Nightful Travel, which is a chef swap.

 A chef swap between myself and Justin Leonese from the former Commercial Street Fisheries.

 So we actually just booked the next ones with Jeff Page from Cotton.

 And for the 19th, Jeff will come to the bistro, we'll cook a four-course menu, and then on

 the second, I go over to Cotton and we cook a four-course menu.

 It's kind of nice for you to see other kitchens and get new ideas.

 be making roasted red pepper hummus which is my all time favorite.

 For our hummus we will need chickpeas or garbanzo beans, garlic, lemon juice, tahini, roasted

As always you can find the exact measurements and directions for this

Place chickpeas in a food processor or blender and process until you get a stiff

Add the rest of the ingredients except for water and peppers to your chickpeas

But we're going to kick it up a notch and add our roasted red peppers.

 Finally, with the food processor still running, add the water to reach the desired consistency

 Guys, this is the creamiest and most delicious hummus you will ever taste.

 for 30 minutes before eating or place in the fridge if you're not planning on eating it

To serve the hummus, you can place some diced roasted red peppers on top

 I use this hummus in the description box and also at the end of this video so you guys

I hope all of you are having a great week, staying warm and healthy.

 I was reading through the comments in my previous video and a lot of you wanted this recipe

 and I made this recipe before on my vlog channel and ever since then you guys have been asking

 for it and also I saw some comments that you guys wanted like a vegetarian dish.

 This is not vegetarian because I did put chicken in it but if you want to have it vegetarian

 What I'm making today is called Mapo Tofu and I'm using this sauce packet right here.

 As I said in my previous video, basically every one of these recipes in this series

 You can definitely make this from scratch but I'm just using the packet sauce because

 In Chinese this is called Mapo Tofu which is a very popular Chinese dish.

 If you're Chinese or if you grew up in an Asian family you've probably had this before

 You can either buy it in the mild version or the hot version but this is the spiciest

 I don't even know why I'm making a tutorial on it because the instructions are just on

 Let me know in the comments if you guys do decide to try out this recipe and let's get

 So for Mapo Tofu, you're actually supposed to use silky tofu but this is the one I have

 You can use it too but traditionally it's cooked with silk tofu.

 I'm going to use the whole block today because I want some leftovers.

 The thing I like about firm tofu is that it's much easier to cut.

 And now I'm just going to cut up the green onion into little dices.

 It doesn't really taste like anything when you put it in the tofu, but I just like to

 For the ground chicken, you can use ground pork, ground beef, it's up to you.

 If you don't, then I would suggest you go get one because you can use these but these

 just aren't the best for like grounding meat or if you have a food processor, use that.

 So to make it a little easier for myself, I'm just going to cut them into small pieces

 If you live in an apartment, this is not apartment friendly but it's okay.

 You don't even have to do it but I like to do it just because I want my chicken to have

 I'm just using some garlic salt, onion powder, and black pepper.

 After you have that, just mix it together with your spoon or you can use your hands.

 Okay, now that your chicken is cooked, just set it aside on a plate.

 The tofu comes in a packet like this, kind of like hamburger helpers.

 Right now I'm using firm tofu so it's not going to break as easily but if you're using

 silk tofu, just be very gentle because you don't want to break your tofu.

 For green onions, you want to wait until the last minute because they cook really fast.

 And if you guys do decide to recreate any of my recipes, please use the hashtag

 So that's my previous two episodes which I will link right here for you guys.

 Let me know in the comments if you guys have any requests you would like me to make for you.

 Hey guys, so I just landed and surprisingly, I just realized that I haven't been getting plane sick for a while.

 I'm putting about, since we're making three cans of chickpeas, I'm going to put about three tablespoons, maybe slightly more than three tablespoons of oil.

 The pan's already kind of hot, so we're going to go with that giant onion.

 One thing I remember reading once was about how different cultures cook garlic differently.

 And so in Italy, they like to make sure that the garlic is just touched by the heat.

Can I not say this is nice beer without suddenly being seen as a commercial shill?

 We're going to put in the two giant cloves of garlic that we chopped.

 And you could even put more, depending on how much you love garlic.

 I actually love garlic, but I'm not going to make this too crazy.

 You can take a quick look at the onion and you'll see that it is getting pinkish, light brownish, I might say.

 And of course, the way I'm going to do it is I'm going to not measure anything.

 The right way to do this really is you measure, and I would say a tablespoon of this powder for each can of chickpeas.

 And I'd say three tablespoons, and I'm going to put one more for good luck.

 So at this point, you can see this is all the brown spices sort of mixed in there.

 The onions have reduced quite a bit, and now we put in the tomatoes.

 And when everything's sort of getting pink, you put in the chana masala powder.

 And when that's cooked a little bit, you've got to cook the masalas a little bit, the spices.

 And you've got yourself basically, you're essentially done at this point.

 You're just going to let the tomato and everything stew a little bit.

 And then you're going to just let it cook for as long as possible.

 Like this right here, this is like the basis of a lot of Indian dishes.

 If you want to use this as like a base, you can make a lot of vegetables going forward from here.

 Yeah, so this is going to be, the beauty is once you've added the beans, the peas, it's going to take very little time.

 So we're going to put a little bit of water because it needs a little bit of water basically.

 Yeah, we talk constantly about what we're doing while we're cooking.

 Actually, I think part of the charm of what we're doing right here is watching like, you know,

 I mean, you've got to admit that's part of what's funny about this.

 Like something like Sush and Nishad try to make a cooking show.

 And he contributed two things to my life that I will never forget.

 And then the other thing that he did was, we were playing cricket.

 And he got out and then like, in the next game, I mean, we play many games of cricket same evening.

 So, just to prove that we're legit cooks, we've got here, all the way from India,

 the champion of Indian cooking, my mom, who happens to be visiting me here in LA.

 Some of them, you know, sometimes in some of these cans, they end up being really hard.

 And so, what we're going to do is we're going to add a little bit of water.

 And leave it there for about, I would say, another ten minutes.

 We are going to garnish the chana masala for aesthetic purposes.

 Sprinkling it on top, which really does look very nice, I would say.

 And right now, we've got some Trader Joe's naan, which we're going to pop into the oven.

 And just, you know, leave it in there for like, I don't know, three to four minutes.

 Should probably shoot that again without using the word cake hole, I think.

 I want to say thank you to all the subscribers today, all the ones that have joined in the

 past week, and all you guys that still continue to hang on here.

 We're going to have some broccoli on the side too, but I'm not going to show you.

 So, I'm not even going to include that in the recipe today, but here's what you're

 You're going to need about a pound of boneless, skinless chicken thighs here.

 We're going to cut these into bite-sized pieces here in a minute.

 You're going to need some peanut butter, some garlic, some light soy sauce, some chili

 We're going to use Kraft Classic Catalina Dressing, and we've got some ginger.

 All right, let me go ahead and process this, get it all set up, and we'll go ahead and

 Kung Pao Chicken serves four, I think it's less than 350 calories per serving.

 First thing we're going to do is we're going to take our quarter cup of peanut butter,

 and we're going to combine it with two tablespoons of our Catalina Dressing.

 We're going to put in two tablespoons or two teaspoons of our chili sauce, and we'll put

 Then we'll go ahead and mix this up thoroughly so it'll make a nice, even paste.

 All right, this is the consistency you're looking for right here.

 This is what we're looking for in our little peanut butter slurry.

 I've got our pan on medium-high heat here, and I've got our other two tablespoons of

 I'm going to go ahead and just heat up our remaining dressing here.

 I'm going to stir-fry this for about a minute here, try to get everything coated.

 I'm going to go ahead and add in our peanut butter mixture that we made earlier now.

 All you're going to do now is go ahead and just stir this around in here and make sure

 We're going to let this cook once you get all the peanut butter in for about seven more

 All right, without further ado, I'm going to go ahead and take a nice bite of this.

 Naturally, I get the first hit of ginger and garlic, which is really, really satisfying

 I would be happy with a little bit more Catalina, but you can taste it.

 I think I would prefer a little bit more chili sauce because I like the heat, but I'm

 cooking for my kids here, so they don't really enjoy the heat as much as I do.

 Please like, share, and subscribe to my channel if you get any benefit out of it.

 We're going to add softened butter, one stick, one shallot, and four clove buds, the tips of them.

 Then we're going to add about a half a teaspoon of herbs de provence.

 We're going to put just a little squeeze of lemon juice in there.

 Okay, now that we've got our garlic peeled, I'm just going to take it and...

 Once you've got your garlic minced up, you're going to add it to your butter.

 You're going to take your shallot, and you're going to cut up this shallot really fine, the same way that you did the garlic.

 Now this is what you're going to put in the shells with your escargot snails.

 So now that you've got that mixed up, you're going to take this and put it in the refrigerator while you go and wash your snails.

 Now you're going to come over here and give your snails a good rinse.

 Now we're going to take our snails and we're going to pour some white wine on them.

 And we're going to let them sit like that for about 15 minutes.

 Okay, so now these have been soaking in this wine for about 15 minutes.

 And I'm going to put about a half teaspoon of the butter mix in there.

 I'm going to take one of my snails and I'm going to stick it right down in that shell.

 If you have extra snails, you can actually put two in each shell.

 Now I'm just going to take a little bit of fresh shredded parmesan.

 I'm just going to take these and I'm going to put them in there for about 10 minutes.

 I've got some Humlinger Extra Dark German Pumpernickel toasted around the outside.

 a red onion and a red pepper, although you could use another color pepper if

Now while Margaret's chopping do you know the difference between

 spray some spray oil into a pan and you're going to add your vegetables and

 Once the vegetables are nice and soft you're going to add your lean mince but

 or a clove of garlic if you have and fry the mince until brown.

Next you're going to add a pint of beef stock, cover and then simmer

 say real obviously the sweet potato is also real, more normal white potato but

 boiling you can add a little bit of gravy granules to the mince meat.

 will just help thicken the sauce and help the flavour a little bit as well.

 Then when your sweet potato is boiled you can drain, steam up the camera and

 you need to do when you've put it in a bowl because that will help the potato

Next when the mixture has cooled start spooning your sweet potato mash

 So, today on Dirty Chicken, we are making Asian Chicken Lettuce Wraps with Singapore

 In order to prepare this dish, you will need to mince some chicken breast and wash it.

 You will need two cloves of garlic, freshly squeezed lime, sugar, two teaspoons of sugar,

 quarter teaspoon of red chili flakes, soy sauce, and sesame oil.

 To prepare the mixture for the chicken, we've used sesame oil, garlic, sugar, red chili

 flakes, and we are preparing the freshly squeezed lime juice right now.

 Okay, my lovely assistant here is going to pour in the chicken now.

 So, once you have added the soy sauce, it's going to look this color.

 So we've decided to modify the recipe a bit and use some Worcestershire sauce.

 We're also going to use this VH Schezwan sauce, just a little bit of it.

 We got this recipe from the newspaper and it's for chicken lettuce wraps.

 And then when you read the recipe itself, combine the first six ingredients in a large

 Add chicken, cilantro, mint, toss to combine, stand for five minutes.

 But me being the person that I am, I'm going to cook the chicken here.

 So even though the recipe didn't tell us to cook the chicken, we're going to cook it.

 So in a frying pan or sauce pan, you're going to heat up some oil and then you're going

 Okay, we'll be right back to show you what it looks like when it's done.

 And in order to prepare, we've taken two tablespoons of sesame oil and we are going to toss the

 You got a lot stuck on there so we're just going to deal with it in a minute.

 And then we've prepared here freshly squeezed lime juice, one tablespoon.

 Once it's cooked, we're going to have to transfer it out and do our vegetables and our noodles.

 And we're going to use this same wok for the vegetables and the noodles.

 Okay, so for the noodles you actually do need to prepare this beforehand.

 So we took about half a cube and we put it into about a cup of boiling water.

 So to start we're going to use the same skillet that we used the prawns in, and we're going

 And we're going to let that go for a few seconds before we add the mushrooms and the carrots.

 We've got the chicken going on the other side there as you can see.

 And then we are going to let it cook for about one minute and we're going to add curry powder,

 Okay we threw in our green onions and now we're going to put in our, this is curry powder.

 It's located, we found it after a long time of searching in superstore.

 I got a whole container of it which I didn't actually know I had so I already bought some.

 If you're a vegetarian folks you don't need to add the shrimp nor do you need to add the chicken stock.

 Okay so what we're doing with this lettuce because we're going to eat the chicken in the lettuce wrap.

 Okay so she's going to core or she's going to peel off each lettuce leaf so we can put our chicken in there and eat it.

 Chicken wraps with Singapore style rice noodles garnished with an array of peppers and green onion.

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with

 you my avocado hummus, which is so easy and simple but perfect for the summer time and

 it's just a really great dip to have whether you've got people coming around or it's a

 really great thing to have if you're anything like my husband and I and we love the kind

 of dinners where you can pick a thing so we'll make like a bruschetta, we'll make a little

 bit of hummus and just pick here and there and this is incredibly easy and simple and

 great to use up those avocados that are just too ripened to slice and use so that you know

 The ingredients you'll need are few and very simple and you're going to start off with

 a can of chickpeas which I have drained and rinsed well, an avocado, lots of parsley,

 garlic, pinch of hot pepper flakes, this is some tahini paste, this is just some sesame

 seed paste that I've made myself which is gorgeous, olive oil, salt and pepper, some

 Couldn't be any easier, now this by no means is like an authentic hummus recipe but it

 I'm going to add pretty much everything in my food processor, my avocado, my parsley,

 my garlic, now this is tahini which is really just sesame seed paste and I really enjoy

 making my own once in a while because I can toast up the sesame seeds and really bring

 out their gorgeous flavor and I also like to leave some of it, I like to leave it a

 little bit on the chunky side, that way those sesame seeds sort of really come through,

 you can still see the sesame seeds all over the spoon and the little brown bits are the

 And then I'm going to just add the juice of one lemon, you might want to do half a lemon

 but I really like quite a bit of tang here, especially with the avocado, I feel like it

 So I'm just giving it a good squeeze, good grating of salt and pepper and a good pinch

 of salt, now don't be shy about the salt because the avocado really needs it because

 avocados are rich in texture but quite bland in flavor so the salt really brings out the

 Now that it's nice and chunky, I'm going to start to drizzle in my olive oil and blend

 It's so creamy and absolutely lovely and I can really smell the garlic but because of

 You can also of course just use one clove if two is a bit much for you but look at that

 I love that there's still specks of green from the parsley and it's just a beautiful

 And then of course, you need to serve this with some good dipping things or whatever

 I really prefer like nice crisp vegetables but what I'm going to do really quickly is

 Drizzle on just a touch more olive oil and then a pinch of hot pepper flakes because

 it's so lovely to get a little hint of heat with that cool creamy guacamole, guacamole.

 Hummus, well, really is like a hybrid between a guacamole and a hummus.

 Look at these pink ones, these red ones, a little baby white one.

 I've got some carrots, I've got lovely baby grape tomatoes, strips of red bell pepper

 You get this light hint of heat from the hot pepper flakes but it's so creamy.

 I hope you've enjoyed spending time with me and if you do recreate this recipe, don't

 Hope you've enjoyed spending time with me and I'll see you next time.

 Hey everybody, today I'm gonna show you how to make some super crispy fried chicken, southern

First thing you want to do is, what I'm using here is some wings

 once I get that done, I'm going to put in two cups of regular Greek yogurt.

 it in there, I want you to fill the rest of the pot up with whole milk.

 just like I did with my fish, if you saw that video, we're gonna go in the refrigerator

I just kind of move it around, make sure everything got good and

 I go over here and I throw me about two or three cups of regular all-purpose flour in

 to get in there and completely mix it because that is the taste that your chicken is gonna

 like that and set it on the side over there and I'll get another piece here and show you.

Now, once you know it's 375 degrees, I want you to take your chicken and be

 of chicken that I was cooking there in your pot, don't touch it.

 this point is make sure that none of your pieces of chicken are stuck together.

And when it gets to be that color, that's where I like mine, right there,

 from there and put it on a paper towel on a plate, drain it, and then serve it.

 if you would, and give me any likes and subscribes and pass it on to your best friend.

 One cup of flour, one and a half teaspoons of baking powder, a half a teaspoon of salt,

 four tablespoons of cornmeal, three tablespoons of oil, one egg, and three quarters of a cup

 Then we're going to grab ourselves a bowl and get our milk in there.

We've got our batter and we've got somewhere to actually drain the

 cut them in half and I've put little sticks into the one end of the hot dog.

 going to grab our hot dog and we're going to dip it into the batter.

And what I try to do is kind of hold it so that it doesn't touch the bottom

 coating on the corn dog and then it doesn't stick to the bottom.

 I've zoomed the camera in a little bit and changed the angle so that we can actually

 cooked when it's in the fryer that long and when it gets golden brown like this on the

 outside the hot dog is fully cooked on the inside so don't worry about that at all.

 My three sons live on these things and I'm going to tell you how to do it.

 Everything tastes better once it's seasoned with salt and pepper.

 We preheat our oven to 350 degrees for the Betty Crocker brownie mix.

 But you got to preheat your griddle too because if it's not hot enough to right temperature

 Mise en place is a French culinary term for everything in its place.

 Next, you take the bread and you brush one side with a little bit of butter.

 The way we make them is we just smash them up, we take them out, we take them out and

 This way the bread is crunchy on the outside and crunchy on the inside.

 So we've got our bread there and we're going to check to make sure that it's getting nice

 Jalapeño Jack, Smoked Gouda, even Brie, Gorgonzola or a blend of cheeses.

 You're going to flip it a couple more times just to make sure that the cheese gets melted.

 One tablespoon of soy sauce, one tablespoon of cooking sherry, and one tablespoon of corn

 Three tablespoons of soy sauce, two tablespoons of cooking sherry, two tablespoons of white

 vinegar, one tablespoon of brown sugar, two tablespoons of water, and one tablespoon of

 While the meat marinates for 30 minutes, here is what you will need.

 One red bell pepper, chopped small, two tablespoons of minced garlic, one tablespoon of minced

 ginger, six dried red chili peppers, finely chopped, and one half cup of unsalted roasted

 Heat a pan over medium heat and add two tablespoons of vegetable oil.

 When the pan is hot, add the chicken and stir fry for five minutes.

 When the chicken is done, remove the chicken from the pan and set aside.

 Hi, I'm Nadja Swala and I'm going to be showing you how to cook a really great family dish

 Now I've got some oil already heated in my frying pan so I'm just going to add my mince

 Then cook the onion and carrots until they're nice and soft, about five minutes.

 Okay my veg is nice and soft now so I'm going to put the mince back in the pan.

 Just bring it up to the bubble again and then turn it down nice and low and let it cook

 Some gorgeous Heinz tomato ketchup and a couple of tablespoons of Liam Perrins Worcestershire

 I've got my potatoes here that I've cooked in boiling water until nice and soft and now

 I'm going to add some milk, a little mustard for some extra zing and I'm going to add some

 Okay my mash is nice and creamy now so I just want to thicken my mixture a bit so I'm going

 Okay I'm just going to take a fork, sprinkle on the rest of my cheese.

 So I've got the oven at 200 degrees so I'm just going to pop my lovely cottage pie in.

 And cook that for about 15 to 20 minutes until the cheese is all lovely and bubbly.

 There you go, my cottage pie with my secret ingredient and I always like to serve it with

 For more of my secret ingredient recipes check out the other videos on this Facebook site.

 To prepare spicy burrito we will need 3 4th cup onions sliced, 1 4th cup green pepper,

 boiled rice, 1 4th cup mushroom chopped into small pieces, 1 tsp red chili powder, 1 tsp

 cumin powder, 1 tsp coriander powder, shredded cheese, Mexican tortilla, 2 tsp oil, salt

Now add red chili powder, cumin powder, coriander powder and salt.

 then you can just toast it on a pan, wrap it and you can have it like that.

This goes very well with salsa, chutney, sauce or just as it is.

 Yeah guys, so we got the mussels and we've got some nice coconut milk there and some

 So as we've done in the past when we're making curry dishes, we're going to start off with

 a nice big wide pan and I'm going to go in and right now it's on a medium heat.

 I'm going to go in with some olive oil and since the pan is relatively warm already,

 we're going to go in with some onions as well as some garlic and all of the ingredients

 we use here today will be mentioned down in the description of the video as well as you

 And the reason why you want it on low is because you want to bring out a lot of the flavor

 from the onion and garlic so you have a nice rich curry base but without burning it.

 Well you know what, grandma usually makes what she's called a slurry.

 So she would mix that curry powder and water and then toss it in here.

 We want to toast all those spices that make up the curry powder to really release all

 Next up we're going to go in with some fresh ground black pepper.

 If you can't get shadow benny, by the way if you go to the Hispanic as well as the Asian

 No seeds because that seed is where most of that heat is going to be.

 Just going to give that about half of a minute before we get going.

 And here's the thing, mussels is not something you'd normally find being cooked in the Caribbean

 Sure, maybe if you go to the fancy restaurants and stuff you would get it there.

 So this here is pretty much my interpretation of how we would do mussels if we were doing

 Turn your heat up to high now because you want to bring that up to a high temperature

 And what you can also do is, after you make that curry base, you can add the coconut milk

 So that coconut milk will sort of combine and cook down with that curry first.

 And totally optional ingredient, I've got some good old carob, some beer out of the

 Oh that scent from that curry as well as that beer, that beer adds a new dimension to this.

 Typically you would find mussels being cooked with garlic and white wine but this coconut

 curry with that little bit of beer, boy this is going to be insanely good.

 Bring that up to a boil, put that lid on there and let that go for about anywhere from

 You're looking for all those mussels to open up and then you're good to go.

 I'm just going to cup it over my hand so any of the seeds will go in there.

 It looks amazing and it looks like something I would try but I'm still one for my curry

 Coconut curry mussels with a little bit of lager, a little bit of beer.

 All you're going to do, you've got that nice juicy gravy down on the bottom there.

 Remember to subscribe to the channel and check out CaribbeanPod.com.

 I'm going to make some wings today and here I have 30 wings or 15 wings that are cut in half it makes 30 pieces

 So that the flour really sticks on there very well, I'm going to put these in the refrigerator for 30 minutes

 It's going to go into the microwave because I want to make sure that the honey really melts into the barbecue sauce

 Fry them for 13 minutes and take them out put them directly into the bowl

 Hi everyone, my name is Chef Ray Alonji and I'm here at Turner's Yard and I'm going to

 Now what Udon Noodles are, they're a, I've got a package right here, you can get these

 So these are great, you can do anything you want with them, you can use them in any kind

 Today we're going to make a traditional soup and I'm going to add my little twist to it.

 So for the ingredients for this soup, I've chosen to use two types of mushrooms, some

 Udon Noodles, some carrots, some snap peas, some bamboo shoots, some sprouts, and a little

 We have some broth and we're going to saute all our vegetables in a little sesame oil.

 So I'm going to start off with a little bit of sesame oil, get my pan hot.

 I'm going to save those to the end because those are really, really delicate and they

 give it a great flavor and I basically just garnish the soup with it.

 You can add meat to it, you can add pork to it, chicken, beef, it's up to you.

 Now since I'm using a chicken stock, I'm not going to add salt and pepper to it.

 I've already seasoned my broth so I don't feel I need to add any more flavors to it.

 I want to pull the flavors from the vegetables so it's going to give me that nice vegetable

 So what I've got going on, I've got some great, great flavors coming off of this.

 Alright, so now that I've got that cooking and simmering, I think my vegetables are pretty

 So what I'm going to do is I'm going to take some of this vegetable broth that I have.

 We're going to let it simmer for probably about a couple minutes.

 Now I'm going to finish it with those enoki mushrooms I was talking about.

 These beauties are just so small, so delicate, I don't want to overcook them.

 So, my name is Chef Ray Alonji, and this is my version of udon noodle soup.

 Because it's so popular, you can see Mapo Tofu in every Chinese restaurant.

 it, you can use the wooden spoon to make it smaller if you want.

Actually I personally quite like the spicy bean sauce because it's

But if you do not like that kind of spicy, you can use the chili bean pasta.

 And stir fry the Ma Po sauce with the mince, and then put the tofu in, put the lily mushroom in.

 If you like really that kind of spicy, like Sichuan style spicy, you can also add the,

 what's that called, the Sichuan peppercorn to stir fry with it.

 Two spoons is probably enough, but if you like more flavor, you can add three spoons of the sauce.

 Don't forget to make the tofu look better, maybe add some spring onion inside.

 一清二白 means something is very innocent, something you can see very clearly,

 because you see the green and white, you can see they are two very contrast colors.

 So yeah, it means to prove something is innocent, to not do something terrible or something bad.

 The water needs to evaporate, so when the water is almost gone, you can just, the sauce left, and then it is done.

 OK, after several minutes, you can see the tofu in this way, and the water is almost gone, and you can see the sauce is very thick.

 And now just put the spring onion inside, and stir fry it with the tofu.

 They worry about the broccoli is not clean enough, so just use the high temperature to kill all the virus.

 So now, we're going to show you how to do one of my favorite, our family favorite, the

 Here, I have some napa cabbage and I put a tiny bit of salt, put it right here, and then

 You can use ground turkey, ground chicken, ground pork, ground beef, ground lamb.

 I'm going to marinate this with a tiny, tiny bit of, you know what?

 Sesame seed oil, Lee Kum Kee sesame seed oil, and a tiny bit of oyster flavor sauce.

 And you use a cookie cutter to just cut it into a round shape, circular shape, and very

 I put a tiny bit of these marinated meat and vegetable in one dish meal.

 Push, snap, push, snap, push, snap, push, snap, push, snap, push, snap.

 Now, in the meantime, we have done a few of these ahead of time.

 We're going to put this over here and put this over here, and we're going to cook.

 Now, I simply put the water right in here, and this is how you do it, okay?

 Just in case it splashes, you see how you slide it on that side.

 Now, let's sit there, let it steam and cook for about five to six minutes.

 I'm going to use light soy, light soy premium, Lee Kum Kee soy.

 And right before we serve, we can actually garnish this a little bit

 Hi everyone, my name is Viktoria Pajkin from EasyRecipesWithFries.com and today I'm here

 with my friends at RecipeLion.com who asked me to produce a video on this beautiful, thick,

 So if you want to know how to make it, continue watch the video.

 For this recipe you will need 2 pounds of pork shoulder, trimmed out of fat and cut

 to pieces, onion, 2 pounds of potatoes, sugar, white vinegar, carrots, handful of them, 2

 giant garlic cloves, if you use normal garlic, not Russian one, use 4 garlic cloves, tomato

 paste, tomato sauce, thyme leaves, crushed black pepper, sweet paprika, crushed red chili

 In order to make very very thick sauce you have to chop vegetables very fine.

 So I'm starting with onion and garlic together and placing it as a first layer.

 Tucker House Inn, and Coho Restaurant in Friday Harbor, San Juan Island.

Pelindaba is the premier manufacturer of lavender and lavender products

 to make a traditional lamb shish kebab, also infused with lavender.

 been harvested probably about three weeks ago and then the buds are dried and I will use that as

A good pinch of salt and just a little bit of olive oil to hold everything together.

These are great kabobs served with a little tzatziki and some grilled flatbread.

 would let this sit overnight or you can just get ready to grill them.

 sticks work a little easier for something that's not so quite as fibrous as lamb.

 We did our fettuccine alfredo that was quickly devoured by my on-set guests, Matt and Ron,

 Well, our next dish is something that we make at the restaurant a lot.

 But again, it's one of those things people go, how do you make it?

 And luckily, I found some absolute citron, which I don't know where that came from.

 Pancetta is a cured bacon from Italy that is basically, or it could be made in the United

 States, but basically what they do is take the same items like a bacon, or take the same

 Where bacon is sometimes smoked, this pancetta is cured in salt.

 You could actually, what's great, and people always cringe at this, but I'm telling you

 about it, take sliced pancetta, a little bit of tomato, lettuce, extra virgin olive oil

 It's an Italian version of a BLT, but you don't even have to cook it.

 What we're doing is rendering some of the fat out of the pancetta, which is mostly fat,

 And we want to add that to the flavor of what we're going to be making as far as the panne

 Now however you like your pancetta to be rendered down, some people really like it crispy, like

 I like to get a little chewiness from it because it's going to cook a little bit more as we

 Now the other thing that we're going to do, what you need to know about it, sometimes

 Those are more similar, but they're both cured items and they both work the same way.

 Alright, when you do it at home, basically you don't want to do that when you're at home

 What you want to do is cook off some of that bitterness that alcohol has right off at the

 Now when you're doing it, my recommendation is pull it away from the stove and get it

 When you put it and tilt it just a little bit, the fat molecules pop up with the vapor

 That's our little test to see if we're going to turn on any alarms here.

 But if you wanted to use a sauce that you pre-buy, that's fine also.

 That's the magic part of the whole show is how it really brings together all these flavors

 Now we're going to use it in our penne alla vodka to just break down all the other strong

 So now we're just going to move that around in the pan and let that come together.

 We also have a bottle of wine we're going to drink with this segment.

 So this is a bottle of Rosso Piccino which is a blended Sangiovese and Montepulciano

 The Montepulciano, what you're going to have on it is initially it's going to have that

 Anything that's heavy and rich and has this real big body to it.

 If I'm doing a cream sauce around fish, sometimes I like nice smooth red wine.

 Less time than it takes to open a bottle of wine, we started getting a nice cream sauce.

 As I did before, what I'm doing is incorporating the pasta into the sauce.

 What we're doing is we take the ridges and we get the sauce incorporated into the whole

 Which takes just a little practice not to dirty our beautiful stove.

 The only thing I need to do is get it over to these guys with their wine.

 This was built, the set was built with the idea of displaying kitchens.

 But then was it with the idea of you eating all the time too, right?

 Right now we've just done tomato and cream or just straight cream and cheese.

 So for those of you looking for a great vegetarian dish, dig in guys because it's always good

 And when you're thinking about a really good vegetarian dish, how do we finish that with

 I've got some chopped tomatoes there, about 2 or 3 medium sized tomatoes

 Here I've got my whole herbs and spices, garam masala which I'll run through with you at the cooker

 About a teaspoon of each, I've got chilli powder, cumin powder, coriander powder, turmeric or haldi, salt and pepper

 You can do it without a pressure cooker but it will take a long time

 So if you've got one of those it's really going to speed this process up

 Let's get over to the cooker, we're going to start off with a little touch of mustard oil

 Put a little touch of mustard oil in there, you can use a different oil if you want but that will give it a nice taste

 I've got there bay leaves, mustard seeds, a few coriander seeds, some dried chilli, some cinnamon stick

 There you go, that releases all those beautiful flavours and infuses that oil

 You just want to cook these for a couple of minutes, then I'll be back

 So there you go, just a couple of minutes, they've softened down a little and the aroma is incredible

 As it's colouring it will add no flavour at all, just a visual effect really

 Ok so what we're going to do is get all this meat cooked a little bit, sealed nicely, get some of those flavours in there

 I'm going to keep stirring this and I'll be back in about 4 or 5 minutes, see you then

 If you haven't got a pressure cooker you can of course still make this

 I'm going to bring this to the boil and pressure cook it for about 6 minutes

 If you're doing this in a conventional non-pressure pot then you don't need to do that

 Now don't forget that all pressure cookers are different so what we're trying to aim for here is to get the meat nice and tender

 Now what we're going to do is get our tomatoes in, some sliced tomatoes

 And I'm going to cook this with the lid off now because I want to reduce that down, it's a little bit too wet

 There we go, that's reduced down nicely, those tomatoes have completely disappeared and cooked into a lovely, lovely sauce there

 I've tasted it for a little bit more seasoning, it was fine for me

 You could at the end here add a little bit of yoghurt, I'm not going to, or you could even add some fresh coriander, again I'm not going for that

 welcome back to another session with your VahChef at Vahrehvah.com

 like dosa has become a household name when you talk about Indian food

 to worship Indian food even today it continues to be the most popular

 food item in the Indian restaurants old wide and is normally had with

 a lot of folks put in one tea bag when boiling or pressure cooking chickpeas

 and while your tomatoes are getting cooked add some chopped green chilli

 store bought chana masala and you can skip all these ingredients

 tomatoes in your chana masala so once you add this masala and cook it for little

 if your mixture is getting dry because we're going to add some moisture to it

 use slow flame to cook this mixture now I can see all this tomato mixture

 a lot of times some people take little chana masala, grind it and add to this

 if your chickpeas are cooked right you'll automatically get a very nice

 into this mixture and try to cook because there is lot of acidity in it

 if you try to cook half cooked chana in this, it's going to take lot more time

 to the right consistency and then your chana masala will be ready

 the chana masala is almost getting ready if you want to add little more

 chopped coriander what is chana masala without poori or bhatura

 that are all posted at vahrehvah.com don't ever come back and ask me

 I almost get tears in my eyes probably this is one of those moments

 one of my best memories about chana masala is going to this kiosk

 in janakpuri in New Delhi and going to eat chana masala with bhatura

 you have enjoyed today's session of learning to make this great punjabi treasure

 I'm the editor of the new cookbook from Esquire magazine, Eat Like a Man.

 this fantastic meatloaf from Chef Michael Simon, who, in addition to being an iron

 chef, also runs two of my favorite restaurants in America, Lola Bistro and

 Having this book is like having some of the greatest chefs in the world right here

 Each chef includes some sort of technique or trick with their recipe.

 And as you learn them, eventually you build up your skill set and

 Another thing we have in this book is essays, short pieces of writing from

 Esquire's amazing writers that are just meant to sort of inspire you to

 you can't see the bread crumbs anymore, you take the whole mixture and

 Or you can just make it into a shape that looks like a meatloaf and

 I had so many requests if I could share vegetarian hot dog so I have come up with my own version

 Hot dogs are very popular among kids and if you make it perfect even grown ups will love

 Just like burger recipes I shared earlier these hot dogs are also very comfy food you

 can prepare in ahead of time and you can freeze so whenever you wish you are ready to use.

 Now the one tip I would like to share when you make any kind of burger or hot dogs or

 vegetarian meat balls try to include as much protein as you can.

 I shared burger with chickpeas and chickpeas are great source of protein.

 You can use some other similar ingredients to get more protein.

 You can use tofu, blend tofu very well and add in any kind of this burger, hot dogs or

 Soy flour is also a great source of protein and I have some other spices and for vegetables

 I am using some root vegetables today potato, carrot and beetroot.

 You can always add all meat ingredients as per your preference but when you follow the

 So here I have this processor and here I have my steamed root vegetables.

 Make sure that you steam them, do not boil because we do not want much water when we

 I am going to add everything into this blender and you know how that hot dog texture is like

 So you have to prepare the mixture like as if you haven't added much ingredients in it

 So open this processor and here you can see I have this steamed vegetables.

 Here I have some finely chopped onion and here I have this mustard seeds, yellow mustard

 Here I have some minced garlic, cumin powder, paprika and here I have soy sauce and I am

 Now before I add this flour, first I am going to blend all these ingredients very well and

 Now you must have question what you can use in place of soy flour.

 You can use wheat flour, whole wheat flour, you can use even boiled chickpeas or chickpea

 So these are the other options that if you want to give it a try with some other flour.

 The aroma is so wonderful here and let me show you how you want the consistency.

 So here I have this soy flour and I am going to add about one cup.

 Then I am going to blend and make nice mixture that we can form into hot dogs.

 So pop the lid again and it's done and let me show you how it looks like now.

 Alright, so I am going to take out this mixture into this plate here and now it's a fun time

 So you saw that how easy it was to make this, prepare this mixture.

 When you prepare this hot dogs, you want to make sure that they are smooth and nice.

 Now apply some olive oil or any oil that you are using in your kitchen and then make the

 So I am going to take about 4 tbsp of mixture and then prepare the cylinder shape hot dogs.

 So you can just keep rolling with your hand and just keep pressing, keep stretching to

 It's very important to steam this hot dogs before you serve because we have used the

 So here I have this steamer and I am going to prepare this steamer.

 I am going to take some water in this steamer and now take about a liter of water and use

 Here I have this steaming basket and I am going to apply some olive oil again so that

 So apply all over and then arrange all the hot dogs one by one in a single layer.

 Alright so this steamer is ready and I am going to turn on the stove on a medium to

 You can wrap all the hot dogs individually in a foil, twist both ends and then steam

 So it's really up to you but I am going to keep it simple and I am going to just steam

 Alright so the hot dogs have been steaming for about 12 minutes now.

 You can throw them on a grill and get some good grill mark and they look so beautiful

 I am just going to cook them on a pan today with a little bit of oil.

 Usually I have this mustard, ketchup and I love pickled cucumber with these hot dogs.

 But if you wish you can put some onion, bell pepper, some other vegetables, even jalapeno goes very well on hot dogs.

 So here I have one with some vegetables and one without vegetables.

 Especially if you have kids, they will sure appreciate when you make these hot dogs.

 Thank you for watching and I will see you soon with the next video.

 Hello, this is Chef John from FoodWishes.com with Waldorf Salad.

 That's right, I'm going to show you my take on America's most famous fruit salad.

 And for whatever reason, if you've never had one of these before, you are in for a huge

 I mean, do you have any idea how delicious a fruit salad has to be to actually get a

 And what we're going to do to prep this, we're going to cut the top off.

 And yes, absolutely, I'm going to save that and use it for regular stock celery.

 And then we'll also trim off the bottom, although I cut off way too much.

 And then if you want, you can peel this with a regular vegetable peeler.

 So I like to just go around with a knife like this, kind of shaving off that skin.

 And we're going to go all the way around, as well as trim up the bottom, until basically

 And once that's been trimmed up, what we'll do is we'll cut like quarter inch slices.

 And then we'll take those slices and cut them into about quarter inch sticks.

 Let's go ahead and live dangerously and do two at once, thereby doubling our production

 And once we've cut those into sticks, as you well know, all we need to do is turn them

 And once that's done, what we'll do is we'll toss it in some cold water and just let it

 And this is not so much to prevent discoloration, but I want those cubes to be fully hydrated.

 And also I think that water might leach away just a little bit of the bitterness, but I

 But anyway, regardless, I'm going to leave mine in some cold water and move on to the

 So we're going to toast a handful of walnut pieces in a dry pan over medium heat.

 Just throw them in and toss them around until basically they smell like toasted walnuts.

 And it's really not that easy to see on camera here, but they are going to turn a little

 And you might see a few brown marks here and there, but we don't want to go too far.

 So like I said, the best indication is just toss those around in the dry pan until they

 At which point we'll transfer those onto a plate to cool, because of course the last

 So we will set those aside and let them cool off while we move on to the next thing on

 So in a bowl we're going to start with three parts mayonnaise, to which we're going to

 And then to that we're going to add a little bit of sugar, just a couple pinches, as well

 as a pinch of salt, a little touch of freshly ground black pepper, and then of course, so

 And then to finish this off we're going to add the juice of half a lemon, of course freshly

 I'm the kind of crazy person with access to fresh lemons is using the stuff in the bottle.

 And then last but not least, a little bit of freshly chopped tarragon, my all time favorite

 And then we'll go ahead and mix that together and our super simple, but insanely delicious

 So we'll give that a little whisking and then of course taste for seasoning.

 And because this is going to get tossed with other ingredients, it is hard to know for

 And once our salad dressing is set, we are ready to move to final assembly.

 So the main ingredient in this salad is fresh apples, and this is how I suggest you prep

 So we're going to take our apple and cut it right down the middle.

 And then we'll cut each of those halves in half to make quarters.

 We'll just turn that piece like this, and then using our knife at about a 45 degree

 angle, we'll just make one little cut right there, and that core, or at least 25% of it,

 And then once we have our apple quartered and cored, we will simply slice those wedges

 So we'll go ahead and toss our apples in a bowl, to which we can add our very well-drained

 Instead of making a Waldorf salad, you'll make an annoying salad.

 Do not screw this salad up by trying to be creative and throw a bunch of extra stuff in.

 Some people put in dried fruit and things like that, but I'm not into it.

 The only other thing we're going to put in here is our dressing.

 And we do want our fruit coated, but we don't want it totally swimming in the dressing.

 So what I'll do is I'll throw some in and mix it up, and then evaluate.

 I'm staring at it, thinking to myself, Chef John, you need a little more dressing.

 And once that's mixed up and we feel like we have the perfect amount of dressing, all

 we need to do is give it a taste, make sure everything's just right, and then we have

 We can serve this immediately, which I actually enjoy, or you can wrap that up and put it

 As you saw, it made a beautiful base for some pan roasted chicken breasts.

 But this is also a terrific side dish for things like roast turkey or pork chops.

 But having said all that, I think my favorite way to enjoy this is just in a bowl, just

 Just serving that up as is, with maybe a couple sliced grapes for a little color contrast.

 And of course, a few extra toasted walnuts aren't going to hurt anything.

 And like I said, I just love the combination of taste and textures here.

 And while I do enjoy Waldorf salad just using regular celery stalks, I think by using the

 root we get a little more interesting, a little more mild flavor.

 But yet it still has enough of that bitter celery flavor to bring out the sweetness in

 the other fruit, which really is what makes this salad so delicious.

 I'm going to take on the venerable Waldorf salad, which as you may have guessed by the

 name was invented at the Waldorf Astoria Hotel in New York, back in the day.

 Head over to foodwishes.com for all the ingredient amounts and more info as usual.

 You've gotta say, Krista, that this bread works the best here, no?

 that we couldn't even eat the small portions that we gave ourselves.

 Bratwurst are pretty easy, but the big thing you need to remember is the insides of a bratwurst

 So you're going to want to cook the sausage up to the correct temperature, unlike a steak

 Unlike the guys that they're usually cooked along with, their distant cousin, the hot

 dog, pretty much cooked already, you can eat them raw and be fine.

 The ones that we're using are the most common in the states here, labeled all premium pork

 But bratwurst is an old German name derived from brat, which is finely chopped meat, and

 There's so many different varieties, 40 different varieties if you want to go online and look

 But basically it's raw sausage, so you've got to get it cooked.

 The most basic way is going straight to the grill for a lot of people.

 You may want to brush it with a little light coating of oil before you hit the grill.

 And you're going to want to grill it over indirect heat for about 15 to 20 minutes.

 It's going to take some time, usually longer than everything else on grills like burgers.

 It's going to allow you to get the internal temperature up a little slower and get the

 You want the final product to appear golden brown with an unbroken skin, if you can.

 And make sure you use an instant-read thermometer to make sure you hit the recommended internal

 temperature of 170 degrees, or at least close if it's going to sit around a little bit longer.

 Remember, just because the outside is charred, inside may not be done yet.

 It's also common to pre-cook or par-boil the bratwurst in a pan from the comfort of your

 Just add one or two inches of your favorite beer into a pan over medium heat.

 You don't want to rupture the skins of the brats by getting the liquid too hot.

 Cook it for about six to eight minutes, and then you get to finish it off on the grill

 like you did in the first procedure with a shorter grilling time, only three to six minutes.

 That removes a lot of the worry about the insides being cooked.

 The third way to cook these is kind of a combination of the first two.

 And you put that pan right there on the side of the grill, also over indirect heat, but

 This gives the brats a little hot bath after your first grilling step.

 That way you can keep them cooking, always have a hot brat on hand.

 You can pay attention to the game or socializing, and also eliminate some of the worry about

 That would diminish the juiciness of the end product and also could cause a big flare up.

 And if you even want to add a lick of smoke, even to a gas grill, you can toss in a foil

 smoker pouch full of wood chips under the grate before cooking.

 If you like this video, we appreciate it if you subscribe, rate, and comment on iTunes,

 And for tips, tricks, and other fun stuff, head over to www.barbecuetricks.com.

 Alright everybody, welcome back to Refine TV, we're doing another cooking show today.

 First of all we want to thank the good people at Twisted Apron for letting us use their

 If you've never been to Twisted Apron, they have an amazing menu, I particularly love

 the breakfast, I think they have the best eggs benny in the city, come check it out.

 Right now we are running our, gosh it's gotta be our 8th or 9th take down challenge, this

 is like a biggest loser style competition that we do and we have about 60 people doing

 it in about 28 days as a group they're gonna lose about 500 pounds, pretty close to that

 And they're gonna do it by eating recipes that we make on this show.

 They have access to hundreds of recipes and we show them how easy and quick and simple

 and delicious it can be to make recipes and lose weight at the same time.

 So today we're gonna make something called a chicken Waldorf salad.

 This is a take on a normal chicken, a diced chicken salad that you serve cold, but it's

 got a few interesting elements in it that spice it up a little bit.

 So we're gonna put some apples in here, some grapes, it's got a nice creamy texture so

 you're getting the savory, you're getting the sweet, you're getting the crunchy, you're

 I've pre-cooked some chicken breasts here, we're gonna put about 3 cups worth.

 So I pre-cooked these chicken breasts and I let them cool off a little bit.

 Now I wanna dice these up, probably the easiest way to do that is to cut them in half first.

 So you're gonna put your hand flat on here and you're gonna cut right through, watch

 your fingers, you're gonna go through nice and easy, I'll turn it up this way and down

 Okay, put my hand flat, go this way, okay, now with a nice sharp knife I'll come down,

 I didn't season these chicken breasts before I cooked them, which is not normal, I would

 normally always season them first, but since I'm making a chicken salad out of them and

 adding all the flavors after the fact, I just put the bare chicken breasts in the oven at

 350 for about 40 minutes, they cooked through and now I'm gonna use them from there.

 I like to use a Red Delicious apple for this recipe, I love the sweetness and the crunch

 of a Red Delicious, but feel free to use a Granny Smith or any other kind of apple

 Alright, so we'll take our, that's a little more than a cup, that's okay, throw that in

 Alright, we're gonna take our seedless grapes that I cut in half.

 Important that they're seedless, especially if you're feeding it to your kids, nothing

 worse than chomping on a couple seeds that are left in your mouth, they're kind of bitter,

 We have about a cup of diced celery here, we're gonna throw that in.

 We have about a third of a cup of slivered almonds, those go in.

 And for our wet ingredients, we have a third of a cup of olive oil mayo, we're gonna throw

 A third of a cup of vanilla yogurt, important to add that sweetness.

 Okay, and then for a nice little tang, we're adding a quarter cup of sour cream, light

 Now all we're gonna do is a little bit of black pepper, not too much.

 If you like it a little creamier, you can add a little more vanilla yogurt, no problem,

 Okay, now that that's evenly distributed, that looks pretty good.

 I don't think I need to add any more sour cream or mayo, pretty good.

 Wanna get your kids to eat something, make it fun, we're gonna use romaine hearts or

 You wanna serve a quick lunch to your kids, you can even have that for dinner, serve it

 And there you go, nice crispy, crunchy, creamy chicken salad that's probably different than

 The whole recipe from beginning to end really shouldn't take you more than 10 minutes by

 Cook off your chicken breasts and away you go, chicken Waldorf salad, enjoy.

 Alright so I wanna talk to you a little bit today about some of the techniques that we

 That's what this show is all about and we're trying to show you how to make delicious recipes

 that your whole family can eat so that you'll adapt these recipes to your lifestyle and

 continue to accomplish your fat loss goals without it seeming like you're eating really

 boring meals or you're eating foods that your family can't eat.

 So one of the things we work with with our clients is making them understand the balance

 Oftentimes people will come up to me and they've made some really healthy choices in their

 They'll say to me something like, you know, I've really been having difficulty losing

 weight but I don't really understand why because I've made all these healthy choices.

 I'm drinking more water, I'm eating whole grains, you know, I'm exercising a little

 So when I ask them to journal for me, oftentimes what I'll find is, for example, for breakfast

 they'll eat, let's say, some whole grain cereal, a couple pieces of whole wheat toast, maybe

 a little bit of peanut butter spread with them and then a glass of orange juice.

 However, it's not a balanced meal when it comes to proteins, carbs and fats.

 That meal in particular is very high in carbohydrates and there's very little fat or protein in

 You definitely need carbohydrates in your diet but the problem is when your meal consists

 90% of carbohydrates, your sugar goes up, you digest that meal very quickly which means

 you're going to get hungry again sooner and it creates an environment in your body that's

 And so one of the ways we control that with our clients is by making sure that every meal

 Now we make it very easy for them because every recipe we make on this show and every

 recipe we give to our clients, we've done the work ahead of time to ensure that if they

 But I just want to iterate the point to you that if you think you're eating healthy but

 you're having difficulty accomplishing your goals, that could be one of the reasons why.

 And it makes sense because carbohydrates are a very convenient source of food.

 Breads, even fruits and vegetables, little rice cakes, whatever the case may be, bagels,

 they're very convenient and usually made for you and they take very little time.

 But of course if that's predominantly what you're eating in your diet, you're going to

 So I just wanted to touch on that point with you today and make you understand that all

 the recipes we offer to our clients are apportioned to them and they're balanced proteins, carbs

 So I hope that tip was helpful to you and you'll consider that when you're making your

 This is a real meat lovers pizza and I'm going to be doing this on a stone.

 The first thing that we want to do is grab ourselves some pepperoni and let's slice that

 You can slice the pizza thinly or thick, whatever way you like.

 What I'm doing here is I'm just slicing the bacon up really small so that it's going to

 So let's get all that cut up and we'll get that into the frying pan.

 Alrighty, the next step is to fry off our bacon in the frying pan.

 The reason why I'm doing this is that I just want to make sure that the bacon is thoroughly

 This is for a thinner crust pizza and out of that one recipe of dough I created two

 So the first thing we need to do is roll out our dough with the rolling pin.

 You can see the air bubbles, the little air pockets in the dough.

 What the flour is going to do is it's going to let the whole pizza slide right off the

 pizza peel or the pizza paddle and it'll slide right onto my baking stone with ease.

 You can either do this with flour or you can use cornmeal which a lot of people like

 So we got down the sauce, our cheese and now we're putting on the pepperoni and then I'm

 Alright let's just get the rest of that bacon on and then the pizza is going right onto

 The oven is set at 500 degrees and I'm going to let that pizza go for exactly 7 minutes.

 You can actually see the air pockets in the pizza showing you how hot that pizza stone

 That pizza stone is very very hot so as soon as the pizza hits that stone it starts baking

 And 7 minutes later here we have our second pizza already done.

 As I'm zooming in here you can see the air bubble way in the back it's starting to deflate.

 Hello, my name is Helen Brenier and today I'll show you how to poach eggs.

 I have a slotted spoon here and I'm going to prop up its handle on some big object to

 There is the white that looks like the serious congestion snot, the kind you need soda fed

 for and there is the white that looks like runny nose snot, the very thin type.

 The runny nose white is the kind that causes problems during poaching.

 The best way to deal with it is to remove it before the egg goes in the pot.

 Wipe the underside of the spoon and pour the egg into a small ramekin or cup.

 I have a 2 quart pot with slightly more than 2 inches of water here, which is the minimum

 As soon as I'll stop stirring, I'll bring my cup with the egg to the very surface of

 The egg needs to go into the pot in one fast motion or the yolk might lose the white.

 The reason we need the vortex is to wrap the white around the yolk and give it a beautiful

 When a cold egg of 40 or even 70 degrees goes into a 200 degree water, the water immediately

 When you make the water move, new hot water is washed over the egg constantly, helping

 When the egg just starts to set, about 30 seconds after it goes into the pot, I stir

 If you use a thermometer to check it, it should stay under 200.

 To keep the white tender, we need to keep things just below a simmer.

 The total cooking time for an egg varies between 3 and 5 minutes, depending on how much water

 you have in the pot, how much white you drained off, and how well done you like your yolks.

 I like my yolks runny and a large egg in a small pot will get there in about 4 minutes.

 Let's get our egg out with a spatula or a clean slotted spoon and put it on a paper

 With practice, you could forego dirtying a ramekin and drop the egg right from the slotted

 I have 30 seconds to go with this egg, but I want to warm up my first egg, so I'll

 If some feathery pieces of white are bothering you, you can trim them off.

 From Helen's Kitchen in Boston, happy cooking and baking to you!

 Let's go put the pasta already cooked for about 5 minutes before so the pasta is al dente.

 About the dressing I already made before with 5 tablespoons olive oil

 Green from the cucumber, black from the olive, red from the tomato

 Don't forget to thumbs up my video and subscribe to my channel for more great recipes

So you want to take your deep pan here and you want to fill it with water probably about maybe half the way.

 So now that I have my pan half full with filtered water or purified water, then you want to go ahead and add about maybe a teaspoon of salt there.

 The chili powder, you want to add probably about, I'd say two teaspoons worth.

Now this water is going to come to a boil because I turned it up on high here.

 So while it's getting ready to go to a boil, we're going to go ahead and get our meat cut.

And the reason I'm cutting it, I'm just cutting it because I want it to cook faster.

 So you're going to be braising it for hours and hours and hours, which you will be doing.

But when we're done braising it, it's going to be soft and yummy.

 And the reason I advise you use the cheapest steak is because it's not going to make a difference.

 The fat will come out of this infused with the beef as well when you braise it and reduce it.

 So before it boils, we want to just slowly, gently put our meat into the water like that.

But just so it's got a nice simmer going and it's boiling off that water.

 You're going to notice all the slime from the beef coming to the top.

 Before you do that, you want to mix all your spices and make sure they're completely in there once it's boiling.

When they rise to the top, you just want to scrape off the sludge.

 This meat's good for the tacos that we're going to make, but I'm also going to make some flautas or taquitos.

 What we're doing is we're infusing that beef with these juices, these flavor juices, and we're going to get this to reduce to where it becomes basically a thick sauce.

 With the fat and the meat and the reduction and everything else.

 So far we've been doing this for about, I'd say maybe 30 minutes.

If you don't have patience for cooking, you're probably not going to enjoy making this recipe.

 If you're one of those people like me who will take hours and hours to make something because the reward is so amazingly immense, then you'll do this.

But please, I can't stress this enough, follow the way I say to do it with the ingredients I say.

 Nothing worse than saying I'm going to cut a corner here and there and then saying, oh, it didn't turn out the way I wanted.

 I just covered it up for a little bit, but you don't really have to because the key is to get the reduction going.

 And just take anything that's off the side here because that is your flavor and keep reducing.

I like to keep the juice here because you want to keep it moist.

Also, it will steam out a bit more, so this will get a little thicker.

 Hi, it's Glenn the Ball Chef and tonight I'm making a shish kebab with a lamb and a lemon.

 We'll first start out by showing you what ingredients actually go into this lamb kebab recipe.

 What I'm going to do is prep all this up and we'll show you how to put this together and

 The next step here is, as you can see, we have all of our ingredients cut up.

 We're going to season this lamb with about, I'd say a good ten rotations of cracked black

 And then we're going to put in about a teaspoon and a half of sea salt.

 And then what we're going to do is we're just going to mix that up thoroughly.

 For the purposes of this video, I would normally set this in the refrigerator and let this

 marinate for about an hour before I started putting these kebabs together.

 But since we're going to do this quickly, we just start taking these bamboo skewers

 When this lemon cooks, it caramelizes and some of the shear comes out and it really

 And what I'll do is I'll just make up a series of about six of these guys here.

 Alright, now that we've got our grill preheated to medium, we can just start putting our shish

 And what we do is cook for about, oh, maybe four minutes per side.

 And this is the last little thing here I usually do is just drizzle a little olive oil on there.

 So what we're going to do is let these little guys go here for a minute and we'll come back

 Alright, alright, we just flipped these lamb kebabs over and we're going to go for another

 four minutes and we'll get ready to plate them up and see how they look.

 We've just put together this fabulous dish of lamb kebabs with the lemon, cinnamon.

 We're going to just take one little piece off here, give it a sample.

 That cinnamon really brings out the flavor of the lamb with that lemon.

 So first of all you chop up one cup of Chinese chives and then you chop up 10 to 12 prawns

 into bite size pieces and then you have one pound of ground pork.

 Then you add one egg into the ground pork and then you use a chopstick or a fork to

 Once you wet the edges of the wrapper you can fold the edge with a crinkle fold or just

 Then you put one tablespoon of ingredient into the wrapper and then make sure you seal

 First you preheat the pan and then you add 3 to 5 tablespoons of cooking oil.

 After grilling for a few minutes on one side just turn the dumplings to cook on the other

 Then you put 3 quarters to one cup of water and let it steam covered for a few more minutes.

 Just check to make sure they are all cooked all the way through.

It's just like any other fried chicken recipe except it uses more

 Asian ingredients and like with most American fried chicken, they usually soak

 the chicken in buttermilk or maybe in a saltwater brine and that's just the real

 main difference with Asian fried chicken versus your American fried chicken.

 it there and in her video she's gonna show you guys how to make her southern

 red beans and rice which is a great side dish to have with my Asian fried chicken.

 the link to her recipe along with her YouTube channel at the end of the video

Here is my two pounds of chicken that I've cleaned and pat it dry.

 together and I'm gonna let this sit at room temperature for half an hour.

 the chicken's marinating we're gonna go ahead and work on our flour mixture.

 three tablespoons of potato starch and three tablespoons of rice flour.

 rosemary, sage, thyme, all that jazz, tastes really great with the fried chicken.

 gonna make it too overly spicy but it's definitely gonna add like a little bit of a

 too overly crazy messy is to have one hand in your dry ingredients and one hand

 in your chicken because if you mix it too it starts to get clumpy and messy.

 chopstick in the middle here and if you see little bubbles form around it that means

 Sorry guys my neighbor is cutting and mowing their lawn right now so if it

And I can almost, I think that's a weed whacker, and that Cajun seasoning

 adds a nice little bit of color too because of the paprika in it.

 Today in our Asian Bites series we are doing a Singapore Fried Rice Noodle with Curry.

 can see it's this bright yellow sort of concoction and it's super yummy.

 So the noodles that we're going to be using today are rice noodles which are ones like this.

 All we've done here is just soaked them in cold water for about half an hour.

This coats all the prawns and gives it like a really kind of, well it locks in

 all the moisture of the prawns but also gives it a really kind of like silky coating around the

 to stir fry these for about two to three minutes until the flesh of the prawns is pink and firm.

 So as you can see the prawns are now a lovely opaque kind of peach colour and

 beaten eggs with some salt and pepper and some oil and we're just going to put that right into

Now you could just do the eggs as a scramble in the wok as well but I think

 there's something really I guess quite joyful about picking up ribbons of eggs.

 cut that omelette into ribbons so picking that up with your chopsticks along with the with the

So the egg is just cooking now we haven't moved it at all and we're just going to

 keep it on here until it's almost all opaque before we transfer it to the chopping board

 is ready to come out of the pan so just slide it straight onto your chopping board and then we're

It does look like tiger cake which is one of the recipes that we have in our upcoming

 cookbook so uh little plug yeah little plug yeah I was like oh let me just like flip that into my

 get it on a kind of medium heat and then we'll pop some oil in.

 So we'll just let that kind of uh do its thing releasing its flavours for a bit

 and we like to do the onions and the garlic first because they flavour the oil which is

 Now at this stage you don't really need to cook it for too long we're just going to stir fry it

 for about a minute because it's all going to go back into the noodles later.

 stage when you can see that the onion kind of has little blisters on it yeah everything is pretty

 low to medium heat and you'll pop some oil in there about a tablespoon and then this is the

 part where we just fish these noodles straight out of here so they stay moist because the rice flour

 which is what these are made of it'll um sucks up moisture a lot so just give it like a little shake

And to that we are going to add some curry powder which has been

 mixed up with a wee bit of water so when you do this thin paste it just makes it a bit easier

Okay right so then we get two spatulas and we'll just incorporate that curry all the way

 it's going to take a little bit of tossing action you can just leave the water here just get your

 hands in there and sprinkle it in the way that mum used to do it.

 little bit because remember we didn't actually cook these noodles at all before this stage we

 just soaked them in water so we're using the heat now to really soften them and use the residual

 kind of like moisture that was still hanging on to each noodle to kind of cook through.

 Right now we're going to put in some bean sprouts so Amy if you want to take over this action and

 I'll get all the other bits we can bring it all back in and then if you find the noodles are

 This just gently does it really because if you do put it all in at once you will end up with goop.

 Brilliant we're going to go back in with the prawn and then your veg

Now guys if you do try this recipe we'd love to see your photos just get in

 touch with us on Twitter or Instagram using at dumpling sisters or at scofffood we'd love to see

So for more cool recipes just like this one make sure you subscribe you can subscribe

 for watching keep your eye out for other cool videos just like this on our Asian bite series

 Very easy and I keep repeating every time I watch my videos I start by saying it's very

 I always go for fast, quick and delicious tasting food and in general everything.

 Anyways we're gonna start making our dough and we need some yogurt, water and make sure

 the yogurt is room temperature and water is warm and if the yogurt is cold just add hot

 Just give it a quick mix, some honey, not too many ingredients, honey, alright and

 And we need some salt, one and a half tablespoon and always mix after adding another ingredient.

 Of course it's a bread we need yeast and I'm always using instant yeast for most of my

 That's that, another quick mix and we can start adding our flour, oh and I forgot the

 Alright and we can start adding the flour and we need as much flour as it needs to become

 It should take probably three and a half or depending on what kind of yogurt you use.

 And don't add three and a half cups of flour at once, just add as you go, as you need.

 When it's already starting to come together just start adding the flour little by little.

 Just substitute another cup or just use instead of all purpose use let's say two cups all

 This should be good to go on my surface so I can knead with my hands.

 And when I'm done with the dough I'll come back and show you the rest.

 My dough is ready and it will go into lightly greased bowl for an hour or two.

 Cover it with plastic or a damp towel and let it in the warmest place in your kitchen.

 And I already prepared another one earlier so I'm going to use that dough to show you

 This one has been about two hours and it looks really ready, doubled in size, all those nice

 If you want to measure them or weight them with your kitchen scale that's fine.

 This is very soft and mushy dough so if it sticks just add some flour.

 They don't have to be perfectly sized and I don't even make them evenly shaped.

 I'm going to take one and with your hands, I don't use a rolling pin for this bread,

 I'm just going to shape it as naan bread which is half elongated or half round, uneven but

 At this point you can start preheating your non-stick skillet because we're going to make

 We're not baking this actually inside the oven, we're making this on top of the oven.

 If you want to use a rolling pin to make them evenly circle shaped, it's up to you.

 Alright, I just continue and finish this and when I come back we'll continue baking.

 It can now go to my already preheated skillet and it should be 375 to barely 400 degrees

 You don't have to have two like I'm doing now, it's just to finish faster.

 And as they bake, I will show you how I make my butter to brush them.

 I have 2 tablespoons of butter, I'm adding some curry, probably less than a teaspoon.

 And with your brush, just quickly mix it and we're going to brush the breads with this curry sauce.

 And if you don't like butter with garlic or curry, just leave it out.

 I'm just going to quickly brush them with some garlic, butter and curry mix.

 Hello, this is Chef John from FoodWishes.com with the world's fastest meatballs.

 That's right, I'm going to show you an incredibly fast no chop meatball mixture.

 Not only is this a no chop meatball recipe, it's a no roll meatball recipe.

 And yet with all those shortcuts, it's still incredibly delicious.

 Okay, so the best part about a no chop meatball recipe is the no chopping part.

 By the way, you can use any combination of beef, veal, and pork.

 All right, and then in a small bowl, I'm going to take some plain breadcrumbs.

 I'm going to add some milk, one whole egg, some dry Italian herbs, have a little touch

 of granulated garlic, little splash of olive oil, a big pinch of red pepper flakes.

 By the way, instead of calling this the wet breadcrumb mixture, we call it a slurry.

 And it's back to the bowl of meat, which we're now going to season with salt, black pepper,

 After the salt and pepper, I'm going to add some Parmesan cheese, the real stuff from

 All right, at that point, you're going to transfer your slurry mixture into the meat

 And for my next trick, I'm going to turn a wooden spoon into a rubber spatula.

 So I'm not saying intentionally over mix it, but once it's mixed, stop.

 But before we shape them, I'm going to need you to line a baking sheet with some aluminum

 And then for the most time consuming step in making meatballs, the rolling, except we're

 Besides being fast because it's no chop, this method uses a scoop instead of rolling.

 And by using this, you can scoop a whole tray like that in about five minutes and you're

 going to get the same basic shape, except they're going to have extra nooks and crannies,

 And yes, I've heard through the grapevine that DMX is not happy about that, but that's

 It's going to take like half the time that baking or frying would.

 Now, if you're not interested in the world's fastest meatballs, but are fine with one of

 the world's fastest meatballs, you can flip these over and brown the other side if desired.

 Now ideally, as your meatballs were browning, you already had a pot of pasta sauce on the

 And as soon as that comes back to a simmer, you're ready to eat.

 So if your sauce is already hot, start to finish, you can do this recipe in about 35,

 And of course, if you have an extra 15, 20 minutes, maybe a half hour, let the meatball

 So don't worry about overcooking the meatballs or them getting tough.

 We put it over spaghetti, we top it with some extra Parmesan and we dig in.

 Like I said, despite saving all that time with the no chopping and the no rolling and

 And you'll have to take my word for that, but these were really good.

 Of course, it's not going to be as epic as the traditional methods, but it's not supposed

 This is like a weeknight, you're craving spaghetti and meatballs, but you don't have hours and

 Lewis Pepperd of Lilliput Loaf Company in Mullingar, County Westmeath

 and he shows us here how to make it using fresh local ingredients.

 ...Boxtea and Cavan Boxtea and Cavan and Leitrim, they tend to mix mashed potatoes in and they make

 But I'm going to do the traditional West of Ireland Boxtea, which is

 there's a nice colour on the skin and the skin of the potato is nearly better for you than the

 which is really just going to add in a little bit of sweet potato.

 Well I tend, I've tried different potatoes and I tend to use the

 No, you want a fairly hard potato, not too much moisture in it.

 The other thing which is very nice in this particular Boxtea is

 And it's a Ryefield cheese which is a goat's cheese and it's nice

 Then we add in a little bit of flour, about two to four tablespoons of flour.

 That just binds it and I put in a little bit of buttermilk as well.

 Well the only way I've ever been able to cook it and I've tried cooking it in oil

 After about seven minutes each side on the pan the buxty is ready to be served.

 Hi there I'm Steve Owens and you're in Steve's kitchen and welcome and a happy

 now depending on the amount of people you're serving you need to take your

 just to season the water and then we take them over to the stove and bring

 now when you take a knife and you push it into the potato and it goes through

 over to the sink and just holding the lid on at an angle we can just pour out

 so to make our mashed potato a little smoother I'm just going to add a knob of

 and a splash or so of full cream milk and now that's a lot easier to mash up

 So now our mash is ready we'll just set that aside and get on and prepare the

 Now traditionally cabbage or kale is used but I really think kale is the best

 and I've got my kale here we just want to pull the leaves off the side

 and now I'm going to put water into this pot probably only about an inch and we're going to

 bring that up to the boil and then simmer it for about five minutes that

 whilst that comes up to the boil I'm just going to season that with a little bit of

 so whilst our kale is on to boil I'm just going to take three onions here I'll just

 so we have three spring onions there finely diced then I've got a small

 and we're just going to take those spring onions now and pop them in the cream

 and then we're going to take that over to the stove and we'll just bring that up to

 so when that cream has come up to a boil I'm just going to turn it off and let

 and that now is ready to use, the potatoes of course are all mashed and on the side

 now strain the kale from the big saucepan and I'm bringing my creamy

 mashed potato over and putting it into that pan, I'm going to add

 another decent-sized knob of butter into there and then in goes my cream which is

 and now that kale that we drained all the water out of that goes in

 now I've seen people use blenders with this but I really think it makes it too

 well I've got here some lovely kangaroo bangers or kangaroo snags as we call them

 and I'm just going to do the traditional thing which is to make a little divot in the

 little roux snags and I'm just dropping them around the outside

 and with a little bit of sausage in there it just adds a meatiness that I

 it looks delicious the colors are fantastic give this colcannon a try

 it is fantastic it is delicious I hope you don't mind me putting the sausage in

 it was a bit of fun an Irish friend of mine suggested it so we went for it

 guys please subscribe to the channel and share the love, give this

 video the thumbs up we'll be doing some more St Patrick's Day videos

 I hope everybody all over the world that celebrates St Patrick's Day will love

 I'm going to leave some links to some other videos here I'd appreciate your

Today we will see how to prepare naan for which we will need the following ingredients to prepare approximately 4 to 5 average sized naans.

 2 cups of plain flour, maida or all purpose flour, some extra virgin olive oil, 3 fourth teaspoon of sugar, 3 fourth teaspoon of salt, 3 fourth teaspoon of yeast and 1 eighth teaspoon of baking powder, 1 and half tablespoons of yogurt.

The plain flour, yeast, sugar, salt, baking powder and finally the yogurt.

 Along with this I am going to add 2 tablespoons of extra virgin olive oil and I am going to mix them all well and I am going to add lukewarm water and mix it to a dough.

 Since I am using fast action yeast I need not soak it in warm water.

If you are using ordinary yeast check the specification and use accordingly.

At the same time if you are using very hot water it will kill the yeast.

Now I am going to apply some more oil on the top, grease it well and I am going to allow it to rise for an hour.

 If your place is little bit chill then you will need 2 to 3 hours.

Usually I put it in a warm oven so that it rises in 1 hour and now it is perfect.

First I am going to dust the worktop with some plain flour and then I am also rubbing some flour in my hands and I have taken a small ball of dough in my hands.

After rolling it to a small circle I am going to flip it in my hands so that I get an oval shape as in the restaurant.

 The next important step is I am going to apply some water on one of the sides and I am going to spread it with my finger so that the entire area is covered with water.

 At this stage I am going to turn my tawa upside down with flame at high and I am going to cook the naan on the other side on high flame.

You can see the excellent texture of the naan as in the restaurant.

I have some melted butter which I am going to apply on the naan.

I have heated it at maximum temperature and on the hot pizza stone I have placed the naan.

But believe me the naan from the stove is more softer than the oven baked naan.

 Next for garlic naan I am grating one clove of garlic on top of the naan.

Then I am dusting it with some flour so that the moisture from the garlic is absorbed.

I am going to gently roll it again a little bit so that the garlic gets pressed inside the naan.

 Now turn it to the other side and apply water on the other side.

Do not apply water on the side where you have applied the garlic.

Now again put the water side on the tawa so that the garlic side comes up.

After it gets some bubbles turn it to the other side and let it cook on the flame.

 Sometimes your naan may fall off from the tawa but never mind it will be still perfect.

Apply some butter on the top and you can smell the flavor of garlic coming out.

 Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.

 For the Thai hot and sour soup, I've got 200 g of peeled prawns,

 When it comes to the boil, cover and simmer gently for 20 minutes.

 Garnish with thinly sliced red chilli, spring onion and coriander.

 Thai Hot and Sour Soup is a serious soup for those who like their soup really spicy.

 Try it at home if you dare and join me next time in Titli's Busy Kitchen with me Titli Nihaan.

 Today we are cooking one of the most traditional Italian pasta dishes, Spaghetti alla Carbonara.

 For Spaghetti Carbonara you only need spaghetti, 2 egg yolk, grated parmesan cheese, heavy whipping cream, salt, pepper, olive oil and pancetta or if you don't have pancetta, bacon cubes.

 Put some olive oil into a hot pan and add the pancetta or the bacon cubes.

 In a large bowl combine the 2 egg yolk, about 2 tablespoons of parmesan cheese, heavy whipping cream, a pinch of salt and a good amount of pepper and give it a good mix.

 When the pancetta is a little bit crispy we can turn off the heat.

Don't forget to click like and subscribe to our channel for more delicious recipes.

Leave us a comment, tell us if you like it or not and we'll see you next time.

 Good evening, it's Glen The Bowl Chef and tonight we're putting together Korean BBQ.

 I'm going to show you exactly how we're going to marinate this beef and then we'll show

 you how to cook it off and I guarantee you this is one of the best recipes, Korean BBQ,

 that you'll find in any Korean restaurant or you can make it yourself and I'll show

 To start the marination process, you just need to get some Korean BBQ sauce.

 You want to give it a good shake and we're going to put in about a cup.

 I'm going to put in two tablespoons of chopped garlic and about two tablespoons of soy sauce.

 Put that right in there like that and what we'll do is we'll just take, stir this around

 Then we're going to take our Galbi, which is just a short rib of beef and we're going

 Alright, the next step here is we're going to take our Galbi and we're just going to

 We've got quite a few guests coming over so this is going to be part of a large dinner

 For the purposes of today, this is kind of short notice, this is probably only going

 Make sure that the meat is thoroughly coated with our marinade.

 So I'll put this in the refrigerator and when we get ready to cook this stuff, you'll

 If YouTube had smell-o-rama, I'll tell you what, you'd be going out of your mind right

 Ooh, I'd say about another minute and we're going to flip all this over.

 I'm going to wing it and hopefully you'll wing it right along with me.

 First thing I'm going to do is get them out of the package and you can hear that seal.

 You don't want to unpackage these until the day or the hour, actually the minute you're

 So I'm going to put them in my strainer and I'm going to make sure that these are very

 clean, that they're all closed and get rid of anything that doesn't look right to me.

 Once I get all these cleaned, I make sure that everything is off them, like these little

 I want to make sure they're all gone, cleaned, and then we'll be back.

 Okay, I'm going to put some oil on the bottom of my pan, get it nice and hot, and I'm going

 I'm definitely going to put my red and white onion in there for sure, so not bad.

 And I'm going to put fresh garlic, a tablespoon of fresh garlic, because I love garlic.

 I don't want my garlic to burn, so I just want to release some of that flavor.

 So I'm going to go ahead and put one can of diced tomatoes in there, liquid and all.

 Now I had all these mussels, wanted to make them in a black bean, but I didn't have the

 ingredients, and don't have wine in the house, and I don't have beer in the house, and I

 don't have alcohol in the house, never do, so I thought, well, I'm going to have to come

 up with something with tomatoes, because tomatoes I have, alcohol I don't.

 I'm going to bring that up, get it nice and hot, and I want that liquid in there, because

 But I'm going to put some, let me see, I have red pepper, I'm going to put a little bit

 of red pepper in there, just to kick it up a little bit, a little bit of heat.

 And I don't want these to just melt down to nothing, so I'm going to add them now, not

 And you don't want this to be at a really super high boil when you put your mussels

 You just, you want to steam your mussels, you don't want to boil your mussels.

 Now I made sure that these were super clean, took out any of the ones that were open, anything

 Clear lid is great, because then you can see when they're open.

 I'm going to put some, I'm so excited, I'm going to put some pasta on the bottom.

 And that beautiful juice from the mussels comes out in the tomato.

 That almost looks too beautiful to eat, but I'm going to eat it anyway.

 Today we are going to be making something so quick, so easy to do and best of all it is full of flavour

 So guys the first thing that we are going to do to get started on our salt and pepper squid

Now if you don't have one of these zip lock bags you could just do this in a small plastic

So just make a well there in the bag and now I'm going to season really well a good helping

Now you can get these at your supermarket they're cleaned already for you

 just make sure there aren't any cuts or tears in them and that they're clean on the inside.

 Now what I want you to do with a really sharp knife and very slowly and about a five millimeter

 thickness I want you to cut some rings just like that like an onion ring and just keep repeating

 just start dropping them into the bag just like that and just shake the bag just like that and

 make sure the flour covers all the squid rings and then once you're finished all you're going to

 do is just pull them out and that's what you're left with just like that.

 our squid rings so just into a saucepan I've got some vegetable oil and I'm heating it up

 on a medium to high heat and you'll know when the oil is ready to fry if you just drop

 one of the squid rings just in there and if it starts to sizzle away you know it's ready.

 oil is now ready guys and I'm going to be putting in our squid rings just be very very very careful.

 Now these are only going to need about two or three minutes just until they're nice and golden

 rubbery it's going to be eating like a rubber band and after the cooking time two to three minutes

 all I want you to do is just take them out and drain them on a plate with some paper towel.

 So guys just before we get stuck into our salt and pepper squid the last thing that we have to do

 it's very very important just another helping of some salt and also just to squeeze especially

 while they're still warm just a squeeze of some lemon juice just over the top.

 one of these bad boys yum oh look at that that beautiful white flesh in the middle

 Monday for our Christmas special starting because it's Christmas and we're going to

 I'm a big fan of eating hummus as a snack at home, and I would say that I'm about equally

 I personally like the stuff I make better, and my kids, it's like a little embarrassing

 Anyway, I think it's better to make it yourself, and you're definitely going to save some money

 Turn the processor on, and then drop the cloves through the feed tube.

 It works so much better than if you put them in and then turn the machine on.

 I'm not sure about the scientific reason for that, but it definitely does.

 And then to that, you're going to add the rest of your ingredients.

 You can definitely cook your own by soaking them overnight and then simmering them in

 A quarter cup of the liquid from the can, or the cooking liquid if you made your own.

 You can use up to a third of a cup, depending on how acidic you like it.

 And sometimes you'll find when you buy it that it's separated and there's a bunch of

 Sometimes I take it out of the container and puree it in a food processor and then put

 You want to add a little bit of extra flavor to your homemade hummus?

 And it wasn't really planned, I didn't plan to do this today, but I was chatting to Steve from Steve's Cooking.

 And they're having trouble on the other side of the world trying to find some local mussels for their restaurants.

They have fresh seafood, oysters, and I'm hoping they're going to have some mussels.

Apparently on the other side of the world, as Steve was saying, and Steve's wife was saying too, they just can't get them.

 Okay, so we've got Pete here and he's going to... we went on the quest for mussels.

Now these mussels are from Mount Eliza, so they're local mussels?

 So I've been on the quest to find some mussels to show people on the other side of the world that we can get them.

I've purchased two kilos of these, so we're going to have a nice recipe this afternoon.

So now we've got all our mussels back from our wonderful day out.

 You want to make sure that you press them, when you press them together, that they actually stay together.

 If they don't, that means they're dead and you need to toss them out.

 You have to de-beard them, which means you've got to take that funny sort of beardy thing off the side here.

 And you just tear that off, give them a scrub with some nice water.

And as you can see, it is, if you can see that, he's already closed up again.

So you need to go through, make sure that you don't have any dead ones in there.

So I've got a kilo of mussels here and we're just going to go over the ingredients of what we're going to use.

 But for the ingredients, what you're going to do is have half an onion.

Now I did say I was going to do some coriander or use some coriander.

 I'm actually using some dill, which I had some beautiful dill left over.

And you can just use a crushed tomato or a tomato sauce or a jar sauce.

We're going to put some olive oil in there first to get things moving.

And we're going to top it off with some, I've got some ebberson tate here, which is a nice chardonnay.

 I'm going to add a good couple of spoons of the crushed tomato.

 Then put your nice tight lid on there and just cook those through.

 Now you know when they're ready because they all start to open out.

 It's a very impressive dish because you've got all these beautiful colours.

 because you want it to sort of drizzle through all of those mussels.

 So there you have my chilli mussels with a beautiful, gorgeous dill drizzled through there with some garlic.

 These mussels are fresh today and you saw where they came from.

 And it's an absolute, look at that, doesn't that look gorgeous?

 I hope you've enjoyed this video today and had a chance to have a look around my little neck of the woods.

 You take care, have a great week and I'll see you on my next recipe.

 And I have all the various spices over here that's going to complete this chili.

 A Coney Dog is nothing more than the hot dog frankfurter, the chili sauce, with just mustard

 That is the original Coney Island and that's what we're doing here today.

 And I have a little helper here that will help me make this in short order.

 I'm going to add in about half of these onions, which would be about one whole onion.

 And we're going to reserve the remainder of these onions for the hot dog itself.

 Alright, also into this I'm going to add two cloves of garlic that's been minced up.

 Okay, I've been going around five minutes just browning this meat up.

 There will be a little bit of oil in it, a little bit of grease, but not enough to

 So at this point, we're going to take two tablespoons of chili powder.

 That's two tablespoons of chili powder, one tablespoon of cumin.

 We're going to let this cook about an additional three minutes.

 Alright, I'm going to go ahead and work this in really good and get all this blended and

 Alright now into this, you want to add one tablespoon of just plain old yellow prepared

 Alright, the last and final ingredient is around two teaspoons of brown sugar.

 Alright, what I'm going to do at this point is I'm going to slide this off the heat and

 We're going to go ahead and put this on high and we're getting ready to steam some hot

 Alright, I've got these all beef New York style frankfurters going on.

 In about another minute, I'm going to add the buns and let them steam for one minute.

 This is a very close replica to the original Coney Island, the Coney Island dog up there

 From doing this hot dog series, if I haven't learned anything, I've learned one thing.

 I'm sure there are other variations as well, different toppings such as that.

 But what I've presented to you today is the basic Coney Island recipe as it started.

 From there, we're going to take the New York style all beef kosher type hot dog wiener.

 From here, we're simply just going to put this chili on that we made.

 Tell you what, that really looks good, smells good, and tastes good.

 This is actually going to be my last hot dog in this series for a while.

 I will be adding some more hot dog recipes as I go and throw them on that playlist.

 But I have got so many products that I've got to do reviews on that people have been

 And I'm really getting behind, so it's time for me to move on to bigger and better things.

 So I would say prep time, if they get the breasts and everything, start to finish, it's

 This is a local product, these are actually from Pennsylvania, so they're not from a huge farm somewhere in the Midwest, which I don't really use that either.

 I put the saran wrap over it, so it doesn't splatter, nobody wants chicken all over the place.

 You want to apply equal pressure, you don't want to just whack the heck out of it, because

 That's what you're looking for, definitely a little larger, but not super torn up or

 Okay, so, really easy, right here, it's flour, I season it, so lemon pepper, a little more

 Then I use the egg wash, so, for two you would probably only need two eggs.

 Go to pan fry it, the carbonation in the club soda will make the breading kind of float

 Now in Austria, a proper Wiener schnitzel, they say, they tell people, it should be as

 So there's places you'll go and the schnitzel will be like this big.

 And then if you see the schnitzel, and we just bread it, you see how the breading kind

 of has lifted up a little bit from the meat, that's what you want.

 I think I'll give the toaster oven a rest today and cook some beer brats.

 But I don't think I'll do them on my grill, I think I'll just do them on my stove top.

 So here's what I have, these Big Bang Beer Bratwursts, New York style sausage company,

 So those nice fresh bratwursts and I'm just going to get those browning up in my cast

 iron skillet here and then we'll put some beer in there with those.

 And while those are cooking I'm going to cut up some of this sweet onion, these little

 I should tell you they're habaneros, then you'll think I'm tough.

 And they were brought over a couple little zucchinis, so I'm going to put a zucchini

 Alrighty, my bratwursts are browning up here and I've got my peppers, onions and zucchini

 Now you're probably thinking, who puts zucchini on top of bratwurst?

 They're getting kind of browned up, maybe almost a little too brown.

 Hard to cook and run the camera and do everything and not get stuff over done once in a while.

 So as soon as those are a little more brown, we'll add the beer to that.

 And those are cooking at a low heat, so we'll just let those saute.

 I added a little bit of olive oil to those veggies for them to saute in.

 I know a lot of people use German beer on these, but steel reserve is what I usually

 I've got to tell you guys, these sure smell good simmering away in that beer.

 Man, I cut into one of these to try it and juice squirted out all over the place.

 I've cooked bratwurst before, but I don't think I've done it in beer like this.

 I don't think I've done them in beer before, but I think I'm going to do them in beer again

 So what we're going to do first, which is most important, is to put our frying pan on.

 I'm using a griddle pan, but just that's because I'm in a bit of a posh mood.

Now to stop the butter from burning, I'm also going to put in a little tiny drop of olive oil as well.

See that's the best thing about this recipe, toast can wait, the eggs can't.

 Nothing spectacular, nothing fancy, just beat an egg and then we're going to go straight in

 we want to use a wooden spoon as well because we don't want to scratch the frying pan, otherwise it won't be non-stick anymore.

 But if you come in and have a look, because we've preheated the pan, the cooking process starts automatically straight away.

 So once you keep the eggs moving, that's all you need to do is just keep them moving around the pan,

 keep them moving because otherwise they'll just end up in a omelette and that's not what this recipe is.

 We don't want to cook them all the way because we're going to leave them to rest.

 but I'm going to flatten it out over the pan while I butter my toast and

 then you'll see when we come back to that, that'll be perfectly cooked.

 You can see now, look, the residual heat from that pan has cooked them completely.

 So because they've set, they're a bit lumpy, so I'm just going to chop them up a little bit and

 All Recipes member Chef Daddy says this recipe for genuinely mouth-watering General Tso's

 Chef Daddy adds that this recipe makes simply the best Chinese chicken you will ever have.

 First, heat 4 cups of vegetable oil in a deep fryer or large saucepan to 375 degrees Fahrenheit.

 Add 1-1⁄2 pounds of boneless, skinless chicken thighs that you've cut into half-inch cubes.

 Sprinkle on 1 teaspoon of salt, 1 teaspoon of sugar, and a pinch of white pepper.

 Then, a little bit at a time, add 1 cup of cornstarch and stir until all of the chicken

 Working in batches, carefully add the chicken cubes to the hot oil one by one.

 We don't need to cook the chicken all the way through at this point.

 Remove the brown chicken and allow it to cool while you add another batch of chicken to

 Once all of the chicken has been browned, return the first cooled batch to the hot oil.

 Re-fry all of the chicken until it turns a deep golden brown and the chicken is cooked

 Heat 2 tablespoons of vegetable oil in a wok or a large skillet over high heat.

 Add 3 tablespoons of chopped green onion, 1 minced clove of garlic, 6 dried whole red

 Cook and stir until the garlic turns golden and the chilies brighten.

 Add 1 cup of sugar and 1 quarter teaspoon of ground ginger, a tablespoon of rice vinegar,

 a quarter cup of soy sauce, 2 teaspoons of sesame oil, 2 tablespoons of peanut oil, and

 While the sauce is cooking, add 2 teaspoons of cornstarch to a quarter cup of water.

 Stir it well to dissolve the cornstarch, then add it to the boiling sauce.

 Return the sauce to a boil and cook until the sauce thickens and is no longer cloudy,

 Continue cooking for a few minutes until the chicken has absorbed some of the sauce and

 All recipes member Chef Daddy suggests serving General Tso's chicken with cooked broccoli

 For a colorful finish, sprinkle the chicken with sliced green onion just before serving.

 Today I'm going to be making a very delicious shepherd's pie with celeriac mash.

 So this shepherd's pie has a slight twist seeing as we're using celeriac as the mash

 So we're going to start off, we're going to fry off some onions.

 So we'll fry these off for five minutes until they've got a nice sort of bronze color in

 And then we're just going to move this to the side and we're just going to bronze the

 And we'll put all the details and the full description on the website.

 So you can see that we've pretty much bronzed the meat and all the pinky bits are going.

 And then we're going to add in some fresh chicken stock and always go for fresh.

 In goes some tomato puree and a nice pinch of good quality salt.

 So we're just going to leave this to simmer and cook through for 15 minutes while we make

 So I've just chopped it up into sort of little inch cubes roughly and we've got some boiling

 water in here and we're just going to boil it up until it's cooked through.

 So I'm using celeriac instead of potato because it's the less starchier and also it's getting

 It's still got that sort of thick taste and no one's going to tell the difference.

 So we're going to cook this through, add the rest of the ingredients and then chuck it

 The celeriac is nice and cooked through so you just want to feel like your fork can smoothly

 I've drained off all the liquid and then we're pouring this into the food processor.

 If you don't have a food processor you could also use a hand blender.

 In goes one egg yolk, a teaspoon of mustard, some coconut oil and a nice pinch of salt

 First of all we're going to ladle in our beautiful mint which has been cooking away and all those

 And I really do love seeing your recreations and a big shout out to Paul Lush7, I hope

 I'm saying your name right, for sending in your awesome recreation of my fish pie.

 I hope you enjoyed it and I'm sure you're going to like this one too.

 Okay, so the mash is on and then we're just going to do a little criss cross on top which

 So we've got the oven preheated to 200 and we're just going to whack this in.

 I hope you enjoyed this video and make sure you subscribe to Scoff Food and also to my

 Hi everybody, thank you everybody that watched all my recipes on the computer.

 I put a little salt and we put the calamari for 4 minutes to boil.

 At the same time already that the calamari boils, I put my oil already on the fire to be ready for the calamari.

 Ok over here we put garlic, onion, and I want to put my Oye baby together to fry together.

 For the marinara sauce, already the plum and tomato I squeezed with my hand and we dump it inside over here.

After what I do, I use the little machine I got to squeeze all the tomato.

 Ok now the marinara sauce, what I do, I want to chop with this to make a nice cream.

 You take the toothpick and you put inside the oil to see if the oil is hot or not.

 Ok let me check the temperature of the oil to see if it's ready for the calamari.

 When the toothpick, the oil starts to boil, you see now, the oil is ready for the calamari to go in.

 All right basement gourmet we're gonna do some foie gras today with red wine balsamic

 All right, so it's about right here is where she's getting getting close so I'm going back at a young

 All right, because we can always add a little more beef stock and red wine.

 All right, that's real close right there see how it's getting nice and thick

 Hit that with a little salt and pepper on both sides water nice and cold for our nice and cold

 So if you let it go just like I don't know the way in the skillet just be up

 Like I was rendering down with all the fat in the pan there, I think she's about ready for a turn here

 All right, so what we do is take our sauce here and I'll stand by

 There you have some foie gras with the red wine balsamic reduction the basement gourmet

 Hello this is Chef John from foodwishes.com with good old-fashioned

That's right anybody can add water to a box mix but you're better

 to make your own classic American diner style old-fashioned pancakes.

So step one here we're gonna sift our dry ingredients which is a

 soda baking powder some salt and some sugar and then we're gonna sift that.

 you know I'm not big on sifting if I've said it once I've said it a hundred

 times there's no money in sifting okay but here kind of important so I want you

 whisk ready to go as soon as you add those wet ingredients I want you to mix

Now why I want you to have the whisk ready as soon as you add the wet

 ingredients is because if you add that butter and the egg and the cold milk and

 then go look for the whisk and come back five minutes later that cold milk will

 have all your stuff handy and like I said you're just gonna whisk that until

 I'm gonna let that sit for five minutes to give that baking powder a little

 chance to sort of start doing its chemical reaction thing and then you

 nice big skillet on medium-high I'm gonna give it a little light spraying

 with vegetable oil and then I use a quarter cup measuring scoop to make my

Alright I like the little ones you can make giant big ones I guess but

 read body language here you have to be able to read bubble language.

 outside then you're gonna see bubbles come up through the middle.

 depending on your flame, depending on your pan, medium to medium-high heat

 the first side took two three minutes maybe the second side takes a minute to

Nothing says I don't really love you that much like serving food on

 spread a little bit of butter on top you know optional but by optional I mean

It's not pancakes unless you get a little melted butter on there.

 sound clip but anyway you can hum that part to yourself and there we go.

I want to show you how to make the marinade for this recipe and then

 we'll marinate it for a couple hours then we'll come back we'll skewer it and

 In here I have two jalapenos which I seeded and I minced and I also have

 stir it, stir it, stir it until my marmalade melts, liquefies and then I'm

 maybe three hours and then I'll come back and we'll skewer it together and

Okay all right my shrimp has been marinating for an hour and a half so I'm

I need to soak these for 30 minutes because I don't want them to

 there for 30 minutes and then we'll come back and we'll skewer our shrimp.

 stuff to the end of the skewer and you're going to thread your bacon

Okay so now you need another piece of shrimp and another piece of

You start it at this end actually and now we're going to put this

 with pineapple, some with green peppers and some with just bacon so that

 Yeah don't forget the frugal chef.com where you have all kinds of good frugal

You can see when they start getting pink you know it's time to flip

We're going to cook for a total of about 10 minutes and we're going to

 Actually this is frozen already, it's been in the fridge for 2-3 hours

 I'm certified as a nutritional therapy practitioner and I'm also the nutrition contributor for

 So in this nutritional episode, I'm going to share with you guys a fantastic recipe

 that I just found on Haley Duff's website, RealGirlsKitchen.com.

 Now if you haven't checked out her website, I highly recommend that you do so because

 she's got a lot of delicious recipes that use authentic ingredients that contribute

 So we are going to be making a salad that she recently posted on her website.

 It's a spicy fattoush salad and you can serve it with some pita bread, you can bake it in

 the oven, maybe add a little olive oil to that bread, and you can also just eat the

 salad alone just as it is because it's delicious, it uses authentic clean ingredients that are

 loaded with vitamins and minerals, and it's so easy and delicious that your whole family

 I would say anywhere from one to two cups, depending on how much leafy green veggies

 And romaine lettuce is fabulous because it's a good source of vitamin C, of beta carotene,

 iron, calcium, folate, and dietary fiber, which is important for maintaining a healthy

 In addition to the romaine lettuce, you're going to need one cucumber.

 This is a big one, so I'm probably going to just use about half of that.

 Cucumbers are fantastic because they're loaded with potassium, magnesium fiber, folate,

 vitamin A, and we're also going to use about one or two tomatoes.

 Tomatoes are a great source of lyzapine, which is great for preventing prostate cancer, and

 a vitamin C and antioxidant, so they're going to help keep you well as we go through cold

 I snack on them all the time because they're loaded with vitamin C. They're also a good

 And we're going to use the juice from about half of a lemon, so it's going to give our

 In addition to all these ingredients, we're going to use about half a cup of flat leaf

 I love parsley because not only does it promote fresh breath, it's also a great source of

 And we're going to add a little bit, about half a cup, of fresh dill.

 Dill is awesome because it's full of manganese, iron, and magnesium.

 And mint is great not only because it tastes amazing and helps to freshen your breath,

 but it's also great for soothing an upset stomach, and it can help with headaches.

 So we've got a lot of fantastic ingredients that promote health that we're going to put

 Okay, so I've gone ahead and I've thoroughly washed all of my ingredients.

 You can see that I've got a beautiful mixture of the romaine lettuce in here, the chopped

 You can also use heirloom tomatoes to give it a nice beautiful color to the salad.

 I'm going to go ahead and dump in my dill, just kind of give it a nice sprinkle.

 And I love the dill because it gives it such a refreshing, clean taste, almost like a summer

 I actually use a lot more radishes just because they're so delicious, crispy, and like we've

 talked about, they're a great source of vitamin C. So I went ahead and I've added that to

 It really complements the mint nicely and gives the salad a nice, cool, crisp texture.

 So I'm going to go ahead and squeeze in my lemon, just a little bit, kind of eyeball

 Again, lemon gives the salad a nice, healthy dose of vitamin C.

 And just for something extra, this wasn't in Haley's original recipe, but I'm going

 to go ahead and add about a tablespoon of black chia seeds, just to give it some added

 protein, some omega-3 fatty acids, and a nice boost of calcium, potassium, and magnesium.

 Just plain, cold-pressed, organic olive oil is the best way to go.

 You can get anything that really suits your flavor, your palate.

 And sea salt's great because it's got trace minerals, so we always are looking for ways

 And it's so beautiful with the radishes, the chia seeds really give it a nice texture,

 Super easy to make, not a lot of ingredients, not a lot of prep time, full of nutrients,

 lots of vitamins, lots of minerals, and almost everybody in your family is probably going

 It's a great salad for a lot of picky eaters, especially kids that are huge fans of this

 salad, and they don't even know that they're eating health food.

 Again, be sure to check out her website, realgirlskitchen.com, and visit my website, AuthenticSelfWellness.com,

 you'll find banh mi shops everywhere in the Bay Area and I've seen a lot of them in New

 York and I'm going to show you how easy it is to assemble at home.

 you know if you want to make it at home you can follow the recipe on my cookbook.

We're going to need the signature element of the banh mi which is pickled daikon and

 you don't want the carrot peels to be too thin because you'll lose some of the crunchiness

 the daikon and the carrots are just a substitute of the French cornichons in the traditional

 that Vietnamese people tried to find ingredients that were available inland and just make them

 and I couldn't go that far so I got some European Irish butter.

I'm going to remove some of the inside so we can put a lot of the filling

 is very refreshing and that lime really brings that bright taste to the condiment.

 You know the veins are a lot deeper than the regular mint and I planted it myself but you

 can find spearmint at the Asian grocery store or just use regular mint.

But this is such an expensive product because it's imported from France.

 And the crunchiness from the carrot and the bean sprout add that marvelous texture to

 see more recipes of the Banh Mi, you can buy my book on Amazon and in Barnes & Noble.

If you want more of the videos, you can post some of the comments

You can please share, like the video and subscribe for more tutorials.

 I've got a really quick, simple spaghetti and meatball pasta to share with you today.

 So just a few ingredients to keep it simple but it's a great budget saving recipe as well.

 So to start with, I'm just going to put that aside, I'm going to get the sauce on for the

 You want to get some really thin strips of red pepper and then dice that up finely.

 While this is all going on, you need to get some water on for your spaghetti as well.

 Before you crush your garlic up, I just want to put some fry light in the pan and get that

 So you just want to add the garlic, the onion and the peppers to a hot pan and just let

 Okay for the meatballs, what I'm going to do, I'm going to take some sausages.

 I'm just going to squeeze them out, just cut that in half and if you just push it together

 Just do that to the rest of them until they've all been used up.

 Okay while you're rolling these, you want to put another frying pan on and put some

 fry light in so that's ready when all of these are finished rolling up.

 Alright so the peppers and the onions, that's all looking good so I'm just going to add

 to that some passata, probably about 400 grams or so, some mixed herbs, some black pepper

 Okay so while the sauce is reducing down, what you want to do is you're going to put

 those meatballs that you've just rolled up, put that into a hot pan and get them all browned

 Oh look at that lovely sauce, it's all thick and reducing down nicely.

 If you find that the tomatoes are a little bit acid for you, you can add some sweetener

 I'm just using this liquid one here, agar bineta, but you can use whichever you're most

 Okay so the meatballs have just browned off nicely and what I'm going to do is I'm just

 So just place them gently in the sauce without breaking them up.

 Okay now that's been cooking down for the last about 10 minutes or so, looking really

 good so what I'm going to do is I'm going to get a bowl with some spaghetti in and get

 There you have it, I'm just going to finish that off with some parmesan cheese.

 You've got a lovely nutritious healthy meatball pasta, well spaghetti and meatballs.

 It's done in less than half an hour and it costs less than a fiver.

 Now something so so simple to make but it's amazing if you follow a couple of simple processes

 Rather than just simply toasting the bread we're going to fry it and make a really super

 Now the first thing you want to do is a generous generous amount of butter onto your bread.

 That's going to give it extra flavour, it's also going to really help caramelise that

 Now you could use any sort of fillings in here, today I'm using a little bit of really

 nice fresh ham, spend a little bit extra, go to your delicatessens and get a really

 Now the best cheese to add in here is something like an Emmental which will melt down really

 Now you can see that lovely caramelisation happening on the outside.

 Cook it for about a minute or two on each side and when you take it out you can see

 that it's really nicely caramelised, your cheese has melted down into the centre.

 It's an absolutely really super delicious and simple to make ham and cheese toastie.

 I think miso soup is a good choice to get you started into Japanese food.

 life have very few complaints but the common belief is it all starts with the

 engagement ring then the wedding ring and then rest is all suffering

 ladies today i'm going to give you a ring that is going to give an illusion

 trust me i'm not going to take your power away it is just an illusion

 so today we're going to learn how to make onion rings to make this onion

 rings first we need to cut onions into rings just 1 fourth inch should be good

 add 1 cup of maida, 2-3 tablespoons of corn flour, little pinch of soda, salt,

 chili powder and add water and you can also add the breadcrumbs so that will

 help thicken the batter if you want to add a little bit of ginger garlic paste

 or turmeric it's up to you if you want your onion rings to be crisp for a long

 time make sure your breadcrumbs are little bit coarse you can get it in the

 market all over otherwise you can even make them at home the way I did it

 make sure you make a thick batter I have dusted these onions in the flour that

 dip these onions in the batter and then coat them with your breadcrumbs coat

 them well and then deep fat fry in a hot oil till they are nicely golden in

 look at the color look at the color mamma mia I have some of these batter

 leftover please do not throw it away because tomorrow i'm going to show you

 dear friends I hope you enjoyed today's session with your VahChef but remember

 vahrehvah is all about inspiring others to cook so please post your recipes and

 cooking tips at vahrehvah.com so others can benefit from your great cooking

 it is sad that's how it works it's been like that for generations

 even as young adults they don't trust us oh you're too young to do it yourself

 we select our life partner over a cup of tea recently we started looking match

 he is the most dearest friend of mine and the responsibility of looking match

 for him fell on me as his parents abandoned him when he was very young

 I can tell they like each other you know but the irony is their liking is in

 we don't want our kids to get it what kind of people but I'm not the guy who will

 color his hair and the good part is he agreed to be on my show and I'm going to

 no more gray hair, gray hair genetic defect my ass with all my love and affection for

 I take an oath on the show that I'll make sure you will get some action this

 And this meatloaf looks good, smells good, and is really, really easy.

 We're going to line a large baking sheet with tinfoil like this, which I've done.

 And we're going to start with garlic and onions, but what I do that's a little bit different is I saute the garlic and onions first,

 So I have a half cup of chopped onion, one clove of garlic right here, and I also have a quarter teaspoon of thyme, dried thyme leaves.

 And when you saute herbs like that, it brings out flavors even more.

 And that one clove of garlic that I put through the garlic press.

 And that quarter teaspoon of dried thyme leaves also goes in here.

 So we're going to saute this for about five minutes until it's like even a little bit brown,

 because this, I mean, if you put this in raw, it just won't be the same.

There's quite a few ingredients, but you just kind of, after this, you just dump everything in the bowl.

 So we'll give this about another four, four and a half minutes, and we'll start to put it all together.

 So after about five minutes, it's going to look like this, nice and browned.

 We'll turn this off, and we're going to set this aside to cool while we put all the other ingredients together.

 And pretty much everything gets dumped into a bowl at this point, except the meat.

 I like to put the milk in second to kind of soak into the oats a little bit.

 And over here we have a quarter cup each of a finely chopped carrot.

 So it's the quarter cup of chopped carrot, a quarter cup of fresh parsley, and these really, really make such a difference.

 It's a quarter cup of green pepper and a quarter cup of red pepper.

 This, first of all, the oats, instead of bread or whatever, the oats add fiber and healthy fiber to this meatloaf and a great texture.

 The green and red peppers, onions, and garlic are very healthy.

 Now all we're going to do is put in the cooled onions and the ground, the beef.

 And this is going to, I think I better put on some gloves for this.

 And by the way, I've done this with ground bison, you know, buffalo, which is very lean and no hormones or anything.

 But this is one and a half pounds of the leanest ground beef I get.

 And now I'm going to switch to my gloves and we're going to mix this all up.

 So kind of fold from underneath and just stir it enough so it's all incorporated.

 But don't overdo it because then it won't be quite as soft after it's done.

 Now it's time to put it onto that foil-lined baking sheet that we did, which is right here.

 And there's a reason why I'm using the foil-lined sheet and not a loaf pan.

 You'll see when this is done, the fat is going to drain away from this loaf, making it very, very lean.

 You don't need any of that saturated fat to make this really, really delicious.

 And the safest way to cook it is to know that it's 160 degrees inside.

 You can test it later on when it's done, but I have one that will continue to read.

 And this end stays out to tie on to the... I'll show you in a second.

 And then I have this thermometer that I plug this into, which I don't know if you can see.

 But again, you can test this with... an hour is pretty much it anyway.

 And after an hour, wait until you see how beautiful this all browned on the outside.

 But you do have to let it rest for 10 minutes before you eat it.

 But when you try it, if you don't think this is the best meatloaf you have ever had,

 Hey guys, I want to share with you a really easy minestrone recipe that I think tastes a lot like Olive Garden.

 So the first thing you want to do is add about three tablespoons of olive oil to a large pot.

 So you could do as little or as much as you like and then just start to

 well about a cup and a half of green beans, a cup of celery, and then D can cut our zucchini.

 You're just going to want to cook them for maybe about five minutes on medium heat.

 Then you're going to need four cups of vegetable broth and four cups of water,

 a can of white kidney beans, and then regular kidney beans, and then two cans of diced tomatoes.

 About a cup of shredded carrot, and then you also need basil, oregano, salt, and pepper.

 and you have to use vegetable broth, and then four cups of water.

 Now you're going to add as much or as little of each of the seasonings.

 The pepper we go pretty light on just for the kids, so about a half of a teaspoon,

 and you'll want to cook this at a very low, kind of simmer, about medium heat

 so that you have space in your pot again, you're going to want to add your pasta.

 Trader Joe's just didn't happen to have them, so this is what we're using.

 You'll want to get those all mixed in really well, and then just let them cook.

 This can take anywhere from ten to twenty minutes, depending on your pasta,

 We like it to be a little bit heartier of a soup, a little less brothy,

 Anyways, it's even better the next day, and it makes for a great freezer meal.

 Hi, this is Bhavna Kapoor and welcome to Healthy Vegan Cooking.

 And a North Indian Punjabi meal is pretty much incomplete without Dal Makhani.

 So today, I'm going to be making my version of Vegan Dal Makhani.

 So I've already got some black urad dal and some rajma, which is boiled.

 So till the time this is cooking, I'm going to get the tomato paste ready.

 And we still have a bit of time to go till the dal gets cooked.

 So, for the cashew cream, I'm taking half a cup of soaked cashew.

 The basic filling for Nem Rang or Cha gio is normally ground meat, diced mushrooms and

The filling is wrapped in rice paper and then deep fried till golden brown.

You can change it to whatever kind of vegetables or meats that you want.

 Normally, we will use minced pork, but you can also use minced chicken, turkey or seafood.

 press it to absorb all the extra moisture and you can mash it with your hands to make it look quite like minced meat.

 non-vegetarian versions because the tofu can absorb the moisture from the vegetables.

 Some vegetables like carrots or jicama will make the fillings more crunchy, but the thing is

 after a while, the moisture in the vegetables will make the rolls quite soggy.

 So you want to add some other items that can absorb all the moisture like

 What makes Vietnamese fried spring rolls different from Chinese egg rolls is that we use rice paper

Rice paper is more delicate and it can easily break when you deep fry.

 So there are more techniques and tips to it that you can apply.

 So let's join me in the kitchen today to make the most delicious crispy spring rolls that you ever had.

 Let's start with the Southern style crispy spring rolls or chả giò.

 You will need 100g of shredded taro, 100g of shredded carrot, 20g of dry woody mushrooms

 which I have soaked in hot water and cut into thin strips, some glass noodle which is soaked in hot water for 10 minutes,

 Shredded taro is more typical for spring rolls from Southern Vietnam.

 In a large bowl, combine the minced pork and minced shrimp together and season lightly with salt, sugar and chicken stock

Also add a tablespoon of minced shallot and a tablespoon of minced garlic.

 Mix well with your hand in a circular motion like this so the seasonings are well incorporated into the meat.

 Then add all the shredded vegetables, mushrooms and glass noodle.

 To help all the ingredients to stick to each other better, add one egg or just the egg white.

 To soften the rice paper for wrapping, I have learned a very simple recipe.

 To soften the rice paper for wrapping, I have learned a very useful trick from the chef at Hyatt

 which is to moisten the rice paper with a damp cloth instead of soaking it in water.

 This makes the rice paper flexible enough to work with but not too wet so it's easier to deep fry later.

 Scoop a heaping tablespoons of the fillings and place nearer to one end.

 This is the trick to distribute the fillings evenly and also have a tight roll.

 Heat a generous amount of oil in the pan until you see small bubbles appear around the chopsticks.

 The rice paper could be sticky at first so leave some space in between the rolls.

 After a few minutes, it's okay to bring them closer to each other.

 When the spring rolls are nicely golden brown, you can remove them and place on a rack

 You can serve them just like this or you can serve them with a bowl of rice.

 You can serve them just like that at a starter together with some dipping fish sauce and fresh vegetables and herbs.

 You can also wrap it in a piece of lettuce or rice paper together with the fresh herbs and dip in the dipping sauce.

 Now let's make Nem rang, the northern version of crispy spring roll.

 Combine everything in a large bowl, season with salt, sugar and pepper and crack in the egg.

 Nem rang is normally wrapped in Banh Da Nem, a super thin piece of rice paper,

 Very delicate but flexible enough to work with without any water.

Just deep fry and then you will get the northern version of Vietnamese spring rolls, Nem rang.

 Another way to serve these spring rolls is to serve on top of a bowl of rice vermicelli and fresh vegetables and herbs.

 Just cut them in bite-sized pieces and drizzle the light dipping fish sauce over.

 If you would like your dish to be featured in my future videos,

 please upload a photo of your food on Instagram, Facebook and Google Plus with hashtag Helen Recipes.

 I also love to see how you play around with the video functions on Instagram.

 If you like this video, don't forget to click like and subscribe to my channel for more delicious Vietnamese food.

 So I've taken 500 g of potatoes, I've peeled them and cut them into 1 cm parallelepipeds.

 While the chips are draining, I'll make the batter for the fish.

 I'm adding, for example, half a teaspoon each of ground black pepper, paprika and garlic powder.

 I need some liquid as well so I'm going to add in half a cup or 125 ml of fizzy water.

 Because it'll add some bubbles into the batter and I want my batter to be nice and light.

 This is cod but you could use hake or pangar or halibut or whatever you want, really.

 Make sure they're really well covered and just leave them until you're ready to cook them.

 I've removed the chip basket and I'm just gonna lower in the fish very slowly to make sure that the batter cooks as I'm lowering the fish in.

 After about 5 minutes, the fish is a lovely golden-brown colour.

 I'll pull it out and put it on a plate with some kitchen roll to drain.

 Every Friday, hundreds of thousands of expats around the world are denied their basic right to fish and chips.

 The Titli Nihaan International Fish and Chip Relief Fund for British Expats aims to help them.

 Please give generously and join me next time in Titli's Busy Kitchen with me Titli Nihaan.

 In this video I am going to show you how to make the Smoked Salmon Sushi Roll.

 What you are going to need to make the Smoked Salmon Sushi Roll is half a sheet of nori,

 some mascarpone, some fresh salmon, 150 grams of cooked sushi rice, some cling film, two

 rolling mats, one inside a plastic bag, one on its own, some avocado, and some smoked

 This is the prime cut of the smoked salmon, and of course an extremely sharp knife.

 Now if you don't know how to make the sushi rice, please click here now.

 Now try not to squish it down too much, just fluff it out slightly, otherwise you'll destroy

 Now what you want to do is you flip it up, put it on top of the plastic bag sushi mat,

 now you add some mascarpone, you add your avocado, and a piece of fresh salmon.

 Now to roll, you simply curl over the mat, apply pressure sealing it, and now you simply

 Then just one more time like this, just to get the right shape, and that's it.

 Now you simply add a little bit more mascarpone on top to make sure that the salmon sticks

 properly, you don't want any salmon just falling off or something like this.

 Now you place the salmon over it, this is the best cut of the salmon, there's no imperfections,

 Now you add some cling film over it so that when you cut it, it all stays perfectly shaped

 You press down the cling film with the sushi mat, it ensures that it will all stay together.

 Now you slightly wet your knife so the rice does not stick to it, and what you do is you

 Now you simply slice in half, you slice your halves into quarters, and now you slice your

 quarters into eighths, giving you eight pieces and two to throw away.

 tabbouleh using roasted bulgur and tons and tons of one of my very favorite herbs, parsley.

The first thing that you need to do though is roast three pints of

And this is a Mediterranean recipe, so it should have plenty of oil.

 Today we're going to roast it so that it gets a really nice depth of toasty flavor.

 While that stuff starts roasting, I'm going to get my onion ready.

 going to slice it and then halfway through the tomato roasting, I'm going to add this onion.

 I like to remove the core for this so that they fall apart into little slices.

It's going to roast with the tomatoes for about 15 minutes in the oven.

 I love this recipe because it takes sort of a classic light salad and gives it a lot of depth

 And here we have my favorite ingredient, what makes a tabbouleh a tabbouleh, the parsley.

 pretty big bunches of flat leaf parsley, well washed, well dried.

 time to wash and really well dry your parsley, it's when you're making tabbouleh.

And you'll say, Sarah implored me, implored me to wash and dry my

 parsley really well and I didn't do it and now I understand why.

Once you have your big huge pile of parsley, then you want to coarsely chop it.

 pile is so big, I don't even know if I'm going to be able to chop it.

 Add your onion to the tomatoes, stir it around and then back in the oven for about 15 minutes.

 now it needs to simmer in two cups of water for about 15 minutes to hydrate.

Once the bulgur has cooked for 15 minutes, just let it cool off a

And I've combined that with one can of drained chickpeas, just a little bit of extra

So add your tomatoes and onions to the chickpeas and bulgur and then all

 lunch, so save some, pack it up and take it to the office and watch everybody be super jealous.

 Hey everyone, in this video I'll be showing you how to make falafels.

 This is a really great vegetarian dish that uses simple and pretty inexpensive ingredients.

 Also add the fresh parsley, fresh coriander leaves, salt, baking soda and black pepper.

 If necessary, stop the food processor and scrape down the sides of the bowl to ensure

 Take it all in your hands and make little balls with the dough.

 You can make these whatever size you want but just try to make them as even as possible

 Don't put too many because that will bring the oil temperature down.

 Let them cook for a few minutes until they get a deep brown color.

 I am quickly showing you how to make the tahini sauce to go with the falafel.

 Just mix the tahini which is sesame seeds paste with lemon juice, salt and water.

 Super easy and you can adjust the thickness of the sauce by adding more or less water.

 Don't forget to subscribe if you haven't already and I'll talk to you next week.

I'm Ben Starr from MasterChef Season 2 and I didn't see you there.

 Okay, that sounded a lot worse than it did in my head when I was thinking of it.

 And in fact, I'm sorry to tell you this Boston, but Australia's St.

 At any rate, today is the day when I try to prepare as many of my favorite authentic Irish treats as possible.

 Colcannon is a traditional Irish dish that's made with kale and potatoes and it's traditionally eaten with some type of pork.

 Today I'm going to teach you the way I do colcannon, which I substitute purple cabbage for kale and I add all sorts of bacon and delicious pork fat into the mix.

 First step, I've got two and a half pounds of russet potatoes that have been sliced about that thick.

 They are unpeeled, and I like to do that because the peel adds extra flavor and texture and also increases the nutrition of the recipe.

 I'm going to put them into my pressure cooker along with about five cloves of garlic chopped up and a cup of water.

 All you're doing at this point is making garlic mashed potatoes.

 However you want to do that to make two and a half pounds of mashed potatoes.

 I just like to do it in my pressure cooker because it takes eight minutes, which is very fast.

 Now, in Ireland, this was probably made more frequently with the cheaper cuts of the pig.

 Basic pork belly, pork jowl, hocks, smoked hocks, and things like that.

 Now, pork belly is probably the best meat to get for pokeinen, in my opinion.

 It's got a little bit less fat in it, a little bit more lean, so it's going to be a bit meatier.

 And I'm going to render all of that fat out and get the bits of bacon crispy now that I've chopped it up here in my cast iron skillet.

 If you haven't learned this from my other videos, throw away your nonstick pans.

 It is still the best form of cooking pan available, known to mankind, and it always will be.

 It only requires a little bit more maintenance and care than regular nonstick pans.

 So go get yourself some used ones at a thrift store and start improving your cooking today.

 Now, while that bacon is cooking, I'm going to chop up a head of red cabbage.

 Just remove the outer couple or three layers of leaves and discard them, and you're good to go.

 I like to use red cabbage over the traditional kale in this recipe, first of all because of the color.

 And also because it has a little bit crunchier, meatier texture.

 And I really like a colcannon that's got lots of good texture running through it.

 Now when this bacon is nice and crispy, go ahead and pull it out.

 Eight minutes in the pressure cooker and my potatoes are nice and tender.

 So now I'm going to mash them with a stick of butter and, oh, about half a cup of heavy cream.

 For several years I put them into my KitchenAid and I whipped them to death until they were light and fluffy.

 But what I discovered after working on MasterChef is that the texture of mashed potatoes, when you whip them and overwork them, becomes kind of gluey and sticky.

 And I was accustomed to that being the texture I should expect.

 But it turns out that when you just lightly mash them, you get a much fluffier, light texture to them.

 If you've got a potato ricer, which is like a giant garlic press that presses them out, that gives you the best texture of all.

 But don't get in there with your immersion blender or your hand mixer or put them in your stand mixer.

 Because it is going to absolutely ruin the beautiful, fluffy texture of those potatoes.

 Now we're going to add a head of chopped red cabbage to the bacon fat.

 Now, cabbage takes up a lot of space, so it's going to fill your skillet.

 And all of those little air pockets inside the cabbage are going to collapse.

 Now give yourself a little bit of salt to the cabbage while it's cooking.

 And you really don't want to be eating dead skunk for dinner, I don't think.

 So you're just going to cook it until the point that it's wilted and still has some good crunch to it.

 You can serve a big ol' helping of this as the main and only course.

 Or you can serve it as a side dish to some grilled sausages or something yummy like that, a pork roast.

 Crunchy bacon, crunchy cabbage, a fresh bite from those green onions.

 drain the water and put some clean water in and you just boil them gently.

Now when I have lots of tomatoes that are very ripe, this is what I do.

Just about 100 grams or something like that and you just chop it up the same.

Now the other ingredient that would go well with this is also celery,

 All we need to do with this one is just actually only just seal it.

And make sure that you always use the tender pieces of the celery, like the

 Just put about half a teaspoon because the chorizo is quite tasty.

Now we're just waiting for the onion to be translucent and the celery,

Once the tomato is all nicely cooked, we add a little water and in 10 minutes

 to put a little bit of water because it cooks too much the tomato, but today it didn't.

 Just drain as much as you can with the ladle and just pop them in.

 is just, we're just mixing and blending and we're trying to get the right moisture in here.

 want it to be too dry because when we put the pasta then it'll become drier because the pasta

This is a little bit small because it doesn't give me any room to put the pasta in.

So all we got to do is just put it in and blend everything together.

 We don't want to drain it because we don't want it to be too dry.

 If it gets a little bit too dry then you can add a bit of water that we saved.

 Or if you didn't save it you can use a bit of the water from the pasta.

 Now every time I cook there's a romantic of the song that's a moray.

 drool and you're going to want more and more, especially on a cold winter's night.

 OK, by now I'm guessing you've noticed that we are from the great British Isles.

 And some of you have commented to say that we don't do enough good traditional British

 Which is why this week we're jumping straight in with a classic and that's fish and chips.

 So, we're going to make our own chips, twice fried and we've got some haddock which we're

 But when you see when we're twice frying them you'll notice why we do it that way.

 You can leave some of the skin on if you want but for these I think it's even better if

 A little bit of salt and the thing we're going to make it with is our ale.

 If you want to see more of these outrageous names then click on the description below.

 It's still dripping but it's nice and thick and lump free is the important bit.

 Well I have a size complex and I think they probably look quite similar.

 If you don't want to use beer, you can't get hold of beer, you can just use sparkling

 Now those chips are probably cooked but if you lift them out, give them a shake to get

 Make sure you've taken all the skin off and that it's bone free.

 And then Baz, if you can just kind of swirl that around in there.

 And then drip it into the oil and just slowly lower it in so that it starts to set the batter

 And then give the basket a little bit of a shake and it just stops it sticking to the

 So for everyone who is after something traditionally British, it's our beer battered haddock and

 in the past but basically we're just going to boil the egg for about 6-7 minutes until

 it's hard boiled, let it cool off, peel off the shell and then dice it up into little

I'm doing a slight variation on this because I don't like to deep fry bread,

 Then place them into an oven, 180 degrees Celsius for about 5-10 minutes or until they're

 Croutons are looking golden and gorgeous so let's just leave those aside for the moment

 half a cup of whole egg mayonnaise and to that I'm adding in 1 teaspoon of crushed garlic,

I'm cheating and using the stuff out of the jar, don't judge me.

 also adding in 2 anchovy fillets which I've just chopped up nicely.

 to put the anchovies in but it is kind of what gives this the traditional Caesar salad

 we're about ready to combine everything together and make our Caesar salad.

 In my big salad bowl I've got 1 large cozz lettuce which I've just roughly torn up.

 note this serves about 4 or 5 people so this isn't just one serving.

 to add in our croutons, bacon, diced boiled egg, a little bit of shaved parmesan cheese

 just over the top and last but not least we're just going to drizzle over the dressing.

Absolutely gorgeous smelling, the taste is going to be fantastic,

 other videos at onepotchefshow.com and until next time, see you later.

 So I'm going to again pull my knife and cut it really thinly, like so.

 Just going to keep cutting like this until I cut all the belly side.

 Then I'm just going to cut it to this way, against the grain, to about a quarter inch

 And the salmon meat is really soft also, so you need to be really gentle again.

 And if you have any questions, please leave them in the comments section below.

 Hi friends my name is Mai today we are making three delicious types of burritos, beans and

 cheese, seasoned ground beef, the third type of burrito is a combination of beans and seasoned

For this delicious recipe you will need pinto beans, to season the pinto

 beef stew meat, to season the meat you will need taco seasoning, lime juice, kosher salt,

 crushed peppercorns, cilantro, jalapeno, white onion and tomatoes.

 are using diced tomatoes, shredded lettuce, shredded cheddar cheese, Mexican four cheese

 cheese, next in a large pot combine pinto beans and water, add water, kosher salt and

Next prepare the seasoning for the ground beef, in a food processor combine

 taco seasoning add lime juice, kosher salt, crushed peppercorns and taco seasoning, mix

 When the beans and the meat have finished cooking place in a medium bowl.

If you would like this delicious recipe please visit our website.

 I will put the full ingredients down below because I'm only doing half a recipe here.

 And I'm just going to take a whisk here and whisk this together.

 Just kind of make sure that the dry ingredients are incorporated together.

 And now that this is mixed together and smooth I'm going to set this off to the side and

 For the hot dogs I've just got plain old regular hot dogs here.

 And I'm going to put these into a bowl here that just has some flour in it.

 And I'm just going to coat these with the flour so that way the batter sticks better

 Alright, so I went ahead and shook off all the excess flour on my hot dogs.

 And what I'm going to do is take these and I have my oil heated to 350 degrees over medium

 All I'm going to do is do these in small batches since I'm using a small pan here to fry these

 And then just go ahead and fish them out one by one and carefully lower them into the oil.

 And while these are cooking you want to make sure to monitor the temperature of your oil

 You'll need to adjust your burner heat either up or down to make sure that it stays right

 And when they're a nice golden brown go ahead and carefully lift them out and put them onto

 a paper towel lined plate or a wire rack if that's what you have.

 And then go ahead and finish frying up the rest of your hot dogs.

 And once you get all your corn dogs fried up this is what they will look like.

 In a small bowl mix the yeast and sugar with a tablespoon of warm water to activate.

 In a separate bowl mix the flour, onion seeds, salt and baking powder.

 Once the yeast is frothy add this to the flour mixture with some oil and yogurt.

 Begin to knead the dough with slightly wet hands, folding as you go.

 If the dough feels dry add a little splash of milk and continue to knead.

 Once the dough is nice and soft cover with a little bit of oil and some cling film and

 To make the Peshawari filling place the pistachios and raisins into a blender and blitz to create

 Turn the grill on to a high heat and divide the dough into 4 balls.

 Take a large pinch of the powder and place it at the centre of one of the dough balls.

 Start to fold the dough around the powder to enclose it inside.

 Heat the traditional Tava or a frying pan and place the naan onto it for a couple of

 Transfer the naan to a baking sheet and place under a hot grill for between 2 to 5 minutes

 Today I'm going to show you how to make a pork with fried rice that's paleo-friendly

 This uses cauliflower that's minced or shredded to resemble rice instead of the rice.

 Find it best to assemble all the ingredients ahead of time so you're just ready to go.

 So we've got right here 500 grams or 1 pound of pork cut into bite-sized chunks.

 If you want to keep it truly paleo you could use coconut aminos, I just don't happen to

 Here I've got two tablespoons each of minced ginger and garlic.

 One green pepper cut into strips, about a quarter inch maybe size.

 This is one head of cauliflower and I put it through my food processor to sort of turn

 And if you have any other spare vegetables laying around you want to use up here.

 I've got a little bit of frozen broccoli and snow peapods I'm going to throw in there as

 well but zucchini or whatever vegetables you've got laying around is fine.

 If you don't have one you can use a stove top wok or a big frying pan, whatever you've

 So first I'm going to put, I've got the wok already hot, so I'm going to pour the oil

 You don't want to stir fry that for a few minutes just to brown the meat.

 You don't want to cook it all the way through because it's going to be cooking for longer

 As I'm stir frying it, and keep stirring it pretty much throughout the process, anytime

 you see any pieces that still have some pink on them just sort of flip them over to make

 I'm going to add a little bit of soy sauce and let that brown there and just flip it

 So I'm going to start with the soy sauce or coconut aminos if you're using that.

 That'll sort of help get all the bits off the bottom and everything.

 So you want to stir it up just a little bit, make sure that it's nice and browned.

 And then you can, if you don't have a fork, you can just use a spatula or anything that

 And this is the fake rice, which we just made from cauliflower again.

 You're going to want to turn your heat down a little bit because we're going to cover

 it then and simmer it, stirring periodically for about 10 minutes.

 Okay, so it's been 10 minutes and we've been stirring periodically.

 What you're going to do now is turn the heat up a bit and just cook it a few more minutes.

 And also you'll want to check just that the vegetables are as tender as you want them to be.

 Now you can just sit and stir it right away if you want, stir it all through everything,

 and it'll just sort of thicken your sauce up and you won't notice much egg there.

 Or you could try to, you know, let it cook a bit and get some chunks of egg in there if you like.

 You're going to kind of poach in that liquid for a moment anyway.

 As you can see, as I push it around a little bit here and there,

 And from this point, you want to keep stirring and cooking for a couple of minutes

 If you preferred, you could always scramble your eggs ahead of time and throw them in,

 So you only need to go a couple of minutes just to make sure that egg is cooked

 You'll get four to six serves depending on how large your servings are.

 Everyone loves a cooked breakfast now and again and no cooked breakfast would be complete

 To make our hash browns, first things first, we're going to obviously need some potatoes

 and what I've done is I've just run a kilo of potatoes through the food processor using

 If you don't have a food processor, you can just run them through a cheese grater and

 I've put them into a colander with a glass bowl underneath or you can just stick it in

 the sink and just squeeze the potatoes with your hands just to get rid of all that excess

 I've transferred our potato into a large mixing bowl and to that I'm adding in two tablespoons

 of flour, just plain flour, a little bit of salt and some pepper.

 I'm also adding in some garlic powder which is great for a bit of extra flavour.

 You could also use a different herb or spice that you prefer or make your own mixture.

 I've divided the mixture into little patties and we're just going to flatten them out as

 I've got my fry pan with a bit of olive oil in the bottom and we're just going to heat

 And we're going to fry these for about two to three minutes each side or until they're

 These are looking golden and delicious and we're just going to transfer these onto a

 Once all the hash browns have been fried we're just going to put this into a low oven, 120

 degrees Celsius for about five to ten minutes just to make sure they're nicely warmed through

 And here are some of our completed hash browns looking absolutely gorgeous and they smell

 You've got that fluffy sort of little bits of potato all inside.

 You can really taste the garlic in it which is great because you can pretty much change

 the flavour of these to whatever suits your own personal taste.

 This is perfect as part of a nice full cooked breakfast with bacon and eggs and sausages

 but it's two o'clock in the afternoon when I'm recording this so I don't really feel

 Check out my other videos at onepotchefshow.com and until next time, see you later.

 Hi guys, what we're going to be cooking today is an English classic, bangers and mash.

 So what I'm going to be using is some sage, this is for the gravy, parsley for a little

 bit of freshness, going to use some beer for the gravy, some stock, some potatoes, strong

 potatoes for the mashed potato, onion, that's for the onion gravy, and some bangers.

 Now guys, make sure that you use English bangers, not Italian sausage, I mean you can,

 but it won't have the same effect if you use proper English bangers.

 It's hard to get, because I live in Atlanta, so it's hard to get English bangers from where

 I'm from, so I've got this butcher's and he does it for me, so fantastic.

 Okay, so these are browned on each side, so we'll take them out.

 So guys, I've taken the sausages out, and what's left is this goodness.

 You've got the olive oil, you've got the fat from the sausages, and that will flavour the

 Okay guys, you want to cook these until they're nice and brown, about 15 minutes.

 So keep stirring them until they're nice and caramelised, and then we'll put the stock in.

 Okay guys, as you can see, these have had about 15 minutes, and they're nicely browned

 So what I'm going to do, I'm going to add a little bit of flour, just to give it some

 And we're going to cook that out for about one minute, just to get rid of that graininess.

 So we'll cook that out for one minute, and then we'll add the stock in.

 Okay guys, I've added the stock, I've added the beer, and what we're going to do is bring

 that up to a boil, and then we're going to reduce it for about five minutes.

 So guys, what else I'm going to put in the gravy is some nice sage.

 So I'm going to chiffonade the sage, roll it up, and lightly slice it.

 And some nice Italian flat leaf parsley, just roughly chopped, coarsely.

 And this will make the sausages very nice and tender, and also it'll give the gravy a nice flavour.

 And also, make sure that you cut your potatoes in big chunks, rather than small chunks, so they look like that.

 Okay guys, when you're boiling potatoes, make sure your pan's going to be big.

 A lot of people don't put enough water in when they're boiling potatoes.

 Okay guys, about halfway through the cooking process, just turn your bangers over.

 I mean, it's personal preference, but you don't want it too thick, you know.

 You've got the caramelised onions in there, which is really nice.

 And then we're going to put them in the pot and then we're going to mash them.

 And then use a wooden spoon and this is what makes the potatoes very fluffy.

 Okay, don't be afraid to put too much salt in, because potatoes love salt.

 Happy with the gravy, the caramelised onions which flavours a lot.

 Today I'm going to show you my recipe for crumbed calamari rings.

 Alright, for the crumb mix I use half a cup of bread crumbs, a quarter of a cup of corn

 flake crumbs, you can buy it in a packet already made or you can just get some corn flakes

 So you get your calamari and you just tip it straight in the flour.

 Now what I do with my calamari first, and it's optional, is I just let it sit in some

 sweet chilli sauce for about half an hour just to give it a little kick.

 So what we do is put the heat on low to low medium and put in some butter, margarine or

 So basically after about two minutes or so, we'll turn them over.

 Gives you a sticker you can put on your own damn spice container.

 Salt and pepper and some Mad Hunky and bake it off in the oven.

 This bottle should last forever if you just mix a little bit in.

 Now for our Waldorf salad we need a 200 gram green apple, green is important, 150 gram

 And of course to make sure that our apple doesn't go brown we'll need half a lemon.

 Now you can present them as individual salads, like that as a side salad.

 But one thing you must remember is a classic Waldorf salad as invented by the Waldorf Astoria

 If you want to make it with a red apple, sure, go ahead, it looks more colourful.

 It's actually a back roast and I show you how it's done and how to prepare everything

 I cover the meat with plastic foil to make sure it doesn't spit all over the place.

I'm going to start to bring this dough together with my hands and as I do so,

 I'm going to be able to tell if it's going to be too dry or too moist.

 If it feels too dry to me, this is the time to add a little extra water.

 And if it feels too moist, it'd be the time to add a little more flour.

 After I have all the ingredients incorporated, then I'm going to put it on the table and knead it.

 As I'm kneading it, I'll pick up the bits of flour and dough that are on the table.

 pushing the dough back and forth and putting my body weight behind it.

 Put a piece of plastic over it and let it sit for about 15 minutes.

 Press the dough out with my fingertips to give it a head start.

 I keep flouring it to make sure that it's not going to be sticking to my table.

 I'm going to put them on the back side of the dough that we have saved from before.

 I'm going to push down the filling, push the dough up and over, and then seal it at the top first.

 Now that I've got it pretty sealed, I'm going to make sure that it's very good and sealed.

 Again, take the pierogi in one hand, push down and pull up the dough around the filling.

 Squeeze at the top, making sure that I don't have any filling in there.

 And with experience, you'll be able to do these faster and faster.

 Make sure you have a large pot with a lot of water, because if the pierogi are too crowded

 and the water takes too long to come back to a boil, they're not going to come out as good.

 You give it a stir once with a wooden spoon to make sure that they're not sticking to the bottom.

 The pierogi, when they're just about done, should be all floating to the surface as they are,

 I have a little bit of water in here, so I'm going to add a little bit of water.

 And I'm just going to scoop these out and put them on the tray.

 Let them get nice and coated with a thin coating of oil, which will help prevent them from sticking.

 And keep a close eye on them because you don't want them to burn.

 I'm just going to move my onions around a little bit to keep them even when heated.

 We'll arrange them around some sour cream that I have on this plate.

 And I'll put three potato and cheese and three sauerkraut and mushroom.

 Today we're roasting our own peppers, but jarred, store-bought peppers work really well

 Slide them under a hot broiler and cook until the skin has charred.

 Throw the roasted peppers into a dish with a lid or food safe bag.

 The extra time helps whip the tahini, which means we're on our way to smooth and creamy

 Add olive oil, minced garlic, ground cumin, cayenne pepper and some salt.

 And process again, scraping the sides and bottom of the bowl when you need to.

 We use a whole can of chickpeas for this, but like to add them in two batches.

 After adding the second batch of chickpeas, process 1-2 minutes or until the hummus is

 Grab the peppers from earlier and gently peel away the blackened and charred pepper skin.

 Reserve 1-2 pieces to use as a garnish, then roughly chop the rest.

 Add the peppers to the food processor and process until very smooth.

 Look for full recipes on inspiredtaste.net and be sure to check out more of our videos

 hello today I will show you how to make vegan Vietnamese sandwich called banh mi

 vegetable seasoning and Chor Shiu seasoning mix some hot pepper bread and

 carrot and daikon pickle in vinegar and sugar this is vegan meat it's dry I soak

 it overnight now it's soft so here you see here meat vegan meat you can buy it

 from Asian market seasoning the vegan meat add some vegetable seasoning and

 marinate in 15 minutes let's stir fry the meat now the oil getting hot

 you fry both sides until brown now let's make sandwich cut the sandwich on the sides

 Now you know how to make vegan Vietnamese sandwich it's very easy and delicious

 and Russian dish called Vareniki which are the dumplings not filled with meat which are

These will be filled with sweet stuff like jam or cherries or cottage cheese which

They actually originally come from Ukraine and we eat them a lot in

 Okay, the ingredients for the dough are really simple and it's the same method of making

 1 tablespoon of caster sugar, a pinch of salt, I've got 2 eggs and a cup of water which we'll

 So I've taken the dough when it's all combined and now we still need to knead it for quite

 a while until it becomes really, really easy to work with and elastic.

 is now wrap it in some foil and put it in the fridge for half an hour.

 Okay, so my dough has been in the fridge for about half an hour.

 do is roll it out into sort of a big, big square and into quite thin pastry.

 I've put some caster sugar into the cottage cheese because I like it sweet.

 we're just going to drop in our vareniki and cook them for about 5-10 minutes.

If you enjoyed it, please subscribe to my channel and check out all

When it is hot, add in some mustard seeds and crushed green chillies.

 Now add spices like coriander seeds roughly crushed, fenugreek leaves, red chilli powder, salt and black pepper.

You will have to grab this whole dough and then hit it with the help of your fist to push it back.

Give a fold in the second layer and seal it by using the pressure of your palm.

 Hi, I'm Rockin' Robin from CookingMexicanRecipes.com and today I'm making soft tacos.

 Now one of the nice things about soft tacos is that when you bite into it, a lot of times

 what will happen if you have a hard shell is it will crack and all your ingredients

 So for this recipe we're going to use a pound and a half of ground beef, I have one yellow

 onion finely chopped, I have one cup of tomato sauce, three tablespoons of oregano leaves,

 two and a quarter teaspoons of ground cumin, I have three cloves of minced garlic, and

 We're going to start with three tablespoons of oil in the frying pan.

 Now my recipe calls for vegetable oil but today I'm using olive oil and that works just

 I'm going to saute the onions for four to five minutes until they become translucent.

 The onions are soft now so now I'm going to add the ground beef.

 The ground beef is just now finished and there's a little excess oil in there so I'm going

 We're going to saute the garlic for another three minutes to bring out the flavor.

 We're going to add our tomato sauce, our oregano, and our ground cumin.

 Get it all mixed in and cook it for about five minutes and it'll be ready to go for our tacos.

 Our meat has been simmering now for five to ten minutes and it's ready to go.

 While we're waiting for the oil I'm going to start showing you how to do the soft taco portion of this recipe.

 So in order to make our soft taco shells I've got about a quarter, no maybe a half a cup of olive oil in my frying pan.

 So I'm going to take a tortilla, a piece of one, and see how it's bubbling up?

 That's what I'm looking for so my oil is hot enough and ready to go.

 So I've got a couple of tortillas here with some tongs and I'm going to dip them in the oil.

 I want to make sure that the oil gets on both of the tortillas.

 I'm going to take them out, drain a little bit, and put it on paper towels.

 I've dipped my tortillas in the oil so now they're softened and now I'm going to put all the ingredients inside and make our tacos.

 I've got the ground beef of course, I've got some lettuce, we've got some grated up cheddar cheese,

 I've got some sliced avocado, tomato, sour cream, and some salsa.

 Take the tortilla, I'm going to place it on my plate, and I'm going to add some ground beef.

 Add a little lettuce, a little tomato, a little sprinkle of cheese, a little sour cream on there,

 but the sour cream really helps to almost act like a glue and holds it together.

 If you need a little extra help, you can stick a toothpick in there.

 I'm going to put a little bit of lettuce underneath that to kind of hold it up.

 I hope that helps you, and be sure and stop by my website at cookingmexicanrecipes.com

 So cut it and snip a few extra bits in to let the flavour all come through.

 That's one I put in about half an hour ago and it all goes back to its probably original

 So when you start seeing little bubbles come up from the side of the kombu, then that's

 Now this is the bonito, so it's a piece of the fish that's been boiled and smoked and

 And you have this really nice shiny meat inside and this is the special shaving tool.

 And then we turn it off and then just let it sit and wait till it goes, all the flakes

 General rule of miso is the darker the colour of the miso, the sort of stronger and sharper

 So you start off with a small amount and what you do, you just melt the miso in nice and

 of grated carrots, 1 medium sized onion ball minced, ½ pound of deveined shrimp, 1 package

 of spring roll wrap 7 ½ inch square, 1 ½ teaspoon garlic salt, 2 tablespoon of sugar,

 In a big bowl, mix the ground pork, grated carrots, minced onions, and the quartered

Mix the sugar and the garlic salt and ground pepper first for an even blend.

It's always wise to fry a small nugget of the meat filling to taste

To make your paste, mix together 1 teaspoon of all-purpose flour and

 them in a large Ziploc bag so they don't dry out and become brittle.

Overheated oil will burn your wraps before the meat is thoroughly cooked.

 You need 2 tablespoons of vinegar, 3 tablespoons fish sauce, 3 tablespoons sugar, and 1 cup of

Traditionally, the spring rolls are wrapped in lettuce and various Vietnamese mints.

In this video I'm going to show you guys how to make homemade fresh spring rolls.

 It has been a highly requested video over on my YouTube channel,

 they're delicious, although it's usually served as an appetizer at restaurants.

 I'll have like five or six of them in one sitting and I'm stuffed.

 You know, you don't feel like a complete cow after you've eaten it.

I used to use pork belly in my spring rolls, but of course that's kind of fatty.

I used to be really confused when eating it and I used to be like, okay, take a bite.

 Are you like meat because you're really the texture of you or you're kind of confusing?

 So yeah, it's really easy to make really healthy filled with lots of fresh herbs, but I hope you guys enjoyed the video.

 Don't forget to check out my other tutorial for my homemade Vietnamese ham.

 I added my hoisin sauce and peanut butter into a food processor and I'm just going to pulse this all the while.

 Just a little bit of sugar with some water just to smooth it out along with a little bit of garlic powder and

 And now I know it seems a little bit runny to you, but it's the perfect consistency for me.

 It should be slightly thinned out but thick enough to where you should take your finger into the onto the back of the spoon

 Set this aside and I'll show you how to make the sweet and sour fish sauce.

 Into my measuring cup, I'm adding in some sugar along with some very hot water.

 And you just want to stir this until all the sugar has dissolved and then add in your fish sauce.

I usually use one lime, maybe a little bit more depending on how juicy it is.

 Everyone has different tastes and then once it's to your liking, go ahead and add in your chili peppers.

And if I had ground chili paste, I would add some of that in as well.

 Put this aside and I will show you how to work on the spring rolls.

 You might not have an angry looking Vietnamese woman on your cover like I do,

 but make sure you follow the directions on whatever package you have.

 I will also be using some tofu, some bean sprouts, some lettuce,

 It's easy peasy and just continue with the rest of your shrimp and then just set them aside.

 And for the tofu, you just want to cut them in half and then cut each half in two thirds.

 Now for the rice paper today, I'm using the Three Ladies brand.

 You want to start off by taking one piece and completely submerging it into some very, very warm water.

 So in the middle, we're going to place some lettuce, my sawtooth coriander, some mint.

 Again, all these veggies are nice and clean, have been washed and dried in my salad spinner.

 And I forgot to add in my, what do you call that, bean sprouts, but I do that in the next one.

 And then you want to add in your cooked rice vermicelli noodles.

 I'm going to go ahead and add in my slices of homemade Vietnamese ham.

 Well, what do you know, I guess I did remember to add in my bean sprouts.

 And then make sure you have enough rice paper to cover the top of the ham.

 And then make sure you have enough rice paper to completely roll over your veggies and noodles.

 Once you've covered that part, you want to give it another tight roll over.

 And then you want to bring in the sides right before you start rolling up your shrimp.

 Now the reason you put the shrimp last is for presentation reasons.

 So to show you one more time, I'm adding again my cleaned lettuce right in the middle kind of.

 As long as you put the lettuce first and then the noodles last on top of all of your veggies and herbs,

 I find that it's easier to roll and it keeps everything compact and nice and tight.

 Now for my second row, again I'm adding in my homemade ham along with some tofu, two of each.

 And for the final row, I'm going to add in three pieces of shrimp.

 And then again, continue to roll just like I said before, up and over, over your herbs and your veggies.

 And then right after you've rolled over your ham and your tofu, you want to bring in the sides.

 And then just continue to roll over your shrimp and you're good to go.

 Don't forget to check out my other video for my homemade Vietnamese ham.

 doing a recipe in honour of my favourite, one of my all time favourite films.

 I grew up on and I still get incredibly excited whenever it's on TV.

 roll, you're going to need to get yourself some Japanese rice, which this is cooked already,

I've got a bowl of water and you just basically keep your hands wet so

Now I've got a big ball of rice and we're just going to flatten this

 What we're going to do is we're going to transfer the rice and I'm going to just flip it upside

For the rest of the ingredients, I have some tuna, which is sushi grade, and

 I've just diced this into tiny little squares so it's almost like a puree.

 cucumber strips that I've cut up and I'm going to pop some avocado in as well.

 a little bit of mayonnaise and we're going to mix some sriracha in.

 film, take one end, and we're going to fold this so it goes all the way over.

To slice, you need to get yourself a very sharp knife and also a bit

 of water because that's going to help cut through the rice without your knife sticking

 While I'm on the whole Star Wars theme, if there are any other Star Wars recipes that

 you'd like me to do, let me know because I'm rather enjoying this.

If you haven't subscribed, hit subscribe because I do new recipes every

Not quite like this though, even though I'm getting a bit of inspiration.

 me again tomorrow because you're going to have to guess who on earth am I going to be

 I know it's been a while since I posted a cooking video, but here we are and we are

 This is one of the dishes that you see at Korean barbecue and you have to order.

 It's super delicious, very thinly sliced beef marinated in an amazing sauce.

 Bul means fire, gogi means meat, so it's usually over a grill, but a lot of people can pan

 So for this dish we are going to use Kobe beef and it's called dungsim, kobe dungsim

 After it's been marinated, you just stir fry it on the pan and add some fresh onions on

 there to give it a nice texture between the meat and the onions.

 It's also called dungsim in Korean, so if you can read Korean, it's called dungsim.

 Yeah, so this is the type of meat and this is one pound's worth.

 So this recipe is going to be for one pound and if it's two pounds or more, just keep

 To sweeten the marinade, we are going to use Korean shingo pear and blend that together

 Props goes to my mother because she's the best cook ever and she's my inspiration for

 Let me know if you have any questions or comments down below and don't forget to give

 me a thumbs up and subscribe if you like my food and I will see you guys for my next recipe

 Hi guys, today on D-Wisdom Cook I'm going to show you how to make one of my favorite

 Ok, we're going to start by washing and scrubbing our potatoes.

 Ok, next we're going to slice our potatoes lengthwise into even sized strips.

 into a pot and then we're going to cover them with chicken broth.

 potatoes on the eye, bring it to a boil, and then we're going to reduce the heat and simmer

 them for about 30 minutes until they are super, super, super soft.

 or a knife should glide through like a hot comb through fresh naps, ok?

And then place them right back on the eye and let them steam for

 a bit to get rid of some of that extra water because water and mashed potatoes are not

 I know it's fun, but we want thick mashed potatoes, not gluey, ok?

 add in some chopped up butter that I have chopped up nice and cute and little so that

 we're going to go ahead and add in enough half and half to get the texture that I like,

So go ahead and add your half and half in there and mash it up a little bit.

 your spatula to kind of stir it up a little bit, but not too much, ok?

 Today we are going to make a basil chicken fried rice or Khao Pad Kra Pao.

 The first thing we need for fried rice is four cups of cooked rice.

 Today on Hot Thai Kitchen, we are making Khao Pad Poo or crab fried rice.

 We're making Khao Pad or fried rice, which is one of the staple lunch items in Thailand.

 But specifically, we are making Khao Pad Poo or crab fried rice,

 But you can do Khao Pad Moo with pork, Khao Pad Gai with chicken,

 In this dish, I have here one and a half cup of cooked white rice.

 Now I'm using here jasmine rice, which is the one that we normally eat in Thailand.

 And it's important to use jasmine rice because it actually has a unique fragrance.

 there's that beautiful floral smell that's unique from other kinds of rice.

 The most important thing about rice or fried rice is that it cannot be too mushy,

 overcooked, too much water in it, because you will then get mushy fried rice.

 So the rice has to be cooked through, but the grain should maintain integrity.

 It shouldn't look like it's bursted or the edges are starting to get a little bit soft.

 It's actually better to do fried rice, well not better, but easier to do fried rice with cold rice

 because the grains separate more easily and they don't tend to clump up as much.

 Short grain rice will not work for this because they tend to be a little sticky.

 And super long grain, like basmati rice, is not quite as fluffy.

 Now if you've got a green onion that's really fat in the white part,

 otherwise you get big chunks of green onion in your mouth and that's not fun.

 Every Thai cook has their own version of salting agent for fried rice.

 Most people agree on soy sauce, but I've seen every combination out there with fish sauce, oyster sauce, salt, golden mountain sauce.

 So I'm giving you my version, which isn't to say that it's the correct one or anything, it's just the one that I like best.

 So we've got 2 teaspoons of soy sauce and 1 teaspoon of fish sauce.

 This is a recipe where if you can get your hand on Thai soy sauce, it will actually make a difference.

 Thai, Chinese, Japanese soy sauces all differ in flavor and color.

 Thai version is lighter in both color and flavor, and in my opinion, and I'm a little bit biased, it's a little bit more fragrant.

 We call this siu khao, or literally white soy sauce, even though it's not white,

 but it's named to contrast siu dam, or black soy sauce, which is a thicker, darker, sweeter version.

 So if you can't find this, I'm using Healthy Boy brand, you can use any sort of light soy sauce.

 Other than that, I've got 3 ounces or about 85 grams of Dungeness crab meat.

 If you're using raw protein like chicken or pork, I like to marinate it a little bit with soy sauce so it has some flavor.

 And we've got 1 egg, some white pepper, and 1 teaspoon of sugar.

 So I've got here a couple tablespoons of vegetable oil in a nonstick pan, if you've got a wok, right?

 Okay, now if you're using raw protein, which we're not today, but if you are using raw protein,

 once the garlic starts to turn a little bit brown, the smallest bit starts to turn brown,

 that's when you want to add your raw protein, cook it to 60%, then add your egg.

 But we're using cooked protein, so we're going to add that with the rice.

 We're going to break the yolk, let it set for a little bit, don't scramble it right away.

 Now you want to scramble it gently, and not right away, because otherwise your egg just turns into complete mush.

 Okay, now that you've got the egg somewhat set, you're going to go in with the rice.

 Then you're going to go in with the seasoning, fish sauce and soy sauce already in here.

 Half a teaspoon of sugar, a little bit of sweetness to cut the salt.

 And now you're just going to cook it until all the rice is heated up and the sauce has been thoroughly distributed.

 Now, I'm using cold rice, but if you have hot rice, it doesn't mean that you can't use it.

 In restaurants, we use hot rice all the time because, you know, it's a little bit more spicy.

 If you want to make it a little bit more spicy, you can add a little bit of chili powder.

 But I'm going to add a little bit of chili powder because I'm going to be adding a little bit of chili powder to the rice.

 If you're not sure if it's done, you can just feel it with your finger to see if it's hot.

 If all the rice has been hot, and if it is, go in with the green onion.

 But for a big growing boy, it's probably more like one large portion.

 And the cucumber is a nice palate cleanser, actually, because it's kind of heavy.

 So I'm using a julienne peeler, which is great for papaya salad.

 And the acid in the lime really cuts the salt and the oil and makes this that much more delicious.

 Now I've got a whole video on Thai condiments, so you can go and check those out if you'd like.

 But this is a mixture of Thai chilies, fish sauce, and or some lime, chopped garlic, whatever, a little bit extra.

 And for the written recipe, please visit my website, hotthaikitchen.com.

Some of you have been asking for sandwiches for the summer and you say

 you don't care if they're plain or substantial or just any kind of something that is a different

So we're going to do something very basic today and that's make the bacon,

And I'm just going to drop that along there so I can dip back into my jar and get

 which has some pickles and other things in it, gives it a little more flavor, you might want to

If you'll keep that there, then there are so many dishes you can

 make and just put that in the microwave for like one minute, depending on how much you have it

 make sure I get these pieces separated so that they will kind of lie flat on here.

I had some sliced tomatoes I was using for something else and this is all I have left,

You can put one nice big tomato slice or two small slices will do great.

 leaves that will lie flat, and you want those kind of outer leaves that aren't too curly

 because inside they are crunchy and curly and they don't want to lie flat and that

 when we're finished and you can do any variation on this that you like.

 olives just to give it some color and flavor to go along with the nice BLT and it's very manageable

You can just bite into that and it's not going to fall apart on you

 this yourself is that you can control how hot or how sour it is and how thick

 reconstitute some black fungus mushrooms and this is what they look like when

I probably have about two tablespoons, just like a little handful

 here and I'm going to pour some boiling water over them just to cover them.

 And our next step is to shred up the chicken and I just want to show you how

 with my hand and then I push the knife through gently about a third of the way

 down and you get a thin slice like that and I'm going to do that again halfway

And now the grain is going this way so I'm just going to cut off little

 shreds like this and you can do this as thick or as thin as you like.

If you wanted to do a larger piece you could do this and you get

 my blade at about a 45 degree angle and I'm pushing it away from me.

 chicken but if you want to do the pork you could do the same thing.

 putting your knife through the breast this way just be very careful not to

 I'm going to put this in the bowl here and I have three tablespoons of soy sauce.

 chicken, if you have larger chicken breasts, you might want a little bit more

 soy sauce but it looks like it's covering it here so we're good.

 tablespoons of cornstarch and I'm just going to mix that in with my hand.

 I'm going to drizzle a little bit of toasted sesame oil on here as well.

 and they're nice and reconstituted now and I'm just going to take a few and I

 as thin as you can get them or if you want them thicker you can cut them

 can use a softer tofu if you prefer and I don't think I'm going to use the whole

 slices here and I stack them up and then I'm just going to chop down and I'm

 ounce can of sliced bamboo shoots that I've drained and I'm going to slice them

 use up the whole can because I don't really have a use for the bamboo shoots

 other than in this recipe but if you want to use less it's up to you.

So I brought up about 8 or 9 cups of chicken stock to a boil and I'm

 going to add the chicken, the mushrooms, the bamboo shoots, and the tofu and I'm

 going to cook them for a few minutes until the chicken is cooked through.

 salt and three teaspoons of sugar but you want to taste your stock, see

 because the sodium from the soy sauce is probably plenty for most people.

 Now I'm going to add some white pepper and I'm going to do that to taste.

 very hot so just be careful but you know you can just add a little bit, taste

 and see if it's hot enough for you and then I'll show you the next step.

 have two tablespoons of cornstarch that I diluted in a half a cup of cold water

 and I'm going to add this to the soup and it should thicken it up.

 let it cook for a while and I'll check if it's thick enough for me.

 up adding another tablespoon of cornstarch that I diluted with a tiny

 consistency that you're used to getting at the Chinese restaurants but I don't

 like it too goopy and it also depends on how much cornstarch you ended up putting

 eggs that I gently beat with a fork and I'll show you how to add them in a second.

 I skimmed a little bit of the foam off of the top of the soup and I'm going to

 Okay and now I'm just going to gently add the egg and as I do it slowly I just

 You just want to gently stir it and you'll get these little ribbons of egg.

 You don't want to do it too vigorously because then you'll just incorporate the

 tablespoons of sesame oil and I'm just going to add a whole bunch of scallions

 Hi there, I'm Chef Eric Crowley, owner of the Culinary Classroom in West Los Angeles,

 and today I'm going to show you how to make a smoked salmon eggs benedict.

 This also has different titles like a Norwegian eggs benedict or eggs Montreal.

 What we are going to need is some hollandaise sauce, a video of which you can see elsewhere

 We have some toasted English muffins, some smoked salmon, Norwegian, hence Norwegian

 After we wind up poaching them and we shock them in ice water and drain them, we're going

 We can actually use the same water that we used to make our hollandaise sauce with.

 So I take my poached eggs, going to slide them into my barely simmering water.

 They only need to sit in there for about 30 seconds or 45 seconds.

 We're really just looking for the eggs to be in there long enough to warm them up and

 So it's really important that after the eggs come out of the water, we have a tray that

 has some paper towels in it because we need to actually blot the eggs dry.

 If you wind up taking the eggs out of the water and start to assemble your eggs Montreal

 or your smoked salmon benedict, when the hollandaise sauce gets onto the wet eggs, it's just going

 You can poach the eggs ahead of time, toast the English muffins.

 And that is a classic brunch dish, smoked salmon eggs benedict or eggs Montreal.

 Be sure to subscribe so you can get some additional information.

 If there is a recipe that you would like to see me make, feel free to send an email to

 All you need is two bowls, one for the dry ingredients, one for the wet, and then you

 In a large bowl I have put one cup, that's 130 grams of white all-purpose flour.

 To that I'm going to add one teaspoon of baking powder and a quarter teaspoon of baking soda.

 Add a quarter of a teaspoon of salt, that's for flavor, and two tablespoons of, that's

 And the sugar not only adds sweetness to the pancakes, but it also makes them moist and

 So I'm just going to use a wire whisk, or you can just use a rubber spatula, and just

 You want to make sure there's no lumps and everything's blended.

 Now the egg gives a nice richness to the batter, it binds everything together, and plus it

 And then to that I'm going to add three tablespoons, that's about 40 grams, of butter that I've

 And your butter adds moistness and gives it a nice tenderness, and plus of course some

 And buttermilk makes, as opposed to milk, it makes your pancakes more tender, a little

 You can make your own by just taking a cup of regular milk and adding like a teaspoon

 of lemon juice or white vinegar to it and just let it stand for 10 minutes.

 Or you could use, just have this product on hand, I usually have it in the fridge, buttermilk

 And then you can just, you don't have to worry about running out to the store.

 So just make a well in the center of your dry ingredients and then add all your wet

 Now we want to use a light hand when we're mixing this because you don't want a tough

 Just enough, we only mix it enough so that all the ingredients are blended together.

 These have a little more spongy texture than, there's a regular pancake recipe on the site

 If you have one of these, turn your dial to 350 degrees Fahrenheit, that's 180 degrees

 If you don't have this, you can just use a frying pan on the stove.

 You don't want any warps in your pan because then you get uneven cooking, which we don't

 And if you're doing it on the stove, set your heat to medium, medium high.

 And what, you can tell your pan is ready when you just take a little bit of water on your

 So if you have to adjust your heat to get it the right temperature, and you might even

 have to adjust your heat as you're cooking the pancake, if it's cooking too fast or too

 Now I'm going to just spray with a nonstick vegetable spray my skillet.

 That kind of cuts down on your fat if you're worried about that.

 But you could use some oil or melted butter and you could either brush the oil or butter

 Of course you can make your pancakes as big or as small as you want.

 If you don't have a ladle, you could just put this in a large measuring cup and then

 If you're going to put a lot of pancakes in your pan, make sure you give enough room for

 As you can see, this batter is really nice and thick from the buttermilk.

 And I think, depending on the buttermilk you buy, some are thicker.

 Now the one I bought was really quite thick, so then that's going to affect the consistency

 Now if you have a non-stick surface, use a spatula, not a stainless steel because you

 You could also just take your spatula and kind of just take a peek underneath because

 And this will take, maybe depending on your heat, two, three minutes.

 So what you do is I always like to just put my spatula and just check.

 And I can see that the bottom is golden brown, so just take your...

 Plus you will notice that the bottom side doesn't seem to brown quite as much as the

 Now I know the tendency is to kind of stack them, but the problem with that is if you

 do that is the bottom ones tend to get soggy, so we don't want that.

 So try to have a platter or a plate, and then you can just space them flat like this.

 Now if you weren't going to serve these immediately, you could put them in a 175 degree Fahrenheit

 oven that's about 80 degrees Celsius, and just put them right on top of your wire rack,

 If, say, you didn't want to make all of the pancakes, you could just store this batter,

 just cover it and store it in the fridge for usually like 24 hours, and then just give

 Of course, it's not going to be quite as good, but it's still pretty good.

 Or you could just bake off all your pancakes and then just cool these, and you could put

 And then you could either reheat them in the oven, just a moderate oven, or you could just

 G'day everyone, Chef Mooney here coming to you from Mooney's Kitchen with another recipe.

 Today's recipe, we're going to do the old favourite, bangers and mash.

 Ok, the first thing we need to do is get our potatoes onto mash.

 I've got four large potatoes and I've just cut them into quarters.

 Top them up with water, a bit of salt and get them onto the boil.

 Into another pot you want to pour the peas, as much or as little peas as you like.

 A little bit of salt, a couple of sprigs of mint, straight in, and a good old dash of sugar.

 Bring these up to the boil and then once they're nice and soft, we're just going to mash them with a little bit of butter.

 Now there's no secret about cooking sausages, but if you're doing them inside, just put a touch of oil in there so they don't stick.

 Around about half a teaspoon, that's all you'll need, just enough to coat the pan.

 Now while the peas and the potatoes are bubbling away there in a nice gentle simmer, I'm going to add my sausages to the pan.

 And just give them a gentle turn, make sure your heat's on nice and low.

 And you're just going to cook them until they're the way that you like them.

 Now I don't add salt to sausages because usually there's enough salt in there, but I'm going to add just a little bit of cracked pepper and that's just going to help it in the seasoning.

 Oh, one of them's making a bit of a noise, that's always a good sign.

 Now I've sliced half an onion, just a regular brown onion, I'm going to put that in.

 Just a nice, a bit of Italian herb, just a dried herb, you can use basil, oregano, if you want to use fresh herbs, go ahead.

 And what that does is puts the onion on the bottom of the pan and lifts the sausages up and nestles the bottom, the top of the onion.

 Now our sausages are pretty much cooked, so we're going to take those out of the pan.

 And we're going to now make our gravy, our sauce that's going to go with this beautiful bangers and mash.

 I'm going to add a couple of tablespoons of just chopped tomato, maybe three.

 I'm going to add a splash of Worcestershire sauce, a good splash of that.

 And I want that just to reduce down, probably around about two tablespoons.

 Parsley, a little bit of sage, whatever you've got growing in the garden.

 I've got some mint in the peas, so I don't want to go all over the place.

 There is another HP sauce and I think it's, I'm not sure what the flavour is.

 We're going to hit this sauce with a good squirt of this smoked BBQ sauce.

 And that's really going to kick in and give it that smoky flavour.

 Now, this is the first time I've used this so I'm not sure how much to use.

 What I'm going to do is I'm going to sit the sausages back into the sauce.

 I'm going to turn my gas off so that my sauce doesn't reduce down anymore.

 And when I put the potatoes back in it's going to suck out any more moisture that's in there.

 While the pan's still hot I'm just going to drizzle a bit of milk in there.

 Really you should warm this milk up and add it after you've mashed them.

 Don't over whisk it because then you'll end up with a gluten mess.

 You wouldn't think that something as simple as this could look so great.

 It's got some nice, I've got my knife and fork here, I'm ready to try it.

 It doesn't need to be a fancy sausage, although you could step it up.

 If you want to add a little bit more flavour, using a pork sausage or whatever.

 But I've just done the traditional, just beef sausage and made it look great.

 If we can get it in Australia, I'm sure that you can get it overseas in America and definitely in the UK.

 Lovely onion, the tomato and the addition of HP original wood smoked flavour.

 This week I made a vegan version of one of my favorite Korean dishes.

 I'm going to show you how to do it right now on The Aimless Cook.

 Bibimbap takes a lot of prep, but you can make extra ahead of time and have enough for whenever you get a craving.

 We're going to start with about 10-12 dried shiitakes and reconstitute them in a bowl with boiling water to cover.

 When they're done, drain and squeeze out the excess moisture with a kitchen paper.

 Put the slices in a small saucepan with about 2 tablespoons each of soy sauce, Shaoxing cooking wine, and brown sugar.

 Add a splash of hot water and stir it up to get things going on medium heat, and simmer it until the liquid is absorbed.

 Now take a bunch of fresh spinach, washed and rinsed, and blanch in boiling salted water for about 30 seconds.

 Now shock it in cold water, drain, and squeeze out the excess moisture.

 Put it into a large mixing bowl and season with soy and sesame oil.

 Add a pinch of salt to taste, garnish with sesame seeds, and set aside.

 In a mixing bowl, combine a teaspoon of sesame oil with a tablespoon of gochujang and a teaspoon of soy sauce.

 To that, add a teaspoon and a half of honey and a splash of hot water.

 It should be spicy at this point, but will balance out when combined with all of the other ingredients.

 Add some sesame seeds, mix well, and then let's make our cilantro garlic sauce.

 Now normally this sauce isn't in a traditional bibimbap, but I like it.

 So in a food processor or blender, add a half a bunch of fresh cilantro and a tablespoon of roasted garlic puree.

 Now you can check out how I made this by clicking on the link in the annotation.

 To that, put in the juice of one lime and blend to a nice paste.

 When you have your paste, keep blending on low speed and slowly drizzle in a quarter cup of canola oil

 Now we just need to lightly stir fry some julienne carrots and fresh sprouts separately

 Now you can easily make this with either ground pork or beef, but today we're going to use some

 Now when you're ready to eat, simply mix everything together and enjoy.

So take this recipe with you, make it yours and have fun in the kitchen,

 Let me know in the comments down below and we'll see you next time.

 Hi everyone it's Anya from Cooking With Plants and today I'm making a no oil added hummus.

 This is great for a snack whenever you're hungry, great for breakfast, lunch or dinner

 The main ingredients that I use as a base for my hummus is a tin of chickpeas and a

 tin of cannellini beans or butter beans or any other white bean that you may have on

 I do sometimes cook the beans from scratch as well but just for a quick easy hummus recipe

 I like to use the tinned and I also use some of the liquid from the tin.

 So these are organic and they are in water and some salt so I won't be adding too much

 Sometimes I don't add any extra salt at all just depending on who I'm cooking for on the

 Just get the juice out of the chickpeas and just roughly drain them.

 I'm using a food processor today, it just takes less liquid to actually make them but

 You'll just need to add more liquid until you get the right consistency.

 So next I'm going to do the same thing as I just did with the chickpeas but with the

 While I remember I'm also going to take out just a few of these chickpeas for decorating

 So I'll just leave those there on a little plate for later and I'll add in the cannellini

 So if you're cooking these from scratch, maybe about a cup and a half to 2 cups and

 then you can just gauge the moisture level and add more moisture to the mixture as you

 Sometimes we use up to 6 cloves of garlic so my husband likes to be very heavy handed

 Today I'm just using 2 large cloves, probably equivalent to about 4 small or 4 regular sized

 Next I'm adding 2 tablespoons of tahini which is just ground up sesame paste.

 There's no added oil in this paste at all, it's just 100% ground up sesame seeds.

 And the lemon juice in this will also help with the absorption of the iron so you gotta

 Next I'm adding in 1 teaspoon of ground up cumin seeds but you can also use the whole

 seeds if you like, they're nice and add a little bit of a nice texture in there too.

 As I mentioned earlier we are going to be adding some of the salty liquid from the beans

 And I am going to add a little bit of Celtic sea salt today and some white pepper.

 So I've got about 1 teaspoon of Celtic sea salt and about a quarter of a teaspoon of

 Now as I mentioned earlier when I'm making hummus, depending on if I'm making it in the

 food processor or in my blender, the liquid that's used will vary because you don't need

 So just to start with I'm going to put probably about, well that's a quarter of a cup and

 And I'll just start that blending process and just see what the texture will be like

 So that's been processing for about half a minute and that is quite a runny consistency.

 I'm just so used to making it in my blender instead of here that it's ended up a bit more

 So maybe start with a quarter of a cup of the mixture and give it a taste test.

 I've actually got my son home today so I'm going to call him in in a minute to taste

 Okay so I've got my son Josh with me here and he loves his hummus so I'm just serving

 So we're just having these with some little rice crackers, brown rice crackers with a

 little bit of tamari seaweed in those and that's just a really easy combination.

 It's also great with some carrot sticks or some bell peppers dipped into it, anything

 So if you like today's recipe please give it a thumbs up and if you haven't already

 subscribed to the channel please do so you get all of my future recipes as well.

 Let me know if there's anything in particular that you'd like me to make for you for next

 Today in this episode we're making up a world famous dish that's commonly found

 We were traveling the other day and came across this mobile restaurant that was serving it.

 We bought some and we thought, boy, is this ever good, so we thought we'd try and make

 I have to mention that there are many different ways of doing this and this is by no means

 So we'll add these to a large container and pour a couple of cups of water over the top,

 And what you need to do is allow these to soak for about 30 minutes.

 In the meantime, what I'm going to do is begin preparing the sauce.

 And the main ingredients for it are fish sauce, chili sauce, sugar and tamarind paste.

 What I have here is some tamarind paste that I just picked up at my local Asian store.

 Now this is really a thick concentrated paste, so what I did is add it to a measuring cup,

 And if you want to know the exact measurements, I did a write up on the blog, so just check

 In making this dish, it's pretty important that you prepare everything in advance, just

 So what I have here is some shrimp that I've deveined and deshelled, some extra firm tofu

 that I've cubed up and fried, some eggs, chopped shallots, some garlic, some garlic chives,

 Okay, let's make the sauce first by adding the tamarind to a preheated pan.

 Usually palm sugar is used in this recipe, but if you're on the other side of the world

 So we're just going to give this a stir over medium heat, bring it to a boil and set it aside.

 Next what we're going to do is add some oil to a preheated pan.

 And I'll stir and saute this just for a minute or two, until they're fragrant.

 And I'm just going to toss this until they're thoroughly mixed.

 Add in a little bit more oil, just so it's not going to be dry.

 Now I should mention here that everything is done over medium high heat.

 And of course you want to make sure everything is well coated and the noodles have absorbed the liquid.

 And toss it for another minute or two until the noodles are soft, dried and fairly tangled.

 By the way, this is a serving for one, but if you're serving two or three or you're a big eater, simply double or triple the recipe.

 Now we've plated this up, we're going to garnish it with some roasted peanuts.

I could eat this three times a week and I'm sure if you make this you'll say the same thing.

 If you know of some other food icons from countries around the world, drop us a line below and we'll try and make it.

 This is Matt and there's been a little bit of excitement around the kitchen and house

 My wife's birthday was on Friday and I bought her one of her all-time favorite dishes to

 Now before you all freak out, I know what people are going to say.

 This is cruel, inhumane and everything, but the company I bought it from is a very reputable

 But I highly recommend if you've never had foie gras, you really need to try it at least

 once because it's the most unbelievable, it's not good for you at all.

 It's a certain breed of duck that they bred especially for making foie gras.

 I'm going to put it here on a cutting board and I will show you how to cut it.

 So what you want to do is take a knife, sharp knife, keep it in hot water for a few minutes

 And what I'm going to do is, I'm not going to use this whole thing today, I'm actually

 going to refreeze part of this so we can save it as a treat for later, but I'm going to

 So the thing is you want to try and get them the same thickness.

 Dip your knife back in the hot water for a few seconds, wipe it off, cut another slice.

 And the reason you heat your knife is with a cold knife it would just kind of tear it

 Okay, so I'm going to season the duck liver here with a little fresh ground black pepper

 I'm going to peel it and core it and slice it and I will caramelize it and serve it with

 I've got a nonstick skillet, my foie gras, my apples that I sliced up, some honey, some

 And by the way, let's cover this, I bought a French loaf from the bakery earlier today

 and I happen to have my grill going so I brushed this bread with olive oil, a little bit of

 salt and pepper on both sides and I lightly grilled it and that's what I'll be putting

 So you want to char the outside or saute in this case as quickly as possible so you get

 a nice crunch on the outside, a nice beautiful pink color on the inside.

 Let that get nice and seared on one side, turn the heat down maybe a little bit.

 We'll put it back on the flames because we're flipping it over.

 We're going to put the apples in there with some sugar and caramelize them and then we'll

 serve that together on the bread with a little bit of the sauce I'm going to make.

 So what I'm going to do is probably take a little bit of that out of there.

 So there might be two tablespoons of fat left in the pan there.

 All that's left after I've caramelized these apples is I'm going to pour in a little bit

 Take your foie gras and I'm going to pour it right over the top of the foie gras.

 So I have one of my little, I guess you could call it a crostini.

 Take your foie gras with the apples and kind of just look at a, you know what, this end

 So pick it up, put it on there, kind of mash it down a little bit.

 And what you want to do is maybe put an apple or two on top of there like that.

 And then the sauce that's on the plate, which is a lot of fat and some good flavor, just

 Even if you don't cook it at home, go find a nice restaurant and try it.

 So what I need from you guys is we have decided to write a cookbook.

 So if you have any recipes, family recipes, new recipes that you've tried that you want

 to share that we might consider putting into the cookbook, you know what to do.

 Go down below, leave your comments, subscribe, and send us the recipe and we'll take a look

 And we'll either film it and put it in our cookbook or we'll just try it and see what

 One of the most frequently requested recipes on the One Pot Chef Show is for mashed potatoes.

 I've never quite understood why because it seemed like such a simple recipe I was surprised

 that so many people emailed me asking for this particular recipe until I did a bit of

 research and discovered that virtually no cookbooks or online sites have very specific

 They often request it for other recipes but do not actually give a specific way of cooking

 So I'm going to remedy that situation by putting together a nice little video showing you how

 The firm version that pretty much everyone's used to and a nice soft creamy version that's

 suitable for piping or just having a nice sloppy version that everyone loves.

 Now the first thing that people need to learn when it comes to mashed potatoes is consistency

 You've got to get the right consistency in order to make sure it all stays together nicely.

 If you put too much of one thing or not enough of another it's going to turn into a mess.

 So first of all I have peeled and chopped one kilo of potatoes.

 This is in water at the moment so I'm just going to take one of these out.

 Just going to put the lid on and we're going to bring that to the boil and let it boil

 At which point we can take a piece out, test to see if it's cooked properly the way you

 Give it a bit of a press with your finger and if it sort of smushes up you know it's

 Well it's been 15 to 20 minutes and we've just finished boiling the potatoes.

 So first thing we're going to do is just mash them up with our potato masher.

 As you can see because we've cooked them the right way they're nice and smooth for the

 And we're just going to stir that through until it's all melted through.

 Now at this point you can add some garlic if you want to make garlic mashed potatoes.

 You could add cheese if you want to make cheesy mashed potatoes.

 Especially if you're trying to make it a bit fancy and you can use like an icing pipe or

 something like that to sort of make an arrangement on the plate.

 And you just slowly add it until you get the consistency that you're looking for.

 And you can already see that's becoming a lot smoother and fluffier.

 You've just got to add a little bit at a time until you get what you're looking for.

 And there we have perfect creamy mashed potatoes and perfect firm mashed potatoes.

 I've got some nice veal schnitzels here, sometimes made with yearling schnitzels but it should

 Now I'm going to start by just seasoning the flour with the salt and pepper.

 So just repeat this for all of your schnitzels and then set them to one side and we'll get

 So here I've got a large potato and half an onion which I've grated and squeezed out

 Now I've got a couple of barbecue plates here, heated to a medium heat.

 So I'm just going to start by putting a bit of oil on one of them.

 And we're going to give this about a five minute head start over the schnitzels because

 Now you want to make sure you keep a medium heat here or else it will burn.

 So after about five minutes, I'm just going to turn over that potato pancake and it is

 And you only need to cook these for about a minute to two minutes per side.

 Now you want to take care turning them, you don't want to break up those breadcrumbs.

 So once they're done, simply take them out onto some paper towel to drain off the excess

 Chef Buck here and today we're cooking up a big ass pan of burritos.

 They look fantastic, they taste awesome, and one of the reasons is because we're putting some roasted peppers in.

 We took out the ribs and the seeds, sliced them in half, then we greased a pan and put the peppers cut side down.

 You know, when roasting the peppers like this here, it's going to make the outside dark and a little bubbly.

 And then when you pull it out of the oven while they're still hot, cover them up and let them steam in their own heat for about 10 or 15 minutes.

 You know, when you want to peel it off because it's kind of plasticky.

 But what you're going to be left with is these awesome roasted peppers.

 Tastes fantastic and you can use them in any kind of recipe, but they're great with a burrito filling.

 You know, so just dice them up and then we'll get to work on the rest of this filling.

 If you don't want to use beef, you know, just use a lot of beans.

 But we like the taste of the ground beef with the onion and garlic.

 We're using one can of kidney beans and then one can of dog food.

 If you don't want to use dog food, then just use some refried beans.

 We're going to reserve about a quarter of it, you know, to use as a topping later.

 And then we're getting it off the heat, throwing in our seasonings, some chili powder, cumin, salt and pepper.

 So we're greasing our pan, you know, that we're going to put our burritos in.

 You know, camera girl always puts two heaping spoonfuls on here.

 You know, tops it with a little bit of cheese and then rolls it up.

 It's, you know, it's a skill and you're going to learn it by practicing.

 See, boom, then boom, then roll, roll, roll, and then boom in the pan, right?

 It fits, you know, she always jam packs it full because we like a lot of burritos.

 She's going to go ahead and spread a little bit of that on top.

 You want to make the top look like a Mexican Christmas tree, right?

 And now we'll take the whole pan of burritos, slide it in the oven, still at 400 degrees.

 Once they start to brown around the edges, go ahead and turn your oven to broil.

 And then broil it for about 3 or 4 or 5 minutes, something like that.

 But watch it like a hawk because you don't want to burn the top.

 You just want to toast it, you know, get a nice toasty cheese topping on there.

We're serving it up with some sour cream and some salad and homemade guacamole.

 You know, this is probably more work than Drew Network wants to put into his burritos.

 In today's video, Carl's going to show us how to grill a magnificent burger.

 A lot of times we've all been to parties, we've had the dried out burger, we've had

 Today we're going to show you some basic tips to make the perfect burger.

 So always find a butcher that if he can, he grinds his own hamburger.

 And I think one of the most important things is don't overwork the burger.

 And then the first thing he does is he takes his spatula, slams it down on the grill and

 But what we like to do is we like to kind of trick the burger a little bit.

 So when it starts to cook, it will even out to the other side of the burger.

 And just like the steaks, we're not going to over season the burger.

 A lot of times you'll hear people say, well, what about adding other flavors into the burger?

 And that olive oil not only imparts a little bit of flavor, but it helps the salt and pepper

 That's going to give us some good caramelization, some good grill marks.

 First thing we're going to do, just like we did with the steaks, we're going to oil our

 We're going to take our burgers and again, just put them on the grill.

 One thing about hamburgers, unless you know where your meat has been ground, whether it's

 freshly ground, whether it's right out of the store, you'll always want to cook a burger

 Otherwise, with the way a hamburger is made, you're better off being safe cooking it all

 The key when you have burgers, you only want to flip them one time.

 You don't want to go back and forth, back and forth, back and forth.

 Hopefully when we flip these things over, there will be some good grill marks.

 You can see how that well in there has kept the burger from fluffing up like a pillow.

 One of my big pet peeves is when they make a cheeseburger and they don't take the extra

 That cheese is going to be perfectly melted, ready for our buns.

 Maybe 15 to 30 seconds and you'll be able to take it off and that grill will be perfectly

 toasted, have good grill marks, ready to put your burger with the melted cheese on it.

 I want to thank my friend Carl Engel for showing us how to grill the perfect hamburger.

 Follow those tips and you can't go wrong this summer with grilling your burgers for your

 Until next time, this is Brett McKay telling you to stay manly.

 I feel like people like to order mussels out at restaurants, but they don't usually make them in their home because they're scared of them.

It's actually, think of them like shrimp or, you know, even clams.

 So I came up with this recipe because I just love garlic and white wine, that quintessential French flavoring.

 So once you have your mussels, you want to take them out of the fridge and rinse them in water.

 The beard of a mussel is sometimes attached, and it basically looks like this scraggly piece of lint or something on the outer shell.

 It's pretty easy to take off, but you just have to give it some gusto.

 Throw the onion and the garlic in, some butter and olive oil, and get that going in your pot to release all that yummy, fragrant, fresh flavoring.

 Saute it for a few minutes, and then add the wine in along with the mussels.

 Cover the pot, and those are going to steam for just about three to five minutes.

 The bigger the bread, the better for me because I love this sauce.

 I like to cut my bread into big chunks, brush it with olive oil on both sides,

 and then grill it for about three minutes per side so it gets that nice char mark on there.

 After the mussels are done, I bring them to the table in my Big Leg Crusé and serve them out of that.

 You can easily spoon them onto a big platter or in individual bowls, but make sure to give lots of broth to people because that's the best part.

 Serve it alongside with the bread for dipping, and sprinkle it with fresh parsley and fresh lemon slices.

 I'm sure many of you, my subs and viewers, know that I have a major league penchant for

 And this last week, I got a request from a viewer in Vietnam that said, make Vietnamese

 But come to do some research, and yes, the Vietnamese in Southeast Asia have their own

 Not quite what the Koreans do with kimchi, but just as lovely, just as vibrant, just

 as tasty, as spicy as any kimchi that you could get out of Korea.

 You guys always hear me say that the reason I love Asian food is because Asian foods are

 And so tonight, what I'm going to make for you is Vietnamese style kimchi.

 This is quite possibly going to be the shortest video I've ever made.

 All right, now, to make this Vietnamese style kimchi, what I have here is Napa cabbage that's

 I have julienne of carrot, and I have some finely slivered red onion.

 I don't let the cucumber wilt overnight because it just gets too mushy.

 But I do wilt the cabbage, the onion, the scallion, and the carrot overnight.

 And then about three, four hours prior to making this dish, I'll add the cucumber for

 I rinsed off the excess salt, and what we need to make is the kimchi paste.

 So to make this paste, if you have some fresh bird's eye chilies, good, use them.

 And because this is Vietnamese style, Southeast Asian, I have some dried kefir lime leaves.

 And believe you me, the dry ones work just as well and have a lot of concentrated flavor.

 Okay guys, now what you'll notice is that I didn't make a rice flour glue like I do

 But what I am going to use for a thickener is a nice healthy tablespoon of sesame tahini.

 Not quite indicative of this recipe, but as I always tell people, food is open to interpretation.

 So I'm going to add that sesame tahini as a thickener and I'm going to pulse it in.

 Alright, so here are the wilted vegetables and here is my Vietnamese kimchi paste.

 Pepper, sesame, kefir, lime leaves, lemongrass, garlic, ginger.

 I'm not even going to wear gloves because I'm not going to worry about it.

 And I'm going to let this sit for about an hour or two and then I'm going to put it on

 I could have used any noodle I wanted to, but I picked fettuccine and I put some of

 Like I said, Napa cabbage, carrot, red onion, scallion, cucumber.

 Now what you do with it once it's put on top of the noodle or once it's put on top of the

 Really doesn't matter because like I say all the time, the reason I like Asian food is

 Now I got to whip out my chopsticks and eat this for my dinner.

 I want to thank you for stopping by and I'll see you on the next video.

 I want to thank you for stopping by my easy cooking channel tonight.

 Like I said, this has got to be the shortest video I have ever made.

 It's different than regular Korean kimchi because it has the wonderful flavors and the

 Now you want to mix the flour again to make sure all the oil gets incorporated into the flour.

 This water's been warmed in the microwave for about 30 seconds.

 It's a little different from the whole wheat flour that you find in the grocery stores.

 The one in the American grocery stores usually is a lot darker in color.

 A lot of people are scared to do this because you're using your hands.

 So if you're not comfortable using your hands while making the dough,

 And if you notice, I'm using a chopping blade instead of a dough blade.

 Because it just mixes better and it gets all the edges and there's nothing left at the sides.

 And I'm going to pour it in very slowly once I have the food processor on.

 Just to incorporate everything and make sure there's no air bubbles and all in it.

 This food processor option is really good if you're making dough in bulk.

 And just take out one ball at a time and just use it every day.

 Right, if you just don't have this or cannot find it, then a non-stick also works.

 And you want to make sure your pan is really hot before you put your first chapati on.

 Alright, while our pan is heating, we're going to take our dough and form a nice round ball.

 If you start off with a round ball, chances are your final chapati will probably be round also.

 but a lot of people are used to the thicker version of rolling pins.

 This is really easy, but the key is it takes a lot of practice.

 And when you first start, chances are your chapatis will not be round.

 The more you do this, the better chances you have of getting a prettier final product.

 And this is a trick that my mom taught me when I was learning how to do this when I was little.

 You rub your hand across it, and instantly you'll feel where it's thicker and where it's thinner.

 That way, you don't have a chapati which is really thin on one side and really thick on another side.

 Alright, the tava looks hot, so we're going to put our rolled chapati

 So we're going to flip it around now, let it go for a few seconds.

 Now we're going to take some oil, and you can just dip your spoon into your oil

 And you want to press where it bubbles to force the air into the other side, which is not risen yet.

 You want to cook the chapati until you see that all the doughiness is gone and it looks fully cooked.

 And one of the other reasons, a lot of people don't use oil in their chapatis,

 but I put oil inside the dough, and what happens with that is that

 when you eat the chapati a little bit later on, it still tastes nice and soft

 but when you add it to the dough, which has been prepared without oil,

 Once the chapati is cooked, I like to keep it in a nice insulated canister like this.

 So you can finish all your chapatis and then sit with your family and enjoy your dinner.

 Living editor Nancy Einhart is joining me now to show us how to make a delicious BLT in today's Between the Bread.

 This one, just for a little bit of extra creaminess, uses feta cheese.

 This feta and cream cheese mixture, also a little salt and pepper, and two slices of multigrain bread.

 So the first step would be to toast the bread just really, really lightly, which I've already done here.

 And then you're going to take this feta cream cheese mixture and spread it liberally onto one of the slices of bread.

 And this is just equal parts feta and cream cheese with a little bit of salt and pepper for seasoning.

 Yeah, if I actually were doing this in my home kitchen, I would just pop this slice into the oven for just a few minutes.

 Just long enough to kind of warm the cheese, but not make it too melty.

 Yes, they're in season right now and I really just won't even waste my time making a BLT unless it's summertime

 because they're just so good and they're going to be the star of this sandwich.

 I like to cook in the oven, but today I actually cooked it in the microwave because it's so hot out

It's about five minutes in the microwave and it turns out really crispy and delicious.

 And then we're going to put a little bit of romaine lettuce just for some extra crispy crunch

 and, you know, make you feel like you're eating something healthy.

 And then, you know, you'll want to just do a little bit of salt and pepper to kind of give the tomatoes,

 And I actually like to add salt and pepper to all of my sandwiches.

 And then we'll put the last slice of bread here and then slice it in half.

 Well, the lettuce makes it very voluminous, but I think that it really helps the crispness of it.

 Well, I feel like a lot of restaurants now are putting avocados on their BLTs, which I really love.

 But this was actually inspired by a Spanish tapa that uses goat cheese, bacon, and tomato.

 Yeah, I feel like I'm seeing BLTs with lots of different variety.

 You know, they've got a fried egg on them or they've got an avocado on them.

 I mean, really, as long as you have these three ingredients to start, you can really do all kinds of variations on it.

 rich, sumptuous, melts in your mouth, and absolutely delicious.

 Hi everybody, this is Diana from Sweet y Salado and today we're going to make Colombian hot

Now this is a very basic recipe on how to make them and the reason I say basic is

 because if you go to Colombia you'll see that they put a ton of different crazy toppings

 on their hot dogs and their burgers like potato chips, bacon and even quail eggs.

 use this recipe as a base, you can add whatever toppings you want.

 this recipe is going to be available in the info box below and at the end of the video.

 Some of the sauces that you can add to your hot dogs are your basic mayo, basic ketchup

But if you want, you can add some garlic mayo, pink sauce and even pineapple

And I'm using pineapple preserves but you can also make the sauce.

 I have the video on how to make all these three sauces and I'm going to leave you the

And the last topping we're going to use is some crushed potato chips.

 I do is I grab regular potato chips, put them in a resealable bag and then I just smash

You can also use a rolling pin until they're completely crushed.

 So now that we have all of our toppings ready, we are going to boil our hot dogs and I'm

 going to boil them for about 5 minutes, which is what the directions on the package say.

 Then during the last minute of boiling, I'm going to put a steaming basket on top and

 I need a bigger piece of bread to hold all the toppings that we're going to put on the

And to assemble the hot dogs, we're just going to put a hot dog in the hoagie

We're also going to add some mozzarella cheese, our crushed potato chips, and then

 we're going to put some of that pink sauce, our garlic mayo, and then we're going to add

 please give it a thumbs up and share it with your friends and subscribe to this channel,

 follow me on Facebook, Twitter, Instagram, Pinterest, and Google+.

 Hi, it's John here and today I'm going to show you a simple method of cutting tuna sashimi

We do this because it's easier to trim them into blocks suitable

 Cut this part off as level as possible using a back and forth motion with the knife facing

 This off cut can be used for tuna tartare, negitoro or any kind of raw tuna dish.

 Next, cut about 2-3cm away from the side depending on how high you want your sashimi and trim

 blocks as straight as possible, inserting the blade into the flesh and firmly touching

 Now that we have our sashimi block, trim the sides down making it more straighter and more

The width of the block can be about 3-4cm but this is purely up to personal preference.

 Straightening the block with your hands helps to achieve a more even block.

 upwards and make a downward pulling slice motion through the meat.

 slices but as I go into the meat I get slightly thicker and thicker.

 Now take a portion of your sashimi, spread it out and it is ready to present.

 to my channel, liking my videos, watching and leaving feedbacks and please

 requested a simple tofu dish so today we're gonna be making Mambo tofu.

 is made of soybean and is very high in protein and it's a very healthy and

 tofu about 18 ounce, half a pound of ground pork, 2 tablespoons of diced green

 onions, 2 cloves of garlic finely minced, 1 teaspoon of salt, 1 teaspoon of

 black pepper, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 2 tablespoons

 of soy sauce, 1 fourth teaspoon of sesame oil, 2 tablespoons of garlic chili paste,

 1 teaspoon of cornstarch with 3 teaspoons of water, 1 cup of water and 1

2 tablespoons of soy sauce, 2 tablespoons of garlic chili paste,

 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of ground pepper.

 I'm just gonna use half of the green onions and add in half a cup of water.

Add this in and toss it for about 15 seconds until the sauce thickens up.

 Hi guys, today on Divas Can Cook we are making these fluffy, old-fashioned buttermilk pancakes.

 Alright, so the first thing we're going to do is we're going to crack our eggs into a

I record my videos in my son's room so just in case you guys are like, where is

Alright, now we're going to add in some buttermilk and some whole milk,

 we're going to add in some pure vanilla extract to give it a nice little flavor there, alright?

 And go ahead and just whisk that on in there and now we're done.

You can also sift this but make sure you get it nice and combined,

 well in the center of my dry ingredients there and pour those wet ingredients right into

 of toss the flour into the wet ingredients just like that and kind of fold it around.

 is kind of thick, especially if you let it sit for a little while, which is what I did.

 So I'm using my cup to kind of spread it out a little bit just like that, alright?

 when the bubbles begin to break on the surface and the underside is nice and golden, that

 go ahead and plop that butter on those pancakes, y'all, and then drizzle it with some homemade

 I hope you enjoyed this video. If you did, please give it a thumbs up and subscribe to

 Today you will learn how to make spring rolls using homemade wrappers.

 To make the spring roll wrapper, in a mixing bowl add half a cup of plain flour, half a

 in a little water at a time to make a batter of thick pouring consistency.

You can optionally use a sieve to remove the lumps from the batter

To cook the wrapper, heat and grease a 10 inch non-stick pan with oil.

 Now pour in a ladle of batter into the pan and tilt the pan around quickly to make a

Cook the wrapper on medium heat until you see the sides are beginning to

When the sides begin to peel off, flip the wrapper and cook on the other side

Repeat the process with the remaining batter to make more wrappers.

 Now that the wrappers are ready, let's see the ingredients needed to make the filling

Let's begin by heating a tablespoon of oil in a wok on high heat.

 Add in a quarter cup of sliced onions, a teaspoon of grated ginger, a quarter cup of sliced

 green peppers, quarter cup of shredded cabbage and finally a quarter cup of julienned carrots.

 In a small bowl, add in 3 tablespoons of flour and a little bit of water to make a smooth

 paste is important as it helps seal the spring rolls so they don't open up when fried.

 applying too much pressure, fold in from the filled corners and begin rolling until

 a roll at a time and deep fry on medium heat until golden brown in color.

These crunchy and delicious spring rolls make perfect appetizers

 Sean's recipe for falafel and cucumber sauce is simple and quick to prepare, yet delivers

 Together with half of a peeled, seeded, and finely chopped cucumber, 1 tablespoon of fresh

 dill or a teaspoon of dried, and salt and ground black pepper to taste.

 Give this a stir and add a tablespoon of mayonnaise, if you wish, to make it more creamy.

 Add 1 15-ounce can of drained chickpeas into a bowl and mash until thick and pasty.

 Next, in a food processor or a blender, combine 1 chopped onion, a half a cup of fresh parsley,

 Then in a separate bowl, mix together 1 egg, 2 teaspoons of ground cumin, and 1 teaspoon

 each of the following, ground coriander, salt, lemon juice, and baking powder.

 Season to taste with ground black pepper and cayenne pepper and stir in with the chickpeas.

 Let's add a tablespoon of olive oil and breadcrumbs if needed to help the falafel mixture hold

 This looks great, so we'll divide it into 8 equal portions and shape into patties, about

 Add enough vegetable oil to a large skillet to reach about 1 inch deep and heat over medium-high

 Gently lower the patties into the oil and fry until brown, about 4 minutes per side.

 Sean's Falafels are best when served right away, inside a pita pocket with the prepared

 cucumber sauce, or try it as a salad topper on a bed of mixed greens.

 recipe a crock pot recipe that is for a delicious soft taco stack that you can

 either help along on the stove and take minimal time in the crock pot or you can

 and this is a little bit unconventional in the in the sense of how I'm sharing

I'm not going to go through all of the different ingredients up front I'm

 going to share them as we as we need them throughout the video and I will

 have everything written out in a corresponding blog post that you will be

 able to get to by clicking the link below in the downbar and you'll be able

 to have the recipe in full that is printable for your family to enjoy.

 let's get started I'm going to show you how to make this delicious taco stack.

 even though this is a crock pot meal one of the nice things about this

 particular dinner is you don't have to get it in the crock pot super early if

 beef cooked up with the onions that way it doesn't have to be in the crock pot

 all day you don't have to transfer and then layer the taco stack up you can

 cube steak and if you did want to make it you know in the crock pot all the way

 you would cut your cube steak up and put it in your crock pot with one onion and

 then you would add some sauce and I will explain that in a minute

 the enchilada sauce turn that on and let it cook for about five hours until

 your meat is nice and tender so you can do that you will have to take it out

 transfer it and make sure that you know you have another container ready so you

 can layer it up but this only takes a couple minutes you can go ahead and cook

 it on the stove just the meat while you get everything else ready and it makes

 it a little bit faster and a little bit easier but still if you have a game

 night or something going on you can prepare this a few minutes ahead of time

 get it in the crock pot come back a couple hours later or maybe even just

 one hour later and dinner is completely ready so very very easy to do I'm gonna

 finish cooking up this meat and I'll show you how I assemble it in the crock pot.

 You could use hamburger by the way sorry about all the steam you could use

 hamburger by the way and that is a cheaper alternative but I found this

 chopped steak on sale and I use this in the husband approved steak sandwiches

 and I love it and I find it just a little bit better but you could

 definitely use just a ground round if you wish be sure to drain it though so

 rather you're cooking your meat on the stove or in the crock pot when it is

 done you will need to add one half can just a half a can of the enchilada sauce

 I'm using mild and then I added one can of the traditional refried beans mix

 that up you can do this totally in the crock pot and then transfer it to a bowl

 if you wanted you know not to have to cook the meat on the stove but you're

 still gonna have to mix in that half a can of enchilada sauce and the refried

 beans and that is what you got so now let's get to making our taco stack so in

 my crock pot I have the other half of the mild enchilada sauce and you just

 put it on bottom and I'm gonna put one soft tortilla down I'm just gonna kind

 of spread it around make sure it's got enchilada sauce under it and then we

 are gonna start building our taco stack you're gonna spread some of that meat

 mixture on that first taco stack try to get it as even as you can and you're

 gonna have to you know work out of your bowl or skillet whichever you're using

 and then you're gonna add some cheese just like that and another tortilla and

 you're gonna keep doing that until you've used up all your meat and I

 usually like to try to at least get six of the tortillas in sometimes more so

 I'm gonna continue building this up and I'll show you how I finish it

 okay so I believe I have seven tortillas you can see they're all

 stacked up so let's recap for a second we have half a can of the mild enchilada

 sauce at the bottom of the crock pot we started out stacking soft tortilla on

 top of that enchilada sauce we layered in our beef and onion mixture which for

 me is beef cube steak with an onion we've added the other half can of the

 mild enchilada sauce our refried beans we stacked it up on soft tortillas

 within the crock pot added cheese in between each layer and now I'm at the

 top so how I like to top this is with the Velveeta cheese sauce this is the

 queso it comes in these little packets like so and you're just going to pour

 one or two over the top usually I put two my husband loves this meal this is

 one of his favorite meals of all time and I just squeeze this out it's kind of

 hard to do I'm on camera with one hand but I just like to squeeze this out and

 over the top and cover the entire top of the of the soft taco so you can see that

 it's covered in the ooey gooey delicious Velveeta queso cheese you could

 certainly make your own queso you can make your own refried beans do what you

 wish you could shred your own cheese I'm showing you a quick way to do this

 but you could certainly you know add your own special touches so here it is I

 have the Velveeta cheese on top I'm gonna put my lid on and from this point

 dinner is done in basically either one hour on high or even one hour on low

 either which way it's just gonna melt those cheeses warm everything up but you

 could keep it on low and your family you know could enjoy it whenever you

 were back from a game or back from church or whatever on any kind of night

 it will be basically done in one hour but you can keep it on warm as long as

 you need to and even on low it will probably be done in close to one hour

 maybe one and a half hours to two hours but I like to put it on high when I'm

 home and get all those flavors mixed together and warmed up together and

 after about one hour you could certainly serve this up and I will show you how I

 do that next so I just took my knife cut into it got a piece out and it is such a

 simple delicious meal it can stay on low in the crock pot for a while and it will

 stay warm for your family especially if you know you have people running in and

 out this is such a delicious easy meal to make I'm going to show you how I

 plate it up next so this is how we serve it up you can see the different layers I

 have a big dollop of whipped cream on top some salsa and also a couple scoops

 I just used my melon baller inside of a avocado and that is our dinner and I

 hope you guys enjoyed this recipe I promise if you make it for your family

 they will love it as much as my family does you can use ground beef you can use

 chicken you can use cube steak whatever makes you happy you could certainly do

 and again you can start this off on the stove or you can start it off in the

 crock pot whichever works for you if you have any questions or comments about

 this recipe please leave those below and I will definitely get back to you

 thanks again for watching the recipe info is on my blog if you enjoyed this

 delicious recipe please give me a thumbs up don't forget to subscribe to my

 channel for more videos and pictures and all that kind of good stuff I'll see you

 Today we are going to make a delicious chickpea dip called hummus, or as you may know it,

 This dish is nutritious and as I said, very delicious and can be served with anything

 kabobs or any other main dish you'd like it to be served next to.

 If your friends call you last minute and they decide to come, it's quick and easy to make

 First thing is I use a food processor because I prefer it because it grinds the chickpeas

 A good hummus to me should be fine and smooth, smooth like butter.

 I shouldn't taste or I shouldn't feel, I should say, the little bits of chickpeas that you

 If you don't have a food processor, then by all means use your blender.

 Next thing we're going to need is one can of chickpeas, 15.5 ounce can of chickpeas.

 You plop in all the ingredients in here and put it on and it's done.

 The next ingredient is half of one lemon, a freshly squeezed lemon.

 We're not going to put anything too big because we'll have very, very garlicky hummus.

 And if you like it garlicky, that's something we'll discuss later.

 So put a small clove of garlic, a third of a cup of water, one quarter of a teaspoon

 of salt, and the last ingredient, which I think is one of the most important ingredients,

 You can find tainit in any Middle Eastern store or Mediterranean store.

 Now when you open up your bottle of tainit, you're going to notice that there is a thick

 You want to take the same tablespoon that you're going to need for the hummus and you're

 going to stir it around to make sure that your oil is well incorporated into the sesame

 Once you do that, we're going to take nine tablespoons of tainit.

 Tainit, if you put too much, it's usually not a problem, or if you put too little, it's

 You've put all your ingredients that you're going to need for this into your food processor

 What I'm going to do now is I'm going to put the food processor on and leave it on for

 So I'm going to leave it on, I do other things in the kitchen, and then I'll come back to

 It's perfect, it's smooth, just the consistency you want right here.

 What I want you to do at this point is I want you to try your hummus because you should

 If you want more salt, lemon, garlic, or tainit, I think you're going to love it as it is.

 But I also want you to remember, the reason why I'm asking you to try it also is because

 And that's why I want you to try it and make it taste as good as can be so you're happy

 Okay, with that said, we're going to take this on over to here and I'm going to put

 What I chose is to show you how I would serve it if I had guests coming over.

 So right here I have some pita chips, some pita chips that I made.

 So we take our hummus and we're going to put it here on our platter, spread it out a bit,

 I put some chickpeas aside just so I could decorate my hummus a little bit.

 But if you prefer, by the way, not to have pita chips and you want just pita bread, you

 And also, again, back to the whole thing of making what you like.

 Try your hummus as is without, you know, how we prepared it here and see how you like it.

 Then what I want you to do is take your olive oil, because you can serve it with or without

 Put it here on the corner of the hummus and try it and see how you like it with olive

 And as I mentioned, it's quick, it's easy, and it's a wonderful, wonderful appetizer

 So thank you for joining me today, and I hope to see you again in the future on Eating With

 Pad Thai is a tasty stir fried noodle dish that's both sweet and salty and surprisingly

 Even if you're not much of a tofu fan, don't skip adding the silken tofu to the

 With all the leftover limes and cilantro, why not make my Kiwi Cilantro Margaritas to

 Hey everybody, this is The Takeout Diet, also known as Where Diets Go to Die.

 And today on the show we will be making our version of the Taco Bell Bean Burrito.

 Now let me tell you, I have never willingly ordered a Taco Bell Bean Burrito.

 It is so mushy and textureless that it just doesn't do it for me.

You are horribly broke and you have to order it off of the value menu,

 or you are horribly drunk and you mumble inaudible words to your sober driver of course,

And it is because Chipotle isn't open at 3, 4, 5, maybe 6 in the morning.

Anyway, today we are going to make it because it is fibrous and maybe I need to poop.

 Start by stirring your big pot of cooked pinto beans, because I am not showing you how to make that.

 Next we are going to steam our flour tortilla in the microwave for 30 seconds.

 But, I am going to cover my flour tortilla in wet paper towels and microwave it for 30 seconds.

 Place it on a large plate and then pour on your serving of pinto beans.

 I asked my sister and she is like, is that sour sweet tangy red stuff at the Asian restaurant.

So we are going to add on a little bit of ketchup and a little bit of sriracha sauce

 Take the side of the tortilla closest to you and fold it over the stuff in the middle.

I thought I would take one bite and just start to involuntarily gag,

 Now I don't eat hot stuff that often and I put on a little bit of a lot of sriracha sauce.

 You know, you do something, you feel pain, you don't do it the next time.

I just wish it had a little bit more crunch and a little bit more crisp.

 Please leave your thoughts and fast food, drive-thru, dine in, dine out, take out suggestions in the comments below.

Well we give him like carrots and things, but mainly he just eats dog food.

 raiser and he's gonna cook us some beer braised bratwurst with cabbage.

Browning, this is something that just came out of a, you know, what to do

 Ranch farms and we have field agents too that work with our farmers all the time.

 high animal welfare standards and... Those are your pigs free-ranging?

Well, these are crossbred pigs, but they are outdoors in the pasture.

We shot some of these pictures probably... They're big, how many pounds do those guys weigh?

 So could you use sauerkraut or would you like to the fresh cabbage?

 could use Swiss chard or whatever, any kind of greens that you have.

Oh darn, I was gonna, I was hoping that you would say I could have a little swig.

Well, it's really a farm, I guess, you know, but we're in north central Iowa.

We just kind of made this up one day when we needed something quick.

 Out of corn raised on the pastures on which the pigs grazed the year before, right?

The pigs were there last year, so the corn on our farm and the hog pasture are part of a rotation.

 And if you're a farmhand on an appropriate farm, this is the kind of food you're going to have.

 I guess you'd have to have two sausages, right, if you're a farmhand?

 Paul, thank you very much, and thank you for raising animals for me and talking about it.

Cold rice normally absorbs all the sauces better than warm rice.

 to chop up some fragrant vegetables, which is garlic, ginger, and green onion.

 using really really thin green onions, but regular size green onions, 4 is perfect.

You can use regular other cut of pork or bacon, really doesn't matter.

 Or not using pork at all, because the protein is totally your choice.

 not want to stop cooking and you will be on high heat the whole entire time.

 every ingredient you want in your fried rice is ready to go right next to your wok.

4 teaspoons of soy sauce, 4 teaspoons of sambal, which is chili garlic

I'm going to pour my sauce over the rice because I'm going to add my sauce

I'm just toasting about a minute so all the yu choy cooks through

 Give me thumbs up if you really like my spicy fried rice because I will give myself a thumbs up.

 And subscribe my channel for more inspirations and ideas of Asian home cooking.

 so much for watching me today and remember you can always cook Asian food at your house

 Hi, I'm YouTube's Donald Skehan and I hear you're looking for a great breakfast recipe.

 Eggs Benedict is an absolute classic brunch recipe and it is comprised of toasted English

 muffins, beautiful sharp and buttery hollandaise sauce and creamy poached eggs and a little

 It is simple to make but you need to take time and concentrate.

 Give them a good whisk up and we're going to stick these over a pan of simmering water.

 So as this simmers away and starts to heat up we're going to add one or two knobs of

 butter and slowly but surely this is going to melt into our sauce.

 Right, we're going to add more butter in and you kind of have to keep doing it and keep

 going and you'll notice that the sauce starts to thicken up under the heat or over the heat

 and it's just a case of adding more and more butter until you have a nice voluptuous sauce.

 So I'm adding my final little bit of butter in here and once that's melted down we have

 a fantastic hollandaise sauce that just needs a kick of flavour from some lemon juice and

 Give this a last whisk through and you can see how beautiful and yellow that hollandaise

 Give that lemon a little bit of a roll on the board and a quick squeeze.

 It only needs about a teaspoon of lemon juice and if you're doing this squeezing it straight

 in do do it through your hands so you get any of those pips left.

 Little hit of some sea salt in here will make all the difference in terms of flavour.

 You could add a bit of black pepper in there but I don't think the purists would be too

 It should maintain that thickness even when you add the lemon juice and that my friend

 I have this come to a rolling simmer and you don't want it to be a really hard boil.

 Now the theory is that a tablespoon of white wine vinegar and the pinch of salt I'm going

 to add now will make all the difference to bringing your poached eggs together.

 The method I use is slightly different because normally everyone goes in there and swirls

 I'm just swirling it very gently to dissolve the salt but I don't actually swirl my water.

 I just pop my egg in very gently because it is poached eggs are something that not everyone

 So this is my little trick and it's the way I always make my poached eggs.

 It's always a very simple one and even if you've never poached an egg before this method

 So in a little cup bring your cup right to the edge of the water and just drop it on in.

 Okay my egg has had it's time and there is a tendency when they come out of the water

 that they look a little bit miserable so if you have these little extra bits that are

 on the sides just use a butter knife and chop it off so you have a nice edge to your lovely

 Got my poached eggs, got my hollandaise and now it's time to assemble.

 I have some toasted English muffins and we're just going to assemble these up with a little

 I've got nice thinly sliced pieces of ham and they really do add a lovely savoury kick

 so I always use ham but you can do it with smoked salmon, you can add a little bit of

 So really this is a recipe you can adapt to your own liking but this is more of the classic

 So we've got a nice little bit of ham and now it's time for our fantastic poached eggs.

 Straight on top with your poached eggs, beautifully poached so that you have that runny yolk and

 Just lift them very gently on top and what brings together this whole dish is that wonderful

 So give it a last little whisk through just so that it's nice and ready.

 I'm going to lose my whisk, take a big spoon or a small spoon in this case and just spread

 Fantastic flavours, really sharp hollandaise sauce and when you dive through that egg yolk

 The only thing this needs now is a little fresh hit of some chives over the top.

 I'm kind of going a little bit creative here now but I quite like that.

 Just a nice little snip gives you all that wonderful sort of onion flavour and you can

 give it a final touch of some black pepper and then that my friends is a serious breakfast

 The last thing to do now is slice right through that so you get really nice yolk pouring.

 Dripping egg yolk, wonderful hollandaise sauce and that savoury ham.

 That has to be one of my absolute favourite breakfasts that I now have all over my hand.

 It is an absolute classic and it is a very easy recipe to make.

 Like this beautiful brunch and of course subscribe to this channel for lots more delicious recipes

 However, it doesn't mean that the Cooking with Alia videos are going to stop

 Today, I'm going to show you a dish that's very popular in Morocco

 If you can keep them there for a couple of hours, it's even better

 This way you don't have these like clumps of flour when you fry them

 You can also put a little bit of salt and pepper on top if you want

 How to make Chinese fried rice The first thing you got to do is to scramble

 Then cook the rice first and leave it overnight and wet your hand

 Then break up the rice And then your fried rice will come out better

 You got to use the rice for the overnight Leave it overnight and then wet your hand

 We can fry rice other ingredients, rice, loosened rice, scrambled egg, meat, beef,

 And I like to add some shrimp If you don't want shrimp, you can skip the

 While the oil is hot, add some oil Not too much because too much oil, the fried

 rice don't taste real well And then you can add the loosened rice in

 A little bit of light soy sauce A little bit of light soy sauce

 You will need 2 cups of diced potatoes, salt to taste, 1 teaspoon turmeric powder.

 To make the potato masala, I cooked the potato with salt, turmeric and a little water.

 When the back of the dosa turns light brown, flip the dosa and leave it for 5 seconds.

 You can use the masala and the chutney according to your taste.

 to need 1 cup of ketchup, 2 tablespoons of brown sugar, 1 shallot that I have minced finely,

 2 teaspoons of kosher salt, 1 1⁄2 cup of minced red onions that I've also chopped very finely.

 to add to the top of our meatloaf once we get it in the shape we desire before baking.

If you'd like you can get in there with your hands, but now I just

 prefer using a wooden spoon and trying to get this all mixed in.

 or four minutes on this and I'll come back and show you what it looks like.

 beef combined with the other ingredients in here in a 13 by 9 inch porcelain pan.

 Here's our meat where we've got all the other ingredients well incorporated.

 Now see parchment paper it makes it so much easier to clean up after you bake this scrumptious piece

Here in America we love meatloaf with mashed potatoes, green bean, corn,

 and then we love the leftover meatloaf to slice and put on pieces of bread and have meatloaf

 and you're just going to combine these two ingredients very well.

 sure you've got your oven preheating to 375 degrees Fahrenheit.

 those ingredients together I'm just going to add right here onto the top and spread it all around.

 Now this is ready to go in the oven for the next 55 minutes to one hour.

 put this on the top rack and on the bottom rack I've got a baking dish here that is going to

That way it'll keep the meatloaf nice and moist and it'll keep the top

 the meatloaf on the top rack and I've got a pan of water here on the bottom.

 the oven door and bake this for the next 55 minutes to one hour.

 The thyme is coming through with that sugar and the ketchup on the tomato base.

 We're going to have fun with the name of this recipe because some people say General Tso

 I'm going to say the American version because I did a lot of research.

 You guys know what I'm talking about because everybody I've talked to says how much they

 Corn starch, soy sauce, vinegar, scallions or what some of you call green onions.

 All right, the first thing you're going to want to do is cube up all your chicken.

 You can make this the day before and just put it in the fridge and just shake it up

 Okay, before we start to coat our chicken, we're going to want to make sure that we've

 Okay, before we start to coat our chicken over on the table, put this on the table.

 You're going to want to make sure that you only do a few pieces at a time.

 So, first thing I'm going to do is put all my cornstarch in here.

 As you guys know, I don't make this stuff before I do the show.

 I don't know why it's so gummy, and yet when you lift it up, it drips.

 Once the excess is done, take this over to the oil, drop it in,

 and just leave a little bit at the bottom so we can stir-fry the onions and the peppers.

 and it will have separated, so you want to shake it back up, see?

 Okay, so I'm sitting here stirring this, and this thing just kicked into overtime.

 It was all liquidy like you just saw a second ago, and then it went poof.

 Unbelievable, look at it, it just completely transformed in seconds.

 I didn't even have time to turn the camera on to show you what happened,

 but as I'm stirring the liquid, it turned in this beautiful glaze.

 It was getting dark, and it was moving around and grooving, and whew!

 I got caught off guard, and this thing just launched into glazed heaven.

 of getting General Tso chicken into the kitchen without doing all that work.

 It's my buddy Greg, who is the frozen food master over at the show Freezer Burns.

 I'm wondering if he could find some sort of a, I don't know, who knows.

 and I may play your message on the next episode of Freezer Burns.

 Listen, I'm trying to find an easier way of doing General Tso chicken.

 And if I can get this easier through something that you can find on your show,

 I think we're going to have to go over to his show and see if he can, uh...

 We're going to have to go over to Freezer Burns and see if he can help us with this dilemma.

 If you don't want to go through all this work, which this is amazing,

 basmati rice that you have painstakingly washed and the water is like one and a

 Whenever there's water, you have to make it dry up otherwise the oil and everything

 you can take shaan or any other biryani so you'll have a different flavor every time.

 but not too hot because you don't want black jeera, you just want dark brown jeera.

 off and become keep, at that stage you just take those vegetables and put them in here.

And let it sit for another 10 minutes so that all the flavors get melded and

 keep and that gets done, we'll just put it in there and mix everything and that'll be your biryani.

 I feel really good to come back with more simple and yummy recipes for you guys

 And for today's video, we're gonna make one more French classic

 I hope you'll enjoy this dish and don't forget to give it a try if you'd like

 Season the beef cubes with salt and pepper and brown them on all sides

 Stir well for a couple of minutes until the garlic and onion are fragrant

 Now we're gonna pour in the red wine along with 200ml fresh water

 Simmer for 1 and a half to 2 hours until the beef cubes are tender

 During the cooking process, add the carrot pieces and tomato paste

 Serve this gorgeous and mouth-watering Beef Bourguignon with steamed potatoes

 Good luck with this French classic and have a joyful week everyone

 I'm Dave Keystone, you're you, and welcome to Dave's Cook Kitchen,

 the show where I put my cooking skills to the test against some of our kid judges.

 Soon we'll see if I have what it takes to compete as a cook on Cooked.

 Today we're making smoked salmon and bagel eggs benedict with tomato and avocado,

 And remember kids, if you're cooking, make sure you have adult supervision.

 How this goes is a little bit different because we're going to poach our eggs instead of frying them.

 To poach an egg, you need some boiling water and you crack the egg

 While the eggs are cooking, I'm going to start preparing my bagels.

 but I like it better for cutting tomatoes because of the serrated edge.

 There's a big seed in the middle that's guiding the knife through the avocado.

 I'm going to get my hand a little bit mushy and I'm just going to...

 We're adding our nice white and yellow to our orange, red, and green bagel.

 The base of our hollandaise is a mixture of egg yolks and butter.

 And I'm just going to finish it off by whisking in a little bit of butter.

 and I'm going to use my fingers to make sure I don't drop in any seeds.

 Just like that because I'm just as good as the chef's on cooked.

 In Dave's Cooked Kitchen, the only place you'll want to be whisking away.

 Once the hollandaise is ready, we're going to take our cooked silver spoon

 and we're going to drizzle it over top of all of our other ingredients.

 This is going to be so delicious and you can let it drip down the sides.

 Now on Cooked, they use mint, but this is Dave's Cooked Kitchen,

 I've prepared for you smoked salmon eggs benedict, one of my favorite dishes.

 I cannot think there's any eggs benedict in the world better than this.

 Based on this dish, do I have what it takes to be a cook on Cooked?

 Hi, I'm Joffrey Perez, executive chef of Pearl Restaurant and Street Relief Pastry Shop.

 Today, Chef Joffrey Perez will be assisting me in preparing our dish, which is a asparagus

 and button mushrooms lightly sauteed in sun-dried tomato and pesto compound butter, then finished

 First, we're going to start off by putting a little bit of compound butter into the pan.

 Okay, so a little bit of compound butter is going into a preheated saute pan.

 I'm just going to add about two discs of this compound butter that we made.

 And in this compound butter, all it is is just softened butter, and then we add ingredients

 And in this case, we have sun-dried tomatoes, and we have mixed herbs.

 I'm going to add just a teaspoon of garlic, and then just saute that until it's nice and

 Okay, so I just want to cook this down until it's nice and soft and tender, and that'll

 We don't want to overcook the escargot because it'll turn hard.

 And finally, we just season it with a little bit of salt and pepper.

 And then season that with a little bit of salt and white pepper.

 And then what I want to do is just mix it all up with the salt and pepper.

 While that's going, we have a toasted bread that we're going to put it on.

 So we're going to go straight from the pan into the serving vessel, which is a toasted piece of bread.

 We're just going to garnish it with a little bit of demi-glace.

 Hello this is Chef John from foodwishes.com with Inside Out Grilled Cheese Sandwich.

 Actually it should be called Inside and Out Grilled Cheese because we have cheese in the

 inside as you can see but we also have crispy crunchy caramelized cheese on the

 nonstick pan for this and I don't know why people try to spread cold butter

I'm using grated just because I had it but this will work with slices of

 top was just in that hot pan so I'm gonna put some additional grated cheddar

I flip it over so I can crisp up the other side's cheese and you can

 that drips from the pizza and kind of burned onto the edge of the crust and

 it's all crispy and crunchy and delicious and everyone kind of you know

 At one point I was let's just say involved in a group of cooks that were

 not only hungry they partook in things that made them extra extra hungry.

 They have given this grilled cheese sandwich their stamp of approval so you know it's

 To start off with, I have two chicken breasts cut into small chunks in a bowl.

 We're going to make a marinade for these by using a tablespoon of some soy sauce.

 And if you've got some Chinese rice wine or dry sherry, that will do.

 My mum always uses... Oops, about a tablespoon of that as well.

 And we're going to use about a tablespoon of corn flour or corn starch.

 I'm just going to mix that all together and leave it to one side.

 We have garlic, ginger, dried red chillies, roasted peanuts, corn flour and some soy sauces for the sauce,

 I'm cutting my red chillies in half and taking the seeds out because there are a lot of them in this.

 And if I didn't take the seeds out, this dish would probably blow my head off.

 Slice your spring onions up to quite... Actually, not too small.

 It's actually really important to get all your ingredients ready first before you start cooking.

 All I've got to do now is put together all the sauce ingredients into one bowl

 The sauce ingredients are a couple more tablespoons of the soy sauce.

 You want a teaspoon of some Chinese rice vinegar, which is like black, the black one.

 I'm going to pop in two tablespoons-ish of some plain oil, like ground nut.

 It's not essential, but if you've got it handy, whack a little bit in.

 Now putting the chili's in first actually helps just flavour the oil a bit.

 The heat's not too high, because obviously we don't want everything to burn while the chicken's cooking.

 Once the chicken's browned all over, or turned white like this,

 then we can add garlic, ginger, peanuts, most of the spring onions.

 Save some of them, keep some of them back for sprinkling on later.

 And just keep stirring until everything is nicely coated and cooked through.

 You see how the corn flour makes a really nice sticky sauce there.

 And I'm going to add a few more sprinkles of these spring onions on top.

 And if you haven't yet subscribed, I do new recipes every single week.

 I'm going to remove most of the fat and then cut this up into bite sized pieces.

 You don't want the pieces to be too small or they'll dry out or too big for obvious

 After trimming and cutting up the roast we have about 3 pounds of meat.

 Now I'm going to pour a whole bottle of zesty Italian dressing over it.

 Now I'm going to give this a good thorough mix with my hands and then we're going to

 You don't want to leave the meat in the Italian dressing much longer than an hour due to the

 The acid will actually begin to cook the meat and it will be mushy when you eat it.

 Now I'm not going to bore you so I'm only going to put one skewer together.

 I don't like to marinate the vegetables so I just let the marinade off the meat and marinate

 Plus too much marinade is going to cause your vegetables to burn.

 Now just continue building the skewers until you have the number you need.

 Have the grill done preheated to 450 degrees and we're going to grill these over direct

 Now I'm going to close the lid and let these cook for about 4.5 to 5 minutes per side.

 Now we're at the 5 minute mark so I'm going to go ahead and give these a turn.

 After cooking for a total of 10 minutes our shish kabobs are done.

 I hope you stay tuned for the rest of the 4th of July video series.

 Hello friends my name is Mai today we will be cooking delicious Asian fried shrimp the

 ingredients you will need are raw shrimp, tempura batter mix, corn oil, ice water, soy

 Eggs, kosher salt, white pepper, ice water, soy sauce, corn oil, soy sauce, corn oil, soy

 In today's episode of Healthy Tasty Meals, I'm going to show you a very healthy and very

 tasty recipe of a condiment I've been getting a lot of emails on.

 Now today I'm going to show you a recipe for a condiment that I've been getting a lot of

 In fact, the last one was just last night and I was able to tell him, just hold on for

 and I'm going to show you a very healthy and tasty recipe for hummus.

 In fact, this video is going to be very short because it's very easy to make this recipe.

 So there's no need for you to go and buy this stuff in a store that is not fresh, full of

 That's just not healthy for you and it's not going to help you reach those weight loss

 So as always, let's quickly run through the ingredients and then I'm going to show you

 The first ingredient, which is obviously the main ingredient, is chickpeas and always try

 and get the best quality of whatever ingredient you need to put into a recipe or a dish.

 Then you want freshly chopped parsley, about a tablespoon or so.

 Then you want about a tablespoon of really high quality olive oil.

 Then we're going to have a little bit of orange and I'm probably just going to squeeze out

 Then you want freshly cut and crushed garlic, about a teaspoon.

 If I get any of this wrong, I will put it under video for you guys and I'll put all

 the measurements for you there in the recipe as I go through them.

 Think about another tablespoon or so from what I can see there I've put in there.

 We're going to have nice Himalayan salt and there's some peppercorns into that one as

 well but I'm also going to add some peppers by itself and that you can add to taste.

 Now all you're going to do is you put all of this into your food pressure and your blender,

 The smells of all these things, especially if it's nice and fresh guys, are always so

 Then I'm literally just going to squeeze half of this orange juice in here.

 I think it's about a tablespoon that we're trying to get in there.

 Then a couple of grinds of pepper, a couple of grinds of Himalayan salt and then about

 I've gone for about three minutes and now we will simply scoop that into a little bowl.

 And I can tell you it smells really nice and the great thing, it's all great ingredients,

 Now, like I said, I like to have it as a condiment, as you can see here with some broccoli and

 It's for me, one of the ways that I can actually get my veggies in.

 So this makes it a little bit easier, but some people actually just eat the hummus by

 Now, of course, if you are going to do this, this will probably be a good post-workout

 But if you are following the six-week, six-pack challenge, then this could be a post-workout

 And remember, if it's a little bit too bland for you, just add some more of the spices

 that I showed you, or add some more orange juice, or anything that gets that taste up

 Most of the things we used today is very healthy for you, and you can't really go overboard.

 Now you don't have to send me any more emails about if you can have hummus and how to make

 So until next time, guys, if you have any comments, as always, put them below.

 And if you have gone and made this recipe, let me know how you got on and how you enjoyed

 the taste compared to the normal stuff that you normally buy in the food.

 This has been a very requested recipe so I'm going to go ahead and give it my best shot

 So we're going to start off with 1 quarter cup of oyster sauce, 1 quarter cup of Shaoxing

 Chinese cooking wine, 1 tablespoon of Hoisin sauce, 1 half cup of soy sauce, 1 cup of white

 sugar, 1 and a half cups of chicken broth, a half a cup of vinegar, a quarter cup of

 chili sauce, a tablespoon of sesame oil, a tablespoon of fresh minced ginger, a tablespoon

 We're going to bring this up to a quick boil to melt the sugar and get the ginger aromatic

 Once it comes up to a boil we're going to turn it off and let it sit and get our chicken

 Alright we're going to go ahead and get our chicken ready and this is about 3 pounds of

 boneless, skinless chicken thighs that I've cut up into bite sized pieces.

 We're going to start off with a quarter cup of Chinese cooking wine, Shaoxing wine, about

 a tablespoon of soy sauce, 1 large egg, and a little bit of granulated garlic, about a

 Alright our chicken has been marinating in the fridge for about 30 minutes and we're

 Alright we're going to get our hands in here and mix this up until it's all well coated.

 Alright once all the cornstarch is combined we're going to add about 2 tablespoons of

 vegetable oil and this will keep the chunks from sticking together.

 Alright we have our oil right around 350 degrees so we're going to go ahead and start putting

 Alright we've got our second batch of chicken done and we're going to continue this process

 Alright we have all our chicken thighs fried up and now we're going to go ahead and get

 Alright now we're going to add about a half a cup of green onions, the whites and the

 Alright now after our General Tso's has come to a boil we're going to add in about a cup

 Generally, this is something that you would brine, but we are doing it a very fast, quick

 It's a pickle and generally it's based upon putting something in some salt and water and

 However, we don't always have that time and we really want a good, not store-bought sauerkraut

 that we can make easily at home to match with anything, for instance, maybe a Reuben.

 But this cabbage, cider vinegar, salt, little brown sugar, some mustard seed.

 I like the ground, it imparts better flavor and I just don't really like the crunchy seeds.

 When cabbage finally cooks, it wilts down, contains a lot of water.

 Now, I'm going to go straight to the stove, saute it and add all of my other ingredients

 And then once it does, I'm going to add some vinegar, let it reduce.

 Because each time the vinegar reduces, it either makes it a little too much concentrated

 So once I have the cabbage at the right texture that I like, I will then add my seasonings

 I'm going to wilt this about 30% more and then I'm going to be ready to add the rest

 And I'm going to go ahead and add my salt, approximately, I don't know, one tablespoon.

 And by the way, that was about, I'd say, well, half a cabbage head, more or less.

 And this has been your tip of the week and I will see you next week with another bootleg tip.

 And don't forget to check out my Nespresso Espresso giveaway for this summer.

Don't slice thicker than this, otherwise the onions won't get cooked thoroughly.

In a mixing bowl, add 1 ¼ cups of all-purpose flour and coat the onion rings with flour using 2 tablespoons of oil.

 It's possible to skip this process, but onion ring batter adheres to flour-onion batter.

 ½ teaspoon of dried parsley, dried oregano is also great, and whisk to combine.

 And in a bowl of dry mixture, add in the egg and ¾ cup of milk.

 In a shallow dish, pour in ¾ cup of dried bread crumbs or Japanese panko.

 And transfer the batch to a wire rack to remove excessive batter.

 And immediately move the batch to bread crumbs and coat evenly with bread crumbs.

 Now add the onion rings into vegetable oil which is heated to 365 degrees F or 185 C.

 Just drop a little bit of batter into the oil and if it starts to cook with bubbles, then it's ready to go.

 And today in a deep heavy-bottomed pan, I added about 2 inches of oil, which is enough.

 Now transfer to a wire rack over parchment paper or a paper towel-lined tray.

 But if you add salt in batter, the onion might sweat and the batter would fall off.

 And if you are a fan of cheese, like me, grate your choice of cheese over onion rings.

 Also, I love onion rings with simple tomato ketchup or mayonnaise.

 I'm telling you, old-fashioned breaded onion rings are the best.

 Today, we are going to make everybody's favorite, chicken fried rice

 And the ingredients are white rice that you cooked the day before

 And you keep it in the refrigerator, you wet your hands and lose all the rice

 And you can look at my shrimp fried rice, how I am going to do that

 And then bean sprouts, some chicken breast, 2 eggs, some scallions, and some mixed vegetables

 And now we are going to marinate the chicken first, I already cut it up

 The restaurant, they probably use MSG, but I don't use MSG, and I just use sugar instead

 And now time to put a, I use a grape seed oil, put a little bit of grape seed oil

 Not too much, when you make fried rice, do not put too much oil

 And then you put your frozen mixed vegetables at the same time, because they are frozen

 So you got to stir it, keep stirring it, about maybe for 10 minutes

 A little bit of sugar, that's why I always say I never use sugar instead of MSG

 Fish sauce, just a little bit, do not put too much, because fish sauce is really salty

 And now your green sprout, if you don't like green sprout, you don't have to add the green sprout

 Yes, but instead of potatoes, we're using rutabaga, because this guy can't have carbs.

 Rutabaga, parsnip, flour, milk, beef stock, cumin, thyme, bay leaf, curry powder, beef

 mince, or as real people say, ground beef, olive oil, Lillian Parent's Worcestershire

 sauce, mirepoix, which we painstakingly chopped ourselves, and tomato paste.

 And we have our water boiling so that we can cook our parsnips and our rutabaga and get

 So we'll let that boil for like 10 or 15 minutes, and then we'll come back to it.

 So we'll go ahead and mash these so that we can make the topping for the cottage pie.

 We've fattened the milk, toast the starch and the root vegetables, and mix it smoother.

 So now that we've got our hand mashing done, we're going to go ahead and use a little mixer

 So I've transferred them into a higher pan so they don't get all over the place.

 If they're still a little dry, should we add a little more milk?

 So we're going to take the bay leaves and we're going to toss them in there while we're

 And then once we've been sautéing the mirepoix for a while, we can go ahead and toss in the

 We'll brown the ground beef and we'll cook everything together for a little while and

 I make shepherd's pie all the time, but I haven't really made a cottage pie before.

 Of course, cottage pie is the English version of shepherd's pie.

 A little Leigh-Ann Perrins in there, a little Worcestershire sauce.

 Not the easiest word to say, but I think I said it better than Ben.

 We're going to go ahead and cover this while it simmers for an hour.

 We'll take the meat mixture, we'll put this in the bottom of the baking dish.

 The curry, the cumin, the spices, and just the veggies in general just have a great...

 So we're going to go ahead and toss this in the oven for 15 minutes at 400 degrees Fahrenheit.

 I think with the rutabaga, I don't think I even notice that there's anything missing.

 A little bit of curry powder there gives it just a tiny bit of kick.

 Yes, today I'd love to teach you one of my favorite recipes from the Shires, a classic

 This is a really nice, simple recipe, and this was my dad's favorite, so this dish always

 Now, you can add your carrots, little dollop of tomato puree, some lea and perrins.

 If you haven't already, get yourself some mashed potatoes because you're going to need

 To season, you want some pepper in there, a little bit of pepper, a pinch of salt.

 After it's been simmering for half an hour, you'll see that the liquid does start to reduce

 down and go a little bit thicker, but my secret tip is I actually put a little bit of some

 I kind of cheat because I like to have a really nice, thick, like gravy sauce in the meat,

 so I'm just going to sprinkle a bit of this on and mix this in.

 Now, you can either just dollop it on and smooth it down with a fork or, because this

 show is a special show and I'm very happy to be doing this for Geek Week, I'm using

 So if you've got a bit more of a fancy occasion, then you can use a piping bag and just literally

 This is optional, but I'm going to sprinkle mine with some grated cheese because I like

 I will put all the details of the recipe, all the quantities, oven temperatures, everything

 up on my website, so just click the link and you can have the full recipe.

 Now, this is going to go into the oven for about another 25 to 30 minutes until all the

 If you haven't subscribed, hit subscribe because I do new recipes every single week.

 And if you have any other requests that you would like me to do, then do let me know.

 So until next time, I hope you've enjoyed this geek week series.

 A few months ago, I went to Thailand and I took a wonderful cooking class

 where I learned how to make 10 delicious dishes and a few beverages.

 I took my small camera with me to film the cooking class while I was doing it

 The quality of the video is not prime because I didn't take my big camera and my lighting and so forth

 but you will get to learn how to make easy delicious Thai dishes.

 I picked 3 main dishes that if you put together you get a Thai menu.

 In the next video, I'm going to show you how to make vegetables Thai style

 So, I hope you enjoy this video and I hope you make a Thai menu

 On the cooked rice, add the crushed garlic, light brown sugar, light soy sauce, and white ground pepper.

 We reserve the rice for later, after we half cook the shrimp and vegetables.

 Add vegetable oil to a pan and heat it up on medium heat for a few seconds.

 If you are using chicken, you should cook it for 5 minutes or so.

 Here we have baby corn, carrots, onion, red bell pepper, and scallions.

 Notice they are chopped into very small pieces so they cook fast.

 Break it with the spatula and also massage it into the shrimp and vegetables

 To serve the fried rice, first place the shrimp or chicken in a bowl

 Clean the sides of the bowl, then place a plate on top of the bowl and flip!

 I'm going to put wings in quotes because this is not actually made from chicken wing meat.

 You don't have the bones to worry about that you have normally in wings.

 I do have a recipe for hot wings that uses regular wings that are chopped into two pieces

 Also it's marinated and it's kind of roasted or broasted or broiled in the oven and has

 Another variety that you'll see as an appetizer in restaurants a lot is made totally of chicken

 It's cooked just like fried chicken, maybe flavored up a bit and crusted a bit.

 We'll be making the hot wing sauce and we'll be able to dip these boneless chicken wings

 What you'll see here is all of that minus one individual half wing that I put out here

 I have been using my kitchen shears to take off any fat scraps or any gristle, anything

 that really would not be good in this meal or in this appetizer.

 Then I took each individual piece of breast and I chunked it up.

 Some of them are going to be small like that and some of them are going to be larger like

 As they begin to fry, which we will do in a skillet, we'll look at the ones that are

 As they get done, they will come out and they will be drained on paper toweling.

 They will be ready to eat hot as they are with the hot dipping sauce.

 I'm just finishing this one up, just giving you an idea of how I chunk those up.

 It doesn't have any great importance as to what you do with them.

 Now, I'd like to wash my hands and come back and continue with what we're going to do.

 What I've been doing while I've been away, I did take some Atlantic sea salt and just

 The idea is to dip our chicken into egg wash and then dip it into flour.

 Then, we'll come over here to a skillet that is heating right now.

 I'm keeping an eye on that because we need to be ready for that.

 The thing is, when it goes in the egg wash, that takes a lot of the salt off.

 You don't get a whole lot of salt when you dip it in the flour.

 I'm putting in one-half teaspoon of paprika and one-half teaspoon of rosemary leaves.

 I'm just going to bring this together at the top, not really zip lock it.

 Shake it off a bit and then bring it to your bag that has the flour and spices.

 Then reach in there and get one of your coated pieces and put it in your hot oil.

 What we've got to do is get back there and get some more of these.

 When they're brown on the bottom or golden, I will turn them over and let them get golden on the top.

 I have a platter with a paper towel waiting over here for them.

 We'll be getting these done and serving them with a nice dipping sauce in a few minutes.

 It's just an appetizer or it's something that might be one of several things served at a party.

 Not at Super Bowl time, but at some time during the year I did hot wings.

 As far as the hot wing sauce, I would either drizzle that over these or allow guests to dip in.

 I'm just going to put some over one of them and make a little spot there where I could do some other dipping.

 You can just dip your celery in there and you have a nice little snack.

 Some of you may have gone with us to the Ale 8-1 bottling plant in Winchester, Kentucky.

 It's a really nice company, a really nice drink that originated just in the next county over from where we live in Kentucky.

 You're probably curious to see what our hot wings look like, the boneless hot wings, when we cut into one.

 I'm just going to take that with my fork and get a little bit of sauce on it and taste it for you.

 The crust is crunchy and it's salty but not over-salted at all.

 Hi and welcome to Teen Vegan where delicious nutrition is my mission.

 some tamari and then adding in some ginger and then my favorite spice rub which is a

 to wrap my delicious veggies in is this Vietnamese spring roll rice wrapper.

 discovered and learned about today is this beautiful peacock kale which is actually around

Now at first it might seem a little hard but trust me it needs just

And you can of course mix this up with your favorite vegetables.

Absolutely adorable and packed with vegetables so it's super nutritious.

 Fetouche salad is a Levantine salad made from toasted or fried pieces of pita bread and

 By Levantine, that usually consists of Egypt, Jordan, Lebanon, Palestine, Israel, Syria,

 Now I want to cut the heart of a romaine lettuce into fairly small pieces.

 I threw out the part that usually goes on a ham sandwich and I'm cutting this into fairly

 Not cutting it as small as you would if you were making a tabbouleh.

 But that looks like the limit of what I'm going to get out of this heart of romaine

 In addition to the romaine lettuce, I've got cucumber, green pepper.

 The suggestion for the recipe was green pepper and red pepper, but red pepper is so incredibly

 Since I live in America and it's impossible to get fresh, tasty tomatoes, I'm using canned

 I threw out the tomato juice and actually rinsed the pieces of tomato so that the tomato

 juice wouldn't interfere with the dressing that I'm going to make.

 And because somebody was kind enough to leave a little bit of goat cheese, I'm going to

 I'm going to be a little bit daring because, let's face it, I don't know much about making

 And I want to have enough so that I don't have to make any more before the salad is

 I'm going to put in what I think is about the juice of three lemons.

 I think I probably am going to put in a teaspoon or two of garlic.

 I think a little bit of white pepper too to get in between the black pepper.

 And I have a sense from reading several recipes that there should be some sweetness.

 And I'm going to try a little bit of maple syrup, but not very much.

 Because there's no disguising maple syrup if you get too much in.

 One of the best things about this salad, aside from the obvious health benefits...

 Topped with pita chips, which is my favorite part of the whole recipe.

 In Germany we use a lot of pork but you also can use different kinds of meat.

 you can use chicken, you can use turkey and you can keep it low fat and you don't have

 we don't want to make it too hot but we also don't want to make it too cold.

 to make it somewhere in between so we don't burn the schnitzel right away.

 So, but we want to make sure we are golden brown on the outside.

 the butter gives it a right, a beautiful flavor and gives it that nice color.

 now, between the two schnitzels, the veal schnitzel is going to be first done because

 Over here, we do a lemon slice, a sardine right in the middle and then we put a little

Gives you a little bit of a salty kind of a flavor in there, which is

You see how that pork schnitzel is way thicker than the veal schnitzel.

 to put some home fried potatoes with it, freshly made home fries or bratkartoffeln, like we

 stopping by again to the German Deli Test Kitchen, to our classic series of classic

Today DJ BBQ is cooking up for you the all American classic, the corn

I'm the human guinea pig and we're setting a precedent here, being the first

 So if you want to see it in action, then click the link on screen or in the description box

There's one and a half teaspoons of baking powder and half a teaspoon of bicarb.

 And if you guys want to check out more info on beer and stuff, just click on the bottle

 Now we picked up a tip from our friends at Sorted Food and they said the best way to

We've got these beautiful, beautiful beef and pork dogs from our friends

 These are a bit longer than your normal dog so we're going to give it some help.

 Hello viewers, welcome to home cooking with me Hema Subramanian.

 Today's recipe, I'm sure most of us, I mean most of the Indians, we would have had it.

The ingredients for the dough is maida, that is the all-purpose flour, baking powder,

 And the vegetables, that is for the masala, you will need about 3 medium-sized potatoes that's been boiled,

 Boil all the vegetables and then you have to cut them up into pieces.

 1 onion, finely chopped, 1 piece ginger, finely chopped, 1 green chilli, large, finely chopped,

 a few coriander leaves, garam masala, coriander powder, carom seeds, that is ajwain, turmeric powder,

For that, you would need about 3 fourth cup flour, a little salt,

 baking powder and I'm going to add a few teaspoons of oil, about 3 teaspoons of oil.

 Just knead it a little bit till all the flour is combined well.

 Once you've mixed the dough, just let it sit for about 30 minutes.

 Once you've sautéed all the ingredients, add the onions, the ginger.

 Once you've sautéed the onions for about 5 minutes, just add all the vegetables one at a time.

 Once you've added the vegetables, just add the spice powders next.

 The first I'm going to add is turmeric powder, about a quarter teaspoon of that.

 Because if you like it very spicy, the masala, you can add maybe 2 teaspoons.

 After adding all the spice powders, finally I'm just going to add a few cashew nuts.

 Now that the stuffing is done, just let it cool and then we will start making the samosa.

 Many of you might have a doubt, how do I roll it, how do I make it into a samosa, how do I fold it?

 Now that I have made the samosas, all we need to do is deep fry them.

 We will be making my husband's top favorite dishes that I ever make.

 If you go to any restaurant, you ask for this dish, they will for sure have it.

 It takes a little bit of time and as you see lots of ingredients but it's definitely worthy

 And by the way, for those of you who wonder about my pants, wondering what am I wearing,

 And I like to be comfortable, you know, being home, so I do change from my PJs into my home

 So, now we have all these ingredients and for exact ingredients list, go to my website.

 It's www.czechcookbook.com and you can find all the ingredients that you need and it's

 This way it's easier for you because I don't think you will remember all of this.

 I cut it into small pieces because it's better than big chunks.

 I will need 2 onions inside of the goulash and then another onion is for when you're

 So we have here 2 big onions, I mean 2 medium sized onions cut into small pieces.

 I turned it off right now because we need to add some ingredients like paprika.

 And if paprika is added while the stove is hot, it will burn and then it will become

 And I forgot to mention at the beginning that every time you use this tomato paste,

 But you don't want to have it on high so put it on low because we don't want to burn that

 And now we will want to have it mixed up and we want to wait till it starts to boil.

 This meat will take, after it's boiling, it will take about 1 hour 15 minutes or up to

 And after 1 hour we will be adding the breadcrumbs and try how soft the meat is.

 You don't have to stay here because there is nothing that will really burn, like breadcrumbs would burn.

 So just come maybe every 10 minutes and stir it a little bit and that's it.

 But now you have to stir it because this will burn on the bottom.

 Put the lid back on because this will be shooting now into the air.

 If you want to have the meat really soft, that's how long it takes.

 But if you are not brave enough and you don't know how to make dumplings.

 If you know how to make these dumplings, then you can get married.

 Because I have literally proposed to her on multiple occasions due to this meal.

 And I do want to say that there is a scale that only applies to her cooking.

 This is better than the goulash that you get at the Czech restaurants.

 So I'm going to try the Czech goulash that Kristina made for us.

 I'm just going to try it and then I'm going to tell you what I think about it.

 What I like is that the meat pieces, that they're smaller so you don't have to cut them.

 So this is what I would say is a really, really good European goulash.

 It's something that we prepare quite often here at the Raffenhaus.

 And they are pickled and fermented for about a week at a time in large batches.

 And it's a great way to preserve cabbage and to have a nice condiment to use for hot dogs

 I've also got carrots, onion, garlic, and our flavoring agents which are red chili flakes,

 All we do is we take these ingredients, we chop them up, toss them together, and we put

 And we weigh them down until we get a nice brine and it ferments for about a week.

 And after that you're blessed with a brilliant, brilliantly colored sauerkraut.

 Kosher salt has unique abilities to dry out moisture from vegetables or meats.

 And remember the herbs and spices that you use for this are up to you.

 And if you like sauerkraut, you might want to try kimchi recipes as well.

 Because there are kimchi recipes that call for all kinds of ingredients.

 We don't deviate too much from the two basic ingredients, which are salt and cabbage.

 Now if we use two heads of green cabbage, we'll end up with green sauerkraut.

 Two heads of the red cabbage, we'll have a nice deep purple sauerkraut.

 But you combine the two together and you get something that's just lightly pink.

 We're going to mix them in the bowl before we transfer them to our big crock to ferment.

 so we only use just a little bit, just to add that little underlying flavor, which I like.

 So the salt is going to draw some of that moisture out of the cabbage.

 And as it sits in that crock, we'll put a little bit of weight on it,

 but not so much that it'll prevent lactic acid from being produced.

 And so the wild airborne bacteria and yeasts will start to work away at the cabbage.

 Sauerkraut and other pickled things are often fermented in a crock like this.

 The cool thing about the Pyrex is that, as this thing is sitting,

 And by doing this, we're also helping to release some of the moisture

 You'll notice as you press down, see some of that liquid coming up?

 And to keep bugs from getting in, I like to use a pillowcase to cover this with.

 if you leave it out at room temperature, it might be done in 5 or 6 days.

 This is again why I like using the clear dish and the pillowcase.

 I can just kind of peek underneath it and see how everything's going.

 There might be a little bit of mold on the top, but we can just scrape that off.

 Hi everybody, I'm Rockin Robin and today I'm going to show you how to make spring rolls now.

 They make a great appetizer and the reason they're so healthy is because they're made with fresh vegetables

 Carrots cucumbers onions to name a few things and we're going to serve it up with a nice spicy peanut sauce

 So the first thing I'm going to show you is our dipping sauce, which will will be making that first.

 Now in here, you can't really see anything, but there is some rice

 Vinegar in there and we'll need some minced fresh garlic and some sriracha sauce

 So for the rest of our ingredients we are going to be using this is called fine rice vermicelli

 I should have had this over here comes in a package like this and you get this in the Asian in an Asian market

 I'm gonna show you a piece this one looks like this and it's hard right now

 And you just soak it in nice hot water for about five to ten minutes and it turns out like this

So it's nice and soft and that's gonna go inside of our spring roll

 Green onion and like I said, I'm gonna be putting some shrimp into mine.

 Now here's what we're gonna be rolling up our spring rolls with this is rice paper and this is pretty interesting stuff

It feels like plastic and you see that beautiful pattern on there

 That's when they lay the rice out on bamboo and this is what imprints on the rice

 So what we're gonna do with this is simply soak it in water for just a few minutes

 Just very few and it gets very soft and pliable and then we'll fill our spring rolls

 Now I'm also gonna be using a little bit of cilantro and some lettuce now with the lettuce

 You're gonna probably not want to use the real crispy part of the romaine

 This is romaine here and this part here is pretty crispy and it might make it difficult to roll your spring roll

 Covering so a buttered lettuce would be really nice anything with a soft leaf

 And then I'm also gonna be using a little bit of basil and that's pretty much it

 Dipping sauce like I mentioned and so we're gonna place all those ingredients in my food processor

 The sesame seed oil it has a nice roasted flavor the rice vinegar the garlic

 Just put in as much as you like how much heat you like so it's more of a trial and error kind of thing

 Now right now this sauce is a little thick and so I may thin it down a little bit with some water

 So we're gonna add a little water to that and by a little I mean make it probably a tablespoon

 And we're just gonna work it in until we get the consistency we want

 And this will we'll just set this aside until we're ready to eat our spring rolls

 We just need to chop up and get everything prepared so it's ready to go into the spring rolls

 So let's start off with our onions go ahead and chop off the root end and a little bit of the other end

 The other option could would be and I find this easier is to you know, cut this into strips

 you can either peel them or not I didn't peel this one because it's organic and

 You see how it just makes little Julian pieces it's really nice they're nice and small I personally don't like a big chunk of carrot

 It's pretty cool how that works you just go around rotate your carrot

 If you don't have this I'll show you what you can do with your knife

 Cut off a piece it's you know, because this thing rolls around a lot it's nice to cut a wedge

 So that now your carrot will just sit solid and it's not going to roll around on you and that piece you cut off

 Do some real fine chype chopping on it and get real nice thin pieces you want your pieces thin I think

 The other option is to use the peeler like we did with the carrots

 If you like that, it just depends on how you want it to be and whatever is easier for you

 Now for the lettuce, you know, I told you I wasn't going to use the the very crunchy part of the leaves

So with the basil, I'm just gonna tear the leaves into small pieces

 So this I'm pretty much just gonna leave it just tear off a little bit and place it on your spring roll

 Rice papers, so I'm gonna place it into the water and I'm only gonna place one at a time

 I'm just gonna keep my hands in here because I can feel it getting soft now right now.

 Lay it down here on the cutting board and spread it out as best you can it's hard to see right now

 I don't know if you can see it, but it's pretty transparent here on the board

 Now the first thing you put down is what's gonna be the most noticeable

 So I want to put down some shrimp first so that that will be seen

 Sprinkle it across you don't want to make it too big because you got a lot of things to add put some of the cukes down

 Plate everything goes directly across it's just like building a burrito.

 A little bit of cilantro and if you don't like cilantro guys, just leave it out

 You could do parsley you could even do mint mint is really nice, too

 So you can play with this and like I said, you can put anything you want in these things and now some lettuce

 Okay, so that's that part, all right, so now I'm gonna fold it up

 So I'm gonna pick it pick up the skin here and you want it to be tight.

 Okay and roll it over and once you make a roll over now you can do the edges

 All right, just like that pretty simple right now, I'll just set this over here on my plate

 So that's all there is to making spring rolls pretty simple and pretty flexible dish

 I mean you can add like I said anything you want to put in there

 And I hope this helps you out, you know how to fold them and how to do it

 So if you enjoyed this video, please give me a thumbs up and share it on Facebook and Pinterest if you like

 Hi everyone, I'm rockin Robin and today I'm going to show you how to make my shrimp asparagus pasta salad now

 We're gonna be using some fresh basil and garlic and parmesan cheese and a few other things

 Hello this is Chef John from foodwishes.com with Irish Shepherd's Pie.

 Irish because we're using Irish cheddar, we're using the authentic lamb, and when

 All right to get started we're gonna put a little bit of olive oil and butter in

 wooden spoon and while that cooks you want to break it up nice and small.

 There's gonna be a lot of liquid that comes out, a lot of water, don't worry

 that's gonna evaporate and eventually you'll start hearing it sizzle and it

 flour for just about three or four minutes and while we're cooking the raw

 salt and pepper, some fresh rosemary, a little bit of paprika, a little touch of

 cinnamon, some ketchup, which I hear people in Europe love, and some fresh

 classic shepherd's pie but you know what the Irish are very experimental people

 it in the flour has been cooking long enough and we're gonna add our liquid.

 I'm adding water now you can add chicken broth, you can add beef broth, but lamb is

 a pretty strongly flavored meat so it really doesn't add a whole heck of a lot.

 Alright we're gonna give it a stir it's gonna thicken up very quickly because we

 used a good amount of flour and we're just gonna cook this for about five or

 something like that and at that point you can turn off the heat and it's time

 Alright so that's all set we're gonna set that aside until our potato crust is

 ready which is made from potatoes the most Irish of all ingredients.

 some salt of course, some cream cheese, and some Irish cheddar.

 can't find Irish cheddar any kind of sharp white cheddar will work.

 we're gonna take a potato masher and mash all that together and when that's

 thoroughly incorporated I'm gonna also add one egg yolk that I'm gonna beat

 don't want to mix the filling, the meat mixture, into the crust.

 you're insane like me you can spend 15 minutes mimicking the pattern on the

And of course something like this you got to let sit at least 15

 going down and I wanted to get the final money shots so I just said I'm going in

 That slightly gamey yet beautifully flavored lamb, the vegetables, that thick

 rich gravy, and then the Irish cheddar in the potatoes on the top.

 would be a great change of pace to that corned beef and cabbage for St.

 BLT is one of the world's most famous sandwiches and today we're going to show you how we make

 Our version needs homemade bread so we've got strong flour and then we're going to flavour

 that with sun dried tomato puree, rosemary and garlic, some crispy bacon as a filling,

 some cheese, some tomato, a basil mayonnaise and lettuce and two forms of leaf.

 How's it going to compare to a normal kind of boring supermarket?

 It's not going to compare at all, it's going to be on a whole other level.

 It starts with strong flour so that can all go into our machine.

 To that we're going to add a tablespoon of sugar, a teaspoon of salt, 300ml of water,

 All of these weights and measurements do need to be precise because you're making bread.

 Which is why when we asked you how to make the ultimate BLT you guys said the bread has

 That's going to go in, you can clamp it down and then switch it on.

 That needs a good sort of final tin it's needing but in the meantime we can make some amazing

 So sun dried tomato puree, can you take one clove of garlic and just peel and crush that

 and I'm going to strip the leaves off some fresh rosemary and chop that up as well.

 Now normally you'd leave that for another 5 minutes or so to knead away until it's really

 soft and elastic-y but it's beginning to get that way and I'm going to show you what happens

 So just kind of roll it into one ball, disconnect your bowl, place it in the bottom and cover

 And then after it's got a tea towel leave it in a warm place for about an hour, hour

 and a half until it's proved and you end up with something that looks a little bit like

 Literally three times its size, you can see all the air bubbles, that's all the yeast

 doing its activity and now we can flavour it with our Italian flavours.

 Good point, if you flavour it too early it stops that proving process.

 So now we add in our sun dried tomato puree, all of your garlic and the rosemary and then

 back onto our machine to knead again and get all those flavours combined.

 And all of that sun dried tomato puree gives it an amazing Italian flavour so the bread

 It is quite sticky at this stage because you've added in all of that sun dried tomato oil

 but a handful of flour, just enough to bring it together and it's a very very light dough.

 So you're going to cover up a tray and then place your bread onto that tray and remember

 what's happened, it's proved and it's become huge and we've beaten all of that air out

 to put all the flavour in, you now need to let it prove again so that it gets all the

 So that then needs to be covered again in a tea towel and left for another hour and

 This is why you were in the office so late last night wasn't it?

 You end up with something that looks like that, an incredible loaf of bread, it's got

 That can go into an oven at 180 degrees Celsius and it needs 30 minutes until it's golden

 risen on top and when you turn it upside down you can tap the bottom and it's nice and hollow

 We're going to have some amazing bread but it's not just good for BLT, you can use it

 I think that's so right because of all the tomato and the garlic and the rosemary, amazing

 Yes, you can use streaky bacon or back rashers but thinner is good because it will cook all

 And for our mayonnaise, we're going to add a few more Italian flavours.

 I just want to take a little bit of the peel, that's all you need, just that much.

 Ok, this is what I know you and I don't agree because I would not do that.

 Now a little bit controversial, but cheese in a BLT, you guys asked for it so here it

 But an Italian cheese, we're going to go for mozzarella to keep the Italian theme.

 You can stick to just the bread, the mayonnaise, lettuce, tomato, bacon.

 And the final part of our BLT, something else that divided your opinion was lettuce.

 In the recipe lab I did it with cress because I thought the mustardy flavour of the cress

 With a C, not an L. And therefore you said it should be lettuce.

 But we want to know from you, what other sandwiches should we be making?

 I'm Ching-He Huang and I grew up around Chinese flavours, ingredients and wonderful Asian

I love using fresh ingredients and amazing flavours to create mouth-watering

In this series I'll be exploring classic Chinese sauces such as plum, oyster,

It's a wonderfully rich, umami, savoury and slightly fishy sauce

Now this is not a traditional Chinese implement but I do love using it,

Just slice them into nice thin strips so they're finely chopped.

For my salad onions, just going to slice them on the angle until they're sort of

Now I've got here some cooked chicken breast and this is actually roast chicken

And all I need to do is just shred it into nice bite-sized pieces.

 Now this is a sort of dry stir fry so you have to keep stirring as you add the ingredients in.

They're a humble everyday ingredient enjoyed throughout the country from the back street

In with a little bit of toasted sesame oil, light soy sauce, a small pinch

 Just give us a bit of the bangers and mash my mother used to make.

 And some star anise just to boost some of those meaty flavours.

If you can see that collection of flavour in the base of the pan, which I just continually deglaze.

 Let that water evaporate and then let that fond build up again and then add water again and repeat that process about three or four times.

 Then I just add some garlic and cook that off about 30 seconds and then I add some flour and cook that off for about two minutes.

 Then I add a load of water and then I kind of go a little bit crazy with the ingredients.

I just really wanted just to showcase some of the ingredients that you can put into such a gravy.

 And I wouldn't say you'd have to add all of these ingredients, but it really was a fantastic gravy.

 Some balsamic and some ketchup and these all thicken the gravy as well.

 So you don't need to add as much flour and you'll still get a quite a nice thick gravy.

 And then I take out the bay leaves and I add in some rosemary and some sage and then I just turn off the heat.

 Then I'm just browning off the sausages and now I am going to make my mash.

I put some milk and some butter in the pan and some mustard, some horseradish.

I find that this gives them gives you a much smoother mash than using a potato masher.

I just tried that out because I saw Nigel Slater doing that once and I thought I'd try it out.

 Add a bit more milk because it wasn't very, it was a bit too thick.

 And here it needed seasoning and I always look is there anything I can use other than just salt to season my food.

 And in this case I thought celery salt would work quite well and it did.

 Some red wine vinegar, two tablespoons of vinegar, and water, 3 fourths cup water.

 And a dash of hot sauce, maybe about a teaspoon of hot sauce in there too.

 So when you're cooking this, I turn the heat down to medium-low just to go slowly.

 You want to drag your spoon across and make sure there's no excess water.

 I am Hilah, and today on Hilah Cooking I am going to show you how to make baked turkey

 So let's get started, and then we'll be done in a flash, and you'll get to make them.

 Make sure if you want to keep these low fat or whatever to get turkey breast because sometimes

 it will be like dark turkey meat, and then that often has just as much fat as beef would.

 Okay, this is some oatmeal, and I am just sort of crumbling it up with my hands.

 You can use bread crumbs or matzo meal crumbs or anything like that, just something kind

 of dry that's going to like absorb the moisture from the egg, the egg moisture, and some parsley

 The turkey is so mild that garlic really sticks out, and then also because we're baking these

 instead of frying them, the garlic stays a little sharper, which I really like, especially

 You can like use these mixed in, after they're baked, mixed in with some warm tomato sauce

 and serve it over spaghetti, but one of my very favorite things to do with these is while

 they're still warm, wrap them up in some Napa cabbage leaves or some big lettuce leaves

 with like a tahini sauce and some radishes and cucumbers and stuff like that, and almost

 Anyway, you can do lots with them, and they're even good cold the next day, so it's become

 Then I've got some grated carrot, and I grated this on a microplane, so it's like super finely

 I like the fine whole grater just because it gives the finished meatballs a more delicate

 texture, but you could probably use the regular cheese grater, probably, probably.

 Salt, and sometimes I'll also add a couple of tablespoons of Parmesan cheese to the same

 Look guys, I finally got a pepper grinder, so I don't have to like grind it by hand like

 Okay, so once this is mixed up well, I've got a baking sheet here that I've just lined

 with some parchment paper, and I'm going to use my little cookie scoop just to portion

 You could roll it by hand, but this is way faster, and like really in the grand scheme

 of things, who wants to spend time making sure that their meatballs are perfectly round?

 You might need to like really put them close together depending on how big your cookie

 sheet is because you'll get probably 24 meatballs out of this mixture.

 That last one is a little shrimpy, but I'm just going to put these in the oven at 350

 for about 20 minutes until they are nice and firm and they'll be a little bit golden

 So 20 minutes later, it's given me just enough time to cook some spaghetti and heat up some

 So if you like this recipe, please check out my healthy foods playlist up there.

 It's got a lot more other like high protein, low fat, low carb kind of recipes, and please

 don't forget to subscribe because that way you'll get notified whenever I release a new

 video, and also printable recipes are always available at HilahCooking.com.

 Some cities require absolutely no introduction and London's one of them.

 It's a busy city full of postcard sites, royalty, and over 8 million people who enjoy everything this world-class city has to offer, including

 West End theaters, the arts, shopping, gorgeous parks, championship soccer, and yes, I have to say it, great food.

 Now you may not think of fish and chips as great food, but they're easily one of England's most iconic dishes.

 They're served in virtually every pub on every street, but I'm going to take you to one of the very best fish and chip shops in the city.

 It's easily accessible from any nearby underground station, and by the way, the Tube, which is what they call it, is the easiest way to get from anywhere to London's Victoria Station,

 which is right down the street from where we're going for dinner, and that would be SeaFresh.

Big Ben, Buckingham Palace, Westminster Abbey, the Tower of London, and the Queen.

 Back at home, fish and chips has always been one of my favorites.

 and I discovered that SeaFresh restaurant, right across the street here in central London, has some of the best fish and chips in all of England.

 There's absolutely no way I was going to miss out on this golden, tender, and crispy opportunity to taste one of this country's most famous dishes.

 There's something fishy going on there, and I'm going to check it out.

Just fish and chips is pretty much what you're getting in a lot of good company.

 The menu has different kinds of fish you can have fried or grilled, and I asked which of the fish they'd recommend for my fish and chips,

They're big, white flakes, unlike haddock, which are a little bit smaller,

 and it's so sweet and tender and crispy on the outside, which is exactly how fish and chips should be.

I had a great time, and you can hear from all the noise in the background, everybody else is having a great time, too.

You don't have to come all the way to London to make great fish and chips at home.

They're not only a classic dish, they're practically synonymous with England itself.

 To the English, there's iconic as well, Big Ben, and just as sacred as Westminster Abbey, which means they'd better be authentic.

 And that means batter dipped, not breaded, fried, not baked, fresh, not frozen.

 And as for the chips, well, they're not the kind of potato chip we normally associate with that word.

 Rather, they're fresh russet potatoes, and those would be Idaho potatoes, which are generally cut into fat sticks.

 Let's head over to the kitchen where I've got everything we need ready to go.

 So you might be tempted to add additional ingredients to make it better.

 Well, the two most common fish used for fish and chips are cod, like this piece right here, and haddock.

 Specifically, fresh cod fillets, about 4 to 5 inches long and about a half an inch to one inch thick.

 Just place one cup of all-purpose flour in a medium-sized mixing bowl with a half teaspoon of pepper,

 one teaspoon of salt, and then whisk in an equal quantity of beer, which would be about a cup.

 First of all, for all of you on a gluten-free diet, you're in luck!

 And by the way, regular Budweiser or Bud Light are said not to be gluten-free.

 It doesn't have to be English, but what the heck, it can't hurt, huh?

 A pilsner beer will also work well, but I'd stay away from stouts.

 I find them a little too bitter and it ruins the delicate flavor of the fish.

 Whichever beer you choose, though, I recommend that you allow the finished batter to rest about an hour before using it.

 This will reduce some of the fizziness, which gives you a better crust in the end.

 Granted, an egg can help the batter to stick to the fish a little bit better,

 but the downside is that it can also make the crust more doughy and less crisp.

 Okay, I know I'm lucky to have a deep fat fryer, but you don't need one in your home.

 Just simply take a medium-sized saucepan and about a quart of canola oil or vegetable oil

 So, to start your fish, I've actually taken some more flour with salt and pepper

 And what you're going to do is you're going to take your fish filet that I've cut,

 you're going to place it in the flour, and you're going to bread it or flour it on both sides.

 After you've done that, you're going to simply just grab the corner,

 You want to make sure that it gets coated really well on both sides.

 And this batter, like I said before, is about the thickness of a thin pancake batter.

 That's important, because if you leave all that excess batter on and let it into the oil,

 what's going to happen is all that batter is going to kind of blow off the side of the filet,

 I'm not letting it touch the bottom quite yet until it starts to firm up.

 and that's because the batter starts to expand a little bit and create some air inside of it.

 And that's good, because it's going to make the final filet nice and crispy.

 What we're going to do is we're going to start out with a russet potato,

 and I'm sometimes more comfortable using a paring knife than I am a potato peeler,

 Now there's every chance you've been sent here by a loved one because you're a keen

 So this video is going to show you all the tips to making a classic white bloomer loaf

 Because let's face it, everyone loves the smell of freshly baked bread but yours stinks.

 A grilled cheese sandwich, it doesn't get much easier than that.

 However you guys suggest that you make it a little bit more difficult for me and I learn

 And once you've nailed this you can make so many different breads.

 This is 500 grams of strong flour, so high gluten content, makes the bread really really

 It goes into our machine, you can do it by hand but actually this takes all the fuss

 So we've got dried active yeast and all we need to do is pop that into a little bit of

 Yeah, kind of body temperature, so if it's too hot it'll kill the yeast, too cold it'll

 We are going so basic, this is a white bloomer, so about a teaspoon of salt into there.

 Don't add it into the yeast because it has a tendency to sort of denature the yeast because

 You may not need all of it, so go sort of 7-8ths, leave a little bit back.

 Now you can do this by hand, but ideally in the machine it needs about 5 minutes of kneading

 If you do it by hand it might take as much as 10 minutes just because of the way you

 Now this hasn't quite all come back together, so dribble a little bit more liquid in.

 You can't take it out, so it's best to hold some back and add it more if you need it.

 If you pick it up, a little bit of flour if you find it too sticky.

 I want to have a feel of this because I want to, okay, so it is that sort of like elastic-y

 When you're working with dough, don't touch any part of it for too long.

 It's like a hot potato, keep it moving and then it will never stick to your hand.

 Cover it with a tea towel and that just keeps the dust and insects out.

 But what you've done is add so much flavour and lightness into that mixture.

 And this time again you want to tuck the outside back into the middle.

 Now it's important to leave it covered under a tea towel for another hour.

 And the pan of water in the bottom kind of helps steam and create an amazing crust.

 And then we can use it to make the best grilled cheese sandwich ever.

 And remember, once you've nailed this bread recipe, you can do so many different things

 I literally sometimes sit in on a Saturday and eat a whole tiger loaf.

 Plus when it melts and goes all gooey, you get that little line of yellow mustard.

 And then the key to grilling the awesome grilled cheese sandwich is to pan fry it.

 However, the important thing is not to pan fry it in oil or butter, but to butter the

 So we're going to use a muffin butter with a pastry brush to recap.

 And then you've got a whole other side that also needs buttering.

 You don't want that bread to burn before the cheese in the middle has time to ooze.

 And you want to give it about three, four minutes to go beautifully crispy and golden

 And what that will do is trap in all the steam and heat and make sure the cheese is super

 oozy in the middle, but it will still be crispy because you're frying it on either side.

 And it might sound like a lot of effort, but this is the best version of the simplest comfort

 Serve it with a chutney of choice, just for a little bit of tartness.

 Get the chops around that and tell me, is that one of the best cheese sandwiches you've

 Now, if you guys know anyone, friends or family, who consider themselves kind of master bakers

 but haven't cracked the perfect loaf, then please do share this video with them so they

 can see how to make an amazing bloomer and then use it in a cheese toaster.

 I learned from a wonderful Italian cookbook was really pulling out that pithy

 Which is tough and eliminate some of the right watery in this way

 We just lay it down and we roast these to even dehydrate them more

 So all of these and what do you do with that juice that comes save that juice for the soup

 So these get dried in the oven just dry them in the other cells or with some olive oil a little olive oil and salt

 You can go really hard on it and add a lot of caramelization tomato soup

 Okay, so that goes in the oven so right into the oven and then it's all about now

 We have our butter which is melted our homemade butter, which is wonderful

 And we just lay those in and this is a crucial step that a lot of people I think

 It's about sweating and letting this onion become a new thing a lot of the flavor is gonna happen right here, right?

 We're gonna throw in a little fresh bay leaf and look how bright and fresh time fresh time a little smashed garlic

So cook this and cook this is cook and cook until we're ready to go

 Yes, and then we're gonna just go in with our tomatoes if you want to slide a hold these

 Oh, yeah, and you know, it's dinner only seven nights cooking tonight.

 Well, you know everything's about team and I don't know that oil to you've got all that flavor

 we let that stew around then we're gonna pour the tomato juice in and

 We're gonna touch this from one can that's from I think we're two cans.

 We're gonna put a pinch more of Flor de sel I like cooking with Florida sell because it's not high in salinity

 Or a little extra tomato juice on the side to evaluate the consistency

 I have the food mill because I like that coarser structure and I don't want to whip a lot of air in there

 Already that was my favorite job in the kitchen was putting all the tomatoes through the food mill made that great big one

 So yeah, home and a Finch is really a celebration of whole meat cookery

 Till 2 in the morning, I think that a eating carbonara after midnight it makes your life better

 So we get all those juices and all that pulp off and you don't want to waste any of it.

 It's so good and then we really have our soup, which is just I see cream here

 And so there's our soup right there delicious I know it's so simple yeah taste a little bit of that soup

 Mmm, there's nothing quite like meatloaf when you're in the mood for a comforting home-cooked

 This recipe makes a hearty veggie-packed meatloaf with a sweet and tangy mustard glaze.

 Preheat the oven to 350 degrees and line a 3-quart rectangular baking dish with foil.

 Over medium-high heat, heat a tablespoon of vegetable oil in a large skillet.

 Add one cup of soft breadcrumbs, the cooked vegetables from the skillet, a quarter cup

 of milk, 3 tablespoons of ketchup, 1 tablespoon of Dijon style mustard, 1 tablespoon of Worcestershire

 Then add one pound of ground beef chuck and one pound of ground beef sirloin.

 If you like, substitute 8 ounces of ground beef with 8 ounces of ground sweet Italian

 Transfer the meatloaf mixture to the baking dish and form it into a rectangular loaf about

 To a half a cup of ketchup, add a quarter cup of packed brown sugar and 2 teaspoons

 After the meatloaf bakes for 35 minutes, spoon the glaze over it.

 Use an instant read thermometer to check the meatloaf for doneness.

 When the meatloaf registers an internal temperature of 160 degrees, it's done.

 Remove the meatloaf from the oven and allow it to rest in the pan for 10 minutes.

 Use 2 spatulas to carefully transfer the meatloaf to a serving platter.

 If you happen to have any meatloaf left over, wrap it and refrigerate it.

 Hey guys, it's Lauren and I finally have the sauerkraut video for you today.

 So I'll show you how quick and easy it is to make your own homemade sauerkraut.

 Okay so the first thing you'll need to do for making your sauerkraut is get out everything

 And this one I actually have leftover brine from my last batch which you can reuse and

 it's actually helpful to reuse your leftover liquid from your last batch because there's

 already that lactobacillus bacteria in there and so it helps the fermentation process go

 a little bit faster in your next batch because it's already cultivated.

 You want like a good wide bowl because you're going to have both your hands in there massaging

 The only other thing you'll need is a little piece of tape or some kind of label to use

 to label the lid and we'll put the date that you started your batch on the lid so that

 you can keep track of how long it's been sitting out or how old it is after you've

 So we'll start off by taking a little piece of cabbage off of the top because we'll be

 So I'm just going to, it doesn't matter, it doesn't have to be pretty, but you just peel

 And then we basically just want to take the core out of our cabbage and start shredding

 And you can either use a food processor for this or you can use your knife to cut this

 And when I use the food processor, I find that it makes a lot smaller pieces.

 And when I do it with the knife, I can control the size of the pieces better and I can make

 And after doing that, I find that I like the texture of the longer shreds.

 And so I'm going to cut this up with a knife and just cut it into nice thin slices.

 But the smaller, the better, because that's what's going to give you that sauerkraut texture

 and it's going to ferment faster and it's going to help the process of getting the water,

 the liquid out of it so that you create your brine for the sauerkraut process.

 Okay, so we have the cabbage all shredded up here into nice thin slices, just how I

 And you'll see that this takes up pretty much the whole bowl right now.

 And we'll mix that in and then we'll let it sit for like 30 minutes to an hour.

 And what will happen is that the cabbage will begin to wilt because both the caraway seeds

 And then at that point, we'll start to massage it and that'll bring out more of the juice,

 And then just lightly incorporating that, trying to sort of spread it throughout all

 Just to help the wilting process, we want it to come in contact with as much of the

 You could even divide this up between two different bowls if you wanted.

 Alright, so we have let our cabbage sit with the salt and caraway seeds for about an hour

 So getting your hands right in there and just basically squeezing the cabbage.

 And what we're trying to do here is work out some of that liquid, some of the juice from

 And this is going to get a lot smaller and so much moisture will come out that we'll

 actually be able to put this in our quart-sized jar and it will be covered in its own liquid

 So I've been massaging this for just a few minutes and you can see there's a good amount

 of liquid that's come out already just from a few minutes of massaging after we let it

 Alright, so I've got the cabbage all massaged and there's quite a bit of liquid in here.

 So I'm going to transfer it to my mason jar, which already has some of that leftover brine

 And I'm going to start by just spooning in some cabbage with a big spoon.

 And if you've got a particularly large cabbage, you may need to use another small jar, which

 You want to just, you can use your hand or you can get like a pounder and just try and

 pack it all down to the bottom so that the water rises up and covers the top.

 And then from here, you want to get that cabbage leaf that you took off in the beginning before

 And you just want to get a piece or two big enough to cover the top of your cabbage inside

 And then this actually stays down there really good on its own.

 This is basically to keep any cabbage from rising to the top and being exposed to the

 air because that can allow it to grow mold and you don't really want it to do that.

 But you can also use something of weight like you can put like large stones on top of the

 cabbage leaf or I've even used the shot glass before that I use for like my wheat grass

 and I just stick the shot glass in there and then screw the cap on and it gives enough

 You want to have a good, you know, inch or so at the top left of space for the air to

 be because air will be coming up from the bottom as it ferments and so you want some

 And so the last thing that you want to do is label the top of the jar with some kind

 of label or tape with the date that you started this batch that you actually screwed the top

 Okay, so we have our cabbage packed in here and our cabbage leaf on top and our weight

 And now we just want to sit it out on the counter for three to four days and that's

 why we label it with the date so that we can reference that to see when it's time to take

 So after three or four days sticking it into the fridge and then you can just leave it

 there indefinitely and this stuff will last pretty much forever because the process of

 fermentation is actually a preservative method and that was one of the main reasons why it

 So I hope you enjoyed this video and I hope you have tons of fun making your own homemade

 sauerkraut and I would love to hear how your recipes turn out and I will post more videos

 of fermented veggies and kimchi and maybe even some fermented beverages.

 Foie gras is goose liver and can be found in gourmet specialty shops.

 This recipe combines this French delicacy with a tangy taste of caramelized apples,

 You will need the following ingredients to serve 2 to 4 people.

 Then add a little bit of the oil and let it heat through as well.

 Place a second saucepan onto a medium to high heat and allow it to slightly warm through.

 Then, remove them from the pan, transfer them onto a tray, and set aside.

 Spoon the caramelized apples onto a serving plate and put the warm liver on top.

 Garnish with a little of the rock salt and chives and serve immediately while still warm.

 Hi friends, it's Rosie, and in this video, I'm going to show you how I make my

 can't tell, I'm using large macaronis, but you can use regular size.

In this bowl here, I have some sharp cheddar cheese that I shred

You're going to need some water, and that is not the exact measurement.

 Here I have some half-and-half, and whenever I use half-and-half, people ask

Well, this is what it says on the outside of the carton, and if you

 my saucepan, I'm going to start pouring in my water and the half-and-half,

 just to make sure that the pasta is nicely emerged into the liquid.

 I'm going to turn the heat up to medium-high, let it start to bubble just

I'm now going to start adding in the butter, and I'm going to let it

 continue to cook this mac and cheese until the pasta is nice and al dente, and

 that means until it is nicely cooked, but still firmed and not overcooked.

 you have a cheese sauce like this and your pasta is pretty much good to go,

 fold it in until everything is nice and combined and all that cheddar cheese is

 easy, and I think it took me like 20 minutes, 25 minutes at most.

 quick and easy dinner, I just like to keep everything really simple.

 make a nice big batch of this, and then I eat some now, and then we save the rest

 this in mind during the holidays if you're one of those people that like to

 have one of these, what you can do is you can take a large pot and you can fill it up

 with about 2-3 inches of vegetable oil and with a candy thermometer, just check it and

 my little trick to doing it, to making this perfect every time.

 this flour, okay I'm going to take about half of it because I'm going to do this in two

Okay, so you're probably wondering why do you have a sieve there and a bowl?

 with my husband to Boston and we went to this little cafe, I think it was called Cheers

 in it, fried sweet and hot peppers in it, and like an Old Bay crust.

 it makes mixing the flour all the way through the calamari perfectly, makes it a lot easier.

This only takes three to five minutes to get nice golden brown, crunchy and crispy

Now, if your oil is very clean, like if it's the first time you use

Now this recipe originally calls for walnuts, but I've slightly roasted 1

If you'd like to use yogurt that would be great or even if you have

 sour cream you may substitute yogurt or sour cream here for the mayo.

 tablespoon of lemon juice, 1 1⁄4 teaspoon of fresh cracked pepper, and 1

I'm going to quickly toss them with this fresh squeezed lemon juice.

 tossed in our lemon juice we're going to add the celery and the grapes.

 telling you this salad is so nice and fresh and full of fabulous flavors.

 see why it was definitely a favorite amongst the New Yorkers back in the late

 your salt and pepper to your your mayo or your sour cream or yogurt.

 Now if you're going to serve this salad right away you want to go ahead and add

Usually the Waldorf Astoria salad is served on a bed of lettuce, which

 celeries, the grape with that little touch of salt and pepper and the

 Welcome back to another sushi video tutorial, I'm Chef Devaux and today I'm going to

 show you guys how to make something spectacular, something impossible, something revolutionary,

 It's possibly the future of sushi, although it might not be, who knows.

 But what's certain is over the last hundred years sushi has evolved so much from something

 that took six months to make by fermenting rice and fish together to something which

 So this could be the future, basically I use a sous vide machine to cook the fish to an

 exact temperature, 40 degrees Celsius, and then what happens is the fat dislocates the

 fish and you create these sashimi sized fish flakes which are juicy and tender and perfectly

 cooked, unlike anything you'll ever be able to achieve in a pan or a pot, and they're

 So I hope you guys enjoy this little video, let's get straight into making it, let's go!

 Alright so the first thing you want to do is you want to get a nice piece of salmon

 with the grain going right across, you don't want a curving of the grain so I've cut it

 Now you just want to make the brine which is simply 500-milliliters of water and then

 Now you just want to let this dissolve inside and then add your fish.

 Alright so it's been 24 hours since I've brined the fish and I've just pat it dry, and what's

 happened is the brine has seasoned the fish perfectly and it's changed structure so the

 The albumen is the white stuff that usually coats the outside of salmon when you cook

 it, and this way it will stay nice and orangey when you cook it.

 Now I'm just going to stick it inside this sous vide bag and then I'm just going to add

 Alright so this part is very easy, you just put it inside your vacuum sealer, make sure

 And it doesn't matter if there is a little air pocket with oil because you just want

 Alright so I've got the sous vide machine at 41-degrees Celsius, I'm just going to add

 Alright so you want to cook the salmon to about 40-degrees Celsius and I put the sous

 vide machine at 41-degrees Celsius to make it go a bit faster, and you want to leave

 27-minutes if it's a pretty thick piece of salmon, 25-minutes it's not.

 Alright so after 27-minutes you pull your salmon out and then you just let it rest for

 Alright so once it's cooked what I'm going to do here is just take a butter knife and

 Like so, this piece is a little bit small, and just like so they come off pretty easy

 and it's almost like sashimi slices but not quite because it's not the way you cut sashimi.

 Alright so you just put your knife in between the fat layer and it just comes apart, and

 So you place your knife in between the fat layer and it should just slide in and it just

 It's extremely soft because what's happened during the soft cooking is the fat has sort

 of melted and the tender, tender fish is just so soft and juicy that it just falls

 Alright so now I've got everything prepared, I've got some avocado slices and my salmon

 I'm just going to add a little bit of soy wasabi air, which you can check out how to

 make by clicking on the link on the top left corner, to a plate.

 Alright so now you just add some sliced avocado, make sure to spread them out nicely, perfect.

 And just finish it off by adding a couple of herbs or something to decorate, in this

 case I'm using some mint and you can maybe just make your air come towards the mint so

 I hope you guys enjoyed watching how to make this delicately cooked salmon sashimi, and

 if you want to make it without the sous vide machine it's possible but it would take a

 You'd have to sit there and turn the gas on and off and watch it with a thermometer for

 So I would suggest just making the investment, it's the same as any other cooking machine

 So if you want to buy it you can do so right now by clicking on the link.

 Anyway I guess that's everything and I guess there's nothing left to do but try it.

 Look at that delicate fish, dip it inside the soy sauce and then you just eat it.

 It's got such juicy, delicate flavors of fish and the texture is just, it's somewhere in

 Alright, that's all and now I'll just show you a little clip about my new kitchen which

 Alright so this is going to be my new kitchen, now it's still under construction as you can

 I'm really excited about it, it's been taking so long to build this, I had to lay down a

 That was painful work and I figured out how to do it all by just watching some YouTube

 videos and getting on with it, which is what YouTube is all about, isn't it?

 Alright so once this kitchen is finished in about one to two months it's going to be dedicated

 to making only YouTube videos and making better sushi video recipes.

 If you guys want to show me your support to what I do then feel free to share this video

 and many of my other videos on Google+, Facebook, Twitter, whatever your social media poison

 If you want to show your appreciation even more then you can do so right now by clicking

 That's basically everything, if you want to see more of my videos every single week then

 subscribe to my channel on the top left corner, it's completely free and you'll be updated

 If you want to see new videos this second, because you're that excited, then click on

 When the water is boiling, get one pack of clear spring wide udon noodles and add the

 Cut the skin off the ginger and cut into slices, then into smaller pieces.

 Cut the carrots into two, we will only be using half, and then continue to cut into

 For the topping, traditionally the Japanese would cut up some water greens or mizuna.

 Heat a pan with a strong flame, get a bottle of clear spring toasted sesame oil and add

 Add one litre of water, get a pack of clear spring shiitake mushrooms, add two pieces

 to the pan, get a pack of clear spring kombu seaweed, cut two small pieces into the pan.

 Cover with a lid and leave to cook until the vegetables are tender.

 These traditionally slow dried Japanese noodles are made from semi-whole wheat flour, which

 When the vegetables are tender, get a jar of clear spring barley miso paste and add

 Add the white udon noodles, stir and cook for one to two minutes until the noodles are

 This is a great way to enjoy the authentic Japanese udon noodles with your hot miso soup.

 Topped with some green leafy vegetables, this is a great nutritious dish for any meal of

 We made this using clear spring organic white udon noodles, kombu seaweed, shiitake mushrooms,

 For the vegetables, we used ginger, onion, carrots, leek, and mizuna for the green leafy

 You can also make this dish using any of our noodles in the range.

 Brown rice udon noodles will be equally delicious for this dish.

 We're going to do a very, very traditional dish of Ireland, and it's Culcanan,

 and traditionally they use kale, but I had way too much kale growing up, so I'm going to use leek.

 Bistro Jante in beautiful Yonville, California is world famous for its tomato soup and crout.

 Hi, I'm Chef Jason Hill and Chef Philippe has generously shared this recipe with us,

 Bistro Jante in Yonville, California has been rated one of the top ten restaurants in America.

 We're fortunate enough that the restaurant shares its famous recipe with us.

 Now this recipe is not on the healthy side, but sometimes it's fun to indulge.

 This recipe calls for simple ingredients that you can find at your local market.

 From the puff pastry, which you can find in your frozen section, to fresh tomatoes.

 If you can't find ripe, fresh tomatoes, you can use a canned tomato product.

It calls for a half a pound, which is about a half of a large onion.

 The recipe calls for sliced onions that we add to our half a cup or one stick of butter.

 Now I'm going to stir in the garlic and then we're going to add the tomatoes.

 While the soup has been simmering, it's given me time to put together the next items I'll need for this recipe.

 I'll need a strainer, a blender, a spatula, and the heavy cream.

 It's always good to stay one step ahead while you're preparing a recipe.

 I like to use an immersion blender, but you can use a regular liquid blender or a food processor to puree the soup.

 After blending for a good minute or two, it's time for the strainer.

 To push the soup through the strainer, you can use a rubber spatula.

 Now I'm going to place the soup back into the stock pot, add the cream, salt and pepper, bring to a boil, and then we're going to chill.

 Add a teaspoon of sea salt and a half teaspoon of white pepper.

 As soon as this comes to a boil, I'm going to turn it off, and I'm going to put it in the bowls, and I'm going to chill it.

 The recipe says for two hours, but I recommend overnight to get the flavors to meld.

 I almost forgot the recipe calls for more butter, either a tablespoon or two.

 I'm going to add the soup to the crocks, leaving about, oh, three quarters of an inch of space,

 because when you add the puff pastry to the bowl, you don't want the puff pastry to touch down into the soup.

 The recipe says you'll need a little bit more puff pastry to hang over the bowl,

 so to do this, I just lay a bowl that I'm going to serve it in over the puff pastry and cut a circle around the bowl,

 Now that I've cut my thawed puff pastry, I'm going to mix up my egg wash, which is one egg and one tablespoon of water.

 Now, egg wash side down, place over your crock, and try and tighten it like a drum,

 and make sure the puff pastry does not fall down and touch into the soup.

 Now immediately lightly brush some more egg wash on top of the puff pastry,

 and we're going to place this into a preheated 450 degree oven for 15 minutes.

 Now remember not to open up your oven door while this is baking.

 If you're looking for a great way to blow your diet, I highly recommend trying this recipe.

 Hello everybody, today I will be preparing chana masala restaurant style.

 This chana masala turned out yummy and it was absolutely delicious.

 We need 1 cup of chickpeas which is soaked overnight and cooked with 1 tsp of turmeric powder.

 Remove the whistle and add the cooked onion and tomato to a mixer jar.

 Once you finish preparing the paste, start preparing the curry.

 Add cumin seeds, ginger garlic paste, dried spices and fry till the raw flavour is gone.

 Add garam masala powder, coriander powder, chilli powder and turmeric powder.

 Allow it to cook for 2 minutes or till the oil surfaces on top.

 If you're looking for some healthy game day snack inspirations, then I've got you covered.

 I hope you watched our previous video where I showed you how to make pub style sliders.

 It was a collaboration between us and Lee from Six Kids Productions.

 So that's why I wanted to make today my pita chips with roasted red pepper hummus.

 This recipe was in high demand when I was a caterer and today I'm going to share my

 These chips and dip are so easy to make that you'll be wondering why you haven't been making

 And all you need for them is pita bread, olive oil, salt, pepper, lemon, red bell pepper,

 Before you start this recipe at all, you're going to need one red bell pepper and put

 And then all you do is just let it sit there for a few minutes until the skins blacken

 When it does, then you use your tongs to flip it over to the other side.

 And you keep doing this until all sides of the pepper, including the tops and the bottom,

 And if you don't have a gas stove, you can always do this under the broiler in the oven.

 Once it's blackened, you put it into a bowl, cover it with saran wrap, and let it steam

 After a few minutes, just use your fingers to wipe away all of the blackened parts.

 Then you can easily remove the stems and the seeds and what you're left with is this nice,

 But if you don't want to roast your own pepper, I won't be mad at you if you do buy it from

 Now you have one 15.5 ounce can of drained and rinsed chickpeas.

 Four to five dashes of hot sauce, depending on how you like it, the heat.

 And then you're going to start off with half a teaspoon of kosher salt.

 And if you wanted a little bit more season, then add it at the end.

 If you didn't add the roasted red bell pepper, you might need it because it'll be too thick.

 And just to make things a little bit prettier for presentation, I'm just going to do a little

 You can even make this a day in advance and keep it in your fridge.

 So this is why it's perfect for game day because it's like a make ahead dip.

 So cut your bread into quarters and then cut each quarter in half.

 And trust me, these are thick chips, so a little goes a long way.

 Can you imagine how many of these I had to make when I was catering?

 Now, I will admit in my catering days, I did split the pitas in half.

 If you're kind of like bread conscious, you can just make them thinner and then cook them

 I've done it with garlic powder and crushed oregano, dried oregano.

 Make sure you give them a good even brushing because you want them to crisp up nicely for

 Sometimes you have luck with having them good the next day too, depending on how crisp you

 The oven is set to 375 degrees and you're just going to pop these into the oven for

 about 10 minutes, but just watch it and, you know, according to your oven's temperature

 So after five minutes, you're just going to rotate the chips if they get crisp on the

 Once they're golden brown and crispy to the touch, then you know they're good.

 You don't want them really to be chewy in the middle because they have a tendency to

 You can taste that hint of garlic and a hint of sweetness from the roasted red pepper.

 And if you don't want to just munch on pita chips all day, then you can pair it with some

 The pre-game coverage, the three-hour coverage, and the post coverage.

 For substitutions, obviously you can eat veggies instead of pita chips.

 For the hummus, if you don't want to use roasted red pepper, whether it's from a jar or roasting

 it yourself, you can also give it a twist by adding in some marinated artichokes for

 You could also use pesto for a little brightness, like herbaceous flavor.

 And if you're looking for more substantial eats for the game, then don't worry, we got

 And check out our previous video where we show you how to make pub-style sliders.

 I hope you enjoyed watching this and you have a fantastic time with friends and family watching

 So remember to push like, leave a comment down below, and subscribe to our channel.

 And today I'm going to show you how you can make the dal makhani.

 And it's made from some of the lentils that I'm going to show you.

 Usually, mostly people use without skin, but when you use it with skin,

 So that's why I don't have today this chana dal, the Bengal gram,

 because during the winter time, if you consume the urad in any form,

 Today I'm making California rolls, which are usually filled with a mixture of crab, cucumber, and avocado.

 But instead of the cucumber and avocado, I'll be using celery since my husband doesn't like the others and he just loves the crunch of the celery.

 Now to wrap the rolls, I'm going to be using these small sheets of seaweed, also called nori.

 And for the filling, some sliced imitation crab meat and sliced celery.

 Now you'll need a sushi mat to wrap these rolls, and I've just covered mine in plastic wrap so that it's easier to clean between each roll.

 Now to start, I'm going to place a sheet of seaweed on the mat.

 Then I'm going to spread an even layer of rice on the sheet of seaweed.

 Now the key here is to keep your hands watered, otherwise when you press the grains they may split and break, which we don't want.

 Then place the crab and the celery a little bit towards your end.

 Using the mat, carefully roll it up, making sure that it's tight and you press as you roll.

 Now to do this, I'm just going to dip my knife in a cup of salt water.

 And each time I cut a slice, I'm going to dip my knife again so that the knife doesn't stick to the sticky rice.

 I'm also going to dip my fingers in the salt water so that they don't stick either.

 Now you can also make this inside out by not flipping over the seaweed once you put the rice down.

 You just put your crab and celery in the center and then roll it up.

 For complete ingredients and instructions, click the link below.

 Okay, and then we're going to cook our kalbi to go with our ssamjang and our mu chims.

 I like to put a little bit of foil underneath the pan because there is, because there's

 Now this kalbi isn't very thickly cut so it won't take forever to cook.

 And then you get all that delicious grill flavor to go with it.

 You've got rice, greens, and meat that we're going to stick in the broiler for about four

 Yes, actually Crazy Tuna has fresh yellowfin tuna and avocado inside of the roe.

 Yeah, a lot of people have been asking how do we make our spicy tuna mix.

 One more Rabindranath Tagore's recipe, a very authentic salad called as Tabule.

 In this salad, bulgur wheat is used, which is available in the continent of the Mediterranean

 If you are using bulgur wheat, it doesn't require to be boiled.

 Bulgur wheat has to be just soaked in boiling water and drained in running water.

 So let's get it out from the fridge and serve it in the cabbage cups.

 You can serve it in the cabbage cups as I have done it or in a bed of lettuce.

So for kachi vegetarian biryani, I have a cup of soaked basmati rice.

 have broccoli flowers, cauliflower flowers, and small baby carrots.

 potato, cut them in quarters, and parboiled them for 3 minutes in microwave.

For next step, I have heated oil in the pan, and I am going to add

 I have put 3 green coriander, I mean, I have put 3 green cardamom, and 2 cloves to perfume the rice.

 For next step, I am going to marinate this mixture with spices.

 Here I have a teaspoon of salt, 1 teaspoon of coriander powder, 1 teaspoon of chili powder,

 1 quarter teaspoon, 1 fourth teaspoon of turmeric, 1 half teaspoon of cumin powder,

 And once the rice is boiled, I am going to assemble it in an oven proof dish.

 To this, I am going to add the coriander, the cilantro leaves, washed cilantro leaves, and mint leaves.

 So in this biryani, I have not cooked, I just sauteed the vegetables and marinated it.

 I know I have plenty of oil in it, but I am going to add a little bit of oil.

 I know I have plenty of oil in it, but I am going to add a tablespoon of butter on top.

 And I am going to cook this biryani for 40 minutes, 350, in my toaster oven.

 So the 40 minutes are done, and I can't wait to taste the biryani.

 I know you start smelling bacon cooking and you think, is it breakfast time?

 But in our house, it could be lunch or dinner, especially if we're making this amazing pasta

 Spaghetti carbonara, which is one of our all-time favorites in our family.

 I'm starting by cutting four strips of bacon or five, depending on the size.

 This is a dish that, at any given time, has been Miles' favorite dish, Luca's favorite

 And I can tell you that when I come home from a long day at work and I have no time, and

 this can cook pretty much in the amount of time that it takes to cook the pasta, it is

 But if you have any concerns about that, why not add another fat?

 And what's happening here, this is gonna create the kind of creamy sauce without cream.

 Because once the heat of the pasta hits the final pasta bowl, that's gonna be just enough

 to cook the eggs without really making them, you know, scrambled.

 And fresh Parmesan in a chunk can't be beat for this because the flavor is so amazing.

 You know, whatever works for you and gets you in the kitchen cooking.

 So you can see how a 12-year-old would really be able to make this.

 I would say just a few more seconds, but that's perfect because I'm gonna taste the pasta.

 Always make sure your pasta's in good shape before you finish your dish.

 Because I want to create a little bit of sauce with the liquid.

 The fat from the bacon mixes with that hot liquid and creates an actual sauce.

 Now, what has happened over here is we have, yes, I know, raw eggs, but the minute this

 warm pasta hits this, it's gonna start to cook, but not too fast.

 So I'll come back to this in a second, but I just want to get it mixing so I don't overcook

 If it's the first time you've ever cooked a pasta dish, you are gonna be successful

I love it so much and after years of eating it I decided to teach

 going to show you how to make a spicy tuna roll with cucumber and toasted

You can get a steak or you can get a loin like this and then I take the pieces

 that I have left over from making sushi and sashimi and just give it a rough chop

 coolness and a crunch to the roll and then on top we'll have toasted sesame

 seeds and I also like to add in for presentation purposes some of the black

 seaweed and a palm full of sushi prepared rice and gently with wet hands

 I'll wait to the end but to be really thorough get a nice even coat of

Now the big thing here is you want to get a uniform amount so the

 and roll it up but you want to try the best you can to get a nice even layer of

 out a bit and gives it a nice crunch and nice crispness in the roll.

 that filling down with my fingers I'm gonna press it down and then fold it

 to cut the roll in half and once you cut the roll in half line it up again and

 toasted sesame seed or some masago in the tuna to make it a little different.

 And here I have a rectangle plate that has a small reservoir where I put the

 make a spicy tuna roll with cucumbers and toasted sesame seeds on the outside.

 So what I've got here is a piece of pork belly, smoked pork belly, that I can cut into whatever thickness I want.

 Next I've got two yellow onions and I'm going to break these down and dice them.

 And what I've got here is some beef chuck which I've cut up into like an inch and a half cubes.

 And I'm basically just going to put it in the pot for like 45 minutes so it browns on all sides.

 And here I've got three tablespoons of flour which I'm basically just going to sprinkle over the top.

 Now please, if you're going to do this, and you should do it, don't burn your house down.

 And that's going to go on my oven for about two hours at 350 degrees.

 What I'm doing here is I'm just melting down a couple tablespoons of butter.

 And once it's totally melted I'm going to add a bunch of mushrooms.

 So I'm just going to cook these for about five minutes until they brown up a little bit.

 And then we're going to just add a little bit of water and cook them a bit further and we'll be good to go.

 So what I'm going to do is I'm going to add half a cup of water to this.

 I'm going to cover it and cover for about three to four minutes or so.

Me and Grammy are going to be cooking from my kitchen today and we're going

 Now for the filling, I'm going to use pre-cooked frozen jumbo shrimp and I am just going to

 And once the shrimp have defrosted, we can go ahead and just strain them in a colander.

 And once the shrimp are drained from the colander, I'm just going to go ahead and take the tails

 off and then just chop them into rough pieces, about a quarter of an inch thick, like this.

 And once the pieces are chopped, we can go ahead and set them aside.

 The first thing that we want to do is go ahead and peel all of the skin off using a peeler like this.

 And once all of the skin is removed from your ginger, you want to go ahead and grate it using a grater just like this.

 And once your ginger is all grated, you can go ahead and set it aside.

 And what I want to do is first just cut about an inch off of the top of the greens, like so.

 Now what I want to do is I'm just going to cut them into about quarter inch pieces, like this.

 Once the onions are cut, then we can set them aside while we prepare our other ingredients.

 Now the other part of my filling is just going to be a broccoli slaw mix.

 Now this is broccoli, carrots, and red cabbage, and it's already pre-chopped,

 and it makes it so much easier to make the filling for the salad.

 Now to the broccoli mix, I'm just going to add the peanut oil, the grated ginger,

 And then I'm just going to add the salt, and then I'm just going to mix that up.

Now this chopped garlic I actually buy in the grocery store pre-chopped.

 But you can use fresh garlic if you wish, just two teaspoons of that.

 Now five spice powder you can usually find at most oriental grocery stores,

 and sometimes you might be able to find it in the ethnic section of your local grocery store.

 So again I'm just going to hold this grater over my bowl and just zest just a little bit of this grated lime into my broccoli slaw.

 Now I'm using this pink Himalayan salt that I've actually had gotten.

 And now I'm just going to stir until everything is mixed up together.

 And once the broccoli has microwaved for about one to two minutes and it's become soft just a little bit,

 you just want to stir it around again just to mix up the ingredients.

 And then just stir until the shrimp is combined into the mixture as well.

 Now to wrap our spring rolls I'm just going to add about three teaspoons of cornstarch mixed with a little bit of water.

 And this is just going to make a paste so that we can seal our spring rolls thoroughly.

 You can usually find them in the frozen section of most oriental grocery stores.

 And you just want to take a little bit of the mixture and kind of put it in the center but more towards the center.

 And then you just want to wrap it around the edges of the spring roll.

 And then you just want to take a little bit of the mixture and kind of put it in the center but more towards you like this.

 And you want to make sure to get some of the shrimp in with the broccoli.

 And then what we want to do is we just want to fold this over and then bring the sides in.

 Now sometimes if you get a little bit too much of the mixture it will start to poke out.

 But you want to go ahead and fold the sides in and make sure they're in there tightly.

 Because if there's any holes you will get spits and spatters when you go to fry them.

 And then at the end you want to take some of that cornstarch mixture on your finger and just rub it lightly.

 And what we're going to do after that is we're going to deep fry them.

 So once all the spring rolls are wrapped we can go ahead and heat about two cups of peanut oil on high.

 And once the oil is hot, about 350 degrees, we can go ahead and add in our rolls.

 And once they turn golden brown in color, you can go ahead and remove them and place them on a plate lined with paper towels.

 Hello, this is Chef John from FoodWishes.com with Beef Goulash.

 That's right, I'm using an old Wolfgang Puck recipe of this amazing beef stew.

 And since I've never been to that part of Europe, I'm going to assume they're pretty

 And while I really don't know if that's true, what I do know is if there was a Beef Stew

 Get the cheapest hunk of beef chuck you can find and just cut it up in like fork-sized

 It's also why it takes a couple hours to simmer, but totally worth it.

 And of course, the other reason you want to cut your own is because when you buy pre-cut

 from the market, those are the pieces they literally can't sell any other way.

 Once you've cut it up, we're going to go ahead and season that with some salt and black pepper.

 All right, I'm going to spread that out and do it right on the board.

 And then once that's seasoned, we're going to sear that and brown that for a few minutes

 on each side in a very hot skillet with a little bit of vegetable oil on high heat.

 All right, as they brown, I'm just going to toss them right into my stew pot.

 And once all your beef chunks are browned, we're going to go ahead and saute our onions,

 Add in your onions that I very roughly chopped, nice big pieces.

 And rustic, if you check the Chef to English dictionary, means do not spend a lot of time

 Add it to the pan with a little drizzle of olive oil, big pinch of salt, and we're going

 That's going to add some beautiful sweetness and color to the stew.

 And once again, do not, do not wash that pan, because we're going to toast the spices in

 I'm going to throw a couple teaspoons in a mortar and pestle and crush it up.

 You can use a spice grinder, but it was just a little bit, so that's an easy way to do

 I'm going to toss in some ground caraway seeds into our dry, but still dirty pan, along with

 Hopefully it's Hungarian, but if you have to use Spanish paprika, no problemo.

 I'm also going to toss in some black pepper, some dry marjoram, some dry thyme, and some

 I'm going to put the heat on medium, and I'm going to toast those spices in the dry pan

 You want to keep stirring, moving it around the pan until you can just sort of barely

 We certainly don't want to burn these spices, but we do want to wake them up with that heat.

 So after three or four minutes of toasting, I decided mine were perfect.

 That's going to stop the cooking process and, of course, release all that amazing goodness

 from the bottom of the pan, from the meat and the onions, and of course, these last

 We're going to dump that into the stew pot, all right, along with some tomato paste, some

 very finely crushed garlic, and one bay leaf that, for some reason, I dipped into the tomato

 And then we're going to add the rest of our chicken broth, a little bit of sugar, like

 a teaspoon, just to balance the acidity from the tomato paste, and this next ingredient,

 All right, so I should be using a bigger spoon, but that's okay.

 Bring it up to a simmer, and then back the heat down to low, maybe just over low, to

 You don't want a rolling boil, but you do want it simmering pretty good.

 And then we're going to simmer this for about an hour and a half.

 If it looks like the liquid level's getting a little low, I'll add a splash of stock or

 And after about an hour and a half, it's going to look something similar to this, I hope.

 I want the fork to go in the meat fairly easily, yet I don't want the meat totally falling

 I figured I needed about 10, 15 more minutes of cooking, which was perfect because I did

 I cooked that for another 10 or 15 minutes, which left me with this.

 And by the way, promise me you're going to taste this for salt and pepper.

 And once we're happy with that, we can serve it up on whatever.

 And of course, you got to clean up your drips, which is what I did there.

 And because I had it and I used the dried version in the stew, I'm going to top it with

 And by the way, I'm sure we have lots of confused Americans right now who thought goulash was

 This is the real deal, or at least my version of the real deal.

 Like I said at the beginning, one of the world's great, great beef stews.

 Head over to foodwishes.com for all the ingredient amounts and more info, as usual.

 The ingredients are Onion, Potato, Turmeric Powder, Red Chilli Powder, Red Chilli Flakes,

 Garam Masala Powder, Green Chilli, Carom Seeds, Ginger Garlic Paste and Flour.

 Heat the pan with oil, saute with ginger garlic paste, then add green chilli and crushed

 Cook on medium heat for about 30 seconds, then add chopped onion.

 Then add turmeric powder, red chilli powder, red chilli flakes and garam masala powder.

 Mix well and add water little by little and knead into a stiff dough.

 Make small rolls of dough and roll it into a 4-5 diameter circle.

 Put 2 tsp of filling in the cone and seal the third part using a drop of water.

 Deep fry the samosas on low heat till golden brown in color and serve hot with your favorite

 Now the chances are you're watching this video because you're looking for a quick, speedy

 So today I'm going to show you all the tips and tricks to awesome knife skills that means

 you can chop without losing fingers and we're going to create an incredible pork stir fried

 Because, let's face it, a chimpanzee with an axe has better knife skills than you.

 Now I reckon have a stir fry at home at least once a week because it's really easy to throw

 together and the only skill is getting everything ready ahead of cooking.

 Chopped up nice and fine and that's what we're going to look at today, knife skills.

 This is tenderloin or pork loin and all I want you to do is cut it into small strips.

 A knife that's nice and sharp and then just let the knife do the work as you slide through.

 Yes, so thumb behind the fingers and then all you're doing is your knife is sliding

 And meanwhile over on this side I'm going to make a marinade for that pork which is

 root ginger and a couple of cloves of garlic blended up with some liquid.

 So in the marinade what I'm going to do is a little spice grinder.

 I'm just going to put soy, that's the salty flavour going in, a shot of mirin which is

 And now we've got kind of the fiery heat of the ginger and the raw garlic going in as

 Pop the lid on, blend it up and we're going to marinate our pork in that.

 Now you can do that just for a few moments before you fry it while you cut up all the

 rest of your veg or you can do it in the morning, leave it all day and it would be amazing by

 Now typically this machine would be for grinding spices or coffee beans or nuts but I find

 It's pretty strong because you've got the fiery heat of ginger, poached garlic.

 So that's going to go in there, all of your pork in and then just leave that to marinate

 for a little while while we cut up all of the veg and the key to a good stir fry is

 Cut into where the root was, like that, but sort of three quarters of the way through.

 Remember the claw, you're keeping your fingers back and then turn it and go the other way.

 Top advice on pepper, so you minimise the waste, cut the bottom off, then the top off,

 It means all the seeds come out in one and then you can slice everything else into small

 Don't let the knife leave the board, so you're rocking back and forth and you end up with

 At the moment they're a little bit too big, so the same thing, use that rocking action,

 keep the knife on the board and just cut it into strips like that and that way the strips

 And I'm going to take tender stem broccoli, now this is already small florets of broccoli

 I'm just going to cut them in half because the stalk is the biggest bit and if you just

 cut down the stalk and just kind of tear it and it will find its natural line and you

 Now the last thing we have to get ready before we start to cook is our rice.

 If you're going to cook it fresh, cook yourself off some rice until it's just cooked, then

 drain it, lay it out on a tray and let it cool down and that allows it to steam dry

 Then we need a wok and the wok has to be to the max, this bit, this is the bit you love,

 So you guys suggested it, basically, a couple of reasons, one it has a higher smoke point

 but also just if you get a good quality oil you get the coconut flavour coming through

 So with the ginger and the mirin and the coconut and all these veg, it's absolutely delicious.

 Then when that is nice and hot, the first thing we're going to do is cook our meat.

 You're doing this bit, so stir fry, you kind of want to keep it moving.

 And how long do I do this for before I take it out to do the bit?

 If it's hot enough, that's almost cooked because we cut the pork so fine.

 At this point we want to scoop the pork out but leave the oil in the wok because that's

 now got all the amazing porky flavours with the ginger and the mirin.

 And this is so easy, so quick, provided you've got everything just to the side.

 Another top tip is if you say anything that you're doing in the kitchen in French, it

 The other great thing about stir fry is we're not going to over cook this.

 So the rice is cold so we need to give this time to heat all the way through.

 You're doing it perfectly but basically scrape right down to the bottom.

 It's those bottom bits that will get caught but with something like a silicon spatula,

 When you're happy that rice is hot all the way through, back in with our pork and all

 The original did a little bit of the marinade but instead of putting in salt, putting in

 Like less than five minutes to stir fry once you've got all your bits ready.

 Whether you're a beginner or not, you can absolutely nail this every time.

 Are you going to give a lesson into how to use those or is that a completely separate

 That coconut oil just makes this, it just takes it to a different level entirely.

 I guess there's nothing else to say other than if you know someone out there, like me,

 who would benefit from watching this video, then please share it with them and do the

 Kitsune Udon is udon noodles in hot dashi soup topped with seasoned aburaage fried tofu.

 It is one of the most popular noodle dishes and a staple menu item at udon restaurants in Japan.

 We use aburaage, which is fried thin tofu, to be seasoned with sugar, soy sauce, sake, and mirin,

 For the broth, we use dashi broth, soy sauce, salt, mirin, and sake.

 For the exact measurement of the ingredients and complete recipe, please visit our website, JapaneseCooking101.com.

 First, cut aburaage into squares, chop green onions, and set aside.

 We are going to quickly boil aburaage to cut the grease on the surface, just for a few seconds, and set aside.

 And add the udon to the soup and let it simmer for 2 to 3 minutes.

 Divide noodles and soup into bowls, place cooked aburaage on top, and sprinkle on the chopped green onions.

 Well-seasoned aburaage stands out perfectly without its taste blurring into the soup.

 This is one noodle dish you should definitely try if you haven't already.

 Hi, this is Sister Too Funky coming to you live at Cafe 7-0 at the Museum of Uncut Funk.

 Today I'm going to prepare for you my version of Udon Noodle Soup.

 I have one sliced carrot and what I have here are broccoli leaf stems.

 Now I've used the leaves for another recipe but I've always saved my broccoli stems because

 they're filled with a lot of nutrients and why throw them out when you could use them

 for stews and soups and to add extra flavor to whatever dish that you're cooking.

 I have here a sliced red pepper, some chopped shiitake mushrooms, my udon noodles, I have

 I also have a roasted turkey breast that I have sliced and I'm going to add to my soup

 and for my base, the flavoring, I'm going to use a chicken stock.

 Towards the end of my meal when I place it in the bowl I'm going to chop my scallions

 and put them on top and I have here some low sodium soy sauce just to add more flavor.

 So what I'm going to do is put my base in a pot of boiling water and then I'm going

 Okay I have my pot of boiling water, I'm going to add two packets of chicken stock to my

 water and I actually have in here four cups of water and I'm adding two packets of chicken

 Now while that is boiling and the chicken stock starts to dissolve, I'm going to add

 Okay now I'm going to start to add my vegetables to this mixture because I'm not going to let

 I want them to be fork tender but I don't want them to be mushy.

 So I'm going to take my carrots and I'm going to add those into this mix.

 I'm going to take my broccoli leaf stems and I'm going to add that.

 From there I'm going to add my red pepper, sliced red pepper and my chopped shiitake

 Okay now I'm going to put a cover on this, let this come to a boil and come back in two

 Now that I have all of my vegetables in the pot, I'm going to let this boil for about

 Then I want my vegetables to be fork tender and I'm going to get a cover, let this boil

 and then when I come back I'm going to add my noodles and my roasted turkey and let that

 get warmed in the broth with the vegetables and we'll have lunch.

 I'm going to reduce the heat under there so it can be at a nice simmer.

 Now what I'm getting ready to do is I'm going to add my udon noodles to this mixture.

 Now once the noodles go in, this is not going to take long to cook because the noodles are

 already cooked for you so basically you're just warming them up in your stock and vegetables.

 So I'm going to mix the vegetables around, make sure the noodles get covered with the

 broth and then I'm going to take my sliced roasted turkey and I'm going to place that

 You can push some of those pieces down like that and you can add more turkey or less turkey,

 So I'm going to let this simmer for about another minute and then when we come back

 I'm going to turn this out and as you can see it's nice and hot.

 So I am going to take my tongs and put some of these noodles, mix this up a little bit,

 Be very careful taking this out because you know they're thick noodles and you want to

 So I've got my noodles in the bowl, I'm going to get some vegetables, some of the carrots,

 Put all of that goodness in here and put some of the roasted turkey right on top.

 And then I'm going to get my ladle and make sure I get some of the broth in here.

 And when you're getting the broth you can also scoop up some of those vegetables that

 You know, if I didn't mention it before, you can get udon noodles from your local Asian

 So as I've got my soup in here I'm going to come over here and get some of these scallions

 Now you can add a little soy sauce on top of this if you'd like, it's not necessary.

 I personally think there's enough flavor going on in here where I, for myself, will not add

 You get the hint of the shiitake mushrooms, you can taste the ginger, the garlic, and

 this is just really a really good light and easy soup to make any time of the year.

 I'm going to finish having my lunch here and I'll see you next time.

 Hi guys, it's Warren here and today I'm making the ultimate Mexican recipe

 Now place a saucepan over a high heat on the stove and heat some oil up

 Once it's hot, place the onion and garlic into the pan and fry for about 5 minutes

 Add in 1 tsp of chili powder, 1 tsp of cumin, 1 tsp of cinnamon and 1 tbsp of oregano

 Remember you can watch hundreds more of my cooking videos by subscribing to my channel by clicking on the link on screen

 Once the beef's cooked, add 1 tin of chopped tomatoes, followed by a good squirt of tomato puree

 Crumble in 1 beef stock cube and then combine the ingredients together

 Once everything's mixed together, top the chili up with some hot water until the ingredients are just covered

 After 20 minutes, give the chili a stir and then add 1 tin of kidney beans that have been rinsed and washed

 Stir the beans in and then leave the chili to simmer away for a further 10 minutes with the lid off

 Meanwhile, take 1 red pepper that's been washed, cut the end off and remove the core and seeds

 5 minutes away from the chili being done, stir the peppers in for the remaining cooking time

 When you're happy the chili's cooked and the sauce is nice and thick, remove from the heat

 Make your burritos by taking 4 tortilla wraps and splitting the chili between them

 Tightly wrap each tortilla wrap with the chili packed into the middle

 Brown each burrito by carefully moving them around the pan whilst flipping regularly in order for them to brown on all sides

 Remember to brown the edges and then when lovely and golden and crisp on all sides, they're ready to serve

 True to its name, this rolled sushi was invented in California by an enterprising Japanese

 You will need Plastic wrap Bamboo mat for rolling sushi Half of a cucumber Vegetable

 peeler Very sharp knife Cutting board Ripe avocado 4 imitation crab sticks or 1 quarter

 pound of cooked shredded crab 2 cups of prepared sushi rice 2 sheets of toasted nori cut in

 half 1 tablespoon sesame seeds A small spoon A damp kitchen towel A bowl of clean water

 Cut a large piece of plastic wrap a little more than twice the size of your bamboo mat

 Place the bamboo mat on top and encase it in the plastic by smoothing the wrap evenly

 Cut the cucumber half into thin strips about an eighth to a quarter inch wide and set them

 Cut the avocado in half lengthwise and twist the two halves until they separate.

 Remove the skin and cut them lengthwise into quarter-inch slices.

 Set the slices aside and clean your hands and knife with a damp kitchen cloth.

 To prevent the avocado from oxidizing or turning brown, squeeze some fresh lemon juice on the

 Moisten your hands with a little water and grab a handful or about a cup of prepared

 Spread and pat the rice across the nori, leaving a half-inch margin uncovered at the bottom

 It should be no more than a quarter-inch thick, and you should be able to see the nori sheet

 Flip the prepared nori sheet rice-side down at the bottom end of the mat.

 Lay a strip of shredded crab across the middle of the nori, add a strip or two of cucumber

 Use the bamboo mat to roll the bottom edge of the nori over the filling in the center,

 This time, continue to roll forward, applying even pressure and tightening as you roll,

 Once it's taken shape, take the roll off the mat and lay the mat over it.

 Press and smooth the roll, compressing it tightly and evening out the ends.

 With a very sharp knife, use a delicate but firm sawing motion to cut the roll in half.

 Repeat the process with your remaining half of nori, layering it lightly with rice, adding

 Did you know Fallbrook, California, the self-proclaimed avocado capital of the world, has been hosting

 today we're going to cook up an American version of a classic Chinese dish

 super easy to make, super delicious, all you need is 1 pound of chicken

 All these beautiful ingredients are going to make the perfect dinner.

 Hi everybody, I'm Keri Karsh, the Kadmore In-House Chef, and today we're going to make

 I've got a bowl over here and I've already sliced up my meat nice and thin.

 Starting off, we've got some scallions, some toasted sesame seeds, a cup of soy sauce,

 Now I'm just going to take this knob of ginger and cut off a little bit and then just zest

 I'm also going to put in some garlic and last a little bit of mirin.

 And then for a little bit of sweetness, some vinegar and some sugar.

 And we'll top that off with a little fresh cracked black pepper.

 Now you can set that up to three or four hours, but I'm just going to leave it on my counter

 So I'm going to start off with two carrots that I've grated finely.

 I'm going to actually use half red and white cabbage, but whatever you have on hand.

 One teaspoon of sriracha, or if you like it spicier, a little bit more.

 I'm going to finish off making the beef on my grill pan over here on our induction cooktop.

 You don't want to crowd the pan too much because it's going to start steaming the meat instead of searing it.

 And then top it off with a handful of that bright, gorgeous slaw.

 And don't forget, if you want these recipes and so many more, go check out cookmore.com.

 I am Hungarian, but I love Chinese food, so I'm slicing my chicken breast and making

 Sprinkle it with a little salt, because you need a little salt.

 I'm resting this, and then I can prepare my veggies until this gets seasoned.

 The chicken is marinating, so now I will cut half an onion, bigger pieces.

 And then I will cut more green onions too, because I like the green.

 I am adding oil to my pan, and I add my marinated chicken breast.

 But the marination is very important with the chicken, because that will give you the flavor.

 Or I put a little Knorr chicken powder in my water, and then that's what I will use, because this gives me an extra good flavor.

 Because you have to kind of cook your veggies too, a little bit.

 I am adding a little chicken stock, because it's a little bit thick.

 I can't have my heat on high too much, because of my, when this goes on.

 But I will taste it, if I need more sauce, I will add more sauce.

 I don't like to put too much sauce on it, so that's why I am doing it like this.

 I do this every week, once a week or every other week, because they like it.

 I don't use the Asian rice, I use my Basmati rice, because we like Basmati rice.

 I have my pan heating over, I'm going to add 3 tablespoons of olive oil in there.

 I have the onions, they've cooked up, they got a little brown there.

 And I'm just going to go ahead and put the water in this can and kind of rinse it out.

 And I also need one and a half teaspoons of flaky oregano leaves.

 For the meatballs, here I have three slices of bread that I have in a colander, strainer like thing.

 And I'm going to take it over here to the sink and squeeze out most of the water.

 If you're using the real cheap bread, I have three slices there.

 And here is my bowl with the hamburger, the ground beef mixture.

 I don't want to overcrowd the pan when I'm baking them as well,

 Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen, I'm going to show

 And you know you've got to start with some good zuppa di gozze.

 You're going to need some fresh mussels, and I'll talk about this in a minute.

 You're also going to need one tomato that I have just chopped in large pieces, some

 fresh garlic, some parsley, some white wine, some hot pepper flakes, salt, pepper, and

 It's simple, it's easy, it's quick, and it's really not expensive.

 So, for your mussels, it's really important that you clean them well.

 And first of all, what I do is I bring them home from the store, and if I'm going to cook

 them in a few hours, I usually take a big bowl, fill it with ice, and then just sit

 And then what I do is I take a big bowl, or you can use your kitchen sink for example,

 just make sure it's really clean, and I fill it with water, I put my mussels in there for

 I take a clean or a new, or they actually make scrubbers, especially for mussels, and

 If they haven't already done it for you, then you need to do it.

 Which means, it's a little piece right here, it's called the beard, and that's what the

 And then once you've done that, you want to go ahead and put them back into the water,

 fill a bowl again with clean water, put it in there for 15 minutes, rinse them, drain

 Now when they're fresh and uncooked, if the mussel's open like that, and you try to press

 Okay, in this pan you want to make sure that if you're not using a soup pot, you're using

 a pan that's got about 3-4 inches, you know, the sides are pretty high up, and I've got

 And in here I'm just going to put in my parsley, my garlic, and my tomato.

 Now you're probably thinking, why are you cooking the parsley so ahead of time?

 Because normally fresh herbs are used at the last minute, but since this dish is a really

 quick dish, and I want to be able to infuse that oil with as much flavor as possible and

 infuse that broth, then I'm going to have to just do it this way.

 This is meant to be spicy, but you can put as much or as little as you want.

 Give this a stir, medium-high heat, and this is going to cook for about 2 minutes or until

 If you don't drink white wine, if you don't want to use white wine, if you don't have

 white wine, you can always use a little bit of water, or you can use some clam juice,

 or you can completely omit that, but you won't have a soupy, you know, you won't have a lot

 But that's fine, it'll still be delicious, so you don't have to worry about that.

 So I'm going to let this cook for about 5 minutes at medium-high, less than 3-5 minutes,

 I want it to just reduce a tiny, tiny bit, and then we'll add in our mussels.

 Now I'm just going to season this with a bit of salt and pepper.

 Don't go crazy with the salt because mussels are very salty, but you know, salt and pepper

 If you like things a bit salty, well you can put a little bit more in there, but like

 Okay, so now I'm just going to cover this, let it cook for 5 minutes, turn the heat down

 It's been about 5 minutes, a little bit less than that I would say, look at all that little

 Those ones just came out because they know I want to eat them right away.

 If you love seafood, I can't get enough of seafood, I absolutely love it!

 And if you're Italian, you know what I'm all about, you know what we're all about!

 Christmas Eve, 7 fishes, you know you've got to have some mussels on your table, I

 know I will, and then, you've got to have some good charred bread, because let me tell

 If you know where to get these recipes, www.laurainthekitchen.com!

 Wash and soak 1 cup of basmati rice in 1 and 1 quarter cups of water for half an hour.

 After half an hour, pour the water from the soaked rice into a pressure cooker.

 Turn on the flame and when the water starts boiling, add 1 teaspoon of olive oil, 1 teaspoon of lemon juice, a little salt and the soaked rice.

 Keep the flame in medium mode and when the whistle is about to come, turn off the flame.

 Now add 1 teaspoon of pepper powder, 1 teaspoon of corn flour, 1 teaspoon of soya sauce and a little salt.

 After 15 minutes, heat 1 tablespoon of oil in a pan and fry the marinated chicken pieces.

 Heat 2 tablespoons of olive oil in a pan and saute 1 teaspoon of finely chopped ginger and 1 teaspoon of finely chopped garlic.

 Saute this for some time and add 3 tablespoons of spring onion whites.

 Saute this till it becomes transparent and add 1 tablespoon of finely chopped carrot and 1 tablespoon of finely chopped capsicum.

 Now push the vegetables to one side of the pan and pour the beaten egg.

 Now add the fried chicken pieces, 1 teaspoon of soya sauce and 1 teaspoon of chili garlic sauce.

 Now add 1 teaspoon of white pepper powder and 1 teaspoon of vinegar.

We're going to show you how to make fish and chips with English beer batter.

 Traditionally British fare, especially during World War II when fish was one of the few foods not rationed, it is also a popular favorite around the world.

 This recipe makes an extra crispy, tasty batter that will melt in your mouth.

 2 fish fillets, cod, haddock or other white fish, 1.5 liters of vegetable oil or ground nut oil, 140 grams of flour, 50 grams of cornstarch, 1 teaspoon of baking powder, 1 egg, 250 milliliters of beer, 1 teaspoon of salt, salt and pepper, and some french fries to garnish.

 1 saucepan, 2 bowls, 1 whisk, a slotted spoon, 1 large fork, a tray, and finally some kitchen towels.

 Begin by pouring all the oil into a large pan and turn to a medium high heat.

 Then let it heat until it becomes hot enough to fry, but it must not be smoking hot.

 Now into a bowl add the flour, the cornstarch, the salt, and finally the baking powder.

 Next pour the beer into a bowl, add the egg, and whisk it together well until the egg and beer are evenly combined.

 Transfer the beer mixture into the bowl containing the flour mixture and whisk well for a couple of minutes to ensure that it combines smoothly and is lump free.

 Take the fillets and pat them dry using a piece of paper towel.

 This will help them fry better as any excess water will only make the fish less crispy.

 Next run your fingers along the surface to ensure there are no small bones remaining.

 This is especially important if you are cooking for little children.

 Before cooking the fish it's wise to check that the oil is at the correct temperature to fry.

 If it fries immediately without burning, it's at the correct temperature.

 Then with your large fork dip one of the fillets into the bowl of batter and coat it completely.

 Carefully place them into the hot oil, taking special care not to burn yourself in the process.

 This will cause the temperature of the oil to drop, making the batter less crispy and it can also make the fillets stick together in a lump.

 Let the fillet fry roughly 4 to 7 minutes depending on its size

 and flip it at least once during this time to ensure that it's cooking evenly.

 When the batter becomes a light golden brown, remove it from the pan

 Repeat exactly the same frying process with the remaining fillet.

Place the fish on a rack if you have one as this will keep the batter crispier.

 And that's how to make fish and chips with English beer batter the Videojug way.

 Hi guys, thanks for joining me for part 2 of the Eggs Benedict recipe.

 Now I've made mine from scratch, I might stick up a video later on about how to do that.

 But if you just got an English muffin from the supermarket, we're just going to split

 them, toast them and then stick them on a plate and we're just going to lightly butter

 While we're doing this, we are cooking some strips of bacon as you can see here.

 Make sure your pan is on a high heat, you don't want to boil the bacon, you want to

 With a little bit of oil, the fat in the bacon will render itself out so it will cook it

 So lightly fry your bacon and then once it's done you can put it on some paper towels to

 And if you guys haven't checked out my poached egg video, I've got a link here, you can check

 But basically we just got our pot of water here, ready to put in our poached eggs.

 Now always do your poached eggs one at a time, two in the same pot, really don't go along

 So be patient, one egg at a time and then once they're cooked we can move on to construct

 So like I said we've got our English muffin here, lightly buttered.

 Now you can either put down some hollandaise sauce before our bacon, I haven't chosen not

 So we're just going to layer our strips of bacon across our English muffin and then of

 So you can have one, you can have two, you can even have three if you're really up for

 So two eggs here and now finally our hollandaise sauce that we've prepared earlier in our earlier

 Now like I said you've just warmed this up slightly so we can drizzle this across the

 Now put a liberal amount on, you don't want to go not enough, you don't want to go too

 much, it can be quite rich and sickening if you have too much of it.

 So as you can see it's running off our eggs and to finish this recipe off, chopped up

 parsley, bit of cracked pepper across the top of it, Bob's your uncle, there you have

 it, quick and very easy Eggs Benedict and I bet you didn't have to go and pay lots of

 So there you have it, I hope you guys enjoy it, I'm definitely going to be having this

 I'm Dave's daughter and I'm going to teach you how to make a great blue cheese spread

 We're grilling hamburgers tonight, so all you need is walnuts, and you need to chop

 You need some blue cheese, some cream cheese, a little bit of cognac, and some onions that

 So I'm going to take this cream cheese in here, put it in the bowl.

 I've stirred this up a little bit to make it a little softer to get it ready for the

 And it calls for a half a tablespoon of cognac, and I'm just going to eyeball it.

 We're going to put some cracked pepper and salt in here, just a little bit to taste.

 All right, this is kind of grilling 101, but it's one of the biggest mistakes I see grillers

 encounter is when they make a hamburger, because it usually ends up shrinking a meatball instead

 This is from a local butcher where all the product is local, and it's an 80-20 leanness.

 You don't want anything more lean than that, because then it won't hold together when you're

 And since this is really good beef, and we're going to have a really nice blue cheese spread

 So anyway, you take a handful of burger, about the size of a baseball.

 You want it to still have a little looseness to it, but you just flatten it out.

 It's really important, too, to let these come to room temperature, which really makes them

 So notice I'm kind of hollowing out something in the middle, or the area in the middle,

 And the reason is when you grill that, it has a tendency to pull together.

 So if you've already made this thin, you'll come out with an even burger instead of a

 Then you just hit it with a little salt, a little pepper, grill it, try to turn it just

 We'll be back to show you what the blue cheese spread looks like.

 We toasted them up to give them some texture, and it's just a little healthier than the

 If you'll notice, it did not munch up into a ball, and that was because of what we did,

 Hi guys, we're going to have some fun today because we'll be making clam chowder.

 The first ingredient that you're going to need of course are going to be clams.

 And you can use the stuff that's in the can like this, but I don't want to do that.

 And we're going to need a piece of cheese cloth, or if you don't have this, use paper

 We're going to need a brush, a nice stiff brush to clean it with.

 And I bought a new one because I don't know what the kids use my brush to clean in the

 Because I got some brushes in here that I tell them it's only for fruits and vegetables,

 And the first thing that you need to know is they need to just smell like the salty

 If they smell kind of funky, like fish going bad, don't buy them.

 So we're going to pour some cold water on this and let it sit for about a half hour.

 I want you to know that clam chowder is not hard at all to make, but it's one of those

 So you're just going to have to have some patience, but in the end it's going to be

 We're going to need all purpose flour, butter, of course you see celery, bacon strips, I

 have four pieces of bacon, heavy whipping cream, this is not half and half, and some

 And you can delete any of these things that you don't like, alright?

 So we're going to start off first of all by cutting the bacon into bite sized pieces,

 because we want to prepare this to get it cooked in a skillet, alright?

 I happen to personally not like celery so I'm not going to use a whole lot of it, but

 And we're also going to dice up the onion, and look I dice up kind of funny.

 I just kind of peel the onion and go on both sides, and then I kind of turn it on its side

 That's just the easiest way I've ever, you know, tried doing onions.

 And I don't cry when I cut onions, I don't know what's wrong with me because, you know,

 And I've peeled the potatoes and washed them clean, and I'm going to dice them into bite sized pieces

 right here because we want it to go into the soup, you know, in bite sized pieces that you can serve.

 So I start off by putting the bacon in a hot skillet, and we're just going to cook this on low

 and just allow this to cook until it's really really crispy, alright?

 Meanwhile, I have a soup pot going to the halfway mark with some water,

 and I want it to boil a little bit hotter than this before I actually drop the clams in there, right?

 And look at my stuff that's waiting for me, my onions, celery, and potatoes.

 Alright, so I'm going to put them in with this hot spoon, okay?

 Now the reason that we're putting it in this hot water to boil is because that's going to open them up,

 and also we're going to be making our clam juice for the other part of our stew or soup, alright?

They look like you could make a jewelry box or something out of them.

 So Joe had asked me when I started making the video how we're going to get the clams open,

 So I'm using the water that the clams were boiled in to make the clam juice,

 and I'm using a ladle to just dip the water out of the pot and put it through this cheesecloth.

 The reason I'm doing that is because I don't want any sand, if any, escape off of the shells.

 You know, if it escaped, it would settle on the bottom of the pot.

 And basically, I'm just going to stir this for a little while to make them get kind of brown.

 So now it's time to add our clam juice, and I'm going to be using all of this.

 Four cups of clam juice, and if you're using clams from the can, you would go ahead and put water to the juice that's in the clam.

 And I put in the potatoes, of course, and you want them to cook until the potatoes are tender.

 I was using a knife at first to cut them up, but it wasn't working so good, so I used my shears.

 And I'm just going to allow it to melt, and this is almost done.

 And to this butter, after it's melted, we're going to add our flour, because we're making a roux.

 So, adding in the flour a little bit at a time, and we're going to whisk.

 You want to move quickly at this part, okay, because you don't want it to lump up on you.

 And if you're watching your figure and stuff, use half heavy cream and half milk.

 But I'm using the whole thing because I want the chowder to look like chowder.

 Nothing upsets me more than when I get some type of chowder and it's kind of soupy and thin and not thick.

 So just remember that you don't want to eat this too often, okay, if you're watching your cholesterol and stuff like that.

 So I'm just whisking to make sure that there are no lumps in my beautiful base right here.

 And now I'm spooning in the potatoes and the celery and stuff from the other skillet.

 We're going to use everything, okay, even the water, but the reason I'm spooning it in is because I don't want to pour it too quickly and then it splatters and then I get burned.

 You know, that's the main thing that I try not to get burned or cut when I'm in the kitchen.

 So now it's time to add our clams and they're all diced up in small pieces.

 It doesn't look like a lot but it does go a long way in the stew.

 And, oh by the way, I forgot to tell you guys, I'm going to add my kernel corn right here.

 And even when it comes to the bacon, you can just save the bacon and put it on top when you serve a bowl of the clams.

 The reason why you're watching it so close is because you don't want the clams to get rubbery like I said before, okay?

 And I'm so happy to eat this because when I go to restaurants, I never eat the soup because it always has MSG.

 But I'm not going to overdo because you remember we used a lot of heavy cream, alright?

 And of course, you guys know, okay, before I taste, let me tell you guys.

 I only put it in here because I wanted to show you a more traditional clam chowder.

 But you definitely don't have to put the things that you don't like, alright?

 When it comes to the bacon, you can also garnish the top with the bacon.

 But I like putting it inside because to me, it just tastes better to get some pieces in there.

 And also, like I said before, I got Jada sneaking up on me trying to get my clam chowder, guys.

 Alright, but I mean, how often are you going to be eating this?

 And again, guys, forgive me if I've been saying oysters, because I don't know what I've been saying the whole show.

 I hope I've been saying clams, but I won't see it till the final edit.

 So I suppose we could make another one like this in the future.

 I got corn, I got clams, I got potato, and I got bacon in that bite that I took just now.

 And like I said, at the end of the video, I'm going to put one in a bread bowl so you guys can get a look at that.

 It's definitely hearty, so you can get your belly full off of this.

 He videotaped and he helped me cook up some of the stuff as I was like moving fast.

 Don't get in the kitchen and be a martyr and do it all by yourself.

 They can help you do a lot of the preparatory types of the chopping up of the vegetables.

 Now, as I always say at the end, thank you so much for your support.

 I appreciate you guys so much to take the time to watch the shows, all right?

 Jada's just eating, so I'm watching her just eating my stuff in here.

 Hi everyone, today I'm going to show you how to make your own buffalo wings.

 I am using chicken wingettes and you want to coat them in Lori's Season Salt.

 It may look like I'm using a lot but I'm not really using that much.

 I'm using about a cup of flour, a little bit of paprika, a little bit of black pepper,

 Then you want to get a ziplock bag and you want to put your chicken wings in the bag.

 Then you're going to add your flour to it and give it a really really good shake so

 Then you want to take it out and put it in a container or put it on a plate.

 Then you want to cover whatever you put the chicken in, cover it with saran wrap and put

 While that's in the refrigerator, you want to start making your buffalo sauce.

 I really like to use Frank's Red Hot Pepper Sauce instead of Louisiana but I didn't have

 Then I add pepper to that, garlic powder, melted butter and I stir it up, mix it up

 I try not to stack them on top of each other unless I don't have a choice.

 Once it's done frying, you want to put the chicken on a paper towel to get rid of all

 the excess grease because you don't want all of that on your chicken.

 Once you get it all on the chicken, you want to coat the chicken.

 You want every inch of the chicken covered in buffalo sauce or as much as you can get

 Then you can take it out and put it on a plate and it is now ready to be served.

 For the seasoned wings, you want to use some of the same ingredients, hot sauce, melted

 Set it to room temperature and then put it in a pan and you are going to put it in the

 Broil on high for about 15 to 20 minutes or until it's fully cooked.

 As you can see, someone stole a piece of chicken and now I'm left with two and this is the

 Hey foodies, we're getting busy with a wonderful summertime treat.

 Now I know a lot of people make macaroni salad all year round, but I love to make macaroni

 So this way you get the creamy, tangy dressing, but you also get the crunch of some fresh

 Let me get this celery into its little bowl here and get that all ready to go.

 We also want to make sure that we get our pasta from the refrigerator.

 I love making my pasta ahead of time, so that way I can get it cooled and get it ready to

 go because once you stop cooking the pasta, you want to blanch it real quickly with some

 cold water so you can make sure it stops its cooking process and it's ready to add in once

 So we'll head over to the refrigerator, grab our four cups of cooked pasta.

 Now I also like to toss this with a little olive oil because I think that keeps it from

 Now the only thing we have left to do is to shred up some carrot.

 So it's a great opportunity for you to get all those great, wonderful farm fresh vegetables.

 We are in the height of some great, great vegetables all year round now because you

 In the summertime, all those great, wonderful farmers markets start coming in with all their

 So buy local, get all your great vegetables, and that makes every recipe that much nicer.

 We're going to add this into our carrots and get busy to start assembling everything we

 Now we started with four cups of elbow macaroni that has already been cooked off and ready

 Now these are frozen, but we've defrosted them and they're ready to pop inside.

 Then we're going to add a half cup of this beautiful chopped red pepper.

 And then finally one and a half cups of deli ham, diced tight and ready to go inside.

 But don't forget, add that last little bit of color, all those grated carrots that we

 This is going to come together for you and our carrots are one cup and you're ready to

 go with something that's really colorful and full of great texture.

 So now we have half the macaroni salad made, let's get busy on the dressing.

 I love this dressing because it combines all the creaminess you're after plus the tang

 Now let's move our dry ingredients and the macaroni out of the way and get busy with

 There's three quarters of a cup of sour cream and then of course you've got Dijon mustard.

 There are two tablespoons and make sure you get that really wonderful, fresh, creamy Dijon

 What I also have to add a little extra tang is some white vinegar.

 One teaspoon of celery seed, one tablespoon of sugar, two teaspoons of kosher salt, one

 teaspoon of ground pepper and a half tablespoon of garlic powder.

 So we'll add all of that in and then we're going to get a whisk and give this a nice

 I like to tilt the bowl a little bit to the side there and get a really nice whisk in

 there incorporating all those spices, all of your wet ingredients and you can already

 Now what I'm going to do is add my black pepper last and there are a couple of reasons for

 One, I want to make sure that I get it evenly distributed because you don't want that to

 Let's take this from our measuring spoon and just give a nice shake up high and get

 So we'll take this to the side, give my hands a wipe and start incorporating in all of these

 Remember, all your dry ingredients go inside along with your pasta.

 I like to call this recipe a dump and stir because it's so so easy.

 You're just going to incorporate all the ingredients and then give it a nice stir.

 But remember because those peas are now defrosted you want to incorporate this very gently.

 So this is going to be a perfect way for you to add color, texture and wonderful tanginess

 Picnic salad is something that we really can enjoy all year round but we tend to make

 Perfect for backyard barbecues, wonderful for holiday get-togethers.

 Sure you can go to a store and buy it pre-made but that's really not going to give it that

 And when you add your own ingredients you know exactly what's going inside.

 You know where you've sourced them and you know right away that they're going to be perfect

 I like working with shallow bowls when I serve this particularly if it's going to be kind

 Nothing nicer than a big wooden serving spoon for a summertime meal.

 I've often found that this is even better the next day because all the flavors have

 This is the perfect, perfect complement to go with any of your grilling items, any of

 I always say make this ahead of time and let those flavors marinate and you'll come away

 All American colors and great texture for your next family get together.

 This beautiful and delicious dish can be made in just 20 minutes.

 After cleaning the mussels, I arrange them neatly on a baking pan lined with aluminum foil.

 tablespoons of butter which I melted in a microwave for about 15 seconds.

 After that, I put them into the oven for 10 minutes at 200 degrees Celsius.

 Next, in a bowl, I dissolve 3 tablespoons of oyster sauce, half a cup of water, 1 tablespoon of sugar,

 half a teaspoon of salt or 2 teaspoons fish sauce and about a teaspoon of

 cornstarch or tapioca starch to make the sauce a little thicker.

 Next, in a pan or medium saucepan, heat 3 tablespoons of oil on medium-high heat and add in about a cup of chopped spring onion and stir-fry for about 15 seconds.

 Just cook very quick to maintain the green color of the spring onion.

 Then transfer to a bowl and save about a tablespoon of oil in the pan.

 Also add in about a tablespoon of ginger which I have cut into strips and a teaspoon of garlic.

After that, simmer on medium-low heat until the sauce is slightly thickened.

 Just cook the sauce for about 2-3 minutes and I also add in some chili sauce to make it more spicy.

 After 10 minutes in the oven, take the mussels out and drizzle the sauce over each of them.

 So when every mussel gets some sauce on it, we're gonna put back into the oven and grill for another 5 minutes.

 The mussels gonna absorb the sauce and become more tasty and juicy.

 After 5 minutes, take out and garnish each mussels with the spring onion oil that we made, some crushed peanuts and the fried shallots.

 This dish can be a great appetizer or a perfect snack to drink beer with.

 Hi, my name is Maddie Martini and I'm from Eastern Illinois University's graduate dietetics program.

 I'm working in conjunction with the Eastern Illinois Food Bank to talk to you about using pantry staples.

 These are foods that you can keep right on hand, right there in your kitchen,

 just in case you find yourself needing to make something for dinner and you don't have time to go grocery shopping.

 Good pantry staples to have on hand include pasta, rice, canned tomatoes, canned beans, canned tuna,

 chicken or vegetable broth, canola or olive oil, onions, potatoes, garlic, salt and pepper, and your favorite dried spices.

 So we figured the best way to show you how useful pantry staples can be is to make something with them.

 Pasta fagiol, or pasta fazool, depending on who you're talking to, literally translates to pasta and beans.

 It's a tomato-based soup using great flavors like onion, garlic, and basil.

 It's a hearty, stick-to-your-ribs, naturally vegetarian meal that you can customize any way you want.

 According to the Centers for Disease Control and Prevention, keeping your hands clean is one of the most important things you can do to avoid getting sick and prevent spreading illness to others.

 You're going to add one to two tablespoons of cold, or room temperature, canola oil to a cold pot.

 We're going to turn on the stove to just a little over medium heat, just so you can get things heating up.

 So I'm going to take a spoon here, and I'm going to take out about a teaspoon's worth of garlic, and I'm going to add it to the oil.

 Everything's just about turning, and we're going to give everything a stir.

 So you're going to saute the onion for a few minutes until it starts to turn translucent.

 Add both of them, making sure you get every last drop from those cans, because it's just pure goodness.

 Alright, so the tomatoes are bubbling at a pretty good clip here.

 What I have here, I have one can of pinto beans and one can of great northern beans.

 Great northern beans are the traditional ones that you'd use, but if you like pinto beans better, feel free to use them.

 You're going to turn things from medium high heat all the way up to high.

 You can also put your lid back on because it will trap the heat in there and bring things to a boil faster.

 Alright, so now we're going to add the pasta to the pasta fagioli.

 And that means once something has come to a boil, you bring things down to a low heat.

 Let it simmer uncovered for about ten to twelve minutes or until the macaroni is cooked.

 Our pasta has been cooking in our soup for about ten minutes or so.

 And as you can see here, it's absorbed a lot of the liquid and it's become nice and plump.

 It's going to have a nice mix of beans and pasta and tomatoes in it and it's going to be really thick and your family is going to love it.

 And you can have that on your own anytime you want to use a pantry staples.

 And pantry staples are things you can have on hand at any time like onions, canned tomatoes, canned beans, and pasta.

 When you're wanting to make a quick and easy, fast and delicious meal, try and look towards your pantry staples and you can make a great wholesome meal for you and for your family.

I'm Maddie Martini from Eastern Illinois University's Graduate Dietetics Program.

 Hello everyone, in this video I'm gonna show you how to make the Vietnamese

 fresh spring rolls and a super delicious dipping sauce for this dish.

 medium-low and cook for 25 to 35 minutes depending on how thick the cut of pork is.

 You can test to see if it's cooked by piercing through the meat using a

 cold water to avoid it from blackening and keep the broth for later use.

 Next, we fry the prawns without any oil on medium heat for 1 to 2 minutes until

 Okay, next you cut the prawns into two halves vertically and remove the black

 rice vermicelli 3 to 5 minutes following the package instructions and drain.

 you also want to wash it again under cold water to stop the rice vermicelli

 Lastly, we cut the cucumber into vertical slices about a finger long.

 water and lay it on a flat surface like a plate or a cutting board.

 vegetables in a row across the center, leaving around 2 to 3 inches on each

Two cucumber slices, two slices of pork, and two shrimp halves at the end.

 and 5 tablespoons of broth which was saved from boiling the pork cut earlier.

 Then add 1 tablespoon of peanut butter, and finally 1 tablespoon of sugar.

 well and simmer the sauce for 1 to 2 minutes until it's thickened.

 condiment bowl and top up with minced fresh chili and crushed peanuts.

So one bite of spring roll would be a perfect combination of all the

If you're going on a picnic, you can wrap the fresh spring rolls in plastic

 wrapper so that the rice paper won't dry out or stick to each other.

 It's a side dish, it's a dip, you can put it on pita bread, you can do whatever you

 This is a form of a chickpea spread with some great sesame seed paste, some garlic, some

 Now you can serve this on pita bread, you can put it on chicken, you can dip it with

 What you want to do is start off with a can of garbanzo beans or chickpeas.

 Now at different stores, different labels call it different things, but you want to

 What I'm going to do is just pour off the water that they were packed in.

 Now some people use blenders, some people use food processors, whatever is going to

 You want to give it a little bit of a mix just because the oil from the sesame seeds

 I'm not a big measuring person, but you want to add about a fourth cup to a half cup, depending

 Next ingredient you want to add, which keeps the hummus really moist and from chunking

 You want to add about a half cup to a fourth cup, depending on texture.

 We're going to start off by adding about a fourth cup of it and then depending on the

 You want to add some salt to the garlic because when you have it in the mortar it helps mash

 You're going to want to give the mixture, let it mix for I'd say about two minutes before

 When it's being processed the tahini makes it a little bit thicker.

 So again, depending on the consistency you can add a little bit of water to it, a couple

 With a spatula, don't use any metal spoons or anything, a plastic spatula, you can check

 Again, you still have that fourth cup of yogurt left over so we're going to give this a taste

 What you can do, if you see that your consistency is right and you don't want to make it more

 You don't want to add too much because then it will be too lemony.

 I'm just going to add a half teaspoon of this to the processor.

 Again, depending on what you like, you can add some more salt, you can add less garlic,

 You want to get most of it, depending on the size of your plate, maybe not all of it.

 After you spread it out on the plate, you want to chop up about two tablespoons of some parsley.

 What I do is I put this in the center of it, or you can put it along the sides.

 You can get some olives, decorate it with some olives, some radishes, whatever you want.

 Again, depending on your preference, you can use either cayenne pepper or paprika.

 I like to use paprika just so I don't take away from the flavor of the actual dip.

 It gives it great color and really doesn't take away from the taste of it.

 Enjoy it and tune in next time for the next recipe at Dede's Mediterranean Kitchen.

 Hey, I'm Caroline Shin and I'm here with my grandma, Sunwoo Kim, who is one of the

 best cooks and so today she's going to be teaching us how to make Korean food.

 And I thought, in the spirit of seasonality, why not make cheonggak kimchi, which is young

 Now you can get this at any grocery store, you can get this at many of the Korean restaurants

 But, you know, my grandma being the excellent, excellent cook that she is, she's going to

 Young radishes, fish sauce, ground red pepper flakes, garlic, sea salt, scallions, and sugar.

 So you'll take maybe about a tablespoon of the sea salt and just kind of sprinkle it

 The chemical compounds of unrefined sea salt help retain crispness.

 And when you first came to America, was there anything that surprised you?

 And when I went into an apartment, there were Korean people in there.

 We leave this in room temperature for about two days so that it ferments.

 After two days, we put it in the fridge and then it's ready to be eaten.

 If you also have a hankering for something spicy, something Korean,

 head on over to a grocery store where they have some young radish

 so to prepare this beautiful lamb shank all you do is add some oil to your pan

 and then you know we're going to add some lamb and going to slightly saute it

 yeah because you seem to be calling only when I'm just adding some oil or some frying

 dad, see have you ever heard about this camera techniques you know people look

 little bigger than what they are and this oil also is the same thing you know

 dad, dad if I listen to everything you say you will expect me to fry things in

 dad I know the chicken and egg story, dad I know you came before me you know better than me

 dad if you think you're a better cook than me why don't you start your own show

 ok thanks ok can you believe this man my father when he was my age he would

 literally eat a lamb a day and I just eat a chicken a day and he's got problem with it

 hello namaste salaamwalekum satsriyakaal welcome back to another session with your VahChef

 what is lamb shanks you may ask lamb shank is the meat part below the knee of

 a lamb you know and the meat is very beautiful and then there's lot of

 gelatinous substance along with this meat and you get lamb marrow that gets

 cooked along with it and it makes this preparation even more tasty and one more

 very beautiful thing today is you know how you all send me suggestions and

 so a lot of you people have been asking hey chef can you teach us how to cook

 so today we're going to make this beautiful lamb shank without adding any extra oil

 we're just going to cook this preparation within the fat that is there in the meat

 so to make this preparation without any fat added the best thing to do

 see pressure cooker is a wonderful invention because first thing is lot of

 this preparations can be cooked really fast under pressure and all this tough

 meat you can cook in no time and we're going to learn lot of dishes we can make

 without adding a drop of oil into the food so today to prepare this preparation

 I'm going to use this pressure cooker so it is very very easy whenever you're

 cooking without fat you want all the ingredients to cook really good

 so what we're going to do we're going to add all the ingredients I've got some

 green chillies I'm going to add some onion one tablespoon of coriander powder

 see because we're not adding any oil we're not frying anything so I rather use

 garam masala powder than whole garam masala ok and use one tablespoon of

 ginger garlic paste, chilli powder to your taste I'm going to add half a teaspoon of

 ok and half of the coriander leaves also you know I've got some coconut milk

 this gives very beautiful taste to the lamb preparation so I'm adding some

 coconut milk then I've got this lamb shank look at this beautiful they're really big

 pieces I love to cook lamb shank this way I don't like to cut into small pieces

 just add into this I also I'm going to add tomato puree but I'm not going to

 add tomato puree into this because I want this meat to be cooked well if you

 add tomatoes into this the meat is going to be little bit tougher so what I'm

 going to do I'm going to add this tomatoes at a later point of time and you can add

 one and half cup of water to this see you can notice this lamb has some fat little bit

 attached to it and that is good enough and actually in fact the fat that is

 there on the meat itself gives very nice flavor so I'm just going to mix this

 little bit make sure you do not add too much quantity in a pressure cooker make

 sure it is less than 50% of the total capacity of your pressure cooker then

 very simple put the lid and switch on the stove lot of times people cook their

 food based on the number of whistles so if you cook your regular meat with two

 whistles cook this lamb shanks for three whistles after three whistles switch on the

 pressure cooker and wait for 10 minutes for the pressure cooker to cool down and

 then before you open the lid make sure you release the pressure and then open

 now if you look at this meat it is coming off the bone that means this meat is

 really nicely cooked but I want to add some tomato puree so what I'm going to

 do first I'm going to remove this meat so this is another reason why I kept

 this meat into big pieces because I want to remove this big pieces out easily if I

 ok now I'm going to add this freshly ground tomatoes ok I'm going to add to

 this if you want you can put the pressure cooker one more time and cook it

 and this tomato will be cooked in no time but I'm just going to leave this

 lid open and going to cook it like this and see lot of people think fat is oil is

 bad or whatever see if your body can handle little bit of fat use it but if

 you really are on a diet or something like that there are so many dishes that

 we can cook without adding a drop of oil in fact my father started cooking lot of

 dishes without oil and he often sends me these recipes so we're going to cook lot of

 these things but you have to understand see when there is no oil or anything

 when you eat it kind of gets stuck in your throat so how to eat if a nice

 kichadi is there eat it along with a nice raita so we're going to learn lot of

 preparations where we're going to be fat free that is we're not going to add any

 extra oil into that cooking so be tuned and we will cook those wonderful fat

One best way to know a dish is ready most of the times is when the oil oozes out

 pressure cooker is one beautiful thing it will cook the ingredients very well

 retaining all the moisture and juices within and more importantly flavors you

 get concentrated flavors when you cook in a pressure cooker and now you can see

 this beautiful all the ingredients are cooked even the onions and tomatoes

 everything is cooked well and then you can add this lamb to this

 wow it is really really good but you know just let it cook in a slow flame for like 15

 minutes and your dish will be ready you know this beautiful this lamb curry is

 so friends so have you seen how you can cook this beautiful lamb shank curry

 without adding a drop of oil but if you want to convert this into a stew

 you can add potatoes and mixed vegetables into this cooking and it

 makes a beautiful stew but remember one thing if you're adding potatoes and

 vegetables first cook this lamb and then when it is 70% done then add

 potatoes because simple thing how much time the potatoes take how much time the

 lamb takes to cook I hope you have enjoyed today's session and learn this

 so please post your recipes and cooking tips so others can benefit from your

 this recipe is very easy to make and the taste is very delicious, savory and spicy

 this is Mapo tofu paste I got it from Asian supermarket I recommend it

 Today I'm going to be showing you how to make Christmas pancakes.

I just keep adding until it's somewhere between thick and runny.

 I'm going to cut the cap off and then cut this at an angle so that more batter can come out.

 Use a bowl that has a spout so that you can easily fill the containers.

 Now you want to prepare the stove by preheating it to a low to medium setting.

 For Santa, you are going to start with the nose, then the mustache, the face, then the hat, and then the beard, and the eyes.

 After letting it cook for a little while, you're going to fill in the rest of the space.

 Yes, naan which I learnt it from my husband but my style of making.

 So to make this naan first we need 1 cup of all purpose flour and in this add pinch of

 You know naan tastes little bit sweeter and little bit salt so add little bit salt and

 We are not using any warm water or anything just mix everything together and in this add

 For naan I always use buttermilk for pizza you can make it with egg, milk anything but

 So dear friends here the dough I mixed it see not too soft not too hard.

 Just mix it nicely this is sticking to your hand you can just apply little bit of oil

 So just wrap it with a cover and let it rest for 30 minutes and this will become double

 Dear friends after half an hour of resting our dough see here it is nicely puffed up

 Now add some flour on to the table wherever you are making your naans.

 So just take a small dumpling if you want you can use the rolling pin and make this.

 So friends just roll it into an oval shape or you can make it into a round and you can

 just pull also whichever way you are comfortable you can make it.

 Just make it little bit thin not too thin and now you and stretch just hold this side

 So here our naan dough is all ready see here both two I made it.

 Be careful always apply little bit of dry flour down so that when you remove you can

 You can just add this is kalonji that is onion seeds and just press it.

 This we are not making in any tandoor or anything I told no my style so I make it.

 I have a nice iron kadai that is a pan so here I have a nice tawa of iron so what I

 did instead of using the front side I am just using the back side.

 So this should be nice hot very very hot enough how our tandoor will be nice hot enough so

 this also should be nice hot see so when you put your naan on top of it it should get cooked

 So here our naans are ready don't apply any butter because it becomes dark so you can

 See you can see nice bubbles coming up here so just rotate it to the other side.

 Apply nice butter if you want you can just crush some garlic and apply on top of it also

 So here our naans are ready so just switch off the flame and enjoy this hot naans with

 Which ever is ready at your house just try to make this nice wonderful naans at your

 home very simple no you can just make it with your regular tawa which you have it at your

 Imagine Bobby Flay showing up in your kitchen and challenging you to cook your best dish.

 That of course is the premise of Food Network show Throwdown and also the inspiration for

 And Bobby is here with some of his all time favorite throwdown recipes.

 I got to tell you what, this is of all your shows, my favorite show.

 Because these people, they live wherever they live and they kind of write in and they, you

 know, they hear about some guy in Timbuktu who makes better lasagna than anybody else

 And you go down there and you cook with them and it's, they love that you're there.

 People consider Throwdown a competition show, but I really consider it a show about these

 great people who make all this fantastic food all over the country.

 So I'm going to do a dish that I did actually in New Mexico, actually a place called San

 We, we talked about burgers just the other day and you do this 80 20, right?

 You got to have enough fat to make sure you have enough flavor.

 And the burger plumps up while it's cooking and it turns into like a football shape.

 And then what people do is they press it down and they squeeze out all the juices.

 We're actually going to fake out the burger and let it come back to its original shape.

 Because when there's a little pool of juice in there, then what happens?

 These are roasted, peeled, and seeded poblano peppers, poblano chilies.

 For people that don't know a lot about chili peppers, poblanos have a nice, great pepper

 And I also have some serranos, which are kind of like jalapenos.

 Because I want a little more heat in my green chili chili burger.

 Now, don't forget, you know, if you ate the green chilies by themselves, they might be

 But don't forget, we have the burger, we have the bun, and we have the sauce that we're

 So the chilies and the flavor and the spiciness have to fight all through with all those ingredients.

 Yeah, just a tiny bit of honey, just to kind of chill out the spiciness.

 And then we're going to add a little bit of acidity with some red wine vinegar.

 And you can do this a couple of days ahead of time and have it already done.

 Now, you could just slap a piece of cheese on there and make a cheeseburger with green

 But I'm going to make it, I like sort of the smoothness of the sauce.

 So what we're going to do is we're going to make a little bit of bechamel, you know, classic

 And what's going to happen is the butter and the flour is the roux.

 And that's going to actually start to thicken up the milk here.

 We're going to get a classic, what they call bechamel or cream sauce.

 And then what you're going to do is we're going to take that classic sauce.

 I only flip the burgers one time so they get nice and crusty on both sides.

 We're just going to let the sauce just kind of melt over there.

 I love pickled red onions because they get a nice little crunch to them, a little crispiness.

 And then what I do for my crunchification is I put a little bit of blue corn tortillas

So I've got here a pan, a touch of oil in there, I'm using sunflower.

 curry powder if you want but what I've got here is equal parts, like one teaspoon each

 of cumin, coriander, turmeric and chilli powder and a little touch of garam masala powder.

 I'm going to add a little bit of cinnamon, whole cinnamon, some cumin seeds and a couple

 minutes on this side, then I'm going to flip them over and cook them for another four minutes

These are not cooked all the way through, far from it yet but we certainly have given

 them a nice head start and got some beautiful flavours in there.

Some more of our powders, either your favourite curry powder or what I call the

 I'm on a kind of medium to high heat, I'll be back here in five minutes, keep an eye

 and of course we've added lots more beautiful flavour now to our round chops.

 sliced as ripe as you can, get the nice ripe tomatoes, over ripe even if you like.

 top, lid's going to go back on, about five minutes, they should break down nicely and

 some steam out first, otherwise it's going to steam up the lens of the camera, you won't

 a lot of juice happening now, these tomatoes have really broken down so it's time to give

Like I say, depending on how juicy your tomatoes are or not, these are pretty

 off I'm going to cook this for another five minutes, I'll see you then.

 that off now, that's reduced down just nicely, just perfect in fact.

 fresh coriander and because we've got some nice lamb there, this really works well, some

 to subscribe to our channel, we've hundreds and hundreds, literally, of different recipes

I hope you enjoyed that, I'm really going to tuck into this now.

 In this video I'm going to show you how to make a California roll.

 To make the filling what you're going to need is some crab, some mascarpone, some mayo and

 Now this is optional, it's not really necessary but it does give it a little extra touch.

 Now I don't know where you get this, this is from a Dutch shop that's here locally,

 so I'll try to find it on the internet and if I do I'll put it on my store and make sure

 Once you've got them finely chopped up we scoop them up into a bowl.

 We add a spoon of mascarpone cheese, which is basically Italian cream cheese, a small

 spoon, not really necessary to put much, and about a spoon of mayonnaise, just do it with

 Now you add a couple of shakes of Knorr and mix it with a fork.

 First you start by wetting your hands and then spreading out the 150-grams of cooked

 Now don't mush the rice down, don't press it down too hard, just fluff it out slightly.

 Then we add some sesame seeds over it, and now we just place it upside down onto a rolling

 Now what you want to do is add the crab filling, which we made earlier.

 You bring it over and then keeping all the contents inside you curl it in.

 So you curl it in, applying pressure and closing it, leaving a little lip at the bottom.

 Now you just bring it over and then compress again, so it closes the lip.

 Now you want to do that again, just get the right formation and roll it out.

 Now to get a clean cut I would suggest adding some cling film, at least for the inside out

 You just attach the cling film to it, and now you take your sharpest knife you have,

 dip it in some water so the rice doesn't stick to it, and I suggest cut off that bit.

 And cut this off, and then we cut in half, half again, half again, and again, and two

 Shape the roll back up, take the cling film off, discard the little end pieces that were

 I'm gonna show you guys how to make my bodybuilding chicken parmesan.

 The first thing you're gonna do is take out one and a half pounds or 24 ounces of chicken breast

 Trim the fat off of them and then cut each piece in half this way

 So for every chicken breast that you have you should end up with two pieces that are about this big

 After you slice your chicken breast put it off to the side and then take out two bowls

 If you want to prep enough for the whole week, you can easily double or even triple this recipe

 Now the first thing we're gonna add into the small bowl is two extra-large egg whites

 The first thing you're gonna add into the medium sized bowl is 2 thirds a cup or 60 grams of whole wheat bread crumbs

 Whether or not you want to use seasoned ones is completely up to you and then 8 tablespoons

 Or 40 grams of grated Parmesan cheese mix both of those together

 Next preheat your oven on 450 take out a baking sheet and then coat it with some nonstick cooking spray

 Take out a pastry brush and then brush each chicken breast with your wet mix

 If there's any dry mix left over just evenly distribute it across the top of your chicken breast

 Last before the oven coat the top of each chicken breast with some nonstick cooking spray

 After 20 minutes take them out flip them over and then evenly distribute

 Then 3 fourths a cup or 84 grams of reduced-fat mozzarella cheese

 After that put them back into the oven on 450 for around 5 to 10 minutes or until your cheese is melted

 So I'm just gonna take it out and there is your bodybuilding chicken Parmesan

 Three quick tips one you can use whatever type of pasta sauce you want today

 I'm using a no salt added one, but for example sometimes I like it spicy

 So I'll use a spicy pasta sauce two you can eat this with quinoa rice pasta

 Three a silicone pastry brush is a great investment for your kitchen

 This one only costs around $8 shipped is easy to clean dishwasher safe and will last you forever

 I do post a link to this one in the description below as you guys saw the chicken Parmesan is done

 So if Scarface was a bodybuilder that dealt chicken Parmesan instead of cocaine

 This would be the bestseller all the flavors of a chicken Parmesan are there

 Absolutely delicious as far as the calories go in the whole recipe.

 So if you divide this up into six servings like I do in each serving there's gonna be around 252 calories

 So I have a question for you guys since this was one of my favorite meals growing up

 It motivates me to keep making these you haven't already subscribed and you'd like to you can do so by clicking right there on the screen

 Coming up by subscribing you'll get email every week telling you I upload a new video

 Hi, I'm Miranda Valentine, editor of the Lifestyle Blog, Everything Sounds Better in French,

 Middle Eastern salad that we all love so much, is traditionally made with bulgur, which is

The great thing about quinoa is while it's totally packed with protein

 and it's one of those great little superfoods, it's also gluten-free.

 allergy or just a gluten-free diet can happily enjoy this tabbouleh recipe.

We have two carrots, which have been grated, one cup of fresh chopped

We also have a quarter of a cup of fresh lemon juice, a quarter of a cup of good

We have a half a cup of fresh chopped green onions or scallions,

And then half a teaspoon of crunchy salt, so you can either use kosher

Okay, so I'm going to add these all together and then we'll be ready to enjoy.

It's good any time of year, but particularly like in summer or spring,

 like when heat starts to come out, this is just such a fresh, healthy, yummy, yummy dish.

 of those dishes that like the flavors combine and get more powerful, so the longer they

 toss before we introduce our liquids and then we'll do the salt at the very end.

This is just like such a super yummy, healthy, just yummy, nutrient-packed

 it a little toss as we go just to make sure every little bit gets equal amount.

 you bring this to like a little potluck or a dinner party or picnic, I'm sure this is

 that you want to learn how to make, send me an email at request at mahala.com.

 So here I have the pot and into the pot I am going to add the olive oil.

 So this oil is there and here I have some vegetables that I have thinly sliced.

I am using the instant noodles because this soup is going to be quick soup.

 And this instant noodles, what it is, I usually buy from Indian grocers.

 So all the vegetables cook at the same time and we don't want to overcook all our vegetables.

 But if you want a real flavorful soup, then always use the vegetable broth or stock.

 Now you can increase the temperature again to a little bit higher.

 I have already shared if you want to make the gravy or any sauce or any soup.

 If you want to make it a little thicker, you can use the corn starch or the arrowroot powder.

 Now if you ask me the question which one is better, I would say arrowroot powder because it is more healthy to use arrowroot powder.

 It also gives the shine to any recipe and a little glow that you see.

 That's why most chefs prefer to use arrowroot powder or corn starch.

 So I have here the arrowroot powder that I am going to use to make this soup a little thick.

 Now my intent to make this soup is, sometimes I would like to eat lots of tofu.

 Sometimes I would like to eat boiled egg or anything that can add little protein to your diet.

 I have to add lots of spices to it otherwise I can't eat the tofu and I would love to add that to my diet.

 So these are some of the ways that I have found that I can eat tofu.

 So anything that you can think of, you can just have your own imagination, your own creation.

 Now this arrowroot powder you can simply add directly into any recipe.

 You don't have to dissolve it into the water just like the corn starch that you have to do.

 So if you want to add the boiled egg, what I normally do, I boil the egg in a separate pot and then cut into pieces.

 But if you are looking for healthy diet, then tofu or the boiled egg is the best option.

 And of course vegetables are there, any vegetables that you like.

 I was trying to cut very thin so the pieces don't look good but that's okay.

 I am going to just cook a little bit since I added the tofu now.

 And the final thing I have left is the spring onion, the green onion or the scallion.

 You can use the finely chopped cilantro if you don't have the green onion.

 Sometimes I also add the garbanzo beans because all I want is just the protein without vegetables.

 Usually I make the vegetable spring rolls to go with this soup.

 Now I have a lot of chicken recipes in Betty's Kitchen, you probably know that.

 I've done oven fried chicken breast, I've done chicken nuggets, I've done casseroles

 And by that, I'm going to use chicken that has legs, it has wings, it has breast meat,

 Now, if you look over here, I've made my purchase from the grocery store, and these are in packets.

 And here we have our chicken breast with ribs, and here is a package of leg quarters,

 that means the thigh and the leg are attached, and I'm going to detach those.

 Now I would like to go through and remove any fat, like that, because that's not going

 I will leave the skin on because it has a good flavor, it's nice and crispy, and people

 So give me a minute, I'll get these prepared, and then we'll come back and get them ready

 You can see that there's less fat on them because I took this much fat and gristle and

 And I've got this organized so that I have, right here I have the chicken legs, and I

 have the chicken thighs, in the middle I have the wings, there are a lot of those, and then

 I just used regular old salt, I used the iodized version, and I just sprinkled all of this

 very well on one side, then sort of turned it over and sprinkled it on the other side,

 You'll need a large skillet, and this probably will not hold all of that.

 So I've got this 13 and a half inch iron skillet, and into that I have put peanut oil.

 I want it enough to cover the bottom completely, and go up the sides just a little bit.

 So I have that sitting out here, and I had heated the oil a little bit, so you see that

 I start my oil in terms of getting it heated, and I keep an eye on it.

 I always take a Ziploc bag, just some generic plastic bag, and then I use flour.

 Now the whole thing is about 11 pounds, so if you're not making that much, you'll have

 This time I think I'll just put in maybe half a cup, because I've got a few pieces left

 And what I do for each piece, and this is a breast piece, it's very large, but it's

 And then shake until it's completely covered, and it will get a good amount of flour, making

 And it would probably be more convenient for me to move these over.

 That is okay, and it is browning a little bit because of the butter.

 So I think we'll go ahead and start putting them in, just to let you see how you do it.

 So if you have more chicken than that, it's possible to do a double layer.

 You just have to work more at it, because you need to turn these.

 And I'm going to try to be consistent and get maybe one of, or a couple of each piece,

 As soon as I get my chicken layered into one layer in the skillet, then I want to pepper

 That way, I am sure that each piece gets some freshly ground pepper.

 What I want to do is just have it lightly browned on the bottom side.

 And then I'm going to look at it until it's about halfway done and turn it over and get

 My fried chicken has been in the oven at 450 degrees for about 10 minutes.

 So I've just checked on it and it looks like it is ready to turn.

 And I've turned all of it except I'm over to this leg and the bottom side that was down

 And it's going to need another 10 minutes or so and then I'll take it up.

 My chicken has been baking in the oven or frying in the oven for about 25 minutes.

 Actually a couple minutes ago I turned a few of them because I thought they needed a little

 And here we can bring it out easily and put it on the mat so it doesn't burn your counter.

 Once you bring it out then just take each piece of chicken and put it on a tray that

 So what I want to do is to take this big long tray because we're going to have a crowd of

 people and we need to have some way of containing it and keeping it warm.

 And I think this is going to be a great solution for a lot of buffets that I'm going to have

 salaamwalekum satsriyakaal, welcome back to another session with your VahChef at

 and of course there is ever tasteful red meats like mutton, lamb and beef

 mutton and lamb are confused with one another normally the difference is that

 meat when cooking at home and Indian restaurants also they use sheep or lamb

 than lamb because they contain higher concentration of fatty acids but since

 it's tougher than lamb, mutton is better suited to casserole style cooking.

 half inch pieces of lamb I prefer to use with bone because it is more flavorful

 powder, coriander powder, whole garam masala, red chilli powder, green chillies, turmeric

 coriander leaves, cumin seeds, chopped onion, coconut powder, salt, oil.

 preparation add some oil to the pan, add whole garam masala that is cinnamon, green

 when the edges of your onion are getting slightly brown add little turmeric, add

 now when you get rid of raw ginger garlic flavor add cleanly washed lamb

 after cooking the lamb on the stove for few minutes add chilli powder

 I like it spicy so mine is going to be little extra chilli powder, add little

 I added water because I'm cooking a small portion of meat but if I'm cooking

 large quantity of meat I wouldn't need to add any water because the mutton

 oozes out its own moisture and mutton has to cook in its own moisture and it

 once you add little water just mix little bit cover the lamb and let it cook for

 now the lamb is almost done so I add little green chilli but this is optional

 I love the flavor of green chilli so I add green chilli in most of my cooking

 pepper powder brings out really nice flavor out of the lamb so sprinkle it

 this lamb curry is so delicious and the lamb is so tender that it melts in the

 did you know that soup made from the bones and legs or trotters are very

 nutritious and are so full of energy and nutrients and have immense

 I hope you have enjoyed today's session of learning to make lamb curry

 remember that vahrehvah is all about inspiring others to cook so please post

 your recipes and cooking tips so others may benefit from your great cooking

 Hey everybody, it's Rosie, and in this video, I'm making my Southern Fried Chicken!

 Wash your chicken under cool water, and now we are going to just brine our chicken in buttermilk.

 I'm not going to add any fancy spices to this buttermilk, no salt, none of that.

 need it because buttermilk is salty enough, so all you need is buttermilk for this step.

 this chicken, set it in the refrigerator for three whole hours.

Don't rinse it or anything, just remove it from that buttermilk.

 of my garlic powder, a teaspoon of my onion powder at this time, some black pepper, now I'm

So I'm going to use my hands to just rub all those seasonings in,

 and I'm going to rub the bottom and the top, so all surfaces of that chicken.

 the rest of our garlic powder, the rest of our onion powder, a little bit of salt, and just use

 your hands to make sure everything is well throughout that flour.

 overcrowd your pan or deep-fry, otherwise your chicken will not cook evenly.

It's nice and golden brown, and you know I have to show you the inside.

 you have not already, and be sure to come by I Heart Recipes every Tuesday and Saturday for new video recipes.

 And I'm here with another quick and easy one-pot pasta, spaghetti and meatballs.

 Okay, I'm going to start with about a pound and a half of sweet Italian sausage.

 And I'll add 1 1⁄2 teaspoon of onion powder, 1 1⁄2 teaspoon of garlic powder,

 You can use ground beef, a mix of ground beef and veal, turkey, chicken, Italian sausage, sweet or hot.

 You can bake them in the oven, you can fry them, cook them in the sauce.

 And I know a lot of people will boil them just to discard the fat and then cook them in the sauce.

 And I'm going to do something like that, but not quite, because that's where all the flavor is.

 I'm going to set my stove on medium and I'm going to add about 2 1⁄2 to 2 3⁄4 cups of beef broth.

 Now, I'll just go ahead and make the meatballs while everything is heating up.

 And this will make about 18 to 20 meatballs, about the size of a golf ball.

 And doing it like this makes it so much easier just to do on my wood stove.

 And I can cook anything from a low to medium temperature on that wood stove.

 And I can bring 2 to 3 cups of broth to boil on that wood stove in hardly any time.

 And once that comes to a boil, I'm going to reduce the heat to medium-low.

 Cover and let those simmer for about 20 minutes, stirring every few.

 Okay, I'm going to crank the heat back up to medium and add the spaghetti.

 Fermicelli, angel hair, pound for pound, it's all about the same.

 As long as you can get it to lay flat in about 2 cups of broth, that's great.

 And don't forget, about half a cup will simmer off when you do the meatballs.

 And dragging a fork back and forth across the top helps keep it loose.

 And I'll only do this for about a minute, just to make sure it's good and loose.

 And once it comes to a boil, I'll give it one more quick stir with a fork.

 And by the way, this pasta will need about 6 minutes to reach al dente.

 I'll reduce the heat to medium-low, cover, and check it again in 3 minutes.

 I'm going to cut the heat back to low, cover, and I'll check it a few times between then.

 I want it to finish absorbing the broth, but I don't want to burn it or dry out.

 Okay, it's been about 3 minutes and it's cooked a total of about 6.

 Another 1 half teaspoon each of onion powder, garlic powder, salt,

 Cover, turn the heat back up to about medium, and give that about 5 to 10 minutes to reheat.

 It really hasn't been quite cold enough to light the wood stove yet, but it's getting there.

 My husband's gonna be making your basic scrambled egg today and this is what he

And my husband makes the best scrambled eggs in the world, right

 that McDonald's, the McDonald's that he used to work for in high school was

 everybody around the world came to McDonald's to eat his scrambled eggs.

So he's gonna show us how he makes the world's best scrambled eggs.

 And then once the oil is hot, then we'll go ahead and add the eggs.

 So every time you want the McDonald's kind of scrambled eggs, we always have our daddy make it for us.

 All you need to do is add some salt and pepper and you're done.

 And we have some of the Marie Callender's pancake mix from the 99 cent store.

 Scrambled eggs are one of these dishes that everybody, no matter how old or how young,

 Breakfast, lunch, or dinner, an egg will not let you down, so it only makes sense to learn

 I'm Dani Spees, and I'm showing you how to make really good scrambled eggs.

 Now, I'm not claiming that making scrambled eggs is rocket science, but there's definitely

 a handful of tips worth knowing to ensure that you've got yourself some effortlessly

 I've got two eggs in a bowl, and to that I'm going to add one tablespoon of water.

 You just want the eggs and the yolks to co-mingle, but you don't want to beat it to death.

 The water's going to help to make the eggs nice and light and fluffy.

 Now, if you prefer a creamy custardy egg, skip the water, add some cream.

 Now, if there's only one thing you're going to remember about making really good scrambled

 So, I'm going to turn my heat on to a medium low, and then I'm going to add about a half

 Butter works, olive oil works, but I personally love that sweet flavor that the coconut oil

 Now, once the oil has melted and you've got a nice thin coating on the bottom of your

 So, this is our chance to reach in and find that inner Buddha, because you don't want

 to touch them until you start to see the outside of the eggs setting.

 Once you see that, you're going to take the spatula and gently pull the edges of the egg

 And you'll see, the uncooked egg oozes out, and these light, fluffy curds of eggs start

 Then right before your eggs are where you like them, shut off the heat, because eggs

 will go from light and fluffy and delicious to a rubber tire just like that.

 So, now that you guys have got this basic technique down, get in your kitchens and start

 And you're going to quickly see that scrambled eggs can be a clean eater's best friend.

 For more simple and nutritious recipes, tips, and ideas, be sure you check out CleanAndDelicious.com.

 I'm Dani Spees, and I'll see you next time with another how-to.

 Now this week I'm sharing with you two really great bread recipes.

 Now I started off the week with that delicious wholemeal bread.

 Of course if you haven't seen that video you can click right up here and watch it.

 This is so delicious and yummy and it is a lot simpler than you think.

 First up into a glass filled with a small amount of warm water we're going to add in

 While that's to one side into a bowl we're going to sift in our flour.

 Then add in the salt and the baking powder, the natural yogurt and the milk.

 Once our yeast mixture has become nice and frothy we're going to add that in as well.

 Now you can start off with a spoon but eventually you'll need to get in there with your hands.

 Now we're going to knead this for about 5-6 minutes until that dough becomes nice and

 Then we're going to pop our dough into a greased bowl, cover it up with a tea towel and pop

 Now to prepare the spinach into a pan I'm going to add a little bit of olive oil and

 Then we're going to pop the lid on and let that spinach wilt down.

 Then we're going to drain off any excess liquid and put it to one side to cool.

 Once our dough has risen to about twice its size we're going to give it another quick

 For the garlic naan simply spread on a little bit of olive oil.

 Sprinkle with some cracked pepper and then we're ready to cook them.

 And then we're going to cook these on either side for about 4-5 minutes until they're nice

 Then we're going to pop them into the oven for about 7 minutes to finish that cooking

 So whether you stuff them with your favourite fillings or you keep them nice and simple,

 Now whether you serve that up with your favourite curry or your favourite condiment I do hope

 Thanks again for joining me and I'll see you next time on Cooking With Karma.

 Uramaki is a sushi roll made with the rice on the outside and the seaweed on the inside.

 We are going to make it with a crab, avocado and mayonnaise filling.

 For the filling, you will need crab meat, avocado prepared into strips, mayonnaise.

 You will also need roe, like this sea smelt roe, as a finishing touch.

 Lay the nori, that's the seaweed, on top, closest to the edge that is nearest to you.

 Then spread a thin layer of the specially prepared sushi rice on top of the nori.

 Make sure the rice evenly covers the nori and press it down firmly, ensuring the rice

 Lay the avocado strips horizontally across the centre of the nori.

 If your mayonnaise is not in a squeezy container, you can use a knife to spread a thin line

 Make sure the fillings lie evenly as this will make for a better roll.

 Carefully lift up the side of the mat nearest you and fold it over to make a cylindrical

 Tuck in the edge of the nori with your fingers to make a complete roll.

 Continue pressing the roll gently, using your fingers to compress and shape the uramaki.

 Make sure not to press it too hard, but do ensure it's of a good even size.

 To complete the roll, place the uramaki in a container of roe and keep turning it until

 If you don't have such a large amount of roe, you could use your hands to press the roe

 Lay the two sides parallel to each other and slice them into six pieces like this.

 Tipping the end of your knife in the water bowl will make it easier to slice cleanly

 Turn each slice on its side, allowing you to see the colours and pattern of the fillings,

 If you want to be a hit at your next family gathering, then this macaroni and cheese recipe is definitely the dish to serve.

 Thanks for watching and don't forget to subscribe to Soul Food Cooking!

 Alright, today we're making Weber's hot dogs, especially Italian hot dogs.

 And they are ready to eat when they look almost like in this book of Weber's hot dog recipes.

 This is a special book, don't know if this is available in the states, for hot dogs.

 So there are several hot dog recipes in there and a lot of other recipes that deal with

 sausage more or less in combination with other ingredients but it don't have to be hot dog.

 So as I showed you in the winter grilling book, it's fun just to make one of these recipes

 I decided to make the Italian Salsiccia dog, just to make it easy I call these Italian

 I put the amount of each ingredient into the description box as always.

 So we start with an onion cut into half and then cut into slices.

 Put everything into a bowl and add some extra virgin olive oil and some salt and pepper

 Make sure the parts of the provolone are as long as your Salsiccia.

 Now take your garlic, some balsamic vinegar, some olive oil, salt and pepper.

 Set them for direct heat for the sausages and for direct heat as well for my cast iron

 And after approximately another 5 minutes put them to indirect heat.

 And once your sausage and the pepper mixture with onion is ready, put this again into a

 And once they're roasted for about 3 to 4 minutes we're ready to build our dogs.

 Now take your roll, your sausage with the provolone cheese and add some of that great

 And I think we did a quite good job on these dogs because they look more or less the same

 So, would be great if you leave me a comment, thumb up or subscribe to my channel if you

 Bonjour à tous, bienvenue dans ma cuisine à Paris, je suis ChocMilk Cooking et aujourd'hui,

 j'aimerais vous montrer comment préparer des poissons et des chips.

Pour commencer cette recette, prenez une grosse casserole, ajoutez de la farine et de la bière,

 mélangez doucement et quand tout est incorporé, vous pouvez ajouter le beurre d'oie.

 Mélangez doucement et maintenant vous pouvez ajouter la poudre de pâtisserie et du sel et du poivre à votre goût.

 Mélangez de nouveau et maintenant vous pouvez le mettre sur votre réfrigérateur pendant une heure.

Prenez maintenant un plateau, ajoutez de la farine et collez les poissons dans la farine.

 Prochaine étape, ajoutez les poissons dans la préparation et maintenant vous pouvez mettre dans de l'huile chaude et cuire pendant 4 minutes

Vous pouvez servir ces poissons et chips avec de la sauce de français et de tartare,

 Admettez un pouce vert, rejoignez-moi sur Facebook, suivez-moi sur Twitter.

 Hi friends today we are cooking a delicious Asian dish, Chicken Maitre.

 For this delicious recipe you will need chicken breast to marinate the chicken breast you

 will need soy sauce, Chinese cooking wine, and crushed peppercorns.

 For the chicken mai fun sauce you will need chicken broth, sesame oil, oyster sauce, soy

 For the stir fry vegetables we are using bean sprouts, thinly sliced napa cabbage, thinly

 You will also need rice thick noodles also called vermicelli rice noodles.

 If you would like this delicious recipe please visit our website.

 First soak the rice noodles in water for 20 minutes or until soft.

 While the rice noodles are soaking slice and marinate the chicken.

 In a medium bowl combine soy sauce, Chinese cooking wine, and crushed peppercorns.

 In a small cup or bowl combine chicken broth, oyster sauce, sesame oil, soy sauce, curry

 Hello everyone, please welcome and join me in Easy Steps Cooking.

 I have my big giant tamale pot that I'm going to use today for my clam chop soup.

 Clam chop is what my daughters used to call clam chowder when they were little.

 And I've got all of my ingredients here and I'll give you the exact measurements on my

 Today I'm making clam chowder and you can see the photo montage before this of what

 And I'm hoping that's enough because I'm making a pretty large batch of soup.

 So I'm adding the cornstarch in and stirring it into the butter mixture here.

 The good thing about cornstarch is if you need more you just thin it with water and

 You can use olive oil instead of butter and bacon fat to saute everything in.

 This is just, I want my soup to be really nice and hearty and rich.

 And on this side we have a pot, a large, my tamale pot of potatoes and four cans of clams,

 I'm going to add a little bit of salt because I don't want it to be an incidental boiling.

 Which is what I'm making for somebody who is special today because she doesn't like

 And like I said, I do have a little bit of milk on standby here.

 Usually I make this in a lower fat version and I'll use, like I said, some olive oil

 Pretty much whatever I have on hand or what's on sale, what's in my budget.

 Since I went to the 99 cent store this morning, I found a lot of stuff there.

 My cans of clams were a little bit pricier and then I found some at another store for

 So shop around and you'll be able to make really good meals on a budget.

 And I'm going to turn my flame up just a little bit so we can speed up the process because

 we have a, I have another soup to reheat, which is my cream of broccoli and I'm going

 And I'll show you how to make a cheddar cream, cheddar cheese sauce that I use for my homemade

 And with the potatoes that are boiling with the clams, I threw the juice in.

 Unless you have a brand of clams, which I had one time that were really sandy, you can

 And I'm going to throw in some sea salt, about, that's probably about a two teaspoon.

 I'm going to go ahead and thin this down with a little tiny bit of milk.

 Create a better consistency for my clam chowder, but this is going to go into this big pot.

 And it won't go in until the potatoes are nice and soft, though.

 And this is what's going to make your clam chop nice and creamy.

 And before I put this into the pot, I will put my bacon, crumbly bacon in there.

 So enjoy, adjust your seasonings, add some salt, a little bit of salt, maybe some white pepper.

 Just about anything shoved on a stick and grilled is instantly more fun to eat.

 And these beef shish kebabs are a fast and flavorful recipe to slap on the grill.

 Take a one and a half to two pound sirloin steak, trim off any fat or sinew, and cut

 I like to use sirloin because it has beefy flavor and is well marbled but still tender.

 Whisk together one tablespoon kosher salt, two teaspoons light brown sugar, one teaspoon

 lemon zest, half a teaspoon cumin, half a teaspoon of paprika, a quarter teaspoon of

 Then add one third cup of olive oil, two tablespoons of tomato paste, and five finely chopped garlic

 Transfer one quarter cup of the marinade to a zip top bag and add the beef.

 Massage the marinade in with your hands and let the beef sit out while you prep the vegetables.

 Cut up one pound of summer squash and one red onion into one inch chunks.

 Just make sure they're cut the same size so they finish cooking at the same time.

 Also, if you want to use vegetables that take a little bit longer to cook, like new potatoes

 or corn on the cob, you want to par cook them before you add them to the skewers.

 Add all the veggies to the bowl with the marinade and toss them around until they are coated.

 Heat your grill to medium high and while the grill is heating up, thread the marinated

 Now you may see meat and vegetables skewered together at the butcher case, but they definitely

 The reason is that the meat will finish cooking before the vegetables and you want to be able

 to remove them from the grill while the vegetables continue to cook.

 That way you won't end up with overcooked meat or undercooked vegetables.

 When the grill is ready, put the skewers on, close the grill and cook, turning the skewers

 Take the beef skewers off when they are lightly charred all over and an instant read thermometer

 Continue to cook the vegetable skewers, turning them every few minutes until they are lightly

 charred all over and crisp tender, about six to eight minutes more.

 This beef shish kebab recipe is a fast, easy and flavorful way to make a complete meal

 The tomato paste and brown sugar in the marinade help the beef and vegetables brown and the

This is one of those dishes that sounds a lot more complicated than it really is

 to start off with two boneless skinless chicken breasts here and these have been thawed and using

 a knife I'm just going to trim off the gristly parts and the excess fat maybe some of the skin

 Then I'm going to cut that breast right in half, set those off onto a plate

 Now I've got a piece of wax paper here and I put that onto my cutting board

 and I made it long enough so I can fold it over on itself and I'm just going to use a small

 cup here and I'm going to pound out my breast halves until they're about a half an inch thick

I don't happen to have one so that's why I'm using my small bowl.

 relatively heavy that you can pound this out with and when you get them all done this is what they

This should be about a half an inch thick or so, maybe a little bit thinner and now

 so I'm going to take two large eggs and crack those into a bowl and if you get any shells in

 a half cups of Italian style bread crumbs and I'm going to add in a quarter of a cup of grated

 description box that will take you to a video that shows how I make those.

I'm just going to mix this together and now we can start breading

 powdered out pieces of chicken and dredge it in the flour mixture.

 And then you want to let the excess drip off and then you want to go right into your bread crumbs.

 Now you want to take your bread crumbs and kind of push them into your chicken there

 and that'll make sure that you get a nice thick coating on your chicken.

 And when you get that completely coated go ahead and set it off onto a plate

 you want to let this sit and let that coating kind of adhere to the chicken for about 15 minutes or

I've got my small cast iron skillet on medium high heat here and I'm going

 to put in about a quarter of an inch or so of extra virgin olive oil into the bottom of that

 and I'm going to let that come up to temperature and then I'm going to start frying up my chicken

 breathe and you want to fry these for about two minutes on each side.

We're going to be baking these and that will finish cooking them so

 nice and golden brown and after about two minutes they should be golden brown on the first side.

 ahead and flip them over and continue cooking for another two minutes or so on the second side.

 once they're golden brown on the second side you want to remove them off to a plate lined with paper

 towels and then you want to repeat this process with the other pieces of chicken.

 my chicken has been pan fried I'm going to put this into a glass baking dish.

 Make sure that they're not overlapping at all and then you want to ladle on some marinara sauce onto

You just want to put maybe about a quarter of a cup, half a cup or so of

 And you can leave it with just the mozzarella on it and it would still be perfectly delicious.

 However I'm going to take it up a notch and I'm going to add just a little bit of parmesan cheese

 and done all the way through and the cheese is nice and golden brown on top.

However I like to serve mine over pasta so while these were in the oven I made up a pot

You could also use these and make chicken parmesan sandwiches which would be

But since I did decide to serve this on spaghetti, I went ahead and put

 And if you would like to follow me on Google Plus, Facebook and or Pinterest,

 French style ham and cheese sandwich that's dipped in egg and this recipe is

 convenient because you prepare it the night before and you want to refrigerate

So this does take a little bit of advanced planning but it's very

 the oven for 20 minutes and then we'll continue on with the recipe.

 I'm waiting for the other side of the bread to toast I'm just going to lightly

 oil a 9 by 13 glass baking dish with some vegetable oil and we're going to

 layer the bread with ham and cheese and then put an egg mixture over top and

 two tablespoons of Dijon mustard and two cups of 2% milk or half and half

Now in our 9 by 13 glass baking dish I'm just going to layer six pieces

 you're ready to bake the dish you want to take it out of the fridge and preheat

 your oven to 350 degrees and you're going to bake this in the lower third of

You want to bake it uncovered for about 45 minutes or until it's

So I'll wait eight hours I'll bake it off and I'll show it to you

Thanks for watching and I hope you try some Croque Monsieur bake.

 In spices you will require coriander seeds powder, red chilli powder, garam masala, amchur powder and chaat masala.

 Once cumin seeds crackle, add crushed ginger and green chillies.

 So now this potato mixture is cooled down and our dough is also ready.

 Now this roti is ready and let's cut it into half using a knife.

 I have pinched its top and now from inside and outside secure its edges perfectly.

 You can see the plate at the back of this samosa which will help in standing this samosa.

 On medium flame, fry these samosas until they become golden brown.

 You can see I have got very nice golden brown color on these samosas.

 Serve these samosas immediately with green chutney and ketchup.

 We're going to show you how to make an exquisite but quick foie gras pate with a sweet sherry sauce.

 Before you begin, make sure that the liver is at room temperature.

 Taking one half, gently push the sides away to reveal the veins.

 Season first with salt, then white pepper, followed by a little sugar.

 Using your fingers, sprinkle the liver with cognac, and then with the sweet sherry.

 Spread some cling film over the tray and push it down tightly to cover the liver.

 Place in the fridge to marinate for a minimum of two hours, or overnight if you are preparing for the following day.

 Peel off the cling film and leave it to adapt to room temperature.

 Place a large saucepan half filled with water over a medium temperature to heat.

 Next, spread some cling film out on a flat surface, and place a third of the chopped liver along the edge closest to you.

 Use a knife to prick and burst any air pockets and place aside.

 Spread out another piece of cling film and put the rolled liver along the edge.

 Holding both ends, roll it up in the second piece of cling film as tightly as possible.

 Then tie one end, hold onto this end, and roll again to tighten completely.

 Using a thermometer, check that the temperature is at 80 degrees centigrade.

 One by one, place the rolled liver into the water and poach for three and a half minutes.

 If the rolls are bigger than those our chef has made, poach them for five minutes.

 After three and a half minutes, using a slotted spoon, remove the rolls of liver from the water.

 Place them onto a tray and put into the fridge to chill overnight.

 Take one roll of liver, remove the end, and cut into two centimetre pieces.

 Then make a shallow slice down one side to cleanly remove the cling film.

 Drizzle a little of the glaze onto a plate and arrange the pieces of foie gras.

 Top with some rock salt and garnish with a few leaves of rocket.

 And that's how to make quick foie gras with a sweet sherry glaze.

 Hi, it's Heather here at Lake Geneva Country Meats and today I'm going to show you one

 My grandmother and my mother both make it and it's absolutely delicious so today I'm

 So I have right here is beef tenderloin tips and I just have them sauteing in a little

 You want to make sure your pan is nice and hot as you can see down at the bottom and

 we're going to add one onion and one green pepper and we're just going to add that.

 I have red pepper flakes, probably going to have about a half a teaspoon or if you like

 it a little bit more spicier then you can add a little bit more.

 We have a little bit of garlic powder and we're going to add probably about a teaspoon,

 I usually just go by, if I cover the entire pan full of the spice then that's good.

 So then we have our pepper, of course, about another teaspoon and a half.

 Once you have that mixed in, then we're going to add our diced tomatoes.

 You can just use water and then add two cubes of beef bouillon if you'd like.

 Alright now that we have everything together, I'm going to put a lid on this and I'm going

 to let it go for probably about two, two and a half hours and then we'll come back

 Alright, we've been having it simmer now for about two and a half hours so let's take a

 It's nice and tender and then you have a little bit of juice left.

 If you had a little bit more you could take a little bit of cornstarch and thicken it

 And now I have some noodles that are already cooked and I'm just going to put that right

 One of my favorite meals, it's very easy to make so stop on in at Lake Geneva Country

 Susan Sadey is a cooking instructor and she and her husband used to own the Polonaise

 Because she says if I do it like this it's like you look like Putin.

 This is Darius, Susan's husband and he'll be assisting as we make...

 So the first thing we're going to do is make the filling and I like to use onions cooked

 So we'll melt this butter which looks like a lot but it's a lot of filling that we're

 making and then we'll add these onions and we'll cook them just until they're tender

 So that they're soft enough but you don't see little dark specks of onion in the filling.

 So with the butter ready to go, the onions added in, they will be sauteed just until

 And while Darius magically handles the sauteing of the onions, we'll head over for the making

 I have my flour in here, we're just using all purpose flour, all purpose unbleached

 flour and I'm going to add my salt and what I like to do is mix my eggs with the water

 So now I'm going to just stir this in and what I'm doing is incorporating all of my,

 moistening all my flour so that when I go to knead it, it's much easier to knead.

 Now if when I'm making this, and this takes just experience to know, if the dough feels

 If it feels too dry, I can add a little bit more water, but don't add too much.

 Usually this amount works pretty good, but if you're making them in the summer when it's

 This is a little more water than eggs, but yeah, it is a pasta, really.

 When you're kneading dough, just roll with the palm of your hand and fold over.

 I always tell my students when we're making breads and stuff, especially women whose arms

 and hands might not be as strong, to use your shoulders to get right behind it.

 All right, if you make your own pierogi and eat them, you'll lose weight because this

 It's best to let this rest for about 10 or 15 minutes so that the gluten and the flour

 can relax and be able to roll out the dough without it bouncing back and stretching.

 I don't want to mix this flour in, but just to prevent it from sticking.

 So we'll take these over to our potatoes and add them directly to our potatoes.

 Potatoes are mashed with a ricer so that everything is completely mashed, no lumps.

 Yeah, and this is about a cup of ricotta cheese we're adding here.

 So as Susan mixes up the filling, her husband Darius gives us a little lesson on the Polish

 And first I like to just spread it out with the heel of my hand.

 You want to make sure that your dough is not sticking to your counter.

 But you want to make sure that you're not gluing it to your table.

 If you like a lot of dough, you can roll yours a little thicker.

 And then, so you can actually stretch the dough over a little bit.

 And then squeeze it up so that you can kind of shape it a little more after you're done.

 And another thing you can do is, if the dough is a little sticky,

 And the reason, again, that you don't want the filling stuck in between is they'll open up in the water and you have a big mess.

 When they come to the top and they float, they're basically done.

 it in a big pot and keep stirring it and cook these lentils for a whole day.

 And for making dal makhani, we are going to use black urad dal.

You can get packets like these from any Indian grocery store or you can even get like

 black lentils from other grocery stores like here in Canada we get it from super stores.

So wash them a couple of times and soak them in water overnight.

 water overnight and then we'll go ahead and start preparing our lentils.

 In my pressure cooker, I have two tablespoons of ghee that is clarified butter and I'm just frying

 three-four cloves of garlic and one centimeter piece of ginger in it, small pieces.

I'm going to go ahead and add two cups of water more, adding two more cups of water.

 And if you're making it on a pot, you can simmer it for at least half an hour and

 simmer them for half an hour until the lentils are completely tender and I'm going to add

 After the pressure cooker gives three whistles, turn off the heat and even after you turn the heat

Once the pressure cooker has cooled down, you open the lid and as you can see,

So just with the back of your spoon, you can just mash it a little bit or

 if you have a masher, just mash it and just set it aside and we'll make a tadka.

 So not too much, just two tablespoons because we are going to add whipping cream for that

 once the ghee is hot enough, we'll go ahead and add cumin seeds, one teaspoon and crushed

Ghee is hot enough, we'll go ahead and add a teaspoon of coriander seeds, crushed,

 Using one large chopped onion along with our onions, we'll go ahead and add one green chili.

 For that extra kick of flavor, you can add one tablespoon of ginger garlic paste, mix it in well

 and just half a teaspoon of salt so that onions get golden brown faster.

 Don't need to eat too much because we've already mixed everything with the lentils.

 My onions are turning golden brown, we'll go ahead and add two tablespoons of tomato paste.

 and let our dal simmer for another 15-20 minutes so that everything is nice, rich and creamy.

 And also at this time, we'll go ahead and add our cream for that extra richness.

 So adding half a teaspoon of garam masala, finishing it off with some

 So hey, make it tonight and don't forget to subscribe to Eat East Indian and comment.

 But nowadays Bulgogi is Korea's signature marinated meat that you cook on either stove

I made Bulgogi so many times in my life and I ground up the onion in the sauce

 or just no onion at all, I just add it later whenever I stir fry.

 And if you are using a little more thicker green onion, cut it half, leaf wise.

I really like the pear flavor in my Bulgogi sauce and actually it

If you don't have it or you cannot find Asian pear, you can skip it.

So you will need 3 tablespoons of San Pedro soy sauce, 1 tablespoon of sake,

 Actually, dry red wine will work great on the Bulgogi sauce as well.

 1 tablespoon of good quality sesame oil, and 1 teaspoon of salt, and 1 teaspoon of black pepper,

I want to make sure the sauce is all incorporated together first.

 So if you cannot buy this meat, and I understand because I've been in a place where I cannot buy

 this kind of cut of meat at the store, and even though I asked the butcher, they wouldn't do it

 what you can do is purchase a chunk of ribeye and freeze it in the freezer about 1 hour to 2 hours.

 Now all the way through, we just try to freeze the outside part of the ribeye so it's easily cut.

 And just mix everything together carefully because the beef meat is easy to break down.

 Something about soy sauce, sugar, and sesame oil, and just make this world a better place.

Top bulgogi with a little green onion, a little sesame oil drizzle,

But how I would like to eat is bulgogi, rice, wrapping in the lettuce.

The mixture of gochujang, which is Korean red pepper paste, and doenjang,

 It's really great with a barbecue, Korean barbecue dipping sauce.

And if you want, you can add a slice of garlic and pepper, and maybe a slice

 give me thumbs up and subscribe to my channel for more inspirations and ideas of Asian home cooking.

 On this edition of Steve's Cooking, I'm going to show you an English classic, fish and chips.

 We're going to be making some fish and chips, and I love fish and chips, especially with mushy peas.

 So first off, just roughly dice a shallot, a little bit of garlic.

 Next, add butter to a pan, add your shallots, and cook until soft.

 Add ingredients to a blender, lid on, and pulse for 30 seconds.

 Season with salt, ground black pepper, a squeeze of lemon juice, and blitz.

 For the batter, add cold water, beer, some yeast, and mix well.

 Now leave in a warm place for around 30 minutes to allow the yeast to ferment.

 And if you can't find halibut, you can use haddock, cod, place, skate, and pollock.

 At the same temperature, add the chips, and cook until golden brown and crispy.

 If you want to make chicken samosa, meat samosa, just boil it and mash it.

 Today we're going to make some lamb skewers with an orange and honey glaze.

 With the lamb skewer today, we're going to be skewering them with some red pepper, some

 Cipollini onion, and again, we're going to have that nice glaze of orange and honey.

 What we're going to do is we're going to make a nice simple glaze.

 The goal here is to make it glaze so it actually layers perfectly over that lamb and give you

 a nice kind of sheen, in addition to enhancing the flavor without being over the top.

 The pepper we're going to basically do a nice little dice to fit in between those alternating

 Here we have our lamb and our Cipollini's, and again, that will actually be positioned

 We'll dice our lamb in a way that once we sear, it'll have a nice setup mid-rare in

 Then we just have some of our segments already from our oranges that we're going to toss

 with some mint and just kind of give us that nice kind of garnish for our plate.

 All the labor comes in the assembly of the skewers, and we're talking minimal.

 We're talking eight minutes to skewer, six minutes to cook, great dinner or appetizer

 Today I'm going to show you how to make fried chicken in Indian style

 For this you will need 2 chicken legs or any part of the chicken you wish

 I have taken chicken legs and with skin is very necessary and I've made slit

 So this is the marinade that the chicken is going to get soaked for at least 5 to 6 hours

 We are soaking in a liquid mixture for the chicken to be really soft and juicy

 So just make sure that you immerse the chicken really well inside

 Now after 5 to 6 hours of marination, these are the 3 products that you will have

 Now take the chicken out and apply the masala on the chicken like this

 Make sure you toss the entire chicken properly with the flour mixture and fry it

 This makes the chicken cook well and also turn out to be really crispy

 For the full recipe, please refer to the description box below.

 Pour in 1 tbsp of vinegar into 1 cup of milk and give it a quick stir.

 Pad thai is one of my favorite things to order in, but it's actually super simple to make

 and it's even better with a touch of the Pitazan peanut butter.

 We have some rice noodles, beaten eggs, some shredded cabbage or coleslaw mix, some vegetable

 oil, fish sauce, lime juice, soy sauce, garlic, brown sugar, a little bit of water, Pitazan,

 We have some cilantro and mint, and of course our chopped peanuts.

 If you want to stir together this sauce, just go ahead and add everything together.

 And I'm going to use a little bit of this vegetable oil to just sear up a little bit

 And I'm just going to gently scramble this egg, so just pulling at the sides a little

 I'm just breaking it up a little bit, but when you saute it again later it's going to

 break up even more so you don't have to worry about it too much.

 Oh, and actually we're missing this garlic too, so there you go.

 So now we have some sliced cabbage, but you can actually use coleslaw mix too, it's a

 So as this is beginning to soften, these are our rice noodles, but actually all I've done

 to them is just take a package of wide rice noodles that I've soaked in some boiling water.

 And all that does is just make them a little bit al dente and ready for the skillet.

 So the noodles darken, you can smell it, it's caramelizing a little bit.

 So now I'm just going to toss in this egg and the chicken, and then we're going to be

 Exactly, or you can roast, it can be leftover roasted chicken from home, either way.

 And you can probably sop in another protein, like some shrimp or even tofu, right?

 You can go ahead and sprinkle with our fresh mint, cilantro, and our chopped peanuts.

 Pad Thai is a delicious Thai recipe made with peanut butter and noodles.

 What other ways would you like us to combine peanut butter and noodles?

 Every week, we cook up a new peanut butter-y dish, so subscribe to our YouTube channel

 Hello this is Chef John from foodwishes.com with minestrone soup.

 That's right the classic Italian soup roughly translates to a big soup and that's

I'm gonna saute that over medium heat and a little bit of olive oil until

 cook those vegetables for about four minutes until the onions just start to

 minute we're gonna dump in our chicken broth and some water and one can of

 all canned beans for this but I had these beautiful cranberry beans.

 of cranberry beans also known as shelling beans for obvious reasons.

 that a stir and I'm also gonna add a can of drained and rinsed garbanzo beans.

 turn my heat down to medium-low and I'm just gonna simmer that until those

 happening I'm gonna prep another critical ingredient, the greens.

 looks like it might be getting a little too thick, add some water.

 liquid to cook the ingredients and at the end we need enough liquid to cook

Okay as soon as my shelling beans, my cranberry beans were tender, I'm

 simmer those for about 15 minutes and we are getting close to being done.

 we're gonna use detolini, these little mini tubes, the official pasta shape of

 simmering pretty good so the pasta cooks and just doesn't sit in hot soup.

 minutes later, as soon as the pasta is tender, you're ready to ladle that into

 finish mine off with some extra virgin olive oil, just drizzle it right over the

You know that one we're telling you never to cook with, to save it to finish

 it up a little bit, add a little freshness and color, some Italian

That leftover bell pepper in the bottom of your vegetable crisper, dice

Head over to foodwishes.com for all the ingredient amounts as usual.

Today i'm going to show you my recipe for spaghetti and meatballs

 Now for this meatball and spaghetti recipe you will need some minced meat, some pasta,

 a pasta sauce of your choice, one chopped onion, some chopped up cheese, one egg and

 once you're finished you'll properly wash your hands to prevent cross contamination.

 sear the outside of these balls, give them a good turn every now and then.

 them into a spare bowl and then just put the next lot on until they are all done.

 the second lot of meatballs are done place the first lot back into the fry pan.

 bit, just put a little bit of water in there, give it a good shake and then put the rest

Now give it a good mix until all the meatballs are completely covered with

Once done place the lid on and let it simmer for about twenty minutes until

 and long so i'm going to let the water soften them up and move them all in.

 is cooked drain it and put it onto a plate and put the meatballs on top.

 watching Todd's kitchen be sure to join me again this Monday for Muffin Monday.

 So join me today as i make my version of spaghetti and meatballs

 Next i have some of our meat and i have just rolled it into a meat sized ball

 Now that we have made up our meatballs i have a fry pan on a medium to high heat

 place them onto the pan and cook them for about two to three minutes

 and place them into a container and keep that container covered

 and a couple of cloves of fresh garlic that i have also roughly chopped up

 Now that the onions have softened up add in a couple of tablespoons of tomato paste

 Now i have lowered the temperature down to a low to medium heat

 and what we are going to do is let this simmer away for about fifteen to twenty minutes

 So now its just a simple matter of returning our meatballs to the pot

 and we are going to cover it up and let it simmer away for fifteen minutes

 these meatballs are going to infuse all their lovely taste and they will finish cooking

 While our meatballs are simmering away this is a perfect time to do our pasta

 So into a pot of salted hot water we are going to place in our pasta

 bring this up to the boil and cook this for about ten minutes just until its al dente

 So these have been simmering away for fifteen minutes and i tell you what

 So all we have to do now is take it off the heat and plate it up

 So the only thing left now is to sprinkle on some parmesan cheese

 so you may want to make a little bit more because i guarantee they are going to be wanting to come back

 thumbs up and leave a comment and i'll see you next time for another delicious recipe.

 I'm the Director of Culinary Arts and the College Executive Chef at Burlington County

 Today I'd like to make a very simple Irish Boksti, which is a great way to use leftover

 Here we have some nice fresh shredded potato, some fresh dill, some mashed potatoes left

 over from last night's dinner, some fresh sour cream, and some wonderful smoked salmon

 I'm just going to take a little bit of the leftover potato, mash it in a bowl.

 I'm going to take a little bit of the shredded potato and mix it with the mashed potato.

 I'm then going to take the little pancake that I have, take shredded potato and essentially

 So you get this wonderful little potato pancake that's coated with fresh shredded potatoes.

 You don't want it too thick because you want it nice and crispy and you want it fluffy

 I've already seasoned the mashed potato so I won't be seasoning again until the pancake

 I'm just going to turn on the frying pan with a little bit of oil, not too much, just enough

 You can also add things to the potato before you make a cake out of it.

 You can add a little bit of ham or a little bit of fresh chives or fresh dill.

 We're going to let that cook for about three minutes on either side until it's nice and

 Great way to get rid of leftover mashed potato and make a beautiful breakfast or brunch dish.

 You can also make this dish in miniature and serve it as an hors d'oeuvre at your next

 Hey guys, it's Friday night and some of you might be out at a pub and if you are

 usually the special on a Friday night is fish and chips, a classic.

 battered fish and chips with my homemade tartar sauce, a side of green peas and

 some french fries and a drizzle some lemon juice on that and it's ready to

The main ingredients for the tartar sauce will be about a cup of

 mayonnaise, the juice of half a lemon, I've got some sweet gherkins here

 finely chopped, also finely chopped some yellow onion, I'm going to use about a

 tablespoon or two of capers and for something a little bit different I've

 got some pickled onions and I've minced that into this bowl right here and I'm

 Right now that's all mixed in, let's give it a little taste here.

 Nice bite, a little bit of sweetness, tanginess, it's good tartar sauce.

 these were previously frozen, if you can get fresh ones all the better but that's

 flour in it, I'm going to use that to dredge the the cod fillets in and then

 in here I've got one cup of flour, half a cup of cornstarch and half a teaspoon of

 it's a Canadian beer, it's good I like it and I'm going to dump the whole

 355 ml bottle into here and what I'll be looking for is the consistency of

 Now in goes our beer, now this is cold and that's kind of important because

 I'm going to start to whisk this, fully incorporate everything.

 Alright now check out the consistency, it's very much like pancake batter which

 is what I'm looking for and I've just added a little bit of salt and I'm not

 adding pepper because I've got cayenne pepper in there and that's going to give

 to take my first piece of cod and what I want to do here is I'm just

 coating it in the flour and try to just use one hand because this is going to

 make it dry and then the next step I'm going to make it wet by putting it into

 with my beer batter and once I've got it nice and covered I'm going to take it over to

So this hand for dry, throw it in the beer batter and then this hand for the wet.

 And I like a lot of beer batter on mine so I'm just going to just absolutely cover it.

 Alright we've got a nice golden brown color on there so I'm going to plate these.

 But first I'm going to put them on a paper towel plate just to let the grease run off and then we'll plate them and I'll show you what the final product looks like.

 And then I'm just going to take this lemon, drizzle it on top and it's ready to serve.

 So this is my beer battered cod fish fillets served on a Friday and I'm looking forward to having this with a glass of my Slimineo.

 Here are the ingredients for the popular Thai soup called Hot and Sour Shrimp Soup.

 Water, fish sauce, lemongrass, ginger, bird's eye chili, coriander leaves, lime, lime leaves,

 After preparation we have 1 1⁄2 cups of water, 2 slices of ginger, 1 stalk lemongrass,

 2 lime leaves, torn in half, 1⁄2 cup of canned straw mushrooms, rinsed and drained, and cut in half,

 2 tsp lime juice, 20 ml of fish sauce, 1 bird's eye chili, seeded and sliced,

 4 grape tomatoes, cut in half, 8 shrimp, peeled and deveined, and coriander leaves for garnish.

 First, in a pot, add in the water, ginger, lemongrass, and lime leaves.

 Add in the shrimp and let it stand for 5 minutes until the shrimp is cooked.

 And here we have egg, julienne ginger, some chopped scallions, a pinch of pepper, a pinch

 This is white vinegar, soy sauce, and also cornstarch water, 2 cups of water.

 The same thing, pretty much just boil the vegetables, mushrooms a little bit.

 So while the vegetables and tofu is boiling right here, we're going to heat up the water

 Hey friends, it's Rosie, and in this video, I'm going to show you how to make easy mashed

If you want the exact measurements, it can be found on my blog, IHeartRecipes.com.

 the cheap kind that you can get like 10 pounds for a dollar and some change.

And instead of boiling them in water, I'm going to change up the

I'm making a small amount, but I will leave the measurements on my blog,

 those potatoes until they are nice and fork tender, just like this, okay?

 masher here, and I'm going to mash the potatoes until they are, well, until they look like that.

 all that in there, and now I'm going to stir it until everything is well combined.

 Look at this, they are really creamy and this beats any boxed powdered potatoes any day.

 you know you gotta have lots of butter on them mashed potatoes, especially during the holiday.

 And then I'm going to sprinkle on some parsley flakes or chives, and I am ready to dig in!

 recipe card and visit me every Sunday and Wednesdays for new video uploads!

 Well let me show you how my wife made it with just 4 ingredients.

 Next, take soft tofu, or in our case silken tofu, and cut it up into small cubes.

 Shortly after that, we're going to add in the chili bean sauce.

 And then we're throwing in the ground pork, or whatever meat you want.

 You don't need any salt with this dish because this sauce is already salty on it's own.

 Once the meat is just about cooked, you want to throw in the tofu as well.

 Give it a gentle toss, and then add about a cup of water into it to serve as the sauce for your dish.

 Throw it in the pan and just gently toss it again until it thickens.

 After that, you can add some scallions if you'd like, and a little bit of sesame oil.

 One final tip I have for you guys is this dish is spicy, so it's best for adults.

 So instead of using the chili bean sauce, a good alternative would be black bean sauce.

 Which is also kind of salty by itself, but it's also very flavorful as well.

 Alright, thanks for watching, and please subscribe if you like it.

 It's going to be next week Tuesday, but I wanted to put up this video well in advance

 because I want you guys to have time to go get the ingredients that you're going to need

 Because I'm only going to feed about three to four people, I only need four medium sized

 I've washed them and now it's just a matter of peeling them and then dicing them small

 So over to the stove, I have a big pot of water and I'm just going to throw my potatoes

 While those are cooking, I'm just going to add a few slices of bacon to the skillet.

 I'm only going to add about five or six pieces, but you can add as many pieces as you need.

 I'm going to cut a head of cabbage in half and then just go ahead and get the half chopped

 And I've decided that it's too much because the head of cabbage was too big so I'm only

 I've brought Joe in to help me with the bacon because it's moving too quickly.

 We don't want the bacon too crunchy but we don't want them underdone.

 And now we want the bacon grease because we're going to dump the cabbage in the same bacon

 Put some onions in and just go ahead and let this saute for a little bit until they're

 Cut the stove off and then pour it through a colander in the sink.

 And I'm using my potato masher and you want to mash them according to what you like.

 I kind of like my mashed potatoes kind of chunkier rather than smoother so I'm not going

 And now I'm just going to put some salt and some black pepper and if you want to put other

 spices to make it more you know vibrant for yourself just go ahead and do that.

 I'm just putting it in the colander to drain off some of the grease but it's not a whole

 And now back over to the counter I'm just going to tear apart the bacon and they're

 First thing I'm going to do is dump the bacon into the mashed potato.

 We don't want to stir we just want to fold and get everything all mixed in.

 At this point you can add some melted butter but I don't want to do that yet I'm going

 So dump everything into a big serving bowl and after it's all in here I'm going to create

 somewhat of a crater in the middle to pour this wonderful beautiful butter.

 Now all I want to do is kind of fold the butter in so every part of this dish can get some

 Now let me tell you guys enlist some help if you're trying to do everything at the same

 time because I was trying to cook the bacon and the potato and dice up the cabbage and

 the onions all at the same time and I had to holler for Joe to come help me with the

 Now you can do it by yourself if you just kind of cook the bacon separately first and

 set it aside and then you can pretty much handle everything else.

 But if you're trying to do everything at once enlist some help ok.

 Your family loves to come help in the kitchen they just don't like to clean up the mess

 I made it one time before and I absolutely adored it so I had to do it again.

 So this is my little Irish meal from my kitchen to your kitchen.

 You know my maiden name is McNab but it's spelled M-C-N-A-B and my grandfather was Scottish

 and so I always thought that was the correct spelling of the McNab until somebody told

 me that the Irish people spell McNab M-C-N-A-B and the Scottish spells it M-A-C.

 For my Irish viewers if that's true let me know but anyways I'm a McNab.

 Please share it with your friends and family for me and have a safe and happy St.

 Please check out my other two channels the product review channel Bear Pantry Talk and

 come have some fun with my family and me over at the vlog channel Babs Bear Talk.

 and I'm going to show you how to make the perfect Parisian Croque Monsieur.

 Four slices from one loaf of white sandwich bread that has been cut the wrong way,

 one and a half tablespoons of Dijon mustard, five ounces of grated Gruyere cheese,

I've just toasted it under the broiler, one minute on each side.

 So we're going to leave this aside for a minute and turn our attention to

I put the pot on medium-low heat and I've added one tablespoon of unsalted butter.

 Now I'm going to whisk in one tablespoon of flour, and this just

 about three to five minutes, whisking every now and again until it gets nice and thick.

 You can tell it's thick enough because if I run my finger down the back of a spoon, it stays separated.

 I'm going to add about a tablespoon and a half of Dijon mustard, which goes so well with ham.

 Whisk it in, and then secret ingredient, a pinch of ground nutmeg,

So we're just going to run this up to the broiler just for a few minutes until the cheese

 because the soy marinade that we're going to make to make beef bulgogi overpowers the

 flavour of the beef, so you don't need to waste your money buying the expensive sirloin

And for the marinade, all you need, it's relatively easy, is spring onion,

 finely chopped spring onion, finely chopped or minced garlic, a touch of sugar, and pear,

 with three tablespoons of soy sauce, one, two, three, about one and a half tablespoons

 of sesame oil, this is Korean sesame oil, very, very full flavoured.

And then if we use some sugar, so about the same, so one and a half

 a lot of this, but maybe two tablespoons, something like that, throw this in the bowl,

And then, I think Koreans go heavy on the garlic, but maybe for Westerners,

 might want to use it up, but this is quite a lot of garlic, so it's about one or two

And then, what we're going to do is we're going to grate two pears.

 tend to like my bulgogi quite sweet, so I'm going to use, a lot of Koreans also use pear

 juice or apple juice, I prefer to use fresh pear, because I like using fresh pear, but

 also, I like using it because pear actually breaks down the enzymes in meat and makes

 it softer, so then you get a really kind of, quite a gourmet, tender flavour coming from

 cut against the grain, again, that will make it much more tender.

So, I've cut up all the beef, we're nearly good to go, but I'm just going to have

 a last taste of this marinade and see if it needs anything else.

 But I think it needs a touch more, because we haven't added any pepper yet.

 in this container and marinate it for up to an hour in the fridge.

 time, when it's in room temperature, you only probably need about 30 minutes or so.

 obviously, if you want to marinate it for longer, you know, one or two hours, it's absolutely

So, we'll just put that in the fridge for an hour and then we're going to

So, while we're waiting for the beef to finish marinating, we're going to cut up

So, we chop it in half, and then, this is called, so, into a kind of half-moon,

 just use a little rapeseed oil or vegetable oil, put it in a pan, let it heat up, and

On a low-medium heat, because we don't want them getting browned, burnt.

The more time you take cooking them, the sweeter, the more sweetness

 So, while that's cooking, let's turn our attention to the beef.

It's an unflavoured oil, so it doesn't spoil or mar any of the original flavours

You know, it's great served with rice, great served with kimchi,

 great served with any kind of Korean pickles, which are all heavily chilli.

 serve this bulgogi with a kind of chilli paste, which can also be made at home, called ssamjang.

 What we don't want to do is overcook this, because obviously that nice tender beef that's been softened

You just serve it on a plate, put the fried onions on top, and then maybe a little bit of spring onion.

 And if you're really going out to town, also a little bit of sesame seeds, just for decoration.

 Hi, this is Alia and welcome back to Cooking With Alia Korean Edition.

 This is a special Korean series for you to learn how to make Korean food.

 We already made kimchi and today we're going to make Korean barbecue.

 First of all, we have to soak it in cold water so the blood comes out.

 And it has to sit like around 15 to 30 minutes to get all the blood out and clean it up.

 Wow, and I feel like this is going to give it a little sweetness.

 Yeah, this could be good with chicken, even like for salad dressing.

 So, you know, like if you marinate it like this, it will be more evenly well marinated.

 So, you can make it overnight, then you come back the next day from work and you're tired,

 and you don't want to cook, and you just like sizzle it and then serve it with some rice.

 And your friends and family are going to think you're like amazing.

 It would be perfect if you like let it marinate for like three hours.

 Oh, if you want to like marinate it overnight, don't add kiwi because the kiwi will like

 And then you can also barbecue it if you have like an actual barbecue.

 The soy sauce, the saltiness of the soy sauce, the sweetness of the apple, the garlic.

 For all of you guys who ask about Korean barbecue, this is the recipe you have to try.

 We have one cup of tomato paste, half a cup of urad dal or black gram, butter as required,

 We have about 2 teaspoons of kidney beans or rajma, about 1 teaspoon of chana dal or

 Bengal gram, oil 1 teaspoon, ginger garlic paste 1 and a half teaspoon, black cumin or

 shahi jeera half a teaspoon, salt according to taste, garam masala half a teaspoon, red

 chilli powder 1 teaspoon, 1 and a half teaspoon of coriander powder and half a teaspoon of

 Soak the urad dal and rajma for about 6 to 7 hours and chana dal for about 2 hours and

 I am going to add in the shahi jeera or black cumin and the ginger garlic paste.

 Now I am going to add in the cumin and coriander powder and red chilli powder.

 Now the fat has started separating, I am going to add the lentils, the water in which

 I have added more water to this and you can see this is kind of runny right now.

 We are going to slow cook this in medium flame for about 30 minutes.

 So it has been about 15 minutes since this is continuously simmering.

 I am going to add in about 3 tablespoons of cream to this at this stage.

 Also, if you liked the video, please share it with your friends.

 You can check out my website www.cookingshuking.in for all the text recipes with print option.

 We're going to make a nice Italian classic spaghetti and meatballs, my favorite.

 So first what you want to do is you get like a half an onion, you throw it in the pan.

 I got some olive oil, about four or five cloves of garlic, and just a little bit of oregano,

 And we're going to let that simmer, get nice and hot and brown.

 I'm going to use two jars of sauce because we got a lot of meatballs.

 Next what we're going to do is we want to start out with some nice good chopped meat.

 Some nice fresh parsley, basil, fresh basil, basil and garlic in Italian.

 Some fresh garlic, maybe about four or five cloves cut up, chopped nice fine.

 Once that's squeezed and it's a little chopped up, nice crushed black pepper.

 Now once it's all mixed in there really nice, what you do is really simple.

 Once you make all of these, then we're ready for the next step which is we're going to

 Now what you want to do is you want to make sure that that gets nice and hot before you

 Because you want to let them breathe a little bit because they expand as you cook them.

 So what I do is I use that spoon that I was told to drain some of the oil.

 So what we're going to do is we're going to remove all the meatballs from the pan.

 We're just going to throw some of the sauce over there just to start to get some of that

 Homemade classic spaghetti and meatballs by Frankie the Butcher and Aunt Jenny.

 Bell peppers, onion, mushroom, beef, olive oil, spices, salt and pepper from the wife.

 We're using spices that just come included in this condo we're staying in.

 I'm going to put these, marinate these along with the meat for an hour.

 Recognizing that your freedom and creativity is entirely 100% up to you.

 Would you like a yellow pepper and a red pepper and not two reds in the same order?

 Now we want a little bit of spacing for flame broiled but we can stack it up.

 We're going to fill out the rest like these and then we're going to throw them on the grill.

 So let's get the grill fired up and get these things barbecuing.

 Make sure there's some space between each of the items so that the heat can fully cook the meat and the vegetables.

 You want to grill them for about 10 minutes, turning as needed so that the meat is fully cooked and the vegetables are tender.

 So I'm going to make sure everything is spaced out good on here.

 Alright, I'm going to leave the lid open so that we can let some heat escape and just let the flame broil happen on the bottom.

 I brought a little bit of extra of the butter and spice that I had on the meat so that I can just kind of give it a little vibe over here.

 We're getting a little bit of flame broil going on because of using some of the remaining marinade.

 We'll cook pretty much through, leaving hers on a little bit longer.

 But, you know, cook your meat to the temperature and amount of doneness that you would prefer.

 There you have it, simple and easy kebabs cooked to a few different doneness.

 There's a little bit of pink in the middle on this one because that's how I like it.

 And so, anyways, just threw this together with some of the stuff we can find here at a condo on a vacation.

 And we vlog on this channel, so subscribe for just kind of a few vlogs a week and occasionally cooking videos.

 And if you were with us last season, you should know that we moved our garden from Seattle down to Portland.

 And we still have our chickens, and we'll still be talking about how to grow food and cook it in the kitchen.

 So today we're going to talk about bok choy, which looks like it would be hard to grow, but it's actually really easy.

 No, it cooks up super fast, and we're going to show you how to make udon soup with bok choy.

 You can also grow them by starts, but seeds are less expensive, and it grows really well and quickly from seed.

 When you're working with small seeds, not only do you want to have soil that's finely worked,

 but you also want to make sure that you're not going to cover them up too much with soil.

 And then I'm going to take a pinch of the seed and just try and sow it in a row, spacing the seeds as evenly as I can,

 It's a good idea with really small seed, and this works well with basil seed, carrot seed, any seed that's small.

 And then you want to water it in with a stream from a watering can, not from your hose.

 Hoses have too strong of a stream of water, and they'll wash your seeds away.

 Now, you can cover them up with garden soil, but I like to use some potting soil because it's lightweight.

 I know that it's weed-free, and it's a slightly different color from my garden soil,

 I'm going to go through and tap the soil with my hand, and that's just so there's good soil-seed contact,

 And then you go back over with the water one more time just to make sure that it's all watered in.

 So I have some pak choy that I grew from starts growing underneath what's called a hoop house,

 So underneath here I have some broccoli growing, some radishes, and then these purple pak choy.

 You just want to take a sharp knife and slide it just under the soil line and sever the plant from its roots.

 Okay, well, I've got the hoop house all covered back up, so I'm going to head inside and make dinner.

 We make udon soup a lot during the week because it's really fast and easy.

 So I've got four cups of broth here, and you can use chicken broth or vegetable broth.

 Put about two tablespoons of olive oil in the pan, and I've heated it up over medium-high heat.

 And I'm going to put two chopped garlic cloves into the olive oil and just give them a little stir and let them saute until they're fragrant.

 They have still a little bit of water clinging to their leaves, and that's nice.

 And just give the greens a stir so that they're coated with the olive oil.

 Once the greens have wilted down to kind of your desired consistency, you can just turn off the heat and set them aside until the rest of the soup's ready.

 So I'm just going to scoop out about half the noodles and some broth.

 We've got a Facebook page now, and so in addition to the videos, we'll be posting recipes, and I'm going to put a lot of gardening tips up too throughout the whole season.

 And we are paying attention to your comments, so we appreciate them and keep them coming.

 Was the youngest chef ever in France to receive two Michelin stars.

 And he really taught me to appreciate foie gras and the whole duck for everything that

 And you know, the duck is the equivalent of the pork, you know.

 You can eat everything in the duck, you can eat everything in the pig, you know.

 There's this really beautiful, you know, relationship with these animals.

 And I think Jean-Louis was one of the greatest chefs to, I feel very fortunate to have the

 So, with foie gras, it's really important because it's fat that you score it.

 Not only for its presentation, but the reason it's being scored is so that the salt gets

 You want to sear foie gras on high heat because you want it to caramelize.

 If you sear it too low, you just render out all the fat and then you don't have any color.

 You really need to bring the flavor forward by giving caramelization.

 You know, we brought the foie gras out, I scored it, let it come to temp so it cooks

 Foie gras needs to be cooked through, but you don't want it raw.

 Foie gras is supposed to be this unctuous, delicious, it's not grainy.

 You want a nice color, but you want it to be soft to the touch, not firm.

 When you come to my restaurant and you order foie gras, you get foie gras.

 A lot of times you hear, we're going to have foie gras in our dish, and it's a one ounce portion.

 You come and you have these expectations of what you're going to have for dinner,

 Are you looking for the most luxurious, most delicious mashed potato recipe ever?

 The first thing that you want to do is peel and cut up into two inch pieces, two and a

 The great thing about Yukon Gold potatoes is their texture is fantastic and they make

 They have a gorgeous golden color that's very appetizing to look at when you're eating.

 If you can't find Yukon Golds, go ahead and use any red skinned or white skinned potato

 Obviously it doesn't need to be exact here because, well, you're going to cook them and

 You just want them smaller so they cook faster and even so that they cook evenly.

 Then put them in a pot and then cover them with water by about two inches.

 Put them on the stove, add some salt, bring it to a boil and cook it until the potatoes

 I'm just going to heat it on the back of the stove while the potatoes are cooking so it's

 nice and warm and doesn't cool down the potatoes when we add them.

 I like to check to see if the potatoes are done by just mashing them against the side

 of the pot and making sure they mash because when you're making mashed potatoes, you need

 And then what I like to do is put them back in the pot to dry out a little bit.

 It's a really useful tool if you make tomato sauce a lot of the time or pureed soups.

 This is actually my favorite tool to use because you press your potatoes straight through here.

 And the potatoes come out the other side really, really nice and fine.

 That's going to give you a lumpier texture, a little bit more homemade feeling as opposed

 So what you want to do is you take your potatoes once they're drained, scoop them into your

 And you can see that as they're cooling, all the liquid is evaporating.

 Otherwise if your potatoes get cool, your butter will not melt.

 So just stir your potatoes until the butter melts and then you can add your warm cream.

 And in fact, you can start adding it now even before the butter's completely melted and

 Now remember you're making a really fine sort of restaurant-style mashed potato here, almost

 So if you were interested in doing this and you really wanted it extra, extra fine, after

 you add your cream, you could pass it yet one more time through a sieve so that it's

 I am going to forgo that step because I think they're super fine enough having passed them

 And I have to say, the texture of this is good and I don't think that it needs any more

 Make sure you add a little bit and then add more if you feel like you need.

 It doesn't make a lot, but it's super rich so everybody can do with just one or two little

 dollops and if they go in for seconds, remind them that there was a cup and a half of cream

 Spoon up these luxurious mashed potatoes at your next party, Thanksgiving for instance,

 We're here in West Hollywood at Luke where legendary chef and author of the

 Slanted Door, Charles Phan, is here to share his famous spring roll recipe

 which has been enjoyed by Jake Gyllenhaal, Ashton Kutcher, Mila Kunis, and

 understand that you serve over 80,000 spring rolls every single year at your

 still eat this thing every day and I'm not sick of it and the second one is

 rice paper it really you don't fry it you just dip in warm water to get it

So you get it at the store like this and then you use hot water to

 there and that's really the secret because everything is so lean.

 pork, this is rice noodle you would hydrate from a store that you buy.

 why is this one of your favorite go-to dishes to make especially around the

It's so clean and simple the sauce got a lot of flavor it's just

 not overpowering it's something you know how you like matzo ball soup is so

 clean and simple sort of same thing the flavor just pure and so I got the noodle

 entertaining is you can get your friends and family in the kitchen helping you

 make these I'm sure when you were little you would help mom in the kitchen make these too.

 This is where they're afraid to break it and they just you know tug it

So it's almost like we're making a burrito but super super tight.

 and it's got glutenous right in there to make it creamy so without it you probably

 So I'm going to teach you how to make a classic Neapolitan pizza margarita.

 Usually when you make a pizza, you put the basil on afterwards.

 But when we go into a 900 degree oven for about 90 seconds, that's really traditionally

 I'm going to pull this up so you guys can see how that's bubbling.

 Now, the first thing you need is a piece of sushi grade fatty tuna.

 And when you go to the meat market, be sure to ask for sushi grade seafood.

 If you don't get that, you can really risk making yourself or someone else sick.

 So be sure to double check with the butcher behind the counter if it is sushi grade.

 Now, our lovely model here is slicing it nice and thin right from the start using our sashimi

 And sashimi means basically raw fish and hocho is the Japanese word for knife.

 That really does make all the difference in the world, having a nice sharp knife to work

 with, especially when you're working with excellent cuts of fish like we have today.

 So we slice horizontally, or I'm sorry, vertically, and now we're going back over and trying to

 Because as you know, for those of you fans out there from spicy tuna rolls like myself,

 you know, we get the really small pieces of fish mixed up with the spicy tuna sauce.

 So that's what we're doing right now is getting our sashimi grade or sushi grade piece of

 fish to those little chunks to mix in with the spicy tuna sauce.

 Now, the Japanese technique here is called tataki and that's what you're witnessing right

 I guess chopped is a pretty close translation in English for that.

 It certainly is a little bit different technique, but very similar nonetheless.

 And for those of you really interested in Japanese culture and things like that, you'll

 notice that on the hocho, or knife if you will, there's some engravings on the side.

 And this knife is from Seki and that's where they originally made all of the ninja swords.

 And actually Feather brand who makes shaving things for men is based there as well.

 Some excellent knives, anything with a blade that comes out of that city is just ridiculously

 And I can't stress enough that having a nice sharp knife working with these kinds of meats

 And just going back and forth over the meat like so to get it to the almost hamburger

 You know just going back and forth, back and forth over the meat is really what you need

 So you see it took a couple minutes but that's the consistency we want.

 Now that we're at that point we want to mix in our spicy tuna sauce.

 If you don't know how to make this sauce, please see our other video.

 We explain exactly how to mix it together for you guys out there.

 You'll notice Mai's kind of slicing the meat with the spoon to mix in the spicy tuna sauce.

 When you get the meat in this consistency, it's not exactly the easiest to mix in sauces

 It does take a couple minutes but definitely you want to be gentle with your meat at this

 point even though we've just chopped it up really, really small pieces.

 It might take a couple minutes but you can certainly get it to where you want it to be.

 Whatever flavor you want, that's how much of the spicy tuna sauce you mix in.

 Now we also have the avocado slices that we're going to include as well.

 And here you can just see with a sharp knife going through the avocado like butter.

 If you want to slice horizontally instead of vertically, that's fine too.

 And after we slice our avocado, we want to be sure to add a little bit of lemon on top.

 We don't want our avocado turning brown in the middle of our sushi roll.

 Even though it tastes fine, it really does get to be rather unappetizing.

 If you don't know how to make the base here with the rice and the seaweed, please see

 We explain how to do that in depth and really walk you through that process.

 It's hard to tell from the camera angle, but it is slightly closer to the chef or our model

 You don't want to have the orphaned sushi pieces on the end that don't have any fish in them.

 So definitely extend it a little bit past the nori or seaweed if you will.

 What we found after making the videos that really helps is to add some lemon juice between

 So you'll see how Mai's adding the avocado slices there slightly at an angle.

 That's what you want it to look like before we go ahead and roll the pieces together.

 Now you grab the bamboo mat, lift it over enough for it to touch the other side of the

 sushi and with a firm gripping motion, that's how we really get the sushi to come together.

 You do want to be firm, but definitely don't want to just mash all the ingredients in the

 So we flipped it over again with the firm gripping motion once again.

 And the saran wrap sometimes sticks together, but it's not a problem at all.

 If you squeeze it so hard that all of it pops out, you definitely know you're gripping too

 But if it does come out just a little bit like so, that's perfectly normal and that's

 So the next step is to add a little bit of the sesame seeds on the side, roasted sesame

 And you'll notice we put it on top enough to coat lightly and pat it in just a touch.

 Now next we put it on a cutting board and this is really where the sharp knife pays

 And for those of you who do watch some of our videos, I want to point out here that

 we use the rice cooker for the rice that we used on the spicy roll tuna here.

 And you'll notice that it doesn't clump up as bad when you cut through it.

 The flavor of the stove type rice comes out the same, but with the rice cooker you can

 see that's where you really get these neat cuts that you can really tell when you're

 How thick you want your rolls and things like that is really just up to personal preference.

 I think we're cutting them a little bit thinner here, but that's because we have a family

 and we all like to have a lot of pieces of a lot of different flavored sushi.

 If you want to put it on a regular plate from your kitchen, that's perfectly fine.

 Usually it's served with some wasabi and ginger as we have as well.

 And we hope they turn out as wonderful in your kitchen as they did ours.

 We appreciate likes and comments and please remember to subscribe.

 Today I will show you how to make a delicious Beef Puguinon or Beef Stew.

 We're going to start the recipe by chopping the bacon and the beef.

 Then we're going to chop the carrot, the onion and peel the garlic.

 We're going to put a pan in a medium heat and then we're going to cook the bacon.

 When the bacon is completely brown, golden brown, so deliciously, we're going to remove the bacon from the pan and then we're going to seal the meat.

 Saute it in a few pieces of thyme, in hot oil and bacon fat until it's nicely browned on all sides.

 I know, I know, this step is very tedious but it's a very important step.

 We're going to remove this piece of meat from the pan and we're going to add a little bit more of olive oil.

 Then we're going to put the vegetables and we're going to saute them for about 5 minutes, no more than that.

 We're going to combine all the ingredients very well and we're going to season with a little bit of salt and pepper to taste.

 Sprinkle on the flour and toast again to coat the beef lightly with the flour.

 Finally add the garlic, thyme, the bay leaf and the tomato paste.

 Cover the casserole and set in lower third of the preheated oven.

 Regulate the heat so the liquid simmers very slowly for 2.5 to 3 hours.

 To make the mushrooms, put in a skillet 2 tablespoons of butter.

 Season with a little bit of salt and pepper and reserve until the bouffe bouillon is completely done.

 Now add the mushrooms to the bouffe bouillon and cook for about 10 minutes more.

 Please follow me on my social networks every week a new recipe.

 If you're cooking a burger and you're actually using a frozen patty like that,

 and on top of it you're using some pre-packaged buns, you're doing it all wrong.

 If you think you make it easy on yourself, that actually using a frozen burger at home,

 especially if you're coming home after a busy day, I think it's so wrong.

 I even have a hard time touching it, not even thinking of cooking it.

 They're freeze and burned, they're completely dry, they're probably grinded two years ago,

 you're thinking probably doing the right thing and actually buying some fresh ground meat.

 For example, the one that I have right here, it's nice, bright red, very fresh,

 Never season the meat ahead of time because what the salt actually does to the burger,

 it starts on curing the meat, the texture is not the same, you are ruining your burger.

 If you underheat the pan and you put actually the burger into the oil, it will not sear,

 therefore the burger doesn't seal and you will lose the juices from the burger.

 If you overheat the pan and you put the burger down, that burger will never cook,

 not even to the medium rare or medium side, the outside will be already burned.

 Never toast the bun too early because they only get stale and rubbery.

 And the final mistake that I see people doing is cooking these burgers and then

 really pushing it down on the grill, and what you're actually doing there

 Now I'm going to show you the right way how to do the best burger.

 Fat in a burger is so important because not only it adds flavor to the burger,

 or buy a piece of meat and go to the extra work, actually you slice it by hand.

 Always think about using a nice piece of chuck or maybe some strip steak.

 really think a little bit out of the box, mixing some ingredients into that ground meat.

 For example, some soaked mustard seeds, some fresh herbs, some sautéed mushrooms.

 When you're shaping the burger, always use a little bit of water on your hand.

 So first of all, the burger and the meat doesn't stick on your fingers

 having a little bit of leftover short ribs, for example, I put the short ribs in the center of

 Don't even think on using olive oil, use some canola oil, oil who really supports nicely the

And how do you know that actually your pan is really to the right temperature,

 Before serving it, let it rest a little bit so that the juices inside the steak or the burger

And what I like really is picking a bun like ciabatta, for example,

 freshest tomatoes, of course, but you're really layering it up.

 If you do all the steps right, you will end up with the ultimate burger.

 Today we're going to be making one of the world's most popular fast foods.

 So guys the first thing that we're going to do to get started on our potato and gravy,

 I've just peeled some potatoes here and you can use any potatoes that you like.

 Now over onto the stove, just into a large pot I've put some water in there and we're

 Now to the water I'm going to add in some salt and I'm also going to add in some dried

 Then what I want you to do, just grab the potatoes that we had and just pop them in.

 Don't let them go too mushy but we don't want them to be too hard either because we are

 So just keep an eye on them, it should take anywhere between 7 to 10 minutes on a medium

 So guys our potatoes are cooked and you'll know that if you just grab a knife and just

 If you hear it just goes through and you hear it click on the side of the pan, you know

 So I've just put our potatoes into a bowl guys and to the potatoes I'm going to add

 in some butter and I'm also going to add in some milk that I've warmed up and make sure

 And just using a potato masher just give that a really good press down and that's what you're

 So just put this to one side and now we're going to get started on our gravy.

 Now guys into a small pan over a medium to high heat I'm going to add in some vegetable

 oil and just leave the oil in the pan for about 2-3 minutes just to really warm up.

 So now that the oil has heated up guys what I'm going to be putting in is some flour and

 we're just going to add in some small amounts at a time into the oil and just give that

 And we want to keep doing this guys, once it's all dissolved add some more flour in

 and what you'll find is the mixture will actually start to turn a brown colour and that's what

 So now once we've got it at that brown colour and I know it doesn't really show up on the

 camera that well but trust me you'll see it at home, it is a light brown colour.

 Just add that straight into the pan and what you'll find it will just all clump together

 and just like we did with the flour just keep adding small bits at a time.

 And guys you'll see this transformation take place with the gravy and the chicken stock.

 It will really start to thicken like a paste and you'll think what have I done but trust

 So guys when it turns real dark brown I want you to turn the heat straight off and just

 keep mixing that through and that's what you're after guys, this beautiful thick brown chicken

 Now guys there are two ways to serve this up, you can serve it straight up in a bowl

 of course if you want to eat it straight now but if you're having a picnic or something

 like that just grab a container like that with a lid already on it and just put it in

 So guys there you have it, there's my version of KFC's gravy and potato mash.

 Now of course their potato is the reconstituted dry stuff that they add to water.

 I don't want to do that, I would rather use the real potatoes but if you wanted to use

 the dehydrated mash to make it even more authentic then go for it.

 So let's give this bad boy a try, check it out, this is one of those things that's a

 real treat, you don't want to have this too often, check that out.

 It's almost like ice cream is the potato and the chocolate sauce, it's almost like a savoury

 So guys give this a go, please it's not that hard to do and I'm telling you it will save

 All the ingredients are below as always so check it out, you guys take care and I will

 Today I'm going to make for you a really delicious Chinese-American classic dish,

 the original so you have to feel zero guilt when you're eating it.

 half a cup of water and to that add one tablespoon of cornstarch.

 if you guys know this but it was invented in the United States for the

 break them up a little bit so they're not all clumped together.

Don't crowd your pan because otherwise it won't get golden brown.

 these until the chicken is cooked through and they're nice and golden

 You want to make sure that your chicken is nice and firm when you touch it and

 done you can set them aside on a plate and now you can add your snow pea mixture.

 The liquid might splatter with the fat in the pan so step back.

 peas until they're bright green and the sauce thickens a little bit.

 them around a little bit as they're cooking because the pan's pretty full

 minutes depending on how crisp you want them, how soft you want them.

 and you want tons of sauce to like drizzle into your rice, you could double

 hi guys thanks for watching this video be sure to click here if you want to

 subscribe and click over here if you want to continue watching more great

 Hey, welcome to Sing and Cook on Sanjeev Kapoor's Khazana and my name is Harpal Singh.

 Lot of people have requested me, Chef, why don't you share your traditional restaurant-style

 Although Kashmiri Mutton Rogan Josh is something which the Kashmiris cook with great passion

 In restaurants, we have a recipe which all chefs across the world have kind of tampered.

 The way I am doing it today is one of the best-selling restaurant recipes of Sanjeev

 He's my mentor also and from him we have learned a lot of good things.

 If you're using one kg of mutton, you need to use one kg of sliced onions.

 While these onions get browned, let me also share with you what exactly a Kashmiri Rogan

 You know the Vazas, as the cooks of Kashmir are known, the Vazas and Vazwans, they are

 Traditionally in Kashmir, they use an ingredient called Ratan Jog, which gives a beautiful

 And it's cooked in mustard oil, mind you, with a lot of Asafoetida.

 They keep heating the mustard oil and keep adding the Asafoetida and the fennel powder

 So Asafoetida and fennel powder and then the mutton and the ginger garlic paste are added

 In restaurants, we see nice red, thick, beautiful, rich gravy made out of mutton stock and mutton

 A lot of people on the internet have requested me that, Chef, why don't you share one of

 Because if they are browned more than what is required, you get a burnt flavor.

 And you need to keep stirring continuously to get that color also, uniformly.

 And it's also very important that when you do dishes like this and you want the onions

 And when it is sliced finely, which means you need to have a good, sharp knife.

 The onions now, as you see, are nice and just brown, the color that I require.

 I'll braise the mutton for some time, for about two to three minutes,

 And then, we'll add some water and cook until the mutton is nice and soft.

 In the restaurant style mutton rogun juice that I do, I keep it plain and simple.

 Instead of water, you could add stock if you're cooking in your restaurants, you know.

 What you need to do is cover and cook until the mutton is soft,

 This will take about 20-25 minutes and mutton will be just about done.

 I keep it very simple when I cook mutton ragun josh in my restaurant.

 I use Kashmiri chili powder and I add water first before adding it to the gravy directly.

 I never add it directly because, you know, scientifically it's said all the oils get blended with the water.

 There are a few chili powders in India which add a lot of color but they are not spicy hot.

 But if you were to add the chilies directly, they would get burnt.

 So let's cook this for 10 more minutes for the gravy to be nice and thick.

 So in India, all over people have different sayings and feelings about dishes.

 And enjoy this with long grain basmati rice or a good pudina paratha.

 To make this favorite country dish from Ireland, begin by heating about a tablespoon of oil

 Let them cook for about five minutes, giving them an occasional stir until they are lightly

 Add a couple of peeled chopped carrots and a chopped small white turnip and let the vegetables

 The lamb is traditional in shepherd's pie, while the beef version is known as cottage

 Cook the meat, breaking it up with a spoon until it starts to get crispy and browned,

 Now stir in two teaspoons of chopped fresh thyme and a teaspoon of cinnamon.

 Stir in a tablespoon of flour, then a cup and a quarter of chicken broth, beef broth

 We are using a crisp India pale ale from Boston's Harpoon Brewery.

 Lower the heat to keep the mixture at a gentle simmer, cover the skillet and let the filling

 Peel two pounds of Yukon gold or other yellow potatoes and cut them into chunks.

 Steam them until tender, about 20 minutes in a steamer or 10 minutes in the microwave.

 Mash them with four tablespoons of cabot salted butter and add some salt and ground white

 Spread the mashed potatoes on top and sprinkle with a half cup of grated cabot sharp cheddar.

 Bake in a 400 degree oven for about 25 minutes until the filling is bubbling and the top

 Hey guys, so today I'm going to show you how to make bulgogi, which is another very popular Korean dish.

 So first thing you want to do is take two stalks of green onions and just chop them up.

 And then basically half an onion, you want to chop that up as well.

 All right, once you chop the green onions up, then just chop the onion up.

 And of course the main ingredient is the beef, so all you need to do is just get sirloin, beef sirloin.

I usually buy it in these little thinly sliced pieces and just cut it up.

 But you can actually just get a huge, you know, chunk of sirloin and cut it.

 But I find this a little bit easier to do, so just take it right out of the package and basically just cut it into those little slices

 So what you're going to need is you're going to need two tablespoons of rice wine.

 And then what you want to do is you want to let this sit for about three hours, and then you can cook it.

 So bulgogi's been marinating for a couple hours, so all you need to do now is just dump it into your

 pan, your wok, and then just cook it on high heat for a couple of minutes.

 like it, you don't know how to make it, always free to write it and I will make

 register on my website, you are free to register on my website.

 Right over here, I have some pasta inside of this big bowl right here.

 You just get some water, boil the pasta, put a little bit of oil, a little salt if

 green pepper, a little bit of yellow pepper, a little bit of red pepper, a little

 you have a little pepper, simply put a little bit of coarse pepper inside of it.

 Also, you can simply put whatever you like inside of your pasta salad.

Just simply scrape it out inside of this big bowl and also add it up a

 What we're gonna simply do, spread it on top of it just to give it some more color on top

So you can put this on the table even when Christmas come, you can have such a nice

 recipe on your table in Christmas also because of the few months left for December.

 Well, I'm giving you a nice Caribbean pasta salad and here it is.

 little seasoning, this fresh seasoning, a little mayonnaise, a little salad cream and make yourself a

Leave your comments and one thing, subscribe to my YouTube channel.

So it's a nice idea, nice recipe and hopefully you guys will enjoy the recipe.

As I say, you can always put whatever you like into pasta salad.

 more stuff, whatever you like and this is the best way to make Caribbean pasta salad.

 Today on The Aimless Cook we're going to be making a Japanese noodle bowl called Tsukimi Udon.

 Now Tsukimi means moon viewing and it's named that because of the egg that we're going to add at the end.

 It's a really easy soup base that we've done before but I'm going to show you with some new ingredients how to put this together.

 It's really easy to do and I'm going to show you how to do it right now on The Aimless Cook.

 So let's start with our soup base by combining in a small bowl 2 tablespoons of brown sugar with 3 tablespoons each of soy sauce and mirin.

 Now we're going to take 2 thirds of that mixture and put it into a sauce pan where we're just going to heat it up and simmer it until everything is dissolved and combined.

 Finally to that soy mixture we're going to add 2 and a half cups of dashi.

 Now we're just going to mix that together again, bring it to a simmer and then let's move on.

 Over here on the cutting board I've got a bunch of nice fresh oyster mushrooms.

 What I'm going to do is I'm just going to cut the bottom off of this so I can hand shred them to manageable pieces.

 Then I'm going to add them to a frying pan with some butter, 2 tablespoons of butter on high heat.

 I'm going to saute them for a few minutes until they're fragrant and golden brown.

 Now to that I'm going to add the remaining soy mixture from the bowl from earlier and I'm going to continue cooking until that mixture thickens.

 When that thickens up I'm just going to take them off the heat and set aside.

 In another large pot at a rolling boil here I've got some udon noodles and I'm just going to cook them according to the directions until they are done.

 Now I've got some lemons and what I'm going to do here is I'm just going to lightly and very carefully shave the zest.

 I need a piece about as big as a fingernail and I'm going to use one piece in each serving to add a little more depth to the flavor.

 Now before I assemble I'm just going to add about 6 snow peas to my simmering broth.

 To assemble I'm going to start by putting a piece of lemon zest on the bottom of each bowl followed by the strained udon noodles.

 I'm going to follow that with some soup stock and then top with the snow peas, mushroom and then finally the egg.

 Now you can use a raw egg or in this case I used some onsen tamago.

 Now if you want the recipe for onsen tamago you can click on the link in the video description below.

 Finally we're going to garnish with a sprinkle of furikake and then serve.

 Hope you take this recipe and make it yours and have fun in the kitchen.

Do you slurp them really loud or do you try to eat them quietly?

 Miso soup is a traditional Japanese food which is served with many Japanese meals,

 For this recipe, you will need miso paste, firm tofu, dashi broth powder, and one shallot.

 Prepare 2 and a half tablespoons of miso paste and one stick of dashi broth.

 Hi, this is Mary Ann, the Frugal Chef, and this is my friend Mayumi.

 Mayumi is from Japan, and she is going to make this delicious miso soup for us today.

 This is how we get it here on the island, in a box, you know, one of those pasteurized boxes like milk.

 So because it comes in a box, we are going to soak it for a good 10 minutes, 5-10 minutes in this bowl.

 So we have two of these packets, they're 297 grams, I have no idea what it is in ounces, but you know, calculate the size just so you know.

 We have dried sea vegetable here, we're not going to use the whole thing, I'll show you when we're making it.

 We have white miso paste, and we're also going to use dashi, which is like a fish stock.

 Sometimes miso paste has dashi in it already, so make sure you check, okay?

 Okay, I just put the fire on 4, it's about a liter of the water.

 Now that this is starting to boil, remember we can't make it boil too much, we're adding the tofu.

 Seaweed is expanding now, and we're just going to wait for both tofu and seaweed to get warmer.

 Now notice how she's adding this inside a colander and slowly diluting it into the water.

 So she's going to taste it to see if we're going to need a little more miso.

 Alright, so now our miso soup is going to simmer for a few minutes, okay?

 I think I've found myself in one of the most quaint streets in Thailand,

 And I've parked myself right here alongside this lady who's selling these khanom.

 It's like a sticky rice and young coconut wrapped in the leaf that they thatch roofs with

 Okay, pad thai is very simple, but you have to watch it and you have to stir regularly.

 And the first thing to cook is some garlic, but not on too high a heat.

 And just let the aromatic characteristics of the garlic come out.

 And once you can smell the garlic, we add the chicken and the prawn.

 The tofu adds a lovely chew to the dish and always pad thai, tofu.

 Really important when you're making pad thai to soak the noodles in water overnight.

 And that way you don't have to add any more liquid to the dish.

 Just move the egg around, let it cook before you stir it through the rest of the noodles.

 And then we finish the dish using some garlic chives, just torn up.

 Now, whenever you're serving any type of noodle dish, I always suggest using tongs.

 And some of the whole garlic chives that you just pick up and chew.

 Hey, if you like Korean food, then you're going to want to check out this bulgogi recipe

 There's not a lot, but by the time you're done, you're going to have nice, tender, juicy

 Now let's also cut up three stalks of scallions and set them aside as well.

 First thing you want to do is put in a quarter cup of soy sauce.

 And the final ingredient in our marinade is a quarter teaspoon of red pepper powder.

 Let's put those onions in from earlier and also the garlic and the scallions as well.

 It's important to pick the right beef though, so we pick the thinly sliced kind and the

 This isn't the healthiest choice, but after you cook it, it'll be less dry and it'll be

 So either put on some gloves or don't, but just mix everything very well and evenly.

 Again you can marinate it from one to five hours or overnight for even better results.

 In our video, the meat sat for two to three hours before cooking.

 I think it's a Korean thing, but they really like to cook their meat and foods at the table

 The thing you want to be aware of is that you don't want to overcrowd the hot pan or

 We don't have a proper Korean BBQ grill, so we're just using this thing that we have at

 But yeah, you don't want to overcrowd it because if you do, it may not cook or char as well.

 So you can do this too, but as you can see, we have vegetables at the table and we actually

 used half the grill to cook the vegetables and the other half to cook the meat.

 The vegetables don't need any seasoning at all because the juices and flavor from the

 meat will be wonderfully absorbed in the vegetables and it's going to come out excellent.

 Okay, get a bowl of rice and as the Koreans do, directly transfer the cooked food and

 Be sure to keep watching because I'm going to have some additional pictures to share

 I'd appreciate it if you guys would subscribe and give a thumbs up if you like these videos.

 It's been requested here on Laura in the Kitchen quite a bit and I love it and I think it tastes

 incredible in the summer, so I'm really excited to share this recipe with you.

 This is my take on it and let me take you over to the ingredients so we can get started.

 You're going to need some chopped onions, celery, this is thick cut bacon that I've

 cut in little pieces, some chopped potatoes, some fresh corn kernels, all purpose flour,

 fresh thyme, you're going to need of course your clams and just a few additional ingredients

 Now my favorite kinds of clams to use for clam chowder or any kind of soup really, these

 are cherry stone clams, they're really big, they're really meaty and they provide incredible

 You can use other kinds of clam, I absolutely suggest you use cherry stone and they're much

 less expensive than the other kinds of clams that I happen to find in my local grocery

 I put my clams in cold water for thirty minutes, I then drain them and with a little brush

 like this, you can find these at your local supermarket, I scrub, scrub, scrub each and

 every one of them and then I put them back into a clean bowl with clean water, let them

 soak again for thirty minutes, drain them and put them in clean water.

 That's how I always have cleaned my clams and I figured that's a good way to go.

 So what we're going to do is actually make our own clam juice because there's no need

 In this pot, I'm going to heat it up over about high heat, I'm going to add in some

 Now why buy clam juice when you can make your very own from very own fresh clams?

 Add my clams to my boiling water, this is going to provide so much good flavor, you'll

 Now with clams, when you buy them, they should all be tightly closed.

 And they should not have like a fishy, awful smell, they should really just not smell like

 A few days ago, I went to the store and I went to get clams and they smelled so bad

 that at the counter, I was, I couldn't, there was no way that I could purchase them, I mean

 You got a bad clam, if it smells like that, it should just smell like the sea.

 So anywho, they're into the boiling water, lid on for about 7-10 minutes or until all

 My clams are open, and I'm just taking them out with a slotted spoon here.

 Now over here what I've got is a sieve, it's a fine sieve, and I've lined it with some

 paper towels, you can line it with cheesecloth, you can line it with coffee filters, you can

 What I want you to do is I want you to take this gorgeous briny liquid here, and I want

 you to pass it through, but I don't want you to take the very very bottom because any sand

 that comes out of the shells or of the clams collects at the bottom of the pot, and you

 So what I'm going to do is I'm just going to strain this really nice and patiently.

 Once your liquid has been strained, you want to set that aside as well.

 Take a big pot, you can use the same one, or you can use a nice heavy duty pot, which

 I have it preheated over medium heat, and to this I'm going to add in my bacon.

 And I'm just going to cook the bacon until it's nice and crisp, and in the meantime,

 I am going to take each piece of clam, and take the meat out, I mean look at that!

 I'm going to take them all out, and I'm going to chop them into bite sized pieces, like

 Now, if you find that your bacon renders out way too much fat, you're really looking for

 But that, as you can see, it's not a whole whole lot, so I'm going to just use that,

 Now I think clam chowder is a thing that some people are passionate about making it a certain

 But like all things in cooking, you know, you tailor to what you like.

 This happens to be the way I love clam chowder, and it was really inspired by my last trip

 to San Francisco, where I came in this gorgeous big sourdough bread bowl, which was incredible.

 I thought it was a little too heavy, so I'm not serving it in a bread bowl, but you absolutely

 And if you don't like corn in yours, or you just think that putting corn in clam chowder

 Or you can use canned clams, you can do whatever you want really, this is just my take on a

 All I'm doing to my veggies, I'm letting them cook for about 4-5 minutes, or until they

 You're not looking for them to really develop a lot of color, you're just looking for them

 To that I'm going to add in a little bit of flour, and the flour helps thicken the soup,

 and again, with clam chowder, it's a preference thing, so some people really like their soup

 So, if you like really thick, then add in a little bit more flour, or you can add in

 a little less liquid, if you like it thinner, add in more liquid, it's completely up to

 I'm just adding it a little bit at a time, so that I can kind of cook it out, so that

 I'm going to add in our potatoes, that I just peeled and diced.

 Strip it right off the stem there, the leaves are so tender, really, really lovely.

 Now, all I'm going to do is let this come to a boil, and I'm going to simmer it for

 about 25 minutes, or until the potatoes are tender, and then I'll show you the last final

 Now that your potatoes are tender, my soup's been simmering for about 25 minutes, and to

 Get on the treadmill for an extra hour tomorrow, but it'll be worth it.

 You're going to add in your bacon, that you crisped up earlier.

 Now you want to season it according to taste, I have tasted this already as it was cooking

 Just remember that the, of course, the clam broth is already kind of salty and briny,

 and the bacon's salty, so keep that in mind when you're seasoning.

 So what I'm going to do is I'm going to give this a nice big stir and let this cook for

 about 5 minutes, I want the clams to kind of warm up, and then I'm going to turn this

 Now if you want to, of course you can serve this with some sourdough bread or some crackers

 on top, but this is so good on its own, it really doesn't need anything to kind of accompany

 I will say this, this is probably the only way I'll make clam chowder, and I know that

 the flavor of the corn can be overpowering, but I personally love that sweetness against

 the briny clams, and if you want to try a new recipe for it, I really hope that you

 It's easy, it's delicious, it just highlights some of the best, best flavors of summer,

 And in moderation, of course, you can definitely enjoy a bowl or two of this.

 And if you want to get the recipe, go to www.laurainthekitchen.com.

 I'm going to go back to eating this, because it's incredible, and I'll see you next time.

 I was born and raised in Takayama, which is a very small town in Japan.

 And started my career in Ibaraki working for the restaurant also named as Kisaku.

 I really like the name of the restaurant I used to work for in Japan, so I asked them

 Miso soup is a soup widely served in Japan pretty much with any kind of meal.

 I usually eat it with my breakfast, almost any kind of dinner combination, lunch combination.

 If you eat three times at home, you definitely have three times a day.

 So as long as you make the broth part correctly, you can just do whatever you want after that.

 You know you actually start the water with the kombu in it, and then you want to boil

 It gives you a depth of the flavor that the bonito itself doesn't give you.

 So adding the kombu in it, it gets a little bit more body on the soup.

 When you see enough kombu flavor in the broth, you add the bonito in it.

 And immediately turn the heat really weak, otherwise you boil it with the high heat a

 Miso soup usually has some vegetable, tofu or some sort of vegetable protein.

 Because undissolved miso is going to be eventually dissolved in the soup.

 Hi guys, I'm Laura Vitale and today, per my husband Joe's request, I'm going to share

 with you my recipe for his favorite mashed potatoes in the world.

 These are my red skinned mashed potatoes, full of chives, buttery, cheesy goodness.

 They are perfect for this time of year, a real hearty side dish, and really the most

 We're going to start, I'm just going to share it with you right now, show you the potatoes.

 These are some small little baby red skinned potatoes, you can use the bigger ones if you

 want, you just have to cut them smaller, but the point is you want these little red skinned

 potatoes, the skin's really nice and thin, so therefore when you mash them together you

 Now if you don't want to leave the skin in, by all means peel your potatoes, it's completely

 Now what I want you to do is scrub them really really well because you're going to eat the

 skin so you want to make sure that that's taken care of, and you want to have a big

 Now the pot is not turned on yet, I didn't turn the water on yet because one of the biggest

 mistakes people make is when they cook potatoes to make mashed potatoes or to make any kind

 of potato dish, is they take the potatoes and they put them in boiling water.

 What that's doing is cooking the outside and the inside is not cooked yet, so it's

 just got a really uneven cooking temperature, so it's not going to be the best result, but

 you always want to make sure you start with cold water and then when you add everything

 So all I'm going to do is to my potatoes and I'm just going to quarter them because again,

 Now to the potatoes that are just a little bit bigger, I'm going to cut them a little

 smaller, I'm going to cut them a little bit more because what you want to make sure is

 that all of your potatoes are about the same size so they cook evenly, there's nothing

 worse than when you have one potato that's perfectly cooked and another piece that's

 So you want to just take the extra time, and again I'm cutting the bigger ones into about

 six pieces, and then the smaller one, like this one is really small so I'm just going

 to cut it in half, because you can see this half and the one we cut in three pieces is

 So you want to make sure that you keep that in mind anytime you're cooking potatoes or

 The last of the potatoes, now before you turn the water on, you want to make sure that you

 salt your cooking water because like you do with pasta, this is the only chance you're

 going to get to cook, to actually season the potatoes themselves before you go ahead and

 Like if you've ever boiled potatoes with no salt in the water, they taste bland, they

 don't have very much flavor to them, same thing with pasta, if you boil pasta in plain

 water with no salt, they really taste like nothing, so it makes a huge difference.

 All I'm going to do is bring this to a boil, kind of take the heat down to about a simmer

 or so, I'm just going to let them cook for about twenty minutes or until they're fork

 tender, which is really important, you don't want these to be at all al dente, you want

 these to be really really soft and tender to get that perfect mashed potato consistency

 My potatoes cooked in boiling water for about twenty five minutes, you want to make sure

 they're really really soft, and then all I did is drain them and I put them back into

 the same pot, that is the trick, and I have the heat on low, and I'm just going to use

 my potato masher to mash this up, and over here what I have is some unsalted butter and

 some cream cheese that are at room temperature, along with some chopped chives, some whole

 milk that I just warmed up in the microwave, and some good quality Parmigiano, and of course

 you're going to have to season this with salt and pepper to taste.

 All I'm doing is I'm just mashing this up with my potato masher, and now I'm going to

 take my knife, and little by little I'm going to add some butter and cream cheese and just

 mix them together as I mash them, with the heat on low, until you have the cream cheese

 My cream cheese and my butter are mixed in there really well, so now what I'm going to

 do, I still have the heat on low, I'm going to grate in a good amount of Parmigiano, you

 know me, you know I like it, so I'm probably going to put in about a good three quarters

 of a cup or so, but you know you can add as much or as little as you want, if you don't

 want to add any, by all means leave it out, but I mean I don't know why you'd want to.

 Go ahead and grate in a really good amount, looks good, and then I'm going to add in my

 chopped chives, that give it a really good sort of fresh, not really an onion bite, but

 just a little something that livens this up a little bit because it is really really rich.

 Plenty of black pepper and salt, make sure that you season this well because potatoes

 love love salt, and even though we did boil them in the salted water, you want to make

 And then just add a little bit of milk at a time, and just stop until you reach your

 This is looking perfect for me, I used about three quarters of a cup of whole milk, it's

 I'm just going to give myself a little taste because I do have people coming over for dinner,

 But there's a reason why this is my husband Joe's favorite mashed potato, and I think

 They're sweet, yet they're buttery, and they're cheesy, and they've got that sort of bright

 onion from the chives, and I like that they're chunky from the skins that we left on there.

 I hope you've enjoyed spending time with me, and as always, I will see you in the next one.

 Mashed potato time, mashed potato time, and I got turkey in the oven, we got an early

 Thanksgiving dinner, and we are so excited, and I got cranberry sauce in the fridge.

 Hey everybody, today I am going to show you how to make some old-fashioned buttermilk

 So what you want to do is get your favorite chicken pieces that you enjoy the best and

 Dry them off with a paper towel and put them in a bowl and cover them with salt and pepper

 Okay, now stir them up there and be sure you do both sides really well.

 Okay, now once you get them all seasoned up real good, I want you to cover them with buttermilk.

 And then inside that buttermilk we're going to squirt us some Frank's Red Hot Sauce.

 Stir it up real nicely and then marinate it in the refrigerator for at least three

 We're going to get three cups of all-purpose flour, one tablespoon of salt, one tablespoon

 of black pepper, freshly ground, and one tablespoon of garlic powder.

 Okay, now stir it up real good with your fork once you get all that in there and make sure

 And once you get it mixed really, really, really well, I want you to take your pieces

 out of the fridge and don't knock all the buttermilk off of them.

 Okay, now we're going to come in with every one of our pieces and do exactly the same

 You just want to make sure you get all the nooks and crannies covered with your flour

 Kind of stick it with this a little bit to show you how it's done.

 And then I kind of like to let that set a little while, while my pan is getting up to

 And I'm filling it up enough to where it will not splash over onto the heat and start a

 And there's what that chicken looks like after it's set for a while.

 Once your grease gets up to 350 degrees, get your thermometer out and check it.

 You want to make darn sure it's good and hot, because if it's not, your old chicken just

 Alright, now we're going to drop our chicken into our very hot grease very carefully.

 Now I only cook for two people, and we do a lot of wings, but you might have to do two

 And I'm a firm believer that once you put your chicken in, you don't mess with it.

 You don't mess with it at all until it starts getting a little bit brown.

 And then all you do is do what I'm doing there, just kind of real gently flip them over, you

 And then, all of a sudden, they start to get beautifully golden brown.

 When they get to be that golden brown right there, folks, after about 20-25 minutes of

 Now I like mine really crispy, and you may not want yours as crispy, okay?

 That may be a pretty little plate there, with some green beans, some corn on the cob.

 Well, y'all, I hope you give this a try, and I hope you subscribe, and I hope you tell

 So one of the goals of our show is to sort of go over the basics, kind of cooking 101,

 So today I'm going to show you how to make scrambled eggs, super-duper easy, and it's

 great things to know how to make if you want to make breakfast for yourself or you want

 Personally, I don't really notice a difference when I do that, so you can do it.

 I think extra liquid just helps you break up the egg more, better.

 Anyway, it is important to get some air mixed into your eggs, so when you beat them, you

 I'm going to use a whisk because it's kind of more fun, but you just want to do it a

 And then we add a little salt and pepper, and we're ready to cook.

 Another very important thing when you're making eggs is to use a proper sized pan.

 Since I just have two eggs here, I'm using my little baby skillet because I don't want

 them all spread out, and then you end up with sort of a, they cook too fast, and then you

 I've got it on high heat right now while the butter melts, and the butter's going to melt,

 and then it's going to kind of foam up a little bit, and that's when I know it's hot enough.

 Turn your heat down to medium-low, and it's starting to cook around the edges here, but

 You can use a metal spatula because I want to be gentle with my baby eggs.

 Now I can start stirring them a little more vigorously to break up the little clumps,

 and when they're, I like my eggs fully done, but you want to take them off before they're

 to the point of your liking, so like this looks, turn that heat off, and just keep stirring

 Go ahead and get them on my plate, and perfectly cooked scrambled eggs.

 All right, see here we have large curds that are still moist and delicious and fluffy.

 Check out HilahCooking.com for more episodes and recipes, and I will see you later on the

 Since the year 2000, we brought the flavor of Jerusalem to Washington, D.C.

 Every country and every person in the Middle East believe that his falafel is the most

 Let's go into my kitchen and I'll show you how to make the most authentic and most delicious

 And let's go through the ingredients and I'll show you what we use.

 After we grind the chickpeas, the cilantro, and the garlic, we'll add the salt.

 We'll add about a teaspoon of cumin, half a teaspoon of baking soda, quarter cup of

 After we mix the falafel and the ingredients and the spices, the falafel is very fluffy.

 And if it's too moist, you can always add a little bit of flour, but not too much.

 And we put the falafel in the oil and we let it brown to golden brown for about two minutes.

 The tahini sauce is the main sauce for the falafel, and it's made out of sesame paste,

 I will take one cup of tahini to one cup of water, and quarter cup of juice, and a little

 It's all going to mix, and you're going to get a very pasty and nice tahini sauce.

 The other main ingredient of the falafel sandwich is the salad.

 And in most countries, the salad is made by cucumbers, tomatoes, and onions mixed together.

 We're mixing the salad, and that will be stuffed in the pita bread with the falafel,

 Okay, we'll press now the falafel into the falafel maker, and we'll release it into the

 The oil is on 325 degrees, and it will take about two minutes until the falafel is golden

 It takes a second, and you have a falafel ball, and you just dump it.

 And this is how it's supposed to be, golden brown, and you just take the falafel out with

 We're going to take the pita, we're going to put two balls in the pita bread, we're

 going to put some more salad, a little bit of tahini, and we'll do it again.

 Another two balls of falafel, some more salad, and more tahini, and this is delicious.

 I think that one of the reasons the falafel got famous in the world, mainly because it's

 It's become the fast food of the Middle East, and now it's catching up with the rest of

 Hello and welcome to Simply Sicilian, Sicilian Italian cooking made easy.

 and today I'm going to make for you pasta fagioli, that's pasta with beans.

 fagioli, it's one of those dishes that you just can't get enough of.

 we're going to do is we're going to saute two chopped up celery sticks, one chopped

 these for about, oh, five to ten minutes until they're nice and soft.

 ahead and get the beans and the water and all that prepared and ready for the vegetables

 stock gives you a nice flavor to go with the beans and the vegetables.

And I'm going to show you another little trick that I did that you would find

 you'll get that creamy consistency that the original recipe has.

 I'm going to add a little bit of parsley to my vegetables here.

 what we're going to do is we're going to add this to our liquid.

And then we're just going to lower the heat a little bit so we don't have it all

 Now I chose some veal sausages, but you can choose any kind that you like.

 Now in a sauce pot, I'm going to bring to a boil some low-sodium chicken stock.

 And with a whisk, I'm just going to stir quickly again to avoid any lumps.

 Now just before I continue stirring, I'm going to turn the sausages around.

 I'm going to continue stirring the polenta until it's nice, thick and creamy.

 For this recipe I've chosen Canadian Parmesan, but you can replace it by Canadian aged cheddar.

 This herb mixture will give a nice refreshing flavor to the bangers and mash.

 I will show you how to prepare the chicken wings and then I will show you how to make

 So you take one chicken wing and you notice that the chicken wings are basically in 3

 Now we are going to cut it right about here and remove this drum part.

 So what we do is take this chicken wing and we just cut right down the center here.

 Now I have cut up the chicken into the various pieces that we are going to use.

 And at the same time it is already washed now what I have to do is dry it.

 So here is our chicken wings and now what we do is we take a little bit of oil.

 Now we are going to add less than half a cup of white flour because I do not have that

 You are probably asking why does this guy always use this little tiny bag.

 My girlfriend promised to buy me this special little thing to hold the salt for cooking

 My girlfriend is a vegetarian so she is not going to be eating this.

 To top it off I have some chicken seasoning here which has some cayenne pepper in here

 You can just use cayenne pepper or do not even put it in at all.

 I just put it in because some people may not want to have it with the hot sauce.

 Just turn it around because I am going to rip it when I go to take it out.

 Because if you do not do that sometimes it comes right out through the opening.

 Because we do not want the outside to be cooked very very fast.

 So make sure that your heat is more or less on medium at this point.

 We are now going to make the sauce for our puff ball chicken wings.

 And for those of you who are like, Claire, you've never done a food video before,

 I have this one over here, which is an awesome guacamole with mango recipe.

 Which was the first time I had ever done it, but I think it turned out pretty well.

 But for today's dish, I'm doing something really quick and easy.

 And if you guys follow me on Instagram, you can probably tell that I'm a bit of a food enthusiast.

 But I don't do it very often because I feel like I always make way too much.

 But with this dish, I feel like it's pretty easy to control how much you make.

 This is kind of my take on a traditional Korean dish called bibimbap.

 But I feel like this kind of incorporates all the flavors that I really like that I typically have to get in a restaurant.

 Now, when I said that this was a cooking video, I kind of used that term loosely.

 Just because the only cooking that you really have to do is the rice in this video.

 Anyway, like I was saying, go ahead and cook your rice according to the directions on the back.

 And since I'm only making this really for myself, I'm only going to do half a cup of the brown rice.

 Just because once cooked, it makes about two servings, which is perfect for me.

 And the directions on my bag of rice say that you should go ahead and add either butter or oil to the pan.

 So I'm just going to add a little bit of sesame oil just to add a little bit of extra Asian flavor in there.

 And the key to this sauce, the main ingredient that you really can't substitute, is the gochujang.

 But I see it a lot in Korean cuisine, whether it's just on its own or if you mix other things into it to kind of enhance the flavor.

 I like to add honey as a sweetener because on its own gochujang is kind of sweet, but it's mostly salty and spicy.

 And then I do add a tiny bit of soy sauce, but that's totally optional and unnecessary because like I said, it's already pretty salty on its own.

 And just eyeball it or do it to taste because sometimes I make it with a little less honey or I make it with a little more sesame oil, depending on how I'm feeling.

 Now at this point, you can go ahead and cook any meat or vegetables or any other things that you want to add to it.

 It's really good with like ground beef or some sauteed vegetables, even mushrooms.

 So I'm just going to add green onion and kimchi because I do have kimchi in my fridge.

 And then also I have an egg because why not throw a bird on it and make it even more breakfast-like?

 Once your rice is cooked, all you have to do is throw in your sauce, mix it all together, go ahead and put it into a bowl.

 At this point, this is where you could add any meats or vegetables.

 Like I said, I only have kimchi and I'm going to put a fried egg on top.

 And then I'm just going to garnish it with a little bit of green onion.

 That's a totally different channel and you should check them out because they're way better cooking channel.

 I hope that this expanded your taste buds a little bit and you'll try cooking more exotic foods at home.

 And let me know what other dishes you might want to see in the comment section below.

 I am vlogging this week because it is VidCon so I have some cool stuff happening.

 I hope you have a fantastic week and I will talk to you very soon.

 Today I'm going to show you how to make original buffalo wings and we're going to grill them

 Original buffalo wings don't have any seasoning so I'm starting with 3 pounds of naked wings

 I have the grill dome preheated to 350 degrees and the wings are going to grill over direct

 heat for about 15 to 20 minutes, flipping about every 5 minutes.

 Now for the original buffalo sauce, I'm going to start with butter, granulated garlic, Worcestershire

 The original recipe has white vinegar in it but I think apple cider vinegar has a much

 For a full printable copy of this recipe and many more, visit the Wolf Pit blog.

 And here we are after the first 5 minutes, we're going to go ahead and flip our wings.

 The smell and flavor you get from cooking these wings over direct heat with that fat

 That's a lot of additional flavor you miss out on when you fry them.

 I'm going to add the extended cooking grate and the buffalo sauce.

 Now as the sauce comes up to temperature, it will absorb that nice smoky flavor.

 Now after a total of 15 minutes and a couple more flips, our chicken wings are about ready

 I'm going to heavily sauce each wing and then put it back on the grill for 5 more minutes.

 For an extra layer of flavor, I dip the wings into the buffalo sauce one more time and after

 And there you have it, a beautiful plate of smoky grilled buffalo wings with blue cheese,

 These turned out to be the best buffalo wings I've ever had or made.

 And as you can tell, my daughter and I tore through these like animals.

 Okay, now this is the potato filling that's going to be in the pierogies.

 It consists of sautéed onions and potatoes that have been naturally boiled and mashing

 I mashed them well and I put them on the side to cool off also.

 Now it should be a hard consistency so they don't come out of the boiled pierogies.

 And in order for it to get hard, you sometimes need a little help of these flaked potatoes.

 And it starts with two eggs, a half a cup of regular sour cream, a level teaspoon of

 salt, and fill the rest with water that you kept from the potatoes, cooking the potatoes.

 Put in a container and either mix it well this way in a special container or any other

 Two four heaping cups of flour, and a level tablespoon of salt.

 This is too sticky, so I'm going to add a little bit more flour.

 It's the right consistency and if it sticks too much when you're cooking, just put more

 Okay, right now I have the onions and the butter which will be sautéed to put on the

 Now put in some salt, about a tablespoon, in two pots because there will be about a

 And that's just water and it'll be put on, turned on about halfway through making the pierogies.

 The part that I like very much to do is, oh my god, it slips on it.

 It's sliding on this surface which makes it a little harder to.

 Anyway, just stick it underneath this part because it'll all be re-rolled after.

 I will put them all on this floured board so that I could, when the water is boiling,

 I could carry the whole tray there rather than run back and forth.

 And as you're putting it in and you're going to press it in, it automatically, in your fingers, stretches the dough.

 Sometimes it seems to open up if there was too much flour or something.

 So I just have some water ready here, squash it up and voila, it's closed.

 And once you become accustomed to this, you'll wonder how you got it so nice in such little time.

 In the old country, in the Ukraine, young girls used to close their eyes and see if they could get a bubalka from the pot.

 If they got a bubalka, it meant there was a boyfriend waiting for them someplace.

 We decided we'll make little rings for the young kids to pick out of the pot.

 As I'm going to put them in, before I put them in, I'll start getting the onions sauteed.

 And I don't cover them for, not for long, for a little while, okay?

 If it stays covered too long, it'll put a lot of air into the perogie and it'll burst.

 Just when it starts to boil, just to help it start boiling, they have just floated up to the top.

 I'll start to blanch them a little bit because they would be too sticky.

 Now they'll drain for a few minutes and I'll put them into a big bowl with a lot of sauteed onions over them.

 Hello friends, I am Neetu from Hobby Chef and I am back with a new recipe which is Dal Makhani.

 The literal meaning of the term is Dal which is pulses or lentil and Makhani means very

 I have taken 1 cup of urad dal which is this black lentils and a handful of red kidney

 I soaked them overnight and drained the water and this is what it comes as.

 We need salt to taste, coriander powder 2 tbsp, red chilli powder 1 tsp and if you prefer

 Cumin seeds 1 tsp, 1 cup of milk, clarified butter or ghee 2 tbsp, butter 2 tbsp.

 This is nutmeg, I have taken the whole nutmeg here but I will grate the nutmeg and put

 This is what I have done, I have taken 3 medium sized tomatoes and 3-4 cloves of garlic and

 Now have a look at this, this is a masala tikki which I have bought from Jammu and it's

 I use this for making my dal makhani, rajma and many other gravies.

 First of all heat 2 tbsp of clarified butter, that is ghee in a pan.

 Okay now I am omitting one step here because I have got this lovely masala tikki.

 Otherwise what you can do is, for the same flavour take 2 whole red chillies dried and

 Soak them in water for 10-15 minutes then grind it into a fine paste.

 After putting the jeera once it crackles you can put that paste and cook nicely till the

 Because I am not adding that chilli paste I will add directly my dal into it.

 After adding 2 and a half cups of water I will close the lid of the pressure cooker.

 After the first whistle lower the flame on sim and keep it on the flame for 15-20 minutes.

 Okay now 15 minutes has been over since we are cooking our dal.

 Okay now I have added the tomato puree to dal, tomato and the garlic puree to dal and

 We will keep it on medium flame and keep stirring in between and we will add our rest

 Okay I have added 1 and a half to 2 tbsp of coriander powder and I am adding 1 tsp of

 Mix it properly and cook it for 5 minutes and keep stirring in between.

 I have taken 1 tsp of this masala paste and I will put it into water.

 Now I forgot to mention in the ingredients, we will add our kasuri methi also.

 Take around 1 tbsp of kasuri methi in your hand, crush between your palms and add it.

 So I will prefer the second method because it will make it faster.

 Normally they add cream in this but I don't prefer adding cream because it makes the dish

 So if you prefer you can use 2 tbsp of cream otherwise I am adding 1 cup of milk into it.

 Add the milk once it's a little cold so that the milk doesn't curdle up.

 After that let it cool down for 4-5 minutes and you will have the right texture of the

 You can see the dal has become very rich and creamy now and it's ready to be served.

 You can have it with chapati and it goes very well with plain rice.

 Okay, in about five hours, the brisket is going to be done and it's going to be phenomenal.

 It's Munster cheese, mall cheddar, sharp cheddar, Monterey Jack, mozzarella, provolone, and

 And since then, I've grown up and I've grown into this seafood macaroni and cheese lady.

 This is to Bud Ellison, my musical director who passed of a prostate cancer some time

 Add it to the cheeses and the egg and the seasoned salt and the butter and the half

 The nastiest thing that you can see in a kitchen is somebody cooking and tossing food with

 I'll pick up some gloves because I'm going to work this macaroni and cheese with my hands.

 People have their hands all in their food and sticking it and chickening.

 Then you get them on and you hope that this bracelet won't fall into the macaroni and

 I mean, and when you make a potato salad and stuff like that, you know, people usually

 I said the muenster, provolone, mozzarella, sharp cheddar, cheddar, other cheddar, Velveeta.

 See when it bubbles, the yellow of the Velveeta is really pretty.

 Actually, if I had time, I would cut some more cheese and put it on the top.

 Because although it takes about 45 minutes for this stuff to brown, you know, the macaroni

 I watch people when they're doing their cooking shows and I hear all those noises.

 And then on the very top, I'm going to add paprika just so that it'll have a beautiful

 And the cheese in the macaroni, it's going to pull like a pizza.

 And now the gloves are touching the paprika, the glass, but it's safe.

 Now the only thing I have to do now is put it in an oven at 325 for like 45 minutes.

 Or you can just open the oven every now and then and see if it's brown.

 I'm ready to put my macaroni and cheese and lobster and shrimp in the oven.

 So every now and then, check your macaroni and cheese to make sure it's getting brown.

 Next, I'm going to do my patty labelle cabbage shuffle or whatever you want to call it.

 And you sort of saute it, but sort of steam it, and sort of just cook it.

 Hi guys how's it going welcome to my virgin kitchen I'm trying out my new camera today

 I used the gopro just the gopro actually in the last video and you guys loved it so thanks

 very much for that the aim is to combine a little bit of what I did there with using

 this new camera and I'm playing around with resolutions and stuff so bear with me this

 So today I don't know what that was so today we are gonna make some falafel nice easy chickpea

 kind of burger things in a pita wrap I'm hungry for lunch and that's what we're gonna do so

 hit pause on the video now and write them all down and let's make them.

 Right so for the falafel we're gonna make it as easy as we can just by using our mini

 chopper thing if you haven't got one of those you're gonna have to chop away a lot.

 Right then folks here we are with all our ingredients that we're gonna use to make those

 falafels I think that's how you pronounce it we've got some plain flour we're not using

 all that although it would be very very dry some chickpeas that have been drained off

 completely so it's just the chickpeas no water in there, lemon, half lemon juice, half a

 red onion, garlic cloves, coriander, chilli pepper, paprika and cumin that is all going

 Right it's nearly all in there now I'm very close to the edge I probably need to get a

 bigger one of these but there we go I'm gonna sprinkle the flour on there just about 1 and

 a half tablespoons if you can get a bit more in there all good let's squeeze on a little

 bit of that lemon juice oh yeah and then we're gonna get the lid on it.

 Right so on goes the lid and yeah let's give it some whirly action.

 Right so with your mixture all done it should look something like that all nice and colourful

 and funky we're gonna get it down there on a chopping board right now.

 Yeah this is the messy bit so I'm a little bit worried about hitting the pause button

 on my camera any minute now but you don't need to worry about that so what I've got

 is a little bit in my hands like so and I'm just gonna shape it it does hold its shape

 quite well actually that's why you need to make sure it's kind of dry and you drain those

 chickpeas properly baby make them into like little ball shapes like this and then you

 can have them like a ball shape or maybe just squish them down a little bit like that do

 Okay so with the falafels I've only made 6 for the moment which is plenty as it's just

 me here at the moment that will do nicely but you've actually got enough to make double

 that so 6 times 2 equals 12 do you like how I did my maths there kind of cool right so

 rather than frying them straight away which you can do we're just gonna push them to one

 side and just work on our salady bits which won't take very long at all.

 Okay then folks so into this bowl I'm gonna put some spinach and rocket leaves, a big

 handful of chopped parsley oh yeah, these are my leftover bits of parsley, one spring

 onion and three cherry tomatoes all sliced push that all in oh yeah baby.

 I'm just gonna trim some cress like maybe half a punnet getting it everywhere just on

 top of there bit awkward there just washed it and it's dripping don't really want the

 Good squeeze of lemon juice say another half oh yeah and then grind in a pepper like a

 Then I'm just gonna get my hands in there combine it all together and that is gonna

 really compliment those falafel there we go that'll do nicely you wanna smell it oh yeah.

 Okay folks once you reach this stage and you've got your salad ready and you've got your falafels

 sat there doing their thing the only other thing to do really is get your pita bread

 so like a pita bread burrata maybe not okay just gotta toast them that's a boring step

 so I'm not gonna show you that we're gonna go straight on to frying up our falafel.

 Alright so I'm just getting a flame there and I'm gonna warm up my pan like so a little

 bit of oil olive oil sunflower oil vegetable oil not engine car oil that would be bad.

 Alright that oil is nice and hot now but just to show you the pita breads have been all

 nice and toasted and they've actually increased in volume a little bit so I'm letting them

 cool down a teeny weeny bit but anyhow let's just sit these in there oh yeah can you hear

 that sizzling nice and gentle it's only gonna take about 2 or 3 minutes either side and

 Right so once they're done they should look a little bit like that nice and browned on

 the tops both sides and in the middle they're still gonna be yummy and squishy so what we're

 gonna do now is stuff them in our pita breads with our salad and maybe a little bit of sweet

 Alright folks as you can see I've already made one so all I did was grab a pita bread

 like so and stuffed it it's kind of like a mouthful I don't know I'm just stuffing a

 load of salad in there first of all tucking in the falafels just sitting them in like

 that and I'm gonna ram a lot more salad in there as well right on top of it like this

 cram it right in there oh my goodness and then finish it with a cheeky drizzle of sweet

 chilli sauce oh my goodness I wanna put that in my mouth right away.

 Right folks thanks for putting up with me for this video I know I've been a little bit

 serious but I'm trying to understand the camera for example the last 5 minutes I've just spent

 trying to take a picture and it wouldn't work so I need to read the manual and while

 I was doing that I took a big old bite and oh my goodness these are amazing I'm gonna

 It's like a head nodding pita bread of loving the chickpeas I don't know if the chick is

 a feminine reference or maybe it's kind of like a chicken reference I'm loving it and

 maybe it's latin for like peas love maybe chickpeas equals peas love I don't know I'm

 loving it I'm gonna have another bite so good so quick so easy you can have that for

 lunch it's nice and light and healthy and it's vegetarian as well crazy so if I could

 make that absolutely anyone in the world can have a go for yourself let me know how you

 get on and I'll see you again on the next video where we do some more cooking and it'll

 Hope you enjoyed the video guys if you did please give the video a thumbs up share subscribe

 and all that and if I ever see you in the street I'll come up to you and give you a

 Over there on the right hand side is the last video I did where I tried out my gopro for

 the first time when we made some chocolate brownies amazing stuff so check it out and

 Can anyone believe that these are the homemade Mysore Masala Dosas?

 And literally there are many variations of the proportions to prepare the batter for

 If you are going to use this proportion, the outcome will be you get a crispy dosa and

 it literally melts in your mouth because of the poha and because it gives sponginess and

 This is a great way to prepare a very good dosa for the Mysore Masala Dosa or any dosa.

 And here are the list of the ingredients that you need to prepare this dosa.

 It involves soaking and preparing the batter and fermenting the batter and then making

 So before you get started, you make sure that you have the enough time to prepare all this

 So first of all, we need to add all these four ingredients and along with the methi

 dana or fenugreek seeds, you need to mix all the ingredients and wash them and rinse them

 well using the fresh water and drain all the water and add the fresh water again and then

 So later on, we are going to grind it to make a coarse batter, not a very smooth batter

 The soaking process is completed and as you see, all the grains and the dal has plumped

 up and doubled in the volume and it will be great while blending.

 And for grinding, you can use the grinder or the mixer or the normal blender.

 I have drained all the water from the rice that have been soaking overnight and this

 While blending the dals and the rice, I am going to use the same water in which the dal

 I am just going to add little bit of the mixture, about 1 fourth cup approximately into the

 I am going to start off using the little amount of the rice and the dal mixture and little

 I am going to add the remaining mixture in regular intervals about 4-5 minutes and blend

 Make sure that you scrape off the sides of the grinder or the blender so that the mixture

 will be grinded evenly and you don't find any lumps or the grains left in the batter.

 Now I am going to just add little bit rice and the dal mixture and carry on with the

 I am again going to add little bit of water and start the blending again.

 I am done making the batter and I ended up using about 1 cup of water while blending

 So now this goes into the warm oven so that it gets fermented well.

 I am going to just cover this and I have already warmed up the oven to about 180F or approximately

 And I have turned it off after it reached that certain temperature.

 You can just leave it in a warm place but here in the place where we are living now

 So I am going to move this onto the warm oven which I have heated up and turned it off to

 And after every 4 hours or 5 hours I am going to take off the batter from the oven and again

 warm the oven to about 200F and turn it off and just pop it into the oven and I will be

 carrying on for every 4 to 5 hours about 2 to 3 times so that it gets fermented well.

 So now we will be back after about approximately 10 to 12 hours of fermentation so that the

 It's been about 12 hours now so let's check on the dosa batter.

 After the fermentation process it's actually thickened up so now I am going to add about

 1 by 4th cup of water to this to bring it into the right consistency.

 Totally in the preparation of dosa batter I approximately used about 1 and 1 half cups

 of water approximately but it differs so be careful while adding the water.

 Actually I can see a lot of bubbles and this is how the batter should look like.

 Cook it for 30 seconds and afterwards I am going to add some oil to this.

 I am going to add little bit of oil to this and cook it for about a minute till you can

 Actually some people don't like to cook them on both of the sides but I like to cook them

 Just I have flipped it and I am going to cook it for about 30 seconds.

 Now again I am going to flip this onto another side and I am going to apply the chutney.

 The recipe for this onion chutney is on my channel so you can check it and you can make

 You can apply as much as you like but be careful it's going to be spicy.

 I am going to prepare the dosas with the remaining batter the same way.

 And thank you so much for watching my videos and I will be back soon with another recipe.

 Quick dishes, quick pasta dishes that can be put together, start to finish, 15-20

 as the pasta is boiling, we got some eggs, mostly egg yolks, with a little bit of

 a little pepper, maybe salt, not much because we also gonna add some parmigiano

Pecorino is even saltier than parmigiano, so you're gonna have to

 is smoked and so it's got a little bit of a smoky flavor which contradicts with

 gonna mix everything and wait for the whole thing to pull together.

We're going back to the pot, hot pot with our crunchy guanciale.

 This is when we add our mixture of eggs and parmigiano or pecorino romano right there.

 We mix it in and we at this point, I even put some of the pasta in the bowl and get all the

 I'm in my kitchen with some baby bok choy, some udon noodle pasta, some coconut amino

 which is like a soy sauce substitute, some soy sauce, unpasteurized organic soy sauce,

 Okay, so I have my stock pot here and what I'm going to do is pour this entire bottle

 of coconut amino acid, which is like if you don't have soy sauce, I like to use this or

 You can add a little bit of vegetable broth if you want and I'm going to fill it up with

 So I poured the amino acid coconut soy sauce in there and I kind of have the heat up on

 medium high and I'm going to pour, so this is like a bottle and a half of the coconut

 So I'm going to fill this up with water and add water to this as well.

 So I just filled this bottle up with water and I'm going to put like maybe a couple of

 Maybe I'll probably add about maybe a couple of cups more water.

 So I'm going to bring this to a boil and then I'm going to reduce the heat.

 I'm going to put a lid on it so I'm going to let this boil for about, you know, until

 So that should take about maybe 10 minutes or so and then I'm going to reduce the heat.

 Okay it has come to a full boil so I'm going to turn this down really low and I'm going

 to let this sauce simmer, oh my goodness, for about 30 minutes and then I'm going to

 Okay so my sauce has been boiling for about, or simmering for about an hour.

 There's quite a few of us so I'm going to get a spoon to kind of just push those in

 here and the family loves the udon noodles so I'm using two 8 ounce package and I'm not

 So I mean of course you don't have to put as much as I'm doing.

 So the noodles need to cook for about 8 to 10 minutes so what I'm going to do is turn

 the heat back up to like about medium high so that I can get another boil going and I'm

 going to cover this and then I'm going to add my bok choy right before I serve it.

 So you don't have to like cook the bok choy just kind of letting the seasoning of the

 broth get in there and sprinkle a little bit of some real salt over the top.

 Quick and easy meal and I'll let this simmer for about 5 minutes and it will be ready to

 Hello friends, today I am going to be preparing a crispy peppered calamari.

 Since I am the only person who eats in the house, I am just using 250 gms.

 For the masala powder, we need 1 tbsp of peppercorns, 1 tsp of cumin seeds, 1 dried red chillies

 We will need all purpose flour and corn flour as per the requirement.

 You will need to eyeball it and add it to the squid while we are marinating the squid.

 Now first and foremost, what I am going to do is, in a small fry pan, I have placed it

 I am just going to go ahead and add the spices and the curry leaves and start dry roasting

 I am going to constantly stir this because if it burns, you are going to have a very

 Once the cumin starts to splutter, just switch it off and add it to a mortar and pestle and

 Now to the squid, I have thoroughly washed the squid and to the squid, I am going to

 The squid needs to be coated thoroughly with the all purpose flour and the corn flour because

 if you are going to fry the squid, it's going to splutter a lot in the oil.

 So make sure the squid is thoroughly coated with the corn flour and the all purpose flour.

 You can leave this for 5 minutes on your countertop and just check the moisture content and add

 Now once that is done, I am just going to go ahead and heat the oil and start adding

 So once the squid is fried nicely for a minute's time, I am just going to remove it from the

 To that I am going to add the garlic, onion and the curry leaves.

 I am just going to toss this and fry this till it turns light pink in color.

 You can also visit me on my Facebook fan page, like me there and follow me for regular updates.

 I will be posting a lot of restaurant reviews on Zomato, so do visit me on Zomato as well.

 Now I have gone ahead and added the powder that I prepared earlier, masala powder.

 If needed, you can definitely add excess pepper powder while you are tossing the squid.

 Now at this point, I am just going to quickly toss the squid because the squid is already

 If you are going to cook this further, it's going to turn into a rubbery mess.

 So make sure you toss this just for a minute's time and that's about it.

 You are going to add some salt as per taste and little bit of pepper powder just for the

 I am going to give this a good toss and serve it up with lime wedges.

 This is an excellent side dish or you can serve this as a starter.

 It's excellent with beer or it's absolutely yummy with any South Indian meal.

 If you like this video, give this video a thumbs up and share this with your friends.

 Today at HowToCookGreatFood.com we're going to do sausages and mash.

 But we're not going to do any normal sausages and mash, we're going to do exquisite sausages and mash.

 For that I've got my potatoes boiling away already, finest potatoes.

 For that we've got some beautiful sausages, pork sausages from the local butcher.

 The mash, we're going to use some tarragon, we're going to use garlic, we're going to use parmesan cheese,

 we're going to use English mustard and we're going to use goat's cheese to zing it up.

 And then as an accompaniment for that we're going to do onion gravy, but we're not going to do any old onion gravy,

 Well here's my potatoes, they're bubbling away nicely, they're going to be ready very shortly.

 Smoosh it in there, but you'll notice that I'm using a backwards and forwards method to get the potato on the bottom.

 Right, we've drained our potatoes, we've mashed our potatoes to a creamy consistency.

 So first we're going to add in the mustard, in a nice scoop like so.

 We're going to get that a sprinkle across, it's going to melt down beautifully.

 I'm just going to chop this into a couple of little lumps, just spread it out.

 Now we're going to finish that off and we're going to mash that all in with the last ingredient, the garlic.

 I'll just give them a little twiddle, get the fat around them quite quickly.

 We're getting pretty active, these sausages now are browning up nicely.

 Okay, these sausages are looking really good and we're going to get them out now.

 Obviously you can grill the sausages, but the reason I like to fry these sausages is because we get all the fat out of the sausages.

 And then that goes with what's coming up next, which is some red onions.

 You can see all the bits and bobs there, all adds to it, all colours it up.

 Okay, those onions are looking good now, they're softening up nicely.

 Okay, they're just going to sweat down now and we'll be back in a couple of minutes.

 So now we're going to just take it off the heat a little bit and add the cream.

 And we've got on top of that, we're going to add a bit more parmesan cheese.

 Our sausages, our mashed potato with tarragon, with goat's cheese, with mustard, with some parmesan cheese.

 We've got our onions with our mushrooms and cream, a little bit of garlic.

 Hi YouTubers, when in celebration of St Patrick's Day next week, I'm going to show you how

 get hold of kale, then use what I'm using which is a spring cabbage.

 cup or 50 grams of scallions or as I call them spring onions, roughly chopped and a

 quarter of a cup or 25 grams of scallions, spring onions, finely chopped and one stick

 just important to make sure that all the little pieces are roughly the same size so they all

 it's quite tough and it takes a long time to cook so I just cut that part out but that

 If you're using curly kale you might even only need to do it for about a minute or two

 but I think with this spring cabbage I'm going to boil it for about 5 minutes.

 potatoes are boiling and the spring cabbage is boiling, take your two lots of spring onions

 pieces and the other bunch of onions you're going to finely chop so you get little tiny

So 5 minutes later my cabbage is done and now I'm going to put the cabbage

I'm also going to add the roughly chopped onions and we're just going to blend

 are done, and you'll know they're done because you can stick a fork in and it goes in easily,

 you've mashed the potatoes and there's no lumps left and they're nice and creamy, you

 want to add in the blended cabbage and just incorporate that into the potatoes.

 I've actually found that doing it this way is better than doing it in the oven now.

 then why not just try it on the pan because it does work very well.

 See, they're getting quite large now, just like at the restaurants.

 A lot of times I do turn it over just to cook the other side just for a little bit.

 That gives it some black spots or some brown spots on the other side.

 I do use fresh yeast because I do see that that works a little bit better

 Welcome to the Poor Man's Gourmet Kitchen where we share gourmet recipes at a low budget wonder.

 But just stirring all this together and incorporating it really gives a good base to start our clam chowder.

 As soon as that gets about melted, at least halfway anyway, you can incorporate all of it together with a little bit of cooking wine.

 you've got to watch the bottom of your pan, especially if your pan is thin.

 Make sure you don't burn it on the bottom or it will ruin the entire soup.

 Because at this point, we need to know if we can add pepper, salt,

 You get a lot of salt from our bacon and from the canned clams.

 It's important to have this flavored before the whole cooking of the soup

 because it will infuse and make it taste better in the long run.

 Now the potatoes that I'm adding here obviously need to be cooked here for a little while.

 But the starch of the potato is going to help it thicken up as it reduces.

 And once again, make sure you have it all off the bottom of the pan

 so you don't burn it and send that flavor through the whole soup and ruin it.

 Now we need to ensure the potatoes are completely cooked all the way through.

 And it looks like they are, so we'll be adding our last ingredient.

 Thank you for watching, and be sure to stop by PoorMansGourmetKitchen.com

 And today we're going to make some fresh clam chowder from scratch.

 And what I'm going to do is I'm going to bring you through all the ingredients that's going

 And then we have some Yukon Gold potatoes that we're going to add to our soup.

 And then of course, I'm going to use a little bit of smoked bacon, some onions, some celery,

 And then we're going to finish the soup with a little bit of fresh cream.

 So I would take my fresh clams at this point, which I washed very, very well.

 And basically what I'm going to end up with are my nice, beautiful steamed clams already

 Some beautiful, meaty, fresh clams that we're going to rough chop and finish off in the

 Once I remove those clams from here, I'm going to add in my potatoes next.

 So I'm going to blanch those so the starch gets into that broth and I get a little bit

 So while those are blanching, I'm going to move over to my other pot here and I'm going

 Because once that bacon sits in the soup, it'll start to get a little soft.

 Again, for the sake of time, we're going to say our bacon is crispy.

 Once my bacon is crispy and I added in my onions, my celery, I want to lower down my

 Because once I start to, if I start to burn the roux or start to add color to the roux,

 I'm going to be a little patient with that and I'm going to let that cook out.

 I'm going to take my potatoes that were blanched in my clam juice, my hot clam juice.

 Now you're going to let this cook out for about 10 or 15 minutes.

 If I wanted to do that, I would turn my soup off after 15, 20 minutes of letting it cook.

 Then I would put it into the refrigerator and then the next day if I want that soup,

 Like I said, just before I finish, I'm going to finish my clam chowder with just a little

 I also like my clam chowder to be a little on the light side, not so thick like Elmer's

 Of course, I'm going to finish that with just a touch of fresh parsley right on top to give

 making sure that the yeast is completely dissolved in the water.

 Then cover the bowl with a clean towel and place the yeast mixture

 along with an eighth of a cup of ghee, which is clarified butter used in Indian cooking.

 You can buy ghee in grocery stores that have an international section.

 Turn the dough out onto your floured surface and knead the dough for about five minutes,

 Place the dough in the greased bowl and turn to coat it completely.

 Cover it with the kitchen towel and let the dough stand in a warm place for about one

 Then, cover an inverted baking tray with foil and grease the foil.

 Continue to roll the remaining five pieces of dough, taking the time to roll them out

 Then, sprinkle a quarter of a teaspoon of the kalonji on top of each naan.

 Kalonji is onion seed, which you can also get in the international section of the grocery

 Broil it for two minutes, or until the heat side is puffed and golden.

 And then, follow the same procedure with each of the remaining five naans.

 As Allrecipes member Michelle comments, these Indian naan are perfect for serving with any

 Indian dish that has a lot of sauce, such as any of the butter chicken recipes you'll

 Today we're gonna learn how to make one of the most popular Thai dishes and one of my favorites, Pad Thai.

 And here to teach us how is none other than Food Network's Chef Jet Tila.

 From battling Chef Morimoto on Iron Chef America to guiding Anthony Bourdain through LA's Thai town on no reservations,

 Chef Jet Tila is not only celebrated for his expertise on modern Asian cuisine,

 but also recognized as the first ever chef to represent his country's culture and cuisine in the United States.

 I got to see the Thai community grow up around me and I got to be an integral part of it.

 And thanks to my parents, you know, I'm just kind of I'm carrying the torch that they started.

 Well, this is why we had to have you today to learn how to make Pad Thai.

 So there's a three-letter word that sums it all up and that's Y-U-M.

And all that means is all Thai ingredients will fall into four flavors.

And when you balance all those flavors perfectly, that's the yum.

So I'm gonna teach you how to make the Pad Thai sauce, which is the perfect example of yum.

Let's start with a familiar flavor, which is sweet and now you've got sugar there.

So to that base, you have three acids lime juice, tamarind, or rice vinegar.

 But I like what the little flavor variants is each one's bring.

 you can be very chef-y, multiply that by two, three, five, or ten, and then just put it in a squirt bottle.

 And you've just made your own pad thai sauce to put in the refrigerator.

Yeah, the wok is great because the heat is centered at the bottom

 and whenever you stir things around, they fall back to the middle.

I like olive oil, but the flavor clashes with kind of the Asian flavors in my opinion.

 Now chef, have you seen ingredients in a pad thai that you think are absolutely absurd

 that some people do and you kind of want to set their record straight?

 If you've ever eaten Vietnamese food, there's a dish called pho.

And the noodles are going to go from al dente to almost like cooked.

 So the residual moisture and heat is encasing it and steaming it.

And then with that little noodle nest, I'm going to give you half the peanut.

 So I'm just reducing the sauce and cooking up the moisture out of it.

 And now you'll just roll it around, pull it together, and you just made pad thai.

 Well, you see the recipe and you see all the little bowls and you just wonder, okay,

 See, I'm kind of going to one side and leaving a little like bare area and this kind of zone.

 And then I want you to find a little zone next to it for the scallion.

 And then I'll take the peanut and just kind of go over the top.

 Restaurant secret recipes are brought to you by the Pat With The Restaurant Program.

 Today we're going to be making a nice fresh New England clam chowder.

 First of all you need to start with some great ingredients before you make your clam chowders

 These are the clams that you would buy and you would get at your local retail store.

 These are the types of clams here that we purchase for the restaurant ourselves.

 When we get those clams we get them whole so we dice them up ourselves so we get a less

 We get a little larger clams sometimes and then they dice up here.

 So you get a little less consistent clam in the chowder which is really nice.

 You get some big pieces and little pieces that go all throughout.

 One of the real secrets to clam chowder is the cream that you use.

 This is actually made in or farmed from Haverhill, New Hampshire.

 So it's a nice sweeter cream and it really enhances the chowder.

 And we take the bacon and we want to cook it on a medium heat because we don't want

 And so we'll cook the bacon down and then we're going to save those drippings and we're

 going to cook our potatoes and onions and celery and stuff right in that bacon.

 We can save this bacon for BLT sandwiches the next day or we can crumble it up and put

 I'll always, you know, I get a quarter inch dice of my potatoes and stuff like that.

 Nice low flame because you don't want to get any burnt pieces in there.

 While that's cooking and simmering what I'll do is I'll dice up my onions and celery.

 Okay, now we've sauteed our onions, celery and potatoes for about 20 minutes.

 Potatoes are still a little firm but there's still going to be some cooking once we add

 So we're going to just add a little butter in there and let that melt down.

 By adding the butter when you add your clam broth it's not like adding a liquid right

 This is going to help finish cooking the potatoes and it'll help cook those onions down so you

 You can add a little fresh parsley, a pinch of black pepper and that's just to taste.

 I always add my clams last because they're already pre-cooked and I don't want to get

 So once I get this boiling and I start to thicken this, and when we make this we make

 We don't add any of our dairy until we're actually reheating it for a second time and

 We don't have to worry about the cream breaking down or anything like that.

 You do have to let it sit for a few minutes just so you can get all those flavors extracted

 It's actually reduced our clam broth down a little as well and really enhanced the clam

 So then I can add a little flour and a couple of spoons of flour.

 And then once I get that going and I get that thickened, I will take my clams and I will

 So you're actually going to see it's going to thin it back out a touch, but then you

 need to just let it simmer for a while and that'll thicken up to a nice paste.

 And you want it nice and thick, almost like a pancake batter or something like that.

 When you get this base, you want to mix it about 50-50 with the cream.

 So now what I've done is I've transferred my base and I've got it nice and thick.

 I've transferred it into a bigger pot because I'm going to add the cream to it now and I'm

 You can take this base and you can cut it in half, put half in your refrigerator, and

 it'll hold for a couple of weeks easy because, once again, you have no dairy products in

 But that's getting nice and thick and it'll continue to thick, so we do want to simmer

 I'm going to set it on as low as I can and I'm going to just heat that up nice and slow

 I want to bring it up to about 160 degrees and it's going to thicken up.

 simple to make, it's delicious and I've never met a person who doesn't like

 using two chicken breasts which I'm going to butterfly like this.

 slide a knife through it almost all the way and then open it like a book.

 not have to butterfly your chicken however if the chicken breast is too

 thick you won't be able to taste much of the breading or cheese.

 when you slice the fat off your chicken it should just slide off.

 only use plastic on top your chicken will slide around while you pound it.

 don't have a meat mallet so I used a rolling pin or a rock, whichever is

 or else you'll get holes in the chicken and you don't want a holey chicken.

 you've watched my chicken schnitzel video you'll see how I pound it out

 this chicken to be thick but I didn't want it as thin as schnitzel either.

 recording this and I had to keep my eye on her because she really wanted to

Alright so make sure you use enough vegetable oil to fry these in.

 You just have to make sure every bit of breadcrumbs touches oil.

I also added a little extra sauce on the side so the cheese doesn't

 It's not really much of a recipe, more of a technique on how to make it.

 Everybody knows a great hot dog, you've got to have a great bun and a great dog.

 And the first thing I've got for you is a killer killer mustard with chillies and smoked paprika.

 To start with I'm going to do a really beautiful caramelised shallots with bacon to go on the top.

 Okay so you want about two tablespoons of oil and you're going to know the pans ready

 And what you want to do is you want to cook them on a medium to high heat.

 The natural sugar's in there, we're going to get that beautiful brown caramelised vibe going on.

 Okay so when you've got them at that sort of stage, turn the heat down to low.

 Grab some dark brown sugar and just a little bit, not much on the top.

 So what we're going to do is just cook that nice and slow and just really allow it to caramelise.

We've been cooking there for about five to six minutes on a low heat.

 We're going to take them off and dry them on some kitchen roll.

 So you want to get all the excess oil out, so spread them out and drain them properly.

 Then I'm going to get my dogs and just work them a little bit around.

 Now these are smoked sausages so I just want to put them in a low heated pan to bring them back to life.

 You can use whatever you want, make sure you cook them all the way through.

 They're ready to rock so I'm going to set those aside and we'll start building the dog.

 What I'm going to do is grab the bacon I cooked earlier and I'm just going to break in to the shallots.

 Okay people, I reckon that's worth at least 7 of your British pounds my brothers and sisters.

 going to show you vegetable biryani lot of you have been asking ok you showed

 vegetable pulao in the rice cooker, showed chicken biryani, lamb biryani

 how about vegetable biryani so today I'm going to make that to prepare vegetable

 biryani we have to understand one thing very important you have to make sure

 your vegetables are done right because that's what gives a very nice flavor to

 your dish so to do this add some oil in a hot pan add some whole garam masala

 I've got cinnamon, cardamom, cloves everything so once you saute your whole

 for vegetable biryani do not cut vegetables into small pieces make them

 little bit bigger pieces so that when you cook it you want this nice vegetable

 pieces to come while you eat the biryani so I've got some carrots, some cauliflower

 and I've got potatoes look at the way I cut these potatoes into nice sticks

 ok so when you actually cook them you can actually see these vegetables are not

 mashed up I've got some paneer also but I'm going to add this little later when

 your vegetables are frying in this ginger garlic paste add salt

 in this preparation we are going to cook the vegetables till they are 70% done and

 then you add rice on top over it now if you see this potato it is slightly brown

 you know you want your vegetables to be nicely sauteed this sauteing of vegetables

 give very nice flavor I'm going to add fried onion on top of it later I want

 all the vegetables to have slight brown coating on the vegetables and then I'm

 going to let them steam and cook I'm going to add half of the mint and coriander

 see this mint gives very nice biryani flavor to this rice dish and then I'm going to add

 some green chilli I've cut them really big pieces you want this green chilli to be big

 pieces because you don't want them to disappear into this preparation every

 time I add chilli powder, turmeric and coriander powder, cumin powder and I make my own

 biryani masala but today I'm going to use the store bought biryani masala so

 that you know lot of you can use this way just use just one packet of biryani

 masala powder ok so now if you notice all my spices are coated very well on

 these vegetables ok so that is what you want you want your vegetables to be

 flavorful in your biryani you don't want them just like boiled vegetables which

 don't taste at all so to this what I'm going to do I'm going to add half of the

 yogurt I have not too much I'm going to add very little yogurt so at this point

 of time I'm going to add some of the paneer I have to be very effective always use a

 bigger pan like the nonstick pan like what I'm using and that way the water

 evaporates faster and you get your vegetables very nicely coated with the

 masalas whether you take a piece of potato or you take a piece of cauliflower

 or carrot or even paneer see all of them have a very nice coating of these

 masalas and I'm going to keep it aside I have soaked rice for almost one hour

 now usually if you soak it for 30 minutes it's good and also remember you

 know you should buy basmati rice which by itself smells really nice so I've got

 here some water boiling I'm going to add some oil to it if you want you can add

 some garam masala I'm going to add shahi jeera and some cloves and cardamom so

 it's up to you if you want to add you can add I'm going to add to this preparation

 bring it to boil but remember one thing since I have soaked this rice so long

 this rice is going to just cook in less than 3-4 minutes vegetables are 70% done

 so we're going to drain this rice check this this is a you know almost 70% done

 ok I'm going to divide into two portions and I'm going to spread the first

 ok and then to this bottom portion I'm going to add some more yogurt

 ok and then I'm going to add some nuts some cashew nuts some almonds and then

 I'm going to heat it up a little bit and check the seasoning if you want to add

 little bit more salt you can add ok and then sprinkle some of this fried onion

 ok make sure the flame is very sim and then put half of this rice

 excellent and then on the top I'm going to use little bit of these vegetables

 look at this all these vegetables have a very nice flavor and they're going to

 remain so flavorful you add some of this fried onion see this fried onion gives

 ok and then sprinkle the rest of the rice now on top of this we're going to

 put some more chopped coriander and the mint leaf that is left at the last what

 we'll do is we're going to sprinkle little bit of saffron color while I was a kid

 you know my mom always whenever she made vegetable biryani you know she used to

 add some fried bread you know from the dhabal kamita I kept some of this bread

 ok so after you're done adding the color the bread everything just cover this

 ok now I know a lot of you are getting this chicken biryani lamb biryani

 without getting burnt but some of you are still unable to figure out and you're

 thinking maybe you know there is something wrong with the recipe

 trust me professional chefs will never have the bottom burnt you know because

 they're very careful but lot of you if you're just starting off you know it is

 a problem that you'll all face so I found one more method how we can avoid

 that completely so to avoid this burning we have something called as hot

 bain marie that is what we do to keep food hot and lot of times when we make

 desserts in bakery we use a bain marie so that it doesn't burn at the bottom

 bain marie is nothing but a bigger vessel in which there is some water what you do

 you take this biryani container and put it on top of that when you put water at

 the bottom in a bigger vessel and then you put another vessel on top

 this is your war chef guarantee that it will not burn I have been cooking this

 ok now the biryani is almost done so let's understand this bain marie one

 more time the top vessel is sitting in the bottom vessel with little water in

 the bottom vessel and with the heat from the water like a steam it is cooking you

 can do another thing is you can put this whole vessel in the oven and it will make a

 now you know check this biryani oh wow look at this bottom of this vessel and

 when you put a double bain marie you know the bottom will shine as when you

 see and another thing I cooked this bread over top of it and still it is crunchy

 it is you know kids love especially when you add you know fried bread to biryani

 and that gives a very nice sweet flavor too even if you look at these potatoes

 they look as if they have been roasted you know that's beautiful they look

 ha so dear friends I hope you have enjoyed learning to cook this awesome

 vegetable biryani but remember vegetable biryani needs more attention than both

 non-vegetarian biryanis because if you want to retain nice flavors and make

 each piece of vegetable very tasty you know just follow the procedures I have

 shown and do not forget that vahrehvah is all about inspiring others to cook so

 please post your cooking tips and recipes so others may benefit from your great cooking.

 Most important thing is we have to blend the onion and the nasi perak.

 It's nice and creamy looks, but it make it having the nice flavour coming out.

 I wait for the sesame oil last minute here because if I leave it together for too long,

 Okay, I'm going to add some more sauce, which means the meat is not going to be dry much.

 Okay, start with a little bit of sesame seeds and then pine nuts and then a little bit of

 But I can't fit that in my mouth, so you show me how to eat it.

 Today we will prepare a traditional and classic Lebanese salad.

 To make Fattoush, we will need 4 spring onions, 1 large cucumber,

 For the seasoning, we will need 1 fresh lemon, 1 full teaspoon of sumac,

 Once the vegetables are ready, then it becomes very simple to prepare the Fattoush.

 The way the vegetables are cut affects the flavor of the Fattoush.

 So I'm going to tell you from experience what's the best way to cut them.

 These spring onions are slim, so there's no need really to cut it into half.

 When the season of pomegranate comes, you can add fresh pomegranate.

 Add 1 teaspoon of sumac, 1 teaspoon of pomegranate molasses, 1 teaspoon of salt, half a cup of olive oil.

 I'm Noreen and welcome to my kitchen and another episode of what's for dinner

 I recently showed you how to make a carne asada marinade and now we're going to make the carne asada

 And I'm going to marinate these all day and then Rick's going to throw these on a really hot grill

 and then I also have some of the I squeezed some citrus to put in my marinade and

 Shells right in here with the meat, and I'm going to rip some of these oranges up because they're kind of big

 And I'm going to put all of these in here because that way I get

 Maximum flavor for my money and this marinade if you haven't watched this video yet

 Then just give this a good massage and get all of those flavors really

 Incorporated and get that marinade nestled right in there with all that meat and those citrus shells get those incorporate in there

 Just you know try really hard not to break that seal if you do then you know you're going to clean up a little bit

 We're going to put it in the fridge until it's time to grill and when it's time to do that

 We'll be back, and we'll show you what Rick's going to do with them

 Hey, it decided to rain, so we're going to go ahead and sear these off inside

 And you know karyo-sada traditionally done on the barbecue, but you know today

 You'll be able to tell when it's time to flip it because it'll easily release from the bottom of the pan.

 And also you'll be able to see it almost finished cooking on this side as well

 I'm going to finish cooking the rest of these off, and then we're going to come back, and I'm going to show you what happens next

 Hey, we have completed the cooking of all of those pieces of meat and what I'm going to do now

 Serial killer knife that I hardly ever use, but this is one instance where you can use your butcher knife

 So rejoice if you have a butcher knife, and you've never really used it, okay?

 and then what you're going to do is we're going to make several chops all the way down and

 Don't worry if it doesn't cut all the way through because we're going to chop right back

 And then we're going to turn it and we're going to chop the other way so we chop it in tiny little pieces, okay?

 Authentic Mexican, and you have you know you are an expert at making carne asada

 That's fine, then you know I'll be at your channel, and I'll be looking at how you do things

 So you know this is how we do it because it's quick and it's easy and it's delicious so here we go

 Then we gather them up we turn the other way and chop in the other direction

 Just hit them with your butcher knife and go from there, and then you just add them to the

 Rest of the chopped and there you have a plate with two delicious

 There's some lettuce and green onions some Mexican cheese and then on the side here

 But I just got too busy and making everything else and I forgot

 So we have a little guacamole salad here with some shredded lettuce some homemade guacamole a little tomato a little onion and a little dollop

 Of Daisy on the top so there you have it homemade carne asada tacos

 They're really really awesome in the house and make sure after you chop your meat that you salt it well

 So I hope that you try this and I hope that you really really love it because it's delicious

 And I thank you so much for stopping by my kitchen this evening

 Hey, if you are new to my channel, and you are just watching me for the first time or you haven't subscribed yet

 So you don't miss out on a minute of all the fun that goes on in my kitchen

 I might like the idea and give me a thumbs up if you liked what you saw

 Hey everybody, it's Rosie, and in this video, I am making my turkey meatloaf.

 I will use my hands again to make sure everything is well incorporated.

 use my hands again to make sure everything is well incorporated.

 barbecue sauce on top of our meatloaf, and I'm just going to add it a little

 sauce on top, and then I'm going to cover this meatloaf using my aluminum foil.

 now it's time to bake our meatloaf in the oven on 375 Fahrenheit for about 25

When your meatloaf comes out, you're going to add more barbecue sauce.

 Brush it on using your brush, or you can use a spoon or whatever works for you.

 And we're going to leave this uncovered this time around, but before we place it

 back in the oven, I actually like to use parsley flakes to sprinkle a little bit

 turkey meatloaf along with some cheddar garlic mashed potatoes, and that recipe

 other social media sites because I love hearing from all of you.

 like the exact measurements and more of my recipes, be sure to come visit me at

 Ok, so you just leave it here for 5 minutes and then show us how to cut it.

 Hi everybody, this is Diana from Sweet y Salado and today we're going to make spaghetti and

 meatballs, a classic recipe where we're going to make our marinara sauce or gravy from scratch

 some olive oil on medium heat and then we're going to add some white onion that has been

 To the onion and garlic mixture, we're going to add some tomatoes.

 because I like a really velvety sauce, but if you want it chunkier, you can use whole

 Now we're going to cover this and we're going to cook it on low heat for about an hour and

 So to make our meatballs, we're going to add some ground beef to a large bowl.

 Now we're going to mix everything with our hands as much as we can.

 And then once most of it is well blended, we are going to add about half a cup of warm

 Then we're going to shape our meatballs using our hands and to make it easier, I'm using

 And once we have our meatballs ready, we're going to place them on a lined cookie sheet or baking dish.

 And then we're going to bake them at 350 degrees for about 20 to 25 minutes or until they're cooked through.

 And once you take them out, you can either freeze them to use later or add them to the sauce to give it a more meaty flavor.

 Now after an hour and a half of cooking, we are going to add some tomato paste.

 This is completely optional, but it makes your sauce a little bit thicker, so if you want it runnier, you don't have to add it.

 And we're also going to taste for seasoning because tomatoes take a lot of salt, so if it needs more salt, you can add it right now before adding your meatballs to the sauce.

 And once you add your meatballs, we're going to cover this and we're going to cook for another 30 minutes.

 In the meantime, we are going to cook our pasta according to the package instructions.

 We're going to serve a nice portion of spaghetti and then on top, we're going to add a couple meatballs.

 And then we're going to sprinkle some freshly grated parmesan cheese.

 And that's your recipe for making spaghetti and meatballs from scratch.

 If you enjoyed this video and this recipe, please give it a thumbs up, share it with your friends, and subscribe to this channel, which is absolutely free.

 And then that way, you can be up to date with all new videos that I upload in the future.

 And don't forget that you can follow me on Facebook, Twitter, Instagram, Pinterest, and Google+.

 I have six strips in here which I cut into pieces as you can see.

 What I did is I just, as you can see, drained them but I'm going to keep the liquid.

 If you're using bigger clams you're going to have to chop them or you can just buy minced

 Alright, we're going to take the bacon out of the pot now that it's nice and crisp.

 We're going to cook this for a few minutes until the onions are softened and translucent.

 You can use russet potato, peel it and just chop it into pieces.

 You know, the clam juice is salty and the liquid from the can also has some salt to

 I'm going to whisk it in and get rid of all the lumps that might form.

 Alright, we're going to let this simmer for about 15 minutes until the potatoes are tender.

 And she's going to be making a video with us in a few weeks so that I can show you how

 If you share it with your friends and you sub and you comment, thank you, thank you,

 I will have this recipe on the website ready for you guys to come and print it.

 Please take a moment to just quietly read the three words on the blackboard here.

 You know, few such arrangements are capable of stimulating so much desire, so much nostalgia, so much saliva.

 And yet, for me, these words represent disappointment, dishonesty, and disillusionment.

 That's because whenever and wherever people say they're gonna make you a grilled cheese sandwich,

 what they really mean is they're gonna make you a griddled sandwich containing some melted cheese.

When I say grilled cheese sandwich, I mean a grilled sandwich containing grilled cheese.

 Notice here that I've got a large chimney starters worth, ow, of charcoal already started and piled up just on one side of the grill.

 Yes, see, I use natural chunk charcoal because I'm, well, I'm naturally chunky.

 As for the actual ingredients, for two sandwiches, you're gonna need four half-inch slices of good, hearty, country-style bread.

 If you're a butter fan, go ahead and spread a little on both sides.

 If, however, you prefer olive oil, hold off until we're just a little bit closer to the fire time.

 As for the cheese, I believe that two cheeses are better than none.

 I want sharp, but I want nutty, too, and I want a little spice.

 So I've got three ounces of extra-sharp cheddar cheese and three ounces of Gruyere.

 And yes, I grated them myself, and yes, I can tell the difference.

 By the way, no pre-grated bag stuff, or I'll find out about it and I'll be unhappy.

 All right, I stir in a teaspoon of dry mustard, half a teaspoon of smoked paprika, and a quarter teaspoon of freshly ground black pepper.

 Now, you could leave any or all of these out, but you're not going to, and we both know it.

 Now, as far as hardware goes, I have got my favorite pair of spring-loaded tongs.

 And check this out, two grill spatulas with minor augmentations.

 I've used my favorite multitasker, heavy-duty foil, to make them both into shallow trays with just a little bit of lip.

 And here is why, because I'm going to evenly distribute the cheese on both.

 Now, you're going to have to move this around and shift it several times during the six to nine minutes it's going to take to get nice and bubbly.

 And listen, hey, hey, seriously, when this stuff starts bubbling, don't look right at it or you will become hypnotized, I promise.

 Now, I do want to go with olive oil, so I'm just going to kind of spritz this down lightly on both sides.

 I just like using the spritzer because I hate cleaning brushes.

 This stuff could burn, so you're going to have to really keep an eye on it and keep it moving.

 See, that one's obviously a little warm, so we're going to move it over here.

 I'm going to put this back on the heat just for a couple of minutes.

 so that the cheese and the bread can kind of get to know each other.

 That, my friends, is a grilled sandwich prepared from grilled cheese.

 Now I know some of you may complain that the spatulas actually function as a griddle,

 Hi, welcome to Eddie's another survival skill video and today we are going to be

 cooking Udon noodles and we are going to take it up another level not just adding

 soup flavoring but some cuttlefish balls and some Chinese bok choy and maybe a

 them cleanly because all the dirt is in the base of the the bok choy we could

You can pick up any of these type of Udon noodles in just about every grocery store under the sun.

 water here and in this pot of water I've added a can of chicken broth so I don't

 comes in a package but I will add for the sake of flavoring that it's for this

 type of noodles I will add about maybe a couple packs of this and you see this is

 so simple and it'll come very close to what you'll find in a typical Japanese

 meat but this comes closer to a lot of the Asian flavoring and we'll let that

 Since this takes a little bit longer to cook I'll let this cook a little bit

 use bok choy we could just use any frozen vegetable and it'll work just fine.

 I am going to start to add the udon noodles and we don't want to boil the

 udon noodles too long otherwise they lose all their texture in the way

 I underestimated the amount of soup that I originally put in there so I'll take some of it out

 and let that come up to a boil a little bit and we are gonna and we're done

 so this pot of noodles being able to serve five costs 50 cents a pack on the noodles

 to as much as 80 cents a pack the vegetable costs about a dollar

 the can including a can of chicken broth that typically is about a dollar

 and if you do the math this is I would guess somewhere under ten bucks

 and we're gonna serve a pot of noodles that will serve five people

 You will need three small chicken breasts, two to three small chicken breasts or one

We have about a cup and a half of flour here for dredging the chicken.

 here we have about one teaspoon each of garlic powder and dried basil.

 you pounding out chicken breasts with a mallet so they're flat.

 find an area where the breast is nice and flat against the cutting board.

And we're also going to put our garlic powder and our dried basil

 a little bit of them and spread them on the plate so that our breaded chicken doesn't

And we're just going to mix our fresh parsley and about two thirds to half of the

We're going to take our chicken, dredge it in the flour, dip it in the egg,

 and then coat it with the bread crumbs and let it rest on the plate.

 after you've seasoned the chicken and gotten all of your ingredients together, the chicken

 handful of my bread crumbs and then plop the chicken in there so the bread crumbs can just

And those two little ones are probably going to end up being our taste testers.

 Once you start to see it getting brown around the edges, you know it's almost time to flip

Like I said before, you don't really want to cook them all the way through.

 goal with the frying is just to get them a nice golden brown color.

 done frying and the oven is still preheating, so what we're going to do is just get everything

 defeat the purpose of all that frying and there won't be any crispy left.

We've got a mixture of shredded mozzarella, provolone, Romano, Asiago, and Parmesan cheeses.

 And you can also top this with a little bit of more fresh chopped parsley.

 Okay, so the chicken's been in the oven for about 7 minutes at 375.

 Okay, so he's going to teach me and you guys how to make the best Caesar salad in the entire

 I don't really even like Caesar salad that much, I really don't.

 The first thing we're going to do is we have all our ingredients over here.

 I don't know what a coddle, I don't even know what a, do I have to like talk to it, make

 So basically we're going to put the eggs in boiling water for 20 seconds just to warm

 We're going to place it on the board and then just with your knife, just crush it down just

 So what we're going to do now is we're going to salt the garlic to soften it up.

 And we're going to just crack them just like this and drop them in.

 You're going to take the whisk and you're going to start to whisk it.

 You're going to take the whisk and you're going to whisk this as hard as you can.

 So, what we want to do is, so then we're just going to add just a little bit of lemon juice

 We're just going to put this on the side and we're going to finish the garlic.

 And with the back of your knife, you're just going to easily press away like this and it's

 I want you to take your hands in here and break the lettuce up.

 So, you want to get yourself one nice full two-ounce ladle and drop it in there.

 Put the flour in a bowl and adding a little water at a time bring the flour together with

 Start to knead the dough using your knuckles, folding as you go.

 The dough should come together and come away from your hand and the bowl.

 Roll the dough in the palm of your hands creating a smooth ball.

 Flatten it with your fingers then holding the dough in one hand rotate it round to flatten

 Pick it up and pass from one hand to the other as if you were clapping.

 You will see the colour of the roti darken after about 10 seconds.

 If using gas, turn the heat down a little and when bubbles appear after about 10 seconds,

 take the pan off the hob and put the roti directly onto the flame.

 Once it's all puffed, set to one side on a clean tea towel and cover to keep warm.

 This fast and easy making garlic butter naan will be a big hit for sure on your dinner

 But today I am making with the mix of chapati atta and plain flour.

 So the first thing I am going to do is prepare the dough for naan.

 Now I usually like to take white bowl when I prepare this dough.

 Add some salt, garlic powder, roughly chopped coriander leaves, dhania.

 So always add little sugar when you are making any kind of fermenting dough.

 Cover it and let it stand, the yeast, for about 5 minutes only to get frothy.

 You can see that yeast has become, the mixture looks frothy now.

 Now to this I am going to add yogurt, melted butter, and here I have some more regular

 Now by this time you can also turn on your oven to 450 degrees Fahrenheit.

 You can see that dough is very soft but it's not sticky at all now.

 Now even though I added garlic powder in my dough, I again top this rolled naan with more

 But what I normally do, if I have time, then I again let this rolled naan rise again.

 Instead of making small individual naans, you can make the big naan and then cut them

 just like you cut pizza and give them the triangle pieces of naan.

 I am not sure whether you can notice, but it has risen again, little bit, even after

 So if you keep it for about 10-15 minutes again, then it will rise little bit again.

 Sprinkle some more cilantro, taniya on the top before giving out to your guest.

 And here I have another naan ready without any garlic on top because one of my son doesn't

 So this is just simple and look at inside, looks so spongy and nice.

 Now if you are not using yeast, you can use baking powder or baking soda.

 But when you use yeast, I have noticed that the naan or pizza, crust or anything that

 Thank you for watching and I will see you soon with the next great recipe.

 While waiting for the shrimp to cool down, let's prepare the cucumber.

 Beside the cucumber, we also need bean sprouts, garlic chives, cilantro, lettuce, and mint.

 Now that the shrimp has cooled down, peel them and cut them in half.

 I've shared a video on how to make the BBQ char siu pork and I'll put the link in the description box below.

 In a small saucepan, mix together 6 tablespoons of water, 5 tablespoons of hoisin sauce, and 1 tablespoon of peanut butter.

 First I lay down the shrimp, then the pork, then the vegetables, and the rice noodles.

 I also have a video on how to make the rice noodles and I'll put the link in the description box below.

 Let me make another one and show you how I do it a different way.

 And for the dipping sauce, remember to add some fried onions and crushed peanuts.

 As always, thank you for watching my video and supporting my channel.

 Hi this is Alia and welcome back to Cooking With Alia International Edition with Ruben!

 You really have to click it to watch how to make Chorizo from Mexico

 You have to watch it because here we are going to learn how to use chorizo in a recipe

 You can have it for breakfast with eggs or you can make with sauce like chorizo con salsa

 Or you can use it as, you can make beef and put bell peppers and put some chorizo and it will add some flavor

 You can also have it as a stew and you can add some chorizo to flavor it

 You can flavor things, there is a very popular dish in my hometown that is called Tizcada

 You need to have chorizo, if you don't have chorizo, you don't have tizcada

 Teach us something in Spanish, how to say like let's go and make this chorizo yummy yummy and bon apetit

 We are going to cook chorizo and it will be very yummy and enjoy it

 So the first thing that you have to do is to put some little bit of olive oil

 We are using a little bit of chorizo for two eggs because chorizo is actually very flavorful

 Now you have to cook the chorizo, put it in from low to medium heat and cook it until the meat is ready

 From time to time you need to stir the chorizo because you don't want to burn it

 Now you can just serve it with bread or tortillas like we do in Mexico

 Hey guys, it's Joanne from 15 Spatulas and today we're going to make New England style

 This is a cream based chowder instead of the tomato based Manhattan style chowder.

 But I don't claim this to be an authentic New England clam chowder.

 There's all sorts of arguments about what that even means because there's so many ways

 And something about canned clams just kind of weirds me out and I haven't found a brand

 And then the second thing is this isn't a flour thickened soup.

 I think sometimes New England clam chowders can be kind of gloopy and thick if you know

 Start by rinsing two dozen little neck clams, making sure to wash off any mud or sand from

 And then put them in a bowl and top with cold water and let the clams soak for about 30

 And when the clams are done, rinse off the clams again and then add them to the bottom

 Let the liquid come to a full boil and then give the clams about four to five minutes

 And sometimes the clams are stubborn to open and might need a little bit more time, but

 if any of them don't open after seven to eight minutes, throw them out.

 The clam liquid this time around was a bit muddy so I discarded it, but if it looks relatively

 clear you can strain out any sand in a paper towel lined strainer and incorporate that

 And while that cooks and crisps up, you can remove all of the clams from the shell with

 Remove the bacon from the pot and blot some of the excess bacon fat with a paper towel

 and then add all of your yellow onion and stir and cook that for about 10 minutes to

 soften, scraping up any of the brown bits from the bottom of the pan.

 Next add two eight ounce bottles of clam juice, that's two cups, and add an extra cup of water

 In the meantime, dice up a large half pound russet potato, add that to the chowder and

 Crumble up the bacon and add that and the clams to the chowder.

 Then add a half cup of heavy cream, stir that in, and then I like to add a little pinch

 Give that a stir and make any necessary salt and pepper seasoning adjustments and it's

 I'm just getting a spoonful with clam, bacon, potato, and onion on here.

 I mean the flavor is just the perfect blend of that sweet cream dairy and that sea briny

 The sweetness of the onion, the meatiness and smokiness from that little bit of bacon.

 It's nice and hearty from those potatoes and they thicken the broth ever so slightly but

 Well I hope you guys enjoyed learning how to make this recipe and I hope you give it

 I think it's a nice simple recipe but it still has so much flavor and it's so good.

 Today I will be cooking Southern Style Macaroni and Cheese with a twist because I'm adding breadcrumbs on top.

 As you can see I added some salt and I'm adding some olive oil.

 Now I'm putting my noodles in and you're going to cook them to their al dente.

So you can go buy a package or you can be ghetto and country and get one of the noodles and throw it on the wall and if it sticks.

 If you want to know what's in my house seasoning, just look down below and I will tell you guys what's inside all that seasoning.

 But I wanted to use heavy cream because I wanted to do it the real fatty way because macaroni and cheese is not supposed to be healthy.

 Okay you guys just because I had a lap band don't mean I don't get down and eat unhealthy food.

I did not show that but yes I added about a cup of sour cream to that.

 Excuse me for using a plastic utensil but I'm a firm believer in not trying to mess up so many dishes because I am a messy cook.

 I'm just going to be mixing all this cheese together with all this.

 Now you guys I did have to add some milk because I kind of made too much.

 So I added a little milk but like I said this is pretty much self explanatory.

 And I'm putting some butter through my noodles so they won't be so sticky sticky together.

 Now I could put all this in a large bowl but I don't have one at the moment.

 But I would prefer mixing all this in a large bowl than putting it in your cooking dish.

 And I put some of that smoked paprika on top of there too as well.

 I would have put a lot more but I wasn't thinking that I was putting bread crumbs on top of it.

 Because I was going to add more cheese when it was in the oven but I forgot I was adding bread crumbs.

 And you're going to mix melted butter and the bread crumbs together.

 And I had to add a little bit more butter because I did not have enough.

 And guys, that bread crumbs and that butter, I'm telling you, it smelled so freaking good when I was mixing it together.

 See you guys, I didn't put a lot of cheese on top because I didn't think I was putting bread crumbs on top.

 I was not thinking and I already put the bread crumbs on top and I was like forget it.

 There's enough cheese in there but you're going to add it all over like so.

 So I'm going to cut into it just to show you guys how it looks.

 But that Velveeta is like the secret because it gives you that creamy sensation of macaroni and cheese.

 But you guys, my next video I will be making buttermilk rich lemon pepper fried chicken, y'all.

 Well when you're filleting a fish for sushi, especially tuna, you don't want to get it

 So when you do fillet it, make sure that when you cut it out, you lay all the fillets down,

 And when we start off right behind the head, we're going to take our knife, we're going

 to slide up right behind the head, come down into the belly cavity, slice right through

 I like to spin the tuna around, come through here, right there at the top of the head,

 Once you get it all traced out, then you can take your knife straight down to the backbone.

 And then what I do is I turn the knife around, push the knife through to the other side,

 Now you can go ahead and grab your fillet, and lay it skin side down.

 And basically what we do is when we do a tuna, we call it loining them out.

 Once we get that done, we're going to go ahead and cut down the center line.

 You've got to have a flexible knife, it's got to be able to bend like this.

 If you don't have one that won't bend like that, it will make it very difficult to fillet

 And the dark meat is kind of spliced through the middle of the fillet, so you kind of have

 You really should use a curved edge knife to do this with, it makes it a little easier.

 And in the same sense, you want to make sure you get all this dark meat out.

 When cutting sushi, there's a little part here that you don't use.

 I'm going to show you how to make the most beautiful, creamy scrambled eggs you can imagine.

 And these scrambled eggs are the perfect accompaniment to my tea smoked salmon.

 A good tip is to crack the eggs on a flat surface, not on the edge of the bowl.

 Okay, now to that I'm going to add a touch of milk, some double cream.

 Just to add a little bit of richness without making it too creamy.

 I don't want to whisk this too much, I don't want to incorporate too much air into the mixture.

 And then, just place the bowl over a pan of very lightly simmering water.

 And that's why I'm putting it in a bowl set over the water, because it's a much more delicate heat.

 almost to a custard and then form very delicate, creamy lumps in it.

 Now I want to finish these scrambled eggs with a few drops of beurre noisette.

 Beurre noisette is butter that's cooked until the proteins in the milk solids start to caramelise.

 This is a really good example of how you use all your senses in the kitchen.

 And as it sizzles, what's happening is the water containing the butter is evaporating.

 Once all the water's evaporated, there's nothing there to keep the butter cool.

 and then it will develop this beautiful sort of nutty characteristic.

 The next stage is black butter, which is burnt and not very nice.

 Okay, the butter's stopped sizzling, so you can smell this wonderful nutty aroma.

 Just skim off the impurities, the foam from the surface, and then pass the whole thing.

 I'm using a coffee filter paper, but a jaycloth will do the trick.

 All I'm doing is just taking some of the salmon and just going to slice it.

 What I'm looking for with the scrambled eggs is to be creamy as opposed to dry and grainy.

 This makes a massive difference because the eggs are quite rich, the butter's quite rich,

 and the acidity's going to cut through that really beautifully.

 That's my perfect, creamy scrambled eggs with tea smoked salmon and burnt noisette.

It's Tatiana from Tatiana's Everyday Food and welcome back to my

 guys my favorite breakfast recipes and today we're gonna be making a BLT

We're gonna need one ripe large avocado and we're gonna split it in half

 gonna first help preserve the color of the avocado and secondly it's gonna give

 oven to 375 degrees and I've lined a baking sheet with some foil and then

 we're gonna lay it over the top of the cooling rack and once this is in the

 gonna have all that excess oil since it's gonna drip down to the bottom.

 to slice it into about half inch slices and then we're gonna place this onto a

And I like to use organic eggs simply because the egg yolk is gonna be

 toasted my bread on one side and I left it plain on the inside.

 spread one side with the avocado spread that we prepared earlier.

Spread a little bit and you can add more or less to your liking.

 now for assembling our sandwiches we're gonna add a little bit of our spring

 these eggs until the whites are completely set so you don't get any food

So we just want to slide this egg over the top and this is ready to be

 to follow this mini series during the month of January and subscribe to my

 All Recipes member Sharon Holt submitted this recipe for easy pancakes and she

 commented, this recipe doesn't require much thought early in the morning and it

 with two tablespoons of sugar, two tablespoons of baking powder

 Now, let's heat a griddle or frying pan over medium-high heat and lightly oil it.

 Pour or scoop the batter onto the griddle using approximately a quarter

 When the edges are brown and small bubbles have formed in the center of the

 Pancakes in the morning are always a perfect start to a great weekend.

 Hello this is Chef John from FoodWishes.com with creamy mushroom braised

That's right instead of cooking meatloaf and making a mushroom gravy for

 it I wanted to know what would happen if I did those together and what happened

 totally gonna show you the recipe for this it's a three meatloaf pork veal and

 keep working on that and show you my three meatloaf at a future date.

 anyway the rest of this will work with any of our pre-existing meatloaf

 recipes or whatever is currently your favorite meatloaf recipe.

 together I want you to form it into a loaf that's about six inches across

 bowl like I'm doing it because what you're gonna want to be able to do is

 slide this push this off into our creamy mushroom braising liquid which is

 six ounces of shiitake mushrooms and as you may know you can't use the stems

 they're just a little too tough and fibrous so just go ahead and pull those

Alright you just want the caps and it's nice if they're whole because we're

 gonna slice these up but if a few break don't worry shiitake happens.

 slice those up and at that point we're gonna head over to the stove where I

 foamy part of the butter start to turn a little bit tan I will throw in those

 mushrooms with a big pinch of salt and we're gonna cook those until well

Alright so stage one they're just gonna kind of get I don't know

 slimy and those kind of sizzle like that and then if you keep cooking they will

 seconds and then I'm gonna add my flour to this which is gonna make yes a roux!

 So we're gonna stir in the flour it's gonna get all clumpy and kind of dry and

 you know kind of ugly looking that's okay we just want to coat the mushrooms

 with the flour we're gonna just cook that for about three minutes just like

 that it's not gonna look good it's not supposed to don't worry we're just

 taking the raw edge off the flour at that point you're gonna pour in your

Alright maybe half a cup at a time just pour it in whisk pour it

 in whisk and because the stock the broth is cold and the roux is hot there's no

So stir that in all right we're gonna turn the heat up to high bring

 this up to a simmer and of course because it's a roux as soon as it comes

 to a simmer it will thicken up we're gonna season that with salt and freshly

 ground black pepper so that's gonna come up to a simmer it's gonna thicken up and

 at that point we're gonna turn off the heat and stir in our heavy cream okay

 and that's basically it so now we're exactly at the stage you saw at the

 beginning of the video when we slid our already formed meatloaf into the skillet

 so one tip make sure you make this sauce in something that can go into the oven

 because that's how we're gonna cook this now the next time I make this I'm

 gonna put it in the oven like this brown the top and then baste it with this

 mushroom sauce here I was so drawn to that sauce it just kept telling me

 please spoon me over that meatloaf I couldn't resist all right sometimes the

 urge is just too strong and I gave in and I spoon that sauce over the meatloaf

 and I put it in the oven and it still was fine but I think I will brown that

 first next time all right that went into a low oven 325 degrees for an hour

 and 30 minutes or until an internal temperature of 155 and at that point it

 was done and that's looking very rustic you could slice and serve just like that

 but because that meat did cook in that sauce lots of stuff came out from that

 meat juice fat all right the proteins kind of coagulated underneath so you do

 have some stuff going on in that sauce so this is something you definitely need

 to skim the fat off the top I actually skim the fat off the top and boiled the

 sauce in the pan for about five minutes to thicken it up a little bit but anyway

 I'm sure you figured out the rest slice meatloaf pour over sauce eat with

 mashed potatoes I didn't even pretend to have a vegetable side dish with this so

 my theory here was the meatloaf will flavor the gravy as it roasts as it

 braises which it did and also cooking the meatloaf on top of the sauce would

 keep the oven nice and moist and as the meatloaf was flavoring the sauce

 hopefully the sauce we flavoring the meatloaf all right so how did it taste

 really good the sauce excellent the texture the moisture of the meatloaf

 excellent but like I said I wasn't thrilled with the actual meatloaf

 itself but this technique I think was worthwhile and I do think the meatloaf

 definitely definitely improved the flavor of the sauce versus just making it

 separate so anyway the next time you're planning to make meatloaf if you're a

 fan of mushroom sauces maybe give this technique a try and of course head over

 to foodwishes.com for all the ingredient amounts as well as more info as usual

 Welcome back once again to howtofood.com if you haven't already please subscribe to our

Ok on the menu today we're going to make a fantastic lamb boonah, really lovely

 here's our lamb, there's no bone in this one, you can make it with bone, I'm making this

 without bone, it's nice and lean, little bit of fat on it which is good, plenty of chopped

 onions nice and small because we want to get this nice and smooth.

Ok on the side here I've got 2 or 3 medium sized tomatoes, I've put them

 in my blender and whizzed them up so we've got a nice fresh puree.

 and ginger paste finely minced and in the centre I've got a few spices happening, let's

So here are my whole garam masala, so I've got bay leaf, cloves,

 which we'll add at the end, that goes in at the beginning, that goes in right at the end.

 And then in between here I've got some salt, I've got chilli powder, cumin powder and coriander

 I don't think it's quite the same so if you can go this way, this version is much much

 my pan on, it's on a fairly high heat, I've got my mustard oil in.

 essential to this, if you don't have it just use another oil but it is good.

 by getting in our whole garam masala, those bay leaves, that cinnamon, those cardamoms,

 even that sometimes, depending on what different types of garam masala you've got.

 want to do is get that oil heated through these and they're going to release loads of

 aromas of their own, their natural goodness into our oil which gives it a real nice base

There you go, they're just starting to slightly pop and crackle.

 I'm going to do is I'm going to go in now as you can see with my onions.

 of onions for this dish, I mean there's more onions in this than there is lamb.

 can see that I've cut them really small and that's because we're going to, it's going

 to take quite a while this dish to cook, it's not instant, but we're going to cook

 it's probably going to take 7-8 minutes, keep stirring it, I'll be back then.

 can see our onions are coming on really nicely and our whole garam masala is really doing

 I say I've got some nice stripped lamb here, nice and lean, that little bit of fat that

 you can see on it, it's fantastic, don't take that off, you kind of need that, little bit

 makes a booner in this dish, we're going to add a sauce but it's going to kind of be fairly

 dry, but frying this beef with these onions is a big part of this dish.

 to just do what I'm doing right now, stirring this around, again I'm on a kind of fairly

 high heat, and we're going to cook this just like this for about 6 or 7 minutes.

 we're going to add our garlic ginger paste, sort of 50-50 mix that is, and we're going

 to add our tomatoes, purified fresh tomatoes, makes a massive difference, don't really care

 about the colour, don't use that packet stuff, it's not so good.

 to be absolutely delicious this dish, honestly, really really nice it's going to be.

 our fresh coriander, just add a little bit of that now, I'm going to add some more later.

You need to cook your lamb, or beef if you're going to use beef for example,

Plain straight natural yoghurt, or curd, as it's called in some places

 it on a very low heat now, again, for about 10 minutes this time.

 I'm going to now add a little bit more of our fresh coriander, just to finish it off.

 And then, if you remember that, a little bit of garam masala powder, a bit of finishing

This is going to be great with some roti, rice, chapati, anything you

 Today I'm making homemade sauerkraut, which is a great way to get probiotics into your diet, and not as hard as people make it out to be.

 I generally find that it's a little harder and not so pleasant, so I will cut out most of it.

 I will be fermenting this in a crock that I bought at Ace Hardware.

 I bought a new crock because they say it's very easy to leach lead out of the old crocks if they have any kind of crack at all in their finish.

 I thought it was worth it to buy a new crock just for this purpose, but without having to spring $100 for one of the fancy fermenting crocks.

 This works just as well with the trick I will show you at the end for keeping the sauerkraut submerged nicely for fermenting.

 I try to cut my cabbage pretty thin because you don't really want huge chunks of sauerkraut.

 You want to be able to get just as much sauerkraut as you want, and not huge strings.

 Once I've finished slicing it fairly thinly, I'll turn it like this and cut across about three times so all those shreds of cabbage are a reasonable length.

 When you're fermenting the cabbage, you really want it to be completely submerged in water because the good bacteria are anaerobic.

 They grow without the presence of oxygen, and the bad bacteria that might take over if you're not careful require the presence of oxygen.

 So once everything's in there, you want to make sure it is completely submerged in liquid for the fermenting process.

 The fermenting process pretty much takes as long as you want it to.

 Usually I leave it for somewhere between two and three weeks whenever I think,

This is big enough that I can do two heads of cabbage if I want, but then it's very full at the beginning before it is compressed down.

 For one head of cabbage, I'm going to put in a tablespoon of salt.

This is my usual pink Himalayan sea salt full of lots of good minerals.

 This works better on a lower surface because I'm short and it helps to get your body weight down into it.

 But you just start tossing it to get the salt evenly distributed and then start squeezing and pressing on the cabbage.

 And in just a few minutes, the cabbage will start releasing liquid.

 And your cabbage will take up a lot less space and the liquid, usually for me, will almost cover the cabbage.

 I always have to add a little bit of filtered water so that it's completely submerged.

 And this process will take a few minutes and is slightly energetic.

 After a couple minutes of working and squeezing this, it's compressed down, packed pretty tightly there in the bottom of the pot.

Normally I can tell it's done when the liquid is just coming up almost to the surface of the cabbage when I press on it like this.

 This cabbage is not releasing quite as much water, but that is perfectly fine.

I'll just add a little more filtered water so that it's submerged.

 And once it is packed in there tightly, I will add my water and then I will show you my trick for keeping it submerged, which I learned from my father.

 I add water probably until it's just about an inch or two above the surface of the cabbage.

 It's kind of hard to show you with the angle of the camera there, but there's what it looks like when it's tilted.

 And I will go get a gallon-sized Ziploc bag and then I'm going to fill this partway with water.

This is not going to come in contact with the sauerkraut, so I'm just using normal tap water here.

 And I put probably two quarts or so of water in the bag usually, maybe a little less.

It just needs to be enough to make a good seal on the sauerkraut.

 And then in order to seal it tightly, I close the zip on most of the bag and then tilt it so that the water is there.

 And then there's just this small portion here where I'm letting the air out to get as tight a seal as possible.

 And then I just drop this down on top of the cabbage and you'll see a little bit of water come up around the edges of the bag, but the cabbage will stay neatly submerged under the bag and of course the bag form fits to the edges of the container.

 So it makes a really good seal on there, keeping all of the air out so the bad bacteria can't work.

 I'll usually throw just a dish towel on top of this, especially if I'm letting it sit in some other room than the kitchen to keep the dust and whatever out of it.

 And then like I said, just let it sit for two to three weeks or you can even let it sit for several months.

 Usually after two or three weeks, I'll take it out and put it in mason jars in the refrigerator.

 But obviously this is a technique that was used for a long time for preserving the sauerkraut without refrigeration.

 So it's perfectly fine to let it sit this way for months and just continue to sour.

 Hi, I'm Diane Cometa and today on Dishing With Di, I'm making Caesar Salad.

 a classic salad and the dressing, Caesar dressing, is really easy and it can be used for lots

So, let me show you what you need and we'll get started today on Dishing

 You need some mayonnaise, some freshly grated parmesan cheese, some lemon juice, some Worcestershire

 sauce, some olive oil, Dijon mustard, granulated sugar, chopped garlic, anchovy paste, fresh

 and thoroughly patted dry and then chopped into bite-sized pieces.

 that you keep your romaine lettuce chilled before you serve it because if it sits out

 at room temperature too long after it's been cut, then it can wilt a little bit.

 going to set that aside and make sure I get that back into the fridge.

 but these are really simple to make, so I'm going to leave the link for this for you as

 Now, I have a little mini food processor that I'm going to use for this.

 one, you can use a blender, you can use an immersion blender, or you could try to do

And I'll explain, you know, different things that you might have to adjust

Now, the one thing you might have noticed is that there's no eggs

 going to do is put my mayonnaise into my little food processor.

 either regular, low-fat, fat-free mayonnaise, you know, whatever you prefer.

 and I actually grate it in my little mini food processor, which makes it really easy

 because it's less expensive if you can buy it in a big chunk like that.

 have fresh lemons, you can buy the bottled stuff in the store, no problem with that.

 Whatever the best is that you can afford is going to make this taste better than it

 Now, if you don't have a food processor or blender or any of the other things I mentioned,

 then you might want to just take this and grate the garlic into the bowl that you're

 going to be mixing everything in, because you don't want chunks of garlic like this

 I just want to show you that this is the brand that I picked up at the store, and this is

 I use it in my shrimp bisque, but, so I don't really prefer to have fresh anchovies.

 really is what kind of gives Caesar salad that, you know, nice taste.

 of adjust how much you want in there, but again, if you don't want it, just mix it.

Now, not too much on the salt because if you're using the anchovy

 of pepper in there, and you can see it looks like there's little lumps in it.

So, this is, you know, what you usually see when you have Caesar salad dressing,

It actually tastes better if it at least sits overnight, and it's one of

 those things after a couple days it just keeps getting better and better.

 it for about a week in an airtight container, but I'm just going to put a little bit of

 I'm just going to put this into my serving bowl, just a little bit.

 is maybe put like a couple extra ones on there that don't have anything on it.

 also put some more fresh ground black pepper on here if you want.

 nice when you put like a few grates of the fresh parmesan, like shred it like this over

It tastes great right now, but I would really recommend that you make this

I hope I made your life a little easier, more enjoyable, and delicious.

 G'day guys, today I'm going to show you how to make a really quick, simple and delicious

 appetizer so you will need for starters some bread and some bacon.

 You will also need some cherry tomatoes which have been halved.

 Some lettuce leaves, now you can use whatever type of lettuce you want for this.

 So here I've got a BBQ plate preheated to a medium temperature and I'm just going to

 Once the bacon has been turned I'm going to start on the bread.

 So for this just spread some butter on the other half of the plate.

 Gently place on those slices of bread and just pat them down in the centre.

 Once the bacon is done just take it off onto some paper towel to drain.

 Turn over those pieces of bread and these will just need another minute or so and they

 So take one of your pieces of toast, squeeze on a dollop of mayonnaise, a piece of crispy

 Check out my indoor cooking channel, my Google Plus and my Facebook pages.

 I've put the links down in the description bar along with a full list of ingredients

 About a year and a half ago somebody asked me to make corn dogs and I told

 cornmeal, one cup of flour, one cup of milk, some baking powder, cream style corn.

 use a food processor because I'm going to use the canned corn, cream corn.

 Ok next I'm going to add the cup of milk, the sugar, 1 1 4th cup sugar, and the corn.

You can add other things to it if you like like a little bit of red

 I've taken my hot dogs and put a stick in there and dry them off very well.

 hello namaste salaamwalekum satsriyakaal it's getting near the festival time at

 the end of 2007 with vahrehvah entering into more and more homes and kitchens

 I'm flooded with requests for the recipe to the holiday treats and entertainment

 treats so the fact that I said hello in Nihao in Chinese should tell you what

 we're going to do today you got it one of the most popular snacks for

 entertaining has been the tiny Chinese spring rolls so what exactly are these

 spring rolls and how do they differ from egg rolls one can easily confuse them

 with each other the main difference in the two is that the spring rolls are

 made out of rice or corn flakes while egg roll wrappers are made with wheat

 base some vary because on culture and individual choices spring rolls are

 usually eaten during spring festival in China and that is where it gets its name

 from not because it looks like spring or bounce around in your tummy making you

 happy so today let's make the spring rolls for this preparation you need to

 steam your vegetables and squeeze out the water the same way we try to do with

 koftas so I poured one cup of water in a pan what I'm going to do I have a lot

 of vegetables here I've got some cabbage I've got some capsicum, carrot, onion I

 even have some spring onion and I used celery, celery is one of my favorite

 vegetables to get very good flavor so I added all of these and then I'm going to

 cover it up with a lid so because of the water they don't get burnt

 first thing second thing is that steam slightly softens these vegetables the

 reason why I'm steaming these vegetables and squeezing out water

 first thing is you want very little water in your mixture because when you

 fry the spring rolls you want the spring rolls to remain crispy for longer time

 the second reason is you want your vegetables to be soft because when you

 put this as a stuffing and roll you don't want your sheet to get torn so for

 that reason we're going to soften these vegetables and squeeze out the water so

 as usual all our vegetarians and non vegetarians like their own variant and

 you can stuff it purely with vegetable filling or even try adding shredded

 chicken or any other meats to this steaming process and you can make

 rolls one is from the refrigerator section other one is the freezer section

 these are the egg roll wraps you know they are made with wheat based and they could

 also be used for lasagna so I'm going to use this and second variety which is my

 favorite for spring rolls is you could buy this TYJ spring roll pastry in your

 these are made with corn flour whereas these are made with little wheat based so you

 will see the difference when we fry them but one of these days I promise I'll

 teach you how to make these spring roll sheets at home so now my vegetable are

 ready so these vegetables are on my chopping board and let me put my other ingredients down

 the reason is whenever I wear this chef coat and think of Chinese I think of

 doing little kung fu so why not we do kung fu with our vegetables

 you don't have to chop too much just make sure you chop them little bit smaller

 ok now that my kung fu ended so let's put all these vegetables into a muslin

 cloth so what we're going to do we're going to squeeze out any excess moisture

 that is there in the vegetables now season these vegetables so we're going to

 use little ajinomoto for nice flavoring very little soya sauce and little pepper and little salt

 little bit chili sauce now that I've added the chili garlic sauce I will also add some of the

 Indian spices you know you add some cumin powder some cumin seeds or whatever

 spices you want this is what I like about any cooking is making it to your

 own taste ok so I'll keep this aside ok take the spring roll sheet put your spring roll mixture

 ok how much ever you want and then tightly roll it ok if you want a good

 spring roll tightly roll it bring it to a point then press it the edges thin

 then apply egg wash and then fold it in fold the other side in and press it in and again

 apply little more egg on the other edge so squeeze it hard and then roll it out

 so your spring roll is ready so let's make quick so let's make with this egg roll sheets

 you can see the color difference they are a little bit brownish in color so

 just put little bit I'm going to make these are little smaller than those so

 we have made this rolls with egg roll and as well as the spring rolls let's see how they turn out

 one egg roll, one spring roll, one spring roll, one egg roll so make sure you don't dump all of them

 the oil will get cold and especially for spring rolls you want the oil to be

 nicely hot at 350 if you fry them little at a low temperature the oil will ooze into those spring rolls

 now look at this the egg rolls which are made with the wheat flour they're ready so we're going to keep them aside

 whereas our spring rolls that is made with corn flour will take little longer time but you know they have they will get a different texture

 ok ok friends today we made kind of rolls with this spring roll sheets and with the egg roll sheet

 this is one of the greatest appetizer you can make while you're making your Chinese meal or even a snack for your good party

 and here is the egg roll skin sheets that is made with wheat flour

 these are the spring roll sheets that is made with the corn flour so now when you go to a Chinese restaurant and you see little bit dark brown color

 not as crispy they are egg rolls and the ones which are crispy and little lighter and golden in color

 they are spring rolls you can have your spring rolls with nice chili garlic sauce or any soya based dipping in fact they go very well with the Indian nice sweet tamarind sauce and tomato sauce

 so there I've gone now and please my Chinese cuisine fans come back and tell me how you did with this spring rolls

 remember that vahrehvah is all about eating fresh food and inspiring others to cook

 so please post your recipes, cooking tips so others may benefit from your great cooking.

 Hi everyone and welcome to Nicko's Kitchen's What You Want Wednesday.

 Today's recipe request comes in from the Facebook user Eric Wright and he's asked me to make

 He's got budget meal Mondays, what you want Wednesdays, fast food Fridays, what else could

 So guys, the first thing that we're going to do to get started on our corn dogs is our

 Now, into a bowl, what I want you to do is add in some self-raising flour.

 Now, if you don't have self-raising flour, just use normal flour with some baking powder

 Next, I'm going to add in some cornmeal and I'm just going to season with some pepper

 Now, for our wet ingredients, the first thing I'm going to be adding in is some milk and

 I'm also going to be adding in an egg that I've just whisked up.

 And that's what you're after guys, just this really thick batter.

 So guys, what you're going to need for the next step is a tall glass.

 And what I want you to do with the batter is just spoon in that batter straight into

 Now, of course, we're going to be using some sausages or hot dogs.

 And very important, you want to get some paper towel and just pat them dry and get all that

 And just grab the sausage using a skewer, just go straight through the bottom all the

 And then into the glass with our batter, I want you to dip the sausage straight in and

 And that's what you're after guys, with your corn dog batter on the sausage.

 Now guys, into a pan I've got some vegetable oil and just turn it up to a medium to high

 And just grabbing our corn dog, just be very careful and place it down.

 Now guys, you want to cook your corn dogs for about 7 to 8 minutes on a medium to high

 Make sure they're all cooked through and they go nice and golden brown on the outside.

 So there you have it guys, I've just taken out our corn dogs, I've drained them on some

 Now you can serve it with some sweet chili sauce, some barbecue sauce, anything that

 They're really easy to do at home so give these a go if you haven't tried them before

 because I'm telling you, you are missing out if you haven't had one of these before.

 You guys take care and I'll see you this Friday for Fast Food Friday.

 Hi guys, I'm Laura Vitale, on this episode of Laura in the Kitchen I'm going to show

 They're going to be perfectly cooked with the most luscious combination of heavy milk,

 heavy cream, milk, butter, put together to make the perfect mashed potato.

 Super simple and easy to do, so let's go ahead and get started.

 Now, before we get started, of course, we've got to go over the ingredients, so let's do

 You're going to need some Yukon Gold potatoes, some whole milk, heavy cream, unsalted butter,

 So the first thing you want to do is get a big pot and fill it with water, and put a

 Now, second thing you want to do, don't turn it on, because to make the perfect mashed

 potatoes, you've got to start with cold water, because when the cold water goes to boiling

 point, that way the potato gets cooked really fully all the way through, evenly.

 If you put the potatoes in boiling water, the very outside of the potato starts to get

 cooked right away, while the inside hasn't had a chance to cook yet.

 Now, I'm using a potato ricer to get these nice and fluffy, which means I don't need

 So, that's another reason why I love the potato ricer, but if you were to use just

 And all I'm doing is just quartering the really big ones and halving the little ones.

 And then I'm just going to put these into the boiling water, well actually into the

 water, bring it up to a boil, and let it cook for about a half hour or so, or until the

 This will make your life a whole lot easier when you're making mashed potatoes if you

 have one of these, because, as I'll demonstrate, you can put your potatoes, peeled and everything,

 That's going to make your life a whole lot easier, if I can get a hold of it and get

 Now, in this little pan, all I did was I put the heavy cream, the whole milk, and the butter,

 You just want everything to kind of warm up and the butter to melt.

 Some people like them really thick and chunky, some people like them super creamy and loose.

 You don't want to start with too much because then it's going to be difficult to take it

 My mother would have a heart attack right now because I'm using black pepper.

 She uses white pepper, but she's not here, so I do what I want.

 Season it well with salt because potatoes are just very, very bland and they don't taste

 Now, I'm just going to put it in a bowl and we're pretty much done.

 Now, with Thanksgiving right around the corner, you know everyone's going to have mashed potatoes.

 And I know quite a few people who are going to make them right out of the box.

 And I think that that is tragedy because you can make it from scratch, you can make it

 I mean you really didn't do much besides put them in a pan, let it come up to a boil, they

 I hope you've enjoyed spending time with me to get this recipe and others.

 In this video today I'll be showing you how we make our penne vodka at the restaurant.

 Right in front of us we have 2 tablespoons of chopped prosciutto.

 If you don't have prepared marinara sauce, if you don't know how to make it,

 And if not, you can always buy jarred marinara sauce in a grocery store.

 While the pasta is cooking here, I'm going to put in also maybe a tablespoon of olive oil.

 I won't put in too much because I'm going to have the prosciutto that's going to render itself.

 Now you want to put the prosciutto in first because you really want that prosciutto to cook and render down all the fat.

 So you have the sweetness of the onion and you have the saltiness of the prosciutto, which is like a match made in heaven.

 And what I like to do is I like to throw the parsley in right away.

 But as I said, you're going to be putting in the grated cheese also.

 You want this prosciutto to render itself and get a little bit crispy also.

 Make sure the pasta is stirred every 30 seconds or so so it doesn't get stuck.

 Now, what's happening here is the vodka is actually burning off.

 Once the alcohol burns off completely, you're still going to have the flavor of the vodka.

 The marinara sauce is already cooked, so this should take about a half a minute or so to cook.

 This is probably going to be enough sauce for two to three portions.

 This heavy cream has a lot of nice texture and a lot of nice color to it.

 Pasta, we like to cook al dente, about five to six minutes, if this pasta is ready.

 So what I'm going to do is I'm going to dump this pasta out into our strainer.

 I made about a half pound of pasta here, so let me show you what we do with this pasta.

 I like to toss the pasta with the Parmesan cheese and with the sauce.

 So what I'm going to do is I'm going to let this cook for another 30 seconds or so.

 So what you're doing here is the pasta is getting really, really wet from the sauce.

 And what you can do here also is you can cook the pasta another 10 or 15 seconds in the bowl.

 If you have any extra parsley, you can pinch a little bit of parsley in there.

 Alright, now if you like a little bit of sauce, I like not to put too much sauce on it.

 But what you can do is if you have any sauce left over, you can just ladle it right on.

 Have a little bit more parsley, you can throw a little bit of parsley on top.

 Mike's shepherd's pie is my favourite of all shepherd's pies because it is full of flavour.

 I think it's something we've perfected over the years because we tend to cook a lot of shepherd's pies.

 I'm just going to crush them and then peel them and then just chop away.

 I'm just going to break this up before I put it in so it doesn't burn.

 I'm going to season it before I put it in the pan with a bit of salt and pepper.

 So we're just going to darken the meat and whilst that's browning.

 So now this meat's nice and browned I'm going to get some red wine which if you've had a glass already you can just pour the remainder in.

 So you just stir that in and I'm just going to let that reduce down to catch all the flavours.

 These are new potatoes so the skin is much better on them because they are fresh.

 I don't tend to put milk in my mashed potato to go in a shepherd's pie.

 You've got so much juice in the mince as it is that then it kind of takes away from it so you want it to be quite firm.

 This is where my special ingredients come in which kind of gets a bit renegade which I'm not sure many shepherd's pies have.

 So first I get some chopped tomatoes but it's the same as you would put in a spaghetti bolognese.

 It kind of adds like a sort of rich flavour to it which I quite like.

 It is time for you to get a bit of gravy granules in there or gravy powder.

 If you've got time to let it simmer it definitely will add the flavour.

 Now this is all mixed in together I'm going to add in the final ingredient which is peas.

 It is honestly, Mike hates ketchup but I put it in Chef's Pie when I cook.

 I like to go through the middle with it, dollops, and then work your way out.

 And the fork is going to gently prod and just push it outwards first.

 A bit rustic and a bit sticking up is kind of good because that means they get extra brown.

 I would say in our oven it's probably going to take about 15-20 minutes.

Well, if you guys want to see more of these recipes that I'll be cooking

Then either click or subscribe to the channel at the link below.

 going to show you how to make a very classic Tuscan soup recipe called minestrone.

 onion, fresh basil, pancetta, tomato paste, chicken broth, red kidney beans, diced tomatoes,

 short cut pasta, and of course, extra virgin olive oil, salt and pepper.

 First thing you want to do is wash your spinach and just trim any big stems.

 I find it easier to just cut them in half just for my own safety.

 You want everything to be about the same size so that it cooks evenly.

 I just put two tablespoons of extra virgin olive oil in a big soup pot.

 Meanwhile, while the pancetta is crisping up, I'm going to peel and chop my potatoes.

 You want to let these cook until the vegetables start to soften.

 Now, while the vegetables cook, I'm just going to chop up my clove of garlic.

 So we can add the potatoes and the garlic with our vegetables halfway through.

 And it's been about 3 minutes since my vegetables started cooking.

 And as you can see, the onions are starting to get a little caramelized at the bottom.

 I normally salt every element of the ingredients while I'm making a recipe.

 But this time I didn't because I sautéed the pancetta in the oil.

 So there's plenty of salt left in the oil to give it to the rest of the vegetables.

 Let this cook for about 3 to 4 minutes while I get my stock and my tomatoes ready.

 It's been about 7 minutes total that all the vegetables have been cooking in the olive oil.

 So now I'm going to just add in my 14 ounce can of red kidney beans that I rinsed and drained.

 Now I'm going to add in about, I don't know, a big teaspoon full of tomato paste

 When it comes to a boil, you want to add in your spinach and your pasta.

 Make sure you taste before you season with salt because like I said, the pancetta is already salty.

 When the pasta's cooked, just about a minute before it's ready, we'll add our spinach.

 It's almost ready, so now I'm just going to toss in my spinach.

 Homemade Tuscan Minestrone that took no time to make and it's super delicious.

 To get this recipe and other recipes, visit my website at www.laurainthekitchen.com

 Mussels are usually something you associate with French or Belgian cuisine.

 As with a classic mall marinier, we need a broth to cook our mussels in.

 Same with the garlic and with the lemongrass, we'll just take that outer husk off.

 You can of course put all these ingredients into a blender and actually make a paste.

 Or in fact use a Thai paste that you can buy from the supermarket.

 With the chilli, I quite like this dish with a bit of heat so I'm going to keep the seeds in as well.

Let me give you a little hand with those lemongrass, I gave you too much there.

And while we put the lid on there to help it steam, we can concentrate on our mussels.

 Some people get a bit concerned by which ones they can and can't eat.

 I mean it's probably still alive but for the sake of a broken bit which might get shard of shell in there,

 If later on when we've cooked it, it's still closed, then we won't try and force it open.

 Depending on what time of year you get your mussels, they will have either lots of beard or less so.

 So if you can just finish off sifting through those because the rest of our pan is nearly ready.

 We've fried those off at which point we can add in our coconut milk.

 So a whole tin of coconut milk and that's just going to bubble away in there.

 And that's essentially what's going to cook and steam all of our mussels and becomes a great sauce to dip them in at the end.

 And as you cook these, all the juices from the mussels leak into that sauce.

 You get a really kind of fishy Thai flavour that comes from the shellfish.

 So while we let that come up to boil, we can just prep some of our ingredients for later.

 But if you can just slice that in half so we can squeeze it later on.

 At which point all our mussels, nice and clean, can go into our pan.

 And allow it to cook and steam for about three to four minutes.

 That's all the mussels need to open up and then we can serve them.

 Looks like an awful lot but obviously you're only eating the meat, you're not eating the shell.

 Don't worry about too much of the sauce at the moment, the important thing is getting all those mussels.

 And then what's left in the pan, if you can squeeze our lime into.

 And then we can put some of that ladled stock, because you've got all that beautiful mussel-y fishy juice now.

 So there we go, an awesome bowl full of mussels with an inspired Thai flavour, sorted.

 This is kind of messy food but you've just got to get stuck in.

 You've got the lime juice, the soy sauce, the chilli, the lemongrass, it's fragrant, it's salty, it's sweet, it's spicy.

 I'm going to show you how to make a round chapati out of the whole wheat flour dough, which I have already made

 So here I have taken a small portion out of it and try to make it around

 Dry whole wheat flour and remove the excess flour from the dough

 Slowly try to make round in shape don't press in the middle portion try to

 Today on Healthy Junk Food we're going to be making Burger King Zesty Sauce and

 we're gonna be using mayonnaise, ketchup, horseradish, mustard, carrot, sugar, lemon

 be about a quarter inch thick and if the ring diameter is larger than two

 wondering I'm using Bud Light Platinum because I wouldn't dare waste my

I used to make Nikes from South Korea but I grew out of that whole nonsense.

 vary based on a million factors so use these guidelines with caution.

 gonna make McDonald's chicken nuggets requested by seatbelt turtle.

 Hi everybody, today I'm going to attempt to make a goulash recipe and usually these recipes

 calls for about 3 pounds of meat and I'm trying to make it so I could have a smaller portion

 So first let's start by cutting this meat into cubes and we'll pat them dry and we'll

 So next up we'll just pat them dry because we're going to brown them and we want them

 Alright, so for this we're going to use a little bit of olive oil to saute the onions.

 Alright, so now that they're semi-translucent we're going to just move them to a separate

 And by the way, for this I'm using the Cuisinart 6-quart 3-ply pan.

 We're going to add about one third of a can of 6-ounce tomato paste.

 And make sure you pick up the bits and pieces from the bottom of the pan.

 And then I'll come back after an hour and check the tenderness of the meat.

 And if it needs a little more cooking, then just continue to cook it.

 Alright, so it's been about 30 minutes and I'm going to give it a good stir here.

 But I'm just going to grab one and I'm going to cut into it and taste it and see if I like it.

 And this was my recipe for the Hungarian goulash using the Cuisinart six quart three ply pot.

 So if you enjoyed this video, please thumb up, subscribe to my channel, put in your comments if you have a better recipe, you try this recipe, you love it, please put it in the comments.

I separate each leaf and I rinse it under fresh clean running water.

Store it in the refrigerator till ready to use because you want it nice and

 I've got 1 teaspoon of Dijon mustard, 1 fresh lemon, 2 garlic cloves that I'm gonna mince,

 2 anchovies, I've got fresh Parmesan cheese here that I'm gonna grate and add to this salad.

For flavoring and taste, I'm gonna do salt and pepper here at the end.

 You're going to put it here on your garlic cloves and you're gonna give it a nice smacking with the back of your hands.

 Okay, and then you'll see how your garlic paper is just gonna peel off and you're gonna have this lovely fresh garlic.

 If you have any little brown spots right there, you can go ahead and remove them with your knife.

 Keep going back and forth with your knife till you have a fine mince on your garlic.

I've got a glass mixing bowl I'm using, but if you have a real beautiful

Actually, that's what I was trying to find to use, but had no luck.

 The reason you want to do this in your bowl is because when you start releasing all these oils you want to be sure to

You see how your garlic and your anchovies has worked into this really fine

 Okay, and like I said if you want to add the egg yolk instead of mayonnaise by all means do that.

 And that Dijon mustard is gonna make all the difference in the world.

 And now to this we're going to start whisking in that olive oil with my handy-dandy whisk.

If you could be in my kitchen right now and smell how delicious it is.

 Alright, now I'm gonna show you how we're gonna put the lettuce in it.

If you'd like to tear it into bite-sized pieces you may do that too.

 I'm gonna show you how I'm gonna give it a lovely little tossing.

 If you want to know how to make fresh croutons, check out the link I've added below this food video.

 Take that block of Parmesan cheese and take you a vegetable peeler and just peel you some strips of that

 wonton too much meat, it's difficult to cook unless you steam your wonton.

 use anything you like and a little bit of olive oil if you like to make it more glaze.

 you serve your wonton noodle, it's the quality what you put in your wonton.

 this classic breakfast potato is so easy to make but apparently many people don't

 potatoes and I'm using two because I allot one potato per person for hash

So after our potatoes are peeled we're going to go ahead and grate those

After they're grated we're going to go ahead and want to rinse off

 it underwater in the sink but I can't get a camera in my sink so I decided to

 drained it, added more cold water, always cold water, gave it a little stir, poured

You want to make sure they're really dry so let them drain well and

 then for extra dryness I like to put them on some paper towels and give them

 gonna put some clarified butter in a heavy skillet on medium heat.

 butter to be pretty hot go ahead and throw in your potatoes and we're gonna

 and we're just gonna let those sit there getting the initial crust while we

 with some salt, a generous sprinkling of salt, some cayenne pepper of course, some

 Why are you using pre-ground black pepper that was probably ground in 1997?

 And last but not least a little bit of paprika gives it a little color, gives it

Having said that as you well know you are the boss of your breakfast

 give this a little stir and you can really see, let me give this a little

 you've done everything as shown there's really no way to screw this up.

 can just let them sit, leave them be, the outside will get crusty and the inside

I like to keep stirring the crust as soon as it forms back into the

So I let it cook for two or three minutes, I take the spatula, I flip it

 over, that crusty surface comes up, sort of gets mixed back into the potato and

 they're done and they would be but I really like mine cooked well done.

 like to let mine sit and get crusty and crustier and crustier and the inside

 would look better if I had focused the camera but you're gonna see in a second

 maybe if you've never seen it before you didn't know that's how easy it was.

 Alright, time to dig in and don't get me wrong I love a nice home fry but there's

Head over to foodwishes.com for all the ingredient amounts and more info as

 first of all we need chicken 1 kilo, 3 to 4 onions, ginger little

 like 1 to 3 1 4 inch big, 4 to 5 cloves of garlic, 2 tablespoons of

 coriander powder, 1 1 2 tablespoon of red chili powder, turmeric 1 tsp, 1 tsp of pepper

 and 1 to 3 tsp of garam masala, mustard, salt, coriander leaf and the curry leaf.

 And to this you can add the tomato if you if you are interested.

The oil is hot and put the mustard and once it is flattered we have to put the onion

 and curry leaf and saute for a while till it is slightly brown.

Mix it and lastly we will just garnish it with the coriander leaf.

 hello namaste salaamwalekum satsriyakaal, welcome back to another session with your VahChef at

 vindaloo usually traditionally this dish is made with pork but today I'm going to

 mixture to make this spice mixture I've got red chillies here I'm using this

 big red chillies these red chillies add more of a color and a very nice flavor

 rather than hotness so if you want nice red colored vindaloo you can add these

 kind of red chillies, add a small piece of cinnamon sticks, few pieces of clove

 and a piece of cardamom if you want add cumin seeds half a teaspoon, half a

 teaspoon of mustard seeds, few pepper around 6-7 pieces of clove and a small

 piece of ginger, add vinegar just we're going to let this soak in this vinegar

 half a teaspoon of sugar and traditionally they use fenny to make

 this vindaloo but I'm going to use a little bit of coconut milk

 this also gives a kind of a very good effect to your gravy, add a little bit of

 coconut milk but if you want to add fenny even half a cup of wine will add a

 got the lamb with little bit fat on it that's ok because traditionally this

 dish is made with pork and I'm today using lamb instead of it you can just

 add a little bit salt and also if you want to add any meat tenderizer you can

 add I have a little bit of green papaya paste let me tell you once again this is

 only to make your meat tender and then just mix and leave it for one hour

 after which we're going to add the chili paste after leaving it for one hour you

 can add this chili paste what I did now you can see how red this is this gives a

 very nice flavor to your meat also if you taste this marinade it will be like

 sweet sour and lot of spicy now let this meat rest for another 3-4 hours

 that's when this all this juices are absorbed by this meat then we're going

 hours I'm going to cook it now add two tablespoons of oil I'm just going to

 squeeze out the juices little bit and just add meat to this hot oil just let it

 cook in the oil in a medium flame saute this meat for another five minutes

 bindalu is one of the most misunderstood dish even by the chefs lot of people

 what they do is they make a nice red lamb curry in which they add potatoes

 and they call it lamb bindalu, bindalu doesn't mean aloo, bindalu is basically a

 Portuguese dish which has been Indianized by Goan and they call it

 bindalu now add one small onion finely chopped make sure you finely chopped

 this onion and mix it up I've got some of this sauce left in my bowl I'm going

 to add this also to this now this already looks like an awesome gravy but

 it's going to become a very nice gravy after you cook it just cover it up with

 a lid and let it cook it's going to take around 30 to 40 minutes to make this

 dish cook it to a point till this meat is tender and this oil oozes out from

 can see that this meat is cooking I kept the flame at low so you can see

 these nice bubbles coming up let it cook in a slow flame for a little longer time

 recently I was in Goa and I tried bindalu at three different restaurants

 and each restaurant had a different kind of flavor different kind of taste

 usually this is not as red as what I'm showing it is slightly yellowish in

 color lot of you are used to eating bindalu which is reddish in color so I've

 I thought the meat will be cooked in 30 minutes but it took more than 45 minutes

 ah even with the flavors you can tell this you're cooking something really

 wow even the meat is so tender I am going to have a feast of Goan food today

 bindalu is definitely one of my favorite and I'm telling you all over the world

 they go crazy about this bindalu but very few chefs and very few restaurants

 dear friends you have to try this if you eat pork you better try it with pork

 otherwise you can use lamb if you're cooking with chicken make sure you cook

 otherwise the chicken will be cooked and the sauce will not be as cooked but when

 you cook it with lamb or pork you get the sauce as well as this meat cooked to

 dear friends I hope you enjoyed to learn today's session of making bindalu with

 your VahChef at vahrehvah.com but remember vahrehvah is all about inspiring

 others to cook so please post your recipes and cooking tips at vahrehvah.com

 Here's a recipe for chili lime chicken kebabs from All Recipes member Simig.

 All Recipes member RC Kim comments, these kebabs were a huge hit at our barbecue.

 First, cut 1 pound of skinless boneless chicken breast halves into 1 and a half inch pieces.

 Into a small bowl, add 3 tablespoons of olive oil and 1 and a half tablespoons of red wine

 Using a reamer or a fork, juice 1 lime, adding the lime juice to the bowl.

 Add 1 teaspoon of chili powder, half a teaspoon of paprika, half a teaspoon of onion powder,

 half a teaspoon of garlic powder, cayenne pepper to taste, and salt and ground black

 Of course, you can cut up some vegetables too like onions, peppers, mushrooms, or whatever

 you like and marinate them along with the chicken to thread later on the kebabs.

 Pour the marinade over the chicken and vegetables and stir to make sure everything is well coated.

 The chicken will benefit from marinating longer if you have time.

 Because of lime juice and vinegar in the marinade, we wouldn't recommend marinating it for more

 When you're ready to cook the chicken, preheat the grill for medium-high heat.

 If you're using wooden skewers, it's a good idea to soak them in water for 30 minutes

 Oil the skewers, turning occasionally, until the chicken juices run clear for 10 to 15

 And all recipes member who goes by Daybreak5 notes, I've made these chili lime chicken

 For the filling, boil the potatoes gently for about 25 minutes until they are soft.

 Once cooled, peel the skin off with your fingers and cut them into 1cm sized cubes and place

 In a small frying pan, heat some oil and fry the cumin seeds until fragrant.

 Once sizzling, very carefully add your frozen peas and gently fry for a few minutes to

 Remove from the heat and leave to cool before adding to the potatoes.

 Stir in the grated ginger, the salt, chopped chilli, some chilli powder, garam masala and

 Stir together with the potatoes, check the seasoning and then refrigerate for 10 minutes.

 For the pastry, place the flour, oil and salt into a bowl and rub the mixture together.

 When using your hand, begin to sprinkle in a little water at a time to bring the dough

 Continue to add the water in this way until the dough comes together.

 Using wet hands, knead the dough until it's soft and no longer sticking to your hands.

 Leave the dough to rest for about 10 minutes, then heat up your tava or frying pan on the

 Take a small tangerine sized ball of dough and roll it between your palms to make a smooth

 Flatten it out and with a rolling pin begin to roll out a disc, about the size of a side

 Place the disc on a tava for 4 seconds and then remove, placing it on a chopping board.

 Using a sharp knife, slice the disc in half so you are left with 2 semi circles.

 Make some flour glue by adding water to flour and mixing it to a thick sticky paste.

 To make the samosas, place one semi circle on your hand with the flat edge at the top

 Dip your finger in the paste and spread it straight across the flat edge.

 Fold in the two corners so they meet in the middle ensuring that one edge overlaps the

 other and press together to seal all the way down, creating a smooth upside down cone.

 Use a spoon and fill the cone with your potato filling to about 2 thirds of the way up.

 Lie the samosa on a tray and pat it down to even the filling out.

 To cook the samosas, heat the oil and test it's hot enough by dropping in a little bit

 If it bubbles and floats to the top immediately, the oil is ready.

 Very carefully, slip one samosa into the hot oil, being careful that the oil doesn't splash

 As the pastry begins to bubble, turn it over using a slotted spoon.

 Leave it to cook gently until it turns a beautiful golden brown colour.

 Once the samosa is cooked, remove it from the oil and set on some kitchen paper.

 As you become more confident, you can start to fry two or three samosas at the same time.

 My name is Argel and you are here in my channel because you want to learn how to cook a Chinese

 Two cups of steamed rice, two eggs medium size, one and a half cup of Chinese black

 mushroom diagonal slice, four pieces of Chinese style sausage diagonal slice, one stalk of

 green onion diagonal slice, one and a half cup of cooking oil, one tablespoon of soy

 sauce, two teaspoon of sesame oil, and one tablespoon of chicken bouillon powder.

 So when you see the white smoke in the wok, put the half of your cooking wine.

 And then, when it's hot again, cook the egg and cook it until it's 80% cooked then put

 And your, and then turn off the heat because the fried rice is cooked already.

 I have a special cabbage grater which my mum gave to me and I can shred the cabbage with

The cabbage head is not very tight so I have to keep pushing it together while I grate.

 Now I weigh the cabbage because I want to add the right quantity of salt.

 Then I start massaging the cabbage with my hands and soon there is liquid running off

When it looks like this I stop and fill the cabbage into preserving

 we make it in small jars rather than one of those big sauerkraut earthen pots.

I put a clean cabbage leaf on top and push everything down once more.

 It is important that the cabbage is completely covered with liquid as the fermentation process

 is anaerobic and would be disturbed if air could reach the cabbage.

 The jars remain at room temperature for two days then we move them into a cool room for

 You can see how the kraut rose during fermentation and the liquid is at the bottom.

 Some people try to avoid this by putting a weight like a stone on top of the kraut.

 So I'm going to cook a really lovely dish my mum used to cook, it's a Boeuf Bourguignon,

 The first thing you need is the chuck steak, so it's very important to get a nice piece of beef like this.

 Now you need to trim it up a bit, so you want to get rid of the sinews.

 So I'm just going to trim off the pieces so it kind of breaks off in its natural sinews.

 This is a really great cut of meat because it is quite reasonably priced.

 It's chuck, so it's very much a tough piece of meat and it's got lots and lots of sinews in there.

 That's why it tastes so good because it's cooked for a long, long time,

 so all those bits of fat and sinew break down and make it incredibly tender.

 So what you do is you chop it in slices, so you've got 2-3cm cubes.

 As you can see it's really quite tough meat, so it will take about 3 hours of cooking.

 My mum used to make it the day before, so that flavour used to go through,

 You can eat it straight out of the oven once it's been cooked, but it's actually better the next day.

 My mother was a big inspiration in my cooking because we used to eat really well as kids,

 I think my first food experience, I should have realised I was going to be a chef,

 because I think when I was about 6 years old I actually wrote a little menu and made these sandwiches,

 I think there were only 2 sandwiches on the menu, but I went out into the garden

 and my parents were keen gardeners, gardening, and I would go with these 2 sandwiches on the menu

 So we're just going to put some flour onto the beef, that will give it a nice bit of colour

 and then just a little bit of olive oil in the pan, so we'll get some oil.

 In goes the bacon, so what I want to do is try and get all of that fat out of the bacon,

 The beef's got a nice amount of flour on it, I'm just going to take it away from all that excess flour,

 just so it's lightly coated, not too much, the sauce will become too thick.

 A little bit of salt, not too much because the bacon's quite salty,

 just make sure that all goes in together, and then I'm just going to pop that in the pan.

 The last thing you want to do is start stirring the beef straight away,

 because what will happen is all the flour will come off and the beef won't brown,

 So get rid of that, get rid of our red board, and then this is where all the chopping starts.

 So we've got some carrot, some onion, and we're just going to chop that up nice and fine.

 Now don't worry about too much, some people spend hours chopping vegetables to the perfect size,

 but I wouldn't worry about too much because it's going to be cooking for a long time,

 it's going to be cooking for three hours, so it will be very well cooked.

 The carrot's there for sweetness, onion and carrot and celery and those kinds of ingredients

 are always brilliant in stews or soups because they add a natural sweetness to them.

 So this is my mum's recipe, it's kind of the classic bouff bourguignon,

 it will take days to make, you've got to strain everything and it's all quite precise.

 This really is a sort of chuck it in the oven and hope, well not hope for the best,

 it's going to always taste good, but you chuck it in the oven and wait three hours and eat it.

 My mother very much cooks with her heart, so it's that sort of style,

 that's why I cook with my heart too, but it's that sort of way of cooking where it is quite simple.

 So what we're going to do, we're going to just turn the beef over, just have a look at it.

 And all that sort of fat from the bacon has all gone into the meat,

 so that sort of salty smokiness, the flavour will develop into the beef.

 And then we're just going to make sure that all goes in together and starts sealing off.

 So just stir that so it's all incorporated together and the onion and the carrot cooks.

 I'm going to use some of these potatoes, but I'm also going to put one, actually two, in the stew,

 You can use pretty much most things, but something quite dry is a good choice.

 Now, you can buy beef stock, you can buy stock cubes and everything,

 but if you can be bothered to make it, it makes such a difference.

 Now, normally, traditionally, they'd fry them off with the little lardons of bacon,

 but we're just going to sort of throw it in because this is quite a quick and easy version of it.

 Make sure it's stirred just enough liquid, just sort of sitting, it's kind of covered in it, and a bit more.

 So we're going to put it in the oven for three hours at 170 degrees, 160, 170.

 But you need to cook it for quite a long time because the chuck steak is quite tough.

 You want to get all those sort of flavors to kind of, you know, the meat sort of tenderize.

 So if I pick up a piece of meat, you should just be able to sort of break it with a fork.

 And then it's going to, mmm, delicious taste, just like my mum's.

 So, let's start with the sort of almost the simplest pizza that everybody loves called

 pizza margarita, which is just your very simple tomato sauce, fresh mozzarella, some parmesan,

 I think they're too sweet and too heavy and too heavily seasoned.

 Add some salt and put it through this gizmo, which is a food mill.

 If you don't have a food mill, you can just crush them with your hands.

 This is a great activity for kids actually turning the crank on this, or even better,

 So, see, we've broken up the tomatoes, but we haven't pureed them.

 For a pizza this size, I would say a third of a cup of sauce is the most you want to

 And the first time you do it, measure, or you're going to end up using too much.

 And spread it around, leaving a border of about an inch to a half inch on the side.

 Again, about a third of a cup, which is sort of a nice handful.

 So simple, delicious, beautiful, the colors of the Italian flag.

 I use a pizza stone on the oven, but if you don't have one, again, just turn a baking

 sheet upside down and put it in the oven and get it nice and hot.

 So we'll just slide it in here and cook for six to eight minutes.

 The crust is nice and brown, the cheese is melted and is running all over the pizza,

 I'm going to share with you three tips to make perfect fried onion rings

 Now into a mixing bowl I'm just going to put a cup and a half of plain or

 all-purpose flour and I'm going to be making a beer batter here.

 bottle of great Australian beer and I've measured that out it's a cup and

 three-quarters you could use lemonade you could use fizzy water whatever

 up to a nice thick batter and as that starts to come together I'm going to add

 a couple of teaspoons of paprika and this is a tip it really makes crispy

It's not one of the main tips but two teaspoons of sugar that will make

 couple of teaspoons of salt and we continue to whisk this together.

 seasoning is very important I'm going to be putting a little black pepper into

 taste any better when you fry it so make sure you've got all the seasoning

 two and no it doesn't matter whether you use red brown or white onions they're

 onion rings like this you're going to end up with just batter and no flavor.

 your onion rings about a centimeter or half an inch wide it'll make wonderful

 onion rings and you can take the outer skin off after you've cut them it's so

 very simple and then what you're going to have is these wonderful thick onion

 rings trust me they're going to taste delicious and when you've sliced the

 rings take a little bit of flour in another bowl pop the onion rings in

 there and just give them a little light dusting that'll just absorb some of the

 you're making onion rings two sets of tongs are fantastic one set for handling

 in the batter one set for handling in the fryer look you'll see what I mean as

So here are my onion rings coated in flour my batter here I'm going

 to drop them into the batter now you can use your fingers you are going to get

 messy but by using tongs we can coat those onion rings in the batter and then

 we can lift them up let them drain just a little bit which leads me to tip

 number three make sure your oil is hot 190 degrees Celsius or 375 Fahrenheit if

 it's too hot they'll burn if it's too cold they'll just get all soggy and when

 the oil is the perfect temperature we can just lift those onion rings and if

 you've got the tongs you can just drop them in for a few seconds hold them and

 then just drop them and let go I'll just take a second one in there just hold it

 by holding them with the tongs and just letting them in slowly they start to

 crisp up and they won't all stick together now using my second pair of

 tongs I'm going to let these cook for one and a half minutes I'm going to flip

 them over and cook them for another one and a half minutes so three minutes in

 total for perfect onion rings I'm just going to flip those over now see they're

 lovely and golden brown on that side and because we put the sugar in that batter

 these are going to stay lovely and crispy it's almost like frying donuts

 and actually good onion rings should look like donuts now that's a minute and

 a half and look we've got these wonderful golden onion rings just going

 to pop them onto a little bit of kitchen paper towel and let the excess oil drip

 off so they're my tips for making wonderful onion rings every time and of

 course the proof of the pudding is in the eating come down here take a look

 at these don't they look delicious I've got some homemade ketchup here you can

 hear they're lovely and crisp I've got to give this one the taste test here

 they taste absolutely perfect you have to try these next time you make onion

 rings please give it a go share the love give this one the thumbs up I'll see you

 onion rings I'm going to leave some links here probably to that ketchup that

 I made and maybe another video as always I love to hear your comments

 Welcome to Sanam's Kitchen and today I have very simple and very easy recipe of butter

 For the naan we need all purpose flour, salt to taste, water to knead the dough, sugar,

 So here in a bowl I'm going to put 2 1 1 cups of all purpose flour.

 Now I'm going to knead the dough using the kitchen aid stand mixer.

 Add a little water at a time and also make sure the water is little bit lukewarm.

 So after 30 minutes you can see the dough is almost double in the size and now we are

 So grease your palms with a little bit of oil to prevent the dough from sticking.

 And take a desired amount depending on how big or small you want the naan to be.

 And now dip it in a loose flour and we're going to roll it with the help of rolling

 Now heat a pan or a griddle and we're going to put the naan on the griddle.

 Now as you can see it has lot of bubbles so it is puffing up just fine.

 For the other side I'm just going to flip it over the flame directly.

 I'm flipping it little bit above the flame so it doesn't burn but puffs up right.

 If you want to make a garlic naan just spread a garlic paste and sprinkle some fresh coriander.

 But for my butter naan I'm just going to sprinkle some kasuri methi for extra flavor.

 Alright, today on Jake on Food we're going to be making some authentic Czech style pork

 So here I have about a pound of pork cubed up, one small onion diced, some lard, paprika,

 caraway, all purpose flour, and the only other ingredient we're going to need is some water.

 Alright so I'm going to start off with about a quarter cup of lard.

 I'm going to keep cooking those until they start to brown up a little bit.

 Alright as you can see here we've got the meat all nicely browned.

 I guess it's kind of hard to see with all the steam coming off of it but you can see the fond in the bottom of the pan.

 Today in this episode we're making a fast and easy grilled cheese sandwich.

 Now you might say to yourself, oh making them is so easy, which it is.

 But there is a little technique that will allow you to make them so much easier.

 To get started here, we're going to add about a tablespoon of butter to the pan.

 I'm using my funky egg roll pan simply because I like the grill marks.

 A lot of people have asked where they can get these and you can get them from our Amazon

 Now that our butter is nicely melted down, I'm going to turn the heat back to medium

 Now what I'm going to do is lay the cheddar cheese over the top.

 Of course, I'm going to use just enough cheese to cover the bread.

 Then I'm going to give this a little press down and we're going to let this cook for

 After three minutes, I'm going to add another half a tablespoon of butter to the pan.

 We'll flip the grilled cheese over and allow it to cook for an additional three minutes.

 It's interesting because I don't know how many times in the past I've struggled with

 trying to spread the butter over the bread and ripping the bread up.

 After three minutes, we're going to remove the grilled cheese from the pan and look at

 So I'm just going to give this a slice diagonally with my knife and you're ready to serve.

 And there you have it, our simple, easy and perfect grilled cheese sandwich.

 If you have a sandwich recipe you'd like us to cook to make your life a little bit

 Head on over to CookandShare.com for more easy recipes and remember to click to subscribe

 We're going to make it very, very delicious, so much, it's exactly like my mother's.

 The only difference is we're using ground turkey instead of regular meatloaf mix which

 You're going to need some ground turkey, some plain breadcrumbs, one small onion finely

 chopped, two cloves of garlic minced, fresh flatly parsley chopped, raw egg and for the

 filling salami, hard boiled eggs, sharp provolone, parmigiano reggiano and you're of course going

 Very very easy ingredients and this is going to be absolutely delicious.

 Like I said, it's exactly like my mother's, the only difference is I'm using ground turkey

 instead of pork, veal and beef which is your traditional meatloaf mix.

 Anytime I'm using, every time I'm making a recipe for ground beef, meatloaf, meatballs,

 I try to sneak in some ground turkey in there just because it's leaner and if I can disguise

 It's so so so good, you'll never know it's not ground beef, pork and veal.

 Okay, so what I'm going to do now is take my one small onion that I finely diced, I

 have two cloves of garlic that I've minced, I'm just going to cook these up in about a

 tablespoon of olive oil until they're soft and translucent, about 5-6 minutes and then

 Get my onion and garlic mixture cooling and while that happens I'm going to chop up my

 Now, traditionally whenever we make an Italian meatloaf called porpetone, it's stuffed with

 salami, provolone and hard boiled eggs, so that's exactly what I'm going to do.

 I'm just taking 4 ounces of salami and I'm just chopping it so it's nice and fine, I

 mean not too fine, that's perfect because you want to be able to bite down on it.

 And as you know, whenever making meatloaf or meatballs or anything like that, you don't

 really want to work the meat too much otherwise it becomes tough, so I'm going to do all my

 mixture in the bottom of the bowl, mix everything together and then at the last minute put in

 This is my salami, I'm just breaking it up with my fingers a little bit so it's all sticked

 This is going to add a lot of moisture to it and we want that, especially because, well

 we're using ground turkey and as we all know it can be a little dry.

 One egg, I think I went in there and broke my own rule there and didn't break it into

 Some fresh chopped parsley, about 2 to 3 tablespoons, as much as you like.

 But don't go too crazy on the salt because the provolone is very salty, very salty, and

 so is the parmigiano reggiano, which we're going to put in about a quarter cup or so.

 I'm going to add in about a tablespoon of extra virgin olive oil.

 So set this aside because now we're going to chop up our provolone.

 And this chopped provolone is very sharp, so you really don't need a whole lot.

 That's always her secret when she makes meatballs or meatloaf, whatever.

 She just says it keeps everything really, really moist and tender.

 I have a baking, I have a cookie sheet here, baking sheet, whatever you call it.

 I'm going to put a little bit of olive oil on there so that it doesn't stick.

 Before I put my hands in there, I want to season the turkey with a little salt and pepper.

 Remember we have a lot of salty parmigiano in there and provolone, so be careful.

 Alright, Cook's Best tools, go in there with your hands and mix the whole thing together.

 Get rid of any air bubbles, otherwise you'll get a slice of meatloaf that's like hollow,

 We're going to take half of our provolone, which I know it doesn't seem like a lot, but

 We're going to take hard boiled eggs and everything stuffed in Italian household.

 Anytime you're making, I don't know, baked seed or anything like that, we always put

 And now just with your hands, I'm putting this closer to me, with my hands I'm just

 going to work this together to bury the eggs and the provolone.

 Okay, oh, I forgot to mention, preheat your oven to 350 degrees so it's waiting for you,

 and this puppy is going to go in there for about 45 to 55 minutes, by which it should

 Alright, in she goes, 45 minutes, and 45 minutes is probably ready.

 My meatloaf is done, it's been cooking for 45 minutes, and you can see it cracked a little

 bit at the top, but that's perfectly fine, that just means that I didn't do such a good

 I'm just going to actually use my parchment paper as a guide to transfer this onto my

 That provolone is strong, but I'm telling you, makes this out of this world!

 You can see, you can see the parsley, you can see the onions, you have a little bit

 Now in Italy, we don't eat meatloaf with a gravy, we eat it with like red sauce or plain as

 But if you want to make a quick little gravy to put over the top, go right ahead, but I

 suggest serving it just like this with a little marinara sauce.

 To get this recipe and other recipes, check out my website, www.laurainthekitchen.com.

 Hey you guys, I'm Chef Michael Simon and I'm going to show you how to do one of my favorite

 We're going to go from tailgating 101 to tailgating 201, just by doing a couple little things

 So my favorite thing when I'm tailgating, it's a little cold outside, I love bratwurst.

 The first thing I do is I like to poach them and then I finish them on the grill, serve

 I take some jalapenos, split them in half, bay leaf, couple cloves of garlic, right into

 You could leave the skins right on here because it's just going to add a little flavor to

 Next I like to use a little bit of Knob Creek rye because it is spicy, like my jalapenos,

 it's going to add another layer of flavor to the bratwurst which is going to make it

 Again, the better ingredients you use, the more delicious it's going to be.

 You take your favorite beer, I like a wheat beer would be great here.

 Now the reason that we do this is when you're tailgating, sometimes it gets a little crazy,

 So they're just going to cook through but you don't have to worry about them overcook.

 So when these brats go in this liquid, once in 30 minutes they're ready to go and then

 They stay perfect throughout the entire game if you're hanging in the parking lot.

 When they're ready and your friends are ready to eat, I just drop them on the grill and

 But you kind of heighten them up with that Ridenham Creek, throw a little chilies in

 there, the onions and the garlic and you've just took something that's kind of a classic

Never get a chance to eat it Monday to Friday, but Saturday to Sunday, however,

Lots of olive oil, a little bit of salt, a little bit of pepper,

The best way of roasting these is actually keeping all the vine in

 the reason why we're going to use it for scrambled egg is because it's strong, robust, and it's

But be quite generous when you cut it because you don't want this

Every time we get a new cook in the kitchen, we always ask them to

And if they can make the perfect scrambled egg, you know they know

 put the salt in now, what actually happens, it breaks down the eggs and it starts turning

 really important to put the butter in right at the very beginning because what that does,

 it starts giving a really nice velvety finish to scrambled egg.

But the secret behind the scrambled egg is to start it on a nice sort of generous

 Now if I had to season this now, it'd still turn it into something quite watery.

Then, as you can see now, look, it's almost starting to sort of, you know,

 flavor of the scrambled egg and just makes it a little bit more sexy.

 that's why we leave them on the vine, you see, because you just pick them out of the

 doing one of our, well my rather, favorite comfort foods and that is macaroni and cheese.

 have your topping that's going to go on top of the mac and cheese.

 you rather cook your macaroni and cheese on the stove top, if you visit my website at

 www.she'sgotflavor.com and look under video recipes, you'll see a video for stove top

 you want to do is you want to go ahead and cook your macaroni noodles just as instructed

 pot here, this large saucepan that I use to cook my macaroni noodles in.

 going to do is just put that on a little bit of heat because we're going to start to make

 some people don't do this, they don't take this step, but I like to actually season my

 you have to do is go to my website at www.she'sgotflavor.com and you can find all the exact measurements.

 So I put the olive oil and the butter in and I'm just going to stir that up so that

 all of my noodles have a little bit of butter, a little bit of olive oil.

 thing that I'm going to do is I'm going to go ahead and season it.

And then the last seasoning I'm going to add is a little bit of Old Bay.

 to do is we're going to go ahead and stir that up so all of our noodles are nice and

And then all I'm going to do is I'm going to make my roux again on the same pot

 down to medium because I don't want my butter or my roux to burn.

 get the exact measurements from www.she'sgotflavor.com, and it'll give you the exact measurements

 If you stop stirring, you're going to be in a whole lot of trouble.

 is I'm going to start slowly pouring in, and you notice I'm still whisking, so I'm going

 Okay, and once we have this nice and smooth and thickened, then we're going to add our

I want a little bit more heat when the cheese goes in to start melting.

 Alright, so I have some cubed Velveeta cheese, and you see that here?

Alright, and if you see your roux is a little bit too thick, like I think

 this is just a little bit too thick, we can always add some liquid to it.

 add a little bit more milk to the pan because your roux is supposed to be wet, so you don't

Okay, guys, so this is the consistency that you want in the end.

Okay, so at this point, you can go ahead and turn your fire off, okay, because

 what we're going to do is we're going to season this just a little bit, and then we're going

 okay, and season our roux, and just a little pinch, not too much, of black pepper, just

 For our pasta noodles, and all I'm going to do is just dump it in to our cheese roux here

 that's just waiting for it, and I'm just going to kind of piece this, put a little bit in

 and stir first, and then add a little bit more to make sure that every noodle gets a

 we have them all incorporated, and they're happy, and they're waiting to get baked, what

 we're going to do is we're going to take a baking dish, and you can use any kind of dish,

 I just used the one that I had most handy, and then what I did was I took some soft butter,

 can always shoot some Pam over your dish as well, works just as good.

 going to take my noodles that have already been folded in with the roux, and I'm just

 going to put them into the pan, and spread them out once they get in here.

 then the last thing that we're going to do before we bake these babies, or is rather,

 we're going to go ahead and make the topping, because I like my mac and cheese to have a

 nice topping, and you're going to really love the idea I came up with for my topping.

 so I'm just going to spread this out so it'll be nice and even.

 and I don't know if I mentioned, preheat your oven to 400 degrees.

Alright, so that's our macaroni and cheese noodles with our cheese roux.

 The first thing is I've crushed up some croutons, and they're butter and garlic croutons.

 again, just like with the Old Bay, you're like, what is he doing?

 I'm going to add some melted butter, and then I'm also going to add some cheese.

 Colby, they're a mild cheese, and I like my macaroni and cheese to be mild all the way

 do is I'm just going to pour my butter into my croutons, and I'm going to add some cheese

And then after we mix all of this up, we're going to get a little dirty because

 we're going to use our hands to put it on top of our baked macaroni and cheese.

 15 to 20 minutes, really until the top part, the cheese on the top is melted and the middle

 top and then the roux, the cheese roux, and then the different texture and the other cheese.

 I know I said it a hundred times, you can get all these measurements at www.she'sgotflavor.com.

 And the reason I've mentioned it so many times is because I get emails sometimes asking me,

 going to go really good with this beautiful, creamy macaroni and cheese, you should check

 any cocktail party, the Super Bowl is right around the corner, it's the perfect thing

 that you can serve with either peanut chips, some cucumbers, some carrots, some baguette,

 Okay, so first thing we're going to do is go over the ingredients and the ingredients

 some tahini paste, salt, pepper, and olive oil, extra virgin olive oil.

 to do this in a food processor so it's going to be liquid split, super simple and easy.

 I'm going to put my chickpeas in here, along with my garlic and parsley.

 well, a whole lemon, or a nice amount of zing, so it's not sort of overpowering, creamy and

The lemon really adds a really good freshness and bright note to this.

 paste made out of sesame seeds and it's very traditional in hummus, so we have to put that

You can find it at any supermarket, but if you can't find it or you don't want

 but the tahini is just like, you know, one of the, well, it's one of the main ingredients

 to put any olive oil yet, I'm going to pulse this and get it nice and sort of chunky,

 and then we're going to drizzle in the olive oil through the feeding tube.

If you want it a bit more chunky, by all means, leave it a bit more chunky.

 this with a nice crudite platter, you know, some baby carrots and some, I don't know,

 celery or red bell peppers is one of my favorite ways to eat this, but my absolute favorite

There's just something about the fresh, crisp cucumber with the rich,

 want to let this sit in your fridge just for a couple of hours, just for the flavors to

 easy, it's quick, it's inexpensive, and it's perfect for any party.

 Hey everyone, I'm Chef Heather Pace with Viva Pure Superfoods and today I'm sharing a recipe

 This is warm, it's nourishing, it's perfect for this cold, rainy Vancouver weather that

 I'm starting by adding one cup of very hot water, so almost to a boil but not quite,

 And to cream this up a little bit, I'm adding half a tablespoon of Viva Pura's Stone Ground

 And just so you know, you can get this tahini in a gallon bucket which is pretty awesome.

 I'm going to blend this until smooth and creamy, doesn't take long.

 And now that it's blended, I'm going to pour this into my bowl.

 I've got some shredded carrot here and you can add more ginger if you want it a little

 And something special here, some of Viva Pura's Raw Nori sheet.

 I'm going to take a sheet and just going to fold it in half like this, rip it down the

 It gives it a bit of a salty kick and lots of minerals from the nori.

 Go to www.vivapura.com to order the ingredients you need to make this recipe and all kinds

 Thanks to Allrecipes member Marsha Molina who shares this recipe for sauerkraut for

 Allrecipes member Hachi says after making this easy to do recipe, she'll never use

 The original recipe uses 50 pounds of cabbage, but we've cut it down to just 5 pounds.

 For a twist on your sauerkraut, try using purple cabbage instead.

 Then remove the cores and thinly cut the cabbage about the thickness

 If you prefer, you can cut the cabbage using a mandolin or food processor.

 In a large bowl, layer the cabbage with 3 tablespoons of canning salt.

 Add the cabbage to a clean food safe container or pickling jar.

 If there isn't enough liquid to cover the cabbage, many Allrecipes members suggest making

 a quick brine with 2 cups of cold water and 3 fourths tablespoon of salt.

 Next cover the cabbage with cheesecloth or muslin and tuck the edges down against the

 Be sure to weigh the cabbage down so that it is completely covered by brine.

 Set the container at a room temperature of about 70 degrees to begin the fermentation

 If you notice any scum forming, be sure to remove and discard it.

 If you wish, you could follow the recipe directions to can the sauerkraut or keep it refrigerated

 We have one egg, some large shrimp, chicken breast, rice noodles, for vegetables we have

 bean sprout, bell pepper, onion, curry powder, oyster sauce and light soy sauce.

 If you like it spicy, you can put a little bit of chili in there.

 It takes 20 minutes to make and it's a soupy, noodley, brothy, delicious dish that is clean and fresh and tasty.

 I've got 2 litres of warm water and I'm just going to add my veg stock to that and mix it through with a fork.

 Tamari is just a wheat-free soy sauce, so use whatever you have, soy sauce or tamari.

I've got a tablespoon of honey, but use whatever kind of liquid sweetener you have.

 Super tasty, real meaty, fleshy, mushies that just absorb flavour.

 So you just want to tear them up and rip them up so they're in little bite-sized chunks.

 And I've got a tablespoon of honey I'm just adding in for sweetness to offset that limey taste.

 I'm going to mix it all together using a fork, just to whisk the honey or the liquid sweetener through it.

 Okay, so now we're going to add our sauce to the pan and cook our mushrooms off of it.

 So now we're going to add in the mushrooms in for a nice warm bath.

 So you just want to make the mushrooms absorb that flavour and let them crisp up really nicely under this high heat.

 So once your stock is boiled we're just going to cook our noodles in the stock.

 But you can use udon, black noodles, ramen noodles, rice noodles, whatever you have and whatever you're into.

 All the heat of the chilli is in the seeds so we're going to remove the seeds from it.

I've got 1 carrot and I'm going to grate it and we're going to use it raw.

 I'm using deep bowls, this dish works much better in deep bowls.

 Next we're going to add some bean sprouts, these are going to add a nice crunch and freshness.

 Now we've got our fresh veg, I'm going to start with a bit of carrot.

 So now there's the bit of green onion, the scallions, in we go, a little handful of them.

 If you want to check out some more easy quick dinners, subscribe to our channel.

 Just follow us, that's all subscribe means by pressing the little bell.

 Mushrooms are beautiful, the lovely noodley, broccoli, loveliness.

 Good evening folks, it's Glenn the Ball Chef and this evening we're going to be putting

 It's pretty easy to put together and I'm going to show you the step by step instructions

 Now if you're going to make calamari, what you're going to need to do is get fresh squid

 Go ahead and get the squid, take the tentacles off, remove the little spiny piece of cartilage

 Try to get the smallest squid possible because they are the tasty.

 So what we're going to do is after you've cleaned these pieces of squid out, you're

 One thing to keep in mind is that you're going to want to cut these into about half inch

 I'm going to go ahead and prepare all of these pieces of squid I've got and I'll take you

 I have now cleaned all of my squid up, cut it up and I've got it on a paper towel drying

 I've taken three quarters of a cup of all purpose flour and a quarter cup of cornmeal.

 Then we're going to place three quarters of a cup of warm water into this mixture.

 Now I'm going to stir this up into a batter and when I've done such I'll come back and

 Now that I have prepared my batter, it's going to be pretty liquidy, but that's okay.

 Once we have the squid immersed into the unseasoned batter, give it a little bit of a stir and

 The next step in this battering process is we're going to put in one cup of panko bread

 These are Japanese bread crumbs that are nice, light and fluffy.

 To that I'm going to add one and a quarter tablespoon of cayenne pepper.

 If you don't like spicy, don't put the cayenne pepper in there.

 The panko flakes that I've got do not have any salt in them, so we do want to put a little

 The last spice we're going to use is about a teaspoon of white pepper.

 What we simply want to do now is thoroughly mix the dry ingredients together and then

 Now what we're going to do is we're going to spider out our squid from the batter that

 they were sitting in and then we're going to mix those in with the panko bread crumbs

 And what we're going to want to do is remove those and set those onto a paper towel and

 Now our next step is we're going to take and put our panko infused calamari into a basket

 We're going to shake that a little bit, take off some of that extra breading.

 And then what we've done here is we've taken a deep fat fryer, we've put in some vegetable

 We'll put the top on this so that it doesn't splatter over everything.

 We can go ahead and remove them from the oil and we will put them right over onto a piece

 Alright folks, there is the completed calamari appetizer recipe.

 I've got some marinara sauce, you can dip it in that, go with the lemon.

 Don't go with those large pieces of squid, they're very rubbery.

 This is a very nice dish for an appetizer if you're a seafood lover and you need to

Anyway, what third first thing you want to do is get you some Italian sausage

 If you can't find some ground I used I use the links and just take that

 The skin off of you know what I mean do that to all of them the whole pound put them in your

 Italian breadcrumbs make sure it's Italian and then I want to add

 And now we want to get in here with our fingers and our I put gloves on when I do this

 Want you to kind of flatten it down where it can be covered with plastic, you know to me, but oh, wait a minute

 We done forgot to put in one of the most important components of this thing, all right

 Anyway, so I give up on having clean hands went on in with my fingers

 Just did a real quick mix got to make sure all that pepper is well distributed within the meat.

 so then I come out here with the plastic wrap like I was telling you earlier and

 Anyway, what you want to do is you want to get your mixture and you want to spray a little canola oil

 Like I did on my pan my baking sheet here and I'm gonna make me some baseballs.

 That's what my mixture made two pounds of meat made eight nice meatballs

 And then I want you to put them babies in a three hundred and fifty five degree oven for an hour

 After one hour take them out and I'm showing you here that I tested mine

 That's right about where you need them when they come out of the oven after that one hour if you know what I mean

I want you to transfer them into a nice heavy skillet and pour in your favorite

 Line them up real properly in there where they'll cook evenly and maybe get a little sauce on

I got a line of mud perfectly looks like every time and then come in with a nice lid

 45 minutes if you want to on a fast simmer to make sure they're nice and done

 But they are they're already done 160 inside and they look in the simmer like that with the lid on.

 Good chef would have moved that piece of spaghetti that fell over on my veggies

 And another good chef probably would have made that spaghetti flat where these meatballs don't want to roll all over the place

I said heck with all I'm gonna do is eat it and it's gonna be all mixed up and I get it in there

 Anyway, so I'm gonna coat her here with a little parmesan origiano cheese.

 Baby if you don't like parmesan origiano don't add it and then I'm gonna come in here at my fork folks

 Under the lights if you know what I mean, don't let nobody tell you that we don't use lights because we do you know what I mean?

 Folks if you like spaghetti and meatballs, I know you're gonna love this.

You can have the boiled egg, the shiitake and the abura prepared in advance,

 When your minute is up with the eggs, let them rest in the hot water for 7 minutes.

 when the water comes to a boil, remove the kombu and add the bonito flakes, 1 1⁄2 cup.

When your udon water is boiling, start the cooking time for 1 minute.

 One chicken breast, which we're gonna cut in bite-sized pieces.

 When your dashi comes to a boil, we're gonna start adding 1⁄4 cup of soy sauce,

 Mix it well and add the chicken abura age and shiitake mushrooms.

 now is the turn to add the udon noodles, which you cooked before.

 Place everything on a dish bowl and now you could add your boiled eggs and the green onions,

 and there you have it, chicken noodle soup, tori no nikomi udon.

 Now I am adding the pasta in generous amount of salted boiling water.

 And add in bacon and cook for 6 minutes or until golden and crisp.

 Out of heat, add the pasta directly from the pan using a pasta spoon.

 And if desired, add pasta cooking water to obtain the consistency of your preference.

 Dust with freshly ground pepper and grated Parmesan cheese on top.

 Today I am going to show you how to make some Garlic Naan in Tawa without Tandoor and without

 Here I have some warm water to which I am going to add in sugar, a tablespoon of sugar

 Here I have 2 cups of flour to which I am going to add in the salt to taste and the

 So after kneading this dough for about 5 minutes, this looks all ready, this is soft and totally

 So now I am going to cover this and I am going to prove this for about an hour or so.

 So our dough has risen, so now I am going to take a little bit of the flour and I am

 So for the garlic topping or the main flavour which is garlic, we are going to take about

 You can also take minced garlic and make sure to use fresh garlic.

 I am going to add in a little bit of coriander, about 2-3 tablespoons.

 You can add a little bit of butter as well, you can add any other herb as well if you

 So I am going to take a small dumpling of this dough, sprinkle a little flour if necessary

 So now I am going to just give it a light roll so that the garlic sticks to the dough.

 I am going to flip this around and I am going to wet the other surface, I mean the downside

 So I am going to higher the flame even more and I am going to flip this around and cook

 So our garlic naans are all ready in the tawa and they are looking super awesome and

 These are great as they are but you can enjoy them with anything you wish for and I am sure

 So make sure you visit cookingshiking.in for the detailed recipe and yes I have also shared

 how to make naan without yeast so you can watch that video as well.

 Hello this is Chef John from foodwishes.com with Buffalo Bacon Meat Loaf.

 That's right this magnificent loaf of meat features delicious and nutritious buffalo.

 And as if that wasn't enough, we're also going to cover it with America's most ubiquitous

 And by the way, I'm not one of these people that will just add bacon to anything.

 But anyway, there's nothing gratuitous about its addition here as it's going to provide

 But anyway, let's get this started by cooking some of the aforementioned bacon in some butter.

 So we'll cook some sliced up bacon in a little bit of butter in a skillet set over medium

 Which is of course going to take five or ten minutes, so keep an eye on it.

 But while that's working we can go ahead and get our vegetables together.

 So in a bowl I have a beautiful array of vegetables featuring onions, carrots, and

 And what we'll do is we'll cook these vegetables in that bacon butter mixture but not like

 What we want to do first is grind these in the food processor fairly small.

 Alright, we don't want a super wet puree but we do want to pulse on and off until we have

 And by the way, anytime you're doing something like this make sure you stop a couple times

 And take a spatula and scrape down your sides so everything ends up about the same size.

 So we'll keep blitzing on and off until we end up with something that looks like this.

 So like I said we're going to grind it pretty small but we don't want a big soupy mess here.

 And by now hopefully that bacon that's been cooking in the butter on medium is ready.

 So at this point we'll go ahead and transfer the vegetables into our pan.

 And we'll cook those stirring occasionally until they soften and sweeten up for about

 Alright, we're not trying to caramelize them or brown them but we do want to take the raw

 And while that's happening I am going to add a small pinch of dried rosemary.

 I generally don't like a really herby meatloaf but we will stir in a little bit of dried

 rosemary because that's going to work really well with the bacon and the buffalo.

 And then like I said we'll cook that for about five minutes until it softens up and kind

 And it's hard to tell by looks but if you were to taste a little bit of this it would

 At that point we will turn off the heat and move on to the breadcrumb stage.

 Those are not dry, that's just the inside of a day old loaf of Italian or French bread.

 And of course you can do that in your food processor also, I just broke them up with

 And what we'll do is we'll add our cooked vegetable mixture to these crumbs along with

 a splash of whole milk and we'll give that a very thorough mixing before we add the rest

 Speaking of which we don't want to add those if this mixture is really hot.

 So once we mix this up we should probably let it cool to room temp before adding the

 But officially let it cool to room temp and then once that does cool down we will proceed

 with the rest of the ingredients which include some freshly ground black pepper and some

 We also want to give it a few dashes of Worcestershire sauce as well as one large egg.

 And then let's do just a little shake of cayenne or a big shake, up to you.

 And then what we'll do is we'll give this a mix before adding the star of the show,

 And by the way while it is nutritious and delicious, ground buffalo does provide a couple

 It's generally very, very lean and for whatever reason it's sold ground very finely.

 Alright, two things that aren't necessarily great if you're making meatloaf.

 So to counter that, that's why we're doing the recipe with fresh breadcrumbs and all

 This way, despite the issues with the buffalo meat, we're still going to get a very juicy,

 So we'll toss in a couple pounds and we'll mix that all together.

 And once we do have this all mixed together we will transfer it into a lightly greased

 What is that, four or five inches wide, three or four inches high?

 And at this point if you were just making regular meatloaf you'd just toss it in the

 And if you do shape yours into a similar size, one strip of thick cut bacon should fit perfectly

 Then as you can see if need be you can use the tip of a knife to kind of finish pushing

 So at this point we can transfer our meatloaf into the center of a preheated 350 degree

 And by the way if you want, about halfway through we can pull out the meatloaf and baste

 And yes, this step is optional but I do it because I'm all about that baste, about that

 And once that's been applied we can go ahead and pop that back in until like I said we

 At which point we'll pull it out and you should be looking at one of the most beautiful meatloaves

 And then I know it's not going to be easy but you really do want to let this sit for

 But I was starving and wanted to finish the video so I sliced right in.

 And as you can hopefully see from this shot, we have a meatloaf that's not only beautiful

 So let me go ahead and cut off one nice big slice and serve it up properly next to some

 veggies and mashed potatoes along with some classic mushroom gravy.

 I know we have a video for that or you could just make a gravy with the drippings.

 And I hope it's pretty obvious to see how incredibly moist and tender this meatloaf

 Pretty much like corn fed beef except maybe the tiniest, tiniest bit more gamey.

 But as far as ground buffalo meat goes, there's nothing to fear as I hopefully showed you

 For this and many more great recipes, visit recipes are simple.com.

 Fry for 1-2 minutes till the shells are red and emit the loveliest aroma.

 Strain this oil through a metal strainer and discard the shells.

First, boil 2-4 minutes till tender, and remove the noodles with a slotted spoon or strainer.

 Add the egg noodles to the boiling water next, for 2-4 minutes again till tender, and remove.

 Next, add the prawns and poach for 2-3 minutes till the prawns are just tender and cooked.

 Remove the prawns and add the chicken if using, and cook till the chicken is cooked through and tender.

 Set aside the cooked noodles, as well as the chicken and prawns.

 For details on how to make the homemade paste, as well as the shortcut method, please visit the page in the description.

 Heat the fragrant oil that we prepared earlier in a wide non-stick wok or pan.

 Stir continuously till the paste gets cooked and moves together in one mass.

 Here, I am also adding some store-bought laksa paste, as in our shortcut method.

 Stir for a good 1-2 minutes on low flame, sprinkling water so that none of the spice burns.

Homemade fried tofu is best for this, but you can use store-bought as well.

 Add the lime juice, fish sauce, and palm sugar or brown sugar to taste.

 When the taste is adjusted and the curried broth is cooked to the desired consistency, add the bok choy or spinach.

 Fry thinly sliced shallots till crisp and light golden brown in color.

 To serve our laksa, place both types of noodles in the bottom of each bowl.

 Garnish with bean sprouts, fresh herbs, and the crisply fried shallots.

 For more videos, subscribe to our YouTube channel or click on the video on the right.

 Okay guys, so for this recipe you are going to need of course a crock pot.

 You're going to need 2 tablespoons of olive oil, 2 pounds of beef, and I usually use the

 So 2 pounds of beef, you're going to need 2 teaspoons of chili powder, 1 teaspoon of

 cumin, you're also going to need a cup of beef broth, 2 tablespoons of tomato paste,

 Or you know, I'm just going to kind of eyeball it since I have the one that's already minced

 It doesn't have to be clear, just get a bowl because you're going to want to mix your chili

 I'm going to do 1 and a half just because Chris and Adeline aren't huge fans of that.

 And you're just going to want to mix this up and you're just pretty much creating a

 And after you mix it up, you just want to put it on both sides of the, just dry rub

 Go ahead and place a tablespoon of olive oil in a skillet and heat that up.

 And then you're going to go ahead and place your meat on there or your roast on there.

 You want to go ahead and sear it for about 2 minutes on each side.

 Once you have it browned on both sides, you just want to go ahead and place it on the

 You're going to want to add the 5 cloves of garlic or in my case, I'm going to just squeeze

 And what that's going to do is it's going to deglaze the pan and just kind of get all

 whatever is left from when you cook the meat off in there and just add flavor to the meat

 So go ahead and just get everything that you can off of the pan.

 Now you want to go ahead and add the 2 tablespoons of tomato paste.

 It will thicken a little bit so just kind of mix it and let it thicken up and then go

 ahead and pour it over your pot roast that is already in your crock pot.

 So go ahead once the sauce is nice and thick, go ahead and pour it right over the roast,

 You're going to want to set it on low for 6-8 hours or high for 3-4 hours.

 I'm going to go ahead and set it on high and then just go ahead and let it sit.

 You want to check it, once it starts shredding easily then it's ready.

 Once again, low for 6-8 hours or high for 3-4 hours and just kind of check it.

 Alright so it's been about 6 hours so I went ahead and took it out.

 I can barely get it out because it's literally just falling apart.

 So I went ahead and poured that out and put it on a plate so I can shred it and you're

 You want to go ahead and take some of the juices out but leave a little bit in there

 So once all the meat is shredded and you put it back in the crock pot and mix it all

 It will probably look a little bit better because I kind of took out a little bit too

 much sauce but it smells delicious and you just put this on some tortillas and you have

 Hey everyone this is James from Fun Foods and today I have another St.

Patrick's Day recipe I want to share with you guys and that recipe is for Boksti.

 Now Boksti is a potato based cake like a potato pancake almost.

There's a lot of steps involved but it's pretty simple to follow along with and I'll show you how to make that in just a few minutes.

 But I just want to remind you guys that I will be traveling to London and I'll be arriving there on Friday and I'll be there for a whole week.

 So I urge you to follow my Twitter and my Instagram because I'm going to be updating things constantly on that as well as follow my Facebook.

 And you may want to follow my vlog channel which is also listed below in the description.

 And the reason you want to follow is I'm going to do a special giveaway while I'm over there and it's only going to be announced on Twitter and Instagram.

 So if you want to get your hands on some Amazon gift cards you definitely want to follow me on Twitter and Instagram and maybe Facebook.

 While your other potatoes are boiling, grate three uncooked potatoes.

 Now just add milk to your cooked potatoes and mash them until they are creamy.

 Prepare a frying pan by melting two tablespoons of butter over medium heat.

 Add about a fourth of a cup of the potato mixture to the pan and cook for about three to four minutes.

 This is best served with some scrambled eggs and some corned beef hash.

 Well, thanks everyone for watching us see how to make this boxedie recipe.

 Also, hit subscribe if you haven't done so already and you'll see new videos every Sunday at 2 o'clock.

Patrick's Day and remember to follow me on Twitter and Instagram

 because I'll be updating things all next week while I'm in London.

 So first, I have this ocean garden shrimp, very fresh, with shell.

 After you peel the shell, right, and there's a vein in the back here,

 you just use a toothpick or anything, just kind of like scoop it out like that.

 The reason is because once the shrimp cook, they tend to still want to curve in.

So if we cut here, and then you turn around and give them a quick push,

 gently push, because the shrimp meat are very tender, like this.

 Now the shrimp is done cutting, I'm going to add a pinch of salt,

 Here I have one cup of all-purpose flour, half cup of corn starch.

 That gives them, when you fry the tempura shrimp, it gives them a nice crispy.

 We're going to use the shrimp to dip it in, and with the batter, and fry.

 And then, we're just going to slowly mix that batter in together with the shrimp.

 And you can make this for your shrimp tempura udon noodle soup.

 Today I'm going to show you how to make a simple fermented food.

 It's a sauerkraut, one of the original traditional fermented foods.

 Well briefly, the lacto-fermentation process makes the vegetables more digestible.

 We don't need to refrigerate these foods or if you refrigerate them, they last a lot longer.

 So the lacto-fermentation creates an acidic environment that doesn't allow pathogens to

 Plus it reduces the sugar content of vegetables because the lactobacillus feed on the sugar.

 So it makes the food less of a glycemic load for those with diabetes or pre-diabetes.

 I guess maybe not fresh, but we'll peel off this dead outer layer revealing the cabbage.

 Cabbage has many beneficial nutrients and we make them more bioavailable.

 We want to be efficient and we want to create a sustainable food processing environment.

 If you've ever eaten sauerkraut, sauerkraut tends to be in thin, long strips generally,

 Next we want to take our shredded cabbage and put it into a large bowl.

 And what we're going to do is squeeze the cabbage with our hands.

 Now in addition to what the salt does is salt inhibits the growth of the pathogenic bacteria.

 Now one of the things we can do to add lactobacillus to our mix here is, remember we had a video

 Well we take the whey that we made ourselves from raw goat's milk.

 We take the whey which we want to add exactly three tablespoons or maybe two tablespoons

 Or we could do like I do and just kind of pour some and guess that it's three or four

 And so we be sure the top of the cabbage is covered with liquid as long as the cabbage

 But in order to prevent oxygen from giving in the other thing that we use is we use an

 So what we'll do is we will fill the liquid up about a half an inch above the surface

 Then we will set this on the counter at room temperature and usually about three days.

 Leave it out for about three days and you can open it up and sample it and see if it's

 Now the thing about eating foods like sauerkraut and other fermented foods is they are more

 So we're not going to have a plate piled high of sauerkraut and that's our main meal.

 That's why a small amount like this can last for several months because we have a small

 It breaks you from the umbilical cord of our modern food processing.

 making something that's delicious and healthy, the Vietnamese spring roll.

 to this spring roll a couple of years ago by one of my co-workers that brought this

His parents used to own a Vietnamese restaurant and I was so taken back

 by the beauty of these spring rolls but also by the taste that I started to make these

 it's not only healthy but it's also gluten free which today is a big plus to have.

 sister-in-law is gluten intolerant and I'm always looking for recipes that I can serve

 sauce is also going to be used, I'm going to use a little bit inside the spring roll

 and I've got another 2 teaspoons of chili and garlic sauce and all I'm going to do is

 really well with hoisin sauce but since I'm sending this to my kids' school for lunch,

 got a medium size today and all I do is put it in a pan with about a tablespoon or two

 Once that's done, I take the shrimp out and I leave it to cool but don't throw the stock

I add some more water to that pot and then I cook my rice vermicelli.

 a cup or so of rice vermicelli and that just adds some additional flavor to the vermicelli.

 got some red pepper that I've cut into sort of large confetti pieces.

 I think the shrimp and the crab together is a fantastic combination.

Today I'm going to use a medium size which is perfect for school

 lunch or snack but the small size is lovely to make little appetizers.

I'm not going to talk too much about the quantity of ingredients

 So I'm simply going to just mix the 2 tablespoons of chili garlic sauce together with the hoisin.

 You can leave this as is or you can add some freshly chopped coriander to it.

Just going to keep that aside and next I'm going to work on the shrimp.

Take the shrimp, put it down on your board, take a really sharp knife and

 you're going to get 2 halves like this which are going to look really pretty in the spring roll.

 I've cut all the shrimp and put it aside and now we're going to start by softening the

 seconds or so to soften up and once that's done, I'm going to stuff it.

 After it's nice and soft, I'm going to take it out, put it on my clean wooden board which I just washed.

 because I want people to be able to see it when they pick it up.

You're going to use as many as you need to depending on the size

If my shrimp are big, I'll use three but these ones are a little bit

This is going to add a nice freshness, a little bit of coriander,

 I'm going to put in a tiny dab of the sauce, not too much, just a little bit.

 I've got some red pepper confetti but this is quite large confetti.

 then I'm going to fold it over and we have a beautiful tight package that's just bursting

I'm going to keep going until I have quite a few done and ready for lunch.

 rolling it to keep wiping down your board because if your board gets really wet it gets

 on Cravings Blog and please subscribe to my channel at youtube.com slash Cravings Blog.

 So today I'm really excited because we're going to do a foie gras, which is a very traditional

 French speciality from the southwest part of France that the people from the southwest

 part of France, they eat it regularly as part of their regular meals, but the rest of the

 people in France and the rest of the world eat it at very special occasions.

 made one today for Christmas and New Year's that we're going to try.

 to do is we're going to prepare the foie and we're going to put it in the tavine and then

 we're going to put it in the oven at 140 degrees Celsius for an hour and a half.

 Okay, so there's actually two lobes to the foie, the liver, and what you need to do is

 My mother-in-law's helping me because I've never done this before.

 just... And do it with your hands because you don't want to cut into the organ.

 So we have here about 21 grams of goul set, which is sea salt, ground pepper, and kata

 and kata spices on a plate so that you can marinate the pho, the liver.

 So make sure you get it nice and covered because this is the spice.

And what changes, I suppose, I would imagine, different recipes of pho

 And so now we let that sit for six hours, and we're going to come back and do the rest of it.

And so now what we've done is we've taken, this is what they call in France

And what we're going to do is we're going to put water in it and put it

 in the oven at 140 degrees until it starts to frizz a little bit, so it's just a little

I've gone ahead and warmed the water a little bit so that we can go a little

 And what we're going to do in the final step is to take cognac.

And my father-in-law said that probably cognac would be the best.

 we're going to do is we're going to take two tablespoons of cognac, and we're just going

 do is place the foie gras, which we recently put into the terrine, into the bain-marie.

 there is going to freeze up and that's what becomes the yellow, what's fat?

 So now it's the next day and we're going to see what it looks like.

 hello everyone please welcome and join me easy steps cooking in Indian and

 Punjabi style I'm going to cook today a lamb curry, a lamb meat, one onion as for

 the onion color no preferences, small amount of ginger, two fresh tomatoes, one

 potato, one green chili and no secret ingredient as for potato I'm going to be

 using as a part of the lamb and garlic like a seven eight cloves of garlic and

 I'm going to be using fresh lamb, ginger, this is my garlic, one onion, this is my

 small fine cut on green chili, tomato and I wanted to keep a potato about this

 size, I'm going to start my gas and as always I use olive oil in my cooking so I'm

 going to use olive oil nothing else I just wanted to cook my onion first once

 it's gonna be start a little bit brownish then I'm gonna bring my garlic

 then I'm gonna bring ginger and my green peppers, high gas so about almost a

 minute and a half two minutes cooking I'm going to add my spices, cumin and this cumin

 I wanted to add it to this moment because I wanted to cook it if I can

 close in see how my onions are looking so now I'm going to bring my garlic my

 ginger so once this one is cooked I'm gonna bring another like a half a minute

 so I'm gonna bring my chili green chili and for me to add my green chili so if

 we look at my tadka right now it's already start looking beautiful and you

 can take a look my tadka is pretty much done it's already turned golden brown

 I'm going to put my meat and before I cook I'm not going to put any salt at this moment or

 spices I want it to cook little bit like a five minute or so I would say I'm gonna

 use black pepper, salt and turmeric powder which is called the haldi, garam masala and

 when we make this meat, I can close in, it's already cooking I can turn my pan little bit

 so it's gonna be once it's gonna cook like this it's gonna get little tender if I do you cook

 the meat with the masala with the tadka like a five minute with the open lid you don't cover

 with it and once you think it's almost done over 50% then we're going to add our water as for our

 own taste how much of the gravy I mean the curry you need and then we'll be done

 so let me share with you, it's looking already beautiful it's already almost looks like cooking

 we are almost 10% this meat takes a little longer that's one of the reasons I suggest

 you cook it first before you add anything it's almost five minutes of cooking let me zoom in

 I will show it to you and I want to share something when you start seeing the olive oil we put it

 into our tadka now it's splitting up totally separately from the meat from the tadka that

 means tadka is already cooked the meat is like a 50% cooked now it's a time to add our leftover

 tomatoes and potato and now I'm going to mix it and again now this is the time we added everything

 in there now I'm going to add one glass of water for cooking let me zoom in and you can show you

 it's looking beautiful and I can get back to you also I'm going to use one small bowl of corn

 what it does this will bring not only the taste as for texture wise it's gonna taste really

 well I'm gonna put my lid on I'm gonna let it cook I'm gonna low my gas about medium I'm gonna

 let it cook for five minutes I'm gonna come back add typical my cilantro to finish up but before

 I do that it's about now exactly 10 minutes like I said after five minutes I'm going to check I

 cooked or not because this meat takes the time to cook see if we see after 10 minutes if I

 close in it's pretty much cooked but I would go another five minutes or more I'm going to check

 the meat again the lamb or goat it still takes faster for cooking but the lamb takes a little

 bit longer with small amount of food then you can expedite the cooking within a half an hour

 most important I'm gonna take one piece out and I'm gonna see how it's doing

 if we see inside it's all cooked if we can zoom in to me it's very well cooked if you want you

 can have another you know five minutes more look at this how beautiful is I'm going to taste it

 and I'll see how it turned out I'm gonna see meat I'm gonna taste the gravy

 I think I appreciate everyone out there thank you for watching easy step of cooking

 Indian Punjabi style lamb curry thank you again and I'll come back to you again bye

 Nothing too crazy, just a lot of chopping, so get the troops together and have a fun

 Before we get cooking, chop up some cucumber, carrot, mushroom, and radish into thin-ish

 Now let's marinate your tofu in some sesame oil, ginger, and lemon juice.

 As usual, all the ingredients will be in my website, thesundayproject.net.

 Then marinate the cucumber in apple cider vinegar, water, honey, chili flakes, and salt.

 Place your hotpot over the stove and fill it 2 thirds of the way up with rice.

 We're using leftover brown rice, but you can easily use whatever you have on hand.

 This part is optional, you could really just throw all these in raw and it would still

 Throw in some chopped mangoes for sweetness and kimchi for spice.

 Don't waste that yummy gingery juice either, throw that right in.

 Sprinkle some sesame seeds on top, and if you like it really hot, don't forget the gochujang.

 If going veggie isn't your thing, you can easily add some thin slices of lightly fried

 But I promise you, this dish is so flavorful and filling, you really wouldn't miss the

 Now, after all your hard work chopping and throwing things into your hotpot, it's time

 beautiful organic lean beef schnitzel into a delicious crumb dish and serve it

Just give that a little whisk around and then we're going to tip

 going to add our flour to that, our veggie salt and our freshly cracked pepper.

 Give that a little shake around and that is what we're going to dredge our meat in

 there's only four slices of bread here which is far too much for what we're

There's enough there that we can freeze using a pudding or make stuffing

 tenderize our meat we're just going to lay it onto a board and give it a bit of

 a hard time and I'm pleased to announce the mystery of the missing meat mallet

This stuff is so thin and so ridiculous I can't believe they sell it

The reason that we've got the plastic over the top of it, it reduces a spatter all over the

 these pieces of beef into halves and that will be a lot easier to manage.

 onto our tray and wash up our board immediately to get that meat juice off it.

 Okay, now our flour is well mixed with our veggie salt and pepper.

 contains a lot of the mess provided of course your plastic bag isn't

Turn it over, we want it well wet with the beaten egg, no dry bits

 out and we're going to lower it once it's drained off a bit straight into our

If you've got one wet hand and one dry hand you won't end up with

 this in the fridge for about 10 to 20 minutes just so those crumbs and that

 While our snitzel's been having a little rest in the fridge we've just

 prepared our fresh garden salad with most of the ingredients from our garden.

 Okay over a medium heat we're going to add our rice bran oil now and now

 without creating our pan we are just going to lower our snitzel into that pan.

 We're going to cook it until it's nicely browned on each side, turning it once

 only and then draining it on some paper towel to withdraw all the excess oil.

 that will go soggy and you won't end up with a nice crisp snitzel.

 After only two and a half minutes on the first side, we'll just turn that over.

 Another two minutes on this side and this is what you should have.

 Now with our remaining oil we've got our zucchinis that we sliced.

 We've just got a little bit of the seasoned flour dredge on them.

 I'm going to do a little accompaniment for this dish with some wedges of lemon or lime.

 That's all the waste you have of the egg and only a tiny bit of waste on the flour as well.

 When that coating is starting to brown a bit there will be a few crumbs stuck to it from the snitzel.

 It tastes a lot better than it looks and is absorbing quite a bit of that oil.

 With a crunchy fresh garden salad, some crusty fresh bread and a bottle of wine.

 Hey everyone, I'm Judith Jones, Food and Travel Editor of the Gourmet Travelista, and today

 I'm going to be showing you how to make a grilled ham and cheese sandwich.

 So what you're going to need is two slices of white bread, three to four slices of cheese.

 Now we have a cast iron pan here, which we've already preheated to medium heat, and it's

 We want to get that cast iron pan nice and hot for our grilled cheese sandwiches.

 So let's get our white bread, and let's get our butter on the bread.

 You can never have too much butter on a grilled cheese, that's what I say.

 Obviously if you prefer to use margarine, what have you, you can do that.

 Lots of layering because that's going to go onto our hot pan and make our bread nice and

 So, once we've lathered our butter onto our gorgeous bread right here, let's put our bread

 You'll see it a lot in quiches, in Croque Madame, Croque Monsieur.

 So as that's going, we'll get our cheese onto our bread right there.

 Obviously if you want to go all fancy, you can do black forest ham or the ham of your

 So you've got your ham, your cheese, and that's going to ooze onto there.

 So we're going to leave that for a couple of minutes and let that get nice and brown.

 So we've been a couple of minutes and so I think it's just about done.

 Nice and golden brown, crispy, and our cheese is just oozing in there.

 Thanks for watching today everyone and make sure to subscribe to our website to watch

 does is it just makes it a little bit healthier but of course if you want the full flavour punch,

 it's time to add that seafood on top, followed by the tofu and the broccoli.

 sprinkle over some chopped spring onions as well as some fried shallots.

 in the Asian section of your supermarket and they are great on top of any noodle soup.

 out my BBQ Cooking channel, my Google Plus and my Facebook pages.

 description bar along with the full list of ingredients for today's recipe.

We're using canola oil, but if you prefer you can use sesame seed oil.

 Now ginger garlic is both optional, but it does give a good flavor.

 But if you are averse to any one of those two, you can go ahead and skip it.

 And just, I mean you don't want it to burn, so just a couple of seconds.

 We're just going to saute it a little bit so that it gets the raw flavor, but it will pretty much get cooked

 when you're cooking it in the stock, so you don't have to worry about it all cooking at this point.

 get anything for vegetarians as far as soups and all are concerned.

 So we're going to do vegetables over here and we're going to do vegetarian hot and sour,

 but you can always switch the stock to chicken stock, make it at home, or go to our website and find a recipe

 Again, this is vegetarian broth or stock, but you can buy this in cans or boxes like this either way.

 And let's put some seasoning, let's put some salt, a little bit of salt.

 And we've actually kept the mushrooms for a little later because mushrooms really don't need to be cooked.

 And if we cook them in all this, they're just going to wilt and they're going to break apart.

 And after the vegetables, we're going to go ahead and put in our egg noodles.

 Now if you don't eat eggs in any form, you can buy just the regular noodles and put them.

 And now we're going to let it come to a boil and then simmer it for a couple of minutes and then take it from there.

 And the noodles, you don't want to overcook them also because they should retain their shape and not just fall apart in the soup.

 So definitely be careful when you put that in there because you've already added salt in the beginning.

 And I'm going to yank up the heat a little bit and I'm going to wait for it to come to a good rolling boil.

 But before I do that, let's go ahead and taste it and make sure it's all okay.

 I know, and it's got a real kick, so you're going to need that.

 So we're going to go ahead and add in our cornstarch at this point.

 And this is again optional, and how much you want to put is entirely up to you.

 It's basically a thickening agent, so if you like it really thick, then you can use more cornstarch or less if you don't.

 And we're going to then just put it in so that it just forms the strings over it.

 And we're going to put it in very slowly, and I'm going to keep stirring it.

 So what we're going to do is we're going to put it in a bowl, and we're going to put some spring onions on top.

 theme with the winter warmers and we're going to go with a Hungarian beef goulash.

 going to add in about half a tablespoon of oil quickly and then wait for that to heat

Cold pressed rapeseed oil does have quite a good omega-3 count, so definitely use it

There'll be an offer to go along with this video as there always

 And then we're going to go in with one large diced onion, two red peppers, four cloves

And then we're going to go with two tablespoons of what Auntie Fee calls paprika.

Got reduced salt and it's actually really low in fat as well, the one I use.

 It's nowhere near as packed as when I made that chili, but I know what you're thinking.

 want you commenting and saying my kitchen burnt down because of you.

Okay, take the top off and just leave it like that for about 15 to

 to plate up and then show you what it tastes like and everything.

 topped it with some Greek yogurt because I didn't have any sour cream.

 and get a little bit of beef and a bit of yogurt and a bit more parsley.

 been pressure cooked or casserole and the beef is still so soft.

 cooking it if you really want it to just disintegrate into the stew.

 a bit more meaty, a bit more chunks of meat, that's the perfect time to cook it.

Cook it for an hour, hour and 15, maybe even an hour and a half if you

 I really want to hear your vlog style videos or things that aren't recipe suggestions in

 you like the video, click that like button and share it if you want to share it and do

I've never actually, I don't think I've ever asked to share it before,

 First of all, let's start to wash the clams before steaming them.

 They are not all totally open, so let it cook a little bit more.

 And you want to keep the juices because that will be for our soup, of course.

 Mix well and then you see that the flour absorbs all the moisture and the butter.

 Cook that for about a minute, not even, in order to roast the spices and the flour.

 If your flour stick a little bit on the bottom, make sure with the whisk to pick it up.

 Add the clam juice slowly and at the end you may see a little bit of sand.

 And let simmer for about 20 minutes on medium heat or until the potatoes are cooked.

 Now, the consistency of the chowder, here it's a little bit thin.

 We are going to mix some flour and water together and thicken the soup.

 Here I have half a cup of flour and about a third of a cup of cold water.

 So because we just put the cream, we have to bring back the soup to a boil before serving it.

 of those rare foods like french fries and pizza that pretty much everybody

In fact when I meet someone that doesn't like falafel I have to admit I'm

And while I don't think there's much danger in this video putting

 your friendly local neighborhood falafel stand out of business, this really did

 come out quite well and I think you're gonna be surprised how easy it is.

 let's go ahead and get started with the star of the show garbanzo beans.

 known as chickpeas or as my family called them grown-up chi-chi beans.

 for the amount I make it I'm gonna use one generous cup of dried garbanzo

 of cold water and we'll put that in a place where there's a pretty good chance

 point is drain those very very well before we transfer that into our food

 ahead and dump in our now very well drained beans to which I'm gonna add

 think it mixes more evenly if you start by cutting the onion nice and small

So I'm gonna add in about half an onion along with a whole bunch of

 also gonna need some salt as well as some freshly ground black pepper.

 also gonna throw in a spoon of ground cumin or cumin as I believe it's

 we're gonna shock the world by putting in a little pinch of cayenne.

 together we're simply gonna process this pulsing on and off to start of course.

 And what we want to end up with here is something that's pretty finely ground

And with something like this it's always a great idea about halfway

And we'll continue to blitz that until like I said we have a very

 we want to do is cover this and let it sit for an hour or two before we start

But by sticking it in the fridge for an hour or two those flavors

 one tip if you moisten your fingers these are a lot easier to work with.

 fact there's an old saying in the falafel industry, damp hands make smooth

 flatten them out into patties and pan fry them for a couple minutes per side.

 And I know that's a concept that's hard for a lot of people to grasp.

So head over to foodwishes.com for all the ingredient amounts and more info

I've got a couple of drumsticks, the thighs, the wings with half of the breasts

 larger chickens take too long to cook and the outer coating becomes overcooked so stick

 of salt, a teaspoon of ground black pepper, about a quarter teaspoon of cayenne pepper.

 powder, a tablespoon of onion powder, a teaspoon of dried mixed herbs and now for the secret

So here I'm just taking a piece of chicken and I'm just going to dip

 it in some egg wash which is just a couple of beaten eggs mixed with a little bit of

 of the chicken pieces and set it to one side for 20 minutes and then it's time to do it

So into the egg wash, back into the flour and what this does is it gives it a

 lovely thick coating and this will help make that chicken super crunchy.

 repeat this for all of the chicken, leave it to one side for 20 minutes before cooking

 350 Fahrenheit and I'm just going to gently place in half of those chicken pieces.

 don't want to overcrowd your oil here and I'm going to cook this for 15 minutes, turning

 it every 3 to 4 minutes and this will ensure the chicken's cooked nice and evenly and once

 it's done I'm going to remove it from the fryer and place it onto a rack to remove any

 excess oil and just repeat this step for the rest of your chicken.

 get guys, be sure to leave it for about 10 minutes or so before digging in so you don't

 out my BBQ Cooking Channel, my Google Plus and my Facebook pages.

 down in the description bar along with a full list of ingredients for today's recipe.

 In a large bowl, mix half a cup of plain yogurt, three tablespoons of Hellmann's mayonnaise,

 three tablespoons of cider vinegar, one tablespoon of sugar, and an eighth of a teaspoon of ground

 Now, in the same bowl, combine two cups of cooked pasta, half a cup of coarsely chopped

 walnuts, two cups of shredded or diced turkey, two cups of sliced celery, two cups of unpeeled

 chopped apples, and gently fold together to coat thoroughly with dressing.

 Waldorf salad made with your leftover turkey, it's almost as good as going to lunch at the

 Hi everyone, this is Cece and today we're going to make something really special.

 It is stir-fried, it is delicious, and it has this taste of curry.

 We have the stem of cilantro, scallion, carrots, julienne, green and red peppers, onions,

 Toasted sesame, a dash of salt, pepper, or actually this is salt, sorry.

 Chef Lohee is going to demonstrate how to make a really thin Chinese egg pancake in

 Okay, so now that the pancake, the egg is finished, now we're going to julienne it into

 So first of all, we're going to add a little bit of oil into your, your skillet or in your

 We're adding the onions, the green and red peppers, and carrots until the aroma comes

 As Chef Lohee told me earlier, that when you add the egg, you're just slowly putting it

 After the scallions and this is cilantro, the stem of the cilantro.

 About last but not least, it's my fault that I forgot this, curry sauce, about one tablespoon

 You can also find me on Facebook, Twitter, and Instagram, all that.

 Okay, one of the things I need to kind of make early in the process is I need to make a chili oil.

 You could cut them in smaller pieces, but they're going to flavor the oil and spice up the oil.

 Like I said, we're going to have this on low, and we're just going to cook these for a little bit.

 We're just going to set this aside and let it wait for us until we're ready for it.

 In here in the mortar and pestle, I took two tablespoons of Sichuan peppercorn.

 You want to make sure you get something that has the bean paste in it, because this also adds salt to the dish.

 If you just use the spicy stuff, you would have to use some soy sauce or something to bring salt to the dish.

 I've got a quarter cup of green onion that I've diced up or chopped up.

 You want it in nice big pieces, because some of the corners and stuff are going to come across or fall off of it.

 Alright, I did forget to mention that I made a cornstarch slurry.

 I have one teaspoon of cornstarch and one tablespoon of chicken stock.

 What we're going to do, we're going to put our garlic and our ginger in here.

 And then we're going to start putting some of this Sichuan peppercorn in here.

 Now what we're going to do, we're just going to slowly cook this until everything's cooked.

 So if you don't like real salty, you might want to use just a little bit of it.

 We're going to go ahead and turn the heat up a little bit more.

 Okay, now if you don't want it so salty, you can use some of this.

 It'll help you with spice and everything, but it's not so salty.

 Make sure all sides of this tofu absorbs all these good flavors that we've worked to put in here.

 Alright, so now we're going to go ahead and put our chicken stock in.

 I'm going to give this about another minute, and then we'll put our green onions in there.

 Alright, we're going to take most of these green onions and put them in there.

 This Malaysian curry involves our very own spice blend to start off with.

 It marinates prawns, we're going to cook out some mussels in coconut milk and serve it with some hard boiled eggs.

 If you can peel or only want about that much ginger and both cloves of garlic.

 Then we put all those ingredients into a blender and make a paste with some fish sauce, some oil and a little bit of salt and pepper.

 So this is a pretty standard combination, but we're also going to add macadamia nuts into it.

 In the same way you might add pine nuts into a pesto, it makes quite a grainy paste.

 This is groundnut oil, but anything you can fry at high temperatures.

 You wouldn't think we'd be doing this for a few years, would you?

 Now, half of this paste we're going to use to marinate our prawns.

 The other half will cook off straight away in the wok in just a moment.

 Yes, and they're going to go in last minute so the prawns don't become rubbery and overcooked.

 And you get that fresh flavour from the paste as well as that which we've cooked out.

 So, hard-boiled eggs, often served cut up and put inside of the laksa.

 And they need about seven or eight minutes, so just shy of hard-boiled.

 It's quite a quick one, but obviously we need to cook our mussels.

 Our eggs are still cooking, so it's not as quick as a stir-fry, but it's pretty speedy food.

 Half a chicken stock cube, because we're going to add in some chicken stock.

 All we've done is washed them, de-bearded them, checked they're all still alive by the fact they close up.

 So all of those juices are brilliant, because that's where all the flavour is.

 That's most of the flavour in there now, so bring it up to a boil.

 And after about two or three minutes, we can move on to the next stage.

 And they stay in cold water for as long as they were in the hot water for, right?

 We could have done them overnight would be better, but this is fine.

 Into which we can put our final things, our rice noodles, which are good to go.

 The last few of our macadamia nuts, if you could just roughly chop those.

 And then just before we start peeling our eggs, we can get some of this plated up.

 Now on our website we've got loads of curries from all around the world.

 I can't imagine how much better they would be if you had marinated them overnight.

 They get better and better but they're pretty good as they are.

 Not necessarily the way they're served but I think the colour is amazing.

 And the final sprinkle of coriander and a few of our macadamia nuts that you've chopped up.

 And the egg, kind of unusual but traditional in Malaysia and it works really well.

 Now Dal Makhani is a very popular Indian restaurant dish and unfortunately it's not very healthy

 for you, but we're going to offer you a very healthy and delicious recipe.

1 cup whole urad dal, 1 quarter cup kidney beans, 3 cups water, 1 cup water

 Half a medium onion, chopped, 1 teaspoon minced garlic, 1 teaspoon minced ginger, green chili

 to taste, salt to taste, 1 teaspoon coriander powder, red chili powder to taste, 1 teaspoon

 garam masala, 1 teaspoon cumin powder, 2 tablespoons yogurt, well beaten, 3 tablespoons heavy whipping

 cream, 1 tablespoon oil, 1 teaspoon cumin seeds, 1 medium tomato, diced.

 I had actually washed and soaked our dal and the rajma together overnight.

 We're going to go ahead and add in our garam masala at this point, and our coriander powder,

 our cumin powder, haldi, turmeric powder, and our chili powder.

Now this is optional, but it does give you a really nice flavor.

 And we're going to go ahead and add our onions, and some salt of course.

 Now traditionally actually dal makhani is cooked for a very very long time on low flame,

And again everybody's pressure cookers are different, so kind of test yours out and

 after you cook in it for a couple of times you can judge exactly how long it takes to

But you know, dals, they should be really soft, tender, and you definitely

 low right now, and I'm going to go ahead and add in our, once it comes to another boil,

 at home for ourselves for our everyday use, we only put yogurt, we do not add the cream.

 But it is dal makhani if you're making it for a party or for a bigger group or something,

 then just either go halves or just use cream, whatever you prefer.

 want to mention is, this is an excellent, excellent recipe for the slow cooker.

 know, just put everything in, put it in the morning, it is a slow cooker, it will be done

But it works out very good, it gives a wonderful flavor because it's slow

I'm going to put a little bit in and I'm going to save a little bit just

And at this point, this is also a good time to adjust the water.

 bit more gravy or a little bit more salt or anything like that, it's a good time to fix

 because they just look pretty in there with the black of the dal.

 want, if your cholesterol can afford it, just a little pat of butter also.

 red chili powder, turmeric powder, cumin, coriander powder and cumin seeds, red

 onions, carrots and capsicum, small cuts potatoes, green peas, cut beans and

 cauliflower, cardamom powder, clove powder, black pepper powder and garam masala, some

 fresh fenugreek leaves, ginger garlic green chili paste, also some fresh

 coriander and mint, boiled rice, some clarified butter or ghee, fried onions,

 cumin seeds and it's hot just add sliced red onions, then ginger garlic

After this I'm just adding some salt to my taste, you can adjust

 After a few minutes I'm adding some more vegetables like cauliflower, cut beans

 Then I'm adding fresh fenugreek leaves which will give you really nice taste.

 And some fresh paneer cubes, this will give you really nice taste.

Now you might have noticed that I've not added any whole garam masala.

 I'll do some variation and I'll just add powder instead of whole garam masala.

 some clove powder, then black pepper powder and cardamom powder.

 And mix everything together again and cook this for another few minutes.

 Now after cooking this for a few minutes and when you think it's almost 70-80%

 After proper layer of rice on top of mixed vegetables, here I'm adding ghee or

And I've taken warm water and I've added some saffron threads and just pour

 Finally serve this delicious biryani with some corianders on top of this.

 Thank you guys for watching and I'll see you again with another recipe.

 Hi, I'm Camille Parker from camillesdish.com and today I'm going to show you how to make an easy minestrone soup.

You are going to love how simple this is, you're not going to believe it.

 So, all you need to do is start with a pot of water and turn it on.

 Now the ingredients that we have over here are onions, carrots, celery, and green beans.

 Some diced tomato, we have some kidney beans, a little pasta, these are little orecchiette,

 parmesan and some parmesan rind, a bay leaf, fresh parsley, salt and pepper.

 So, all I'm going to do is throw the ingredients into the boiling water or the simmering water and let them cook.

 I learned this from my friend Alfredo Cole who is from Naples and I was amazed when he showed me the soup.

 So, onions, carrots, celery, and green beans can all go in together just like that.

 I will also add a little bit of salt to this as well as the tomatoes.

 Now the minestrone in general is a soup made with vegetables, usually a bean, a pasta and or rice, not and or, pasta or rice, and a tomato product.

 So, we're using fresh tomatoes to make it super simple on ourselves.

 We're going to just let all the vegetables simmer in there together for a little while and then we're going to add,

 well first we're going to add the parmesan rind and this is sort of a nice little trick to add some depth of flavor.

 So, if you have a piece of parm at your house, go ahead and just cut off a piece of the rind,

 which you would normally throw away anyway, and go ahead and toss that right in your soup.

 And that's only extra flavor and you're going to get to utilize the entire hunk of cheese,

 which you don't want to waste any of this delicious parmesan, so that's what we're going to do.

 Okay, we're also going to add one bay leaf and then I'm going to put a lid on the pot and let it simmer.

 Now, the beans, because they're already cooked, I'm not going to add until the end and the pasta as well.

 The pasta we're going to add the very last 10 minutes so that it's not overcooked when we want to eat our soup.

 So, we're just going to leave that pot there for about 30-45 minutes and come back and check on it.

 Okay, so now that all of our vegetables are very tender in our minestrone, we're going to go ahead and add the beans and the pasta.

 So, what I want to do first is make sure that the broth is seasoned the way I want it,

 because now the pasta is going to go in and the pasta is going to absorb the water from the broth,

 and so we want it to be properly seasoned so that the pasta in the end tastes good, tastes like the broth.

 It's pretty good, I'm going to add a little tiny bit more salt.

 It's always easier to add some than to take it away, so I like to under salt first and continue to add.

 These are little tiny orecchiette, little ears, and these are just teensy tiny little ones.

 And I like them a lot for minestrone or other brothy sauces because they have that little cup,

 so they kind of scoop up the sauce and the broth and the juice, sort of carry it to your mouth.

 I'm going to add a little bit of parsley as well now, and then I'm going to save some for the end.

 So, you're going to get it cooked into the sauce, and then you're going to get a freshness of it at the end as well.

 So, I'm going to put a lid on it and let him cook until the pasta is finished.

 So, the minestrone will only get better with time, so I recommend that if you have time,

 Let it sit, maybe even overnight, and then heat it back up and add the pasta.

 So, now we're just going to finish it off by giving it a little ladle right into the bowl.

 You can see the pasta and all of those wonderful veggies and the green beans and a little bit of parsley as well.

 It's going to be a nice, hearty, but pretty light soup because we've put it together fairly quickly.

 I mean, you just throw it in a pot and let it simmer for a while, and this is what you get, this beautiful soup.

 So, now I'm just going to finish it off with a little bit of grated Parmigiano cheese.

 Of course, we already had the rind in the soup to begin, and that's going to add some depth of flavor.

 And now we're just going to give it another fresh sprinkle on the top.

 And besides that, we're going to go with a little bit of parsley.

 So you really wanna make sure that you beat them up really good

 But all that does is result in a bunch of curds that are all broken up,

 you're gonna draw up the cooked part of the eggs towards the middle,

 and you're gonna turn the pan and let the liquid go to the side,

 And when the curds start setting up, they start setting up pretty quickly,

 So fold them over on itself a little bit to cook the interior of the egg,

 because it's just gonna break them up, and they're gonna look flat.

 Now what you want to do is you want to avoid cooking them too much,

 You want to take them out of the pan just prior to them being totally cooked,

 I don't mind that, so I'm gonna give them just a little grind of pepper.

 I put a little bit of salsa on the side, because I like the flavor of salsa.

 And don't forget to subscribe, because there's more videos on the way.

 They're not rubbery, and they definitely look pretty and all that.

 hello namaste salaamwalekum satsriyakaal, welcome back to another session with

 sesame seed flavor and I love it very much but today we're going to make

 this is also another dipping sauce which you can use as a spread or you can just

 dear friends let's go ahead and learn hummus lot of people add tahini to make

 this hummus but if you do not have tahini you can just add one tablespoon

 ok just make the sesame seed paste and add into the blender in this add pepper

 I love garlic any preparations I do if the garlic is there I usually add double

 these chickpeas I have soaked overnight if you're cooking in a pressure cooker

 you can boil for 20 minutes or you know couple of whistles like 5-6 whistles

 that should cook this chickpeas and I'm going to add some water

 now add some olive oil that should be enough and I think I can add some more

 I like it little bit finer some people like it little bit coarser but you know

 and lot of people make lot of this hummus and keep in the fridge

 I don't understand because when this is so easy to make just make little

 quantity just for the day and every day whenever you want to eat it make it

 look at this you can just have a spoonful of this or spread it over a

 fantastic and very tasty wow tahini is nice rich and lot more flavorful but

 hummus has its own flavor and some people just love to use this instead of

 hmm just the spoonful of hummus reminds me of those beautiful delhi dance

 this hummus may remind you something else to you but eat it and enjoy it but

 do not forget vahrehvah is all about inspiring others to cook so please post

 your recipes and cooking tips at vahrehvah.com so others can benefit from

 potatoes that I canned about a year and a half ago, and they look beautiful.

 I drained the potato water off for this recipe, but you can bet that if we were

 in times of scarcity, I would probably be using that potato water for something

 up about a tablespoon of rendered bacon drippings and adding about a half of a

 cabbage in there, and that's about what this pot will hold is about a half a head

 little bit if I see any little scarched pieces on the cabbage, because I don't

What I'm looking for is for the cabbage to be very, very wilted and

 front and pushed the cabbage to the back because now I want to mash the

And so I just use this handheld potato masher going all around getting

 operating under very frugal conditions, this meal this would have been eaten as

If the folks would have had a little bit more money, you can see

 me I'm sprinkling in one diced green onion here into the hot mixture.

 would have had a little bit more money in each serving of the coal cannon, they

 usually combine these two foods together, but you really need to try it.

 Hey guys, it's Rosie and in this video, I am making my Southern-based macaroni and

I have some water that's lightly salted and I'm going to bring it to a

I'm now going to add in my evaporated milk and I need to add in a

 I have some white pepper that's finely ground, but you can use ground black

I'm going to spray my bake dish with nonsticking spray, but you can

 I do have some cheeses left over and I'm going to sprinkle those cheeses on top

 IHeartRecipes.com if you want to print out this recipe or any of my other

 We're going to bake it uncovered on 350 Fahrenheit for 40 minutes.

 some of the most creamy, cheesy, southern baked macaroni and cheese that you have

 forget to give this video a thumbs up if you enjoyed the video.

 subscribed to my channel, please do so because I would love to keep in touch.

 from you guys and today I'm going to show you how to make kimchi at home.

First of all transfer your chopped napa cabbage in a large bowl and give it a good

Next add 5 tablespoons of salt or sea salt in a bowl and mix it together

 cabbage 2-3 times and squeeze the cabbage so that there is no water left.

 cabbage, fish sauce, ginger and garlic paste, sugar, thinly chopped onion and carrot and Korean red

 pepper flakes and mix everything together with the clean hands.

 and close the jar and keep it in the kitchen counter for 4 to 5 days or until the kimchi is

 fully fermented and gently shake the container every day or so to distribute the flavors evenly

 It's super easy to make and it tastes amazing so that's all for today and see you guys soon bye

 a cabbage, 4 stalks of green onions, dumpling wrappers, 2 tablespoons of soy sauce, 2 tablespoons

 of sesame oil, 1 tablespoon of salt, and a cup of water to use as adhesive on the dumpling

 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of salt.

 There's plenty of vegetable choices to add into your pot stickers.

 I like to have friends and family over to fill a pot sticker and have fun together.

 And there you have it, a great batch of perfectly shaped pot stickers.

 Light enough pot stickers to fill the pan and let them cook until they turn a nice golden brown.

 Once they're done, flip them over and brown the other side as well.

 Once both sides are brown, pour in enough water into the pan and cover it up to steam

 Impress your guests by arranging them on your favorite dinnerware alongside some fun floral

 You can also make a simple dipping sauce by combining sesame oil with soy sauce.

 Hope you enjoyed watching how to make simple pot stickers with me.

 Please subscribe for more videos and recipes and visit our website at mrslameskitchen.com.

 Hey guys, this is Dave from Cook and Share and today we're making up a simply delicious,

 And believe me, once you've tried this, it's definitely going to be on your lunch menu.

 I'm just going to begin here by shredding up some chicken that I've poached.

 And if you want to find out how to poach chicken, we've just released a video, so check it out.

 Once you've got the chicken shredded up, you're going to add it to a bowl.

 And this is my personal favorite, Hunt's Hickory, but if you're really adventurous, you can

 And I'm just going to take my spatula here, give this a quick mix, and set it aside.

 I've tasted this and there are a lot of nice flavors happening here.

 At this point in time, you want to go ahead and fry up your bacon.

 Now what you want to do is add a nice, thick, even layer of chicken.

 I just like this because it's not too, too strong and overpowering.

 Finally, we're going to drizzle some ranch dressing over the top.

 Head on over to CookandShare.com for this recipe and many more recipes.

 And don't forget to click that subscribe button and like our videos.

I love eating hot dogs when you're watching some football or any other sort of

 sport or if it's just for a packed lunch or taking them down to the beach.

 need some, I better turn this up the right way, some tomato ketchup

 is cut a slice off, okay, just cut it straight down there and then cut it in the middle

 And it's just going to go all gooey and melt all over the cheese

 Alrighty guys, first things first, we just want to make our sauce that we're going to put in the

 Instead of having them separate, we're going to have them together.

 And it's a great colour too, that sort of light orangey reddish colour, it's really nice.

 You will get, you know, obviously some bit of onion that will just fall out, but

 But all that cheese is going to melt when the heat comes through,

 when the bacon's going to be crispy, the sausages are going to be absolutely beautiful.

 Got some nice colour just here, and the hot dog here is all cooking nicely.

 Got a couple of little pieces of onion that have fallen off, but

 And they're going to be done in probably another couple of minutes.

 If not, just leave them, and then we'll assemble them pretty soon.

 Your bacon will stay right there because it's now attached to it.

 They're gooey with that cheese, with the onion, with the sauce and the

 Rolling is little bit hard but with little practice you can roll them.

 Now I am going to just put little bit ghee or the clear butter.

 Otherwise you can put it in the pan while you are making the other rotis.

 You will see the colors changing and it start bubbling little bit.

 Hi guys, what we're going to be cooking today is an absolute beautiful Italian classic,

 This serves two people so I'm going to be using one egg per person.

 So I'm going to be using two eggs, some beautiful pancetta, some finely grated pecorino cheese,

 fresh parsley, some spaghetti, some sea salt, ground black pepper and some olive oil.

 I've got some beautiful pancetta here and what we're going to do is we're going to cut

 it into little cubes and as the Italians would say, cubetti for little cubes.

 So what I'm going to do is just slice it and then just cut it into cubes.

 Okay for your pasta, get a big pot, nice boiling water, add a bit of salt, very important,

 Okay while your pasta's cooking, we're going to cook this pancetta to be nice and crispy.

 So a little bit of olive oil, not too much because pancetta is very fatty.

 You want your pan on a medium heat, you don't want it too high because you'll burn it.

 Okay now that's getting nice and crispy, I'm going to add some nice black pepper.

 Okay now my pasta's ready, it's been 10 minutes, I'm going to add the pasta.

 Okay next thing to do is don't throw away this pasta water because we need it.

 And what the pasta water does, it helps it become nice and creamy with the eggs.

 Make sure that you stir it, make sure that your heat is on pretty low, and then just stir it, keep stirring it.

 There's no right way, there's no wrong way, just put it in there, give it a stir, and it'll become nice and creamy.

 Add a little more pasta water, just to make it a little more creamy.

 Okay now what we're going to do is we're going to turn the heat up just a little bit, and then just cook through the eggs.

 Okay well my pasta carbonara is done, you know, look at that, how creamy that is.

 And that's the secret, that's the proper way of doing a carbonara.

 So there you go guys, my pasta carbonara, or spaghetti carbonara.

 Today we're going to make Pané with Vodka and the Spicy Cream Sauce.

 Take a claw, you cut off the head, and then you smash it just like that.

 I'll add on about a tablespoon and a half of salt to the boiling water.

 And I'm going to sauté it slowly, just to make sure I don't burn the garlic.

 And just watch it carefully so it doesn't burn, doesn't turn yellow.

 So you want it to be just a little bit, about a minute or so, turning golden before you

 Let the alcohol come out of the vodka and absorb into the pasta.

 We're going to cover it and let it simmer on very low heat for about a minute or two.

 And actually, if you want to serve it for kids who don't like green stuff, serve it as it is.

 Or you can add on a quarter of a cup of parsley and mix it in into the penne.

 I love this paleo plate from Italy I bought on my honeymoon, actually.

 You will need four to five large potatoes, a half of a cup of milk, and separately a

 You're going to need one teaspoon of salt, and separately a fourth of a teaspoon of salt.

 One large egg, a third cup of flour, one teaspoon of pepper, and one to two tablespoons of butter

 We have our oven set to 200 degrees to hold the Bokstis, and that's going to keep them

 Taw's going to grate two of these potatoes, and I'm going to cube two of them so we can

 Taw has her potatoes cubed, and she's going to put them in the saucepan.

 And she's going to add water to cover them, probably about an inch.

 And once they've been boiling for a minute or two, I'm going to reduce the heat to a

 simmer for about eight to ten minutes, or until they're just tender.

 Okay, whenever I finish grating the potatoes, I season them with a fourth of a teaspoon

 of salt, and I place them in a strainer to remove the moisture.

 Okay, we're going to let our potatoes cook, and we'll be right back when the potatoes

 I'm going to add a fourth of a cup of milk, and I'm going to mix it until it's smooth.

 And while Taw is mixing her potatoes up, I'm going to take mine and press them until

 the grated potatoes, until I remove as much moisture as possible.

 My potatoes are moisture-free, and mine are mashed, and I'm going to add my grated potatoes

 You'll know if the griddle is hot by taking a couple of, taking water, and if the water

 dances around on the griddle, then you know it's hot and ready.

 Okay, now that the griddle is ready, you can butter the griddle.

 I'm going to spread them until about a fourth of an inch thick.

 We're going to let these cook until the pancake bombs are golden brown, and that will be about

 I'm going to take these off the griddle and put them on a baking sheet and place them

 And while Tyler's doing that, I'm going to use up the rest of the batter.

 You could use them at breakfast, treating them as a pancake with fruit topping or syrup

 Whether sweet or savory, for breakfast, lunch or dinner, we hope that you will try these

 When you're making mashed potatoes, if you're using the wrong potato and you're throwing

 The first mistake people tend to make is they pick the wrong potato.

 They get waxy or boiling potatoes, which are great for boiling, but they're not so great

 And even if they do buy the right potato, a lot of people end up not cooking them long

 They cook their potato only until it's just done, the way you would have potatoes with

 That makes them harder to mash, and you end up with little pebbly pieces in your mashed

 Another problem people have is that they skimp on the milk and cream, so the potatoes end

 You might think that using a food processor to mash your potatoes would be great because

 It just turns them into this sort of sticky, pasty lump of glue.

 Now I'm going to show you the right way to mash potatoes, the same way my mother showed

 The first thing you want to do is pick a starchy potato because it'll fall apart, and that's

 The starchiest potatoes are russets, and the next starchiest are Yukon Golds, and both

 Next you want to peel, rinse, and most important, cut your potatoes into nice, even chunks.

 That way they'll all cook at the same rate, and you won't get any weird little nasty hard

 Put them in cold water and bring them to a boil because that starts to break them down

 You want to salt the water because the salt starts to disintegrate the potatoes too.

 But the most important thing is that you really cook those potatoes about 25 minutes.

 After you bring them to a boil, let them simmer long and slow until the edges start to fall

 off, and when you stick a knife in the middle, it just all falls apart.

 Drain the potatoes, and then put them right back into that hot pot and start to dry them

 out over very low heat until they really start falling apart, turning white on the

 edges and practically turning into mashed potatoes right then and there in the pot.

 To finish the job, you can use a hand masher or you can use a ricer for super smooth, silky

 You want to make sure it's warm so it doesn't cool down your potatoes, and the most important

 Don't worry, it can look like soup at first, but if you keep stirring, you'll see those

 The final step for making great mashed potatoes is to add a few fresh herbs, chives are nice

 If you've done all of these things right, you're going to have fluffy, creamy, silky

 smooth mashed potatoes that will make you so glad you made them, and everybody at your

 Hi everyone, it's Anja from Cooking With Plants and today I'm making curried noodles.

 So for this recipe I'm going to use a non-stick fry pan because I don't like to cook with

 And I'm going to put this on to a medium high heat and get this recipe started.

 Okay so first of all I'm adding a sliced red bell pepper or capsicum as we call it in Australia.

 I'm just going to give that a stir through and soften it up a bit.

 If you find that it's sticking to your pan just add a little dash of water and that'll

 And I've also got 2 large cloves of garlic that I've chopped up.

 So depending on how much you like garlic you might just want to use 1 clove.

 Okay I've got 1 fourth cup of frozen peas as well that I'm putting in.

 So the moisture from the peas will loosen off everything that's in the pan as well.

 Oh wow, I wish you guys could smell this, it's absolutely amazing.

 1 eighth of a teaspoon of turmeric and 1 eighth of a teaspoon of white pepper.

 And I've also got 2 packets of rice noodles so it's about 120 grams worth.

 And I'll just soak them in a little bit of water for a couple of minutes and they're good to go.

 If there's anything in particular that you'd like me to make please let me know.

 And remember you can print this recipe at my website at www.cookingwithplants.com

 You've got your, you know, we've got our standard sauce, the sauce that I normally make.

 We'll roll out some pizza dough or stretch out some pizza dough and really just do a

 I actually call it the Christmas pizza because it's got a nice little red, white and green

 For our margarita pizza, one of the few decisions you've got to make is how thin or thick you

 I actually prefer to go a pretty thin slice but if you really like kind of chunkier pieces

 I'm going to go and, you know, probably do a, I don't know, an eighth of an inch or a

 sixteenth of an inch slice there, pretty thin and just lay them down.

 I'm using a Roma tomato which in winter I think is generally, you know, kind of the

 But use obviously whatever is available, whatever is fresh and whatever you like.

 I've got a pasta dough that I just rolled out or kind of pulled apart.

 And then I've also got my basic or classic tomato sauce or pizza sauce that I use for

 And I'm going to go ahead and lay that down in a, you know, a nice coating.

 I like, you know, probably a, frankly I probably like a medium amount of sauce.

 If you've got little spots like that, it's really not a big deal.

 And then I like to use or leave about half an inch all the way around the pizza.

 You don't want to, you don't want to get any big massive puddles in there.

 If you've got, you know, half an inch of sauce sitting over here, definitely you want to

 This is actually burrata cheese, which is a kind of a version of mozzarella.

 A few pieces kind of interspersed throughout the, throughout the slice or throughout the

 And these are, you know, these are probably quarter inch, half an inch slices.

 And then sauce, a little bit of that mozzarella, and then you can lay some basil down.

 Now the basil I like to, I like to press down a little bit to make sure that it stays down,

 If it stays down, it's less likely to burn in the oven, which I don't really like, burnt

 So in the interest of full disclosure, I put my margarita pizza together without putting

 Let me just pop that right back in the oven and we should be good to go in a few minutes.

 That's something I normally do and let it actually cool down on the stone.

 And this one, I don't know if you can tell on camera, but if you do it like that, the

 It just means it needs to rest, calm down, solidify a little bit.

 I hope you make it and I'll see you next time on No Recipe Required.

 It's an option actually but you should try to add some finely chopped onions.

 I've added the carrot first because it takes little more time to cook.

 And you can just take a pan, heat some water and add some vegetables.

 Now I'll add some salt, some soya sauce, chilli sauce, vinegar, white pepper powder and little sugar.

 Now we'll thicken the soup by adding some corn flour and water.

 I'm gluten free Gigi and I'm living gluten, dairy, soy and nut free.

 Don't let food allergies keep you from enjoying the foods you love.

 Come on in the kitchen with me and I'll show you how to eat what you love and still feel

 Today we're making Chana Masala which is a traditional Pakistani and Indian dish.

 We'll start with a pot over medium heat and we're making the entire dish in one saucepan

 About a tablespoon of olive oil and I have one large yellow onion.

 We're going to add this and we'll cook it for about 10-15 minutes until the onion is

 After about 10 minutes you can see how the onions are already golden.

 They can cook for 2-3 more minutes and they'll be ready for the other ingredients.

 They've gotten tender, they're golden, still sizzling away and we're ready to add the next

 I have three cloves of garlic that I've minced and I have one tablespoon of very finely grated

 We'll want to stir for about 2 minutes and you need to stir the entire time, still over

 We've got three teaspoons of ground coriander, one teaspoon of paprika, one teaspoon of yellow

 curry, one teaspoon of turmeric, one teaspoon of garam masala, that's an Indian spice blend.

 We've got one half teaspoon of garlic powder and one half teaspoon of cayenne pepper.

 We'll also add in one half of a teaspoon of coarsely ground sea salt.

 This will give these just a moment to heat up and cook and let the oils release from

 I have one 14.5 ounce can of diced tomatoes and these are in their juices.

 I have two cans of organic chickpeas or garbanzo beans and I have drained these.

 The last thing we need to add is the juice from half of a lemon.

 I have my half of a lemon here in wedges and I've already taken the seeds out.

 Chana masala is known for its pungent flavor and its sour citrus flavor.

 Give this a stir and then we're going to cover and turn our heat down from medium high

 Let this simmer for about 30 minutes and we'll come back and finish our dish.

 We need to do now is to take our potato masher and go in and mash some of the chickpeas.

 What this does is it thickens the dish up and gives it just a little bit more of a smooth

 After you get this to your liking, it's time to stir in our last ingredient which is about

 If you don't like cilantro, you can use parsley or you can omit this altogether.

 For more recipe videos like this one, visit glutenfreegg.com and sign up for my free e-letter

 until the wrapper has completely shrunk down around the filling

 It is an Indian unleavened bread which is enjoyed on a daily basis by every Indian household.

 So without a further delay, let me tell you what you need for this.

 For this you will need 2 cups of whole wheat flour, 3-4th cup or as required water and

So here I have got some whole wheat flour and to start this recipe

 adding a little water to this like this and I am going to make it into a nice smooth dough.

 We are going to round it off and place it here for about 10-15 minutes.

 oil or ghee on it so that it doesn't form a crust and I am going to let the dough rest for 10-15 minutes.

 So now we have waited for a good 15 minutes and my dough you can see is firm and it is ready

So for this what we need is a skillet which I am going to heat now

 and while the skillet is warming up I am going to now make small round rotis with the help of a rolling pin.

 Now I am going to take a pinch of the dough and make it into a small roundel the size of a table tennis or a golf ball.

 I am going to press it between my fingers and I am going to now pat it on the dry flour.

 I am going to use the rolling pin and I am going to lightly make a circle, maybe about 8 inches round.

 It's only after a lot of practice that you will be able to make it into a proper circle.

 Now what you do is lift up the roti and flip it like this on both your hands to remove the excess flour.

 Pat it like this on either side and then place it on the griddle.

 So while it is being cooked I am going to take another roundel and do the same thing with this as well.

 I am going to keep it on one side and with this side I am going to place it on the direct fire.

 So now you see how nice and rounded and beautiful these phulkas are.

 So you pat them with your hand, remove the excess flour and onto the griddle.

 I am going to slowly pick this up and put it on the direct flame.

 Just add a little bit of ghee or clarified butter and you are ready to go.

 Do try out this easy recipe and let me know how they turned out in the comment section below.

 Also subscribe to our channel for many such quick and easy recipes.

 Whether it is breakfast time, tea time snack, dinner or a roadside meal, the most sought

 Today I'll be showing you a really, really super easy to make masala dosa recipe and

 So, when I say masala dosa, obviously there's going to be batter involved and there is a

 Now, this masala is made from a potato filling and let's have a look at the ingredients for

 Now, for the masala, I'll be using around 2-3 medium sized potatoes and to make the

 tadka for that, I'll be using some oil, around 1 and a half teaspoons of oil, half a teaspoon

 each of mustard seeds, chana dal, chopped green chillies, some curry leaves, hing powder,

 chopped coriander, I have some red chilli and garlic paste that I have made, I'll show

 I have one medium sized onion which I have finely chopped, salt to taste and pinch of

 Now that we have had a look at the ingredients, let's get started with the filling.

 Now, like I told you, I said 1 and a half teaspoons of oil, 1 and a half teaspoons of

 We will require oil, probably a teaspoon of oil or half a teaspoon of oil to make your

 I'm adding around half a teaspoon of mustard to increase the flame and once that starts

 to crackle, I can actually add the chana dal also, little bit of chana dal, half a

 Add some curry leaves, some green chillies, I'm using two varieties here.

 The red chillies are nice and spicy, a little bit of hing, a little bit of coriander, this

 is optional, the coriander is optional but somehow it gives a nice flavor.

 I'm going to reserve some onions, very little, just to show you something, it is done usually

 Now if you want you can also slice the onions, we'll add little bit of salt to allow the

 Now we don't need to cook this till it's brown, just till it's translucent and now we'll add

 Now these are medium size 2-3 potatoes, what I've done is, I have boiled them in the pressure

 If you want you can also add garlic and all but I'm just making the most basic version.

 Now as you know I already added little bit of salt so keep that in mind.

 Just give this a mix and what we'll do is, we'll just cook this for a few seconds.

 Let's all come together and then we'll transfer it into a bowl and then we'll start with the

 Now that our potatoes are cooked, I have just removed it, transferred it onto a bowl.

 Now the next process would be to make the dosa so I have a tawa here, a non-stick tawa.

 Now I'm going to put this on the dosa mode and what I'll be doing is, applying a little

 Now what we'll do is, take a small ladle and go in a circular motion.

 What I'm going to do now is, I'm going to add some oil to cook.

 At any stage if you feel that your induction is getting too hot, what we'll be doing now

 At that stage if you feel it's going to get a little too hot, what you can do is, you

 can switch off the induction, smear the paste and then switch it on again.

 Now that I've added the oil, what I'll be doing is, I'll be adding the paste here.

 What I've done is, I have soaked dried red chillies, a good quantity around 10-15 with

 around 8-10 cloves of garlic and then I have ground it into a paste.

 Now if you want to store this for long, you can add vinegar in this.

 Now what I'm going to do at this stage is, I'm going to add a little bit of onions and

 Now usually in the roadside they do this, they add a little bit of onions and coriander

 I'm just going to add that and I'm going to take a good portion of potatoes.

 Now in the roadside what they usually do is, in Bombay, they smear this nicely, evenly.

 If you go to the hotels, what they do is, they just add it in between and then they

 The reason like I told you before, why I switched off the induction was because I saw it was

 starting to get brown and I don't want my dosa to burn nor do I want the paste to burn.

 If you want to cook this a little more, what you can do is drizzle some more oil on top.

 So what I'm going to do is, just see if the dosa is cooked on this side.

 So we'll just switch this off and I'm going to just remove a plate for myself.

 I hope that you'll make this recipe and I'm waiting for your feedback.

 If you like this recipe, do share it and hit subscribe on India Food Network.

 is one can of garbanzo beans, already drained and washed, and I save a little bit of the

 juice, a little bit of the water from the can, the juice of two lemons, a quarter cup

 we're going to need some chopped parsley, some paprika, and a few chickpeas.

 you can go online and check the website, www.TheMediterraneanChef.com.

 Okay, I stopped it a little bit to mix all the ingredients together.

 going to mix it a little bit until all the ingredients are creamy and well together.

 You can always add, you know, to your liking, a little bit of salt or a little bit of lemon

I hope you enjoy it and please make it for your family and friends.

 For this recipe and many more healthy dishes, check out our e-book on our website www.themediterraneanchef.com.

 you know probably this hundred-year-old recipe of crispy fried chicken

 that means just mix some salt in the water put this chicken inside and put in

 the refrigerator overnight that's when the chicken will become nice and tender

 a very simple batter using some pepper powder, salt, 1 cup of all-purpose flour

 you know measure it and do it for this recipe and then mix this nicely with

Now in this we're going to add just beaten 2 eggs, pour it in this

 if you want you can also use beer but if you don't want to use beer add half a

 cup of soda and mix this batter slowly this will foam a lot but that's okay

 now we're going to dip in chicken here take these chicken pieces you know with

 the help of paper towel or cloth just pat them dry you don't want any moisture

 look at this this is going to be really thick batter look at this chicken

 this is nicely coated with all this batter but you got to keep this in the

 you know they get nicely marinated also I suppose and then we're going to fry

 more the batter the better but this is a special batter i'm telling you this if

 you will tell me that this is the best fried chicken you have ever eaten

 you know look at this chicken it's fuming hot but the more time you chill

 the crispier the chicken gets so perfectly fried and inside is juicy

 almost hundred-year-old recipe they use beer but I've used soda but if you get

 this is super hmm but do not forget vahrehvah is all about inspiring others to cook

 so please post your recipes and cooking tips at vahrehvah.com so others can benefit

 you know this is another variation or the cousin of dal makhani

 this dal is evolved in the dhaba style of cooking and very popular and best to

 I have a Punjabi guest in my house so I have to make something to keep him cool

 Dear friends so I'm sure this dal maharani is going to do the job

 you know garam masalas they add whole but you know I'm adding garam masala

Now in this add some cumin seeds and when the cumin seeds splutter add

 some chopped onion and wow you know the bay leaf in the hot oil itself will start

 giving a nice aroma, salt and we're going to cook this on a medium flame

 look at this the garlic is slightly become golden in this add chilli powder

 the tomatoes, add cumin powder, add coriander powder and mix this now we're

 going to cook this till the tomatoes are also slightly cooked and nice and soft

 now after cooking for over five minutes the tomatoes are nicely mashed up

 now in this we're going to add kasuri methi, the dried kasuri methi just make

 into powder and add to this, this will give a fantastic aroma also add some

 garam masala here is the dal that I boiled in the pressure cooker for around

 seven to eight whistles so this has to be cooked till the dal gets slightly

 mashed up and I've taken three kinds of dals in this, I've taken chana dal one cup

 I've taken rajma one cup and also I've taken equal quantity of black gram that

 is a whole urad and now we're going to put this boiled dal into this wow and mix

 where is the chana dal I just added in the pressure cooker just before boiling

 wow see look at this this already looking fantastic but lot of people like

 different consistency of these dals especially if you go on the roadside

 dhabas and all that they make it a little bit thin but if you have the same dal in a

 I'm sure that I need to add some water in this so I'm going to add some water

 after you add water not only bringing this mixture to a nice boiling point but

 now add melted white butter it doesn't matter white butter or yellow butter but

 white butter doesn't have any salt so if you're adding yellow butter just you

 know make sure you check the seasoning if you're adding yellow butter that is

 I definitely need to add salt here you know look at how silky and the perfect

 color this is the color I want my you know dal maharani to be, dear friends

 wow and I'm going to switch off the flame and usually you know right from

 boiling the dal you know if you boil in a handi it's going to take almost six

 lucky we have pressure cookers this will take at least 30 minutes of slow

 cooking you know you don't need to add cream in this you know a lot of people

 add cream in this but because I added little extra butter in this that itself

 even the color you can fall in love with and I'm telling you the aroma itself is

 ah this is some dal one can easily fall in love with, dear friends follow this

 don't cut down on the butter it's okay once in a month or once in you know two

 months you make this dal and I'm telling you fantastic fantastic super super

 wow wow dear friends I hope you enjoyed today's session of learning how to make

 this dal maharani with your VahChef but do not forget vahrehvah is all about

 Believe it or not, a lot of grown adults search on the internet for grilled cheese recipe.

 This is for you rich folks out there who never had to make your own meal growing up

 because your parents happened to be at the bar having Ryan Cokes.

 Now, I should also tell you that there are only three ingredients in this recipe.

 So you and your university degree, well, you should be able to figure this one out.

 Now, don't go shopping for anything that says healthy, whole grain, low fat, brown,

 Wonder Bread fits all the great awesome qualities that make a white trash grilled cheese sandwich.

 They can't keep enough of this yellow flavored oil on their shelves.

 Now again, when buying margarine at the store for your white trash grilled cheese sandwich,

 The kind of cheese we use for white trash grilled cheese sandwiches is called processed cheese.

 That means it's processed into something better than you've ever tasted in your life.

 They actually mix byproducts of real cheese with other awesome ingredients like oil, MSG, and starch.

 Now you know something is good for you when it can last three months in your fridge.

 A lot of people in the trailer parts, what they like to do is just squash your grilled cheese down.

 I don't know why they use that technique, so we're just going to do it just to keep this recipe more traditional.

 Kids from all over the trailer park will come for grilled cheese that look this good.

 If you want to know if your cheese is cooked in the middle, take it and just lift open the side here like this.

 Now we're just going to add some potato and vegetables to this meal to make a complete dinner for your kids.

 Pickles are the best vegetable ever and they go great with grilled cheese.

 Now when you're diving into the jar, don't use a fork or utensil.

 Just use your hands because if you have any germs or bacteria or cuts on your hand, that pickle juice is medicinal.

 You know, just sort of wash it up a little bit and then just probably pick it up.

 Oh yeah, try this cheese with your next wine and cheese tray at home.

 Turn up the heat to medium and pour in the red wine and add the rosemary sprigs.

 Now you can add your tomato puree with crushed tomatoes and pour in the beef stock with tomato

 When the mince has reduced slightly, add the balsamic vinegar and season to taste.

 To make the mashed potato crust, you will need ½ cup of warm milk, 1kg of potatoes,

 bit at a time and continue to mash until smooth and silky in consistency.

 Guys, welcome on another Fishy Friday here at Bart's Fishtails.

 Today really exciting, I'm at the Oosters Gelde, which is an inlet next to the North

 Sea in the South part of the Netherlands and it's rich of all kind of beautiful seafood.

 You can find lobsters, oysters, razor clams, but today it's time for clams.

 We're going to make a traditional, well traditional, it's my version, clam chowder.

 But first let's find the clams, we're going to see Joop here next door.

 He is the expert here in the Netherlands on shellfish and crustaceans.

 So this is a whole pellet, this is a whole mix of all different shellfish you can find

 All we pick, all with hands, we pick the copples, we pick the pollutes, we pick the fungala.

 So he's the only one here who is picking by hand, so you get the highest, highest quality.

 These are full of sand, so if you want to clean your clams at home, you use a bit of

 We're going to make a clam chowder today with different kinds of clams because we are with

 So the first thing what we're going to do, because we're going to make this clam soup.

 So what I'm going to do right now is adding the clams to this water.

 You could count approximately in between 300 and 400 grams per person.

 The thing is you want to separate them from the stock you just have made.

 Leave the last bit of the stock in the pan so you can take out the broken shell parts.

 So first thing I'm going to take off the veins, the skin of the celery stalk.

 I've got here a beautiful piece of pancetta and I'm going to slice it in small cubes.

 So now I'm going to simmer the veggies and the pancetta until the veggies have been softened

 So the potatoes will be cooked and all the flavors have infused.

 This gives me the opportunity to separate the clam meat from the shells.

 What you want to do is save like 10% of the shells, including the meat, for the decoration

 So once you have the clam open, you take out the meat with your fingers.

 So what I do right now is adding the clam meat back into the soup for maybe one minute,

 The base, the base is coming out of this beautiful inlet here in the south of the Netherlands.

 It's like I have some clams in the shell and then I'm going to add the soup.

 We're not adding salt because it's already the salt out of the clams, right?

 If you have any comments, any questions to me or to Joop, leave them down in the box below.

I'm going to be using ground lamb and we're going to dress it up with some nice healthy spices like turmeric and cinnamon.

 And we're going to cut back a little bit on our mashed potatoes and we're going to replace some of that with some butternut squash.

I'm Rockin' Robin and I'll show you how to do it right after this.

In this dish here I've got a combination of onion, carrot and celery with the super fine dice.

 And I've got some frozen peas, some fresh zucchini out of my garden by the way, fresh basil out of my garden.

 Here I have a couple, about three russet potatoes and I've got some butternut squash.

I've got some fresh minced garlic, some butter and a little bit of salt and pepper.

And you can substitute half and half if you like, if you don't like coconut milk.

I didn't mention that in the beginning when I was giving you all the ingredients.

I'm going to go ahead and toss in my onions, carrots and celery.

 And I'll show you what this looks like once everything's cooked up.

 While the lamb mixture is cooking, we're going to pour our potatoes and our butternut squash into a steamer.

I'll put the potatoes on one side and the squash on the other side.

 Because we're going to separate these out when they're done cooking.

 Just spread that in there and spread that all around the best you can.

 And we're going to let this saute here for just about a minute.

 I try and sneak it in whenever I can and this is a great recipe for this.

 That's just going to help liquefy those spices and make sure that they distribute pretty well.

 Stir that around and I'm probably going to give it a taste because I want to see if I want more spice.

 Zucchini and peas don't take very long to cook so I'm going to cover this pot.

 Keep it on low and just keep everything nice and hot until we're ready to assemble.

 Our potatoes are done and I'm separating them into two bowls like I mentioned earlier.

 And you also want to heat up your coconut milk and butter together, which I'm going to do in just a second here.

 Or if you're using half and half or cream, you're going to want to heat that up first in the microwave for just a few minutes.

 Get it nice and hot so that when you add it to your potato butternut squash, it doesn't cool it off and everything stays nice and hot.

 We're going to take our mixture and we're going to pour half of it into the potatoes and the other half into the butternut squash.

 Alright, now that we've got the mashed potatoes done, we're going to move into the butternut squash.

 And don't be afraid to add a little more milk to your potatoes.

 It just depends, I mean it's not an exact science, so just get the consistency that you like.

 And I'm also going to add a little bit of cinnamon to my butternut squash, just because I think it goes really, really well with it.

 So I'm just going to sprinkle a little bit on there, maybe an eighth of a teaspoon.

 Once that's all blended up, then we'll be able to put the whole casserole together.

 I'm going to do just a little chiffonade, where we just roll up the leaves together and just give it a nice little slicing up.

 I'm going to take my butternut squash and we're going to layer it into the bottom of a 9x13.

 Now I have my oven preheating to 450, no, 400 degrees Fahrenheit.

 And I'm going to first pour my butternut squash on the bottom of my dish.

 I was going to pour it in, but I'm afraid that it might disturb my butternut squash.

 First of all, I have no running water in my kitchen, believe it or not.

 Yeah, I had to turn off the water to the house because a sprinkler valve broke.

 And right in the middle of all this, and I'm like, that's okay, I can deal with it.

 But the water thing, I tell you, really makes you appreciate water when you don't have it.

 So I barely got this thing covered with the mashed potatoes, but we made it.

 400 degrees Fahrenheit for about 15 minutes or until it's nice and hot.

 I just took the casserole out of the oven and it is sizzling hot.

 What do you call this dish, shepherd's pie, when it's made with ground beef instead of lamb?

 Let's take a little bit of that butternut squash at the bottom.

 Get a little bit of that topping there and the insides with the lamb.

If you haven't subscribed to my channel yet, be sure and click that button right up there.

 And you'll be notified of new videos that I come out with every week.

 Many a time people say to me, Manju, cooking curries takes ages and it's really difficult.

 So I'm going to show you how to make a quick chicken curry using a few basic ingredients and five simple spices.

I've got some onions, chicken breasts, the spices, turmeric, cumin, coriander, garam masala and chilli powder,

 So first of all we're going to heat some oil up and I'm going to use vegetable oil for this.

 Now you can chop your onions but for speed I've just sliced them.

 Give that a quick mix and break up some of the onion pieces and separate them if you haven't already.

 Once you've done that add your chicken and I've chopped mine into 2cm cubes, bite sized pieces.

 And you fry your chicken and onions for about 8-10 minutes until the chicken turns white on the outside.

 You must cook your chicken thoroughly for at least 10 minutes but because I've broken them into bite sized pieces the process should be quicker but I'm going to definitely give this 10 minutes.

 And while the chicken is frying away along with the onions you tip in your garlic which you can chop, slice or crush.

 The next stage is to mix up my spices with the tomato puree and oil and make a curry paste out of them.

 The chicken is cooked on the outside as you can see and it's beginning to actually turn brown as well.

 And if you want a thicker sauce just add a touch of water, about 6 tablespoons.

 And you can add ginger at the end of cooking or during the cooking process.

 So I'm just going to add some chopped coriander leaves on top for garnish.

 Take it off the heat and serve these with pita breads or some plain basmati rice.

 All Recipes member Sabrina T. tells us this recipe for spaghetti carbonara is a super-rich,

 Bring a large pot of salted water to a boil and add in one pound of spaghetti.

 Cook the spaghetti until al dente, which is Italian for slightly underdone.

 Drain the pasta and toss it well with one generous tablespoon of olive oil and set aside.

 Then in a large skillet, cook the bacon until it's slightly crisp.

 Remove the bacon from the pan and drain it on paper towels, reserving two tablespoons

 Now, we'll add one tablespoon of olive oil to the skillet with the reserved bacon fat

 Add the minced garlic and cook it over low heat for another minute.

 At this point, you can add an optional quarter cup of dry white wine if you like.

 Now, add the cooked spaghetti to the skillet, tossing it well to coat it.

 If the spaghetti seems dry, add in extra olive oil until the consistency is right.

 Still over medium heat, pour the beaten eggs over the spaghetti and toss it constantly

 Now, quickly add half a cup of Parmesan cheese and toss everything again.

 If you remember that bacon and Parmesan cheese are already salty, you won't make the mistake

 Serve it immediately with an extra sprinkle of Parmesan and some chopped parsley.

 Spaghetti carbonara is great for dinner, terrific for brunch, and a rich and satisfying pasta

 Assalamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.

 Whenever I'm travelling in the Middle East or North Africa, I love to eat the falafel.

 My Egyptian colleagues tell me that they make the best falafel.

 But then every Egyptian man I've ever met has told me he's a really good cook.

 There are many variations of falafel and I'm just gonna show you a simple one

 I've taken 250 g of dried chickpeas and I've soaked them overnight.

 First thing I'm gonna do is process the chickpeas and I've got a 1 litre processor so I'm gonna do this in two batches.

 You can shallow fry these if you like but I'm going to deep-fry mine at 180 degrees Celsius

 After 3 minutes, remove from the oil and drain on some kitchen paper.

 So the one great mystery that remains from all of this is whether or not

 Hello, I'm Kevin Long at Big Night Entertainment Group and I'm here today

The biggest thing in the process is to really purchase the right

 when they hear that about sushi and sashimi, but that's actually a lot of the

 you can get from your local fishmonger, a lot of supermarkets will have what they

It's usually cryovac'd and the real way to handle it is to let it

 the wrap or take it out, wrap it neatly in a little paper towel, put it on a

 doing this at home is make sure you buy the right product and then don't be

 your knife helps you kind of help your knife glide through the fish very easily.

 I am Chef Kevin Long with Big Night Entertainment Group and this is how you

 My name is of course Kent Hultzman and this week's episode is dedicated to one of my international

 viewers and I welcome all my international viewers to watching my recipes.

 I'm honored that people across the world are watching my videos.

 And she specifically requested a recipe that was near and dear to her heart, Wienerschnitzel.

 This is from Austria and I was ready and willing to replicate one of the treats that

 So I have four tenderloins that have been mechanically tenderized by my butcher.

 They often have the equipment ready and waiting to be used but you do have to sometimes ask

 So I'm going to just put a dash of salt on the top of each of these.

 And I'm going to put a dash of pepper on each of these as well.

 Alright, let's set these aside while we get our cooking dishes ready.

 To this we're going to add a fourth of a teaspoon of red pepper.

 Alright, the next topping we're going to have is just pork rinds.

 Now one of the things that you want to make sure you do is read the ingredients.

 You want to find a pork rind that doesn't have any sugar on the label.

 And for the final mixture I need to make an egg and cream bath.

 Take your pork cutlet, flip it over, get a good coating of parmesan cheese on it.

 I'm going to do the rest off camera, so come along with me and we'll finish it up.

 The Wienerschnitzel have been in the freezer for about 15 to 20 minutes.

 I wanted to make sure that the breading really stuck onto the pork cutlet so that it didn't

 So at this point you want to layer the pork cutlets into the fryer.

 The reason that's important is because you want to cook it at a high enough temp so that

 At 375 degrees the steam that's coming out of the pork cutlets is preventing the grease

 So the Wienerschnitzel should take about 4 to 5 minutes and then we'll want to flip

 them over and do at least 2 to 3 minutes on the other side just so that both sides are

 Let them cool on the paper lined plate for oh, say 5 minutes so that they cool down.

 I hope this reaches everyone in great health and have a great day.

So sharpen your knives heat up your pans and get ready to dig in.

 I could eat ramen every day and one of my all-time favorites is miso ramen.

 It's super tasty and looks impressive like you've slaved over a hot stove for hours.

 No one has to know how easy it is to toss everything together for a quick lunch at home.

 I'm using awase miso, which is a mix of red and white miso paste for our broth today.

 with 2 tablespoons of sake, 3 tablespoons of mirin, and 1 teaspoon of sesame oil.

 Then chop 2 garlic cloves and peel and finely chop 1 tablespoon of ginger.

 Peel and julienne 1 third of a cup of carrots and finally chop 3 scallions.

 Now get a medium-sized pan going over high heat and add 2 tablespoons of vegetable oil.

 Then add your cabbage and carrots and cook for about 2 minutes until the carrots are starting to get tender.

 Once your water is boiling, drop the dry ramen noodles in and cook for a little less time than recommended on the package.

 Then add 2 tablespoons of your miso tare soup base to each bowl.

 Stir well and top with cabbage and carrots, scallions, and a boiled egg.

 I'm going to mix up my hash brown casserole in the 9 by 13 pan which is what it's going

 to be baked in because I don't have a big enough bowl to mix everything.

 And to this I'm going to add a quarter of a cup which is half a stick of melted margarine.

 You can use butter if you so choose, however, Cracker Barrel does not.

 This is two cups of Colby cheese that has been put into the food processor and chopped

 Almost all the recipes I've seen online call for cheddar and Cracker Barrel does not use

 Which is why a lot of times it does not taste exactly like Cracker Barrel's.

 It may be close and it may be very good in its own right but what we're going for is

 Cracker Barrel does not put sour cream in theirs so I'm not going to in mine.

 And then finally, if you want this more like Cracker Barrel, you're going to add more salt

 There's plenty enough salt in the soup as well as the cheese to salt everything.

 Now that this is all mixed up, I'm going to add in my hash browns.

 So I'm going to use one full bag and about a handful of potatoes out of another bag.

 And I'm going to do something that they even do in the restaurant.

 Make sure you have clean hands and just mix this up until all of the hash browns are covered

 And once you get that all mixed up, go ahead and wash your hands.

 Just leave it kind of loose but make it take up the entire pan.

 For 45 to 50 minutes just until it starts bubbling and starts to get a nice crust around

 And after it comes out of the oven, this is what it will look like.

 You want to go ahead and let this rest for about 10 minutes or so before you dive into it.

 If you really want it like Cracker Barrel, go ahead and let it sit for a half hour, 45

 minutes and it will get to be the exact consistency of Cracker Barrel's hash brown casserole.

 But anyway, that is how you make hash brown casserole Cracker Barrel style.

 Now let's go through the things that we are going to require for the filling

 Hi guys, today we are going to make a super healthy dish for a change and that is a salad.

 This salad is called Fetouche and is a Lebanese salad and by far my favourite salad of all

 So all we need is Spanish onion, some freshly squeezed lemon juice, some ground sumac which

 you can find in most supermarkets, some cherry tomatoes, flat leaf parsley, some mint, Lebanese

 Okay before we get started we need to preheat the oven and then put the Lebanese bread in

 on an oven tray for about 10 minutes on a moderate oven so it goes nice and crisp and

 So first thing we do is we just chuck all these ingredients in.

 The cucumbers, Spanish onion, the mint, flat leaf parsley and we just give that a mix.

 And what I've done here is I've just combined in a jar the olive oil, the lemon juice and

 This is my first recipe of the new year and I chose a nice salad for you.

 It was first served in 1893 at the Waldorf Hotel, which later became the Waldorf Astoria

 So you probably recognize the name of the salad and I'm just making it sort of in a

 However, it originally consisted of only apples, celery, and mayonnaise.

 Later on, English walnuts were added and from there, everybody has their own variety.

 I start with apples and in this case, it just took one apple to make two cups of chopped

 If you would rather have another apple, just make sure it has a red skin to it.

 Then you're going to have some celery and here I have one cup of chopped celery, but

 I take a piece of clean celery that I have dried with paper towel and I cut it lengthwise

 so that there are three strips and then I go along with a knife and cut in pieces that

 are three quarters of an inch to an inch long, giving all of them this shape.

 In this package, you'll see they are just called shelled walnuts, but they're not black

 They're the other type of walnuts and we call them English walnuts here.

 So those are the main ingredients that get a dressing put on them.

 I'll stir them around just a little bit before we go on to making the dressing.

 So we'll just put that in a small bowl that we'll be able to mix up our dressing.

 This is a pretty healthy food if you want to start out healthily this year.

 Now I'm going to put some whipped cream in it and you might choose to leave that out

 because by definition, Maldive salad just has the mayonnaise as its binder.

 To the mayonnaise, I'm going to add one half teaspoon of lemon juice.

 So it's just this real lemon, well it's a different brand, but it's a reconstituted

 I measured it here but I knew I would drop some of it so I just put it in something larger.

 Stir that around and that doesn't look like much dressing but we're going to add something

 So while this sits a bit, I'm coming over here to my mixing bowl and I have some whipping

 cream sitting out and I really only need half of this because you need one half cup

 So I find it easier to go ahead and whip the whole cup and then just take half of it and

 In fact, I have actually a vegetable dish that I am planning to do that has some whipped

 But we just open this up and it's nice if you get it straight from your freezer.

 Having had that there for maybe half hour or so and there will be ice crystals in it.

 Mine has come from the refrigerator so it's not quite as easy to whip that way.

 So let me go off and get this whipped and I'll come back and show you what it looks

 We'll combine it with the beginning of our dressing, put it over the wildflower salad

 I have my cream whipped and you should whip it until it holds its shape like this.

 So if you are just getting frothy whipped cream, then that's going to make your dressing

 This will be folded in and be nice and puffy because you have a lot of air beaten into

 And remember, we did beat one cup's worth and we only really needed one half cup's worth.

 So I'm just going to estimate this and take half of it and put it in the beginning of

 By the way, the beginning of our dressing mix is something very similar to what I use

 all the time in greater quantity to put on my coleslaw as a coleslaw dressing.

 Or I have a really nice recipe for apple salad that is apple, grape and peanuts.

 But this particular salad, the Waldorf salad, we're making it a little fancier by putting

 And when you put that in, just put in one half cup whipped cream.

 So just don't beat it or really even stir it other than to just fold.

 And you see it kind of combines, but you see it is also streaky as well.

 So just bring that out of your bowl and put it on top of your mixture of apple, celery

 And I probably should have done this in something other than my serving dish because folding

 I think I'll just kind of spread that out to get it to more places at the beginning.

 And then just go under and pick it up and let it get that nice, lovely dressing throughout.

 And as soon as we get everything coated, because you do want to have the apples in particular

 And if you are waiting for anything while you're making this and you have your apples

 chopped, please remember to put them in lemon juice or just sprinkle a little lemon juice

 To serve your Waldorf salad, just use a little dessert dish or a salad bowl and just dip

 And I just want you to see how pretty it is when it's sitting there ready to be eaten.

 off the first layer, and slice them into about 1 4th to 1 1⁄2 inch in

Once you get your slices cut, you're going to pull them apart into

Let me tell you folks when you bite into this onion ring using this smoky

 teaspoon of baking powder, 1 1⁄2 teaspoon of kosher salt, 1 4th teaspoon

 of fresh cracked pepper, and I've got 1 bottle of chilled beer.

 using the Rolling Rock today, but if you want to use a lager or whatever you have

 whisk, you want to incorporate these five ingredients well together.

 we're going to take the cornstarch, add it in there, and give it a whisk.

 what's going to give that onion ring an extra crunch of crispiness.

 onion ring batter is well combined, you're going to add about a third of your

 over here to the stove top and I'll show you how to get these frying.

A good five to eight minutes to heat it would be good, but to test to

 make sure the oil is ready I'm going to drop a piece of bread in there.

 this about a minute to a minute and a half on each side of the onion rings.

 That means about one and a half to two minutes on each side before we turn them.

 gonna do is you're gonna add a little kosher salt to the top, because if you

 let them cool that salt is not going to stick to those onion rings.

 a dish using Albert Bartlett rooster potatoes, some Savoy cabbage, some spring onions, some

 So first thing I'm going to do is just slice the cabbage as fine as I can.

 boiling salted water and cook that roughly two or three minutes till the cabbage is just tender.

 Okay, so while the cabbage is cooking there I'm just going to mash these potatoes.

 I actually prefer them if they have a little bit of texture to them as well.

 So what I'm going to do now is I'm just going to finish it with the spring onions and the milk.

 Okay, so that's the spring onions and the milk brought to the boil.

 So really what we're looking for here is a kind of nice, fluffy mashed potato

 with a subtle flavor of onion just coming through from the cabbage.

 what I would do is put it into an electric mixer with the paddle attachment.

 With the paddle attachment going around slowly, just pour your milk in.

 So what we're looking for here is it's a kind of nice fluffy texture.

 And to finish that off, I'm just going to put a nice healthy knob of butter

 Hi guys, today we're going to be making generous loaves of chicken.

 So just take a piece of chicken, dump it in the flour, and then the egg, and then the

 And then put it on a baking sheet lined with foil and spray it with some cooking oil.

 Right now it's liquidy, but just wait for about 4-5 minutes and it will be more syrupy

 This is how your chicken should look like when it comes out of the oven.

 Hi, Domingo Reyes from RealHomeCooking.com coming back at you once again with another

 Today, what we're going to be doing is we're going to be making some pork and chicken jerk

 So I've got my shish kebab, I've got three long skewers that we can use.

 So I'm going to cut those up right now into nice big chunks that I can put on the skewers.

 I guess I want to make them about one inch all the way around, somewhere around that.

 That's actually a lot for what I'm going to be doing with just three skewers, but I'm

 The beautiful thing about this is you can just keep making them until you run out of

 I'm actually going to be making mine with serving it on a bed of rice just because that's

 But today I'm going to try this McCormick Jamaican jerk seasoning.

 I'm going to throw myself a little bit of garlic powder on there.

 I'm going to throw a little bit of lemon juice, just a dash of that.

 I'm going to throw a little bit of my Badia complete seasoning, just a little sprinkle,

 I'm going to just mix all that together, mix all those seasonings up.

 Now what you're going to want to do is let this sit for at least an hour and then we

 But you can also leave it in overnight as well to maximize the flavor.

 The beautiful thing about these shish kabobs, you can make them however you want them.

 I'm not going to take all the skin off, I'm just going to make a little design.

 Alright, so I've got some of the skin off and I'm going to make those into about half inch sized pieces.

 I'm going to take the insides out, the stems out, and I'm going to put those in there.

 I'm going to cut those into some nice half inch pieces as well.

 I love grilled vegetables, so this combination of the grilled meat and grilled vegetables is just wonderful.

 As a matter of fact, that's probably the best way to eat vegetables is grilled.

 Now the tomato I bought is a little bit firm because I obviously don't want it falling off of my skewer.

 Alright, the last thing I'm going to do is get myself a nice onion.

 I'm going to use a nice Vidalia onion and I'm going to make some nice pieces that will fit onto my skewer as well.

 Alright, now to my vegetables, I'm going to take some olive oil.

 And I'm going to drizzle some olive oil all over my vegetables.

 I'm going to take a little bit more of my lemon juice and just dash that over there.

 Then I'm just going to take a little bit of that Jamaican Jerk seasoning and just lightly throw a little bit on there as well.

 Alright, so now let's go ahead and just start assembling whatever way you want them.

 And make sure you have your grill hot and then also make sure that it is nice and oiled.

 We don't want these sticking and ripping as you're trying to flip them around.

 And I want to make sure it doesn't stay on one side for too long.

 But one of the things I want you to make sure is you've got big chunks of meat.

 Your pork should be at 170 and your chicken at 185 in order for it to be done.

 So make sure you check those temperatures and see you back inside in a few more minutes.

 So I'm just going to pretend like that's what I was expecting to do all along.

 Matter of fact, I know if you do this, I know you will enjoy it.

 And make a treat that's great to eat for the family at RealHomeCooking.com

 I'd like to show you a recipe from my cookbook, Classic Lebanese Cuisine.

 Now we're going to go through the ingredients first and then we're going to go ahead and

 What's nice about these is you can make them in advance, you can freeze them and then fry

 them when you need them or just make them and go ahead and fry them and eat them right

 So the first thing we did, now I soaked these overnight yesterday and I've already drained

 Now if you have trouble finding any of these ingredients, I have an online store called

 shopkamal.com and you can go there, order things that you're having any difficulty finding

 I've soaked these overnight with four cups of cold water and a half a teaspoon of baking

 Now the baking soda will just help soften the bean because we're not going to cook these.

 The next day, the following day, you can just leave these out at room temperature covered.

 The next day we drain them and then put them on a kitchen towel and dry them off and they're

 We really want all the ingredients that go into the food processor to be dry because

 we don't want our mixture to be too moist when we mix it all up.

 Then we're going to take two tablespoons of freshly chopped garlic.

 Now remember when you're choosing garlic, I always like to squeeze it before I buy it.

 Make sure that it's not porous and that it's not sprouting from the top and then that will

 This is yellow onion or they call it brown onion in some grocery stores.

 We're going to use a quarter cup of chopped parsley, a quarter cup of chopped cilantro,

 Now all of these I rinsed and dried in advance so that they wouldn't be full of moisture.

 So the first thing we're going to do is put the garbanzo beans into our food processor.

 And we're just going to go ahead and add all of our ingredients that we've already chopped up.

 The reason we want everything coarsely chopped like this is so that when we process it, it'll

 We won't be having different things that need to process a little longer.

 And the thing is, is everything's dry so we don't have lots of moisture.

 Otherwise the mixture, it'll be hard to sort of make the mixture hold together.

 Now we don't want to puree it to a point where it's just a mush, but we want to keep some texture to it.

 We take it and we sort of scrape down the sides a couple times.

 And I'm going to show you sort of the consistency we're going for.

 Now you'll know it's done when you can take a little bit in your hand.

 And once it does that, and you don't have to press too hard, it holds together.

 We're going to go ahead and transfer this to a bowl and then we're going to add the spices.

 And then we put a fresh made tahini sauce, which is called tarator, which is lemony and garlic.

 Now what we need to do is we're going to add, now I have everything mixed in here.

 This is actually a mixture of one and a quarter teaspoon salt, a quarter teaspoon of black pepper,

 a sixteenth of a teaspoon cayenne pepper, three quarter teaspoon ground coriander,

 Now you want to add this just before you're going to make them.

 The reason is that the salt is going to start making the moisture drop from the onions.

 So just before you're about to start making the falafel, shaping them, whether you're going to fry them or freeze them,

 Now I'm going to show you two different ways to make the falafel patties.

 If you have a falafel mold, which isn't necessary to have, but if you have one, then that's great and you can make these.

 If you're going to make falafel often, I would suggest looking into purchasing a falafel mold.

 And again, if you can't find one locally, just go to shopkamal.com and we have them right online

 I'm going to show you two different ways, either without using a falafel mold or just using your hands.

 It's a sort of spring-loaded apparatus that has this little handle that you hold on to.

 This is really convenient because you just pull it down with your thumb

 and then you take this paddle and you just pack on, and it's about two tablespoons,

The spring, it springs up and you just transfer it to your tray.

 See this little dome and how easy you just transfer them to the tray.

 Now this is why it's important that all the ingredients aren't full of water when you start

 You don't want to use toasted sesame seeds because they won't stick.

 They'll stick when you put them on here, but when you go to fry them, they'll come right off.

 And you just take a little bit and you sprinkle the tops of your falafel patties,

 Okay, so I've preheated the two cups of canola oil in a small saucepan.

 You just want to make sure that you have at least an inch depth of oil in whichever pan you choose to use.

 So I've brought it to 375, so we're going to go ahead and fry about four of these,

 The reason we don't want the oil to be too hot is because we really want them to cook all the way through

 and then we're going to go ahead and dip them into a tahini sauce.

 And you take that, first you mash one large clove of garlic with salt using a pestle.

 You mix that around and you add a third of a cup of fresh lemon juice,

 a quarter cup of water, and a quarter cup of finely chopped parsley.

 And you get this garlicky, tangy, lemony flavored tahini sauce,

 Okay, so now after a couple of minutes, we're just going to go ahead.

 and the oil will drip off, and I can put them on my paper towel lined dish

 They're a beautiful golden brown color, and see the sesame seeds

 See, it's nice and crisp on the outside the way it's supposed to be.

 tomatoes and lettuce, and pour the tahini sauce and just roll it into a sandwich.

 This recipe is one of 170 fresh and healthy Mediterranean favorites

 such as Amazon.com or at bookstores throughout the United States and some countries.

 where you can send inscribed copies of the book to your friends and family.

 All these techniques will be very helpful when you're preparing these recipes and other recipes.

It will bring out the sugars in the meat and make it more flavoursome.

 The little black bits at the bottom actually make the stew taste better.

 And while that's stewing away, it's on to my delicious dumplings.

 I also put some chopped mushrooms in at the last minute to stop them getting soggy.

 The French would serve this with tagliatelle pasta or potatoes.

 But I think these crispy light baguette dumplings fit the bill.

 That'll just sort of help them on their way when they're cooking.

 because remember we've got to make these into shapes and then fry them off.

 Okay, so as you can see what I've done here, I've just moulded these into some

 straight in the oven on a metal dish and they will cook or you can

 And as you can see I've just dropped a little bit in just to see if the oil is

 Give them a shake and yeah I'll be back in a couple of minutes.

 is enough to make, you know, I could make another 20 more of these fellows.

 If someone asked me what's the best Lebanese salad, I'd have to say it's a toss-up between

 There are two things in fattoush that you absolutely need, sumac and pita bread croutons.

 Now there's people who like to bake them, some people like to fry them.

 I'm chopping all the veggies, starting with the tomatoes, the cucumbers, the bell peppers,

 the radishes, the parsley, the lettuce, the parsley, and finally the onions.

 Now I transfer them to a salad bowl and pour the dressing and toss a bit.

 I'm cutting strips of pita bread with kitchen shears and frying the sticks in hot oil until

 because we are going to learn how to cook something that not many people cook at home

 So when I go to restaurants, I notice that many people order them for appetizer

 as an appetizer or main dish with tomato sauce or broth or whatever

 But I don't see many people cooking them at home and I think the reason is they think it's difficult

 But today I'm here to prove to you how easy it is to make Masouls at home

 because we're going to make them Moroccan style with tomato sauce and sharmoula spices

 You are going to love this recipe and on top of that when you put it on your table

 people are going to think you're a professional chef and I promise that

 The most important step is this one, make sure that the mussels are fresh

 and then here I put them in cold water and as you notice they're closed, they're not open

 and even if they're a little open, if I push a little bit on the mussel, it's going to close itself

 If the mussel is open and doesn't close in cold water or when you touch it, then throw it right away

The mussels are alive and that's why they react to the cold water

 Unfortunately, we have to cook them alive but you'll forget this fact when you eat them because they're very yummy

 So if one of the mussels is dead, it means it's going to be toxic and you're going to get sick

 and also make sure you wash your mussels very well and you scrub them and they're clean

 We need a large pot, so on medium high heat, drizzle the olive oil

 I'll add half of the parsley and cilantro now and half later so keep that for later

 cover your pot and cook it for a few minutes until the tomatoes start bubbling

 after 5 minutes, you notice the tomato is basically boiling, the tomato sauce

 I didn't see it but this one is broken, no way it's getting in my sauce

 cover your pot and cook the mussels for around 10 minutes on medium high heat

 make sure there's enough liquid in the pot so the tomato sauce is there

 that's good, otherwise if it's not enough you can add a little bit of water

 but here I didn't even add water and as you notice the mussels start opening

 and that's a good sign because now they're of course dying and cooking

 this is perfect and now I'm going to add the rest of the parsley and cilantro

 you serve it with bread, baguette, french bread, italian bread, whatever bread you want

 the recipe, the link to the recipe and the ingredients are listed in the box beneath the video in the about section

 Hi everyone, and thank you for joining me on this episode of Healthitarian Living, where

 today we are going to be putting together a very simple and super nutritious salad that

 is common to the Mediterranean and Middle Eastern cuisine, and that is the tabbouleh

 And specifically we'll be putting together a quinoa tabbouleh salad.

 So I'll be sharing a little bit about this dish with you, about our ingredients, and

 then going through the preparation and a demo of it to show you how easy it is, how quick

 Traditionally a tabbouleh salad is based on two main ingredients, parsley and bulgur.

 And along with that there's some other ingredients like tomatoes and lemon dressing.

 However, part of being creative in the kitchen and trying out how amazing, wholesome plant

 foods can be is to get creative with different versions of certain recipes or certain dishes.

 And so when it comes to tabbouleh, you can really make it in many versions.

 I invite you to try a plain tabbouleh without any of the bulgur or quinoa or any other seed

 I invite you to try the quinoa tabbouleh that I'm going to be showing you how to make today.

 And once you get the hang of how easy and fun it can be, try it with the traditional

 You can also try it with something like hemp seeds, like buckwheat.

 So there's many variations, and it's all up to you as to how creative you want to be and

 So when it comes to this quinoa tabbouleh salad, it is going to be nutrient-dense, fully

 It is going to be raw, aside from the quinoa, which is going to be cooked.

 If you want to adhere to a strict raw meal, then you can use sprouted quinoa or omit the

 quinoa and or use something like hemp seeds or another sprouted grain, like the bulgur.

 Our salad is going to be high in fiber, extremely high in all the nutrients, high in our healthy

 It is going to be high in the right types of carbohydrates, pretty much non-existent

 It is also going to be antioxidant and phytonutrient-rich, as are all of our wonderful plant foods, whole

 It's also going to be free of cholesterol and highly, highly alkalizing.

 And this is one of the top features of any leafy grain, including the parsley, is that

 they are so outstanding at balancing our internal pH and providing a nice acid-alkaline balance

 in our environment for best health, weight loss, weight maintenance, healing and prevention.

 And parsley is usually a leafy green that we use very sparingly, if at all.

 So this is where we get, through this salad, really a high dose of parsley.

 For about a cup of parsley, you're getting just about 20 calories.

 And in that, there is no fat, some fiber, about 2 grams, some protein, about 2 grams,

 Pretty much all the minerals from iron to magnesium to manganese to copper, etc.

 And it is again packed with pretty much every vitamin, but especially, especially dense

 And because parsley has a very strong flavor, some people really like it, but many do not.

 And so the tabbouleh salad allows us to enjoy the amazing nutritional benefits of parsley,

 along with some other flavors, and in a dish that sort of mellows out that strong parsley

 Our next main ingredient in our quinoa tabbouleh salad today is going to be of course quinoa.

 Even though it's considered a grain, really, and treated like a grain, it's really a seed.

 Pretty much again, every single mineral that we would want to have as part of our diet.

 And that includes the magnesium and the manganese and the copper and the iron, etc.

 And that again helps to promote optimal health with especially our nervous system, but also

 About a cup of quinoa is going to give us about 200 calories, and in that is about 5

 Now some people get very excited about quinoa because they've heard it's a complete protein.

 And really, while it is a fantastic source of plant proteins, today as I help to teach

 and dispel the myth, really all plants are excellent sources of protein.

 And on EvolvingWellness.com you can read an essay I wrote about the plant protein myths.

 And when it comes to this idea of still thinking in terms of plant foods being a complete or

 So really a wonderful addition to our diet anytime, but a great addition also to the

 Another main and traditional ingredient to any tabbouleh salad is the tomato.

 The tomato is of course also full of vitamins, different antioxidants and phytonutrients.

 And very very rich again in vitamin C, the different B vitamins, and most of the different

 Another main ingredient in a traditional tabbouleh salad is the onion.

 And when it comes to onions, we've heard that they have a lot of antibacterial and antiviral

 But onions are also very potent medicinally for us in many ways due to the phytonutrients

 So it's smart to eat them, but we also have to know when and how much and not necessarily

 When it comes to onions, of course high in many of the minerals, vitamins as well, including

 And finally, when it comes to emphasizing those amazing flavors in the tabbouleh salad,

 it is all about the type of dressings that we are going to be using.

 It's as simple as using lemon and olive oil, which I'll talk about in a moment.

 So again, fantastic to have a tabbouleh salad really any time you want to boost your alkalinity,

 boost that pH balance, boost your cleansing and detoxification.

 We know lemons are famous for their vitamin C, but there's so much more in terms of the

 antioxidants they provide, the phytonutrients, and all the other benefits that come with

 And when it comes to olive oil, we know that it is extremely healthy when it comes to providing

 us with the right healthy fats, but we want to make sure that our olive oil to provide

 And the more you know about your olive oil and your olive oil company, the higher the

 quality that you can choose and the better the decision that you can make.

 Once you get the hang of making the tabbouleh salad, again you can stick to a more traditional

 And this is what I always try to promote through the Healthitarian Living videos.

 And depending on what you have on hand, adjust your quantities and different ingredients

 so a tabbouleh salad can also include cucumbers, it can also include some bell peppers, it

 can also include garlic, some sea salt, some black pepper, you can use some cumin, you

 Work with whole plant foods to create amazing, healthy and nutritious meals.

 The tools you're going to need for this recipe include a measuring cup, some kind of a large

 bowl or dish where you can mix all of your ingredients, and some kind of a big spoon

 You're going to need a sieve or some kind of a strainer, but very fine, that you can

 And you're going to need a typical cutting board and a good knife so that you can cut

 Something like a lemon reamer or a lemon juice squeezer is optional.

 In terms of ingredient quantities, I'm going to show you the demonstration of a typical

 salad that could serve two people for two good servings, or also just to provide a few

 It all depends, again, if you're using this as a side, as an appetizer, or as a whole

 So today we're going to be using one cup of dry quinoa, about a bunch of parsley.

 Now if you get a really big bunch, you know, you can halve it or you can even just use

 One onion, and your onion can be a typical white onion, it could be a red onion, so again,

 If you have a really large onion, unless you want your quinoa tabbouleh to be really onion-y,

 Size-wise, if you're a tomato, you can use one really large tomato, two smaller tomatoes,

 We'll be using a few tablespoons of olive oil, and a dash of our different herbs, spices,

 We are sourcing out organic ingredients as much as possible, as much as is available

 for you in your grocery store, at your farmer's market, or in your area.

 So when tomatoes and parsley are in season in your area, definitely make use of local sources.

 The time it takes to make this quinoa tabbouleh salad is about 15 to 20 minutes.

 We're going to start by cooking our quinoa, which takes about 15 minutes to cook.

 While your quinoa is cooking, you'll be preparing all of the other ingredients, and then adding

 So once you measure out one cup of your quinoa, the way to cook quinoa is really to use about

 one to two, in terms of ratios of quinoa to water, or even sometimes one cup of quinoa

 Sometimes people notice that there's a little bitter taste or flavor to quinoa, and that

 can be remedied by simply rinsing the quinoa really really well.

 Next measure out two cups of water, place it into your pot, and begin to heat the water

 Once it comes to a boil, simply add the quinoa in, stir it around, cover, and reduce the

 While your quinoa is cooking, we need to finely chop the parsley, dice the tomatoes and onion,

 The finer you chop the parsley, I tend to find the better the experience usually is

 for most people, especially if they're not a big fan of parsley.

 Now you can do this by hand, or sometimes depending on the type of food processor you

 Just be sure to start with all of your vegetables being thoroughly washed.

 And to start with the parsley, I make sure that all of my ends here, outside of the leafy

 This is generally the part that I will just put in my composter and not use as part of

 Grab the bunch as tightly as possible, squeezing it, squeezing it all together, and then guiding

 as much with your hand, just the part, and of course be mindful of where your fingers

 are and how you're using your knife, mindfully just starting to chop and moving your fingers

 ever so slightly back while still squeezing the entire bunch of parsley.

 So continue with chopping your parsley until it is fully chopped up, and transfer to your

 Next, proceed with either the onion or the tomatoes, the order really doesn't matter.

 And once you've got these discs of onion, usually what I do is layer them in twos, for

 example, or threes, and then cut both vertically and horizontally, and this gives me a nice

 You can use my method of coring from the top and simply removing the core, or I know sometimes

 people like to cut into the tomato first and then remove the core.

 And here again, just like with the onion, I'm going to slice the tomato and then simply

 layer them again, one or two slices, and cut vertically and horizontally to achieve a diced

 Once your tomatoes are diced, simply transfer them to the bowl.

 So with the washed lemon, what you want to do to get it ready for best squeezing, or

 basically to get the most juice out of it, is roll the lemon on your cutting board by

 Now what I recommend, because sometimes there are some hidden seeds, is to squeeze the juice

 If you have squeezed your lemon juice into another container, simply transfer it over

 I would typically recommend for this type of portion to add about 2 to 4 tablespoons.

 And what it may depend on is simply if you are interested in, you know, increasing the

 fats in your, healthy fats that is of course in your diet, or if you are actually looking

 With respect to the sea salt, start with less because it's much easier to add more and much

 So usually I will just sprinkle a few times into the tabbouleh.

 We can leave it at that, as a traditional tabbouleh really is very simple based on the

 And again here I invite you to get creative and play and see what works best for your

 And if you would like to make your tabbouleh a little more flavorful in terms of spiciness,

 And by now when you have finished with your chopping and your adding of your spices, your

 So remove the quinoa from the stove and if you don't mind a warmer tabbouleh, which I

 find is actually really nice sometimes if you are eating it especially during the colder

 Otherwise, you can wait until the quinoa cools off or even prepare it the next day.

 Let's say you cooked your quinoa the one evening to use for a different dish, you can use the

 leftover cooked quinoa when it's cold the next day for a tabbouleh salad.

 So one cup of quinoa that we started with will yield about three cups of cooked quinoa.

 We definitely don't need all of it, so here again it depends on how much did you make

 in terms of the ingredients that we've been using thus far, how much do you need and what

 Do you want a heartier salad where you want to use more quinoa or do you want a lighter

 So I'm going to be adding in about a cup and a half here, so about a half of what I have

 And then the final step is really just to stir all of the ingredients thoroughly together,

 making sure that the lemon juice, the olive oil and all of our herbs or spices that we

 And now you are ready to enjoy this highly, highly nutritious and super alkalizing, cleansing

 I wouldn't keep it too long, but usually two days is just fine if you wanted to make your

 self a bigger portion and then divide it up into a few meals over the next two or three

 But remembering that fresh is always best to maintain the integrity of our vitamins,

and just the nutritional life-giving power of our food, especially

 when it is raw and why we want to eat as many foods in their whole natural raw form as possible.

 Now just before you transfer the desired amount into your dish, I would give it a quick

 taste and see if everything is in alignment to your personal preferences.

 Today, I know this looks weird, but today I'm going to be making Waldorf chicken salad.

 The first thing you do is, this is chicken breast, just boneless, skinless chicken breast.

 All I did was cut the chicken breast up into strips so it'll boil a little faster.

 Once it hits boiling, if you do it about 20-25 minutes, just to where it's cooked through,

 And then when I come back, I'll show you all the ingredients, but you've got to cook your

 And sometimes this is to flavor, to taste, so if you put a little bit less, then whoever's

 Make sure you get red delicious because they have the flavor and the texture you want.

 I just used the whole thing, chopped it up into about, I don't know, 1⁄4 of a cup.

 And I'll show you how to toast these in a pan here in just a little bit.

 So I'm going to get started chopping some things up like the apples and celery and the

 And the grapes, I'm measuring, I'm cutting them and putting them in a measuring cup.

 So what I do is I cut them long ways and then I cut them sideways, just like that.

 What I will probably do, since I have chicken left over, I'm going to have plenty of grapes

 By the way, that was about two stalks of celery was what that was.

 I will probably make another like two, probably two smaller batches of this.

 This will probably make about, I think it makes about four cups.

 You can see how much chicken I have left here, which is probably about as much as that.

 I've got enough apple, I believe, and maybe a little less on the second batch than the

 Maybe I'll grab a little bit of this and save it because I probably scooped it over this.

 It was probably a little bit of a heaping half cup when I was making them.

 So I could take a handful, not a huge handful, just a piece of those and set it aside and

 That way she's got enough to last pretty much all week long to eat these meals and they

 So anyway, let me finish getting these chopped up and I'll show you how to put it all together

 and how to toast the almonds and then, I mean the walnuts and then put it all together.

 I put it on about medium high, not medium high, about six, a little bit higher than

 So I'm literally measuring out my walnuts because you're wanting your calories to be,

 Just to spread out a little bit more and the flavor will be there.

 But these will, once the pan starts heating up, it will, you don't want to burn them.

 So while my walnuts, while the pan's waiting to heat up and stuff, and you'll start smelling

 them, and you just, all you gotta do is shake the pan a little bit to keep them from sticking.

 You could even turn the heat up a little bit higher if you want medium high.

 Just keep, use your nose and you'll know, but you don't want to burn them because they

 And then what I do is I kind of turn this to where it kind of mixes it all together.

 Because you don't want any big hunks of chicken in there with nothing else.

 And if you want to, go ahead and dump your salt and pepper on top too.

 But it's kind of sprinkled out because you don't want a big old bunch of salt and pepper

 When they start smoking just a little bit, once you get that, you literally just pour

 And that will add, you wouldn't believe how much flavor those add.

 And they have to be toasted because just a regular walnut won't add that, the flavors.

 Because when you toast a walnut, it brings out the oils and stuff in the nut and really

 You get that really tender chicken, that crunch of the apple and the celery, that sweetness

 So what I'm going to do now is, we bought these a long time ago.

 And they're two cup containers if you fill it up to this line on the inside.

 And Tammy might want more salt in these, salt and pepper in these.

 And she's got a meal for the next, she can eat dinner for the next four nights on this.

 Since I made extra, she might actually, I know how she is, sometimes she ate this for lunch and at dinner.

 I think the apples and stuff will tend to get a little, start getting a little soft if you wait too long.

 Do you want to just post the calories or do you want me to come back and say what the calories are?

 We may be back or Tammy will just post it as text after this what the total calories are.

 One way or the other, we'll let you know what the total calories are.

 We calculated the calories out based on, you know, internet calculations for the different weights.

 230 calories is not bad for a two cup serving of that chicken salad.

 These are the ingredients that you will be needing for making this dosa

 Grated cheese, I am using Amul cheese here, you can use any cheese you want

 These are the ingredients that you will be needing for making the masala

 For the veggies, I am going to use grated cabbage, carrot and then boiled potatoes

 Finely chopped onion, ginger garlic paste, finely chopped green chillies and coriander

 For the spices, I will be using chilli powder, coriander powder, garam masala and salt to taste

 Next add ginger garlic paste and let it cook till the raw smell of the ginger garlic paste goes away

 Next I am adding half a spoon of chilli powder, half a spoon of coriander powder

 Add little bit of water to deglaze the pan and also cook the spices

 Hi guys, today I'm going to show you two ways to cook naan at home without a tandoor oven.

 You will need 340 grams of flour, a half teaspoon of salt, 190 ml of water, now this is lukewarm

 water, a teaspoon of sugar, a teaspoon of yeast, two thirds of a cup of plain yogurt

 Now I've put all of these ingredients in the description bar so check that out.

 Now into the water, add the yeast and the sugar and gently stir until the sugar is dissolved

 and then set it to one side in a warm place for about a half hour and what we're looking

 Now add in your oil, the yogurt, the flour and the salt and mix it all together well.

 Now you can use a mixer or a bread maker for this or you can just use your hands.

 So once it's mixed, give it a good knead until that dough is smooth and then place

 it in a lightly oiled tub and cover it and set it aside in a warm place for about two

 So the dough is ready to go, as you can see it's tripled in size so I'm cutting it into

 four portions to make four naan and then simply just spread it out with your fingertips

 Now I've got the barbecue preheated to 250 degrees Celsius, nice and hot, indirect cooking,

 of course use your oven if you like and then bake it for about 12 minutes or so is all

 Now the second cooking method is just as easy, get a barbecue flat plate or your frying pan

 inside, cover with some butter, put on the naan, it only takes about two to three minutes

 As you can see it's beautiful and soft, so nothing else to do now but try some.

 So I've got some vindaloo here, just tear off a bit of that naan, a bit of curry on

 Now there are many different flavours of naan out there so drop me a comment below and tell

 Be sure to check out my other videos and subscribe for regular updates.

 They will be mixed with the batter and it is a good way to consume

 to do a copycat version of Cracker Barrel's Hash Brown Casserole.

 Now there's no shortage of knockoffs for the recipe, but all the ones I've seen call

 for a can of condensed cream of chicken soup, which usually contains gluten.

 to show you a gluten free alternative to that ingredient, and I'm also going to lighten

 it up with lower calorie swap outs from some of the original ingredients, so you won't

 Alright to make this you're going to need a 30 ounce bag of defrosted frozen hash browns,

 or you could just grate 2 pounds of potatoes yourself if you want, 1 large onion that's

 been peeled and finely diced, a 12 ounce can of evaporated skim milk, 2 teaspoons of

 chicken bouillon granules, make sure it's gluten free if you're on a gluten free diet,

 a cornstarch slurry, which is 1 tablespoon of cornstarch mixed with 2 tablespoons of

 cold water until you have a lump free mixture, 7 ounces of low fat greek yogurt, 6 ounces

 of grated reduced fat cheddar, 4 tablespoons of melted butter, 2 tablespoons of diced butter,

 Alright now first, preheat the oven to 350 degrees, and spray a 9 by 12 inch casserole

 To make the cream of chicken soup, in a small saucepan add the evaporated skim milk and

 the bouillon granules and stir over a medium heat until the bouillon dissolves and the

 Then add the cornstarch slurry and stir for 1 to 2 minutes or until the mixture thickens.

 Then remove it from the heat and pour it into a large mixing bowl to cool down.

 Once it's cooled add the onions, cheddar, yogurt, salt and pepper, and melted butter,

 In a very large bowl, pour the sauce mixture over the grated potatoes and mix until everything

 Now pour the mixture into the prepared casserole dish and dot the top with the diced butter

 Bake it for 55 minutes to an hour or until it has the color that you want on top.

 If the casserole isn't as dark as you want after an hour, you could stick it under the

 When it's finished, let it stand for 10 to 15 minutes to set and then it's ready to serve.

 Now this one has all the creaminess of a casserole with hash brown potatoes playing the leading

 I initially had mine for dinner with some roasted chicken and a small salad.

 But for all you breakfast lovers out there, rest assured the leftovers were reheated the

 following day to make a phenomenal addition to this mid-morning feast.

 I can't think of a better side dish with sausage, bacon, eggs or whatever breakfast fare you

 So give this one a try and leave me a comment to let me know who you'd serve it with.

 And if you'd like to see this recipe in print, you could always visit my blog.

 And for additional recipes and tips to fit in with your healthy lifestyle, visit my friends

 Today I'm going to be making a recipe to fulfill all of the requests I've gotten to make falafel

 My other recipe, I was trying to help you guys out and show you how to make it out of

 the box really easy, really quick for those of you guys who are in a hurry and don't have

 But for those of you who want to learn how to make it from scratch, I'm doing that today.

 Now remember, you can get this recipe and all of my other recipes at www.deedeemed.com.

 Now what we're going to start off with is hummus and fava beans.

 Now hummus, hummus peas or garbanzo beans, you want two cups of garbanzo beans and a

 When you start off, when you buy them, they're really small and they're going to be dried.

 You're going to want to soak them overnight before you do this.

 So if you know you're going to be making falafel the next day, soak your beans the

 When you soak them, they're going to double in size, just like that.

 What we're going to do, we're going to start off by blending these in a food processor

 Now you don't want to do it out of the can only because the garbanzo beans or chickpeas

 that are out of the can have a lot of preservatives in them and they're a little bit too wet for

 The mixture becomes too moist and it will fall apart on you when you're trying to fry

 Now, use a spoon, dipping on the side, to make sure that they all get blended the same

 You want to get a large bowl and you want to empty them into the large bowl.

 Now, while you're doing all of this, you want to heat about an inch of oil in a pan.

 Vegetable oil, corn oil, as long as it's a vegetable oil, that's fine.

 Put it on low heat and let the oil warm up while you prepare this.

 Now, the next thing we're going to do is we're going to blend the fava beans.

 I know that sometimes they sell them unpeeled, you want them peeled.

 Put them in the blender and blend them the same way that you did the garbanzo beans.

 Now, we've blended the fava beans and they are the same texture as the hummus or as,

 well, we call it hummus in Arabic, but they're called chickpeas or garbanzo beans.

 We use a lot of beans in Middle Eastern and Mediterranean cooking, as I'm sure you've noticed.

 Next, we're going to blend the other ingredients in the blender and then add it to the mixture.

 Next thing you're going to need, also you're going to blend it in the food processor,

 I just chopped it up coarsely just so that it fits in the processor.

 You're going to also need one whole bunch of cilantro or about two cups.

 You don't have to chop them up or anything because we're going to put them in the food processor.

 If you already have your garlic minced, you want two large tablespoons of garlic.

 So, let's put all these in the food processor and then we're going to blend them up.

 Now that that's done, we're going to add it to the bean mixture.

 To all you fans out there who've been emailing me and telling me,

 please make the other filet-o-fish, please make it from scratch, please, please, please.

 Next thing we're going to add to this is a half cup of regular non-seasoned bread crumbs.

 And then you want a half a teaspoon, or a quarter teaspoon, I'm sorry, of cayenne pepper.

 Now if you see the mixture is a little bit too dry, you can add a tablespoon or so of water.

 Now, I have the oil heating on medium to low heat because you want the falafel to cook all the way through.

 You also want a dish with a paper towel in it to absorb any extra oil.

 If you buy the box from my website, it actually comes with a falafel maker, the falafel mold.

 make it right before your guests arrive or right before you want to serve it.

 Today we're cooking a French classic, beef bourguignon, also known as beef and burgundy.

 This classic recipe has been passed down for generations and generations.

 We're going to start off with two pounds of all-natural, hand-cut stew beef.

 I'm going to sear this with some fresh cracked black pepper, as well as some kosher salt.

 After I've seared the beef and seasoned it well, I'm going to singe the beef.

 Now what that means is that is a French terminology, and it simply means to add a bit of flour

 to the beef, which will ultimately thicken up our stew as it cooks.

 Now when I was in culinary school and working in the hotels, one of the things I really

 loved to do, it sounds strange I'm sure for a lot of you, but was to make a classic veal

 Roasting of the bones and the time and the preparation, 12 to 24 hours for a finished

 I can tell you that there's nothing like a good sauce or a good stew that's made with

 I find if you use a good quality broth, you can get almost as close.

 The classic dish combines mushrooms, which you certainly can add, as well as pearl onions.

 Sous Chef Amanda, not so big on the mushrooms, so we skip them here.

 Finally, I want to talk to you a little bit about some of the other additions to the classic

 The bacon is sauteed off and then the beef is then browned, if you would, in the bacon

 This gives the beef an excellent flavor, as well as helps with the caramelization and

 We're both working out and staying fit, so instead I sear the beef off in a canola vegetable

 It's just a bit more healthy for you, so something to think about.

 I've gone ahead and I've got all my beef laid out on a half-sheet pan.

 Now notice, cracked pepper, guys, really makes a huge difference.

 The stuff you reach up from in your jar and it's already cracked, it just doesn't have

 So go ahead and move it around and then give it one more little bit of salt and pepper,

 So when we're sauteing or searing, we want to get the pan extremely hot.

 I'm going to kick up my fan here so I don't smoke my house out.

 We're getting there, but I'm going to actually give it a couple more seconds to get searing

 I'm going to go ahead and cook the beef off probably in about four batches.

 The goal here is to really get a nice dark color on the beef, which is going to help

 So once the beef has started, give it a couple seconds before you move it around.

 So I'm going to start some other beef over on this side so the pan doesn't get too hot.

 Now I keep moving the beef around and as you can see, we're getting some nice color on

 I'm not going to even think about the last one that just went in.

 And just keep sautéing your beef until it gets very well browned.

 After the beef is fully browned, we're going to have this pan with all these great pan

 Just enough to basically pick up those pan drippings and loosen them up.

 Then I'll go ahead and get a little straight juice into our crock pot.

 We're actually going to cook this beef bourguignon in the crock pot, which makes it really simple

 And just continue to incorporate the flour while mixing it around.

 This way your beef will get evenly coated with the flour and you won't have a lumpy

 From here, go ahead and add the rest of the entire bottle of red wine.

 So move your beef around with the red wine for several minutes until it starts to get

 Once you see it start to boil, then you can go ahead and stir a bit more and incorporate

 We serve the beef bourguignon at the Johnson Household with mashed potatoes as well as

 You want to roast the carrots and onions in a preheated oven, 400 degrees.

 Toss the vegetables in a light amount of olive oil with kosher salt and pepper.

 Now it's time to adjust the seasonings, and that means tasting.

 You need to know what you're serving to your friends and family on a special night.

 So I'm just going to add a bit now, and I add very gradually and I continue to taste.

 We've got some homemade mashed potatoes that we'll be serving with the beef soon.

 Hello everybody, welcome to Ready Steady Eat and this is your Gourmet Guru Saloni.

 Today I am going to show you how to make a very simple dish, Shepherd's Pie.

 My recipe is so simple and easy that if you follow it, you won't go wrong.

 But just ensure that you use the best quality mince and fresh herbs and vegetables.

 Here's what you'll need to prepare this delicious Shepherd's Pie.

 For the meat filling, you will need 2 tablespoons of canola oil,

 1 red onion finely diced, 2 carrots finely diced, 2 sticks of celery diced,

 2 cloves of garlic minced, 500 grams of good quality minced lamb,

 salt and freshly ground pepper, 2 tablespoons of all purpose flour,

 1 tablespoon of finely chopped rosemary leaves, plus a few springs for garnish.

 100 ml of semi skimmed milk or half and half, which is a light cream,

 a large knob of butter, 4 tablespoons of shredded parmesan cheese,

 salt to taste, 1 fourth teaspoon of freshly ground black pepper,

 In a sauce pan, add the oil and to this oil, we are going to add the onions and the carrots.

 We are going to allow them to cook till they turn colour for about 3 to 5 minutes.

 Now you can see it's changed colour, so I'm adding the garlic and also I'm going to add the celery at this point.

 To this, add the mince and we're going to cook it till it changes colour.

 Now you can see that it's changed colour, so I'm going to add the flour to this

 I'm using chicken stock here because I feel that the beef stock overpowers all the flavours.

 Let it come to a boil and then I'm going to cover it with a lid and let it cook for about 1 hour on low heat.

 This has been cooking now for about an hour and 15 minutes, so let's check if it's ready.

 Just dry out a little liquid if it is there before you put it into the casserole and spread it out evenly.

 Yeah, so I've just pierced this and I've said they're nicely done.

 To this, I'm going to add this butter and I'm going to mash the potatoes.

 Now I'm going to top the lamb mixture with the mashed potatoes.

 And I'm going to spoke the remaining rosemary into the potato mash.

 Now put this into the oven and let it bake for about 25 minutes until the potatoes are golden brown.

 Do try this recipe out and let me know how it turned out in the comment section below.

 Subscribe to our channel for many more easy and delicious recipes.

 I'll be linking her, so you can click on her face if you want to go subscribe.

I'll be also linking her at the end of the video and probably in the description box.

 Because I hate a sandwich where you bite in one, everything falls out.

 Sometimes that's just bound to happen because of the mayonnaise or mustard.

 The condiments tend to make it a little slippery, which is kind of funny.

 Just so I can, you know, it's like three slices and three slices, two pieces of lettuce,

 you know, six pieces of bacon or however many pieces and just evenly line it up.

 Always make your, especially cutting tomatoes, sharp knife is always really super important.

 So, you know, not crazy, but thin enough to where you can stack it and not have like these huge, chunky, crazy tomatoes.

 Once you have all your ingredients, basically all you have to do is get a little assembly line going with your cooked bacon, lettuce and tomato and your toasted bread with a little bit of mayo.

 Once you're done with all that, all you have to do is stack it all together and make a beautiful BLT.

 A beautiful, balanced BLT that in every bite you have the perfect amount of bacon, lettuce and tomato.

 Please go check out Emmy's channel for the home fries recipe and I'll see you guys next time.

 So if you guys enjoyed this video, please go subscribe to Emmy's channel.

 I've never actually had the chance to film in a professional set like this.

 If you guys enjoyed this video, please subscribe, thumbs up, and I'll see you guys in my next video.

 I didn't want to be a rock star and I didn't want to be a movie star.

 I want to be a health based culinary expert, a cook star and so can you.

 Today on Cook Time with Remy we're going to prep and cook a very yummy dish called cold

 The number one rule on Cook Time with Remy is that you always check with your parents

 Next, it's very important to wash your hands before you start cooking.

 I love eating cold cannon because it tastes great and it's healthy for you.

 The next thing we need to do is get our cooking pots, pans, and bowls.

 For this dish, you'll need to have cabbage, Yukon Gold potatoes, some green onions, low-fat milk, parsley, and some salt and pepper.

 Did you know that cabbage has a natural spicy flavor, which makes it appealing for a lot of dishes?

 In Scotland, cabbage is called a bocayle, and in Britain, it's known as a loaf.

 After boiling my potatoes and straining them, I'm going to put them back into the pan to mash.

 And then you want to mash them until they're smooth and creamy, which will take me a while.

 Now that we've mashed our potatoes, we're bringing a pan of water to boil, and then we're going to add some cabbage.

 Then we're going to add some green onions and some salt and pepper.

 And then we're going to cover this and let it simmer for about five to seven minutes.

 And I like using Yukon Gold potatoes because they have a great flavor.

 They're creamy and buttery, and you really don't have to peel them, so that's just another easy thing about them.

 And now we're going to use one of my favorite mixing techniques, folding.

 And we are using an ice cream scooper, and it may look like ice cream, but it's not.

 When you're cooking, it's very important to make sure your ingredients' measurements are right.

 The cooking ingredients you use should always be as fresh as possible so your food tastes best.

 You should always have all five food groups when eating at each meal.

 Cooking is fun, and the food you make should taste good and be healthy for you.

 See you next time when we'll be making sweet summer corn succotash.

 And we all play a role educating young people about healthy choices,

 including the 16 million children at risk of hunger in the U.S.

 Join me and Sodexo to help raise awareness about the one in five kids who are at risk of hunger

 by visiting an online youth action center at www.nokidhungry2.org.

 Good evening folks, it's Glenn the bowl chef and tonight I'm going to put together my famous

 It's the one I use back at the restaurant and we serve thousands and thousands of these

 With football season upon us, it's a great finger food for the game, for a picnic, for

 I'm going to show you how to put this classic easy recipe together in just a few steps.

 Typically when you get your chicken wing, you purchase it from the store, it's got three

 The drumette, the wing section, and that, I guess is like the chicken toe or whatever

 And I find the joint and that will produce the chicken wing and the chicken drumette.

 What we'll do is we're going to put together an order of about 20 of these.

 Okay, I've now cut up my 20 chicken wings into the drumettes into the wing sections.

 And traditionally buffalo wings are served with both celery and carrot sticks, which

 I've chopped up these sticks using a completely different cutting board and a completely different

 Then what I typically do is I take my carrot sticks and my celery sticks and I put them

 into a water and ice bath just to basically crispen the sticks up while I'm cooking the

 And the next step here is going to be to actually fry the chicken wings off.

 When it comes to chicken wings you'll see a lot of people either batter their chicken

 For an order of 20 I will put in about a tablespoon of baking powder, a teaspoon of crushed black

 pepper and three quarters of a tablespoon of just regular sea salt.

 They're not really battered but it basically gives them a nice crispness.

 And then I usually just let these sit out for about 10-15 minutes so that I'm not throwing

 And we'll just let these sit out here for I said about 10 minutes, get the oil up and

 Alright now what you want to do is take about three cups of cooking oil and you're going

 What you want to do is make sure that while you're cooking these chicken wings, stir these

 Once we have these up to heat and we've had these sitting out for about 10-15 minutes,

 they're not ice cold and you see the oil really hasn't stopped.

 So we want to make sure that we bring that oil back up to heat.

 Once we have the oil back up to high, then we want to cut it back to about medium high

 Yet cooking them in a manner such that the exterior of the wing is nice and crispy.

 What we're going to do now is we're going to prep up the sauce for the buffalo wings themselves.

 This does make the wings, I don't know, just gives them a nice soft taste to them.

 Back at the restaurant people wanted, you know, they said, oh these wings aren't hot enough.

 I put some of this pure cap which has 500 Scoville units in it.

 And I can just about knock somebody out into the weeds with this stuff.

 And I put in about three tablespoons of that into the fry pan here.

 We want to cook that off so that we get rid of all the acidity in the vinegar.

 And to this mixture as that acidity is coming off of the sauce,

 And then what we want to do is take some good old Heinz tomato ketchup

 You could also use ranch dressing, whatever your taste preference is.

 We've served them up with the traditional celery and carrot sticks.

 In this video I'm going to show you how to make a very very very simple five

 from my CSA, so it's not as strong, at least I don't think as regular garlic.

 All I did is wrapped it in some tinfoil, threw it in the oven, cooked it for about

 an hour, and then this doesn't gush as well as some of the other, but what you

 can do with roasted garlic is you just squeeze it and it comes out as a paste.

I don't think it's as strong, so I'm actually going to use two bulbs of it.

 Now I'm going to salt and pepper it just to taste, and add some olive oil.

 I'm probably going to end up adding more, but we'll see how our texture looks.

 Just keep letting it go until you get the texture that you want.

 anything you like to your hummus, but this is just a very simple roasted

 It is a little bit more of a restaurant dish, but you can adapt it and do it quite easily at home now

 First thing we're going to do we're going to make an avocado mousse with a little bit of wasabi nice ripe avocado

 Be very careful doing this just twist it take the seed out a little chop into it pull it out peel the avocado

 What we've got here is a little bit of sugar syrup sugar syrup will give it that beautiful sweetness

 You actually want to add a little bit of acidity to it just to combat it so the best thing is a nice fresh lime

 We'll just let that sit there the next step is a beautiful dressing.

It's got beautiful balance now the first thing we're going to do

 Is to add all our liquids a little bit of soy it's actually a light, so you don't want it too rich

 Just into a bowl a little bit of mirin mirin's got a little bit of sweetness to it

 Now the vinegar rice wine vinegar always really important use rice wine vinegar.

 And we're going to be really careful and add just a little bit of sesame oil sesame is really really strong

We've got a little bit of ginger rather than and chop it really fine

 We're going to add some daikon which is basically a Chinese radish same thing again with a microplane

 What's really important now with this dressing is to actually let it infuse so just let it sit as long as you possibly can

 Right the next thing to do is the salad a little bit of daikon very carefully

 Really important thing to do is when you're chopping or you're julienning is to make sure you keep those fingers out of the way

 And if you keep your fingers nice and cold you don't have your fingernails out, and you won't chop them off

 We're going to wrap it around so we can put our ocean trout roe on

 Top of it and the other ones we're going to actually julienne it so just peel

 we're going to try and dig into a little bit harder than what we normally would we're just going to

 Peel it what you've got is a long strip like that, and if we just wrap it around

 Now it's really really important to have good quality tuna you want that beautiful bright red color

 You want it to be nice little cubes like little bite-sized pieces, so we're just going to be really careful here

 So some nice little cubes you can see the nice little bite-sized pieces

 You don't want to put it in when you're actually making the salad in the beginning because you want it to look nice and fresh

 We're just going to put the smallest amount just grate it over the top.

 And there you have it guys our beautiful sashimi of tuna with a daikon and cucumber salad

 Tempura is one of the most famous Japanese food outside of Japan.

 Tempura can be as formal as you want it to be at very expensive tempura specialty restaurants

 We'll show you the simple yet authentic way to make tasty tempura right at home.

 We have shrimp and vegetables that are great for tempura, green beans, kabocha, sweet potatoes

 Cake flour has lower protein content than all-purpose flour and that makes the batter

 For the exact measurements and the list of ingredients, please visit our website JapaneseCooking101.com.

 First, we prep everything that we are going to deep fry before making the batter or heating

 After peeling and cleaning the shrimp, we want to straighten the shrimp a little bit instead

 So we make some diagonal cuts on the surface to help straighten.

 Even if we do that, it's hard to make it perfect straight when you fry.

 So if you want to skip this process altogether, that's fine too.

 Now we have everything ready to go, we can start heating up the oil and preparing the

 You should mix it well now because once you pour the water, you don't want to mix it too

 Here we have some vegetable oil at high temperature at 375 degrees Fahrenheit.

 We dip the vegetables in cold batter and drop it in hot frying oil one by one.

 Don't put too much at a time and you should always start with simple vegetables like green

 Easy way to see if they are cooked is when you start to see them float on the surface

 Before you dip the vegetable in the batter, it's also very important to keep them dry.

 You see the eggplant on the surface and they are ready to come out.

 You should eat it as soon as it's done while it's still very hot.

 Sprinkle some salt or dip it in the tentsuyu or mentsuyu sauce that you can get a recipe

 It's so good that you don't even need to go to the restaurant for this.

 I've never been to England, but every time I go to an English pub and I have the fish and chips, they always taste really good.

 I've got some cod today and we're going to try to make some fish and chips.

 And if you're cooking these, go ahead and cook some up extra and you can save them.

 And once they're done, you can just throw them in the refrigerator.

 They're not soft enough for mashed potatoes, but they still have a little bite to them.

 And if you follow this method, I'm sure you'll be happy with it.

 So, and then you can use these potatoes for, you can do baked potatoes with them, you can fry them, whatever.

 And then when they're done, they still will need just a little bit of salt.

 I'm going to go about an inch and a half to two inches on these.

 If you're using the real small potatoes, you can go an inch, three quarters of an inch, something like that.

 But what's going to happen is, whenever these are done boiling,

 the thermal mass that's left from the water and the potato, I think, will finish the cooking process.

 Now, you do have to start this ahead of time, because when we turn off the heat, we're going to let these sit for two hours.

 So, you're looking at about two and a half hours to get these potatoes cooked.

 I'm going to put my burner on high, and then we're going to bring this to a boil.

 And I do have an electric stove, so that burner is going to stay hot for a while.

 So, what I'm going to do is, I'm going to put this lid back on here, because we want it to hold the heat.

 Turn the burner off, and then we'll come back in about two hours.

 Two hours later, or a little more than two hours, because it's not exactly a two-hour thing.

 We're just going to let these things sit and cool down a little bit so I can handle them later.

 I'm going to put one teaspoon of baking powder, because I want to make sure that this rises up.

 You can put more salt or less salt, depending on how you like it, but I'm keeping this kind of neutral.

 we're going to put this in the refrigerator and let it get nice and cold.

 I've got one cup of beer measured out here, and it's going to take a little more than that,

 Now, depending upon your flour, you may need to add more beer or you may not.

 Last time I did this with a different flour, I had to actually go to one cup of flour and one and a quarter cup of beer.

 Now, we're going to put this back in the refrigerator for about five minutes.

 Now, if you wanted to peel these, probably the easiest way to do it would be to take a knife and just cut them off.

 If you wanted to peel these, probably the easiest way to do it would be to take a spoon and peel them.

 So what I'm going to do is I'm going to start dropping our potatoes in there.

 Now, you want to handle these pretty careful because they're fully cooked and they'll just break apart if you're not careful with them.

 Okay, so now I'm going to take my spoon and I'm going to start dropping the potatoes in there.

 Okay, so now I'm going to take my spoon and I'm going to start putting some color on these things.

 Sprinkle a little salt on them right then, as soon as they come out of the oil.

 Toss them around in that salt a little bit, and then continue cooking your next batch.

 So when you finish cooking your chips, take your fish and be careful with it.

 Crisp up the batter really good, even these little crunchy bits in here.

 Okay, not being an Englishman, never been to England, I wonder how I did.

 Oh, I know I'm supposed to have malt vinegar on this, but let's just try it plain.

 Hello, this is Chef John from foodwishes.com with cherry tomato, feta, and basil scrambled

 I think, how's it possible the Chicago Cubs suck again this year?

 So I'm going to show you how to make one of my favorite summer breakfasts.

 We got to have all these ingredients ready, chopped, sliced ahead of time before we start

 This is going to cook so fast, there's just no time to do anything once the flame is on.

 I have nine cherry tomatoes cut in half, some chiffonade of fresh sweet basil, some hot

 I'm going to give a nice pinch of red pepper flakes to the eggs, give those a scramble,

 There's just no time to add those once the eggs are in the pan.

 The feta cheese, the sweet fresh basil, and our lovely sweet 100 cherry tomatoes.

 I'm going to throw a heavy, high quality nonstick pan on high heat.

 Have your spatula in your hand and don't do anything for five seconds.

 And now start moving the pan, moving the eggs, moving everything.

 Normally I use a lower heat for scrambled eggs, but the idea here is because we have

 such watery ingredients, the cherry tomatoes and the feta, we need to cook everything fast

 The feta has a little bit of salt in it, but you're going to need a little more probably.

 And by blood I mean delicious, sweet cherry tomato juice and a little bit of feta milk.

 The genius of this dish though is the toast soaks it up and you're in summer breakfast

 heaven and cherry tomatoes are just perfect right now for this dish.

 Go to the site, all the ingredients are there, although I don't really think you need them.

 Listen, hamburger isn't just born as a mass of meat in a plastic container.

 You can walk up to the butcher and say, that dry aged rib eye steak, that's mine, I'm gonna

 It's a cheeseburger where the cheese is in the center of the burger.

 There's so much more to a great burger than just buying pre-made patties at the supermarket,

 It's about picking different cuts of meat to achieve different flavors.

 For this burger we have some short rib, which is fatty and lean.

 It's what everyone who knows how to order steak orders at a steakhouse.

 And we just trim the fat off of it and we're gonna grind that up.

 And chuck is that cut that's inexpensive, but it's what everyone thinks of when they

 And then we have the chuck, which is everyone's familiar with that.

 And there's something sort of carnal about throwing meat through a grinder here.

 So now we have our meat ground, we have our chuck, our short rib, and our dry aged rib

 Neat thing about it, all the restaurants do it out there, the cheese is in the middle

 We have the short rib, the chuck, the dry aged rib eye, and then hidden inside of all

 of this meaty deliciousness is the white melted American cheese.

 Well it will be melted once we cook it, and that's what we're gonna do.

 The technique that we're gonna use for cooking this burger, same technique you would use

 Duck fat is also a crucial ingredient in my hair recipe, which is equal parts nitrogen

 What makes you walk by a grill and go, oh my god, that smells so delicious.

 One of the mistakes people make, again, whether they're cooking fish, burgers, steak, whatever

 And just by them being in the pan, their flavor's gonna go into the burger.

 Now this is what's happening in the fancy three-star restaurant when you order a big

 By basting it, we're making sure that all that flavor gets into the burger and that

 One of the things about cooking the Juicy Lucy, you wanna be careful that you don't

 Because the burger's kind of heavy, we're gonna put a few condiments on there.

 So this could be the difference between your bun and your burger falling apart,

 Now we're gonna toast our bun in the same pan that we made the burger.

 Why not mop up all of this good, delicious juices one more last time?

 We've just taken some raw onions, we've thrown it into a pot with a little bit of oil,

 and we've just cooked it very, very slow, until it gets nice and dark.

 Surprise that special someone with the ultimate pleasure, Nutella butter.

 The Greeks might not know how to balance a budget, but they sure can make a sandwich.

 Check out Furious Pete, Chris Thompson, and John from Simply Spoons

 of all-purpose flour, 2 tbsp of clarified butter which is ghee, salt to

 You can see I have not rolled it very thin, so make sure it's not very thin.

 Give it a pinch and stretch it and join all the edges like this.

 Fry it on low medium heat and after five minutes you can increase the temperature

 Hit like and subscribe and you can also follow us on Facebook, Google Plus and

 I'm going to show you a recipe for the most fantastic cottage pie.

 Not only will the kids enjoy it, it'll be really good for them too.

 Over here I've got potatoes and parsnip, both cut up together and I'm going to stick that

 Okay, so not just potatoes, there's a mix of potatoes and parsnip.

 While that comes up to the boil, which is going to be our topping for the pie, I'm going

 Once your beef has had a couple of minutes to get nice and brown, what you do is you

 You're going to strain it and then take a little bit of the fat off it.

 We're going to let the heat build up in there again until it's nice and hot.

 I have a whole lot of butternut pumpkin and I also have some carrots.

 So we're going to add this now to the onions and that's going to cook down.

 Right, so once your carrots and pumpkin have had about five minutes to start sweating down

 It's important that you cook this out a little bit before you add your beef stock.

 What you're going to do is you're going to roast it out and it's going to take a little

 My mum used to make a beautiful shepherd's pie and I could always remember when I'd walk

 So once your tomato paste is roasted out just for a minute or two and you know that you

 can sort of see it starting to stick to the pan a little bit, it's just how you want it.

 The next thing you do is grab your beef stock, add that to your pan and then add your beef

 If you pull that off without just dumping it all in, you'll see what juice is left.

 If it's not too bad, you might be happy just to add it back in.

 There's not too much oil on that so I'm going to pour the whole thing back in because there's

 Right, so now that you've got your beef and your beef broth back in there, you want to

 You're going to simmer it so you can turn it down just a little for about 15 to 20 minutes.

 So our beef and vegetable mix has got about 10, 15 minutes still to go but our potatoes

 So I'm going to turn those off, strain the water, lift that back up.

 So while our potatoes and parsnips are steaming dry, here I have just a little butter and

 I'm going to warm that up and then go ahead and add all of your veg back into the pan.

 Now if you want to do something fancy like they do in restaurants, you can get one of

 these food ricers, push it through and it'll become really smooth and perfect and that's

 how I love to do my mashed potato if I'm serving it with a steak or something like that.

 But for a dish like this, a couple of lumps are absolutely fine.

 I'm going to just get in there and give it a quick old knock up together.

 Right, so once you've given that a good old mash up, let's season it, plenty of salt and

 then grab that milk and butter and then I'm just going to slowly add that.

 You'll notice I season the top with salt because I don't want those little flecks of pepper

 So just a little bit of salt in there and then plenty of pepper.

 So once this has a beautiful consistency, make sure you have a taste.

 So over here I'm going to pull up my four little dishes and literally just come on over

 So the next thing we do is get our mashed potato and parsnip and we just sort of add

 You can get a piping bag and you can pipe it in and make it look all fancy or you can

 What I do is I just get a little bit on top of each one and then I kind of just push it

 So I actually just go over the top there because then you get all these little crispy bits

 The beautiful thing about making cottage pies or shepherd's pies for that matter is you

 You might only want to serve one or two tonight and then you can pop the others in the fridge.

 It's the perfect meal to serve your family comes home at different times.

 Okay, I'm going to pop these in the oven, 190 degrees for about 15 to 20.

 They're so delicious and I love it when those potatoes go so delicious and crispy like that.

 Because you put all that tomato paste into the actual base of the pie, you really don't

 As a kid I used to love it with tomato sauce, I'm not going to lie, but I think these ones

 The California sushi roll is one of the most basic rolls to make.

 Once you learn how to make this, the possibilities are endless.

 All you need to make California rolls is rice, seasoned vinegar, avocado, crab meat, cucumber, ginger, wasabi,

 roasted sesame seeds, soy sauce, water, and your seaweed wrappers or nori.

 First, you're going to rinse the rice in cold water until the water is completely clear,

 So after your rice is cooked, you're going to transfer it to a big bowl and season it with seasoned vinegar.

 Now, using a flat spoon, you're just going to fold the rice into each other, and then break up some of those big pieces.

 So as you're folding in your rice, you also want to fan it a little to bring it to a little bit above room temperature.

 These can be easily found at your grocery store or a restaurant supply store.

 Now, grab a piece of your nori seaweed wrapper and put its shiny side down.

 Make sure you have a bowl of water close by to dip your fingers in so that the rice doesn't stick.

 Now, get a little bit of rice and lay it on your sushi wrapper, and start with just a couple of tablespoons.

 And you're going to want to leave about an inch at the very top so that you can seal your roll at the very end.

 And then, almost like you're sealing an envelope, dip your finger into the water and use it to seal the top part of your roll.

 Now, when you're ready to roll your sushi roll, you want to start by grabbing the end of the seaweed wrapper closest to you

 Use your mat to slowly roll and kind of walk your fingers back as you're rolling.

 Once it's all the way rolled, kind of hold it, give it a little hug, make sure it's firm.

 Now, when you set it aside, put it seam side down, and then this is going to help firm it up before we cut them.

 So now that you've learned how to make a basic sushi roll, we're going to step it up a notch and do an inside-out roll.

 So using the same bamboo mat, I've just covered it with plastic wrap, go ahead and grab your seaweed wrapper, shiny side down.

 And this time, you're actually going to put the rice all the way to the edge.

 This gives that roll just a little bit of crunch and makes it look good, too.

 And then creamy avocado, then your crab, and then just a couple strips of the cucumber.

 We're going to seal the top again with a little bit of water, just like you're sealing an envelope.

 And then I actually like to sprinkle just a little bit more sesame seeds.

 You want to make sure you have a really sharp knife, and you want to make sure that you let the knife do the work for you.

 Sometimes it's good to run water over your knife to kind of help it.

 So try to get right in the middle, and then cut it right in half.

 See how you can see that yummy crab, the creamy avocado, and the crunchy cucumber?

 The California Sushi Roll is delicious, decadent, and so fun to make.

 I think this would be really fun to do a girls' night in and have a sushi-making party.

 I'm Brandi, and I'll see you next time for another taste of YumSugar TV.

 hello everyone welcome to Bushki's kitchen today I will show you chicken

 kosha actually it is a kind of chicken curry but in Bengali it is known as

 chicken kosha let's have a look to the ingredients one kilogram chicken it is

 marinated with 2 tablespoons vinegar 1 teaspoon turmeric powder 1 teaspoon salt

 1 tablespoon sugar 1 teaspoon red chili powder 1 large onion paste 1 tablespoon

 red chili paste 1 large onion clove 1 tablespoon garlic paste 1 tablespoon

 ginger paste 2 tablespoons curd mustard oil and water let's start cooking add

 mustard oil 1 2 3 4 5 5 tablespoon I will mix all the ingredients

 curd, onion paste, salt, sugar, red chili powder, turmeric powder

 now mix this well now oil is heated I will add onion and fry it for 1 minute

 now the chicken kosha is ready and I will serve it it looks very delicious

 you can have it with fried rice or hot rice if you like this recipe click the

 like button and subscribe to my channel you can also visit Pushkinskitchen.blogspot.com

So now what I'm going to do is I have the vegetable already blended.

 And for some reason when I blend this vegetable, there's not much juice.

I'm going to season with the vegetarian, all the vegetables, black pepper.

 Or if you use bean sprouts, then you need to squeeze out the juice.

 But I'm using dried mushrooms, shiitake, and the raw green, and the cabbage.

 For the wonton, it will give you a really nice flavor combined with the crunchy cabbage.

 First you will get this fresh wonton skin from the Asian market.

 Basically, you're just going to put some filling in the middle of the wonton.

 Tap some egg on this side and then you just roll it around like this.

 We're going to garnish with some green onion and roasted garlic.

 Alright, now we just want the soup to have a little boiling like this.

 You can make this wonton ahead of time and put it in the refrigerator.

 We just want to make sure we don't want it too hot of the water to break the wonton.

 And if you want to add pork or chicken or ground turkey, that's fine.

 And if you have spinach or cilantro or anything you want to garnish later will be fine.

 Instead the wonton, I know the filling is going to be yummy and tasty.

 Actually the wonton, some part of the flour of the wonton give the soup another kind of flavor.

 I garnish with some green onion and the roasted garlic is an option.

 Many have laid claim to inventing or popularizing the corn dog.

 It is said to have shown up at the State Fair of Texas in the late 30s and early 40s and

 Wherever they first showed up, we can all agree that they are de-lish.

 Pour one quart of vegetable oil, or as needed, into a large pot or a deep fryer and heat

 Next, add one cup of yellow cornmeal, one cup of flour, one quarter teaspoon of salt,

 an eighth of a teaspoon of ground black pepper, one quarter cup of sugar, and four teaspoons

 It's best to refrigerate the batter before dipping the frankfurters.

 While the batter is chilling, insert wooden skewers into two 16-ounce packages of beef

 Transfer the batter into a tall jar and roll the frankfurters and batter to coat fully.

 Gently lower corn dogs into preheated oil and fry until lightly browned, three to four

 Whether you eat these corn dogs with mustard or ketchup, have fun and enjoy the taste of

 now is we're going to add our cup of water and we're going to take two

 tablespoons of the spice here and throw it in your Indian curry.

 Ok so now we've been cooking our mutton for another five minutes and you want to

 get that sauce just thickened up so it almost marinates the meat.

 going to add, you're going to take a half a lime, squirt that in there.

 Get all the lime juice in there because that's going to bring out your flavors too.

Here we go, you're just going to sprinkle that over your rice and you can use whatever you want there.

If you have any questions or concerns you can reach us through the website.

 how to make a really wonderful wintry beetroot and dill fattoush.

 To begin, preheat the oven to 180 degrees and pop your pitter in to roast for about

 Into a large bowl, add your beetroot, cucumber, spring onions, and radishes.

 For this dressing, add the vinegar, olive oil, buttermilk, and sumac together and mix.

 Finally, add the apples to the bowl and then dress with the dressing.

 Then when the pitter is done and out of the oven, crumble that over.

 And if you've reserved some of the dressing, you can just drizzle what's left over.

 And there you have it, my delicious beetroot and dill fattoush salad.

 It's perfect served alone or you can have it with my really lovely mustard and maple

 roast poutine, which is an episode from earlier in this series.

 needing two boiled potatoes, a small bowl of frozen peas, one chopped onion, two

 cloves of garlic, grated ginger, little peas, few coriander leaves, a teaspoon of

 turmeric, two tablespoon of curry, a teaspoon of cumin seeds, salt to taste, oil

 We will be needing two tablespoon of all-purpose flour to prepare a paste to

 Pour the mixture into a pan, heat the pan, continue mixing until it becomes

 parsley flakes, salt, ground black pepper, cornstarch, and of course a russet potato,

If you want to get messy, you can use your hands or if not, use a pair of tongs.

 gonna add one beaten egg to this mixture just to bind everything together.

In a medium nonstick pan on high heat, I'm going to add in some cooking oil.

 the pan is really hot before you put in your hash brown mixture.

 Now just cook the other side until it's golden brown and voila, it's done.

 a piece of paper towel when it's done just to soak a bit of that oil out.

 you know we take chana dal but they take whole chana dal that is a chickpeas

 you know soak these chickpeas overnight drain out the water and just use very

 little water to make this falafel you know little water is required because

 and they add lot of parsley since I don't have a fresh parsley I'm going to

 use the dry parsley in this add cumin powder you know we love to use cinnamon

 in our masala vada and red chilli whole but here we're going to use the cumin

 some pepper powder and some paprika or even red chilli powder should be fine

 add whole garlic or chopped garlic, onion, some salt now we're going to put this in

 look at this this has to be ground coarsely do not make it into a fine paste and for the

 best results use a food processor rather than a just a regular blender like what

 I did but even in a blender you can do it that is the reason why I'm not using

 my food processor, I did it in the blender and in this add pinch of baking powder

 sometimes you can mess up this mixture and if your falafel is getting crumbled

 in the oil that's when you can use little bit of chickpea flour but look at

 this if I make a small dumpling it should stick if it is not sticking then

 you may need to add you know little bit of water and also little bit of chickpea

 flour that will help it bind easily so just to show you I'm just adding some

 chickpea flour and also very little water do not add too much just

 sufficient for this chickpea flour that should be good enough in this you can

 also add some lemon juice if you want to add more of coriander leaves and

 parsley you can definitely add more of coriander leaf and parsley but here for

 me this is good enough for my taste when you make this falafel do not press it

 hard you know while we make masala vada we are used to making them flat by

 pressing it hard but these falafels have to be lot lighter that is the reason we

 added little baking powder so do not press it hard and just drop it in the oil you know if

 you are scared of putting things in hot oil you can always use the wire mesh to

 do that just you know make them round or flat whatever shape you want if these

 are breaking you can add little bit of all-purpose flour that is maida and then

 nothing can break this, these are very easy to make and some people also add egg in the

 recipe I don't know why they do but they do now I'm going to add all of them

 unlike our masala vadas which are crispy in and out these falafels have to be

 soft inside and slightly crispy on the outside you know nothing like eating

 this falafel in pita bread along with some salad vegetables and tahini sauce

 mmm pour the tahini sauce just before you have them because you want the falafels to be

 nice and crunchy wow with any salad you can enjoy this falafel in another

 session i'm going to show you how to make this pita bread but today make this

 falafel and even put it on a nice phulka along with little bit of salads

 dear friends I hope you enjoyed today's session but do not forget vahrehvah is all

 about inspiring others to cook so please post your recipes and cooking tips so

 Hello this is Chef John from foodwishes.com with quick cured salmon.

 That's right this amazing technique is so fast it actually takes longer to

 grovlox at that fancy grocery store when you can buy fresh salmon for $25 a pound

 So we're gonna get started and the first thing we need is the brine.

And then to that we're gonna add a whole bunch of kosher salts and a

 hot water but then our water wouldn't have been cold and fresh.

 worries because after a couple minutes of stirring that cloudiness will

 beautiful piece of salmon and it should still have the skin on it.

And because we want some nice uniform thick slices this piece of

And then once you've done that on both sides go ahead and slide that

All right and I'm not gonna show up but I'm gonna do the same thing

 tuning trimming is done we're just gonna turn that piece this way and carefully

 that across and once our salmon has been sliced it's time to brine.

 know doing it in batches works great so better safe than sorry.

And then believe it or not it's only gonna sit in there for three

 removed from the brine, very important, we need to pat those dry a little bit.

 cured and patted dry we're gonna go ahead and put those on a platter.

 process we want to refrigerate those until ice-cold before serving.

 As these sit in the fridge those slices of salmon kind of continue to cure and

 similar to a commercial smoked salmon or a gravlax or other type of cured salmon.

 And because of that salt and sugar in the brine it's perfectly seasoned.

 let's go ahead and unwrap that and start figuring out ways to eat this.

 favorite and simplest ways is just to put a little bit of ginger.

 if you want to go full food blogger you can serve it as a crudo with a little

 you can really get a good feel for the texture as I cut it with the fork.

 just channel your inner New Yorker and do a take on a bagel and lox.

 just a pumpernickel everything flatbread with some cream cheese, a slice of the

 foodwishes.com for all the ingredient amounts and more info as usual.

 Next, juice two to three lemons to make three and a half tablespoons of fresh juice.

 We'll need a double boiler or if you don't have one, fit a medium metal bowl into a larger pot to make a tight fit.

 Fill the bottom pot partway with water, making sure that water doesn't touch the top pan.

 While the water comes to a simmer, put a cup of butter into a small saucepan and melt it over low heat.

 Put the four yolks into the top of the double boiler and whisk them together.

 Then, whisk in three and a half tablespoons of fresh lemon juice,

 Slowly add in the melted butter, about one or two tablespoons at a time while whisking the mixture constantly.

 If the hollandaise sauce begins to get too thick, whisk in a teaspoon or two of hot water.

 Arrange the oven rack so it's four to six inches from the heating element

 Heat eight rounds of Canadian bacon in a skillet over medium-high heat.

 And turn off the heat and cover the pan to keep the bacon warm.

 The vinegar helps to firm the egg whites faster so the eggs will hold together better,

 Some members recommend that you first break each egg into a small cup or bowl.

 While the eggs are poaching, split one English muffin per serving.

 When the eggs are ready, the whites will be solid but the yolks will still be soft in the center.

 Remove the eggs from the water and set them on a warm plate lined with paper towels to drain any excess water.

 Then, chop some fresh chives until you have about two tablespoons and set them aside.

 To serve the eggs benedict, arrange half of an English muffin on a serving plate and spread it with some softened butter.

 Lastly, reconstitute the hollandaise sauce by adding a tablespoon or so of hot water and whisking it again.

 Sprinkle it with some of the chopped chives and serve it still warm.

 Some members commented that they like their eggs benedict with a spicy kick and add a couple drops of sriracha or hot sauce to the hollandaise sauce instead of the Worcestershire.

 Either way, it's hard to beat the classic brunch specialty, especially when you make it at home.

 It's something that I make once in a while for my husband and I and it's a real treat

 but I love getting this anytime I go to a French cafe or a French bistro.

 It's a Croque Monsieur, it's really a French ham and cheese sandwich.

 Not to be confused with a Monte Cristo, that's a different kind of sandwich.

 This is a Croque Monsieur and in a different video I will show you how to make a Monte

 But the ingredients you'll need aren't very many, you know, not any fancy ingredients.

 I've got some Swiss here but you could use Gruyere and I've got some ham, this is just

 You'll need some Parmigiano Reggiano, nutmeg, butter, flour, milk, salt and pepper, Dijon

 I'm using my homemade honey wheat bread because it is hearty enough to stand up to this dish,

 gives it a touch of sweetness with the salty cheeses and the salty ham.

 I traditionally use a white bread or a rustic French bread, but that's what I'm using.

 I use different kinds of bread all the time depending on what I have on hand, what I decide

 Now I've got my oven preheated, we're preheating over about 400 degrees.

 Now what I'm going to do, I have a baking sheet that I've lined with some aluminum foil

 and what I'm going to do is I'm going to brush a little bit of melted butter on both sides

 I want the bread to be toasted because I feel like it holds up to the sandwich much better

 So I'm just going to brush it on both sides with some butter because it gives it not only

 I'm going to pop this into the oven for about ten minutes or until it's really beautiful,

 And I'm most likely going to flip it halfway through or just keep my eye on it and flip

 it if I need to just to make sure both sides are golden brown and toasted.

 In this little sauce pan, I've got my butter melting, I'm going to add to that my flour.

 Now what we're making is a really quick bechamel, so really quick and easy cream sauce because

 Now don't think to yourself I'm not going to go through all that trouble for a ham and

 This literally takes minutes to do and it is a total treat, something that I would make

 for the weekend or something like that and I just added my milk and you can see that

 the flour is still in clumps but once everything heats up, it gets to, everything melts and

 it is perfect and it really is one of the most delicious fancy sandwiches.

 I love this with a frisee salad with some lardons and maybe even a poached egg if I'm

 If I'm not feeling like doing a poached egg, maybe I'll do a croque madame which is a croque

 monsieur with an egg on top, I'll show you that in a different episode but it's delicious.

 I'm just going to let this cook until everything thickens and I'm waiting for that flour to

 pretty much melt completely, this shouldn't take very long at all.

 I'm going to add my grated parmigiano, I just grated some parmigiano reggiano.

 And now I'm going to add some salt and pepper and a touch of nutmeg.

 Easy on the nutmeg because it can go from delicious to pumpkin pie spice.

 Because it is a pretty strong spice so you want to make sure that you go kind of light

 on it but it does I think add a world of a difference to your cream sauce.

 It's going to be nice and thick especially now that you've added your cheese, it's really

 I'm going to set this aside, check on my bread, get it out and assemble.

 My bread is nice and toasted so now we're ready pretty much to assemble.

 I am going to take some Dijon mustard, I love Dijon mustard, I really really do and I especially

 love Dijon mustard when it comes to ham and cheese, I just think it's a fantastic, it's

 I have to say that Dijon mustard and coarse ground mustard are my favorite.

 So I'm going to put a good layer on one of the pieces of bread, you can do them both

 I'm just going to do one piece of bread because I don't want it to be too too strong.

 And then I'm going to take some Swiss, I do one slice, I'm going to cut this in half

 And then you take your ham, I do a couple slices of ham because these are really thin

 If you can chit chat with your deli person, which you should be able to, you can tell

 them hey listen, cut my ham a little bit thinner because I don't like it to be too thin, even

 though I'm using a couple slices, I really do feel like the flavor is better if it's

 thinner and just put a couple more slices on there that you'd originally thought you

 And then I'm going to put the other slice of cheese on the top, so it's two slices and

 two slices and then I go ahead and put the top, now this is a knife and fork sandwich,

 this is not a pick up with your hands and eat kind of sandwich.

 Now, our sauce has gotten really thick because it's been sitting here while the bread was

 And once it goes into the oven, which by the way at this point I had my broiler preheated,

 I'm going to put some of my sauce on here, it is full of parmigiano, which you guys know

 I'm just going to smear this like so, and it looks weird but trust me, it is heaven

 in your mouth as soon as this comes out of the oven, it really is.

 Then you take more piece of cheese, like so, and I'm going to pop this under the broiler.

 Don't put this directly under the broiler, I actually put this on my lower rack so it's

 kind of almost like the furthest away from the broiler so that it can stay in there a

 And then once the cheese is bubbling and it's melted and it's golden brown, we're ready

 But I'm telling you, this is like a word worthy, that's how good this sandwich is.

 It really isn't a sandwich because you need a knife and fork to eat it.

 I just took these out of the oven and look at that, I mean that is just perfection.

 It's very hot at this point, but if anyone will risk eating a hot sandwich for you guys,

 Look at the ham, look at the cheese, look at the bubbliness on top, it is perfection.

 The bread is nice and toasted so it really holds the shape really well.

 I hope you've enjoyed spending time with me guys and I will see you next time.

 We'll have it as it is or usually it is served sandwiched between ladi pavs.

 For this recipe we need plain flour, salt, ghee, carom seeds, boiled potatoes, boiled

 green peas, whole coriander seeds, cumin seeds, asafoetida, garam masala, dry mango powder,

 This recipe is divided into two parts, the dough and the stuffing.

 For this we need plain flour, a little melted ghee, carom seeds and of course salt.

 Now if you really want very crispy samosas, you can add a teaspoon of corn flour to the

 So our dough is ready and as you all know all the doughs require a little resting period.

 We are going to cover it and keep aside for 15 minutes at least.

 Then we'll start tempering a little cumin seeds and as they crackle a little asafoetida.

 And then the spice, ginger green chilli paste, saute it for a while and then add the potatoes.

 Mash them a little lightly using your spoon and allow them to cook for 2-3 minutes.

 Ensure that when you boil and chop the potatoes, they are not cut into very big cubes.

 And when you mash them like this while cooking, they get uniformly mixed.

 Let the masalas also cook for 2 minutes and then we'll add the common Indian herb, coriander.

 A little variation to this made in some households is also using mint paste.

 What you can do is get a little mint leaves and combine them with green chillies, a little

 And add that paste to this stuffing and here I have used garam masala.

 And before you begin rolling, ensure that you keep the oil for deep frying to heat.

 Divide this into 2 equal portions and we'll roll out one portion into an oval shape.

 Now I'm going to roll it into an oval shape but if you are not comfortable you can also

 When making this outer covering for the samosas, a common mistake most people make is they

 Take one portion, hold it like this on your palm and now we start rolling it from one

 Press the edge a bit so that the stuffing is well sealed inside.

 Press a little from this edge as well and here's our samosa ready.

 Ensure you cook them on a very medium flame or else the covering from outside will brown

 And if you have a party at home, you can keep these samosas half cooked and then deep fry

 Drain them on a tissue paper and now they are ready to be served.

 And what we're going to do is we're going to add the stock, soup stock into about a

 teaspoon or a half a tablespoon depending on how strong flavor you want.

You want to keep the noodle in there for only maybe maximum 3 minutes.

 You don't want to keep it too long or else the noodle will be very soft and you don't

 the first step is to turn up the heat to high and leave there for about 5 minutes.

 what we're going to add is this soup stock, about a teaspoon worth.

 to the soup but for some reason I don't have onion in my fridge so I can't add it in.

Once you think that the egg which is about 3-5 minutes is boiled then I'm going to add

 because you get most of the natural material like the seaweed and the egg.

I know I don't like to use the word refreshing only in drinks but for this type of noodle soup it is refreshing.

So you can see in less than 10 minutes you get a very delicious noodle soup.

Okay very quick for those who are lazy to cook but love healthy food.

Okay I can guarantee you when you eat this soup you feel refreshed.

 unless it's a drink but for this type of noodle soup it is very refreshing.

And for me I love hot sauce so after I pour this out I'm going to put some hot sauce in there and yeah that adds even more flavor to the noodle soup.

You can even try spaghetti noodle in there but I really don't recommend it.

You can try it if you're desperate for ingredients and you don't have any other choice.

Now it doesn't look as pleasant as it tastes so it tastes much better than what it looks like.

Just get your ingredients like an egg, seaweed, udon noodle or any type of Chinese, Vietnamese noodles.

 You need the soup stock and maybe optional you can add onion and tofu in there.

Now if you're not a seaweed fan you might want to add other things.

 So for more videos on cooking and other cool stuff check us out.

 Hello, I'm Karla Goetz with Blue Cross Blue Shield of Michigan and today we're going to

 show you a really simple and easy recipe for making your own spicy tuna roll at home.

 If you're new to making sushi like me, spicy tuna rolls are the perfect place to start

 Go ahead and start your sushi rice based on the package's instructions.

 Add the sriracha sauce, half a teaspoon of sesame oil, one teaspoon of thinly sliced

 Lay down your sheet of nori, shiny side down, and spread the rice evenly.

 Flip the nori with rice upside down so the rice is towards the bamboo mat.

 Grab the bottom edge of the mat and roll forward, keeping pressure on the mat.

 If you want spicy mayo as a garnish, mix some Japanese mayo with sriracha sauce.

 Put some of the spicy mayo on top of each piece, sprinkle scallions across the top,

 For more simple and easy recipes, visit a healthier michigan dot org.

 Today I'm going to show you how to make the easiest minestrone soup you've ever had.

 First I'm starting with my homemade tomato soup which is really very easy.

 One half teaspoon of dried basil leaves and one small can of Italian diced tomatoes.

 Alright my skillet is warming up and I'm going to add about just a tablespoon or so of extra virgin olive oil.

 I'm going to swirl that around a little bit just to get it all over the pan.

 To that I'm going to add about a third of a cup of chopped onion.

 One medium sized carrot that I have peeled and cut up pretty small.

 And I'm going to add one medium zucchini that I have sliced lengthwise and then sliced down the length.

 And then I'm going to add these to the soup that I have started.

 We don't really need to worry about seasoning these because the seasoning is in the soup.

 And when they're about done I'm going to add one can of rinsed and drained cannellini beans.

 And let them warm up and then I'm going to add that to my soup.

 I'm going to let it simmer a little while longer until the vegetables are as tender as I want them to be.

 To serve this all you need to do is put some cooked pasta in your bowl.

 Spoon some soup on top of that and sprinkle it with parmesan cheese and you have some delicious, very easy minestrone soup.

 To find more tips and tricks and recipes go to my website handmadeiniowa.com.

 Look for the recipes page and you'll see lots of off-shoot pages from there.

 So for our five pepper pepperoni pizza, we're gonna use four peppers?

 The peppers we're gonna be using for this is going to be the tamed jalapeno peppers.

 So this is store bought dough, which most of the time doesn't need to rise again.

 So if you're not a dough expert, don't feel bad about buying store bought dough.

 I heard if you go into a pizza shop, you can ask to buy their dough, which will be the

 So Julia wanted to make the crust spicy, so we mixed a blend of red pepper flakes, garlic

 Brushed some butter onto the crust and then sprinkled the mixture on top.

 And like any great pizza, we must conventionally begin with our sauce.

 As a finishing touch, add more pepper sauce to our five pepper pepperoni pizza, along

 My dad said, Julia, I just remember you as a child, you were so cute.

 Whenever we'd have dinner, you and your six brothers would sit around a table and you

 Anyways, as far as spicy things go, it's high metabolizing, good for your stomach as

 And we gotta thank Mozzetta for sponsoring this video, because they're doing a crazy

 Mozzetta is a company that sells high quality peppers and pickled vegetable products to

 You can find Mozzetta products at your local grocery store, even Walmart, the only place

 Enter the bold, bright summer contest for a chance to win a summer entertainment kit,

 including a gas grill, cooler, cutting board, apron, towel, beach ball, and tons of Mozzetta

 Visit the link in the description below for your chance to win the best summer you've

 When you take a bite into them, there's like that juiciness inside.

 With a salad, you can get like the liquid and put it on top of whatever.

 be it a fun copycat recipe or one of our own fast food home creations.

 Hi guys, today on Divas Can Cook we are making man pleasing meatloaf.

 favorite meatloaf recipes that I cannot wait to share with you.

 Alright we're going to start by adding some butter into a large skillet.

 want all the measurements and all that kind of stuff, go to my blog DivasCanCook.com.

Okay and just go ahead and take your hands and just kind of get everything

I'm going to do like a little test patty just to make sure that the seasonings

 I'm going to go ahead and take that meat and just add it to my loaf pan.

I'm using my rubber spatula to kind of press it down to get out any air pockets.

If you can't find chargrilled barbecue sauce, then you can just add in some hickory

 smoke to your regular barbecue sauce or some liquid smoke and it gives it kind of like

I served it with some scalloped potatoes, some roasted green beans, what else,

 Many times you will hear me talking about traditional French, Italian or Spanish specialties.

 For once, this is a North American specialty, the Caesar salad.

 that is a perfect combination with the crispiness of the romaine lettuce.

 because it's when you eat the salad that you will have the crouton

 tossed with the dressing, so they will get the flavor of the sauce.

 Did I tell you how much I like Caesar salad and how often they don't taste good?

 It will be disappointing because the sauce doesn't have enough flavor

 So this is very important to have a dressing that is full of flavor.

 If you want to save some calories, you may not saute the crouton in the olive oil

 and just place them on a cookie sheet and bake them at 400-425 degrees F

 You want to have every piece of salad, every crouton tossed with the dressing.

 Alright, so today I am going to show you how to make chicken bulgogi.

 I have here two boneless, skinless chicken breasts, thinly cut.

 And then here is black pepper, and you need a half teaspoon of that.

 And then sesame seed oil, and you need about two tablespoons of that.

 Okay, so what you're going to do is you're going to put saran wrap on top.

 And you're going to cover it with it, and then you're going to marinate it in the fridge for a couple of hours.

 And you can serve it with rice and cucumber kimchi, and you have a quick, easy, and delicious Korean meal.

 So we are going to begin by adding boiling water to a pound of wholemeal flour.

 OK, the dough is now smooth and elastic and is ready to be rolled out.

 Squeeze it in my hands and then just roll it out into a smooth ball, like this.

 So you start rolling it out and you must make sure you roll it out evenly on all sides.

 You will begin to see brown specks appearing on the other side of the roti.

 OK, so I'll turn the roti over now and you can see the brown specks.

 I'm going to put this yellow glove on and move the roti around.

 It's got to be a hot pan because otherwise the roti won't rise,

 Now just push down on the sides and you can see the roti rising beautifully there.

 The reason why it rose so much was because earlier I did a good job in kneading the dough.

 And now that I've shown you how easy it is to make, I'm sure you'll give this a try too.

 you a recipe for what I call like French fried onions or just fried onion strings.

 Now I know I made onion rings here not too long ago but I wanted to share this recipe

 with you because it's really, really easy and because Thanksgiving is right around the

 corner, you know that in America here we love our green bean casserole and most people top

 I think it's my control freakness that comes out when I have to make them from scratch

 because I don't like using a lot of things that are cans and French fried onions are

 one of those things I love to make at home and they're so easy.

 You'll need some onions, of course, you'll need some whole milk and then just some flour

 with some salt, black pepper, granulated onion and paprika and some vegetable oil for frying.

 They're really simple, they're really easy but I figured I'd share it with you because

 I am going to be showing you a recipe for my green bean casserole here very soon and

 I'm going to top it with homemade French fried onions and I know a lot of people ask me for

 Now normally you use one or two really big onions, I don't have any really big onions

 so I'm just using the biggest onions I have and what I'm going to do is I'm going to cut

 the top and bottom and then just get rid of the very first layer and now I know most people

 use buttermilk and I use buttermilk when I make my onion rings but the point about these

 for me is that they're so thin and they hardly have any real thick coating on them keeping

 them super super crispy and I feel like buttermilk is too thick and it coats the onions too much.

 What I'm going to do is thinly slice these onions, I want these onions to be as thin

 as I possibly can manage, that's just because that's how I like them, that's how they should

 be, they don't have to be perfectly round, you just want them to be as thin as you can

 I don't really use a mandolin because I really find mandolins to be really dangerous, I did

 cut myself once, I cut off a good chunk of my thumb so I haven't really used one since.

 So I just say get it as thin as you can with your knife, do your best.

 As you can see, I went kind of on an angle here a little bit to get some thinner strips,

 I'm only going to do one for today just because there's not many, I'm really upset right now.

 The key is to really get them as thin as you can and then I just take my little rounds

 and I kind of make a little slit in them like this so that when they fry it's just

 And now I'm going to cover these with some milk, just whole milk, and these are going

 to sit in the milk for about an hour or so, and then when theirs are ready, I will show

 My onions have been soaking for about an hour, I've got some vegetable oil up to 375 degrees,

 in a little pot here, and now all I'm going to do is just stir my flour together with

 Now I like to add onion powder, especially in this because I feel like when you taste

 those french fried onions, they really taste like onions and I want to kind of get, you

 know, it's like a hum in the back of your mouth when you're tasting this because they're

 soaked in milk so a lot of the onion flavor does come out, but trust me when I tell you

 So what I'm going to do now is I'm going to do this a few at a time, I also have a

 plate here with some paper towel just to catch when I put them on, I don't want any of the

 oil, and I just take a few at a time, and as you can see they're not sort of heavily

 heavily coated, they're just lightly coated, put that into my hot oil and let those cook

 for a few minutes until they're really nice and crispy, and then when they are done, that

 will take no time, and when they're ready, just put them on your paper towel lined plate

 Last batch, and of course I don't have to tell you that we've already been snacking

 which is why I do not do it very often at all, you tend to never leave the scene of

 the crime, I mean you just stand right here and just pick and pick and pick, because it's

 season them with some salt as soon as they come out of the oil.

They're delicious, crispy to the max, they don't have a very strong onion flavor,

 which is fabulous if you don't really like that strong flavor, but these are going to

 be perfect as is to munch on, on top of my homemade green bean casserole.

Go to LauraintheKitchen.com to get this recipe, I hope you've enjoyed

 When you're making a grilled cheese sandwich, if you're using thick slices of cheese and

 you're putting butter directly in the pan, you're doing it all wrong.

 These days a lot of people buy cheeses in big blocks and then they slice it to make

The problem with that is that the thick cheese slices don't have

 thick for a grilled cheese sandwich is going to make it taste better, but it's not because

 what happens is you have a lot of bread and not very much cheese and this is a grilled

 the bread ends up being splotchy and not evenly coated with butter, which doesn't make the

 of having a grilled cheese sandwich if there's hardly any cheese in it?

 to be left with is a grilled cheese sandwich with bread that's too thick, half melted cheese

 Now I'm going to show you the right way to make a grilled cheese sandwich.

 you don't want your sandwich to stick, but also because cheese comes oozing out just

 a little on a grilled cheese sandwich and you want to be able to eat those toasty cheese

 is at room temperature and spread it all across the surface of one side of each slice of bread.

 It's going to look like a lot, but once you start cooking it, it will all melt down.

This kick starts the melting of the cheese and ensures that your bread won't burn while

 can see a little bit of the cheese starting to ooze out of the sides.

 things right, you're going to end up with a melty, crisp, grilled cheese sandwich that

 will make you think of your childhood, only this one is much better.

We will add some finely chopped garlic, some finely chopped chillies and we

Some grated carrots, some cauliflower and some spring onion greens

Then we will add a corn flour and water mixture to give that thickness to the soup.

 make any type of Chinese recipes whether it is noodles, rice or soups try and serve it immediately.

Serve it hot with chillies and vinegar, chilli sauce and soya sauce.

 If you want that extra crunch you can also add some fried noodles.

 Having a healthy nourishing diet is about more than just counting numbers

 It's very much about enjoying the eating experience and there's not much I enjoy

 I'm Danni Spees and for this quick bite I'm showing you how to make my clean and

 Now the first thing I did was set up a rimmed baking sheet by covering it with aluminum

 The aluminum foil just makes for easy cleanup and the wired rack allows the heat to circulate

 around the wings while they're cooking so that they don't get soggy.

 Then to prepare the wings I gave them a good rinse under some cold water, then I patted

 them nice and dry with some paper towels and then using a nice sharp knife I separated

 the wing and the drumette right at the joint where they attach.

 Since we're baking our wings instead of frying them I like to make sure that I infuse

 lots of flavors into the wings themselves and here's how I do that.

 I start by adding in a tablespoon each of garlic powder, chili powder, paprika, great

 color there, a half a teaspoon of kosher salt and a half a teaspoon of cayenne pepper.

 Now you could add more or less cayenne pepper depending on how spicy you like your wings.

 And then a quarter cup of your favorite buffalo wing sauce right over the top.

 Then you just gotta get your hands in there and mix it really well.

 You just want to be sure that all those wings are coated with the sauce and the spices.

 Now you could marinate these anywhere from 30 minutes up to several hours but since my

 babysitter is going to be back very soon with my kids I need to wash my hands and get these

 And just remember whenever the raw chicken touches you really want to make sure you give

 Now I've got my oven preheating at 400 degrees and I'm just going to get my wings onto the

 Now you can get them on the rack here nice and close and cozy but you do want to avoid

 having them actually touch because then they may start to get saggy.

 So now we're going to put these in the oven for 20 minutes then I'm going to take them

 out, give them all a flip and then pop them back in and finish them off for another 20.

 At the end of the day eating well is really all about balance and that doesn't mean that

 I have full intention of enjoying some wings and a nice cold beer.

 And all that means is come Monday I'm going to have plenty of water and make sure that

 And as you can see they are nice and golden brown and they smell amazing.

 Now you're going to notice that baked wings don't get quite as crispy as fried wings but

 Once the wings are cool enough to handle you're just going to get them into a nice big bowl

 Now I like to stick to the classics and serve my wings up with carrot and celery sticks

 For more simple and nutritious recipes, tips and ideas make sure you check out cleananddelicious.com.

 I'm Dani Spees and I'll see you next time with another quick bite.

 Here's a way to combine flavors and ingredients of Eggs Benedict into a baked breakfast casserole

 Start by greasing a 9 by 13 inch baking dish with cooking spray.

 Then add 2 cups of milk to a bowl with 8 large eggs, along with 3 chopped green onions,

 Next, layer half of the 3 quarter pound of Canadian bacon, cut into half inch dice, in the bottom of the prepared baking dish.

 Spread 6 English muffins cut into half inch cubes over the bacon,

 Cover the baking dish with plastic wrap and refrigerate overnight.

 In the morning, preheat the oven to 375 degrees Fahrenheit and take out the casserole from the refrigerator.

 Uncover and sprinkle the top of the casserole with a half teaspoon of paprika.

 Cover with the aluminum foil and bake in the preheated oven until the eggs are nearly set, about 30 minutes.

 Uncover the baking dish and continue to bake until the eggs are completely set, about 15 more minutes.

 During the last few minutes of baking, prepare a 0.9 ounce package of Hollandaise sauce mix, according to the directions,

 Drizzle the Hollandaise sauce over the casserole when serving and enjoy with steamed asparagus and fresh fruit.

 Yes, the humble, very simple and easy and quick scrambled eggs and we're going to go

 I just freeze these and I use them whenever I want as well as some milk.

 These are really the best tool when making eggs especially scrambled eggs.

 scrambled eggs on a low heat but make sure you have it nice and heated because

 the residual heat in there is going to be important for cooking your scrambled

 First things first we're going to go ahead and crack the eggs in.

 something you should put after you cook because it actually can affect the way the

 I'm going to take about a tablespoon of butter and put it into this thoroughly warmed

At this point you're actually really close to being finished so I

 turned the heat off and the eggs they look like they're a little undercooked but

They're going to actually cook through with the residual heat that's in

After about a few moments you're going to go ahead and transfer that onto

Even though it looks a little undercooked don't worry you're not going

 If you want more recipes make sure you subscribe to Benjamin TV and comment below on other

 Alright, here we go with our croque monsieur, my favorite open-faced sandwich, and I had

 I'm going to take a Levan bread, this is just a classic French country loaf of bread, the

 So we're going to cut four nice big thick slices right out of the center, so I'm not

 Now, important, since we're going to throw these in the oven, they've got to be the same

 thickness, otherwise one's going to cook faster than the other.

 I'm going to drizzle about, I don't know, a tablespoon of olive oil on one side.

 Now, if you don't know where I got that or how that came to be, you've got to watch two

 clips on the site, the bechamel clip and then the beginning of the cheese souffle clip

 So it's basically a cheese infused, I use Gruyere, a cheese infused thyme scented bechamel.

 So if my math serves me correctly, it's, what is it, an eighth of a cup?

 Because it's going to go in a hot oven and we don't want the edges to burn.

 So if it's covered all the way to the edge with the bechamel, you don't have to worry

 But I'm going to use the traditional, or one of the traditional combos here.

 And then I'm going to top it with a couple tablespoons of grated melty cheese.

 I actually used fontina, which is a nice, one of my favorite cheeses.

 So again, you don't want so much that it just turns into a big giant glob of cheese.

 And if you can't eat cheese, this is not the best demo to be watching.

 Alright, to top it off, I'm going to take some hard grating cheese.

 So just a little sprinkling, this is going to help with the color.

 It's also going to give it just a little extra layer of flavor.

 And then just to finish this off, a real light drizzling of the extra virgin olive oil.

 And the bottom is because we had a little olive oil on the pan.

 Again, you cut into that, there's a little creamy layer, that thyme-infused cheese bechamel underneath.

 These are much better at room temperature than they are hot out of the oven.

 Allrecipes member Dan, who shared this recipe for classic fish and chips, says it is a good-tasting,

 simple recipe for New England's favorite dish and recommends serving it with malt vinegar,

 We'll start by cutting four large peeled potatoes into strips and placing them in a bowl of

 Cooking in water removes the extra starch from potatoes and makes them extra crisp when

 For the batter, we'll whisk together one cup flour, one teaspoon baking powder, one teaspoon

 Then add one cup milk and one egg, whisking until the batter is smooth.

 Several Allrecipes members suggested substituting beer for milk in the batter.

 Next, heat one quarter vegetable oil or as needed in a Dutch oven or large heavy bottom

 Add potatoes that have been drained and patted dry to the hot oil.

 You want to add them in small batches so they fry evenly and don't bring down the oil temperature.

 Fry the potatoes until they are tender, about five minutes, and remove to paper towels to

 To help the batter adhere to the fish, we'll pat one and a half pounds of cod fillets dry

 Now dredge the fish piece by piece in chilled batter and add to the oil.

 Then drain on paper towels and lightly season with salt if you want.

 We'll now crisp up potatoes in the hot oil for one to two minutes and serve alongside

 This is a basic recipe for classic fish and chips that you can adjust to your taste.

 All recipes members suggest spicing up the batter with your favorite seasonings.

 Some of them, actually most of them are here, which are the parsley.

 So we're going to start, first of all, pouring the whole parsley box in the salad bowl.

 First of all, you hold it upwards, cut it in the middle from top to down.

 Okay, and at the same time, so that you don't lose time, you take the burghul, one big spoon,

 And you have to leave it on the side, because it takes around five minutes.

 You take also a big spoon, without the water of course, put it inside.

 For this amount of parsley and tomatoes, you should use four green onions.

 Like putting, let's say, just two and a half rounds of olive oil, a big spoon of salt,

 After you mix, you just wait a bit for the sauce to settle down, and you try.

 juice of one lemon, salt and chickpeas that I washed and drained and I tried to

 Scrape the sides of your food processor to make sure nothing is sticking and

 If you find it to be too thick you can add a couple tablespoons of water.

 can serve with baked pita bread or if you want to make it even healthier, chop

 please thumbs up, share and don't forget to subscribe so you can be updated with

 I'm here at Island's Restaurants in Redondo Beach, California where we're gonna learn how to make their signature Hawaiian burger

 Join us on Get the Dish and find out the secrets behind the signature recipes of famous eateries and how you can recreate them at home

 Island's Restaurants was founded in 1982 by Tony DeGrazier with a philosophy of

 Recreating that carefree feeling after spending a day at the beach followed by the best burger and fries

 Myisha Smith has been with the company over 17 years and has been everything from hostess to manager and has a strong passion for food

What is it about the Hawaiian burger that just keeps people coming back for more?

 Well, it's the unique flavors of the Hawaiian burger fresh-grilled pineapple and the teriyaki sauce just makes you want to take a bite every single

 My issue with the first thing that we need to do to make the Hawaiian burger

 Well, the first thing we're gonna do is get our fresh sliced pineapple

 We're gonna take it right on over to the grill and put two slices on now

 I understand you guys use a lot of pineapple at Island's 14,000 pounds per week.

 So that's what our guys are cutting and this is really gonna bring out that smoky flavor kind of caramelized with a little bit

 So while that's cooking we're gonna go ahead and get the burger patties

 Wow, look how big that burger is Island has the biggest burger we do

 So we're gonna season our burgers with our special island seasoning just about three shakes is fine

 It actually brings out the seasoning a little bit better once it's actually on the burger first before great.

 All right, and how long are we gonna cook the burger for you usually cook it between six and seven minutes

 So my a show what are the common mistakes that people make when they're making burgers

 Well, you have to be patient oftentimes the mistake is they press down on the burger which takes all the juices out

 So when you're patient you just watch the juices rise and then we're ready to flip

 So after the flip we immediately get our Swiss cheese and put it right on that is another tip you put on the cheese

 And you already see that it's starting to caress the burger patty really nicely melted

 So we really want to wait till that melts down a little bit more

 Just like the burger patties and the pineapple we put our buns on the grill as well

 You have a nice toasted bun and that really enhances the flavor

 So it's nice and crispy inside but flavorful and soft on the outside.

 So it's all nice and even now we're going to add a little bit of lettuce.

 I love it because we're gonna get the crunch of the onion and then the crunch of the pineapple

 So you get you really want to make sure you are using fresh product to get really enhance the flavors

 We have the mayonnaise covered bun the crisp lettuce the onion the tomato and then that juicy piece of beef

 The melted Swiss and that smoky juicy pineapple that kind of gives it that little sweet factor, right?

 Exactly and then the last thing we're gonna do which is my all-time favorite is putting a nice hearty scoop full of teriyaki right on top

 And then you'll start to kind of see that creep down through the cheese and the burger patty and then we're gonna top it with

 I know it's delicious and I have a perfect pineapple cocktail that's gonna partner that very well.

 Infuse it with our tequila for three whole days just for this one drink

 And then we also have muddled pineapple in there and then we have it garnished with pineapple and the pineapple leaf

 So we literally use the entire pineapple and then the cinnamon sugar rim is so good

 This is so refreshing and light and absolutely transports me to Hawaii.

 Could see why someone would want to order this every single time and you cannot come here and get burgers without getting their fries

 So you ask for more fries ask for another drink and it's a perfect dining experience.

 Cheers cheers, and thank you for watching and we'll see you next time on pop sugar

 Did your mom make the very best macaroni and cheese you ever tasted?

 At the magazine, we tried maybe 35 or so recipes before we came up with what we voted on was

 the warmest, the richest, the most deliciously cheesy macaroni and cheese any of us had ever

 Legend has it that Thomas Jefferson, a known lover of food, brought a macaroni machine

 back from a trip to Italy, and he would serve macaroni and cheese at dinner parties.

 Centuries later, in 1937 to be exact, Kraft introduced macaroni and cheese dinners in

 that familiar blue box to the marketplace, making it one of America's favorite comfort

 And I'll show you how to make the one that we just think is so good.

 And here are six slices of white bread that have been just decrusted and torn into little

 Meanwhile, in a heavy bottom saucepan, like this one, melt six tablespoons of butter.

 And in another pot, bring to a boil five and a half cups of whole milk.

 And in this butter that's melted, stir in a half a cup of all-purpose flour.

 By the way, also have a big pot of water boiling and put in your macaroni.

 And you're going to cook one whole pound of macaroni in lightly salted water.

 And you're going to cook it for about three to four minutes less than the box tells you

 because you want it a little bit al dente, a little hard to the tooth.

 So let's just cook that and I'm going to add just a little bit of salt.

 Now you can raise your heat a little bit and start cooking this.

 A lot of milk but we're going to make a big macaroni and cheese.

 It's already pretty smooth but we're going to cook and cook until this starts to thicken.

 I'm just tasting our macaroni and it tastes done and it better be poured right into a

 One way to avoid a lot of steam if you don't want a facial is to run the cold water, not

 Once it's thick, just remove it from the heat and then we're going to add half a teaspoon

 It smells so good and nutmeg is very important, I think, in macaroni and cheese.

 This is something that my mom did add to her macaroni and cheese.

 None of us really like tremendously spicy food but we like the taste of cayenne pepper.

 And add a quarter of a teaspoon of freshly ground black pepper, too.

 And now into this bechamel, add your cheese, three cups of cheddar cheese and one and a

 You can avoid the topping if you like and just put this into the oven but the topping

 with the wonderful bread crumb crustiness is something that if you haven't tried it,

 So now we're going to sprinkle with the Gruyere and the cheddar, an even layer of both.

 Now you can put this in the freezer and wrap it really well and have it for parties.

 And we're going to bake it in the oven until it's browned on top for about 45 to 60 minutes.

 It's really important to let that just sit for five minutes or so.

 Now you don't have to do this but my mother always gave us a little dollop of ice cold

 Hello, this is Chef John from FoodWishes.com and today we are doing Roll Your Own Sushi.

 As promised, you made your sushi rice and now it's ready to roll some California rolls.

 You'll get that at your local sushi supply store or the sushi department at Walmart.

 And once you get one of those, you're going to wrap it in plastic wrap.

 You also need for your fingers some ice water or cold water and some vinegar, splash net,

 And that's going to make so the rice doesn't stick to your fingers.

 Alright, you're going to need one of these nori seaweed sushi wrappers.

 You're going to place that on your bamboo sushi mat, shiny side down.

 You're going to take a snowball size handful of sushi rice and you're going to spread it

 You want it all evenly distributed and then you can lightly tap it down.

 You just want it on there enough to stick because we're going to turn this over.

 But you don't want to mash it down because we still have to form it and it will get too gummy.

 So anyway, I'm going to use a fake crab with just a little touch of mayonnaise and salt

 And the top will fold right over and that crab and avocado will stay right in the middle.

 So once you roll it, you've just got to be a little careful when you start it.

 But once it starts turning over, then just push it down with your fingers.

 You want the sushi rice still to kind of crumble when you eat it.

 Now sometimes if you think you're good, you can line up a few together and cut them like

 Sometimes people put that in the rice, or on the rice, or in the roll.

 There's my soy sauce, my pickled ginger, and my decoratively scored wasabi lump.

 A recipe for a classic macaroni salad is a must-have during the summer.

 Start by cooking one box of elbow macaroni according to the package directions.

 Now, combine one cup of mayonnaise, two tablespoons of vinegar, and a little bit of salt.

 Add one tablespoon of Dijon mustard, one teaspoon of sugar, one teaspoon of salt, and a quarter

 To the same bowl, add one cup of thinly sliced celery, one cup of chopped green and red peppers,

 This is a classic side to have at an outdoor barbecue, and it can be made in advance to

 Good evening my fellow RebPals and welcome to this new series on my channel where I'm

 And I'm living on my own right now and I need to, I want to basically showcase you guys

 some basic things that you can make very very simple and easy for yourself in case you're

 hungry because who doesn't like to be able to make food for themselves.

 And as time goes on these cooking tutorials are going to get more advanced.

 They're going to get more complex and I'm going to be making some of my own personal

 Something that's really odd with me when I cook though is that I hate cooking for myself.

 When I eat my own food that I make for myself it's very very basic.

 But when I have guests over or I want to cook for somebody else I love cooking for other

 But when it comes to other people I get all excited, sexually excited and I have a strange

 But today we're going to be taking a look at a grilled cheese sandwich.

 This is actually known as an inside and out grilled cheese sandwich.

 Which you know how you have a normal grilled cheese, cheese in the middle.

 Well it's a little bit different and today I'm going to teach you how to make one and

 And I promise you this is not going to turn into a drunk kitchen.

 However before we begin I think a nice swig of fireball whiskey would do me some good.

 If you're using margarine we can't be friends but please use real butter.

 Because this butter that we're melting here to medium to low heat is actually going to

 You don't want to put this too high or else it will burn and you don't want that.

 You don't have to use shredded but that's what's preferable and that's what works the

 So fold that over top and then we're going to do the exact same thing.

 After you finish placing the rest of the cheese on the top we're going to throw another little

 We're going to melt that and then we're going to flip this right on top of the butter and

 that's actually going to allow the cheese to caramelize into the bread.

 Put some more cheese on the top of the other side just like we previously did.

 It's a very repetitive process and we're going to let that sit for four to five minutes

 Now as you can see here we're going to flip again after this is a constant of three to

 four minutes on either side and as you can see here it's kind of golden brown and you

 can actually see that the cheese is caramelized into the bread.

 It's actually soaked in and you hear that little crunchy sound.

 I already took a bite out of this and I can say that it is wonderful.

 If you like grilled cheese sandwiches this is going to out beat a normal grilled cheese

 I'll be trying to make a cooking tutorial at least once a week like this and as I mentioned

 earlier the videos are going to start out basic and they're going to get more advanced

 Every single Monday at 5pm specific standard time I am going to be streaming on Twitch

 TV and actually I'm going to be doing a pre-roll show at 4pm specific standard time every single

 Monday from 4 to 5 I'm going to be interacting with you guys on my Twitch and streaming live

 and then exactly at 5pm specific standard time I will be doing a full 2 to 3 hour gaming

 session of games that you guys want to see me play on my Twitch stream channel.

 If you are unfamiliar with Twitch, Twitch allows me to stream video games and broadcast

 If that sounds like something you'd be interested in feel free to check out my Twitch.

 The link is down below in the description of this video and it is also right here twitch.tv

 Normally I don't operate under a schedule saying hey I'm going to be doing this every

 So Mondays at 5pm specific standard time twitch.tv slash Repzion.

 But having a great stockpot like this also enables you to make a one pot soup that is

 So heat two tablespoons of olive oil on your stove and into the olive oil put the first,

 the trinity or the mirepoix, red onion, celery and carrots, peeled and chopped.

 When you're buying a stockpot, by the way, look for a stockpot that has a good heavy

 You really want to give the vegetables time to sweat when you're sautéing them like this

 So now while these are sweating, as we say, add the flavorings.

 One teaspoon of very finely chopped rosemary, a quarter of a teaspoon of freshly ground

 black pepper, a whole teaspoon of coarse salt and another unique and essential ingredient

 You have to sauté it for about, oh, eight or ten minutes and have ready a half of a

 cabbage cut into a fine slaw, one large Idaho potato, one 15-ounce can of cannellini beans.

 Make sure that when you take them out of the can you drain off the liquid and rinse the

 These are out of my garden so we have a purple bean, a yellow bean and a green bean.

 This has to cook with the mirepoix for about, oh, a minute or so.

 Our beautiful minestrone which is just so full of goodness and lusciousness.

 And who doesn't like a sprinkling of parmesan right on top of your minestrone.

 Hi, I'm Matt Galinski and I'm going to show you how to be a lunchtime legend with my champagne

 This is a favourite in all the Paris cafes and I'm sure it's going to be a favourite

 I'm just going to slice six big slices of baguette about one centimetre thick and lay

 And I'll spread the baguette slices with some bechamel sauce, which is just a simple white

 This is champagne ham from the Dorsogne Deli Fresh range, sold exclusively in Woolworths.

 Take out a couple of slices and what you don't use, you can just refold and close back up

 It fits in your fridge beautifully and it uses less plastic as well.

 Have a look at these great large deli style slices, just like you get at a deli counter.

 I'm putting one slice on half the baguettes and on the other halves a good sprinkle of

 And then I'm just going to pop the cheesy one on top of the ham and pop those into a

 preheated 200 degree oven for around about 10 minutes until they're nice and golden and

 To print out this recipe and to see my other deli fresh creations, visit lunchtimelegend.com.au

 Hello everyone, if you're a fan of Korean food or you love watching Korean dramas, this episode will be my special gift for you.

 Today we're gonna cook together the famous bibimbap and make it even better with spicy marinated pork.

 First of all, we'll start off by preparing our ingredients because excepting the spicy marinated pork,

 everything will be enjoyed right away so make sure you choose the freshest vegetables.

 Then cut 2 medium tomatoes in half and cut them into even wedges.

 I'm not really good at eating spicy food, so tomatoes will be my lifesaver.

If you can find other fancy ingredients in your local Asian market such as Korean pickled radish,

Onion will be the perfect companion with our spicy pork to add more sweetness and texture to it.

 To make it even more flavorful, finely chop some cloves of garlic.

For the pork, cut about 200 grams into bite-sized pieces and we'll finish with the preparations.

 Now just take a look at the colorful plates with all the fresh vegetables.

Put them in the fridge to give their freshness while we continue cooking other things.

To make the marinade, in a mixing bowl, put in 1 tbsp gochujang or Korean red pepper paste,

 finely chopped garlic and sprinkle with a little bit black pepper.

 Using a spoon, mix together until all the ingredients are combined.

 This time I'm using it as marinade for the pork, but you can also use it as sauce to mix with the rice.

 Make sure you leave it there for at least 20 minutes before cooking so the pork can absorb all the stunning flavors.

 Once the pork is ready, heat a frying pan over medium-high heat and drizzle a little bit sesame oil.

 Put in onions and constantly stir for 2-3 minutes until soft and fragrant.

 Gently add the marinated pork and listen to that beautiful sound of yumminess in the pan.

 Continue stirring for 6-8 minutes until pork is cooked through and has that gorgeous orange-y red color.

Just some minutes left and we will enjoy a huge bite of deliciousness, I promise.

 To assemble our spicy pork bibimbap, lay a nice bed of lettuce as a bird on a plate.

 After that, carefully arrange other prepared vegetables on top of the lettuce.

 so our bibimbap will look much more appetizing and our mission is complete.

 Then gently lay cooked rice on top and in the center of the colorful vegetables.

 You can also add thinly sliced grilled seaweed and sesame seeds on top if you want.

We have here our colorful and mouth-watering spicy pork bibimbap.

 It's delicious, spicy and also nutritious with so many kind of vegetables.

 I don't want to destroy your lovely look but sorry, I have to eat your bibimbap.

 Just drizzle a little bit of sesame oil on top and enjoy your bibimbap with more gochujang.

 Mixing and mixing until everything is coated by the red color and take a huge spoon.

 If that's the case, I'm really sorry I didn't intend to make you hungry.

 and it's going to taste much better than what you buy at the supermarket.

 And then obviously what you're doing is make it into a nice paste,

 Chicken potstickers are really fun to cook at home, and I'm going to show you a couple

 tips that will help you avoid disaster when you're making your potstickers.

 The first thing that can happen is your potstickers can explode in the pot, and they won't be

 Secondly, I'm going to show you how to get a good sear on them so they don't stick to

 The first thing we're going to do is put our potsticker ingredients together.

 So I'm taking my lemongrass here, adding all of that in, half of my ginger, half of my

 garlic, scallions, hoisin sauce, one spoon of that, we'll save the rest for later, a

 little sesame oil, going to mix this up, a little salt and pepper.

 We'll just take a little bit of this filling, put it right in the middle of each one of

 Remember when you're working with chicken, you always want to clean your cutting board

 So the first trick to making sure that you get a nice seal on your potstickers and they're

 not exploding is, I've got a bowl of water here, and I've also got a fork.

 So I'm going to take my fingers, and I'm just going to wet them, and go around the edge.

 And I'm going to fold it and crimp it with my fingers and get a really nice seal.

 When you lay them out like this, and you have a methodology to how you're working, you can

 And to take it even a step further, I'm going to take the fork, and I'm just going to go

 Next up, I'm just going to dump them straight into the boiling water.

 While these are going, I'm going to let them cook for about another minute.

 This has been about three or four minutes in the boiling water.

 You want to be careful here, because there's water and oil, and it can splatter a little.

 We're going to carefully put these in here in a single layer, and we'll just let them

 We cooked them a little bit before we put them in the pan here, so that's going to be

 We're going to give these about a minute and a half on each side.

 I'm just going to take these and put them to the side on a plate.

 We're going to use the same pan, still hot, add a little bit more oil, and then we're

 going to add the rest of our aromatics that we had, which is the ginger and the garlic

 We already have a nice hot pan, so adding our baby tatsoi straight into that.

 Well, it's the holiday season and for a special occasion I love foie gras.

 It's from Canada because the pita nuts have made it so it's very difficult to grow these in the States.

 And by the way, if you're a pita nut you can just switch off right now.

 If you were to cook this in an oven, slowly all the fat would drain out of it

 and you'd end up with a piece about the size of a grape because it's almost all fat.

 So you can break the pieces apart or you can just slice it straight across.

 And if you want one very even piece, you may find you want to slice it lengthwise.

 I'm going to do sort of a combination of both by slicing it sort of diagonally along with the crease that's in here.

 So that if in case the pieces do sort of fall apart, there's minimal waste.

 However, you're going to get a good twelve to sixteen servings out of this thing.

 So it's not exactly what you would call economical, but it's not that heart-stoppingly expensive either.

 The best way to cut is to use a long, thin knife like a carving knife and wash it in hot water between cuts.

 The hot blade of the knife will cut right through it like butter and make very nice, clean cuts.

 So I'm going to fill up a pitcher and use that to warm up my knife.

 One of these giant foies would obviously make a lot more than that.

 The other thing to remember is we're going to use all the fat that comes off this to cook everything else.

 Foie gras experts out there will tell you you need to clean the nerves and veins out of this thing.

 I think that's completely unnecessary and a waste of time and will actually ruin the way the foie gras looks

 These don't need very much seasoning except for just a little salt and pepper.

 I will sprinkle a little bit of my seasoned salt blend and my seasoned pepper.

 The best way to peel a shallot, cut it lengthwise because sometimes they're in a figure-eight shape,

 And remember, you're not wasting that because you're going to use it for your soup stock,

 And I like to, when I'm sautéing them, I like to cut them lengthwise.

 A couple more pieces to this, and once all the pieces are ready, we'll get cooking.

 This is a fairly crisp, firm-textured apple that has a mixture of tart and sweet.

 You want your pan hot, but not screeching hot, because you could burn the foie or overcook it,

 Because then all the juice and all the fat will go into the paper towel, and you won't be able to eat it.

 If you don't want to make them yourself, we'd be happy to sell some to you.

 They're not quite finished yet, so we'll move them off to the side.

 Alright, just until the apples get soft and a little bit of color on them, I think we're ready to assemble.

 Pick this up and eat it with your hands, or eat it with a knife and fork.

 But however you eat it, a fantastic, special holiday appetizer.

 I am Hilah, and today on Hilah Cooking I have a special July 4th recipe to share with you.

 So July 4th, aka Independence Day, aka one of Will Smith's best movies ever, am I right?

 Today we are going to make chili dogs, and I have a little song, and it goes something

 like this, cha-cha-cha chili dogs, cha-cha-cha chili dogs, and I am going to figure out the

 To make our chili, we are going to start out by opening a beer.

 It is very important that you drink beer while you are making chili because that is the American

 I am going to put a little oil in here, or a lot, whatever, and I am going to saute this

 We don't really need to brown it or anything like that, and make sure that you chop it

 The thing about chili dog chili is that it's almost like a meat paste, and I know that

 sounds delicious, and you're probably just like slathering it in the mouth right now

 thinking about meat paste, but I promise that it will be great once it's done.

 So yeah, just make sure that you mince your onions and everything really, really small.

 Okay, so after just about a minute, your onions will start to look a little bit translucent,

 If you wanted to keep this mild, if you were making this for like a bunch of children or

 something or very elderly people, then you could just use some green bell pepper for

 Okay, so now for the funnest part, we're going to put our meat in.

 I am going to put it on top of the onion, and now the second beer that you're going

 So the thing about the way that they get the meat to be so like falling apart, tiny little

 So adding a beer, if you wanted to use beef broth or something instead, that would be

 fine, but we're going to cook this so long, the alcohol is all going to cook off anyway,

 so and once I've got some in there, I'll start breaking it up a little bit, and then I am

 So I've got here is just cumin, chili powder, a little bit of allspice, which is a little

 secret ingredient, some paprika because I want to make this extra red because of the

 There's red on it, and some Worcestershire sauce, a few healthy glugs of that, and a

 You could also just use like some yellow prepared mustard if you don't have dry mustard.

 I really just like this because it's fun to squirt it out, and I get to just like deck

 So a couple of tablespoons of tomato paste, and basically I am just going to bring this

 I just stirred this about every 15 minutes or so, and now at the very end, give it a

 taste, add some salt if you think it needs it, but remember that hot dogs are usually

 I am just going to add a little touch, just a smidge of some apple cider vinegar, and

 Not that that really makes this like sour, but I just think it makes it taste more like

 If it seems a little bit like it needs a little perk, then try a little bit of vinegar.

 I am going to show you my favorite way to cook hot dogs inside.

 So I've got my skillet here with a little bit of water in it, so I am going to throw

 a couple weenies in here, and basically I am sort of combining the steam or boil hot

 dog method with a little bit of a fry, so I am going to bring this up to a simmer, and

 just kind of let these cook until the water evaporates, and by then they'll be nice and

 warm and some of the fat will have rendered out, and then we'll let them sort of fry and

 crisp up in whatever fat is left in the pan, so just watch and see.

 Okay, so our water's almost evaporated off here a few minutes later, and I am just going

 to leave them in the dry pan now for just a couple seconds on each side to get the casing

 You could heat these up in the oven wrapped up in foil, kind of get them steamed, so I

 I like to put the cheese down in between the chili and the hot dog to make sure it gets

 See this chili is great because it's nice and thick, so it's not like running out of

 It's just sort of staying where you put it, and it's not going to make your bun like super

 Super yummy, and then a little bloop just like in the cartoons.

 Hope you try the recipe this summer for your barbecue, for your Fourth of July, whatever,

 and if you have any questions about it, leave them in a comment below, and I will get to

 I was just talking about beating the S out of this with my mouth, with my chompers.

 From Virginia to Maine, you'll find cuisine that can't be beat.

 Should you choose Boston or Manhattan, chowder, tell them to bring on the feast.

 Welcome to Great Chefs of the East, a celebration of regional cookery featuring some of the leading chefs from the East and Northeast.

 This time from New York City, an appetizer from Christian Deluvrier.

 From the Boston area, an entree by Todd English and dessert from Nantucket Island by George Bosco.

 The Essex House in New York boasts a swanky French restaurant called Les Celebrités.

 In fact, the restaurant is so small and exclusive, you almost have to be a movie star to get a reservation.

 Making sure that you have an even surface, flat, so like this, the whole thing will stay together.

 We keep the pan not too hot at the beginning to give a chance of the apple to cook.

 Making sure that the apple is cooking, taking a little bit of color but not too much.

 We give a glaze to the apple with sprinkle a little bit of icing sugar, just a little bit.

 They should be two ounces, between two and a half to three ounces.

 Because when you cook the foie gras, it will give you some black speck.

 Salt and pepper, exactly like you will do with a slice of calf liver.

 And quite a bit because the salt has a tendency to run out because of the fat content.

 Since the fat content of the foie gras is so high, it's not necessary to put any grease in the pan.

 The important thing is to get, to sear the foie gras, not to burn it, but to sear, to keep all the moisture inside of the foie gras.

 One slice of sep mushroom, in this case frozen, is included on the burger.

 Same black pan and in the oven for between two to three minutes.

 And the foie gras is ready when it's slightly firm to the touch.

 The sauce is started with scraps from the apple cooked in duck fat.

 We wet the apples in the duck fat, give them a little bit of color.

 You let it cook until, like I said earlier, the apples are in a compote consistency and you strain it.

 The burger is served with frisee, dressed with a vinaigrette and fresh herbs and cubes of foie gras.

 Hey guys, it's Andi from the Squishy Monster and today in my kitchen I have the world's

 So what we're going to do is we're going to go ahead and pepper the beef.

 And we're going to actually blitz all of the wet marinade into the food processor just

 So she's going to go ahead and put in that Asian pear and I'm going to go ahead and pour

 And just like I said, just to make life easier, we're going to go ahead and blitz the whole

 So, and the only thing I'm not going to add in are the green onions and the sesame seeds.

 And this soy sauce is actually going to cut through the meat so, so fast.

 Alright, so I went ahead and ended up blitzing everything together and my mama is going to

 So this marinade is going to come up pretty quickly and my mama makes the best bulgogi.

 So I'm really excited about this and we're going to actually have it with lettuce wraps.

 And we're going to go ahead and put it in the oven for about 30 minutes.

 And then we're going to go ahead and sprinkle in her sesame seeds for her.

 It's going to be nice and fatty because we got a nice marbleized ribeye.

 Basically, she's saying the meat, the cattle and the beef is so expensive in Korea that

 So now that we're in America, the land of the bountiful, she gets to eat bulgogi all

 You can use romaine, whatever kind of romaine, any kind of bib lettuce, butter lettuce, doesn't

 And then we're going to go ahead and put it in the oven for about 30 minutes.

 We used rib eye today, but whatever's on sale at your grocery store.

 Just any kind of lettuce, some steamed rice, which is always economical, and the ssamjang,

 which if you make once, will last you a really, really long time.

 So if you liked watching this, let me know and we'll do some more.

 She's a super busy, super mom, but I will definitely try to fit her into her busy schedule

 So I'm just going to prepare a really popular salad that's a Mediterranean salad, one we

 What we have here is all the ingredients we need for tabbouleh.

 And you could get the dark brown or the light brown, it doesn't really matter.

 They are fine to use or if you don't have those, you could use half a brown onion.

 You'll see these aroma tomatoes, it doesn't matter again what kind of tomatoes.

 The red ones are good if you've got hair loom tomatoes, that would be fine.

 To prepare the boragol, we're just going to put that in a bowl.

 Just leave that to sit for at least 30 minutes, possibly an hour, whenever.

 If you have any water after it's all absorbed, if it's still got a little bit, then you can

 So this is what it looks like when it's absorbed all its water.

 The grains are all soft and there's no extra moisture in there, as you can see.

 So now we're ready to add all the salad items together and complete the tabbouleh.

 That's what we use at home and that's what my parents still grow mountains of.

 We'll add the salt and pepper, the olive oil, and the lemon juice.

 And then add either oil or lemon or salt as it needs it to taste.

 not... Yeah, you squeeze the water out and the starch will sink to the bottom.

 are gonna be a little bit, you know, a little bit more fancier because those

 mashed potatoes have sour cream and cream cheese and all sorts of goodies in them.

And then we're gonna take that starch that remains about, you know, about

 20 minutes afterwards out of there and incorporate that into the mixture.

 I leave the skins on, you know, boil them for, you know, until they're fork tender.

 and if you haven't seen it you can go back and see how the batter is done.

 this batter needs some salt before you make the dosas but I'm not

 going to take salt and mix it in the whole batter because that ruins

So what I'm going to do is I'm going to remove some of the batter

So what you're doing is sprinkling some cold water on it, have yourself a

 That's a perfect spread there and then we'll go ahead and cover this up

 fold it or remove it like that and that would be your plain dosa.

 Ok so now what I'm looking at, since about a minute or so I'm looking at some brown

 and I'm going to just set it right in the center there, maybe a little more

 I would say 10 seconds or so, because I'm still waiting on that to

 and all and that's the technique what you use for spraying the water

 and all and just go ahead and close this dosa, so we're going to close

And here is the handy list of ingredients to make the tomato soup.

 And into the pan I am going to add butter, about a tablespoon of butter and little bit

And if you don't wanna go through this step, then once your soup is done, you

Because we want a smooth soup, so somehow the seeds need to be taken out.

 And I don't care about the skin, so I just take out the seeds and then put to go.

 if you don't like the skin of the tomato, certainly you can just cook with the seed

So on one side, the tomato and onion cooking and I am still under

 I am going to do is I am going to add just a little bit of salt.

Now if you are using open pot, tomato doesn't take too long to cook.

 Now while I hear the whistle, I have here the roasted bell pepper and it is roasted

 this pressure cooker under the running tap water and cool it down.

 optional but I kind of like to balance out the flavor of the sourness and just a little

So now if you need more salt, you can add more salt but you can give

 it a taste before adding salt because we added the salt while we boiled the tomatoes.

The soup is already creamy but I kind of like to add just a little

And just a little amount will change the taste of your soup just like

 kind of round shape and then parsley or cilantro, whatever you can find.

 just the salt and pepper but I kind of like to add more spice in it so I just spice it

 pop into the oven at 350 degrees and just bake till it gets just a little golden brown

 that I like to have mostly in the afternoon for the lunch, very light lunch.

 I keep is to impress my kids so they can have the soup as well.

 it up or just heat it up, your soup and just, you know, works great.

I always have garlic croutons because that's the one that I like most with some

 just sprinkle few croutons so you can spice it up more with some other few interesting

 Here I already have chickpeas which has been soaking for about 8 hours.

 If you see they are soft and they were boiled for about 10 minutes.

 Hey I am remembering my mother's chicken curry, welcome to youtube my name is Harpal Singh Sokhi

 and at sing and cook we are cooking mother's recipe, something which we all cherish right, when we were children we would love to sit beside the mother

 and kind of look at what she was doing and this is something which is very close to my heart, very personal I miss that taste of course

 I am trying to replicate that in youtube just for you, so what do we require, first of all my mother used to you know grind spices that were whole and then use in the recipe

 so got some coriander here, around 2 large tablespoons of coriander, 1 tablespoon of cumin into this, ok she would use black cardamom

 so you get a nice flavour, this is very flavourful so I am just adding 4 of them, some bay leaf into this, 2-3 bay leaf, ok she would definitely add peppercorn

 peppercorn to this, cinnamon around 2-3 pieces not bigger than this size and lets dry roast this for some time, this is something which she would really do you know

 all the spices she would roast and then grind it, very passionately she would cook this curry and the flavours I still can't forget them

 so what I am doing here, nice spices all of them whole, I am like dry roasting them, I don't want them to be coloured but just get that nice flavour out

 so this should not take more than 30-40 seconds, do not roast it on a high flame or anything on a high kind of you know burner or something like that

 so this should not be coloured, flavours are nice now, what I am going to do is grind this up, what a beautiful blender here, so let me just grind them

 all the dry spices, now that's the beauty of this curry, all the spices into the curry, beautiful, just remember our parents who very dearly taught all this

 and used to passionately cook food for us, specially in India, I am sure you would all agree this, anywhere in the world actually sometime or the other our parents must have done something good

 feed us nice food and this is what I am sharing with you, so let me grind

 this is nice and powdery, all flavours fresh, I will not unlock it because I want all the flavours to be absolutely intact

 next, quickly light this burner up, let me pour some oil, some generous helping of oil actually 2-3 tablespoons of oil in this, she would definitely use a lot of oil

 and let the oil get heated up, meanwhile let me slice up some onions quickly, quickly because the oil is heating up, you know so onions

 sliced absolutely finely and this into the oil, oil is hot, let me slice another one, slice 3-4 onions for chicken curry

 if you are making like a kilo of chicken, at least 4 onions are required, so onions here, fast and quick, that's what I am doing and thanks to this knife

 now all the onions into this, some are getting brown, some are just added now, so you get a great flavour here, so let me give a quick stir to this

 now something which I remember my mom would never do is brown the onions, she would not brown the onions, probably because browning the onions, wow this is making me cry

 emotional quotient, because of the onions and yes because of my mother's recipe, so she would not actually brown the onions because that would require too much of oil

 so she would just slice it and add to this and cook it until it is translucent, now tomatoes, she would also not make puree of the tomatoes, one probably because I feel we were all living in small villages

 during those days you did not get anything that was hybrid, you used to get what we call as locally available, tomatoes that were locally grown you would get that

 now those tomatoes were little tangier than what we have now, they are not so sweet as these hybrid ones that we grow now, while the onions get cooked translucent, my chopping of tomatoes is also over

 onions are now getting lightly brown, at this point what I am going to do is add the ginger and garlic paste, so she would use one tablespoon of ginger and garlic paste separately, one tablespoon of each into the mixture

 and wow saute this for just around 30 seconds, onions and ginger garlic cooked now, what we will do is add the tomatoes into this, no pureeing of tomatoes, that's important because one when you puree tomatoes, I feel you don't get a bright red colour

 don't puree tomatoes, that's what my mother also never used to do, I am also not doing it because I want to show you something which is cooked my mother's style, tribute to my mother here and sharing of this recipe with all of you, beautiful

 so let this get cooked for some time, let's cover this up and let it get cooked until the tomatoes are absolutely mushy so that you get a nice gravy, in the meanwhile this is something which we had ground, all spices that we had cooked here, they are nice and coarse, it's not a complete powder, beautiful flavour

 now to this my mom used to add ginger powder also, so I am adding half a teaspoon of ginger powder, she used to add whole dry ginger to the garam masala, so I am adding dry ginger to this and mix this up, close it up because I don't want all the flavours to run away from this beautiful blend of spices that I have made, let it be here

 in the meanwhile let's look at the tomatoes, let them get mushy, let them get cooked for some time, let us now check, tomatoes are nice and mushy now, almost pureed here and you get a great taste when you use tomatoes like this

 so now what we will do is add the rest of things, add some chilli powder, she would add a teaspoon of chilli powder, 2 types of chillies gone inside now, the black pepper and the red chilli, now we have some turmeric, half teaspoon of turmeric, salt to taste, salt inside, got some green chillies also

 she would add green chillies but chop it up just like this in a large way, green chillies inside this and let's saute this up, beautiful, what I am going to do is now going to add the chicken to this

 so let me cook the chicken together, no water, just cook the chicken together with all the onions, tomatoes and spices, chicken let it get cooked, meanwhile I have got some coriander, my mother definitely would add lot of coriander

 lots of coriander, let's chop this up and keep it aside while the chicken gets cooked, here is coriander, check the chicken getting cooked, beautiful, now what we will do is we will add all the spices that I have ground

 so all spices here, little coarse but that's what the flavour is, that's a beautiful flavour of the garam masala, coriander, cumin, pepper, everything and in goes the dry spice here, wow, all of it inside the curry, that's what she used to do, grind only that much of spices that are required for the dish

 to make it fresh, so that everything stays fresh, if you were to do this curry in your house, do follow the way I am doing here now, beautiful, suddenly there is lot of flavours that have erupted from the chicken curry, we will cook for another 4-5 minutes before I add water to make a curry

 so let this get cooked for 4-5 minutes, becomes nice and good because the chicken would also leave its own juices and then we will add water as required to make a curry which is not very thin but not very thick also, so let the chicken get cooked here

 wow, divine flavours I must tell you and after sautéing it has just become too good, you can just eat it like this but I am making my mother's chicken curry, so to this at least 3 cups of water, let's bring this to a boil now, beautiful

 now this chicken curry you see is not a very clean dish, it's nice and coarse, you see the spices, they are still coarse, the onions are like whole and the tomatoes also like they got mashy but most of the ingredients are really not in a fine texture form, that's because during my mother's days we never used to have a blender, chopper, they would grind everything in a stone you know, so that's why most of the things used to be coarse

 let's cook this curry now and bring it to a boil, till the time the chicken also gets cooked, the curry gets nice and beautiful, the chicken curry is now cooked for around 10 minutes, so let me give a stir, wow as you open the lid what flavours man, what flavours, I remember my mother, beautiful, fresh spices, coarse curry reminding me of my childhood days, finally some coriander into this, lots of it

 because she would love to add coriander and that's because it also gives a nice fresh flavour to the curry, beautiful, wow I am amazed at the way this chicken curry has come out, let me just have a quick taste

 I tell you I have gone back to my childhood days, same taste, same flavours, just too good, you try it in your houses, let me know if you have remembered your days, childhood days, chicken curry, my mother's style just for you

 So you all know that I love tacos and Tex-Mex and Mexican food, but today I am going to

 show you the mother of all Tex-Mex dishes, and that is the crispy beef taco, and I am

 This is one of my favorite things in the world to eat, and I have got a cool little trick

 Cook, cook, cook, crispy tacos, the crispy tacos, the crispy beef tacos.

 All right, first step is we're going to saute our onions until they are translucent.

 I just use whole cumin because that's what I always have on hand.

 Too lazy to grind it up, so you can use ground, whatever, but I am going to put these in in

 It's going to really bring out their aromatic oils, and then I have got my chili powder,

 and this is just like an ancho chili powder, but whatever, whatever you got on hand will

 do just fine, and then the jalapeno and garlic and three peppers.

 I am going to put in a little bit of crushed red chili flakes too, and leave that out.

 If you want to keep it a little milder, and you can also seed the jalapenos if you want

 Okay, now we put in the meat, and just kind of break it up a little bit, and now I am

 going to show you the trick to get like super fine little ground beef crumbles like they

 have at Taco Bell, which I used to love crispy Taco Bell tacos when I was a kid.

 I have not had one in years, but I can make them at home now, so screw you Taco Bell.

 You could use beer also or broth, but water works just fine, so kind of get this all mixed

 up, and the water is just going to help you be able to kind of like break it into smaller

 pieces, and it keeps it real moist because I am using a lean ground beef here, 90 percent

 Okay, see how this is already starting to look a little bit like Taco Bell?

 I know, but just give it about five or ten minutes, and I am going to add some salt,

 And actually, if you wanted to just use tomato sauce instead of the water, that would take

 the place for the tomato paste and the water both, and that will give it a little nice

 So I am just going to let this simmer for about ten minutes, keep an eye on it, stir

 it once in a while, keep it moving around so it stays in little tiny pieces, and then

 You just want to crumble it up when you throw it in to bring out more of the flavors, and

 then we're just going to let this cook for maybe another five minutes until the water

 Okay, so I've got these shells here that I baked, and all I did was sprinkle some corn

 tortillas with a little bit of water, stick them in the microwave for like 30 seconds

 just to steam them and soften them up, and then spray them down with some nonstick cooking

 spray or whatever, or you could use a little basting brush, some oil on there, and then

 threw them in the oven, laying it over the rack bars like that, and baked them for like

 nine minutes, and then pulled them off of the racks, put them on a cookie sheet, and

 then turned the oven off and left them in there just while the oven cooled off, and

 that's just to make sure that they get extra crispy and kind of like, you know, crisp and

 So anyway, you could totally buy shells, but I don't know, I thought this was a pretty

 The fun thing is they're so messy, and then you can put whatever you want, but I like

 cheese and tomato, and I put the cheese down first so it gets a little melty, and some

 lettuce, or in this case I am actually using shredded cabbage because that's what I had

 on hand, and I like to put a little bit of my homemade green salsa, and I will post a

 World's messiest food is about to get all over my dress I think, probably, hopefully

 If you have any questions, leave them in the comments below, and I will get to them as

 soon as I can, and thanks so much for watching, and I hope you enjoy these crispy beef tacos!

 I'm here with my friends from Savediets.com and today we're going to be making some New

 It's going to be low in fat, low in carb, but it's still going to be rich, creamy, and

 The first thing I'm going to do is ground up some turkey bacon.

 In the same pot I'm going to go ahead and toss in some cauliflower that I chopped up

 And the cauliflower is going to act as my potatoes in this dish so I want to keep this

 So I'm just going to warm this up and get the onions caramelized and soft.

 Alright so my onions are looking nice and translucent and soft and my cauliflower is

 getting a little bit on the brown side so I'm going to go ahead and add some quinoa

 So I just turned it down and let it simmer on low for a bit until my cauliflower is tender.

 Cauliflower is just about tender so I'm going to go ahead and add in my clams that I minced up.

 I'm just going to let that turkey bacon heat back up and then I think we're ready to serve.

 I'm just going to let that turkey bacon heat back up and then I think we're ready to serve

 We didn't use a lot of flour to thicken but it's still creamy, it's still thick, it's still rich.

 That turkey bacon just adds a little bit of smoky and saltiness.

 If you guys have any questions just go ahead and shoot them below.

 The full recipe, nutritional facts, and pictures will be on my blog spot which I'll post a link to below.

 Get a delicious, spicy Chinese meal without calling for takeout.

 This dish, which features tofu and pork, takes only a few minutes to prepare.

 Combine the chicken broth, bean paste, soy sauce, and a dash of salt to taste in a small

 Heat a medium saucepan filled with water until it reaches a simmer.

 Keep the water at a low simmer while continuing to make the rest of the dish.

 Add 1 1⁄2 tablespoons corn, peanut, or canola oil to the wok and swirl it around to coat

 Add the ground pork to the heated wok and cook until no longer pink.

 Add the remaining 1⁄2 tablespoon of oil to the meat if it begins to stick to the wok.

 Add the garlic and ginger to the wok and continue cooking for an additional 2 minutes.

 Stir in your reserved sauce and return the mixture to a simmer.

 Sprinkle garlic cloves with a dash of salt while mincing to keep them from sticking to

 Dissolve the cornstarch in 2 tablespoons of water, add to the wok, and bring to a boil.

 Cook until the mixture has thickened and become glossy, about 15 seconds.

 Remove the wok or skillet from the heat, and sprinkle with sesame oil, Szechuan peppercorn

 Present with a bowl of steamed rice for a tasty Chinese meal that's sure to be a crowd-pleaser.

 Did you know Soybeans, which are used to make tofu, were first planted in colonial America

 Hi, I'm Alex, the French Guy Cooking, and today we're making an all-time French classic,

 So it's tasty, it's cheap, it's easy, and it's a French dish you can make in under 10

 We'll use the fine and tender leaves in the dish, but the fibrous stalks will pimp and

 Yeah, mise en place is just a fancy French word for preparation.

 But you know, it's always good to insert a fancy French word into a cooking conversation.

 I was touched by the chef's mise en place at the café, but it felt like déjà vu.

 Now we need some mussels, and I reckon this seafood is quite amazing.

 It's cheap, delicious, versatile, and on top of that, it's sustainable.

 Give them a good scrub and remove any dirt, barnacles, or fiber stuff.

 Very important, discard the broken ones and also the ones who would not close when lightly

 In a large casserole pan over medium heat, add a good knob of butter.

 Infusing the bunch of dried herbs in the sizzling butter will ensure a better distribution of

 Drop in the shallots and the garlic and cook them until they get soft.

 After a few minutes, pour in a good amount of fresh and acidic white wine, like Muscadet

 Mix them well with salt and pepper and let the wine evaporate a bit.

 I am using half a bottle of it because I like it and also because I want to spare some glasses

 Or if you don't want to use alcohol, you can use a pint of veg stock and a drizzle of vinegar.

 It might not be exactly in the classic mussel marina recipe, but I like to add a dash of

 You know, just to make it a bit more naughty and also because I own it.

 Sprinkle that with parsley and stir well to combine all those lovely ingredients together.

 Butter, mussels and shallots bring a deep richness, yet the white wine and the herbs

 I told you this recipe is nothing difficult and considering the amazing result at the

 So like, comment, share it on your social media and subscribe to Food Tube and to my

 Crispy, creamy and with bold flavors, it is the ultimate comforting dish.

 Hey guys, this is Bharat and welcome to Bharat's Kitchen with how to make the perfect restaurant

 Alright, so first we're going to begin with some pre-soaked chickpeas.

 Now generally the soaking time is about 6-8 hours but trust me if you want to make something

 And remember, after soaking the chickpeas, they should have become a little soft and

 if you try to squeeze them, they should easily be able to mash.

 So before you cook these, make sure you drain all the dirty water and clean your chickpeas

 But the main problem with garbanzo beans is that they don't retain moisture.

 I mean no matter how many excess pressure cooker whistles you give, your chole or chana

 I've just pressure cooked some chickpeas for 12 whistles and let it depressurise naturally.

 They've come out really very soft but if I cut one open and show you from the inside,

 the cooking time of the beans and actually make them absorb more moisture.

 But the problem with baking soda is that it leaves a very bitter taste.

 And that bitterness can actually be controlled if the alkaline nature of the baking soda

 Well, the pH of your normal distilled water is very neutral which is actually about 7.

 And as soon as you add baking soda to the water, you make it alkaline which increases

 Now this alkaline nature can be neutralised as soon as you add any kind of acid which

 But the problem with vinegar is that it reacts with baking soda really quickly.

 And you cannot take the advantage of that alkaline nature of baking soda.

 But a very good property of tea is that it does not react until it's cooked.

 You see, if I add tea to my normal water, it will never affect the pH of the water.

 But if I cook the tea and add my baking soda, it will start to react.

 In fact, one other property of this reaction is that it releases carbon dioxide.

 And when this reaction occurs inside a pressure cooker, it increases the pressure on the chickpeas.

 So now that we know what all is needed, let's begin by first pressure cooking our chickpeas.

 But this time, we're gonna add some dried pomegranate skin or anarka chilka.

 You can also replace it by adding some dried gooseberry, also known as amla.

 Now this will stop the excess movement and save them from creating a mashy chickpea bharta

 And finally, to make the reaction perfect, we're gonna add some baking soda.

 And after this 5th or 6th whistle, make sure you turn the flame off.

 So in the meanwhile, let's prepare the other stuff that we're gonna need.

 Okay, so you just need some coriander powder, also known as dhania powder.

 We're also gonna need some cumin powder, also known as jeera powder.

 And the most important masala here is that we're gonna add some pomegranate seed powder,

 Alright, we're also gonna need some ginger, some green chillies, and one mid-sized onion.

 You just need to chop it very fine, or you can also grind it in a blender.

 Well, apart from costing and other commercial stuff, restaurant-level cooking has to always try to be consistent.

 But as the taste or the flavour of tomatoes vary from season to season and places to places,

 Well, you can use it with certain treatments, but a much better solution is some yogurt or some tomato puree.

 A combination of both these things will always provide consistent taste.

 And that is why, whenever you go to a restaurant, you always find the same flavours.

 So, as we're gonna use yogurt in the recipe, you need to make sure you strain your yogurt properly

 Well, you can see, my chana looks just black enough and apparently same as the store-bought one.

 Now, I'll show you how to cook the masala in a very different way.

 So, just transfer the chickpeas into a large bowl and add your masala or spice mix over the chickpeas.

 Gently just try to mix it, but don't overdo it, otherwise the beans will totally mash.

 And now, to cook these spices, I'm gonna heat up some desi ghee, also known as clarified butter.

 You can also use vanaspati ghee as well, but do not use any unsaturated fat like your

 You just need to make sure the oil is very hot and just as it starts to smoke,

 pour it over the chickpeas and the masalas or the spices will cook.

 And trust me, even without the tempering, this combo is just amazing.

 Okay, time to create the tempering or the masala for our chole masala.

 So, in a large open-mouth utensil, I'm gonna add some oil and to that, we're gonna add some

 And as soon as you add the hing, add your finely chopped onions.

 Now, remember, the flame is at a medium flame and you need to cook your onions properly

 or basically, they are well done, which would be something like this.

 Now, when you achieve this color on your onions, add your yogurt and cook for about 4-5 minutes.

 But the key of the recipe here is that you need to cook your yogurt properly.

 Finally, when the oil has completely separated, add some water and turn the flame to the lowest.

 And as soon as it starts boiling, we're gonna add our spiced chickpeas,

 And finally, the last ingredient is that we're gonna add some dried fenugreek leaves,

 So, you need to let them cook for about 15-20 minutes on a very low flame

 So, there you go guys, how to make perfect restaurant-like chole or chana at your home.

 You'll find all the list of ingredients and their measurements on my website.

 And next week, I'm gonna show you how to make these tangy potatoes or khatte aloo.

 And also, next week, I'll show you how to make your very own restaurant-style bhature.

 So, if you like this video, do give it a thumbs up for updates and queries.

 Today I am going to make a popular South Indian snack, Masala Dosa.

 To make Masala Dosa, I have some leftover dosa batter and this is the right consistency

 of batter for any dosas and you really don't have to use fresh batter whenever you are

 This is a combination of rice and urad dal soaked overnight and blended into a fine paste

 adding little salt and fermented for at least 10-12 hours and then you will get this kind

 For filling, I have 3 medium sized boiled and mashed potatoes, 1 finely sliced onion,

 good amount of chopped coriander leaves, 2 green chillies, some curry leaves, 1 tsp of

 turmeric powder, 1 tsp of urad dal, 1 tsp of mustard seeds and approximately 2 tsp of

 So the next step is to make filling for the Masala Dosa, potato filling.

 Once you mix this potato nicely, add some chopped coriander leaves.

 So you can see it started leaving from the edges and it is almost cooked.

 And if you want that brown colour, you can add some methi seeds.

 You can soak some methi seeds and blend it with rice and urad dal.

 I order it all the time when I go out to restaurants and you know, sometimes it's great and sometimes

 Today I'm making a version that's a little bit lower fat and it's a chicken Caesar which

 First what you do is you marinate your chicken and you make the base for your dressing.

 One and a half cups of buttermilk with two tablespoons of lemon juice.

 The chicken can marinate for as little as 15 minutes but you can make this ahead of

 Classic Caesar salads are actually made by mashing garlic with anchovies and then whisking

 I'm replacing my egg yolk with mayonnaise and I'm leaving out the anchovy but please

 This cheese is gonna go into the marinade but it's also going into the dressing.

 And then reserve a half a cup of this mixture to make your dressing later.

 The rest of it you want to pour over three skinless, boneless chicken breasts.

 Refrigerate it if you're gonna marinate this longer than 15 minutes but if you wanted to

 It's a little unorthodox I guess but it's a little bit healthier.

 And then just broil them until they're golden brown and then you'll cut them up afterwards.

 When you're ready to make your salad take your chicken out of the marinade letting the

 excess drip back into the bag and then place it on a rimmed baking sheet that's been lined

 So let the excess liquid drip off but some of it's gonna end up on the pan and that will

 get a little extra caramelized slash burnt in the oven which is why you want to put it

 Have your broiler preheating and then cook until your chicken is cooked through.

 We're not using all that much but you can feel free to add more if you want to.

 Today I'm combining my romaine lettuce with some radicchio though for a little bit of

 Two heads of romaine cut into pieces and a half a head of radicchio that's also been

 You can toss everything together in the bowl that you made your dressing.

 You've gotten just a little bit of golden brown and those extra brown spots are broiled

 These are cooked just until they're cooked through so the chicken isn't dry.

 I find that tossing my salads with the dressings makes for a much better eating experience

 It's a heartier, kind of healthier, kind of lighter version of chicken Caesar salad that

 Be sure to click here if you want to subscribe and click over here if you want to continue

 ditalini pasta and we're going to use quite a bit of olive oil and some

 tomatoes and some cannellini beans and some white pepper and garlic and I have

 pecorino romano here and a bay leaf and I have like two kinds of parsley just a

 little bit and a little bit of basil out this is all out of my garden I'll call

 it I don't have a lot let's get started I'm going to take and put some olive oil

 in my pan here maybe a little more a decent amount I'm going to add my garlic

 this is five cloves of garlic now I'm going to turn the heat on and I'll turn

 it on about medium maybe a little below medium I want to gently cook this

 garlic and in the meantime I want to take my two cans of white beans I want

 to put them in my strainer and rinse them as well the garlic is starting to

 turn brown and we really don't want it to go any further than that just brown

 lightly I'm going to add the can of tomatoes add a bay leaf and some salt about a half

 a teaspoon of course salt and turn the heat up a little bit and get this going

 it's come up to a bubble I'm going to cut up some of the tomatoes and I added about a

 half a teaspoon of salt that you saw me do because these tomatoes really don't

 have any salt they actually have a little bit but it's says on the can 15

 milligrams per serving American tomatoes usually have 500 milligrams or

 more so they're virtually unsalted and I'm just going to let this gently simmer

 for about 20 minutes it's been going for 20 minutes and I took some of the oil

 and skim some of the oil off the top put it in here because I thought I put just a

 tad bit too much I'm going to add the beans and stir those in and once it comes back up

 to a bubble I'm going to let it bubble for another 15 minutes just so everything can

 kind of combine and marry flavor I have my pot of water here to boil the pasta and I'm

 going to start it while this gets going next you take your pasta that you cooked put it in there

 and your spices not your spices your herbs which basil is best but I didn't have much

 so I put in some parsley as well and let's stir this up and turn your heat off and we're ready

 to plate and I also put we're plating here I also put about 1 1⁄4 teaspoon of white pepper in this

 at the last moment forgot to show it to you added the pepper whenever I added the herbs and if you

 like you can add just a little bit of your extra special olive oil on top that's optional

 big carrots, also chopped, and two branches of celery, chopped as well.

 basil, half cauliflower, one broccoli, small size, a can of mixed beans, and then a nice

 everywhere in the world, it's the best tomato sauce in the world and my grandmother uses

 it and she said you have to use this one otherwise it doesn't turn the way it turns.

 need to use some chopped as well, one sweet potato, chopped, one vegetable cubed stock,

 can also use osso buco, but make sure you get rid of the fat, you don't want any fat

This is for all of you who don't know how to cook, make sure you surprise your loved

 one and make this very easy recipe that everyone will love, especially in winter.

 want the broccoli to be almost the same size as the cauliflower.

 so I'm very sorry Suzanne, I know you will get upset when you see this.

 everything in the pot, so we start from the cauliflower and the broccoli.

I will say, let's chop some basil, just with the hands like this.

 if you need 2 liters, that's fine, as long as you cover everything.

 in any good Italian delicatessen, the skin of the parmesan cheese.

 it gently, properly, we need to make sure everything is getting together.

 going to cover it and cook it for at least 2 hours on a medium slow heat.

You cook this for half an hour, it's going to become, ugh, yuck,

 Now what you can do 12 minutes before you actually serve it, while it's still boiling,

 you can add this pasta, about 150 grams of this, this is my favorite pasta for the minestrone.

 You put it in there, it nice absorbs more water and then you can serve it actually with

 with meat, you want to make it vegetarian, you're free to do it.

 about to eat, but please don't forget to subscribe to Vincenzo's Plate, just click the button

 below and please just write a comment just below and let me know what's your favorite

 you very much for watching my video recipe, I will see you on the next Vincenzo's Plate

Mmm, mmm, mmm, oh yeah, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm,

 All right, so to make pancakes, you need a few ingredients here.

 Hi, I'm Tanya Steele from epicurious.com and you're watching Around the World in 80 Dishes.

 Today we're going to Italy, to Tuscany, Italy actually, to make pasta fraisole with my friend

 I am very excited about this dish because this is kind of a classic home dish that they

 So I'm going to help it along with a little bit of extra virgin olive oil.

 So we want to cook these onions until they start to turn a little bit more on the translucent

 When my father got upset at us because we weren't using common sense, he would call

 Now some people like to put garlic in this soup and they would put it in after the onions

 Some people don't want to have the extra garlic in there, but there's a way to incorporate

 And that's just to peel a couple of cloves and just set them in and then later you can

 Now the last thing we want to do is let this thing come to a boil because we don't want

 Because if we need a little bit more seasoning, we want to put that seasoning in before we

 What we're going to do is we're going to put our pasta in the bowl.

 And then we're going to pour the soup right on top of that pasta.

 So I'm sure that this hot soup really isn't going to cool this down that much.

 Now, is this one of those things that's even better the next day?

 Now, we could finish this with some fresh chopped parsley or some fresh chopped rosemary.

 Chef Tipperary, thank you so much for showing me how to make this pasta fagioli.

 just going to put it in the microwave for a couple minutes before we stir-fry.

 You can stir-fry pretty much with any kind of vegetable if you want.

 store, I look around and I spot something that's really nice, I like to bring home and show to you

And now I just want to use my lid to cover up just for 30 seconds.

 It's good to make when your kids come home from school and they always love noodle and we want to

I just used white sugar today, a little bit to balance out the vinegar.

 I know you guys can see the Olympic rings on my screen and the Olympics on this cool

 chalkboard and basically this is because I'm taking part in this thing that YouTube Next

 They've chosen 100 YouTubers to basically use their channels as a vehicle to support

 Among those 100 YouTubers, they're teamed up into a dozen different teams and I'm teamed

 I'm going to link them at the end of every one of these videos that I'll be posting for

 Today's recipe is going to be fish and chips in honor of where the Olympics are being held

 and this is a dish that I really, really enjoy because from my childhood, I always used to

 go to Long John Silver's and I really thought that was the only place you could ever get

 Then when I became a chef, I realized I could make my own fish and chips.

 So I'm going to teach you guys how I make my fish and chips and you guys can modify

 it however you like, but this is a pretty good base on sort of how to fry and batter

 So the first thing I want to start out with is slicing these Yukon Gold potatoes and then

 Since not everybody has a deep fryer at their home, I'm going to fry these in a shallow

 amount of oil and they're going to come out more like hash browns than fries.

 All you need is a nice light blonde beer, flour, salt, and pepper.

 There once was a time when we were young and pirates and spaceships were our heroes

 Just make sure you cut them into uniform pieces for even cooking times.

 You want your oil at about 375 degrees before you start frying.

 Since fish and chips can be a pretty greasy mess, just blot everything off with a clean

 I'm going to garnish this with a roasted lemon and a bit of cilantro and basically

 just kick back, watch the Olympics, and really enjoy this fish and chips.

 Hi and welcome to the video on how to make some curried mussels.

 For those you will need around a pound of mussels, a little bit of onion,

 a quarter of a chopped red pepper, some celery, a little bit of garlic, and some carrot.

 I'm going to take all that here and process it through a food processor to make a sofrito.

 I'm also going to use some curried powder, cilantro, a little white wine, and heavy cream.

 I have 2 tablespoons of white wine here and 3 tablespoons of heavy cream.

 First thing first, I'm going to process that through my little robot cook to chop everything.

 I just chop and make my little sofrito here with my carrot, onion, celery, garlic, and red pepper.

 That's important because it's going to give texture to my dish.

 But if it doesn't close back, that mussel might be dead and you don't want to use it.

 In my finger here, they kind of warm up a little bit and close.

 Also, all those mussels are clean, but there is one thing here.

 I checked the other one before and I know that they are clean and alive.

 Also, sometimes if they open, what you can do is try to find another one that's open.

 The first thing I'm going to do is sauté my sofrito in a little bit of oil.

 The cilantro right here, I'm going to chop it coarsely and add it at the end to the mussels.

 I don't want the pan too hot because I don't want to really give any color to those vegetables.

 When making mussels, I will season it at the end because mussels are a little salty on their own.

 Before I put salt, I want to check the seasoning when I'm done.

 Depending on how spicy you want it, you just put it in as much as you think you like.

 While it's cooking, I'm going on the side here to chop my cilantro.

 Cilantro is one of those herbs, it's okay to use the stems from them.

 Because there's a lot of flavor in them, and they're very tender.

 Now, to finish this dish up, what I'm going to do is just add that juice all over the mussels this way.

 But you can really substitute these ingredients for whatever you like.

 Chicken or pork for the meat, bok choy or any kind of crisp green vegetable

 the first thing to do is to make something called prik nam pla,

 The first step is to add three tablespoons of fish sauce to a small bowl.

 Pull off the stems and then just slice them finely and add them to the fish sauce.

 Finally, to give your prik nam pla a sour tinge, squeeze in about half a lime.

 That's all there is to it, the prik nam pla, and now it's ready.

 So if you're using shrimp too, the first step is to peel off the head

 Next, take your Chinese broccoli or whatever green leafy vegetable you're using

 but if you take it out of the rice cooker, just make sure it's cooled down,

 and it will make for a better fried rice because it's a little drier.

 Turn on your stove and add about one tablespoon of oil for frying.

 Make sure the oil is nice and hot before you drop in the garlic.

 Cook the shrimp, stir-frying continuously for about 30 seconds,

 The little bit of rice first is going to soak up all those delicious shrimp juices.

 Just a few seconds later, scoot your rice to one side of the wok

 Kind of whirl that egg around and then start to mix it up with your shrimp and rice.

 Now stir-fry until your egg looks like it's cooked all the way through.

 give it a quick stir, and then add half a tablespoon of soy sauce,

 half a tablespoon of oyster sauce, and just a tiny pinch of sugar.

 and then toss in your Chinese broccoli and a sliced white onion.

 Fry the rice for another 30 seconds and then toss in the green onions.

 your plate will normally come with an extra wedge of lime on the side,

 and of course that wonderful prik nam pla, chilies and fish sauce,

 I'm going to first give it another squeeze of lime to top it off.

 First step of any bite of khao pad is to take some of the prik nam pla,

 So thank you so much for watching this recipe for Thai khao pad goong.

 Okay, one thing is for certain, when you're cooking in Bangkok, you will...

Today I'm going to show you how to make Korean barbecue or what's called galbi.

That's where all the flavor is going to come from and that's what's going to tenderize our meat.

 So what we're going to need for the marinade is pineapple, and I've got some pineapple chunks here, in syrup.

 I've got about a quarter cup of soy sauce, about a quarter cup of sugar, I've got two teaspoons of fresh ground pepper.

 I've got some sesame oil, about two tablespoons, and I've got about two tablespoons of rice wine vinegar.

 I've got some fresh garlic that we're going to crush into the marinade, and I've got some onion.

 What we actually need to do with the onion is we're actually going to grate it, just like if we were grating cheese, and that helps infuse the flavor into the marinade and into the meat.

 Going to put our sugar, give it that nice sweet flavor that Korean barbecue has.

We don't want chunks of garlic, just like the onion, we want it fine so that we can just infuse it.

 We're going to put about three or four cloves of garlic in here.

 Just real quick, really we're just mixing it and kind of crushing the garlic.

 Now, the beef that we use is the short rib and it's cut against the bone.

 So short rib's a little bit tough and that's why we're going to tenderize it.

 Just poke it a little bit just so that marinade can seep into the meat easier.

 That marinade's going to be enough for between one to two pounds.

 We're going to take a gallon plastic bag and go ahead and put our meat in there.

 Every once in a while we'll flip it around to make sure all the meat gets evenly marinated.

So yesterday we prepared the marinade for our Korean beef barbecue ribs.

 And we're going to move them over to a spot that's not quite as hot.

 And I used different tongs to take them out than what I did tossing and turning them from the beginning.

 We let them rest for about five to ten minutes so that all the juice doesn't just pour out when we cut it.

You can smell the soy sauce, the pineapple, the garlic, everything that we put in there.

 Today on Dude Food, we're making our take on a BLT with East Coast Swordfish and Basil Mayonnaise.

 It's all about what is the best and that's gonna make the best sandwich.

 You really want to look for a fish that has a little more fat content because that's gonna kind of compete with the bacon we're gonna put in this.

 Turn it on medium heat and you want to make sure when you're using a cast iron pan, you kind of put a little bit of olive oil in there.

And even when you're done washing it, you never want to wash it in the sink.

 You always want to pull it off and wipe it down with a little bit of olive oil in the pan or grapeseed oil.

 And the beauty of these pans is there's no like real hot spots.

 You get a crank in the beginning, turn it down and then it's gonna hold its heat really well.

 Fred, do you want to show them how to slice up the fish a little bit?

 We want to get a nice thin piece, flap it on the pan and cook it within, you know, ten seconds per side.

 Try not to cut the top of your hand off and then just go through.

 But it's not that crispy bacon you're used to when you pull it out of the oven.

 When you flip it, you're basically just touching the heat to it and cooking it through.

 So while that's cooking, I'm gonna show you how to toast the bread.

 Normally we put a little bit of butter on it, but since we have this great cast iron pan with all this bacon fat in it,

 We're gonna throw a couple pieces of just regular white Pullman loaf.

 This you want to turn the pan down a little bit lower than what you had for bacon.

 Basically by the time you flip the one, you flip the other, you're going back and getting the other one out.

 Again, it's cooked through, but it's not gonna be dry or overcooked.

 We're gonna get a pot of boiling water and we're gonna get the basil.

 We're just gonna blanch it very quickly in salted water, about 30 seconds.

 And then shock it in an ice bath and you're gonna squeeze it like Jeff just did.

 Shocking me is getting ice water, ice cubes, and then you want to basically reduce the cooking temperature of it very rapidly.

 While that's blending, you might have to add a little touch of water.

 So you want to make sure you add a little bit of salt and pepper.

 Brad, you gonna give me a piece of swordfish to throw on top of that?

 You don't want one bite just to have bacon and tomato and not have swordfish.

 I mean, if you don't have bibb lettuce, you can use iceberg, you can use tomato.

 Whatever kind of salad green you want to put on there works fine.

 If you're gonna do a Middle Eastern feast, then one thing that definitely has to be on

 To make this Tabouli, I've got one very large bunch of fresh parsley,

 Throw the seeds away and chop the cucumber flesh reasonably finely

 Allrecipes member Dakota Kelly shares this recipe for eggs benedict with salmon, saying

 the smoked salmon and rye bread adds a new twist to the traditional eggs benedict.

 Into the bowl, add 3-4 cup of plain low-fat yogurt, 2 teaspoons of lemon juice, 3 egg

 yolks, 1 half teaspoon of Dijon mustard, 1 quarter teaspoon of salt, 1 quarter teaspoon

 of sugar, a pinch of ground black pepper, and a dash of hot pepper sauce.

 Whisk the sauce frequently for 6 to 8 minutes until it thickens enough to coat the back

 The sauce will keep at room temperature for up to an hour and can be gently reheated before

 Several Allrecipes members suggest adding a splash of white vinegar to the water to

 Now, carefully add 8 eggs, one at a time, to the boiling water and reduce the heat to

 For each serving, place one slice of toasted rye bread on a warm plate.

 Top each piece of toast with 1 ounce of thinly sliced smoked salmon and one poached egg.

 Drizzle with a warm yogurt sauce and garnish with 1 tablespoon of chopped fresh parsley

 Allrecipes member Zita's Kitchen says this recipe for eggs benedict with salmon is a

 really nice lower-fat recipe with lots of options to cater to your personal taste.

 Hello, this is Ede from Italy and here I show you a very spicy recipe of a hot

 and cut them up, all in big pieces except of bell pepper and tomato.

 Well, now I start with sautéing the onion to get a nice brown color.

 deglaze with the tomato pieces and also with a bit of vinegar plus a bit of

 sauce with a mix of cold water and flour with permanently stirring and at last I

 Hello friends, welcome to another episode of Chettinad Cooking.

 So, required to make the paste, you will need ginger, chopped garlic, chopped green chillies,

 For seasoning, you will need fenugreek seeds, cumin seeds, bay leaves, star anise, cinnamon and cardamom.

 And you will need onion, chopped tomatoes, ghee, basmati rice and the vegetables of your choice.

I have taken the extract of coconut alone separately and all the other items that I have shown you, I have made a paste of it.

 Cauliflower, I have washed it with hot water and rice must be soaked for about 10 minutes.

 Add a pinch of salt because it takes away the moisture content quickly.

 I'm here with Jared Wood of Sushi by Jared, and he's going to show us how to make a California

 What we're going to do is put on our gloves, sesame oil on our fingers again.

 The reason why we're using sesame oil on our gloves is it infuses really, really well into

 We're going to grab our little ball of rice, just a nice little palmful.

 We're going to place it right in the middle of the nori, and we're just going to work

 our ways, cover this nori sheet and get all those edges covered.

 You just want to make sure that you're not changing the consistency of the rice that

 Take our mats here, and this time we're going to put the rice facing down.

 It just allows better when you're pulling it together to get that seal that you need.

 So we're just going to add some cucumbers that we cut before, and we're going to add

 And just when you're cutting the avocado, you don't need to use a lot of pressure.

 Let your blade just slowly go through the avocado to get the cuts that you want.

 What we're going to do is you're going to take your four fingers and use our thumbs

 This is where you're going to have to make sure that you're forcing that in, not using

 So for starters, you will need some squid tubes, and you just want to cut them into

 Now you can buy your rings pre-cut, but this way it's cheaper and it's just as easy.

 Now for a flour mixture, so here I've got a third of a cup of plain flour and a quarter

 And to this I'm going to add a teaspoon of salt, just regular table salt.

 A teaspoon of white pepper, a half teaspoon of cayenne pepper, now this will just give

 it a bit of zing, you can adjust your cayenne pepper to your taste.

 And just give that a quick mix, and then simply coat your squid rings with the flour mix.

 Allow these to stand for a few minutes so that mixture can stick.

 And here I've got a barbecue plate pre-heated to a medium high heat, of course you can use

 your frying pan if you like, and I've got a generous dose of olive oil on there.

 Just remove them from the barbecue onto some paper towel to drain off any excess fat.

 Make sure you check out my indoor cooking channel, Google Plus and Facebook, the links

 are in the description bar along with a full list of ingredients for today's recipe.

 Thanks for watching and I'll catch you all on Wednesday night's show.

 I told him I'd just run out of Waldorf's but he was pretty insistent.

 Yes, they do have to be red grapes otherwise it wouldn't be a Waldorf salad now, would it?

 Half a cup of thinly sliced celery, one sweet apple, peeled, cored and diced,

 half a teaspoon of salt, a quarter of a teaspoon of ground black pepper and a lettuce.

 Easier to find a packet of sliced hippopotamuses in a suitcase sauce than walnuts in this kitchen.

 Put the mayonnaise and lemon juice in a bowl and whisk them together.

Is it so hard to have a kitchen which has bowls of the right size?

 You're gonna love this one, I've literally never met anyone that doesn't love laksa.

 It's kind of like a soup cum curry, you've got peanuts, you've got citrus and beautiful

 Get yourself about that much, three spoons paper, empty your chicken thighs onto the

 You're penderising and you're also making the flavours really stick to it.

 We're gonna go into the griddle pan here, that's gonna cook away and job is a good'un.

 Squash, take the end off, where the fat bit ends just go straight down, leave the skin

 One red chilli goes in, a thumb sized piece of ginger, coriander here, these stalks are

 fantastic and then spring onions, just three or four go in and then a couple of garlic

 cloves, about a tablespoon of soy sauce, some kaffir lime leaves, getting a nice teaspoon

 of peanut butter, a tablespoon of sesame oil, a tablespoon of fish sauce goes in and

 then last but not least I've got some turmeric, a nice heaped teaspoon and that's gonna give

 Now I'm just gonna whazz all of this up and just put that in and it's gonna be like a

 You can serve laksa with rice if you want but I think it's more classic to do it with

 I've got some coconut milk, last thing to go in, two bunches of asparagus, nice big

 We're gonna go for one tablespoon of honey over the meat and we wanna basically sesame

 The pan's screaming hot so we go in with the lime juice, see how lovely it's looking,

 Finish off with a last sprinkle of coriander and if you're a chilli freak like me, scatter

 Would you believe me if I told you this sweet and savory dish featuring mandarin

 oranges and bratwurst sausage only takes the blink of an eye or the wave of a

 Well okay maybe we need a little more than abracadabra but let me show you how

 quick and easy this amazing dish is to put together and my life has been so

 casserole dish with vegetable oil or cooking spray and then place six

 curry powder cornstarch and white vinegar to an undrained 11 ounce 312

 gram tin of mandarin orange segments and whisk well to combine.

I know I told you super easy right and somewhat magical despite a

 to be all brown and crispy on the outside just transfer to an oiled baking

 sheet and place under the broiler for two minutes or so turning once.

 and bask in the glow of all the accolades you're going to get for this

I hope you'll try this easy weeknight recipe yourself and until then

 just remember making magic in the kitchen is easier than you think.

 Now this is actually pretty easy compared to the rest of the rolling for sushi, but

 You know, you've got your sushi rice, you've got your favorite sushi meat, and your veggies,

 I'm not going to go through the whole thing, but with your rice, you've got to have the

 right grain, the right kind of rice, you've got to do a whole process with cleaning it,

 rinsing it several times, letting it soak, and then after you cook it, then you've got

 to do this rice vinegar, sugar, and salt mixture, and yada yada yada.

 Anyway, there's sushi rice videos online if you want to look that up.

 Right now I'm just going to show you how to do the roll once everything is pretty much

 Right here I'm going to mix the spice that goes into the spicy mayo that goes into the

 And of course I've got my nori, and I've got my rice ready to go.

 Sometimes it varies in price and whatnot, you know, the better the tuna obviously.

 Veggies wise, you know, I've just got the scallions and the cucumber like I mentioned

 But what we're going to do is we're going to slice this up into small little pieces

 because we're going to mix it with the spicy mayo, and I'll show you how to make that.

 Now you can see I chopped it all up, and I did it cross-grain so I can get all these

 And I can just mix it all up here with a fork and whip it really good when I make this spicy

 If you haven't seen this by now, then you've probably never eaten anywhere else, Chinese

 wise, Japanese wise, buffet wise, sushi wise, anywhere, you ought to know this at least

 Really spicy, really hot, and the beautiful thing is you add as much as you want to your

 But if you've never really mixed it before, use it sparingly so you don't overpower your

 And I'm just going to mix a little bit of that in there right now.

 And if you don't know what fry sauce is, well, then you're not an American.

 And then what I'll be doing here is I'll come to the ahi tuna, and we'll just pile that

 And then we'll get going with the nori, stack in the rice, and move from there.

 Okay, there as you can see, got it all mixed up, it's all incorporated, good deal, way

 In case you didn't know, this is the nori, it's the toasted seaweed.

 You want to put the shiny side down, the textured side up, and work your rice here.

 Always get your hand wet so it doesn't stick to you, because it gets a little insane if

 But you take about half the amount there, and we'll just plop that right down there

 There's a lot of different ways to do this actually, I've seen several different ways,

 You can mash your finger right down there in the middle so you can start laying in the

 And then right over the top of that, we're going to start dumping in our spicy tuna.

 Now you can't just go as much as you want in there, unfortunately, you can only roll

 so much, but you want to keep the bulk of it up top, because that's just like an ice

 cream cone, where the bulk's going to sit, and the lesser amount down inside the roll,

 Okay, the easiest way is to go ahead and just take this thing, slide it like this off into

 Not a big deal, but just roll it just like this, right over like an ice cream cone.

 Roll it around, roll it around, keep on working it baby, keep on working it baby.

 Now right down here in the bottom corner, I'm going to take just one little rice right

 here, I'm going to mash it, and that's going to help me stick it to the bottom right there,

 Okay, now top it off, some scallions, and there you have it, one spicy tuna hand roll,

Pedram Shojai, founder of Well.org and the editor of Be More Magazine

 here with a fermentationist, Summer Bock, a dear friend and going to show us some wonderful

 things to do with food, add some life to it and make it super food.

 So we're going to just make some sauerkraut today, really simple.

 The exciting thing about this is that all you need here is cabbage, onion, dill, caraway

 So first of all you're going to core the cabbage, always just take out the center there.

 We're just going to try to shred this and keep it a fairly even texture.

 Okay, the reason I use onion is because it has prebiotics in it, it has inulin.

 So it's going to help this to ferment faster but it also, a lot of times it guarantees

 All right, so we have the vegetables chopped up and in here and we're going to add some

 We're going to use caraway because it is a really traditional sauerkraut spice.

 You want to make sure that you are using a non-iodized sea salt.

 So I have Celtic sea salt here but you can use like the Himalayan pink sea salt.

 And we're going to add, for this we're probably just going to add about a tablespoon or so.

 Generally the rule is three to four tablespoons per gallon of sauerkraut.

 So we want to use, I'm saying like one tablespoon, one and a half tablespoons.

 So you just want to mix it and you're really just trying to get the salt to touch all the

 And so that's going to take the water out of the vegetables and into this solution.

 So it's going to be a little bit more potent than your normal sauerkraut that's been watered

 So that's all the water you need because you're pulling it out of the cabbage.

 And this is why you want to use fresh organic produce because it's filled with all this

 Okay, so when you're trying to make good sauerkraut, you want to make it taste good here right now.

 Pounding it in there, you're getting it kind of jammed in there as much as you can, right?

 I want to smash all of the cabbage in here as tightly as possible so that the air bubbles

 You want to leave at least an inch in the top, maybe an inch and a half, two inches.

 And that's going to just really keep it from overflowing because for the first week, it's

 So what's really interesting is we didn't add a starter, if you noticed.

 It was just the vegetables and the salt and the bacteria that are living on this cabbage

 And the bacteria probably on my hands, you know, as I smash this down in here, are the

 bacteria that are going to inoculate and start growing now that we've created this anaerobic

 So the way that I do it, I like these jars because they're really easy.

 The carbon dioxide can flow out as it ferments, but you don't have a lot of the stuff from

 And if you look, see how it's starting to get more translucent?

 Just notice that a lot of the white parts of the cabbage have changed.

 And then at four weeks is when I take it out, I taste it, I make sure it's good, and then

 And again, you can tell, like this cabbage, it's more translucent.

 So at any point along the spectrum, it's all edible, but you want it to get to that magic

 You can almost see there's no more white modeling like there is in the other one.

 So as you ferment, you basically are letting these bacteria create lactic acid and carbon

 So the food, it blocks out the foodborne pathogens, but then the good healthy bugs that made this

 You're getting this action where it prevents foodborne pathogens from growing, right?

 So inside your body, it's actually going to help get rid of any bad organisms that you

 We'll add it to wherever you're seeing this so you can follow through with this.

 I also have a free gift on there for the top food that I recommend.

 Obviously, it might be sauerkraut, but you should check that out if you want to learn

 how to shop for the right kind of raw unpasteurized sauerkraut.

 Hi everyone, today I'm going to show you how to make shrimp and pork hadamaki which is

 The other day I was shopping with my darling and he was like I want to eat hadamaki so

 I was like okay because he is a person who doesn't make any request so whenever I ask

 him what he wants to eat he's like I will eat whatever you cook.

 So I decided to make hadamaki using my favorite shrimp and his favorite pork and it turned

 out really good so I hope you like this idea and I hope you can try it out.

 When you're boiling the quahogs in water, you cover them with water and then you save

That's 32 ounces, you know, four cups, because that's going to be added

And you really have to strain it just in case there is any sand on the quahogs.

 You really should stir this, too, not just let it stay so that it won't char.

 And this you have to keep stirring quickly so that it won't burn.

 It breaks down, you know, the onions and the celery and the garlic.

 And the precooked red skin potatoes, which you cook for twenty minutes.

 And I leave the skins on because it makes the chowder a little bit more colorful.

 are all about fast, fresh, and fabulous Asian recipes that anyone can make at home.

Legend has it, this popular dish was named after the great statesman of

 reality is, this delicious dish, which is simple, delicious, tangy, spicy, and a little

 bit sweet, was invented in the 70s when Chinese chefs immigrated to the US.

 to New York when I was 12 years old, and we went to the legendary New York Chinatown.

 I couldn't believe how many Chinese people were there, because I grew up in Minnesota,

 We're going to flash fry it in oil, and then we're going to saute the chicken in the sauce.

 than some of the goopier batters you can find in Chinese takeout.

I have some corn oil here that I've heated up to about 350 degrees.

 time because you don't want too many pieces of chicken in the pan or it will reduce the

Now that our chicken pieces are flash fried, we're ready to stir

I'm going to add some dried Chinese chilies, which are sold at Asian markets.

 If you can't find them, you can also substitute with chili de arbol, which you can find at

 Today I'm making Kung Pao Chicken and I'm using a recipe from the book Land of Plenty

 Now first thing I'm going to do is I'm going to make my marinade.

 I have some water in the bowl, a little bit of salt, I have some rice wine, some light

 Got some sugar, got some cornstarch, some dark soy sauce, some light soy sauce, I have

 I have some Sichuan peppercorns in here in the bottom and I also have some peppers.

 I cut dried peppers, I cut the ends off and took the seeds out.

 Now I'm going to put my chilies and my Sichuan peppercorn in there and as the oil in the

 pan heats up then that will kind of season the oil a little bit.

 We'll go ahead and on top of our chicken we'll put our green onion, garlic and our

We're going to show you how to make tuna sashimi with green apple puree.

 You will need the following ingredients for 8 pieces of sashimi.

 A chopping board, a knife, a grater, a spoon, a teaspoon and 2 small bowls.

 Scoop out the fine puree from inside the grater and place all the puree into a bowl.

 Now carefully cut down the middle so that you are left with 8 equal squares of tuna.

 Now spoon a little of the soy and wasabi dressing onto each piece of the tuna.

 Hello again guys, now I'm not quite sure what's more comforting than a nice warm soup on a

 Now it's approaching winter, autumn down in the southern hemisphere and I know it's a

 bit different up for you northerners but I've got a terrific tomato soup recipe.

 I think you'll be very surprised at how easy it is to make and how good it tastes in the

 Cool beans, we're just going to grab a deep pan or you can use a large pot and we're just

 going to put this on a medium heat and once it's heated up we're going to stick in a little

 bit of oil followed by one medium onion that we've just diced up roughly and three cloves

 They don't need to be precise chopping, we're going to blend it later so it doesn't really

 And to this we're going to add one carrot and one stick of celery that we've also just

 We're just going to cook this on like I said a medium heat until the carrots go nice and

 soft but they hold their shape and the onion should start browning a little bit, getting

 Our vegetables have been frying away for around 10-15 minutes so now we can stick in our stock.

 Now I've got two cubes of chicken stock that I've just dissolved in a litre of water so

 Following this we're going to stick in one 400 gram tin of tinned tomatoes and to this

 If you don't have tomato paste you could substitute with tomato ketchup or tomato sauce.

 Following this we're going to stick in four large ripe tomatoes.

 Now the riper they are the better so get the really ripe ones, chop them up roughly and

 Give it a stir around and we're just going to bring this to the boil.

 Once our tomato soup is boiling we're just going to turn it down for it to simmer for

 This will just give it a chance for everything to soften and really incorporate the flavours

 So at this point we can stick in our salt and pepper so make sure you're seasoned to

 And I also like to stick in some basil so get a large handful of fresh basil.

 Just chop it up willy nilly, doesn't need to be precise and chuck it into our soup.

 And also I like to, personally I like to stick in a dash of balsamic vinegar.

 It'll pair really nicely with your tomatoes, giving a nice sweetness to your soup.

 So we can stick in a dash of this at the end just before you get to blend it.

 At this point your tomato soup should be exactly how you want it.

 So if it's a little bit bitter you might want to add a little bit of sugar.

 Likewise you might want to add a little bit of salt and pepper.

 So you season to your taste and then we can stick this into a blender.

 So blend it all up, put it on the high setting for about a minute and it'll be a nice smooth

 Now if it's too thick of a soup and you want a little bit more runnier, add a little bit

 Serve your soup hot with a little bit of basil on top if you wish, some nice toasted bread,

 You can leave out certain steps like the celery, the carrots if you want and just stick with

 It's entirely up to you but this is a really simple, very very quick soup that can really

 Feel free to check out any of the other videos, I've got a few links there.

 Today, the special edition of the test, I show you how to prepare the foie gras.

 Of course, we suggest you to don't add the lemon for the apple.

 Never mind, it's a little bit brown, because you cook it with the apple.

 And now, we take our plate of the warm and we dress the dish here.

 We hope you enjoy this recipe of the French and see you soon for the next recipe.

And also you will see when you wash it away, some bones fragments still left.

 barbecue or charcoal barbecue grill, easily you can cook this very easily.

 Hi guys, today I'm going to show you how to make Thai Spicy Chicken Fried Rice.

 It's a one dish dish that has a delicious taste and can be made quickly.

 And it's another menu that will get rid of leftover rice from last night.

 Try to use the one you have left from last night or if you have a freshly cooked one,

 I recommend leave it out for at least an hour or so before you cook this meal.

 I will leave the link inside the description box below for you guys.

 Sauce pad na ka, lui wa sauce prung roi la nek wa song tee lin tam koon ma na ka.

 Lin ja sai link kong video na ka, wai yoo nai gong hang laang ka.

 So first thing here, into a mortar and pestle, you also can use a blender.

 And if you like spicy, you can go crazy and add a lot of chilies as much as you like.

 Yang laak na ka, ko nai krok, ko tam kaan tam prik kaat gatiem kao doi kaan na ka,

 And you are going to smash them until you get this chili paste, like so.

 But try, if you are a beginner, you try to use a medium heat first.

 And stir them together until you see that your egg is almost completely cooked.

 Rako hai kai, por hen wa mun jaroom sook lao, hai saai nua sat long pai ka.

 Mai jumpen na ka, tong pen nua kai na ha, pen nua sat chanit uit ka dai ka.

 And after you see that your egg is cooked, add your choice of meat.

 It doesn't have to be chicken, it could be beef, shrimp, seafood, anything you like.

 Lang ja tee kai hen wa sook lao, ko saai khao sooi hong rao long pai ka.

 Ta tee hai chai khao tee lua, por khao nee ja mee kwaam shuid noi na ka,

 And after you add your steamed rice, add your chili paste, onions, bell pepper together,

 And after you add everything together, you are going to turn on your stove to the highest level,

 ko tong peart fai rang tee soot tee tau lao ja peart dai na ka,

 Tae jaa, kong Lin na ka, chob hai khao pad kong hang hang noi na ka.

 Wong wa peon peon na ka, kong jaa chob video ni kong Lin na ka.

 Like, subscribe, follow me on my Facebook, Instagram, Twitter, and Google+,

 Lue ko yeh loom tit taam video mai-mai dai thuk-thuk athit na ka,

 Happy Christmas my brothers and sisters and welcome back to Food Busker.

Now it's Christmas time so I'm thinking Christmas market, bratwurst, sausage and what else do you like with that?

 So I'm going to do bratwurst, German sausage with some mulled wine, sticky onions.

 And now what we're going to do is we've got some mulled wine and I'm just going to add enough to just cover them all.

 Now we're going to whack the heat right down and put some tin foil on.

 So the onions need to reduce down for about five to six minutes or until they're nice and sticky.

 My onions are so sticky and beautiful and they're really rich and heavy.

 So we've got some clementine Christmas action to just grate on top.

 Right, these naughty, stop it, naughty little bad boys, I reckon are about three pound each.

 Frack first, German sausage, hot dog with these amazing mulled wine onions.

 People try my food and then they tell me what they would pay for it.

 I think it's Christmas, so let's have a bit of Christmas cheer, okay?

 So make sure that you tell me what you would have paid in the comment box below.

 Because I'm, you know, I think I'm going to be, like, dancing soon.

Chapati is very easy to make, it tastes wonderful and every Indian meal is

 chapati at home, I bought in India this metal skillet, but if you don't have it you can

 Trying to imitate the Indian dough, I came up with a dough of my own.

 We're going to put 1 teaspoon of dry yeast and then 1 teaspoon of sugar in the center.

Let the dough collect the flour from the sides of the bowl and mix it.

 Now the secret to get dough similar to the chapati dough is to add whole wheat flour

 Now I'm going to add half a cup of whole wheat flour and mix it together.

 the flour doesn't stick to the dough you can add a little bit of water.

 Now we're going to take the dough and cut it to pieces, to about 10 pieces.

 going to switch to one or three levels above, which is going to make it thinner.

 preheated it on the stove and then I'm going to put the dough on top of it.

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, before the summer

 runs away from us, I figured I have to share with you my recipe for my chicken kabobs.

 I make these very often in the hot summer months and this is really the recipe that

 I get from my mother and it's pretty much identical to the way she makes it.

 Yeah, except I've got one additional ingredient that I'll talk about in a minute.

 You'll need some chicken breasts, and these are about 6 oz chicken breasts that I've cut

 into about 2 inch pieces, you want to make sure that they're all relatively the same

 I've got a lemon and an orange, which is my addition, and then I've got some rosemary,

 some garlic, salt and pepper, olive oil, and just a teeny, teeny, teeny tiny bit of honey.

 I was going to say banana, I don't know where I'm going to get banana from.

 But what the honey does, it's caramelized, it's give almost like a sweet caramelization

 to the chicken and it balances this tart lemon with the really, really sharp garlic, it's

 I like to add a tiny bit of orange to this only because if I had a Meyer lemon, I wouldn't.

 In fact, if you're going to use a Meyer lemon for this recipe, don't use the orange, but

 because I don't have a Meyer lemon, which is really a mixture between a tangerine and

 a lemon, I'm going to use a little bit of zest and a little bit of juice of the orange

 I'm going to first of all, get rid of the skins, and then I'm going to pile my rosemary

 Now rosemary is really strong, so if you're not a fan, I would say substitute something

 like a parsley, which is mild, or you could use thyme, which goes really well with the

 lemon and garlic as well, but rosemary, garlic, very traditional, very Italian, very what

 I'm going to just take, oops, this little skin does not want to come off.

 I'm going to take my rosemary, I'm just going to strip the leaves right off the stem.

 However, when I was a child, and rosemary grows in Italy like you wouldn't believe,

 like on the side of the road, the rosemary stalks are super thick and they were super

 long that my grandma, my aunt, my mom, when we would have them on hand, they would use

 the stalk as the actual piece, as the actual skewer for your kebabs, so that you've got

 Unfortunately, this little rinky dinky thing isn't going to work for me, but if you've

 got some really sort of sturdy pieces of rosemary, do that, it's fantastic.

 I'm going to take these and I'm just going to give everything a really good chop all

 I'm going to grill these indoor today, only because it's not very good weather, and therefore

 it would look really dark and cloudy if we were outside, but if you are doing this outside,

 I'm going to bring this closer to me, a little bit of orange zest, not a whole lot, because

 remember we're trying to get a familiar taste from the Meyer lemons, so a little bit of

 You're really kind of making your own concoction, I'm telling you Meyer lemons are unbelievable,

 and I just get so angry that my supermarket doesn't carry them.

 And then I'm just going to squeeze a little bit of lemon juice, and orange juice.

 Is I've taken my pepper mill, grinder, whatever it's called, and I've just changed the setting

 so my black pepper is a bit more coarse, and I've been really digging it!

 A little bit of olive oil, not too much, just a couple tablespoons will do the trick.

 I'm going to give everything a really good stir, and then I'm going to cover this and

 pop it in the fridge for about a half hour or so, maybe a little bit more.

 And the honey also really helps thicken the juices, like the lemon juice and the orange

 Stir it really well, cover this with plastic wrap, and in the fridge it goes.

 My chicken was in the fridge for about 45 minutes, you want to make sure you don't want

 to go too long, otherwise the lemon juice is actually going to start cooking the chicken

 and it will break it down, the acid is going to break it down, and you don't want that.

 So 45 minutes will do the trick, I took it out of the fridge about 5 minutes ago because

 I don't want to put something super cold chicken on a hot grill pan, it's going to seize up

 Now what I have here is some red onion, it's cut about the same size as the chicken.

 Now red onion is something else my mother always, always, always has on her kebabs,

 or kebabs, or spaghetti, or bruschettes, however you call them.

 She sometimes also likes to add zucchini and peppers, but since I'm making a roasted vegetable

 and spaghetti with dinner to go along with this, I'm not going to add them here, but

 For my skewers, I always like to use the middle ones, two reasons.

 One, I always have them on hand because I wash them, put them back in my drawer.

 Two, when you're cooking kebabs, and you cook them on a metal skewer, the heat is actually

 going to hit the metal and it's going to cook the chicken from the inside out.

 So it's actually doing two things, it's helping you cook the chicken faster and more evenly,

 and it's also, you know, you clean it, it's friendly, it's good to go.

 Now you can do this in whatever particular way you want, I always start with a couple

 pieces of onion, and I don't go all the way, I leave about two inches here.

 Then you take a couple pieces of chicken, and as you can see they're all about the same

 size, and depending on how many pieces of chicken you put on your skewer, you're going

 So with that, and then some more onion, and then just a couple more pieces of chicken.

 And then finish it off with the onion, that's how I do it anyway.

 You don't have to do it that way, but it's just what works really well for me, and that's

 I've got all my chicken here skewered up, I've got about six out of my mixture, which

 is about right, I usually get about six out of them, again if I was putting less chicken

 on, you'd get probably eight, but then this is the skewer, and I'm not getting this much

 Anyways, I've got my grill pan preheating, I have it over about medium heat, I don't

 want to put it too high because it will develop too much color before the chicken gets a chance

 So medium heat usually works perfect for me, I'm going to drizzle just a little tiny bit

 of olive oil on it, just so that nothing kind of sticks and develops color.

 Alright, I'm going to let these cook for about two to three minutes on all four sides, I'm

 going to just turn them from each side until they're all evenly colored and it's cooked

 I'll show you what they look like when they're done, just make sure you keep an eye on the

 heat, you want it to be medium, you don't want it to be too hot, I actually just turned

 mine down a little bit so it's in between medium and medium low, it's still going to

 develop color, but you just want to make sure that it all gets cooked really well.

 So let those go and I'll show you what they look like when they're done.

 My kebabs were on the grill for about three minutes on all four sides, so in total it

 will take you about twelve minutes for the whole batch, if you have to make sure you

 get your heat on the perfect setting, mine was medium, it's got gorgeous color, did not

 I'm telling you, that honey definitely does add a little something to the coating, the

 lemon, the rosemary, the garlic, they're absolutely delicious, make sure you let them cool a bit

 before you handle them because the metal skewers will be super duper hot.

 You can do the same recipe using pieces of pork, using seafood, obviously the cooking

 I hope you've enjoyed spending time with me guys, head on over to LauraintheKitchen.com

 and get this recipe, lamb, lamb would work really well as well in this recipe.

 I hope you've enjoyed spending time with me, I'll see you next time.

 It's easy to learn how to make scrambled eggs that are perfectly light and fluffy.

 You just need to use the right ingredients and know a few tricks.

 Hi, I'm Stephanie Gallagher, the Iron Chip Mom, and today I'll show you how to make perfect

 For this recipe, you'll need two large eggs per person, one tablespoon of butter, and

 I'm using a Cheddar Monterey Jack blend, but you can use whatever kind of cheese you like.

 Crack the eggs into a medium bowl and add some salt and pepper.

 Now melt the butter in a non-stick skillet over medium-low heat.

 Now pour the eggs into the skillet and begin stirring them with a non-stick spatula or

 You want to kind of stir and fold the eggs gently so they form soft curds.

 As the curds form, keep bringing the raw egg to the center of the pan where it's hottest.

 For more great recipes just like this one, join me at theironchipmom.com.

 Ah, what else to say about this dish other than that it is the ramen that Naruto loves to consume

 Take out your bones and then stick the whole thing in the fridge

 This way, when it's frozen, the fat has coagulated to the top and you can scoop it off

 Next, using some Yoshida's sauce and Lee Kum Kee chicken marinade

 Now the best pork you can select will both be lean and still have fat on it

 Fill up a pot with your sauces and then just dip the pork inside and turn that heat on

 Flip it around a couple of times and wait till it gets to a boil

 Now after that's been cooked, take out your meat and prepare some hard-boiled eggs

 The way you do this is you crack a little hole in the top and on the bottom

 Then just soak it back into the same liquid that you put your pork in

 Of course, you can use a kitchen aid for 12 minutes or your ninja skills

 But after a couple of seconds, it should attach right back to the paddle

 So it turns out that hand spinning your own noodles is actually extremely difficult

 We like to call this a faithful recreation of authentic Japanese ramen

 Now there are many different ways to make authentic broth for ramen

 We encourage you to actually go on YouTube and look up some more

 just click on this link that's available in the video description.

 I've drained and I'm putting them directly into the food processor.

 to start with the chickpeas that I blended in the food processor and we'll add them into

Just make sure you scrape all of the chickpeas out of your food processor

Next I'm going to add one quarter of a cup of finely chopped red onion.

 eighth of a teaspoon to a quarter of a teaspoon of cayenne pepper just for a little extra

You can omit this ingredient if heat is not what you want for your falafels.

Now if you want to make this a vegan recipe you can certainly just add one tablespoon

Next I'm going to add a liberal amount of pink Himalayan sea salt

 and cracked black pepper, about a quarter of a teaspoon of each.

 of the ingredients together until we get the consistency of a thick paste.

 be sure that you give it a generous spray with a non-stick cooking spray.

 our falafel patties I'm going to take about two tablespoons of the falafel mixture into

 my hands and I'm going to form it into the shape of a traditional falafel patty as you

Place it on your baking sheet and continue until all of the mixture is gone.

 This recipe will yield about 9-12 falafel patties just depending on the size that you

I'm going to pop the falafels into the oven for approximately 30 minutes.

 Halfway through I'm going to take the falafels out and flip them over.

They also make a great addition to any salad but taste even better when they're

If you enjoyed this recipe be sure to check out my blog on Hasfit's website.

 There you'll find additional recipes as well as complete workouts, meal plans to lose organ

 to subscribe to this YouTube channel, follow us on Twitter and like us on Facebook for

 So the first thing to do is soak up all the ingredients that need soaking.

 For instance, the noodles, the backbone of the pad thai recipe.

 These are dry shrimp, and they're really used for seasoning more than anything.

 And it's important when you're choosing the shrimp at the market to look for something

 Just look for something that's plump like this and just a beautiful bright color.

 You can tell it's pressed about, I would say, maybe 3 quarters of an inch thick.

 And it's a great thing for when you're doing stir-fries because it retains the texture

 The next thing we're going to do is put together the sauce, the seasoning.

 This is where we're really balancing the flavors between sweet, salty, and sour.

 It comes as a paste or in little blocks, but either version will work.

 And now, the last ingredient that we add to our stir fry is garlic,

 I just roll the pod right in between my fingers to loosen the seeds.

 Now, you may want to wear gloves where you're dealing with chilies.

 Now, what I like to do here is actually take the mung beans and

 snap off that little root end, that brownish part, just to make it cleaner.

 And another garnish are the peanuts, just roasted, unsalted peanuts.

 So here I'm just going to snap the leaf off and then just tear it and

 Because the stir frying goes so fast, you want to make sure that all of your

 So now what I'm going to do is I usually set the wok on the back burner so

 And here I have it set over a high flame because we're stir frying.

 And the idea is just to keep the ingredients moving very quickly.

 And just as it's about to turn, you can see it's a little golden here on the edges.

 And as you can see, while we're using firm tofu, it doesn't break apart like

 And we're just going to stir fry this until it's nice and golden.

 So this is what you're trying to achieve throughout the stir fry here.

 And what you want to do with the eggs here is scramble them without necessarily

 And you want to make sure that they're not too wet but also not too dry.

 So again, we're going to add oil and then this beautiful sauce of tamarind, fish

 And now this is going to cook for about, let's say, four to five minutes,

 absorbing all of the liquid and really building that beautiful flavor

 And now we have the right time to incorporate the shrimp with garlic

 And we're just going to incorporate all that, mix it up really nicely.

 And then top that with some tofu, dry shrimp, make it look nice and pretty.

 And when you're in Thailand and you're sitting at one of those,

 If I'm entertaining at home, I just like to serve it beautifully garnished

 And to this, I'm going to add the mung bean sprouts, pile them up like so.

 Just a little bit of scallion, some crunchy peanuts all around,

 another beautiful, vibrant color of red chilies, and Thai basil.

 Now, what they do in Thailand is carve something that goes into the plate.

 Now, I just have to have a taste of this delicious noodle dish.

 from the tamarind and the lime juice, saltiness from the fish sauce,

 Seafood is enjoyed throughout Italy and mussels are a favorite in the Liguria region.

 So here I'm going to show you how to make a delicious and easy mussel soup.

 And then cook your onion, garlic, some of the parsley and hot pepper flakes.

 You're just going to cook it for about five minutes until it's softened.

 When you're mixing together butter and flour, you're creating a beurre manier.

 Pour the broth over the mussels and be sure to sprinkle it with parsley.

 A nice squeeze of fresh lemon and that baguette to dip into will make everyone's mouth water.

 Now the spicy tuna roll is a little bit different than the California roll.

 Alright, now that you know about the spicy tuna, let's get rolling.

 Make sure your hands are wet so the rice doesn't stick to them.

 But with the spicy tuna roll, you don't want to go all the way to the end.

 Instead of just putting it like this, it looks a little bit nicer if you cut it in half first.

 Now just like before, you scoop out the avocado with your spoon.

 Alright, and then the final thing you want to put in is spicy tuna.

 From here, you just use your fingers and then again do tuck and roll.

 And then some places like to cut it into four, some places like to cut it into six.

 To start, bring 2 pints of chicken or vegetable stock to the boil.

 salt, the dark and light soy sauce, oyster sauce, 3 tablespoons of vinegar and leave

 Stir in a tablespoon of cornflour and finally the beaten egg and a teaspoon of sesame oil.

 Yukon Gold and Russets have the best consistency for making a good, fluffy mash.

 To start, peel the potatoes while you bring a large pot of salted water to a boil over

 In the meantime, melt the butter and warm the milk that will be added to the potatoes

 If you like, you can use a ricer which gives a fluffier consistency.

 When you reach the consistency you like, taste and add the salt and pepper if necessary.

 February, which means Valentine's, and I'm sure all you guys out there are wanting to

 I'm going to be making Julia Child's classic, Boke Bonignon, with a few Debbie Wong touches.

 Now if you guys watch the show a lot, you know that I love to chop and drop.

 that you have everything cut up and ready to go before you even start cooking.

 the pan, the meat has to be dry, because it won't brown if it's wet.

 browned the meat, we're going to brown the onions and brown the carrots.

 We're going to make it even more amazing by adding some aromatics.

 Alright, now that the beef is in the oven, I'm going to start with the next component

 spitting at you and it's making noises and stuff, but you really want those mushrooms

Mushrooms have a lot of moisture in them and they don't brown very easily.

 So the reason why this dish is perfect for Valentine's is because it sits in the oven

 for at least 2 hours, which gives you plenty of time to get yourself ready.

 The gravy is a wonderful consistency, not too thick, not too thin.

 eyes, because this is untraditional, but I respected the dish, kept it French, and for

 me, the mustard adds just that next level of sharp kick that I feel this dish really

 of refinement and classiness, but it's also got an awesome comfort food factor.

 So, best of luck to you guys on Valentine's, or any time you want a romantic dinner, and

 We were going to grill some chicken wings out tonight but as soon as we got everything

 ready a thunderstorm came up so it's pouring down rain out now so we're going to cook these

 We're going to start off with making a bourbon honey barbecue sauce.

 We're going to start off with one cup of ketchup, a quarter cup of apple cider vinegar, quarter

 cup of water, a quarter cup of brown sugar, a quarter cup of honey, a heaping tablespoon

 of dried minced onion, a tablespoon of granulated garlic, a tablespoon of chili powder, a tablespoon

 Once our sauce has come up to a boil we're going to go ahead and add in a quarter cup

 Alright we're going to go ahead and do our wings like you've seen us do a hundred times.

 Again we planned on doing these outside on the grill but we're going to go ahead and

 We're going to do it in a dry pan, no seasoning on the wings at all and I blotted the wings

 Alright so we have our wings in here and we're going to move these around constantly for

 about 15-20 minutes until they're cooked through and nice and golden brown and crisp.

 Alright after about 20 minutes our honey bourbon barbecue sauce is done and it's thickened

 Okay after about 20 minutes our chicken wings are done, they're nice and golden brown and

 We're going to go ahead and put about a quarter cup of the sauce we made right on top of these

 Alright our wings are coated, we're going to go ahead and get these plated up.

 Alright now our honey bourbon barbecue wings are done so let's go ahead and dig into one

 Look at that wing, perfectly done down to the bone, still very moist, very juicy.

 Definitely highly recommend you guys trying my pan method of cooking wings, it works well.

 So let's go ahead and dig into one of these and see how they turned out.

 Alright everyone, we are back and let me show you what we're going to cook for you next.

 And this really I think is going to be my favorite because you used pork.

 Roasted potatoes with onions and bacon and just salt and pepper.

 You know when the chef says that, that you've got to do this recipe.

 This one I cooked roughly, I don't know, I think like eight, nine, ten minutes or so.

 She told me she really wanted to do it again, but I said no, don't.

 He's going to make me do this one, but I love potatoes, so this is going to be easy.

 Because the potatoes take the longest to get nice and crispy and cook.

 When you go to your butcher, you can get them already cut in three or four ounce pieces.

 I pounded two pieces out already, but I want you to pound one because that's the fun part.

 Open it up, and now I'm going to help you with that, and then you're going to pound

 And now what works really well so the bread comes thick on it, you're going to use your

 And now we're going to mix them up and now we're going to let that cook a little bit.

 On like medium heat, not too hot because you're going to burn the potatoes like I did.

 So what we're going to add now, we're going to add some onions.

 If you're not going to do Oktoberfest at home, you have to get to the restaurant in Alameda

 Now, Peter has shown you, you know where to go to enjoy an Oktoberfest celebration at his

 And if you want to see me, excuse me, if you want to see me in lederhosen, you need to

 Good evening, it's Glen the Ball Chef and tonight I'm going to make a special soup.

 A regular Chinese favorite, usually get the wonton, the egg drop or the hot and sour.

 I always go with the hot and sour soup and I'm going to show you exactly how to make

 It's going to be the year of the snake and this is the soup I'm making for New Years

 Now what I've done here is I've taken about 4 or 5 ounces of pork.

 I've added maybe about 2 or 3 tablespoons of soy sauce and I'm going to take this julienne

 pork and I'm just going to marinate it in this soy sauce for about 20 minutes.

 Let it come up to room temperature so when I put it in the hot oil it's going to cook

 quickly and we'll take you to the next step here in this hot and sour soup recipe.

 I'm going to start out here with about 2 tablespoons of sesame seed oil.

 And into that what I'm going to do is put my julienne pork in there.

 Then I'll come back when this is all cooked off and show you the next step.

 I'm going to put in about a half of a tablespoon of white pepper.

 Then I'll put in about 3 and a half cups of just this boxed chicken broth.

 And what I'm going to do is I'm going to bring this up to heat.

 What we'll do is we will just let this boil off here for about another 10 minutes or so.

 We're going to put in one heaping tablespoon of hot Sichuan chili corn sauce into our soup mixture here.

 Alright, the next step in our soup, we're going to put in some extra firm tofu.

 And what brings the sour to the hot and sour soup is some rice wine vinegar.

 But we'll stir this up a little bit, bring this up to heat for a minute, bring some of that off.

 And then I'll show you how to finish off this homemade hot and sour soup.

 And what I want to do is I want to slowly pour this in to our soup mixture.

 And then the final step to our hot and sour soup before we plate it is I've prepared a quarter cup of water and two tablespoons of corn starch.

 And we'll come back, put this in a bowl, and I'll show you what it looks like.

 I like to garnish that up with a little bit of sliced green onion.

 And I'll tell you what, it's got all the flavor of any curry-app restaurant that you've ever been to.

 Because it's homemade and that's real Chinese hot and sour soup.

 the most popular dishes in Chinese American restaurants, but strangely

 dynasty in the 1800s, but the dish wasn't invented until about a hundred years

 Fuchsia Dunlop, the favorite dish, the favorite Chinese dish of Secretary of

 is described as a, quote, stir-fried masterpiece sizzling hot in both flavor

 when he orders it, I think of two things, deep-fried and heavy.

 I think is a stir-fried masterpiece, is going to be much healthier, no deep-frying,

 white vinegar, honey, chili garlic sauce, chicken broth, and cornstarch.

 breast into one-inch pieces and toss with cornstarch and a little grind of

 This cornstarch is going to give your chicken a really nice crust without

Chop the broccoli into small florets, but don't throw away the stalks.

 off the outer section of the stalk, which is a lot tougher and very difficult to

 high, and when it's hot, go ahead and swirl in the cooking oil, making sure

 done with all the chicken, keep the wok on the stove, and now let's turn down the

 heat so that we don't burn the aromatics, which is the green onion,

 recipe, or if you have any questions at all, head over to steamykitchen.com

My cookbook Steamy Kitchen's Healthy Asian Favorites is available at

 we're going to mix the honey, the lemon, the mayonnaise and the salt and pepper together

 In order to make pork fried rice, the first and most important thing you're gonna need is pork.

 I'm gonna be using soybean oil because that's what I have access to and it's actually pretty good.

 you can mix and match all kinds of things and make it taste however you like.

 Stir fry and fried rice is very much your own choices, whatever you want.

 I chose ginger, garlic, a red pepper, a carrot, and finally pickled yellow radish.

 Alright guys, that's all the stuff you need to make pork fried rice.

 This job is best suited for the GoPro, so I'm actually gonna stick with the GoPro for the rest of these shots.

 This is where all the action happens and this is where things are gonna get really good.

 First thing you wanna do is take a little bit of oil, just a splash.

 The sooner you add something to the pot, the less flavor it's going to have.

 You're still gonna be able to taste things, it's just not gonna be as strong.

 I have pre-cut all of my vegetables and I'm going to go ahead and toss them here into the pan.

 Guys, when I said this was gonna be easy, I meant in a very real way.

 You wanna be careful not to stop stirring because you should be running this at a very high heat.

 And if you stop stirring, you could end up with burns on the bottom of your food and you just don't want that.

 Now, if you're feeling really crazy and you wanna get, you know, sort of awesome,

 And I'm doing that because we haven't really had spices for our food.

 A ground, dried out spice like you're used to finding in the bottles or the jars.

 So I had to buy a giant package of garlic, which I'm not opposed to.

 So after you add the garlic, don't wait very long before you start adding other ingredients.

 And I have also, when I cooked this earlier, I had a little bit of a problem with the pork.

 And I have also, when I cooked this earlier, I put the ginger in with it.

 And then it sat airtight for a while, so all that air, all the flavors from the ginger were able to mix in with the pork.

 I can smell the ginger in and out, and it's just absolutely wonderful.

 I'm coming back to my old friend, the pre-cooked single-serving rice container.

 Now this is something I didn't practice before, and it is pretty dry.

 I'm gonna add a little bit of soy sauce here on the fly to help moisten up the rice a little bit.

 Know that your workstation is gonna get dirty when you're doing stir-fry.

 You just cut up your ingredients, you put them in a wok, and you stir it all together over high heat.

 So let's go ahead and put this on a plate and see what it looks like.

 And it's super simple, just like the whole cooking process was.

 Now, one thing that you need to understand that some people missed last week...

 This is for an actual meal that myself and my actual wife will be enjoying tonight.

 Thanks for watching, and Joel, I look forward to your video response.

 Hey guys, Dave from Cook and Share here and today we're making up a simple yet elegant

 So what I have here is about half a kilo of mussels that I've washed and cleaned.

 So what we're going to do is throw a lid on this and let it boil for, I'd say about two

 Now the mussels have cracked open, what you want to do is take the top shell off and remove

 Okay now what we're going to do is add two tablespoons of butter to a preheated pan and

 And we're going to stir and saute this just until it's soft and I would say this will

 Alright this garlic is looking pretty soft so now I'm going to add in about three tablespoons

 of panko breadcrumbs, a pinch of salt, and some ground black pepper.

 Then we're going to stir and saute this just until it's well combined.

 So once you've done that go ahead and distribute your mussels onto a baking tray.

 Then spoon some of the garlic mixture over the top and if you have fairly large mussels

 I recommend you use those, it just makes life a whole lot easier.

 After you've done that go ahead and add your grated cheese over the top, I'm using Monterey

 Jack here but you can use just about any kind of cheese you want.

 Actually I guess what you could do is make these up beforehand, slip them into the fridge

 and just before your guests arrive, pop them into the oven so they're nice and hot and

 Now we're going to slip these into a 250 degree preheated oven and let them bake just until

 While the mussels are baking don't forget to click the subscribe button and never miss

 Now the cheese is nicely melted and these look and smell fantastic.

 Squeeze some fresh lemon juice over the top and you're ready to serve.

 These are succulent, garlicky, cheesy, believe me guys if you're a seafood lover, they make

 Head on over to CookandShare.com for this recipe and many more great recipes.

 Sausages with onion gravy would have to be an absolute family classic.

 It's easy to do, especially if you get home late at night and you just want to get something on quick.

 The gravy we're going to use is just a common variety, off-the-shelf gravy.

 But to make it taste really nice, instead of using water, use some beef stock.

 Try and use potatoes of the same size because they're going to cook at the same time.

 It buggers up the starch and you'll end up with a gluggy mess and it'll be horrible.

 Just give that a moment, just warm up a little bit, and then put the heat back.

 If it's too hot, you're just going to go and burn the outside of the sausage and it's not going to be cooked right through.

 Also, you'll probably split the skins, which is not a good look either.

 And then we'll just keep turning them until they're cooked through.

They'll probably take about 10 or so minutes to cook through properly.

 Okay, while our sausages are cooking and the potatoes are cooking, let's get our onion ready to peel.

 So, they'll be ready to pop into the pan and we're almost done.

 Now, what we're going to do is cook our onions in the pan and use all these delicious juices and flavours from the sausages.

 So, we need just to take the snags out and put them to one side.

 You want to keep them warm, so you can either cover them in foil or just pop them in the oven until we're ready for them.

 And we'll just stir these around and brown them until they're nice and soft.

 And just every so often check your potatoes to make sure they're ready.

 Now, that's going to be just a little too thick, so what I'll do

 is keep a little bit of stock on hand and if it does get a little bit thick on you, you can just pop some more in

 Now, we'll set this aside, mash our potatoes and we're ready to put the meal together.

 It's an old trick people do on the farms and in the country that most people have forgotten now.

 In fact, you could probably take a bit more butter because too much butter is never enough.

 For 2 cups of all-purpose flour, I have taken a teaspoon of onion seeds, salt to taste,

And now we are going to use our fingers to mix the whole mixture.

 coriander leaf, 2 tbsp of raw peanuts, 1 tsp of whole cumin or jeera, 1 tbsp of coriander

 seeds which I have roasted and crushed it, 1 tsp of amchur powder or dry mango powder,

If you have fresh green peas, you can also use fresh green peas too.

 When the cumin starts cracking up, add peanuts in it and we are going to fry the peanuts

 are going to fry this till the ginger and green chilli is almost done.

 Now goes in the green peas and we are going to cook it again for a minute till all the

Finally, we are going to add some chopped cilantro to the mixture

So apply little water and then make a fold over there and then pinch it.

 for 5 minutes on each side or till it's nice and light brown in color.

 Chop the greens of 3 spring onions and mix them into the potato.

 It should be quite stiff in order to absorb the butter and cheese sauce.

 One 200 gram tin of escargot will be sufficient for 2 large portions or 4 starter portions.

 Stir until the cheese melts into the butter and remove the pan from the heat.

 Fill the 6 dimples with half of the snails and spoon over half of the sauce.

 Heat your oven grill, crumble the other half of the blue cheese over the snails

 and grill the platters until the cheese has melted and started to brown.

 It is not necessary to add salt to the escargot as the blue cheese adds more than adequate salt to the dish.

 Thanks for joining us today, keep it cooking and we'll see you again tomorrow.

 So I haven't been doing a lot of cooking tutorials here lately because it's been, you know, getting

 into summer and summertime, it's more about just eating fresh stuff a lot and not so much

 But those German recipes on the site, you know, those seem to be so far like the most

 And so I thought I'm going to make some, I have a hankering for some schnitzel.

 I haven't ate veal since I was a kid and I saw some documentary about what they do to

 So I mean, I know all meat's bad, but pork schnitzel is really good.

 You don't have, it's veener schnitzel and then that's veal, but I just use pork.

 First thing I want to do is I want to get all, I get all the fat off of it.

 For schnitzel and pork chops, you know, I might leave that fat on there, but for, no,

 And I'm even going to cut off this little end piece all the way off.

 You know, as you've, if you've ever seen any of my videos, I have dogs, so cook that up

 Now this thing we're going to pound it and it's going to be quite a bit bigger than it

 So here I've got my two pieces fat off and then you need one of these, you know, pounding

 And then what this does, it just kind of loosens up the fiber of the meat.

 If you start right in with the little one, sometimes it ends up falling apart.

 The thing about schnitzel is you want it to be pretty much like paper thin almost.

 So these two feet normally, you know, when like, I'll do one more.

 The reason I did that a little one more is I picked it up and it felt too thick.

 So it should be very thin, you know, almost a little bit thicker than paper.

 The first step is we're going to bread it and then we're going to fry it in some oil.

 This is the same breading technique that I use on the pork chops if you watched that

 The only difference on this is I don't add any garlic in this case.

 So what I have over here, I'm getting my little workstation set up, flour.

 Now I'm only making two, so I'm not using much, but you'd want to adjust your proportions

 And always in my breading stuff, I always just throw in a little shot of soy sauce too.

 Okay, so I've got over here flour, egg milk, a tiny drop of soy sauce.

 And the third step is usually, under normal circumstances, would be just seasoned bread

 But I've been doing this mix lately and I'm really liking this mix.

 I mean, it looks kind of funky now, but it really does give a really nice kind of crunchy

 When I was in Germany, practically every other item on the menu in the restaurants were schnitzel,

 So they make it all sorts of different ways and different things on it.

 See, on the pork chops, I also rubbed some garlic on, but I don't put the garlic in the

 So I kind of just, I pretty much stick to her recipe other than the soy sauce here and

 Sometimes it helps, oops, sometimes it helps if you kind of press that breading down on

 This is pretty much, you know, fried breading with a little bit of meat in there.

 And then all it is, is you're just, we're going to fry it up in a little bit of oil.

 You're going to have to wash your hands out, you know, with antibacterial soap and the

 Okay, so here we have normally, when I was making this, I have a stack this high of schnitzels.

 But that's just me and this is, I'll probably eat one today and save one.

 And then we're going to move on to the next phase of frying them up and top with a little

 I didn't get fresh lemon, so I'm going to have to maybe use lemon juice, I know.

 But I'll be back to show you the frying process in a few minutes.

 There's some things I like olive oil on, but this ain't one of them.

 And then when it's brown on one side, you take your fork and flip.

 All right, so I'll check back in a few minutes when it's completely brown.

 The other one's not quite as brown, but that's okay because I'm not going to eat it both

 So then this one will be, when I warm it up, I'll probably warm it up in a toaster oven

 Since I'm not going to eat this one today, I'm just going to not do it.

 As soon as it's hot out of the fire, you put a little tab of butter on it right away.

 And then that melts and then you add fresh lemon would be preferable, but I'm going to

 So you let that butter melt on there and then you put a little lemon on it and it's

 I was going to say magnifique, but I better use German and say wunderbar.

 make your very own pepperoni cheesy bites pizza the pizza hot way at home.

But I have a separate video that shows how I make my pizza dough.

 You're also going to need pepperoni or toppings of your choice.

 you want for pizza because it lets the heat go right through the pan, right to the crust

 a half inch or so beyond the edge of the pan because we're actually going to be folding

And then you want to take the very edge of the crust and fold that up

Then I'm going to take a knife and you can actually see where the

You want to cut between the sticks and then cut each stick into three

 And then to actually form the crown of cheesy bites, if you will, you just want to take

 each piece here and you want to pull it up and flip it 90 degrees.

 over, make sure that that sealed side where the seam is of the dough stays on the bottom.

 So that way when you bake it, they stay sealed, that they don't come undone.

I'm using about a half a cup or so of sauce and just using the back

 of the spoon, I'm going to spread an even layer of this all the way across the bottom

You want to make sure that that sauce goes all the way up to the edges

 buy the block of low moisture mozzarella cheese, grate it on a grater.

 has cellulose on it, which kind of impedes the meltiness of the cheese.

 can, if you're going to melt cheese, buy the block of cheese and shred it yourself.

When you do use pepperoni, because pepperoni shrinks up in the oven when

 you bake it, place your pepperoni slices close together, almost overlapping them a little

 it until the crust is nicely golden brown, the cheese is nicely melted, and it just starts

 with cheesy bites, I'm just going to take a little bit of melted butter and using a

But once I got that covered with the melted butter, I'm just going to

 mixed the garlic powder with the butter, but I was not thinking when I made this.

 I'm just going to sprinkle a little garlic powder right on top.

 hot dogs for the cheese, and you can make yourself a hot dog bites pizza.

 or wife, impress your children, make yourself a pizza at home from scratch.

Today on Divas Can Cook, we are making a BLT Caesar Pasta Salad.

I don't even want to let you guys know how many bowls I've had of this stuff.

 You want to bring that water to a boil, add a little salt there and toss them in.

Go ahead and drain them and then rinse them off with cold water.

 Then we're going to remove them and let them drain a little bit.

 Don't forget you guys, you can find this recipe on my blog, TheWhisperCook.com with a ton of other recipes.

 Okay, and then we're going to add in a really good quality Caesar dressing.

 You can make your own or pick some up in the, um, I think I got that in the produce section, the refrigerated section.

 The lettuce, I was really surprised that the lettuce tastes so good in this dish.

 This is great for all those grilled chicken and hamburgers and all those, um, you know, summer holidays.

 Hi everyone, I'm Simon and I'm going to show you today how to make an inside out roll,

 nothing raw in it and it's been mixed with some chili paste and a little bit of mayonnaise to

 give it some flavour and it goes fantastically well on an inside out roll.

Lay it across the middle of the seaweed which is down on the mat

 press too hard otherwise you'll find that it turns into something that resembles mashed potato.

Then I take my sushi roll that's ready to flip onto its back and

 middle, flattened out so that we can, you will see why in a moment.

 holding the ingredients and nipping and tucking to the end leaving a little bit of an overlap so

 squeeze, square it off, remove the bamboo mat and you have the roll ready to cut.

 little nudge to each end, square it off and with a very sharp Japanese style knife cut the roll into the

Draw the knife back, two sides together and do the same in the middle and on

This way we're going to get eight pieces out of the roll which is just about the

Then bring on the side and lay it onto your serving dish and then you can see that

 the peppers should end up in the middle and that's a lovely spicy tuna roll.

Today we're gonna make Polish pierogi with cheese and potato, which are my favorite one, you know.

Not very fine, because I want them as my grandmother used to do, so I keep them chunky.

And as soon as I've got the filling ready, then I'm gonna start rolling the pierogis.

 I'm gonna mash everything together to make a nice and smooth paste.

And when the pan is really hot, I'm just gonna throw the onions in there.

Just because my... that's what my grandmother used to do, you know?

 And when the onions is like golden brown, we're gonna add into the mixture.

 I'm also gonna add a lot of pepper, because the pepper is the taste of the pierogis too, you know?

You want to see... you should be able to see the onions in the mix.

 Now is the time to roll the dough, but also, this is the little trick, my trick, what I do.

I always do like a balls with the filling, because it's easier for me and it's faster to fold the pierogis.

Always make sure you've got plenty of flour on the surface, so your dough doesn't stick to the worktop.

You can have a pasta cutter if you've got one, but this is the easier way of doing it.

 And you put... yeah, and you put your filling inside and press it with your finger, like that, and then fold it over.

Take one sheet of the dough, fold it over and press it all the way down.

 Okay, now when all the pierogies are done, just look at them, they are all in there, we're gonna cook them.

 And I've got some salted boiling water in here, and also I've got bacon.

This is smoked Polish bacon, that's what I'm gonna put on the top.

Some people do it together, I just do it separate, just because my girlfriend, she doesn't eat any bacon or any type of meat.

 I'm just gonna stir them as well, and wait for them when they're gonna be cooked.

They take about 3-4 minutes, so it doesn't take long, and they'll be nice and ready.

 Okay, I'm gonna sprinkle them with bacon, and also I'm gonna add the onions and the butter.

They smell really really good, they are nice and soft, that's what you want, the pastry to be nice and soft, the dough.

 I need to say, I've been waiting for pierogies for a long long time.

 Add some pizzazz to your regular hash browns by turning them into this delicious and versatile

 Creamy and cheesy, it's perfect for a large family or for potlucks.

 Let's start by preheating the oven to 350 degrees Fahrenheit and greasing a 9 by 13

 Now into a large bowl with 2 pounds of thawed frozen hash brown potatoes, add a half a cup

 of softened butter, 1 teaspoon of salt, a half teaspoon of ground black pepper, and

 Follow with 1 10.75 ounce can of condensed cream of chicken soup or your favorite soup

 Give this a gentle mix and transfer to the prepared baking pan.

 We'll bake this in the preheated oven until heated through and browned on top, about 60

 For a crisper finish, feel free to brown under the broiler for the last 2 to 3 minutes.

 As the casserole bakes, cook up some bacon, toast a few bagels, and brew a fresh pot of

 I hope you find this series of videos informative and instructive and it will help you to make

 Please feel free to get in touch with us through the website if you've got any questions or

 Then you know, obviously you've got the freshest of that means reaching to the back of the

 Lovely fresh, you should smell the fresh of the sea, you shouldn't smell of fish.

 First of all, we cut and try to do it in one stroke, along that way, again there, again

 Don't cut through the skin underneath because that helps it to stay together while you're

 Now you'll notice with salmon, there tends to be a dark piece here.

 So what I try to do is cut and avoid the darker piece of meat there.

 You would serve that literally by just laying them on the side and slightly separating them

 And you would arrange those on a nice plate with some daikon radish grated.

 Me or making kind of bratwurst soup that you're not going to eat.

 Three big onions for a pan full of brats because they're going to cook way down.

 So I'm going to let these cook for a little while in the butter because they're going

 You can use lighter beer if you want, but the dark beer works out pretty well.

 I usually look in the back of the fridge and find a beer that I never got around to drinking

 I'm going to cook them, but I'm not that worried about getting them done inside.

 Because what I'm going to do, I'm going to brown these bratwurst up now, and then I'm

 going to take them and drop them into the bath there with the beer and the onions and

 So as they get colored up and looking good, I'm not that worried about them being completely

 done on the inside because they're going to finish cooking in there.

 As you can see, I've got some of them already in here in the bath with the onions and the

 And again, you don't have to worry so much about them getting all done.

 If they're not done quite on the inside yet, that's okay because I'm going to cook them

 And then I'm going to let them cook for about 20 minutes with the foil on, and then I'm

 So when I get done, I've got the brats laying in there with sort of a creamy onion beer

 All right, I've been cooking them for about 20 minutes with the foil on, and then I took

 And it's been about another 15 or 20, and you see how they're all kind of rendered down

 They're cooked down pretty hard, but it makes for a nice plate.

 It's not really my thing, so I'm going to eat mine just like this.

 My bratwurst cooked with beer, butter, and onions for firecooker.com.

 You can see it, and you can press that little button and print it off for yourself and go

 You're gonna need one and a half cups of all-purpose flour, 2 tablespoons of

 sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 1⁄2

 buttermilk and your milk are at room temperature along with your egg.

 First I'm going to go ahead and incorporate the dry ingredients together.

 barely mix in the dry ingredients with your wet ingredients until your dry

 As you can see right here you've got a few little lumps in there.

Now come over here with me and I'll show you how to get the griddle

 starts drying out around the edges of the pancake and you see bubbles form on

 can see it's been about two minutes and you can see the edges of the pancake how

Now you don't need to do this but I just can't eat a pancake without some

 blueberries, strawberries, bananas, pecans, walnuts, but hey it's delicious just by

 Hello viewers, welcome to home cooking with me Hema Subramanian

 Now we are for another treat because Amma is going to show us how to make a main South

 Because it loses the aroma after making it powdered and kept for many days.

 First, you grind it as it is and then when it is needed, we will put a little bit of

 Take fresh ginger, take fresh garlic, grind them to a paste and then add them.

 So, I guess now that we're cooking the chicken, we need to prepare the vegetables.

 Now, you have to cut the coriander leaves and mint leaves for garnishing.

 So, the onions will become brown and then we move to the next step?

 So, yeah, we mix the tomatoes and the onions and the tomatoes have to become soft.

 I really thought Indian food was difficult, but I know it's good.

 So, we add the water, we add the mint, we lower the heat, and then we close it.

 Okay, we cook this for like 20 minutes, 20 to 30 minutes, and you can see the sauce is much thicker.

 So there's like copper and silver or whatever, but I just love them.

 When you go to Indian restaurants, they use them and we're going to use that to serve our own chicken.

 And if you want to know how to make this, just check out the pulka video because it pops.

 Welcome in my cooking channel Czech Cookbook and today we will be making potato goulash.

 Growing up my mom used to make this pretty often because you don't use regular beef as

 you would for beef goulash but you just use a klobasa which is less expensive and that's

 So before I go into the recipe I want to tell you another funny thing.

 Usually when I say something to Steve he will misunderstand me but this time it was the

 So he said, at least I remembered couple of things and what I heard I heard at least I

 So I was really confused and in my head I was just thinking does he mean cut my nails?

 It was really funny because he says this is what he always experiences when I say something

 he hears something else and then in his head he is trying to figure it out what I just

 As you see it's lots of ingredients and I know that you won't be able to remember it

 so under the description in the video I put the link where if you click on it it leads

 So what we need is one medium onion and here we have potatoes because it's potato goulash.

 These are golden potatoes but you can use any potatoes you have and if you don't have

 You can get either a Polish kielbasa or here I have a turkey kielbasa.

 Then we have five cups of water and you can use either beef stock if you have or if you

 One tablespoon of salt and when I was growing up my mom didn't make it spicy but I just

 like a little bit of spicy so I add a tiny bit of cayenne pepper but you have to be careful

 and if you don't like spices just forget about it and just use it without it.

 So this time it's one cup of water, half cup of flour and to spice it up at the end it's

 So I don't think I ever showed you guys how I slice my onion to make it kind of small

 Don't go all the way to the end so it doesn't fall apart on you.

 And now this holds together because you didn't go all the way to the end and now you have

 I put the onion in the pot and now I like to prepare all the ingredients ahead of time.

 So what we will do next we will peel our potatoes and cut them in small pieces.

 This way it will cook faster and we like smaller potato chunks.

 Next thing I like to prepare ahead of time is cut this kielbasa.

 You just pretty much wait till the potatoes are soft and then it's done.

 Let's add one tablespoon of oil and turn on the flame and let's fry these onions.

 And you will have to stir it pretty often but keep it on high because if you do it on low then onions get cooked but doesn't really get fried and crispy.

 The onions have a nice color so the pot, oopsies, but this is stainless steel pot and that's what happens.

 So let's turn off the flame and we will be adding two tablespoons of paprika.

 And you don't want to add it while it's on the flame because paprika can burn and then becomes bitter.

 Let's stir it a little bit and turn on the flame but put it on lower, on like number six,

 because we want a little bit to fry it but don't burn it to give a better flavor.

 You can add also the kielbasa so the flavor gets into the goulash.

 And now and then come and stir it and wait until it starts to boil.

 It starts to boil so let's add one tablespoon of this beef base.

 And if you want to know which kind I'm using you can go under the video, click on the link

 Put it on lower, about number six, but have it still boiling a little bit.

 I recommend using this strainer because you don't want to have big chunks.

 See this is all that will end up in the goulash and wouldn't be too pretty.

 The last thing we will be adding is one tablespoon of margarine.

 Because this is the very first dish Christina ever made for me.

 Today I'm going to show you how to make Vietnamese Bar Mee Sandwich.

 I know I always make it with Vietnamese BBQ pork because that is our favorite all the time.

 Before we start, I'm going to turn up oven 400 degrees to toast my Vietnamese baguette.

 I also bought the Vietnamese baguette from a Vietnamese bakery in Atlanta, Georgia.

 Because if you season and put something on the pork belly when you deep fry it, the oil gets dirty.

 And the pork belly turns to black color instead of a nice golden brown.

 I'm just going to toss it into the marinade sauce that I'm making right now.

 And so, about 5 minutes, 10 minutes to just crunch up the outside.

 And here is the pickled radish and carrot that I always have in my refrigerator.

 When I'm eating Korean BBQ or Vietnamese cuisine, I use a lot of it.

 And I have a written recipe already on my website and also on my blog.

 Pickled radish and carrot, I'm going to squeeze the excess moisture.

 Don't forget to request what you want to see from me next video.

 I want to show you how you can make your own grilled chicken Caesar salad.

 First thing I'm going to do is take the juice of a half of a lemon.

 You obviously could let this marinate a little bit, but you don't really need to.

 A little bit of extra virgin olive oil, some black pepper, quite a bit of black pepper,

 We take our tongs and just make sure that this chicken breast gets seasoned and sort

 The reason you wouldn't want to let this sit is that's lemon juice that will start to cook

 And now this, I'll let cook and then we'll pay attention to the rest of our salad.

 And romaine is definitely the kind you want to use for Caesar because it has good crispness.

 So what we'll do here is we'll take our bowl and usually this is just torn.

 The other thing I would say is when you're making a Caesar salad, you surely want your

 serving plate to be very cold because there's nothing worse than warm Caesar salad.

 The biggest reason I don't order it in most restaurants is because I've had it come out

 And also you want to make sure your greens are chilled as well.

 We're going to take our Caesar salad dressing, pour the whole thing right over the top.

 We're going to take a little bit of our Parmesan cheese, not the whole thing, and get that

 And then I'm going to reach right here and take two spoons and start tossing this, trying

 You see I developed some nice caramelization on the chicken to give it beautiful flavor.

 And then we're going to take our chicken, which is pretty hot, put that right over the

 And then I garnish with the remaining Parmesan cheese and of course our crunchy garlic croutons.

 HarvestEating.com, the only social network website on the internet dedicated to seasonal,

 View hundreds of recipe instruction videos hosted by Chef Keith Snow, a nationally recognized

 So many of you love this recipe and we're going to prepare this recipe for you right

 We've got lots of ingredients in this olive garden pasta fagioli.

 We have ground meat that's not pictured here, but we're going to go ahead and brown that

 It's a really good idea to use the low sodium because we don't want to get in too much salt.

 I'm using penne pasta right here, but it really doesn't matter what you use.

 So that means we're going to just cook up the celery and the onions and everything until

 My onions are almost translucent and I'm going to go ahead and add in my ground meat.

 I'm using a really lean ground meat, so I'm not going to drain this.

 But if you're using something that's 15 or 20 percent fat in your hamburger meat, you

 So we're just going to break this up and let it brown for a few minutes, and then we'll

 Don't be concerned that the meat isn't fully cooked at this point.

 So by the time the soup's done, the meat will be cooked thoroughly.

 Okay, we're going to begin by adding everything else into our pot.

 The marinara sauce helps flavor the soup itself, so you don't have to worry about a

 I always buy extra when it goes on sale, so I have plenty on hand.

 You don't want your soup over salted even before you get the chance to season it yourself.

 If you plan on freezing the soup, you may want to cook your pasta before and add it

 So just a tip, if you want to freeze the soup, don't add your pasta in until just before

 We're going to eat all of our soup right away, so we're going to go ahead and add in our

 And we're going to let the liquid that's in the soup cook the pasta.

 So the soup's been cooking for about 35 to 45 minutes, and you can see it's just chocked

 We've just finished making the Olive Garden's Pasta Fajol Soup.

 So please come to my website, copykat.com, because there are lots more recipes that taste

 Have you ever wondered how your favorite restaurant makes that special dish?

 Well, I've put together over 1,500 recipes that taste just like they do in the restaurant.

 Visit copykat.com and find recipes from the Olive Garden, Outback Steakhouse, the Cracker

 Visit copykat.com and discover recipes such as the Olive Garden Alfredo Sauce, Olive Garden

 You will need, 2 snags, now here I've got Italian sausages but you can use whichever

 Some freshly chopped chives, a coarsely chopped onion, a bit of butter, some potatoes that

 have been peeled and chopped up into smaller pieces, some olive oil, some milk, some corn

 Now we're going to start with the gravy because it will take the longest because we are caramelising

 some onions so into a pan I'm going to add some oil and that chopped onion and we're

 It's going to take about half an hour or so guys and you want to resist the temptation

 So once they're caramelised, I'm just going to put a bit of that chicken stock into a

 cup to mix with corn flour and the rest of it into the saucepan with the onions.

 Once that's up to a simmer, I'm just going to mix a bit of corn flour in with the cold

 stock and just add it in now guys and stir it for about a minute or so until it starts

 to thicken and then just leave it off to one side to simmer and cook down a bit.

 So while that's happening, we're going to get those sausages started and we'll get into

 Now here I've boiled these potatoes for about 12 minutes or so.

 They are soft and while it's still hot, add that butter in and start mashing.

 Now we're just going to mash this until that butter is melted all the way through it.

 You're better off putting less in the start with and add more if you need it, then put

 too much in the start with so just a little bit at a time and just work that through with

 So our gravy is done, our mash is done and our sausages are done.

 tofu, 4 to 5 tablespoon miso paste, and 2 green onions, finely chopped.

 Miso paste is a paste made from fermented soybeans used to season soup, sauce, and other

There are different kinds of miso by color, texture, and flavor.

 miso at some grocery stores these days in the refrigerator or Asian food aisle.

 have a Japanese or Asian market nearby, you can certainly find more varieties.

We explain more details in our dashi recipe video and on our website

 you can just slice it in half and then cut it into bite-size pieces.

 of handfuls of bonito flakes into boiling water and cook for a few minutes and strain

It's really simple and we explain all about it in our dashi recipe video.

 because tofu is delicate, but just to the point that it's heated through.

 using other ingredients such as vegetables, seafood, and meat in miso soup, you can bring

 a small strainer like this, it's easy to just dump miso in and dissolve miso directly in

 paste, but strainer just makes it easier to stir it in the pot without breaking tofu.

 is Japanese soul food and often called ofukuro no aji, which is a flavor of mom's home cooking.

 We certainly love the flavor and it's a true comfort food for everyone.

 All Recipes member Nancy says, honest, this miso soup is the real thing.

 I had to go to a Japanese market to get it, but it was worth it.

 Let's start by slicing two green onions on the diagonal into half-inch pieces.

 Next, dice an 8-ounce package of silken tofu into half-inch cubes.

 Now in a medium saucepan over medium heat, add 4 cups of water, 2 teaspoons of dashi

 Then, separate the layers of the green onions, taking care to keep the rings whole, and add

 One All Recipes member Diane S. commented that we recently enjoyed a delicious miso

 soup at a sushi restaurant and I was trying to come close to that.

 All Recipes member Jeremy shared the recipe that he got from his mother years ago.

 Place one pound of lean ground beef into a large bowl and add one cup of fresh bread

 crumbs, one tablespoon of dried parsley, one tablespoon of grated Parmesan cheese, a quarter

 teaspoon of ground black pepper, and an eighth of a teaspoon of garlic powder.

 Beat one egg in a small bowl and then add that to the large bowl.

 Once they're all formed, cover the meatballs and place them in the fridge to stay chilled.

 This is not a precise science so just chop enough to make about three quarters of a cup.

 In a large saucepan over medium heat, add a quarter cup of olive oil and the onion and

 Now stir in two 28-ounce cans of whole tomatoes, two teaspoons of salt, one teaspoon of sugar,

 After 90 minutes, stir in one 6-ounce can of tomato paste, three quarters of a teaspoon

 Serve Italian meatballs with spaghetti along with a tossed salad and sliced Italian bread

 Today in your 360 11 1⁄2 inch fry pan, we are cooking some tasty hash browns.

 First, preheat your fry pan over medium heat for a couple of minutes.

 Pour a quarter cup of either peanut oil or canola oil into the pan.

 Now add three cups of shredded potatoes that have been thoroughly rinsed, drained, and patted dry with paper towels.

 Be sure the potatoes are dry because water and hot oil will cause spattering.

 And cook over medium heat five to six minutes, depending on your stove top.

 Now reduce the heat to low and continue cooking for an additional five minutes until the potatoes are brown on the bottom.

 These are nice and crispy and will be perfect with our pancakes and scrambled eggs.

 Be sure to check out those videos as well and view our complete recipes online at 360cookware.com.

 This is very tasty and very very very popular North Indian dish.

 This is such a unique combination that it tastes just awesome with each other.

 You have to make sure not to put too much water as we don't want to make this very

 In the meantime we will start to make our chola masala or chola masala.

 Okay, after about a minute now it's the time to add some chola masala.

 If you don't have this masala available, you still can make this chana masala using homemade spices.

 Just make the combination of some cumin powder, coriander powder, amchur powder, garam masala and red chilli powder.

 And I will continue to cook this till the time these tomatoes become very soft and gets totally dissolved with onions.

 As you can see these tomatoes are fully dissolved with this onion.

 And here I have raw chickpeas which has been washed and soaked overnight.

 Put some water accordingly how much thick or thin gravy you want.

 And try to push it down from all the sides so that it will puff up.

 Now flip this over and let it get cooked from other side as well.

 These delicious fried dumplings are filled with a mixture of ground meat and vegetables

 For the filling, I'm using a half a head of shredded green cabbage.

 Cover it in hot water and microwave it on high for about three to four minutes, just until it is soft.

 Then drain it, run it under cold running water, and thoroughly squeeze out all of the excess water.

 Then in a large bowl, add all of the ingredients to the ground beef except for the cabbage.

 Once everything is mixed, add in the cabbage and again, use your hand to thoroughly mix it in.

 Place a wrapper on a working board or plate and wet the edges thoroughly.

 Then add about a teaspoon of the meat mixture to the center and fold it in half.

 Next, carefully pleat the corner and then begin pleating one edge of the wrapper.

 Make about four pleats in the wrapper and use your finger as a guide.

 Then finish by pressing the corner closed and place the finished pot sticker on a plate.

 Add about a half a tablespoon of peanut oil to a non-stick pan and spread it around evenly with a paper towel.

 Then add a half a cup of hot water, cover, and let them cook for about 7 to 8 minutes or until the water completely boils out.

 Then remove the cover and let them cook for about one more minute or until the bottoms are brown.

 The vegetables will be some carrots, shiitake mushrooms, some coriander.

 I've got minced pork, some prawns and these are just the condiments for it.

 because the pastry is quite thin, you need to turn the heat down once it boils

 I'm the executive chef and managing partner of Quartino Ristorante,

 which is located on the corner of Ontario and State here in Chicago, Illinois.

 I've also got a pasta cookbook that's called 250 True Italian Pasta Dishes,

 which hopefully you get the opportunity to experience and give me some feedback

 and we're going to start off by using some extra virgin olive oil,

 some garlic cloves, and we're just going to get the flavors into the olive oil.

 We're going to add some diced tomatoes, some canned peeled tomatoes,

 a little bit of cream, and then we're going to add the penne at the end

 Now we're getting all the flavors from the garlic into the olive oil.

 We're going to check the pasta in just a moment to make sure that it's at the al dente stage.

 Okay, and you know, when it's firm, that's when we want to remove it.

 It's a little bit too hard right now, and you can see all the flavors coming together here.

 Where the vodka came from, nobody knows, but we know this much.

 It's a lot of fun to cook, and it's certainly a lot of fun to eat also.

 Now we're going to get all these flavors working, and this takes about a good 20 minutes.

 So we want to make sure that we've got all these flavors working together.

 And we want to time the cooking of the pasta and the finishing of the sauce.

 So once we can get that together, we're ready for an incredible penne alla vodka.

 The flavors from the penne, from the vodka, and the tomatoes have been transferred to the pasta.

 And this is going to be roughly about a 3-ounce portion of pasta, which I believe to be an adequate amount.

 I'm going to add some grana padano, nicely grated, and a couple of sprigs of torn basil.

 Thank you for giving me the opportunity to bring these great preparations to you.

 I can be contacted for any feedback at www.quartinoshicago.com.

 start over with this video here, which is what I did the first time I started the series.

 Basically what I put in the meat, I put lori seasoning salt, some onion powder, very little

I'm going to sift it gently on to the tacos, I mean to the meat.

 melted it in the microwave for 20 seconds, took it out, then I put the meat, the lettuce

I'm going to put more sour cream because I love a lot of sour cream.

 For vegetables, we have carrot, green bell pepper, onion, and cabbage.

 We use vegetable oil for stir-frying and salt and soy sauce for seasoning.

 We like to use pork for flavor, but you can use any meat you want.

 This is a great way to use up any leftover vegetables you may have in your refrigerator.

 Udon is of course great in soup, but these noodles have very nice texture when fried and very filling.

 After a couple of more minutes, we are going to add seasonings.

 You can also use Worcestershire sauce instead of soy sauce if you like more savory flavor.

 And if you like, top it with some bonito flakes for some extra flavor.

 When you want to finish up leftover ingredients in the back of the refrigerator,

 To make the shrimp straight, make a few shallow horizontal cuts on the stomach

 Pick up the shrimp by the tail and dip into the tempura batter.

 Fry in plenty of oil heated to 170 to 190 degrees Celsius until light golden

Transfer to a paper towel lined plate to absorb the excess oil and serve.

 Everyone in our family loves pierogi, especially when my mother, who was always known as Big

 And I work closely by her side, writing down her recipes so we would have them forever.

 And this makes a wet, sticky dough that has to be kneaded for quite a while.

 Put a lot of flour on your hands and use the bench scraper like Grandma did.

 She lifts with the bench scraper and pushes with the heel of the left hand.

 Yeah, only one hand because you have to save one hand for the telephone.

 And you want to get it to be, oh, somewhere less than an eighth of an inch thick, okay?

 And this is a ball bearing pin, that's why I gave you a ball bearing, because it's not

 We always had so much fun doing this next step, making the, I call it the sweet cabbage

 Mom would go to the store and ask for the old cabbages that are dried out, kind of desiccated,

 and then she would steam them in wedges like this, and just on a rack in a big pot, and

 On a board, wedged into the sink like this, you would wrap the dough.

 And that's why I have to use a strong muslin cloth or cheese cloth.

 Okay, so give me a piece of cabbage just so I can, if it's too wet, unfortunately, it

 So here, here is this little piece of, look at this, shriveled up, steamed cabbage.

 You think that that's rich, but wait till you see how small these dumplings are.

 My dad was telling me that you guys used to have contests on who could eat the most.

 And seasoning is important because there's nothing here except dough and cabbage.

 And we're going to now use flour on your fingers just to make sure that they're not gonna stick

 You don't want too much filling, but you don't want too little.

 I've never mastered it exactly as hers, but you pull these edges exactly together.

 Stir with the back of a wooden spoon, the handle, just to keep them...

 Yes, let them cook because you do not want the dough to be undercooked.

 According to grandma, put a little melted butter on the plate and let it go all over

 the plate and then you put the hot, gorgeous pierogies, well-drained, on the plate.

 We're gonna go into the kitchen and eat all of these during intermission.

 On this cooking tutorial, we will be learning how to make Yaki Udon Pork.

 But instead of using soba noodles like in Yakisoba, we will be using udon noodles instead.

 Udon noodles are thicker, chewier noodles with more surface area for the sauce to adhere

 Udon noodles, like the one we'll be using in our tutorial, are relatively easy to find

 This dish takes under 20 minutes to make and it's great for lunch or dinner.

 Feel free to use or discard the flavor packet already included with the noodles.

 Three to four shiitake mushrooms or you could substitute button mushrooms.

 Four bundles of Chinese broccoli or you can substitute cabbage.

 Here we're using organic coconut sugar but you can use any sugar of your choice.

 Two tablespoons of water or you could substitute vegetable broth.

 And for our toppings, we will need bonito flakes but this is optional.

 Trim the fat from the pork then cut meat into thin long strips a quarter inch wide across

 Cut up the remaining green onion into one eighth inch width for the topping.

 Roughly chop the Chinese broccoli into a half inch wide pieces.

 Add in the pre-boiled udon noodles and cook for an additional two minutes.

 Serve on a plate then sprinkle bonito flakes and green onions on top at the very end.

 This is a wonderfully delicious meal and it serves up to four people.

 Have fun and enjoy and let us know what you think in the comment box below and don't forget

 For more information about this recipe or others, please visit our website.

 If you like this video and want to see more, give us a thumbs up and subscribe.

 This time we're going to do another traditional Irish dish, Box Tea.

 Now this does my head in because I'll ask a half a dozen different relatives and they'll

 My mother, sorry mum, you know you said no mashed potato in there but I have a little

 Let me see, I'm going to start off with these lovely red roosted potatoes which I'm going

 This is a coarse grater, cheese grater and in that goes like so.

 Now that the potato is grated I'm going to rinse off the starch.

 You've got to now squeeze as much of the water out as you possibly can.

 That's as much water as I'm going to get out of that and that goes back in there.

 This is cooked potato and I'm going to add this to the raw and cooked potato together.

 I'm going to add, let's see, I'm going to add about two of these, two tablespoons of

 Years and years ago, my mother tells me in the days gone by they used to cook this in

 larder dripping and the kids would take this to school for their lunch.

 Fried eggs and, you know, I have some bacon in the fridge and eggs.

 A bit of oil, a bit of butter and that's ready for the boxed eat.

 To be honest, if you worked in a restaurant or a hotel you wouldn't serve eggs like this.

 Do you realise the number of people that are watching these videos?

 I wouldn't want people thinking this was a special way of serving eggs.

 They're called noodles, but they're frozen, so we kind of dissolve the ice.

 To make California roll or any sushi, we need sushi rice, which is quite easy to make.

 You can see our sushi rice recipe and a how-to video on JapaneseCooking101.com.

 We have one recipe of sushi rice, two sheets of roasted seaweed or sushi nori in Japanese,

 cut into halves, one can of crab meat lightly seasoned with lemon juice and salt, one avocado

 cut into sticks, one cucumber cut into sticks, and some roasted white sesame seeds.

 We put a plastic wrap on top of the bamboo mat and place a seaweed.

 You should wet your hands to do that so the rice won't get stuck on your fingers.

 Spread the rice on the seaweed by pushing it down lightly, but not too hard.

 You can find this bamboo rolling mat at Asian grocery stores if you have one nearby, or

 And sprinkle some toasted white sesame seeds on top of the rice.

 Now lift one side up and flip it over, rice side down on the plastic wrap.

 Now put some crab meat mixture horizontally on one side of the seaweed, giving about a

 It's quite not in the middle, but let's say about a third of the way closer to your side.

 Once everything gets placed on top of the seaweed, grab a bamboo mat and roll it up

 Once you roll to cover the fillings with the rice and seaweed, squeeze lightly and roll

 And maybe one more time to roll a little bit further and squeeze one last time.

 Don't worry if you make a mistake and get messy, you will get used to it fairly quickly.

 And remove it from the plastic wrap and cut it into 6 to 8 pieces.

 so I thought it would be fun to make some DIY ramen bowls to go.

 about it is that it only takes about 5 minutes to put together.

 Everything you need to make these soups are in these glass jars.

 I'm going to show you how to make two of my favorite flavors, miso and chicken.

 gluten free ramen noodles which were made in Japan and come in these easy to use single

 Now I am using these wide mouth 32 ounce glass jars and I really like using them because

 not only are they dishwasher safe but they're also big enough to hold all the yummy ingredients

 just remember to stay away from plastic because we will be adding hot water later.

 side I've prepared some ingredients which we'll be wrapping up in small pieces of plastic

So I've got soy sauce eggs which I made last night and I just cut them in half.

 I'll put a link to my video on how to make these if you're interested.

 green onions and also I have a little bit of ichimi togarashi powder which is just crushed

Finally I have some seaweed which came wrapped already so I'm just going to

When you're ready for your chicken ramen lunch, remove the items

 in the plastic wrap, add 2 cups of boiling water which is a bit more than half way full

 add 2 cups of hot water, wait 2 minutes, then stir and add your ingredients, saving the

 them is that they're a healthy alternative to instant noodles and you can customize these

 bowls with your own favorite ingredients to make your favorite soups to go.

Don't forget to subscribe to my YouTube channel, Angel Wong's Kitchen,

 and then I cut them up into roughly the same size chunks so they sort of boil

 You want them fully submerged in water and stick them on a nice high heat.

Once they're nice and tender you want to go ahead and drain them.

 So to my mashed potatoes I usually add a nice tablespoon of butter, a good glug of

 milk, a tablespoon of Hammond's Light and obviously salt and pepper to taste.

 gravy is the best but this is just a quick and easy meal for tonight.

If you've got any questions let me know and yeah thanks for watching.

 part of India and this is very healthy, rich and full of proteins also.

 Here I have cleaned, washed and soaked the whole urad dal and the rajma overnight.

 then I have added 2 cups of water and salt and then I have pressure cooked it until 4-5

When the cumin seeds start to crackle, add the green chillies and the onions and

Next, along with the onions, I am going to add the ginger garlic paste and mix

 powder, turmeric powder, garam masala and keep mixing everything.

 the dal, before it starts to burn, I am going to add in the fresh tomato puree and then

 I am going to cook it over medium high flame till the mixture leaves the oil.

 cooking for some time, I am going to add the soaked dal into it with very little salt and

 to simmer it for around 10-15 minutes and close with a lid and let it cook.

Next, I am going to add in the cream and then the yogurt and mix it really

 I am going to serve hot and I am going to garnish it with some fresh coriander on top,

 do try this simple yet delicious dal and let me know how it turned out in the comment section

And if you have any other suggestions, queries or any other tips for me, please provide

 this video, do give it a thumbs up and subscribe to the channel Kanak's Kitchen.

 So the first thing that we're going to do is start one of two dressings.

 The first dressing that we're going to make is our vinaigrette for our Waldorf salad.

 So start off with some olive oil, our white wine vinegar, our Dijon mustard and just season

 Okay so the first dressing is done, now we're going to start on our second.

 So now for our mayonnaise dressing, so I just want to put in some mayonnaise straight

 And guys just put that aside and we're going to get started on the rest of our salad.

 Now I'm going to do my apples first, so just using a corer, just go straight through.

 I'm not going to peel them because I really like the red colour in the salad from these

 If you wanted to you could use green apples but I find red ones work the best.

 And just cut the apples into quarters and then cut them in half again.

 Now guys I've got some celery stalks here as well and I just want to cut them up into

 Now guys I've got some walnuts here as well, now you can chop them up if you want them

 smaller than that but I actually like the size that they are so I'm just going to leave

 them plus it's a lot more convenient just to put them straight in as they are.

 So I've got our apples in a bowl and I'm going to add in our walnuts and celery.

 And once you've got the mixture in a bowl guys I'm going to add in our vinaigrette.

 And just mix those apples and the celery and the walnuts and get it all coated with that

 So guys I've got some cos lettuce here, okay now you can use any lettuce that you want

 if you want to use an iceberg go for it, it's whatever you've got but again I just find

 that cos lettuce works really well so just give it a good wash, just cut off the ends

 because they can be a little bit bitter and just place them in a bowl.

 And I'm just going to spoon over our walnut, apple and celery mix.

 And lastly I just want to drizzle over our mayonnaise dressing.

 And there you have it guys, my version of the classic Waldorf salad.

 It is absolutely sensational, trust me, so healthy and all the textures and flavours

 You've got the crunchiness of the walnuts and the celery, the sweetness of the apple,

 the tanginess of that mayonnaise and lemon and then of course you've got that white wine

 vinaigrette with the olive oil and all the other great things that went in there and

 All the ingredients are below the page, just click for more info and give this a go.

 You guys take care and I'll see you on Monday for Mystery Monday so make sure you get your

 celebrate some Polish traditions on Christmas Eve like sharing oplatki and

 dumpling often stuffed with potatoes or with meat or sauerkraut and today we're

 in a strainer over a bowl and put it in the fridge for maybe 20 minutes, a little

 have two cups of flour that I sifted and you don't want to add it all in at once

 really get rid of the spatula and I need to get in there with my hands.

 it in half and wrap up each individual piece with saran wrap and put them in

Now we're just rolling the dough out and we're looking for it to be

 fillings in place I'm gonna brush a little bit of this egg wash on just on

 discovered that once you put them into the water and they rise to the top you

 have to time exactly four minutes and then get them out just so they don't

Try to keep them away from each other and also from the sides of the pot.

 Now we're just gonna lightly brown each side in a pan with some butter and salt

 So let's top them with some caramelized onions and some fresh chopped parsley.

 It tastes so much better and it's really pretty simple too as you saw.

 So the first thing I've done for the cock-monsieur is I've buttered the bread with some butter,

 So what I'm going to do next, I'm going to flip it over and I'm going to get a little

 I'm using Bord Bia quality assured pre-cooked sliced ham, and of course you can cook your

 It's easy, it's delicious, very convenient, and this is what I love about a sandwich like

 So the cheese is just a nice mature cheddar cheese and it's just pre-grated.

 Now this needs to go back onto the grill to melt, and this just takes a minute.

 So while that's on, I'm going to talk to you about what I'm going to put on the very top

 What you do is cook them out, you make a roux, and then you add in some milk.

 Cook it all together until it becomes nice and thick and you keep whisking it so there's

 I put a little bit of cheese into this also, so again it enriches it and it's delicious.

 So this is just some grated carrot, some fresh carrot, so it's full of goodness, which is

 already pre-grated and you can see I've used the coarse end of the grater.

 Now I'm using some raw beetroot or you can use some cooked beetroot in this, doesn't

 This gives a lovely interesting texture but also vinegar, kind of like a sharp taste.

 And this what I have here is some gherkin, cut into little strips.

 So a lovely little pickle, a little bit of gherkin goes in there.

 And when radish is thinly sliced like this, you know you can have this done again, just

 So I'm going to mix this all together with some toasted sesame seeds and then I have

 And in the dressing I have some olive oil with a squeeze of lemon juice and some salt

 So I'm going to put a pinch of salt and a pinch of pepper into this.

 And then just mix this really well, just go right down to the bottom.

 So I'm just going to check on the sandwich, it should be ready.

 So after a couple of minutes, the cheese is lovely and golden brown, nice and bubbly.

 So now the final stage is the piece that I took off the tray so I didn't want it to catch,

 it's buttered and toasted, that goes on top, and then our bechamel.

 So a couple of spoons of this, smear it down, doesn't matter if it falls down the side,

 That's going to take a minute or two until it's golden brown and then it's going to be

 So after a minute or two under the grill, it's beautiful and golden brown, smells delicious,

 I'm using a fish slice, just lift it off and the cheese will catch, don't worry about that.

 You can just put one there and one kind of resting just on top like that.

 And that I think is just a real family favourite, that's the cooked mâchoire with the carrot

 And remember, always choose food with the BordBiag quality mark so that you know where

 your food comes from and that it's been produced to the highest BordBiag quality standards.

 Now add two tablespoons plus two teaspoons of Worcestershire sauce.

 because A1 has a flavor that's sort of similar to Worcestershire, right?

 but sometimes it's just nice to have that flavor right inside, right?

It takes more longer to peel the garlic if you actually put everything together.

 like spaghetti but actually it has a little hole that is bucatini.

Little bit of basil on every single one because the basil gives a

 This recipe was adapted from one in my book called Gennaro is Italian.

 Lightly toast and butter the muffins, then keep them warm in the oven.

 Heat the butter in a wok or large frying pan, then add the spinach and seasoning.

 Remove from the pan and drain off any excess water through a sieve.

 Pour the vinegar into the boiling pan of water, then lower the heat so it's gently simmering.

 Stir the water so you have a slight whirlpool, then slide in the eggs one by one.

 Cook for three to four minutes, then remove with a slotted spoon.

 Gently heat the hollandaise in a small bowl over a pan of simmering water.

 Spoon over the hollandaise, scatter with chives, and grind over some black pepper.

 Today I'm going to show you how to make a really delicious and quick vegan Pat's Thai.

 It's one of my favorite dishes and I actually had this for breakfast.

 I know it's kind of funny but I felt like a big breakfast, I'm out for breakfast.

 I posted it on my Instagram account and so many people asked me for the recipe so I thought I'd share it with you.

 What's special about this particular Pat's Thai is that I'm using some Baobab powder instead of the usual tamarind paste.

 Tamarind paste is what it's traditionally used but Baobab will have some extra nutrition for you in that.

 I'm also going to be using some shuatake noodles which actually have zero calories and zero carbs.

 I love this dish so much, it takes around 15-20 minutes to make.

 The shuatake noodles are super quick to prepare so it's much easier and faster than using regular rice noodles.

 For this Pat's Thai you'll need 1 garlic clove minced as well as 200g of shuatake noodles.

 I've got the thick ones here but I actually prefer the thin ones for this dish.

 I rinse them quickly under some hot running water under a tap to get rid of the fishy smell.

 For the sauce I've mixed together 1 tbsp of Baobab powder, 1 tbsp of gluten-free tamari and 2 tbsp of agave.

 You can just use regular tamarind paste, soy sauce and maple syrup.

 But if you use regular soy sauce then it won't be gluten-free anymore.

 I also like to use 1 quarter cup of textured vegetable protein in the shape of mint.

 And I've soaked it in half a cup of hot water for like 2 minutes just to soften it.

 And then I squeezed it through a strainer to get rid of all of the water.

 You don't have to use this if you don't want to but I think it tastes really good in this Pat's Thai.

 For the vegetables I'm using 1 small zucchini sliced, 1 small carrot cut into matchsticks and half a cup of bean sprouts.

 If you can't get a hold of the bean sprouts that's okay you can just leave them out.

 If you want to you can also use other vegetables in this dish but I like this combination.

 This dish doesn't really need extra salt but if you want you can add some in.

 I'm going to be adding in some pepper, some spring onions for garnish that's around 2 tbsp there and some chopped up roasted peanuts.

 If you like your Pat's Thai a little bit spicy you can also garnish with some chilli flakes which is what I'm going to do.

 Before you start cooking have everything prepped and ready to go because we're cooking at high heat.

 In a big hot pan or wok add in your oil and then your garlic mince.

 Fry it quickly until it's fragrant and make sure you're working fast here otherwise your garlic will start to burn.

 Keep your stove on high the whole time while we are making this dish.

 And we want to stir fry the zucchini and carrot until it's just slightly cooked.

 Then add in around 1 tbsp of your chopped spring onions and fry that with the vegetables as well.

 Next we want to add in our shiitake noodles or if you're using rice noodles then you can also add them here as well.

 Fry everything together for a few minutes and then add in your sauce.

 And just mix everything so that everything is going to get coated with the sauce.

 And we want the sauce to caramelise and reduce a bit so that all of the ingredients in the pan are going to get all of the flavours from the sauce.

 Once it's reduced a bit add in your textured vegetable protein and then just mix that in with all of the other ingredients as well.

 And we also want to fry that for a minute or two to let it absorb the sauce.

 Next add in your bean sprouts and then just fry everything together.

 And we also want to season everything with some freshly cracked black pepper.

 Now we want to just stir everything around for another few minutes until the sauce has disappeared.

 So that everything is going to be really tasty with all of the flavour from the sauce.

 And this recipe makes enough for 2 people or one very hungry person.

 To finish it off I'm going to sprinkle on some chopped up roasted peanuts.

 As well as some spring onions which is the leftovers from before.

 And some chilli flakes because I like my Pad Thai a little bit spicy.

 If you did please give it a big thumbs up and subscribe to my channel.

 In this video I'm going to share how I make flatbread or also known as naan.

 The ingredients that you need are 3 cups of flour, 1 teaspoon of salt or to taste,

 3 tablespoons of unsalted melted butter, 1 teaspoon of baking powder, 1 tablespoon of yeast,

 1 teaspoon of sugar, 1 fourth of a cup of warm water, about 1 cup of warm water, and some oil.

 The first step is to add the sugar to the yeast and add the 1 fourth cup of warm water.

 of flour that you're using, but for me one cup was exactly the right amount.

 that with the spoon, but at some point you'll have to use your hands.

If it's not sticky enough, then you should add a little bit of water.

 Next just add a little bit of oil on top and just spread that all over.

 You're going to have to let this rise for a few hours and the oil is going to prevent

Mine rose for about 2.5 hours, but like I said, the longer the better.

Then take the desired amount of dough, depending on how large you want

 be leaving it as is and just taking a little bit of dough as I go along.

 not make it too thin, otherwise you will have a crunchy flatbread.

 throw it on the pan and if it stretches out too much, you can gather it together and let that cook

 for about 2 minutes on the first side until you start seeing the top cooking from within

 there's the dough and there's where it has dried up and cooked from within a little bit.

 So while the bottom is cooking, the top will start drying up and that's when you can tell

 that you're ready to flip it as well as when the bottom is getting nice dark brown spots.

 So it took about 2 minutes for the first side and 1 minute for the second side.

 and as you can see they're really soft and very delicious and very chewy.

 For extra softness, which is how we like it in my family, I cover it with some foil and let it

 stay for about 10 minutes and the steam and the heat of the pan will help it cook faster.

 The flatbread will actually make the rest of the bread really nice and soft.

This bread came out really delicious and it made the whole house smell

 and if you do please give me some feedback and let me know what you thought of it

And I also wanted to share with you all a website that I recently

It is not a get rich quick scheme but real research from big companies.

 You can win cash or Amazon gift cards and it's free to sign up.

 I'm going to put the links below this video on top of the description box

 Alright, we're going to talk about how to make the best onion rings you've ever had.

 What you want to do is start off with a really big yellow onion.

 Now what we're going to do is we're going to cut the onion rings really, really thick.

 If you break them, no big deal, but we're trying to be traditional here.

 What you want to do is put the onions in a bowl and now we're going to put water and

 What you want to do is make sure your onions are completely submerged in your water-milk

 What we're going to do now is set those aside and let them soak for a little bit.

 I really like to use cast iron for cooking because it retains heat a lot better.

 Thermometers are very important because you want to make sure you keep your heat within

 This is a really nice cooker because it's portable and it gets really hot.

 What we're going to do is we're going to do a two-step process on our dip.

 The more buttermilk you use and the less milk, you're going to have a thicker batter.

 Got a little bit of ways to go, but it won't take long, that's for sure.

 The key to remember is you do not put anything in your flour, okay?

 Alright, what we want to do now is we're going to take the onions into the flour.

 What this process is, this process is a dry-wet-dry process, meaning you put the onions in the

 flour first, then you go wet, which is into our buttermilk-milk mixture, and then we're

 What this does, it helps ensure a good batter on our onion rings.

 So we go into the buttermilk, back into the flour, and you can kind of see it almost looks

 It's really got a good coat of flour and just looks really, really sticky.

 So what we can do now is we can now roll the onion rings again in the flour, and our batter

 Again, you can control the thickness of your batter by either using more buttermilk, less

 milk, or you can cut it thinner to where it's not going to get as thick on the end.

 You can really see that there's just a lot more breading on the onion with the double

 And again, I'm not saying that we want to get it as thick as possible.

 I'm not a fan of an onion ring that's covered in lots of batter.

 Now the onion rings don't take very long, and you can tell that they are done when they

 turn a nice golden brown, and you'll see the batter kind of start to separate from the

 As soon as you pull them out of the grease, you want to season them immediately.

 What this is going to do is help the seasoning to stick to the onion ring, but it also helps

 It's not very overpowering, it's great on everything, but it actually brings the flavor

 You want to kind of flip the onions over and batter both sides so that way you get

 And while those onions cool down, let's go ahead and throw a few more in the cooker.

 I like to use a big scoop for getting the onions out so that way the onions don't necessarily

 When they're all done at the same time, you kind of want to get them out so that way you're

 not pulling them one at a time and the ones that are left in the oil burn.

 This scoop is actually, I think it's my wife's ice fishing scoop for when she used to live

 She's an import into Kentucky from Iowa, so the ice fishing scoop works great as a frying

 The best part is, what you're about ready to see is the reason we soak these onions

 before we cook them is because I despise an onion ring that when you bite into it, the

 We want to take a bite and get equal amount of onion and batter.

 We don't want to scald our lips with some onion pulling out of the ring.

 Really, you can use anything you like, ketchup, barbecue sauce, whatever.

 This here, this sauce here I found at Dauer General actually and it's called Blossom Sauce.

It gets an amazing caramelization and just really wonderful flavor.

 So today we're pairing the dish with Kendall Jackson Vintners Reserve Pinot Noir.

 The salad that we're making is going to kind of pull in those cherry flavors and the earthy notes found in the Pinot.

It's from pickled plums from Japan, along with some Pinot Noir verjuice and

And all those are great red fruit characteristics that will really tie in with the Pinot Noir.

 we're going to start with some clean calamari and we're going to marinate it in a little bit of olive oil,

 a little bit of salt, and I'm going to smash some garlic cloves up there.

 And then in here, and we're also going to add a spice called sumac.

And we're going to start by using a little bit of the ume plum paste here.

 Then we're going to add a little bit of mirin, which is a Japanese sweet cooking wine.

 And calamari is one of those things that you want to either cook it really fast or really slow.

 So we're just going to put these in here and they're going to take just a couple minutes to cook.

 In the meantime, we're going to add some cherries and get a little caramelization on them.

 It kind of smells toasty and nutty and a little bit of a cranberry aroma.

 We're just going to add those to the bowl with the rest of the ingredients.

 At this point, we just need to give the salad a toss, check it for seasoning,

 So many flavors going on and this nice crisp acidity of the pinot just kind of pulls it all together.

 Now this is not to be mistaken with hash browns because for me they are two completely different

 things and in a future episode I would love to share my recipe for hash browns but for

 right now I'm going to make potato hash and let me take you over to the ingredients so

 I'm using Yukon Gold and I cut them into about half inch little cubes like that.

 You're also going to need some chopped up red bell pepper, onions, some fresh parsley,

 garlic, salt and pepper, and a little bit of olive oil and a tinsy bit of butter.

 Now like I said, potato hash and hash browns for me are two different things.

 These are like the little cubes of potatoes that are mixed with veggies and cooked and

 crispy and delicious and then the hash browns are the shredded kind that get really crispy

 I do prefer them over hash browns but to be honest, I like them both.

 Now in this large skillet, I have some olive oil and a little bit of butter and I'm melting

 that over about medium heat and you can also use any other kind of potatoes.

 They happen to be my favorite potato but you can use whatever you want obviously.

 Now once that comes up to temperature, I'm going to show you what to do next.

 This lid obviously isn't big enough to fit the pan but that's okay.

 What I want to do is just cover the potatoes and I'm going to let this cook for about 10

 What I'm trying to do is cook the potatoes halfway, like kind of steam them halfway and

 then when I add my veggies and I brown them up, I'll ensure that they're completely cooked

 through so when they develop a good amount of color, I'm not nervous that they're cooked

 So I'm going to let those go for 10 minutes and then I'll show you the next step.

 I'm going to turn the heat up to about medium high and give these a stir.

 After that, I'm going to add in my onions and my pepper and I'm going to just season

 And now the important thing to remember here is not to mix them too much because if you

 over mix them, then you're not going to get a deformed crust on anything.

 So what I'm going to do is give this a stir just to make sure everything is mixed together.

 I'm actually going to switch to this because I want to make sure everything is nice and

 And I'm going to cook it like that for about 5 minutes and then I'm going to give this

 I'm going to flatten it out again and cook it for another 5 minutes and I'm going to

 just continue to do that until the veggies and the potatoes just develop a nice golden

 So just keep your eye on them, just making sure that you always keep everything in one

 layer and leaving it there for a few minutes in order for that crust to form.

 Now I didn't add the garlic when I added the rest of the veggies because if I were to cook

 the garlic for that long, it would burn and when garlic burns it becomes very bitter.

 Now I'm just going to cook them for another minute or two until the garlic becomes fragrant.

 They don't take very long at all, but they have definitely that restaurant quality like

 hash potatoes or whatever that you get on a Saturday morning for breakfast somewhere.

 Go to www.laurainthekitchen.com to get the recipe and I'll see you next time.

 but it is a rather delicious dish from Hungary for those people who are hungry.

 If I was being ultra-authentic, I'd actually be using beef but I've only got lamb in the freezer so...

 I know that some of you will be wondering if you can leave the paprika out.

 It's like asking if you can leave the chicken out of roast chicken.

 For the Goulash, all the little dumplings that go in the Goulash, I've got an egg

 I'll add in the onions and I'll just saute these for a few minutes to soften them.

 Meanwhile, put the garlic, caraway seeds and salt into a mortar and pestle

 Once the meat's browned, we can add in the caraway seed, garlic and salt mixture,

 Once it comes to the boil, cover and simmer gently for an hour and a half.

 Then add in the rest of the flour and whisk to a stiffish paste.

 Then continue cooking for about 20 minutes or until the potatoes are tender.

Well actually because whenever we come over Casey's cooking something really

 sweet potato black bean burritos before on the Shaytards vlog but I've never actually

So this is where you get to see how they're made and you can choose

 put meat in them if you want to because they would be good with meat as well.

 so good and hearty that you don't miss the meat in them because of the beans and the

 ones because that's what I do and I like doing that because it's fast.

I used about 3 cans of black beans and that will be enough to make a big pot

 don't have one or the other you can always substitute 2 tablespoons of whichever one

 is a little bit less because I didn't have any more cumin in my thing.

 like this because there are so many spicy things and savory things that it's good to

 hot sauce but you can add any kind of hot sauce that you like to this.

We're going to cut up our potatoes and start them boiling and then we'll put

So you know anytime in between there if you want to start the beans first

 and then do the potatoes I always like to start them first for some reason.

 really happy that I have a partner in crime today because normally I do all this by myself

 or I have one of the kids help but I don't normally let them cut because it scares me

 get those started while I show you guys how to mix all the beans.

 the stove top but we're, yeah we just want to show you right here because it's easier.

 So I'll start with the olive oil and I'll put that in the pan first and that does not

 take very long to heat up and you don't want to let olive oil sit on the stove top getting

 hot because it gets too hot and it burns and it pops at you and it's messy so don't let

Normally you let them saute for a little bit, maybe about 2 minutes and just so you

This is just the order that I usually do it in so you can just however works for

 pan is going to be a little bit dry so then you're going to put half of the water in.

So you're going to put maybe half the water in and you're going to let that cook

 together for a little bit and while the beans are cooking you want to make sure that you're

 mashing while you're cooking them and then you can just add all your stuff.

 sugar and like all of this stuff it doesn't matter at all when you put it in, how much

If you like try it and you decide you know what maybe I'll put more soy sauce

 like I always get recipes online and then I just change them up so much.

 sometimes put the garlic in with the onions but sometimes they take me so long to chop

 let it simmer for about 10 minutes, mash it up some more, let it simmer.

 sure they don't get too dry, add water in, mash them until they're kind of a nice smooth

 always going to be some chunks of beans in there and that's totally fine.

 we'll probably eat some chocolate in between because that's fun.

 up, put them in the pot, let them boil for about 10-15 minutes and then mashed them up.

I know it's little things but like I don't cook so if someone doesn't say that

 So you got your potatoes and then the beans I ended up having to add a little bit more

 I didn't know about cooking but depending on your elevation you really need to add more

 water because we're in a dry climate and we're up higher so it sucks the water out quicker.

I usually put the sweet potato on the bottom and just depending on how much

 you want to put on there I just put like a little dollop and then a dollop on top of

Depends on how big your tortillas are, how big you want the burritos.

 And then I always fold the ends in first and then wrap one side and tuck it and then roll

That way when you're eating you don't have stuff falling out the ends.

 and then I put cheese on the outside as well because cheese is fun.

 in the oven for about 12 to 15 minutes just to make the tortillas a little bit crispy.

 Alright they're all finished and we just left them in for about 12-15 minutes so they're

 to my kids I'll always cut them in half like that because it helps them cool off faster.

 And then you can put sour cream or avocados or guacamole or like anything salsa.

 Today I'm going to make an Italian classic, chicken parmesan, but I'm going to do it on

 the grill, so there's no breading and no frying, just lots of flavor.

 I'm going to start by seasoning my chicken, and today I'm using some boneless, skinless

 You can use bone in chicken or boneless, skinless chicken thighs, whatever kind of chicken will

 I'm going to drizzle it with extra virgin olive oil, salt and pepper, Italian seasoning,

 granulated garlic, granulated onion, and some crushed red pepper flakes.

 Once they're all seasoned, place them in the refrigerator for about an hour to marinate.

 And today I'm going to be using my Napoleon 485 Mirage gas grill.

 The Napoleon Mirage 485 stainless steel gas grill has 5 burners for a total of 74,000

 That's 3 main burners, 1 rear infrared burner for rotisserie cooking, and 1 infrared sizzle

 One is the integrated cooler to where you can keep your condiments and drinks cold,

 How many times have you been grilling at night, fiddling with a flashlight, trying to see

 Now all you have to do is hit a button and your knobs illuminate.

 And the infrared sizzle zone side burner to heat up some tomato sauce.

 Once the grill is preheated to 350 degrees, I'm going to go ahead and sear the chicken

 After about 5 minutes, our tomato sauce has come up to a simmer.

 And now I'm going to transfer it over to a pan to finish cooking the chicken in.

 After about 3 minutes, I'm going to go ahead and flip the chicken once it's got some nice

 And after about 6 minutes or so and it's got some nice color on both sides, I'm going to

 Once all the chicken is in the pan, I'm going to move the pan to the center of the grill,

 turn the center burner off, and leave the two outside burners on low.

 I'm going to close the lid and cook this uncovered for about 20 minutes or until the chicken

 After cooking for another 20 minutes on low, our chicken and sauce are done.

 The chicken is beautiful, it smells amazing, the sauce has thickened up a little.

 And there you have it, grilled chicken parmesan, without all the breading, fat, and calories,

 Serve over top of a bed of spaghetti, topped with lots and lots of parmesan cheese, and

 If this looks like something you'd like to try at home, please give me a thumbs up.

 Thank you all very much for watching, I hope you give this a try, and I'll see you next

 To make sauce you put oil, you put one teaspoon minced garlic, you put five teaspoon hoisin

 I have cutting board, clear cutting board down for work surface.

 Now first you take lettuce, you take mint, basil, cucumber and some pork.

 You know my friend, Christy Hood, she a songwriter, Nashville, Tennessee.

 papas hash brown, muy típicas en Estados Unidos y en algunos lugares de Inglaterra

 para aquellos mexicanos que se han ido para allá y quieren una receta, aunque sea norteamericana,

 un octavo de cucharadita de pimienta blanca molida, una cucharada de aceite de oliva,

 dos cucharadas de mantequilla y un cuarto de cebolla que también la vamos a rallar

Las vamos a colocar sobre un trapo de cocina muy limpio, una toalla

 y vamos a presionar bien para sacarle todo el agua que podamos.

 muy importante para que nuestras hash brown queden bien doraditas y crujientes.

 ya que tenemos las papas bien exprimidas, lo más secas que podamos, las vamos a poner

Aquí vamos a agregar la cebollita rallada, la sal de ajo y la pimienta y vamos

Enseguida vamos a colocar una capa, no me va a caber todo lo de todas

 con la espátula y vamos a cocer durante 7 minutos hasta que quede una bien doradita

Después de 7 minutos de estar cociendo así, presionando, ya está doradito de abajo.

Y luego lo que vamos a hacer es poner el resto de la mantequilla y el resto

 o a veces acompañadas de unos huevos estrellados, tocino, bueno, bastante poco dietético, pero

 Today on the food crush, we're gonna make Vietnamese sandwiches

 Hi everyone, I'm recently craving for some Vietnamese food and feel a little bit homesick

 So in this video, I'm gonna show you how to make these flavorful and delicious sandwiches.

 You can also mince some cloves of garlic, but this time I'm gonna stick with red shallot.

 In large mixing bowl, put in the chopped red shallot, 1 1⁄2 tbsp white sugar

 1 tsp five spice powder, a little bit black pepper and about 1⁄2 tbsp oil

 Using a spoon, nicely mix all the ingredients together and to combine to make a smooth and flavorful marinade

 We will leave them there for at least 15 minutes before cooking to let them absorb all the stunning flavors

 Meanwhile, for the veggies, cut a medium cucumber lengthways and thinly slice it

 We will also slice 2 small carrots in the same size with the cucumber

 Normally, I'm not really a huge fan of carrots, but it actually tastes pretty good in sandwiches.

 Anyways, after slicing all the veggies, transfer them to a tray or bowl, add 2 tbsp white sugar

 And we will mix them all together and set aside for at least 30 minutes before serving

 For the bread, since I'm such a lazy and terrible baker, I decided to pick out this pre-made bread at the supermarket

 Everything we have to do is baking them in the oven for 10 to 15 minutes until the surface turns golden brown

 Now heat a frying pan over medium-high heat, put in 1 tbsp oil and pan-fry the pork until nicely cooked through and aromatic

 Well, after this step, not only the pork but even myself smell pretty delicious

 My crazy slicing technique though, I always use my chopstick to hold the meat, way much faster than the knife

 Put our frying pan back to the heat, remember I told you not to throw away the marinade?

 Pour the marinade into the pan, following by some tbsp fresh water

 Then reduce the heat and simmer for a couple of minutes to thicken it a little bit

 If you find it too salty, feel free to taste and adjust the water and sugar

 When it reaches the desired doneness, turn off the heat and transfer to a small bowl

 Every ingredient is ready and here comes the most interesting part

 To assemble this Vietnamese sandwich, first of all, we will spread a little bit of butter

 A little bit of butter to give it that buttery, rich and fatty flavor

 Now carefully arrange the cucumber slices, following by the carrot ones

 After being soaked in the sugar-vinegar mixture, they will be really crunchy and yummy

 After that, put some marinated meat slices on top of the veggies

 Today we're going to be making the most iconic fast food around the world.

 It is something that I have received thousands of requests for and we're going to do it today

 So the first thing that we're going to do to get started on our fried chicken

 is just into a bowl I've got some plain flour and we're going to season our flour.

So just into a separate bowl I'm going to be putting in one egg and I'm also going

And just mix the egg and the milk together, just give it a whisk.

If you wanted to do the chicken breast or the chicken tenderloin you can as well

 but just make sure the skin is on because that's how we're going to get that really crispy skin

So what I want you to do, really simple, is I want you to put the chicken straight

Make sure you get everything coated and then I'm going to be putting it

 the excess flour and I'm going to double dip back into the egg and then back into the flour.

 what that will do is give us a really crunchy coating on the outside.

 large pan and I've just put a bit of flour in the egg wash just in there to see if it's ready to

And if you do that and it sizzles and rises to the top then you know it's hot enough.

 got our chicken here all nicely coated and I'm just going to pop it in really carefully.

 So guys we want to cook this for about 12 to 15 minutes depending on the size of the chicken.

 what we want essentially on the outside is a nice dark crispy skin with that batter.

 been about 10 minutes you can just see here that's the colour that you're after.

So what I want you to do now is just turn the heat off, drain them on some

The smell is wonderful and just looking at that crispy skin on the outside.

It's cheap to do and you'll have heaps of fun making it as well.

 You can make good burgers outside on the grill, but to make great burgers inside or out, you

The first is the kind that you find in bars and pubs and taverns.

 There's a lot of times when we talk about letting meat come to room temperature before

 I showed you to be nice and cold so that they don't smear, but that they actually melt.

 So now, there's a good crust there and the darkness is kind of beginning to come up over

There's a fancy scientific term for that, the Maillard reaction.

In order to get the cheese nice and melted, you want to add it the minute you

 turn that burger over because you're not going to touch it again until you pull it off.

 is one of the big issues with hamburger cooking is that people want to mess with it.

Alright, so we pick it up and that is a pretty luscious looking hamburger of

 G'day guys, today I'm going to show you how to cook up some beautiful brats on the

 Now I made these a couple of days ago so I've put the link to that recipe in the description

 Now you can use your light or your dark beers for this, both will work well.

 So to get started, just heat a pan to a medium high heat, add a bit of olive oil and just

 And just cook that for a couple of minutes until the bacon browns and the onions go translucent.

 Now let this cook for about 15 minutes or so on a light simmer until that beer has evaporated.

 Now sauerkraut isn't everyone's cup of tea, but in this meal it tastes awesome, the flavours

 blend in there, so I highly recommend you add it, even if you're not big on sauerkraut.

 Drop me a comment below and tell me your favourite technique for cooking up sausages.

 I'm Bhavna and today I'm making a requested recipe of no yeast naan.

 In 2 cups of plain flour, add 1 tsp of baking powder, salt as per your preference and give it a good mix.

 Melted butter, yogurt, minced garlic, finely chopped coriander leaves, chopped green chillies.

 Sprinkle some dry flour and knead another minute or two minutes to get nice elastic dough.

 Keep dusting little flour at a time and keep kneading until you get a nice and smooth dough.

 After 1 and half minute, you see how this dough is nice and smooth.

 Now wrap this dough with plastic wrap and allow it to rest for 30 minutes.

 I strongly recommend that you leave this dough on a counter for at least 30 minutes.

 But today I'm going to show you how you can bake naan on a stove top.

 Take the pan with lid and I'm going to show you exactly how you're going to bake.

 Sometimes it happens that you don't want to turn on the whole big oven just to make 2 or 3 naans.

 But I've already shared many recipes of naan so you can watch them.

 Now at this point, I'm going to turn on the stove on a high heat.

 You have to have this pot very nice and hot when you place your naan into this pan to bake.

 But it's really up to you whether you like a thick naan or thin or just a regular thickness.

 Now before I place my naan in there, I told you that we are going to use some water.

 So you saw how easy it is to prepare naan for just one or two people even.

 So no one will even notice that this naan is made without any yeast.

 Hey guys, thanks for stopping by Ballistic BBQ and welcome to the latest installation

 The ingredients are very, very fresh and that's what we're going to try to do here.

 First I want to cover the toppings that I like to choose when I go to Five Guys.

 I personally like to keep my burgers there kind of simple and that's what we're going

 I'm going to make my burger exactly how I order it at Five Guys.

 And we're going to go with ketchup, mustard, mayo, onions which I'm going to grill up,

 tomato, some hand-leafed lettuce, and some nice American deli-style cheese.

 Alright so obviously I have two patties of 80-20, some parchment laid out.

 Anyway, they actually stack theirs 4 high and I think that's just for production reasons.

 Alright, now what they use is this big like stainless steel trowel thing to flatten them.

 I'm going to use my old burger smasher from my smash burger video and I'm going to smash

 I think Five Guys, one of their claims is the twice ground beef.

 They just, I think they're just letting the meat do the talking here.

 I don't know whether they put oil on or not, but I'm not grilling 500 onions here, so I

 need a little bit of, you know, help, moisture so they don't get all too dried out.

 They have a little bit more of an eggier base than, you know, your regular bun.

 And these, on the package, it was, you know, gourmet restaurant style buns.

 Alright, guys, let's get all this goodness into the house and we'll make some burgers here.

 Alright, so Five Guys has a very specific way of dressing their burgers.

 We're going to go with three rings of ketchup on the bottom, two rings of mustard on the bottom bun.

 And what their thought is, they want you to get a bite in every, a bite of everything in every bite.

 Cheese got a little bit more melted than theirs just because, you know, while I was setting the cameras up.

 Alright, now, how they wrap this, I hope, I don't know if this foil is big enough.

 Hi there, welcome to Ready Steady Eat and this is your Gourmet Guru Saloni and today

 So without further delay let me tell you what you will need for this.

 For the filling you will need half red bell pepper, thinly sliced, one carrot grated or

 julienned, half a cup bean sprouts, one fourth cup cabbage shredded, half an onion finely

 sliced, half teaspoon fresh ginger, half teaspoon garlic grated, one fourth cup thin noodles

 pre-cooked, you can use rice or Chinese noodles, one tablespoon of soy sauce, salt to taste,

 half a tablespoon of oyster sauce, one teaspoon of sugar, half a teaspoon of pepper, corn

 flour one tablespoon, some water to make a paste and half a liter vegetable oil and store

 And then to this we will add our red bell pepper, carrots, bean sprouts and the cabbage.

 Cover and cook for about two minutes till the vegetables are slightly softened and the

 Just dry up the little liquid that may have been released by the cabbage.

 And now I am going to finish this off by adding some sugar, salt, pepper, the soy sauce, the

 Now this is done and I am going to just let it cool for a while.

 I have heated some oil in a pan and I am going to make a paste with corn flour and water.

 And now I am going to take a spring roll wrapper and I am going to place it in front of me

 Now to this we are going to add a little bit of our vegetable mixture.

 Then you keep folding it and when you reach here, you take it in like this.

 Then with a brush put some corn flour paste on the side like this and cover it up like

 this to make it into a cylinder and also it seals up the corner.

 So now once all of them are folded, I am going to deep fry them in the hot oil.

 I am going to deep fry them till they are golden brown and crisp on all sides.

 Don't forget to try this recipe and let me know how it turned out in the comment section

 Subscribe to our channel Ready Steady Eat for more such easy and delicious recipes.

 Alright, so we added the, uh, we just added tomato sauce, the bread pack, and then...

 About two, three tablespoons of olive oil we just mixed in there.

 We mixed everything in there, about three tablespoons of the oil, um, and we mixed that all in there.

 Uh, we did this after about thirty minutes of it letting it boil.

 Alright, put our pasta in a strainer here and we're gonna be boiling it in, uh, just a few moments.

 And then we're gonna put the heat back up as soon as we put it in there.

 Alright, now we're gonna put the beans in with the pasta and mix it together.

 Lots of people are scared of using a pressure cooker in the kitchen.

 It's a really handy tool to be able to cook things very quickly.

 What it does is it seals and by using pressure and steam it cooks things that would normally have to cook for a long period of time much faster.

 You can see on the pot there's flanges all the way around which lock everything together.

 So once you put the lid on and lock it into place there's a pin that will come up as it comes into pressure.

 Which is going to make sure that this stays nice and sealed and safe so you can't open it.

 So to start cooking my pasta fagioli I have some pancetta here.

 So I just want to put this into a dry pan over kind of medium high heat.

 You just want to sweat this a little bit and saute it to get those fats to come out.

 Kind of crisp it up a little bit and get some of that delicious pancetta bacon flavour into the base of our pasta today.

 I have some basil, oregano, dried basil, dried oregano and marjoram.

 Which are going to give you that nice base sort of Italian flavours.

 And once you add your chopped garlic you want to be careful that you stir it lots.

 So make sure that you keep moving it around the bottom of your pot.

 If it's fresh I like to kind of crack it a little bit to help the flavours and oils come out of it.

 And at the end of the cooking process we'll have to remember to take that out.

 So this is just going to saute together until your vegetables are soft.

 Once your vegetables get kind of soft, your onions start to get translucent.

 And the white wine is going to help us deglaze the bottom of the pan.

 If you didn't have wine or you didn't want to use wine, you could certainly use a little bit of stock or even water.

 You just want to make sure that you get all those little bits off the bottom of your pan.

 As you can see there's the dried spices and the carrots, the vegetables in there.

 You can buy dried beans at most grocery stores or a bulk store.

 They start absorbing some water and then they'll cook a lot more evenly.

 So to cook these soaked beans, I just want to put them into my pressure cooker now.

 On top of that I'm going to pour in some chicken stock or chicken broth.

 And at this point, this is where we're going to start utilizing the pressure in the pressure cooker.

 So you want to bring this up to a boil before we put the lid on.

 you always want to make sure that you check this rubber seal and make sure that it's in good repair.

 There's a little bit of a steam release valve which controls how much steam goes off.

 And this will rock back and forth and just control the amount of steam that's coming out of the pressure cooker.

 So this is actually a safety pin that once your pressure cooker comes up to pressure,

 this pin will push up and it locks everything in place so that you can't open the lid.

 So to put the lid on, you can see this is flanged and then there is the flanges on the top of your pressure cooker.

 So what I want to do is there's a little arrow and you want to line up the arrow on the handle and on the lid.

 And then the handle comes together in two pieces and locks into place.

 Once it's locked into place, we can place our bobber on top and we'll just wait for the safety pin to come up.

 Once the pin comes up, that means you've achieved high pressure.

 At that point, you want to adjust your heat to control the pin to still be risen

 so that you know you're at high pressure and not letting it fall.

 And once the pin comes up, this is going to cook for 17 minutes.

 So in 17 minutes, we're going to go from soaked beans to completely cooked beans that are tender all the way through.

 So our pasta fagioli has been cooking in the pressure cooker for 17 minutes at high pressure.

 I've turned it off the heat and cooled it down completely so that the safety mechanism has unlocked.

 It's an Italian style tomato that comes packed in tomato juice as opposed to water.

 The ones that say San Marzano or the San Marzano tomatoes from Italy are generally a higher quality

 And then I'm going to turn it back on the heat and leave this uncovered.

 So I have my can of tomato and then I have a cup of pasta as well.

 We're using elbow macaroni but you could use any small pasta just to cook through.

 So now what I want to do is this is going to take as long as the pasta takes.

 The liquid is going to boil away, those tomatoes are going to break down.

 It will give you a beautiful pasta product that is best served right away.

 Deluxe version of ramen because if you're in college or even after college

 So I thought that I would show you a really quick and easy cheap way to make ramen taste really good

 And it tastes better to get these ones that like have frozen noodles or already made noodles than the dried ones

 See these dry ones just aren't as good as the ones that are in the freezer here

 Started and the trick is you don't actually need to fill the whole pot up with water

 If you notice if you have the problem with the pot always boiling over when you cook ramen

 I'm just gonna use two of these like this take them apart and then wash them individually.

 Take each piece and run it under the water and wipe your fingers over

 Next we take our knife and chop up the baby bok choy into tiny bite-sized pieces.

 Then I just like to make it diagonal and that's what I do time for the sped up version

 It's like way too small one serving is way too small so I always just make two

 Okay, so it comes with the noodles that are all really nice and it comes with the the soup base here

 So I'm just gonna freeze each piece and then I can it's already cooked

 So I usually just stick it in the hot broth and then it like heats it up

 This will make one two, three, four, five six seven eight ramen.

 That's in here to boil the soup base because the noodles have like flour and stuff on them

 So what I like to do is boil separate broth so I can get a nice clear broth

 I have this thing here where I can boil water, but you can always just boil it in another pot

 I just sliced the char siu over here and I put the rest in the refrigerator here

 Okay, so this is important right now is to make sure that you keep mixing it or else

 And it also gets rid of all the slime that's on the noodles if there's any extra like slime or scum

 Now we're gonna garnish it with everything that we made BAM and it's done

The last thing is I add this shichimi pepper for taste to make it extra spicy

 Awesome look at this ramen so delicious and it's so easy to make and

 Definitely looks better than your average college ramen there upgrade me up rage

 I'll put a link in the description below and I'm gonna enjoy my ramen.

 In my big pot I've got a little bit of olive oil and to that I'm adding in one brown onion

 And over a medium to high heat we're just going to stir this around and allow this to

 And I've chopped up two zucchini or courgettes depending on where you live in the world.

 When we add this into a soup it will suck up a little bit of the excess liquid and it

 You just strip all the meat off the chicken, discard the skin and bones.

 And all we're going to do is reduce the temperature down to low.

 And that beautiful vegetables of the zucchini and the carrot and the onions and the garlic.

 And of course those beautiful succulent pieces of roast chicken all through it.

So the first thing you need is two napa cabbages, so here's one of

And what you want to do is, you know, after you wash it, just cut it into fourths.

Okay, so then what you want to do is just make sure you cut off the hard

You don't want to be eating that so make sure you just cut that off.

 and then all you need to do to cut these into pieces is just take your quarter and then

 want to do is get one cup of salt and you're going to put this in a container with ten

 to do is you're going to put this into the, all the cabbage you've cut up and you're going

 to soak it, you're going to soak it in salt water for about two hours.

 ten cups of water and the salt, one cup of salt all dissolved in here and so what I'm

 to do is it's going to draw out all the water from the cabbage.

 just, so basically you're just going to let this sit for about two hours.

 this you want to take your half an onion and mince that up as well.

Okay so the next thing you want to do is basically take a piece of ginger, probably

 take eight stalks of green onions and basically you just want to chop these up.

Usually, usually they're actually bigger but I just buy a smaller one.

 and what you want to do is you're going to make these into strips.

 up like that and then just, you can actually just stack them too if you want.

 make these strips pretty thin because we're going to be eating these with the cabbage

So after you've cut up and chopped and minced all your ingredients, what you

 want to do is take a tablespoon and you want to do four tablespoons of sugar.

 for one and a quarter cups but my family is kind of weak sauce so we don't do anywhere

So I'm going to do about, I'm going to do about like a quarter of a cup.

 hot enough for you, once you put all the kimchi, you know all the cabbage and all this stuff

So after you add all that stuff, then of course you want to mix everything

 not pasty, you want to add a little bit more water to make it a little bit more pasty.

 And the final thing you want to do is take your kimchi, take the cabbage out of the container

Okay and last thing you want to do is take your, your big paste that

 you made and of course dump that in, into the bowl as well, into the, the big container.

 it, what I would do is put it into, pack it into jars really tightly so there's no air.

 And then leave it room temperature overnight and then you can store it in the refrigerator.

 I don't know what it is about the monsoons but it just makes me crave crispy and crunchy

 food and that's why I love onion rings but what I don't like about them is just how greasy

 the fried ones can be which is why my version is baked but don't worry it's just as crispy

 half inch rounds and now I'm going to make the batter and to make a nice thick batter

 I've got 2 tablespoons of cornflour here and I'm going to add half a cup of all purpose

Okay so I'm just going to give it a good mix and what I've got here is 1 cup

It's going to give a nice tangy flavour to the onion rings when they're ready

 and to this mixture I'm just going to add half of the buttermilk and just whisk it really

It's going to look lumpy and you'll think that you've done something wrong but

 be generous with these seasonings because this is what will give it all of that flavour and

 because it's me and you should know this by now that I will always add just a little bit of

 seasoned and now it's time to just start putting the onion rings together.

 preheating to 220 degrees Celsius and this baking tray is lined with parchment paper.

 So I'm going to just dump this in the batter and use a separate hand to coat it with the bread

 crumbs and keep it here on the parchment and just make sure you use either separate hands or

 Halfway through the baking time rotate the trays and flip the onion rings so that they

 Hey everybody, it's Rosie, and in this video, I want to share my recipe for my

 going to bring my water to a boil, and we want to boil our potatoes until they

 next step will be melting down 2 to 3 tablespoons of salted butter, and I'm

 mash our potatoes until we can get as many lumps out as possible.

 like lumps in our mashed potatoes, so we're going to mash them down completely.

 whole life and you don't want to use half and half, or you don't have half and

So now I'm going to add in some salt and a little bit of ground black

 kitchen utensil, and we want to make sure everything is nicely folded so we don't

 melt, it's going to look nice and delicious and creamy, just like this.

 potatoes with my turkey meatloaf, and I will place a link down below so that you

 of these other social media sites because I love hearing from all of you!

 I'm on Facebook, Pinterest, and Instagram, I'm even on Twitter.

 complete recipe, the measurements, and more of my recipes, be sure to check me

I love cooking using the freshest ingredients, but the meals have to be great value simple and delicious

 Beautiful Caesar salad with kale Caesar salad is a great way to start using raw kale

 I'm using fresh green kale, but you'll also need sweet crunch lettuce

 Fresh Woolies ciabatta loaf and lemon click here for the full recipe and to add all the ingredients to your trolley when you shop online

 I'm at one of the farms where Woolies grows and harvests its kale

 I've just picked this kale from the fields behind me and washed it

 Or you can cook it cows such a versatile vegetable full of fiber packed full of vitamins, and it's available all year round

 Beautiful lemon and kale works so beautifully together add some salt get in there and massage

 We don't need to cook them the acid in the lemon juice is gonna really tenderize these kale leaves

 So the leaves are all beautifully coated with a lemon and the salt set it aside and onto the dressing

 It's gonna give this Caesar a real zing 2 anchovies love anchovies in dressing

 They add such a beautiful salty flavor 1 clove of garlic finely chopped

 Whisk this all together along with some water to thin it out to the right consistency to coat my leaves

 Heat up your pan so we can get the bacon nice and crispy and while that's heating up.

 And you remove the crust because we want that soft white bread inside to crisp up not the hard crust

 And when they hit the pan and soak up all that beautiful bacon oil, they're gonna go crispy and golden

 And the bacon fat that rendered off when we were crisping it up is gonna soak in and give it that extra bacon II flavor

 This kale soaked up all the lemon juice and it's all soft and tender

 I've got some sweet crunch lettuce and I'm not gonna cut this because cutting the lettuce bruises it will make it go brown

 I'm just gonna tear it into the kale leaves what I really love about this salad.

 Shavings of parmesan and all combined together with that gorgeous dressing we made earlier.

 All ingredients can be purchased at your local Woolies and online by clicking here to subscribe to our YouTube channel

 Click here and to explore all our other fresh idea recipes click here

 And what we're going to do is start off with about 2 thirds stick of butter,

 I don't necessarily like white vinegar so I'm just going to use apple cider vinegar.

 Alright there we go, our sauce is up to a boil and we're going to go ahead and remove it from the heat and start frying our wings.

 Alright we've got our oil hot and ready and we're going to go ahead and start frying up the chicken wings.

 Now we're going to go ahead and pour our sauce all over the top of these.

 This is blue cheese, I think it's called a blue cheese dressing.

 Alright, I'm going to go ahead and put the chicken wings on here.

 Sometimes it's nice just to keep things simple like we did tonight.

 Thank you guys very much for watching and we're going to go ahead and finish up this wing.

 Also along with my article that I'll be writing about Pad Thai.

 And today we're going to be making some brunch and we're going to be making something a little

 And if you don't know what that is, that's just a fancy French way of saying grilled

 ham and cheese and grilled ham and cheese with a fried egg on top.

 And the croque monsieur is the one that is just a plain grilled ham and cheese.

 I have some really nice French bread because French bread was the good bakery bread, which

 I can never seem to resist, was on special this week and my Harris Teeter, buy one, get

 So when that happens and it's still hot out and it's summertime, guess what?

 And if you don't have a butter bell, I highly recommend that you get one.

 You know, you put a little water in the base, you put the butter in the bell, you keep it

 So now I'm, I flipped over my bread cause I want the butter on the outside and I'm going

 And you can use Swiss, you can use cheddar, you can use whatever kind of cheese you want

 We have Munster this week because that's what was on special at the deli.

 I like to make sure that I have cheese on both sides of the meat, but only one piece

 Um, and that will help the sandwich stay together when you're grilling it.

 And I'm going to go ahead and I'm going to spread on a little butter on this other side

 I preheated that griddle at about 300 degrees and I have also, because we're going to make

 the Croque Madame, I have oiled up a couple of my English muffin rings and I'm going to

 And I have my spatula and because this griddle has been preheated, these are not going to

 take very long to start melting and cooking and getting really nice and delicious.

 So what we're going to do is we're going to allow these to cook and then when we come

 back, we'll flip them and then I'll drop my eggs and then I'll show you what that looks

 Like I said, if you have a preheated griddle, it's not going to take very long at all.

 And then I always find that I have to readjust after I flip so we're just going to put these

 And then I'm going to move my rings, give a little spray in there.

 And I'm not going to break the yolk because Rick and I both like our eggs over medium.

 If you have to, you can just loosen around the edge of the egg.

 Of course, you don't have to put your egg in an egg mold unless you really want to.

 And if you mash it up like that, for your guests, nobody is ever going to know that

 Okay, so now we're going to get ready to fix you a plate of croque madame and croque monsieur

 It's just a fancy, fancy French way of saying grilled ham and cheese with or without an

 I've also garnished these with the avocado fan and tomato flour that I demonstrated in

 I just think these are so fun and you know, you can make them for your kids and you can

 teach them croque madame and croque monsieur and I think it's fun.

 And then they can go to school tomorrow and tell their friends what they had for lunch

 Anyway, I hope that you try these and I hope that you love them.

 If you liked my video, please give me a thumbs up and if you've been with me for a while,

 please leave a comment down below and let me know what other fun things that you'd like

 If you're a first time visitor here or you've been kind of lurking about and haven't hit

 that subscribe button, please consider doing so so that you don't miss one minute of fun

 Once again, I hope that you love it and until next time, I'll see ya.

 YouTube has brought 100 YouTubers together and broken them down into a few different groups.

 YouTube's rallying around the Olympics just because it's so exciting.

 Just to give a tribute to where the Olympics are being held this year.

 So these small Yukon gold potatoes will take about a half an hour to boil.

 But as that's boiling get a hot saute pan and add both of your seasoned sausages to them.

 If you're being health conscious you can avoid this next step by just adding the herbs dried to the pan.

 So after a half an hour these baby Yukon gold potatoes are absolutely perfect.

 And I like to let them cool for about 5 minutes before I plate.

 So once you're done cooking get all your ingredients in front of you and start plating.

 But since I saw these small Yukon gold potatoes at the store I just couldn't help but resist using them.

 So we just came back from Firefly and we're back at Rosso and we're going to go ahead

 and make a traditional Italian pasta recipe called penne alla vodka.

 And since we were just at Firefly, I figured we'd use Firefly vodka from our good friends.

 We've got plum tomatoes, I use a little bit of tomato paste to kind of pump up the tomato

 flavor, garlic, salt, pepper, vodka of course, cream, butter, and penne pasta.

 So the first thing we're going to do since I'm using whole San Marzano tomatoes is we're

 Now you can use tomato puree if you want straight from the store, that works just fine.

 Now if you do this also at home, I want to make sure of one thing, do not over blend

 it because what it will do is it will pump air into it and turn it into this pink mess.

 You kind of lose the intensity of the tomatoes once it kind of aerates it.

 So I'm going to go ahead and I'm going to add about a tablespoon or so of tomato paste.

 That kind of adds that concentrated flavor because what we're going to end up doing is

 watering down the tomato flavor a little bit with the vodka and the cream.

 I like my vodka sauce with a lot of garlic in it also, but I don't like bits of garlic.

 So all I do is I basically take about eight to ten cloves of garlic, give them a good

 whack, break them open, put them in the pan, and we're going to go over, set them on the

 I don't care what people have told you about not being able to cook with it.

 But we're going to go ahead and we're going to let this garlic brown a little bit and

 You want to get your tomatoes close to it because it will spatter up.

 All right, so all this brown garlic is going to infuse this tomato puree with its flavor.

 You want to get a lot of it and control how much you're putting in.

 Now I like my vodka sauce a little bit on the spicy side, so we're going to add a little

 We've got our penne pasta cooking over here in some nice salty water.

 Always remember that your salt, I mean your water should be as salty as the Mediterranean.

 We're going to let this simmer and let all those flavors from the garlic, salt and pepper

 If you tasted it now, it would kind of have a vodka, definitely a Bloody Mary vodka kick

 We're going to let all the vodka simmer out of this, all the alcohol.

 It's getting thicker, so we're going to go ahead and put in our cream.

 Right now I probably have about two and a half cups or so of sauce.

 As I told you earlier, we don't want to keep the garlic chunks in there.

 So what I'm going to do is using my slotted spoon, I'm going to go ahead and I'm going

 We're going to go ahead and we're going to allow this pasta to cook in the sauce for

 Now I took the pasta out when it was al dente, so it's still got some bite to it, probably

 a little more bite than you would normally serve right off the bat, but it's going to

 All right, now we're going to put some cheese in there because it wouldn't be pasta without

 We'll keep a little bit on the side for when we put it on the table.

 That'll thicken the sauce a little bit more, adds that depth of flavor that you can only

 To richen it up a little bit, we're going to go ahead and we're going to mix in a little

 We'll finish it with a little bit more cheese, a little Pecorino Romano, and a little bit

 Today I am going to show you possibly the most famous breakfast in the world and also

 It's egg benedict and it's a poached egg with Canadian bacon over a toasted English

 It's really delicious and there is a lot of controversy about where it was invented,

 but I am really convinced that it was probably right here in the good old US of A, so put

 Okay, step numero uno, we want to separate our eggs and just put the yolks in here in

 You can save the whites in the fridge for a few days just covered if you want to like

 add them to scrambled eggs later so you don't have to waste them, and then I am going to

 I have got this, just a bowl, about an inch and a half of water down there in the pan

 So I am kind of, I have got a rigged up double boiler, but I like this actually better than

 double boiler because see this bowl has a nice round bottom so it's going to, round

 bottom, so it's going to make it easier for me to stir it up really well.

 So once the water and the yolks are incorporated, kind of over a medium heat, we're just going

 to cook these over some simmering water for maybe five minutes or so until they start

 Okay, now you can kind of see when I scrape the sides, it leaves a trail, like the whisk

 is able to kind of cut through the foamy stuff, so that's good.

 That means we are in the right time and place, and then I have got some melted butter here.

 I just melted it in the microwave in my little Pyrex deal so that I can pour it in.

 Whisk it constantly and just kind of trickle this butter in there, little by little.

 Basically what we're making is an emulsion sauce, so it's like if you ever made aioli

 or mayonnaise, it's the same process except using oil instead of butter, so this way is

 Just make sure you're getting the sides, and now when you start adding the butter is when

 you see it really start to kind of thicken, and that's that emulsification process happening

 where you're getting the egg and the butter so that they make an acquaintance, and they

 I did start to get a few little lumps because I had my heat too high, so let that be a lesson

 It's a slow and patient process, much like many things in life that are worth doing.

 You can really see like in the last 30 seconds or so it's changed a lot in texture.

 I'm actually gonna turn the heat completely off now, and I don't really want all this

 Okay, wow, and I got my lumps pretty much beaten out of there, and now I'm gonna add

 You could leave this out, but I kind of, I don't know, I like it a lot obviously.

 You know me, and some lemon juice, and I also like a lot of lemon juice.

 If you were using butter that was salted, then you probably don't need to add any salt,

 All right, I'm gonna add a little bit more lemon just because that's the way I like it,

 Now this really is best if you use it immediately, but I still have to like poach the eggs and

 toast some things, so I'm just gonna leave it still in the warm water just to keep it

 warm, and I'm just gonna put a lid on it, and it'll be good for another 20-30 minutes.

 If it stiffens up on you, you might need to add a little bit of warm water to loosen it

 before you serve it, but it should still be fine while you get everything else together,

 So I just toasted my English muffins on the same pan, and I just did this under the broiler

 with my little Canadian bacon to heat up the bacon and crisp it up a little bit, so that

 So you want that, and then a little Canadian bacon, and then I've got a poached egg here.

 I actually already made a video on how to poach eggs, but it's exclusive to the Learn

 to Cook book, so if you have that, you should have gotten an email update with that.

 If you don't have the book, you can still buy it, or you can just go look up how to

 There's a ton of great videos on YouTube, and then I've got my hollandaise sauce, which

 It smells like lemon and Tabasco, and two of my favorite things ever.

 Okay, and I like to cook my poached eggs for like six minutes because I'm not a huge fan

 of like a bunch of runny business happening, so if you want more runny stuff, then cook

 It's really good on asparagus and broccoli and all that stuff too.

 If you have any questions, leave them in the comments below, and I hope you all have a

 And hope you all have a great day and I hope you try this for brunch this weekend.

 Hey everyone, Chef Jason Hill here, and tonight I am going to prepare an udon noodle dish.

 And I've got about three packs, it's almost a pound, of prepared udon noodles.

 Okay, I'm going to go ahead and soak the udon noodles in warm water before we prepare these.

 All right, I'm going to keep this recipe vegetarian, so I'm going to use a pound of

 And I just use a little screen so the oil doesn't pop all over my kitchen.

 Okay, while the tofu is cooking away, we are going to get the rest of our ingredients together.

 I have six green onion here for garnish, two tablespoons of soy sauce, a tablespoon of rice

 vinegar, two teaspoons of sugar, a heaping teaspoon of my garlic shallot puree, or you could

 use about two tablespoons of just regular sliced garlic, and then two tablespoons of fresh grated

Okay, for the onion, I cut them into about one-inch sections on a bias.

 Okay, after soaking for about 10 minutes, the noodles are starting to break apart.

 Okay, like I said, I'm going to turn them, brown them on at least two sides.

 This is probably not the longest part of the recipe, just turning these little cubes over.

 All right, at this point, after about 15 minutes, two sides of our tofu are brown.

 Now we're going to drop in our ginger and the garlic shallot puree.

 So now I just slide my pot over here and it's okay to get some of that water in there.

 Okay, now we're just going to combine the sugar, soy sauce, and the rice vinegar.

 And my wife actually likes Roy Choi's version of the ramen noodles, even though these are udon.

 And you can do a veggie broth, mushroom broth, chicken broth, even a beef broth.

 noodle and you soak into like a hot water just from the tap hot water.

You just get a nice serving plate and you just put a little bit the

 some cooked chicken or you can use roastered chicken or you can use a

 tablespoon sugar and three tablespoon of the apple cider, equal amount.

 If you cook for like a few people at a time, I suggest you can put a pot of the

And then you can add for the serving of the noodle into the pot of

Because you want to make sure you can maintain the temperature while

You find a good recipe, you just keep trying it until you master it

 So now, if you want to have more flavor, you just add a little more sauce at a time.

I'm Shin from New York and I'm going to make crispy bibimbap today.

 Well, bibimbap, as many of you know, is a very popular Korean dish with lots of vegetables and rice mixed in the spicy red pepper paste.

 And if you're a fan of bibimbap, you should be also familiar with Dolsot Bibimbap, which is served in a hot stone bowl with a crispy rice bottom.

 Today, I'm going to get right to the best parts of Dolsot Bibimbap with vegetables and that crispy rice bottom and of course that spicy, tangy gochujang sauce.

 It's going to be a delicious rice dish that is easy to make at home and also is good for you.

 Then add minced scallions, garlic, ginger, and toasted sesame seeds.

 Check back on the rice when the bottom turns golden, you're ready to assemble.

 The rice is soft on top, but if you look at the bottom, it's golden and crispy.

 The cheese and gochujang sauce really bring everything together so well.

 I think it could be something different from your everyday pizza option with this crispy rice bottom.

 And as you can see, it's a very versatile dish that you can put on whatever vegetables or meats you like.

 Well, today's my day off and we have Lorenzo Dolcetti in the house.

 He's from Venice and he's going to show us how to make meatballs with spaghetti.

 Normally in Italy, in Venice, we serve these meatballs with potatoes.

 So we're going to cook in the sauce and then serve with spaghetti.

 It's well boiling, so you're just going to put the meatball inside.

 And we're going to serve our spaghetti in a nice and big white bowl.

 We're just going to season it at the end with some nice parmigiano on the top.

 Hi friends, today I am going to be preparing hot and sour vegetable soup.

 What I have done is I have gone ahead and heated 2 cups of water.

 You can either use water for this recipe or broth, any broth, chicken or vegetable broth.

 Now to this water I am going to go ahead and add mixed vegetables, that is carrots, beans,

 cabbage, corn, and 1 half onion, finely chopped garlic and chillies.

 The reason why I have cut all the vegetables in minute pieces is because it will cook fast

 Now once this starts to boil, I am going to go ahead and add the stock cube.

 Now once the vegetables are half done, I have gone ahead and added 2 tablespoons of tomato

 Now once the vegetables are done, I have gone ahead and added corn starch, 1 tablespoon of

 Once the soup thickens, I am going to adjust the salt and also add MSG and 1 quarter teaspoon

 I am just going to add vinegar, mix it thoroughly and serve it hot.

 If you like this recipe, do give me a thumbs up and subscribe to my channel for more video

 Today I'm going to show you one of the ways I make Shepherds Pie.

 Now what I'm going to do is, I'm going to put about 500 grams, that's half a kilo, of

 Now what you want to do is really just stir this, try and break up the lamb mince and

 So you really only want to cook this for about 2 or 3 minutes on a fairly high heat.

 Now what we can do is, if you need to thicken it up a little bit, just add a little bit

 And just mix that all around and it will just help start to thicken up so you've got a nice

 Because it's been grated, obviously it's not going to take that long to cook.

 I've got that all stirred up, been cooking for nearly a minute.

 Just put a bit of Worcester sauce, Lee Perrins Worcester sauce, so put a good splash of that in.

 Now I'm also at this stage going to add a bit of rosemary and some thyme.

 Probably at the stage where really we can add a little bit of chicken stock.

 Just trying to make sure the red wine's mixed in and there's no liquid sort of there of red wine.

 Just going to stir that really on a low heat I would say now for about a minute.

 So I'll just leave that cooking there for about a minute and we're probably ready to go.

 If you like it a little bit more runny like a gravy just add a little bit more chicken stock.

 I'm just cutting it up so that I can place some butter in there.

 Otherwise it will just sort of disappear into the mince and stuff.

 Now the other little ingredient which is up to you whether you add it or not.

 And the other thing again to add to this really is a little bit more salt.

 I know my kids like the peas and stuff so I can get away with that.

 The last thing just to do is just dig it with a fork there like so.

 And I think it just lets some of the steam out so it doesn't overflow so much.

 And you can see that you've got a nice sort of browned off top.

 I'm just going to make a little cut with a knife there to start with.

 And then what I'm going to do is just use a spoon here, a big spoon,

 I mean this is, I don't know if you can see that, but this is lovely and moist.

 And then what we can do is serve this up with a little bit of extra gravy if you want.

 OK, I'm just going to put a few peas just alongside there like so.

 Chef Buck here and today we're going to cook a chana masala, which is an Indian style chickpea dish.

 Heat your skillet up on medium high and we're going to add about a tablespoon and a half of olive oil.

 Once that's heated up, we'll throw our cumin seeds in there and then a little bit of asafoetida.

 But if you love Indian cooking, you want to get a hold of some of this asafoetida.

 You know, the reason it's called asafoetida is because it smells like ass.

 You know, what this is going to do is it's going to soak up that oil.

 You know, we're going to push it around, get it a little thick and brown.

 Now, I like to use canned tomatoes when I'm doing most of the Indian dishes I cook.

 I use canned chickpeas and canned tomatoes, you know, because they're right there in the cabinet.

You know, if I'm in a fix, you know, if I need to cook something quick for dinner, Indian food is a great option.

 Now, as these tomatoes start to cook down a little bit, I like to beat them up with the spoon, you know, smash them down a little bit.

 You can blend them before you put them in there if you wanted to, but I don't think it's necessary.

 Now I'm going to go ahead and add my minced garlic and ginger and stir that around for about a minute.

 You know, you can make it as hot or mild as you want, but I like a little bit of heat.

 But there's a million variations of this dish, so definitely play around with it.

 Throw your chickpeas in there and give those a few minutes, stir those around, and let that cook up a little bit.

 Add you some salt to taste and then a little bit of garam masala.

 Now, the word masala just means a collection of spices, you know.

 It's got some cardamom, some cinnamon, some cloves, fennel, black pepper, you know, all sorts of things.

 Get that stirred up and we'll raise the temperature, you know, we'll bring the dish to a bubble.

 Then we'll reduce it down to a simmer, throw a lid on there and let it simmer away for about 10 minutes.

 Now, your chickpeas are going to be softened up and you can take a fork and go ahead and start to mash some of them down a little bit.

 But I like to go ahead and grab my little potato masher and just randomly crush some of those chickpeas up.

 And plus, as it simmers away and you know, once we get it off the heat, because we put that flour in there earlier, that's going to help to thicken it up.

 It's so quick to make, you know, it's a great introduction to Indian cooking.

 Fire it up this week on Great TV, a bacon recipe for the perfect summer BLT.

 First to the garden for a nice tomato, then to the grill so we can top it with some pig

 We are coming to you from the birthplace of American BBQ, it's Great TV time.

 Jack Waybore is here, three time South Carolina State Champion.

 First scene on BBQ Pitmasters, this is the first show after the show Bill.

 I have got a Blue Moon Agave Nectar just because that's the one I grabbed.

 It is, it's summertime and early April we did a show with the Pizza Grillstone.

 We gave away a Pizza Grillstone and we haven't pulled the name.

 Congratulations, you won an Island Grillstone, courtesy of Great TV.

 Yeah, we're going to do a quick today because, well, it's summertime and you want quick meals

 You want them to be kind of sustainable, if you want to call it that kind of thing.

 So we went to the garden, picked up some tomatoes, got us some lettuce.

 And of course, pig candy, you lay bacon down on some foil, put some sugar on it.

 Thanks also for a nice looking, have you heard that word before, bondiola?

 And we've got two Cornish game hens with secret dry rub cooked on the rotisserie of a Weber

 Genesis gas grill from Dave Drozd in North Cape May, New Jersey.

 A nice great plate from Harry A, how's that, about 16 Boston butts.

 We threw some brown sugar on top of that because you've got to have brown sugar.

 And then I used some stuff called hot squeeze, which is kind of a chipotle jelly hot sauce.

 And I say that since we are here, let's just use all the bacon.

 If you're going to do bacon, you might as well do bacon big, right?

 Buy local, think global, stay sustainable on every chance you get.

 Allrecipes member Molly is a big fan of this potato pancakes recipe, saying, I followed

 Transfer the vegetables into a kitchen towel or colander and squeeze out as much liquid

 Add the drained potatoes and onions into a bowl and stir in one beaten egg, one teaspoon

 Many Allrecipes members added their favorite blend of spices to make this recipe their

 If the pancake batter is still loose, add more flour a little at a time to make it thick

 To cook the pancakes, heat two cups of vegetable oil in a heavy skillet over medium-high heat.

 Alternatively, Allrecipes member Daniela suggests baking these pancakes in a 325-degree Fahrenheit

 Carefully drop several quarter-cup mounds of pancake batter into the oil and flatten

 Allrecipes member ML Morris comments, make sure you don't flip the pancakes until you

 Transfer the fried pancakes to a paper towel-lined plate to drain and keep warm in a 200-degree

 Allrecipes member Rosemary comments, my grandmother and mother made their potato pancakes exactly

 The ingredients you're going to need are dimsums or wontons, soy sauce, ginger, garlic,

 water chestnuts, miso paste, I use red, bok choy, and here you go, snow peas, two chillies,

 You might not want any chillies, you might want to put more in.

 First we want four cups of water, two tablespoons of miso paste, lovely miso paste.

 OK, now we want to give this a really good stir so it doesn't glob everywhere.

 Now a good way to do this is to get a masher and just mash it down so it breaks it up a

 OK, now we're going to put one level teaspoon of ginger paste, as close as I can get.

 Now you put in the water chestnuts cut up, basically close to a whole can, two-thirds

 I usually cut up roughly about 50 to 100 grams, that should do it.

 If you don't like things spicy, then don't put chillies in, but I like to have a little

 Put in about, between a dozen and 18, that's how much I put in.

 The amount of time it would take to get to this process of putting the final ingredient

 in is probably around 30 to 45 minutes depending on what consistency you're looking for in

 So now that these have been put in, the dim sims, we'll leave that on about simmer, pretty

 Hello, this is Chef John from FoodWishes.com with the ultimate mashed potatoes.

 That's right, this is dedicated to everyone who's posting a no-fat or low-fat mashed potato

 Please food gods, forgive them, for they know not what they do.

 Because not only are holiday table mashed potatoes supposed to have butter in it, they're

 So that's exactly what I'm going to show you how to do, but fair warning, what you're about

 And one huge tip here, make sure you get potatoes that are the same size.

 All right, all three of these potatoes were just over a pound each, which means once I

 trim them, I'm going to have about three pounds of potatoes to work with, which is going to

 And by the way, if the potato tapers a little bit, always cut the tapered end a little longer.

 All right, that'll compensate a little bit for the difference in girth.

 By the way, in our original mashed potato video, we cut them in half lengthwise, but

 And then once those potatoes are cut, we're going to rinse them very thoroughly.

 In fact, you may have noticed a little dirt on my fingers when I'm peeling and cutting

 Because you have to rinse the starch off when they're cut anyway, why bother rinsing them

 And yes, it was a long way to go to explain that little spot of dirt on my finger.

 Okay, so once those are rinsed thoroughly, we're going to drain them and dump them into

 That we're going to generously salt, by the way, like very generously.

 So our ultimate mashed potatoes are actually going to start off seasoned.

 And we'll go ahead and bring that up to a boil on the highest heat possible.

 And then we'll adjust our heat to maintain a nice steady simmer.

 And since that's going to take a little while, we can go ahead and prep our butter.

 And I hope you're sitting down, because that's how much we're going to use.

 That is one pound of European butter, also known as the expensive butter.

 But anyway, we're going to take a pound of butter, we're going to cut it up in chunks.

 And it's very critical this butter comes up to room temperature.

 It would be perfect if this butter got up to like 60, 65 degrees.

 But yes, we're doing a three to one ratio, three pounds of potatoes to one pound of butter.

 But on the blog post, I'm going to explain why that's not only not insane, but it is

 So please check that out, especially if you're a fan of airtight arguments.

 I mean, there's just nothing more evil than mashed potatoes with chunks of uncooked potato

 And yes, if they've been cooked enough, they're going to collapse like that.

 All right, so we're going to dump in our very well-drained potatoes.

 And during this first phase, all we're doing is breaking them up.

 things are getting really light and creamy and awesome looking.

 Good evening, it's Glen the Bull Chef and tonight I'm going to do another Indian dish.

 And I'm just experimenting with different Indian dishes right now.

 So let me show you how we put the Lamb Vindaloo Curry together.

 With the Vindaloo going, I've got about three tablespoons of just some cooking oil in there.

 Two tablespoons of minced ginger, put right at the end of this brew here.

 We're going to add two pounds of cubed lamb that I've chopped up.

 So what we're going to do, we're going to add a seven ounce can of tomato sauce to this.

 And then I'll show you how we put the rest of this dish together.

 And we'll be ready to plate this Indian specialty curry dish up.

 If you like what you see, you might want to subscribe to my channel.

 earth enjoys a delicious bowl of spaghetti and meatballs at least once a

Drizzled a little bit of olive oil and threw in my chopped onions.

I like to use one can of peeled tomatoes and one can of crushed tomatoes.

 You can do both cans of crushed tomatoes but I do like the sauce to be a little

 bit chunky and you won't get a chunky sauce from a can of crushed tomatoes.

 the tomatoes you're still going to have little chunks of tomatoes floating

I couldn't find it so I used aluminum foil and then I lowered the

 of bread that I placed in my food processor and I added it to my beef.

 mention earlier that spaghetti and meatballs was my favorite childhood dish.

 I used to make it all the time by myself while I watched Nickelodeon.

 beginner cook, you might struggle with the salt and pepper to taste when things

 like I showed you or one meatball before you start rolling all of them.

Whatever size you prefer, just make sure they're all the same size

 meatballs for about three to four minutes on each side over a medium-high

The inside will still be raw but I like to finish cooking them in the sauce.

 They are pretty small so I just rock my skillet back and forth and they'll just

 simmer in the sauce for an additional 20 minutes or so covered.

 I loved spaghetti and meatballs so much as a kid that when I went to restaurants

 with my parents I would always order spaghetti and meatballs and they would

 sauce which I love and it was a bit messy but I cleaned it off later.

 to serve three to four meatballs per person but of course it all depends on

 I'm Haley and in today's segment we're going to make a tabbouleh recipe with one of my

 I don't know if you've realized this as well, but cauliflower has become extremely trendy

 Every time I go to a restaurant there is some variation on the menu, whether it's roasted

 with pine nuts, full grilled stocks with a truffle sauce, or a cauliflower crust pizza.

 So I'm taking my veggie crush one step further and going to incorporate my favorite type

 I love the flavors of Mediterranean food and like to picture myself on the sands of the

 Cauliflower boasts many benefits like improving your blood pressure and kidney function, anti-inflammatory

 components, choline, which is a form of vitamin B for brain health, as well as digestive support

 For this simple recipe, all you'll need is one head of cauliflower, chopped into small

 pieces, one cucumber, diced, one box of cherry tomatoes, quartered, one third a cup of lemon

 juice, we're going to use three tablespoons of olive oil, three cloves of minced garlic,

 two chopped scallions, about a cup of chopped parsley, one quarter cup of chopped mint,

 I'm going to take the cauliflower and toss it into my food processor.

 You can actually use a cheese grater to get that rice-like consistency.

 Okay, now that we've got our cauliflower rice, we're ready to add all of our ingredients

 Set this aside, and we can start adding the rest of our fresh vegetables.

 Okay, next we have the chopped mint, a quarter cup, about a cup of parsley, three cloves

 About a teaspoon of sea salt, so you can just take a little pinch, toss it right in the

 Mm, the lemon juice really brings out all of those delicious flavors.

 Okay, last but not least, we have three tablespoons of olive oil.

 Okay, now, the reason that I love this recipe so much, it is really just so simple.

 All that we have to do is just toss together all of these ingredients, and we are going

 This is such a fresh, delicious, satisfying salad, and it is perfect for that summer barbecue.

 You really want to take the time just to make sure that you get all of the ingredients combined

 Share them with me below, and I'll get back to you as soon as possible.

 So what you would do is you place a couple drops of the lavender essential oil on, like,

 around the outside of your pillow, so you smell it right before you go to sleep.

 So you're meant to read something a little bit dense, not a thriller or anything fast-paced.

 Okay, to make the sauce for Genoto Chicken, you will need about a quarter cup of chicken

 Okay, to make Genoto Chicken, you got one pound of chicken breast which I already cut

 Okay, I got here about three cups of cooking oil and I set the heat about 375 degrees to

 And you want to deep fry the chicken until they turn golden brown.

 Alright after the chicken is done and turn golden brown, go ahead and drain them out.

 Okay, in the same wok or the wok you just took the oil out, you want to add about two

 One with ham, one with spiciness, and one just regular old cheese.

 So first things first, we need to slice up our bread and get butter in.

 Grilled cheese is just one of those ultimate comfort food sandwiches.

 but if you can't get your hands on this, any old sandwich bread will work.

 Right, I have the makings of some beautiful grilled cheese sandwiches,

 but this combination of strong Irish white cheddar plus gruyere cheese

 any cheese that will melt will do perfectly in the middle of these sandwiches.

 Hi friends my name is Mai today we will be making delicious Banh Mi Tofu.

 The ingredients you will need are Banh Mi or Tofu Rolls, firm tofu, asian dipping sauce,

 pickled carrots and daikon radish, jalapeno peppers, cucumber, cilantro, and olive oil

 If you would like this delicious sandwich recipe please visit our website.

 In the same sauce pan add asian dipping sauce bring it to boil.

 pickled carrots and daikon radish, caramelized tofu, cucumber, cilantro, jalapeno peppers,

 pickled carrots and daikon radish, caramelized tofu, cucumber, cilantro, fried jalapeno,

 I'm going to use some flour, Herbes de Provence, Dijon, butter, Gruyere, if you use Swiss,

 if you don't have Gruyere, some ham, and I'm going to warm this milk up in the microwave.

 We need milk, and some nutmeg, and some bread, and let's get started.

 We're going to start this out with using a tablespoon of butter, melting that down, and

 I'm going to let that cook for about another 30 seconds to a minute.

 I'm also going to add just a little bit of white pepper, a little bit of salt, and just

 Just go ahead and turn the heat off, and let that cheese melt in, and start making our

 Put just a taste of mustard, just for flavor on each slice of bread.

 These are going to be some of the best, in my opinion, some of the best ham and grilled

 And I like to serve with a little dill pickles, and a big green tossed salad.

 I've got half a sago-e cabbage here which is quite large, but you can use any cabbage

 I'm just going to trim off the stock there and pull off the outer leaves that are a bit

 Then I'm going to chop it in half lengthwise so we've got quarters.

 I'm going to just run my knife actually, just get rid of any really thick bits.

 It's really up to you how thick you make it, how much patience you have, how good your

 The thinner it is the more steps you'll have and the easier your kraut will be.

 Any salt here, you just want some really fine salt, so kosher salt or just whatever, regular

 I'm just going to go about 3-4 generous pinches, there's a fair bit of cabbage there.

 The rule of thumb is you want about 1% by weight but it's really not super important.

 What I tend to do is just get some salt in there and start massaging, working it around.

 I know it looks like we've got a huge amount of cabbage here but you'll be surprised how

 I usually give it a bit of a massage and then leave it sit for a little while, like a few

 minutes and have a rest and do something else just so I don't get too bored with it.

 I'll just give it a massage for another few minutes and then we'll let it rest for 5 minutes

 It's now been massaged for about 5 minutes, it's been sitting for about 5 minutes.

 You can see it looks glossy, like the water's starting to come out of it.

 You want it to taste a little bit salty but still really fresh.

 It tastes probably a little bit too salty but it'll have to do.

 The more salt you add, the easier it is to pack into the jar, the easier it is for the

 I've actually found when I've made it with less salt, the flavour ended up being a little

 Then what we're going to do, just using a spoon or you can use your hand, you want to

 You're not going to believe this, when you start packing into the jar, it's never going

 I'm just going to pack in, just keep packing in, it's probably easier with my hand.

 Just squishing down, be brutal, you'll start to see the liquid coming out.

 I've got all that cabbage packed into the jar and you wouldn't believe it, all that

 cabbage in the bowl has packed into a jar, filling about half a jar.

 I've just spent a few minutes really packing it down with my hand and with a spoon.

 Hopefully you'll be able to see that there's a fair bit of liquid in there.

 Sometimes what I do is if I'm packing it in and I'm not getting the liquid, I just let

 it sit for five minutes and walk away from it and then come back to it and let the salt

 The liquid is really important because the fermentation has to happen under the liquid

 If there's air there, the lactic acid bacteria can't do their thing.

 If you get really frustrated and you find you're not getting the liquid out, you can

 The problem with water is it's going to dilute the flavor of the sauerkraut.

 Sometimes you'll get to a point where you just go, I couldn't be bothered.

 It's not completely submerged but there's a fair bit of liquid around.

 What we're going to do now is just pop the lid on and let it sit for a few days.

 What we're going to do is just push it down so that the layers on the top are submerged.

 It definitely looks like fermentation is starting to happen here.

 Sometimes it will take more than a day for the fermentation to start.

 I guess we've had it heat on the fire going so that's keeping them warm enough.

 We'll just push down, put the lid back on and then just leave them in the kitchen bench.

 I'm happy to start eating that now but I don't like my sauerkraut to be too strongly flavoured.

 As soon as you're happy with the flavour, you can pop it in the fridge and start using it.

 Okay, today's the day I'm finally going to show you my mom's New England clam chowder.

 This soup is so easy and so yummy I know you're going to fall in love with it.

 Okay, the ingredients you will need are four cups diced potatoes, two cups chopped celery,

 going to add all your veggies in and you're going to open up your cans of clams and pour in their

You can get a little strainer to get more juice out but I couldn't find my little strainer

 that that's not enough juice from the four cans but I promise you it will be.

 start cooking they'll let off their juices and you'll have plenty.

 and it works really good in this chowder but not at this point and I'll show you later when you

 and I usually chop it up to put it in the pot just so it'll melt faster.

You can use whole milk but we have skim in our house so skim works fine.

 The soup still thickens up really well so don't worry about that.

I know I add it in when all my milk is still very cold that way I don't get lumps from the

 And then you're going to whisk that up again and you're going to keep whisking until it thickens

 up and you're not going to want to ignore the stove too much because you will scorch the bottom

I used to do that a lot when I first started cooking this when I was in college.

 You don't have to consistently stir but stir it quite often and it'll thicken up on you.

 Once your veggies are done you're going to add them to your cream mixture and this is when you

 whole milk instead of the skim milk to help thicken it but it works really good.

 And then I just taste test it with a plastic fork because for some reason a metal fork just makes

 And then we'll just plate up and chow down and I promise you you will absolutely love this chowder.

 family but if we are going to have company we usually double it and it makes a lot of soup.

 But serve it up with your favorite rolls and you will be a happy camper.

 of the first meals I ever learned to cook from my mom and so in college I used to make chicken

 And we're gonna season it with salt and a little bit of pepper.

 All Recipes member Mark gives these boneless buffalo wings, which were submitted by Betty

 In his words, they are very, very yummy and were a huge hit with his friends.

 Cut three skinless boneless chicken breasts into half inch strips.

 Now in a bowl, combine 1 cup of flour, 2 teaspoons of salt, half a teaspoon of ground

 black pepper, half a teaspoon of cayenne pepper, a quarter teaspoon of garlic powder,

 Take one egg into a bowl or dish and then whisk in 1 cup of milk.

 Dip each chicken strip in the egg mixture and then in the flour mixture.

 After all the chicken strips have been coated, put them on a parchment lined baking sheet.

 Don't be tempted to skip this step since it's important in making the breading adhere to

 Heat oil in a deep fat fryer or a large skillet to 375 degrees.

 You don't want to crowd them for about 5 to 6 minutes or until they're nicely browned.

 To check for doneness, cut into a strip and if the juices run clear, the chicken is done.

 Once all the chicken is fried, combine a quarter cup of hot pepper sauce and 1 tablespoon of

 Move the fried chicken strips to a large bowl and pour the sauce over them.

 Serve these boneless buffalo wings with a good quality blue cheese dressing.

 And don't forget some crunchy celery sticks for that complete buffalo experience.

 Today I'm going to be talking about the importance of social distancing.

 Today I'm going to make for you a wonderful family recipe that came from my grandmother

 I'm going to take my bread crumb and put it in this big bowl right here.

 And then I'm going to beat up the eggs a little bit and the milk.

 And what I will do is I'll take my chicken breast and I'm going to dredge it in the milk.

 And I'm going to make sure my chicken is coated on both sides with the egg and the milk mixture.

 And sometimes I'll use my fingers and put it into the bread crumb mixture.

 And cook it up really nicely on both sides until it's nice and brown.

 But I do like the way that the bread crumb, the nice seasoned bread crumb tastes.

 And sometimes I'll even add a little fresh basil and parmesan cheese into the bread crumb mixture.

 And mix it up really nice because it will just add a little bit of flavor.

And now what I'm going to do is I'll take some of mom's and dad's pasta sauce.

 But you can make as many as you want and get a really big Pyrex dish.

 And it's a delicious recipe to have by itself with some vegetables and a nice green salad.

 You could even make this chicken like this and then put it on a nice big piece of Italian bread or a nice big rustic roll.

 And then I will take another helping of the pasta sauce and place it over the top of the chicken.

 Because what I'll do once this dish is ready, I'll place it in the oven.

 I'm going to be putting this smoked prevalone cheese on top like so.

 And there's also parmesan cheese I put a little bit in the seasoned Italian bread crumbs that I bought.

 But I tried this recipe with smoked prevalone one time because it's what I had in the house.

 So anyhow I take my dish like this and we just pop it in the oven for about 30 minutes.

After about an hour, a little bit more, I've transferred it to another bowl.

 qualities, is a good source of vitamin C, much higher than in the raw state of

 the cabbage, cancer fighting properties and traditional ulcer treatment.

So I hope you enjoyed the idea and don't forget to subscribe, write me

You will find the recipes for Halloween, holidays and just for fun.

 Why don't we make some mussels in a spicy tomato sauce, but we're going to use a vodka sauce,

 I'm going to cook this in my electric wok so that you can see what I'm doing better.

 You want to cook this for a few minutes until it's nice and softened and translucent.

 You can use crushed, you can use, you know, chopped, that's fine.

 As always, this is optional, I'm going to put half a teaspoon of chili pepper in here.

 Alright, I'm going to lower the heat and let this cook for about 7 minutes so all that alcohol evaporates.

 I'm going to be using green shell mussels, they already come in the half shell.

 So I'm going to put them in here, steam them for about 3-4 minutes and they're ready.

 If you're using whole mussels, you're going to have to wait until they all open, which should take about the same time.

 I'm going to cover this and I'm going to let this steam for 4 minutes max.

 You should do the same regardless of if you have the whole shell or not, okay?

 Okay, these are done so I'm going to fish them out and put them in a bowl.

 We really don't want that to boil, we want it to just, you know, heat through.

 I'm going to return the mussels, heat them a little more and serve.

 I'm going to sprinkle a little bit of basil leaves that I chopped.

 It's creamy, it's got all that tomato in it, that little chili.

 And if you haven't subbed, all you got to do is click right here and thank you for that.

 I will have this recipe on the website waiting for you guys to come and print it.

 Chinese name of every dish I cook, so you can learn how to cook Chinese dish, and at

 the same time, you can learn how to order in Chinese at Chinese restaurants.

Gong Bao Chicken is a very popular Sichuan dish, and in Chinese, it's called

 one and a half cups of the bell pepper, cut in small cubes, the ground ginger, peanuts,

 cashews, chopped green onion, ground garlic, about 6 ounces of chicken breast, cut in small

 cubes, salt, sesame oil, olive oil, soy sauce, white vinegar, white sugar, and also the

You also need 2 or 3 dried chilies, and cut the chili by the scissors.

For the frying sauce, you need about 2 tablespoon of the soy sauce,

 and 1 teaspoon cooking wine, 1 teaspoon cornstarch, just half teaspoon white sugar, 2 teaspoon

 ground garlic, 1 teaspoon sesame oil, and just a quarter teaspoon salt, half teaspoon

When the wok is ready, you add the garlic, about 1 tablespoon, 1 teaspoon

 add the peanuts, and then you stir everything evenly for about 5 minutes until all the peanuts

 Make sure to stir the frying sauce before you pour it in, because the cornstarch may be

 chicken is ready, you can transfer everything to a serving plate.

 As you can see I've got a sizable tortilla right here in front of me.

It's got a real good consistency to it so you can roll it and it won't crack or fail on you when you wrap up any kind of burrito.

 Now believe it or not the best way to do this is to pick up yourself a bag of these.

 And the secret to these that most people won't tell you other than following the regular directions is to start with some bacon fat in the bottom of your pan.

 Now what you can do is take these tortillas and cut them just like this.

 And then what you're going to do is after the beans have cooled down enough to where they're thick.

 So you're going to put just a little amount right there like that.

 I'm going to knock out a bunch more of these and then we'll take them to the fryer.

 It only just takes a couple minutes for those to get to color and we'll pull them out.

 Give it a few minutes and then we'll take it to some paper towel and serve it up.

This is hot and sour chicken soup, otherwise known as Tom Yum Gai.

 What's so awesome about Thai food is that they combine many different flavors in one bite.

 There's spicy, sour, savory, sweet, and in this soup recipe it has all of those flavors together.

 Out of all the soups in Thai cuisine, this is probably the most popular soup.

 The flavor of this hot and sour chicken soup comes from fresh herbs.

 If you tear this leaf in just a small place and put it next to your nose,

 oh my goodness, the fragrance of this kaffir lime leaf, the aroma is just incredible.

 Tear the leaf in a few places so it can release all of its flavors and aroma,

 The lemongrass along with kaffir lime leaf together are quintessential herbs of Southeast Asian cuisine

 that give dishes a bright, sweet, and herbaceous flavor and aroma.

 To release the flavors of lemongrass, you're only going to use the last six inches of the stalk.

 Most recipes will have you slice the lemongrass very, very thinly, or in this case, bruise it.

 So I like to cut it into smaller slices and then take the back of my knife and just kind of pound it a bit

 just to release all of the fibers, to loosen the fibers and release its flavors and oils.

 I'm lucky enough to have, in my growing in my garden, both of these.

 However, you can find them at the Asian market, and if you're nowhere near an Asian market, here's your substitution.

 You're going to use the lime peel as a substitute for both kaffir lime leaf as well as lemongrass.

 I like to bruise the lime leaf a bit as well before I throw it into the stalk.

 This helps release the oils and the flavors in the peel as well.

 Add a few slices of fresh ginger and a couple slices of hot chili pepper.

 All of these aromatics are going to simmer with the chicken broth for about 10 minutes,

 If you like it a little more spicy, keep the chili pepper in until just before serving, and then you can remove everything.

 All of the flavor has been infused in the chicken broth already.

 You can use breast if you want, but I actually prefer chicken thigh, dark meat chicken, in my soup.

 Another very, very popular Southeast Asian seasoning is fish sauce.

 You can find fish sauce at most grocery stores these days in the Asian section.

 And simmer until the chicken is cooked through, and then that's it.

 I like to add fresh cilantro leaves in the soup as well and stir that in once the soup is done cooking.

 You can use shrimp along with the chicken, or just use shrimp instead.

 You can also make a vegetarian version by just using vegetable broth,

 and instead of adding chicken breast meat, add more vegetables in.

 Also, instead of using canned straw mushrooms, use fresh thinly sliced mushrooms.

 For the full recipe, or if you have any questions at all, head over to steamykitchen.com slash 146.

 I love hearing from you, so if you try this recipe, let me know.

 If you love my video recipes, make sure you subscribe to my YouTube channel.

 My brand new cookbook, Steamy Kitchen's Healthy Asian Favorites, just came out.

 There's over 100 Asian recipes that are easy, they're healthy, they're good for you.

 and you want to be sure to put the keema all over in a flattened layer

 What I want to do also is to seal the moisture inside the keema mixture

 With my ghee, potato and keema, I'm now ready to go into the oven.

 Don't forget to subscribe to India Food Network because you won't regret it.

 Hey guys, salut, I'm Alex and today I'm showing you a very iconic dish from France, the croque-monsieur.

 I will show you the ultra classic stuff first and afterwards, maybe a little twist on it.

 The croque-monsieur sandwich is crispy outside and melty inside and you know what, it can

 be done in under 10 minutes which is quite phenomenal for a French dish.

 Lay them flat in front of you and butter them on one side only.

 I'm using Comté here to keep it really French but feel free to go for cheddar, mozzarella,

 Finish him with the other slice of bread, this time butter side up.

 To stay classic, we will grill this sandwich in a pan and not in a toaster like I did in

 But don't get me wrong, I still believe that the toaster method is the less chaotic one.

 Unless your kitchen starts to burn, right, and it starts to spread.

 In a frying pan on medium heat, sandwich goes in and simply cover it loosely with aluminium foil.

 No lid is needed because it would create too much steam, thus making the sandwich go soggy.

 Don't rush it, meaning do not set the heat too high, otherwise it will burn.

 So personally, I do like the croque monsieur as it is, nothing more.

 But sometimes people find it too dry, so let's make a white and creamy sauce to go with it.

 In French, we call it béchamel sauce, but don't be scared really because I do have the

 One tablespoon butter in the first one, and a good dash of milk in the second one.

 Afterwards, one tablespoon flour goes in the butter, mix well and add the hot milk.

 Then pop this mix 20 to 30 seconds in the microwave to thicken up.

 At the end, it's 80% similar to a fancy French béchamel sauce, but for only 20% of the original time.

 And now, all you end up with is a soggy and burnt edge sandwich.

 So instead, I will share with you the only way to get the best from both worlds.

 Cut the croque monsieur into fingers and pour some béchamel sauce in an egg cup.

 Right before eating it, dip the soldier in the sauce and my word on it,

 But keep in mind that simplicity is the ultimate sophistication.

 What's up guys, in this video I'm going to teach you how to make a simple and delicious

 And I would like to thank Massie Hillman for making a request to make this recipe.

 So the first thing that you need to do to make this recipe is you need to make the sauce.

 For cup chicken stock, 2 teaspoons sugar, 1 teaspoon of white vinegar, 4 teaspoons Hoisin

 sauce, 3 teaspoons soy sauce, 1 teaspoon sesame oil, 2 teaspoons corn starch.

 The last thing that you add is the corn starch to thicken the sauce.

 And we need canola oil to fry your chicken thigh or chicken breast for later.

 As you can see here, I have rolled up the chicken thigh into the corn starch.

 Fry the chicken until the chicken thigh is light golden brown or until the chicken thigh looks like popcorn chicken.

 Okay, so as you can see, the chicken thigh is golden brown and it looks sort of like popcorn chicken.

 Put the stove on low heat and stir until the sauce becomes thickened.

 The smell of the perfume of all the ingredients in the frying pan smells so good.

 I dedicate this YouTube video to Masai Hillman since this YouTuber was the one who suggested that I make this recipe.

 If you like the YouTube videos that I make, please subscribe to my YouTube channel if you haven't already.

 So what I've done is I've cut, if you're using the cutlet like I am,

 trimmed off the fat, and then I'm going to put it into a snap-block bag

 You can also use a pot to do this as well if you don't have a meat hammer to do it.

 You can see how we've gone from a steak that size and almost tripled it in size.

 I've set up a breading station because obviously we're going to be coating our veal

 And I'm going to grab our veal and I'm just going to coat it in that flour.

 The next step of course is some eggs and I've just got two egg yolks.

 And I'm going to lay the veal straight in there and get it nicely coated.

 Again, they're not seasoned, they're just ordinary breadcrumbs.

 And I'm going to get our veal from our egg and again, don't press it in.

 So just keep repeating that process with as many venous nizzles as you want to make.

 Now we're going to be cooking our snizzle and in a large pan here I've got some butter.

 Now traditionally this is done with butter and it's shallow fried and that's the way it's done.

 Today a lot of restaurants and a lot of people will do deep fried in a canola oil or something like that,

 And because it is quite thin, I only want to cook it for about three minutes, a minute and a half each side.

 And look at that nice crust, it's puffed up a little bit and that's exactly what we want.

 Normally I would serve a potato gratin with this because I think it goes great.

 I will pop a link to some potato gratin that I've made before in the description if you want to go and check out that video.

 But what I'm going to serve this up with today are some boiled baby potatoes.

 And I've just dressed them in a little bit of olive oil, seasoned them with some salt and pepper.

 And then I've put some fresh herbs, I've got some parsley, some chives and I've just popped it.

 I've also got some dill and I've just mixed it through there and I'm going to be serving that up with this.

 And of course it wouldn't be complete without a slice of lemon on the side.

 And you're going to use that lemon, you can pop it over the potatoes.

 Beautiful crispy and you know what, the lemon over it goes fantastically well.

 I love this dish and like I said before, sure you can do some healthier versions of it.

 But for all you lovebirds out there looking to make something delicious for that special

 To get started, you're going to have to turn your pan on to a low heat and add about a

 It's important to keep this at a low heat because we're going to add some really small

 pieces of garlic and you don't want that garlic to burn or you're going to die.

 While that's warming up, we're going to shred two cloves of garlic.

 It's very hot and I'm a huge wimp so I use a little bit but it's got a great kick to

 If you like a little more heat, go ahead and be brave and just add a little bit more.

 Try to get those spices to release their flavors into the oil for a little bit.

 You can keep it frozen for three months or you can refrigerate it for a week.

 We're going to go ahead and add a half a pound of rice noodles now.

 So what we're going to do is we're going to stir them in, bring that back up to a boil,

 While that's happening, I shredded about a quarter cup's worth of cabbage.

 So I'm going to throw that in with our sauce and a quarter cup of carrots that I shredded.

 While those things are all cooking, we're going to make a beautiful little chiffonade

 of basil that we're going to stir right in after the dish is finished.

 You're going to take four or five basil leaves, stack them on top of each other like this,

 We're going to pop them right in from the water to the pan, stir it right in.

 The final steps, we're going to stir in a half a teaspoon of salt.

 Traditionally, Pad Thai has fish sauce in it, but you know what?

 We're going to set those little fishies free, and we're going to use our vegan Worcestershire

 You want to get all those juices flowing, so what you're going to do is just roll it

 I have a little strainer here, but if you don't have a strainer, just be careful not

 Traditionally, you're supposed to mix the sprouts in, but I like to just kind of add

 This Valentine's Day special was brought to you by veganmeals.com.

 Don't forget, guys, like this video and follow us on Facebook and Twitter.

 But for all you lovebirds out there that are looking to make something very...

 Hi, I'm Maitali and I love traveling around the world and trying different cuisines from

So today I'm going to tell you about this recipe which is a pasta

Yes, it's the penne alla vodka and this is a recipe or this is a dish that

 I had in a quaint little Italian bistro on New York's Upper East Side.

 tell you about this pasta dish which I'm sure you're going to love.

 Let's see what we're going to need for this really yummy pasta dish.

 about 2 tablespoons of olive oil, 1 tablespoon of butter, 1 teaspoon of red chilli flakes,

 1 teaspoon of dry Italian seasoning, about 2 tablespoons of ketchup, 1 tablespoon of

 all-purpose flour, some salt and pepper, then 1 cup of marinara sauce.

About 2 tablespoons of mozzarella, about 2 tablespoons of parmesan

 cheese, then 2 cups of penne pasta, about 1 and a half cups of whole milk and of course

 Okay, make sure that your heat is really low because once you start working the milk in

Now the reason why I add the olive oil first and the butter next because if you

So now when it heats up slightly I'm going to add in the butter.

 So the butter really gives this really creamy, creamy texture to the pasta.

 is I'm actually mixing the bechamel sauce which is the white cheese sauce and I'm mixing

So it gives that really creamy and tangy effect to the pasta all in

 are cooking the flour slightly for a minute or two just to remove the rawness and to give

So just add it and while you're adding just stir and whisk so that no lumps are formed.

 So the whole idea is to thicken the sauce slightly so that when we add the pasta it

We are going to let this work so that it gives a nice body to the pasta.

 stage I'm just going to add my mozzarella cheese right into the sauce so it gives that

 sauces started coming together, started thickening beautifully.

 So as I'm talking to you this whole place is just smelling of fantastic sauce.

 didn't add the whole sauce first is just to see how it looks because we want this really

 maybe a teaspoon of Italian seasoning just to give it more depth of flavour.

And now what we are going to do is we are going to let the alcohol evaporate

 and let the sauce boil so that we get all the flavours of vodka in it but without any

So I'm just going to simply plop in the pasta right inside the sauce.

 So what I've done here is made it more interesting by mixing some whole wheat pasta and some

So what I'm going to do is I'm just going to ladle some on this serving

And this is just perfect for those late night, date nights, for all those

So I'm going to sprinkle some Parmigiano Reggiano cheese which has

 This is just perfect for all those bachelors who want to impress their girlfriends.

 Thank you so much for watching this and I hope you will make it soon.

 India Food Network and leave those suggestions and comments for me.

 In this series of videos we look at some of the most popular recipes that feature Liam Perrins Worcestershire sauce.

 Well, especially with Liam Perrins and a few other flavours, this is going to be special.

 We'll cook those off in passata with some Liam Perrins Worcestershire sauce.

 Add our lamb mince, obviously the main base meat of this dish, and top it off with the creamy mashed potato.

 Is this the kind of dish you'd have at home as you're growing up with your family?

It seems to be one of those things that you cook that's really nice, feeds a lot of people.

It's never something that I would order in a restaurant because I don't think I've ever seen it on a restaurant menu.

 But there's no reason why it shouldn't be because the flavours and combinations are brilliant.

 And over gentle heat we're going to start to cook those and sweat them off.

I mean, I'm aware that I've been peeling this for quite a long time, so I might chop it now.

 And when the vegetables soften, they've had a good few minutes or so, the lamb can go in as well.

 And that'll easily do four portions, because by the time you've got it with all the sauce and the potatoes, it bulks the whole dish out.

 So if you're having a burger, you'd want a good 200 grams of meat, an 80 ounce burger.

 You can pretty much get away with about half that when you're making a dish like this.

 And really try to keep the heat up high on that, because you want some good colour on that lamb.

 While we wait for the meat to cook, we can crack on with our spuds.

 So if I quickly peel these, and then all you want to do is chunk them up into pieces about golf ball size.

 Some people cut them up a lot smaller, which means they'll cook quicker, but they take on a lot of water and become quite waterlogged.

 I've chosen Maris Piper to use, because I think it just gives a fluffier mash as well.

 So you can just get white potatoes now, they call them just generic white potatoes, or often in supermarkets they're actually labelled up as what they're good for.

 And the reason it's cold, I guess another tip as to how to make non-lumpy mashed potato, you want to cook them all the way through.

 Start with cold or lukewarm water, and as it comes up to boil, it starts to cook right through to the core before the outsides get overcooked.

 So bring that up to a boil, and they need to simmer for a good 15 or 20 minutes until they're cooked the way through.

 But now, our shepherd's pie, that lamb mixture, nice and cooked all the way through, some golden colour starting to form.

 We can add in all of our sauce ingredients, so lamb stock and tomato puree.

 Traditionally it would just be lamb stock, a lot more of it, and reduced right down.

 But when you guys were at the factory, Jamie did the flavour combination and said it works really well with tomatoes.

 And then just before we leave it to simmer gently for about an hour, we add in a bit more water.

 Now the reason is we put the stock cube in, so this is kind of the balance of that.

 But that will all get evaporated off and you'll still be left with the same consistency you started with,

 except it's had a chance for all that meat to cook down and soften.

 So all we're going to do is leave our potatoes to cook for 15 minutes or so, then we'll drain them and mash them,

 And this needs to cook out for an hour or so before we construct our shepherd's pie.

 This is the shepherd's pie mixture that we made earlier, it's also had time to cool.

 And here are our potatoes, so they've been drained, so you can start to mash those.

 And all we need to add to that is plenty of milk, because we want this super, super creamy.

 But what you do need to make sure you do is to season it, so a pinch of salt.

 White pepper if you don't want the specks, but I actually quite like little specks in there.

 This doesn't have to be cold, but it makes this stage a lot easier.

 And then one other thing that I think is absolutely beautiful, and that's a cheesy mash.

 But we're going to go for a little bit of blue cheese, because the savoury, umami flavour of blue cheese,

 great with all those other flavours in there, the tomato, the leaf herrings.

 Now that can go into an oven, 180 degrees, for half an hour to crisp up and go gold.

 It is a family favourite through and through, and if you want to give it a go at home,

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm so excited to

 Now everyone loves onion rings and it's been requested almost on every single video, especially

 Everyone loves them, there's so many different ways of making them and I myself make them

 I do like a breadcrumb coating, a beer batter, or this is more of like a classic battered

 It's so easy and simple to put together, the ingredients for them are very few.

 You'll just need some all purpose flour, hot sauce of your choice, buttermilk, you'll need

 some granulated onion, garlic, dried parsley, paprika, baking powder, celery salt, an egg,

 a bit more salt and pepper, your onion, and some vegetable oil.

 And the oven is preheated for a different recipe, so you're going to have to stick around

 Now in here I've got some peanut oil, and you can use peanut or you can use vegetable

 oil, canola oil, any light colored oil that can come up to high temperature without smoking

 a lot, so you wouldn't want to use olive oil for this because it will be smoking up the

 So any light colored oil will do, I'm using peanut oil today because in a little bit I

 plan on making some fried chicken and I have to have my fried chicken fried in peanut oil.

 So the onion is just a big delicious sweet yellow onion, and what I'm going to do to

 this is I'm just going to take off the very first layer, cut the bottom, and cut the top.

 Take off the very first layer, maybe even two depending if you really need to, like

 I'm going to take off this layer as well because it's got a lot of brown on it.

 Just going to cut this into big pieces like that, and now you can, you know, up to you

 if you want them really thick, you can cut them really thick, if you want them really

 It really sometimes just depends on my mood, sometimes I go really thick, sometimes I go

 Just going to separate them, and just going to put this on my plate.

 You know, a lot of people ask, oh can you show us some healthier recipes, healthier

 recipes, but I think what most people forget is that to upload a new recipe every other

 day, you've got to do a little bit of everything, and I want to please my audience and everyone

 asks for fried chicken and onion rings and french fries and I want to show those recipes

 to you and share them with you but I'm certainly not advertising that you eat them every day,

 in fact it's been a very long time since I've made homemade onion rings, just because fried

 food around here is a treat, we definitely don't order when we're out, we don't order

 fried food on a regular basis, and I prefer to make things at home as you all know, so

 Nothing wrong with that, moderation, lots of exercise, works wonders.

 Alright, this is fine, I'm going to save these to make a sauce, otherwise it would be a little

 I've got my all purpose flour here, and I've got some buttermilk, and buttermilk is the

 key for a really delicious light and fluffy batter, and also the baking powder is really

 important as well, and as far as spices, the world is your pickle, I mean if you like certain

 spices, add those, I mean I love that combination, so that's what I use.

 A good pinch of salt is really important, and lots of freshly cracked black pepper,

 you could use white pepper here as well, and a little bit of hot sauce, I love sriracha

 so that's what I'm using, you could use Tabasco, you could use any kind of hot sauce you want.

 So now I'm just going to mix this up until it's pretty lump free, so give it a good minute.

 That looks great, it's really nice and smooth, now I've got my oil up to temperature, I can

 kind of already gauge what the temperature should be, I'm going to add an onion in there,

 if it's got color right away, and if it's bubbling up right away, then it's good.

 If you're using a thermometer, you want this to be about 375F, so this is what I'm going

 And I'm just going to continue to do this and then cook them for just a couple of minutes,

 until they develop a good golden brown color, and then I've got a baking pan here, just

 to put some paper towels on it because I want to put the cooked onion rings on that to drain

 any excess oil, and do it in batches because you don't want to overcrowd the pan, otherwise

 it's going to defeat the purpose of being nice and crispy because you'll drop the temperature

 It's killing me too, because I know I can't eat the whole thing.

 Let me know what your favorite thing is to dip onion rings in, but that's it!

 As always, I hope you enjoyed spending time with me, because I certainly enjoyed spending

 There are millions of ramen restaurants in Japan, from mom and pop Chinese restaurants

 in neighborhoods, ramen street carts open late at night, to sophisticated ramen specialty

 One thing that they have in common is that they all think that their ramen is the best.

 They spend hours or days to prepare good broth and the ingredients of the soup are the top

 Although, usually pork, chicken, or seafood is used for the base of the soup and that

 The wheat noodles called chukamen must have a firm and chewy texture.

 So how do we make our ramen as good as the ramen shops in Japan?

 However, we can make it almost as good and easy enough to make it at home.

 We use pork to make our broth and also use the meat as toppings.

 Seasoned with sea salt, fresh ginger, garlic, and lots of green onions.

 It's very hard to find good chukamen noodles outside of Japan, especially the fresh kind.

 We tested different types of dry chukamen that are sold in the US, but none of them

 Believe it or not, we are using fresh angel hair pasta, which you can find in the refrigerator

 We boiled the pasta with baking soda to get a distinct ramen noodle flavor.

 For exact measurements of the ingredients, as always, please visit our website, JapaneseCooking101.com.

 Just sprinkle some sea salt on the surface of the pork and rub it well.

 Then, wrap the meat with a plastic wrap and keep it in the refrigerator overnight, or

 So, the next day, we put the salted pork in the pot with water and add slices of fresh

 Just like making pasta, the timing is everything and you need to have everything ready to go

 You should also have the boiled eggs and the sprouts ready to go.

 With the limited ingredients outside of Japan, we can still make tasty ramen right at home.

 Hi, welcome to Cooking With Class at Johnson and Wales University College of Culinary Arts.

 We're going to make the start of our, once again, using regular red radishes this time,

 Now, we have to make a spread, so we have a little bit of fish sauce,

 a little bit of sesame oil, and a little bit of regular oil along with some soy.

 Now, you're going to mix this up, and what you're going to do is you're going to make,

 just like if you're making a salad dressing, okay, just like you have the infamous Italian grinder.

 Now, they use a lot of Boston lettuce, which is very, very tender.

 Then you're going to take and place the chicken breast, fanned out any way you want.

 And then you're going to come along with your pickled vegetables on top,

 to be making falafel, those wonderful fried patties made of chickpeas and

They make a great vegetarian sandwich and today I'm going to show you

 The first ingredients we're going to use are dried chickpeas and dried fava beans.

 We're gonna soak them overnight in water to the brim and then the next morning

 cilantro, fresh cilantro as always, and about a half cup of fresh parsley.

We're also going to need about eight cloves of garlic, about two tablespoons

 of ground coriander, a tablespoon of ground cumin, 1 teaspoon of ground cayenne

 pepper, 1 cup of breadcrumbs, 2 to 3 tablespoons of flour, some salt, a

 start by first blending the chickpeas in a good food processor.

 use canned chickpeas or canned fava beans because they have too much moisture

 Now after you're done grinding them up, you want to put empty them into a bowl.

 gonna add the cilantro, the parsley, and the onion to the blender and process

 About halfway through, we're gonna add one of the most important ingredients,

 After we're done blending, we're gonna add it to the other ingredients.

 At this point, we want to mix it until it's very well combined.

 along the Mediterranean, people started to incorporate chickpeas into it.

 people make it with just chickpeas, some people make it with just fava beans.

 There's a lot of little variations to the dish, but the main ingredients are the

 After we've combined the ingredients, we're gonna add all the seasoning.

 After we add all the seasoning, you wanna check the dough's consistency.

If you see that it's too crumbly, what you can do as a fix it is

 You don't wanna add too much because you don't want it to be too doughy.

 After you add the flour and you're done mixing it, you can actually freeze it.

 So just like that, we're gonna add our baking soda and our baking powder.

 And then we're gonna let it sit for about 10 to 15 minutes so that those

 ingredients activate all together and you get a nice fluffy falafel.

 While the falafel is sitting and you're waiting for it, you wanna preheat a

 I know it's not that healthy, but falafel is a great indulgence and makes a great

 There's two different ways you can mold the falafel when you fry them.

 Now I know this is not readily available everywhere, so you can just use two spoons.

 And be careful when you're frying it, you don't wanna burn yourself.

 And continue until you have about 10 of them in the frying pan.

 Now you wanna let them cook until they're about medium golden brown.

 You wanna turn them over just to make sure that they're not sticking.

 Lay them on a paper towel so that it absorbs all the excess oil.

 If you fry them too far in advance, they end up getting really doughy

 Now if you're gonna use the falafel mold, what you're gonna do is you wanna

 I also like to add kibis, which are these wonderful pickled turnips.

 Next, you want to get your falafel patty and place it in the sandwich.

 Now traditionally, they actually mush the falafel patty when they add it.

 We're gonna roll up our sandwich, just like they do at the falafel stands.

 to make it look like just the way you buy it when you're at the restaurant.

 Thank you for joining me on this episode of Dede's Mediterranean Kitchen.

 First, I want to do a shout out to a channel called Cook and Share.

 He's got some fantastic recipes, sort of food I love to eat and cook,

 Now bring to a light boil, turn off the heat and let sit for 10 minutes.

 Next, add chicken to a bowl, followed by honey, soy sauce, garlic and fish sauce.

 After 10 minutes, strain the vinegar, then transfer the vegetables to a bowl.

 And the bread I'll be using for this sandwich is a crispy multigrain baguette.

 So there you have it, one delicious sandwich packed full of flavour.

 So this is episode one, season three, and it's pretty awesome that it's on season three

 I ate a lot of hot dogs among other things, but this is a really fun way to make hot dogs

 that I started doing and I thought it would be a fun way to start off season three.

 Mexican hot dog is something that was actually originated in the state of Sonora in Mexico

 So sometimes it's called a Sonoran hot dog and basically what it is, there's a couple

 You can use regular hot dog buns, but these are delish and if you want to, you could also

 use like a big soft like French bread and like cut it into chunks and use that, but

 I got these because I live in Tejas, so I'm lucky enough to get that stuff.

 I'll start with some preparations with some bacons and some hot dogs.

 Okay, so we're going to take our bacon pieces and wrap each hot dog in bacon to make a little

 I got my, my trusty cast iron as usual and go ahead and put my little guys in and I want

 to kind of try to get it so that the, the little like the ends are on the bottom as

 much as possible and that'll help it stick together a little better.

 As you cook them, the bacon is very likely to kind of unroll a little bit, but it'll

 Okay, so we're just going to watch these fry for a little while, probably 10 minutes or

 so and we'll roll them around a little bit and then we'll put them on a yummy roll with

 My hot dogs are all like getting a little burn up on the ends, which I like.

 My dog's getting real excited because she likes Mexican hot dogs too.

 I cut my buns on the top because it'll look real cute when I fill it up with stuff.

 I'm just going to kind of let them get a little bit toasted and also soak up some bacon grease.

 All right, so first we got the mayonnaise, which might seem weird to some people, but

 Okay, and I got some yellow mustard, and this is preferred over like any kind of fancy,

 Okay, then hot dog for me, hot dog for me, and some of this green salsa, which I put

 Some pico de gallo, which I think I'll also put this on there, which is also just cutting

 stuff up and mixing it together, super easy, and sometimes you might put avocado on it.

 Jeez, I should have been working out over the summer also apparently.

 All right, throw some of these on there, and ooh, some little pickled onions too.

 I'll put it up on the site with all the salsa recipes and stuff.

 So we'll still be doing new episodes every week, so I'll see you guys next week.

 I'm gonna try that for a little while, see how those dates work for you, and also there

 will be more recipes and stuff on the site than videos, so yay!

 Sarah from Average Betty here and I'm making mashed potato pops.

 I've got a bowl here and these are a couple of Idaho russets that I've peeled and cooked

 You can cook the potatoes on the stove top too just like you would if you were making

 This crazy fun idea was developed by Erica of In Erica's Kitchen.

 I'm going to make two different kinds of pops so I'm dividing the mashed potatoes.

 And if you haven't guessed yet, this is going to be a jalapeno popper pop.

 I know it's tempting to go crazy with the cheese and bacon, but you need a good ratio

 This is garlic powder, dried parsley, and this is finely grated parmesan cheese.

 I've got a trusty tablespoon here and I'm filling it just to the top.

 Don't go crazy with a heaping tablespoon or your pop will be too big to fit in your pie hole.

 Continue doing this until you have all the mixture rolled into balls.

 I'm going to do the same thing with the garlic parmesan mixture.

 Idaho russets are really good for this because they have a lower moisture content so the

 When you fill up a sheet, you can pop them into the fridge for safekeeping.

 Do do do do do do do do do do do do do do do do do do do do do do do do do do do do.

 Place the mashed potato balls into the beaten egg and get them good and coated.

 Transfer the coated mashed potato ball into the breadcrumbs and roll around.

 Now for the really fun and dangerous part where I saw myself in half.

 This is a giant vat of hot oil, people, which can be almost as dangerous as sawing yourself

 Quick factoid, I'm terrified of spiders, but kitchen spiders, not so much.

 If you're wondering where the magic is, pipe down, Copperfield.

 We're about to magically transform our mashed potato balls into mashed potato pops.

 After all, they're as much fun as you can put on a stick without resorting to witchcraft.

 Find me on Facebook and Twitter and drop by my home at AverageBetty.com.

Now falafels, different countries or different regions have different

 So here I have taken 1 cup of garbanzo beans or your chickpeas or your soffit channa and

I washed it and I soaked it overnight with lots of water and morning

I drained out the water, again gave it a rinse with clean water and it's

Take a small red onion, big by Indian standards and small by US standards.

 I'm going to just rough chop it because it is going to go into the food processor.

I'm going to give it a quick whirl once so it gets a little head start.

 leaves, unlike cilantro leaves or coriander leaves, you do not use the stem.

 are still a little tender because I've just plucked them and made sure they are soft and

I'm going to chop them up roughly and it's going to go in there.

 The mint leaves are going to go in there and equal amount of coriander leaves or cilantro

 you now, for all the people who like spicy food, add in a green chili along with your

 things I want to mention is that if you're going to be making it a little later, I would

 including the onions will let some moisture go and you'll have like a soggy mess.

 to this, we're going to add about one teaspoon of ground black pepper, adjusted to your taste.

But if you cannot lay your hands on that fresh stuff, of course that's

So a little bit here or there as far as the herbs are concerned, trust me,

I'm going to add in one teaspoon of baking soda, not baking powder.

 baking soda directly because there is lemon juice in there, it is going to activate it

At this point I'm going to cover it and I'm going to put it in the fridge while

 will just set the flavors and all will go into the garbanzo beans and it will be really

 is hot, it's reached approximately 350 degrees Fahrenheit, 180 degrees centigrade.

 want it to get hot, like black on the outside, you want it to cook a little bit inside but

 the greens have let the moisture go and it's become very watery, but this is good.

 falafel balls, just add in a couple of tablespoons of all purpose flour and you'll be fine.

 amount of time on both sides and as soon as you see it colour changing a little bit, you're

You can buy them from the store or if you have a video on it, you can check it out.

 Just cut it up, quarter them, put a little falafel in there, put a little bit of tahini

Put a little thing of lettuce, put a little tomato, put some pickled

 paste, on pita bread made at home, and of course you already have the falafel now.

 please don't forget to subscribe and join us again on another episode of ShowMeTheCurry.com,

 I'm using thin cuts of pork, you'll also see traditional veal, but I like pork, it's a

 And what we're going to do is pound the pork very thin, I do it in a plastic bag, we'll

 And then we're going to coat it with flour, eggs, breadcrumbs, I like to use the panko

 ones because it gives a nice crunch, but you can use any decent breadcrumbs.

 And we're going to cook this in clarified butter, that's very traditional.

 If you don't have clarified butter you can use regular vegetable oil, but I make clarified

 We want to pound our little pork slices into very thin, slick, scallopinis.

 You can have your butcher do it, some places will do it for you.

 These are about a quarter of an inch thick, but you want to get them as thin as you can.

 So what I do is I open up a gallon size plastic bag, just one side with a pair of scissors.

 I pound them with a kitchen mallet, you can use a rubber mallet from the garage, it's

 Then we take each one of the scallopinis out now and put it on a plate, and when they're

 So I've salt and peppered our little pork cutlet schnitzels, and we just make a little

 We get a little flour first, and then just some eggs, a couple eggs I just whipped up

 And then into our breadcrumbs, as I mentioned I like to use the panko ones, you can use

 And you don't want to crowd these in the frying pan, so I'm just going to do two at

 Because we want to just brown them very very quickly, even if they're not totally cooked

 But these are going to cook super fast, this is about literally like one minute on each

 Okay so let's take these guys back over to the frying pan and get them going.

 I'm going to heat up our clarified butter first, we want it to be pretty hot, certainly

 not smoking, and we want a fair amount of this, I probably put about four tablespoons

 in here, because we want it to be maybe an eighth or a quarter of an inch of oil in the

 You could use vegetable if you had to, but the taste is incredible with clarified butter.

 Our clarified butter is nice and hot, I'm going to put our little scaloppini cutlets

 Literally we're going to cook these for about a minute, if we can adjust the heat now that

 they're in they'll bring the temperature down a little bit, so I'm going to turn it down,

 A little over a minute has passed, so I'm going to flip these guys over, they should

 be just a light golden brown, you don't want to make them dark brown.

 Okay now that we've cooked them on the other side for about a minute, light golden brown,

 I'm going to put them onto a baking sheet with some paper towels, and into the oven

 at 250 to finish cooking while we cook the next batch, and then we'll bring these out

 So our second batch of cutlets is done, schnitzel, I'm going to take those out.

 At this point I see we're running, we've used up a lot of our clarified butter, so I'm going

 So here's our last piece finished, a little over a minute on each side, put it on our

 paper towel, back in the oven at 250 to keep warm while we cook up some eggs.

 I love to finish the schnitzel, you could just finish it with a squirt of lemon, that

 would be fine, but my family likes it with a little fried egg on the top, so I just

 use the same pan with the same clarified butter, and I put in the correct number of eggs, there's

 three of us eating dinner tonight, so three eggs, and I just do them over easy, that heats

 a little high, I'm going to turn that down, and as soon as they're cooked, we'll put them

 Our eggs are cooked on one side, I'm just going to turn them over so that they're nice

 over easy, you could just put them on like that obviously if you like them that way,

 I'm just going to let them cook for literally maybe ten seconds on this side, and then right

 So here we have our Wiener schnitzel, either with an egg on top, or a little bit of lemon,

 spritz of lemon, there you go, Wiener schnitzel made with pork, enjoy.

 Hey guys, Jason Hill here today and I'm with Chef Greg Stillman at Rapport Restaurant in Rancho Cucamonga.

 We're going to have a traditional margarita pizza as done in Naples, Italy.

 And that is because the gluten has had a long time to relax in the refrigerator overnight.

 And develop the nice bubbles that we're going to see on the edge of the crust.

 And then we have a handmade mozzarella cheese that's made in Los Angeles.

 Okay, so we've placed the dough directly into the caputo flour that we import from Italy.

As I've read in some manuals for Italian pizza that are Neapolitan in style,

 they say this is something you have to do in order for it to be traditional.

 We sprinkle the surface and then real quick we just give a squish with our palm.

 And make it flat in the center, not really disturbing the outside edge.

 Trying your best not to disturb the edge because that's where you're going to get a lot of natural bubbles from the fermentation.

 While you're rotating, you're stretching just the edge of the dough out.

 And you can see with not too much fanfare we've established a good diameter without too much pullback.

 Then we're going to pick it up and put it on the backs of our hands.

 And just let it kind of hang down on the backs of our knuckles.

 And it has a particular content of ash and gluten and protein that we prefer.

 Just put it right onto our pizza peel that we're going to use to get it into our oven.

 And the only thing that we do to this canned tomato is put a little bit of salt in it.

 And that is about two and a quarter to two and a half ounces of sauce.

 And probably you guys will wonder why there's not that much cheese on there.

 And if you've ever been to Italy, you'll know that they just don't put a lot of cheese on their Neapolitan style pizzas.

 It's not an American style pizza where the whole thing is covered with cheese.

 You taste more of the acid of the tomato and the extra virgin olive oil after it's come out of the oven.

Sometimes they even retain all their green color after they come out of the oven.

 And the higher the temperature of the oven, the faster it will bake, obviously.

 And you'll start to see immediately that the crust will start to give rise.

 And you'll get some characteristic charring on the backside of the pizza that's closest to the fire.

 At the very bottom, that's where you want to have your pizza stone.

 So it's directly in contact with your heating element of your stove.

 Now the wood you have back there, it's not anything for smoking flavor or anything like that?

 The cheese, you can see, it's a little bit more resistant than the dough.

 And you're looking to put a little, just starting to caramelize the top of the cheese, getting a little bit brown.

 We're going to put a little bit of extra virgin olive oil directly on.

 And here is how we serve a traditional Neapolitan pizza from Rapola restaurant in Rancho Cucamonga.

 This is a pretty easy recipe that doesn't take very long to make and it makes a really

To make this chicken parmesan, these are the ingredients that you're going

You're going to need some thin cut chicken breast and at my store it's labeled

 chicken cutlets and you can use as many as you need for the amount of people you're going

You're also going to need some all purpose flour and I have put some salt and

 about 48 ounces of tomato sauce and you can make your own tomato sauce or use jarred,

You'll need about 6 ounces of sliced mozzarella cheese and you'll need

 I'm just going to cook that according to the package directions.

 this parmesan chicken, the first thing we're going to do is we're going to dredge the chicken

You just make sure that each side of the chicken gets a little bit

 and then we're going to move over to the bread crumbs and make sure that it's very well coated

 chicken and so when we get done with the last piece, we're going to take it over to the

 stove and we've got a skillet that's going to have olive oil in it.

 of the breading in to make sure the olive oil was hot enough and so now what I'm going

 to do is I'm going to add my chicken to the olive oil and brown it.

 So we're going to let it brown and then I'm going to turn it over and brown the other

Okay, our chicken is nicely browned on both sides and now we're going to go back

The first thing I'm going to do is I have a 9 x 13 inch casserole dish that

 I've sprayed and I'm going to put some of my sauce in the bottom of it.

I'm going to put it in a sauce pan and I'm going to heat it up and we're

 I think I'm going to just drizzle a little bit of olive oil on top of the cheeses.

 now what I'm going to do is put this in a 350 degree preheated oven for about 30 minutes.

 it all on a serving plate and then I'll come back and show you what it looks like.

 For the ingredients you're going to need one 14 ounce can of stewed tomatoes,

 1 28 ounce can of tomato sauce or puree, 1 1 8 teaspoon of salt, 1 1⁄4 teaspoon of

 black pepper, 1 bay leaf, 1⁄2 teaspoon of thyme, 1 tablespoon of sugar, 2

 tablespoons of Hungarian paprika, 1 tablespoon of minced garlic.

 vegetables, 1 cup each of finely chopped red bell pepper, carrot, green bell pepper,

 I trimmed some of the fat off my meat and cut the meat up into one inch cubes.

 Now I'm going to sprinkle the paprika and all the seasonings over the meat and

 Making sure all the sides of the meat are coated with the seasoning.

 You can slow cook this on high for four hours or low for eight hours and I am

 I'm going to give that a big stir to make sure everything's mixed together.

 You can find this recipe and more on my Facebook and Google plus page.

 I remember having goulash as a child with ground beef and with this I'm adding

 And the final step is we're going to add one cup of sour cream.

 Please remember to hit the LIKE button and SUBSCRIBE for future recipe videos

 The Kentucky Beef Council and Kentucky Living magazine proudly present Executive Chef Dr.

 You're off to a good start, so all I've got to do is keep the pace going.

 What Allison referred to is that we are going to do a dish called Beef Bourguignon.

 And I made a mistake a couple of years in Paris calling it Beef Bourguignon.

 And just like in America, it comes from the concept of one-pot cooking.

 So the whole idea of that is these dishes were created by cooking what was available

 One of the things we talk about in the culinary world is what grows together, goes together.

 So if you're in a part of the world where they have beef, and the Burgundy region of

 France is also known for its mushrooms and its cheeses and its wines as well, it would

 So it was a way of taking beef and cooking it for an extended period of time in Burgundy

 I have a sign above my kitchen that says I like cooking with wine.

 It can't go wrong whether you're in France or whether you're in Bollingreen.

 One of the things we do when we sauté is we heat our pan first.

 The reason you want to heat the pan first is you don't want to put food into a cold

 So we're going to render the fat off of this, which basically means we're going to cook

 it a little bit, and then we're going to get it where we get the grease off of it.

 Then what we're going to do is when that's done, I'll pull that out and I will remove

 Now the beef I've got is Kentucky brow beef because when I buy meat for our program, I

 Ryan does a tremendous job when he does that, and he uses all Kentucky proud products.

 Now if this wasn't dinner, I'd be looking for some breakfast right now.

 Now we're going to take our beef, which is lean beef because we don't want a lot of fat

 So we're going to take that and we're going to lightly coat that in flour.

 And the reason why I cut that in flour is that's going to keep it from sticking to the

 Now what happens when we put this back in, and this is where I add the bacon fat back

 in, this is the good part, is that that's going to start to stick to the bottom of the

 In a few minutes, once this just gets lightly browned, I'm not going to cook this all the

 way because part of the process of making a good stew, for those of you who like to

 So once we brown this, I'm going to pull it back out and put a little salt and pepper

 on it at that point because I want to flavor it, but I don't want the salt and pepper to

 Now all the good stuff that's left in the bottom of the pan when you're done makes really

 So we really don't want to cook this long because it's going to cook, following the

 When it's all submerged in this red wine that has garlic and tomato paste and margarine

 and all that kind of stuff that makes you wish you would cook faster.

 But a good stew, you have to cook the meat slow because you don't want to overcook it.

 So I'm going to pull that out and I'm going to sprinkle that with a little salt and pepper.

 Without salt, basically you're not going to taste anything else.

 So salt gives everything a kick and that's what gets it started.

 So we're going to put that back in there and I'm going to start adding all the good stuff.

 Now I'm going to add that tomato paste and this is just steam coming off of there.

 So we've got tomato paste that's mixed in with this burgundy wine that's got bacon and

 Start with lean beef so we've got the least lean beef thing covered.

 Now what I'm going to do is I'm going to add baby carrots and I'm going to add in pearl

 Think about working on a farm anywhere in the country and you've got root vegetables.

 Everybody plants a garden so these things are really available on a regular basis.

 What we're doing is that we're putting the root vegetables in first because they take

 Once this is all cooking, then basically I set it on the side, put a top and about an

 It's going to thicken up because that flour is now going to mix in with the wine and all

 the other flavors and that starts to create that thick sauce because we use flour in the

 culinary business to create what we call a roux, which is a thickening agent.

 At this point, after this is cooked for an hour, I'm doing the fast forward thing here.

 It doesn't matter if it's been an hour, you've all been sitting around watching whatever,

 So I'm going to come back and right before it's done, you can smell that, then I add

 Now I want to put a lid on this because it's a stew and I want to trap that heat.

 So from beginning to end, it's about an hour and 45 minutes, maybe two hours.

 And the thing about a good bourguignon is if you have a glass of bourguigny and a loaf

 of hard French bread, you're good to go because you can bite on the steak and sop up the gravy

 Basically, it's a stir-fried, vegetable stir-fry with udon noodles.

 And if you don't know the concept of high glycemic index and low glycemic index, I have

 So to counteract that, you can add in nira, which is Japanese chives.

 And I'm also going to be adding some spinach and also some sliced onions and cabbage.

 I'm going to be using some oyster sauce, soy sauce, and I'm going to be using some olive

 And if you're a vegetarian, you can just leave out the meat and that works fine also.

 And I think it tastes fine, but you can always add in a little bit of salt and pepper if you're liking.

 You can eat it like this or you can pour a little bit of vinegar on top.

 And vinegar is really good for you because it helps prevent the excess secretion of insulin.

 And today I'm going to make sauerkraut using the food processor.

 So I took out the S blade and I'm going to put this shredding blade in here.

 Just kind of slice this up into small pieces so that we can put it into the food processor.

 And it's really simple to shred it when you have a food processor.

 And I'm just going to start dropping it into the food processor.

 So once you've done the shredding, you just need to take off...

 And we are actually going to be using this crock right here that our friends Michael and Ellen from Food's Alive got for us.

 So what I'm going to do now is I'm going to layer some of the sauerkraut into the crock.

 And you just kind of push down and it will release some of the juices from the cabbage.

 And you can tell that we need the liquid to cover the cabbage completely.

 And if for some reason you don't have enough of the liquid, you can add some water with sea salt and pour it on top.

 Or Paul also suggested you could juice some of the cabbage and pour the cabbage juice.

 It doesn't matter how full this is, but you don't want it too full.

 Okay, so once you finish layering the sauerkraut, this pot actually comes with some of these waiting stones.

 And then what we're going to do now is we're going to put the lid on to see that we're going to add a little water.

 And then once we start hearing the sauerkraut bubbling, and that means the fermentation process has begun,

 So maybe when we get the finished product, we can do a video update with that.

 So it's really simple to add some fermented vegetables to your diet.

 It's great to have a serving of a fermented vegetable with all of your meals.

 Today we're going to do the Asian sandwich the spring roll now the spring rolls famous all over Asia

 You can either make them cooked or uncooked and today I'm going to do the cooked version with chicken and vegetables

 We've got the ingredient list and the recipe written below in the description box

 The great thing about this method of making a spring roll is that the sauce is basically inside the spring roll

 So I'm what I'm going to do is just make the sauce that's going to go into the chicken and vegetable mix

 I'm just going to fry that ginger up to start with on a hot pan and

 With this we just keep that moving once that's starting to move

I just want a little bit of color off it and then I'm going to add my vegetables

 As you can see now this sauce in there is just starting to get a bit of thickness to it

 wrappers, and you just want to do as many as you're going to make and

 Keep them in a damp tea cloth because you don't want to let them dry out

 Otherwise they crack and become hard to roll so I'm going to do about 12 here, so

 Cooled down, and so I'm just going to add some rice vermicelli that I've just

 Soaked in water for about 40 minutes, and then put straight into some hot water for about 15 20 seconds

 Three or four inch pieces, and I'm just going to add that coriander to now

 And we just this is pretty much our filling now once we finish this we can start wrapping

 Saltiness and I've just tasted and just needs a little bit more salt, so I'm just going to

 Diagonally facing towards us one of the secrets of making good spring rolls is not to overfill them

 That one over and then I'm using some egg white here, but you could use flour and water will work just as well

 Close up your spring roll you want to keep as tight as possible try and keep any air bubbles out and

 And now we have this ready to cook, so we're just going to add a couple of spring rolls at a time

 These you want to cook for about six or seven minutes the oil temperature you don't want to have it too

It's more of a Japanese Chinese style of spring roll, but it's delicious

 Uncooked rice paper spring roll for the gluten free and people that's delicious, too

 I'm gonna enjoy a whole bowl of these I've got a whole bowl of these I'm gonna sit down and eat them now

 G'day all, today I've got a tasty margarita pizza for you and it's very easy to make.

 You're going to need some fresh basil, a clove of garlic, I've got a can of Roma tomatoes

 here if you've got some good fresh ones available by all means use them, a bit of salt, some

 olive oil, some nice tasty bocconcini mozzarella here and also some pizza dough.

 Now I did a video a couple of days ago on pizza dough so check that out, I've put the

 Now we're going to start with the sauce, now you can just use some reduced tomatoes for

 this or you can do it like this, here I've got the tomatoes into a blender followed by

 a tablespoon of olive oil, just a little salt, the clove of garlic and I'm throwing in about

 10 or so fresh basil leaves here, just give it a quick blend and then I'm going to simmer

 it until it reduces by about half and then let it cool completely.

 So here we've got that nice thick pizza sauce guys, then simply roll out your dough until

 it's the size and thickness that you want, throw a bit of cornmeal onto a pizza peel

 and put your base on it, this will help it slide off the peel onto the pizza stone, then

 Now I've preheated a pizza stone in the barbecue to 220 degrees Celsius and I'm just going

 to sprinkle a bit of cornmeal onto that as well, then just slide that pizza on and then

 just put that bocconcini cheese on top, just like that guys and cook it until it's golden

 Now all I'm going to do is just put some fresh basil leaves on top, very simple pizza guys

 I've just stretched it to fit a 12 by 12 inch piece of parchment paper.

 And I'm just going to lift it up and place it on the baking tray...

 So any self-respecting Pepperoni Pizza has to have a really kick-ass...

 I used to work at a steakhouse that did these little lobster corn dogs and this morning

 for some reason me and Rachel woke up with this hankering for corn dogs.

 So we went down to the mall, picked up a corn dog on a stick and it just sort of popped

 into my head that I used to make these lobster corn dogs almost every single day for like

 You know, corn dogs are incredible already but fill them with lobster and you have a

 totally, you know, you totally elevate the idea of a corn dog to the next level.

 So with that said, let's go in the kitchen and show you guys how to make these lobster

 So in this recipe I'm using fresh lobster tails straight from the store.

 It's really important that you use freshly cleaned lobsters because frozen lobster tails

 tend to stick to the shells after they're cooked and that will prevent a clean removal

 So once you've tied the tails together with a little bit of butcher's twine or just plain

 old string, get some water on a rolling boil and you're going to cook the tails for about

 So after you're finished boiling the lobster, you're going to quickly grab a bowl of ice

 water and then place all the lobster meat in this ice water which is going to shock

 So once the lobster is completely cooled down, remove it from the bath and then you're going

 to start to take the shells off with just a little bit of pressure, a cloth, and some

 So when you come to the claw of the lobster, the first thing you want to do is remove the

 After that, take the bottom pincer off and then wrap the claw in a towel and give it

 a few smacks with the back of your knife and the meat should come sliding out fairly

 So in order to get to the knuckle meat, you're going to need a decent pair of shears.

 Make two incisions opposite of each other on the shell, remove one side of the shell

 Once all your lobster meat is completely cleaned and all the shells are removed from it, all

 So once your lobster is skewered up and ready to go, all you have to do now is make your

 In this is basically just a corn muffin mix that I bought from the store, some milk and

 an egg and all you have to do is completely incorporate the mixture.

 One thing I would recommend before embarking on this recipe is try to find some sort of

 I'm not too sensitive to oil popping on my hands, but for those of you who have sensitive

 skin or aren't used to it, I would definitely look out for something like that.

 So once you're done frying the lobster corn dogs, just gently place them on a towel to

 blot off any excess oil and I'm going to plate these with a little bit of whole grain

 honey mustard and there you have it, some beautiful lobster corn dogs.

 That was a pretty intense process, but definitely worth the while.

 Got a little bit of this spicy honey mustard because what's a corn dog without mustard?

 It's like a little spicy because it's whole grain, but the honey, because of that sweetness,

 Definitely nice and tender lobster, beautiful crispy corn dog, so hopefully you guys enjoyed.

 If you did, please thumbs up and subscribe and comment below for future video requests

 and things like that and I'll see you guys next time with some more recipes.

 Ha szükséges, készíts, lájkolj vagy oszd meg a videót másokkal is.

 Chana Masala is a dish made out of garbanzo beans or chickpeas.

 So you can use canned chickpeas, but you can cook your own chickpeas.

 You can watch the video that I've made on how to prepare some hummus.

 Now we're going to chop some cilantro, about six to seven leaves of cilantro.

 We're going to put three to four tablespoons of extra virgin olive oil in a pot, let the

 Once the onion and ginger are golden brown, we're going to put one teaspoon of garam masala,

 Now we're going to add half a teaspoon of turmeric powder and mix it.

 Now we're going to put one teaspoon of salt and half of the portion of the chopped cilantro

 We're going to cover it with two cups of water and let it cook for about 40 minutes.

 Now we're going to prepare some butter that we're going to put at the end of the process.

 We're going to use the black mustard seeds since they taste wonderful.

 Once the chana masala is cooked, we're going to add the butter, the garlic and the mustard

 To that we're going to add the second half of the chopped cilantro.

 Usually it's eaten with rice or chapati or both, which you can find the recipe in other

 Today is Christmas Eve and I am making our standard Christmas Eve dinner in our family

 And to get started on the pierogies, I need to peel about 7 large red skinned potatoes

 and I'm going to cook these in a pot of boiling water until they're done.

 Then I'm going to use them in the filling and I'm going to make sure to save the potato

 It's an authentic Polish pierogi recipe and the people contributing to it, I'm going to

 try to read their names, Kryozjak, Zygmunt and Ulanowicz recipe for pierogi.

 So I'm going to get these potatoes boiling and be back with the next step.

 So while my potatoes are boiling, I went ahead and chopped up 2 large Vidalia onions into

 Now don't be alarmed about the quantity of butter because this recipe makes a lot of

 I'm going to saute my onions in the butter to get started on my filling as soon as the

 My potatoes are cooked and I've drained them, careful to reserve 2 cups of water, potato

 The water that you drain from the pot is really important for the dough for the pierogies.

 I put my sauteed onions in a big bowl and I went ahead and grated half a pound of organic

 And then I'm going to mash the potatoes into this mixture and that will be one of my fillings

 In case you don't know, pierogies are sort of like Polish ravioli, at least that's how

 I'm making my pierogi dough and what I've done is to measure 3 cups and I'm going to

 And then here I have 2 tablespoons of unsalted butter that I've softened.

 And to that I'm going to add 2 egg yolks and there's a little bit of egg shell in there

 So I'm going to separate my egg and then I'm going to add to my egg yolks and butter 2

 So, get 2 tablespoons of sour cream and this dough is really delightful to work with.

 1 tablespoon and this is where we're going to use that potato water that we saved when

 So, what you're going to do is just combine the egg yolk with the sour cream and the butter.

 And then I'm going to make a well in the center of my flour and add these ingredients.

 Then I'm going to add 1 and a half cups of preserved potato water.

 So I've used a fork to sort of cut in my egg yolk, butter and sour cream mixture.

 And it makes a soft dough but it's a very workable, easy to work with dough.

 And then I'm going to cover the dough with a kitchen towel or a damp paper towel and

 And what I'm going to do is cover it now and let it rest for 10 minutes.

 And I'm going to bring a large pot of water to a boil on the stove because once I fill

 And then once they're done being cooked in the water, when it's time to serve them, I'll

 And I've rolled it out on a floured board to about an eighth of an inch thickness.

 And now what I'm going to do is cut 3 inch rounds and fill them.

 So I've cut my 3 inch rounds for my first batch and I'm going to bring my water back

 And then using floured fingers I'm going to pinch the edges shut.

 You always want to put a lot of filling in and that's a mistake because with raviolis,

 with pierogies, with montons, anything that you're filling, what will happen is it will

 So just about a scant teaspoon into the lower half of each circle and then you use floured

 I'm going to go ahead and show you this from the top so you can see how much filling.

 So as you can see, it's just a scant teaspoon of filling and then I'm going to fold over

 My water's boiling so I'm going to go ahead and drop my pierogies into the boiling water.

 So depending on the size pot you're using, maybe six to eight pierogies at a time.

 They'll float to the surface and once they've floated to the surface, cook them for an additional

 two minutes and then remove them with a slotted spoon and lay them, not touching, on wax paper

 And you can put them in the refrigerator if you're going to eat them tonight and take

 them out later and saute them in butter and serve them with some sauteed onion.

 When they're frozen solid, pop them off the wax paper and put them in a Ziploc bag.

 And here are the pierogies after they've been boiled and I've laid them on wax paper.

 And I'm going to just cover them with some plastic wrap and put them in the refrigerator

 because I'm going to fry them up in butter with some sauteed onion tonight and serve

 I took them out of the refrigerator and sauteed them in melted butter with some onions and

 ingredient that I haven't cooked yet, which is the dry lily flowers.

And it's supposed to be dry, but now after you soak it, it's nice and

 going to cut the little strip tofu, maybe like a quarter inch slice.

 Okay, I'm going to add some vegetable cooking oil, just a little bit like this.

 you can use any kind of hot chili paste or hot chili flake or hot chili oil.

 next I'm going to add all my wood ear mushroom and the regular mushroom and

I'm using this organic vegetable stock that I have some left over.

 We're going to thicken the soup by adding the cornstarch mix a little bit at a

You want to make sure your soup is thickened before you add the beaten egg

Otherwise, the egg, when you pour into the soup without thicken, it just

 And I add a teaspoon of creme fraiche in it and I mix it together.

 So in a pan you use a little bit of butter, like we call that in Oisette, this kind of size.

 And in the middle the cheese and the creme fraiche are going to melt.

 So it's full fire at the beginning until the pan is very hot and the butter melted completely.

 And same thing, you have to control it, you have to take a look.

 Because the pan is hot now, it's very hot, so make sure everything is fine.

 You can turn it over another time until it's golden and brown on the side.

 So the inside is melting, the cheese and the creme fraiche is melting.

 The creme fraiche is heavy cream and you can buy it at Trader Joe's or any shop.

 Today I'm going to show you how to make crispy and golden fried calamari.

 I have some calamari rings here that I've patted dry on paper towels.

 And now get your hand back in there and give them a good mix to make sure they're all well

 Shake off most of the excess flour and then drop into 350 degree oil for about one minute

 So I'm going to go ahead and pull these out and sprinkle them with salt.

 And you want to be careful, you do not want to overcook these, otherwise they're going

 Now continue this process until all of the calamari is lightly fried and golden brown.

 Fried calamari, lightly fried until golden brown, served with lemon wedges and your favorite

 Today's recipe request comes in from the Facebook user Stacey Walkley

 and she's asked me to make some colcannon, the Irish classic and one of my favourites.

 He's got budget meals Monday, what you want Wednesday, fast food Friday, what else can he share?

 So guys, the first thing that we're going to do to get started on our colcannon is cook our potatoes.

 but I'm also going to be using a sweet potato because I want the contrast of the two flavours.

 Now, just into a large pot here I've got some boiling salted water

 and I'm going to add in our potatoes and I've just cut them up into chunks.

 Now, I want you to treat this like you're making mashed potatoes, okay?

 I want you to cook the potatoes through over this boil, so it's a medium to high heat

 and we're going to cook this for about 8 to 10 minutes until those potatoes are nice and soft and we can mash them.

 Now guys, when I say mash them, okay, we want that real rustic sort of chunky look.

 So I'm just going to leave them in the bowl and let them cool down

 and while they're cooling down we'll get started on our cabbage and also on our milk mixture.

 So with our cabbage what I'm going to do is just cook it very, very quickly

 So just into a pot of simmering salted water I've got some green cabbage here that I've just shredded up.

 And this is only going to need about 5 minutes, that's all, over a medium heat here.

 Now, over here on a smaller saucepan what I'm going to be doing is making a milk and spring onion or scallion mixture.

 So just into a pan here over a medium heat I'm going to be adding in some milk.

 And just for some real fantastic flavouring, and it will just all work when this is done,

 I've got some ground nutmeg that I'm just going to add in to the milk.

 And of course I've got some spring green onions or some scallions that I'm just going to be adding to the milk as well.

 For about 3 to 4 minutes over a high heat until that milk's warmed through

 So this is all our cabbage needs so I'm going to now drain this off, the heat's off, and I'm going to drain it.

 Now guys, you can see here our milk is starting to just boil around the edges.

 Now when that starts happening I've just got a knob of butter here

 and I'm just going to place that in the middle and I want that to melt down

 and that's going to give this milk mixture here with the spring onion a real creamy, velvety texture.

 So that is now done, okay, that's exactly where we want it so we're going to turn the heat off.

 So we've got everything here, we've got our potato mash, we've got our spring onion milk mixture and our cabbage just here.

 So what I'm going to do first is grab our cabbage and place it in our potato mix

 and then I'm going to pour over our milk and spring onion mixture.

 So I've just got some chives in the middle and I want to sprinkle over some more spring onions or scallions just over the top.

 It just looks with the chives and the spring onions like those potatoes are just still growing in the ground

 and you just want to get stuck into that cabbage, the two types of potato

 and man, that's exactly what I'm going to do right now, get stuck in.

 So a real personal favourite of mine is colcannon, I absolutely love it.

 I had it so many times growing up as a kid and I've changed it over the years and this is my favourite take on it.

 And that combination of the sweet potato, the normal potato, went really well

 and it's just so tasty and moreish, you just want more and more and more

 and you can have this as a meal by itself and if you really wanted to get creative with it,

 add some bacon to it, you know, it'll just bring it alive again.

 So there's so many different variations, you can have it as a main meal or as a side dish, it's up to you.

 So colcannon, I hope you give this one a try, it is so, so good

 I'll see you this Friday for another fast food recipe, so until then, you take care.

 Hey, I'm Chef Suze and here we are in San Francisco at Fisherman's Wharf.

 Here to try out some of the local seafood and I hear that clam chowder in a bread bowl is the thing to get.

 Yeah, I'm going to have to try to recreate this back in the headquarters test kitchen I think.

 Today we're going to be making a delicious clam chowder in a bread bowl inspired by our Road to Discovery tour in San Francisco.

 This is a pretty classic clam chowder except for the one fun addition, San Francisco style, of putting it in a bread bowl.

 So I love to make clam chowder with obviously fresh clams, additional clam juice, really want to get that clam flavor.

 A little bit of smokiness from some nice thick cut bacon and some hardiness from potatoes and then some leeks, shallots, onion and garlic.

 All of our aromatics and of course our creamy elements to make up our delicious broth.

 And try not to eat the bacon as a snack while you're at it which is toughest part for me.

 So you're going to use a slotted spoon and transfer to a paper towel lined plate to drain.

 I'm going to add the potatoes now as well since those need a bit of extra time to get soft.

 We have the fat from the bacon and we have the fat from the butter.

 I'm going to sprinkle over some flour and I'm going to stir that in to cook off the rawness of the flour.

 And that flour is going to coat all of our vegetables and combine with the fat.

 Later when we add our heavy cream, clam juice and milk, you'll see our chowder is going to thicken up really nicely.

 Okay, so now that our flour is thickly coating our aromatics, time to add the liquid.

 I am going to use the juice that's released by the clams which we're going to cook in some wine and with a little bit of shallot.

 If I try to cook the clams at very high heat as we just talked about, this is going to start to curdle and it's not going to be a good situation.

 Now that my shallots are soft, I'm going to add some white wine.

 This will create the liquid that will help steam the clams and open them.

 Now I want to wait for my wine to really come to a strong simmer before I cover this and let the clams start to steam.

 I'm going to keep this closed for a few minutes and I'm going to occasionally shake the pan around.

 After about 5 minutes, I'm going to very carefully and very quickly check on my clams, make sure they're opening.

 I'm going to take out the ones that have opened and wait for the rest of them to open.

 Any of your clams don't open after about 10 minutes, throw them out.

 While my clams are going and my chowder is simmering away, now it's time to make the bread bowl.

 Using a serrated knife, I'm going to cut off about the top quarter of the bread.

I'm going to use my hands and I'm going to scoop out all of this doughiness.

 This broth in here, where I just steamed the clams, is like clam chowder gold.

 I don't necessarily want the shallot, so I'm going to strain this broth and just put the liquid,

 which has the liquor from the clams and the wine and the shallot,

 and I'm going to add that to my chowder to give it an incredible, fresh clam flavor.

 I don't know, San Francisco, I might have your clam chowder beat back here in New York.

 I'm going to save a few pieces just for dramatic garnish on top of my bowl.

 So really only need a little bit of salt and a little bit of black pepper, of course.

 Now I'm going to garnish, as promised, with a few pieces of bacon, in case this doesn't look enticing enough.

 please tell me what you think of this recipe in the comments below.

 We are going to give you the chicken of Valentine Spicy Fried Chicken

 Right here too, remember a couple of days ago I marinated the chicken and seasoned it up

 One of the best, number one way to fry the Valentine Special Fried Chicken

 When Rick requested it, he said, Chef Ricardo can you fry it for me

 And thank you very much for watching the Chef Ricardo Cooking Program

 This Valentine Spicy Fried Chicken which we did marinate a couple of days ago

 All you need to do is to use your blender and blend up some bread

 Either white bread, brown bread, whatever bread you like to use

 Right over here I have some seasoned, some flour, plain flour right here

 Now while our pan is preheating, we're going to crack two eggs.

 So what we're going to do now is while we're just waiting for our little pan to preheat,

 we're going to go ahead and wait for that to get to the point to where when we put the

 We're going to actually wait for the pan to be warm enough and then we'll go ahead

 It only takes about a minute or two anyway, so that pan is pretty much ready to go in

 Then while we're doing that, we're just going to go ahead and whip these eggs.

 The key to whipping the eggs and the reason as to why we're doing it is because we're

 The key to it is a lot of butter as well because that gives it a nice, wonderful flavor.

 When we put our eggs in, we're just going to whip them a little bit more before we put

 Now the key here is as we cook them, we're just going to move them along a little bit

 As we move them little by little, you see the scrambled egg starts to form there.

 The butter is getting nice and soaked up into the egg, which is going to be absolutely beautiful

 I'm going to give it another probably 8 seconds because it's going to cook once I take it

 And if you'd like, put a little salt on top and a little crushed pepper.

 Simple as it can possibly be and it tastes absolutely delicious.

 Hi friends, today I'm gonna make one of my favorite dishes, chicken curry.

 salt, 2 tablespoons, red chili powder, some turmeric that's haldi.

 tomatoes and I'm going to use chicken drumsticks to make this chicken curry.

I have some hot oil in my wok and I'm going to add some cumin seeds

 We'll give it a minute or two and then we'll add garlic and ginger.

 Alright, it's been a minute and I'm going to add chopped garlic and ginger.

 So we will let our onions, ginger, garlic and chilies fry a bit.

 But if you don't get it easily in your town you can always use curry powder.

 My fennel seeds, red chili powder, coriander powder and black pepper go in the wok.

 And I'll add my potatoes so that they can cook with the spices.

 So that all the spices are nicely blended with the potatoes and then add chicken.

 When growing up in Punjab, northern part of India, chicken curry was my favorite.

 And we'll keep stirring it in between so that it doesn't stick at the bottom.

 Alright, so it has been good 7-8 minutes and juices from the chicken are running clear.

 If you want to make this dish a little bit more rich, at this point you can add some cream or milk.

 So if you're using boneless kind, it will be done quicker than chicken drumsticks that I'm using here.

 So you can eat it with roti, chapati, naan, rice or any other flatbread of your choice.

 Oh, I'm totally making some rice right now and I'm going to eat some chicken curry.

 My name is Blanche and I'm going to show you how to cook Middle Eastern food fast, easy,

 Now fattoush is actually an Arab word that means pieces of something, little bits of

 So in this case, in this salad, we're going to use bits of bread, pita bread, that we're

 It's kind of close to panzanella, which is the Italian version of this salad.

 With this salad, you want to use vegetables that are in season.

 Right now I happen to have some amazing tomatoes and cucumbers.

 So we're going to add about two cucumbers that are already sliced.

 These are the Persian style cucumbers, which don't have the big seeds.

 Traditionally, the salad uses green bell pepper, but I love red.

 You could use Roma or beefsteak, whatever kind of tomatoes you like.

 I have some finely chopped parsley, about a handful of chopped parsley, half a cup probably.

 And to give it a nice fresh taste, we're going to put some green onions, probably about three

 You might be thinking this is kind of close to tabbouleh, which is in another one of my

 It's kind of different because the vegetables are a lot bigger and we use the bread, which

 This is traditionally what's used, not white onion, but purple.

 I use about a half of a one and about one clove of garlic that's been chopped.

 You could use more if you want, but I have about one clove that's been chopped.

 I haven't even started with the dressing, but what we're going to do is talk about the

 croutons of the salad, which comes from pita bread because that's what we like to eat in

 But a lot of it goes stale, so this was a great way to think of how another use for

 stale pita bread, instead of throwing it away, they came up with this.

 So I have whole wheat pita bread because I like to use whole wheat.

 If you're a low carb person, you can use sprouted tortillas if you want for a change.

 And I'm going to put actually a little bit of garlic powder too to season it and salt.

 Now traditionally this salad was made by deep frying the bread, but what is the point

 of eating the salad if you are going to deep fry the bread, right?

 And I have the oven set for 400 degrees and it only takes about six minutes to cook up

 Now you can use store-bought pita chips if you want, but why bother if you can make it

 A lot of the times those pita chips have a lot of funky oils in there that I wouldn't

 So this way I can control how much sodium, how much fat goes into my croutons.

 We're going to make the dressing, which is so easy, it's ridiculous.

 Basically I've got the juice of one lemon already squeezed into this bowl.

 Now sumac is that beautiful purple spice that's made from a berry and it gives it a nice tangy

 So the sumac is really what makes this salad a lot different than tabbouleh as well.

 It can be a complete meal if you add some kidney beans, garbanzo beans, chicken, whatever

 Thank you so much for joining me here on Feasts in the Middle East.

 To learn more about my recipes, you can go to Feastsinthemiddleeast.com, subscribe to

 Today, I'm going to use daikon radish, wakame seaweed, tofu, scallion.

 The reason is it's a fermented food and it has so many microorganisms living inside.

 So, if you boil this, the harsh heat will destroy the flavor and it just doesn't taste good.

 So, whatever you need to boil, you need to boil before adding miso.

 So, today, there's only one thing that I need to boil, which is daikon radish.

 So, I'm going to cook this in the dashi like this and let it cook.

 We're going to put the scallion at the very end before serving.

 Before we add miso, you want to turn off the heat so that it doesn't boil over.

 For one cup of dashi stock, we're going to use one tablespoon of miso.

 For example, if you have three cups of dashi, put two tablespoons first.

 So, all you do is just mix this and make sure everything is dissolved.

 So, this is already a good temperature and it's ready to be served.

 Hello, my name is Bailey and today we'll be making shrimp and scallop shish kebabs.

 A few ingredients we'll be using is the Worcestershire sauce, some garlic powder, some butter, some

 Make sure you devein the shrimp and peel the shrimp and if they're frozen, keep them in

 Also we'll be using these sticks, I like to call them Irish Spears!

 You put them in the water overnight so they don't burn on the grill while you're cooking

 Now first we're going to make the marination sauce and first you're going to put in a half

 Then we're going to put in 7 tablespoons of lemon juice, freshly squeezed.

 And then we're going to put about 2 dashes of garlic salt, you know, if you like more

 Once you mix it, you're going to put it in the microwave for about, until the butter

 Take about 1 third of the mix and set it aside for basing for the shish kabobs on the grill.

 Then you're going to put the scallops and the shrimp in a sealable bag so that they

 So you're just going to lift them all and put them in there and when you marinate them

 After about an hour you take them out of the fridge and then it's time to Irish spear them.

 And then you're going to alternate the shrimp and the scallops.

 Now you want to make sure that you don't put them too close together.

 Because if you put them too close together they don't cook all the way around.

 Now the reason we put lemon wedges on them is that when they're done cooking you're going to stand them up on the grill while they're hot.

 And then you're going to squeeze the lemon wedge so that the juice runs down the whole steak.

 This is colcannon, and it's a way to make sure that potatoes are about as elevated as

 Colcannon is what it means is white-headed cabbage in Irish, Gaelic, or one of them.

 Back here, I've got, I'd say, about two, two and a half pounds of Irish potatoes, and I'm

 Over here, I've got about half a pound of bacon, and out of the pan that I did the bacon

 in, I drained out all of the grease, about two cups of shredded cabbage.

 That's going to go right in here, and I don't want to stir-fry it or saute it.

 My timer is about to go off, so I'm putting a little bit of water.

 This is going to get all the little bacon-y stuff off the bottom without the grease, and

 You know we like Ireland for a reason, and we've got a cup of butter.

 When they serve this, they serve it family style, and they put it in the middle, and

 they put a hole in the center of the potatoes, and they fill that with melted butter.

 The whole deal is that you're supposed to take a forkful of potatoes and dip it in melted

 I'm letting the cream and the butter get warm and come together.

 I'm going to drain these off and come right back, and I'll show you how super easy this

 I've steamed off my potatoes, and then when I put them back into the warm pot, put them

 I threw in the cream and the butter that I had melted back here.

 I have the cabbage right here that I've given just a few minutes.

 If you want to, if you want a softer flavor, go ahead and throw them in the pot with the

 cabbage for the last couple of minutes, and then right in there.

 If you've added the cream and the butter and it's a little too dry, save out some of the

 Then, if you do that, watch the salt because it will be a little too salty if you're not

 All I'm doing is going to mash this up, transfer it over there, and get ready to show you what

 You've got to love over the top ridiculous, and I think this defines it.

 A little bit of green onion, a little bit of cabbage, a little bit of bacon, and right

 G'day guys, today I'm making one of my favourite dishes of all time, tempura prawns, and they're

 Now I've removed the shells, I've de-veined them, but I've left the tails intact.

 Now I'm adding half a cup of plain flour, and half a cup of corn flour.

 Now you can use just one cup of plain flour here, but I find adding the corn flour adds

 Now just a quick word on the oil guys, it is very dangerous, and if you don't know how

 to use it properly, then grab someone who does before trying this.

 So now, simply hold the prawn by the tail, and dip it into that beautiful light tempura

 And then place them onto some paper towel, or a wire rack, so the excess oil can drain.

 And now I'm going to quickly make up what has to be one of the world's easiest dipping

 Just take four parts of mirin, and one part soy sauce, and give it a quick mix.

 Hi guys, sometimes you just can't beat fresh, simple and classic Margherita pizza.

 This homemade pizza recipe hits the spot and is so easy to make.

 And by the way, if you want to know the easiest, fastest way to improve the flavor of any pizza

 and the best tip for the won't shrink pizza dough technique, watch my frozen homemade

 Hey, I am Bruno Albouze, this is Right Here Right Now on the Real Deal Cooking Channel.

 Heat up oil and cook garlic until fragrant, about 2 minutes, then add herbs, turn off

 the heat, cover and let infuse for 5 minutes, then transfer to a clean container and you're

 Next, this vibrant fresh sauce is so much better than everything else from a jar and

 Look, just pulse garlic and basil until finely chopped, add tomatoes and pulse briefly, then

 stir in the tomato paste, sugar, salt and pepper until well combined.

 Start by flattening the dough ball, trying to maintain a circular shape.

 For the full recipe and video, go to my website www.brunoskitchen.net, brush some herb oil,

 then add parmigiano, then the tomato sauce and add some shredded mozzarella and the fresh

 Next, slide pizza over the hot pizza stone or on an upside down baking tray and bake

 Please subscribe, like me on Facebook and follow me on Twitter, Instagram and Pinterest.

 Hey, thanks for tuning in to the Smoke and Play Cuisine channel.

 To people that are accustomed to cooking and seasoning chicken,

 because you can still do everything you were doing before that.

 For me, it's not the dollar amount when it comes to relationship.

 Why is it always like a double standard for a man to be a little cocky with his

 Beyonce is considered a diva and she's definitely an independent woman.

 You have, you know, a married woman can say, I mean, I could be independent.

 Um, it's not like I feel like I have to have, you know, a man to complete my life.

 I feel like I hear that a lot of independent women are getting stuck up more and more

 If he's not thinking that he doesn't have to be independent as well,

 then he probably, I don't know, I can't stipulate on what he's thinking.

 and, you know, people to have expectations of what they could expect.

 First of all, most relationships say what they ain't going to do

 I want to, I'm not going to clean up, I'm not going to do that,

 Start at one end of your hot dog, simply press it in, holding the hot dog, working your way down.

 For the first one, I'm going to keep it simple and classic with shredded cheddar cheese.

 For the second one, I diced up one clove of garlic, one shallot, and added two tablespoons of horseradish.

 Now that the hot dogs are stuffed, they can go on the barbecue just like this.

 Set up your barbecue for indirect cooking at 325 degrees, and we'll get these on.

 For indirect cooking, just set the coals off to one side, or if you have a gas barbecue, just light one end.

 For a little bit of smoke, I'm going to be placing on some applewood.

 If this looks like a great way to cook up hot dogs, please share this video with your family and friends.

Some of that cheddar cheese is starting to ooze out, but everything's looking great.

 Stuffed hot dogs just off the grill, and they're looking great.

 Hi, this is Vera on behalf of HowToExpo.com and I'll be preparing a very popular traditional

 First thing you need to do is get some pita bread and cut them in squares and fry them

 Then take them out and put them on a paper towel and put that on the side.

 One is with romaine lettuce or the other is with this vegetable right here called verdulago

 Just pick the ends just like this and wash it at least two to three times until the bottom

 Use juice of two lemons, one tablespoon of sumac, two crushed garlic.

 If you don't like garlic, you can always omit the garlic, but it really gives it an extra

 About half a teaspoon of salt, about four tablespoons extra virgin olive oil.

 I've used about two bunches of verdulago, red pepper, and one green bell pepper.

 One cup of cucumbers, three small tomatoes, or you can use one large tomato.

 After putting all your ingredients in the bowl, you can place this in the fridge until

 You don't want to put the dressing on there before you serve or the vegetables will wilt.

 So let's go ahead and put the dressing that we prepared earlier.

 Back in the Middle East, this is a very popular salad that's usually served at every meal

 and is specifically served when they sit down and have something to drink like Arak.

 Verdulago is not readily available in certain seasons, therefore you can just use the romaine lettuce.

 You can get the written directions on our website at howtoexpo.com.

 Howdy folks how's it going welcome to my virgin kitchen it's Barry here today I'm showing

 you how to make an easy meatball goulash it smells so so good and the ingredients are

 minimal you're gonna absolutely love this so hit pause on the video now write them all

 So the first step is actually cooking up our meatballs now these are some frozen meatballs

 that I got from Sainsbury's but there's nothing stopping you from making your own from fresh

 either cooking them straight away or putting them in the freezer for a later date and obviously

 So whack them into an oven proof dish I baked mine for around about 22 minutes gas mark

 6 or equivalent which I'll put on the screen right there and just while they're cooking

 So over a medium flame whack down a frying pan and add in a tablespoon of olive oil then

 follow up by tipping in your chopped onions now those are frozen chopped onions you want

 to soften them up for around 5 minutes until they're all translucent and light lush and

 smelling all good in the kitchen initially and then we're gonna add some more flavour

 in there so we're adding in some frozen chopped garlic and also some paprika now stirring

 that through we'll stain it and make it look like it's on a sunbed but it'll really add

 some decent flavour in there now I need to tell you about that garlic that I was using

 I've got these pots today this is frozen chopped parsley but the garlic and the onions also

 came in pots like this it's so good particularly the onions and the garlic because you can

 sort of snap them off and then whack them down once you're done no wastage back in the

 freezer for another day and also with the onions and the garlic particularly no smelly

 fingers no crying all that stuff but anyhow all you want to do is add in your tomatoes

 tin of chopped tomatoes and 300ml of water once that's all in there it'll sort of stir

 it all through those initial flavours start to bring it to a simmer but crumble in a beef

 stock cube as well get that all in there and again keep stirring it through bringing it

 to a simmer so while that's simmering away and you've got your meatballs in the oven

 it's just time to cook up your spaghetti to package instructions so I used some high fibre

 spaghetti just put that straight into my pan and then we had the spaghetti cooking away

 the goulash simmering away like bubbling like a cauldron and of course the meatballs too

 so once the meatballs were ready it was time to take them out very very carefully lovely

 nice colour on them and gradually add them into the pan with the thickened goulash sauce

 so that's really what stage you want to simmer it to just so it's thickened ok so get the

 Then I added a bag of frozen ready chopped peppers you've seen a theme here lots of frozen

 stuff but it's all good we're cooking it straight from frozen how cool is that so the peppers

 go in and then my good old parsley this is the actual tub I use it's so good just sprinkle

 it all on there like that so I haven't got to chop it no wastage as well whack that back

 in the freezer get that all stirred through in there let it simmer all those flavours

 mingle together for a good 5 minutes and once you're ready to serve it get your spaghetti

 down on a plate get some of the initial peppers and onions and garlic all down first of all

 place down some meatballs as well little bit more juice on top and if you want you can

 finish it with a little sprinkling of oregano so so good I hope you'll agree that is looking

 Shiver me timbers guys that tastes amazing and remember I've cooked it straight from

 frozen and that isn't the movie frozen let it go that is frozen from my freezer which

 is now becoming my best best friend indeed so many flavours in there considering the

 minimal ingredients so guys if you enjoyed this recipe and want to see more frozen recipes

 you can click here to see some recipes I've done for the Sainsburys channel all good right

 there but I hope you give the recipe a go guys if you do send me a picture at myvirginkitchen

 I'd love to see what you come up with in fact I might let my little daughter Phoebe have

 Yes Phoebe is here alright mate so she's taken after her dad I said to Phoebes what do you

 want a little bit of meatball some spaghetti she said no I want it all right so here we

 have some meatball spaghetti and peppers in that goes is that nice?

 I think she likes it amazing and I absolutely love it it smells so good I remember with

 the authentic goulash it is quite heavily paprika based Hungarian dish right so really

 go down on it personalise it add those flavours make it your own you alright?

 Yeah there's your dinner well massive portion for her so maybe we'll share it see you next

 My mum and dad are obviously Italian and they migrated to Australia in the mid-70s.

 My mum, she was eight months pregnant with myself and so I was born in Australia and

 I was running pizzeria since I was 19 years old, I started my first pizzeria in Melbourne

 and I decided I wanted to venture off into more the traditional style pizza, which is

 So I travelled over to Naples, did a course there with the Veda Pizza Napoletana, which

 I decided to do that course because they were the only association that actually looked

 at preserving and keeping the tradition alive around the world.

 And then I came back, opened up 400 Gradi, so we're you know one of 400 restaurants in

 the world that is accredited to produce Neapolitan style pizza.

 The Italian World Pizza Competition is in Italy, they do have another one in Las Vegas,

 There are 20 different judges on a panel and there's also four different judges at the

 bench and each one is judging on different techniques, so cleanliness, oven preparation,

 the manipulation of how you stretch your pizza, the cooking time.

 Every person has a responsibility so it is a really strict competition.

 The event consisted of 600 competitors, 35 countries around the world.

 I went into the competition not doing anything different to what I do every day in my restaurant

 I made my dough by hand, I also crushed all my tomatoes by hand as well.

 I also used one of the best flours in the world that I bring into the country to make

 And obviously my levitation of my dough was very natural, no refrigeration and you know

 I went in there again and just did the same thing that I do every day and it was a great

 Okay, so I'm going to show you how to make a world class margarita pizza.

 Now a lot of people actually think that margarita pizza is one of the easiest pizzas to produce.

 Well let me tell you it's actually one of the hardest pizzas to produce because you're

 only using four ingredients so it's really hard to mask if your dough hasn't been produced

 The reason is that we try and entrap all the gases, all the air into the dough so we create

 We're not going to use any rolling pins as a lot of people do at home, we're going to

 We start an inch from the bottom all the way to the top and we flip the pizza over, repeat

 the process again, an inch from the bottom all the way to about an inch from the top.

 Now the next step is we place our right hand on one side, if you're right handed, if you're

 So right hand on one side and again away from the crust, away from the cornichon.

 With our left hand we then stretch and we come over to our forearm and we hold it there

 And so if you do this in a normal speed you'll find that you will get this motion.

 So what I've done is I've sourced some of the best ingredients that I can find and that's

 And then we spread the tomato and again leaving that one inch border all the way around.

 The reason why we do that is so that when the pizza cooks the cornichon is going to

 With pizza Napoletana the crust is actually one of the most important parts of the pizza

 and I say that because the crust actually helps you digest the rest of the pizza.

 Tear the buffalo mozzarella into small pieces and just place it around the pizza quite evenly.

 Some fresh basil and to finish off I'm going to top this pizza with some extra virgin olive oil.

 If you don't have a wood fire oven at home this is actually the next best thing to cook

 And I want to show you this oven is actually a stone based oven so it's nearly the same

 Now one thing about the stone, a lot of people go wrong, is what they do is they try and

 You can either just brush it down or wipe it down with a cloth or with a brush into

 Now depending on what style of pizza that you're going to make is the type of setting

 That way we get an even distribution on the top and also on the bottom.

 And the beautiful thing about this oven is that you can actually look through this window

 By opening and closing you're actually letting the heat out so try and monitor it through

 the window and you know within three or four minutes your pizza should be cooked.

 And I think our pizza's pretty much ready to take out of the oven.

 So as you can see this pizza is actually cooked quite well and it's spotting like it's come

 Today I'm going to share two ways to prepare Singapore noodles,

 a popular Asian street food that features rice noodles and curry powder.

 Let's start with Singapore noodles using Thai Kitchen's thin rice noodles,

 remove it from the heat, and then soak the noodles for three minutes before draining.

 Next, mix the shrimp with curry powder and a little bit of rice vinegar.

 Once the shrimp is done, remove it from the skillet and stir-fry your vegetables.

 So next we're going to add our noodles and scrambled eggs to the stir-fry,

 We have some curry powder, white pepper, oyster sauce, and soy sauce.

 And now we're just stirring these to combine the ingredients fully.

 Once that's complete, you have a delicious Asian street-style noodle.

 If you're short on time, Simply Asia's Singapore street noodles

 are a great option for a quick, gluten-free lunch, after-school snack, or weeknight meal.

 I'm making the classic curry variety with creamy coconut milk, turmeric, cumin, and chilies.

 To start, just mix the pre-cooked rice noodles with the vegetable packet,

 What's really nice about this dish is that it features premium pre-cooked thin rice noodles

 that you cover loosely with a lid and microwave, and then you stir and enjoy.

Two easy ways to bring a popular Asian street food to your kitchen.

 And look for Thai Kitchen and Simply Asia products at your local grocer.

 So guys the first thing that we're going to do to get started on my spaghetti and

 authentic Italian recipe this is just something that I've been cooking for

 years and years and years and my friends and family keep coming back for.

 Just give that a good mix around and I just want you to cook this down for

 So once the onions have softened the next thing I'm going to be adding in is

 some chopped up mushrooms and again just give that a mix around

 and just cook the mushrooms for a further minute just until they just

 cooking along nicely and now I'm going to be adding in some tomato

 paste and next I'm going to add in a can of chopped tomatoes and very last I'm

 So while our sauce is cooking away there we're going to get started on making

 to grate it just in there and lastly I'm going to be adding in just

 making the meatballs you want to get your hands straight in and work

 what I want you to do is just break a piece off and just roll it up in

 bigger if you want them smaller then make them smaller it's completely up

 all the way through I just want to get some nice color on the outside

 so that's what we're after with our meatballs just browning off

 our pasta mix to our meatballs so I'm just going to be pouring them over

 I'm going to make a very quick easy homemade garlic bread to go with it so

 to that I'm going to add in some fresh basil that I've just chopped up

 and of course I'm going to be adding in some garlic paste to the butter

 so just give that a good mix around and guys what I've got here is a Turkish

 bread that I've just sliced in half I love this stuff but you can use any

 with some pasta so there you have it I've recreated my first ever

 let's get stuck into this bad boy I'm gonna go straight for one of these

 of a classic Nicco dish all the ingredients are below so check it out

 I made three but I think that that's gonna still be way too many and you go ahead and you prepare the

 So I'm just gonna add in Parmesan cheese, ooh, that's quite a bit

 Can turn you off without getting gunk all over it, we're just gonna mix this all up

 Then when we get most of it incorporated I'm just gonna drizzle it with oil there was no

 Meatloaf and this time I'm making them so they can pretty much go with anything obviously

 But this time I'm going to be making them because they are going to be used in a dish

 Little bit more incorporated and then I'm gonna turn it out and start to need so I'll be right back

 Okay, we're just gonna we have a visitor over so we're gonna just need this out a little bit and

 to about maybe about a quarter of an inch and then cut it out with my

 Okay, so I cut them out and I'm just gonna flatten it out and even a little bit more

 And then make a whole batch of them and then we're gonna boil them so we'll be back

 Okay, so I salted the water and we're just gonna drop these in and we're going to let them cook until they raise to the top

 Then I'll put them on the side for the next step of our dinner.

 we can take them out now and be considered done and a lot of people say that they like to

 We would probably do that if we weren't going to use this in a meal.

 When you're thinking of your next grilled dish, you're probably not thinking about grilling

 lettuce, but today I'm going to show you how to do a grilled chicken salad.

 We're going to drizzle a touch of olive oil just over the top, not much, and we're going

 Basically just going to take a serrated knife and do thin, long cuts like this.

 And I also have a little bit of dehydrated thyme or dried thyme.

 This is really an aromatic spice, and once it hits the grill and the oil, it's just going

 And then we're going to take these little bad boys and we're going to go right down

 We're going to turn it 90 degrees to face the other direction to get that beautiful

 So remember, if it's facing this way, give it a few minutes and then flip it this way.

 Almost every restaurant you go to has a Caesar salad because they're delicious.

 So I'm going to show you how to make kind of my spin on the classic Caesar dressing.

 Okay, so this part, this is kind of like the crux of Caesar salad dressing.

 You can make some fakes, but if you don't have anchovy or anchovy paste, you're not

 One of the other key ingredients of the original recipe is raw egg, which I'm not a huge fan of.

 I mean, you can do it if you want to and just be all old school.

 We're going to add some avocado for that rich, creamy texture that we want.

 We're going to put our avocado right into our blender, and that is wicked easy.

 I'm just going to cut it right down the center, which is really, really beautiful.

 We're going to take a little bit of olive oil, we're going to drizzle right over the top.

 Now, use your fingers to rub the flat cut side, because that oil is going to help us

 Now we have this excellent, beautiful charred lettuce, and it's just awesome.

 So we'll take our croutons, put them right over the top, put a few of them around,

 I want to garnish with a little bit of that grated Parmesan cheese.

 Leave a comment, click the Like button, and be sure to subscribe to Hungry.

 Today on this episode we're making up a really simple sandwich, a BLT.

 This is really popular, you can find it in just about any restaurant and BLT stands for

 What I'm going to do is add some bacon to a preheated pan and of course I'm not going

 to use any oil with this because bacon is greasy enough anyway.

 And I'm going to fry this, oh I'd say for about 4 or 5 minutes, just until it becomes

 Of course it depends on you, if you don't want it crispy, cut back the cooking time

 So I'm just going to remove this and set it aside on a plate lined with a paper towel.

 So what I'm going to do is lay a few strips of bacon over top of the bread.

 The iceberg lettuce, of course you can use romaine or your favorite type of lettuce.

 Then on the second piece of toast I'm going to apply a generous layer of mayo, and if

 Now I'm going to place the top on, slice it in half, and you're ready to serve.

 And there you have it, our simple but nevertheless popular and delicious bacon, tomato and lettuce

 Well that was our BLT, as I said, super easy, super delicious, give it a try.

 Head on over to www.cookandshare.com for more easy recipes, and don't forget to click to

 Showcasing everyday Indian cooking, I'm today going to make chicken curry.

 simple, just cutting chicken in small pieces and we'll cook it in yogurt base

 small chunks and ginger, garlic, green chilli, onion, some basic Indian spices,

 I have two tablespoons of oil heating up and as soon as it's hot enough we'll go

So we'll go ahead and add onions, ginger, garlic and green chillies.

 So I'm using one large chopped onion, three-four cloves of garlic chopped, one

 So we'll fry them out until onion turns golden brown and ginger, garlic loses

 here, you can see it's nice and thick, we'll go ahead and add half a cup of

 teaspoon of red chilli powder, half a teaspoon of turmeric, that's haldi, salt

 as per taste, I'm adding two teaspoons and half a teaspoon of coriander powder.

 color, they are not completely golden brown but they have started to change

 color so now I'll go ahead and add my chicken pieces in and give it two

 minutes until chicken is completely sealed, the sides are white and we do

 that so that when we cook chicken it doesn't dry out, it remains moist and juicy.

 Number one, the starch in potatoes prevents yogurt from curdling up.

 Secondly, it blends a great flavor to the dish and we are using small pieces of

 chicken because it cooks faster but you can also use like chicken drumsticks or

 of tomato paste because tomatoes are tangy, yogurt base is tangy, you don't

 Tomatoes are in, now we'll go ahead and add our yogurt base, our curry base and

 then cover it and let our chicken cook for five six minutes until it's

 blended together and cover it and let it cook and keep stirring it in between so

 kasuri methi and just before serving add freshly chopped cilantro leaves.

 enjoy this meal with roti, naan, rice and don't forget to subscribe and comment on

 And this recipe has been requested more times than I can count.

 And I understand why, since being gluten free means you just can't run to KFC and pick

 But today, I'm going to show you just how easy this is to make at home.

 Nor do we have their patented pressure fryer in our home kitchens.

 But after quite a few experiments with both the recipe and frying technique, we've got

 Okay now in a bowl large enough to house a whole cut up chicken, add 2 cups of buttermilk.

 And if you don't have buttermilk in the house, you can make it yourself by adding a tablespoon

 Add 1 egg, a tablespoon of salt, and about 2 tablespoons of hot sauce.

 And don't worry, contrary to how this looks, this amount of hot sauce won't make it hot

 Now whisk it all together and once it's combined, add the chicken.

 And I've got one chicken that was cut into 8 pieces, but the breast pieces were so large

 that I cut each of them in half so they'd cook at about the same rate as the other pieces.

 Now let the chicken soak in the buttermilk brine, refrigerated, for 4 to 6 hours or even

 Then to dredge the chicken, we'll need to make a seasoned flour.

 And for that, in a large baking dish, add 2 cups of gluten free flour.

 And today I used this rice flour blend, but I'll put a link to my flour blend in the description

 Now for the spices, I'm adding 2 tablespoons of salt, 1 tablespoon of paprika, a half teaspoon

 of cayenne pepper, and a teaspoon each of onion, garlic, and chili powders, ground sage

 Now stir the spices into the flour mixture until everything's pretty well distributed

 And to do that, let the excess buttermilk drip from each piece of chicken, then toss

 it around in the seasoned flour to get it well coated on all sides, and place it on

 Now for the wings, you'll want to tuck back the wing tips before dredging just like they'd

 And when you have all the pieces coated once, we'll coat them all again.

 Just dip each piece back into the buttermilk and into the flour again.

 And once they've all been coated twice, leave them undisturbed on the wire rack for about

 an hour so everything adheres really well and the chicken comes fully down to room

 Now to fry the chicken, in a 12 inch cast iron skillet, heat ¾ of an inch of vegetable

 And I like to use a thermometer when I do fried chicken versus some other fried stuff

 So if the oil's too hot, the chicken can easily get too dark before it's properly cooked.

 But I like to start frying at about 350 degrees, then try to maintain a temperature of about

 And you'll want to have a clean wire rack ready and waiting to drain the chicken.

 Now add the chicken in batches of 4 to 5 pieces at a time, and turn the pieces every 3 or

 4 minutes to keep them from getting too dark before they're fully cooked.

 Now the wings are going to take about 10 to 12 minutes, and the other pieces will take

 And once you have a deep golden skin and an internal temperature of 165 degrees, the chicken's

 Drain the pieces on a wire rack so the air can circulate and the skin will stay nice

 And when you taste this and see how close to the Colonel's original recipe this really

 This is some of the most amazing fried chicken you'll ever eat!

 And if you'd like to print a copy of today's easy fried chicken recipe, you can always

 And for brand new recipes every week, don't forget to subscribe!

 Hello this is Chef John from foodwishes.com with tomato bisque.

 That's right we're doing tomato soups richer and slightly more promiscuous cousin the tomato

 bisque and if you're worried you can't make this because you don't have access to fresh

 That's right we're going to use canned tomatoes but don't worry all will be explained.

 Okay so the first step here is going to be fairly standard soup making procedure.

 We're going to put our soup pot over medium heat with a little bit of olive oil in it

 and we're going to sweat some onions and celery and as usual we're going to add a big pinch

 of salt that's going to help bring out a little bit of that liquid.

 So we're going to give that a stir and we're simply going to cook that for about I don't

 I just cook it over medium heat until the onions kind of soften and turn translucent

 See and there's the magic of video that would take me like a paragraph to describe the look

 but we don't have to you can just look at it go ah that's what he means.

 Okay so at that point we're going to add our garlic and give that a stir and we're

 The only real way to screw up this step would be to brown the garlic which reminds me to

 Just saute it for like a minute and then we're going to introduce our liquid.

 Of course a vegetable stock will work beautifully here especially one made with mushrooms.

 Mushrooms and tomatoes always delicious and if times are tough you could just use water

 So we're going to pour that in we're going to give it a stir and then it's time for the

 And I'm going to use one large can of crushed San Marzano tomatoes.

 We've talked about those before and on the blog post I will explain in detail why I'm

 And spoiler alert it's the exact same reasons we usually don't use fresh tomatoes for tomato

 And by the way if you can't find crushed San Marzano the can of whole San Marzano will

 work you just got to crush them yourself and that would be fine because we're going to

 So we're going to stir in our tomatoes we're going to raise the heat we want to bring this

 So I'm going to turn my flame up to high and while we're waiting for it to bubble let's

 I'm going to go with some freshly ground black pepper a little touch of cayenne and a little

 Now I'm using the plain but I have used the smoked paprika before in this and it is lovely.

 And at this point I'd probably add a little more salt also but my chicken broth was perfectly

 And besides the salt I'll warn you right now we're also going to add some sugar to this

 Okay so all we're going to do is simply wait for this to come up to a simmer at which point

 we're going to stir in the ingredient that really makes this a bisque and that would

 So we're going to stir in about three tablespoons of regular white long grain rice.

 I actually used a variety of rice called jasmine but really anything will work.

 So we're going to stir in the rice and that's what's going to thicken up this soup but it's

 Which is kind of funny because we're adding starch but it's not going to be that kind

 of starchiness you get if you add a whole bunch of flour based roux or cornstarch.

 And that's another thing I'll talk about more on the blog post.

 And then the game plan here is I want you to adjust the heat down to low, medium low,

 And while that's simmering if you want to skim any foam off or any of the fat that rises

 So I did do a little bit of recreational skimming and all we're going to do is let that simmer

 for about 35 to 45 minutes or until the rice and vegetables are absolutely as soft as they

 Now at this point we're going to turn the heat all the way down to low and we're going

 And I'm tasting for salt but more importantly I'm tasting for sugar.

 Alright depending on how sweet your tomatoes are you're definitely going to need to add

 You may actually need a couple teaspoons in here to get it tasting like you want.

 But I'm not done after this is all blended we're going to adjust this again at the end.

 And then we're going to take our immersion blender and we're going to very carefully

 Alright this is obviously edited but you're going to let that blend for at least a few

 And because of the rice in there the appearance is going to change from red to that more familiar

 At this point we're going to add the last major ingredient the cream.

 Alright besides the rice that's the other mandatory ingredient in a bisque it's got

 I'm not sure why I'm using a spoon a whisk would have been better.

 Alright so like with most recipes I do not want you just blindly following the ingredient

 But anyway what I'm trying to say is adjust this with sugar, salt, and pepper until it's

 Just put a few bowls in the back of the stove while you're cooking.

 They'll be plenty warm enough by the time you're ready to serve.

 Of course you could use a warm oven or maybe just keep them under your sweater.

 I'm going to garnish with a little more fresh cream on top and some chopped basil just because

 And you may remember this garnish from such tomato based soups as every single one I've

 And that right there ended up being a beautiful tasting and looking tomato bisque.

 And because we used rice and not a whole bunch of roux or cornstarch I really like the texture

 Alright if you want yours a little thinner put a little less rice or a little more broth.

 And if you're wondering where the heck is the toasted cheese sandwich it's right here.

 Alright everybody knows making tomato soup no matter what kind you're making is simply

 If you don't mind I'm going to grab a little piece of basil for this last bite.

 So no you don't need a whole basket of sweet vine ripened tomatoes to make a delicious

 But regardless of what kind of tomatoes you end up using for this it's an easy, fast,

 and fairly foolproof way to make a delicious and very very comforting and satisfying style

This recipe is so good and so easy to make so I hope you enjoy it.

 Now add 2 tablespoons of minced garlic, 2 tablespoons of honey powder or brown sugar, 5 tablespoons of soy sauce, 2 tablespoons of rice wine or sake, 1 tablespoon of sesame seed oil, 2 tablespoons of honey, and some freshly ground black pepper.

 Sprinkle it with some green onions and it's ready to be served.

 Tonight we're having General Tso's chicken with steamed jasmine rice and

 Yes, this recipe has a lot of ingredients and yes it looks intimidating but it's

 I promise you this will taste much better than the restaurant version and

 I have here about a pound and a half of cubed chicken, 2 whisked eggs, about a

 You can get this recipe and more on my Facebook and Google Plus page.

 You'll see a lot of people use flour to coat their chicken for this recipe but

 I'm going to refrigerate the chicken for 20 to 30 minutes while I get

 For the other ingredients, you're going to need about 2 cups of chicken broth,

 2 tablespoons of cornstarch, 3 tablespoons of soy sauce, 3 tablespoons of

 hoisin sauce, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, 2 to 3

 1 nice thumb-sized julienne ginger, about a tablespoon of minced garlic.

 To your chicken broth, you're going to add the soy sauce and the hoisin sauce.

 and as you make this you're going to have your level of sweetness that you

The cornstarch, now I'm adding the heat, the chili garlic sauce, and the

 For the garlic, I'm going to add all the garlic except about a teaspoon.

 Give that a good stir and set to the side for 10 or 15 minutes to let all

 Place 3 to 4 cups of vegetable oil in your wok and bring up to heat between

 I'm going to fry this chicken in batches of 6 to 8 pieces at a time.

 Then place them on a paper towel to help absorb some of the excess oil.

 On medium-high heat, place about a tablespoon of oil in your wok.

 Add the white scallions, the ginger, and the remaining teaspoon of minced garlic.

 Now add your chicken and stir just to get the chicken pieces covered with the

 Tonight I'm serving with a side of jasmine rice and steamed broccoli.

 chopped thyme and I'm going to let this cook until the onions are transparent.

 Next I'm adding some eggs, Worcestershire sauce, soy sauce, freshly chopped parsley,

And also I have all the ingredients and measurements in the description box below.

 When that is well mixed in I'm going to add the ground beef and mix that with your hands

And I'm going to let this bake in a 350 degree oven for an hour and it's going

 spending time with me and I hope you try this delicious meatloaf recipe.

 Potato – ½ cup Green peas – ½ cup Cauliflower – ½ cup Cashew nuts – ½ cup Onion – ½ cup

 1 chopped tomato, 1 chopped onion, some garlic, some cardamom, cloves, black pepper, some

 coriander seeds, soaked red chilli, cashews, ghee, ginger chilli paste, saffron threads

 soaked in milk, turmeric powder, red chilli powder, garam masala, salt to taste, coriander

 Add ghee, ginger chilli paste, gravy and cook till it becomes thick.

 Add spices – turmeric powder, red chilli powder, salt to taste and mix well.

 Add fried vegetables – carrot, potatoes, peas, capsicum, cauliflower and mix well.

 And then we're going to add about a tablespoon or so, or just enough corn starch to really just get it all to bind together and be smooth.

 Then to this we're going to add just a handful of one inch broken off pieces of vermicelli noodles.

 I've been soaking them in warm water for like ten minutes or so until they're soft.

 Alright, now we have our filling done, we're going to start wrapping our wrappers.

 Just take a tablespoon, put it into your hand, and make a log out of the pork.

 This time we're going to be doing a whole spring roll, but you can also use a half and just have a thinner wrapper to it.

 So just put it into a log, fold that end over, covering the log.

 Alright, now that we've got them all rolled up, we're just going to fry them in batches of four.

 Now that we've got them all rolled up, we're just going to fry them in batches of four.

 We've preheated our oil to about 350 degrees Fahrenheit, and we're just going to plop them in there.

 Being careful that they're not touching each other, otherwise they might cook together.

 Throughout the cooking process, we're just going to rotate them to make sure they get fried evenly on all sides.

 Once you notice some brownie on both sides, it should take about five or six minutes, they're done.

 Then take them over to a baking sheet with a cookie rack on it, with some newspaper under it, and let the excess oil drip off.

 After you're done frying each batch, you can let them all cool off, and then plate them on a plate full of green lettuce pieces and some fish dipping sauce.

 To eat them, just dip them in the sauce, wrap them in a piece of lettuce, and enjoy.

 This whole recipe is available on our website at pleaseorderbynumber.blogspot.com.

 Today I got this bowl of rice and it's screaming for something to put on it.

 So we're going to look at a Korean recipe today called bibimbap.

 So we're going to take a look at some of the toppings and some of the ingredients and I'm

 I got some roasted garlic here that I just drizzled with olive oil and put in a 350 degree

 Some ground beef that I had seasoned with about half a teaspoon of sugar, sake, soy

 sauce and sesame oil as well as some garlic powder and some salt and pepper.

 I'm just going to brown that and then we're going to set it aside.

 Okay for the spinach all I did was I put it in the steamer and just let her go until it

 Moving on to the carrots and cucumbers all we did was julienne to matchstick size.

 Okay I got a hot pan here and I just added about 2 cups of maitake.

 All I'm going to do is toss them around slightly and then I'm going to add our base for a sauce

 which we're going to use about a tablespoon each of soy sauce, mirin and sugar.

 Now what we're going to do is we're going to just cook that down until it's reduced

 Okay now what you want to do is grab a little handful of bean sprouts there and put it in

 a hot pan and you just want to saute them for about 30 to 45 seconds.

 Now add a dash of sesame oil if you like just for a little bit of flavor.

 Now finally with the carrot we're just going to cook it slightly for maybe about 30 seconds.

 We're going to get a bit of the natural sweetness out and then we're going to move on.

 The first thing we're going to need is we're going to need 3 tablespoons of gochujang which

 is a pepper paste that you can get at an Asian supermarket or the Korean grocery.

 To that we're going to add about a half a teaspoon of soy sauce, 1 teaspoon of vinegar,

 1 teaspoon of roasted sesame seeds, in addition to 1 teaspoon of sesame oil.

 Now to that we're going to add one of those bulbs of our roasted garlic so just squeeze

 Now what you're going to want to do with that is just mix it real well until everything

 You could put it in a blender if you like as well just to make sure that that garlic

 Now when you get that roasted garlic out it's going to be beautiful.

 And don't be worried about using so much garlic because once you roast it it turns sweet so

 Okay for the cilantro sauce with the roasted garlic emulsion, I'm very excited about this

 sauce by the way, but we're going to use a bunch of fresh cilantro, 1 bulb of that roasted

 garlic, no let's say 2 bulbs of the roasted garlic, the juice from 3 limes and about half

 And all you got to do is buzz that in the blender until it's well incorporated and then

 once that's done give it a taste, add some salt and pepper to season and then you are

 Okay finally we're going to poach our egg and if you don't know how to do that check

 So we're going to start by getting our sautéed bean sprouts there and we're just going to

 So we got our bean sprouts there and then we're going to follow up with some of that

 Once that's done there I got our shiitake, or not our shiitake but our maitake and we're

 Now when you're laying these down just make sure you have a nice variety of colors that

 you're alternating, everything like that, unlike what I did there by putting the green

 So there's our spinach and once our spinach is done we're going to put our ground beef

 So put a small mound and the great thing about these dishes is you don't need a lot of meat

 In fact you don't even need meat at all, you can totally make this a vegan dish easily.

 So once your meat is down in the middle there let's put some of that cilantro emulsion sauce

 So I'm going to put that in a couple spots there on the bowl followed by that gochujang

 hot pepper sauce that I'm just going to put right on top of the beef.

 Now once that's down I'm going to finish that off with our poached egg.

 Now I think we have almost everything I'm just going to finish it off with a little

 And then once that furikake is down I'm going to grab a knife and I'm going to cut that

 See that silkiness of the egg and the texture, this is beautiful and this is going to taste

 Okay so here is our finished product, our bibimbap right here in the bowl as you can

 So the first thing we have to do is we have to mix this up really good.

 I'm curious to see how the addition of that second sauce is going to be to this dish.

 But with the added cilantro and roasted garlic sauce, there's a slight herb power there.

 Today I'm going to be cooking one of my all-time favorite Korean dishes, Dakgalbi.

 And we realized that we've actually never done a restaurant review of Dakgalbi before.

 That's because once I learned how to make this at home, I just never went out to eat it again.

 You know, if you can cook at home without any pants on, that's like the best thing, isn't it?

 This recipe seems complicated because I have like a gazillion ingredients,

 but it's really just building the sauce, and the sauce is just like unceremoniously dumped into a bowl.

 I usually just make the sauce in like a huge vat, and I keep it in a jar in the fridge, and it holds forever.

 And then when you want to cook it, you just add the chicken and the fresh ingredients.

 Today I'll make a small version so that you guys can follow along at home.

 I'm starting out with my secret ingredient, which is adding Korean-style curry to this mix.

 Now, when you think of curry, you might be thinking of like an Indian curry or Indonesian curry.

 So I'm using the ones that are kind of already in a bouillon pack.

 If you can't find the Korean kind, you can actually use the Japanese one as well.

 Okay, we're gonna add half a cup of hot water to this, and just let it mash around while I'm getting other stuff together.

 If you're using fresh ginger, you don't have to do this, but I'm doing these like really cool rehydration cubes.

So it's like fresh ginger, but they've been dehydrated into little cube formats.

 I've already put in my minced garlic, and I'm just gonna dump in all the curry that I already have in here,

 with the garlic, and I'm gonna start adding everything to this as well.

 Okay, I'm adding the gochugaru, which, no, you cannot replace this with like a chili powder or a paprika.

 This is like a Korean style red pepper flake, so it has a very specific taste to it that I can't explain.

 Since Simon and I like it really hot, I bought the extra, very spicy red pepper powder, but you can get the normal one as well.

 You can do two tablespoons if you want, but I like the flavor of it.

 Okay, a quarter teaspoon of black pepper, one of my all-time favorite Korean words.

 Funny story about hoochoo, when Simon and I were teaching, we showed our students Twilight,

 and there's a part where Bella's dad asks her if she needs pepper spray,

 and the kids didn't understand what that was, so Simon was like,

 Okay, it's kinda like, you take gochu, which means like pepper,

 and you like kinda shake it, and then you spray it in someone's eyes.

 so he basically told his students to take a penis and shake it and spray it in someone's eyes,

 but luckily they were too innocent to understand it, and Simon dove for his cell phone,

 Yes, I keep my salt in a strawberry jar, which I can imagine is confusing for some people.

 Just in case we have some robbers that come here and they want to steal our salt,

 I'm adding in two tablespoons of mirin, which is like a Japanese sweet rice wine.

 Yep, they just condense all of her tears and sweat into a bottle, and it's really popular in Japan.

 Okay, we're doing one and a half to two, depending on how you're feeling.

 I'm going to grab the chicken that I've already sliced up into strips,

 We're going to let this soak, and then we are going to move on to another part of the day.

 if you do have sweet potatoes, you're going to need to get started on cooking these,

 just so that we have a little bit of water action happening in there.

 So while that is steaming, we're going to start soaking our tteok.

 The cabbage is really important for adding moisture to this dish, guys.

 And now I'm going to add in the Korean sesame leaves on top of this.

 I think you guys saw on Instagram I talked about it a little bit.

 You literally put in this little cartridge with the seeds in it,

 You're looking for the lowest quality meltable mozzarella cheese,

 I'm just going to sprinkle this all over with my delicious fake cheese,

 So you got like sweet, you got sour, you got spicy, you got savory.

 If you want more specific measurements on how to make this awesome

 For some variation you can choose to deep fry the wontons and add a bit of tomato sauce

 Wash the two prawns under water and with a knife carefully slice the spine

 Slice the prawns into small cubes, then place in with the pork mix.

 Mix the egg whites, add a little water, add some flavour with a teaspoon of chicken powder,

 one teaspoon of brown sugar and throw in one and a half teaspoons of potato starch.

 With a pair of chopsticks mix together, thoroughly for a minute.

 Using a spoon or chopsticks place a tablespoon of mince mix in the middle.

 Fold the skin in half, bunch together at the centre and twist slightly.

 Clean the chicken bones, throw the bones in a pot of boiling water,

 Then place a handful of dried shrimp which you can find at your local Asian grocer

 Once it comes to a boil a second time, place some cold water in.

 Using chopsticks constantly move the noodles so it doesn't stick together.

 Drain the water and add cold water to keep the elements separated.

 Place the cooked egg noodles in a bowl, one teaspoon of cooking oil, one tablespoon of oyster sauce.

 Return to the chicken broth and add two teaspoons of chicken powder and a pinch of brown sugar

 Scoop the broth into the dish and there you have it, Mama Tran's wonton noodle soup.

 Tune in next time for more family recipes, raw and straight from the sauce.

 Subscribe to Julie Tran on YouTube and follow us on Twitter for the latest updates.

 going to make a dish from the European side from the Polish side and they're

 I'm going to simplify this these look like our momos but these have its own

 taste so for this just take some all-purpose flour and in this add salt

 and add some sour cream you can sprinkle a little water and make this into a nice

 soft dough you want to knead this dough so if it is sticking to your hand just

 apply little bit flour and just knead it for like around 3-4 minutes till this

 dough becomes slightly elastic the more you need the more better

 this is see now this is good well kneaded and then just cover it and let

 it rest for around 20 minutes after which we're going to make our European

 I'm going to make easy method what I usually make take some grated potato

 this is boiled potato which has been grated even you can use mashed potatoes

 ok whatever your favorite cheese add in this because this goes as a stuffing

 I want it to be nice and juicy so I'm going to add some butter and add some

 pepper little more of pepper and in this add some chopped parsley

 now mix all of this and this is what we're going to use as a stuffing

 you know after 20 minutes of resting the dough just sprinkle some flour so this

 doesn't stick to the rolling pin and now you will be able to roll this dough thin

 but if you try to do this immediately after making the dough it will not

 this is fantastic I've managed to roll it nice and even and then take a cutter

 cut them into this small disc for pierogies vav now after cutting remove

 of this extra dough and then just you can reuse the dough by just you know

 mixing the dough and you may have to rest it for another five minutes after

 stuffing they put you know in this look at this is very easy this is a

 mechanized factory style of doing it you know put one one on each one of this

 isn't this easy they usually put some sauerkraut and because I don't have it

 what I did is I took some cabbage finely shredded it add some salt and slightly

 now I'm just going to put some of these on each one see because when you don't

 have certain ingredient you should also know how to make best use of what

 so this is and you will not believe even in the hotels we have done it like

 now you know take help of water just you know let it wet with only half of this

 and then take the dough and just press these on the edges and then you can put

 it down and then press them like this and they will come out nice and

 ok I'm going to show you one more just apply little bit water on on this dough

 and then just press the stuffing little bit inside and then bring the dough and

 ok then this will seal properly after that just hit it down and then you will

 be able to get very nice shape on this we're going to boil this periyogis in

 water but we're going to add some salt just the way we boil our rice for the

 biryani we're going to boil this periyogis, drop this vegetarian momos

 you know periyogis whatever drop all of them they'll settle at the bottom when

 you add but when they are cooked they'll float on top so when they are floating

 you can just remove them and put this and let it cook for around 7 to 8

 look at these periyogis they're almost done and it takes another one minute

 so in the meanwhile in another pan I've taken some oil in this oil add some

 wow you know make sure you take the olive oil for doing this, in this add some salt

 ok just saute them, some mixed herb and now remove these periyogis while they're

 look at them if you want to fry them you can fry them little more or else just

 this will taste awesome I'm telling you you know I've just modified it to make

 sure that Indian taste buds will love these and because they are vegetarian

 look at this inside the cheese and potato and the cheese slightly melts

 I'm telling you this is so hot but these onions also with these herbs

 awesome periyogis specially to suit to our Indian taste but do not forget

 Hi guys, what we're going to be cooking today is a beautiful Italian classic, minestrone soup.

 Basically, it's a large vegetable soup, very easy to make, very cheap.

 There's a lot of variations of it and basically minestrone means big soup.

 Okay, so just slice the celery, then slice your carrot and leave the skin on.

 And when you're slicing, tuck your two fingers back there and put your middle finger forward.

 Tuck your nails in and use this part as a guide so when you slice, you can't chop your fingers off.

 Or if you feel uncomfortable chopping or slicing anything like that, just cut it in half so it's all flat.

 Again, tuck your two fingers back, middle finger up, tucked in.

 Because when you've got your fingers like that and your nails tucked in and use that as a guide,

 so when you're chopping, fast or slow, there's no way you're going to chop your fingers off.

 And if you're cutting anything long like a carrot or a celery, get...

 I mean, sometimes I don't do it, but you get your thumb like that to hold it,

 get your fingers again tucked back and your middle finger in front and then just chop.

 Next, I'm going to be using one potato, very traditional in minestrone soup.

 I'm going to be using some beautiful sun-dried tomatoes, so just roughly chop them.

 Also, I'm going to be using some beautiful, nice cauliflower florets.

 You can use pancetta, but this is really good quality, beautiful ham.

 Okay, I've got a heavy base pan, really heavy, really good for making soup like this.

 On a medium heat, we're going to add some olive oil in, plenty of that in.

 Okay, so what we're going to add is the onion in, the carrots, mushrooms, celery.

 Also, it's very important that this soup is seasoned as you go, so add a good, generous pinch of salt in.

 You really want to cook all this out for about 15 minutes to get some really good color on there.

 Caramelize it a little bit because this is the heart and soul of the soup.

 Okay, this has been cooking for like five minutes, and it smells absolutely fantastic.

 I'm going to put some oregano in there, and some basil, dried basil.

 Okay, that's been cooking 10 minutes, and like I said, it's very important to get all these sweated out, get all the flavors out.

 And then next what I'm going to do, add some really good quality tomatoes.

 Next, add a good quality chicken stock, either homemade or from the store.

 And one of the secrets to this dish, I'm going to use some Parmesan rind, and that just lifts the dish.

 And the secret to this dish is we're going to put it in the oven.

 And what that will do, that will intensify all the flavors, and it's going to be fantastic.

 You know, it's well worth it, you know, to cook it for a long, long time.

 And the maximum flavor I've got out of those vegetables, the broth, everything is beautiful.

 So now what we're going to do, we're going to add some parsley.

 And definitely some beautiful grated Parmesan cheese just on top there.

 And also what's really good with minestrone is some beautiful white fish just on top there.

 cup of chopped onion and also about the same amount of chopped apple, one garlic

 So in a medium pot we want to put it on medium to high heat and add our olive

 oil just a little bit in there to coat the onions when we add them.

 Once the onion is nice and tender we're going to go ahead and add our apples

 minutes bringing the heat up just a tad just to get everything in here nice and

Okay once our sauerkraut mixture is warmed through but not yet boiling

 what we want to do then is add just a little bit more water probably about a

 is lower the heat, cover, and we're going to cook this for about half an hour to an

Alright in another pot, a little larger one, I put some cold water and I'm

And what I'm going to do, this is a technique I like to do, takes

 light boil they cook through and then there's no guesswork when you're frying

 on it here from time to time and make sure it's got enough liquid in there.

 can always add a little more water if it looks like it's starting to dry out but

 now for just a few minutes just so you can see that they get cooked through.

 want to go ahead and turn off the heat and what we're going to do is just put

 going to heat up some butter and a little bit of olive oil to that just to

 them before or parboiled them so that I know that the center is cooked pretty

 much and that we don't have to worry about these things getting really black

 We're going to go ahead and turn the flame off on the sauerkraut because this is nice and done.

 We're going to shut the heat off and keep it covered just to keep it warm.

 Alright our bratwursts look like they're beautifully browned and ready to be served up.

 Okay so using a slotted spoon we're going to plate up a nice platter of this beautiful sauerkraut.

 At the end I like to garnish it with a little bit of flat leaf parsley.

 a great day and those of you guys who celebrated Thanksgiving, I hope it went well for you

 and you enjoyed reuniting with your family and friends and you all had a great time.

 Today we're making a truly scrumptious Mediterranean dish that is packed full of nutrients and

 a diversity of flavors that you can find on a fruit-based and low-fat raw vegan diet.

 This dish is completely avert fat-free and let's have a look at the ingredients that

Two medium celery stalks, chopped or again placed in a food processor

 of freshly chopped parsley and a quarter of a cup of freshly chopped cilantro.

 and here I've simply reserved some of the bell pepper that we chopped together earlier

 and by the way, a little tip for you, you can use it with any of your cabbage.

 ingredients so tomatoes, cucumbers, bell pepper, celery and herbs but please reserve about

 mix together using either spoons or your own hands which feels nice and earthy and then

 the cauliflower around the plate like so and the next step is to decorate it.

 tomatoes that you reserved for decoration and arrange the tomatoes around the dish.

 Then you will place the bell pepper and the herbs around the dish also and voila, look

Fresh, scrumptious tabbouleh, oil-free, gluten-free, completely healthy for you.

 the scrumptious, scrumptious tabbouleh, let me make an announcement.

 our new recipe book, Drumrolls, and it is going to be out shortly.

 of most delicious high-fruit and low-fat raw vegan recipes to help you stay in lean

 shape and to help you boost your health and increase your energy levels.

 be out shortly and it also includes some special festive bonuses.

 thumbs up and please feel free to find us on Facebook at facebook.com forward slash

 What's going on guys, it's Simon and welcome back to the diet kitchen.

 good friends at Masterful Food to bring you another delicious recipe and it's a favourite

 of I'm hoping many of you because it's a big favourite of mine.

I am going to be taking you through my personal ultimate way to make this,

 the best possible grilled cheese sandwich you can and of course for the best macros

 like the video click that like button at the end and subscribe if you haven't already because

 I have loads and loads of recipes, a lot, probably in the hundreds.

 adaptable to how you want to do it, so customise it for your macros.

 10 grams of carbs per slice, so 20 grams in total and what you want to do is the first

 thing you want to do, this is optional as well guys, if you don't like mustard completely

Take some, I'm taking English mustard here and just spread a thin layer

So if you don't like mustard guys you can use any kind of chutney

 you like, a caramelised onion chutney or something like that will go amazingly with this, but

 just more macros obviously because mustard is pretty much calorie free.

 177 calories, 2.2 grams of fat, 11.7 grams of carbs and 28 grams of protein, so damn

We've got mozzarella and the cheddar and we're going to go with a mix of both today.

 There will be an offer to go along with this video, limited time only, so check that out

 these kind of cheeses then use a lower fat cheese or a full fat cheese, use Gruyere if

 slices of bread, you might need to use more cheese for a different type of bread.

 paprika, some freshly ground black pepper in there too and then just give that a little

I would definitely recommend going with two types of cheese, no matter

 what, it just gives more dimension and depth to the flavour and let's add this onto one

As you can see, packed full of cheese, so amazing as you know that stuff

 to take the other slice of bread and this is another key to an amazing grilled cheese,

 is take a bit of butter, I'm going for the low calorie kind today of course, but use

 whatever kind you like, butter is full of micronutrients guys, there's a lot of calcium

 in there as well, so don't be afraid to use butter, you can brush on some olive oil if

 you like, it's completely up to you and just spread that really thinly, you don't want

 there's nothing in it at all, we're going to put it onto a low heat, so like that much,

 you want it quite low, you want to cook it low and slow and let's wait for that to heat

Okay that's nice and hot and we're going to place it butter side down, so the side

 that we buttered earlier, just push that down in the pan a little bit, let's butter the

 melt the cheese without burning the bread and we're going to leave that for about a

 minute and then we'll check on the other side to see how it's toasting.

 we've got another minute on the other side and then we're done.

Cool I'm going to get stuck in, you can see like the little mustard as well, beautiful.

 Alright I'm going to get stuck in guys, let's wrap up the video, show you the macros and

 So good, so nice, those flavours just, they just work, all of them work perfectly together.

 chutney in there as well, anything you want like guys, the butter on the outside makes the bread

 so crispy but yet just in front of it the bread stays really soft and then you've just got that

 melted cheese and melted cheese is like the best thing in the world.

 like button and subscribe if you haven't already so you can keep up to date with all the future

 recipes of mine and then have a little browse through the rest of them as well.

 check out the link to the discount code 2musclefood if you're from the UK and yeah I will

 They're so popular now that they're actually more expensive than boneless, skinless chicken

 And that's why you see boneless, skinless wings at a lot of places.

 All the bars and restaurants and fast food places are selling chicken wings, and they

 Interestingly, you may find frozen wings in the bag, uncooked but broken down and completely

 ready for you to cook, for less expensive than the fresh wings, which is interesting

 because usually the more processed something is, the more expensive it is.

 One cut down by the skin, pop it open and you can see the joint.

 And then straight through the joint, you're never, ever cutting through bone.

 Sort of laborious and a bit of a pain, but it's always better if you do this stuff yourself.

 We're not going to deep fry these the way traditional buffalo wings are.

 Those are the best and there's no denying that's the way to do them.

 The problem with doing them in the oven is they don't get crisp.

 Now if you read around the internet and all those other cool places where they have recipes,

 they've come up with a way to keep these things crispy in the oven.

 And for the seasoning mix, I'm going to make, I'm going to use a couple of tablespoons of

 my seasoned salt mix, which again, as I've said before, the recipe is on the web.

 If you don't feel like making it yourself, we'd be happy to sell you some.

 And instead of a lot of other seasonings, they tell you to put baking powder.

 I don't know if it does, but we're going to add about two tablespoons to the mix.

 They look fantastic, but there's one more thing we need to do before we make them.

 And this is why I hope you're not watching this the morning of Super Bowl Sunday.

 These things have to sit and dry in the refrigerator for a day.

 We're going to set them out on a tray, put them in the fridge, and let them dry overnight.

 We rubbed them with the seasonings and the baking powder to make them get crispy, at least in theory.

 But I'm going to check them after about 20, 25 minutes and flip them over.

 The other thing to know is that I put the oven rack all the way up as high as it will go.

 So that I can get a lot of radiated heat from the top of the oven.

 I've got these out of the oven now and they're actually turning a rather nice color.

 I'm going to flip them all over so they get a chance to sort of baste themselves with whatever fat they have under the skin that's rendering out.

 Just move them a little bit on the rack and they should come off fairly easy.

 Well, I will say they look pretty good and they're smelling really, really good.

 They're not tremendously dark in color but they do have a very firm, crispy feeling skin.

 So I think we may have accomplished our goal of getting crispy wings out of the oven instead of deep frying them.

 I have here the most typical brand of hot sauce that's used for these wings.

 I've got in this little cup I have about a quarter cup of melted butter to which I'm going to add about a half a cup of hot sauce.

 And I'm not going to sauce all the wings because the boys are going to come home and they're not going to want sauce probably.

 But let's take, I don't know, a dozen and a half or so and just shake them through the sauce.

 We're going to take it over, we're going to go this way against the grain.

 So we'll do a little bit nigiri here and I'll do the rest sashimi.

 You got to take your time when you order this in the sushi bars.

 We're going to take this side, again, like I said, straight down, right?

In your soup pot you're gonna start off by cooking a little bit of pancetta

 And you have to finish it off with some fresh herbs like basil and parsley.

 cups to the pan of water that is, of course, and bring it to a boil.

 let it rest a little bit and I put one of these, where's the camera, here,

 the water is super boiling then a big bubble of water is gonna come up so

 to have this in the kitchen in the refrigerator so but it's your choice and

I also add negi, cut negi, but I want to cook the mushrooms a little bit

 before adding it and the negi cooks quicker so I don't want it to get too

 negi already cut because in the United States I had to cut cut cut cut cut

 Heat and put that little basket because now I'm going to add the miso.

 very important thing about the miso is that it can never boil so please be

 really nice basket because it holds to the pan perfect so I can carry the

 little something I like to do is add a little drop of soy sauce.

 Today I am going to show you how to make fried calamari like I learned how to do it from

 an old Greek lady, and it's real easy, and there's only a few ingredients, but man, if

 you make this like as an appetizer at a party, people are going to be like, holy shit, this

 is amazing, and then it's going to be gone in like that, so make sure that you actually

 So I've got some calamari tubes and some flour, salt and pepper and some lemons, but get out

 The first thing to do is put the flour and our salt and pepper in a bag, and we'll toss

 that around later, and then, so I've got these calamari, and these are just the tubes because

 my ding dong grocery store didn't have the whole squid, so I can't show you like how

 to separate the squid tubes from the tentacles, but if you had the whole ones, then you would

 just like pull out the beak, pull out the guts, and then cut the tentacles off, leave

 the tentacles whole, and then slice the body parts into the little ringlets that you see

 All right, so we want to cut these to about half an inch thick, and you want to use a

 sharp knife, and get all the way through, and then we've got these little tubes, little

 All right, so just throw them in your flour mixture a few pieces at a time, and then we'll

 shake them up and get it coated, and I just got a clean plate here that I'll set my little

 dredged rings on, and just kind of use your hands to shake off the excess back into the

 All right, so I've got my oil heated up here to 365, and I've just been kind of monitoring

 it and adjusting it with the turning the heat up and down to keep it stable, and I'm going

 I'm going to use some tongs so that I can kind of like hold them open like this so that

 I end up with little fried rings and not little fried blobs that are stuck together, and don't

 do too many at once because you'll drop your temperature, and then they won't get as crispy,

 so, and I'm just going to double-check my temp, make sure it hasn't dropped too much,

 make sure I don't need to adjust, and we're still at like 360, so that's good, and they

 That's the key to not ending up with tough, chewy calamari like so often times happens.

 It'll probably be more like a minute and a half or something, and they're popping and

 like sizzling a lot right now, and you'll also notice as they start to cook, it just

 A lot less sizzling and popping goes on, so just kind of shush them around, and I'm going

 to, now you don't have to mess with them, but it kind of gives you more of a purpose

 They get evenly browned anyway, but you know, it's something to do.

 All right, so now you can see like compared to when I first dropped them in and they were

 all like, like little volcanoes squirting everywhere, and they've really, really calmed

 You guys are really maturing, and your behavior's gotten a lot better since you first went into

 It's like golden brown and stuff like that, and real crispy, and it's like a little ringlet.

 Okay, so I've just got a little paper towel that I'm going to drain them on for a split

 Okay, so these really don't need anything but a little bit of lemon, and I think that's

 Just let them cool off for a second so I don't burn the heck out of my you know what, my

 It's a great little snack, appetizer, whatever, and it's as fresh as a day at the beach, but

 like when you first get to the beach, not when you leave because by then you're all

 Hey dudes, I'm Hilah, and today on Hilah Cooking, we are making fish and chips.

 Super crispy, the crispiest fish and chips you will ever eat, just like they served in

 ye old England, just like probably Sherlock Holmes, except definitely better because I'm

 We're going to start with the chips part, and I've got some russet potatoes here that

 I like them about as thick as my finger and about twice as wide, but that's a little bit,

 Some people like them bigger like steak fries, but I think that's a little too much.

 So they've been soaking in cold water for about 30 minutes, and now I'm just going to

 The soak in the water helps make them really crispy because it draws out some of the excess

 OK, so then just sort of kind of the same trick that you use like if you're making potato

 Just want to roll it up in a towel and give it a little squish just to get all the water

 OK, and we can kind of just set those aside for now and make our fish fry batter.

 For that, I've got some flour and some baking powder, salt and pepper.

 I'm going to add a little bit of cayenne pepper, totally optional, and a little bit of dill,

 It just looks really pretty in the final product, but you could totally skip it, or if you wanted

 to add any other spices of your choosing, that's fine, and maybe some curry powder would

 You could use beer, but I'm using soda water, and this is sort of like a tempura batter,

 and it's just basically water and flour, and then we're going to add in a couple of ice

 Some recipes you'll see add egg to the batter, but I think that that makes it a little bit

 I like this because it's definitely very light and crisp, and that's what I like in my fish

 That looks about right, and we're just going to add in a couple of ice cubes.

 That's going to help keep it cool, and we can set this aside while our oil heats up.

 Waiting for our oil to heat up to 330, so I'll let you guys know when that happens,

 So our oil is hot at about 330, and our potatoes are dry, so we can go ahead and do the first

 frying, and this first time we're just trying to cook the potatoes.

 We're not really trying to brown them, so we're just going to put in the potatoes and

 let them cook for about two minutes or until all the sizzling kind of subsides a little

 bit, and don't overload it too much just because you don't want to drop the temperature, so

 Not that you should use your hands to put things in boiling oil.

 A couple minutes later, you can see our oil for the potatoes is not quite as furiously

 boiling as it was when we first dropped them in, and the potatoes are soft.

 They're getting a little brown, but this isn't the crisping step yet, so we're just going

 to let them drain here, and then turn our oil back up to let it get up to like 365 or

 so, and then we'll do the fish and the second fry of the potatoes.

 I've got some fish that I cut up just a little bit bigger than the potato pieces.

 I'm using a barramundi, which is an Australian fish that I am new to, but somebody recommended

 When I was in New Zealand, the fish shop would have like five or six different types every

 day that just whatever was in fresh, and you could take your pick.

 And again, you don't want to overload it, so just fry a couple pieces at a time.

 And these will be ready when the fish kind of starts to float, and the breading is nice

 and brown, and again, kind of waiting for that oil sizzle to subside.

 Okay, so the sizzling has subsided, and they're nice and brown.

 Just drain them a little bit there, and then these are so, so hot.

 I'm going to let them cool for here just a minute while I do the second fry on these

 Like the fish will still be plenty hot by the time these potatoes are done.

 Just let them go for about a minute until they look really nice and brown, and the oil

 So excited about this, you guys, way more excited than I should be for health purposes.

 All right, and then while everything's still hot, we want to sprinkle it with a little

 You can also use the same batter, the fish batter, to do like fried mushrooms or zucchini

 Now usually these are served with malt vinegar, but my skanky old grocery store doesn't carry

 it, so I've got some tartar sauce that I made up with some homemade aioli, and I'll

 put the recipe and a link to that, and then the aioli will be up next Thursday or this

 coming Thursday or whatever, sometime in the future, and I am going to do a little bit

 This is better than any fish and chips that you will ever buy in a restaurant or a bar

 So I hope you try this recipe, and if you have any questions or comments, leave them

 below, and I'll respond as soon as I can, and remember if you ever take any pictures

 of any of the food that you make from my recipes, you can always put them on Instagram,

 hashtag Hilah Cooking, and it will go straight to the website, or you can post them on Facebook

 So thank you for watching, and I hope you have a great day, and have some fish and chips,

 And this evening I'm putting together a very special Korean dish for Korean BBQ.

 And if you've ever tried Korean BBQ before, this is probably the entry level dish that

 It's made out of a very very thinly sliced meat, just like this.

 And what I'm going to start out by showing you is how we marinate the Bulgogi.

 And we're going to get right into it and get this stuff marinated up.

 Alright, well we're going to make up this Bulgogi, and in Hangu, the Korean language,

 But normally it's not really that spicy that we would make it spicy, but tonight we're

 We've got some cooking wine here, we've got some soy sauce, some egg whites, we've got

 some Korean red pepper spice, some green onions, I've got some garlic that I've minced up here,

 Alright, so what we're going to do is we're going to put these ingredients together.

 We're going to put in about two tablespoons of garlic and about two tablespoons of the

 And to that we're going to add a whopping three tablespoons of the Korean hot pepper.

 And we'll add in our ramie here of two and a half tablespoons of sugar.

 We'll be putting in about a quarter of a cup into our marinade mixture, something like

 And then what we're going to do is we're going to add the rice wine.

 And we're going to be putting in about an eighth of a cup of the rice wine.

 And to that we need to add the final magic ingredient that's going to bring all this

 And now we've prepared our spicy bulgogi Korean marinade, which we're going to put onto our

 We're going to cook this Korean delight off here for a few minutes on each side here until

 And bring it inside, serve it up, and it should be pretty good stuff folks.

 You know, you've seen barbecue down before, it's the same kind of thing.

 I've got a couple of my friends in here tonight that I'd like to introduce you to.

 So Troy came up here, you've seen him over here on the YouTube channel, the Faced Cowboy

 He's from Baton Rouge, Louisiana, but he lives down in Austin, Texas.

 I want to thank you for watching my complete yet incomplete bulgogi Korean video.

 Also, we have Cafe Caldesi in Marylebone, and we have a restaurant in Bray called Caldesi

 Okay, and today we're going to show you how to do some fried calamari.

 We do it in lots of places, and the ingredients are very simple.

 You have some 300 ml of beer, two eggs, 300 grams of flour, double zero flour or plain

 flour, a few calamari, you need a lemon for later on, salt and pepper.

 We crack the eggs into here, and you add, mix the eggs a little bit.

 The reason why I mix the eggs, because you don't want the yolk to get stuck in lumps

 Then you add your beer, and you mix the whole thing up together.

 If the pastella, this one, is a little bit too thick, you can always add a little bit

 So sometimes the flour reacts differently, so in this case, it's a little bit thick,

 Now all you have to do is cut the actual calamari in little round, like little tires, like

 This has been, you cut it, and then you dip into your pastella and straight into the fryer.

 Now we put it into the pastella, and the head, the head, when you go to, the tentacles

 are too big, you cut them a little bit like this, then you cut this in half, and you just

 So now we go all our calamari into the pastella, dip it into the frying pan, into the, sorry,

 When the calamari are ready, you leave them in some paper so that all the excessive oil

 Once you've done that, you put a sprinkle of salt on top, like this, then you have a

 nice slice of lemon with it, nice wedge of lemon, and we put them, then we can serve

I'm going to show you how to make a really quick and tasty meal.

 potatoes but you can use anything like maras pipe or a good all rounder potato.

 to chop them up, pop them in the pan for 10-15 minutes or until they're soft.

 chopped carrots, a can of chopped tomatoes, one chopped onion, one garlic clove crushed,

 going to dry fry which means it's a low fat option because we're not using any oil.

 been simmering for 15 minutes now and it's now ready to be spooned into the dish and

There you have it, cottage pie from prep to plate in 30 minutes.

 Hi guys, today on Divas Can Cook, we are making country fried chicken.

 crazy good and it is so easy which is why I like it and hopefully you will too.

 Okay, we're going to start by making a brine to make our chicken nice and juicy.

 we're going to start by adding our kosher salt to our buttermilk followed by some hot

Alright, just pour it all out and then rinse your chicken really, really good.

 You don't need any more of that salty brine left on this chicken so rinse, rinse, rinse.

So just make sure you sprinkle that on there really, really good

 and don't forget you can go to my blog, divascancook.com to get the measurements and print out the

 Now just take your chicken with one hand, throw it into that flour and with the other

 hand just toss the flour onto the chicken and get it nice and coated.

 a little bit, we're going to throw that bad boy right back into that flour and double

And this chicken was so small, I probably fried it for like, I don't know, what, 16

But I'll put some frying times on my blog to make it a little bit easier.

You want to fry darks with the darks and the white meat with the white

 This is a recipe that I make quite often and just like any kind of meatloaf, it can be

 You can put whatever you want in it, but this is what I generally put in mine.

 As a filler, I put one half cup of dried breadcrumbs, one half cup of quick cooking oats, although

 To this I add one teaspoon of salt, about a teaspoon of pepper, about a half cup of milk,

 two beaten eggs, and some garlic powder, I guess that's about a teaspoon, and I put some

 minced dried onion, because Max doesn't like the fresh onions too much in there, so he

 doesn't seem to mind the dried onions, and a few shakes of Worcester sauce.

 Now really the only really good way to blend meatloaf is with your hands.

 Some of them say you should just hardly mix it at all, mix it in just barely and leave

 I like to mix the meat very, very well, mix the ingredients in very well, and work the

 It changes the consistency of the meat, you'll get more of a compact, loafy kind of texture

 Then take a large baking pan and you're going to form it into a loaf shape.

 Now what I do is on the top, the top I kind of flatten out a little bit, and I make it

 kind of into a very shallow canoe shape if you can imagine, so that there's like an indentation

 Now this is just so that when you pour the sauce over top that it holds it in.

 I don't usually measure, I'll usually kind of pour it into the bowl, but I measured it

 That's about a cup of ketchup, I add about two heaping tablespoons of brown sugar, and

 about a tablespoon and a half or so of prepared yellow mustard, and about a tablespoon of

 Worcester sauce, and stir this together, and this is what's going to go over top of the

 And you'll see that the sauce, most of the sauce will stay on the top of the meatloaf

 There it is just out of the oven, you want to bake it for about an hour until a meat

 thermometer pushed into the center is at least 160 degrees Fahrenheit.

 Then you just let it rest for about 15 minutes, and then you can slice it up.

So, the best solution for your snails is to harvest them, eat them,

They'll be out of your hair and you get a really nice appetizer out of

If you're going to harvest your snails, there's just two things you're going to

You want to make sure you don't use plastic because the snails need to breathe.

 And the other is a good container that also allows the snails to breathe.

 going to use this plastic upperware and I'm going to cover it with some breathable washcloths

 you start, otherwise you're not going to have anywhere to put your snails when you collect

 of a rain shower here and now all of the snails are coming out, you can see them there, to

 and they're easy to find, otherwise they're probably hiding under leaves or wherever they

 garden snails are going to be pretty small in comparison to the ones you're used to at

 a restaurant, so you just want to look for the big ones and leave the small ones alone.

 I know it's a little hard to see these guys in focus but here's another nice big one.

 green areas of your garden, which is where the snails like to hang out, it should take

 you just a couple minutes to get a nice bag full of pretty big snails.

 garden snails should have these little striped shelves, just like that.

 safe to eat and really tasty as I said, but you don't know what they've been eating the

 and feed them a nice clean diet to be sure that they're going to be safe.

So what I like to do is just feed them a little bit of yellow cornmeal.

Like I said earlier, it's very important that the snails be able

 to breathe because you need them to stay alive during this first week.

So one other benefit of doing this is that you'll find any dead snails you

And you've got to be careful at this point because you will have a lot of

They really get going after you spray them down with some water.

 But as long as you've seen them move a little bit or see a little something coming out of

 Okay, here I have a stock pot with enough water to cover all my snails.

Your garden snails are going to be pretty small in comparison to

 very difficult to do that with your garden snails because their shells are small.

 the technique I'm going to show you is just going to destroy the shell and you'll serve

 my snails in beer but you can use white wine as well or just some kind of a stock if you

 that these snails from your garden are very tender and have very nice flavor.

 It is so delicious, really refreshing, really healthy, perfect to just keep on hand for

 You're going to need some bulgur wheat, water, cherry tomatoes, a lemon, cucumber, scallions,

 fresh parsley, a little bit of fresh mint, salt and pepper, and extra virgin olive oil.

 So, let's just get right into the cooking because I'm really excited for this.

 Now, if you follow the instructions on how to make bulgur wheat on the package, it tells

 you for every cup of bulgur wheat that you're cooking, you should use double the amount

 of water, which is two cups, would be in this case because we're using one cup of bulgur

 However, I don't like to use two cups of water, I use a cup and a half because two cups of

 water doesn't make it really fluffy and it gets too wet and muddy and doesn't really

 So, to one cup of bulgur wheat, I'm using one and a half cups of water.

 And a good sprinkling of salt because you want to make sure that you're seasoning the

 And in the meantime, I'm going to get going to prepping the rest of my wall veggies.

 The first thing I'm going to do is chop up the rosemary, not the rosemary, the parsley

 Now, the first time I had this salad was actually not too long ago.

 I was in California doing some work and they had lunch catered.

 And one of the items was this tabbouleh salad, which I had never had before.

 It was so good and if you follow me on Facebook, which you definitely should by the way, you'll

 know that I have just been really obsessed with bulgur wheat lately and I have been making

 it constantly because I love it for lunch with just like a can of tuna on top or even

 It's just so good and it's super, super filling and I just really, really enjoy it.

 So what I'm going to do is just finely chop these fresh herbs and it's really critical

 that you use fresh herbs for this and I've never tried it with any other combinations

 besides the parsley and mint, so I'm not sure how it would taste if you were to substitute

 Now when I had this, it did have a lot of mint in it, which I thought was a little overpowering,

 so I cut it down to only two tablespoons of mint and one large bunch of parsley.

 Putting that right into my large bowl along with the cherry tomatoes that I've halved.

 I don't like a lot of cherry tomatoes because I feel like they can become a little watery

 So I'm going to take my scallions and just mince these or chop them just nice and small.

 Now this cucumber that I'm using is called a seedless cucumber, but as you can see there

 So I want to remove those because again, they can make the salad really watery because they

 I don't suggest doing it this way, I suggest you take a spoon and just take them out this

 And it smells really good though, they smell super, super fresh.

 And then I'm just going to cut these into matchstick pieces like this.

 Now you know I normally have everything prepped and chopped and ready, but I didn't want to

 do all of that today because otherwise you wouldn't really be able to hang out.

 Everything would be prepped and ready and I would just have to put everything into a

 Because you know me, I just can't get enough of lemon juice and orange juice and lemon

 We're going to give this a good drizzle of really good quality extra virgin olive oil.

 And like I said, I mean, you know, it's just my husband and I, but I don't let it stop

 me from making a huge bowl of it because keep it in the fridge for a couple of days and

 you've got a delicious lunch ready or a snack or you know, along some grilled fish for dinner.

 And I'm just going to set this aside and wait until my bulgur wheat has cooked and then

 It's so delicious and perfectly cooked and not watery at all because we only used a cup

 and a half of water rather than using the recommended two cups because it would make

 So you always want to use a fork to fluff it up just like you would with rice.

 You just want to make sure you don't scratch your pan as you do this.

 And the hot bulgur wheat immediately wakes up the mint and the parsley and the lemon.

 However, give it an hour in the fridge, it's going to taste ten times better.

 Something happens where all those flavors kind of soak into the bulgur and it just becomes

 something that is like ten minutes, just an hour in the freezer, an hour in the fridge

 It took what, ten to fifteen minutes to put it together, but it's fantastic.

 The mint is just perfect, not overpowering at all, but really, really delicious.

 It's simple, it's quick, it's easy, it's healthy and you need to go to www.laurainthekitchen.com

 Make it for your family, let it become a lunch staple in your house just like it has a lunch

 staple, not a staple, in your house, just like it's become in our house.

 I hope you've enjoyed spending time with me, and I'll see you next time.

 For that we need 3 cup of rice, 1 1 2 cup of urad dal, 1 1 4 cup of chana dal and 1 tsp of fenugreek seeds

 Then we will mix all these ingredients and grind them into the grinder

 After grinding we will get smooth paste into which we will add 1 tsp of curd

 For that we need 4 to 5 dried red chillies, ginger garlic paste, 1 1 2 cup of dalia

 For that we need 4 potatoes, green chillies, ginger garlic paste

 Green chillies we take 2 to 3 and some coriander for garnishing

 Today we're doing a pork fried rice and we'll make sure that we have all of our ingredients

 So I want to make sure that I have my pork, I have my onions, I have some bell pepper,

 we have some carrot, I've got celery, green onion, some egg, a little olive oil, butter

 Okay now that our wok is nice and hot, we're going to add a little bit of olive oil, roughly

 The butter is going to give me that flavor and a little browning on my meat and the olive

 We're going to add in our slivers of pork tenderloin and I have roughly ten ounces that

 And again with stir frying you want to make sure that you have minimum fat, maximum meat.

 Just constantly stir that guys and it will brown the meat up for you.

 Okay when I start to add my vegetables, I want to kind of make a well in the center

 where I can add my vegetables and my meat and continue to cook.

 I'm going to add some chopped onion, half a cup or so, give it a whirl.

 And I want to add the veggies that will take a little longer to cook, the firmer veggies.

 So I've got some nice jasmine rice that we basically boiled off or steamed off according to the directions on our packet.

 We use a little bit of chicken stock because we want to flavor our rice.

 So I use roughly two cups of jasmine rice and three cups of water.

 So I use roughly two cups of jasmine rice and three cups of chicken stock.

 Now that my vegetables are nice and stirred and started to saute, we're going to add some green onion.

 I have two stalks of green onion and a tablespoon of our chopped fresh garlic.

 We're going to get most of the flavor from the ingredients that's in the pan.

 But for the rest of my flavor, I'm going to add some low-sodium soy sauce.

 Stir frying and sauteing are really fast because we're going to get the rice cooked.

 The important thing is that you want to make sure that the ingredients that you're putting in your stir fry,

 that you cut those in similar size as much as you can so that our cooking time is even.

 I don't want to have chunks of carrots or even my pork too big to where it's going to take more time for that pork to cook

 Now that my rice has started to fry, we're going to add, I've got two eggs, lightly beaten.

 I'm going to add those in, but I have to swirl these guys in so that they scramble and give me a little texture on my rice.

 I'll finish my seasoning with a little cracked black pepper right on the top here.

 And this recipe here will be enough to serve four to six people.

You can grate a ginger or grind a ginger or you can buy the ginger

 then I will put the onion, ginger, garlic and the green onion first.

And you can add vegetable stock or I guess you can use plain water.

 because it's hard to cook at home because the temperature usually is not as hot, as

But I always get a wok with a lid that will help to raise up your temperature in

After you bring it up to the boil and the sauce is nice and happy, all

 cook until you can see the sauce start thickening a little bit.

 up the tofu because you're not going to stir fry the tofu right now.

Maybe add one teaspoon of potato starch because I like it a little

 Nobody can resist onion rings and these old-fashioned onion rings are simply scrumptious.

 One Allrecipes member named Jeannie, who submitted this recipe says, this is an actual recipe

 Let's start by heating one quart of oil in the fryer to 365 degrees.

 Then in a flat bowl, add together one and a quarter cups of all-purpose flour, a teaspoon

 Next, dip each onion ring into the flour mixture and coat them fully.

 Set up a wire draining rack using aluminum foil or a baking pan as a base to catch any

 When all the rings are battered, pour dried bread crumbs into a shallow pan or dish.

 Now, lay the battered onion rings onto the crumbs and scoop the crumbs over the rings

 Give each ring a hard tap as you remove it from the crumbs to shake off any loose crumbs.

 Once you've breaded all the rings, deep fry them until each ring is golden brown.

 Old-fashioned onion rings, just like the ones you get at the drive-in, only better because

 Hello, a warm welcome to Talla Dalal's kitchen from your nutritionist Nisha.

 to share with you the recipe of Milenu Minestrone, a nourishing soup for one and all.

 The USP of this recipe is that it's made in a jiffy and from health angle the use of loads

 of veggies makes it rich in fiber and also the whole wheat pasta contributes to the fiber.

 The veggies also contribute nutrients which makes it rank high on the list of healthy

 To make this soup, we will first heat some oil in a deep non-stick pan.

 some finely chopped onions, bay leaf and saute just for about 30 seconds.

 been boiled for 2-3 minutes, I will add finely chopped potatoes, some finely chopped cabbage,

 isn't it full of fiber rich vegetables and some whole wheat pasta.

 Mix all this and allow this to cook on a medium flame for approximately 7-8 minutes.

 all these vegetables and the pasta has been cooked, then we will add corn flour and water

It's a chunky soup but we need to thicken it a bit so we are adding this.

 finely chopped tomatoes, some tomato puree, oregano since this is an Italian soup, salt

Mix all this well and now we need to cook this just for 1-2 minutes.

 But remember to keep stirring continuously since we have added corn flour water mixture.

 This is the healthy version of the Milano Minestrone so the amount of vegetables are

To give that final touch to our recipe, I am going to garnish it with some

Usually Minestrone has cheese but since this is a health recipe, I am garnishing

Serve this recipe piping hot off the pan and I am sure you will enjoy it.

 Download the Tarla Dalal app on your Apple and Android devices.

Please share your comments, I would love to hear them and I am waiting for them.

 This week we're going to be making something that is actually really simple to eat.

 You can do it either in the oven, in the grill, and you can pretty much make this any way

 I've got four chicken breasts, red pepper, green pepper, jalapeno because Nikki likes

 I'm also going to be using wooden skewers which are about a foot long.

 You can either mix all your ingredients together, teriyaki sauce, put them on the skewer, throw

 But today I'm actually going to be letting them marinate for about an hour in the teriyaki

 sauce and that way all that flavor will just kind of get saturated right into the meat,

 I'm also going to be soaking my skewers in cold water for about half an hour so when

 It will be really moist, it will be really wet, and it will absorb a lot of heat and

 Alright, so the first thing that we're going to do is take our red onion and just cut it

 You want to get all the seeds out, the stem, and all sorts of stuff in there.

 And again, we're just going to cut this in half and set it aside.

 Now we really just kind of want chunks, so you can cut this in thirds and then again

 So we have nice little pieces of red pepper that we can stick on our shish kebab.

 And all this is getting set aside in a pan that I will mix all my vegetables up in with

 I actually switched to a bigger pan because I have a lot of vegetables.

 And next we take our red onion and we don't need to do anything else except just pull

 We'll pull it apart and we'll just throw it in chunk by chunk and this will be what you

 Again, we're just going to go ahead and cut that into quarters.

 And we'll just do a couple pieces to put on the skewers, just like that.

 I like to cut the tip off because it's kind of a smaller piece.

 Once we cut the larger part of the breast in half, we're just going to cut the chicken

 into nice small chunks so it will fit on our skewer with our vegetables.

 Everything is going to get cooked so it doesn't matter that it's touching the raw chicken.

 And when we're done with this, we're going to go ahead and we're just going to add teriyaki

 And we're going to mix it all up and let it sit in the fridge for about an hour.

 And now comes the fun part where we get to add our teriyaki to the vegetables and the

 Sometimes it comes out pretty slow, but I'm going to go ahead and use a whole bottle.

 We just kind of massage the teriyaki sauce into the vegetables and into the chicken.

 It's not very runny and it sticks to all the chicken and all the vegetables really well.

 And you want to make sure that you really get in, you know, side the pieces of pepper

 You want to make sure you get all that teriyaki sauce in and around the whole pepper.

 And I've spent about five minutes just really slowly but surely mixing up all the vegetables,

 And as you can tell, Iris is really, really excited about this video.

 And you just need to make sure you have a pan that's long enough to hold the skewers.

 The meat, the vegetables, and the teriyaki sauce have been also marinating for about

 We're going to go ahead, put them all on the skewers, and then take them out to the barbecue

 And I like to put the jalapeno next to the chicken so the chicken will actually absorb

 So you basically, you just want to turn the skewer slowly on the jalapeno until you get

 One thing you also want to be careful about is that you don't poke yourself with the skewer.

 And if you run it into your hand, you're probably going to end up poking yourself so bad that

 I'm just going to take them and I'm actually just going to set them across the pan like

 We're going to throw them on the grill for, oh, I don't know, 10 to 20 minutes until the

 chicken is nice and cooked and the vegetables are soft and delicious.

 If you're 21 years of age or older in the United States, there's nothing better than

 We're going to put them on our red hot grill side by side all the way across.

 And a lot of times when I'm grilling, I'll leave the dogs inside because I don't want

 We'll flip them five minutes, flip them five minutes, flip them five minutes, and they'll

 I'm going to cover them for the first 10 minutes to keep all that heat inside.

 And let me tell you what, these are going to be absolutely delicious.

 I'm going to take them off, put them in my pan, and then we're going to enjoy.

 You can leave it on if you want, but let's go ahead and give it a try and see how it

 And let me tell you what, you guys are really going to enjoy these.

 Well, thanks for tuning in to this episode of Cooking with John.

Are you ready to rock out and make some awesome gluten free food?

 But the best thing is they're pale-ier, they're for our body, and they're for our dish chef, and they're vegan, and they're gluten free,

 and they're any freaking f***ing diet you have, you can f***ing eat these motherf***ers.

 Okay, we're going to have 3 tablespoons of olive oil, a half a teaspoon of sea salt, a shake of cinnamon, 2 1⁄2 cups of chickpeas.

 So start with about 1 1⁄4 dried, and it's going to become 2 1⁄2 soaked.

 Not only because we hate aluminum, but more importantly, they don't cook right.

 Okay, then we're going to use about a half a cup of cilantro, a half a cup of parsley,

 and we might squeeze in a little lemon juice to these two, but mainly the lemon juice for the tahini sauce,

 which has about a fourth cup of tahini, lemon juice, and a little bit of water.

 Okay, we're going to throw everything in the blender for the falafel.

 So throw in your herbs and your garbanzos, a little shake of cinnamon, your salt, your olive oil.

 I know you probably noticed that I'm cutting in my hand, and this is a normal thing for me,

 I learned this while living in a tree, not living a normal life.

 Yeah, I used to live in a tree, a big one, a really big one, a super big one, a 1,500-year-old big one.

 Okay, once it's super mixed up and looking like there's tons of herbs in it, because we love herbs,

We're going to bake them and not fry them, which is why these are super duper healthy.

 I like to bake mine in a cast iron pan, but you can put them on a baking sheet or anything you want.

 You want them to get a little brown on top, but the whole point is that they're cooked on the outside,

 So like I said, throw these in the oven for 25 minutes at 425 degrees.

 We already have some made right here that we're going to make our tahini sauce with and put it on top.

 So take your tahini, pour in a little water and add some lemon.

 but liquidy enough that you can pour it on kind of like a salad dressing.

 Now that you've got it the consistency you want, you can pour it on your falafels.

 Twitter, Instagram, Pinterest, Facebook, hashtag glutenfreewithemily.

 And if you want to check out more recipes and ideas, check out my website, glutenfreewithemily.com.

 Hi, welcome to Four Side Kitchen with our permanent guest chef Cody Neide.

 It's a British classic or Irish, depending on which one you talk to.

 We're cooking with practically everything you already have at home.

 The only thing you should have to go out and buy is ground lamb.

 You could use ground beef if you want, but that would be a cottage pie.

 So what we're going to be cooking with today, we've got our potatoes, we've got one and

 a half carrots, a fourth cup of peas, half an onion, two to three cloves of garlic, a

 fourth cup of flour, ground lamb, we've got some pepper, we have a port wine, some ketchup

 we're just going to throw in there, a mix of rosemary, thyme, and bay leaf.

 All right, our chicken stock, two egg yolks, our parmesan cheese, and just a salt pepper

 So what we're going to do first, Taylor, is we're going to peel our potatoes and our carrots.

 Now, if you want to start with peeling our potatoes, what we're going to do is just going

 Do you want me to cut it in four pieces and just not peel one of them?

 No, no, just peel it and leave about a fourth of the skin on there.

 We're going to do that because we want some skin in our mashed potatoes.

 When we're done peeling these, Taylor, I'm going to have you cut those potatoes into

 And the reason we're grating our vegetables is so they get really mushy in there.

 So when you get it really small like this, you know, kind of just be careful of your

 We're going to throw our meat into our hot pan and we're just going to brown our meat

 Alright, now that our meat is just about brown, we're going to go ahead and add our pepper.

 Now we're going to add all our veggies that we cut up, that we shredded.

 Well, we waited on our veggies to get nice and mushy and we're just about at that point.

 We're going to stir real well to make sure it gets in all the meat.

 So, now we're just going to put in two kind of heavy shots of ketchup.

 Just like we did with our flour, we're going to make sure it's all nice and mixed in there.

 So, after you've cooked out your wine, you're going to throw in all your herbs.

 Alright, while we're waiting on our potatoes and our meat, we can go ahead and separate our egg yolk.

 So, if you just want to crack it, you know, separate it, you just crack it and then pass the yolk back and forth.

 Alright, so we're going to hit it with our chicken stock and that's going to make our gravy.

 We're only going to cook it for about two minutes because we don't want to reduce it too much.

So, what we're going to do is have you kill the heat on our potatoes and, you know, strain it.

 So, now I'm going to have you take all of our extra leftover ingredients, except for the egg whites.

It's not going to be as creamy because we have the cheese in there and the eggs, which are really sticking it together.

 So, we're going to scoop our potatoes right into our piping bag.

 You can just spread it on evenly, but we're going to make it look nice and fancy.

 We're going to go ahead and put it in the oven for about 20 minutes.

 Today we're making a favourite of everybody and it's long overdue that I make some.

 So the first thing that we're going to do is get started on our beef patties.

 So into a bowl here I'm going to add in some ground beef or some minced beef.

 I'm also going to add in some Dijon mustard and it just gives the burger a nice kick.

 And I'm also going to add in some breadcrumbs and it just helps bind the burger together.

 Just mix it through but I want you to be careful because I don't want you to really squeeze the meat.

 Because if we do that we're going to make our burger too dense.

 So guys that's all you have to do and I tell you that is the best cheeseburger you'll ever have.

 But if you don't have a barbecue I'm going to show you what you can do inside.

 So what I've done guys is I've just got our patties and I've just moulded them into a burger patty just like that.

 Okay if you keep turning them they're going to lose all that juiciness from the inside.

 Each side will need about 6 to 7 minutes on a low to medium heat.

 Nice and slow because if the heat's up too high you'll burn them and it will be raw in the middle.

 So about 6 to 7 minutes each side medium heat and then turn it over and repeat that.

 Now I'm going to leave them to rest for 5 minutes and while they're resting I've got some cheese.

 You use whatever cheese that you want to but I do love the flavour of this cheese on the burgers.

 Just lay it over the top of that burger and it will melt just sitting there.

 So I've just transferred our burgers to another plate and using the same pan I'm going to fry off some onions.

 Just keep stirring them, make sure they don't burn and what we're after is a beautiful caramel colour and they start to go nice and soft.

 So our onions are done so let's start assembling these bad boys.

 So guys on top of our burger bun that we've got here I'm going to put on some tomato sauce and spread it around, all around onto the sides there.

 And guys just before I put the top on have a look at that absolutely gorgeous with the beef, the cheese, the onion.

 So guys being a burger you can put anything on there that you want.

 You can put lettuce, tomato, pickle, beetroot if you wanted to.

 It's up to you but make sure you give this a go because it is absolutely delicious.

 It is going to be the best homemade cheeseburger you've ever had in your life.

 Check it out, you take care and I'll see you this Monday for Mystery Monday.

 So make sure you get your six or less random ingredients into me and I'll see you then.

 I'm also here now at my Korean grocery shop, supermarket and I want to buy some udon

 frozen noodles because my daughter came home from school really sick with cold

 and gave it to me and my little one so now we're feeling that awful.

 eating lots of fruits and veggies and juice and all that stuff but at night we want to eat

 chemical-free and it's fast because I am using just instant noodles.

 flour, tapioca flour and salt and water I believe and you know you could make your own really but

When I go home, I just want to make the broth and just put the noodle in there

 video, I will be sharing with you what to buy, what kind of noodles I like and when you're here

 around is because there's like so many people just walking by me and they're looking at me like I'm

I'm using 1 3rd cup of coconut sugar, 3 tbsp of low sodium soy sauce.

 Note that you could use pretty much any veggies of your choice for topping.

 Finally, sprinkle some toasted sesame seeds, some black peppers, Japanese spices.

 As you could see, the soup base ingredients have MSG and other chemicals.

 one that I get because most of them come without the soup base.

 Hey YouTube, it's Noreen, Atticus9799, here with another episode of What's for Dinner?

 Tonight we're going to make, well we're not going to call it a leftover meal, we're going

 So, the other night I made chili and my husband wanted to have it over rice, so I made a big

 pot of rice and he's the only one who ate the rice, so we have a large portion of rice

 left over that I just put in the refrigerator in a Ziploc bag, so I've got all that rice.

 And then on New Year's weekend I made a pork roast, so there's the leftover pork I cut

 So we're going to use the pork roast and the rice and we're going to make some pork fried rice.

 Now I also have some chopped garlic and some grated ginger, I have some carrots, some celery

 and some green pepper that have been chopped up, I have some leftover onion that was in

 I have some frozen peas, there's about a quarter cup of frozen peas, and what we're going to

 start off with is, I have my pan preheated, there's about two tablespoons of vegetable

 oil in here, and I have four eggs that I have scrambled with a tablespoon of soy sauce.

 And we're going to do this the traditional Chinese way, we're going to scramble the eggs

 in the oil like that, and we're just going to wait for them to, we're going to kind of

 turn, that pan pulled off a little too much, so, let me turn this pan off, because I know

 We're going to wait for these eggs to cook and we're going to kind of chop them as we

 go, so that, because we're going to take these out of the pan as soon as I see that they're

 done, and remember they've been seasoned with a tablespoon of soy sauce, and as soon as

 they're done cooking I'm going to remove them from this pan, we're going to add a little

 And you want them to be kind of firm, I don't like them when they're runny, and you know,

 So what I'm going to do now is I'm just going to remove the eggs to a bowl, off to the side,

 and then I'm going to come back here, just so, I'm going to add a skosh more oil to my

 pan, I'm going to wait for that to heat up, just swirl it around, and you can see, see

 Okay, here I have the equivalent of two cloves of chopped garlic, and I keep my fresh ginger

 in the freezer, and then I just heat, I kind of rip a little part off, and I grate it on

 the microplane, and oh my goodness, if you could smell this right now, okay before that

 gets too hot, I don't want to burn my garlic, we're going to add in the celery, the carrots,

 and the green peppers, and I'm going to toss in my onion as well.

 Now, I'm just going to cook these until, however way you like them, I like them to be tender

 You're going to let the onions get a little translucent, and the celery as well, and I'm

 going to go, when these are ready, I'm going to come back and show you what we do next.

 Okay, these have become tender enough for my taste, I'm going to go ahead and throw

 the meat in, and you know, we've got a lot of things going in here, and a lot of rice,

 and I'm probably going to have left over rice, so I won't have to worry about my lunch for

 work this week, and the kids probably put some in their thermoses this week for their

 lunch too, because my kids only buy lunch once a week on Friday, the school lunches,

 I don't know about where you all live, but the school lunches here leave a lot to be

 desired, and if you ask me, there's not a whole lot that's nutritious about them, so

 any time I can send my kids to school with a home packed lunch, I'm happy.

 I bake my own bread every week, so they have sandwiches, and sometimes, most times, they

 take something in their thermos, soup, or left over from dinner last night, or you know,

 just about anything I can put in that thermos to keep it warm, and especially this time

 First thing I'm going to do is, that pan's getting really hot, so I'm going to turn it

 down a scoosh, and I'm going to add about a quarter of a cup of frozen peas.

 Now whatever you have in here, got some mixed vegetables in the freezer?

 What do you have that's not looking so good in your produce drawer?

 I have baby carrots only in my crisper drawer, so I just sliced them up on the bias.

 Okay, and now what we're going to do, we're going to add, I think, ooh, that was almost bad.

 I hate these tops on here, but I can't take it off because then the next time I have Chinese

 food, I'll forget that I took the stopper out of it, and I'll have my food drowning

 And something I learned from Marvianne is I'm going to add just about a teaspoon of sugar

 A lot of Chinese places, they add in MSG, and they do that to balance out the flavors

 of the saltiness of the soy sauce and the spiciness of the ginger and what have you,

 but sugar will do the same thing, and it will balance out all of your flavors.

 Now, I don't know about you, but I think that is looking really delicious.

 So, I'm going to go, and I'm going to be back in just a minute, because you know what I'm

 I am going to fix you a plate, because I know you're hungry, so I'll be right back.

I've been away for a while but now I'm back and I will be making a quinoa tabbouleh today.

 It's actually been requested by one of my subscribers who is a vegan.

It's one of my favorites and I thought I should share it with you guys.

 At this point, we should fluff it with a fork and put some olive oil on it so they don't stick.

 The quinoa has no flavor at all so what I like to do is flavor it with some dried mint.

 I'm going to put it in a shallow dish so that it will cool down.

 And in the meantime, we could chop up some greens while this cools down.

 Okay, so we're going to put some parsley, a little bit of cilantro, some green onions, a half of a cucumber, tomatoes of course.

 Now to season the salad we're going to put olive oil, salt, and half of a lemon.

 The best way to eat this is refrigerate this for about an hour and let all the juices soak into the quinoa.

 Hello, this is Chef John from foodwishes.com with lamb shank vindaloo.

 But I thought I would give this one of my favorites to try, this very spicy lamb type

 All right, so step one here, I'm going to put four lamb shanks in a plastic bag.

 These need to get marinated overnight before we start the dish.

 And then into a bowl, I'm going to pour some cider vinegar, some vegetable oil, some salt,

 And then I realized I never put the garam masala in, which is a blend of Indian spices.

 All right, just to confuse you, I put mine in a second bag because I thought I had a

 We're going to squeeze out as much air as possible so the meat is immersed in the marinade.

 And we're going to brown those in a very hot oven, 450, for 15 or 20 minutes until they're

 Next up, in a blender, we're going to add a lot of garlic, a lot of ginger, some cherry

 We're going to pulse that on and off until we have a nice, smooth puree.

 And it kind of looks like a delicious strawberry smoothie, and yet it's so the opposite of

 So just set that aside, and it's back over to the stove where we're going to start the

 So we're going to put a heavy Dutch oven on medium-high heat, and I'm going to put in

 Now this is supposed to be something called ghee, which is basically clarified butter.

 I'm going to throw roughly chopped onion in there with a big pinch of salt, and we're

 That's going to add sweetness and a depth of color to the sauce.

 So just keep cooking them, and right there you're thinking, that's probably good.

 While those are browning, I'm going to get my spice blend together, which is cumin, cinnamon,

 black pepper, cayenne, and a lot of it, dry mustard, and paprika.

 All right, we're going to go back over the stove, check the onions, and now we're talking.

 And at that point, we're going to back the heat down to medium and dump in the spices,

 and we're going to kind of toast the spices in that hot butter.

 And that really wakes up the flavor, and it really, really adds an extra dimension, which

 And that only needs to cook for about two minutes, but it really does make a difference.

 All right, after that, we're going to go ahead and dump in the marinade that was left over

 All right, remember that was the cider and the tamarind and the oil.

 All right, so I'm going to dump that in, and then we're going to dump in the mixture from

 And before we put the lamb back in, we're going to go ahead and add a little bit of

 brown sugar, all right, just to balance out that acidity and heat.

 All right, so stir that in, and then we can place our lamb back in.

 And if you're using a similar size pot, you should have enough liquid to just almost come

 This is going to stew for three hours, and we're going to turn these several times.

 So once the lamb goes in, I want you to turn the heat down to low.

 I want you to cover it tightly, and I want you to simmer that very slowly on very low

 And all you're trying to do, and why there's no way to screw up the cooking part of this,

 All right, so like I said, it's going to take about three hours, but don't quote me on it.

 All right, at that point, I'm going to go ahead and remove the lamb from the pot.

 We want to bring this back to a simmer, and we need to skim off all that fat.

 Just take your ladle and skim all the fat off before you serve it.

 All right, and besides defatifying the top, the other thing you should do is taste for

 Authenticity notwithstanding, this was a super delicious, incredibly tasty, very spicy, exciting

 hello everyone please welcome and join me easy step cooking Indian Punjabi

 style I'm going to cook a dish today a chicken drumsticks as a curry I'm going

 to use two onion any color I'm going to use two fresh tomatoes small amount of

 ginger seven eight cloves of garlic I'm gonna use three green chili and of

 course I'm going to use my secret ingredient potato I'm going to put this

 all in a food processor and make sure I'm going to grind it because I'm gonna

 know I'm gonna make a small chunk I'm gonna put it in there put my garlic in

 there I'm gonna put my chili in there and of course as I said I'm gonna use my

 secret ingredient which is a potato and this is the one again going to bring the

 curry itself in such a nice texture which is a unexpectable things happen

 like this that you don't even put the cream and but you get the flavor or

 texture as a creamy look and that's all because of my secret ingredient so I'm

 this is what I was saying that when you add my secret ingredient this is what

 gonna give you a texture, flavor wise beautiful and only thing is that we

 don't add any cream or anything but it's you know basically gives a look

 appearance as a creamy look and that's only due to my secret ingredient so I'm going to cook this one

 really well and this is my drumstick they are fresh so the best thing to do

 when you pull the skin you can use a napkin and you can grab it and it will

 come out easily and other thing I want to share with you if I can zoom in

 when I'm gonna make a chicken I'm gonna make one cut like this one cut here so

 everything get basically marinated together and when the tadka everything

 disturb tadka like this because then it never cooks I only goes on the side

 that's another way of doing it goes on the side and then goes in the center

 and now my tadka is pretty much there this is what I have a chicken which I

 wanted to bring to your attention once I remove the skin I make like a two cuts

 definitely I'm gonna use turmeric but again before I mix my turmeric I want to

 show my tadka this is my tadka is a natural color no cream nothing

 garam masala I'm gonna use my jeera cumin I prefer mostly at so if I try to

 see at this moment it's a minute or so already with medium high gas the tadka

 looks beautiful mouth-watering so now it's time for me to add my chicken and

 I'm going to put my gas a little low because it's gonna you know I'm just

 I'm not adding water at this moment I'm going to put my chicken in there and I'm

 gonna use like one glass of hot water and right now I'm gonna bring my magic

 and I'm gonna mix it so once we are basically like a marinator this is the

 water reason I was thinking if I can close in that once you have the cut the

 masala goes inside and it tastes really good and it also one more thing is

 expedited cooking because once it's the cuts are there the chicken cooks faster

 we can cook this one like after doing the tadka ready and everything if I can

 put water right now and we can cover with the lid it's gonna be like a five

 minutes I'm going to cook the chicken other some other day with us but I

 wanted to do something that people enjoy it but today you feel it what's in there

 so now everything is done if you can close in I'm gonna let it sit for five

 minutes about ten minutes ago I opened it and I just checked it the meat needed

 little bit more cooking so I have another if you will take a look close in

 same scenario if we grab a meat and if you can break it easily that's a cook so

 now it's fully cooked how the curry looks let me show you see it's a

 beautiful texture mouth-watering finger-licking delicious curry now I'm

 chicken drumstick curry let me close in and show it to you how it's a beautiful

 it looks and I'm going to try one piece I'm gonna take one piece it's a really

 good cook if you take a look I'm gonna bring the curry it's a mouth-watering I

 can smell it so good and let me show you that once I'm gonna cut see it's cooked

 so well it's going to cut like this that means it's fully cooked and I'm

 it's so delicious I feel like eating then talking the curry itself such a

 smooth you put it in it goes inside feels so good and I really appreciate

 that you join me easy step cooking Indian Punjabi style chicken drumstick

 curry and I'm going to come back with you again with the new dish with my

 secret ingredient and I'm going to see you again and thank you for watching

 And we are going to roll it in a circular motion with a gentle pressure.

 So just keep rolling from the side and rotating with the other hand.

 And the second side we are going to roast it a little longer until we see all the bubbles

 Put a little bit of spicy mayonnaise, a little bit of chili oil.

 I hope you like it and if you like it, please subscribe to our channel and like these videos.

 You need to refrigerate it for two to three hours before you serve it.

 I have refrigerated it for two to three hours so that my dish is settled down.

 Now, I am going to shift it into the plate and I am going to serve this.

 And if you like our videos and our recipes, please like our videos and subscribe to our channel.

 I'm going to demonstrate how to sear a foie gras loaf, pre-seasoned and cleaned, for

 So what we want to do here is, I mean, extremely hot pans, no grease in there, because the

 So as soon as you put the foie in, you'll see it won't be sticking, that's for sure.

 Let's do one at a time because it takes a little bit of focusing on how much color we

 Well, okay, I'm going to show you guys about making really nice scrambled eggs.

 So what I have here is about a tablespoon of butter or more in the pan.

 Put a little water in it, a little salt and pepper, and whip it up really, really good.

 This is the style that we do in order to get the most fluffy possible eggs.

 So you'll see that we turn it down here right away, but it's already made a little solidness.

 And just as it's heating here, then we just bring the solid parts to the center.

 Just gently do that, and then that allows the raw egg to rush around and get on this hot skillet.

 Now the key thing about this is you don't want to overcook the eggs.

 So you see this is only three eggs, but it's filled this skillet really full.

 And sometimes it's good to, if you see any liquid still on there, then you can just take and flip that over.

 And the most important thing, the most important thing is don't overcook.

 Okay, so here we have, do you want to talk about what's in here?

 This is just sauteed onion, shiitake mushrooms, some asparagus with a roasted red pepper pesto, and a little bit of Meyer's lemon juice.

 And we're going to just sprinkle it with a little bit of grated seaside cheddar.

 And then we're just going to top with a little bit of parsley to make it look beautiful and add a little extra chlorophyll and greens.

 We start with one tablespoon of salt, one teaspoon of sugar, eighth of a teaspoon of

 paprika, eighth of a teaspoon of black pepper, eighth of a teaspoon of garlic powder, and

 Then we mix in two-thirds cup of red wine, burgundy or some kind of dry wine.

 Just because we're going to be cutting this in cubes and you don't want little bitty slivers

 The way I like to do it is get all the air out of it and just let it set like that overnight

 Then we'll come back in the morning and put them in our PG500 and add some vegetables

 You don't have to let it marinate overnight but at least two hours.

 As you're letting it marinate, if you're using the bamboo skewers like we're using, you need

 to make sure that they get soaked in water for at least two hours.

 The easiest way to do it is I just put these in a pan, filled it about a third of the way

 full of water and then put a paper towel over all the skewers to make sure that they stayed

 Our marinade's been, we've let this soak for overnight and we're ready to make some shish

 Now I'm a two skewer man and the reason why I like to use two skewers is when you put

 the meat on and all the vegetables, you can turn it real easy and the meat just don't

 Leave you enough to hang on to and then just add some vegetables.

 I've already chopped this, I've got a red onion, some button mushrooms, some zucchini

 And I like the yellow and the red and the green bell peppers just because I think they

 It don't matter what order you put this stuff in, just put it in there.

 When we got them all done, you saw that I put a real light coat of olive oil on, brushed

 That's just to help them not stick when we put them on the grill.

 And one of the neat things about the PG500, which is what we're going to be using today,

 We're going to smoke them on the indirect side for about two hours at 225.

 And then after the two hours, we're going to go back out there and I'm going to put

 We've got a warming drawer on that PG500 that will keep everything nice and hot until all

 And what you want to do is bring the meat temperature up to about 120, 130.

 You can use your warming tray to keep the ones that you get done, keep them hot while

 But a little note, just make sure if you use, like we used, a pot roast, you'll need to

 do some trimming on that to trim out the gristle and stuff so that you don't have beef bubble

 If you have any questions or would like to discuss this recipe or anything else, just

 Or you can drop me an email at b-vice at cookshack.com or visit us on the web at www.cookshack.com.

 These are the ingredients that we are going to need to make the mac and cheese.

 This is a 16 ounce pack of elbow macaroni, the small ones, but we are only going to use

 This is 2 1 1 1 1 1 1 1 1 1 tablespoons of all purpose flour, 8 ounces of processed cheese,

 that brand happens to be Velveeta but you can use any brand you like.

 This is a quarter cup of butter and 3 cups of whole milk, but you can use 2%, 1% or non-fat.

 This macaroni and cheese is going to be cooked on the stove top and in the oven.

 So let's move over to the stove where I already have the water boiling for us to add the noodles.

 So it took about 10-11 minutes to bring this water to a boil and it's my big pot that I'm

 using here and I put half of it with water and I brought it to a boil.

 If you want it to come to a boil more quickly you should add some salt to the water.

 I know that because we did that in a science project one time when the kids were little.

 But I didn't add any salt because you know the cheese has salt and we are going to add

 So I didn't add any salt to this water and I'm just going to measure out half of this

 pack of the elbow macaroni and we are going to stand here and watch this because we only

 want this to cook for about 5-6 minutes because we want it to be al dente.

 While that's cooking though I'm going to move to the left hand side of the stove and we

 So I have a smaller pot over here and I put the fire on just now on high and I'm going

 to take my quarter cup of butter, put it in the pot so that it can melt and I'll tell

 So we are just going to work this in there because right now we are going to go ahead

 We are going to add the milk and remember that's 3 cups of milk.

 Get the measurement precise on this one ok because it's going to need to cook in the

 oven for a while and we want this to come out the right texture.

 I'm going to let this cook for about 2 minutes at which point I'm going to add the cheese

 In the meanwhile it's been about 3 minutes since I started the noodles over there.

 See they are really boiling and after I put them in I kind of use my spaghetti server

 I use that to just kind of move the noodles around in the pot because I don't want them

 When I first started cooking noodles was the one that kind of mastered me.

 I still don't think I'm a master at it but I surely know how to time it.

 This is about 3 minutes that this has been cooking and like I said we don't want it to

 go too long because it's going to bake for a half hour in the oven so it's going to be

 The fire is too low now so I'm going to move it back from medium to high.

 I just kind of turned it down just now when I didn't want the roux to burn.

 So I turned it to high because we want this to start really boiling here and then we're

 It took about 3 minutes for our milk mixture here to start boiling.

 By the way I diced the cheese because I don't want to put it in that big block because it

 So let me turn this down back to medium because we don't want the cheese to scorch.

 But in the meanwhile I want to move back over to the noodle pot to show you that the noodles

 When I picked it up like that and I kind of pinched it in my finger, they're not too soft

 So it took about 10 minutes actually after the water was boiling and I put it in.

 I want to stop it right away because I don't want it to overcook and I'm going to take

 And people usually say you want to pour some cold water in that to make it stop cooking

 We don't need to do all of that for this mac and cheese because basically we're just finishing

 up the cheese sauce and we're going to add this to our baking pan right?

 Warn people in your house so they don't go throw their dirty plates in there right?

 I always have to warn somebody, hey I've got something in the sink.

 Let's move back over to the stove and check on our cheese sauce.

 You kind of want to keep this on low so it doesn't get lumps or it doesn't burn okay?

 So now let's move this over to the counter so we can add it to the macaroni and to the

 So I have this 9x13x2 pan and all I'm doing is putting our cooked elbow macaroni in there.

 It's not going to stick because this is one of those nonstick things.

 And then we want to get our cheese sauce while everything is still warm.

 And we're going to go ahead and pour the cheese sauce over this.

 I'm not going to put any kind of bread crumbs on the top because I've tried it like that

 We don't like it like that so I'm just going to go ahead and bake it this way.

 And it's going to form a little crust over it that's going to be awesome enough without

 When I come back I'm going to be showing you the finished product.

 Then I'm going to cut out the first slice and show you guys how it looks okay?

 Well of course you know that mac and cheese is not Belizean right?

 But that's why I didn't name the show the Belize show or the Caribbean show.

 This is my little viewer who asked me to make this menu for him or her.

 And basically if I don't know how to do it I go and ask somebody and I learn how to do

 So thank you so much for watching, for subscribing, for picking up the book, and for just being

 Welcome to the Poor Man's Gourmet Kitchen, where we share gourmet recipes at a low budget wonder.

 And for about 5 minutes, we'll saute until they turn a nice golden brown.

 This SunVista makes a very nice, soft, tender, flavorful pinto bean for bean and cheese burritos.

 But make sure if you strain it, that you replace the same amount of water.

 We want to get rid of the liquid, but we want to infuse the flavor until it looks like this.

 Here on the left, you've got your typical store-bought tortilla, which is fine.

 But here on the right, I bought these from the Mexican market up here.

 Now we'll just take one of those here on the center of our plate.

 Tuck in the sides, pull the back flap over the center, and pull it tight as you roll forward.

 Now along with our bean and cheese burrito, we're going to add some traditional Spanish rice.

 Now right over the top of the burrito, we're going to add some of that enchilada sauce.

 And go very light with it, or it will add too much of a bold flavor.

 And like any Mexican restaurant, you're going to get served a bean and cheese burrito with a side salad.

Bean and cheese burrito right here in the Poor Man's Gourmet Kitchen.

 Thank you for watching, and be sure to stop by PoorMansGourmetKitchen.com for more recipes and exact ingredients.

 Palm Beach but I also went to New Jersey to spend some time with my family during

 also wanted to do some videos for Chinese New Year which is coming up on

 I have another pot sticker recipe which has the meat filling but these are

 which has the flavors of garlic, green onion, and ginger already infused in it,

 filling then using your finger wet the edges with a little bit of water.

 a large nonstick pot that has a tight-fitting lid on medium-high.

 tablespoon of sesame oil and spread it around evenly using a paper towel.

 For complete ingredients and instructions click the link below.

 This Vietnamese sweet and sour shrimp soup called Canh Chu Tom is best served over steamed

 Elephant ear stem, bean sprouts, tomato, pineapple, fish sauce, water, tamarind concentrate, shrimp

 After preparation, we have 2 cups of water, 3 tbsp of tamarind concentrate, 2 tbsp of

 fish sauce, 1 third cup of grated palm sugar, 1 tomato seeded and cut into bite-size wedges,

 8 medium-sized shrimp, shell on, head on, trimmed, washed, and patted dry with paper

 towel, 1 cup of elephant ear stem, peeled and sliced diagonally into bite-size chunks,

 and 1 cup of fresh pineapple cut into bite-size chunks, and 1 cup of bean sprouts washed

 For a list of ingredients and helpful tips, check out the about section.

 First, pour water, tamarind, fish sauce, and sugar in a medium-sized pot.

 Once boiled, add in the tomato, shrimp, elephant ear stem, pineapple, and bean sprouts.

 With the lid on, let the ingredients absorb the flavors for an hour or two.

 For a complete meal, serve this sweet and sour shrimp soup hot and over steamed rice.

 cheese all wrapped up in a soft pretzel dough and baked to a golden brown perfection.

I've already got some warm milk and sugar in a medium bowl here.

 to add in some butter and I'm going to sprinkle some active dry yeast on top of that.

 I'm just going to let that sit for a few moments to let the yeast kind of awaken and liven

I'm going to add in my salt and flour and just using my hand here I'm

 forms a dough I'm going to knead it for just a minute or two and then I'm going to lightly

I'm going to cover this with a damp towel and put it into a warm place

 video and I will put a link to that video down below in the description box.

 I'm waiting for my dough to rise I'm going to prepare my hot dogs.

 inside you want to make sure that your hot dogs are nice and dry.

 paper towel here and I'm going to dry off my hot dogs and I'm just going to set them

I'm just going to cut these into thin slices and then cut the slices in half.

 You just want a small thin strip or so of cheese to put inside of each hot dog.

 you don't have to stuff these with cheese if you don't want to.

 and leave them plain and then use a cheese sauce as a dipping sauce.

 You want to leave a little bit connected at the bottom so your hot dogs don't come apart

 done, I'm going to go ahead and get my baking soda solution done.

I'm going to add in one and a half tablespoons of just plain baking soda.

 And you just want to go ahead and stir that until the baking soda is dissolved.

 Now once your dough has doubled in size, you can go ahead and take it out of your bowl.

 your pretzel dogs, you want to take one piece of dough here and you want to roll this out

This rope here that I'm using is about two, two and a half feet long

 out to a rope, you want to use your fingertips and press this down flat.

 one end, you want to place your dough and leave the end underneath the hot dog, on the

Make sure that the dough wraps or overlaps itself a little bit on each turn.

 just want to keep rolling this until you get all the way to the other end.

 get to the end, go ahead and stretch it a little bit so the other end sticks at the

 all done, now you can go ahead and dunk them in your baking soda solution to make them

 also use kosher salt if you really wanted to, but pretzel salt is ideal.

So just sprinkle a little bit of salt on the top of each one of these,

 and then you want to bake these in a preheated 450 degree oven for between 9 and 11 minutes

 when they get to your desired doneness, go ahead and take them out.

 to use a pastry brush and I'm going to brush the tops and sides of my pretzel dogs with

This is going to make my pretzel dough or the pretzels wrapped around

And then you can go ahead and serve these up any way you so choose.

 So come and see how to make it and enjoy it with your chapatis or rice.

 Now this is large cardamom, 2 green cardamoms, 2-3 cloves and Shah jeera or caraway.

 This is cumin, half of it we are putting right now and the rest of it we will season when the gravy is ready.

 Now we are putting onion paste and we have to fry onion paste till it becomes pink.

 See now the onion is pink, now we are putting ginger and garlic paste, 2-3 tsp of it.

 Now this is simple puree of tomatoes, we have blended without boiling.

 Add a little bit of water and cover the lid so that all the masalas will be cooked.

 We have not put too much of oil right now, you cannot see much oil because we have to season it afterwards.

 We get a packet of it in the market and add salt according to your taste.

We have soaked them overnight and boiled them till they are soft from inside.

 If you are cooking it in a pressure cooker you can give it one pressure.

 And now cover the lid and let the gravy cook for another 5 minutes.

 To get a thicker gravy just mash a little bit so that you will get a good thickened gravy.

 Hi, it's a nice sunny morning and I've got a few of my friends coming over to my place.

 So, I'm just going to cook off some nice crunchy vegan Caesar salad for them.

 Now, pour some salt over this and just kind of mash it through.

 A lot of people do ask me what is vegan and what is vegetarian.

 The difference, if you're a vegan, you don't even have dairy products.

 But, as I was saying, if you're strictly a vegan, you can always use a soya-based cheese...

 If you feel it's too thick, you can add a bit more of lemon juice or any vinegar.

 ...because this is what is going to give the taste to your salad.

 A Caesar salad is complete without good croutons or nice, crunchy, rustic bread.

 Now, if you're slightly concerned about making it more healthy...

 And in fact, I'm going to add a little bit so they nicely crisp up.

 For which, I'm going to use some red peppers, some yellow peppers.

 Just slightly cook it in the same flavour that the garlic has given out.

 Romaine for the deep flavour and iceberg for the nice bit of crunch.

 So, I'm going to mix equal quantities of the romaine and the iceberg.

 If you're using any kind of lettuce, make sure it's nicely washed.

 I like it because it gives a fresh feel and flavour to the salad.

 If you want it a little bit spicy, you could always add a bit of chilli flakes to it.

 You know, dressing, whenever you add to a salad, it's got lemon juice.

 So, what it does is, it makes your salad slightly wilted and soft.

 So, dressing should be added absolutely at the last minute when almost you're ready to serve the salad.

 So, I'm just going to pick it up nicely with my fingers, nice and light.

 Salads, always, if you make them look good and if you really get good flavour in it,

 Now, what I've done is, I've just slightly thinned down my dressing.

 The chef is going to prepare a yellowfin tuna and salmon sashimi plate.

 Make sure your knife is as sharp as possible to get the cleanest cuts.

 The sinew is the thin white strip of the fish which can be very elastic in texture.

 To slice this off you want to start your cut right above the sinew line and run your knife

 This is done by covering the piece of fish with plastic wrap and then pounding out the

 The chef is now going to cut the large piece of fish into three loins.

 Once he has three loins, he starts to slice them up into optimal sized sashimi pieces.

 Again make sure your knife is very sharp in order to achieve the most precise cuts.

 He makes six pieces of tuna that will be placed on the sashimi plate.

 The shoulder piece is good for a nigiri dish, but for this sashimi plate you want to use

 the belly part of the salmon as it is the more fatty part of the fish.

 The belly portion also has a buttery texture which makes it great tasting by itself.

 The chef starts by cutting the belly of the salmon into thin slices.

 Here the chef demonstrates a flour technique used in high class sushi bars.

 He takes three thin slices of the salmon and lines them up vertically with their edges

 Then he rolls the top piece of the salmon into the other slices.

 This technique creates a beautiful rose made of salmon that even a novice can easily achieve.

 He places the remaining salmon slices along with the yellow fin slices on the plate.

 The sashimi pieces are placed on top of the shredded carrots to produce a nice appetizing

 For the final touch the chef uses a couple of different sauces to complete the dish.

 The first one is a chili infused sesame sauce to add a sweet and spicy flavor.

 These sauces sure do add a lot of exotic flavors, but they also combine to give the dish an

 So I'm gonna mix the tuna and the mayonnaise together with a spatula.

 You must use short grain rice or any rice that's labeled sushi rice.

 You're gonna just cut your sushi into about eight pieces or so.

 And if it's too hard to cut, I like rinsing my knife with water.

 You know, traditionally you're supposed to eat sushi in one bite, like a roll.

 Actually, a little spicier than most spicy tuna rolls I've had, which I like.

 Oh, yeah, I did the chili powder, and then I did the chili oil,

 I'm going to try it later because I look funny when I eat sushi

 Now I'm going to make the best Italian pizza, that's Margherita, with Gina style.

 Ok, when the base is ready, we just put the special Gina sauce on top.

 And look, a little bit of green basil and our special Margherita.

 The oven is already hot, it's 350 degrees, so we take it around 3 minutes and just wait.

 Here I am using chicken, 1 medium sized soft onion, 1 medium sized tomato, soft tomato,

 cinnamon, cardamom, 1 spoon red chili powder, 1 cup of turmeric powder, 1 spoon salt,

 1 spoon garam masala powder, 1 cup of cumin powder, 1 spoon coriander powder, 1 cup of cumin seeds.

Now add bay leaf, cinnamon and cardamom and also add cumin seeds into the hot oil.

 Now add the soft onion into the hot oil and let it cook for 1 or 2 minutes or until it looks soft.

 Now add ginger and garlic paste into the onion and mix it well.

 This spicy mixture is looking very beautiful and also smell is wonderful.

 After 30 seconds now check the tomato and spice mixture and give it a stir again.

 Now I am going to add my other dry ingredients coriander powder, cumin powder and also red chili powder into my chicken curry.

 When my chicken curry will cook perfectly in that time I will add my garam masala powder.

 Again put the lid on and let it cook for 4 to 5 minutes in medium heat.

 After 4 to 5 minutes in medium heat now I am going to add sugar into my chicken.

 Now add 1 and 1 half cup water into the chicken and give it a stir.

 Again put the lid on and let it cook for 5 to 6 minutes in medium heat.

 It has been 15 to 17 minutes in medium heat and my chicken curry is cooked perfectly.

 And now I am going to add my rest of the garam masala powder into the chicken curry.

 Now transfer this into a serving plate or serving bowl and enjoy this chicken curry.

 You can serve this chicken curry with rice, chapati or any kind of flat bread.

 make a very popular rice preparation called the veg biryani and this is the easier version

 capsicum cut length wise, one onion cut length wise, half tomato deseeded and chopped, one

 cup boiled vegetables, coriander leaves, one tablespoon curd or yogurt, one teaspoon biryani

 masala, one tablespoon butter, one teaspoon garlic paste, half teaspoon sugar, salt to

 taste, one teaspoon Kashmiri red chilli powder, one piece cinnamon, three cloves, one bay

The onions are nice and brown and now I am going to add the garlic

While my onion mixture is cooking I am going to mix my spices in the curd, biryani

 leaves and I am just going to cover this and let it simmer for 2-3 minutes.

 https://www.youtube.com or www.facebook.com or www.instagram.com

 Bibimbap is a Korean dish sometimes referred to as the Korean Thanksgiving dish.

 I'll be getting my recipe from this cookbook called Recipes of Korea.

 The cooking level of this recipe is medium because it requires quite a bit of multitasking.

 To make this meal give yourself about 30 minutes prep time and 30 minutes cooking time.

 For this recipe you will need 1 to 2 carrots, a bunch of spinach, 1 zucchini and or 1 yellow squash,

 cabbage, 1 yellow onion, 3 or 4 stalks green onions, bean sprouts,

 salt, and an egg for each person that will be partaking in the meal.

 Special tools that you will need for this recipe are a rice cooker and a julienne peeler.

 For this recipe you can pretty much use any vegetables that you have on hand.

 For example, mushrooms are a great vegetable to add to this recipe.

 Be sure to use a variety of different colored vegetables because it makes for a very pleasant looking dish.

 The first thing you are going to want to do is thoroughly wash your vegetables.

 To wash my vegetables I like to use a vinegar water produce cleanser mixture.

 If you would like the recipe for this produce cleanser mixture, please click the link below.

 If you are using spinach that has the stems on it, be sure to cut those stems off first.

 Spray vegetables with the cleanser, being sure to saturate them with the vinegar water produce cleanser mixture.

 Use a brush to scrub harder vegetables like the carrots, the zucchini, and the yellow squash.

 After vegetables have been scrubbed and cleaned thoroughly, rinse vegetables off.

 Next, take your peeled carrots, your onion, your zucchini, your squash, and your cabbage and chop them.

 All of your vegetables should be cut to a similar size, about 2 inches long and in thin strips.

 To make this easier, you can use your julienne peeler to evenly cut 2 inch slices for your carrots, zucchini, and your squash.

 After all of your vegetables have been sliced to about 2 inch pieces, remember to keep everything separate.

 Then, following the directions for your rice cooker, make 3 cups cooked rice.

 Once the water comes to a boil, cook cabbage in boiled water for 3 minutes.

 After spinach has boiled in water for 3 minutes, rinse the spinach with cold water.

 If you like, you can add a little bit of toasted sesame oil to the spinach.

 Once the wok has warmed, you're going to individually cook each vegetable.

 Cook vegetables on medium-high heat for 2-3 minutes or until tender.

 In the meantime, coat a large pan thinly with oil and set the high to the lowest temperature.

 Next, take your carrots after they've been stir fried for 2 minutes

 Next, take a paper towel and clean out any extra carrots that were left behind.

 And then you're going to start the process all over again, cooking your next set of vegetables.

 Put a dash of salt and then separately place your next set of vegetables into the warm oil.

 You're going to repeat this process for the squash and the cabbage.

 After each of your vegetables has been sautéed and kept in their own individual pile,

 Once the pan is warm, crack an egg into the skillet and fry an egg.

 For every person that will be served at this meal, each person gets one egg.

 After the eggs have been fried, make an assembly line with all the ingredients.

 Make sure the rice is in a nice circle at the base of the bowl.

 Next, you're going to take your ingredients and place them around the perimeter of the bowl.

 You can start with whatever you want to, but I'm going to start with the carrots.

 Just be sure to use vegetables that are colorful and appealing to the eye.

 Also, if you'd like to, you can make this with marinated beef or pork.

 And of course, please subscribe to Cooking with Aubrey for more delicious recipes.

 And in order to make roast pork fried rice you need to have char siu, which is Chinese

 And we're going to start off with 3 quarter cup of light soy sauce.

 About 3 chunks plus the juice of red Chinese fermented bean curd.

 It looks like a lot more than a tablespoon, but it's a tablespoon.

 Now we have about 2 pounds of pork shoulder that I've cut up in small pieces.

 And now we're going to put this in the fridge for 3 to 4 hours.

 And we're going to put this under a broiler on low until it gets nice and roasted.

 Normally I like to do this on the grill, but I don't have time tonight.

 Alright, after about 15 minutes under a broiler on low, our pork is done.

 Alright, we're going to start our fried rice off with 4 eggs that have been scrambled.

 And we're going to add about 1 teaspoon of ground black pepper.

 I'm going to cheat a little bit here with these chopsticks and use them as a scooper.

 You get the sweet, the spicy, the cinnamony flavor from the five spice powder in the pork.

 Hi, my name is Andrew Pern and I'm the author of the award-winning Black Pudding and Foie Gras.

 I think the Black Pudding represents the locals, if you like, and the regulars that come to the Star Inn for a pint.

 The Foie Gras may be the slightly more luxurious element, the lords, ladies and even royalty that visit the Star Inn.

 So now I'm going to demonstrate the world-famous Star Inn Black Pudding and Foie Gras.

 What we've got here is the English Black Pudding, quite a deep flavour which tends to work very well with the Foie Gras.

 Take the Foie Gras and we're just going to do a slice through here, about a centimetre or so, a nice rich buttery colour.

 This is a scrumpy reduction made with the Ample 4 cider here, puts hairs on your chest.

 Depending on how many pints or not we had last night will depend on the circle of life.

 And here we've got some apple and vanilla chutney, sweet and sour sort of effect with the scrumpy and the chutney working against each other.

 That's what we do in our spare time up north, a bit of flower arranging.

 Pickering watercress which we use for the little salad which we place in the centre of the plate.

 That's grown by Eric and Mu Smith down at Willardine which is near Pickering.

 The reason I wrote the book really was to portray the people, the place, the passion of the whole region and the produce which surrounds us.

 And having such a brilliant pantry of food on our doorstep is exactly what I've tried to put into the book.

 If you like it that much you can always come down and see us all in our little part of Perthshire down at the Starryn Hare.

 Let's make bangers and mash and we'll go over a couple of basic sauce making principles.

 Here we have a nice beef soup bone and it's been roasting in my cast iron pan.

 Here's its little brother, shorter fatter, both roasting in the cast iron pan.

 Now that they're caramelized I'm going to add in onion, carrot, lots of garlic, celery, some bay leaf.

 And I'm going to move it all around, get all that fat coating it because there's a lot of fat that's come off of these bones.

 And I want to coat these vegetables in that fat because that's going to help them to brown.

Notice that they're kind of cutting julienne and you know if you're making a big batch of veal stock

 you're not going to cut them that way because they're going to burn very quickly.

You see it's already really cooked down and the sugars are coming out of it.

 And once I get the color I want I'm going to use these ingredients to build a sauce.

 Also, unlike a veal stock, I'm actually going to keep these vegetables in the sauce.

 I'm going to push them right through my food mill and make a rustic gravy.

 Notice our potato that's in our sauce pot is starting to brown nicely.

 We're still going to have the starchiness which is going to thicken the sauce.

 You've got to really work those potatoes off the bottom or eventually they will begin to burn.

 We'll keep on cooking them and all that nice tasty marrow that's in them is going to come out.

 If you're making classic sauces you don't want to boil things hard because you don't want them to be foggy.

 We're pushing all these vegetables to the food mill so they can be as foggy as can be.

 I've got some bratwurst sausages and I've got some various different mild Italian sausages.

I wouldn't pay very much money for sausages because sausages are a great way for butchers to utilize scrap.

 I don't mind a little bit of residual mashed potato hanging around on that food mill because it's just going to help thicken the gravy.

I use it quite a lot for sauces and for mashed potato and various things.

There's a little paddle which pushes the liquid and the solids down through a fine sort of strainer.

 It's going to allow us to hold on to all those lovely vegetables which we browned off originally.

 We're going to serve our sausages, our bangers, on top of the mash with our lovely gravy.

 You can't go wrong with this for an easy dinner for you and your loved ones.

 Here's a nice little mini version of it if you have a little cocktail party.

 A slice of sausage on a little baguette with a tiny quenelle of potato on top and a little bit of gravy.

 Salads are a great combination of cucumber, tomatoes, lettuce, onions and many more and

 For that I have taken a pita bread which is available everywhere.

 is lightly brush olive oil on both the sides and we will put this on a hot tawa and we

 will cook it till they are little crisp and golden brown in colour.

The main ingredient in any salad is some olive oil, lemon juice,

 chopped parsley, lots of finely chopped spring onion greens, chopped mint leaves, some spring

 pizza at your local supermarket, go to a pizza store and tell the guy to sell you one pizza

I also have a video on making pizza, so there will be no problem

These are the mozzarella sticks, I cut them in three, but you can also

And I'm going to form it like in a rectangle or so because we're going to

I'm just going to cut my dough in half and then I'm going to cut them in

So guys the way this goes is that you put around two pieces of pizza

 on the dough, then you put a piece of cheese and then if you want you can put another pepperoni

 a 13 by 9 inch square pan that I already have done some already.

So guys I already put my pepperoni pizza bites in my baking sheet.

 rolled them out and now I'm going to brush each of them with melted butter and we're

 and we're going to bake this for about 20 minutes until they're nice and golden brown.

 So guys I baked my pepperoni pizza bites for exactly 20 minutes and this is how they

 guys I'm going to show you again because I already ate like 3 of them.

 eat this with your favorite marinara sauce and you're good to go.

 Then go start chopping your garlic and your onions if you're going to add them now if you have finicky children like mine were

 They may not like onion and garlic so you can just leave this first two steps out if you wish

 I started adding just a little bit of onion and a little bit of garlic at a time

 So I just chop and chop and chop until I feel like I just can't chop anymore

 Next step is the eggs and I like to use eggs from free-roaming hens

 and I got to tell you one time my daughter and I were in the grocery store in the produce section and

 We weren't sure where the eggs were so we asked the produce man

 And he was standing next to a cooler and he and he put his arms

 It was hilarious and we laughed about that for quite some time.

 I like to smell my eggs to make sure they're fresh before I add them to my meatloaf

 So just beat them up really good and then take a pack of crackers

 You know the kind I'm talking about those kind that aren't very good for you and just smash them up

 Really really good while they're in the package and that way you don't have much of a mess

 I like to get these really really small because when you get a big piece of cracker in your meatloaf

 I like to use the lean stuff and there's less grease in there, you know, and it's better and healthier for you

 and I use about a half a can of the tomato sauce in the burger the cold burger make sure that burgers cold and

I just eyeball it the same with what's this here sauce about two tablespoons

 But the trick is to a good meatloaf that melds together and holds together and doesn't fall apart is the meat must be cold

 Yeah, and add some of this ketchup in here now all these liquidy items.

 And your onions and your garlic put that in there if you're going to

 And of course the crackers and you pour the crackers in now you're gonna mix this up you're not gonna mix

 It's gonna get warm from your hands and it will fall apart when you cut it.

 so a little bit of garlic powder and salt and pepper to taste and if you're

 Superstitious like I am but have a bad memory and you spill the salt

 I just pick a little up and throw a little over each shoulder because I could never remember which shoulder to throw it over

 Mix your meatloaf and like I said don't play around in there too long just

 Get it so that all the crackers are wet and mixed in there real good

 Okay, when I'm shaping the meatloaf into the pan I like to make a little well

 I press down with my hands to make a little well on the top of the meatloaf for later

 Okay, so now it's time to put your meatloaf in the oven and I like to cover a cookie sheet with aluminum foil that way

 If there's any grease splatters, it'll make for easier cleanup later and less chance for a fire

 Then we go on and prepare the rest of our meal while we're waiting for our meatloaf to cook and today

 I don't know if you can get this in your town because when I first moved to Florida

 We have it in Ohio, but when seven years ago when I came to Florida, they didn't have it

 essential ingredient for potato pancakes and of course more garlic powder and

 Salt and pepper to taste and the key again folks is cold potatoes.

 That holds them together when they're cooking and they won't fall apart on you.

 So if you have leftover mashed potatoes from last night's meal get them out and make some potato pancakes with them

 Just like with the meatloaf hurry up and make your patties and remember the temperature of your oil is very important

 Just like Rachel Ray got to have something healthy going on in this meal

 So I just take a little bit of the potato the cold potato and I put it in the pan and when that starts sizzling

 Now when I start to see little crispy things growing around the outer part of the potato pancake

 It's important to cook your potato pancakes in a Teflon pan and my daughter only has a small Teflon pan so

 Buzzer rings at 45 minutes then take your meatloaf out and pour the other half of that

 Don't want to eat this very often because it really isn't that healthy for you

 Now watch how this stays together as I slice it and serve it on the plate

This is Total Outdoor Programming, and today we're going to talk about grilling.

 Another one of my really favorite things to grill is bratwurst.

 you don't think far enough ahead and you have to buy frozen bratwurst, again, the bun warmer

Put your frozen brats up on the bun warmer, close your lid, and in about five to

 eight minutes they will be pretty well thawed, and then you can start cooking them near the fire.

I believe the most important thing to remember when you cook a brat

That'll not only cause a flame up in your fire, but it'll dry the meat

 one, especially from one of your local folks who makes them fresh, and you'll just have a lot better

 Don't grip them real tightly when you turn them over because the tongs can break the skin.

 I'm cooking brats, I will normally close the lid for a minute, minute and a half at a time.

 know they're safely not near where the fire is, because that acts more like an oven then and gets

I think that to make a good brat, it will usually take 15 to 20 minutes

 hamburgers or your hot dogs after that if you're doing a mixed grill for a family gathering.

 Bratwursts are a pork product, so we want to remember they need to be cooked to 165 degree

 again, I love mustard and onions, and then I try to have a small cast iron skillet that I'll use

 and I'll fry sauerkraut right in that skillet over the flame while the brats are cooking and

 Turn the salmon into your hand, and just peel all that skin off.

 Hey guys, it's Dave at No Risk Required and it is Cinco de Mayo.

 So what we're going to do is celebrate with a little bit of tacos barbacoa.

 We're not going to go traditional and put it in a pit wrapped in leaves and all that

 So we're just going to sear off some short ribs which is my favorite cut for one of these

 I'm going to sear it off but most of the work is going to be done in the slow cooker which

 You put it in, you walk away, a few hours you're all good and done.

 I'm going to link to them and I'm sure you're going to find some other great recipes for

 Hey, even if you just want to pop open a few margaritas or down a few margaritas and cook

 some of these up, I think you're going to have an awesome time.

 I'm using some boneless short rib, seasoned really well and I'm going to start the recipe

 This is going to help give our tacos a little bit of that charred flavor.

 If you want to take it an extra step, go ahead and do this on the grill and just use a super

 So I've got our meat browning and while that happens, I'm just going to put this on the

 I'm going to quickly, quickly, quickly char off a pasilla pepper that I cut in half and

 I'm not looking to get all the skin blackened or anything like that.

 Again, it's the kind of barbecue flavor that I'm trying to go for here.

 I'm just going to give this a little bit of heat, literally like ten seconds on each side,

 That's going to release some of those oils and help the pepper really flavor our sauce

 This nice golden brown color, that's what we're trying to get to.

 That's going to add super rich, deep, dark flavors to our barbacoa.

 Let me finish up and then we're going to move everything into the slow cooker.

 If you want to do this in a Dutch oven on the stove, you absolutely can.

 I've got a yellow onion and about five cloves of garlic that I just crushed down.

 That fire roasted, it's another way to get that charred flavor in there.

 Get a little bit in there, a little bit of shishashaya, a touch of honey, which I think

 is really nice, a little sweetness on there, maybe two tablespoons.

 For spices, I'm using about a heavy teaspoon of oregano and, if I can find it, my cumin.

 Then finally, all that wonderful pan drippings from the short rib, I just threw some chicken

 stock in the pan, deglazed it, picked up all of that yummy flavor.

 Then we've got our short rib pieces, which I'm just going to add back to the pan.

 Now I'm going to add a little bit more water in here because you want it about halfway

 This meat is going to go from super tough and chewy right now to super, super tender,

 Depending on the thickness or the size of the chunks of beef that you've got, it will

 take three to six hours or so until it becomes just fork tender and you can easily break

 Go ahead and let the pieces rest, big pieces like that, for 10 or 15 minutes before you

 As you wait, you can reduce down some of that braising liquid and use that, frankly, as

 Okay, let's go ahead and finish up these Cinco de Mayo barbacoa tacos.

 This, like I said, I reduced down some of that braising liquid.

 Little extra flavor there is going to make this absolutely awesome.

 You don't really want the meat, think of it like a salad dresser.

 I'm going to go with a little bit, I can't resist, I've got to eat that little piece,

 This has been an absolute pleasure cooking for you guys on Cinco de Mayo.

 One of the things I learned from one of my favorite aunts, Aunt Virginia, is how to make

 She makes the best, and it's so easy to make, and with so few ingredients.

 And what you want to start out with are some nice cabbage heads about this size.

 All I'm doing is I'm shearing or chopping the cabbage up to really sort of a slaw-like

 So I'm taking these quart jars, and I'm just putting the cabbage in there.

 We grow different varieties because they come off at different times, and the cabbage heads

 Now what I'm doing here is I'm packing the cabbage down in the jars.

 What you don't want is the cabbage to touch the top of the jar lid.

 What you need to think about here is it takes about 1 head of cabbage to do 3 quarts.

 And what you do now is really add 3 basic ingredients, and it's just 1 teaspoon per

 Okay, now what I'm gonna do is just fill it, ladle boiling water into each one of the jars.

 You can see that hot water is carrying the sugar and the vinegar and the salt all the

 And now it's just a matter of taking, placing the lids on all of these quart jars, just

 She just stores her cabbage, or now sauerkraut, in a cool, dark place and just lets it sit

 Now you can also drop it in a hot water bath, and I've done that here.

 You can put it in boiling water for about 20 minutes and lift it out and then store

 And if you get any discoloration at all, those you should never eat.

 And what's so wonderful about this, it's delicious cooked with pork, also with apples.

 It's a wonderful addition to the pantry for those fall and winter meals.

 Chicken parmesan is one of those classic dishes that when you go to an Italian restaurant,

 and has all the flavor that your classic chicken parm will normally have.

 literally a quarter of the oil that you would normally use to fry your chicken in,

 And then I've got what I like to call my masterpiece, tomato sauce over here.

 And if you've been following us at all in our YouTube recipes and videos,

 you will know that I have an absolutely delicious recipe for this very tomato sauce right here.

 And the next thing that we're going to do is we're going to just take our chicken that we have,

 and then we're going to go ahead and dip it into the breadcrumbs,

 don't cross-contaminate any of your utensils with the chicken or anything like that,

 Your friend Michelle, she's telling you, you'll get sick from salmonella, raw chicken.

 So, dip each one and go ahead and just put it into an oven-safe Pyrex or stoneware.

 and now the next thing we're going to do is just take some of our olive oil,

 just making sure you kind of just get it just a little bit drizzled on there

 because it is boneless, skinless, so again, we don't have any fat in there.

 And then I'm going to take our super-duper tomato sauce that we've made,

 which again, I'll say, follow the recipe, you're going to love it.

 And I'm just going to spoon just a tiny bit right into the center

 And then the next thing I'm going to do is I'm just going to take my slice of cheese,

 And then we're going to pop this into the oven on 395 for about 35 to 45 minutes,

 just kind of depends on how thick your chicken breast pieces are.

 and if you'd like to watch more of our videos, be sure to subscribe to us.

 And if you want to leave any comments, feel free to right down there.

 Today we're going to be making one of the most famous burgers in the world.

 He's got budget meals Monday, what you want Wednesday, Fast Food Friday.

 The first thing we're going to have to do, and you've seen me do this before when we've

 done a few burgers, is just grab some baking paper on a flat surface.

 The burger patties on a Whopper are a little thicker than we've done before, so grab a

 This ground beef is an 80-20 split, so it's 20% fat, 80% beef, so it's going to be nice

 Just mold it into a ball and put your baking paper back over the top.

 Just grab a rolling pin and what we're going to do is just roll that patty into a nice

 What I want you to do, just with those rough edges, just using your fingers, just go around

 Just keep repeating that process, guys, until you've got as many burger patties that you

 So, guys, to do the Whopper, what you're going to need is a grill.

 Now, you can do this on the barbecue or if you've got one of those grill pans, you can

 do it inside, but I'm doing it outside because of the flame grill.

 I'm just going to lightly oil the grill just with some vegetable oil.

 I've got our beef patties here and I'm just going to lay them straight on.

 And, guys, you want to cook these for about three minutes each side.

 They won't take too long, but you do want those nice char marks on each side.

 So, only about three minutes on each side, but definitely make sure they're cooked all

 So, you can see there, guys, those char marks on the burger patties.

 All right, guys, our Whopper patties are ready to rock and roll, so let's assemble this bad

 So, guys, what we've got here is a sesame seed bun that I've just cut in half and I

 Now, just focusing on the heel for the second, I've got our beef patty.

 On top of the ketchup, we're going to be putting on some onion.

 Now, what I did to the onion, I just cut a slice and I've taken out the rings just like

 If we just swap around and we're going to start concentrating on the crown, I've got

 some mayonnaise here and I'm just going to grab some of the mayonnaise, put it on the

 And finally, we're going to place on some tomatoes and you want them about that thick.

 And then what I want you to do, guys, grab the crown, which is the top part, and then

 So, guys, it's as easy as that to do it at home because you just know it's going to be

 As always, the ingredients are below, so check it out and give this a go because I'm telling

 You guys take care and I will see you this Monday for Budget Meals.

 Some of you have asked me to make chicken parmesan, so this week that's what I'm doing.

 You're going to need about a couple of pounds of chicken cutlets, two beaten eggs,

 and on this plate I have bread crumb, panko, and parmesan cheese.

 and parmesan cheese, but I like to add the panko for a little crunch and just mix this up.

 your cutlet and put it into the egg and then just coat it with your cheese and bread crumb mixture

 Now take your cutlets and put them on some paper towels to drain while you make your next batch.

 After you're done frying them, put them on a cookie sheet that's lined either with parchment

 paper or silpat, you know a mat, or you can just grease it with a spray.

 Then you take slices of mozzarella cheese and just put it on top.

Now you're going to put it into a 400 or 450 degree oven and you're

 going to put it in there for about 10 minutes until the cheese gets nice and bubbly and melted.

I made some zoodles on the side, but you should actually make a better

Looks great, tastes great, but it's all in the timing if you don't want to scramble those eggs.

 And for the ingredients you'll need, 2 rashes of bacon, enough spaghetti for 2 people, some oil to fry, 1 clove of garlic, 2 eggs, 125ml of double cream, 30g of finely grated parmesan and some fresh parsley to garnish.

So, get yourself a saucepan, pour in some boiling water and then bring it up to boiling point.

 When your water is hot enough, get your spaghetti and stick it into the saucepan, leaving it to simmer away for however long it says to on the packet.

 So, whilst the spaghetti is cooking, we're going to prepare the rest of the ingredients.

 So, get your garlic clove, peel it and then finely chop it with a sharp knife.

 Next, get your 2 rashes of bacon and again, with a sharp knife, finely slice it into small pieces.

 With all your bacon sliced, you then need to chuck that into the saucepan along with the finely chopped garlic.

 Now, stick that saucepan on a separate hob and then fry it with a little bit of oil for about 5 minutes until the bacon becomes nice and crisp.

 Once the bacon and the garlic look something like this, we then need to prepare the cream sauce.

 So, pour your 125ml of double cream into a jug and then crack in your 2 eggs as well.

 Generously season the sauce with some pepper and then thoroughly mix it together with a fork.

 So, once the sauce is ready and the bacon and the garlic has been fried off, you then need to wait for the spaghetti to finish cooking.

 When the spaghetti is done, drain the water out through a colander and then return the spaghetti back into a clean saucepan.

 Now, pour your fried up bacon and garlic into the saucepan with the spaghetti and then pour in the jug full of your cream sauce.

 Then, using a couple of wooden spoons, toss the spaghetti in the sauce to make sure it's all thoroughly combined together.

 Finally, serve your carbonara up onto plates, garnish it with your fresh parsley and enjoy.

 Why not learn how to cook spaghetti perfectly or how to cook my yummy risotto recipe by clicking on one of the videos on the screen.

 The ingredients we need are, I will need two napa cabbage, kosher salt, anchovy sauce,

 or either you can use fish sauce, and green onions, radish, onion, ginger, garlic, salt,

 After you dissolve all the salt, you put salt water in the napa cabbage.

 Then you're going to soak the napa in the salt water for a couple hours.

 Then I'm going to put some, just pour over, over the napa cabbage.

 And I soak this for a couple hours, but while you're waiting a couple hours, you can mix

 But I use a spoon, but you can use just without a spoon, just a hand mix tool.

 While the napa is soaking in the water, I'm going to make the sauce.

 If you use a pear, you don't have to use both, but if you use a pear or apple, you can use

 Apple I won't use the skin either, so I peeled all the skin off from apple.

 I'm going to mix this really well and then I'm going to put it in the side.

 If you like a little salty food, you can always add some extra salt.

 You can put it in the container at room temperature for overnight or put it in the refrigerator.

 I'll be making a number of them in coming episodes, but today it's one for AJ Spacejam

 You will need 1 tablespoon of melted butter, 2 tablespoons of beaten egg, 120ml of lukewarm

 water, 240g of white flour, now use a good strong bread flour for this, a quarter teaspoon

 of salt, half a tablespoon of sugar and a teaspoon of dried yeast.

 Now to start off, just put the yeast and the sugar into that water, give it a quick stir

 together and set it aside in a warm place for half an hour, this will get the yeast

 And what we're looking for here is that foam on top, so it's time to make the rest of our

 So add the salt into the flour, followed by the egg, the melted butter, the yeast, sugar

 and water mix, then combine well and knead it until the dough is smooth.

 This will take about 10 or so minutes, then cover it in a lightly floured container and

 Now this is enough dough to make 20 or 25 of these, so I'm just using half of it here

 today, of course you can use this mixture to make normal sized bread rolls too.

 So roll out that dough until it's about three quarters of a centimetre thick, and what I'm

 doing here is using a melon baller to cut out these mini discs from it.

 They're about an inch or so in diameter, then brush with a bit of egg wash and sprinkle

 Now I've got the barbecue set up for indirect cooking, 180 degrees Celsius, cook with the

 lid down, of course use your oven if you like, and these will take 8 to 10 minutes to cook,

 So now for the rest of the burger, 200 grams of beef mince, here I've got some bacon which

 I've cut into squares, some cheese slices which are also cut into squares, some mini

 Roma tomatoes which I've sliced, some rocket, and some barbecue sauce, of course use whichever

 Now I'm just giving this beef a light seasoning with some salt and pepper, mix it together

 well, and then between two sheets of baking paper, gently roll it out until it's about

 And once that's done, put it into the freezer for about 20 minutes, and this will help it

 Now to cut out the burgers, I'm just using a glass here, you can use a small cookie cutter

 if you like, and you want to cut them to a size that's about a centimetre or two larger

 in diameter than your rolls, because these will shrink as you cook them.

 Then simply cook the bacon and the burgers on a medium hot barbecue plate, and when they're

 about half done, just place those slices of cheese onto the burgers, followed by the

 So cut one of those mini rolls in half, put the burger, cheese and bacon on top, followed

 by a bit of that barbecue sauce, a cherry tomato, a bit of rocket, the top bun, and

 Drop me a comment below and tell me what is your favourite entertaining finger food.

 In a previous video I showed you guys how to make homemade bratwurst.

 In this recipe I'm going to show you a quick and easy way to cook those bratwurst.

 Of course you could have bought these at the supermarket, but why not make them fresh.

 I have one pound of homemade bratwurst here and I have a dish here that's going to be

 Just click on the chef's blog and you'll find all of my video recipes right there.

 I'm going to let this mixture come up to a boil and let these sausages boil for about

 The mixture of the beer and the onions is just coming up to a boil.

 Just grab a pair of tongs, you want to keep rotating these sausages just to prevent them

 And that's important, especially if you're going to be putting these on the grill.

 Because if you were to put raw sausages on a grill, they would scorch and burn on the

 If you're in question, grab a meat internal thermometer and test for 165 degrees on all

 It's easy for folks who don't have a grill, live in an apartment, or just want to do it

 In a large bowl here, I have 10 cloves of really large garlic right inside of that.

 This is just going to give me room to get everything well coated with the oil and the salt and pepper.

 Toss it well in the olive oil, salt and pepper, and all that good stuff.

 I'm going back to the same cast iron dish that I was boiling the sausages in.

 This could be even a sheet pan, a roasting pan, a casserole dish.

 If you have a roast function on your oven, you'll want to do that.

 As you can see, this recipe will multiply up really, really easily.

If you don't like onions, then cut down on the amount of that or garlic or whatever that is.

 I'm going to go in every 20 minutes, 30 minutes, and just turn everything over so we get a nice caramel color all over the top.

 Our roasted bratwurst right out of the oven with delicious caramelized onions and garlic all mixed in there.

 And the starch of that really soaks up so much of this great flavor.

 What I'm doing is just going in and pulling off these little twigs that have the thyme leaves on it.

 So I'm just going to poke around in there and get all that out.

 And then call folks to the table because this is ready to serve.

 Of course, you could put this out on a large platter and bring it to the table.

 Or have folks come right to the kitchen and pull it right out of the roasting pan.

 It's super simple and a good way to get dinner on the table in a quick way.

 And check out Chef's blog and it will take you right to my video demonstration recipes.

 We do cooking classes, catering, you can order food right online.

 And thanks to everyone here in Portland who has really, really supported us.

 Today I am going to show you how to cook the best kids recipe you've ever tried

 It's going to be so much fun, they are going to be very excited

 And when they see the results, you are going to be the coolest parent, guaranteed

 I am using angel hair, you can use any straight and pretty thin spaghetti

 First thing you want to do is put the pot of water on the cooktop and let it boil

 I am just going to use 4 hot dogs and we are going to split each into 4 pieces

 Then we are going to grab our hot dog pieces and put the spaghetti right through it

 So it's in the middle, we have the same length of spaghetti on this side and this side as well

 There is really no strict rule, so you can put as much as you'd like to

 And the water is already boiling, so I am going to switch it up to medium

 And we are going to put this hot dog spaghetti right in the pot

 And be careful not to burn yourself, you want to hold it at the very top

 When they soften up, we are going to cook them for about 7-8 minutes

 If you are using new spaghetti, it will give you the direction on the box how long you need to cook them

 We take them out with those kitchen pliers and put them right on the plate

 And they are perfect bites, you don't have to fight those spaghettis anymore

 Hey guys, so today I thought I'd show you how to make some raw sauerkraut.

 It's super easy to do and you only really need one ingredient which is cabbage.

 I know a lot of people don't eat it because of the acidity but I don't have a problem

 I love putting it on my salads at night so you can use this green cabbage or red cabbage.

 In the past we've used the red but I wanted to try this out this time so I'll just show

 you a couple of things that you do actually need other than this.

 You'll also need a mason jar or some sort of glass jar like this.

 The reason a mason jar works really well is because you can use these lids.

 The reason that you want to use those lids is because you're going to need either some

 cheesecloth or some sort of breathable fabric that you can put over top.

 That's just what is actually going to help the cabbage ferment itself.

 I think the salt just kind of helps soften the cabbage a little bit.

 So for those watching your sodium intake, that's what it's for.

 If you think that you can massage your kale up without it then by all means do it.

 You're going to need a big bowl to massage your cabbage in before it goes into your container.

 The only other things you're going to need is a knife to cut it up and some water.

 Right now I'm just going to add the salt and start massaging it in to try to break this

 This does get smaller kind of like when you cook kale or spinach or any greens.

 So I might need to do the other half but I might not so I'm just going to start with

 this, massage it, and then I'll put it into the mason jar and if I need more then I'll

 So I'm just going to sprinkle this in and I'm going to start massaging a little bit.

 The last few times we made this we were using a recipe that called for some beet juice and

 I think that that just helps speed up the fermenting process a little bit.

 I'm probably going to have to add some more because there's a lot of cabbage.

 I didn't cut my cabbage up into very uniform pieces because the knife that I have is extremely

 You'll know it's starting to break down when it starts to feel a little more liquidy.

 I don't know if you can see this but it's starting to glisten a little bit.

 You have to use a little lemon juice or something to help massage it and break it down.

 I've never used lemon in this recipe and I don't know how it would affect the flavor of the sauerkraut.

 But I feel like that would also help break down the cabbage if you don't want to use salt.

 It's glistening now and it's starting to go a little translucent.

 So if you have a mason jar that has a wider mouth then this step is going to be much easier for you.

 I'm going the messy route where a big portion of it will probably end up on the cutting board or the floor.

 You also might want something like this to push the sauerkraut down.

 Because as you see it's filling up quite quickly but there's a lot of space in there.

 I probably could have shoved a little more into this one but I didn't want to push it.

 And you want to make sure that the water is above the cabbage line.

 If you don't put enough water in this and it starts to ferment it will create mold on top and you're going to have to throw out the entire thing.

 The last time my boyfriend tried to do this he didn't put enough in and it started to get kind of gross.

 So over the next few days you're going to want to just keep an eye on the water levels of your sauerkraut.

 If you notice that it starts to get too low you're just going to add a little more water.

 If you don't have this you can probably use like a knee hose or something else.

 And you're going to want to keep these on your counter for the next three days.

 Once they start to smell a little bit like vinegar you can put them in the fridge.

 One thing that I forgot to mention was that when you're putting the lids with the cheesecloth in here

 you need to also have something to push the cabbage down into the liquid.

 Otherwise it will rise up and that can also cause the cabbage to get too dry.

 So here I have a shot glass and I'm just using the strain from the cheesecloth to push it down.

 If you can find something that is going to fit the entire mouth of the glass that's even better.

 You can kind of see that it's pushed the cabbage down enough and the liquid is up here.

 So I hope you guys enjoyed this video on how to make raw sauerkraut.

 It's super easy and let me know how yours turns out or if you do anything differently.

 Like this video if you thought it was helpful and subscribe if you'd like to see some more videos like this.

 So let's go ahead, we have some kale, it's a great nutrient dense green.

 I have some toasted walnuts that I dry toasted in a pan earlier.

 I'm going to add for sweetness, I'm going to add some raisins in there as well, or currants,

 I'm going to add some of those toasted walnuts, that's going to give it a nice creaminess.

 I have some apple, again, to add a little bit of sweetener in there.

 Date paste I made earlier, it's dates and water blended until smooth.

 Just a touch of that, or you can use a whole date, whatever you have handy.

 Alright, I'm going to add the sauce to the salad ingredients I have here.

 And you have the burst of sweetness in there with the apple, with the raisins.

 This is a really nice side dish or salad, or you can make it an entree, serve it with

 Craft and the Real Women of Philadelphia is offering the community the opportunity to

 My first dish for the competition is going to be inspired by France and that's our first

 I've never been to France but I would love to have the opportunity to have a romantic

 weekend with my husband, sip wonderful French wine out in the French countryside and eat

 Now escargot may seem a little intimidating to make in your home but it's so simple and

 What I've done is I've taken them out and I've rinsed them all off with cool water and

 I'm going to put that into my little blender here and then we're going to add some Dijon

 mustard and I'm going to do 1 tablespoon of our 3 large garlic cloves that I have

 These cooking creams are filled with flavor and they add so much to your dishes with only

 I'm going to have to use another one to get it out with because it's so rich and thick.

 Alright, and then we're going to add 1 tablespoon of our lemon herb.

 And what I want to add to this now is a quarter cup of butter and blend it again for about

 So now we have our mixture all complete and it's creamy and rich and just looks delicious.

 Now we're going to place this in a 500 degree oven for 8 to 10 minutes until it's bubbly

 I've dressed our salad maison with a creamy, delicious dressing made with the lemon herb

 I've added to that a tablespoon of our Dijon mustard, a tablespoon of red wine vinegar,

 a little bit of olive oil, about a quarter cup, and then half of a juiced lemon and salt

 This makes a terrific accompaniment to our rich and delicious escargot.

 The smell of garlic is just wafting through the air mixed with the lemon herb cooking

 But today, I'm going to experience it right here in my kitchen.

 Just take a sharp knife down the back side of the shrimp, just the same way you would debane it.

 Go three quarters of the way through and fan it open like this.

 We'll take our shrimp and we'll dip it straight in the tempura.

 If you don't know how to make that, then just click the link here on the left.

 But after you get it completely soaked, just drip dry it and dip it in your coconut on all sides and make sure it's completely covered.

 Now just on a side note, having a thicker tempura allows you to get more coverage of the coconut

 Once you get enough of them done and you've covered a plate, you can move to the frying.

 You may need to add more oil in between each batch, but that's okay.

 And when they're completely cooked, just plate it on some paper towels like this.

 It will absorb all the remaining oil and fat that you want to get rid of before you start chewing on your shrimp.

 And it just comes in a bottle so it's real convenient to just purchase in the Asian section.

 Thank you for watching and be sure to stop by PoorMansGourmetKitchen.com for more recipes and exact ingredients.

 For more recipes and exact ingredients, visit www.PoorMansGourmetKitchen.com

 The first thing you need to do is you need to get yourself brats.

 A whole onion, 32 ounces of beer, room temperature, put it on the grill and gradually heat it

 You just want to get it up to a point where you've got those brats already cooked.

 Because you don't want to develop steam within the casing, because the steam bursts out and

 So once you get it to this point, the brats are pretty well cooked.

 But what you are going to use is you're going to use this here, the landing liquid.

 That's the 28 ounces of stewed tomatoes, a roughly chopped bell pepper, and one tablespoon

 Now that's what the brats are going to stay in once we get them grilled.

 We want to make sure that the proteins are sticking to the bars and we want to make sure

 We know that we're going to have a really nice bar burn in our brats.

 I want to get a couple of marks on them, so I'm going to kind of move them around.

 And a lot of people don't understand what the dynamic is that's going on.

 When you bring it to a bare simmer, you've cooked the meat and it hasn't steamed.

 So now you're just moving it around to get your burns in there.

 Well, as we get a little bit more char on the bottom of those, we're putting them back

 To watch the other segments in this video series or for how-to videos on almost any

 I'm waiting for that to warm up and then I'm going to add my carrots and onion

 So they've been sort of softening and browning for about five minutes.

 I'm going to keep sort of stirring it just so it all browns off at the same time.

 That's the lamb mince, so that's the lamb mince all browned off.

 and I'm adding salt and pepper because I don't usually add salt and pepper to our meals.

 So I've let it all simmer and reduce down for about ten minutes.

 This is a favorite of mine and it's also a favorite of lovely Amor13 who suggested that

 There's cantellini beans that I soaked overnight, ditalini, the little short cut pasta, extra

 virgin olive oil, celery, onion, garlic, fresh Italian parsley, bay leaf, dried oregano,

 I don't wanna get any color on this, so I'm gonna keep a good eye on it.

 But I just wanna cook them a little bit to bring out their flavor.

 Anytime I'm making a soup or a stew, I'll always start this way by cooking your herbs

 Now that the onions and the celery have sweated down a little bit, this is my Sicilian oregano.

 Just make sure that you drain them well because you know there's gonna be a lot of that starch

 You could use chicken stock, you could use vegetable stock, but this is gonna be such

 I don't want the salt, I don't want the other flavors, so I'm just using some good old hetch-hetchy

 You wanna make sure that you're more than fully covering the beans.

 So I'm gonna bring the heat up to high, the lid on a jar, and we'll just test these in

 So the beans have been cooking for about 10 minutes in the boiling water.

 So I just wanna add the final ingredients here before the pasta goes in.

 So I'm just gonna add some parsley here to help flavor that broth, right, because it's

 This is a tomato puree from Italy, so I'm gonna add some of this for color.

 You know, usually my mother used to make this with di talli, right?

 It ended over here, no ni, because they're a bigger cut than this.

 The good thing is that some of that starch from the di tallini are gonna help thicken the soup.

 So we'll let it go probably about another 5-6 minutes and we're gonna be eating some pasta vaso.

 I got a bean and I got some... I think it's gonna be done though.

 See, you can see here, see how it thickened because it had the starch coming off the pasta?

 Be sure you subscribe, and you can check out another episode here.

 When the moon hits your face like a big pizza pie, that's s'more.

 When the stars make you drool, that's pasta vaso, and I'm having s'more.

 So once all the pasta is coated with all of the sauce, you're just gonna pour it into a bowl

I love healthifying bad food so you can enjoy yourself guilt-free

 Want to know my favorite dish to make for date night and every night of the week?

 My vodka sauce gives you that delicious rich creamy taste you're looking for

 But it isn't loaded with the sodium fat or so-called natural flavors found in most store-bought pasta sauces

 So it might look like we're making martinis tonight, but actually it's date night and we're making penne alla vodka

 First what I like to do is I like to add a little bit of garlic

 You usually use cream or milk, but some people are lactose intolerant

 And I don't know about you, but I don't want my stomach rumbling during date night, right?

 Once all of this is just mixed up you're just gonna let it cook and simmer for a few minutes

 So once the coconut milk and the tomato sauce is simmering in with the garlic and the oil

 Then you're just gonna add a little bit of vodka and the vodka actually once it's simmered and once it cooks

 Then you're just gonna add the peas during the last few minutes

 One of the tricks with peas is that you can actually use frozen peas so they don't need too much cooking

 Once this is cooked you're then gonna take the brown rice pasta

 Which is already cooked and strained and you can add the pasta to your sauce

 So once all the past is coated with all of the sauce something that I love to do instead of Parmesan cheese

 Super high in vitamin E and protein gives the same texture as Parmesan cheese, but it's dairy-free

 So if your date is lactose intolerant, this won't hurt their stomach.

Is it something like this where it has a secret ingredient like baka?

Officially called scallion, these green hollow leaves are often used in

The result is a well balanced soup containing shiitake mushrooms

 seaweed, shiitake mushrooms, brown rice miso paste, wakame flakes and spring onions.

 can also use this versatile tofu in making yudofu, a popular dish in Japan.

 vegetable with tofu salad is a quick and easy side dish to prepare.

 I love the crispy outside of pot stickers just as much as I love the filling.

 So I created these pot stickers so that one, they're easy, super, super easy to fold, and

 These are my vegetarian version with shiitake mushrooms, tofu, and cabbage.

 What I love about pot stickers is that you can fold a hundred of them or even more if

 you want and freeze what you don't eat that day and it becomes a very, very quick 15-minute

 meal because the dumplings can go from freezer to the pan straight away without defrosting.

 You can chop it with a knife like I did or you can use a big box shredder or you can

 This is shiitake mushroom that I've diced as well, so just mix everything together.

 I love lots of garlic and ginger, so I add a lot of that to the filling.

 I'm using fresh herbs, so I'm adding fresh Thai basil that I'm just running my knife

 Add all of these aromatics into a small bowl and then pour in your soy sauce.

 Doing this in a small bowl first before adding it to the big bowl helps it just disperse

 Here are two different brands of wrappers that I happened to pick up at the Asian market.

 They only take about 40 minutes on the counter to defrost or you can defrost them in the

 microwave but don't defrost them underwater because they'll get wet and soggy and unusable.

 Okay, these are defrosted and there you can see they're really thin and flexible.

 What holds a pot sticker together is either an egg wash that you can make or just cornstarch

 Paint around the edges of the skin and fold them in half and make sure that everything

 is, that there's no air in the pot sticker so push out the air and make sure that all

 If they're not sealed tightly then they open up and then oil seeps in and the spilling

 Don't add too much filling again and just fold it in half into a half moon.

 I squeeze the middle first and make sure that that's sealed and then seal the rest of the

 edges and make sure that there's no air, air bubbles, and then I go over one more time

 Now for those of you who like to get a little bit more fancy, here is the real way of folding

 Again, fold them in the middle and make sure it's tight in the middle and pleat one side

 I do three pleats on each side and make sure that that's sealed correctly.

 Now I'm going to go on the other side and I'm going to pleat towards the center.

 And then I go over one more time on the edge to make sure it's tight.

 And now you can see it's like a nice cute little dumpling that has a, that stands up

 I'm pleating towards the center and I'm only folding one side which gives a nice curve

 Go over it one more time with my fingers, make sure it's super tight and that's it.

 The first way is much easier so if you've got kids or you want to do them super fast,

 Plus the first way gives you maximum exposure to crispiness in the pan.

 Heat a pan, nonstick pan, with cooking oil and once it starts shimmering a bit, go ahead

 and add the potstickers and let them fry for a couple minutes until they are browned.

 You're going to add just a couple tablespoons of water to the pan, close it with a tight

 lid and let the water steam and finish cooking the potstickers.

 The water has evaporated and just put them on a plate and serve them.

 Remember I said that you could freeze these and then go direct from freezer to the pan?

 Once you take them out of the freezer, you want to place them one by one in the pan with

 Make sure that they don't overlap each other too much in the pan and just add a couple

 For the full recipe or if you have any questions at all, head over to steamykitchen.com.

 My brand new cookbook, Steamy Kitchen's Healthy Asian Favorites just came out.

 There is over 100 Asian recipes that are easy, they're healthy, they're good for you plus

 Hi, I'm Diane Cometa and today on Dishing With Di, I'm making pasta vassal, pasta and

 Need some canned cannellini beans, some tomato sauce, some diddellini, which is a small tube

 pasta, a dried bay leaf, some fresh garlic, and some chicken broth or chicken stock.

 You're also going to need some celery, carrot, and onion, and I have some fresh herbs here.

 And I actually keep mine in the freezer after I purchase it, and I wrap it in some foil

 and put it in a freezer safe bag so whenever I need it I can just unwrap it and take it

 You can either substitute and use some regular bacon, that's a little bit more fatty though,

 I've left it out plenty of times and it still tastes really good, so don't worry about this

 Now what we're going to do first is take the celery, carrot, and onion, and we're going

 to, actually I'm going to put mine in my mini food processor here and I'm going to

 So I have to give it a rough chop first before I put it in there.

 So if you're doing it by hand, just mince your garlic up really fine.

 Now I'm going to go over to the stove and we're going to get this whole thing started.

 I have a pot heating over medium heat and I'm adding some olive oil in.

 And you just want this to cook for a few minutes until the pancetta gets nice and brown.

 Okay, the pancetta is nice and brown now and you see all the little brown bits on the bottom?

 That's lots of flavor and the pancetta gives it a really nice smoky taste.

 So now what we're going to do is add in the vegetables and the garlic.

 Now they're on the stems like that because we're going to take those out at the end.

 And then when we're all done, we just yank them right back out.

 Okay, so this is just going to cook for a few minutes, three minutes, until it gets

 I'm just going to add a little bit of salt in there and some fresh pepper.

 This is something that I've made plenty of times on a weeknight.

 And I come home from work and I just do it really quick and boom, it's done.

 So now we're ready for the next step and I'm going to add in the chicken broth.

 Now just give that a stir and then we're going to raise the heat up to like medium high and

 Okay, it's started to boil and now I'm going to add in the pasta.

 And you're just going to let this cook for about ten minutes or until the pasta is tender.

 So what I like to do is I have some nice fresh crusty Italian bread here and I have

 The one thing I want to tell you real quick is that when you're cooking it, make sure

 that you scrape the bottom a little bit because sometimes the beans will sit on the bottom

 when you're boiling the pasta and you want to make sure that they don't stick down there.

 So just get your spatula or your spoon and just scrape that up real good.

 Really delicious, rich, and perfect for a weeknight but you can certainly have this

 It's a wonderful comfort food and you can use low sodium chicken broth.

 They have now white pasta that has extra fiber in it or you can use a whole wheat pasta.

 I hope I made your life a little easier, more enjoyable, and delicious.

 Hi, it's Jaden from Steamy Kitchen and we're making vegetable egg rolls.

 They're also known as spring rolls, but my mom has always called them egg rolls.

 This is in fact my mom's famous Chinese egg roll recipe, which I learned from her.

 These egg rolls are so incredibly light and crispy, super, super crispy.

 The filling is delicate and full of vegetables like bamboo shoots, Chinese black mushrooms,

 And of all recipes I've ever made, this is by far one of the most popular.

 I'm using Napa cabbage, but you can use regular cabbage, whatever you'd like.

 If you're using Napa cabbage, go ahead and cut it down the middle, just like this, and

 I found it's just easier to clean, to shred them with a knife, than to use a food processor.

 For the carrots, julienne them with a knife or a food processor, or you can buy already

 Or you can use my favorite way with this $5 OxoJulienne tool, which does it very, very

 I use a fork to anchor down the carrot, and look how thin and beautiful these julienne

 I've drained them, and I'm just going to run my knife through them, just to make them

 You can use fresh shiitake mushrooms if you'd like, or really any type of mushrooms you

 They come in dried form, just like this, and you rehydrate them by soaking them in water.

 Add incredible flavor, a savory, deep mushroom flavor that you really can't get with just

 fresh mushrooms, so that's why I love using dried Chinese mushrooms.

 There's a tail, and there's a head, and what you want to do is pinch off and discard the

 When I was little, my mom used to make me do this all the time.

 Heat up a wok, or a large saute pan, and add in your ginger, garlic, and green onion.

 Add the bean sprouts in later because you want them to stay crisp and crunchy.

 Stir fry, and now when it's almost towards the end of the stir fry, add in your bean

 Once you're done with the stir fry, lay all the vegetables out on a baking sheet.

 The reason why this is important is because if you try to use hot, steaming hot filling

 to wrap with, it'll make the skin of the egg roll really soggy.

 Also another tip, prop up the baking sheet so that any extra oil or sauce or juices collects

 You can also use an egg wash if you want, but I like using cornstarch and water.

 This is my very favorite brand of egg roll wrappers or spring roll shells.

 You'll find them in the frozen section, and you'll defrost them in the refrigerator overnight

 They're incredibly thin and very, very light, and they crisp up like crazy.

 The wrappers that you can find at regular supermarkets that are not frozen, they're

 Tip, keep them wrapped up in plastic wrap or a damp paper towel because they will dry

 You don't want to add too much because it'll burst if you add too much filling.

 Put your finger right there to make a fold, a nice hospital corner fold.

 So you want to make sure that you're folding them so that there's no air bubbles, no pockets,

 Paint the remaining corners with the cornstarch slurry and roll all the way up.

 And you end up pulling back, tugging back just a bit every time just so that you've

 Lay down the egg roll wrapper in a diamond shape and add just about a heaping tablespoon

 Roll up tightly, roll up that corner, and tug back just a bit just to make sure it's

 It should look tight, small, maybe about an inch and a quarter in diameter, and no visible

 Make sure you cover it with a damp towel, a very, very damp towel, or plastic wrap to

 If you'd like to freeze them, freeze them just like this, or just make sure that they're

 Freeze them first, and then once they are frozen, you can gather them up and put them

 If you try to squish them too tight or have them overlapping while in the freezer, they'll

 just freeze in a giant clump, and then you won't be able to get them apart.

 And to cook them frozen, all you have to do is put them directly frozen into the hot oil.

 I've got some hot oil, and I've got a baking sheet with a rack to drain them, and I'm going

 Take a uncoated chopstick or a wooden spoon, the handle of a wooden spoon, and place it

 I promise you're not going to damage your chopstick or wooden spoon.

 Place it into the oil, and if you see no bubbles, it's not quite ready yet.

 When you do see bubbles, that's when your oil is hot enough to fry.

 I also wanted to tell you how my dad likes to enjoy the egg rolls.

 Simply take one bite from the egg roll and pour in a little bit of Chinese black vinegar.

 Or if you don't have Chinese black vinegar, just a little bit of balsamic vinegar.

 And the sweet, tangy sharpness of the vinegar, oh, it's perfect for Chinese egg rolls.

 For the full recipe, or if you have any questions at all, head over to steamykitchen.com slash

 Or pick up a copy of my brand new cookbook called Steamy Kitchen's Healthy Asian Favorites.

 If you want to get more updates of when I release new recipe videos, make sure you subscribe

 and today I'm going to show you how to make basic mashed potatoes.

 Now this simple side dish is such a classic and such a favorite, and as you'll see, really,

 We're starting with one and a half pounds of baking potatoes, such as russet or Yukon

 I've used five just because I like my mashed potatoes to be nice and creamy.

 We have a half of a teaspoon of salt, and then just a little pinch of pepper that we're

 So I've got water in this medium saucepan over here, and it's already started to heat.

 I'm going to add my potatoes right now, and then I'm going to bring them to a boil.

 We're going to let this boil, covered, for about 20 to 25 minutes until our potatoes

 Also going to add our salt, and now we're going to salt the water.

 Pop this on, and now we're going to let it boil for 20 to 25 minutes, and we'll check

 It's been 20 minutes, and our potatoes are nice and soft, so I've drained them and put

 them into this bowl because I'm going to mix everything together.

 So I'm using a potato masher today, but you could also use a hand mixer.

 I would caution against ever putting it in a blender or a food processor or even using

 Potatoes are so high in starch that they can actually become like gluey really, really

 So when you're working with a small amount like this, I find that a potato masher works

 So we're just going to start and just kind of break it up a little bit, mash, mash, mash.

 So let's pop our butter in here, and you'll definitely want to make sure that you're doing

 this right after the potatoes have been drained because obviously the heat and steam from

 So you can remember that we boiled our potatoes using the salted water, and so now this is

 I happen to like my mashed potatoes with quite a bit of salt, but that's different for everyone.

 Just remember that you could always add more, but you can't take any out, so maybe don't

 be too heavy handed if you're not sure what your preference is yet.

 So it's starting to get nice and light and fluffy, so we can add in the milk.

 Now a note about milk, you want to make sure that you use not cold milk.

 If you can use at least room temperature or warm milk, that's better.

 If you use cold milk, it will react with the starch and also give you kind of that gluey,

 So definitely want to use some warm milk or room temperature if you can.

 Just drizzle and mash it up, and then the remaining little bit.

 And once you have this recipe down, you'll be able to customize it to your heart's content.

 You could add in pesto, you could do roasted garlic, you could even add salsa into mashed

 And if there's something that you want to learn how to make, send me an email at requests

 Today we're going to make Singapore noodles, a really delicious, quick, easy meal to make

 About 300g of peeled prawns, some chicken breast, just chop it up into nice small pieces,

 some Chinese rice wine, soy, some grated ginger, garlic crushed, dried vermicelli noodles,

 some vegetable oil, curry powder, red katsikan, some shallots, green onions, chicken stock

 Katsikan I've just cut into strips and spring onions have been cut on the diagonal which

 means, I'll grab one of these, just come across like that, don't cut your fingers and

 So the first thing we're going to do is marinate the chicken and the prawns and you want to

 We're going to put half our ginger in, some garlic, all our Chinese rice wine.

 If you can get to an Asian market then get the Shaoxing which is one of the best ones

 you can buy and it's only a couple of bucks for your rice wine.

 Okay, we're going to cover that and then pop it back in the fridge for half an hour.

 There's what you should be looking for in the supermarket, not necessarily that brand

 All we need to do is just pop them in a bowl and cover with hot water for five minutes

 You just want to cook them off, probably say that much at a time.

 Now, in with our curry powder and just for 20 seconds or so, just give it a bit of a

 Now I'm not going to put all the soy in, we'll leave some to make adjustments.

 And with a couple of spoons, we're just going to have to keep on working this.

 Just persevere, just keep using the spoons to turn those noodles over so they've incorporated

 Hello ladies and gents it is barry here welcome to my virgin kitchen with pancake day just

 around the corner over the years I have learnt some hints and tips that I want to share with

 you so here is my ultimate pancake day guide to help your pancake day go flipping marvellously

 that is a terrible pancake pun good luck and send me your pictures.

 There we are then I hope at least some of those hints and tips will come in handy for

 you please send me pictures of your pancakes and do not forget to subscribe and of course

 let me know down below any recipes you want to see next I will see you next time, ciao

 So let's quickly see what all we need to make hash brown potatoes for this we need potatoes which are parboiled

 Basically, how do you know if a potato is starchy or non starchy in this case when you use non starchy potatoes?

 The skin is a little thin like you see this you can easily peel it off with your fingers

 So this is how a non starchy potato looks like I have parboiled them 1 teaspoon black pepper powder

 We have to grate them use the thicker side of the grater so that we have

 We are not really breaking the potato strands keeping it intact.

 Also heat up a nonstick pan just need to press this a bit so that

 Instead of using oil use clarified butter if you have a lot of clarified butter

 You could use that because it gives a very nutty flavor to the hash browns

 We need to use non starchy potatoes since the starch in this is quite low

 And when they don't brown they get crispier and crispier and in case of hash brown you need absolutely crisp

 So we have to cook them till the bottom goes crisp and then we'll flip and cook the other side as well

 You will find hash brown being served hash brown is actually a potato dish which accompanies most of the English breakfasts

 Welcome back once again to howtocookgreatfood.com if you haven't already click that button subscribe

 I've got a pan here, I'm going to start off with a little bit of sunflower oil but you

 As that happens, it heats up, I'm going to drop in a bay leaf, a little bit of cinnamon

 As that oil just gets hot, they release all their wonderful flavours.

 At this point we're going to add a little bit of chopped ginger and garlic.

 I'm using a white onion as you can see but go ahead and use a red.

 Now for our lamb, I've got some lamb here which is absolutely beautiful, it's really

 At this point I'm going to add a teaspoon of, or a teaspoon and a little touch of chilli

 powder, just a little bit of coriander powder and just one teaspoon here I've got of turmeric

 Like I say, this is on a kind of, just above a medium heat, we're not going to go crazy

 on this because although my meat is incredibly lean, I go on the onions and the spices to

 So nice and gently does it, let's cook this for about 5 minutes, 4 to 5 minutes, keep

 Ok that's coming along absolutely beautifully, let's add a little touch of salt at this point.

 I'm also going in with some fresh green chilli, entirely up to you how much you put in.

 Now I've got some chopped tomatoes, I've got like a cup of tomatoes there, finely chopped.

 Still on the medium heat, I'm just going to cover this, come back in about 4 minutes,

 what should happen is the tomatoes will start to break down, that's what's going to create

 Ok let's take a look, get that steam out of there, there'll be plenty of it.

 Now quite a lot of juice or water came out of my tomatoes, if yours are not so juicy

 What I'm going to do now is just add a little touch of garam masala powder.

 We're going to put this on a simmer now, turn the heat right down, with the lid off, and

 let it steam out a little bit, let it dry just a little bit more.

 And we've now got an amazing, super, I mean really lovely lamb curry or masala there,

 That lamb like I say was a really high quality, if you've got a kind of mutton which is a

 Hello, today we are going to make wonton noodle soup from scratch.

 You need 2 chopped spring onions, 1 egg, some egg wash, some bok choy for the noodles, some soy sauce, 2 wonton noodles,

 you need oyster sauce, about half a teaspoon, half a teaspoon of salt, 1 teaspoon of sherry oil, 1 teaspoon of sesame oil,

 a spoon of course, but let's skip that, about half a pound of ground pork, and some wonton wrappers.

 And of course, just like I said earlier, you have to boil 2 separate, I don't know, water things.

 Next, we add oyster sauce, and a half a teaspoon of salt, a teaspoon of sherry oil, and a teaspoon of sesame oil.

 Use your hands, don't use the blender or anything, because this is like most people do while making wontons.

 And we also need egg wash, and of course, we have to start adding the meat into the wrapper.

 Get the egg wash, and put it around the inside of the wonton wrapper.

 Now, you want to do this, so that way, when you wrap it, it sticks.

 Now, I know some of them don't look like this, but this is more of a traditional kind of way you're making it.

 Now, just keep repeating and repeating, until you run out of this meat.

 Now, let's just get to the part when we start cooking the wontons and the noodles.

 Okay, once the water starts boiling, and I got a dozen of this, of course, wontons.

 Now, on one batch, this will be cooking our wontons, and this will be cooking our noodles.

 Now, the kind of noodles I chose was noodle, well, shrimp flavor.

 Because I don't want to add all the seasoning to make the soup taste good.

 And, when it starts boiling again, use a chopstick and start, you know, stirring it.

 And then, well, I already added the wontons into the boiling water.

 And, if you know the laws of cooking, then you don't need to know when it is finished cooking, of course.

 But, if you don't know, all you have to do is just make sure it's edible and wait until it's finished boiling.

 And, put a plate under it because it may get hot, so you have to carry it around.

 If you also like this video and want some more cooking, or watch me more cooking,

 there's either... wait, is the new video over this side or this side?

 To begin with this quick and easy recipe, we're going to start off by boiling

 Along with the flour, you can also add one tablespoon of cumin seed.

 Salt is literally the preference of the person, but we've added two teaspoons of

 want to go ahead and start mixing, and you want to mix all of the oils and

 everything to the point where if you were to mush it in your hands, you'd

 been just combined together, you want to go ahead and start kneading this on a

 counter, just so you can break everything down completely and mix everything in

 wet cloth and just place it on top of that, it'll be great because that's

 Now for the filling, you're gonna need salt, cumin seed, and red chili pepper.

 other ingredients you'll need are freshly chopped cilantro, freshly chopped

 they're very inexpensive, so I am gonna be using green beans, carrots, and peas.

 Then you want to go ahead and start mashing all your potatoes up, but try to

 Now in a frying pan, you want to use 1 quarter cup of oil, and then you want to

 in all of the vegetables and just stir them around for about five minutes.

 Once your frozen vegetables are ready, you can go ahead and add them into the

 samosa, we're gonna be rolling our dough into little golf-sized balls, and then

 we're gonna flatten them out to the texture and the softness and the

 If your wrap isn't perfect, you can go ahead and just cut off the edges to make

 it a circle and then cut it in half so you have a half of a circle.

 want to put water around the straight edge and fold them together into a

Make sure you place one flap over the other, and then you want to

 press against the flap so when you deep-fry them, they won't open up and all

 the samosa and bringing it forward to the edges that were connected to the

 Alright guys, if you like this video, please don't forget to thumbs it up.

 leave any comments down below and don't forget to subscribe to Mom's Kitchen

Today I'm going to make one of my more popular dishes from the vlog, Carbonara.

 Anybody can do it and I'm going to get right into the ingredients.

 If you want to use organic, you want to use the fancy stuff from the farmer's market, be my guest.

I'll be using two egg yolks as well as one full egg with the white.

Now, optional, because I know a lot of Italians are watching this and saying that's all you need.

 Optional if you want to take it to the next level, the Benjamin TV level.

 The sliced up garlic just gives it a little bit more flavor as well as the heavy cream just makes it a more silky, smooth texture that I love when I serve carbonara.

Now, the pancetta you can substitute with bacon if you don't have pancetta available.

 Alright, the tools that I'll be using is obviously something to boil the pasta in.

 Make sure you fill that with plenty of water and get that to a rolling boil before you even start cooking.

 Alright, the first thing you're going to do is slice your pancetta nice and thin.

 If you're using bacon, just cut that across the bacon and slice that thin as well.

 Remember, you're going to use two egg yolks, so you're going to separate the egg yolk from the egg white.

 Do this by tossing the egg yolk back and forth between the two shells.

 At this point, you're going to go ahead and take your eggs, Parmesan cheese, black pepper.

 If you're using heavy whipping cream, go ahead and whisk that together in a bowl.

 First of all, make sure you have your water boiling, okay, because you're going to get your pasta cooking as soon as possible.

 Now, I like to cook it on the low heat because when I make pancetta, pancetta cooks fairly easily.

 You want to make sure it's on a low heat, but make sure your pan is nice and warmed up, okay?

 Let the pancetta go ahead and cook for about 5 to 10 minutes, depending on how it cooks and if you're using bacon.

 Once it gets crispy but not burnt, go ahead and turn the heat off and put that to the side.

 Make sure the heat under the pot is at the highest you can get it,

 What you're going to want to do is make sure about 2 or 3 minutes before your pasta is done,

 you're going to turn the heat back on on your 12-inch frying pan,

 and what you're going to do at this point is go ahead and throw that garlic in there.

 Let that sizzle a little bit, but not to the point where it's too brown.

 Just about a minute or two before your pasta is done, you're going to want to go ahead and turn off the heat.

 The reason you're going to do this is because you're going to continue cooking the pasta that is just barely al dente,

 Once that's drained very well, throw that right into the pan with the meat.

 Go ahead and mix that around for a few minutes on a medium heat,

 ladle in some of the water that you used to boil the pasta to make sure that your pasta doesn't stick to the pan,

 After a few minutes of cooking on that medium heat, you're just about done.

 Remember, you don't want to burn this, but you want to make sure you cook the pasta through because it was al dente.

 Go ahead and add your pasta to the bowl, and you're going to pour your egg wash right onto the pasta.

 Make sure all the bacon pieces are in there with the pasta in that bowl,

I didn't use salt in the boiling water because the pancetta is so salty,

 and the same goes for bacon, that you really don't need a lot of salt in this dish.

 the pasta and the bacon is so hot from the oil that when you put that egg into the pasta,

 The final touch to this carbonara, I like to pour a little bit more olive oil to give it some elegance, and I'm ready to eat.

 I got this idea from Cooking With Dog, who was the inspiration for this recipe.

 Make sure you subscribe, comment below on other videos you want to see, and carbonara.

 mentsuyu, 2tsp chicken stock powder, a little bit grated ginger and garlic, and a little

 With the Super Bowl just days away, here is an awesome corn dog recipe to feed your families

 To see all of our other Super Bowl recipes you can click on the on screen link.

 The direct link to the printable corn dog recipe is at the end of this video.

 To start place the fine cornmeal, flour, salt, pepper, sugar and baking powder in a

 While the batter stands, press the mini franks onto short skewers and heat a pan of oil

 Dip the dogs in the batter to get a good coating all over and carefully lower them into the

 Depending on the size of your pan you may need to do two or three batches.

 Remove the corn dogs from the pan and drain any excess oil on kitchen paper.

 Arrange the corn dogs on platters and serve with prepared mustard and fruit chutney or

 Please subscribe to our channel and we'll see you again tomorrow.

 There's a place in your house where it's cool to chill, get some me time or even cook a meal,

 it's your kitchen mofo, ain't no time to slack so just grab yourself a penny and let's work

 that ass, if you're scared of this place, ain't no need to bother, just lay down your

 Hi guys how's it going welcome to my virgin kitchen today I'm going to be showing you

 how to make a classic British dinner it's called bangers and mash you might not have

 heard of it but it's basically mashed potato with sausages and it's called bangers because

 when you cook them in the pan that's the noise it makes if you cook them really fast

 sort of bang right so just call it sausages and mash if you get confused.

 I'm going to have it with a really cool gravy it's really cheap really filling really yummy

 so perfect for students old people animals wherever you want to be and you're going to

 This is little Chloe she's told me how to make the recipe she's about to go to bed once

 you rock on a sleep I'm going to come back to the kitchen and show you how to make this

 Right then folks let's get on and make this recipe it's going to be so so easy even a

 monkey could do it, I don't know if you want to think about that but a monkey probably

 could do it anyhow you're just going to need 3 pans and we'll get to them as and when one

 of them has got a pan of boiling water in it and we're going to put our potatoes in

 there so I'm going to mash my potato I'm going to have a bit of a rustic feel to it give

 them a wash and leave the skin on or alternatively peel it if you don't want that skin in there

 make sure there's no mud on it ok because that won't taste good.

 Just going to boil them up mash it up with some other special ingredients in a bit we've

 got a frying pan there which is going to be used for our sausages which we're going to

 cook first of all so the frying pan the old classic banger method you could put them in

 the oven under the grill if you want anyway you want this is fine.

 Ok so you can see my pan is nice and hot there the good thing about this recipe is you can

 really go to town on it you can make it as bland or as amazing as you want you can basically

 just have potatoes mashed with sausages or you can really twist the flavours on the head

 which is what we're hopefully going to do make it taste real good for you.

 Ok so that pan is hot I've got my sausages here so I'm just going to drop one in like

 so just so you get the idea I'm going to cook them until they're nice and golden brown all

 the way around on the side and while they're cooking we can work on our gravy and our

 I better put more sausages in otherwise it's getting a bit of a lonely sausage right there

 Ok amazing so all the sausages are in the pan they've literally only just dropped in there

 they're sort of putting their suntan lotion on ready to go into the sun they're ready

 I don't know what I meant by that but let's just go along with it anyhow you saw that

 pan of water was boiling I've put 3 out of the 4 of my potatoes in let's just drop the

 other one in there like that so the temperature does go down a little bit you have to notice

 though that the water level was actually quite low because when you put the potatoes in

 So what we're going to do is bring that up to the boil get them all nice and cooked through

 Let's move on to our gravy the sausages are staying on their own we're going to keep them

 Ok then guys so right behind me you have got the pan the sausages cooking away the potatoes

 bubbling away too and there's one other pan here which I've just started to warm up we're

 going to add some oil in there and we're going to add our onions and leeks to start to build

 Ok so close up on that pan now it's nice and warm so I'm just going to pour in just under

 a tablespoon of oil and right here I have got myself a chopped onion and a chopped leek

 so I'm just going to push them in gradually I'm probably knowing me you're going to get

 it everywhere but just drag it in oh that's not so bad I'm normally really messy get it

 Yeah that is all in there so cook it away fry it away get it to soften and more stuff

 Fantastic so the leeks and the onions are all in there you can see they're starting

 to soften already but we want them so soft baby we want them softer than chloe's bum

 Ok let's show you where we are so the leeks and the onions as we know are breaking down

 we're going to come and add a little bit of butter to those in just a minute but if I

 just robot dance like that you can see the sausages I've been turning them and they're

 on a very low heat by the way I forgot to mention that just so we can time it we can

 always crank it up if we need to but we want to try and finish it all together ok.

 If we just move up a little bit you can see the potatoes over there still cooking away

 and rawing it's all working well so we'll come back to our onions and leeks now and

 Ok so the banger noise I was talking about listen to this baby can you hear that yeah

 Ok so we're going to add a little bit of fun and games to the leeks and onions I don't

 know why I said fun and games but it is fun and games right so they're nice and soft they're

 loving it they're just so floppy they're like this so what we're going to do is add in a

 knob of butter straight in like that and that will melt in and what an onion just jumped

 out ok don't worry about it that doesn't have to happen for you but anyhow let the heat

 sort of melt that down stir it all through and one other cheeky thing I'm going to add

 is I've got a little bit of golden syrup aka corn syrup in other countries just add a little

 squidgeon of that in there for a really naughty cheeky spanky kick stir it through.

 Ok that has only been 2 minutes you can see that butter is bubbling away in there it's

 full of flavour there's like a sugary ooziness as well from that little bit of golden syrup

 absolutely loving it it's going to taste so good so grab yourself 500ml of water and just

 pour that in like so what we're going to do is add a stock cube in with this now as well

 Ok then folks so before we simmer down our gravy we're going to add 2 other things one

 of them is a stock cube which is in my hand right now just going to chuck that in like

 that or half of it is in my spatula but it's all good stir that through but before we bring

 it to a simmer one other thing remember this is completely optional I'm going to add some

 marmite ok I've added it before it gives it a cheeky little kick but you can also do soy

 sauce or worcester sauce or some balsamic vinegar lots of different things you can add

 let's just try some marmite today and I think you're going to love it.

 Ok so I've got my marmite there it's just over a teaspoon just going to push that straight

 in there like that I think in Australia you call that guys veggie marmite I don't know

 but anyway stir it through simmer it and it should start to thicken now baby.

 Righto my friends it's been 5 minutes the gravy is simmering away it is hot in here

 but it's cold outside so that's a good thing right check out the gravy look if I give it

 a little stir you can see the onions and the leeks rising to the top that is the texture

 I'm after I want it not too thick not too thin if you want it thicker maybe add less

 water maybe some flour it's up to you one thing I am going to add to it right now though

 is a little bit of sage you can use fresh sage leaves if you like but I'm just going

 to pour this in straight out the tub give it a little stir around give it a nice little

 funky boost whoosh I think that goes like that our sausages are cooking away good thing

 cooking them like that I can just keep turning them getting really nice and dark and funky

 it's kind of like a slow cooker approach the potatoes I've just sliced in half they are

 all ready I've checked them so we are ready to mush them and we can bring this together

 Righto folks you can probably see here I've got a giant salad bowl and I've put our potatoes

 in it you can see as well that the skin just wants to peel off like this so when we mash

 it up all that skin is going to break down let's make some funky mash.

 Ok so using the heat of the potatoes there we are going to chuck in a block of butter

 like so pour in 100ml of single cream you can use milk a heaped teaspoon of whole grain

 mustard churring it in that goes and just another teaspoon of sage in there so just

 Here we go so I'm just breaking it down merging all of these ingredients together you can

 see how the skin is just falling off you want all those flavours to merge make sure that

 butter gets all in there oh my goodness this is looking good and it's kind of fun.

 Ok guys after mashing it together wow it looks like a mouth hello guys after I mash it together

 look we have this amazing whole grain mash boom I'm going to get the sausages off the

 gravy is simmering away let me just show you wow that is ready to go I'm ready to eat it

 Ok so to serve it all you have to do is grab yourself a cool plate like that get yourself

 a nice big dollop of our mashed potato like that in fact if you are feeling flash what

 you could do is pipe it on with one of those cake things now we are going to shove our

 sausages in you can stab them in like horns like that rest them on top like they are lying

 Ok so just going to go for two for the minute I'm going to push this one in in fact I should

 actually call it a banger but lets get our gravy and pour it all over the top lets just

 Right here we go then nice big spoonful just completely cover it oh my goodness look at

 the leek and the onion sat on there hanging out oh wow I cannot wait to taste this.

 Ok folks I have got the perfect thoughtful here sausage gravy and potato I'm going to

 shove it down my mouth now it smells so good I have been wanting to do this for ages and

 That is very slow motion wasn't it oh my god sorry I know I am quite loud when I eat but

 that is amazing we did not even need to do anything to the sausages all the flavour is

 from the potatoes and the gravy it is just going boom I'm getting the gravy one side

 potatoes the other and the sausage straight down the middle and that sounds rude but that

 my friends is amazing it took me half an hour to make that in total so if I was not filming

 it maybe a little less and we do not have to go so flashy to put your own twist on it

 yeah if I can make it absolutely anyone in the world can have a go for yourself let me

 Hi guys how is it going welcome to my virgin kitchen today I am going to be showing you

 We need our right here so right here we are going to put a bit of oil in there the sausage

 Hi guys how is it plain sausages although you can get these really funky flavour things

 ok so I just want to show you what I want to show you ok folks hopefully you can see

 we have got our right so here we go we have got the leeks and the onions in there they

 are just hanging around in there doing a ****** here we go guys and even better ****** starting

 to break down already there has only been about 3 minutes I want to just give it ******

 ok so the banger noise I was talking out talking about ok so we are going to add some sort

 of non ok so we are going to add a little bit of fun and games to our leeks and onions

 right now right here folks ok so to serve it grab yourself a flashy little right here

 I need to move the camera right here then folks I cannot wait to taste what this one

 tastes like it is going to be unbelievable did I say yes I did taste what it tastes like

 hang on sausage and the gravy I know it smells amazing amazing and the potatoes with that

 mustard and lets not forget all that good ****** ok here we go folks I have got the

 Hi everyone, it's Lindsay Wells, the Kitchen Witch, and you are watching Charmed.

 Today featuring my tried and true recipe for authentic Italian spaghetti and meatballs.

 For many years before I started making videos on YouTube, I was a blogger.

 And today's recipe for spaghetti and meatballs is one of my most popular and most requested.

 And so I thought I'd better share it here because it's become such a family favorite and entertaining staple in so many homes.

 So let's get started and I'll show you how to create this wonderful, comforting, and authentic spaghetti and meatball dish.

 Begin by making the meatballs and add a tablespoon of chopped Italian parsley to one pound of extra lean ground beef.

 Add a tablespoon of Parmesan cheese, one cup of breadcrumbs, a half teaspoon of pepper, a half teaspoon of onion powder, a teaspoon of garlic powder, a teaspoon of salt, and one beaten egg.

 Bring it all together using your hands and then form into meatballs.

 You're going to cover them and keep them in the refrigerator now while you make the sauce.

 In a large saucepan over medium heat, saute three quarters of a cup of chopped onion and garlic in a quarter cup of olive oil just until the onion is translucent.

 Stir in two 28-ounce cans of tomatoes, two teaspoons of salt, one teaspoon of sugar, three quarters of a teaspoon of dried basil, and a bay leaf.

 Next, stir in one can of tomato paste and the meatballs, making sure to completely immerse them in the sauce and simmer them for 45 minutes more.

 Boil the spaghetti noodles in well-salted water for about seven minutes, just until al dente, and mix a ladle of the sauce into the drained spaghetti.

 Then serve it all up family style and enjoy the raves from friends and family because these meatballs and that sauce are just that fabulous.

 Don't forget to visit me for daily conversation, food, and fun on the Kitchen Witch Facebook page.

 Follow me on Twitter and Pinterest and definitely stop by the Kitchen Witch blog if you enjoy food-related fiction, great recipes and ideas, and of course my entire recipe archive can be found there.

 So until next time everyone, here's wishing you a charmed life.

Please give me a like and subscribe and we'll see you next time.

 We're going to use some bean sprouts, and barbecue pork, and onions, and green onions, and some cooked rice.

 If you want to use the barbecue pork, you can look it up in the how to make barbecue pork video.

 And make sure they are loose up, all the rice, do not stick together.

 And it's really fast, really easy to cook, because all these vegetables are already cooked.

 And all you have to do is put some white pepper, just a little bit of white pepper.

 Today I'm going to be making one of my favorite recipes and these are my potato pancakes.

 I'm using 2 medium sized potatoes, a half an onion, 1 egg, 1 tablespoon of all purpose

 Okay so for our first step what I'm going to do is I'm going to chop up my onion just

 Everything's cubed up so I have my 2 potatoes cubed and my half an onion cubed and ready

 So I've got my food processor ready to go and at this point I'm just going to get everything

 So what I want to do here is I really really want to turn this into a batter.

 So open that up and now I'll just zoom in a little bit just to show you what it looks

 You can see this is full of moisture and that's exactly what I want.

 And the next thing we're going to do is we're going to strain this.

 And what we want to do is just let this sit here for a while until most of the moisture

 And now you can already see all of the beautiful potato water that's coming out of here.

 So at this point you can just leave it like that and head off and do something or you

 can spread it around a little bit just so that it strains a little bit faster.

 I'm just going to let that drip a little bit more and then I'll come back.

 So my potato mixture has been sitting here for about five minutes and I'm just going

 to shake that off a little bit and I'm just going to pour this water out.

 And just take all of your mixture now and just pop that right in there.

 To do this we're going to add in our egg, our flour, and our little bit of salt.

 And I'm going to grab a whisk and I'm just going to start whisking this together.

 I've got a small ice cream scoop here and I'm just going to scoop up this mixture.

 So just take the back of a spoon and just give it a little pat.

 And now you just want to fry these on the first side until they're nice and golden brown.

 The secret to these, you do not want them browning too quickly.

 You know you just want to have a nice low to medium heat on these.

 So I'm just going to let these go a little bit and then we'll flip them.

 If you don't have a food processor you're going to want to use a grater.

 You want to go down to something a little bit smaller like this.

 This is quite small so it's going to make a really really nice fine grate.

 But the food processor is really really magic in this recipe because it turns it into this

 So we'll just let these cook another minute or so and then those will be ready.

 And of course you can't have potato pancakes without applesauce or my favorite which is

 And I'll just do this one more time and then I'll show you all of them done and we'll come

 If you do like potatoes I really really encourage you to try these because they are really really

 And what I decided to do was just zoom in and just give you a little bit of a close

 up because I think some of you were saying I can't see anything.

 You can just take your measuring scoop and just give it a little push.

 I'll just stay around with the camera until I flip them so that you can see the nice golden

 Now traditionally you're going to want to eat them with sour cream or applesauce.

 So you want to have them nice and brown on each side just like that.

 Then you're just going to take a little bit of your sour cream, get that on there.

 I'll tell you I'm really finding it hard not to eat a whole pile of these because they

 Hello and welcome to Jikoni Magic it's always a pleasure to have you here with me.

 making super soft chapatis that are designed to always impress.

 flour, one cup atta flour, salt to taste and an optional pinch of sugar.

 until it looks crumbly and then next add lukewarm water in small amounts.

 this way is that it reduces the risk of you ending up with a dough that is on the sticky side hence

 making it hard to handle or a dough that is too hard and hence your chapatis turn out hard.

 Once your dough comes together then you will proceed to the next step.

 on the sticky side once I'm done because it gives me the soft chapatis that I'm after.

This helps when you're kneading so it doesn't stick to your hand.

 Notice how my dough is slightly on the sticky side so I knead it by pinching and pulling it

Take oil apply it lightly and then take a cling film or a damp kitchen towel

 and cover your dough for about 15 minutes and this is how it looks very soft and pliable.

 down slightly with my knuckles and then I roll it out to about five to six inches.

The purpose of doing this is the flour is going to help you to keep your layers

Once you're done folding take it and press all your folds together.

 And as you're pressing the folds together try and stretch it out slightly.

 Then next proceed to roll it out rather roll it together and tuck in your end and as you're

 rolling it apply a bit of tension and this is how it looks after about 15 minutes of

Notice you cannot even see the flour that we applied in between the layers.

 Again dust it before rolling it shake off the excess flour press it down slightly to give it

 six inches and then meanwhile ensure that you have placed your pan on heat so that it can warm up and

Place it on the pan and let it stay for about a minute before you disturb it.

 You'll notice the color changing and the bubbles appearing on top.

 turn it so come and turn it and then apply your oil about a tablespoon.

Again notice how I like applying my oil from the edges it flows towards the center

Make sure you touch every part of that chapati then turn it over and check

If it's not cooked to your satisfaction you can always turn it back

In this instance it's not cooked to my liking so I turn it over again and

 cook it for a few more seconds as I check on the second side how it's done.

 done to my satisfaction so I turn it over again and cook it for a few more seconds.

You can serve it with a stew of your choice it can be chicken curry

 Hi, this is Brian Scheser from Trellis at the Heathman Hotel in Kirkland, Washington.

 And we're here to show you how to make a juicy hamburger out of lean ground beef.

 And in order to have a juicy hamburger, we want a certain fat content.

 And what I'm going to do is I'm going to add into this a little bit of sauteed red onion,

 Now the celery and the onion have been pre-sauteed a little bit.

 What they're going to do is when we cook our burger slowly, they're going to bring some

 One of the most important things when making burgers or handling ground meat is that you

 Make sure that your cutting board, running through the dishwasher, all your utensils

 Just a Ziploc bag or a little piece of plastic works great for keeping all those things off

 So I'm going to mix our celery and our onion in with our ground beef.

 If you want all your patties to be the same, a little trick is to have a scale.

 You can set your scale for the ounces that you want, a six ounce burger, seven ounce

 And then for forming our burgers so they're all the same, we use a ring.

 This is an eight ounce burger, so this is a pretty hefty burger.

 Another little trick we can do here is we want to make a couple of small burgers for

 Now remember when you're getting ready to cook your burgers, you then again want to

 That way there it's evenly distributed over the top of the burgers so we don't have a

 And this is how to make a juicy hamburger with lean ground beef.

 Again, this is Brian from Trellis at the Heathman Hotel in Kirkland.

 So I pulled them out of the freezer and I'm going to go ahead and pull all this meat off

 of here and use this since I don't have any char siu to make the pork fried rice with.

 I think I mentioned it before but the whole point of scrambling eggs prior to frying the

 rice is that way the eggs don't clump around your rice and make big balls of rice in your

 Alright now we're going to go ahead and add a little bit more oil about another tablespoon

 Alright once our oil is heated up we're going to go ahead and add in 1 large yellow onion.

 You don't have to use this much onion but I like a lot of onion in my fried rice.

 Alright now after adding our rice we're going to add in about a teaspoon, maybe 2 teaspoons

 Again this is all preference, there's no direct recipe for this.

 Alright we're going to add 2 cups of frozen mixed vegetables, peas, carrots and corn.

 Alright after the rice is stir fried for a few minutes we're going to go ahead and add

 Dig into this with a spoon, I'm not going to embarrass myself with chopsticks in front

 Look at that pork, looks kind of just like char siu doesn't it?

 I cooked it early this morning, just let it sit on the stove all day.

 You don't want to cook rice right immediately when you're ready to make fried rice.

 You either want to do it the day before or a little bit in time in advance so it has

 Well, thank you guys very much for watching and we'll see you next time.

 But I quarter up a sweet vidalia onion, put them in a steam pan first, and get a good

 I just put them over direct heat and put this pan and let them warm up.

 You don't want to roll and boil them, but you just want them to get some good moisture

 And then as they get cooked through, I'll take them and grill them off directly on the

 But it's a real good, simple recipe for some Wisconsin beer and brats.

 Over here I just got some Greek seasoned onions and peppers that we'll serve these along with

 But I'm going to put a little butter in here and get this on the fire, let it melt down,

 All right, my brats have been on about 30 minutes, and as you can see, they're simmered

 What I'm going to do now is take them off, and then I'll put them back on as people want

 They'll stay hot and juicy because the boil will keep going, keep slowly cooking, and

 Now I just want to sear them off, get some color on them, and they'll be nice and juicy.

 Now today I'm going to show you how to make some oven fried chicken.

 We're going to season this with some bread crumbs, with some Italian seasonings in that.

 And I'll tell you, it's just a little bit healthier than your typical pan fried chicken.

 And the cleanup is so much easier, you don't have all that grease splatter all over your stove.

 And you don't have to worry about getting rid of all that extra oil that you've used to cook the chicken in.

 So let me go over the ingredients with you so we can get started with our oven fried chicken.

 And I had the skin on, and I left the skin on this one piece here so that I could show you my little tip

 So basically what you want to do is I just grab a paper towel, and I loosen the skin up,

 And I tell you, it's a vice grip that just really makes it easy.

 Now these are Italian seasoned bread crumbs, which means they have some spices in them already.

 If you don't have seasoned bread crumbs or you have a hard time finding it,

 I'm going to leave a little recipe for you in the description below this video,

 I had one of my fans or my viewers to my channel ask me to state when I use organic ingredients.

 And we'll probably add just a little more salt and a little bit of pepper.

 I want to mention that you want to be preheating your oven right now to 425 degrees.

 All right, so what I'm going to do on this plate here is I'm just going to combine my seasoned bread crumbs with the flour.

 So we'll sprinkle that on top and then blend it up really well.

 I'm going to dip it right into the egg mixture just to give it a little coating.

 And I like to take a spoon and just sort of sprinkle the crumbs over the chicken.

 So I'm going to go ahead and continue coating the rest of my chicken.

 So with the amount of bread crumbs and even the egg that I had left over, you could easily make six, even eight pieces of chicken.

 So yeah, and you could use, certainly use chicken breast, legs, thighs, whatever you want to do as well.

 So now all we have left to do is if you want to add just a little bit more salt, just give it a little sprinkle on top of each piece.

 But you have to have your butter nice and cold in order to be able to do that.

 Okay, so what I do is I take my knife and I go across the top and I make a very thin sliver of butter.

 I'm kind of good at this and everybody makes fun of me, but because I do that to the butter sometimes I go across the top.

 And then I've got this big, you know, valley in the butter and they're like, what did you do to the butter?

 And it's just me shaving off thin pieces when I want it really nice and thin.

 Just so, you know, you've got some moisture because I took the skin off of the chicken and there's no fat up there.

 So you've got to put a little bit of fat to get those breadcrumbs moistened.

 You can see where I've placed the very thin slices of butter on top.

 And we're going to let that go for another probably 18 minutes I'm going to go.

 We'll let that go one minute and then we're going to pull it out.

 Cooks up within about a half an hour depending on how big your pieces are.

 And you can serve this up with any kind of side dish, salad, vegetables.

 And you've got a delicious meal that is healthier than regular fried chicken.

 So go ahead and subscribe to my channel if you like this video and you want to see more of them.

 Maybe you have a special technique or recipe that you like to share.

 Alright, thanks for watching and be sure to head on over to my website at cookingmexicanrecipes.com.

 I have a lot of Mexican recipes over there that you can cook at home.

 Hey Cookaholics, Chef Kendra here and today we're making pepperoni pizza.

 What was really cool about this pepperoni pizza is the fact that the crust is so fast

 Very fast, very easy, so you can make pizza any day of the week.

 We're pouring water into this bowl and the next thing we're going to add is the yeast.

 We have some regular cornmeal here that we're just going to dust our 12 inch pizza pan with

 Now we're going to add some flour to our bowl now that our yeast is bloomed.

 We're tossing in some olive oil, some salt, some Italian seasoning and some garlic powder.

 Now we're going to give this a good stir just until it all comes together.

 Here you can knead it with your hands or use your food processor.

 I'm using my KitchenAid stand mixer with the dough hook attachment to knead it up for about

 If you need a terrific pizza sauce guys check the about section below.

 I'm also using some parmesan cheese but you can just stick with mozzarella.

 We're going to bake this off for 15-20 minutes and that's all it is to it.

 And look in the about section for all kinds of good stuff like my P.O.

 Box information, a link to my free monthly updates, my Pinterest, my Instagram and my

When you cut it in half, the leaves should be packed tightly together.

 to use the coarse sea salt since the finer salt tends to over salt the cabbage.

 more salt at the bottom since the bottom parts are thicker and more fibrous.

 time varies depending on the size of the cabbage, kind of salt, and the temperature.

 It's about 70 degree Fahrenheit here today, which is about 21 Celsius.

It's easily bendable, but there's just a little resistance left.

We're going to let it rest and we'll come back in 30 minutes to check on them.

 We'll need 1 cup of water, 3 tablespoons all-purpose flour or sweet rice flour.

 bring this to boil and once it boils, we're going to cook it for another 2-3 minutes and

Korean chili flakes will stain, so use your bowl, they wouldn't get stained.

 is one of my specialty, since I did lots of tasting for my mother and my grandma when

It should be a little extra salty and sweet, since it's going to season

 which means it has good bacteria like yogurt, which is known to help digestive system.

 I make kimchi, I usually make a large amount, about 5-6 napa cabbages.

 dish that you can use it from pancakes to soups or eat it as it is, as a side dish.

When I was young, we had a few large clay pots buried in the ground to store

 You can store kimchi for years as long as the temperature is right.

 like my kimchi a little tangy, so I usually leave it on the counter for a day or two in

 the summer and about 3-4 days in the winter before I put it in the refrigerator.

 in the jar and pack it down firmly, so there's less air space among cabbages.

 Zoe, you can of course buy dumpling wrappers, which are easy to get,

 It takes a bit longer to do, but I'm going to show you how to make them.

 And you sort of mix it through with a wooden spoon to get it going,

 and I'll just give this a little bit of a knead on the board here like this

 So all I'll do is pop the tea towel on top of it and let it sit there.

 And these prawns here were, you know, just lying around in the fridge,

 And I find that cabbage is a lot sweeter than normal cabbage as well.

 So, see how it's nice and sort of soft and much easier to work with?

 And that little jug over there, if you can pass me that little jug

 And then in my pan here, this is the way we're going to cook them.

 And all you do is just pop that straight on the plate like that.

 What I'll do is I'll get one of these and I'll just cut it in half.

 So, excuse my fingers, but I just want to show you exactly what I mean.

 The pork's cooked, the prawn's cooked, you've got that lovely dumpling.

 I want you to have a taste of that and I want you to tell me what it's like.

 Now mine are already thin enough, but if you need to thin yours out, use a meat tenderizer,

 but use the flat part because you don't want to use that sharp part.

 So we're going to season them lightly with some salt and pepper.

 Okay, so next we, in three to the bowls, we have set up some sort of conveyor belt kind of thing.

 So after five minutes we'll flip them and let them cook for another five minutes.

 And when it's done, serve up with a slice of lemon and some, a dopple salat, or some potato salad.

 a handful of parsley, chopped, a handful of coriander, chopped,

 1 chilli, chopped, 2 tablespoons of flour, 3 quarters of a teaspoon of baking soda,

 2 bowls, a spoon, a tray, a slotted spoon, some paper towel, and a saucepan.

 Then pour over enough water to cover the chickpeas and an additional 2cm more.

 Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb-like mixture.

 along with 2 tablespoons of the pureed chickpeas into the bowl of the blender.

 Then add the flour, the cumin, the crushed coriander seeds, the baking soda,

 Kept covered, this mixture will keep for one day in the fridge.

 So individually spoon half the batch of falafel balls into the oil.

 Then remove and drain on a tray prepared with some kitchen towel.

 They are usually served inside pita bread with tahini, hummus or chopped salad.

 www.youtube.com or www.youtube.com or www.youtube.com or www.youtube.com

 with another video and today what we're going to do is actually make one of the most requested

 and then at the end of the video I'm going to do another t-shirt giveaway to give thanks

 and what we're going to do is cut each one in half so we have eight pieces and then after

 you've cut them in half you can set them on a baking sheet that I already have right here

 for the breading is a quarter of a cup of parmesan cheese and we're going to pour that

 into a bowl and then we'll add three quarters of a cup of whole wheat bread crumbs on top

 of the parmesan and then take a fork and mix the parmesan and the bread crumbs together.

 And as always you can add any additional spices that you want to your breading mixture but

 today I'm going to keep it simple and just add in some basil leaves.

 going to do is take two egg whites and crack those into another bowl.

 going to do is take one piece of the chicken and take the egg white mixture and just set

 the chicken in the egg white mixture and really make sure you coat the chicken in the egg

 white because that is what allows for the breading to stick to it.

 it in the egg white you're going to take that right over to our bowl of parmesan and bread

 first piece go ahead and repeat the process for the remaining seven pieces of chicken.

 So after you're done coating the chicken and you have any leftover in the bowl you can

 scrape that out and sprinkle that on top of all of the chicken.

 aluminum foil over the top and we'll put our chicken in the oven at 450 degrees Fahrenheit

 later and what we're going to do is peel back the aluminum foil and take some scissors and

And then what we're going to do is take one cup of spaghetti sauce

 of a cup of low fat mozzarella cheese and sprinkle that on top of the chicken and the

Now what we're going to do is put these back into the oven uncovered still at 450

And now five minutes later the cheese has melted so I'll put one of these

 you wanted to add maybe some pasta to make this more like an Italian dinner feel free

But the bottom line is this chicken parmesan is going to taste great.

 you guys try this one out and enjoy it because it really does taste delicious.

All you have to do is like the video and answer the question what is

 indulge in every once in a while let me know down below in the comments and I'll pick someone

 out, send you a message and let you know that you won the shirt.

 enjoyed this video give it a like and you can stop by Facebook and Twitter.

 Tonight we make shish kabob fish and we make with the scallops and shrimp and we got the sweet red pepper

 Same thing I do with the shrimp and the scallops mix it together

 Make sure the watch when you stick it in did not go on your finger

 To continue with the same thing all the time at the end of this I got over here

 Lemon and oil after what you do before you put on the barbecue you

 And one time that's done you put on the barbecue and this will be ready

 Five six minutes this will be ready because the barbecue it's really hot if I show you outside.

 Okay, let's check this shash kava fish over here shrimp scallops.

 I have to say what happened to chef Pasquale, you know got no wine tonight

 Mumbai is well known for adding twist and turns to authentic food from across the country.

 I'm sure you're wondering, why am I cooking the Onions and everything in a pan separately?

 And second, they use a very thick pan, which normally everybody doesn't have at home.

 Once the Onions are soft, I'm going to add some finely chopped Capsicum.

 Now that you know how easy it is to make the Mysore Masala Dosa,

 It's basically a goose liver with fresh figs, some cherry tomatoes, butter for caramelizing

 Now to pan-sear the foie gras, we need a very hot pan, dusting with some flour on both the

 We dust it so that it's caramelized on both the sides, it doesn't burn, it gets some time

 As you see it starts getting a little bit of color, we turn it.

 By the time our foie gras is getting crisp, we get ready with our plate.

 Since our fresh fig is so sweet, we didn't require any extra sugar to give a sweetener.

 And to finish this, icing the topping, royal balsamic reduction.

 Guys, Jamie's Table is all about celebrating amazing fresh ideas throughout the year at

I'm going to give you some amazing recipes that are fresh, delicious and will

 Hi there, I'm Toby Puddock, chef and an old mate of Jamie Oliver.

 we're actually going to roast off the tomatoes to caramelise all the natural sugar in there,

 to need Australian Trust tomatoes, red onions, a fresh bunch of basil, some garlic, vegetable

 stock, and a freshly baked loaf of ciabatta that you guys can get in store.

 to get a full copy of the recipe and to add all the ingredients to your shopping trolley

I'm just going to take the palm of my hand and really squash those down.

 I'm going to put these directly into the tray as well with the tomatoes and they're going

 to roast in the oven in the shell, which is kind of a really cool little trick.

 Next I'm going to season with some sea salt, cracked pepper, some dried oregano, and then

 see the tomatoes have really softened, the garlic soft and those onions are beautiful

 much pop that beautiful soft garlic flesh straight out into here.

 going to use half of this to put in the soup and for the other half we're going to actually make

 this up to a boil over a high heat and immediately reduce it to a low heat.

 on this dish, because of the bread content in here this is a really thick soup and as such it can

 actually burn quite quickly so you do need to keep an eye on it and stir from time to time.

 the rest of this bread here to make some crostini which is Italian for large crouton which is French

 This soup's been ticking away for about 10 minutes and the bread's really softening up into there.

 We are going to season with a tiny little splash of red wine vinegar which just gives a beautiful

Just keep an eye on the bread it will brown up really really quickly.

 Now if you like that click here to subscribe to our YouTube channel and explore all our other videos.

 All ingredients can be purchased at your local Woolies and online by clicking here.

 And for more information on different types of croutons and different types of soups

 Natural fat from the liver is going to create the caramelization of the liver itself.

 This is going to be our take in of the brioche bread into our dish.

 Let's cut these slightly different, all right, because we want them to be quite crunchy and

 Now, what you don't want is it to be sort of blended in with the rice.

 That's why we've left them like that, quite chunky, quite hard.

 Now, some restaurant owners will say, you cannot put spinach in biryanis.

 I guess I suppose you could stretch it to two if you just put a little bit more in it.

 And now I'm going to show you how to make a vegetable biryani using fresh mushrooms,

 Remember, this has got, I'm going to put a little bit more salt than I would normally

 Just so it cooks up the courgettes and also the mushroom and everything else.

 And there's a bit of moisture in there for us to actually put the rice on.

 Now what we're going to do is we're going to put the lid on it, like so.

 Now, of course, some people, they like to put things through the biryanis, you know,

 I'm going to take the lid off and I'm going to show you what it's looking like now.

 You can smell that nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice,

 nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice,

 nice, nice, nice, nice, nice, nice, nice, nice, nice, nice, nice.

 But you can equally put more rice in there and make it for two people.

I'm from Hoth, a fishing village, of course fish and chips is what I have grown up with.

 But the one I'm going to make for you today is a little bit of a twist on the classic.

 I'm going to make beer batter fish, crispy tender pieces of fish served alongside some beautiful Hasselback potatoes.

 Now, if you're going to make Hasselback potatoes, what you need to do is thinly slice them.

 And if you're going to thinly slice them, my top tip is to put them in the well of a wooden spoon like this.

 And then the well in the wooden spoon prevents you from going all the way to the bottom.

 So what you get left with is, now check this out, is this wonderful potato that has a bit of movement and all those little layers become really crispy, but the bottom stays together.

 Once you have a big tray of these little Hasselback hedgehog potatoes, what you need to do is grab a little bit of melted butter and just brush each one right over the top so that all those little bits of butter melt through and into those little cracks.

 What will happen when they come out of the oven, you'll get lovely crispy little layers and served alongside our fish, it's going to be absolutely delicious.

 Sprinkle with a little bit of sea salt, nice crack of black pepper and into the oven.

 Where I do have some which have been cooking up, you have the most crispy, beautiful little layers of potatoes.

 So served alongside our fish and chips, this is essentially our chips.

Now the fish is a little bit unusual because it has a beer batter.

 And not everyone uses a beer batter, but a beer batter is very easy to make.

 You need to make sure that you have nice cold beer because as soon as that cold beer with all those lovely fizzy bits hits that hot pan, it's going to be absolutely delicious.

 It gives a little bit of flavour, a kind of nice tang, but it also gives a wonderful puffed up batter which goes really, really crispy.

 Season it up with some sea salt and some black pepper and this is good to go.

 We're going to dredge our fish so that we make sure that the batter fits around it or sticks to it.

 So dredge it in a little bit of flour and season again with some black pepper and some sea salt.

 Once you have it nicely mixed through, grab some goujons of haddock or cod.

 When you're looking to buy fish, what you want to look for is skinless fish.

 And you want a nice piece of fish that you can cut into pieces like this.

 They're about two inches by one inch and they're a nice hefty sized piece of fish.

 But the thing to remember is that if you don't want to cut them up, ask your fishmonger to do the job for you.

 We've got our beer batter and we've got the heat on our pan of oil.

 And the way to check that it is done is take a wooden spoon and just dip it in there.

 Take your dredged pieces of fish, dip them in that lovely batter.

 And what you want to do essentially is take it and kind of drip off any excess.

 And once you've dripped off any excess, get it straight in there.

 Fish really does cook quickly so it's no more than about five minutes in here.

 And you can hear, even as I pull these out, that they are kind of hollow and crackling and really nice and puffed up and golden.

 To go along with my lovely fish and chips, I have some minty pea mash.

 And I've just made this up by bubbling away some butter, adding in some frozen peas and mashing it together with some mint.

 You have got beautiful minty mushy peas, crispy tender little pieces of fish and those wonderful little Hasselback potatoes.

We're going to go a la English way, a la the French way and the American way.

 is barn eggs and of course free range and free range organic is the way to go.

And for me, the perfect thing to move the eggs around is a little spatula

So I'm just going to move it around and very quickly you can see it setting around

 to this stage I just put it to one corner of the pan and that way it's not going to

 whip it up and see here we've got about an inch of boiling water and we're going to cook

 Okay, so now you can see there are kind of curds beginning to form.

So I'm going to go from a whisk now and I'm going to use a little spatula and

 you're going to start to see a more gentle, delicate curd coming out.

And finally Food Tubers, we're going to finish with the American style eggs.

 bringing in these beautiful sheets and you get this kind of roulade-y, folded, gorgeous

 Last but not least, there's something quite delicate but substantial about this and you

 French, English and American, they've all had the same eggs, same pinch of salt, same

But the method that we've used to cook them has completely not only

 Usually raw rice along with rice flakes and urad dal is soaked together to make a paste

 But today I am going to add tuvar dal that is red gram dal also along with that and little

 So it makes a lot of difference and there is a masala which is little different from

 Raw rice 1 cup, rice flakes 1 4th cup, black gram dal 1 table spoon heaped, fenugreek

 seeds 1 tsp, fine rava 1 1 2 tbsp, salt to taste, sugar 1 1 2 tsp, little butter, tuvar

 dal 1 tbsp, boiled crumbled potatoes 250 gm, finely cut onions 1 4th cup, turmeric

 First you have to soak all these ingredients, allow it to soak for 2 to 3 hours.

 The consistency of batter should be like this and this should be allowed to ferment

 until next day that is almost 15 to 20 hours we need to ferment it.

 Just before pouring dosa add 1 1 2 tsp of sugar and 1 to 1 1 2 tbsp of rava.

 This gives crispiness at the same time when sugar is added prepared dosa will be crisp

 Mix it properly just before pouring the dosa that is after fermentation.

 Boil the potato in a pressure cooker for 1 or 2 whistles, peel the skin and crumble it

 I have used the bediki chillies which is like this which is crumbled and it is less spicy

 Just put it in the mixie along with few garlic pieces according to your taste.

 Now the onions started browning, add the ground paste at this stage.

 Fry for 1 or 2 minutes until the raw flavor of the garlic is lost.

 Add boiled potatoes, little turmeric powder, very little water.

 Heat a dosa pan and take a ladle full of the fermented batter, pour it in the center.

 This can be roasted on one side itself, no need to turn it over.

 Generally this masala is spread throughout the dosa, this Mysore masala dosa.

 I'm going to roll these on the board just to make sure I get all the juice loose in

 I've got two tablespoons of caster sugar going in here and you want to mix this through just

 If you're worried about it tasting like fish, it absolutely doesn't.

 It imparts a wonderful salty flavour and a really subtle aroma.

 I'm going to water it down because we're adding lots of herbs in here as well.

 So I've got some garlic, I've got some red chilli and now my herbs.

 So just tear off some of those leaves and give it all a good fine chop.

 For a super hit of that freshness, that goes straight into this dipping sauce.

 So I'm going to serve this up with some summer rolls which are very easy to make.

 I have some rice paper sheets which have been soaking in some water and now it's time to

 So I'm going to start off with some prawns and then top it up with some cucumber, a little

 To bump up that fresh flavour, I've got a combination of herbs.

 I've got sawtooth coriander, I've got Vietnamese hot mint and some coriander as well.

 A beautiful and very simple little summer roll filled with lots of fresh ingredients

 and the perfect accompaniment to my wonderful herby dipping sauce.

 So today I am going to make my Southern styled baked macaroni and cheese.

 It's cheesy, creamy, a little bit buttery and it's absolutely delicious.

 This is going to be a small serving but you can adjust the amount if you want to make

 I'm going to make that fabulous cheese sauce that I like to make when I make the baked

 It doesn't make the dish sweet, but it's just a beautiful alternative to butter.

 Usually this recipe, I won't say usually, sometimes this recipe calls for an egg.

 Of course, I've got my serving bowl right here in the back from my cousin Diane.

 Of course, I'm going to be using a mixing spoon to make the cheese sauce.

 Right now on the stove, I have the water boiling for the pasta.

 I'm going to go show you how I make the cheese sauce for the baked macaroni and cheese.

 That's the temperature you want to cook your baked macaroni and cheese.

 I think you should avoid low-fat milk because it's not going to have enough of the milk

 This part of your recipe, your cream sauce, you have to make sure that you stay in the

 kitchen just to keep stirring it so that it can remain creamy and smooth.

 Let it heat for about four to five minutes on a very, very low flame.

 I'm going to add a little at a time because I want it to melt slowly.

 I'm going to continue stirring until we see the cheese dissolve or until we see the half

 Now it's good to keep adding more cheese until it's all in the pot.

 You have to keep stirring this cheese sauce so it can come out really just nice and cheesy

 Right now while the cheese is melting in the half and half, I'm going to add the pasta

 As you can see how it's coming along, it's melting very nicely.

 I'm going to continue stirring this maybe for about another three minutes.

 Just to let you all know that this is the same type of cheese sauce that you can use

 If you blanch some broccoli, you can use this cheese sauce also on your broccoli and other

 Then I'm going to show you after you make your cheese sauce, which in my opinion is

 where you put in most of your work, I'm going to show you how easy it is beyond this.

 Right now I'm going to just take this stick of I can't believe it's not butter.

 I'm going to use maybe like a quarter of this stick just to blend in the macaroni.

 It's just going to give the macaroni just a little bit of extra buttery flavor, not

 Honestly, I think I probably made too much of the cheese sauce, but that's okay.

 You can drizzle a little bit of it on your vegetables like your broccoli and your string

 I'm just going to continue blending this butter in or this margarine in until it's all melted.

 Right now, I'm going to take some of our cheese sauce and I'm going to put it in the macaroni.

 Put this in the dish and I'm going to bake this between 20 and 35 minutes.

 You can use this for baking cakes and cupcakes and you can also use it for baking your food.

 Place it nicely so you have a nice presentation when it's done.

 Very quickly, I'm going to put a little bit of the mozzarella cheese on top.

 Now I'm going to be using a little bit more of the cheddar cheese.

 Also, to give it a little punch of flavor, I'm going to be adding some parmesan.

 You can omit this part of the cheese if you want or you can add different cheeses.

 I wish they had taste-o-vision so that you could actually taste this baked macaroni and cheese.

 If you have any questions about this baked macaroni and cheese dish,

 And I'm really excited to see what's in store for us today on the fishing boat.

 Captain Jim and his first mate Andy have been fishing Maine's Casco Bay their whole lives.

 They're taking me out to one of their favorite fishing spots a couple hours off the coast

 Well, it's about 6am and we're steaming out into the Gulf of Maine.

 We're heading to the fishing grounds with a great group of hardy souls.

 We're going to get you guys on some awesome bottom, some of my favorite fishing grounds.

 Their secret spot is so packed with fish, Andy caught one literally 30 seconds into the day.

 So what you want to do is you want to pull the hook up off the...

 I mean, every time I catch one of these, it's like 10 minutes of reeling.

 I mean, we're coming from about 400 feet, so, you know, it's a long fight.

 Reeling in cod is one thing, but nothing could have prepared me for what was next.

 So Byron, did you have fun fishing with us out in the Gulf of Maine today?

 I caught some beautiful cod in Casco Bay with Captain Jim and his first mate, Andy,

 You're not going to find tarragon in your traditional tartar sauce,

 Now I'm going to add a squeeze of a lemon, just a tiny bit of salt,

 It's a really essential tool to getting these really thin, consistent slices.

 just throw away the stubby, or you can use it in a stock or a soup,

 Now I'm going to soak them in water just to get rid of some of that starch

 I put this paper towel down because I want to blot some of the excess water

 off of these chips because you never want to add water to a hot pot of oil.

 You'll start to tell when they're done because they'll get a really nice golden brown.

 Now I'm going to chop up some herbs and toss it in with the potato chips.

 Really, this is just going to be very reminiscent of a pancake batter.

 The important thing when frying this fish is that the temperature of the oil

 has to be just right because you want the batter cooked and nice and golden brown,

 Really, you're going to know that they're done when the outside just gets nice and golden brown.

 The fish is cooked perfectly, and the batter is just really nice and thin and crispy.

 so it's nice to have the cedrus crisp apple notes to balance it all out.

 Tune in next week as I head down to Hampton, New Hampshire, to check out their seafood festival.

 Hey everyone, I'm sorry this video is late, but I've been spending a lot of time lately

 Which reminds me, if you haven't signed up for our newsletter yet, please take a second

 Well, in addition to recipes and food writing not featured on the show or on our blog, as

 well as interesting food links from around the web, starting this week, the readers of

 the newsletter will be able to take part in the Working Class Foodies Cookbook as recipe

 I'll post a recipe in the newsletter, and you guys can try it out and send me your feedback

 Oh, and one more quick thing before we get to this week's show.

 We're going to be moving to our own YouTube channel, which you can subscribe to by clicking

 the link right here if you're on Hungry Nation's YouTube channel, or on the link below if you're

 We'll still be cross-posting to Hungry Nation for now, but subscribe to our channel so you

 Growing up, I hated parsley, and I'd always do just about anything to avoid eating it.

 Middle Eastern and Mediterranean dishes have always been some of my favorites, but I was

 always picking around the tabbouleh, which is basically a big parsley salad.

 Refusing to be beaten by an herb, I started making my own tabbouleh, and now I love it

 so much I make it every week when the ingredients are in season.

 It's quick, it's affordable, and it's a healthy vegetarian side dish which makes it perfect

 So I figured it was time to share my tabbouleh recipe with you.

 Tabbouleh recipes vary from country to country in the Middle East, but they all contain two

 Tabbouleh salads are seasoned with lemon juice and olive oil, and varying amounts of

 mint, and they can be beefed up with tomatoes, cucumbers, green peppers, or scallions.

 It's become a well-known dish in America, where we generally scoop it up with pita bread

 or use it as a filling in falafel sandwiches, but historically, tabbouleh is scooped up

 There are a few different ways to make the bulgur for the tabbouleh.

 In some versions, you soak the grain in water for hours and hours, and in others, you simply

 soak it for a few minutes and then laboriously squeeze it dry in paper towels.

 Now the most important thing when you're making tabbouleh is that your herbs are fresh

 Either harvest them directly from your garden or window box and use them right away, or

 look for herbs that are bright green with strong stems at the farmer's market and use

 To make my tabbouleh, I start by pouring a cup and a half of boiling water over one cup

 Traditionally, tabbouleh is made with spring onions or scallions.

 Well, I like mine with a little fresh garlic as well, and I had half of a white onion left

 Basically, you can use any onion variety you like best or whatever you have on hand.

 The key is to chop the vegetables as finely as possible, like between the smoothness of

 You can do it by hand, but if you've got a food processor, it'll save you a ton of time.

 And while my bulgur was soaking, I halved a clove of garlic and quartered my leftover onion.

 Then I cored and quartered a medium-sized vine tomato and put it all into my food processor.

 And I also like to add a little dash of crushed red pepper flakes for a mild kick.

 It should have absorbed most of the water by now and have an al dente-like toothsomeness.

 If you like your bulgur softer, move it to the fridge and let it soak in there, covered,

 If you're like me and you like it to be a little bit chewy, let it sit while you finish

 Hold a bunch of rinsed and dried parsley in your hand and run the blade of your knife

 Go all the way around the parsley, removing as many of the leaves as possible.

 Use quick, straight motions with your knife and don't just hack at the parsley.

 By hacking at it, you'll bruise it and it'll be wilted and flavorless in your tabouli.

 You want about two handfuls or one heaping cup of chopped parsley.

 Add the scallions, the parsley, and the mint to your food processor.

 add in your chopped vegetables and your herbs and mix it all together.

 Taste and adjust the seasoning if necessary and chill the tabouli until you're ready to serve it.

 One, your parsley has got to be as fresh as possible, and two, the cumin.

 If your parsley is all faded or wilted, the tabouli will taste flat,

 and the cumin is a little touch that I like to add to give the salad a deeper flavor.

 Although tabouli is traditionally scooped up with romaine lettuce leaves,

 by serving it on top of a grilled pita bread or flatbread with some feta cheese.

 just check it out right now by clicking on this link right here.

 Throw the flatbread dough or pre-baked pita bread on the grill,

 This tabouli recipe makes about eight large side dish portions.

 Cracked bulgur wheat can be found in bulk bins or in boxes at most health food stores or Middle Eastern groceries.

 Depending on what vegetables you use, and if you use homegrown parsley or mint,

 the total cost should come down to between $6 and $8, or about 75 cents to a dollar a person.

 It'll cost a little bit more with the feta cheese and the flatbread, obviously,

 but it's a healthy and delicious lunch that you can make quickly and easily, and it travels well.

 What I want to know this week is what's a dish that you've taught yourself to love?

 and don't forget to sign up for our newsletter or subscribe to our new channel right here.

 Thanks for watching, and we'll see you next week on Working Class Foodies.

 Check out some of our other episodes to find recipes that would go great with this dish

 I've got here is a large saucepan and I've got about three to two to three

 tablespoons of oil and we're going to preheat the oil and put the onions in in

 three here and then I've got about 200 grams of cherry tomatoes and basically I

 put a little bit of olive oil and a little bit of vinegar and it really

 degrees and then and then and then cut your tomatoes accordingly.

 the oven which I will do right now for about I would say probably about 20

I'm going to go over to the stove, preheat the oil, then add in the

 onions and let them saute till the till they start to sweat out a bit and I'll

 it near the end of the major like when you're cooking over high heat your

 to be adding in a few additional ingredients and I will show you that

The first thing I'm going to add is about one and a half cups of

 tomatoes are out of the oven, if it's been 20 minutes, 25 minutes, then just

 I always do with the canned tomatoes, I'm just going to I always take a little bit

 I'm going to reduce the heat and cover it for about 10 or 15 minutes.

 will allow some of the excess liquid to evaporate and at that point we will put

 comes to the boil and then when and then after it's been covered.

 fresh basil leaves, first of all you can use sweet Italian, red, whatever it is you

 growing basil outside in the garden and so it smells phenomenal.

 if you can get your hands on fresh basil it really will take this soup from here

 making it's perfect for even like a sauce for like spaghetti or

So I'm gonna have a baked pasta video coming up and you can easily

 it's on medium so we're gonna let this simmer for about 10 to 15 minutes and

 you'll notice that will thicken up a bit and I'll show you the next step.

 Alright, as you can see, I'll try to show you, our tomatoes have been simmering for quite a

There's been some liquid that's evaporated but it's there's still gonna

 it's very runny you can cover it if you prefer for about five or ten minutes

 just so that it comes up to a bit of a simmer and then we are going to go ahead

 have high sides because if you're not careful it could splatter everywhere and

 the absolute worst thing in the world is when tomatoes splatter all over your

 gonna go off camera but I'll be back when we blend it all together.

 Normally, actually there's a few options, normally you can you can either just

 blend this as is or you could go and pick out the basil leaves.

 about and I am just praying to God that this doesn't go everywhere.

 use a food processor and we're gonna slowly go like this just around and as

 nice smooth cream of tomato soup or tomato soup you can put it through a sieve.

 And I don't usually do that because I don't mind if it's a little grainy but

 some people are very sensitive with the seeds and if that's you that's absolutely

You can just take the extra time to strain it to make sure you get all of

 could add a little bit of whipping cream but what I'm gonna do is add a couple

 tomato flavor and I'm telling you using real tomatoes using good canned tomatoes

 little bit more salt and I'm probably going to add a little bit more pepper

You can serve it as is or you can serve it with some crunchy bread or with

For this recipe we need first of all to soak the chickpeas and the fava beans, dried fava beans of course.

 We'll let them soak for about 24 to 48 hours and then in about 24 hours they'll look just like this, real plump and real nice and puffed.

 The dried chickpeas and the dried fava beans are real easy to find.

You can find them in many Middle Eastern stores and you can also find them in your favourite supermarket like Kroger.

 In the international aisle you find many many stuff in those international aisles.

You don't even have to go and visit a Middle Eastern store now those days because they have so many things available in these international aisles.

 They have all kind of beans, they have all kind of sauces, they have different kind of rice that you find in Middle Eastern stores.

 So we'll drain all the water from the chickpeas and the fava beans and I will place them in a bowl like this.

 To this I will add two medium onions that I roughly chopped, three to four garlic cloves, half green pepper that I just roughly chopped again and one whole bunch of parsley.

 These are all the ingredients that I need so far for the mixture of red peppers.

So what I will do is I will grind all these ingredients together using an electric meat grinder.

 And we need everything to be real fine so that's why we have to use the meat grinder.

 And then we will season it with one to two teaspoons of salt and one teaspoon of black pepper.

 Of course you can add more or less if you want them to be more spicy.

You can add more pepper or you can even add red pepper to give it that kick of that heat in the farfali.

Look how beautiful the green color from the parsley and from the green pepper.

You will never taste any other farfali like this and you will make them all the time.

Now what we will do is we will let it rest in the refrigerator for about half an hour for all these ingredients to marinate together and they will be ready for us to make the patties.

We left it in the fridge for about half an hour just to marinate and just to hold itself.

It comes in different sizes but I like the small one because it's not so thick and the falafel comes out always nice and crispy.

If you don't have a falafel mold you can always make the patties by hand.

 So I will take about maybe one tablespoon of mixture and try to pack it into the mold and smooth all the surfaces.

 And you need to press the top down and then just release them on a saran wrap.

I like to make all the patties first before I get the oil hot for frying.

 You see using the mold you get the same shape, same size falafel throughout the mixture.

It doesn't take away anything from the falafel and I love to use it.

The only way to check if it was hot enough is by taking a piece of bread and just dip it in there.

 We will only fry a few at a time because adding so many of them will reduce the temperature of the oil and then they will not fry that well.

 So we'll wait about maybe 30 seconds in between each one and then we'll keep dropping a few of them.

We'll fry them on one side for about maybe 2 minutes until nice and brown.

 And we will remove them and place them on a tray lined with some paper towel to drain any excess oil from the falafel.

 First to start out with, put your rice in your rice cooker and let it cook.

 Now with your pork, cut them lengthwise and then into little tiny cubes.

 Now after you're done cutting your pork, put them in a pan with a little olive oil and

 Now I put a little olive oil in the big pot and we're going to add our onions to it.

 Now when the onions are kind of brown, turn the heat down to low.

 Now I moved the vegetables to the side, added a little olive oil, and put in my eggs.

 Now that the eggs are cooked and scrambled, just want to mix it all in with the vegetables.

 Now my rice is done, so I'm just going to open the lid and let it cool down a little

 Now we're just going to focus on our pork and let it cook until it's done.

 Now I turned back the fire on to medium heat, and we're just going to stir all this together.

 Now you want to let that cook and you want to stir it a couple times.

 I'm going to add in my salt, my garlic powder, and my lemon pepper.

 So I hope you guys like the tutorial and the recipe and I do hope you guys try this out

 1 tbsp ginger and 3 quarter tsp garlic or you can add as per your preference.

 Out of spice box, I'm going to use cumin seeds, jeera, turmeric powder, haldi, red chili powder, laal mirch, garam masala to taste, salt to taste.

 Now, if you decide to make all of a sudden just like me, I use rapid soak method and I'm going to show you how to do that.

 So, basically you will need at least 2-3 hours even for this rapid soak method.

 After 2 and half hours, you can see that beans and black grams are soaked nicely.

 So, now I'm going to turn on the stove again on a medium to high heat.

 Alright, so the rajma and urad, beans and black gram is taken care.

 pinch of asafoetida, hing, this is optional, turmeric powder, haldi, ginger and garlic.

 At this point, ready to add now rajma and urad, red kidney beans and black gram.

 I'm going to cover it one more time and just cook for about a minute or two minutes.

 And it will absorb all the flavors and the color will slightly change as well.

 You can also smear just a little bit of cream on the side like this.

 Thank you for watching and I'll see you soon with another great episode of Cooking.

 What do carnivals, ketchup and mustard, and sticks have in common?

 We have three quarter cups of white unbleached flour of your choosing.

 We have about three quarter cups of soy or almond milk, using almond milk today.

 We have two teaspoons of baking powder, a pinch of pepper, and of course, the freak

 The first thing you're going to do is put all of your dry ingredients in your bowl.

 You can add more milk if you feel like you need it, but you don't want it to be overly

 Now these are very long in comparison to our wieners, but that's okay.

 Now you want to roll your weenie in a little bit of corn starch.

 And what this does is it helps the batter to stick to the weenie.

 Now if you don't have a deep fryer, you can just use a pan, a deep pan with a lot of oil.

 But I happen to have access to a deep fryer, so we're going to use it.

 As long as you subscribe for new videos every Monday, you'll find ones like this.

 You know one of the most popular chicken dishes here in America?

 What we want to do is we're just gonna want to pound the chicken a little bit.

 You know, the other classic too is doing the same thing with veal.

 how to make a very popular dish, Chettinad Chicken, which is from the southern part of

 a lot of our spices to really bring out the aroma and the flavor of these spices.

So we're using a few of this and a few of that just so that we get the

 color, the flavor, and a little bit of spice, but not, you know, kill ourselves.

It releases a lot of the seeds from inside and flavors everything.

We're going to keep roasting it till the coconut gets a little bit of a color and

 and I'm going to turn off the stove, transfer it, and allow it to cool down.

And while Hithal's doing that, we have over here a large skillet.

 big enough skillet to be able to use to accommodate everything.

 of minced garlic, 1 tablespoon of minced ginger, and half a teaspoon of turmeric powder.

 Now we let the dry roasted spices cool down completely and then used a spice grinder to

And we had to use about half a cup of water to help us in the grinding

 Chettinad food is known for a lot of flavor and also a lot of spice.

 a lot of places where you can cut back and you can still get the flavor.

So our masala mixture has cooked down quite a bit and the oil is kind of leaving

 we're just going to allow it to cook for about 5 minutes on medium heat itself.

 5 minutes and we've been stirring in between just to make sure nothing gets burned, all

 Don't freak out, it's going to thicken up, the gravy is going to get thicker and also

 And once it's mixed we'll cover and we're going to cook this for approximately 20 to

 here and it broke really easily, so it means it's tender and it's ready to go.

 we checked on the salt and the spice level and everything and it was perfect.

 And right before serving, as always, we're going to garnish with a few coriander or cilantro

 So enjoy your chettinad chicken and join us again in another episode of ShowMeTheCurry.com

 Hi welcome to Michelle cooking show tonight I will show you how to make

 Vietnamese fresh spring roll come in close I will show you a recipe you need

 two pound of pork loin one pound of shrimp one pack of rice paper one pack

 of rice thick noodle and some veggie lettuce, mint, cilantro, bean sprouts

 water and add 1 tablespoon salt in and turn on a high heat until the water

 okay now you turn off the stove and dump the shrimp in the basket.

 when the water boils and you put the rice thick noodle in and follow with the

Now the dish is done and turn off the heat and take out the meat and put on the dish

 now you cut the meat like this halfway first and turn the meat over and slice

Okay you get one piece of rice paper remember use warm water and dip the rice paper like this around the rice paper

 and put on the cut work and you pick a little bit lettuce and about three to four

 leaves of mint and a little bit cilantro and about a little bit bean sprout and one piece of cucumber and about a little bit of rice noodle

 and two piece of meat and three or four piece of shrimp depend how much you like

Put the side first left side in right side in and the end you poke it up and put the

 hmm thank you for watching the show hope you enjoyed the recipe and remember to

 about getting the right balance, the right ingredients and you're ready to go.

 Well Aussies love our seafood so I'm really looking forward to this, a seafood

 you really can't find candle nuts, then you can use macadamias as well.

 we're going to put a little bit of oil to lubricate it and then we're going to

 we're talking about sustainable eating these days and we want to use the beast

 So once it starts to come to boil you can actually add the coconut cream.

 conscious laksa which everyone uses you know light cream you know like the 70%

 to boil as well and then once that comes to boil we'll start adding all the other

 it's going to be fairly it's going to be fairly creamy and it's going to be

 add a bit of sugar to flavour that and then we're going to squeeze some lime

 when you're actually flavouring you kind of need to sort of go okay that needs a

Righto so once that's in we're going to add the balls, fish balls

 top it with a little bit of bean sprouts and then we're going to start

 Now then we're going to top it with a little bit of coriander, a little shallots and if you do want for a bit more contrast we can add a bit more bean sprouts.

 To try some amazing Malaysian cuisine make sure you head to your local

 and you can keep up with all the action on our Facebook page facebook.com

 The amounts of the ingredients that you're going to need to make this recipe will be

 listed in the information box below or you can find it on the website.

 The ingredients are, you'll need some leftover mashed potatoes that are cold, you'll need

 an egg, you'll need some flour and you can use either self-rising or all-purpose, some

 I'm going to use a fork to mash all this stuff together and I'm going to start with getting

 the potatoes out of the measuring cup and adding the egg, the onion, the flour, a little

 I'm just going to take my fork and start mashing this together.

 This is going to be a really stiff mixture and that's the way it's supposed to be.

 You want to make sure that the egg is incorporated all throughout the mixture along with the

 I'm just going to take my spoon real quick and just make sure I have all of it mixed

 I'm going to start by turning this on and I'm going to put some vegetable oil in my

 I have a spoonful of my potato mixture and I'm going to put this in the skillet.

 I'm going to dip my spoon in the oil and flatten it out and that keeps it from sticking when

 We're going to let these fry for three to five minutes until they're browned and then

 I'm going to just start turning these over and we're going to turn them and cook them

 I'm ready to take out my potato cakes and put them on a paper lined plate so that they

 Okay, I'm going to let these sit here for a few minutes to drain before we serve them.

 I've put my potato cakes on a serving plate and some of the things that you might choose

 to serve with your potato cakes are some sour cream and I have a little chives in here,

 To build the Croque Monsieur sandwich, pile up the ingredients in this

 If you've been wondering where we've been for the last two fuckin' years, long story

 short, we were in a convention cooking in a so, ah, eastern place.

 Time off, we get in the munchies, this is a little kid, he has some gummy bears, we

 I thought kids that were two had some common sense and decency, but I was like, hey shorty,

Mask comes up there, dropkicks the little bastard right in the face, I snatch his bag

 of candy, and who would have thought, in that country, dropkicking children turns out

 Ah, long story short, that bastard the Flavor Ninja, he gets his ass locked up in the same

 place, cause the Emperor's soup didn't have enough salt in it so he whips out his wing

 Misbehavior, a couple battles here and there, we've got an additional 18 months.

 Now two years, we're finally free, and I'm looking back to get at it.

 So today, we're going to make some Singapore style rice noodles.

 Reconstitute that bad boy in some hot water for four to five minutes, drain and strain.

 You're going to need 60 grams of barbecue pork shredded, 30 grams of white onion, 40

 grams of red bell pepper diced, 30 grams of green onion cut, nice shred style, one egg

 made into an omelette, shred that up, 100 grams of blanched shrimp meat or prawns, and

 then for the seasoning, we got half a teaspoon of sesame seed oil, a teaspoon of curry powder,

 one and a half teaspoons of soy sauce, and half a tablespoon of oyster sauce.

 Get your pan nice and hot and add a couple tablespoons of oil, and toss in all your ingredients.

 That's some flavorful shit right there, kind of like the chemicals in the basement.

 I don't know how you walk around down there without a gas mask, dude.

 So what you want to do now is just stir this until well combined and cooked thoroughly through.

 After it's all heated through, you're going to get a nice looking product like this.

 What better way to celebrate freedom than a nice bowl of Singapore style rice noodles?

 Hey guys, we love eating this beef noodle soup at the restaurant.

 So today we're going to show you how to make it yourself at home.

 And today we will be making one of our favorite soups and this is our...

 And try to get the one with the fatter cuts because it's going to be more tasty.

 And the next thing we're going to need is a spice and this is star anise.

 We like Maggi soy sauce but right now we're using this because it's cheaper.

 I love to put this on top of beef noodle soup once it's cooked.

 And make sure when you get it, it must say pickled mustard green.

 Just an extra vegetable for you guys that like to eat your greens.

 To prepare your vegetables, cut them into large chunks because they will dissolve into the soup base.

 Cut your pickled mustard greens into tiny pieces because the taste is really strong.

 This actually goes into the soup at the very end when it's ready to serve.

 Mix your soup and simmer it for 5 hours so all the delicious flavors can come out into the soup.

 And then you put all these things together and pour the hot soup on top and this is what you'll get.

It's great for the cold winter nights and it always satisfies my tummy.

 Okay here we have yellowfin tuna being cut for sashimi from Shigeki.

 the best fish obviously works high in oil but it's more about the

 important that the benches are spotless and the knives are spotless and their

 Okay actually inside the fish there's no well there should be no dangerous

 bacteria until we introduce it that's why the knives and the hands have to

 and then we're eating it raw and that's where you have all the problems.

 why you really should only buy sashimi off people that you can really trust

 Also have to be careful not to tear the meat you have to cut the meat away so

 other side we're only going to do one side of this okay you can see you just

 bone that goes down the middle he just cuts through that around it and then

 Okay basically it's very important to cut the meat away not to rip it.

 As you can see also once the meats taken away we don't like laying it all over

 the boards even though the boards have been sanitized it's better to keep it

 just going to clean a loin up and cut a few blocks for sashimi.

 normally cuts it into three pieces depending on the size of the fish.

 caught they're caught on a long line and some fish are actually dead when they're

 ones with high oil content which which gives us the best best tasting

 All right he cuts he cuts it along the grain and then against the grain.

 All right Japanese traditional style is probably a little little thicker than

 Oh, guten tag and thank you for joining us again for cooking with us.

 or may not know my husband and I just got back from a trip to Europe and the

 the schnitzel part just means it's a breaded usually veal cutlet that's

 fried but the Wiener part means that it's actually from Vienna.

 to Vienna so it kind of works out and my husband, this one, actually ate a lot of

 German style potato salad is very different from most potato salads that we've had in the United States.

Since we're using our pressure cooker hopefully it'll be a little bit less.

Now we're gonna chop our dill into tiny, tiny, yeah tiny pieces.

 So we're adding one teaspoon of sugar to what will be our mixture for our potatoes.

 Two teaspoons of salt and then it says one fresh cracked pepper.

 These are really hot potatoes so we're gonna let them cool for a little bit before you remove the skins.

 You hold it like this and the skin just peels off and that's why you save your hand from being burned.

 I'm just using this part of the towel to take off the skin and it's coming off really easily.

 So we've removed the skins from our potatoes and in the meantime Darren is going to crush up our bacon.

 So this looks really a lot more liquidy than what the recipe shows.

 To me it's a little too bitter but Darren says it tastes authentic from when we were in Germany so I guess I didn't eat it then so I believe him.

 Flour first, then the egg mixture, and then the breadcrumbs finally and then they're gonna rest onto this plate we are working in.

 Okay we tried to get veal cutlets to try and be super authentic to the Viennese Wienerschnitzel

 but the only veal cutlets we could find at the major meat market here were frozen.

 So these are tenderized pork chops so we don't have to beat them thin, they're pretty thin.

 Don't push the breadcrumbs into it, the breadcrumbs are supposed to make a layer on the outside.

 If you're looking for lard in the store, here's the package that says lard on it.

 Okay so this is the first time I've ever seen lard in person or held it in my hands.

 I said it has to go to the size of your frying pan a quarter inch.

 Before you even tread these guys in, because what you want to do is put them in, cook them

 for three to five minutes on one side, flip them, and when you flip them you're going

 to start putting the oil of the lard on top because that's going to keep it crispy and

 The amount of lard that you put in to fry it with is independent of the amount of lard

 Ok so now we are going to do the dangerous task of putting our viennese mistel into very

 They are expensive ones because they go on top and also you squeeze lemon juice on top

 of the viennese mistel and that's the way you are supposed to eat it.

 Last night we enjoyed very much our viennese mistel and our potato salad.

 Especially if you let the potato salad sit on your plate for a little while.

 We should have obviously made out more than four but now we know how to make them and they are easy.

 To give a solid finish to the video which I don't think I did last night.

 Obviously it's best to eat the viennese mistel right away because it's very crunchy and good.

 So as you can kind of see this is our plate of leftover viennese mistel and potato salad.

 So whenever I take a bite of something that tastes good I go like this.

 To me it tastes like Germany because that's where I ate most of it.

 This pork version of viennese mistel has an A plus thumbs up from me.

 better way to celebrate that than making a delicious pepperoni pizza.

 So for my pepperoni pizza I'll be using some durum flour and wheat flour, some dry yeast,

 salt, lukewarm water and here I have a starter dough which I already made yesterday.

 have to make that at least 8 hours before you have to use it and all you have to do

 is to mix some wheat flour with some lukewarm water and some dry yeast, stir it around and

 some homemade tomato sauce, some pepperoni and some shredded cheese.

 the sauce in here before so I will just leave a link for that down below in my description.

 So for my dough I will start with adding in my dry yeast and my lukewarm water and

 dough and then I will cover it up and let it rise for about 45 minutes.

 So my pizza dough is now done rising after 45 minutes and I have already split my dough

 but if you don't have a pizza stone you can just use a regular baking sheet.

 to a pizza spade here and I'm just going to add some of my homemade tomato sauce.

 for around 10 minutes but if you don't use a pizza stone it might take a few minutes more.

 So I really hope you enjoyed this recipe for my delicious 100 episode pepperoni pizza and if you

 want to make this yourself just go down in the description and you can find all the ingredients

Don't forget to subscribe to my channel here because I upload every day so

 Now it is absolutely absurd that I have not made an episode on this already, I mean, what

 I've been doing this for two years, I've not made a simple, plain pancake recipe, and it

 didn't even dawn on me, like, just recently I thought, all these requests are coming in,

 I must not have an episode up already, so I did it, and I apologize for that, and I've

 gotten just so many requests to make basic pancakes, so I figured, it is one of the most,

 it's one of the easiest recipes you'll ever make, and this is my recipe that I have been

 using for years and years and years, and when you see how easy it is to make, you'll never

 So of course, before we get started, let's go over the ingredients.

 You're going to need some all purpose flour, some whole milk, egg, baking powder, sugar,

 Now, the method to pancakes, my method anyway, is the one method.

 It's one of everything, so it's a cup of flour, a cup of milk, a teaspoon of baking soda,

 That's it, and you're going to need just a little bit of butter to cook them in, but

 just by using the 1-1-1-1-1 ratio, perfect pancakes every single time, so if you want

 to double this, that's two cups of flour, two cups of milk, two eggs, two so and so

 So in this bowl, I'm going to mix all my ingredients, I have my flour, I have my milk, and you can

 use skim milk for this, it's perfectly fine, it's whatever you have on hand.

 Egg, my baking powder, sugar, and I do put a little bit of sugar in my recipe, which

 I know it's a bit different, but I feel like it needs just a tiny bit of sweetness, you

 So, I do, and it works for me, and you don't want to overmix this.

 A lumpy batter is a good batter, it's going to be really fluffy and delicious, if you

 Now, another important step is that you let this sit for about 5-10 minutes, it relaxes

 the gluten, which means you're going to get a really fluffy pancake.

 So I'm just going to clean up, leave it alone for about 5 minutes or so, and then we're

 My batter has been resting for about 5 minutes, so we are ready to cook them up.

 Now I have a little griddle here that's been preheating over medium heat, and all I'm going

 to do is stick a little bit of butter, just a stick of butter, you can do whatever you

 want, you can grease it however you want, and I'm just going to lightly grease it.

 Because I don't want a ton of butter, like I don't want a tablespoon of butter to cook

 Maybe I'm just a big weirdo, I don't know, but I don't like the taste of pancakes cooked

 Just give this a nice little stir, that's perfect, I'm not even going to bother going

 And now we're just going to cook them up, I'm just going to use a little bit in a ladle

 And these are going to cook up, and once you start to see bubbles, then you know you are

 Just ready to flip my last two, and as you can see all the little bubbles on top, that's

 And I always find that your first batch of pancakes always come out a little bit wonky

 But these are going to cook for another thirty seconds, if that.

 They really cook in no time on the second time when you flip them.

 And that is our quick and easy everyday pancakes, which I, look at the color of those.

 You can top them with butter, I don't like to top them with butter, I just like a little

 But the recipe is going to be on www.laurainthekitchen.com, so go on there, get the recipe, print it out

 if you want to, then get in your kitchen tomorrow morning and make these pancakes because they

 If you didn't know this about me, I eat grilled cheese sandwiches way more than I should.

 I thought that I would teach you guys how to make the perfect grilled cheese sandwich.

 Also I just woke up, that's why I look like this, not wearing any makeup and I'm not looking

 The first thing you're gonna do is you're gonna take your butter and just spread that

 Next you're gonna take your cheese and start slicing that shit.

 Anyway, take your cheese slicer thing and just start slicing it.

 I like to just slice one full strand of cheese, but if you wanna do more then be my guest.

 Once the pan starts to feel like Satan's crotch then you're ready to go.

 So you're gonna take your bread and just put it on there like that.

 And then you're gonna take your last piece of bread, butter side facing up, and just

 Then you're gonna wait for it to stop sizzling as much as it usually is and then you're gonna

 And then you're just gonna wait until the other side stops sizzling and flip that and

 Hi everyone, this is CC and today we're going to learn how to make Mapo Tofu.

 Mapo Tofu is invented by Chen Chiao-chiao because she has pork mard on her face.

 start naming it Mapo Tofu, which means pork mard, grandma's bean curd.

 corn powder, a little bit of sesame oil, Sichuan pepper, corn oil, and there's dark soy sauce,

 there's hot oil, there's chili bean paste, there's garlic, ginger, and cornstarch water,

 You're going to make a pinch of salt, and this way you're going to make the tofu more durable

 Now we're gonna add a little bit of the oil, about three, four tablespoons.

 The rest of the seasoning including pepper, Sichuan pepper corn powder, salt and sugar, and dark soy sauce.

 Folks, tonight it's Glen the Bold Chef and I'm putting together some tacos from Mexico.

 These are the real deal tacos, the way they make them down in the places I've been in

 And they're really good, but they're not what you think they are.

 So I'm going to show you exactly how I prepare the meat and put this whole taco dinner together.

 Alright, meat selection is very, very important in making your tacos.

 And I put a little bit of onion and some jalapeno with some fajita, which is basically

 And I just take a little bit, not a lot because the lime will actually cook the meat.

 And then this is aburru, which is some sort of Mexican seasoning they use.

 I think it's primarily garlic, which they don't even really like to use too much.

 If it's been sitting around in your spice cabinet for a minute, you probably ought to

 You need to keep that nice and fresh, even though it is a dried spice.

 And we're going to let this fajita meat marinate while we fire up our charcoal grill.

 And we're going to be grilling this fajita off here in a minute.

 And last but not least, we'll put this other little guy over here.

 Jalapenos, if you've heard anything, kind of roast off right there in the cooking process.

 I don't know if it's for sanitary reasons or whatever, but I've never met a Mexican

 that's like their carne asada, their tacos, or anything like that.

 And down in Mexico, they don't have a hard shell or a soft shell.

 Well, for one, they've got a lot of different kinds of cheeses in Mexico

 And then, of course, we're going to top this off with a little bit of guacamole.

 That's what they always have down there for some reason on the counter.

 I'll tell you what, this may not be what they serve down there at Old El Paso,

 And if you want to give this one a try, you can't go wrong with it.

 Maybe I don't have as sophisticated of a palate as you guys do,

 Hi everyone, today I will make a popular summer kimchi, young radish kimchi.

 However, it is also very useful in other dishes such as in bibimbap and noodle dishes once

 Spread out a handful across the bottom of a big mixing bowl evenly.

 Add 4 cups of water, 1 dried anchovy pack, 6 pieces of kelp, and 1 dried shiitake mushrooms.

 Once the broth starts to boil, cook for about 5 minutes and then remove the kelp.

 Pour 1 cup of the broth or water in a saucepan and add 1 tablespoon of sweet rice flour.

 When the rice flour mixture starts bubbling and thickens, it is done.

 Flip the radish pieces over a couple times but not too often so that they will get salted evenly.

 For better flavor and texture, you have to handle them very gently.

 After salting the radish for about an hour, a liquid will start to form.

 Combine the cooled rice flour mixture and all the ingredients for the sauce.

 It looks delicious and I cannot wait to eat some of this in my bibimbap and bibim guksu.

 Gosha chicken is a spicy chicken recipe from the Bengal region.

 Usually they use a whole chicken and in western countries we like to use the Cornish hen.

 Two pounds or about one kilogram of Cornish hen meat, cleaned and washed.

 And optionally you guys can use one teaspoon of ghee and one teaspoon of sugar.

 First you'll marinate the chicken meat with onion, garlic, ginger and other spices.

 Then you'll cook that marinated meat with the tomato paste until the oil separates out

 And then you'll do that until the food has a nearly dry consistency when there isn't

 So to the cleaned and washed chicken meat you'll add the onion paste, the garlic paste,

 the ginger paste, yogurt, turmeric powder, red chili powder, cumin powder, and salt.

 Then you'll add the cumin powder, coriander powder, salt, and the mustard oil.

 And then marinate the chicken well with all of these ingredients.

 Then cover it and set that aside for about 10 to 20 minutes minimum.

 But if you do have the time, marinating the chicken for several hours to overnight would

 And when the oil is hot, add the bay leaf, the cardamom, the cloves, the cinnamon sticks,

 When these spices start to pop, you can add the marinated chicken.

 You'll cook this for about a half an hour until the oil separates out from the spices

 And now you can add the sugar if you'd like to, but this part is optional.

 And at this point you can add the ghee, which is also optional, but it always makes things

 And you can serve the kasha chicken with a chapati, luchi, or hot steamed rice.

 Today I'm going to show you guys how to make one of my favourite toasties.

 I think life's a little bit too short to be making bechamel for a toasty so I'm going

 We've got a bit of creme fraiche, some Dijon mustard and some lovely cheese and we're going

 So the first thing we're going to do is combine these three in a bowl.

 A little bit of creme fraiche, Dijon mustard, we've got some lovely gruyere that we've already

 That's all combined now, we don't really need to season that because the cheese has got

 Now we're just going to spread this mixture on the sourdough, put some of this beautiful

 Primo double smoked leg ham on there and we're going to toast that off.

 So we're doing two layers, one for the bottom which we'll put the ham on and then one on

 the top which is going to bubble and once we put it in the oven it will crisp up and

 Now this is the Primo ham and I really love this stuff so we're just going to be super

 Okay so we've got the ham on there, just lay this other piece straight on the top like

 As soon as that starts to bubble up, we're going to pop our sandwich straight in.

 Now the idea is we're going to start the cooking process here, it's going to get nice and brown

 on the bottom, that butter is going to give it a lovely flavour.

 Once it's brown, we're going to pop that into an oven for about 8 minutes and that's going

 to get warmed through, crispy and crunchy on the top and then we'll have my favourite

 I've got it in an ovenproof griddle pan so just transfer that to the oven, it's on medium

 and we're going to pop that in there for about 8 minutes, bring it out, it's going to be

 all beautiful and golden and we're going to be ready to rock and roll.

 Okay it's been about 8 minutes now, I'm going to pull this out of the oven.

 A good tip and I've learnt this the hard way, if you put a tea towel over the handle of

 that when you go to grab it again, you won't burn your hand off so keep that in mind.

 See that cheese is all melting, the ham's nicely warmed through.

 There you go, it's my favourite toasty with the Primo double smoked leg ham.

 So let's quickly see what all we need to make this basic Chicken Curry.

 For Chicken Curry we need Chicken pieces which are cut on the bone.

 So let me first explain to you what is an Indian Chicken Curry.

 So there are a lot of things that actually attribute to make this Chicken Curry a hit preparation.

 Now what happens is that we use some fresh ingredients and we use some powdered whole spices.

 In case of fresh ingredients I have Onion and Tomato which is going to be my base of the gravy.

 But to make this even more tasty I am going to be adding some whole spices and some powdered spices.

 But since we are using pureed Tomatoes we need not use pureed Onions.

 Because you need that little bite or you need that little chunk in the Chicken Curry.

 So Onions we have grated and Tomatoes we have used nice bright red ripe Tomatoes which we have pureed.

 Puree is very simple just cut the Tomatoes as in cut the eye of the Tomato further cut it into 2 to 3 pieces and blend it in the mixie.

 I prefer to work in a non-stick pan because it really saves the efforts and secondly nothing really sticks to the bottom of the pan.

 So you are not really worried about your Chicken Curry or any other preparation getting burnt.

 Unless you really leave it in the pan for hours and forget totally about it nothing like this is going to happen here.

 In whole spices we will be using Cinnamon, Cloves and Green Cardamom.

 Indian preparations or Indian curries are quite flavorful with whole spices as well.

 But you don't need to add lots of it may be a small piece of Cinnamon, Green Cardamom and some Cloves.

 So as you add this to the Oil you will automatically get a very nice aroma.

 So it is very important to add whole spices and then there is something that is known as Garam Masala Powder.

 Which is a powder or a masala which is made by grinding whole spices not just these three a lot of other.

 So this is a Garam Masala which is generally used in all Indian preparations across India.

 Now what happens is after you grate Onion it kind of leaves water like this.

 Because if there is water in the Onion which means it will take a while to brown.

 Now sometimes what happens is while sauteing you will observe that the Oil has already got absorbed by the Onion.

 You can easily go on and on with this much Oil as well if you are quite calorie conscious.

 If you think you can easily carry it off by adding some more Oil you could add it here.

 Or in this case if you were to make it with very less Oil you have to keep on sauteing this till the Onion starts browning.

 All the other spices shouldn't be added before the Onion browns.

 Because once you have added everything else Onion will not brown it will only stay white.

 But since we want the Onion to brown we will not add anything right now.

 Onion has got a lot of Sugar and when it comes in contact with heat like this it caramelizes.

 Since the Sugar has got caramelized it tastes sweet and it also turns golden brown.

 It is only because it gives good look and at the same time it also tastes nice.

 Because in case of Onions like this it stays quite raw it doesn't give a good mouth feel.

 So once you brown the Onions it really gets combined with all the gravy.

 You will always notice if Onions are left raw as in if they are not really sauteed well.

 They will always separate as in you will have a tomato on one side and Onions on the other side.

 So it is always important to saute the Onions to an extent that it starts browning.

 After you add Ginger Garlic Paste we will now add Turmeric Powder.

 Red Chilli Powder would depend upon the kind of spicy food you eat at home.

 Now after you add the whole spices there are chances that it may burn.

 Since there was very little oil that we had used in the masala.

 Now in this case if the Tomatoes were not red this would not have looked very good.

 And apart from that the Red Chilli Powder also that we have used is the Kashmiri one.

 So as far as possible try and use Kashmiri Red Chilli Powder and Bright Red Tomatoes.

 So this way you will have a very good nice bright red Chicken Curry.

 Because once we add Salt to Tomatoes it automatically leaves all the moisture.

 And once all the moisture from the Tomatoes is evaporated the Tomatoes are done.

 So here the actual cooking happens where the Tomatoes have to cook.

 As in Tomatoes if they are left raw the Chicken Curry doesn't taste too good.

 So these two things if they happen properly the Chicken Curry is a hit.

 So while your Tomatoes are getting sautéed you can actually get the flavour of the Tomatoes which are slightly raw.

 And after a while once the oil starts separating you will automatically come to know what I mean by cooking of Tomatoes.

 So right now we have to sauté this for some time till the actual raw flavour of Tomato goes off.

 Ok so now that the Tomato is done you can see little little specks of oil which are seen on the sides like this.

 So which means the Tomato has already left the oil and it's now time for us to add the Chicken.

 We have already added some Salt to the Tomatoes so you should keep that in mind and not add excess.

 Because fresh Coriander when you add it in the gravy it imparts very good flavour.

 Now don't add any water right now because Chicken also has a lot of moisture in it.

 And it will also leave all the moisture and giving the curry the required consistency.

 Because if you add cold water here the temperature of the gravy will go low.

 And after we have mixed this we just want to cover it and let this cook.

 I can see the gravy thickening at the same time the Chicken also looks cooked.

 Then don't further cook it because again it is going to thicken.

 If it's thick like this you can serve it with nice parathas which I have already shown you.

 It is just amazing to have hot Chicken Curry and a bowl of plain steamed rice.

 Make this recipe just the way I have made it and you will be very proud of yourself.

 Hi, I'm Rebecca Brand and today we're going to make vegetable spring rolls.

 onions, frozen green peas, shiitake mushrooms, cabbage, bean sprouts, and we're going to

 one tablespoon of my oil, swish that around, and toss our carrots in there to start cooking.

They used to be like $10 to $15 a pound, but I have been watching and the years have

 gone by and I get these now for about $3.50, $4.50 a pound, which is excellent.

 to cut them the same old kind of cut, kind of a vertical, and then away we go.

 the white parts and that's going to go in my saute pan, but the tops are going to be

 stick those white parts in and halfway up that stock and the rest will be for garnish.

 The goal is to have almost the same quantity of everything, but I add a little extra cabbage.

So with our half cup of frozen peas, I had rinsed them and they started to

 down the temperature of my hot mixture so I don't kill my fingertips when I'm trying

 roll wrappers in the refrigerated section of your grocery store.

 diamond that you're looking at and put in two tablespoons of your mixture.

 it on the part closest to you and you take your little corner and you stick it like that.

So now we're going to test the oil and make sure it's hot enough.

It's really all about just getting the exterior cooked because you know the interior

So put them in carefully by putting in one end and dropping them slowly.

I've made a little sauce, which is my favorite, of white vinegar and

 Over the years I have tried many different naan versions and today I'm going to share with you my favorite.

 In our 3 cups of flour we'll go ahead and add 1 teaspoon of baking powder, 1 tablespoon of sugar and 1 teaspoon of salt.

 So in our all-purpose flour we have added 1 teaspoon baking powder, 1 tablespoon sugar and 1 teaspoon salt.

 And what I'm going to do is I'm just going to take 1 teaspoon and add it in about 1 fourth of a cup of water.

 So just taking 1 teaspoon of yeast and we'll mix it in our 1 cup of water.

 Alright, so while our yeast is standing we'll go ahead and prep everything else.

 So we'll go ahead and add this in and make a smooth dough, soft smooth dough.

 So the dough has to be really soft and that's why we are kneading it.

 Once the dough is ready, we'll go ahead and cover it up with a damp cloth.

 And in between you can go ahead and knead it a little bit again to keep it soft.

 We'll go ahead and cover it up with a damp cloth, set it aside.

 And after 4 hours you will notice that the dough has doubled in size.

 Now I'll show you how you can make naan bread without an oven on a pan, on a skillet, right on a stove top.

 You have your round dough balls, we'll go ahead and flatten them out.

 But if you have a hard time making chapati, if they turn out hard, try this with the naan dough.

 And you can always make a bunch and keep it and eat it a couple of nights later.

 And you will see the dough rising small bubbles and that's fine.

 So your naan without oven, without grill is ready on a stove top.

 Hi everybody, I am Shruti and you are watching Shruthi's Kitchen.

 Today in my kitchen I am going to show you a very very popular snack, samosas.

 Today I am going to make delicious potato stuffing to go along with the samosas and

 this is going to be really yummy and I am going to show you how you get the crispy texture

 Later I will show you the step by step procedure of making the samosas.

 For making the dough you need 1 cup of all purpose flour or maida, 1 quarter tsp of ajwain

 carom seeds, 3 tbsp of oil, salt to taste and you also need some water to knead the

 Quarter tsp of cumin powder, quarter tsp of coriander powder, a generous pinch of asafoetida

 or hing, 2 tbsp of oil, half tsp of mustard seeds, half a tsp of cumin seeds, salt to

 taste, quarter tsp of turmeric powder, quarter tsp of garam masala powder, green chillies

 finely chopped to taste, quarter tsp of finely chopped onion and you also need 3 tbsp of

 So you can use any oil such as vegetable oil or even the canola oil.

 So into the wide bowl I am going to add in the all purpose flour followed by ajwain,

 This oil that we are going to add into the flour it helps in developing nice flakiness

 This is very important ingredient and I am going to mix all this oil into the flour.

 As you see you could see some crumb texture into this flour after adding the oil into

 If you want you could even add any kind of fat such as clarified butter or even the butter

 I am going to add little bit of water at a time and make a very tight dough out of it.

 For making the dough I just used quarter cup of water, nothing more than that.

 Make sure that you get everything out from the corners of the bowl and make a very stiff

 And finally I am going to coat it with just few drops of oil and I am going to cover this

 So into the wide bowl I am going to start by heating up the oil.

 Allow them to pop completely and add in the cumin seeds, pinch of hing, turmeric powder,

 You can pretty much add any kind of masala like chaat masala or even the lemon juice.

 I am going to dump in the potato and mix the potato along with the onion and the masala.

 You can use the same stuffing inside the dosa or even the aloo boonda.

 This stuffing can also go into the puff pastry sheets and make puffs out of this.

 So finally to finish this off I am going to add in the lots of cilantro and the garam

 In the place of cilantro you could reduce the amount and even add in the mint for a

 And last but not least I am going to add in the salt and mix it through.

 If you want you could even add in some lemon juice along with the salt as well.

 You could even give it a taste test and you can adjust according to your preference.

 It has cooled down completely and the dough is looking nice and beautiful.

 I am going to make 1 inch round balls out of it because we are going to make small samosas,

 I am just going to smoothen them and start rolling into chapatis.

 And we are going to divide each chapati into 2 parts and later shape them into samosas.

 I am going to cover the remaining because we don't want them to dry up.

 I am going to divide this into 2 and I am going to seal this like this.

 If its not getting sealed properly you could even coat it with little bit of water.

 And I am going to pull this up little bit so that I will be able to seal this.

 So after you seal it completely like so, over here I am going to make a pleat.

 And similarly you can do the same way with the remaining batter as well.

 So I am just going to carefully slide all the samosas one by one into the moderately

 And we are going to wait till the samosas float on top of the oil.

 So after 5 minutes I am going to increase the flame to medium and cook for 5 more minutes.

 We want them to be nice and flaky and they should be nice and crispy.

 I am going to take them off from the pan and I am going to follow the same thing with the

 So there I have my yummy and crispy samosas and I wanted to show you how crispy they are.

 Don't forget to rate this video and do subscribe to Sruthi's Kitchen for the latest recipe

 Those are little tiny pierogi stuffed with dried mushrooms filling and we serve them

 with the red borscht which there is recipe on my channel as well and I will put a link

 and let me know what you need in case you decide to give it a try.

Now you can do it minimum 2 hours, the best 4 hours but then I'm usually

Then the next day I'm pouring all my mushrooms into a saucepan and

 putting it on my stove and on the low heat I'm going to be cooking it until the mushrooms

Just make sure that you're mixing them from time to time and if you need more

 them on my strainer and pushing with my hand to get rid of the excess liquid.

 my frying pan I'm adding 2-3 tablespoons of oil and warming it up.

 my mushrooms into my food processor, adding the onions and then seasoning it with salt

Okay, then we close it and we process it for around a minute I would say

 and put it into the fridge and I'm making the pierogi actually the next day.

Okay, so I have a large pot full of water, I add 1 teaspoon of salt and putting

 like this so everything gets mixed and then slowly I'm adding my hot water and I'm watching

 the dough in half, putting one in a ziplock bag and then the other one I'm rolling out

And then with my pizza cutter I'm cutting little squares, more or

 be putting the... here we go, a small ball of stuffing I'm putting in the middle of my

 other corners together and it's like a little ring, but it is an ear actually.

A little bit of stuffing, remember to flip the dough so you are closing with

 the side which was laying on the table because it's closing better.

 bit of problems with sticking it together, put a little bit of water on the side and

 and as well as when you add them, very gently stir it with the wooden spoon so they don't

And from the moment they surface you want to boil them for another

 with the non-stick spray just so they don't stick together and then you serve them with

Ok, I hope you guys enjoyed the recipe and let me know what you think and

 So this is going to be a fast fast recipe for wonton noodle soup.

 So first you put a handful of the noodles into the boiling water.

 You can add a bit of salt to the water just so the noodles don't stick.

 So when it boils for about 5 minutes, you take out the noodles and rinse it in cold

 You put about half a teaspoon of salt into the ground pork and just mix it well together.

 Put a bit of water on the edges and then squeeze the wrapper on the meat.

 When the wonton is floating to the top, that means they're cooked.

 You can add some chopped green onions on the noodles just for color if you like.

 Alright guys, you know those potatoes that you get on the side of your eggs when you

 I'm going to try to replicate that recipe today with a healthier version.

 On this episode of Brad's Cookbook, I'm trying to replicate a recipe that you usually get

 Potatoes that are deep fried, they're really greasy, they're really salty, but they taste

 I'm going to try to replicate that on today's episode of Brad's Cookbook.

 About a third cup of diced onion, a third cup of red pepper, and a little bit of olive

 Pair this recipe up with some eggs in the morning, you'll have a full muscle building

 Once again, keep the temperature low because we are using olive oil.

 We'll let that heat up, then we're going to add the other ingredients.

 Okay, now that the pan has been heated over medium heat, let's add in the onions and let's

 Now that the onions are nice and sauteed and smelling delicious, let's add in our red

 pepper, and then we'll add in our sweet potatoes, and then about a tablespoon of water.

 Then we're going to cover it for about 15 minutes and allow that to cook.

 So what we're hoping for in that 15 minutes is that these sweet potatoes will become soft

 You want to make sure that you're turning the sweet potatoes so they don't burn on one

 Alright, they're done and it actually took much shorter than what I thought.

 I guess you can call it sweet potato hash or just sweet potatoes.

 Whatever you want to call it, it smells delicious, it looks pretty cool.

 Add this as a side dish to any protein source, so a steak, chicken, or have it in the morning

 Please support this channel by clicking that like button below.

 As well, leave a comment below what you want to see on future episodes.

 So we're going to be back again tomorrow with another Tuesday workout.

 sweet in flavor, while a red miso is much richer and heartier in taste.

 water or vegetable broth, half a pound of firm tofu cut into half inch cubes, one ounce

 of dried shiitake mushrooms, four tablespoons of light or dark miso, and a sheet of nori.

 We're also going to use two cups of broccoli, one cup of carrots that will julienne, and

I would encourage you to experiment with all the different types

It contains all essential amino acids and is a great source of phosphorus, potassium,

 Studies show that daily consumption of miso leads to lower rates of cancer, lower cholesterol,

We'll use a three quart saucepan, a slotted spoon, a small bowl,

I'll cut the vegetables on a salad master machine or you can use a knife and

We recommend not peeling your carrots, just wash them well because

 and carrots to the broth, cover, and simmer for another minute just until the broccoli

 when you add the miso because this could destroy the delicate cancer-fighting compounds found

 are a great source of vitamin D, and vitamin D is shown to be very protective against prostate

You can have this soup any time of day, but I prefer to have it for breakfast.

 Hi, I'm Jess, I'm G and we're the soul searching sisters and today

 I mean a lot of people at home would take whatever leftover they have and just bunk in and then they they mix it up

 And basically we're gonna stir fry a few of these things and we're gonna boil and blanch and some of these things

 We showed you how to do that a few episodes ago and we have that waiting on the side

Let me explain to you a little bit of the wine pairing with the bibimbap.

Your white wine drinker, Sauvignon Blanc, will go great with this meal

I would say a cab would be the best because it's very, it's medium bodied.

 I know I've kind of given up on my parents there but this is very important.

 So this dish, I mean, just put whatever you want, whatever vegetables you have.

 I have many wine gadgets in my house that doesn't make me an alcoholic, I promise.

 For the spinach, we're going to put a little bit of sesame oil.

 If you really don't want to, like, mess with this, you can cook some of these all together.

 The meat's been marinating while we've been cutting and slaving away sautéing all the vegetables.

 Okay, so you're going to do the egg semi-side up because it looks better.

 Hi everyone, this is Stacy and with me here I have Shaq as the chore.

 So people have been telling me that if I want to make a perfect kimchi, I have to talk to you

I've been doing it since I was basically like two years old with my grandma

 So I learned from the best so people easily say I have the best kimchi in New York City

 You know outside just like the head right here just to clean it up a bit um you just

I'm probably going to order it just because these cabbages are very big but what?

 Just like that and from here my grandma always used to trim the

 Um, I would not I would get the rock salt only because kosher salt has different salt content than the rock salt

 Wet it a little bit and then you have to make sure you salt inside to every

 And then after four hours you'll flip it like that, okay, so that's eight hours in total

 I would say eight to ten and you really need to taste it make sure it's like it's the salt is embedded into the cabbage

 As you call it and I am using a lot of ingredients but this is very very special

 It's dried fish right this one is dried cod and you can find this in any Korean supermarket

 Just to you know, we sit it up just a little bit and this way it helps it

 You know what you can probably just put it all in a food processor and pulse it all at once

 I'm gonna also use probably a little bit more than the ginger like two tablespoons.

 First one is our salted shrimp, which it acts like a fish sauce.

 Equal amounts you can just think equal amounts anchovy fish sauce

 The heart this makes like it's tasty and sticky and it makes it stick to the cabbage

 Yes, so you just simmer it for like 10 minutes I would say and then it becomes like this yeah, okay, so this I'm gonna add

 Also, I mean anything can pinch you a lot but this is my first time making one.

It is quite it seems complicated to see but it's actually if you get used to it

 And I have a mix yeah, please yeah, please put on a pair of gloves.

 You know like I love to use a lot of this a red chili flakes Korean red chili flakes because I like my kimchi spicy

 But you know if your tolerance is not as you know, great as mine

 Yeah, I mean it's color I think yes, I mean it's not quite spicy but you know if you add a good amount of it

 First and then I'll add this mix everything everything really well

 You smell it right I'm like, oh well, you know it is actually kind of spicy

 But you can do smell yeah, you start to smell like kimchi the peppering yeah

 you kind of want to do this because that way it becomes a piece and then come here with a

 Kind of like Robbie Robbie wrapping it you have this already now it's ready.

 One you want to add a little bit of a cake with the daikon, you know

 Hey, you're doing a really good job, are you sure you never did this before?

 Ancestors, so okay, like you would how my grandma did it when she would take the outer leaf

 It's really crunchy really really nice and when I have a little bit spicy sour with a head of sweetness somehow

 I would say for two to three days at room temperature and then you put it in the fridge for five days

 Fermented, but you know, some people like it very sour then don't leave it longer.

 Just to let you know that I will also put this recipe as this recipe down in a box below and then if you like the

 Video like our recipe, please subscribe to this channel like comment and share this video.

 You can also find me on Facebook Twitter Instagram and all that.

 I find that the secret to light and fluffy scrambled eggs is to cook them over low heat

 And this will ensure that the eggs do not take on any color and that they remain golden.

 People add water, they add milk, they add cream to their scrambled eggs.

 But if you're cooking in a pan the way I'm going to be doing, I find it's just if you

 have really good eggs, you don't need anything in the eggs at all.

 And get the butter so that when you drop a little bit of moisture in it, it'll splatter.

 So whisk them up, put them right into the pan, and just keep moving them around, cooking

 You want the eggs to cook and set, but you don't want them to brown or get too hard.

 Always put your eggs on a, if you can, a heated plate and serve with toast or if you've

 Hi folks it's Mike with GetMyTips.com with my technique for cooking brats on

Now I use a cast iron skillet and some hickory chips to flavor the

 prevent that burning and scorching and erupting that you see when you cook

 been about 15 minutes now and you can see that the hickory wood chips are

 starting to smolder so it's time to put the cast iron skillet on.

 if a cast iron skillet is hot it can fool you and you can really get burned.

 grill using a cast iron skillet with some hickory wood chips to add flavor.

Today, I'm going to show you how to make delicious and moist turkey meatloaf.

 Now if you guys have had turkey meatloaf before, you might have found that it's kind of dry and bland.

It's moist, it's juicy, it doesn't have the greasy and heavy dense feeling that a traditional beef meatloaf has.

 If you've never tried this with turkey before, definitely give this a try.

I'm going to add in two-thirds of a cup of breadcrumbs, as well as two tablespoons of dried minced onion flakes.

I'm just doing this quick and easy, so I'm using the minced stuff.

 Then I'm going to add in three-quarters of a cup of whole milk.

The reason I pre-beat this is because when we go to mix this together, you want to be careful with the meat.

 You don't want to over-mix it because that's going to give you a really dense meatloaf.

 I'm going to use some seasoned pepper here and season this up, maybe half a teaspoon or so.

 Now, using my hands, I'm just going to gently start folding these ingredients together.

 Now, you don't want to go crazy with a spoon or get out an electric mixer.

That's going to make your meatloaf dense and it's going to make it kind of pasty.

This is also why I pre-beat the egg so that way we don't have to mix it in there and mix this mixture to death.

 Now, I've just got a standard cookie sheet here and I'm going to go ahead and line it with a piece of foil.

All I have to do is take the meatloaf off of it, throw the foil away, and the cookie sheet is nice and clean.

 I'm just going to take my meat mixture and put that out onto the foil.

And now I'm going to start shaping this into a loaf, if you will.

I find it takes a really long time to cook meatloaf that way and I don't want this in the oven for a long time.

 So, I'm going to pat this out until it is about maybe an inch and a half thick or so.

 And then I'm going to slightly press down a little divot in the center.

 You want to make a very shallow little ditch in the center and that's where our sauce is going to go.

 I'm going to add in 2 tablespoons of brown sugar and I'm going to guesstimate about a tablespoon or so of prepared yellow mustard.

Now, if you like a brown gravy, brown sauce on yours, go ahead and make your favorite sauce on top.

 But once I get that mixed together, I'm going to go ahead and put that on top of my meatloaf.

 And then using a spoon, I'm just going to coat the entire top of my meatloaf here.

 Now, the other nice thing about cooking your meatloaf like this as opposed to in a loaf pan is that each piece,

 every bite that you get of meatloaf will have a little bit of your sauce on it.

 I find when you make meatloaf in a loaf pan, it's just it's short on sauce and I like sauce on my meatloaf.

 But once you get that on there, then you want to go ahead and put this into a preheated 350 degree oven.

 If you have one, you want to cook it to an internal temperature of 160 degrees.

Then you want to let your meatloaf rest for about 10 minutes before you cut into it.

And then when you are ready to serve it, go ahead and slice it into slices.

 If you want to add peppers to this and carrots and all that other jazz vegetables to your meatloaf, I know some people like that.

 Subscribe for more deliciousness and to keep up to date on all my latest videos.

So I am going to put on the gas, take one pan and let it heat up.

And I have just put on my oven and I am going to toast a bread in that.

So if you like the video, please leave a comment and subscribe to India Food Network.

 Every now and then I like to do DIY Cali rolls because all I have to do is a little prep and everyone can assemble their own.

 It's great for summer, get-togethers, or whenever you feel lazy but want a light and healthy meal.

 Start by dry roasting unseasoned nori sheets in a pan over medium-high heat.

 It's toasted when it turns to either a light fluorescent green or reddish in color.

 You can use the sticks as is, but I like to flake it into strips because it gives a better mouth feel, like biting into layers of a croissant.

Traditionally, mayonnaise is mixed with the imitation crab to impart creaminess and to keep it together.

 However, I like mine plain but add a generous amount of avocado later instead.

 Then cut the cucumbers into long, thin diagonals, then julienne into sticks.

 For the avocados, it should be prepped minutes before serving to minimize oxidation.

 Finally, plate everything artfully, cover with plastic wrap, and keep it cold in the refrigerator until ready to be served.

 At this time, make sure to have soy sauce and wasabi dished out on the table.

 To assemble, add hot rice onto the nori, add all the prepped ingredients, and top with misogo and spoon on some soy sauce and wasabi slurry.

 Hey welcome to Sing and Cook I'm Sanjeev Kapoor's Gazala and my name is Harpal Singh Sokhi.

I've got lots of requests, Chef why don't we show Punjabi Chole?

 chickpeas, we call it Chole in India, the white Chole and internationally people know this as

So chickpeas or Garbanzos here soaked overnight preferably overnight which means

I personally add two to three of them and some of these dried gooseberries, the amla into the Chole.

 that it should get pressed easily in between two fingers easily or you should hit it against the

 So this one is nice and soft, cooked well and you see this black color that you've got it's because

It's also little tart because of the dry mango flesh you know the dry mango

 things that we had added it's because of that and the gooseberries of course.

 I saw these people in Delhi you know they make this beautifully.

 In Delhi I find the chefs who do this Chole Bhatura very well they don't slice the onions.

 What they do is they take the onion, raw onions, kind of grind this up putting it in a blender

Now to this what I'll do is I've got here dried pomegranate seeds.

 one inch pieces, two numbers, green cardamom, four to five of them, cloves.

 One tablespoon of garlic paste, one tablespoon of ginger paste.

 You know the judgment would be till the time you see the raw flavors of ginger garlic,

 What you see is after sometime, three to four minutes of stir-frying in oil,

 I'll cook again till the raw flavors of tomatoes are absolutely gone.

 tomatoes which are blanched and canned, you don't need to cook for a longer time because they are

In India, any food that we do, we keep cooking each ingredient to a particular

 texture, flavor, actually till it achieves that texture, flavor.

So you cook this for nearing three to four minutes, cover it up because

 Now to this mixture, what I'm going to do is add all the dry spice.

 is some ready-made chole masala which is available in the market.

 after you add each ingredient, you need to cook it for some time.

 you know, you need to extract the flavors from each ingredient and cook it to a particular texture

Because if you want to add everything together, then I think it's not

But if you want to make it with love, then you need to cook each ingredient

Now let's cover this and let it get cooked for around 8 to 10 minutes.

By then what's going to happen is the chole, the chickpeas, they will also get

Some of them will get mashed and add the thickness to the gravy.

So this gives a nice thick texture to the gravy and I love that texture.

Everybody tells me that chole of quality, you know, whether it is Delhi or Bombay,

 they love to eat that and that's because they make it with ghee.

 that at least I'm low on ghee and I don't cook completely with ghee.

 and if you do it like this, I bet the taste kind of doubles up.

 Hey guys, we're taking that leftover pasta you have hanging out in the fridge and turning

 it into a simple and nutritious lunch that you can take with you on the go any day of

 I'm Dani Spees and for this quick bite I'm making my tuna pasta salad.

 Other than dicing up your onions and your celery, this recipe is pretty much assembly

 only and it uses a handful of ingredients that you probably already have on hand.

 So get yourself a nice big bowl and to that you're going to add 1 cup of diced up onion,

 a cup of diced celery, 2 cans of tuna packed in water that I've already rinsed and drained,

 3 cups of pre-cooked whole grain pasta, a cup of frozen peas that are defrosted, 2 tablespoons

 Now I find by combining a couple tablespoons of mayo with the Greek yogurt, you still get

 that nice rich flavor that mayo brings without needing an entire cup of mayonnaise.

 One tablespoon of red wine vinegar, a fat pinch of salt and some fresh ground pepper.

 Growing up in an Italian kitchen, we had pasta for dinner probably 3 or 4 days a week, but

 nowadays I find the best way for me to incorporate pasta into my diet is to 1.

 Always eat it in combination with some type of protein and or vegetable.

 Really what it comes down to is making sure that I think of pasta as my side dish and

 I'm just going to give it a taste to make sure all the seasonings are on.

 This way I have them ready to go in the fridge and then once the week gets going, I know

 that if I'm busy or if I'm on my way out the door, I have pre-made, delicious, well-balanced

 So the next time you're looking for a quick and simple lunch idea that you can make ahead

 For more simple and nutritious recipes, tips and ideas, make sure to check out CleanAndDelicious.com.

 Hi, I'm Diane Cometa and today on Dishing With Di, I'm going to show you how to make meatloaf.

 You need some ground beef that's been sitting at room temperature for about an hour and this is an 80-20% fat ratio.

 I also have a finely minced sweet onion, some Worcestershire sauce, some prepared mustard, some garlic powder, ground pepper and salt.

 This is some bread slices that I've cut into small cubes, some ketchup, some barbecue sauce, milk at room temperature, an egg and some additional ketchup.

 So the first thing that we're going to do is take the room temperature milk and pour that right over these bread cubes.

 We're just going to let this sit for a few minutes so that the bread can kind of absorb that.

 So I have this little bit of ketchup here and I'm going to take the onion and put that in along with the Worcestershire sauce.

 And then this is the prepared mustard and then the salt, pepper and garlic powder.

 And then you're just going to whisk this together with a fork just to get it all combined because I don't want to just kind of dump it in there and have one area where there's a whole bunch of garlic powder and another area where there's not.

 And then take that egg and then you just want to whisk that together.

 And I'm just going to take the ketchup with the onion mixture and I'm going to pour that right on in.

 And then throw in your egg and then you're going to get your hands in there and kind of toss this around.

 So just lightly until everything gets really thoroughly combined.

 You have a baking sheet here that I've lined with some parchment paper.

 And I just put the parchment paper on there so that this doesn't stick.

 But I like to kind of jazz it up a little bit with a little bit of the barbecue sauce.

 Or until it reaches an internal temperature of about 160 degrees.

 And then you want to take it out and let it rest for about 10 minutes before you slice into it.

 If you try to slice into it when it's very hot it might crumble a little bit.

 So you just want to let it sit on the baking sheet for about 10 minutes.

 I hope I made your life a little easier, more enjoyable and delicious.

 I know, it's like two really good dishes rolled into one and it is as good as it sounds.

 Khao Pad is fried rice and Kaeng Kheo Wan is the name for the curry.

 It's not super common but I've seen it done and so it's not like my original idea.

 It's super good and it's going to be really quick, really easy.

 It's a great dish if you've got just sort of curry paste sitting in the fridge and you

 So the first chunk of the ingredients is going to look very much like a green curry ingredient.

 I've got some fish sauce and the fish sauce, it is going to depend how salty your curry

 I say this every time you cook with curry paste, with store bought curry paste.

 Always, always leave room for adjustment for your fish sauce because sometimes it's very

 salty and you don't need to add any and sometimes you just need to add a little bit more.

 Okay, and then we've got some coconut milk just to give it some creaminess and lubrication.

 We've got some Thai basil and we've got some really fine julienne kefir lime leaves right

 here and that's going to be the citrusy component that's going to brighten everything up.

 So vegetables here, I've got one cup of really whatever vegetables you want.

 I've got some carrots, some bell peppers, some onion and some gai lan or Chinese broccoli

 and I sliced the stems thinly and the leaves I just kind of chiffonaded.

 You can use peas would be really great, long beans cut up would be really good as long

 Anything that you would like in a fried rice, you could totally do that.

 I'm using chicken breast here, you can use pork, beef, tofu, whatever.

 You want the pieces of the chicken to comfortably fit onto your spoon along with the rice so

 So I'm just going to marinate it in my soy sauce, just a teaspoon or so.

 All the details of the recipe is on my website so if you want measurements and everything

 So just some soy sauce and I'm also going to put a little bit of vegetable oil.

 I think it helps keep things moist and also when you add it to the pan it helps the chicken

 So we're going to let that go, you can do this ahead of time but what I usually do is

 I do this before I start cutting my vegetables and by the time I'm ready to cook then it'll

 In my pineapple fried rice episode I talked about five tips for cooking rice specifically

 In this dish it's particularly important that your rice was not cooked with too much water

 and it's not too soft because there is coconut milk so our fried rice sauce is going to be

 a little bit wetter than normal so you know something to think about if the rice is already

 So you can also just put it in the fridge and let it dry out a little bit and then the

 I've got my wok here, I'm going to heat it on just sort of medium heat.

 When you saute curry paste you do not want to start it in too hot of a pan because you

 If you think about it curry paste is just herbs that are tiny tiny pieces so they can

 I'm going to go in with my curry paste, I'm not going to wait for the oil to heat up because

 it's okay for the curry paste to slowly heat, it's an easier heat control for me.

 So this is my first time cooking in a wok with this new portable stove that I've got

 It might be a little hard for me to sort of judge the heat settings, we'll see.

 Okay so I've got that sauteing, cook that just for, wow it's pretty powerful, just for

 a few minutes just to get all the herbs cooked up and then I'm going to go in with the coconut

 I'm going to cook that, I'm going to reduce the curry paste down a little bit so we don't

 Something like this is looking good because if you've got too much liquid you add the

 rice and the rice is going to get too wet and too mushy so I'm going to now add my chicken.

 I'm going to go in with my vegetables, all my vegetables, my kaffir lime leaves and cook

 Yeah so a lot of people think when you're stir frying in a wok the heat needs to be

 In some cases like pad see ew and things like that, yes you want the heat to be as

 high as you can go but for some things like this when you're involving curry paste and

 coconut milk and things that can burn, you do not necessarily want to cook it on high

 Okay so my chicken is mostly done, got a little bit to go but it's perfect timing to add our

 rice because then when the rice is done the chicken will be perfectly done.

 So at this point if you're cooking this for the first time you want to give it a taste

 and adjust your saltiness with more fish sauce and you can add a little bit of sugar.

 I've done this before so I know that I need a teaspoon and that should do it but if it's

 your first time you definitely want to give it a taste at this point.

 And now all we have to do, oh I forgot my Thai basil, I knew it felt a little strange.

 Thai basil, you want to turn off your heat first then you toss in the Thai basil because

 you don't want to cook the Thai basil for too long in too intensive a heat or they'll

 So this serves about two, it's the perfect amount for a couple.

 So when you choose vegetables you want to make sure you've got all the good colors in

 If you need a kick in the butt, if you've been eating bland food and you're just sick

 It's spicy, it's got lots of herbs, you can really taste the kaffir lime leaves and the

 I mean that was one of the easiest things I've ever made on Hot Thai Kitchen so please

 It doesn't have to be green curry, you can try it with red curry or penang curry or whatever

 you've got on hand and when you try it out let me know how it goes, send me a photo,

 If you enjoy the show, please click to subscribe so I can continue making these recipes for

 you and I will see you next time for your next delicious Thai meal.

 very special and which everybody likes in India as well as abroad.

 the first stage, this is one glass of washed urad dal and these are 2 glasses of rice.

So we are going to soak them separately for overnight or at least for 8

 hours or for overnight and this is urad dal, we have ground it into a fine paste.

 are going to mix them together and keep for another 7-8 hours for fermentation.

 Today, we're at the famous Waldorf Astoria Hotel in New York City and we're going to

 We'll show you the secrets behind signature recipes of famous eateries and how you can

 I mean, where else in the world can you find a hotel that has a salad that we've been serving

 You know, it has to have something special about it to have stood the test of time, still

 Originally invented in the late 1880s by hotel maitre d' Oscar Cherky, this dish and others

 were inspired by his desire to go above and beyond to please guests.

 To this day, Cherky's legacy plays a role in the hotel, from a namesake brasserie, Oscars,

 Every year since, the hotel has served roughly 10,000 of these salads to famous guests, from

 We're in the kitchen of the historic Waldorf Astoria Hotel with executive chef David Garcelon.

 How does your version today stack up to the first version that was ever created?

 Biggest change probably from the original is that we don't use mayonnaise anymore.

 We prefer to use yogurt and a little bit of creme fraiche to make it a bit lighter and

 You need walnuts, egg white, a spice mix of some kind to give it some flavour and some sugar.

 Pecans are more sweet, a bit of a richer flavour I would say with pecans.

 So you don't need a lot of egg white, it's really just there to make the sugar spice

 This one is paprika, cayenne, fennel seeds, a little bit of coriander.

 You know, with a salad like this, it's a really light, refreshing salad, I wouldn't make it

 Then we'll spread those out on a baking sheet lined with parchment paper.

 It's not the end of the world if they are, you'll just have to break them apart a bit.

 You really want to keep an eye on it, so you just want the sugar to melt.

 The walnuts continue to cook even after you've taken them out of the oven, so be sure not

 While the walnuts are cooking, let's get started on the dressing.

 We're going to need some yogurt, a little bit of creme fraiche, some lemon juice, white

 You can use sour cream as a great substitute in the same amount, or you can use just yogurt

 So we'll add our yogurt, and just whisk it together to combine it.

 Okay, and while you're doing that I'm just going to squeeze in a little bit of lemon

 Well, it's the Walnut Pastora after all, so it's a very elegant, rare, expensive ingredient,

 so that's why we like to add it, but it also brings a very earthy, aromatic flavor to the

 So the last thing we want to add is a little bit of walnut oil.

 When we add this you want to whisk it fairly quickly, so I'll pour that in.

 If you're anything like me, you may not have walnut oil at home.

 You could use hazelnut oil would work, another nut based oil, truffle oil, a white truffle

 If you don't have any of those, just leave it out and it'll still be a beautiful salad.

 So the ingredients we still need to add are celery root, granny smith apples, gala apples,

 Okay, so we want to julienne the celery root as well as the two types of apples.

 Chef, what would you recommend if you don't have a mandolin at home?

 Now we're going to pour the dressing into the apples and celery.

 You want to make sure you don't put too much in or otherwise you'll have to julienne more

 It's important to coat all the ingredients to keep them from oxidizing.

 So the dressing actually helps prevent the apples from oxidizing.

 It's not really necessary at all, but they say we eat with our eyes first, so it's all

 So we'll just garnish the plate with some red grapes, add a bit of color, some of our

 And there you have it, a Waldorf salad from the Waldorf Astoria.

 I love the nuttiness of the walnuts, which are just sweet enough, combined with the crisp

 It seems like something that would be heavy, but it is very light and refreshing.

 If you want a little darker sauce, you can add a little bit of water.

 You don't have to if you don't want, but it's a better way to eat it.

 We love the way Grace cooks and of course we want to learn here in Bayside.

 So you can find us right off the LAE at 216-01-R-Saudi here in Bayside.

 So come down for some real home Italian food here at Grace's Kitchen.

 Hey guys, this is Bharat and welcome to Bharat's Kitchen with Onion Rings.

 That's right, this is the most amazingly crispy recipe that I've ever tasted and the most

 astonishing part here is that I've used very basic onion rings ingredients and just tweaked

 the coating process just a little bit and the results were just amazing.

 Alright, so here I've already sliced some onions and taken the rings out.

 Now while slicing the onions, make sure that you don't slice your onion rings more than

 a quarter of an inch thick, otherwise they won't cook properly.

 So I'm going to transfer the rings into a bowl and add some ice cold water and some

 We're going to let the rings sit in the water and vinegar for around 10 minutes.

 In the meanwhile, I'm going to tell you how I'm going to coat it a little differently

 So I've taken some cornstarch and to that I'm going to add some baking soda and yes,

 We're going to season it with some salt and some cayenne pepper.

 I mean you can add some garlic powder, some paprika or even onion powder.

 So after 10 minutes, I'm going to take my rings out of the water and coat them with

 So just drop few rings at a time and make sure they're coated from all the sides.

 Now you don't want to coat them generously, just enough such that cornstarch sticks to

 So we're going to let these dry coated onion rings to rest for about 5 minutes over a cooling

 rack and if you don't have a cooling rack, you can keep a butter paper underneath them

 Now when cornstarch is added to water, it becomes like a gel and that gel when comes

 into heat becomes really crispy and that my friends will basically increase the crispy

 Okay so now for my batter coating, I'm going to take some all-purpose flour, some cornstarch

 and some cornmeal which is also known as cornflour, polenta or even makki ka atta in some countries.

 We're going to add some salt and be careful as we're not going to be adding any spices

 Finally, we're going to add some ice cold water and whisk it generously.

 Now whisking is very important as we want to incorporate certain amount of air in this

 So I'm going to mix it for around 5 minutes and then I'm going to add some oil and whisk

 Now I'm not making a very thick batter but you can make a very thick batter if you like

 Okay so for my crumb coating, I'm going to use some panko bread crumbs.

 Now for best results, you have to use panko bread crumbs only but if you don't have panko

 bread crumbs, you can use normal bread crumbs or you can even go without bread crumbs as

 this recipe is such that even if you make battered onion rings, they'll still be very

 Okay, so dip the dry coated onion rings in the batter and enough will latch onto these

 Then I'm going to wait for excess batter to drip off and then just dunk them in the bread

 Now for crumb coating, I usually add few bread crumbs in a small bowl and just shake it vigorously.

 And if you look closely, you'll notice that the onion rings are quite evenly coated and

 So we're going to fry the onion rings on a medium flame which is basically standard frying.

 Two minutes on one side, then flip them, then two minutes on the other side.

 Now I'm using canola oil, you can use any other oil but a high smoke point oil will

 So we're going to fry them until they're golden brown or until they look like this.

 Okay so now to finally answer the question that is this stuff amazingly crispy, then

 Now most recipes out there are generally crispy for about 15 to 20 minutes after frying.

 But wait till you hear this voice which I recorded 45 to 50 minutes after frying.

 I'll be making my great aunt's recipe for these delicious fried chicken wings and making them two ways

 So I have 10 chicken wings and I'm going to cut the tip of the chicken wing off

 You can leave it on they kind of creep me out a bit, but I'm gonna cut the wings in half

 So you have a nice drumlet and wing apart or whatever you call it

 So I have around 20 pieces there and I have a combination of flour and cornstarch

 About 1 cup each so mix it together and then you're gonna get each piece of the wing and dredge it into the mixture and

 Now for the sauce, you'll need 5 tablespoons of light soy sauce

 1 tablespoon of brown sugar 3 tablespoons of white sugar mixture

 Some honey 4 tablespoons 2 stalks of green onion that's been chopped up and mix it all up

 I made in two batches because I'm doing it two ways so you can double the recipe for the 20 wings in

 I added enough canola oil for it to be 2 inches deep and had it on medium high heat or

 making sure to tap off any of the excess flour cornstarch mixture before frying it and

I started flipping each of them or at least trying to flip some of them around and

 If you're using a deep fryer, you probably don't have to do this

 Lot of the flour mixture sinks to the bottom and I want the oil to be clean and not get on the rest of the wings

 So as much as I could and then now I'm putting in the second batch of wings and doing the same thing

 So I'm cleaning the oil again and oh, yeah, it looks kind of gross

 So after I clean my oil, I let it sit there for around 10 minutes for the temperature to go back up

 Chicken back into the oil I put it all in there cuz it can fit and you're gonna cook it for around 8 to 10

 Then take them out and put them on a strainer and they should look very crispy

 Coat each wing and the wings are delicious just like this the reason why I asked her for the recipe because it was so delicious

 But if you want to make something great even better what I did was I

 heated up the sauce in a pan on medium heat until it started to bubble and

 Then I added all the wings to the sauce turned off the heat and

 Slightly spicy has a slight kick to it depending on how much hot pepper flakes you put in and oh so crunchy

 Now I'll try the other one to show you how crunchy the other one is or for science

 After giving both of them a try I kind of prefer mine a little bit better

Let me know if you do have a great week, and I'll see you guys next time.

 I'm gonna peel the potatoes and shred them with a thick shredder.

 Now in a bowl I'm gonna add a teaspoon of salt and very very cold water.

 Then I'm gonna transfer my shredded potatoes in my bowl and I'm gonna keep it in that for

 So basically what we want is just to remove the excess amount of starch.

 So I'm gonna strain all the water out of my shredded potatoes that have been kept in the

 I'm gonna squeeze the potatoes in batches till all the water has been drained.

 You can actually see the amount of starch that has been removed from the potatoes.

 Now in a pan I'm gonna add some butter and transfer my potatoes.

 Now what you want is basically the potatoes should be kind of a power boiled potatoes.

 So basically each shred should be a bit firm but not very firm as you can see.

 Let it cool for about 10-15 minutes so that I can work on them.

 After that, I'm gonna add onion powder, some salt, potato powder, corn starch, rice flour

 You can see all the information and all the measurements in the description bar down below.

 Alright, so basically rice flour is added to combine and provide that crispness.

 Now on a butter paper, I'm gonna transfer my potato mixture, cover it with another butter

 paper, flatten it with a rolling pin and be careful, you don't want to over flatten

 You basically want them to be around a centimeter thick and then refrigerate it for 4-6 hours

 You can cut them easily when they are refrigerated and they are freezed.

 So apparently the video has moved faster and my speech has been delayed but the last

 You need hot oil and you need to golden fry your hash browns somewhat like this.

 Now the real test of hash brown would be the crispy test, right?

 Now you can see how crispy they are and this has all been done in real time as you know

 I'm not sure if I pronounced that correctly, but because Chinese New Year is just around

 If you want the recipe for this, please check out whatsivycooking.blogspot.com, and if you're

 Please visit whatsivycooking.blogspot.com for the complete recipe.

 Devein the shrimp by running your knife on the back of the shrimp.

 Use your fingers to open the shrimp and remove the digestive tract as shown.

 Boil water and let your shiitake mushrooms steep in this water until rehydrated.

 Once your shiitake mushrooms have been rehydrated, you want to squeeze off the excess water and

 In a bowl, combine your ground pork, your shrimp, green onions, shallots, ginger, and

 Add the Shaoxing wine, the sesame oil, the soy sauce, some salt, sugar, white pepper,

 Incorporate all these ingredients by mixing this mixture with your hands.

 Please visit whatsivcooking.blogspot.com for the complete recipe.

 Dab a little water with your finger and circle around the edge.

 When I am done pleating it, I like to flatten the bottom with my hand.

 Place pot stickers in a pan and add chicken broth until chicken broth reaches halfway

 Place the cover and we are going to steam the pot stickers for about 3 minutes.

 Once evaporated, add some oil and let the pot stickers fry until golden brown on the

 with delicious cheeses, but it's rich in flavor as well, which in my opinion is definitely a good

This video is also part of my holiday series, so the amount of ingredients used is

 going to be a little bit more than the usual because most of us are going to have people

 we're going to need are 32 ounces of elbow macaroni or two 16 ounce boxes, as well as 16

 ounces of sharp cheddar cheese, 8 ounces of pepper jack cheese, and 8 ounces of Velveeta cheese,

 as well as 6 tablespoons of butter, 1 teaspoon of seasonal, salt to taste, 1 teaspoon paprika

 for a nice smoky flavor, 1 teaspoon of ground black pepper, as well as 1 teaspoon of garlic

 powder, and 1 teaspoon of onion powder, 4 tablespoons of all-purpose flour, 2 and a half

For the topping, we're also going to need an additional 8 ounce package of

 At this point in time, we're going to bring our water to a boil and we're going to add about a

 tablespoon to two tablespoons of olive oil, and this would prevent the pasta from sticking together,

 box for the al dente cooking time because every brand of pasta has a different cooking time.

 Once the pasta is al dente, we're going to add it to the strainer, straining it off,

 and definitely adding cold water to the pasta to stop the cooking process.

 Placing our pasta aside, we're going to move on to making our cheese sauce.

 to add the flour and what we're doing is we're making what's called a roux.

 Stirring continuously is going to assure that there isn't any lumps.

 After the seasoning is combined, add the half and half and continue to stir.

 Once everything is combined, we're going to add the different cheeses to the mixture

 and we're going to allow the cheese to cook for about 10 minutes.

 and we're going to allow the cheese to melt while continuing to stir.

 At this point in time, as you can see, everything is beginning to thicken up, which is great.

 taste from the cheddar cheese as well as a hint of spice from the pepper jack cheese and the

 creaminess not only from the Velveeta cheese but also from the half and half.

 cheeses combined together along with the half and half is going to create this nice delicious

Like I said guys, you don't have to limit yourself to the type of

There are so many cheeses out there from Fontina cheese to Asiago cheese to

 Asiago cheese to Gouda cheese to mozzarella cheese just to name a few guys.

 ready to go and I'm going to start by adding the elbow macaroni to the pan first.

 Using my spatula, I'm going to distribute the cheese onto the pasta evenly.

 After the cheesy sauce is added, we're going to top with a combination of shredded cheddar cheese

 And repeating the process once again, we're going to add the creamy cheese sauce on top.

 So using the spatula to spread the cheese onto the pasta evenly.

 Last but not least, we're going to top with a combination of shredded cheddar cheese

 So placing the mac and cheese into my 350 degree fahrenheit preheated oven,

 I'm going to allow the mac and cheese to bake for about 25 to 30 minutes or until the cheese melts.

 Alright guys, so as you can see our southern baked macaroni and cheese is finished baking.

 G'day guys, today I'm going to show you how I make onion rings.

 Now these are a great snack and they're beautiful and crispy and very easy to make.

 Here I've got a half cup of plain flour, a quarter cup of corn flour, now this helps

 the batter to become nice and light and crispy and my secret ingredient, two tablespoons

 Now this gives the batter some nice body and crunch and complements the corn flour well.

 So add the flour to a bowl, then add one egg, a half cup of water, a teaspoon of salt and

 Leave this to stand for half an hour so that oat flour can hydrate properly and while that's

 happening cut your onions into one centimetre thick slices and then remove the centre rings

 So here I've got my onion rings, my batter and some panko breadcrumbs.

 Now you can use regular breadcrumbs if you like but the pankos will just make them that

 So simply take the onion rings, place it in the batter, make sure all excess batter has

 Just repeat this step for all of your onion rings and now it's time to cook.

 I'm shallow frying these in some oil and what I'm doing here is just using a piece of bread

 So when it sizzles like that it's time to put in those onion rings.

 Now these are very quick to cook, they only take about 30 seconds per side, turning once

 and when they're done carefully remove them from the oil and place them onto a wire rack

 As you can hear they're beautiful and crispy, be sure to give these a go, they are delicious.

 Actually, this is one I actually got in college, believe it or not.

 Okay, they are the ultimate set it and forget it kitchen appliance.

 Today I'm going to show you how to make a wonderful clam chowder in a crockpot.

 Everyone knows that New England clam chowder is the best clam chowder.

 or you know, dousing it a whole bunch of cream, sweating the vegetables.

 This is going to be as easy as putting everything into your crockpot,

 Traditionally, it's made with a lot of butter and a lot of milk, a lot of heavy cream.

 For us people who may be lactose intolerant, you may have a love for clam chowder,

 but because you're lactose intolerant or you're just trying to stay away from dairy,

 and then you're going to get a box or a can of condensed cream of chicken soup.

 but we're going to use some chicken soup just to stick with the theme.

 And then you're going to get your clam juice and your chopped clams,

 Your fresh items are going to be your potatoes, your celery, your onion, your bay leaves, your thyme.

 And, of course, no New England clam chowder is New England clam chowder without some bacon.

 So hopefully your grocery store has it so you can purchase just a couple of strips of bacon.

 If you have to buy the pack, I suggest just sitting it in the freezer,

 Be sure to read the description box for a list of all the ingredients.

 getting them ready for your slow cooker because everything else is pretty much ready for you.

 So you're going to cut up your potatoes, your celery, your onion.

 You're going to pop that garlic and get it all nice and chopped up,

 and then you pretty much just start putting everything into your slow cooker.

 If you put them towards the bottom, that's where all the heat source is in your crock pot.

 So by putting your clams on top, you're not having them come directly in contact with, you know,

 and then you're going to plop in your Q-Dex soup, your clam juice, and then the clams,

 and then you're going to finish it off with a little bit of that chicken stock just to bring it up to level.

 Remember, because this is a slow cooker, there's going to be some liquid that naturally happens while it's cooking,

 So I was gone for about eight and a half hours, and then when I came home, this is what I had.

 Now, this is where you can optionally make a little thickening agent by having some flour and milk of your choice.

 And I'm just going to stir that together, and I'm going to put that into my crock pot.

 And while I'm in there, I'm going to take out the bay leaf just to get them done with the bay leaf flavor.

 Now, while the lid is on, this is a great opportunity for me to get my workout in.

 So I usually do about a 25, 35-minute workout, take my shower, and when I come back, my soup is done.

 And after a long work day, okay, after a long work day, workout, and a shower, I'm ready to be comforted.

 I actually served mine with some of my homemade multi-seed bread.

 But I just tear off a couple pieces of multi-seed bread or any other bread.

 Or if you're a real newbie with it, you go for those oyster packages.

 You can make it any day of the week, and it'll be ready for you when you come home.

 I love it so much in fact I taught myself how to make it and now I want to teach you!

 So please enjoy my video tutorials on how to make western style sushi!

 To start off making the California roll we are going to start off with a half a sheet

 Another topping you can do for the California roll is the misogo or the fish eggs.

 Adds a nice flavor I would say the toasted sesame seeds are a little more traditional

 Get the filling in there press it down roll it over to seal it.

 First you cut it in half then in half again and then those pieces in half.

 You get 8 pieces per roll and there you have the California roll which started my love

 This is ghee, this is oil, this is the batter, this is the chutney, onion chutney, this is the masala, potato masala.

 The speciality of this dosa is slightly different from the normal dosa batter.

 For 1 kg rice, boiled rice, I have put only 100 grams of urad dal.

 The urad dal, rice and the methi seeds you have to wash it properly.

 This is one of my colleague told me that this tastes very good if you make like this.

 So that was my trial and I tell you it is really very very tasty.

 Now normally in masala dosa we don't put the chutney, we straight away put the masala in it.

 You have to fry 1 or 2 red chillies, little bit of 1-2 tsp of urad dal and 1-2 tsp of chana dal.

 Now here I have already made one dosa, I told you I have kept it here.

 And while preparing this dosa, you take the batter and mix water and bring to a dosa consistency.

 Here you must have observed that I am putting the spatula in the water.

 Alrighty, Chef Buck here and today we're going to bake up some falafel.

 It's a fried fritter of garbanzo bean, but we're not making a fritter because we're not

 frying them, we're baking them because it's healthier, but that's not really why we're

 We're doing it because it's easier, you know, it's a less of a pain.

 I'm going to drain it and I'm going to rinse it, one can of garbanzo beans, and then most

 My hands are not freakishly large, it's just the angle of the camera.

 I'm putting half of the beans in there and then I'm going to go ahead and throw some

 onion and three cloves of garlic, but you know, just put two if you're not a garlic

 lover like I am, because that's very garlicky if you put three.

 And then I'm going to put in my spices, some coriander, some cumin, some cayenne pepper,

 The cayenne pepper is optional, you know, if you're not interested in the heat, you

 But if you can't stand the heat, get out of the kitchen, as they say.

 Some cilantro and parsley, fresh, quarter cup each, but you don't have to use both of

 If you just want to use a half a cup of cilantro or half a cup of parsley, that's going to

 A little bit of olive oil and then I'm going to top it with the rest of the beans from

 I just like to put them on top so my spices and stuff don't stick to the top of the processor,

 because all I got is this little rinky dink one that I make homicid.

 And I'm not going to process it for very long, you know, just a quick little grind, grind,

 beat the machine and say bad machine so the machine knows it's been bad.

 And then I'm going to look at it, see I'm looking at it right now and it's not enough,

 so I'm going to push it down and I'm going to pulse it, you know, one more time just

 for a second because you don't want to over process this stuff, you know, you're not going

 to puree it, you're not going to liquefy it, you know, you want it to have a lot of texture.

 And you know, the beans are soft already because they come out of a can, you know, they're

 Plus we're going to throw a little bread crumb in there anyway, just a itsy bitsy teeny

 So go ahead and get your mixture processed, throw it in a bowl and then we'll go ahead

 and put a tablespoon of bread crumbs or flour and then, you know, we're ready, well we're

 You know, which you don't have to do, sometimes I put in lemon juice, sometimes I don't.

 In this case though, it kind of, I think, liquefied it a little bit more so that it

 So, you know, just kind of gauge that and whether or not you've got a lemon.

 Now I'm going to use a tablespoon and I'm going to mound it on there.

 Each one of these is going to be about two tablespoons because it's a heaping tablespoon

 I'm going to get ten out of this can which I usually get, you know.

 If you want, you can just double up the size and make five but I make the, I like to make

 the little rinky dink ones that'll go on a piece of pita bread for a falafel sandwich,

 So there you are and I'm sliding it in the fridge, you know, letting it set for a little

 while because they'll bake up better, they won't fall apart but they're not going to

 Before you're ready to cook them, go ahead and drizzle or brush some olive oil on there.

 You know, I don't have a brush because we just moved into this place and my brush is

 in Florida and I haven't bought a brush yet so I'm doing this caveman style with my hands.

 You know, this is how Neanderthals used to put the olive oil on their falafels years

 I'm sliding it into an oven at 400 degrees for 20 minutes and then I'm pulling it out

 and then I'm doing the flip flop, you know, just turning them over.

 They're not done yet and this is another reason you want them to be like these over-inflated

 poker chip diskettes because they'll get more surface on the pan, you'll be able to get

 a little more color on them, you know, they'll be able to toast up a little bit better on

 But give them a flip, boom, back in the oven at 400 degrees still for 10 more minutes and

 No, because they're not fried but they are good and they're easier to make, you know.

 You know, I love these things in a little pita sound or on a plate with some other stuff

 And look at this here, they're crispy on the outside and watch this here, boom, nice and

 And here's the important part, watch right here, special effect finger, look at that,

 It's a nice, juicy, tasty falafel, just like a fried falafel but not fried.

 Serve it up with hummus, you know, cucumber, tomato, blah, blah, blah, you know, whatever

 I'm going to go ahead and I'll hook this up to the hummus video because, you know, that

 We have the yellow fin tuna, the big eye tuna, and the best tuna that you can get is the

 He is slicing it and we'll be presenting it in our martini glass with crushed ice.

 So the first thing you're going to need to do is pound out your protein.

 We do this because it protects the outside of the meat from getting mashed and mushed up when you're pounding it flat.

 After you're done tenderizing and pounding out the meat, you can take some salt and pepper and be sure to spread it evenly on both sides.

 For four pork chops, one egg will work perfect in our batter station.

 Then we're going to put flour on one plate and our breadcrumbs on the other, which we just used from old bread that we toasted and dried ourselves.

 Then we take the pork chop, bask it in the flour, dunk it in the egg, and make sure you get the breadcrumbs spread evenly on both sides.

 When you're battering your pork chops, it's going to get a little messy, so dive right in with those fingers.

 On the lean side, you've got turkey and chicken, and on the other side, you have pork and veal.

 If you're staying traditional, then you better be using veal, because Wienerschnitzel is one of the national dishes of Austria,

 where by law, if you're using that name, it must be made with veal.

 Now there is some debate over when Wienerschnitzel was originally created, ranging from between the 15th and the 17th century,

 but we do know the earliest recorded record of the use of the word Wienerschnitzel was in 1845.

 Be sure to give the pan a shake so that you spread the oil evenly over the pork chops and avoid them from sticking to the bottom.

 About three and a half minutes in, and we give them a quick flip for another three and a half minutes as we make a fast salad

 and grab a wedge of lemon for tradition, and then it's time to eat.

 Toss the potatoes in some boiling water and boil them up until they are about fork tender,

 then remove them from the water and allow them to cool before shredding.

 Grab a potato and a grater, or a rice press if you have one, and grate up those potatoes into nice thin strips.

 Once you do that, you're going to create a hole in the center of the potato.

 Once you do that, you're going to create a hole in the center where you're going to add your flour and the egg.

 The hole is a nice way to keep the egg from running while you're preparing your dough.

 You want to continue to use the spatula to mix it until it begins to bind and clump together.

 Once you do that, add your salt, and then grab it with your hands and start working it together just like a loaf of bread.

 Knead the dough back and forth until it continues to bind and turns into one solid ball.

 Canoodle are potato dumplings that can also be made with old bread.

 They're often served as a side dish to meat, but they can also be stuffed with plums for a yummy dessert or served inside a soup.

 Once your dough has binded and balled up, it's time to make the individual dumplings.

 Grab off a small chunk of the dough and roll it back and forth in between your hands as we just showed.

 Each one of our dumplings was about an inch to an inch and a half in diameter.

 Once you've finished making your dumplings, it's time to throw them back in some boiling water.

 They'll start to float after about 5 to 10 minutes and that means they're just about done.

 Once the dumplings are all done, grab a slotted spoon and be sure to drain the water from each one.

 Place the dumplings in a bowl and let them sit for about 10 minutes.

 Place them onto a plate and today we just seasoned ours with some crushed black pepper and a little bit of basil.

 Thank you for joining us as we continued our European food tour.

 Stay tuned next week as we continue the international food tour heading east towards Asia.

 If you're on YouTube, always remember to subscribe right up above, like and favorite this video down below.

 If you're not on YouTube, you can always find us on Facebook, Google Plus and Twitter.

 Leave us a comment, send us a recipe, let us know how we're doing and what you think.

 we put some water on our hands so the rice doesn't stick and make sure you don't put too much water

 and then we have a you can make it kind of perfect if you want to but this will be good enough.

 We have a wet towel which we're going to wet the cutting board so the rice doesn't stick to

 our cutting board as you can see and next we're going to put a couple slices of avocado

 or you can just put strips of imitation crab or king crab but I recommend you to do this mix.

 This has some mayo and sesame oil and gives a very good flavor to it so I'm going to grab some of that

 right in the middle not too much because otherwise you won't have a room to roll that up.

 A little water in our hands then we're going to get this corner

 and push everything with our finger so we can roll it and you go this way

 and make sure there is the other edge still room in there so you can roll it up.

 up you're going to have a piece of plastic wrap put it on top so the bamboo doesn't stick to it

 and we have the bamboo right here and we're going to push this we have this thumb and a finger

 on the corners then this one right in the middle at the same time you're going to push

 and if you push right in the middle only everything will come out so put the corners push it

You can see sesame seeds around already but you can put some more if you want to

 on top and I'll put it on the plate decorate the way you like it and I hope you like this recipe.

 Hey guys, Emily Nguyen here and I'm one of the owners of the restaurant Kaiji Sushi, which

 I opened that restaurant with my boyfriend back then, who's now my fiance, and we're

 So we wanted to share with you in this video a recipe that's pretty much in demand at our

 Now everybody has their way of creating a California roll, this California roll, but

 we want to show you how we do it at our restaurant so you can have this recipe at home and you

 So check it out and let me know what you guys think about it afterwards.

 Alrighty, so this is how our California sushi roll looks like at our restaurant and here

 Sliced cucumbers, one crab stick, avocado slice, tamago, which is Japanese omelet, Japanese

 mayonnaise, but regular mayonnaise will do, misogo, which is caviar, one sheet of nori

 seaweed, one handful of Japanese sushi rice, and a makisu, which is a bamboo mat, and make

 Get your Japanese sushi rice and spread it across the nori seaweed like such, and by

 Get the ingredients, which are the tamago, crab stick, avocado, and the cucumber slices,

 Now get the mayonnaise and spread it across the ingredients like such.

 Once that's done, take the end of the nori seaweed and roll it gently with your fingertips,

 Now get your makisu and put it on top of the roll, and tighten your roll so that the ingredients

 will stick more together so that it doesn't fall off when you cut through.

 Now get the misogo, which is the caviar, and spread it across the roll just like he

 And also if you have sesame grains, you can put some across on top so that it gives it

 Now get your knife, and it doesn't necessarily have to be a sushi knife, any knife would

 So once that's done, get your plate and place it on top of your plate, and if you want to

 If you guys enjoyed it, leave a comment below, thumbs up, let us know if you actually used

 Don't forget to also subscribe to our channel because we'll be putting out more recipes

 out there and more awesomeness about our restaurant and our adventures, of course, and thanks

 Guys, in this video Cathy will show you how to prepare the quinoa tabbouleh.

 For those of you who don't know what quinoa tabbouleh is, including myself, it can be

 served as a side dish, it can be served as a salad, or it can be spread on a bread as

 So why don't we just let Cathy show you exactly what the quinoa tabbouleh is, which by the

 So it's very important to wash the quinoa in cold water before cooking.

 The quinoa is coated with a substance and when you put it in water it kind of looks

 I've gone ahead and put one cup of water to boil to one cup of quinoa.

 And then what we're going to do is let it stir it around for a little bit.

 Turn the stove to low, cover, and let cook for about 15 to 20 minutes, stirring occasionally.

 Cooling the quinoa to room temperature would help it not absorb so much of the vinaigrette.

 Speaking of the vinaigrette, we're going to go ahead and take our olive oil, lemon juice,

 We're going to pour this all over the quinoa, just to make sure that the whole mixture has coated it.

 Okay, so I'm sprinkling the feta cheese onto this yummy looking salad we have going here.

 Now, for optimal taste, this can be made the night before, stuck in the fridge,

 And the next day, when you have it, you can either serve it cold, room temperature,

 Like we said in the beginning of the video, this is a great side dish.

 This can be eaten as a salad all on its own, or smeared over sliced bread as a light appetizer.

 So, I suggest that you guys definitely try this, because it's healthy, it's delicious, it's nutritious.

 For details about this recipe and more, please visit CojoWorkout.com

 Along with the corned beef, try making the recipe for colcannon.

 Let's Dish host Chris Ketke shows us how to make a traditional Irish side dish.

 Colcannon is an Irish side dish that's inexpensive to prepare because

 To start it off, we cut up the cabbage by cutting through the core of the cabbage

 All we have to do is remove the tough core, and then dice up the cabbage.

 Cover it with water, bring it up to a boil, and cook it until they're nice and tender.

 then in the same pot, melt some butter, toss in some diced onions.

 When the onions are good and soft, we're gonna put some warm milk

 And then in goes that cabbage and potatoes that we cooked earlier.

 And all we have to do at this point is, just like you're making mashed potatoes,

 we're gonna smash this up, and that cabbage and potatoes will soften into a puree.

 At that point, colcannon is ready to serve with your favorite meat or poultry.

 see the Live Well Network on our digital subchannel 5.2 for more on Chris Ketke.

 Howdy folks how's it going welcome to my virgin kitchen today I'm showing you how to make

 They look amazing right and I want to thank Ashwin and Brina for suggesting that I make

 corn dogs which with the Superbowl coming up is pretty much a no brainer you're gonna

 Now being British I don't really know too much about the Superbowl I used to have a

 video game a Madden one I used to be quite good at it just throwing the ball everywhere

 I didn't really know what I was doing but I'd win which was kind of cool but I put a

 joke out on Facebook earlier saying you can get amazing gambling odds on the Chicago Bulls

 winning the Superbowl obviously they're a basketball team it kind of backfired which

 I spent 4 summers of my life out in America with my American family Cindy and Sammy and

 I never tried a corn dog and it's a good thing because these are amazing so I really hope

 you give them a try hit pause on the video now write all these ingredients down this

 First up I got my frankfurters and sat them on kitchen towel to make sure they were fully

 dry in here comes the painful bit I inserted a bamboo skewer all the way into the frankfurter

 With the frankfurters all inserted put them to one side and it's time to make our batter

 so grab a mixing bowl and combine your flour, sugar, polenta which is also known as cornmeal,

 salt and baking powder into that bowl and just mix it all together until it's nice and

 Add in your beaten egg and half of your milk stirring it initially and then add the rest

 of it and continue to stir until you've got a lovely smooth batter.

 Now to make sure my batter was nice and clingy kind of like an ex boyfriend or girlfriend

 that just can't let go I transferred my batter into a jug and then placed it in the fridge

 while I got on heating up my oil so over a medium flame on a hob I whacked down my pan

 and filled it with a load of vegetable oil getting it up to temperature.

 With the oil in the pan nice and hot I found it super easy to grab a nice tall glass stick

 my sausage in it, I know that sounds wrong we'll just skip over that bit, pour in the

 chilled batter and then any excess at the top it didn't make I'd just spoon that extra

 I then sat it into my pan of oil and let it just roll around for 3 or 4 minutes until

 it was nice and golden brown before sitting it on kitchen towel.

 And all I did then was repeat those steps for my remaining frankfurters I even drizzled

 on a little bit of mustard and I wasn't really sure what people normally have on these I've

 seen mustard is quite popular but what do you normally have on your corn dog let me

 know down below but that is it my friends super easy oh my goodness guys I can see why

 these are so popular they're pretty darn amazing you've got this sugary foamy crunchy layer

 on the outside just delicate enough mixing in well with that mustard so please let me

 know if this passes your American seal of approval and what you put on yours if you

 enjoyed this video don't forget to give it a thumbs up share subscribe comment all that

 stuff good luck with the super bowl if you're cheering on the Chicago Bulls like I am, wink!

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you

 how to make a ridiculously easy, simple and yet delicious fresh tomato soup.

 Now about a year ago I showed you how to make a tomato soup and this is just a slightly

 different version, I still absolutely love that recipe but I have been making this recipe

 My husband has a little garden outside our backyard so he's got tons of tomatoes growing

 and I actually showed sort of a few steps of when I was making the soup on my vlog on

 my second channel which if you don't know I do have a second channel, Laura's Topics,

 We're going to start doing a lot more vlogs, we are doing vlogs now so if you want to check

 But a lot of people were like, show us on Laura in the Kitchen how you make that soup,

 It's really easy, requires a handful of ingredients and it's just delicious.

 What I've got here are some fresh tomatoes, so just some plum tomatoes, I've got some

 little baby heirloom tomatoes, little yellow tomatoes, I've got fresh basil, a pinch of

 sugar, balsamic vinegar, a pinch of hot pepper flakes, some fresh oregano, garlic and shallots.

 No cream, nothing else besides a little bit of stock to thin it out after.

 I'm going to take, first of all you want to preheat your oven to 425F.

 Now, I know that this is going to look like there's a lot of tomatoes and they should

 I'm actually, I chose to use a smaller pan for a reason, because as much as I do want

 this to caramelize, and it will, I want them to give out a lot of their own juice and I

 want that to be some of the liquid that when I blend it, I want that to be some of the

 Now these I bought because, you know, our tomatoes, we just kind of pick a few every

 single day and there are some that aren't ripe yet, but I wanted to share this recipe

 with you and I went to a farmer's market and I mean look how beautiful these tomatoes are.

 You can also mix and match, you know, some Roma tomatoes, plum tomatoes, you name it,

 All I'm doing with my garlic is just bashing it with my knife, getting rid of the skin

 Because what's going to happen is, see, because we're not roasting it all in a single layer,

 It's going to kind of bubble in it's own juices, it's still again going to caramelize a bit

 at the top, but those flavors are going to be so sweet and delicious that I'm putting

 a lot of garlic in there because it is going to be so sweet, so when you do go ahead and

 puree it, it's just there's absolutely no overpowering of garlic whatsoever.

 I'm adding some shallots, last time I made this in the vlog I even added some green onion

 I mean again, it's all going to get pureed anyway, so might as well.

 You know the sugar and balsamic vinegar, all they're really doing is helping with the whole

 caramelization, that's really all it's doing, and bringing out the sweetness in the tomatoes.

 Good amount of extra virgin olive oil because at the end of the day this is kind of what's

 going to give you those delicious juices and what those tomatoes are going to roast

 in, so you want to make sure you add a good maybe quarter cup or so.

 This is going to make about four to six servings depending on how big your serving is, so about

 four tablespoons of olive oil is completely enough for four to six people.

 Bring this closer to me, and just go in with your hands and mix it all together.

 This is going to be amazing when you put this into the oven and you let it roast.

 Alright, make sure you get that balsamic and that sugar distributed really well.

 Okay, I'm going to wash my hands, pop this into the oven, 425F for about an hour and

 a quarter, give it a stir every now and then, I'll show you what they look like when they're

 done and I'm going to show you the little cheese toastie I'm going to serve this with.

 My tomatoes were in the oven for about an hour and ten minutes and I just want you to

 Because we cooked them in a slightly smaller pan, you get all these incredible juices,

 otherwise the tomatoes would roast, which is great, but you wouldn't get them to be

 Now for me, a bowl of mozzarella, a piece of bread, I'm good to go, that would be supper

 Now if you don't have a powerful blender, I have been thinking for a long time if I

 wanted to invest in a powerful blender, and I'm glad that I did because I use my Blendtec

 If you don't have a powerful blender, you're going to need to strain the soup, otherwise

 Now for me, this one I kind of put it on the, you know, press the soup setting or whatever,

 Now I don't need to strain it because there's nothing to strain, so it's perfect, but it's

 I'm just going to try and get it all in here without really making a mess.

 You could serve this as is, nice and thick, but what I'm going to do is I'm going to pour

 Now obviously I don't want to get rid of all that, so what I do is I kind of pour my vegetable

 stock in there, give it a swirl, and then you can just add as much stock as you'd like

 But again, you could serve this as is, you could thin it out if you want to.

 Now what I'm going to serve with this is my little cheese toastie.

 What I've got here is a couple slices of, these are just whole wheat baguette because

 What I'm going to do is just cut them on a diagonal, kind of really as large as I could

 Don't turn it on too high, maybe about medium low, otherwise it will burn before the cheese

 Then what I'm going to do, first of all, let's work on the outside.

 Take a little bit of butter and just kind of smear it on one side of each one, because

 that's going to end up being the outside that's going to get all nice and brown.

 And then, I'm going to do this on a plate so it doesn't get all dirty.

 Take just that itty bitty amount of basil pesto, store bought, homemade, up to you.

 I just use a tiny little bit on each side, not too much because basil pesto can be a

 bit overpowering and it's got a lot of oil in there so you don't want your end result

 Then just a couple sizes, this is just a block of mozzarella I had in the fridge.

 And then just kind of keep it there until it gets beautifully colored on one side, it's

 We're going to do that, that's going to happen at the same time, the soup is getting warm

 Look at that delicious creaminess, no cream whatsoever, it's just pure delicious tomato,

 I'm just too excited to even eat, to even talk, because I want to eat.

 I've also got my little toasty ready, it just took a couple of minutes.

 I hope you've enjoyed spending time with me guys, I don't know what to lower in your kitchen

 to get the written recipe, I hope you've enjoyed spending time with me, I'm going to keep dunking

 Welcome friends, my name is Isabella Morgittivicari and I am your personal chef today because

 I'm going to teach you how to make a wonderful penne pasta with spicy vodka tomato and cream

 The very first thing of course we want to do while we're preparing the sauce is put

 the water into boil and of course to cook rather we have a beautiful pot of rolling

 Now remember whenever you put your pasta in the water the one tip I'm going to give you

 if that water doesn't taste like the ocean you're doing your pasta an injustice.

 Remember you only get one shot guys to make that pasta taste like it wants to be.

 What we're going to do is we're going to heat up our saute pan and I'm going to cut up some

 You notice I have this actually sliced and there's no rhyme or reason on how it has to

 If you want to separate it because it's easier for you to do it that way by all means.

 Now we need the olive oil because the olive oil is going to keep the butter from burning.

 You want to lower that a little bit because you don't want to burn it.

 As the pancetta is cooking, getting it nice and crisp, you want to take an onion.

 I had a really large onion and I didn't need that whole thing so I just cut it in half.

 You're going to learn in my style of cooking that cooking is not scientific at all.

 I have some wonderful parsley because we're going to need that.

 While the pancetta is cooking, let's take a nice handful of fresh parsley and let's

 By the way, you know I always teach you a word or two in Italian so I'm going to teach

 We're going to add the wonderful chopped onions that we just took care of.

 It's nice and crispy and it has that wonderful saltiness to it.

 Do you notice that it takes no time at all to make these dishes?

 While we're draining, don't forget to put about a cup of the reserved pasta water aside

 because you never know when you're going to need it to stretch that sauce just a little bit.

 We added the vodka, we added the fresh tomatoes, and we're going to add the cream now.

 And last but not least, I'm going to taste this before we throw this pasta in.

 And now, we're going to take that pasta and take it and toss it right in, just like this.

 You never, ever, ever sauce the pasta in the bowl that you're serving it in.

 Because what you want to do is you want these flavors to marry.

 If you let this simmer just for a few moments, it'll be perfect.

 You're going to love it with vodka and pancetta and herbs and a touch of cream.

 The only thing I would do is add a little bit of Romano cheese.

 At times I feel lazy to prepare our Hyderabadi Tum Bech Biryani

 So welcome to Cooking Swing, I am here with easy Veggie Biryani

 This is very very easy to prepare, it has got lot more vegetables than our normal Hyderabadi Tum Bech Biryani

 So lot more nutritious, lot more easy to prepare, lot more delicious

 I will write what do I think about this recipe, how did I invented it, I mean how did I change my recipe

 At first I have some rice here, I have soaked it for about an hour, you may also soak for 30 minutes, that's ok

 As well as I have cooked this paneer in some ghee for about 30 seconds

 So that the sides of it gets hard, as well as after that I have soaked it in water for about a minute

 That will do this, the sides of it will be hard and it won't get too hard

 I mean it will be soft as well as it will be able to retain its shape while we are cooking it

 I have some onion, sweet corn, capsicum, carrot, peas, green chillies

 Now I have some nuts here, this is roasted almonds, roasted cashew nuts and some raisins

 I have not taken seasonings here, I am going to tell the seasonings when I am preparing it

 So here I have a big pot in which we are going to prepare our rice

 Take about 5 cups of water and add some cumin seeds to it, I am using some black cumin seeds which is known as sahi zira in Hindi

 And I am going to add some salt to it, 3 teaspoons of salt here

 So that we get each and every grain of rice separate and it will look very delicious

 So add lots of salt and lots of oil to it, about 4 to 5 teaspoons of oil here

 Cardamom cloves can also be added and cinnamon stick too, I have added some cloves here

 Let's prepare our vegetables, I have a big pot here so that it is easier to prepare our easy veggie biryani

 Take about 4 teaspoons of oil here, I am taking about 4 to 5 teaspoons of roughly about 2 tablespoons of oil

 Here I have some whole garam masala, not all the ingredients but some ingredients here

 You may also use daggar phool and mace and all but these 3 ingredients are perfect for me

 Let's wait until it is spluttered, after that add the ginger garlic paste to it

 It's optional to add ginger garlic and onions for a Satvik biryani

 Here I have the onions, just wait until these onions are a little bit translucent or pink

 You may also add salt at this moment, we are going to add later

 Here is the water which is boiling up very nicely, make sure the water is very nicely bubbling up

 So wait until it's bubbling up nicely, use basmati rice for better flavour

 Just mix it up once so that the salt and all gets mixed and cooks very nicely

 So now we are going to wait until it's cooked very nicely which will take about 4-5 minutes as we have soaked it for about 1 hour

 You may anytime visit my blog cookandshook.blogspot.com for text recipe and detail recipe, what do I think about food and all

 So head on towards cookandshook.blogspot.com if you are watching from YouTube

 I have added the carrots here because these were raw and other vegetables were somewhat cooked and blanched

 So I have added the carrots first, after that I am adding some salt here

 So just give it a mix and wait until the carrot is somewhat cooked which will take about a minute or so

 After that we are going to add some more vegetables to it and prepare it

 So now it looks done, I have added some capsicum and I am going to toss it for 10 seconds

 After that I am going to add the other vegetables, cauliflower here, corn and peas

 So these 3 ingredients, any vegetable that you like can be added, even french beans can be added and all

 So let's test our rice, it has been about 5 minutes, take some rice grains

 2 methods are there, one is pressing with the finger, if it's done it will press very nicely

 Let's spread it in a plate after straining it, so spread it in a plate so that it cools faster and it's easier to work with

 Now let's complete our vegetables, I have the paneer here, paneer is also optional

 What I said before is I have tossed the paneer once in the ghee, after that I have added to the water

 Which will do is the paneer edges will be hard and it will be easier to cook

 I have also added the green chillies and mint and coriander, don't add too much mint and coriander in this

 Just little bit for that flavor, we don't want anything in too much here

 I am going to add the biryani masala here, 2 teaspoons of biryani masala and about half a teaspoon of black pepper to this

 Biryani masala is optional, if you don't add the biryani masala then also it tastes awesome

 So now it looks little bit blackish but it will be very very delicious, trust me

 I am going to add some garam masala here and the sugar, little bit of sugar, just a pinch, don't add too much sugar

 So just a pinch of sugar which will balance out everything here

 Before adding the rice I am going to finish it off with some nuts

 Make sure you add the nuts at the last moment because if you add before it may not be crunchy and it will be soggy

 Add the rice carefully, be gentle with the rice as we have cooked this rice completely

 It's not a HADAM biryani in which we can handle the rice so easy

 Be gentle, give it a mix and then we are going to give it a dum of about 5 minutes in the kadai itself

 But we have not added the yogurt or curd, if you want to add, add about 2-3 tablespoons of yogurt to it

 Totally optional and the saffron here, saffron is also optional

 Water will help in preventing from sticking to the bottom and it will dum very nicely

 So now the biryani is looking awesome and the smell is just mesmerizing

 I am just going gaga over it, I taste it also, it tastes awesome

 So if you want to add less nuts, go ahead and add some less nuts

 I have some mirchi ka salan and some raita over here, I have served with them

 The biryani is looking just awesome, you can see the nuts and the coriander

 And it tastes also outstanding, easy to prepare, healthy to eat, nutritious also

 Thank you for watching, do subscribe for more of cooking showing

 Hi foodies, I am Kanak, welcome to my channel Ready Steady Eat.

 you the most popular and famous South Indian cuisine that is masala dosa.

 is first prepared with rice batter and then it is stuffed with onions and potatoes filling

 One and a half cups regular rice, half a cup of urad dal, one teaspoon of fenugreek

 seeds, some water, salt to taste, two teaspoons of oil, two three boiled potatoes, little

 mashed, one tablespoon of broken cashews, one teaspoon of mustard seeds, one teaspoon

 of cumin seeds, one teaspoon of chana dal, one big onion thinly sliced, six to eight

 curry leaves, two green chillies finely chopped, one teaspoon of grated ginger, one teaspoon

 of turmeric powder, pinch of asafoetida, some chopped fresh coriander.

 or a shallow pan, heat some oil or ghee, add the cashew nuts and fry them until they are

 Fry them until the chana dal turns little golden brown in colour.

Now add the onions and the curry leaves and keep frying until the onions are nice,

Cook the mixture nicely and evenly for around 2 to 3 minutes and keep

 are nicely combined with each other, now finally add chopped fresh coriander and mix well and

 The masala is too dry but if you want you can add a sprinkle of water to it.

 a non-stick pan with very little oil and spread it evenly all around.

 batter in a circular manner to get a thin and round dosa this way.

 masala on the side of the dosa and let it cook for around 2 more minutes until crispy.

 Now cover the dosa with the remaining half and let it cook for another 15 to 30 seconds

Once that is done, remove it on a platter and serve hot with some sambar

 crispy outside with nice tender potato and onions filling inside.

 process but it's really worth it and it goes perfect with some coconut chutney and sambar

 on the side and for the sambar and coconut chutney recipe, you can refer to the link

So do try it and let me know how it turned out in the comment section below.

 the like button and subscribe to my channel Ready Steady Eat for more such lovely recipes.

 The only rule is they've got to be really fast and really tasty.

 Now, these tacos mix a Mexican and Japanese flavours into a delicious, meaty mouthful.

 Give the pan a little shake and it stops the steak from sticking.

 While the steaks are cooking, I can go on with my super quick marinade.

 What we're doing every time is just adding more and more flavour.

 Take your tongs and sort of lift the steak on its back and really melt all that fat down.

 Think of cabbage here and you think of sort of braised, overcooked cabbage.

 The great thing about serving tacos is people can fill them themselves just the way they want them.

 Oh, you just see how soft and delicious and almost sort of melting in the mouth texture we've got on this amazing sirloin.

 Turn them into breakfast favorite using this recipe for my crispy mashed potato pancake.

 Be sure they're well-seasoned, otherwise the pancakes will turn out a bit bland.

 To the potatoes, add 2 lightly beaten eggs, 1 tablespoon of flour, and 1⁄8 teaspoon

 If your mashed potatoes are on the wet side, add a bit more flour here.

 We'll also add in 1 cup of shredded mozzarella cheese and stir everything together.

 Add 1 tablespoon of vegetable oil to a non-stick skillet over medium-high heat.

 While the oil is heating up, shape the mashed potatoes into one pancake, the size of the

 Carefully slide the pancake onto the heated oil and lightly press the top with a spatula

 Cook the pancake, covered, until the bottom is crispy, about 10 minutes.

 If you want to crisp up the top side as well, slide the pancake back onto the oiled plate,

 Then slide it back into the skillet and cook for another 3 to 5 minutes.

 Now we'll slide the pancake into a large platter and cut into wedges.

 Allrecipes member Dana says, I am so glad I found an easier alternative to potato pancakes,

 Hello from Sonia, today we'll learn how to prepare the deep dish pizza.

 For the dough, 20 to 50 grams of lukewarm water, about 50 grams of flour, 3 spoonfuls

 of extra virgin olive oil, 10 to 12 grams of brewer's yeast, 2 teaspoons of sugar, 10

 grams of salt, for the garnish 350 grams of tomato puree, 350 grams of mozzarella cheese,

 In this case we pour in a mixer basin the water and we add the crumble yeast.

 We add the sugar as well and we set up the mixer at minimum speed.

 At this point we add half of the flour, the oil, the salt and then the remaining flour.

 We let the mixer work for about 10 minutes, once the dough is smooth, homogeneous and

 Now the dough is ready so we can take it out of the mixer, place it on our worktop

 We curve a cross on the top of the dough to facilitate the leavening and we place it in

 Now we let the dough rise for about 60 minutes, the temperature should be about 28-30 Celsius

 Once the dough is ready we can spread it out in a baking tray, oiled with the help of a

 We grease our fingers and we spread out the dough with our fingertips, leaving it a little

 At this point we cover the tray with a dishcloth and we let it stand for 20 minutes more.

 In the meantime we cut the mozzarella in small cubes and we add some salt and a drizzle

 Now we just have to garnish the pizza, we spread it with the tomato puree, we leave

 Then we add the mozzarella cubes and we finish with a drizzle of olive oil.

 Let's put the baking tray in the oven at 20-50 Celsius degrees for about 15 minutes.

 The pizza is ready so we remove it from the tray and we add the fresh basil.

 I showed you the preparation of pizza Margherita, if you add other ingredients such as olives,

 small artichokes, pickled in oil or mushrooms you can make the other types of pizza.

 Okay, I'm originally from Sheboygan, Wisconsin, and that happens to be ground zero for bratwurst.

 I believe the correct method for making brats is genetically imprinted on my DNA, so this

 You can find good ones if you're lucky, locally, but Johnsonville brats are available all over

 A few bakeries in the Sheboygan area make the perfect hard roll.

 These are not readily available, and an acceptable substitute is a kaiser bun.

 I suggest staying away from the white bread hamburger buns and those things called brat

 Now to cook them, charcoal is recommended, but a gas grill, it'll do.

 You need the brats, of course, tongs, a squirt bottle, and a beverage.

 Remember, this is man land, so something you do not need is your spouse telling you how

 So you want your fire one coal deep, not terribly hot, maybe 6 or 8 inches below the grate.

 I mean, you don't boil your steak before you throw it on the grill, do you?

 Let me tell you, there is nothing like the smell of bratsmoke on a summer afternoon.

 When they're all nice and dark brown, they're ready to come off and it's time for the next

 Okay, now we're going to simmer them in beer for a little while.

 Now you don't need your expensive microbrewer import for this, just about anything will

 You can also put a little butter in here, and some people even cut up onions and put

 As I said earlier, hard rolls are hard to find, but here's what one looks like.

 Now we put a little butter on the roll, and for me, a slice of raw onion, and it is ready

 I guess ketchup and mustard and sauerkraut are okay, but I usually only use that stuff

 at the company picnic when they're making pre-cooked usinger brats or something like

 Oh, and it's also best to eat them outside, if at all possible.

 Hey guys, I know it's been a while since my last video, but I had some issues with my camcorder.

 It's best to make this the day before, so it can dry out in the fridge.

 And then, I just like to do some garlic and ginger with some oil in a wok.

 But, the nice thing about fried rice is you can make it with basically anything.

 If you've got leftover chicken or steak, even vegetarian is quite easy to do.

 Now, the trick with stir frying something like this is you want to have all your ingredients ready to go.

 You need to do it... Some of the steps need to be done pretty quickly, so make sure everything's chopped into small pieces.

 We're just going to slide it away from the center of the wok towards the edge to give us room to add some veggies.

 Today I've got some shredded cabbage here and just some green onions.

 So, this gives a little bit of saltiness, but also some spice and some umami flavor.

 It's a fermented bean paste, so there's plenty of savory flavor there.

 Unfortunately, I've got the camera right in the steam, so you can't see too well here.

 But, I just like to fry it up with the cooked ingredients here.

 So, once that's well mixed and it's fried for a minute or so...

 Again, we're going to slide the ingredients away from the center so we have room to add some other stuff.

I mean, if you don't have it, you can use canola oil or whatever, but sesame is great.

 It fries a lot better if it doesn't have excess water, so this is why leftover rice is better, because it's had a chance in the fridge to dry off.

 So, you just want to mix that around and try to fry it a little bit here.

 If you fry it at a really high temperature for a long time, you can actually make it quite crispy.

 So, one thing to note when you're doing this is, especially if you have an electric stove, you want to crank the heat up pretty much as high as it goes.

 You should basically be hearing this sizzling sound the whole way through.

 The thing with a wok is it's thin, doesn't have a lot of heat capacity, so we're relying on basically the power of the burner.

 And if you've got a crappy electric range, there's not a lot of power there.

 And just a tiny splash of some Chinese black vinegar, I find, adds a distinctive taste.

 And if your rice has soaked up all the oil, just squirt a little bit more oil in.

 If you let it sit in the middle here for a while, you can get large, kind of nice big pieces of egg.

 So you can see here, I've just got kind of small chunks of egg here.

 Even within China, you know, there's probably 20 or 30 different major variations of this.

 So, I mean, it's not really spicy here, but I like to give it a little bit of that Sichuan flair.

 G'day guys, it's Greg's Kitchen Time once again, and today's another viewer's recipe.

 This one's sent in to me from Nick over there in New York City.

 So come on Nick, let's give it a go and see if it gets your Greg-o-meter thumbs up, or

 Okay so for this recipe what you're going to need is some bread, some hot dogs, your

 favourite herbs and spices, and he also suggested some cheese, tomato sauce and mustard.

 Okay so the first thing we're going to do is start cooking these hot dogs.

 Throw those on, spin them around a bit, get them about half cooked.

 Now while those hot dogs are cooking, or getting warm at least, we've just got to roll some

 He reckons garlic powder is a must, so I'll definitely put some of that on.

 Now I might make that one Nick's one, and then I'll make this one my one.

 So I'm going to just put a bit of mustard and ketchup on, just a little bit.

 Now we get these half cooked sausages, and just roll them up like this.

 And now all we need to do is stick them on the pan and toast the toast!

 And this toasting will also help cook the inside of the sausages a bit more.

 Let me know, send me a message right here on YouTube or on my Facebook page, link below,

 Anyway guys, thanks for watching, remember to subscribe for more and I'll see you next

 Oh yeah, this is Greg's Kitchen where Nick's tasty sausage was delicious!

 I grew up in Piscata in Abruzzo which is a region of Italy until I was 11 years old and

 I was here in this country and my mother went to work so I was in charge of making one dish

 It was very easy for me to learn how to cook because A, I like to eat and B, I just enjoy

 I have two daughters and yes I did try to teach them both how to cook but one of them

 And we're back and we're going to start cooking so tell me what we're making Nonna.

 Now pasta fagioli is really pasta and beans and it's really more of a very thick soup.

 And we're going to use cannellini beans today instead of borlotti beans because why?

 They're fresh beans that you shell and cook and they're not available in the winter.

 We are going to, you can chop some celery and onion and tomato.

 And you can also do this all by hand but we're going to use our KitchenAid food processor

 So we're going to put all that together and give a couple quick pulses.

 But they take a little bit longer to cook so we're actually going to use some jarred

 We're going to puree them and put them in the soup so that it makes a nice thick soup.

 And this is a really cool tool because it cuts down on cleanup and you just whip it

 I mean I know I'm not even from Abruzzi but my family ate this almost once a week in the

 And this isn't quite the traditional way you would make it in Pescata.

 We use homemade egg noodles cut into short strips or a tubettini pasta.

 We're going to add some hot water to make a soup here to get it ready for the pasta.

 And if you use pasta water the starch that releases from the pasta will thicken your

 So if you like a thicker pasta fagioli you could certainly do that.

 Well the soup probably a half hour depending on which kind of beans you use.

 If you use the dry beans that you soaked overnight it takes longer.

 But if you use already cooked beans 20 minutes to a half hour is very good.

 Okay, so this has been cooking for about 20 minutes and we are ready to add our pasta

 to it that we've only cooked halfway because they're going to finish cooking inside our

 Drain the water and if it's not drained all the way it doesn't really matter.

 We'll cook it for a few minutes until the pasta is done and it's ready to serve.

 So we're going to add just a little bit of extra virgin olive oil, olio crudo.

 Now one of America's greatest chefs, Hubert Keller from Fleur de Lis in San Francisco

 And what it means, fagioli, are those little white beans right over here or the cannelloni

 The problem with it, it takes about two to two and a half hours to cook those little

 And what that pressure cooker does, it cooks the beans in about 35 minutes.

 Once I have the celery going, I will remove now the celery from the working bowl.

 Once I have that, so now the next ingredients, I will be putting the blade into the bowl

 and we'll transfer three garlic cloves in there and we'll chop them until really fine.

 So once I have that, so now the next step, I'm adding some onions to it.

 So that's about two medium onions or one and a half larger ones that I've quartered up

 So I'm just going to cut the carrot kind of coarsely before adding it to the food processor.

 And I will transfer all those vegetables in the pressure cooker.

 So I'm taking the lid off and the pressure cooker actually also works like a saute pan

 I turn up the heat and what I will do now, I will sear up the vegetables in a pressure

 And I will transfer now all the vegetables, the onions, the garlic, and the carrots into

 So now I'm also adding the sliced celery into my vegetable mix and some Italian spice mix.

 And now I'm just going to keep on stirring that very gently until my onions become really

 And it's amazing just by adding actually that Italian spice mix just to the heat, I can

 We have not even started cooking and it smells already wonderful.

 I'm adding one pound of beans right over it and I have six cups of water right over.

 Okay, so once I have that, one more item, bay leaf right into it.

 I just set the pressure cooker on 35 minutes on high pressure and believe it or not, just

 All right, and now you see the steam actually building up, that means the pressure keeps

 on building up inside and as soon as steam stops, the countdown starts, 35 minutes and

 So I cooked the beans for 35 minutes and I naturally released the pressure from it for

 Okay, and you see how it is and you can see how my carrots and my beans are already nice

 and tender right there and that was basically achieved just in 35 minutes.

 So now the next step, I'm adding some more chicken stock to it.

 So what I'm trying to achieve now here is actually bringing everything to a boil and

 So I'm just going to drizzle the pasta nicely into it and I'm going to bring it back to

 a simmer and we'll cook the pasta for about 10 to 12 minutes and the soup is absolutely

 I guess the soup is ready as you can see on easy words to cook those beans.

 Okay, so you can see how nice and you can even see it how tender those beans are and

 Of course, I want to get some of that broth and by the beans cooking that way, it really

 So that and now the way I really like to serve it is with some Parmesan cheese that I'm sprinkling

 just over and that can be pretty generous with the Parmesan cheese.

 You can even serve a little bit of the cheese on the side and of course, sprinkling a little

 Here goes the pasta e fagioli, the great great soup and it's very simple to do but also remember

 by using the pressure cooker, you can even use it on a party and serving the pot just

 Keep it the set on simmer and during the whole party, your friends and everyone can just

 A great way without a pressure cooker, you will never be able to cook the beans in 35

 it that flavor that you're actually looking for in macaroni and cheese.

 a lot of versions to macaroni and cheese and some of them are really good, but if you try

 macaroni and cheese is a messy dish, what I'm going to be doing today is I'm going to

I have my macaroni that I've already prepared, al dente, and it's already

 Jack, two cups of mild cheddar, one cup of mozzarella, one cup of sharp cheddar, one

 cup of provolone, one little dish which is really one third of the Velveeta cheese, two

So we have the macaroni in the container or in our dish, casserole dish.

 then I'm sorry they use a bowl and then they mix all of their cheeses.

 get all their cheeses in and everything that they're going to put in which is the eggs

People are always calling when you're trying to get something done.

 they do is give you that pull that you're looking for when you pick up your cheese.

 I'm sorry when you pick up your macaroni you want to get that pull like a lot of cheese

 have that it won't be too bitter it won't be too sweet it will be just right.

I'm sorry I'm using kosher salt because I use that a lot in dishes.

 Okay and then the final ingredient that we're going to add is our eggs.

And because I have this glove on I could have started out beating

 Now once we do that we're going to add the last ingredient which is our Velveeta.

 doing here is when you pick up the macaroni and cheese with your fork then not only do

 you have the pool cheese that's coming from your mozzarella and it's coming from your

 provolone but you also have the burst of cheese that's coming from the Velveeta.

 is not something that I cook with an awful lot but I do use it with the mac and cheese.

 Last thing we're going to pour in is the one cup of half and half.

 Now you don't have to do any stirring at that point but I'm just going to do a little kind

 know what makes your macaroni stick together is going to be your eggs.

 my oven preset to 350 and it's been warming already so I'm going to take this and put

 Now we're going to take the macaroni and cheese out of the oven.

 much, but I was trying to see if I could have gotten some of the pull.

But then you see how because we used the butter, see how easy it comes away from

 Handle It, an instructional cooking show brought to you by the guys from Epic Meal Time.

 Today we're going to teach you how to make ramen burgers and smoky ketchup from scratch.

 and set it aside so we can fry them as is to cover our burger in.

 Put the bacon on the pan without the pan being on and then throw it on high heat.

 Grab all of your ingredients for the ketchup which I have neatly measured out prior to starting to film.

 Brown fairy dust, tears of children, whatever I had on my fingernails last night, salt and pepper.

 This next ingredient is going to set your ketchup aside from everyone else's ketchup.

 Throw it on the stove until it starts to bubble and then turn off the heat.

 Now I'm going to get on making these ground beef burger patties.

 You never want to have your meat unseasoned so add some salt and pepper.

 We're going to make as many patties as we can and then we're going to put them in the fridge to settle up.

 They're going to get nice and soft and then we're going to drain the water from the noodles.

 Add this beef flavor to our egg mixture and then combine it with the ramen so the ramen possesses a beef flavor.

 You want to work fast here because the residual heat might cook the egg and you don't want scrambled eggs in your ramen burgers at all.

 Try to make an even layer of ramen bacon egg mixture over here.

 Our pan is at medium high heat and our burgers are looking mighty fine.

 I would suggest adding two burgers at a time depending on the size of your pan.

 Don't want to touch it because that might compromise the shape.

 Put it on your frying pan and let it sit there for three minutes and then we're going to flip it.

 Okay, so while you're waiting you could cheese and bacon your burgers.

 Write down all the steps so you can follow along at home or make this creation after watching the video.

 Remember to like, favorite, share, subscribe, all that social media mumbo jumbo.

 And remember, you don't need to know s*** about cooking to know how to cook.

 You just need to know how to knit a sweater using chopsticks and ramen noodles.

 Now here I am using spaghetti, but you can use any type of pasta you want.

 because I want more of the fat content that will give me more taste.

 And now, what I want you to do is add 1 tablespoon of dry parsley.

 Grab yourself a working plate and put on some dry bread crumbs so nothing sticks.

 And now grab yourself a tablespoon and this will be your measurement.

 And I want you to keep on rolling until it becomes nice and hard.

 And I want you to basically now just shake things back and forth.

 Just grab that special delicious spaghetti sauce with those meatballs.

 And all I can say now is thank you very much for allowing me to present this recipe for you.

 Hi friends, this week we're making wonton noodle soup, a wonderfully delicious hearty

 This dish has several recipes, but I'll break down the steps to make it a breeze to prepare.

 To make the wonton we need ground pork, shrimp, minced onions, minced garlic, oyster sauce,

 sesame oil, sugar, salt, ground black pepper and wonton wrappers.

 For the soup we need wonton noodles or thin egg noodles, chicken broth, water, salt, onions,

 If you're a garlic lover, you'll also want to make this delicious garlic topping.

 I shared this recipe earlier, so please check out my channel or click the link to see the

 Bring a large pot of water to a rapid boil and then add the noodles.

 As the noodles are thin, they cook really fast so avoid over cooking them.

 Now we rinse with cool water several times to stop the cooking process.

 Toss the noodles in the colander, shaking off as much of the remaining water as possible.

 Now spread the noodles onto a large plate and allow them to air dry while we continue

 I like to put down a piece of paper towel to help absorb the moisture.

 Let's add the minced onions, minced garlic, oyster sauce, sesame oil, sugar, salt, and

 Take one of the wrappers and place it on a cutting board with one of the corners pointed

 Dip your finger in water and run it along the top edges of the wrapper.

 Take the corner closest to you and fold it over, lining up the edges.

 Gently press your finger into the wonton making a small indentation.

 Wet your finger again and dab it on the right corner of the wonton.

 There are lots of variations when making wontons, but this is my favorite and it's pretty simple.

 Bring a large pot of water to a gentle boil and then add the wontons, a few at a time.

 Gently stir the wonton making sure they don't stick to the bottom of the pot.

 Avoid rapidly boiling the water as it will cause the wonton wrappers to break.

 Give it a quick shake to remove the excess water and then transfer into a colander.

 The next step is to make the garlic topping and this is super easy.

 Saute the garlic over medium high heat until it's golden brown.

 In a medium saucepan add the chicken broth and then add the water.

 To serve, add a generous amount of the noodles into a bowl and then sprinkle half a teaspoon

 Add several pieces of the wonton and then some slices of roast pork.

 Add the delicious garlic topping and we finish with some freshly ground black pepper.

 If you have any questions or comments, please feel free to post below.

 I work on new recipes each week so please subscribe to my channel to stay tuned.

 Howdy folks how is it going welcome to my virgin kitchen you are looking gorgeous yes

 you are today we are making a blt a blt fit for mr t you crazy fool you crazy sucker I

 It looks amazing right and this recipe request comes from me I really wanted to make a blt

 about 4 years ago before I started getting into cooking and stuff I used to hate tomatoes

 and I used to hate lettuce but the more I have used them in recipe videos the more I

 have grown to like blts and everyone likes bacon right and I was thinking do I put a

 special twist on it rather than being a blt do I add some avocado but then it would be

 like a bl80 like a blat nah we will just stick to the blt if you want to have a go at making

 this hit pause on the video now write all these ingredients down super simple you must

 We will start off by making a sexy lemon pepper mustard mayo so in a bowl combine your mayonnaise

 with the dijon mustard around half the amount of your mayonnaise but you can tweak that

 to your liking scrape on some lemon zest scrape on I mean zest on some lemon zest with a zester

 you know what I am saying and grind on some pepper and give it a good mix through until

 In terms of the lettuce and the tomato all I did was grab myself a knife shredded up

 the lettuce and just cut my tomatoes into nice thick chunky slices so easy right.

 Now with my bacon I wanted to get it nice and crispy so I whacked mine under the grill

 for a good 8-10 minutes turning it over but there is nothing stopping you cooking it in

 a pan or even oven baking it if you want whatever you want to do and once it is done

 Now the reason I really wanted to do this recipe video today was I was on a train the

 other day and paid £5 for a blt and the bread was terrible it was so thin I could wash my

 face with it there was hardly any lettuce there was like one little sliver of bacon

 and I do not even think it was a tomato actually in there it might have been a piece of orange

 I do not really know but the really thing that is going to make this recipe your own

 is getting some good quality bread this is from my bakery it is a seeded granary loaf

 so so good and of course with all these ingredients we made we can stack them high so taste up

 Yep we build it by grabbing a slice of our toasted bread grabbing some of that mayonnaise

 and spreading it all over which will act as our glue piling on our lettuce nice and high

 so really good detail on that plonk on some tomato slices your bacon strips a little drizzle

 more of mayonnaise and some more lettuce if you want to and then simply top it that is

 Oh just to say guys if it is cooled down and you want it a little warmer wrap it in

 some baking parchment like this and shove it in the oven for around 5 minutes and it

 Oh my goodness I do not know who invented the BLT but I am in love with them right now

 it is so fresh and particularly that mayonnaise is working its way through it the BLT combo

 never fails does it well 4 years ago it did to me but I am loving it right now and it

 goes great with a book and some of you have been messaging me saying Barry I have ordered

 your book can you sign up for me yes get in touch via my website it is a lot easier for

 me to reply to you that way and I will sign it for you but guys if you try out this BLT

 send me a picture at my virgin kitchen let me know what sort of spin you put on your

 BLT down below and if you enjoyed this video do not forget to give it a thumbs up share

 subscribe and comment and all that stuff and buy my book if you have not already love you

 onion, grinded cilantro, ginger, garlic and chili, coriander powder, cumin powder, salt,

You don't want to make a paste, but you want to keep it a little chunky.

 And this is the mix of cilantro, ginger, garlic and green chili.

 If you're using the canned one, then you have to be careful adding salt.

 Instead of using the canned one, the homemade boiled chickpeas is better for this recipe.

 So the mixture is ready and now we're going to make the falafel.

 You can eat falafel itself, but it also will taste good in sandwiches or wrap or however you like it.

 I'm going to spread it over to the bread and I'm using the flat bread.

 So it's your preference however you would like to use the falafel or eat it itself.

 Hey everyone, welcome back to another episode of Honeysuckle Catering.

 Today I'm going to show you how to make my childhood favorite, and it's actually still

 a favorite today, the Vietnamese sandwich, or it's also called Banh Mi Thit Nuong.

 There's so many different varieties of fillings for the sandwich.

 You can have grilled pork, grilled chicken, meatball, fish, the variety is endless.

 Today we're going to be making the grilled pork, a crowd favorite.

 I'm going to break each of the steps down so that it's super easy and simple for you

 I have one that's already pre-sliced for me that I bought at the Asian market.

 A tablespoon of black soy sauce, and this isn't your regular soy sauce that you use

 It's actually a thicker soy sauce that has molasses in it, and so it's nice and thick

 A tablespoon of fish sauce, half a tablespoon of sugar, two cloves of garlic, half of a

 Now combine your soy sauce, fish sauce, sugar, and put it in a bowl with the garlic and shallot

 Now take your sliced pork and put it in a bowl and mix it well so that everything marinates.

 Take a dash of salt and pepper to give it some extra seasoning.

 Now set it aside in the fridge for about half an hour so that the flavors all come

 Next, I'm going to show you how to make the pickled carrot and daikon.

 This is a sweet, salty, tangy condiment that goes well with so many Vietnamese dishes.

 You're going to need one cup of warm water, one cup of distilled white vinegar, a carrot,

 a daikon, a tablespoon of sugar plus a quarter cup of sugar, an eighth cup of salt plus a

 You're going to want equal amounts of daikon and carrot for this recipe.

 Now put your daikon and carrot in a bowl and with the tablespoon of salt and tablespoon

 You're going to be drawing out all the water and juices from the carrot and daikon.

 Let it sit for about 10 minutes so it can soak all the water out.

 You should be able to bend the carrot or daikon without it breaking.

 Now take your carrots and daikon and run it under cold water to rinse off the salt and

 Take your quarter cup of sugar and an eighth cup of salt and mix it into the warm water

 Now take your cup of distilled white vinegar and pour it into your sugar and salt mixture.

 You're going to want to let it sit for an hour to overnight so that it pickles and it's

 If you have a grill pan, you can go ahead and put it on the stove and cook it on high

 for about 3 minutes on each side until it's nice and dark and caramely.

 You're going to need a Vietnamese French baguette, our pickled carrot and daikon, cilantro,

 some sliced jalapeno, some sliced onions, mayo, and maggi sauce.

 Now take your grilled pork, I would say about half a cup of grilled pork, and layer it inside

 Now take your pickled daikon and carrots, layer it on, and then take your cilantro,

 This is more flavorful than soy sauce and it has a special seasoning to it.

 And there you have it, the Vietnamese sandwich or banh mi thịt nướng.

 If you'd like to see more episodes, please subscribe above and let me know what you think

 Today we're going to do a very simple breakfast that everybody out there is familiar with,

 So of course we got eggs, we got butter, but ask yourself something.

 You use water, the eggs get a lot more fluffy and they don't brown on the bottom.

 So we're going to start now by cracking two eggs into a mixing bowl just like this.

 We're going to put this just into the bottom of the pan to melt.

 So we're just going to give this just a quick shake just to kind of cover the bottom of

 Now you can see here since we got a really hot pan that these eggs are going to cook

 So we're just going to get the edges moving just to make sure they don't burn.

 You can see the eggs are already starting to come together here in the scramble form.

 We're going to keep moving these around just a little bit as the different edges are going

 Give it that really nice, you can see by using the water of how dense and how really nice

 And of course again the water is going to prevent them from browning as they usually

 So again we're just kind of rustling these together, just kind of keeping it moving just

 And once the majority of the eggs on the outside are finished and it's starting to become one

 specific piece like this, you can start folding them over just so then the undersides get

 Then of course whether or not you want it whole or you want it diced up, you can just

 Of course just still continuing to move these around just like this, making sure that the

 inside always of these covered up eggs here are always done because you never want to

 Now these are looking just about done so right now we're going to pull these off the heat

 just like this and we're going to throw these onto a plate right over here.

 Now you've got the eggs on the plate you can do just simply like your favorite kind of

 cheese, like right now I have Romano cheese, we're just going to kind of sprinkle this

 And also even if you want to garnish with a little bit of parsley on top, salt and pepper

 of course and for whatever reason, some people like maple syrup on top, I have no idea why.

 And just like this you have a very simple, classic American scrambled eggs dish for breakfast.

 So then we're going to take it, got an ounce cut, nigiri cut again, right?

 It's nice, against the grain, nice long strokes, again like butter, you want it like butter,

 If you get the salmon with the head on it, look at the eyes, the eyes have got to be

 It's not sitting there for a while, see there's a bone there, that's okay.

 So we're going to take it here, just cut it all the way down, right?

 Alright, get some nice knives here, these are a Masamoto's, some of the nice globos

 out there, but find something that you like that fits comfortably in your hand.

 This is nice right here, this is towards the belly, this is the A grade right here, the

 You know your sushi chef, if you don't know your sushi chef, you may not even get this

 You want this cut, definitely, it's going to give you a whole different quality here,

 Do some quick nigiri with this here, it's like the tuna rolled out, tuna what we did,

 We're going to do the belly, so we're going to form just a ball, so I can play with the

 rice as long as I want here, I want to touch the fish as less as I can, so you don't build

 Again, traditionally a little wasabi here on the bottom, make a rectangle box, you flip

 it, you put it back down, form the fish around the rice, real quick, right?

 So you take it, traditionally a little wasabi, make a rectangle box, you flip it, put it

 back down on your left hand, form the fish around the rice, and you get two.

 So we're going to do a couple here, just so you can get the idea here, just wet your hands

 Traditionally a little wasabi there again, make a rectangle box, you flip it, so the

 faster you can do this, the salmon's going to still be cold, and that's what you want.

 And if your rice is too hot, you've got to be careful with that too, right?

 If your rice is too hot, you're going to start cooking your fish there, okay?

 So when you go eat sushi, a lot of times we get two pieces of nigiri like this, it's like

 four, between four to five dollars for two pieces, so this is the fun part, the expensive

 part, but the real nice cuts, the New Zealand salmon right here, this is amazing, this is

 very different than the big salmon that you get out there, especially your wild caught.

 This is farm raised, sustainable, and just amazing, you can tell the belly's right here,

 Today I'm going to teach you how to make a wonderful salad called Tabouli.

 This is a Mediterranean salad that could be eaten in the afternoon, late afternoon, for

 Now the main ingredients of this salad are parsley, tomatoes, green onions, and lemon

 The salad is pretty easy to put together, you just have to pay attention to how you're

 Now this salad that I'm showing you, the ingredients serve between four, five, six

 You can use two, two and a half, three tomatoes depending on your liking.

 With the parsley and the onions, you can do those a day or two ahead and just keep them

 sealed real tight in the refrigerator and then when you're ready just chop up the tomatoes

 We're going to start with the tomatoes, put them in a bowl, like I did right here.

 Again, I've already chopped up, you want about five or six long green onions or shallots.

 Green onions have a more robust flavor so it's good for this salad since everything

 in this salad is pretty mild except for the lemon juice and the onions.

 Next and the most important ingredient of the salad is parsley.

 Now, again depending on how many people are going to be eating this, I put, and depending

 on the size of the parsley because sometimes you get a little bunch, sometimes you get

 a big bunch, you want about four cups of parsley, you know a cup per person.

 Now, after the coarse chop, you're going to want to add this onion to the rest of the salad.

 Now, you've added your fresh mint to the rest of the salad and next thing you want to do

 is an ingredient that you can find at a lot of gourmet stores and a lot of the general

 Now, the dry was about a fourth cup and when you rinse it and then just let it sit for

 Dried mint can be found in all of your seasoning aisles at the grocery store.

 Also, again, according to your liking, some people like a lot of salt, some people don't,

 you want to add about half teaspoon to a teaspoon of salt, depending on what you like.

 You want to use extra virgin olive oil because it has the most taste from the olives when

 Now, I usually eyeball it, but some people like to measure exact amounts.

 It gives it a good taste, keeps the salad fresh, and it goes well with the lemon juice.

 Now, another thing you can do after you finish mixing all the ingredients together, some

 You can add about half teaspoon to a teaspoon, to as much as you like, of some cayenne pepper.

 Now, along with the dried mint, you can find this in your seasoning aisle at your grocery store.

 You don't want to use the small ones because they really don't hold much.

 Tune in again for the next dish at DeeDee's Mediterranean Kitchen.

 So hummus was real popular a few years ago and then everybody got off onto this other

 food trends like sushi and turduckens and anything that you can buy out of a trailer.

 And if you are dating a vegan, it's one thing that you all can eat together.

 So here I have one, two, three, four, five ingredients plus water.

 And sometimes I use a food processor but since most people don't have one and my food processor

 looks all grimy and it does not look sexy on camera, I decided to use my blender.

 I don't really need to cut them up because I'm going to put them in the blender.

 This is Yum Nature brand and probably it's going to be good because it has the word yum

 I'm going to shake it because it's like natural peanut butter and it separates.

 It's kind of bitter if you put too much in, but then the lemon juice kind of counteracts

 I'll use a lot more water than olive oil generally because I like to keep the fat content

 lowered so I can watch my figure better and look good to make my cooking show on the TV.

 So I like it real, real smooth, so I let it blend for like a minute or so.

 I don't need to add any salt because the chickpeas had salt in them, and juice of one lemon,

 approximately two tablespoons, two tablespoons of tahini, tablespoon of olive oil, about

 Look at that, and look, hey, if I want to, I can get some Hungarian paprika.

 Make it look like it's at your favorite Mediterranean restaurant.

 Bengal gram, the dried red chillies and the curry leaves and ginger garlic paste.

 add the other ingredients and fry it well before you add the onions and green chillies.

 of mustard, then 2 tablespoons of split Bengal gram, 1 spring of curry leaves and 1 teaspoon

After frying the potatoes for about a minute, add 3 cups of water and let it cook

 be good if you could mash it with a spatula to get the flavors out of it.

 if you want to have it with chapatis or puris as potato masala.

 the flame and cook it in low flame for another 2-3 minutes until the water gets dried and

 Well I'll explain that later on in this video and the reason behind it.

 clarify that this fried rice is not authentic fried rice that you will see in Asian countries.

 1 tsp of salt, 1.5 tsp of chicken powder, 1 6 tsp of white pepper and mix the ingredients together.

 Normally monosodium glutamate is used instead of chicken powder, but chicken powder gives the rice

Wash and rinse a couple of times to remove any impurities and talc powder if any.

Make sure to use a thick bottom pot when cooking on a stove top.

 Well around the 1980s in America, restaurants used poor and cheap quality long grain rice to

When steamed, the rice turned into somewhat light brown and clumpy.

If you want the yellow color of the rice without using any food coloring,

 use either turmeric or saffron as a replacement or you don't have to use any at all.

Make sure to continuously move the fried rice around to ensure even cooking.

 Add in 1 to 2 tbsp or 1 sprig of green onions, green part only.

 cooking process, the fried rice will dry up, hence the water is added to moisten the rice.

 No additional seasoning is required as this rice is already flavored, which makes this fried rice

 before, the food coloring is not a necessary ingredient to add in, so leave it out by all

 you have to remember is that their main customer base was lower income people, which means people

 stick to the brown fried rice, which is my preferred fried rice, so it's up to each individual

Also, if you like, you can substitute chicken stock for chicken powder.

Please like, fav, share, subscribe, and post your comments below.

 out my other recipes by clicking on the video and don't forget to visit my website, theartofcooking.org

 or you can just click on the image and a new window will magically appear right before your eyes.

 I had this pork chop that's been thawed out in my refrigerator for a few days.

 It's been sitting in that bowl marinating in some soy sauce and some black pepper for

 I got about, like I said, if you guys watch my videos, I don't measure nothing.

 That might be three quarters of a cup of frozen peas and carrots.

 If you're on an electric stove, I'm on about in between six and seven.

 It's been cooking for about five or six minutes, I guess, on pretty high heat.

 The onions are starting to get just a little bit brown, but still real crispy.

 While those are starting to cook a little bit, hell, have yourself a beer.

 You know, since you guys sitting watching somebody cook pork fried rice for 20 minutes, I don't know why.

 It's already been seasoned with salt and pepper when I cooked it.

 If you watch a video when somebody does something that you don't like, don't do it.

 Alright, now while that rice is getting heated up, it's a good time to add some sugar.

 I'm not pausing the camcorder right now because you guys need to see this if you've never made it.

 As always, I guarantee there's a better way to do this, but this is my way.

 And basically what we want to do is we want to cook this for about 3 to 5 minutes.

 Okay, so now that you can see the onions have taken on a light brown color.

 We just basically add our pre-cooked jasmine Thai kitchen rice.

 I noticed on the Thai kitchen jasmine rice box that it says genuine Thai Hamai rice.

 And today we're going to put tofu in because it's healthy and it's got a really nice bite to it.

 So what makes this a little bit different than other chili sauces?

 Well, it's a fermented pepper so it gives a much more intense flavor.

 And for those that want that real big kick of heat, they can bring it to the table and add a little bit more?

 And basically what we're going to do now is we're just going to stir fry this for about three minutes

 we're just going to finish it by putting our cooked egg from before.

 And then you just want to make sure that you stir it well to evenly distribute the egg.

 This is something that would be delicious just as a lunch or dinner.

 So there are a few different types of Udon noodle I'm going to introduce you.

 So they are frozen and half boiled and dried noodles available.

 So you cook Udon noodles in the same way, but you will cook at a different time.

 For example, the dried noodle will be longer than the half boiled noodles or frozen noodles.

 So you cook the half boiled noodles in the boiling water about three minutes.

 But while you're cooking, you disentangle the noodle with using chopsticks.

 So I'm going to boil the frozen Udon noodle in the boiling water.

 And the same process to disentangle while you're simmering or just while you're boiling

 And it won't take more than three minutes just when it becomes hot and then strain the

 After the Udon noodles are boiled, you just wash under the cold water to stop cooking

 So the dashi stock is already made, but you can actually make your own dashi stock from

 So soak in the kombu in the water half an hour and then just start with cold water and

 Then when it's just before it starts boiling, take the kombu out because kombu gets quite

 Then you just pour the katsuobushi on the top of kombu dashi stock and then you just

 So now I'm going to add cooked noodles in the soup, but actually you can add half cooked,

 So serve in a large bowl, soup bowl, and then topping you will add on top.

 Okay, so next we add chives, really finely chopped, and sesame seeds, toasted sesame

 So Japanese seven spices include some ginger, dried ginger, sesame, black sesame, and Chinese

 If you're close to turning 50, don't let the numbers scare you.

 The 12-step process to turning 50 is filled with inspirations that you can embrace it

 The reason is when we think about empowerment, what that really means in the process of why

 I wrote this book, is empowerment is tapping into your confidence and the power that is

 Sometimes I think as we go through life, we don't actually realize some of the gifts and

 But when I sat down to write this book, I was coming at a crossroads where I was saying

 to myself I'd always wanted to write and I didn't have faith in myself.

 So how did I make that decision to do it all of a sudden at 50?

 Because I found the resource, the empowerment, the ability of what was already there to create this.

 The whole process of writing this book, of coming out and speaking to people about all

 It continues to empower me to find ways to help other people as well.

 And the reason this recipe is a little bit different than the traditional Middle Eastern

 And that's going to liken to the toasted pita that we have here that I have repaired.

 And what you do for this is you just put this, this is a pita bread that has been opened

 like this, put on a cooking sheet, a little olive oil, a little bit of sea salt and garlic

 You want it a little bit hard and you just set it off to the side.

 So then what you're going to do for the recipe is, this is about a cup and a half of diced

 And this is a dish you say that really is a popular dish any time of the year.

 And this is cucumbers and what I've done with these cucumbers, let me just show you here,

 is I have halved it and then quartered it and I took out the seeds.

 This particular cucumber had a lot of seeds, but for this particular recipe we don't want

 You just wait and then the next thing we're going to put in is, this is a combination

 Well, people ask me, you know, how do I stay in shape and what do I do?

 And then we're going to put about a quarter cup of olive oil in here.

 And sumac is, this particular form of sumac is found in the Middle East, specifically

 So I'm just going to put a little bit in my hand here so you can see the beautiful red

 And then right before we add the sumac, we're going to add a little bit of salt.

 We're actually just going to break the bread and add it right in as part of the salad.

 And of course, if you want this recipe, it is on our website, WTNH.com.

 And I've got to be honest, I like them way more than I cared to admit.

 So we just have some lettuce and some cucumber right there on the regular rice base that we have here.

 If you don't know how to do that, please click on the link and see our other video.

 And here we just have some tuna fish that's mixed up with some mayonnaise.

 Every time we would go out for sushi in Japan, we'd always be sure to order them.

 These things are, I kind of compare them to the french fries in Japan.

 Because they're everywhere and I'm kind of surprised they're not popular here in the US either.

 But once you get it rolled over, you get your super sharp sushi knife.

 You'll notice that our knife is pretty long, so it knocks the sushi gator quite a bit.

 But we're just cutting these rolls like so, wiping the knife every time.

 So, yeah, I've probably eaten more of these rolls than anything else.

 So if you're looking for something simple and fun to make, these are certainly it as well.

Today we're going to be making beef bourguignon and here are all of our ingredients

 because it's really tender and once you sit in the oven for a long time it just gets even

It actually takes less time to cook than the actual typical beef bourguignon recipe.

What we're doing is we're taking the smokiness out of the bacon.

 to fry the meat in the fat and later on we're going to incorporate the bacon.

 going to leave the fat of the bacon and I'm going to sear our meat.

 And if you don't have enough room, you can just sear it back a little bit more.

 And then we're going to wait until it's seared and then turn it and then we're going to do

 Okay, I've taken all of my meat out and I'm going to add my mushrooms.

And the mushrooms, I put them in a bottle, because it's just like meat.

 I'm going to cover it, wait until it comes to a boil and then we'll open the oven.

 Okay, it's ready, it's boiling and now it's ready to go in the oven.

 We're covered, I have the oven at 350 and we're going to pop it in.

 Okay, it's been two and a half hours and we're going to take it out.

 chard because they're in season right now, and you can use any vegetables you

Because the udon noodles are already pre-cooked, we only need to

As you can see, it was an easy and healthy meal to make, especially

 You really want this sashimi, but just to show you how tuna would look,

 You can see the oil has just come out of that one right there too.

In New England, we would use something called a coho, the big clam, right?

 Pour in a little bit of water so they steam nicely and that'll make some good clam juice.

 Now we're just gonna pop these on the stove, covered, for about five minutes.

 Keep the skin on because this is what we call a rustic clam chowder.

 Okay, so Kyler, what I'm gonna do now is we're gonna take these clams out, okay.

 Put them in a bowl and then we have a job to do in a minute is to take all the little clams out of the shell.

 And now this is gonna be the juice that we cook our potatoes in.

 Alright, Will, you are on onion duty so that Kyler and I aren't gonna be crying over here.

 You can use bacon, but in New England we would traditionally use salt pork.

 We don't wanna put it over too high a heat because if it cooks slowly all the fat comes out.

 It could be a problem making chowder with you two because all you're doing is eating the clams.

 Alright, let's get this out of here so we can start really like getting this onion stuff because I gotta get the onion stuff.

 We don't ever boil the milk or the cream or it'll break and it won't look pretty.

 And for more future Cooking with Kyler videos, make sure you subscribe to our channel.

 Hello, I'm Marie and this time I show you something very delicious, the Californian

 For this recipe we need one roasted seaweed leaf, look like this.

 This is the moment essential because it will be the first thing we see in the California.

 And I have seen it's a little bit in the center, the first line.

 We advise everybody to practice because, you know, the test is a separate...

 In case you do by one, it's a little bit slowly, but never mind.

 Hi guys, in this recipe video you will learn how to make delicious spicy dhaba style chicken

 It's your choice you can remove the skin, remove the fat or use them with it.

 So once the fat and the skin has been removed set your chicken pieces aside and in a wok

 go ahead and add 2-3 tbsp of oil and in hot oil go ahead and add 1 tsp of cumin seeds.

 In the sizzling seeds we are adding 1 large chopped onion and we are going to fry onion

 So along with onions 1 tbsp of ginger garlic paste, homemade and seasoning so salt should

 be as per taste I think 1 tsp should be sufficient, 1 tsp of turmeric, called haldi and dried

 red chillies too I am just gonna crush them with my hand and put them in but if you want

 a milder curry you can skip this step and you can also use green chillies instead of

 So mixing all the components together fry for 3-4 minutes and then go ahead and add

 your chicken we are going to coat the chicken with this masala mix it well together let

 it seal let it turn white so mixing everything well together and then we are gonna add little

 bit of curry powder or 1 tsp this is fresh homemade blend but you can also use store

 bought for a spicier version you can use Madras curry powder so curry powder is in all dhabas

 usually have their own version so make your own blend and add it in and 1 tbsp of tomato

 paste gives nice red color to the curry so mixing the powder, tomato paste, mixing all

 the ingredients and then adding 1 cup to 2 cups of water depending on how thick or thin

 you want your curry to be so mix the water well with other components and then let everything

 come in together let your chicken cook let it simmer once your chicken is ready after

 about 15-20 minutes you can cut in and check it should not be pink in the middle so garnish

 it with cilantro leaves and serve this delicious spicy chicken curry with rice, with naan,

 with paratha, with flat bread of your choice so give this recipe a try let us know how

 it turns out for you and don't forget to subscribe to ET's Tindin channel for more

 And if you don't want this to be a meaty variety, you can always substitute with crumbled tofu.

 And if you don't want this to be spicy, you can just omit the red pepper flakes.

 But you can steam this, fry this, make this into a soup, and all of those different varieties

 The first thing I'm going to gather up are my filling ingredients.

 In my big bowl here, I just have a couple cups of finely minced kimchi and some uncased

 I'm going to add on top, directly on top of the sausage, my soy sauce and my sesame oil.

 Then I'm going to, just for some burst of freshness, some green onions, some garlic,

 Then, I'm going to add in about a palmful of red pepper seeds, red pepper flakes, seeds and all.

 I'm going to run it through my palms, just to release some of its oils, and add it into

 I just added in one cracked egg, and that will help bind the whole mixture together.

 Before I use it or scoop it up into my wonton skins, I'm going to put this whole mixture,

 this whole filling, into the refrigerator for about 20 minutes, just for everything

 All four edges, you gather them together, and just kind of smush the edges together,

 There's like a thousand ways to do this, but just do whatever is easiest for you, or what

 I have in my little pot right here, a couple inches of water, and when you take the top

 off, you'll see that I put in an elevated, I don't know, what did you call this?

 But in order for the dumplings not to stick, and the water is simmering below, but not

 touching this elevated contraption, I have some wax paper or some parchment that I'm

 going to put down, and I'm going to start laying my dumplings down.

 And they're going to take about 15 to 20 minutes or so, so just keep your eye on them, and

 if you want to make sure, you can just kind of cut into one to see, but just lay your

 To make the dipping sauce, I usually use this one or another one, and I'll post both on

 Sometimes soy sauce can have a dark, kind of muddled taste to it.

 So just to brighten it up, I have some freshly squeezed orange juice.

 To that, I'm going to add in some agave or honey, whatever you have, or whatever you

 You can also use some green onions, but I put all of mine into my dumplings, so you

 I'm working on my last batch of dumplings, and this is what it looks like.

 They'll be kind of iridescent and kind of sheer when they're ready, and it takes about

 15 to 20 minutes, depending on how well simmering your water is below.

 And I have them sitting on just a silicone mat, and virtually nothing sticks to this.

 I'm going to take a dumpling, and it's been steamed beautifully through and through.

 It's hard a little bit, and it's got this tender little dumpling wrapper.

 make it in bulk because it's really easy to make and really easy to store and great to

 zip out after work or after school when you have a long day and you don't really fancy

So what I'm going to do is take you over to the stove, gas on, I put a splash

So I've got fried onions, I use them quite a lot, they are ready chopped,

 ready for slow cooked in olive oil, really delicious, recommended by lots of top chefs.

 If you look at the ingredients it's literally onions, olive oil and that is it.

 if buying a tin of onions or buying a packet of ready prepared onions is going to make

 you, help you cook something home cooked, then yeah just do it, don't feel guilty about

Yeah it tastes so much better because the flavours infuse and also with

 mince, I don't know if sometimes you get mince and it's not properly cooked, it's kind of

 danger of that because it's all just melted down and it's just delicious.

 nicely browned now, say nicely it doesn't actually look that nice, it'll look a bit

Now the liquid, I've got some beef stock here and I'm just going to pour

So I've got 800 grams of meat here and about 800 millilitres of stock and

 some tinfoil over the top because I haven't got a lid big enough and we'll check it after

So my Shepherds Pie meat sauce has been bubbling away in the oven for

 of flavour and just some more salt and pepper when I checked how it was cooking, whether

 a mash on top of this and then ridge it up and grate a cheese on top, yum.

 I am going to use some cauliflower cheese which is a kind of really different way of

 doing it but really nice and really tasty and all the flavours work really well together

 and it also means you've got your vegetables in your main dish as well so you don't have

 cauliflower cheese, I'm literally going to just put that on top.

 quite a textured top, when we bake it in the oven it's really crunchy so I think that's

 about half an hour until it's bubbling on top and heated all the way through.

 kind of cauliflower, shepherd's cauliflower, shepherd's collie?

 It's a really unusual twist on a classic cauliflower cheese on a shepherd's pie bottom.

We both like cooking and we love food and chocolate and red wine.

 Today we're taking a request from S Strawberry and they sent me a request for Caesar salad.

 First thing you want to do is start on your Caesar salad dressing.

 This gives the Caesar salad a really nice kick right at the end.

 Because what we're going to be doing is we're going to be adding olive oil to this dressing.

 So what you want to do, whisking all the time, very quickly, don't stop in an S shape.

 I want you to slowly add the olive oil until there is none left.

 If you've emulsified that olive oil and the egg properly, like you see here, it'll be

 Now that our Caesar dressing is finished, put it aside and we're going to start on our croutons.

 Now get a nice crusty bread, something like a sourdough or something like that.

 Now you want to put these into the oven only for about 15 minutes at about 180 degrees

 The next thing I want to do is fry off our bacon until it's nice and crispy.

 So into a hot pan, no oil, because we've already got that fat on the bacon.

 Now you can use other lettuce if you wanted to, like an iceberg or something like that.

 After my bacon's fried, I'm just draining the excess oil with some paper towel.

 And I'm cutting that bacon into about the same pieces as the croutons.

 The first thing you want to do is arrange that cos lettuce beautifully on the bottom

 Because we're going to be putting all those ingredients, almost like a shell, into that

 And of course, we're going to add over our dressing that we've made.

 We're going to of course finish this off with some freshly shaved parmesan cheese.

 Anyway guys, if you want to make this, all the ingredients are below.

 You'll never ever go to another cafe again to make it because you'll do it at home.

 First, pour 1.5 litres of water into a pan and turn the heat to high.

 Once the water has boiled, get one pack of clear spring brown rice udon noodles and add

 Cut the ginger into thin slices, then into fine smaller pieces.

 You can also use ordinary white onion, but red onion brings out the beautiful colour

 The size of the vegetable can be adjusted according to your preference.

 The cabbage will shrink to half of its current size, so don't be afraid to add plenty.

 Take a bottle of clear spring toasted sesame oil and add roughly 2 tablespoons into the

 First add the ginger, then the red onions and continue to stir.

 Leave on low heat with the lid on to steam the vegetables for a few minutes.

 Wash it under cold running water to stop any further cooking and to remove the excess

 Get a bottle of clear spring teriyaki sauce, shake the bottle well and pour plenty onto

 Don't worry about the black pieces, they are the edible shiso leaves which add this natural

 The combination of the chewiness of the udon noodles, the sweetness of the teriyaki sauce

 and the sharpness of the pickled ginger creates a flavour rich dish.

 We made this dish using clear spring brown rice udon noodles, toasted sesame oil, teriyaki

 You can make this dish using any of our 6 noodles in the range.

 There are 3 different types of both udon and soba noodles for you to enjoy.

 I've got one of my favourite dishes of all time, sausage and mash with onion and ale

 I've got some lovely sausages, we're going to make some great mash, onion and ale gravy,

 just for a little twist I've got some pear and mustard chutney.

 Four potatoes will give you enough roughly for three to four people.

 Very important to cut them the same size, this improves the quality of the mash.

 Nice and evenly cut, creates a nice smooth mash once we've boiled them.

 After you've drained the potatoes, back on the heat for just a minute, just to dry the

 mash out, gives you a fuller flavour mash and that's important with comfort food.

 Grab the potatoes and butter, we're going to get these mashed up.

 Don't be shy with the butter, for me this dish is a real treat.

 Now for a little bit of garlic, again just really nice and fine.

 Gives the gravy a nice depth of colour and the dish some heart.

 Reduce the ale down by half, this way it concentrates the flavour and gives a nice gravy consistency.

 And one final thing, just a little beef stock, just a touch to add in.

 And now for a juicy seasonal addition, pear and mustard chutney.

 It's a soft fruit, so it's only going to take seconds to cook this chutney out.

 And here it is, my heartwarming sausage mash with onion and ale gravy and pear chutney.

 So, for the Wiener Schnitzel you will need a very thin piece of veal.

 I have an egg wash here with two eggs and some milk and salt and pepper.

 I like to use the safflower oil because it's neutral in taste and it can take a lot of heat.

 And I need a little bit of olive oil because I need to flatten out my schnitzel.

 I don't have one of those meat hammers to pound the schnitzel, so I am just going to use the back of my pan.

 I have a little bit of saran wrap here which I am going to put a little bit of olive oil on.

You see this is already pretty thin, but the middle could be a little thinner.

 And I am going to put a little bit of olive oil on top of the meat so it doesn't stick to the saran wrap.

 And you really just want a thin layer of flour, so don't press the flour in there, just sprinkle it generous on top.

 And you don't want to press your bread crumbs in there because a traditional Wiener Schnitzel is very loosely breaded.

 And it is supposed to sort of come away from the meat when it is done in the pan and it will create sort of little waves.

 And make sure this is really hot before you put your schnitzel in there.

 You see all the bubbles which is a sign that the schnitzel is ready.

 Which is a sign that the pan is hot and the oil is hot and the butter is heated up.

 And now I said to you earlier the schnitzel should swim in the pan.

 You've got to be careful because everything is really hot of course.

 I don't know if you can see this but you see how the crust is coming up here and here.

 And I've laid my schnitzel on a little paper towel so all the excess oil can go in there.

 So now all we need is a little piece of lemon here that will go on top of our schnitzel.

 Thank you so much for joining me today and I will see you next time in Alexa's Kitchen.

 Time for a deep-fried seafood delight that is surprisingly simple to make.

 also known as squid hoods, and we're just going to slice along one side to open it up.

 And using a sharp knife, we're just going to cut little diagonal lines along the inside surface.

 You don't need to cut all the way through, just score those marks all along the inside.

 Pat that dry with a bit of paper towel, just to get any excess liquid off,

 That's our squid chopped up, so we can just set that aside while we work on our coating.

I'm going to put in a quarter of a cup of plain all-purpose flour,

This helps to add a nice sort of silky texture to this crumb mix.

 This is Salt and Pepper Squid after all, so we're going to put in a little bit of salt

And just to add a little bit of extra flavor, I'm adding in about a teaspoon of

And for a little bit of pep, I'm putting in about half a teaspoon of chili.

 We'll just give that a bit of a shake around just to mix everything up.

 Next, we're going to add in our squid pieces, and we're just going to

 Our squid's lovely and coated, so we can set that aside while we heat up our oil.

And I've got it in my big wok over a high heat, and we're just heating up that oil

 until it gets to about 190 degrees, or until a piece of bread dropped into the oil

 We're going to gently place about half of our squid pieces into the oil.

 And we'll allow this to cook for about four minutes or until they curl up and go nice and

Try not to overcook them because otherwise they'll go kind of rubbery.

 So we just take that out with a slotted spoon and transfer it onto a plate

 lined with some kitchen paper towel to drain off any excess oil.

 And then we'll allow this oil to come back to temperature and cook the rest of our squid.

 And here we have our completed salt and pepper squid, which I'm just serving with a little bit

But of course, you could serve this with some garlic aioli or just squeeze a

 There is nothing like freshly made seafood, especially when it's got this wonderful crumb mix on it.

 It's lovely and perfectly cooked and you've got that wonderful mixture on the outside.

And trust me, you make this, your family and friends will be begging you for it.

 And I'm coming at you with part 2 of my cooking that I'm doing today.

 And as I stated in the other video, a lot of my newbies don't know that Mama throws down.

 But, yeah, I make meals on a budget, feeding anywhere between 4-8 people, $10 or under.

 And if you go back on my 600 videos that I have in 7 months, I know, kind of ridiculous.

 But if you go back on my videos, you will actually see that that's what I did.

 And you all know I have a cookbook coming out at the end of the year.

 I'm fixing some stuffed chicken breast, boneless chicken breast, and skinless.

 We're going to pound that out and stuff it with the stuffing inside and all that good stuff.

 And I'm going to just pan down and talk to you that way so you can see what I'm doing.

 It's not the most healthy, but it's definitely a great way to fix it.

 And for mine, I use one pound of noodles or one and a half pounds like this is.

 And I showed you how much heavy cream to use in the other video, which is one pint.

 I also have some things in the work with being on a few people's website as a.

 Y'all be like, they cannot juggle so much, but I juggle so much.

 But I know how because God gives me a supernatural power and supernatural strength.

 But it's a couple of companies that has hired me to or potentially will be hiring me to do a couple of things.

 And although I put the heavy cream in, that's for the creaminess.

 But to make sure it doesn't be dry, what you're going to add is a can of pep milk.

 This is just to make sure because you've got to remember the noodles are going to absorb.

 The seasonings that you're going to put in it, you don't want to try to change or try to mess with mac and cheese too much.

 You use less of that, of course, because it's more strong and more potent.

 And then you're going to add a little bit of paprika at the end.

 Now I like to use these little pans because you can get them from the Dollar Tree or Dollar Store.

 And it's great to use because I can just, like for instance, we're going to probably eat this little pan today.

 But then I can have a pan set aside for another dish and I can just freeze it.

 Then we're just going to cut up some more of that cheese, you guys.

 I can't stand to taste some dry macaroni and cheese when you can tell people have been trying to skimp on the cheese because they didn't get enough of it.

 So, this is going to take for it to get nice and cheesy and creamy.

 Make sure you reserve half of that block of cheese for the next dish that you're going to fill, the next pan.

 And then you can reserve that and you can kill two birds with one stone, ladies.

 That's how you be efficient with your time because you reserve it and then you already have it frozen for the next time.

 Why spend money on frozen stouffers and things like that, entrees, when you can fix your own for way less than the price they charge.

 I thank you all for watching and commenting and subbing, of course.

 Tofu has a lot of moisture and it won't brown correctly if it's so moist.

 Then place another plate on top and put a big bowl of water on top of that.

 You can use a big frying pan if you want or if you have a wok, you can use it.

 The oil is now very, very hot so be very careful with the next step.

 Now that the tofu has browned, I'm going to take some of this spicy bean paste, about

 So the objective here is to flatten out the bean paste and get it to melt.

 Now we're going to put in two small dried Sichuan style chilies.

 You can add chili paste now if you like it or you can add fresh chili.

 As you can see, there are still lots of whole pieces of tofu but some have broken.

 From the broken one you can see that the sauce has nicely coated the outside leaving a very

 There are black beans, green onions, and chilies all in this tofu.

 I'd just like to point out that this isn't a traditional Fatoush recipe.

 For my Fatoush, I've got 3 Romaine Lettuce leaves that I've cut down the middle

 and a quarter of a teaspoon each of ground black pepper and ground allspice,

 Here I'm melting 2 tablespoons of butter with 2 tablespoons of olive oil.

 After a couple of minutes, they'll be this lovely golden colour.

 We can remove them with a slotted spoon onto some kitchen paper to drain

 We're nearly ready to assemble the fattoush but there's a couple of other things we need to do.

 and then put the olive oil and the balsamic vinegar into a small bowl

 Put in your pita breads, your lettuce, in fact all the ingredients

 What's going on everybody, I'm stepping away from what I normally do in my reviews on YouTube.

 I'm actually going to do something for a friend of mine who asked me for my recipe on kimchi

 so I told him I would just make a quick YouTube video about it and put it on YouTube for him.

 So I understand if you subscribe this could be a little bit different than what you're

 First of all what you're going to need, you're going to need a large head of Napa cabbage.

 That Napa cabbage could go by Chinese cabbage but normally at the grocery store it's called

 You're going to chop it up into bite size pieces and then you're going to get three

 You can't use regular salt otherwise it'll kind of gum up and goop up at the top of the

 And so basically what you're going to do is you're going to put that on in layers.

 You're going to mix it in really well, put some on, put it in layers, mix it up real

 Repeat that several times until you have the salt really mixed into the cabbage.

 Okay about an hour after you've chopped it up and you've let it set for a while, you'll

 notice that the fluid starts coming, the moisture starts coming out of the Napa cabbage.

 Once about one to two cups of fluid starts to accumulate in the bottom of the bowl, that's

 The cabbage will still be crisp but it'll look wilted and be kind of a little bit translucent.

 As you rinse and drain the cabbage, you're going to want to drain it very well the second

 time and try to squeeze out as much of the fluid as you can on that second try.

 Go ahead and get your green onions, your green peppers, your green onions, your green peppers,

When you chop the green peppers up, please chop them into small pieces

 and then when you mince your garlic, again just do a very fine mince on that garlic.

 Go ahead and take all your chopped green onions and garlic and throw them in the bowl with

 I also forgot to mention, throw in two or three teaspoons of sugar.

 Once you have everything in your bowl, go ahead and grab, I like to use one cup of red

 pepper powder, or not powder, but crushed ground red, Korean red pepper.

 Okay, so now we're going to get our green onions and garlic in there.

 And once you've mixed in enough red pepper powder to get to your taste, I tend to let

 out for a day or two at room temperature, not outside, in my kitchen or somewhere like

 you let it set out and ferment, it's going to have more of a sour taste over time.

 this is there's some incredible probiotics that are just extremely healthy and good for

You should Google it and read about the probiotic benefits of eating kimchi.

This is about how much one head of cabbage made, or one head of napa

 you like it, that helps other people, helps me, helps people find the video, gives me

 All right, so the inspiration for creating a Cajun Burger actually came from a variety of sauces and

 seasonings that was sent to me by Keith Jenkins over there at Frogbone.

 Keith is a great guy, and he's become a pretty much a good buddy to all of us

 What I've done here is I've taken about a pound of beef short rib, and I've ground it up with

 sliced the andouille up into little pieces, and I alternated beef andouille, beef andouille.

 Then I loosely tossed it up just to make sure it got nice and incorporated here.

 All right, so when I was looking at the pack of seasonings, first thing that jumped out at me was

 Smells really really good, and I think it's going to be a great complement to this beef and the andouille.

 So I'm going to go ahead and give this a nice good seasoning on top.

 Got the grill heating up outside, so I will meet you out there.

 All right guys, so since I'm going to be blackening the seasoning on this beef, I'm going to be using my flat top today.

 All right, so you can see beef's getting cooked up along the side.

 That's what I wanted to see, that nice kind of blackened seasoning there.

 I'm going to go ahead and throw on a slice of sharp cheddar cheese.

This is just some white flour seasoned with frog bones all-purpose seasoning.

 While that's going, we're going to go ahead and get these buns toasted.

 All right, as you can see beautiful color on those onions and the jalapenos.

 All right, the first thing we're going to do is lay down some lettuce, and I'm using butter lettuce.

 I'm going to lay down a couple very thinly sliced pieces of tomato.

 is perfect for a hamburger, and I knew it would be when I tried it.

 Definitely go check out Frog Bones YouTube channel and website.

 Welcome back to another sushi video recipe, my name is David Deveaux and today I'm going

 Alright so for this recipe what you're going to do is you're going to make smooth cuts

 of salmon and tuna, you want them to be more or less five fingers long.

 So five fingers for me is about 10cm which is 2.5 inches, there we go.

 And now basically you just want to create some nice smooth long pieces of sashimi, there

 So just drag your knife through it, if your knife isn't sharp enough to do it then you

 You can check out my store, link is just up here on the top left corner, and there

 you can see everything about sharpening a knife and also buying one of these.

 Okay so just a couple of cuts we need of each, some of salmon and then some of tuna.

 Now here the piece of tuna is extruding a little bit so what I'm going to do is just

 do one little cut just to make it all even, and this can be used for the tartare later,

 And you just want it to be reasonably thin, not too thin, because they are going to go

 Alright so you simply take a little piece of rice, you want it to be quite small because

 Okay then you take a slice of avocado, put it around, taking care to put the green line

 on top, this gives it a nice aesthetic look when it's finished.

 Now add a very thin strip of Nori seaweed paper just to keep it all together.

 Again a very small ball of rice, not too big, then add your strip of avocado, very thinly

 sliced, just round with the dark green part on top, and then add your piece of fish.

 This one is going to be tuna, just wrap it around lightly, perfect.

 And now to keep it all together a very thin strip of Nori seaweed paper, make it thin,

 Now to make some salmon and tuna tartar, all you need is a little off cut of tuna and the

 salmon that you had before, and just simply chop it extremely fine.

 Once you've done the main chop just turn it around and then just do another rough chop.

 So just chop it up into nice fine little tartar, there we go, beautiful.

 Alright, once you've chopped it up transfer it over to some bowls, just like so.

 Add a little bit of Sriracha sauce, I prefer this make, I've tried a lot of other ones

 Just a tiny little bit of that, a very small dash of soy sauce, add a squirt of lime juice

 Okay, so now just squish the rice a little bit deeper if it's coming out too far, you

 With the tuna one I am going to put the salmon, just like so, there we go.

 And then with the salmon one I am going to put the tuna on top, it just gives it a beautiful

 And then you just finish it off with a little bit of chopped chives on top.

 I hope you guys enjoyed this, these are delicious and they're ready to eat like this.

 If you want you can dip them in a little bit of soy sauce with wasabi, but I mean they

 are already seasoned and they got a little bit of spice to it, so you can just eat them

 Thank you for watching another one of my sushi videos, I hope you guys enjoyed it as I did

 And if you want to see more of my sushi videos I make them every week and you can do so by

 subscribing to my channel on the top left corner of your screen.

 And if you want to see more of my videos right this second because you're that excited

 about it, then just click on the right and you can see all my other videos.

 Thank you for watching, I appreciate Facebook shares and likes and comments, just go crazy.

 Hello this is Chef John from foodwishes.com with lobster scrambled eggs.

 That's right I'm gonna help solve one of America's biggest home cooking dilemmas.

 Anyway all kidding aside you may in fact one day have leftover lobster and

 gonna take a saute pan on medium low heat with a nice chunk of butter.

 through, it's not really cooking it's just starting to gently sizzle in the

 I've made this I've actually scrambled the eggs first and then when they were

 wanted to scramble the eggs with the lobster to possibly impart more lobster

Because by the time you put the spatula down and you get your warm

 plate and you go ahead and you serve it up it continues to cook from the

 leftover lobster hanging around, I know happens all the time, you should give

 can see that custardy egg just a beautiful sweet buttery taste, luxurious

 texture, that little bit of aniseed flavor from the tarragon, kind of a

 the lobster with the eggs instead of adding at the end totally worked.

 really did have a stronger lobster flavor than the other version I

 foodwishes.com for all the ingredient amounts as usual and as always, enjoy!

 And then simply what I'm going to do is I'm just going to cut them and lay them inside.

 Put them in the oven for roughly 20 minutes inside of the oven.

 In the meantime I'm going to peel some potato and also make a nice lovely mash.

 I have a medium sized pot right here at the moment on the stove.

 In the meantime, remove the skin from the potato just like this.

 I want to simply say to you, if you've got a peeler, you can also use a peeler.

 But please, if you're using your knife, just very, very be careful.

 What I want to simply say to you, you don't need to wash them because most of the time

 In the meantime, the potato in the oven is going to be cooking in the meantime.

 And as you can see, what I'm going to simply do is strain out that water.

 And I'm going to put it in this bowl and I'm going to show you all of those ingredients

 So what I'm going to simply do is put a spoon of butter inside of it.

 And next, I'm going to simply put a little pinch of pepper inside of it.

 So what I'm going to simply do now, I'm going to shake this beautiful sausage from the oven

 I did sauté a white onion a while ago for about 10 minutes inside of my French pan

 with a little bit of olive oil and a little bit of sugar and a pinch of salt inside of the pan.

 Now I'm going to shear out this and I know you guys are going to love it.

 You can have it with any kind of veg, any salad you do like to have with it.

 I'm going to put a little coleslaw on it to make them have it with it.

 Really nice with gravy because mashed potato and sausages bang bang.

 So enjoy the recipe and please subscribe to my YouTube channel.

 Put your comments below and as I always say we have a lot more recipes coming out for you guys.

 chefricotta.co.uk and also leave a brief comment about this recipe.

 A staple at French restaurants, snails, or escargot, are juicy, tender morsels which

 Boil for a few minutes to allow the majority of the liquid to evaporate.

 When there is still a little of the liquid left, remove the pan from the heat and transfer

 Sprinkle with the garlic, the parsley, the salt, and the bread crumbs, and mix them together

 Then spoon a teaspoon of garlic butter into the opening of each shell and spread it evenly

 Make sure that the shells are facing butter side up in preparation for grilling and place

 Put the snails under the grill and cook only for a few minutes until they are sizzling

 Hi everyone, it's Anya from Cooking With Plants and today we're making no oil potato hash

 First of all you're going to need a large potato or depending on the quantity that you

 This will make about 4 hash browns and this is the size of my hand so it gives you a gauge

 So I've peeled it and washed it, dried it with a tea towel and now I'm going to grate

 Now that the potato has been grated I'm going to place it in the microwave for 1 and a half

 I have an 1100 watt microwave so depending on the temperature and the power of your microwave

 you may need to adjust that setting but this is going in for 1 and a half minutes.

 Okay so this has just come out of the microwave, it's just lightly cooked through and before

 I add the rest of the mixture I'm just going to start heating my non-stick pan on a low

 Okay so to this potato mixture I'm going to add 2 tablespoons of brown rice flour.

 I have tried other flour, just plain wheat flour, I find it gets a little bit heavy whereas

 It's up to you whatever flour you have on hand but my preference is brown rice flour.

 Okay so to that I'm going to add just a little bit of white pepper, just season it to taste

 and about a quarter of a teaspoon, a heaped teaspoon of Celtic sea salt, just the coarse

 You could use whatever salt you like, if you have Himalayan salt that would be great

 Okay so I'm going to mix this with a fork and just roughly mix all the seasonings through

 Alright so I'm going to roughly divide this into 4 sections which is going to be my 4

 If you wanted to you could also bake these in the oven or even get them started in the

 pan and if you have an air fryer it would be perfect for your air fryer as well.

 So to help shape these they will be a little bit sticky, I've just got a little bit of

 So I'm just using a small pan today and I'm cooking 2 of these at a time.

 But obviously if you want to make a large batch probably the oven is a better option

 for you and you'll want a fairly high heat, maybe around 400 degrees Fahrenheit, around

 200 degrees Celsius and cook them for about 15 minutes then turn them over and do about

 another 15 to 20 minutes depending on the texture and the crispiness that you like.

 For the pan cooked version I like to cook them for about 5 minutes on one side, flip

 I just like really simple easy recipes that don't take me long to make at all so enjoy.

 So once your hash browns are cooked all that's left to do is to eat them and enjoy.

 So my son likes to eat them with a bit of sauce, either barbecue sauce or ketchup but

 Please give them a thumbs up if you like them and don't forget to subscribe for my next

 Hello this is Chef John from foodwishes.com with Cheater Pierogi.

 right I was sitting around thinking how can I make my Polish grandmother

 While we're waiting we're gonna take our cheese out of the fridge.

 between like cream cheese and ricotta cheese but very delicious stuff.

And then we're gonna mash those while they're hot and they really should

 cool down to just warm before we add the rest of the ingredients.

 waiting you can season them with some salt, some pepper, some... that's right

 whole egg and my Farmer's Cheese and once that's mashed together you are done.

 be my favorite but what I'm showing you here today will work with almost any

Alright so once your cheese is mixed in and your fillings made I'm

 also gonna need a little bit of an egg wash which is just a beaten egg with

 outside, around the outside, around the outside to moisten with the egg wash so

 two teaspoons or so and then just simply press the edges together to seal.

 you're gonna want to egg wash, fill, and fold a whole bunch of those.

 for two minutes in boiling salted water and then they can be finished in any

 favorite way or as I'm going to show you now in bacon and onions which takes it

 onions and the bacon together and the bacon fats gonna render and it's gonna

 your onions are nice and caramelized I'm gonna push those off to one side and I'm

 Of course if it's too much you use the old paper towel trick and soak some up.

 And if it looks like you need more throw in another little chunk of butter.

 fixins next to the boiling pot so when your pierogies are done you're

 bacon and onions and that is one of the world's great comfort foods of all time.

You can top that with some fresh dill or fresh chive and that's it.

 were super delicious and something I hope you try especially if you've never

Head over to foodwishes.com for all the ingredient amounts and more

 Start by adding two pounds of fresh bratwurst sausages and two thinly sliced onions.

 Simmer the bratwurst for twenty to thirty minutes or until cooked through.

 Cook the bratwurst on your preheated grill for ten to fourteen minutes, turning occasionally

 Enjoy these Wisconsin Bratwursts in the bleachers or in your backyard.

 ingredients should look like once you've gathered them all together.

 hold on, make sure you don't get rid of the liquid, because you're going to need them

Then step two, you want to dice all your leeks and your Korean radish.

 leeks, you want to cut about an inch, and then cut them vertically, going with the grain.

 This is just for presentation, it just looks a little cleaner and nicer, and it looks more

 have two leeks in there and one radish all diced up, and there's the Korean radish all

If you have a dicer, that would make your life a lot easier if you're making kimchi.

 Next step, what we're going to do is blend ginger, Spanish onion, garlic, pine nuts,

 in the blender, so you're probably going to have to divide them up.

 pine nut flavor you'll get out of the kimchi, but you can always skip that.

 of using Windex, you can make your own cleaner with vinegar and water, quarter vinegar and

 three quarters water, and it works just like Windex, but it's better for your health and

So now what we're going to do is put on the gloves and pour all that

 to make sure that we strain out all the other residues, and you're going to have to do this

So you're going to have to squeeze out all the juice, and again blend everything

 remaining and squeeze it again, and you're going to do this over and over again until

 you've squeezed out all the juice out of the ingredients that we're blending together.

 Now if you need some more fluid, you can always use the strained fluid again and put it back

 into the blender, that's fine, but you're just going to have to strain it out again.

 Step six, you want to add the blended fluid to the bowl of leek and radish.

 you put them all together, and then we're going to add the hot pepper flakes.

 can use mild, hot pepper flakes depending on how spicy you want your kimchi to be, and

 you also want to use your flakes accordingly, because if you want it really spicy, you can

 to reduce the amount of hot flakes that will be going into the bowl.

 want to stir occasionally to make sure you are mixing them all together.

 If you're wondering why there's so many ziplock of hot pepper flakes, it's because we're using

 and mix it with mild, or you can just put spicy, or you can just put mild, it's up to

I know we're putting a lot of hot pepper flakes here, it's very, very spicy traditional

Then we also want to add two and a half tablespoons of salt as well, and don't

 forget to taste it a little bit, you want to make sure that it's not too salty.

 want to include here that sea salt is much better for you and it's also tastier.

 you want to add one tablespoon of honey, just to get a little bit of sweetness, and this

You want to cut off some of the stem, it's a little bit brown, don't worry,

 that just stains from the soil, and you can just cut those pieces off, like so.

 you see any brown leaves, you also want to get rid of those as well.

 your cabbage in your bowl, you want to take some of the marination and just dab it all

 over, and do it generously, and you want to put more on the bottom and less as you go

This is where gloves come in very handy because you don't want your

 hands to smell like garlic for the next week, or have the red stains.

 all these marination all over the cabbage, what you want to do is wrap them, if you can,

 with the last leaf kind of twirling around the rest of them, just so that everything

And they may not always look like that, and that's okay, the whole point

And don't forget to do it layer by layer, so peel each leaf at a time as you apply the

 And again, you want to make sure that you have a stainless steel container or a glass

 and you'll find that it tastes a lot better in a glass container if possible.

 I have always seen people complaining that their rotis are very soft when they are fresh

 Today we will see how to prepare this layered rotis in two different ways

 I have seen that people they knead the dough and immediately they start to roll the rotis

 But make sure you keep this dough for at least 15 minutes before you start to roll the rotis

 And again knead this dough for about a minute just to make it soft

 Right temperature of the skillet is also most important thing while roasting roti

 And if it is too low, then the roti will become very hard and it will take time to get roast

 As soon as you see small bubbles appearing on the open surface of roti, just lift it

 There are chances that moisture get trapped in the pot immediately due to heat from the rotis

 Just to avoid that, make sure you place some paper towel or paper napkin like this below rotis

 So add about a tablespoon of oil to a wok or a nonstick skillet

 to create some moist, soft, fluffy, healthy, cinnamon-y pancakes.

 they taste great with fruit and they're perfect for Sunday breakfast.

 You want to start by adding half a cup of whole wheat flour to a bowl along with a third

 cup of quick cooking oats, I used the Quaker kind, and a tablespoon of brown sugar for

 powder which makes these pancakes very fluffy and half a teaspoon of ground cinnamon for

You also want to add in half a teaspoon of vanilla extract for some

 flavor and two tablespoons of yogurt, you can use any kind you like, Greek yogurt, vanilla

 yogurt, just make sure you add it because it makes these pancakes very, very moist.

 Mix the ingredients together with a whisk or a spoon or a spatula, it's a very basic

 recipe so it doesn't really matter in what order you add the ingredients and I like to

 start with dry ingredients so that I can get the baking powder evenly distributed throughout

Now you want to add two thirds of a cup of milk, stir in the milk just until

 incorporated, you want to make sure you don't over mix the pancake batter because that'll

 using an ice cream scoop so that I get nice even pancakes and I just like to spread it

 out slightly just to make sure that it's a little bit flatter and more of a circle shape

Cook these babies for about two to three minutes or until you see those

 bubbles pop up on the surface before flipping and then cook for another two to three minutes,

 maple syrup, just watch it dribble down the sides, that is what I call a stack of good

I also like to add some fresh berries, I'm using blueberries and some frozen raspberries

 These pancakes take no more than five to ten minutes to put together, they're really quick

 Cinnamon and oats always go perfect together, especially when you're doing oatmeal.

 taste amazing with fruits and of course you want to put on some maple syrup and some butter.

 a photograph on my social media, links in the description down below.

 can find the recipe on hotchocolatehits.com, don't forget to rate, comment and subscribe

 Hi, I'm John Coulter and I love bringing music and food together and today I'm with Newton

 I am in the middle of making my fourth album and what we've decided to do is open up the

 whole process to four webcams which have been broadcasting everything for the past four

 We're going to do this amazing dish which we've got these Madagascan crawls.

 So we've got our shrimp, we're going to do it with a really cool seaweed and chilli garnish

 So you've got this bad boy here and what we're going to do is we need to take the outer skin

 So you just get in here and you just kind of pry it apart along here and then you're

 And now what we're going to do is we're just going to cut down his back top there.

 As we do that you sort of open it up and can you see that in there?

 Now what we're going to do is we're going to make a tempura batter.

 This is super simple, really quick and I think it's one of those dishes that you want to

 learn how to do because you can do it with vegetables, you can do it with fish, you can

 Then we've got some self-raising flour and then we've got some corn flour.

 You could use solar water but the important thing is that it's cold.

 The consistency we're looking for is that you want to whisk everything in.

 Basically all those bubbles that have gone in there are kind of lifting it and that's

 So it's important to whisk all the flour together and get a nice consistency that when

 Luke, you've set yourself a pretty high earth level with this new arm.

 And this whole, the way that we've done it, this process has actually never been done

 So at no point in the history of music has anyone kind of opened up the recording process

 I was like, well hang on, is it more exciting to get an album and hear it for the very first

 time or to have heard it being made and then hear the finished product?

 And then what I'm going to do is I've got these great Mexican chillies here.

 And remember, if you don't want the heat, leave these seeds out because that's where

 And then what I'm going to do to add to that is I'm just going to put in here, just, there

 But then we want a really cool dipping sauce and I love this dipping sauce.

 And then the next one that you want to put in there is the vinegar part, the sour.

 And then this, this is going to make it really vibrant, really zingy, really fresh.

 So we're just going to get some coriander and we're going to get some mint.

 Now that that's done, we're just going to get it, just going to sieve it through.

 So we've just got the little bits because the big ones, they'd overpower it.

 Stick to the basket and you'll, you'll have a, you'll kill somebody.

 Now they're going to cook for about a minute and a half, two minutes tops at 190 degrees.

 And you're just going to see them turn a beautiful pink and then the batter's going to be a beautiful

 And then a little thing that just adds to the seasoning, which is just going to take

 it up a little bit, but it's going to add so much, is a little bit of lemon zest.

 And they're hot so they're going to pick up that beautiful seaweed and the chilli.

 And then we're just going to finish off with a nice wedge of lemon.

 And there we have the most amazing tempura shrimp with seaweed and pepper seasoning and

 So if you want this recipe, click here and you need to subscribe for more of these awesome

 recipes off Jamie's Food Tube and check out those other bad boy chefs.

 So this is Food Busking, this is Newton Fulton, I'm John Corbett, and I'll see you next time.

 Hi everyone, this is Min and today I'm here to teach you how to make chicken bulgogi.

 I thought I would try to show you my mom's way to do it, which means I've had to kind

 of figure out, I've had to figure out the measurements that she uses because she doesn't

 One of the reasons why I like chicken bulgogi over the beef one so much, the beef one has

 like the typical soy sauce, garlic, ginger, and a little bit of sugar or honey for sweetness.

 So when my mom used it with chicken, I remember liking it better because it was spicier and

 she just made it less often so it felt like it was more special when she made it.

 So first, your choice of meat, it can be chicken thighs, and here we have four chicken thighs,

 but you can also use two chicken breasts instead if you want to go on a lower fat route.

 This is the hot pepper paste, as I've already said, and that's about, I want to say, a little

 over 1 third cup, a little bit of honey instead of sugar, and I would say that's about 1 third

 And then here we have chopped up ginger, and I'll show you guys how to chop up ginger.

 This isn't as fine as it could be, but if you don't mind a couple of chunks, that's

 I prefer not to, but if you have this around and not fresh ginger, that's fine.

 Same thing with garlic, we have, oh, this is about 1 tablespoon, about 2 tablespoons

 And then 1 tablespoon of soy sauce, and I guess 1 tablespoon of sesame oil, and we've

 almost run out so I'm just going to pour straight out of the bottle.

 And then 1 teaspoon of black pepper, and 4 stalks of green onions that we're going to

 And before we get started, I'll show you how to chop up ginger.

 It looks really hairy and weird once you chop off all the outside woody parts, and it looks

 like this, and it looks like it's hard to chop, but it's really not.

 So you do it against the grain, like this, and it's all hairy, and then you get the bottom

 You could go a little finer if you'd like, but I just don't like doing that.

 Also you could use a food processor, but after you do that you can just put more in there.

 And the same thing with garlic, you should squish it like that to release all the juices,

 and then chop finer if you'd like, but you don't have to if you like it chunky a little

 Oh, sorry, this isn't very TV pretty, because I don't want to do as many dishes once we're

 Okay, so first take your tasty ingredients, and then put it into your bowl.

 And if you don't have honey, but you have brown sugar or white sugar, you should use

 And then for the green onions, instead of chopping them up, I just like using my shears,

 And I also like using green onions instead of onions, so there's less liquid when we're

 cooking on the stove, or if you're grilling, I guess, if you are using a grill.

 I want to get to the whiter part, I like to cut it in half when I start cutting, because

 And then now that the marinade is done, I'm going to take our chicken pieces and then

 start kind of trimming the fat off and then chopping against the grain as well.

 And I know thighs are a fattier cut of meat, but I like the way it tastes better with this

 But again, we've done it with chicken too, so that's not a huge deal.

 And then, so you see the grain happening going this way, right?

 Okay, so I just got done trimming the fat off of the four pieces of thigh and here they

 Now they're just going to sit like this in the fridge for an hour.

 I mean, earlier this week when we made this, we just sauteed it immediately and it tasted

 perfectly fine and it was really good with lettuce wraps and we're going to do that again.

 But, today, since, I don't know why we're eating, I mean it's not dinner time yet, that's

 I'm filming much earlier, so I'm going to let it marinate and it always does taste a

 Anyway, so we're going to let this marinate until dinner time and then I'll show you how

 You can enjoy this with, whether it's romaine lettuce or green leaf or red leaf or butter

 lettuce with white rice, either sticky rice or long grain or brown rice.

 So, we'll let this marinate and we'll come back when we start cooking.

 Okay, so my husband heard me struggling with the oven, not oven, the stove top, so he came

 So I have it on medium heat right now with about a little less than a tablespoon of oil

 and we're using a really small skillet, use a bigger one if you have it.

 We have a bigger one, but the nonstick has like scraped off with time and it's pretty

 And then, try to drip off some, stir it a little, and then I think we're going to cook

 I don't always do that, but I thought I would try to keep things clean.

 Here are the three main components of the wrap, I guess, with some rice.

 So you would take a couple of pieces, I like a little more than this guy, but depends on

 A little mound of rice, or a lot, depending on how much you can fit in, because I have

 You can have slices of cooked or raw jalapeno peppers, depends again on your preference.

 And it's called ssamjang, or mild soybean paste that's been fermented.

 You eat it with a lot of other meats that are wrappable in lettuce too.

 So basically it's like some soybean paste, some like garlicky flavor, stuff like that.

 So you put it on there as best as you can with all of your ingredients.

 So these lettuce wraps, they're a really good way to enjoy barbecued meats or like cooked

 Korean meats with like a couple of other raw vegetables if you'd like.

 I hope that you enjoyed watching it and that you'll try it and you'll let me know how it goes.

 Before we get to that, I want you to come over here and see my new stove.

 If you're using the regular, I'm using one cup of gluten free flour.

 If you don't want your sugar, you can use honey or just leave it out if you don't want your corn dogs a little bit sweet.

 But the reason why we eat this type of meat is because meat doesn't do good with us.

 they put so much chemicals in it that it bothers his Tourette's real bad.

 And these for kids that have ADD, these are really good for them.

 And they have all kinds of different brands of the type of hot dogs out there.

 They have the sausages and bacon and everything like that out there.

 Okay, what we're going to do next, I put a little bit more gluten free flour in here.

 To soak up some of the excess of the grease that comes off them.

 I'm kind of worried about these because these are the vegan dogs.

 tomato sauce, green chili sauce, oyster sauce, chili vinegar, fish sauce, light soy sauce and then I have about

 spring onions and then I have bell peppers green red and yellow

 Chili vinegar teaspoon of chili powder half a teaspoon of pepper powder and then salt to taste

 So I've mixed everything and I also cut the chicken into really small bite-sized pieces the pan is hot and I'm adding oil

 We are going to cook the marinated chicken I've marinated this for about one hour

 You don't have to add any water the chicken will let out its water you can see to keep cooking

 Now in the same pan, I'm gonna add just a little bit of oil add ginger and garlic finely chopped

 This is the time I will be adding the sauces one to two teaspoons of green chili sauce

 Little bit of pepper powder a little bit of chili vinegar about one tablespoon

 Make sure the oil is really hot because when we add the egg it has to cook immediately now I have two eggs here and I'm adding

 Make sure you have the egg in high heat while you're doing this

See how guys the dish is done chicken fried rice with fried egg.

 Hey what's up guys, today I'm going to show you how to make a very easy and delicious

 So first up, you're going to grab a bowl and put some ground meat into it.

 You can use ground turkey, chicken, or beef, it's really your preference.

 Next you're going to add your chopped up parsley, then some chopped up garlic.

 Here I'm using whole wheat breadcrumbs, you can use again, really whatever breadcrumbs

 Then next I'm going to add some shaved parmesan cheese, some chili powder, some oregano, and

 Once you're done adding all these ingredients, just give it a really good solid mix, making

 sure that all the ingredients and the breadcrumbs are absorbed in with the meat, and then you're

 Alright so when you start forming your meatballs, you're going to want to compress the meat

 in the beginning in between your hands, allowing it to really become one solid mass.

 And as you start rolling, you're going to want to sort of loosen your grip just so you

 have a really nice smooth meatball, and this will prevent any large cracks from running

 through the center of that meat, which in turn will prevent your meatballs from falling

 Once you're done forming all your meatballs, these are about an ounce and a half a piece,

 you're going to want to get a large saute pan on high heat with some olive oil in there,

 and then sear your meatballs for about 5 minutes or so until they turn really nice

 Alright so once your meatballs have a proper sear on them, you're going to add some chopped

 up raw garlic to the pan, give it a few shakes, and then you're going to add your tomato puree,

 followed by some salt, pepper, some dry oregano, and some brown sugar, and then you're going

 to finish it off with some tomato paste and a good helping of olive oil.

 Give this a few stirs, and then you're going to let this reduce for a solid hour on low

 Once your meatballs are done, you're going to have a pot of boiling water going, and

 Drop your spaghetti pasta in there, and you're going to cook this for about 5-7 minutes until

 Then you're going to give it a good strain, and then coat the pasta in a generous helping

 Alright so when you plate the pasta, just gently lay it on the plate using almost like

 a twisting motion, and this will give the pasta almost like a spiral weaved look and

 After that, you're going to generously spoon some of the sauce over the top of the pasta

 along with the meatballs, and then you're going to generously top all of this with some

 freshly grated parmesan cheese, and then I like to use some freshly picked basil leaves,

 just the smaller leaves off of the plant, and it gives it just a beautiful pop of green

 And all there is to do is enjoy this with your friends and family, and have a wonderful

 And we have leftover so I think we should make meatballs steps.

 I make my meatballs just to have a little bit of spice with the chili flake and some

 That Disney movie where we both like have one end of the spaghetti and we're like.

 We need to have a Lady and the Tramp movie and then I like nudge the meatball over to

 And as always I'll have the full recipe broken down in written format on my website.

 Sauerkraut is a bit underappreciated I think in my family, but I like it so I keep making

 it and I use it as a condiment for meat and as to put it on some spread or in some salad

 I have to ready the cabbage, take off the outer leaves if they have any problems.

 I have to divide that with 50 and then I have the amount of salt that I need.

 Then I cut it out in as thin slices as I absolutely possibly can.

 Because it has to lie in water to make the fermentation take place.

 And then we have to press it down because the cabbage has to be covered in water to

 You see I fill up the jar completely and now it takes up only half the space.

 The other way to do it if you don't want to cut all that cabbage by hand or do the

 crushing of the cabbage is to use a machine and I use the cutter like this.

 This is about the same stage where it was with the knife when I did it the manual way.

 If I cut it again I will force out a lot of liquid so the fermentation can take place.

 It doesn't have to be anything fancy as long as it can become airtight.

 So it has to ferment for at least three days at room temperature.

 Make sure you can see that a lot of water has been forced out of the cabbage due to

 If there is not enough water to cover it you can add a little bit.

 Not too much because the salt level is important for the fermentation.

 And then you should just leave it on a cool place until you want to eat it.

 We were in the supermarket the other day in the seafood aisle and we came across a really

 So we came back and put together a fried calamari with a mayonnaise and lemon dipping sauce,

 So what I've got here is some squid that I've cleaned by removing the tube and the membrane.

 Also remember not to throw out the tentacles because you can use them as well.

 Now I'm going to begin making the coating by adding the flour to a container.

 I like a little bit of a zip to mine so I'm going to go ahead and add some cayenne pepper.

 And I'm just going to mix this up until everything is nicely combined.

 And give it a good shake until all the pieces are fully coated.

 Next what I'm going to do is remove any excess flour by placing the squid into a sifter or colander.

 Now what I have here is some vegetable oil that I've preheated.

 So what we're going to do is give it a test by dropping some flour in and if it sizzles

 Then we're going to place the calamari in and fry it in batches, oh I'd say for about

 After about two minutes and the calamari is nicely golden brown, we're going to remove

 Then we're going to repeat this process for the remaining batches of calamari.

 So I'm going to begin by crushing some garlic into the mayonnaise.

 Now I'm just going to give this a mix until everything is nicely combined.

 And there you have it, our delicious calamari with lemon mayonnaise, plated up with some

 For more details on this recipe visit our website and click to subscribe for more awesome

 Hello everyone, welcome to another episode of the Cooking with Riley show and today we'll be making pot stickers.

 And it's just a very simple dough, it's just your basic dough recipe.

 You don't need to sift this flour or anything, you can just dump it in straight from the bag.

 That's two cups of all purpose flour, you don't need to use any special high gluten flour for this.

 And now just using floured hands, just kind of work this like I'm doing here until it comes together into a ball.

 Then you're going to want to turn it out onto your surface and flour that surface as well.

 That's about three minutes into the kneading, this is how you knead it.

 You just kind of pick it up, flip it over and smoosh it with your hand.

 And you're just going to want to knead this until it's nice and smooth like we have here.

 And to make the wrappers there are two different methods, I'm going to show you two different easy ways.

 You roll it out with a rolling pin and then cut it with a cookie cutter or a cup.

 So you're just going to want to roll it out until it's a nice even thickness.

 So you're really going to want to roll it out until it's like this thickness, very thin, almost as thin as you can get it.

 So I'm just giving it another roll here to make sure everything is all even thickness.

 So our next step is to take a cup or something like that, I just used a big cup.

 And cut out circles and the reason you use a cup and not a knife is so they all stay the same shape.

 And you just want to do close together like I realized I need to do here.

 As you can see here I've used it all up and I'm just going to knead it, I don't want to waste that dough.

 So for the second method you roll it out into a log, your dough, and you're just going to want to take a serrated knife.

 And it's sort of like a gnocchi, the process that you're doing here.

 And you're just going to roll this out, the reason I don't like this too much is because it can either get too long or too wide.

 I usually just roll it out really thin and then cut it with a cup.

 And this is what you're left with, we got some potsticker wrappers.

 So for the filling we'll need ground pork, it's just a bowl to mix it in.

 Some salt and pepper, chicken stock, salt and pepper, and a little bit of water.

 Some soy sauce, sugar, garlic and ginger, scallion, and toasted sesame oil.

 And of course our potsticker wrappers, so let's get started on that filling.

 And you just want to make sure you get everything out of the bowl.

 And you're also going to want to season this lightly with salt since there is lots of salt in the soy sauce.

 So now using any utensil that you have on hand just mix it up until it's all mixed together.

 I hate to say it, this is my first time making potstickers so don't use my tips.

 And then you're going to want to pinch it and fold it to the other layer.

 So now you just want to use, or repeat that process of course for all your dumpling wrappers and your filling.

 So into a large pan I have some canola oil that's been heating up for a little while.

 And you just want to brown the bottoms lightly and that will take a few minutes.

 And this is where you're going to want to add your chicken stock and soy sauce.

 And you're just going to want to give them a pan a little shake to make sure they're not sticking every once in a while.

 And I decided I didn't have enough chicken stock there so I added some more straight from the carton.

 This is about a half a cup to three quarters of a cup of chicken stock.

 And you're going to want to let them steam for about 15 minutes.

 And you're going to want to cover that and let them steam for about 8 minutes until the pork is cooked through.

 I did it in a nice Chinese chicken broth and topped it with some green onion.

 Besides serving it as a terrine, foie gras can also be pan-seared.

 Today we are going to cook it with grapes and a port wine reduction.

 To create this mouth-watering dish, you will need flour, sugar, butter,

 seedless green grapes, bay leaf, thyme, vegetable oil, red wine vinegar,

 foie gras, port wine, red wine, veal stock, salt, pepper and curly endive.

 Don't get a spatula and stir the caramel because you will cool it down

 So the red here is the blood vessel from the liver, so that's normal.

 so we do not need to start with vegetable oil or butter to sauté the foie gras.

 If your sauce has reduced too much and you think it's a bit too thick,

 It thickens the sauce and also it cut off the little acidity from the sauce

 Curly endive will bring a little bit of bitterness to the dish.

 So it will balance the sweetness of the sauce and the fat of the liver.

 And enjoy pan seared foie gras with port wine and green grapes.

 Alright, so here are the ingredients for the soup, which is the most important part of

 But without this, it'll be kinda difficult and takes time if you want to make delicious

 Weipa makes everything taste good, and you can get it pretty much anywhere in Japan.

 But for those who cannot get weipa, I'll show you the alternative ingredients.

 This is a chicken powder from, um, actually I don't know how to pronounce this.

 And a lot of Japanese people in America use this for weipa instead.

 I'm not sure if this is exactly the same, but I think it's almost the same since it's

 When the noodles are done, get rid of the water and put them in a bowl.

 I used a couple slices of roast pork, a boiled egg, green onion, chili pepper, and nori.

 But if you're a gaijin you can do that because people figure you don't know what you're doing.

 Now when you're actually eating ramen in Japan, it looks like this.

 Eggs Benedict seems like a complicated and fancy dish to pull off, but it's really just

 All the parts can be made ahead and put together right before you serve it, including a quick

 Start the Hollandaise sauce by filling a large saucepan about halfway full with water and

 The classic way to make Hollandaise sauce is to whisk egg yolks and lemon juice over

 But the problem with this is that you can end up scrambling your eggs or if you add

 But I have a foolproof way of making the same sauce with a lot less hassle.

 Get out your blender and add two egg yolks and one tablespoon lemon juice.

 Blend it on medium speed for about 30 seconds or until it's lightened in color.

 Then reduce the speed to low, take out the small cap from the lid, and slowly drizzle

 Turn off the blender, add half a teaspoon of kosher salt and a quarter teaspoon of pepper

 Grab a medium saucepan and fill it with about two quarts or at least two inches of water.

 To successfully poach eggs, you should make sure to do three things.

 The first thing is make sure that your water is just barely at a simmer because if you

 have it boiling rapidly, those big bubbles are just going to rip your egg apart.

 The second thing is you want to make sure not to skip adding the vinegar because the

 The last thing is make sure to crack your egg into a little bowl or a ramekin first

 because if you just plop it in there straight from the shell, the yolk can break.

 Add four eggs to the water and cook without poking at them for about three minutes.

 You want the whites to be set and you can use your finger to check for firmness.

 Then split two English muffins, toast them, coat with a little butter, and season with

 The easiest way to do this is in the microwave, but you can do it in a frying pan as well.

 The classic ham to use for an Eggs Benedict is Canadian bacon, but I prefer thinly sliced

 Then get your slotted spoon, lift the egg from the water, and use a paper towel to absorb

 Place the egg on the ham and drizzle with plenty of the hollandaise sauce.

 Here you have a classic and elegant breakfast that you can serve for sunny brunch or for

 You've got a crunchy muffin and salty ham and a perfectly poached gooey egg with lemony

 We've been making it myself and my mother for the last 30 years.

 It's a local delicacy around the Cavern, Leitrim, Longford, Fermanagh and parts of Monaghan region.

 The version I'm making at the moment is a gluten-free form of boxtea, which is just potato only.

 The first thing we do is we take the potato and wash it and peel it.

 Then we boil it, add salt and mash it into as fine a mash as we can get.

 With the other half of potato, you wash them, peel them also, but then you grate them down with a grater.

 Then you take the grated potato, put it through a muslin sack and take all the moisture out of it.

 Then you're left with cooked potato and raw potato, raw whole potato.

 Then you get the raw whole potato, you mix it with the cooked potato and mix it really, really well.

The starches and that will give you the bond to make the potato stay together when you boil it.

 When you have it totally mixed, you take it and you shape it into what you call a dumpling.

 Your dumpling is your boxy, it's probably around 500 grams in weight.

 Take it out, shape it into a nice dumpling shape as you can see and then pop it into a boiling pot of water.

 Now a boiling pot of water, it has to be mad boiling, so watch yourself when you don't burn yourself.

 When that has cooled and dried, you take it then and it's your ready product.

 Usually the day after is much nicer, it bonds and tightens into itself.

 So the next day for breakfast, dinner or tea, take it and slice it and fry it.

 It was a traditional breakfast dish, a rash of sausage and egg and broccoli.

 In Germany there's a Wienerschnitzel but they call it Schnitzel Wiener Acht because it's not with veal but with pork.

 And we're just going to slice it into 2 cm thick pieces to batten out.

 And with the help of another sheet of clingfilm we can bash these without losing too much moisture.

 It's not a traditional cut for a Wienerschnitzel but it's all I had.

 We have some all-purpose flour, some beaten egg and lovely, lovely breadcrumbs.

 In Austria, schnitzel is served with either Bratkartoffeln, so roasted potatoes, or potato salad.

 If you want to learn how to make roasted potatoes, click over here.

 And if you want to learn how to make potato salad, just click right here.

 So we're going to be making four samosas But the recipe that you see on our website

 and on the screen is meant for four people So approximately about 12 samosas

 So let's get started Right, so to start off with we're going to

 make the crust for the samosa And for that we're going to use 1 1⁄2

 cups of all-purpose flour, or maida And to that we're going to add 3⁄4 teaspoons

 is completely incorporated into the flour And basically if you run it through your hands

 You want to make sure all the lumps are gone And then every bit of the flour has some portion

 So while Hathal is doing that, what we have done is just to give us a little head start

 We have soaked in 1 teaspoon of each of saunf, which is fennel seeds

 And 1 teaspoon of whole coriander seeds And over here we have 1 1⁄2 pounds of potatoes

 We've boiled them and peeled them and we've just kind of cubed them

 So that's all prepped up and ready to go Right, and our flour is ready now

 It's completely coated with the oil And to this we're going to add in 1 tablespoon

 take a little bit of plastic wrap and just wrap it up in that so it doesn't dry up

 So while we have the dough resting, we¡¦ve got this little time, and we're going to start

 on the mixture or the filling So here like we've mentioned, we had already

 cut up the potatoes and cubed them And what we¡¦re going to do is we¡¦re

 going to premix all the spices and everything to it, and then cook it

 And over here we have a little pan, and it¡¦s got 2 tablespoons of oil already heating in

 the fennel seeds and the whole coriander seeds I¡¦ll add it to this

 Half teaspoon of dry mango powder or amchur Half teaspoon of garam masala

 We¡¦re going to add in half a teaspoon of cumin seeds, allow them to sizzle

 And half a cup of green peas And your potatoes are already cooked, so we¡¦re

 going to let the peas cook for about 2 minutes just to soften them up a little bit

 So we allowed them to cook for about a minute, and they look done

 just going to cook it, keep it on the flame until everything is heated all the way through

 So it¡¦s been about 20 minutes, and our dough has been resting all this time

 And we¡¦ve made sure it cools down to room temperature before you actually start filling

 one more time just to even it out When you¡¦re making samosas or anything

 that you¡¦re going to fill, it¡¦s always a good idea to divide out your filling to

 how many ever you¡¦re making So one doesn¡¦t get more filling than the

 next, and people aren¡¦t jealous, all kinds of things like that

 So divide your dough out into how many samosas you want to make

 One portion, of course, will make two samosas So divide that out, divide your filling out,

 and then you can proceed We also have already started heating up the

 oil, and it¡¦s on medium heat, and it needs to be very well heated all the way through

 before we add the samosas into this oil So I put a little bit of oil on my rolling

 pin and just smoothed it on there so it doesn¡¦t stick to our samosa dough

 And we¡¦re going to roll this out pretty thin because this is all-purpose flour, and

 it tends to be a little more elastic than your normal wheat flour

 So the more you stretch it out, it kind of goes back into the shape, so you have to make

 And we¡¦re going to take this side, and we¡¦re going to take just a little bit of

 And we¡¦re going to overlap the other edge on top and give it a good pinch

 that we can stuff in now And here we have divided the mixture as well,

 this part to actually seal And we¡¦re going to take our water again,

 And bend it here on the sides And you have your samosa ready to fry

 And while you¡¦re rolling the second one, sometimes like I said, the meda or all-purpose

 flour is very elastic, and the shape that you rolled out, it reduces by quite a bit

 So you may have to roll it out again just a little bit so it¡¦s not so thick

 All right, the oil looks hot, and while Hetal is carrying on, I¡¦m going to go ahead and

 And we¡¦re going to put it on a paper towel All right, the samosas are done!

 So you have your tamarind chutney and your mint chutney, or actually, even with ketchup

 I¡¦m going to have mine with chutney So, enjoy your samosas, and join us again

 for another episode of ShowMeTheCurry.com My turn to get back to her!

 Hey everyone it's Jolie, today we'll be making General Tso and now this recipe was given

 to me by my friend Jack Scalfani from the Cooking with Jack show.

 Jack already made a video for this and you might think well wait a minute why would you

 Well before I recommend another YouTuber to you guys I like to try their recipes and I

 And this is what you can expect over at Jack's channel, everything looks amazing.

 So into a bowl I threw in some cornstarch, soy sauce and 2 eggs.

 I followed this recipe exactly how Jack made it except the only difference is that I decided

 My camera didn't catch me adding the extra egg but trust me he got in there.

 This texture was perfect for me and very easy to dip the chicken in.

 I used 3 pounds of chicken breast and I just cut them into bite sized pieces.

 Make sure to coat each piece of chicken well and shake off any excess.

 I used vegetable oil, cooked the chicken for about 4-5 minutes.

 Chicken came out super juicy and crispy on the outside and from now on I plan on frying

 And to be honest I could have stopped right here because these little chicken bites were

 I threw in some cornstarch, water, soy sauce, minced garlic, sugar, chicken stock, white

 Gave everything a whisk and I will say that you should not eat this every day.

 For the most part I get really sweet positive comments, thank you for that.

 However once in a while a member of the YouTube culinary police likes to stop by and make

 In a skillet with some olive oil I sautéed some green onions and some dried chili peppers.

 Although General Tso chicken is normally not supposed to be spicy, I would say it has a

 I poured in the cornstarch and soy sauce mixture and let it cook over medium high heat for

 You want to toss in your chicken, give it a stir, let it cook for an additional 5 minutes

 I didn't season the rice because the sauce from the chicken will give the rice all the

 Make sure to subscribe for his awesome recipes and thank you guys so much for watching.

 Hi, welcome to today's episode of In the Kitchen, Keeping it Real.

 I'm your host, Arielle, and today we're making sauerkraut, a naturally fermented vegetable

 that is phenomenal for you, the probiotic quality, through the roof.

 When I say sauerkraut, I meant to say carrot, cumin, coriander kraut.

 All we're going to do is take one head of cabbage, which is gigantically large, a few

 carrot sticks, get them ground down in our food processor with a, I'm using the shred

 blade so you get a nice surface area per vegetable, which will really help create a yummy brine.

 Sauerkraut and or all fermented vegetables that are naturally fermented at home, nice

 and wildly, like we're doing right now, are so good for your digestion.

 The natural probiotic content is something that traditional people for a long, long time

 And it's an amazing way of keeping your vegetables preserved for abs and abs in a day.

 Okay, so do you see that this was when we started dry and you see how wet it is?

 That water is going to turn into the brine that our kraut will soak in and become fermented.

 So this is a nice, clean Pyrex filled with water and I've got my plastic lid on there.

 And what I'm going to do is use this to push down my kraut, okay?

 What that's going to do is make the water rise up and that's what we want.

 That liquid over time in the kraut covered is what's going to keep the veggies growing

 Every day for five days minimum, you're going to check it and make sure that the water is

 If you need to push your thing down again to draw the water up, that's fine.

 It is good with every meal to have at least something fermented.

 In our culture and our country today, we don't really do that because we don't know to.

 Kimchi in Asia and kraut in Eastern Europe and hot sauce used to always be naturally

 And so yeah, with every meal, you want to have about two tablespoons of something fermented.

 And then when you're done packing your kraut down, you can save the brine.

 And for your next batch, if you wanted to add a little bit of juice and brine from your

 I'm going to finish packing this guy down and then we're going to try some.

 So guys, really special thing that happened when we got this all packaged down and ready

 One of my awesome film crew members of Digital Moon, Peter, who is from the Czech Republic,

 got so animated about sauerkraut and started trying to tell me a story that I was like,

 So you're from the Czech Republic, you grew up eating this stuff.

 You know, I was watching a TV or doing something, you know, as kids do.

 And all of a sudden my grandfather, you know, dropped a u-haul full of cabbage and brought

 a big pot and we just started, you know, chopping it and grinding it.

 And I had to just stand up in a pot and, you know, basically doing this for five hours.

 And after that, I always just went, you know, my mom sent me to the basement and I just

 grabbed it with my hand from the pot and she put it on the stove and cooked it and it was

 I'm terrified to have Peter try this because it sounds like he's got some real deal kraut

 Is that the real, is it, how does it compare with what you were growing up?

 So I've changed out of that but I've still got these mussels here.

It's mussels marinieres, a classic and the whole trick not to do too much to a mussel because these will be beautiful.

 We need a big old cast iron pan on the fire there with a splash of oil.

 Pop that on the board there and we need a little rough chop there.

Worst thing in the world is a big old chunk of garlic between the two back teeth.

 Pop them in the fire, just keep it ticking over, just letting the flavours out of the garlic and the onions.

 Now that, that's a big old plump mussel and I'm really interested to know if this long growth period because of this cold water makes them maybe more tasty or something like that.

 So they're in there now, just ticking away and now we need to give them something to steam up with.

 So I've got a bit of sauvignon blanc here and we really just need a splash or two of this.

 And let them just sit for about a minute and what starts to happen is they start to open.

 You could sit here waiting for your mussels to cook all day long.

 Anyway, there's a sizzle coming on these and that wine is starting to make those mussels open up.

 So just a little bit of cream comes off the boil at that stage and they're sort of half open.

 We now need them to fully open and they just give up their juices, they give up that little bit of sea.

 And you end up with a nice mussel soup in the bottom with some plump, lovely mussels to eat off the top.

 Julius was saying they often put it into a soup with some other types of seafood.

 You know, every once in a while, one of those icebergs out there cracks or rolls over or something, I don't know, but it's a really airy sound.

 All the mussels have opened up and they've sprung open, releasing those juices.

 I can smell white wine, I can smell a touch of garlic, but mostly I can smell those mussels.

 Today I'm going to share with you a recipe for another pierogi.

 And they are made with pressed cottage cheese, onion and potatoes.

 Let's have a look at the ingredients so you know what you need.

 And then I'm going to cut them in half, just to make them easier for boiling.

 And now I'm adding my potatoes and I'm going to be boiling them for around half an hour

 And then we're letting them cool a little bit so it's easier to handle them.

 And then on my frying pan I'm adding around 2 tablespoons of oil.

 And I'll be cooking it for around 5 minutes, I think, until it gets nice and soft and transparent

 I don't want them to be cold because then it's harder to press them.

 And when this is ready I'm transferring everything into my larger mixing bowl.

 We're going to be mixing it until all it's nicely incorporated.

 I didn't put too much just because I'm hoping Sebastian will eat some.

 Okay, and then I'm switching to work the stuffing with my hands.

 Okay, and I'm working it until I'm sure that everything gets well mixed up.

 And now I'm going to pulse it a little bit so the salt will mix with the flour.

 And when this is ready, slowly I'm going to be adding the water,

 And if it is soft enough, then we still want to run it for around one minute

 The other half I packed up nicely in a Ziploc bag so it doesn't dry out.

 My mom likes them much thinner, I like them a little bit thicker,

 And from the half of the dough it's going to be around 20 pierogi.

 I have my stuffing ready and right now with a glass I'm cutting circles.

 flipping it over so the side which was laying on the table right now is on top.

 Okay, and for this pierogi I don't like to have any decoration.

 The pierogi ruskie for me look best when they are just simple like this.

 Don't put too much of a stuffing because if it touches the edges

 Now our water is boiling, so we're going to be putting all our pierogi inside.

 Just make sure that you don't crowd it too much, you need to have a big pot.

 And then after that we need to give it a gentle stir with the wooden spoon

 When they float to the top, another 1 minute and they are ready.

 I'm spraying just the non-stick spray, but my mom using a brush and just brushing them.

 Okay, and for serving I'm chopping some bacon and some onion into small pieces.

 This is my best way of serving it, it's with fried bacon with some onion.

 or you can serve them fresh from the water with some sour cream.

 Okay, give it a stir from time to time so it doesn't get stuck to your frying pan.

 And now I'm going to be cooking it until the onion turns kind of golden brown and it's soft and caramelized.

 And then we just pour it over our pierogi and voila, that's how it looks like.

 savories that are filled with spiced up potatoes and served with a date and mint chutney.

 can serve them as a tea time snack along with your masala chai or as an appetizer for your

So let's dive right in to see how to make these delicious samosas.

 are the ingredients needed to make the samosa crust and the samosa filling.

 bowl with 3 cups of whole wheat flour, add about a teaspoon of salt, half a teaspoon

Combine the flour, salt, ajwain and ghee until the flour resembles coarse

You can also flavor this flour with black pepper powder or any other herb of your

 together it will hold and when you press it down it will crumble.

 texture you know you have the right consistency of the flour to make the samosas.

 add in a little water at a time and knead well for 5 minutes to make a firm dough.

 the dough is kneaded well, cover the dough and allow it to rest for 15 minutes until

To prepare the filling for the samosas, heat a teaspoon of oil in

 of cumin seeds, 2 teaspoons of fennel or saunf, a handful of roasted and shelled peanuts,

 half a teaspoon of turmeric powder, a teaspoon of garam masala powder, a teaspoon of chaat

 masala powder and finally add in the small diced and boiled potatoes and stir all the

 ingredients together until the potatoes get well coated into the masala.

 add in some black salt and also red chilli powder to this to give it an additional flavour

You will notice the dough is soft and smooth and has a perfect consistency

Make a large lemon sized dough, flatten it and dust it in flour.

 Using a rolling pin, roll the portion into a 6 inch diameter circle.

 the semicircle into a cone shape and pinch the ends to seal the dough.

 with 1 or 2 tablespoons of the potato filling and press the filling down gently into the

Now, place the filling in the centre of the cone and press it down

Wet the ends of the dough with a little water and seal the samosa cone.

 that are great bite sized appetizers for parties or make your samosas really large.

 also choose to have a variety of fillings like spinach and corn, spinach and paneer,

 spicy pea and peanut filling and the list is all up to your imagination.

 oil in a heavy bottom pan on medium heat, gently slip in a few samosas and fry them.

 Turn the samosas around in the oil once they come floating to the top.

 kitchen and when you do, don't forget to give feedback in the comments below.

 hello namaste salaamwalekum satsriyakaalokum welcome back to another session with your VahChef at Vahrehvah.com

 I together with 1 billion other Indians will testify to the fact that tomato soup falls under the category of comfort foods

 it is definitely Indian, Indian national soup is supposed to be mulgathani soup

 if you travel in the famous Indian railways and want soup you get tomato

 if you walk into any hotel and see soup section on the menu you may not actually find mulgathani

 bell pepper that is a green pepper or we call it capsicum in India

 so it is hanging out there so we're going to use some of this basil

 but somehow I'll find my ingredients from somewhere or the other

 for a soup you need some kind of thickening so what we're going to do

 we're going to make some roux we're going to make some blonde roux

 blonde roux is slightly golden in color so what I'm going to do I'm going to add

 puree what I made I strained it and I'm going to add little by little

 and I love to add little bit of sugar in my tomato soup that gives a very nice

 shredded cheese, crackers or salsa but with kids around the world

 believe me I don't know what the fascination is with little kids

 and if you ever wonder what those brown floating things on the top of tomato soup

 so coming back to those little brown things they are called croutons

 and they turn crispy golden brown when they float and slowly soak on the tomato

 when I started the show I didn't realize that I didn't have croutons

 you have enjoyed today's session of learning to make this great soup.

 During the ancient times, emperors wanted their dishes to be very harmonious and luxurious.

 Throughout the history of China, there are countless dishes that the chef and the peasant made.

 Today, I am going to show you how to make Chinese pork fried rice.

 To make pork fried rice, these are the equipments you will need.

 Here are the ingredients you will need to make pork fried rice.

 Half a pound of roast pork is needed in order to make pork fried rice.

 The roast pork, the scallions, soy sauce, two eggs, a bottle of coffee, peanut oil, and salt.

 First, chop the roast pork and scallions into small pieces and put them aside.

 Second, heat up the wok, then pour the peanut oil into the wok.

 Third, put two eggs into the rice and stir it quickly with the rice until the egg is well done.

 Apply some soy sauce to the rice because to get the color of the rice.

 Next, put the roast pork and the scallions in the wok and mix it together for two minutes.

 The most important thing to make pork fried rice is the recipe.

 Pork fried rice basically is the most well-known and common dish in the history of China.

 For example, a person says the term pork fried rice with a Chinese accent.

 You gotta make sure have a cup of clear clean water this way the rice will not stick to your hands

 Avocado anything you like and then we're going to move this to the bamboo mate

 This is California roll of course you can have sushi without ginger or wasabi

 Now, serve the chowder with a little bit of the red wine vinegar.

 Would you believe I've been researching for over an hour and a half on one particular

 And this is a recipe that my mother taught me and my family all does.

 It's pasta fagioli, which means beans and pasta, pasta and beans, and the Italian way

 I got on the internet, I got out all my favorite cookbooks, and I've been researching different

 recipes for pasta fagioli, and you wouldn't believe how many recipes there are, how many

 So today, what I'd like to do is I'd like to show you my mother's version of pasta fagioli.

 In fact, it's a very inexpensive meal to make for the family, very economical in these times.

 The main ingredients, naturally, the two main ingredients are going to be our beans and

 And the beans we're going to use are cannellini beans, a white kidney bean, and the pasta

 Then the other ingredients are crushed tomatoes, parsley, basil, in Italian you always need

 your garlic, salt and pepper, and our seasoning will be dry oregano, dry basil, and if you

 notice I buy large size basil and oregano since I use those so much in my cooking, and

 that's another economical way of saving money by buying the larger sizes if you use it as

 This is one size can, this is 29.5 ounce can, this is another size can by another company

 I'm going to go ahead and start chopping up my spices and we'll get back to you in

 Maybe I should put my glasses on when I'm giving you measurements and sizes.

 This size can is 19 ounces and it wasn't until after I drained them did I realize that's

 So I would say two cans this size would be what you would want since I only have this

 But I would recommend the 19 ounce which is a pound and three ounces.

 So first we're going to coat the bottom of our sauce pan with some olive oil.

 Whenever I see Italian tomatoes, whole tomatoes or crushed tomatoes on sale, I stock up.

 This is my first time using this particular brand but it's crushed Italian tomatoes.

 So 15 to 20 minutes should do a good job of blending everything.

 I like mine on the spicy side so I'm going to add probably about half a teaspoon of crushed red pepper.

 While this is simmering, put a cover on and let that simmer for 15 to 20 minutes.

 So we're going to use half a pound of ditalini pasta that we'll add to the sauce when it's ready.

 I've drained the macaroni and I'm going to add it to the tomato sauce.

 So all we're going to do is just incorporate all of the flavorings together.

 Simmer it, I'd say, or cook it on low for about another 10 minutes

 just to incorporate all of those seasonings into the beans and the pasta.

Today we're going to make a quick and simple, moist and delicious meatloaf.

In a large mixing bowl, I'm going to combine an egg, Worcestershire sauce,

Fancy Pants, use Dijon mustard, ketchup, black pepper, onions, bell pepper, and garlic,

 and there will be a link at the end of the video for the recipe and the amounts.

 Add 2 pounds of 80-20 ground beef and get everything well incorporated.

Just do not overwork your meat, otherwise you're going to have a very dense and sponge-like meatloaf,

Once everything is well but loosely combined, we're going to form this into a loaf.

 Now our meatloaf goes into a 325 degree oven for about an hour or until it reaches 160 degrees.

Put this on top of your meatloaf during the last 15-20 minutes of cooking.

 Once your meatloaf is done, let it rest on the counter 10-15 minutes before slicing, otherwise you're going to have dry and crumbly meatloaf and have to drown it in gravy.

That's all there is to it to make a very simple and delicious meatloaf.

 One is Pacific cod, which has a similar appearance to Atlantic cod.

 Pacific cod is caught mostly in Alaska and is one of the largest commercial catches available

 Atlantic cod is a fish that's identified with New England and ranges from Greenland down

 They look similar and that's how the Pacific cod got its name cod because of its similarity

 Pacific cod is a little firmer texture and a little different color.

 If you're buying real cod, you want to make sure that you're buying cod from the Northeast.

 First thing we're going to do is we're going to take our cod that we already have cut and

 Mix that around and then just go ahead and set your cod right in the buttermilk.

 We're going to add a little bit of cayenne, paprika, and dry mustard.

 We're going to dredge our cod right in the flour and put it in the fryer.

 You want to make sure it's coated all over, but then we're going to shake off any excess.

 So on the paper towel, we're going to season it with a little salt and pepper.

Brats are sold, there's a lot of fat in brats and inside that fat's a lot of

 boil them in the beer for about 15 minutes and then we're going to finish them on the

Now, to let that steam escape, we're just going to take our forks and put two little

 to keep the juices, the natural juices inside the brats because that's where the flavor

After we puncture all of our brats, we're going to put them in a pan of beer.

 We're going to cook them over direct heat for about four minutes per side just to crisp up the skin.

 We'll flip them over, give them another four minutes, they'll be done.

 put some spicy mustard on them, maybe throw a little bit of sauerkraut on them, and you will have amazing beer brats.

 Since it's monsoon times in Bombay and it's raining cats and dogs, what better time to

 You're with me, Harsh, on All Cooked Up and today I'm going to show you how to make some

 For the onion rings, you will need three large onions, either red or white, half a cup flour,

 three-fourth teaspoon salt, a pinch of pepper, half a teaspoon baking powder, one egg, half

 To start with, take the flour in a big bowl and add salt, the baking powder and the pepper.

 So mix all the dry ingredients well and once having done that, put them aside and break

 an egg, whisk the egg well and add the milk to it and continue whisking.

 The egg adds the volume when you're frying the onion rings so that the crisp layer becomes

 Keep some newspapers ready or some tissue paper in which you can put your fried onions

 Now the onions I've cut into rings and I've separated them like that and that's why they're

 Now that I know that my oil is hot, I'm going to take the rings and dip them into my egg

 Let's get them out, dry them out and this is our last batch of these lovely golden onion

 Monsoon just got better and what I like about this recipe is that the coating is not too

 Just finely, thinly coated so you get a good taste of the onion and the batter.

 Well, I hope you've enjoyed watching my video on how to make simple, easy onion rings on

 Continue watching me on AllCookedUp for such simple, easy recipes.

 Do subscribe to my channel so you continuously get to know what I'm cooking next and if you've

 done this at home, if you've cooked these at home, do let me know how they've come up.

 So now I'm going to go back enjoying this wet monsoon weather and you go back to your

 Hi I'm Steve Owens, you're in Steve's Kitchen and part of the series I'm doing

 recipe that's very passionate to me, it's a Carbonara and I've been a little bit

 Guanciale which is actually a pig's cheek, this is like a pancetta, it's

 where they use cream and mushrooms and chicken things, that's not a Carbonara,

 they are great pastas by the way, I'm not knocking it but today we're doing a

 ingredients you need for this are so very simple, you might as well have a

 good spaghetti, I've got a handmade spaghetti here, we've got the Guanciale

 which has got all the flavor in it, just eggs for making our cream sauce with a

 little bit of Parmigiano and tiny bit of olive oil and some black pepper and

 Now in a pan over here I've got a couple of liters, it's about three pints of

 water, just bringing that up to a boil, we want it salted so I'm going to add

 around about 20 grams of salt into there, that's about an ounce of salt, don't

 under salt or over salt the water but we do want to get some flavor into this

Now when the water comes to a boil we're just going to drop our pasta in

 there and let it go, that is only going to take about five to ten minutes to

 in half, I'm not worried about the rind on it, that also has flavor and then we're

 just going to take this Guanciale and cut this up into nice chunky cubes.

 there is our Guanciale, I've got a pan on over here on a medium heat, I'm just

 going to drizzle a little olive oil, not too much because a lot of oil will come

 beautiful and crisp and a lot of the oils coming out there are going to add

So that's two whole eggs and because I can I'm just going to add

 an extra yolk in there, I just think it adds a slightly creamier flavor.

 yolks, two eggs, I'm just going to whisk those eggs together and then we're going

 come have a look at this Guanciale, it's crisped up beautifully there.

 that beautiful egg pasta and now we're going to take this pasta, we pop it in

 delicious creamy sauce, you don't need cream, just this egg and cheese in there

 serving plate, just come in a little closer here, we're going to lift that up

 Now doesn't that look delicious, I just want to take a little more of that

 don't have to have the Guanciale, maybe get a pancetta, I've got to give this a

 authentic as I can make it here in Australia, absolutely delicious, up we go.

 this delicious dish I forgot one of the most important ingredients I love to put

 simple as that, you can have this dish on the table in 10 minutes flat from

 preparation, it tastes fantastic like all Italian food, simple, wholesome,

Please share the love, give this one a thumbs up and comment down

 below if you want to make this or if you do make it, share some pictures with me

 on the social media, Facebook, Google plus, love to hear your comments, be good see you

Now I want to get on and eat this so you guys get off and make your

I'll leave a couple of links up here and don't forget we've got a whole pasta

 series, Italian food series running at the moment, we will be doing the Guanciale

 as well, I'll leave the links here, please comment down below, be good see you next

 Today we are going to cook one of the most liked dish that is Masala Rava Dosa.

 For making Masala Rava Dosa, we need to take maida or all purpose flour.

 Suji will also be in the equal proportion as we have mixed rice flour and maida.

 Do not add too much hing because it's too strong and it might make dosa bitter if it

 Use a chopping board because sometimes it's difficult to chop the green chillies like

 Once we have this kind of dough, just leave it for around 2 hours.

 And just to make it more flavorful, I will add little amount of milk, around 50 gram.

 This dough will be very thin because we will spread it over our tawa.

 And now we will start making our Raba Dosa or Masala Raba Dosa.

 For this, heat up a pan and add oil and just spread the oil over the pan.

 And just spread this dough that we have made or the watery solution of all the mixture.

 As you can see that we can just turn it around and cook from the other side as well.

 Just press it a bit because my Raba Dosa is little thicker than what we get in the market.

 And then we are going to apply this potato that we have made in other video.

 We are going to enjoy this with Samhal that we have made in other video.

 First of all, she has inserted water in the middle of the flour and now she is stirring it.

 She has added more water and now she is stirring it with the flour.

Take the side flour into the middle with the wet flour and knead it.

 We will have to add water till it gets a medium, not soft, not very hard consistency.

 We are not adding salt and oil in our dough because regularly we knead the dough.

 So it will not be much healthy if we add salt and oil in our flour.

 Now she will cover it with a lid and let it rest for 15 minutes.

 Now we will take the excess flour into a plate and now we will take the kneaded dough which we had kneaded earlier and spread it in the presser.

 Now we will apply some dough in the flour and press it and make a circular shape.

 Now we will press it and spread it in a circular shape like this.

 And now the next step, we're going to be making our signature Frank and Weenies.

 We've got baking powder, baking soda, salt, two eggs, all-purpose flour, buttermilk, cornmeal.

 We're using regular beef hot dogs and a beef bratwurst, but you can use whatever you'd like.

 Go ahead and add everything but the buttermilk into this mixing bowl.

 I think this is kind of cool because, you know, the whole Frank and Weenie movie is a dog coming back to life because of its kid owner.

 So what I like to do is I take the skewer and I insert it in the bottom of.

 You want it to get to about 350 degrees so it will fry this up really nicely.

 Go ahead and grab your whisk now and you're going to whisk that together.

 You don't have to worry about it if one is thicker than the other because you're going to fry.

 You could eat a raw hot dog, but it doesn't really taste great.

 You need the browning that makes it taste good or at least warm.

 What's your favorite Tim Burton movie, by the way, since we're talking about it?

 I'm going to push these up a little bit so that the spike is not there.

 In order to help the cornmeal batter stick to the corn dog, rather to the hot dog,

 Then give it a little bit of a gravity swish to make sure that it kind of, the extra comes off.

 And I want to turn it just to make sure that it doesn't stick to the bottom.

 You know, the more things you put in front of the oil, the lower the temperature gets.

 But when you do it one at a time, and make sure that the one thing cooks perfectly.

 Now what would be a great deal, since this is raw, this is hot, to sprinkle in a little bit of a fine sea salt.

 And you want to do it while the mixture, when it first comes out of the oil, so that the salt sticks to the corn dog.

 I don't want to use a cold hot dog, because you run the risk of hot batter, cold frank and me.

 So, go ahead and make sure that your wieners are room temperature.

 You just want to make sure you're letting it kind of move around.

 you're making sure that it's not over one hot spot at any given time too long.

 So, we just made two really easy, really delicious homemade recipes.

 I'm going to start with a small pork chop and what I'm going to do first is just remove

 And once all the fat is removed, I'm just going to cut it into tiny squares.

 Now to do this, I'm first going to cut it in half this way, long ways.

 Now you can buy them thin at the store and cut out this step here.

 Then what I want to do is just cut them into strips and I'm going to cut the strips into

 small squares like this so that I have tiny pieces of pork just about this size.

 I'm going to start by just sprinkling in the ground ginger and then adding the soy

 And then with my hand, I just want to mix these ingredients into the pork.

 Once those ingredients are mixed in, I'm just going to add the hoisin sauce and then

 And once that is mixed in, I'm just going to cover it and let it marinate for 30 minutes.

 Now while the pork marinates, one of the first things I want to do is just remove all of

 And to do that, I'm just going to use my hand and just kind of break up these larger clumps

 And once all the clumps are removed, we can go ahead and just set it aside.

 And the first thing that I want to do is just cut off the ends like this.

 And once the ends are cut, I just want to cut my carrot into about 1-8 inch pieces.

 So I want to cut it like that and then I'm going to cut it like this so that I have small

 And once all my carrots are cut, I'm just going to place them into a microwavable safe

 And I'm going to cover them with hot water and microwave them on high for about 2 minutes.

 Now this is comparable to parboiling, only it's a little bit quicker.

 Now here I have a green onion which I washed under cold running water and dried with paper

 And I'm just going to chop off the end where the roots are here.

 And also, just about an inch from the tops just to get rid of some of the wilted parts

 And then what I want to do is just cut this into small slivers just about this size.

 And once the green onion is chopped, we can go ahead and set that aside.

 And once the oil is hot, I'm going to go ahead and add in the pork.

 And after about 3-4 minutes, I just want to take the pork out and place it on a plate

 And once that oil is hot, we can add our teaspoon of our chopped garlic and also our

 And we just want to stir fry them for about 30 seconds or until fragrant.

 And then after about 30 seconds, we can go ahead and add our rice.

 And then after about 3 minutes, I'm just going to make a well in the center of my rice.

 And then I'm going to crack my egg directly into the center of the rice.

 And just kind of break it up and let it cook scrambled in the middle like this.

 And once the egg is thoroughly cooked, we can just go ahead and mix it into the rice

 And once the egg is thoroughly mixed in, then we can return our pork to the wok and add

 And once it's mixed together, then you can remove it from the heat.

 Hi guys, today's very requested tutorial will be sushi for beginners.

 rice as it was the closest thing to sushi rice at the store near me but if you can get

Repeat these steps a few times until the water is pretty much clear like this.

You can use a rice cooker but if you're a rice cooker less like I am, you can

But all you need is rice vinegar, sugar or your favourite sweetener

In a glass, mix one teaspoon of salt, one and a half tablespoons of sugar

 and two to three tablespoons of rice vinegar and stir until it's all dissolved.

 When the rice is done, the grains will be all puffed up and there shouldn't be any water

 Fold in the vinegar mixture gently so we don't squish the rice.

 about rice that many people don't know is that it can go bad if it's not cooled quickly

That's why I put it in a container like this and spread it out so it can cool

 it's no longer steaming and stick it in the freezer, covered, while I make the fillings.

This deep fried tofu has little bitsies of veggies in it and it's pretty tasty on

It's also known as cute tofu but be careful as not all brands are vegan.

 The rest of the ingredients are what you'll find in a regular California roll.

 slices, cucumber matchsticks, I also have some minced scallion greens for extra deliciousness.

 To stop the rice from sticking to the mat, I wrapped it in some plastic.

 not to use plastic, you can use a sheet of parchment paper as a non-stick barrier.

 Use the mat to roll the side closest to you over the fillings and tucking in to the other

 When it's rolled all the way, give it a firm squeeze along the length.

 been rested for a couple of minutes so just keep making rolls until you've used up your

 Just use a back and forth motion and let the knife do the work for you.

 Vegan sushi is so easy to make and it can be so healthy as well.

 today we're going to take one more journey with this Chinese cuisine

 today we're going to make general sauce chicken see I can't even pronounce it right

 it is TSO I don't know what they call but we're going to cook this dish perfect

 mix all these ingredients in this particular preparation we add

 in which we're going to dip this chicken and fry it's very easy

 this egg and soya sauce mixture is ready all you do is add your chicken to that

 now if your batter is too thin what you can do is you can add little bit of

 some people also use another method what they do is they take corn starch

 and the egg separately they dip the chicken in the corn starch and then

 in the egg and then again on the corn starch they do that thinking that it will give a

 chicken will not get the color and it will give white traces all over

 and one more thing is you should fry this chicken in a medium heat so that they get

 do not fry it in a hot flame where the chicken is not cooked inside

 now general sauce chicken all you do is add some sesame seed oil

 red chilli whole this is optional ingredient if you want to use it

 of this mixture if not you want it dry like the restaurant style

 once the chicken absorbs little bit of the juice make a small well

 isn't general sauce chicken very easy the most important thing is if you want to add

 into your sauce you can add it and make it as spicy as you want

 so please post your recipes and cooking tips so others can benefit

 Hi everyone, today we're going to show you how to make one variation of chicken curry.

 Then we'll head over to the stove, add the sliced up onion to the frying pan, and add

 We're just going to fry the onions for about five to eight minutes until they get soft.

 Take the onions, garlic cloves, and a fourth cup of water and add that to the blender and

 Let it cook for about two to five minutes until the chicken starts turning white.

 After that, add your spices, including the turmeric powder, the red chili powder, coriander

 Then go ahead and let it cook for about ten minutes on low heat to avoid burning the spices.

 Then what we're going to do is we're going to raise up the heat a few notches in order

 This will make sure you get rid of any unpleasant chicken smell.

 We're going to cook it for about another 35 to 40 minutes while making sure to stir

 At the end of the step, the meat should start separating from the bones.

 Once the water from the chicken evaporates, you'll see that the fats and oils will start

 Now in order to get more curry sauce, we're going to add about one and one fourth cups

 of water and let it cook for about three to five minutes until the water comes to a

 Then add cilantro on top if you'd like and serve it with a bread like chapati or plain

 Hi guys, I'm Laura Vitale and today on Laura in the Kitchen I'm going to show you a wonderful

 three 15 ounce cans of cannellini beans that I've already rinsed and drained.

 to need some celery, some onions, some tomato, crushed tomatoes, tomato puree, whatever you

 have on hand, some short cut pasta, a couple cloves of garlic, and you're also going to

 need some extra virgin olive oil, salt and pepper, and just a couple fresh basil leaves

 at the end to just really bring out the wonderful flavors of this magnificent sort of one pot

 preheating here with three tablespoons of extra virgin olive oil.

So we don't use pancetta, we don't use speck, we don't use any kind

Now if you go to different parts of Italy, northern people usually put

 making it red, which means a lot of sauce, it's going to really be red.

 delicious, it's full of flavor and it is so inexpensive to make.

 poor people food because, I mean, what's cheaper than pasta and beans, right?

 not, I think it's one of the meals where it just brings you, brings your family together,

 about 4-5 minutes, you just want them to start cooking down, but not caramelized, not brown.

 My onions and celery have been cooking for about 5 minutes, and as you can see they're

 not brown, but they are softened and all their beautiful flavor is coming out and the

 chopping or sautéing it for very long because I want mild flavor of the garlic, I don't

It's going to be wonderful, wait until you see how wonderful it makes you have

 vegetable stock, I'm adding regular water because this is just the way we make it and

Now, we're going to add in our tomato paste or tomato puree or whatever

 you have on hand, I just happen to have some tomato puree, but.

 red but it's not, it's actually pink and once it starts to cook down and you add pasta,

 check on it every 20 minutes or so to make sure nothing is sticking and it's going to

 you're going to have a wonderful one pot meal that you're going to be thankful for.

 really well, this is going to be a really nice thick, sort of, almost like a stew but

As always, I start with the pepper and I do not know why, I just

 some canned beans just because it's a little quicker and a little easier than to use the

 dry beans, otherwise you'd have to soak them for a while and you'd have to boil them for

 one pot meal and it's so comforting and delicious and like I said it's easy.

So let this go for another ten minutes because you want the pasta to cook

 basil leaves in there, not much because I don't want it to be, I just really like that

 thick, it's delicious, it's affordable and you don't need anything else with this, well

 except I do think that it is necessary to have a very big chunk of crusty Italian bread.

 it's soft, it's smooth, it's not overpowering with anything, it's perfection.

 make this recipe, like I said, super easy, super affordable, you need nothing else with

It's a blast to make because like you've seen it, I mean it takes no time

Within one hour, you're not doing anything to it, five minute prep work, you're

 This project you will need one chopped onion, two chopped red bell peppers, a small box

 of white mushrooms, two chopped chicken breasts, two packages of udon noodles, olive oil, and

 First, you put a tablespoon of oil in and then add a spoonful of garlic.

 Once the three minutes have passed, take off the lid and add the chicken.

 Add some more stir fry sauce to keep it from burning and make it tastier.

 Now cover the wok with the lid and let simmer on low for five minutes.

 After time is up, check the food and if it's not done, let it simmer for three more minutes.

 You'll need some pasta, and I'm choosing to use my corkscrew pasta, whole milk that's

 been warmed, some grated cheddar, whole milk mozzarella, freshly grated parmigiano reggiano,

 some bread crumbs, some flour, pancetta, butter, and you're also going to need a tiny bit of

 make mine with three different kinds of cheeses, and my favorites are the combination I'm using

 has a lot of really sharp tangy flavor, the mozzarella just melts into the most delicious

 ooey gooey texture, and the parmigiano has a really nice nutty flavor, so I think it

 is pretty much the Italian version of bacon, except it's not smoked.

 much in any supermarket nowadays, but if you can't find it, you can always substitute with

 bacon and you kind of want to chop it up into nice small pieces.

 fill it with water, nice sprinkling of salt, get that to come up to a boil for your pasta.

 Now we need to head over to the stove so we can make our bechamel and saute up our pancetta.

 I've added my pasta to my boiling water and while that cooks, we're going to work on the

Now I have a little skillet here with about less than a tablespoon

 of olive oil, probably about a teaspoon and a half, and to that I'm going to add my pancetta.

 And what I'm going to do is just let this cook until it's nice and crispy, it'll take

 in my flour and I'm just going to keep stirring this until it all comes together and I'm going

 to cook it for about a minute so it gets rid of that raw floury taste and it doesn't

 whole time we're stirring I should say, because I'm just trying to avoid any lumps.

 sure it's nice and smooth so you might have to stir it for about a minute.

 cook this until it's nice and thick which will take about three to four minutes.

 also the pancetta is perfectly cooked, I turn it off and now I'm just going to drain it

 onto just a plate and then we're going to finish assembling the whole thing.

 My mother would have a heart attack at this point because she likes to use white pepper

 in her bechamel but she's not here today so I'm going to use black pepper.

 not too much salt only because we have the pasta that's already been seasoned with salt

 and we're adding so many cheeses and the pancetta that it doesn't really need it.

 to add my grated sharp cheddar, my grated mozzarella, this whole milk mozzarella melts

 I'm just going to stir this all together because this is really hot until all the cheeses have

 that I drained and I let this cook until it's nice and al dente, actually a little bit shorter,

 a little bit less than al dente only because it's going to be in the oven for a little

 that's plenty, to my pasta and I'm just going to mix it all together with the pancetta.

 day and I'm certainly not suggesting that you eat this every day but once in a while

 some breadcrumbs and this is going to give you such a nice crispy topping.

 to drizzle it with just a touch of olive oil, just to help the breadcrumbs kind of brown

Now this is going to go into your preheated oven, 400 degrees for 20-25

 minutes until the top is nicely golden brown and then we're going to eat it.

I took my mac and cheese out of the oven and this just baked for about

 25 minutes so the top is nice and golden and it looks incredible.

 I let this cool for about 5 minutes only because I don't have the willpower to let it wait

I guarantee you, once you make this mac and cheese, you will never,

 this along with a simple salad and you have a fantastic dinner to share with your loved

 When I first heard about boneless chicken wings, I was like, how the heck do they do that?

 Then I saw a boneless chicken wing and I'm like, nope, that's a chicken nugget.

 So the boneless wing is basically a small chicken tender, but bigger than popcorn chicken, made without chicken wing meat and tastes nothing like a chicken wing.

 To start, cut up some chicken breast meat, once in half the long way, and then slice the other way into squares.

 Then soak your chicken in a brine solution, which is a combination of water, sugar, and salt, for six hours.

 If you're strapped for time and things tasting good isn't a priority, you can skip this step.

 The secret here is using the cornstarch, which will make a more protective, crispy coating, a similar texture you see with general-soured chicken.

 The wet ingredients is a standard ratio of egg, milk, and water.

 For our wing sauce, most common folk, also known as plebeians, just add butter to their favorite hot sauce.

 So if you don't want that watered-down, oily look, add the ingredients listed, along with cornstarch, to thicken it up.

 Make sure you whisk thoroughly on medium heat until everything dissolves and you get a nice, creamy, thick texture as shown.

 Now take your chicken from the brine and toss it into your flour.

 One of the tricks to the breading station is to keep your dry hand dry and your wet hand wet.

 Now fry these guys for four minutes to get it partially fried, and right before serving, give it an additional two minutes for that extra crispy exterior.

 Okay, now once you pour the sauce into a big bowl, as seen in this video several times already, because I like how it looks.

 Now just grab some of your favorite blue cheese dressing, and then add chunks of gorgonzola into it.

 Serve your chicken on a white plate, because any other color would be ridiculous.

 Pour that crumbly blue cheese mixture into a black ramekin that you borrowed from Applebee's.

 Add some celery stalks, and you've got yourself boneless buffalo wings, just like you can get at the restaurant.

 Except not dried out and sitting under a heat lamp for 30 minutes.

When I was making the sauce, I told y'all earlier, this smells like Applebee's sauce.

 Alright, on the realsies, do you have anything that you would change?

 I almost feel like I'm on the Applebee's, you know, minus the fact that we got served on time.

 onions and stuff, but you want the meat to be really tender and really juicy.

 going to be using half for the marinade and I'm going to be using half when you cook.

 We're going to slice this on the side so my daughters can peek out.

And as always, I'm using 7-Up because it has sugar and everything.

 probably be about a cup when you put them in a little container, so I'm not even going

You don't have to make it really pretty to chop it, so put them in there.

The garlic, I would say this is going to be about 1 teaspoon to tablespoon.

 the garlic, 5-6 pieces, but I don't know how much that will be.

 Now bulgogi is sweet, so you want to taste the marinade to make sure it's sweet.

 we're going to do is I'm going to put this in here, and we're going to marinate this,

 this in a little container, and we're going to put them in a refrigerator.

 It's like a little... We're going to wrap the bulgogi, and that's the

And we're going to be adding... Yeah, my daughters don't like to eat raw garlic,

 so we just put the garlic, whatever vegetables you want to eat it with.

Just put the mushroom in here and then you just mix it all up and eat.

 And then you could freeze the leftover bulgogi and take it out and then eat it just like again.

 grilled onion, grilled garlic, whatever the vegetable that you could find on your table top.

 I'm not... Don't videotape me eating this but it's going into my mouth.

You're gonna use boneless, skinless chicken breasts for this and you can either cut

 them in half to make two very thin cutlets or you can pound them.

Start by adding a quarter of a cup of Crisco pure canola oil to a large skillet.

 one large egg into a pie plate and beat in a quarter of a teaspoon of salt.

 plate you're going to have a cup of panko breadcrumbs, another teaspoon of salt and just

They're a flaky breadcrumb with a coarse texture and rough edges.

 available in most grocery stores and it's great in any recipe that calls for breadcrumbs.

 gonna saute these for about five to six minutes until golden brown on both sides.

 chicken's done transfer it to a baking pan and then you're going to top it with three quarters

 of a cup of shredded mozzarella cheese and one quarter cup of shredded parmesan cheese.

 Broil the chicken four to five inches from the heat source until the cheese melts and begins

 your chicken and there you go a warm and hearty meal in about a half an hour.

 So last night I made some chicken parmesan and oh, was it good.

 This is definitely one I'll be adding to kind of like a regular rotation.

 All I did was just season the chicken, toss in the pan with some sauce and some cheese.

 And then I threw it in the oven for half an hour and then bada bing bada boom there was

 I didn't show this but I actually did serve it alongside of some steamed spinach and it

 So if you want to see how I make my version of chicken parmesan then just keep on watching.

 So I have my chicken breasts out and I just have a combination here of salt, black pepper

 Have you ever like gone to a restaurant and you're eating something that you know some

 kind of like piece of chicken or whatever that has sauce on it but when you bite into

 the actual chicken it tastes like nothing and I really hate that.

 So we're going to turn them over and we're going to do this exact same thing to the other

 I have one and a half cups measured out in a measuring cup of just regular pasta sauce.

 And right now I'm just going to pour in about a quarter cup of parmesan cheese.

 I have a baking pan that I sprayed down with some olive oil spray and I'm just going to

 Just kind of make a little bed for my chicken breasts to lay down on.

 Get my chicken breast and lay it right down on top of the sauce just like that.

 And now we're going to pour the remaining sauce over the chicken breasts.

 Now I'm just going to pop them into a 375 degree oven for about 30 minutes or until

 Alright 30 minutes later it is out of the oven and it is cooked through so what I'm

 going to go ahead and do is put down some mozzarella cheese right over the top.

 Alright I'm going to put it back in the oven for about 5 minutes or until the cheese is

 And here is our unbreaded chicken parmesan right out of the oven.

 The cheese is just kind of like melting off each of the chicken breasts.

 So if anybody has any questions just go ahead and post them below.

 The full recipe and pictures will be on my website which I'll post a link to below.

 Add chopped tomatoes, green chilli, ginger garlic paste, red chilli powder, coriander powder, garam masala powder, turmeric powder and salt to the chicken and mix well

 Heat oil in another pan and sauté onion paste till it becomes brown in colour

 Well, today I'm going to be showing you how to make chicken and black bean burritos.

 So what you'll need for this is one box of Spanish rice, one tablespoon of vegetable

 oil, one pound of boneless, skinless chicken breasts cut into half-inch pieces, one package

 of taco seasoning mix, two-thirds of a cup of water, one can, about 15 ounces, of black

 beans, drained and rinsed, one medium red bell pepper, chopped, third of a cup of sliced

 green onions, half a cup of chopped fresh cilantro, one package of flour tortillas for

 the burritos, about eight tortillas, heated, one and a half cups of shredded cheddar cheese,

 Today we'll be using cheddar cheese and some guacamole, salsa and sour cream if desired.

 So first of all, I have my large skillet here and we have it to a medium heat and

 So in goes the oil, let that get nice and hot and then we're going to add the chicken

 So once our oil is hot in our skillet, let's add in our chicken.

 And we're going to cook them for about three to four minutes until they're no longer pink.

 So once our chicken is no longer pink and it's cooked for about three, four minutes,

 So we're going to cook that for another three to four minutes or until most of the water

 So once the chicken is in there, we can then add our remaining ingredients.

 Our cilantro, which is just going to give it a lovely freshness.

 And then we're going to give it a good stir so all those flavors are mixed up together.

 So here, if you want to add any additional salt and pepper, you can go ahead.

 But that taco seasoning mix had so much flavor already that I'm not going to need to put

 So let's get our flour tortillas, which we've warmed according to package instructions.

 Alright, so get your spoon and we're just going to add in the middle, we'll go down

 and we'll add about three quarters of a cup to a cup of the mixture inside.

 So from the bottom, we'll wrap over about an inch over the top of the mixture.

 Don't overcrowd your tortillas, of course, with the mixture because you want to fold

 So, we can pop that on the plate and we're going to do the same with the remaining tortillas.

 That will be a great treat for when your friends come over or for the family.

 I have a food processor with green onion, garlic, and Asian pears.

 that and I'm going to mix them with the sauce and marinate the ribs for overnight.

 Then I'm going to put it in the fridge and let it marinate overnight.

What I did is I'm just going to wait until the sauce brings to a boil.

 overcooked because the 5 minutes on that side, on the thick side, is literally just

Now you get more sauce caramelized and give the meat more flavor.

 Welcome to Cooking in HD, it's Bart and today I'm making for you a beef bourguignon.

 The thing about my beef bourguignon recipe is that it's inspired by the classic Julia Child's recipe,

 But I've also used some Tyler Florence techniques to simplify it a little bit.

 And I've added my own twist, which is to use beef cheeks and the neck of a cow

 to make a really, really succulent and tender piece of beef that will literally melt in your mouth.

 So stick around and I'll show you how to make this delicious beef bourguignon recipe.

 Okay guys, let me show you what's going into our beef bourguignon.

 You don't need like the really expensive kind, but buy something decent.

 You need a bottle of Burgundy wine, which is actually where this dish gets its name from.

It's not the cheapest, but use something good and hopefully in your part of the world it's a bit cheaper.

 I've got beef broth, olive oil, I've got some thyme, which I'm going to use in a bouquet garni with my rosemary.

 I'll use a few cloves of garlic, one yellow onion, and two or three carrots.

 So let me show you guys why my beef bourguignon recipe stands apart from others.

 I know it's fairly rare and you can actually ask your butcher if you order it at halftime.

 I had this in Portugal at a Portuguese steakhouse and this cut of beef is amazing.

 It's so tender and flavorful, but it has to be cooked low and slow, so it's perfect for this beef bourguignon recipe.

 And again, if you look in here, there's just so much marbling and there's connective tissue and so many good things.

 This actually has a bit of a rough texture to it, but I guarantee you if you can get this in this recipe,

 once you cook it properly, it's just going to melt in your mouth.

 And finally, I've got some smoked bacon in this package here and I'm going to use about five or six strips.

 All right, so now you can see I've cubed my beef into about one and a half inch squares.

I've tried to trim up most of it, but fat equals flavor, so I don't want to cut all the fat off.

 Now I've cut my bacon into what are called lardons, which just mean sort of long, skinny pieces like this.

 And actually, lardon is the name of the restaurant in Toronto on Roncesville Avenue where I got the inspiration for doing this recipe.

 Now I'm going to put the bacon lardons into a large pot, which has some boiling water in it.

 And I know that seems counterintuitive, but believe me, it works.

 So now with a slotted spoon, I'm just going to let the fat drain out a little bit and put it on a paper towel.

 And I want to leave the fat behind because I'm going to actually just brown the outside of the beef for my beef bourguignon in the bacon fat.

 Right now I've got salt and pepper on the outside of these, and I literally just take a handful and throw them in.

 And we'll start frying the outside for just a minute or two to make sure it's got a nice brown coating on the outside.

 And I've just added one heaping tablespoon of tomato paste and two big tablespoons of flour.

 And I'm just going to mix this around, cover everything, and fry it all together.

 And I'm going to mix this up, and then I'm going to light it to get all the alcohol out of here.

 You know, the alcohol will just boil out, but I think I'll just...

 Alright, so the alcohol is now burnt off, and I'm just going to take a whole bottle of wine and just dump it in there.

 By the way, I tasted this just to make sure it wasn't corked, because you don't want to go this far and then find out that you used a corked bottle of wine.

 And this sort of cherry color, or wine color, is going to darken over time as we braise it.

 And I'll show you how much to add just based on the level of liquid in the pot.

 And then I'm just going to put in a little bit more beef stock.

 Okay, what I want to do next is bring this up to a fast simmer.

 And once it's thoroughly heated, I'm going to take this and put it in the oven at 300 degrees Fahrenheit.

 So we'll take this out of the oven and check on our beef bourguignon.

 Okay, now we're going to add some pearl onions and some cremini mushrooms to the beef bourguignon.

 I have blanched these and peeled them yesterday, so the day before I made this.

 Because there is a little bit of effort required to get these done.

 A few cloves of garlic, cremini mushrooms, and some extra virgin olive oil is what you'll need for the next step.

 I've added the pearl onions, the mushrooms, and the garlic into the beef bourguignon.

 Just so it was a little bit acidic and I thought that it would balance it, and it has.

 And now it's ready to go back in the oven for about another 45 minutes, and that will finish it off.

 As you can see, I've got my beef cheeks and my neck of beef plated over some egg noodles.

 So let me taste this for you, and I'll show you what that looks like inside.

 And if I just cut in, literally, the meat is just falling apart.

 I mean, you can just pull it apart and it is absolutely delicious.

 And what great value for meat that really isn't expensive, but if you cook it properly, it's just so tender and juicy.

 This may be one of the tastiest things that I've made on Cooking in HD.

 I'm a coach, a chef, and an expert in teaching people how to have the freedom to eat real

 And today, I'm going to show you how to make a healthy calamari.

 So I'm working here with the bodies of the calamari today, and I just want to show you

 In advance, I've cut it into rings, which is probably what is more familiar to you.

 If you're used to ordering fried calamari in a restaurant, you typically see it like

 So I've gotten my squid pre-cleaned by my fishmonger, and I recommend that you do that

 And then you just want to take a good sharp knife, and you want to slice through the tubes.

 So today I'm making a quick saute of calamari with extra virgin olive oil and garlic.

 And the thing that's so interesting about calamari is that you can do one of two cooking

 You can either cook it for a very long time and almost stew it in order for it to be tender,

 or you can cook it really quickly for just a couple of minutes, and it'll still be tender.

 Anywhere in between, you're going to get this chewy, rubbery thing that you're not going

 So I have my pan on medium heat, and to that I'm adding some extra virgin olive oil.

 Now I'm just letting the olive oil heat up, and while it heats, I'm adding to it some

 cloves of fresh garlic that I'm actually pressing into the oil.

 And the reason why I'm pressing it is because I find that I get the most flavor.

 If you like a little heat in your food, you could also add some crushed red pepper right

 And you don't want to take it much further, because when garlic starts to burn, it gets

 I'm just going to give this a nice pinch of some unrefined sea salt, and then I'm going

 to give it a stir to make sure that all the calamari is touching the surface of the pan

 And this is literally just going to go for about two minutes, and we're going to watch

 And when it turns opaque, believe it or not, that's how fast it's ready.

 That's how it's tender, delicious, and you're going to want to eat it.

 You take it any further, and it's going to be chewy and rubbery.

 I'm Randi Rabne of theconsciousplate.com, and this is how you make a healthy calamari.

 Hi everybody, today we will be making a delicious Vietnamese sandwich with pate.

 One sandwich will have Vietnamese pork bologna the other sandwich will have Vietnamese pressed

 Each sandwich will have pickled carrots and daikon, cilantro, sliced onion, jalapeno slice,

 hello namaste salaamwalekum satsriyakaal, welcome back to another session with your VahChef at Vahrehvah.com.

Eating at my Mexican friends house they used to make this awesome baritos.

Nothing nothing come close like that of Taco Bell or any of those roadside small little restaurants.

 Today to make this barito we're going to need couple of ingredients.

One is the Mexican rice, second thing is salsa, third is guacamole, fourth is free fried beans and fifth is sour cream and then freshly homemade tortillas.

 In fact all these ingredients what I have mentioned I have shown you how to make in the videos and which are lined up so you see all of them and make your baritos at home and you will enjoy and you will actually get the real flavor of a good barito.

 So my dear friends make this make this and you will really love it.

So to make this just put some refried beans, just spread the refried beans onto your tortilla and put this Mexican rice.

This is what is going to give a nice fresh salad effect and of course some guacamole.

That's it and there's a simple technique in making the fold also.

 That way it will get folded nicely and now press it and then squeeze it back.

That way it will be rolled perfectly and you will be able to make your baritos.

 Then lift this up and now again because you don't want the bottom one to go up that's why fold it little bit in then put the top one and then squeeze it back.

This way all the stuffing will go inside and then you will be able to roll it easily.

 Then just cut it like this and then you have a perfect barito ready to eat.

Just for once make it at home the way I've showed you and you will know how tasty and how wonderful these baritos are.

The best part is when you use the fresh beans to make your refried beans and also not use the canned tomato to make your tomato rice and also the sour cream made at home and all the more important the tortillas freshly made.

 When you have a barito like this, this is what an awesome Mexican food is all about.

Mexican food is very very awesome and if you ask me Mexican food is very close to Indian food.

 Just like how Mexican women are very close to Indian men, this is my personal experience when I was in US but you know you have to make this baritos and you will see why this is so close to our food.

 In every bite you get different flavors, the salsa, the guacamole, wow wow wow.

It's wow 100 times but do not forget vahrehvah is all about inspiring others to cook.

 So please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking.

 all right it's been cooked 30 minutes so you can skim out all the impurities

 several times I did and I can strain it because I need the broth that's why I

 we have a sauce right let me add the sesame seed oil so mix it up well we're

 gonna marinate for 30 minutes like that that's why I said we need lots of care

 and time to make it okay if you have a more time you can keep reducing so you

 can get more deep flavor of broth right so let me just put it like that so get

 even flavor you can't like every five minutes you can just move the short

 leaves like that so you marinate first then I'm gonna add I'm gonna cook it

 after 30 minutes then add once it boils I'm gonna take one cup of broth and put

 it here because it's gonna be too salty and after that I'm gonna add lots of

 ingredients in there but not from beginning otherwise it's gonna be full

Marinate this 525 minutes and actually like two months ago it was my

 father's birthday so we asked what he want to eat because we getting orders we

 have to treat him and he definitely asked us to make that short rib galbijjim

 and actually I'm cooking every day so he thought I'm gonna get it tired so he

 wants my second sister to make this and she never done it before even though

 she's Korean is she's like 30 over 35 I'm not gonna say exact age and she was

 almost crying I never done it before what I'm gonna do so I gave her my

 recipe and it turns out really well and you are watching this all the process so

 even though you're foreigner I think you can make it without any mistake all

 right while we are waiting for that I told you I'm gonna show you how to peel

 the ginkgo nuts so you put a little bit of oil see it's a jizzling and if you

 put that here like honey or like corn syrup then it's easy to peel out but

 today we have a too much ingredient so I'm not gonna add it later I'll show you

 because the Korean people use ginkgo nut a lot so I'm gonna show you next

 time so you just keep saute it so when it's popping out then you will see that

 the skin is half peeled naturally then I'm gonna transfer that to here kitchen

 towel then rub and that's it I'm gonna start heat it up so when it's slowly

 heat it up then add one cup of broth that I have sorry there you go see

 all right so I need 10 piece but I told you before you know don't worry about it

 even though you don't have this ginkgo nut again flip it then I have more time

 to do that okay shiitake you squeeze out the water and always stem off

 be ready and if you don't have dried shiitake use just fresh shiitake but

 put it in the last minute right it's been boiling start boiling is last

 cooking process okay when you have this you're gonna add one cup of broth

 and keep cooking it so one once the sauce and all the broth mixture is

 reduced by half then you add all the ingredient so stick around more than

 like five minutes turn it down a little bit so it's gonna be braised we can

 while you are waiting I add chestnuts and this is radish carrots and ginkgo

 nut and shiitake and you know keep cooking it I'm gonna simmer it actually

 braising so after like 10 minutes I think it's gonna be really tender and

 cooked see it's already tender so this is not exact what I want it's not

 desired texture it should be more like sticky little bit so you keep showering

 like that and absolutely you cover it when you braise it and jujube also

 pretty cover and I will show you when I plate it and last minute you can add

 that conchita again right welcome back it's been braising like over 30 minutes

 30 to 40 minutes all the flavor I need to finish this it's a conchita like that

 Wow it's shiny so let it cook a minute then you can get the Korean the most

 luxury and expensive Korean food ever so it's time to plate finally I know it

 needs lots of time but get get a time to get a you know very delicious and

 healthy food it has lots of protein and lots of vegetable in there so you need

 rice and bread that's it or kimchi and it's really good combination of cucumber

 cold soup because something like hot or spicy food really go well with cucumber

 if you don't like the bone you can take take that out like that you can take

 there you go turn off so thank you for watching a long time and I wish you can

 come here and enjoy with that yummy food with me but you can try it right

 Hello, this is Chef John from FoodWishes.com with pork fried quinoa.

 And while I do enjoy the flavor of quinoa, I'm certainly not above covering it up with

 So let me show you this super easy and very nutritious quinoa recipe idea.

 So we're going to start by rinsing some quinoa off in cold running water.

 All right, some of these packages will say pre-wash, but don't believe the hype.

 We're going to let that drain really well, and we're going to dump it in a saucepan.

 All right, and the amounts here are critical, so make sure you go to FoodWishes.com to get

 And as soon as it starts to simmer, I'm going to give it a stir.

 We're going to reduce the flame down to low, and we're simply going to simmer slowly for

 And after 15 minutes, we're simply going to turn off the heat and let it sit there covered

 And then it's ready to fluff and add to the rest of the ingredients, which is what we're

 You can see I've already minced up some garlic, cut up some red pepper, cut up some green

 I'm going to save some of the green tops for the end, as usual.

 And because quinoa is such a small little grain, by the way, it's not a grain, it's

 But anyway, because it's such a small seed, we don't want our garnish to be too big.

 And once that's prepped, we're going to take a big old frying pan.

 And in there, we're going to put just a little bit of vegetable oil, maybe a tablespoon.

 We're going to keep this much, much, much lighter than a traditional pork fried rice.

 And we're going to cook that stirring for about, I don't know, five minutes or so.

 We definitely want to keep some texture in the onions and peppers, but we do want the

 That always sweetens it up, brings out that beautiful smoky flavor.

 You'll also notice there'll be a little bit of a fond building up on the bottom of the

 That's actually going to get deglazed off by the moisture from the quinoa.

 We're going to turn off the heat and we're just going to stir that around.

 I don't want that garlic to brown and there's plenty of heat in the pan.

 And it's also going to continue to cook when we put in the quinoa.

 By the way, you can do this part ahead of time and just continue on when your quinoa

 But I did mine simultaneously, so at this point my quinoa was done.

 And we're simply going to take a spoon or spatula and just stir that in to the ham-onion-pepper

 And you remember what I said about that little bit of caramelization at the bottom of the

 And then to finish, we're going to season this with a little bit of seasoned rice vinegar,

 If you want to throw an egg in here, like regular fried rice, go ahead.

 But I don't think it works as well with quinoa as it does with rice.

 In fact, next time I might try topping this with a poached egg, which I think would be

 And of course, because I had them, I added a few more of the green onion top, stirred

 As soon as you mix in those ingredients and it's all heated through, you're ready to eat.

 This is like the dream weeknight dinner, especially if you're doing this with leftover quinoa or

 This whole dinner is going to take you about 15, 20 minutes to do.

 For me, sesame oil, a little too strong in this, but I do like that subtle nutty note

 We have no problem with cooking healthy as long as it looks like this and it doesn't

 Head over to FoodWishes.com for all the ingredient amounts and more info as usual.

 Potatoes, of course, and your choice of either kale or cabbage.

 You're going to want to put about two pounds of peeled, cubed potatoes into a saucepan.

 Just submerge the potatoes with water and then bring to a boil.

 Bring the heat down to medium and then let them sit for about 15 minutes or until tender.

 You can use cabbage, Swiss chard, spinach, pretty much any leafy green vegetable that

 Whatever you use, you're going to want to have about a pound of it and you're going

 Keep in mind that if you are using kale, you're going to want to remove the stems.

 Once that's chopped, we transfer to a pot of boiling salted water for blanching.

 We're going to let that boil for about five minutes to make sure that the kale gets nice

 Again, if you'd like to have a little bit more flavor, feel free to add some veggies

 I sometimes throw in some green onion, maybe a little bit of parsley, maybe some leeks.

 Once the kale has been blanched, we're going to want to turn off the heat and then remove

 You can either put the kale into the potatoes as is, or you can do what I like to do, which

 The choice, of course, is entirely up to you, but I find that pureeing it allows it to mix

 Speaking of which, those still have a few minutes left in them to cook, so I'm going

 If you take it straight out of the fridge, it will take longer to blend.

 Potatoes are fully cooked, which means that we're going to want to get these drained and

 Once everything is as dry as possible, you're going to want to return the potatoes to the

 If you'd like a creamier consistency, add a little butter and milk to the mix.

 You can use this as a side, or if you feel so inclined, incorporate it into your banners

 From METC Stormwatch, this is Daniel Fisher, wishing you happy cooking and a very happy

 My friends from Recipeline.com has asked me to create a video on how to make samosa.

 Well, it is the stuffing inside the samosa that makes this dish so tasty.

 The ingredients required would be all purpose flour 2 cups, green peas 1 cup, 4 boiled

 and mashed potatoes, oil 4 tbsp, few chopped coriander leaves, these are some chopped ginger

 and garlic, this would be about 1 tsp and this is 1 green chilli and I have chopped

 The spices required would be, this is garam masala, this would be about 1 tsp and these

 are the dry mango powder, 1 tsp and these are the cumin seeds, this would be about 1

 Mix it so well so that the oil completely coats with the all purpose flour.

 Very very less water we will be using and we will go ahead and knead this dough.

 Of course we have to do that because we don't want a liquid dough.

 Ok, now I have kneaded the dough by sprinkling water on it by adding little by little water

 What we will do is, we will go ahead and allow the dough to rest for some time, for about

 Once the oil heats, add the cumin seeds into it and allow it to splutter.

 Ok, once the aroma spreads, we will be adding the green chillies to it.

 Ok, once the peas are cooked well and nice, add salt as per our taste.

 Ok, now at this stage, the peas have completely cooked well and nice.

 Ok, now all the spices have completely mixed well with the vegetables.

 And to finish, we will be adding the chopped coriander leaves to it.

 And to enhance the flavor, we have got the spices, the garam masala and the mango powder,

 Ok, so let us go ahead and make samosas out of this wonderful and delicious stuffing.

 Ok, after allowing the dough to rest for about 15 minutes, we will be taking the dough.

 Ok, after flattening the dough, we get something like this, a long shape.

 All we need to do is, just press it in the center here and press it on its side here.

 Okay now the samosas have been stuffed and it is ready to go in the oil to deep fry.

 Alright now the crispy and hot samosa is now ready to be served.

 You can have it with mint chutney or it goes wonderful when you have it with tomato ketchup.

 Well I don't have any Asian roots but I figured I'd just throw that in.

 You have probably seen or if you have not you've got to check out the Junkyard cooking

 Now again I am not a chef in any way when it comes to any of this stuff.

 I'm just a guy who loves to cook and loves to share it with you guys.

 But one other thing I have been able to figure out is how to make some wonderful MLG spicy

 So I figured I was going to go ahead and show you how to make those.

 We also have some Japanese mayo and some Japanese or Asian style hot sauce.

 Okay first thing we want to go ahead and do is cut the tuna up.

 So pretty much we are just going to go ahead and slice this up.

 You want to slice it pretty much on the grains so it stays somewhat together.

 But again with sushi rolls we are pretty much just chopping it up.

 This was actually pre-frozen, flash frozen in the ocean is how they do it nowadays.

 We don't want them too big but we don't want them too small either.

 Then on top of that we are going to go ahead and add the fish roe, fish eggs.

 Then we are going to add some of the hot sauce to make that spicy.

 Remember this has a good bite to it so be ginger if you don't want to give it a lot.

 The first couple of things we need to do is get ourselves, we have our clean cutting board

 Again this is something you can pick up at lots of grocery stores now but you can also

 pick this up at an Asian specialty restaurant or an Asian specialty market and such as that.

 Now when you have your sushi wrap you actually have two different sides.

 The duller side is where you are going to go ahead and put your sticky rice or your

 This is where you want to always go ahead and put your, you want to keep your hands

 And what we are going to do is I like to go ahead and rinse a little bit of the water

 A nice big, don't be shy, go ahead and grab a nice hunk of sushi.

 Now you need to go ahead and make sure your hands stay moist otherwise your hands will

 stick to the rice thus not making it the, well the easiest thing to work with here.

 Alright so what we are going to do is go ahead and lay the rice out pretty much all over

 I mean I'm just going to go ahead and just put the tuna roll in there but you could add,

 if you want you could add avocados to it, cucumbers, all kinds of stuff.

 But this first one we are just going to go ahead and just add the tuna.

 And then what we can do, then what you do is you want to get it right to the edge of

 You want to try to make sure you don't put the bamboo part of it right into the other

 And then we pretty much just pull it tight and then you just roll it.

 Now you are going to get, it's not going to always stick right here so if you need to

 add a little bit of moisture to it, take advantage of that water and just roll it up a couple

 Now to go ahead, the next step is you want to go ahead and cut it up.

 Now unfortunately my knives, well I would love to say I have a real sharp knife but

 What you want to do though is always before you cut it, you want to put the knife inside

 And then tap it so the water goes all the way down before you cut into the sushi.

 Then you just go ahead and lay it out real nicely on a sushi dish or potted dish or little

 Simple Asian cuisine, really tasty, really flavorful, very cost effective.

 You realize you go out to a sushi restaurant and order this, it'll cost ten bucks just

 I got enough here to make quite a few and it cost me about ten bucks as far as ingredients

 And I'm going to have plenty for myself and my kids to go ahead and have a lot of fun

 Make sure you're going to make some mistakes but go ahead and try it out anyway.

 Hi guys, so today I'm going to teach you guys how to make kimchi and I am not Korean so

 making anything that is not, I guess culturally what I know how to make is a little bit out

 of my comfort zone so I hope I don't offend any Koreans out there if I mispronounce something

 This is not by any means the only way you can make it, it's just kind of like how I

 make it and I've kind of consulted a Korean friend of mine to figure out how to pronounce

 things and you know what's the most authentic way to do it and kind of what's Korean home

 cooking kimchi instead of like what you would get in a jar at a store.

 So what you'll need is Chinese cabbage, this is also known as Napa cabbage but we just

 like call it Chinese cabbage, it's those big you know like ovally cabbage with very green

 You'll need 1 1⁄2 cup of regular salt, 1 liter water, 1 cup of Korean chili powder,

 this is not the pepper flakes that I think like you'll find in American stores, it's

 kind of like grounded up pepper, it's called gochugaru, I know I'm butchering it, I'm really

 You'll need 1 1⁄2 cup of fish sauce, 2 tablespoons of just regular sugar, you'll

 need spring onions which is also what we call scallions so you'll need a couple pieces of

 that, you'll need 5 cloves of garlic and you can use ginger but I have a really adverse

 taste to ginger so I'm not going to use it and you'll also need Chinese radishes, it's

 not the one that's like rounded and small and pink, it's the one that's like white and

 long and that's about it, it's super simple but it does take a while because you need

 to like soak the leaves in salt water which takes 5 to 6 hours and this will make enough

 to fit a jar which can go in the fridge so it's not really like a serving size kind of

If you guys are interested, please stay tuned and I'll show you guys how to make that.

 Hey guys, so I've done all the prep work so the Chinese cabbage has been washed and cut

 to roughly like I would say just an inch tall and like however wide the leaves are

 and we're going to take these just a handful at a time and dunk it in just really salty

 water just to make sure every single piece is getting salted and this water is basically

 a liter of water plus 1⁄2 cup of regular salt and as the leaves go in the water, they're

 going to shrink and become somewhat shriveled so that like this seems like a lot but when

 it's done, it actually won't take up this much volume in a container because as you

 like salty water to make sure every single piece is coated and then what you're going

 to do is just take some pieces like this and you're going to put it in, I'm using a

 pot, feel free to use a container and then sprinkle very lightly salt on it, just a little

 What you want to do is keep going to the water and then the pot and then sprinkle and then

 when you're done, you want to cover this and then put it in the refrigerator for 4 to 5

Basically, you're going to need a half cup of fish sauce and a whole cup of gochugaru.

 I don't know if I'm saying that correctly but you're just going to add, here we have

 three spring onions and I just kind of diced them and it was six cloves of garlic that

 all and we're just going to take this into the refrigerator for as long as the cabbage

 is actually coming home and it's pretty late so I want to get this done so when she comes

 wilted and you can still feel like salt on them so the first thing you need to do is

 rinse it off and make sure that it's rinsed off really well because you don't want these

So I'm going to rinse it and when I come back, I'm just going to

 basically wring it out really really well so it's really dry leaves and then we're going

 to add the sauce we made earlier and then kind of coat every leaf and then pack it in

 this airtight container and when we do that, you're going to seal it and first put it in

 a dark but cool place for three days and let the fermentation process take over and then

 after that you can store it in the fridge for up to three months but of course my batch

 isn't going to last that long because I'm going to eat it up like crazy so I'm going

 The salt has been completely washed off of these leaves and what you're going to do is

 you're just going to really wring it out so you can see the water is still coming out

 of that and then put it into the jar and I'm just going to cover the bottom and when I

 do, I'm going to add a little bit of the sauce in to make sure that everything is coated.

 So I'm going to do a layer of leaves, a layer of sauce and a layer of leaves and then kind

 Once you have that much, you're just going to scoop in some of the sauce together to

 This is the last of the cabbage and we're just going to put the rest of this in here.

It's really important to make sure it's airtight and then this will go

 night, so Monday, Tuesday, Wednesday and we're just going to try it.

But um, this jar is going to go in the refrigerator now and we're

 But, okay, so I hope you guys enjoyed that and I will see you guys in my next video.

 Come on, do you think I should go ring the bell next door and get a guy to do this?

 We're going to make a California sushi roll with the seaweed on the outside.

 The ingredients we're going to use are sushi rice, avocado, serrini, mayonnaise, cucumber,

 Okay, so let's make a California roll with the sushi on the outside.

 The first thing we're going to do is dip our hands in water so that we can handle the rice.

 As I said, there will be instructions for the sushi rice on my blog.

 If you have to wet your fingers a couple of times to spread the rice, that's okay.

 Because what we're trying to do is spread the rice without breaking the rice.

 I like to leave three quarters of an inch to an inch of naked nori facing me.

 And I like to leave about three quarters of an inch to an inch of nori in front of me

 Now, one of my favorite things to do with sushi, whether it's California roll or any

 And as I've stated before, if you've never had mayo in your sushi, you're missing out

 Actually, I'll spread a lot of mayo because I really love mayo on my sushi.

 Crab can be a little bit expensive, but serenity will work in this particular recipe.

 Then I'll grab the sheet and I'll fold it over to the halfway point.

 And this is why I use the lead on the seaweed to tuck it tight and then roll because I'm

 If you feel any inconsistencies in the shape, you can squeeze them out.

 Bring the sushi together and cut it into three, possibly even four pieces.

 I'm going to plate it and you'll see what it gets to look like in just a second.

 And the only time you have to turn on your oven is to make the rice.

 basically you got the shrimp, it's already the clean type and ready to go.

 But Tham likes to make it her own way, so she's going to be adding some spices and herbs

 For me, I'm not because I use the eggs, you know, so make it small,

 again this is Tham's way, it's not the traditional Japanese way.

Okay, so let it get that mixed up, then we'll get over to the stove and

She did add a little bit of water because it was a little bit thick, so

 ended out with a little bit of water, probably what about a quarter cup also of water.

 you just basically load it up and then you watch it until it turns a little bit golden brown.

Okay, we're gonna let these cook, then when they're done, we're gonna be taking them

 out and put it in a little holder here with some paper towels to dry up some of the oil, then we'll

 So over here I got me some Yukon Gold potatoes, got them in some water heating up.

 And I'm going to cook the sausage, add the leeks and onions to it.

 So let me get this all started and show you what we're doing next.

 They're not cooked yet but I got them browned, you can see that.

 We're going to make kind of an onion gravy, onion and leek gravy.

 Now for all you Irishmen, I know this probably ain't the way your mother did this, but this

 Now we're going to let these onions cook down for a bit, then we'll be back.

 Keep stirring everything, make sure you got everything off the bottom.

 So I'll get that done, and I'll come back with a finished plate here in a minute.

 Next to that I've got some boiling water which we're going to pour onto that to cook it

 We've got some lemon juice, some salt, some olive oil, some tomatoes and some white onion

 I've got some boiling water which we're simply going to pour over

 Then we'll strain it, let it cool down and it's ready to go in with the rest of the ingredients

 And check because there's sometimes some alien plant life in there

 And we're going to lose all of this, we're not using any of the stalk in this

 If you just look here, I've taken all the seeds out of the tomatoes

 You can basically choose your own favorite ingredients but today I am going to share

 First layer beans, second layer rice, third layer cheese, fourth layer salsa, fifth layer

 sour cream, sixth layer guacamole, seventh layer you can choose your favorite vegetables.

 Here I have lettuce, some pickled vegetables, I have olive and jalapenos and spring onion.

 And also I am going to need some tortillas, I am using flour tortillas.

 And if you want to make your 7 layer burrito crispy, you can bake with butter or oil.

 Later in this video, at the end, I will post the links for all these recipes.

 I have already posted recipe video of how to make refried beans, guacamole, salsa, rice

 So you can watch all those recipe videos before you plan out to prepare this 7 layer burrito.

 If you don't want to prepare refried beans, you can use black beans.

 I just mashed the avocado with fork and added some spices and the guacamole is ready in

 You can buy ready flour mix or I have already shared the recipe how you can make flour tortillas

 So looking at all these ingredients, my mouth is already watering.

 Now I am going to warm up these tortillas a little bit, about 10 seconds.

 I am going to take this big plate and prepare burrito on this plate.

 You can add your favorite ingredients little bit more and the one that you don't like,

 Salsa here, sour cream, guacamole and I love guacamole so little bit more.

 Then I am going to sprinkle cheese, lettuce, olive, spring onion and I got it covered, everything.

 If desired, you can add jalapenos but this is for my kids so I am not going to add jalapenos.

 And I am going to also fold this burrito from the side as well.

 Now you can serve them just as it is or you can make them crispy again.

 So I am going to make some crispy and some I am going to leave as it is.

 Now when you prepare the burritos, make sure that the rolled end goes at the bottom like this.

 On each side and make sure when you bake again, keep the end part at the bottom.

 So again it doesn't get open up and once it is baked, it will hold its shape so then you don't have to worry.

 Now when the first side is nice and golden brown color, flip on the other side so you can see nice color.

 I can't tell you how all those flavors all together brings so yummy flavor.

 Thank you for watching and I will see you soon with another great episode of cooking.

 Hey guys, so a lot of you may or may not know that April is National Grilled Cheese Month.

 And two of my all-time favorite foods are grilled cheese sandwich and a BLT.

 So it's a grilled cheese sandwich with a BLT stuffed right in the middle of it.

 If you want to see how I took a spin on my two favorites, then just keep on watching.

 So on a pan over medium heat, you just want to start frying your bacon.

 And in the meantime, while that is frying away, you're going to take four pieces of

 After you have the bread buttered, you just want to lay the buttered side flat down onto

 So you want to add that to one of the pieces and then again on the other side.

 So then you want to take your other piece of bread with the butter side up this time.

 And then what I like to do is just put a lid over it so the cheese melts in the middle

 If you don't have a pan with these grill mark type things, you can use a regular griddle.

 You just want to make sure that you have your heat on low just so it doesn't burn and get

 Now what I like to do is turn the heat off and just put a lid over it so it steams just

 So you want to take one of your sandwiches and I just put a little bit of mayonnaise

 And then you want to add your bacon and assemble everything how you want.

 And after you have your bacon on, you want to top it with the other top of the grilled

 You want to cut this in and these you want to serve when they're nice and hot so the

 a bit different today because I am going to make a delicious pepperoni pizza and then

 there is going to be a surprise in the crust which is lots and lots of delicious mozzarella

The whole crust all the way through are going to be filled with cheese.

 C convection oven and if you don't have convection then just set it at 240 degrees C. Right here

 a store bought pizza dough the temperature and time in the oven might be a bit different

 I'm just going to add some flour on here and just knead it a little bit, not much.

 And I've already prepared a baking sheet with some parchment paper on it as well.

 And now I'm just going to roll the other half out as well and then add on to the top here.

 And now I'm just going to kind of fold across and close this here at the same time.

 Here I just have a little bit of melted butter and I'm just going to brush that on the top.

 Just to make it even more delicious, but you can also leave that stiff out if you don't want to have a buttery crust.

 This is now ready to be baked in the oven until it is nice and a bit golden brown.

 I'm going to keep that now in there for about 12 minutes until it's nice and golden.

 This is now ready to get back into the oven for about 5 minutes or so.

 And then just take it out with the cool down for about 10 minutes and then it is ready to be served.

 But I'm just going to let this rest here for 10 minutes and then I'm going to cut it up and serve it.

 If you want to give this a go, all the ingredients are down below and the link for my pizza dough and the link for my tomato sauce.

 Don't forget to subscribe here and I hope to see you guys again tomorrow.

 This soup is sort of Indo-Chinese version, which means fusion recipe.

 I have my own style of making this soup and you will sure enjoy this soup on a very snowy cold day.

 I am going to use onion, bell peppers, cabbage, carrot, mushrooms.

 Now if desired, you can again cut this lengthwise onion from the middle.

 And I am going to put all these vegetables on one of the plate over here.

 And here I got some leftover spring onion to sprinkle on my soup.

 And I am also going to use this sizzling pan to cook my vegetables.

 Into this pot, I am going to bring this vegetable stock to boil.

 But I kind of like to use this noodles because they cook so faster.

 While this is cooking, dissolve this corn starch into this water.

 And you can keep this on a high heat to keep your vegetables crunchy.

 The ginger and garlic and everything in this soup makes it so yummy.

 Of all the money that e'er I spent, I spent it in good company.

 And of all the harm that e'er I've done, alas, it was to none but me.

 If I had money enough to spend, and leisure time to sit awhile,

 there is a fair maid in this town who sorely has my heart beguiled.

 Her rosy cheeks and roby lips, alone she'll halt my heart enthralled.

 Oh all the comrades that e'er I've had, they're sorry for my going away.

 And of all the sweethearts that e'er I've had, they'd wish me one more day to stay.

 But since it falls into my lot that I should rise and you should not,

 I'll gently rise and softly call, good night and God be with you all.

 Today I'm going to show you one of the most popular Thai dish, Pad Thai with shrimp.

 So if you got the dry noodle, you need to soak it about 15 to 20 minutes.

 But if you got the flesh noodle, then you still need to soak it but only 5 minutes is

 For this recipe, I made it only for one person so you need about 4 shrimp.

 Then the next ingredient is one clove of garlic and one shallot, small shallot.

 The next thing we need is just about 2 tablespoons of water to soften the noodle when we cook it.

 And this is the last but the most important ingredient is pad thai sauce.

 I add the tofu first because some people don't like the tofu smell.

 If you stir fry it first, it will make the tofu even more firm and it makes it smell nicer and a little bit more crispy outside.

 So I will fry the tofu until the outside is golden, turn golden and a little bit crispy.

 Okay, now you can see that our tofu is turned golden and a little bit more crispy outside.

 Then the next thing I add is all the garlic and shallots all together.

 So you just mix, stir it together until it's the same, you know, golden.

 And then I will make loom for the noodle because now I'm going to add the noodle.

 I think I forgot to tell you, for this recipe for one person, you need 1 cup, it's about 1 cup of rice noodle.

 And then I'm going to add more seasoning, I add 1 teaspoon of sugar, 1 teaspoon of fish sauce.

 And then mix, stir it more, mix everything together until the sauce is dry.

 And while I wait until the sauce is dry, I add the shrimp, our shrimp, all here.

 And again for the bean sprouts, we don't need to mix it too much because we don't need it to cook.

 And now flip it over, see, it's like the whole thing looks nice.

 This first dish that I'm going to show you is just taking the simple BLT into a new world.

 You see at the restaurant, we raise our own hogs and we make our own bacon.

 But it doesn't have to be homemade as long as it's great quality.

 And when you're shopping for bacon, you want to look for some nice, there's all kinds of

 Now I said to you earlier about a BLT, you're not going to believe this, but we're just

 Now if you don't have a griddle, what you can do is you can just do it in a skillet

 like I've done here, or you can also just do it inside of the oven.

 Speaking about rendering out, you can see how we're just sort of rendering out this

 Sometimes it gets lean, it's going to start curling a little bit on you like that.

 Now once you get the bacon to the right crispness that you particularly like, I want to get

 some of that oil out of there, better known as some of that fat.

 And then, as I said, I really, really like my bacon crisp, almost to a snap.

 Now here we go with a very basic, or at least my basic, Emeril's version of the BLT.

 I've made some grilled flatbread because I love grilled flatbread.

 You can use pita bread, just sort of get it a little bit on the grill.

 If you don't have too much oil in your skillet or in your pan, just to sort of heat it up

 a little bit, you can just sort of get a little bit of that oil and absorb some of that.

 And then you can either warm up your pita bread or your peasant bread, either in the

 Or what I like to do is I like to just heat it up just a little, little bit like I'm doing there.

 And tomatoes, well tomatoes are not all the time of the year perfect.

 They're not mealy, they taste sort of okay, but I'm going to make them taste even better.

 So I'm going to take our tomatoes and give a little salt, a little bit of, lots of cracked

 And then what I did is I've got this beautiful little bibb this morning at the market and

 I'm just going to lightly season that because that's got to taste good as well with a little

 And then what I'm going to do is I'm going to put together my version.

 And we can just sort of pat it, get all that excess oil out of there.

 Now what we're going to do is I took a little bit of mayonnaise as we say in New Orleans

 So I have here a little saffron aioli and we do this occasionally at Emeril's.

 So instead of just a plain old basic mayonnaise, I have a little bit of saffron aioli.

 And what I'm going to do is I'm also going to add some on my plate.

 And now what I'm going to do is I'm going to take some lettuce.

 I'm going to also use a little bit of grated cheese because I love cheese even though you

 won't find that at your old local diner like my friends there in Fall River at the Almax

 And then we're going to just make a big old sandwich like that.

 If you want to be nice, you can cut it in quarters and maybe share it with a couple

 Then what we're going to do is just sort of set our little, oh boy, a little bit of lettuce.

 And then we'll just take a little bit of that nice herb like that and a little bit more

 Hello everyone today, we're gonna learn how to make hiyashi chuka ramen.

 so the first thing we're doing is we're taking a cucumber and we cut it in a little bit less than half and

 And as I mentioned, this is such a refreshing summertime food, especially when it's really hot out

 This is wildly popular in Japan and I used to eat this so much in the summertime.

 Definitely if you haven't had it before now is the time to try to have it because it is it is excellent.

 You know, this is eventually going to be on top of our ramen noodles

 Even though the cucumber does get a little bit slippery and it can be difficult

 but that's what we're going for really really thin cucumber slices like so and

 but the thin slices once again, there's gonna be another condiment on top of our ramen noodles and

 Really really with the cucumber and the tomato and the other things are gonna put on top just a nice chilled

 Deli sliced ham go ahead and cut that in half fold it over and then we're gonna take these

 ham pieces and just cut them into very very thin slices like so and

 But uh, it is worth noting this ham doesn't need to be super special

 Very standard Japanese ham slices that we get but really any ham slices will do whatsoever

 Just look for the ramen package that looks like it has a bunch of cold stuff on top of it

 now we have boiling water and we're gonna take the ramen noodles and put it on top and

 Ramen noodles definitely read the package but typically especially for the chilled ones.

 Hard dried ones these only take about two minutes three minutes max

 But you just have really really cold water in there and you just mix it around and just keep mixing and mixing and mixing

 this will give you your chilled noodles like you're looking for and

 Once we have our noodles chilled we take it out shake it around and put it on a plate

 now the next thing we're gonna do is we're gonna take our chilled ingredients and

 Put it around on top of the noodles like so you'll see we have the cucumber

 We have the ham slices and we actually went ahead and scrambled an egg as well and cut it into thin slices, too

 then we're gonna take the sauce mix that comes with the ramen noodles and just pour it all over on top and

 There you go and the sauce is delicious too and that's what it looks like

 What you're going to need is cucumbers, chives, carrots, an onion, ginger, 4 cloves of garlic,

 chili pepper powder, fish sauce, salt, sugar, and sesame seeds.

 Make sure you leave about a centimeter of space at the end of the cucumber.

 We want to use about 2 tablespoons of salt to cover these cucumbers.

 Once you salt the cucumbers, put them in a glass container or any container of that matter.

 Now take the chives, the carrot, the onion, the garlic, and the ginger.

 So we want to take 1 cup of the chili pepper powder and add it to the mix.

 We will take 1 tablespoon of sugar and 1 tablespoon of sesame seeds and add that as well.

 So mix this all together and you get something very very lovely.

 Okay so we take the cucumbers that have been sitting and drain the water.

 The cucumbers and the salt should leave about half a cup of water or so.

 Chef Buck here and today we're cooking up a decadent, delectable, awesome spaghetti

 Then I'm going to use three egg yolks, just the yolks, three, and then one entire egg.

 You want to whip those eggs up together and go ahead and add your cheese into there.

 Now use about a half a cup of cheese, but really I'm using about three quarters a cup

 Look how yellow that is, but that's the way it's going to look because we're using mostly

 That's really what's going to make this dish so delicious and creamy.

 Use some pancetta if you've got it, but I'm going to try some thick sliced bacon.

 I got a local farmer around here and this bacon is already peppery.

 Pepper is a big part of this dish and this bacon is thick, so I'm going to go ahead and

 If you're using pancetta, whatever you use, you want it to be nice and thick and cubed.

 Now fix your spaghetti up according to the package directions and just put a little bit

 of salt in there, not a whole lot because you know the cheese is going to have salt

 in it and you know the bacon is going to have salt in it, so you don't need a lot of extra

 Get your skillet heated up and we'll go ahead and start working on this bacon and getting

 If you wanted to, you could put a little bit of onion and garlic in here too, but we're

 making kind of a classic, you know, semi-classic carbonara, so we're going to leave that out

 But what you do want to put in is pepper and all the pepper you can handle.

 This bacon's already got pepper in it, but I'm still throwing some more pepper on here.

 Definitely don't want it to be crispy, but you're going to want to pour off some of that

 bacon grease there at the end when you're just about ready to finish because you're

 A little bit of that's going to be great flavor, but you know, strain that.

 And then we'll just go ahead and dip our pasta out of this pan and throw it right in our

 Just throw it right in there, swish it around, get it mixed in with this meat, get all these

 You know, and you want to do that before you put your sauce in there because you want to

 Don't throw your sauce into the skillet with the bacon because you don't want scrambled

 Now mine's really kind of thick because I got all this cheese in there, but that's fine

 because what we're going to do is we're going to work it through.

 You know, we're going to swish it in, swirl it all around, and it's going to produce this

 It's going to be so creamy, but we're not putting any cream in it.

 And if you wanted to, you could put a little bit of fresh parsley in here, you know, for

 Throw it out there for the public, man, and they are going to love you.

 Hey guys, thanks for stopping by ballistic barbecue another edition of grand theft burger today's victim

 All right, so one of the things that makes fudruckers such a good burger is simply the meat they grind their meat in-house

 which is what I did I got a really good deal on some decent ribeye and

 It's one of my favorite meats and the price I paid for these it was about the same as I would have paid for

 Now fudruckers they sell their burgers in 1 quarter 1 third and 1 half pound sizes

 I'm not gonna weigh mine, but I'm probably gonna go for right around a third between a third and a half

 There's nothing irregular about the shape at all, which is why I'm using this form here

 I'm gonna try to come as close as I can to the way their burgers look now.

 We're gonna go ahead and set this aside and move on to the next step which is their seasoning salt

Now fudruckers seasons their patties with the seasoning salt that they actually brand

 It's pretty good stuff and I found a really good copycat recipe on top secret recipes calm

 1 quarter teaspoon onion powder and 1 quarter teaspoon cayenne pepper

 It really replicates the type of cooking surface that you get in those

 All right, so as you can see I'm getting some nice color up the side of this burger we're gonna go ahead and flip it

 All right, that's what I'm looking for now what I'm going to do is move this burger up to the cooler side here

 And we're going to do something that again defines this burger this hangover burger

 Now just so you guys know I only have charcoal on one side of my grill on this half the grill

 All right guys eggs done burgers done let's go ahead and make us a hangover burger

 Right now when you buy a burger at Bud Ruckers even one of their signature burgers they have this

 Unbelievable produce bar where you can build the burger how you want it different types of lettuce tomatoes salsas you name it onion

So this is one of their signature burgers the hangover burger, but it doesn't come with any lettuce or tomato or anything on it

 So I'm gonna go ahead and do it as I would do at the restaurant

 Whatever the preferred condiment for the hangover burger is good old a1 steak sauce.

 This is gonna be yet another messy one I can tell you that right now

 Does the beef well and that egg I didn't really used to be into eggs on burgers until just recently love them.

 You know, little bit last days I didn't pay too much attention to my channel because I am very deeply in writing new recipe book, which one is taking most of my time.

 But, between the requests and reactions on the videos was one very special.

 And the request was from California, how to make the real Prague goulash.

 To tell you honestly, I am not sure if it is really Prague goulash, but Czech type of goulash or let's say my own goulash.

 Because with the goulash is it like with many other special recipes, when you have like by tiramisu for example, you have one tiramisu, in each family it is different.

 Then we need pepper, paprika, salt, cumin, garlic, flour, tomato puree, butter and you will see I will go to the garden for fresh marjoram later.

 Maybe it is little bit surprising, but you need a lot of onion.

 So, the fat which one you need for the onion, because you need to make quite very brownish first onion before meat and other things.

 You can use of course pork fat, speck, oil, whatever you like it.

 So, we have the cut onion which one we are giving in the hot oil.

 The oil will be now roasting up to, will be really quite dark color.

 And don't be afraid of that, because most women are making this kind of mistake, that they have only the glass effect on the onion.

 But this is not right, because this is the taste, the brown color.

 So, we are cleaning up the garlic, just to mash it and don't make big tsaviki mess.

 Do you want to know how looks like the first client for the goulash?

 This is this, because this is the classic side dish to the goulash.

 But you can use it pasta, you can use it potato, someone like rice.

 And knedliki, you have already in our, that you will find between the videos.

 But I want to show you, most of the women are stopping in this point.

 And if it's burn, it's like bitter, like have really not nice taste.

 Because the roast meat is another flavor which one is necessary to be.

 And still no water yet, because we have still enough juice inside.

 Now, when is out the water from the meat, we are giving the tomato puree.

 If you want to have more spicy, sharp one, you put red pepper or chili or whatever.

 Or you have sweet red pepper powder or you have already sharp one.

 But we are still without water, because we are getting all the water out.

 It's again roasting, caramelizing and it's all giving the right real flavor of the goulash.

 And now we will softly cook up to the meat is really nicely soft.

 Because this is made by the onion and by all the ingredients which we put already in the puree and all stuff.

 And I love this kind of gold flavor on the butter, because it's really giving smell, beautiful smell of the butter.

 And also you need to have it little bit darker, because it's for the goulash.

 And it's of course also because of the taste it's better if you make it, if you little bit roast the flour.

 She was always using the butter, she was always using nicely the flour in.

 And actually when I was small I love to eat it when was cold, because she had always in one pot.

 Pot always like the reserve of this kind of flour which one we called jishka.

 The meat or better the goulash you are cooking so long time how hard beef you have.

 And now when we put the flour inside we need about plus minus 10 minutes more.

 As I told to you we need majoram and I'm using the fresh one from garden.

 Look at the goulash how looks really beautiful and the knerliki successful as well.

 And as you see you can put over the fresh onion, you can put over roasted onion.

 This is very classic and special for the man and special with the beer.

 Ok, don't forget cook it in the red t-shirt, otherwise you will be dirty like me.

 We're using the mild because the little one here is going to eat with us.

 We're using some cheddar jack, but you can use whatever kind of cheddar you want.

 The first thing we are going to do, we're going to put it on stove top medium right

 Okay, so while you're waiting for your beef to cook, we are going to cut tortillas into

 Okay and as the beef is cooking, we're going to stir it up and break it up.

 Okay, so then once this is done, we are going to drain off that and I will show you a fairly

 Okay so now that the beef is browned, we are going to turn off the heat.

 And then we are going to raise our Ninja up and we're going to set it on the lid.

 You just want to elevate it a little bit and allow all this grease to run over to one side.

 And then you can either use paper towels or a turkey baster to suck up all the fat.

 We've put it back on level surface and we are going to add in our can of condensed tomato

 We have our tomato soup in there and then we are going to add in the salsa.

 We added in half a cup of water and then we are going to add in our tortillas.

 Okay, so now that everything's in the Ninja, I'm just stirring it up.

 Okay, so for as easy as this recipe was, it turned out really good.

 I put a little hot salsa on top of mine with a dollop of sour cream.

 Add onions, whatever else you would like with your taco pasta skillet.

This is a great way for you to save money and have delicious food.

 need imitation crab meat and you want to shred them up like this.

This is not your regular cooking soy sauce because it's a little

In a small bowl mix 3 tablespoons of rice wine vinegar and 2 tablespoons of granulated

We've already warmed this mixture over the stove so if you want to do the same or

 you can pop it into the microwave to melt the sugar with the vinegar.

 and mix 1 tablespoon of mayonnaise with 1 cup of imitation crab meat.

 wrap and make sure it's about the same size as the nori which is the seaweed.

 Once again add your imitation crab meat and your wonderful vegetables and roll away.

 to pull the plastic away from the rice while you're rolling it because you don't want to

We forgot to mention this earlier but when you cut your sushi make

 sure your blade is wet because you don't want the rice to stick onto the blade.

 here's the finished product and these are my beautiful rolls guys right over here.

 have plastic for you and of course the famous dipping sauce soy sauce.

 to eat their sushi with sake but I'm drinking it with this tea I got from Superstore.

So this is a great thing to do if you have friends over and you want to

 So I hope you guys enjoyed this video and I'll talk to you in another one.

 And not fluffy and delicious like the ones we're all looking for?

 Well, today I'm going to show you how to make the fluffiest mashed potatoes.

 There are two different types of potatoes that you want to use for the fluffiest mashed

 And this potato has the highest starch content of the potato family.

 And what I'm using today is Next in Line, which is a Yukon Gold potato.

 Has a high starch, it has a little bit more moisture to it, but it really has a beautiful

 color and a wonderful, creamy consistency and also a delicious flavor.

 Instead of boiling potatoes, which introduces more moisture to your mashed potatoes, we're

 Now steaming, the technique of steaming, the water vapors when steaming are at the same

 But the advantage of steaming is that you're not introducing an excessive amount of moisture

 into the potatoes, which gives you this kind of gloppy mashed potato.

 I'm just going to cut these in half and leave them in pretty big chunks.

 I have a steamer basket set over about two inches of boiling water.

 And just arrange them in a single layer so that they cook at a uniform rate.

 And these big pieces will probably take anywhere from 20 to 25 minutes to steam.

 So it's been about 25 minutes and our potatoes are wonderfully steamed.

 I'm going to take potatoes and put them into the center of the ricer.

 And then all you do is you press down, kind of like a citrus press, you press down and

 the wonderful steamed potatoes are going to rice out of the bottom and the sides of the ricer.

 Try avoid using a food processor, a blender, or even those handheld mixers.

 Because what they do is they shear through the potatoes, the starch granules, and they

 And to that I'm going to add the seasonings because I really don't want to mix a lot here.

 So I'm going to have a hefty pinch, maybe two hefty pinches, of kosher salt.

 You need the salt here because you're really seasoning two pounds of potatoes.

 I like the flavor of black pepper so I'm going to use black pepper.

 And just a small pinch of that to the heated milk and butter mixture.

 And just swirl that around so that the salt and the pepper kind of dissolve into the liquid.

 Now if you wanted to flavor your mashed potatoes, this is the opportunity to do so.

 You could steep in with your milk and your butter some rosemary, some garlic, any aromatics

 Pour over your buttermilk mixture and then give it a gentle stir.

 So this is nicely combined and all you have to do is serve this in a nice warm serving

 Three simple tricks to achieve the fluffiest mashed potatoes for your Thanksgiving table.

 Because the typical onion rings at Burger King can cost you between 320 calories to

 But don't fret, because I'm going to show you guys a healthier version that is only

 Okay, so you're going to need onions, 501 brand cereal, egg substitutes, some seasoning,

 We're going to add that 501 brand cereal into our food processor.

 And this is a great food processor to really grate up that cereal.

 It definitely grinds up the cereal to make it into this flour consistency.

 You're going to prepare the pan with parchment paper and add a little bit of butter spray.

 We're going to just add some egg substitutes to our onion rings, one serving.

 As long as you're using that food processor, this will be a breeze.

 I'm just adding a little bit of the excess batter left on top of the onion rings.

 I just add additional salt and pepper for extra flavor, which is optional.

 15 minutes later, we're going to take it out of the oven and flip them over.

 Now we're going to put it back in the oven and cook for 10 to 15 additional minutes.

 Add a little bit of ketchup, which is the perfect dip for these onion rings.

 I'll have the ingredients in the video description, so make sure you check that out.

 Definitely make sure you guys like this video and subscribe for weekly videos.

 eaten staple diet in southern part of India, chapati is more popular in north

 equally well with cooked lentils, non-vegetarian curries and vegetarian

 curries and it adds dietary fiber to the meals which is very healthy.

 usually with salt and water but with other flours they gain individuality.

 can use all kinds of flours like barley flour, cornmeal or millet flour for

 the most common is flat round but you can make triangles or layer triangles

Organize all your ingredients whole wheat flour, water, oil, salt in one

 place so that you're not running around later with flour covered hands.

 usually it takes around 55% of the flour let's say if you're using 100 grams of

Add water or yogurt as required and continue to knead till you get the

 right consistency just wipe the walls with wet dough and that takes away any

I like to make the dough soft because that produces soft chapatis.

 adding oil at this stage is optional but I have found the results in very smooth

 little amount of flour and make into a ball and let it rest for 15-20 minutes

 all you do is add little extra flour as if you're rolling any bread and then use

 a rolling pin, use a circular motion to make it round if you see make sure the

 dough moves by itself easily if it is not happening if it is sticking add

 hand so any extra flour comes off then put your chapati on a really hot griddle

 and let it cook for around 30 seconds and turn it to the other side and then

 rotate it little bit this also gives it even cooking and when you see these

 bubbles that means it's getting cooked the process of pressing gives even

 color so if some areas is not touching the pan correctly you pressing this

 gives even color so when it is cooked on one side turn it to the other side at

 this point of time you may choose to add some butter or I prefer to use

 clarified butter which is called desi ghee and I love to add little

 butter on it and if you see how it is puffing up that is the best way to cook a

 put some ghee and serve immediately if possible if you are making chapatis

 beforehand place chapatis one above the other and wrap it in a cloth or napkin so

 they don't get hard I hope you have enjoyed today's session of chapati

 your recipes, cooking videos and cooking tips so others may benefit from your

 It took about 5 minutes for the cabbage to get a little bit brown.

 until they're just tender so I can poke my fork in nice and easy,

 So you'll have just nice pieces of potato with the red skin showing,

 I'll add a little bit of salt and pepper, give it a little taste.

 Hi, I'm Emily, and I want to show you how to make a delicious beans and pasta soup,

 You're going to saute it and let it render the fat just to get it a little bit golden

 Then you're going to add onion, garlic, a little bit of celery, and just enough hot

 Pour your can of tomatoes in a blender and buzz it up until it's nice and smooth.

 You're going to add that to your vegetable mixture along with your broth.

 Bring it to the boil and then reduce the heat and let it simmer for about 10 minutes.

 After that, you're going to add your beans and your detaille pasta.

 Any small pasta will work, but the tubes are one of my favourites.

 Let it simmer for about 8 to 10 minutes until your pasta is nice and tender.

 This is a hearty meal and it's perfect with some nice crusty bread alongside.

 beautiful tomatoes, some fresh basil, some pancetta that's been thinly sliced, some pesto,

 your choice of bread, and then some shredded provolone, you can use mozzarella, you can

 use whatever you have on hand, but it just so happens that for me, I love using pancetta

 instead of bacon, which is more traditional for BLT, and instead of using, say, iceberg

 lettuce or any kind of lettuce, I like to use spinach because it's got lots and lots

 of great flavor and it's really good for us, and of course, you're going to have some

 a grill pan, you want to get your grill pan nice and hot, I have it over medium-high heat,

 and what I'm actually going to do, and this might sound a little bit odd, I'm going to

 take my thinly sliced pancetta and I'm just going to grill it for a couple minutes on

 do for now, and it's going to take no time at all, it takes just about a minute per side.

 I'm going to take my last two pieces off, and it literally takes just about a minute

It doesn't take any time at all, but it really develops the flavor so it's

 which is really the Italian version of bacon, then you can just use bacon.

Now, what I do is take a couple slices of good quality bread, and I like to

 use a whole grain bread because I always have whole grain on hand.

And I like to spread a thin, thin slice, about a half to a one teaspoon per

Now, the reason why I'm using pesto is because traditionally you would use

 mayo, but you know, mayo's not that finger friendly, and I'm not a huge fan of mayo on

 going to do is just spread a thin smear of basil pesto onto each slice.

Now, I'm going to put a little bit of the shredded cheese underneath

So, first slice is going to get a little bit of cheese, and this

 is going to be the topper, so don't worry about those two slices just yet.

 I'm putting cheese on the first slice and as well as the top is because it's going to

 act like glue and it's going to kind of stick everything together.

 do not need any salt because pancetta is so salty, it will be so overpowering and then

 or pancetta in my mouth because I think it's too overpowering and it's just nothing, you

 I'm just going to put on a handful of some fresh, clean baby spinach.

 bit more cheese on top because this is a top layer so it's like, remember, it's like glue.

 put a light drizzle of olive oil on my grill pan so nothing sticks.

 They've been on the grill for just about three minutes per side, just until the cheese melted.

 I'm actually going to bring this over to my board so I can cut it.

 Get in your kitchen, make this sandwich because I guarantee you once you do, you'll never

Today I'm going to show you how I make the very famous Mapo Tofu.

 are different ways, but I'm just going to share with you how I make it.

 need the very main ingredients is this fermented chili broad bean paste.

 but you can also find these small packages in Chinese grocery store.

What I did was toast the pepper and grind it and then pour some hot oil in there

 another video on how to make these, but pretty much you can use ground pork, ground beef,

 the tofu in half horizontally and then basically about almost an inch cubes.

Tofu are very bland, so I usually add a bit of salt and also about a tablespoon full of soy sauce,

Then I'm going to cook it on medium for about five minutes or so.

 In the meantime, while the tofu is being cooked, I'm going to add about a cup of water to my dried corn starch.

 I will make sure it's stirred so that it's completely dissolved.

 While the tofu is now boiling on high, I'm turning the heat down to medium and stir it a little bit so that tofu is rolling in the spice.

 At this point, I'm going to add my ground meat in there and cook together with the tofu.

I'm adding just a heap tablespoon full, but it doesn't really matter.

I'm going to add some green onions, depending on how much you like, and the starch with water.

 This is to make sure the sauce gets on the tofu because the tofu tends to be bland.

 Now you can see the sauce start to thicken and it's getting on tofu very nice.

At this point, I'm going to add a teaspoon of my Sichuan pepper paste in there.

You can find this kind of bottle with fermented sweet rice in Chinese stores.

 To make a dal makhani, we need 1 cup of whole urad and less than 1 cup of rajma.

 Here I have urad dal and rajma which I have soaked for 6-8 hours.

 Now we are going to put this in a pressure cooker and cook it until 6-8 whistles.

 Make sure if it is 1 cup of urad dal, then you need approximately 4-5 cups of water.

 For the ingredients, we need 2 medium sized tomatoes chopped, 1 medium sized onion chopped,

 1 tbsp of ginger paste, 1 tbsp of garlic paste, 1 tsp of turmeric powder, 1 tbsp of

 coriander jeera powder, salt to taste, and 1 tbsp of dal makhani masala.

 1 tbsp of lightly crushed coriander seeds and 1 tbsp of cumin seeds.

 Make sure it is completely cooled off and release any excess pressure.

 I am going to blend just a little so we get the right consistency just like a dal.

 Here the ghee is hot so I am going to add cumin seeds, crushed coriander and onions.

 Here is my dal makhani masala, red chilli powder, coriander jeera powder and turmeric.

 Here you have our recipe for a renowned Japanese preparation, miso soup.

 We know how people love this soup, so we decided to turn it into a fat-free vegan delicacy.

 We also wanted to point out that making miso soup better than any standard Japanese restaurant is dead easy,

 as they usually prepare it by mixing a small bag of instant dashi stock with water,

 The ingredient list for this savoury soup is in the description down below.

 Within 10 minutes, the few small pieces of dehydrated wakame will transform into big leaves.

 Drain the seaweed and remove the edible part from the central veins,

 You can use as much as you want of it as it is mainly needed for presentation purposes.

 However, we like to add very little tofu to our soup and to cut it into tiny small dices.

 Heat the dashi stock until it starts steaming and you see small bubbles forming on the bottom of the pan.

 Well, add it a little at a time until the soup has the level of savouriness that matches with your personal taste.

 and it also often contains some bigger pieces, which are not desirable into the final soup.

 To solve this problem, we are using a miso strainer for this task, called miso koshi in Japan.

 If you do not have this piece of equipment, you can simply use a small fine mesh sieve or a tea strainer.

 But if you do not have a Japanese miso strainer, then what are you playing at?

 For the sake of demonstration, we are making a single portion here

 by using a small ceramic Japanese bowl, as it is cute and appropriate.

 However, if you have a larger appetite, don't be shy and use a salad bowl instead.

 The first thing to go in are the onions, followed by the seaweed.

 Now add the tofu and simply pour in the soup to complete the dish.

 Here is the final miso soup, full of flavour and packed with umami.

 In case you have a savoury tooth, this dish will surely satisfy it,

 as it is considered one of the most delicious food ever invented.

 The phenomenal taste makes it the perfect starter for any meal.

 simply hit the like button and we can guarantee it will stop immediately, not lying.

 Hello friends my name is Mai today we will be making delicious Vietnamese summer rolls

 The ingredients you will need are shrimp, peel and devein, rice paper, rice noodles,

 pork shoulder, sliced ginger and green onions, mint leaves, bean sprouts, lettuce, sliced

 Add your shrimp, lettuce, bean sprouts, mint leaves, cilantro, sliced carrots, cucumber,

 Yeah, and you make all that stuff because it's for the udon master and me.

 that we're going to prepare warm and put our own toppings in it.

 And the toppings that we use are ones that you have in your refrigerator.

 And the broth is a concentrated base noodle sauce called setsu.

 So what we're going to do is we're just going to go ahead and put this in.

 And I'm going to put two, so it's enough food to feed the boys and myself.

 So we're going to boil these noodles just for a couple minutes.

 Now with the sauce, you could use the concentrated setsu sauce on itself.

 The ratio is about eight cups of water to one portion of setsu.

 You can also increase the depth and flavor and the umami of the sauce

 by adding just a couple of coins of ginger, and a little bit of soy sauce,

 and some sesame oil, and some mirin, which is a sweet Japanese seasoning.

 A lot of these sauces can be found at your local Asian grocery store.

 And surprisingly, more supermarkets are carrying these types of things

 Now some people might wonder, why do we not cook the noodles in the broth?

 Now the great thing about this broth that we have going on here,

 However, if you have anything like broccoli or protein that's uncooked

 You just want to cook the ingredients until it's just barely cooked.

 came from, but it's definitely not Chinese in the sense that it did not come from mainland

There's a lot of saying, thinking that it came from the U.S., there's also some

 claims that it came from Taiwan, but it's a very popular Chinese dish, Chinese slash

 it's not real Chinese, I still love it, occasionally order it, but it's hard to find a place that

There's most of the buffet places, it really has no flavor, it just tastes

 sweet, and there's really nothing to it, it's not done the way that it should be done.

Now, I've got some sesame seeds that I've lightly bruised up, about

Oh, by the way, all the ingredients and the amounts are going to be

 and you're going to see some information, you'll see a little thing that says more info,

 you click that, and it'll open up a new box, and it will show you all the ingredients and

So we're going to give this a mix, just kind of get it on the chicken,

I'm kind of thinking about maybe someday trying to stir fry it, just see how

If you don't want to use alcohol, just use some water or chicken

A lot of people don't want to use alcohol, either they're feeding it

 a pinch of, let me mix this up, because we've got to kind of layer these things in.

 say in a sauce, I'm putting certain ingredients on in certain orders.

 hour or something like that while we make our sauce and we do some other preparation

 of black vinegar, one teaspoon of sugar, one teaspoon of sesame oil.

 can make everything ahead of time and then it all comes together.

 leave them out completely, but you should have a little bit of that.

Exactly how much is not really that important, but a third of a cup

You don't want to use too much because you're dipping raw chicken in it, so when

 to start taking some of these chicken pieces and give them a light dusting of this flour.

If it starts getting carried away or smoking, turn the temperature down.

If you're browned and it stops making sizzling noise, that means

 We're getting the last little bit of our chicken out of the hot oil.

You have to do that because the cornstarch will start to settle out.

Now we're going to put our chicken in here and we're going to toss the chicken.

 Okay, so what we're going to do is put some sesame seeds on here.

We draft the best culinary trailblazers to step into our tastemade kitchen at the

 pretty simple to make but there are a few tips and tricks to get it perfectly smooth,

So if you want to learn how to make the best mashed potato then let's

 The most important thing to making mash is using the right potatoes.

 overall different types of potatoes, waxy, in between and starchy.

 and salads, in between is multipurpose and starchy is perfect for roasting, frying and

 up so it won't get perfectly smooth and the mash will turn out quite stodgy.

 is all too much information about potatoes for you, luckily most stores label the potatoes

 with which cooking method it is best for so pick up the roasting kind.

 large sized potatoes for this recipe which will be enough to serve four.

Wash the potatoes to remove any dirt on the skin and use a potato

 Cut the potatoes up into smaller pieces, you can just boil the potatoes whole but cutting

 the same size so they cook evenly and you don't end up with some cooked and some raw

I like to give the potatoes a quick rinse and then place them into a saucepan.

 Fill the saucepan with cold water to cover the potatoes and place over medium high heat.

 It's really important that you always cook potatoes from cold water rather than throwing

 more of a chance to come up to the same temperature as the outside and also a longer time for

 Cook the potatoes until extremely tender and nearly falling apart.

 20 minutes for me but of course it depends on the size of your potatoes.

 Place the cooked potatoes back into the same saucepan and keep on the heat until there

 to fall apart at this point, it means they are well cooked and will mash smoothly.

 using a potato masher to mash the potatoes, this honestly is all you need but if you do

 Begin to mash the potatoes without adding any butter or milk, just break them all up.

 This will look extremely crumbly, we just don't want any large bits of potato.

 at room temperature as we don't want to cool down the potato as this will turn the mash

 recipe does have quite a large amount of butter in it but honestly it's the only way you

 And lastly give it a taste, it should be silky smooth, creamy and fluffy.

 you'll be amazed with how much a pinch of salt can change the flavour.

 mushrooms, these you can grow right in your backyard on a board with the right soil.

 and also mostly available in most supermarkets and stores in America.

 I was going to say, do you think that kids, you could kind of put the oud on it and they

 You could disguise it, but you wouldn't have to because they're really that delicious.

 We're going to begin now with some heat and our shiitake mushrooms inside of our skillet.

 Now you're going to notice that like mushrooms are mostly all water.

 suck up whatever oil you put in there, they're going to suck that up.

 just going to use a little bit of this for really for like our salt.

Sometimes people would love to just take a little bit of green onion and

 The biggest thing that you could do right now is this is a perfect dish if you want

 Do you have to do anything with the noodles to prepare them or they're already?

 We're going to add a little bit of this, like a salad almost, to the tray.

 Now what we're going to do is we're going to take our udon and we're going to bring

 bit of cilantro, which is going to add some great flavor to this.

 So today's recipe was sent to me by one of my lovely subscribers.

 My dear Okigan, thank you so much for your recipe, I really love it.

 So today I'm going to be sharing with you Okigan's amazing recipe,

 is a bread salad, really easy to make and just beyond delicious.

 So I really hope you enjoy this recipe, the preparation time is less than 15 minutes.

 I'm going to be using 2 of them for the salad and I'm going to be using the other 2 for garnish.

 We also need 3 green onions, 1 medium cucumber, 1 yellow bell pepper,

 100 grams of cherry tomatoes, 1 minced garlic clove, 1 tablespoon of fresh mint,

 finely chopped, 1 tablespoon of fresh parsley, also chopped, 1 tablespoon of fresh cilantro,

 finely chopped, 3 tablespoons of lemon juice, 2 tablespoons of orange juice,

 2 tablespoons of extra virgin olive oil, 6 tablespoons of chicken broth,

 salt and black pepper to taste, plus a quarter of a teaspoon of granulated sugar.

 As you can see my pieces are kind of large, but that's the way I want them to be.

 Place the bread on a baking sheet and brush it with some olive oil.

 The recipe says to brush it with lemon juice, but I want it to get nice and brown,

 so instead of the lemon juice, I'll brush it with some olive oil.

 To make the dressing, combine the garlic with the parsley, cilantro, and mint.

 I added about a half a teaspoon of each, and also adding a quarter of a teaspoon of granulated sugar.

 the orange juice, the chicken broth, and one tablespoon of lemon juice.

 Mix well until well combined and set aside until you're ready to use it.

 and also cut it into small pieces, about the same size as the cucumber pieces.

 Place them in the bowl with the rest of the vegetables and toss everything together.

 Toss your salad once again, taste the flavor, and add any salt and pepper if needed.

 Top the salad with the bread pieces and add two more tablespoons of the dressing over the bread,

 and also add in one more tablespoon of the remaining lemon juice.

 please don't forget to visit my blog, and don't forget to subscribe to be notified of future updates.

 this recipe for the best mashed potatoes is often requested during Thanksgiving.

 Add a couple of tablespoons or so of salt and bring the water to a boil.

 Lower the heat to medium and simmer them until they are tender but still firm between 10

 While the potatoes are cooking, chop up 3 or 4 cloves of garlic.

 On the stove over low heat, allow the potatoes to dry for about a minute.

 Then quickly add in half of a cup of softened or room temperature butter, 2 cups of grated

 Parmesan cheese, the cup of chives, 1 and a half cups of cream cheese, and the minced

 Now, using a potato masher and working quickly so the potatoes retain their heat, mash until

 For a variation, Allrecipes member Christina suggests serving the best mashed potatoes

 Refrigerate the leftovers overnight, then sprinkle extra Parmesan cheese, dot with butter,

 I am Bawna and today I am going to show you one of the, actually it is Chinese or Thai

 These healthy spring rolls are light and refreshing with an exotic flavor.

 They make a wonderful easy appetizer or side dish to complement an Asian meal.

 So the first thing I am going to show you, this is the spring roll pastry.

 Easily available at Indian, Chinese, Thai, Vietnamese stores these days.

 From this pastry actually you can make samosa as well and many other dishes.

 These pastries I am going to wrap it into the wet cloth to prevent them getting dry.

 All the vegetables I cut into the lengthwise and this is the bean sprouts.

 Other vegetables such as cabbage, carrot, bell peppers, any vegetables that you like

 So that I am going to put into the boiling water so they get little bit of tender and

 You just have to keep 30 seconds or a minute or so and you will get done.

 Get all the noodles soaked into the water and again take them out of the water after

 Oops, mine got little bit more tender so I won't be able to cut them.

 I have the wok heated and I am going to add about 1 tablespoon of olive oil only.

 But if you do it right away as I said that you don't need to boil actually.

 So I have this all purpose flour like almost 2 tablespoons only.

 And I am going to pop this into the microwave for almost 10-15 seconds only.

 And this will actually help us to seal the edges of the spring roll.

 So the first thing you want to do is take the end and tuck inside.

 And you are going to use the paste that we made to seal the edge.

Today I'm going to show you how to make a very easy and popular dish called pad thai.

 First you want to soak your rice noodle in some warm water for about 30 to 40 minutes or so just until it's al dente.

When it's pliable but not too soft, you want to drain it and set it aside.

 While your noodles are soaking, you want to work on your pad thai sauce.

 and I'm going to take a quarter cup of that and mix it with one cup of water.

 I didn't show it but I actually added in 3 quarters of a cup of palm sugar, one cup of water, and I just added half a cup of fish sauce.

It's very very important that you cook this outside if you have an outdoor burner or whatnot.

 If you try to cook this inside, oh my goodness, this stuff stinks.

It will make your house smell like hot booty on a midsummer's day.

 So for the 30 minutes I had the lid on but not completely all the way.

 You want to make sure that you keep it at a good rolling boil and stir it often to prevent burning.

It's nice and syrupy and this is what you need to get that good color and for it to stick to the noodles while you're stir frying.

 Next you want to add in some chopped garlic and to some peanut oil.

 And you want to stir fry this for a couple of seconds and next I'm adding in my shrimp that I had marinating in some of my sauce.

 About a couple of tablespoons, maybe 2 or 3 tablespoons for one pound of shrimp.

I didn't mention that you want to make sure you cook this in batches.

 So the sauce that I provided earlier, the amount is good for 3 or 4 batches.

 So you want to take some noodles, 2 handfuls, add it into your wok, add a little bit of water and continue to stir for, I don't know, a minute or so.

 And then I'm also going to add in for some red coloring, I'm going to take 1 tablespoon of ground chili paste and I'm adding in a quarter cup of paprika.

 Now if your noodles are a little bit harder than you wanted them to be, then go ahead and just keep stir frying and adding in a little bit of warm water at a time until it's nice and soft.

 So I'm going to make a well in the middle and I'm going to crack in two eggs.

I want to have both white and yellow parts mixed in among the pad thai.

 So give it about a minute or so and then start to stir fry or scramble it a little bit.

 So I turned off the heat and now I'm adding in some fresh bean sprouts.

 But I'm going to do both because I like some actually in and cooked down just a little bit in my pad thai.

 Some fresh chives, bean sprouts, ground roasted peanuts, some chili paste or chili powder.

 Don't forget a generous amount or squeezing of lime and you're good to go.

 today I will be showing you how to make hot and sour chicken soup.

 cabbage, 15 gms of shredded carrots, 15 gms of shredded capsicum, 1 inch of ginger chopped,

On a dry pan, I have added 4 tbsp of corn flour mixed in water into it.

You can see that the egg has completely dropped into the chicken into a

 very simple way of making hot and sour chicken soup which usually you try in the restaurants.

 Stick around and I'll show you how to make this yummy gluten-free chicken parmesan.

So what we're going to do now is we're going to coat them in egg and bread crumb and

 bread crumbs sparingly and when I need more I'll add more in with more Italian seasoning.

 when your chicken's all done browning add one and three-fourths cup

 And what you're going to do is you're going to add about half of the pasta water to it.

 If you notice that your sauce is getting too thick just add more of the pasta water.

We would call them pierogi z dniem and I thought right now with Thanksgiving

 it would be nice to make a Polish pierogi with a little bit of Thanksgiving twist.

 taste is a little bit different so not everyone will like it but if you do like pumpkin or

 the ingredients then you will know what you need in case you decide to give it a try.

 finely because you do not want to feel the onion in your pierogi.

I warmed it up and I heated it up actually and now I'm adding my onions and I'm going

 to be cooking them for around 4-5 minutes on the medium heat mixing from time to time.

If you don't like it that much just add half of the teaspoon it's going to be

Okay, I'm checking for seasoning, adding my onions and then I'm going to add

Everything needs a little bit more of salt and then I'm adding my breadcrumbs.

I'm going to add a teaspoon of salt and then in that mug there you see I've

 now we're watching what happens with our flour while slowly adding the water because the moment

 the flour starts forming a dough with the water, like you can see a ball going around in your food

 this is done you want to go for another minute or so and then the dough is ready.

 large pot I'm putting water, adding one teaspoon of salt and bringing it to boil while we work on

When you work a few more times you knead your dough you will see that it's

Now we want to roll it to a really thin layer, I would say one, two millimeters.

 It also depends on what you like because I noticed my mom is liking them very thin.

 some flour because I'm going to be putting ready pierogi before they go to boil and I don't want

 picking up right now I'm going to form a ball out of them and put them in a ziplock bag so they

 don't dry out so I can roll them again and have a few more pierogi there.

 the part which was sticking to the table it's going to be much easier to stick to each other

 to close the pierogi and not open them so they don't open in the water.

And another important tip for this is don't put too much stuffing because if

 the stuffing goes on the edge of the pierogi again they will not close or they will open

Sometimes if they would dry too much my mom says she's keeping a little shot glass

 of warm water and she's dipping her finger to make the edge clean and wet so they stick better.

 little machine for making pierogi and he's showing me how to use it.

He's putting around quarter of a tablespoon there in that machine.

 When I'm doing it with my hands I was putting around half a tablespoon which is not much

 the one with cheese and potatoes which the recipes are coming very soon so stay tuned.

 bubble too much and then very gently stir them with the wooden spoon.

 Okay then we have a non-stick spray on the plate and we're waiting for all the pierogi to float up to the surface

 and when this happens I'm keeping it for another minute boiling and then fishing them out.

Okay and now time to spray them on the top again with non-stick spray.

 You can do it like this or my mom is just using a brush in the oil.

 We are Adam and Joanne from inspiredtaste.net and welcome to our kitchen.

 You're going to start with tahini, which is a creamy sesame paste.

 We like to use about a quarter of a cup, but you could use a little less or a little more

 The tahini and lemon juice cream together and become thick, whipped and creamy.

 We like to use about half a clove of garlic, but we peel and mince it really fine first.

 That way we help out the processor and no one is ever going to bite into a big piece

 Start with half a teaspoon and then taste later and add as you need it.

 After about a minute, open up the lid, scrape again and continue to process.

 Add about half of the chickpeas to the food processor and process for another minute.

 Now to make things really smooth, and just like the hummus you buy at the store, we like

 As you add the water, you can literally see it get smoother and smoother.

 Add it to a plate and then top with olive oil or paprika and enjoy!

Today I'm not going to be using prosciutto, although normally I would

But if you have it, that would be great because it really makes the sauce

Although I wouldn't use American bacon because American bacon is smoked

 do is I'm going to add my whole tomatoes and I'm going to crush them with my hands because

Okay, so I have my tomatoes crushed and the next thing I'm going to do is I'm

 going to add a little bit of sugar just because I tasted the sauce and it's a little acidic.

 So I'm just going to add like a little handful of sugar, not too much.

And now I'm going to bring this to a boil and then I'm going to reduce

 the heat to low and I'm going to let it cook for about 45 minutes.

And now what we're going to do is we're going to add the vodka, the

So you just add the vodka right in and you're going to add 3 fourths

Bring it to a boil and then reduce it to low, cover it and simmer it for another

I checked to, I gave it a taste and made sure that all the vodka was cooked out

And then the last thing you have to do is you just bring your penne

 pasta or rigatoni pasta, whatever you prefer, to a boil and you add it and you top it off

 On the way, the waves slipping away, I turned my feelings off, you made me untouchable.

 Hey what's up my name is Antonio Rodriguez and my name is Brian Ortiz and today we are

 Two pieces of meat, one pound of flour, two eggs, breadcrumbs, salt and pepper.

 The second step to this procedure is to pop open these eggs and pour them into this bowl.

 Now we are going to mix the meat with the three servings we have here.

 You can find this recipe and many other recipes at www.carrera.de

 Here we go, now we're going to do, we just did the New Zealand salmon, how'd you like

 Sashimi grade, amazing stuff, real buttery, a little topiko on top, just have some fun

 with a little green onions, you do ponzu, soy sauce, lemon, vinegar, real easy, just

 Here we're going to use the Atlantic salmon, this is how you get a package from Catalina,

 you take it, you'll get it frozen and defrost it overnight in the walk-in, leave it in the

 vacuum pack so it doesn't have any air in there and build bacteria, so we're going to

 break it down here, we're going to take it, we're just going to cut right through here,

 Get it right out of the package here, it's real nice, come on, there we go, get a little

 Just like the New Zealand salmon, what we're going to do here is we're just going to take

 it four fingers, probably right in half, this would be real nice here, right down the center,

 We'll come like that, we'll take a little bit of that skin off, we'll make some rainbow

 roll type rolls here, the fish on the outside of the roll, we'll take the skin off here,

 Take that there, we're going to take just like the nigiri cuts, right?

 We'll do like five pieces here, we'll put some avocado on top, just for color, but this

 is what you can do with sashimi, your nigiri right here, right?

 We keep cutting down here, let's cut some, here's a sashimi cut right down the center

 We'll go one more here, there's a tendon right there we don't want, take that off, we'll

 take a little bit more of the bloodline off there, clean it up for color, cut this one

 in thirds again, put your black topico on there, your green topico, your red, right?

 Chewy, not too good, unless we don't like you, we'll serve that to you, right?

 And this is the belly, this is the belly part of the animal here, this is the best part,

 So we're going to take this, we can use the sashimi for nice nigiri cuts, nice long strokes

 This is again where you want to get through your sushi chef, he's going to give you this

 This is what you want, this is your sashimi grade, sashimi for your sashimi plate here,

 This one here we can cut into sashimi grade here, portions, cut off the bloodline there,

 Set them on the side like that, presentation, so you get the intensity, you want something

 nice, something big where you can kind of taste the whole fish and get the whole flavor

 So we're going to do, do some nigiri here first with this or some sashimi with most

 of it, just like the first one we did, just to show you what it looks like.

 This is the hardest part of doing sushi right here, is a little ball of rice, try not to

 hold the fish too long, and then serve it just as fast like that, right?

 Just kind of go like that, boom, boom, boom, there you go, right?

 Real quick, real simple, the intensity of the fish is what you want.

 We're going to take this, we can roll this up here, and it's something fun, put it on

 A little lemon on the side, a little sriracha, green onions, ponzu, wasabi, real clean.

 2 tsp of chilli powder, 1 tsp garam masala, salt to taste, 2 tsp of dhania powder, 2 tsp

 have coriander leaves, about 4 heaped tbsp of garlic ginger paste and then we have our

 Once it's boiled well, we shut the gas and leave it to cool a little bit and then start

So now you can see that the oil has boiled to a nice boiling point.

 going to shut the gas for a minute or so and then I will start cooking.

In goes the cinnamon, the bay leaves, the black cardamom, the cloves,

 It is well seared and also all the masala has been evenly distributed.

 to go on unnoing this mutton for a good 5-7 minutes on high flame only.

And now we leave the masala to cook along with the mutton and we leave it on

I have jeera powder, I have the dhania powder, a little more of salt.

 masalas and the yogurt and the coriander leaves, I've stirred it and mixed it very well.

 will cover it again once again and leave it again for about 20-25 minutes till the meat gets tender.

 Now this whole procedure you can do it even in a pressure cooker.

 it this way because the flavours are very nice and the masala also turns out very well when it's

In case you want to make it a little loose, you can add a little water but not really

 Alright YouTubers, today we're going to be making spicy tuna rolls.

 You will need Yakanoi rolling seaweed, some ketchup and mayo, sushi rice, hot chili sauce,

 otherwise known as rooster sauce, garlic powder, some salt, or if you can find the combination

 that's already mixed up, that's great, and sushi seasoning, also known as sushi vinegar,

 Have some already made up, so this is what you'll be shooting for as your finished product.

 I have one cup of sushi rice that I have added my sushi seasoning to.

 This brand is made a little bit more for sushi because it has a little bit milder taste,

 kind of a sweeter flavor to it, not as strong as straight sushi vinegar.

 You don't want to make too hot rice, use hot rice on your sushi.

 Some people use their fingers to put their rice on their rolling paper, seaweed, but

 You want some pretty sushi, you don't want some lopsided sushi.

 Stick it out all the way to the edge of the rolling seaweed, like so.

 Semi-gray tuna, cut you a piece that's about half inch thick, over there, like so.

 You have two pieces, lay them on your rice, like so, end to end.

 It's just basically half mayo, half ketchup, and then you add your spicy sriracha chili

 sauce in, or people call it rooster sauce because it has a rooster on the front of it.

 You can add your garlic powder and salt and just some black pepper.

 This is actually garlic salt mix already mixed up, so you just add a few dashes in

 Just keep adding the hot sauce in until you get it as hot as you want.

 Kind of give it a little coating on all those sides there, like so.

 And you will need to have some water in a bowl to wet your fingers in, just so you can

 add a little water to the edge of your rolling seaweed to make it stick.

 And that edge will stick itself down to the other side of the sushi roll.

 I don't cut my pieces really big, so I can get eight out of one roll pretty easy.

 As you can see when you use the rice spoon you can get a nice even amount of rice onto

 And if you want to you can add a little bit more of your spicy sauce on top to give it

 And there you have a whole plate of spicy tuna rolls ready to go.

 Hello and welcome back to TRU's cooking show, International Flavors on a Student Budget.

 We would like to thank all of you for your positive feedback on our first episode and

 Hello, today we're cooking with Mira, an MBA student who came to TRU to study from China.

 When I go down to go across the street and when I meet people, they always give me a smile.

 So now that we know what you're making, can you walk me through the ingredients that are

 Here's mushroom, broccoli, tofu, some shrimp, salt, sugar, soy sauce, spicy sauce, peppercorns,

 Okay, actually, except these two, these things can be bought at a superstore or other place.

 So, first we need to mix the soy sauce and the spicy sauce with sugar.

 You don't need to add more water because there's still water in the tofu and mushroom.

 At the end of this, we just add some green onion because the color is still important

 Pierre, I want to thank you so much for showing us how to make this recipe today.

 Follow the link below to our blog to download the recipe and the grocery list.

 Try this recipe at home and post a photo on Instagram and tag us at myTRU.

Today I'm going to be showing you how to make one of Korea's favorite rice dishes.

 It's going to have a lot of vegetables, it's going to be healthy, so let's find out what the dish is.

 In case you haven't, it's basically a dish where you'll find short grain rice

 So, let me show you how to make bibimbap right inside your kitchen.

 Before we do that, I'm going to show you how to prepare the mushrooms and the meat.

 For shiitake mushrooms, this is the dry form of the shiitake mushrooms that we're going to use today.

 and it's actually easier to purchase when the shiitake mushroom isn't available.

 So, you're going to basically soak the shiitake mushrooms in water for about 30 minutes

 So you're just going to take it out and we're going to prepare this.

 So for the shiitake mushrooms, we're going to slice it into thinly strips.

 Now, I'm going to show you how to put all the marinade together.

 Now, for the carrot, we're going to cut it into thirds, depending on the size of your carrot.

 For your spinach, you're going to have a pot of water, boil it,

 and then you're going to place your spinach inside just to blanch it for about five seconds.

 You're going to squeeze out the water and cut it into a few pieces that look like this.

 For the sweetened sprouts, we cooked it in water for about five minutes in boiling water,

 Next, I'm going to show you how to cook the cucumbers, the carrots, and the marinated beef and mushrooms.

 Next, for your mushrooms and meat, you're going to heat up the pan on medium-high heat.

 I'm going to show you how to prepare the spicy paste we're going to use when we mix up our bibimbap.

 First, in your bowl, you're going to add your gochujang, which is red pepper paste.

 Then, with your spoon, you're going to mix everything together until it's well combined.

 And like I said, if you season everything, the dish is going to make it much better.

 Wasn't it so fun to watch how to make this traditional Korean dish?

 Hello, this is Chef John from foodwishes.com with my recipe for buttermilk fried chicken,

 one of my favorite recipes of all time, and not that hard to put together.

 And just for fun, I'm going to show you how I break down a whole chicken for fried chicken.

 I'm going to de-joint the wings right where they attach to the body.

 Alright, the thigh leg section comes off, don't be afraid to snap and dislocate.

 Yes this is quick, but go back and watch it, you know, seven or eight times, you'll see.

 So once the legs and thighs are done, I'm left with basically the carcass, which has

 And you'll notice I'm using a nice heavy cleaver, the ultimate tool for a chicken breakdown.

 Snap the backbone like that, cut the breast in half, and then each breast gets cut in

 Alright, and you'll notice here when I cut the breast in half, I slice down until I hit

 the bone and then I give it one pound with my hand so it goes through in one shot nice

 So there's my four breast pieces, my two thighs, drumsticks, and the two wings.

 Black pepper, salt, paprika, dried herbs, white pepper, cayenne, and that gets tossed.

 All the, believe it or not, 11 herbs and spices will be on this site.

 Okay, after that's well tossed with the spices and herbs, you're going to top it with buttermilk.

 You can get away with four, you can go overnight if you want, but I like six hours.

 Alright, then we're going to make some seasoned flour, which is just flour, salt, some paprika,

 some cayenne, some garlic powder, some white pepper, and some onion powder.

 After the buttermilk marination, the chicken pieces get dredged.

 Give it a little shake off, put it on a plate, and then we're ready to fry.

 And what we're going to do, and there's lots of different ways to fry this, I'm going to

 Now some people like to fry in a skillet in just like an inch or two of oil, and then

 Of course this uses twice the oil, but you know what, how often do you make fried chicken?

 I'm going to go in after ten minutes and just move it around a little, just in case some

 That's going to go for about another ten to fifteen minutes, so it's about 20-25 minutes

 Now while that's finishing up, I like to take a rack and put it on some paper towels on

 And that's what I'm going to use to drain the cooked chicken on.

 I'm going to fish it out with my spider, that little strainer thing you see there.

 Don't bite into it for about ten minutes, because it's so hot you won't enjoy it.

 So ten minutes later, we had a delicious plate of fried chicken.

 So like I said, 11 herbs and spices, believe it or not, are what was included in this.

 You can go to the site, count them yourself, because all the ingredients are listed there.

 Udon is one of our favorite quick fixed meals and perfect for lunch.

 or you can put any types of meats and vegetables to make it hearty.

 but if you are in Japan, you can buy fresh udon almost anywhere.

 the best option is the frozen udon that is used in this recipe.

 and you can just put it in the broth to heat it up a little bit.

 We have a very easy to make dashi recipe and video on our website,

 You might want to save a handful to put on top as garnish later.

 Fattoush is a Lebanese and Syrian salad that consists of a delicious cucumber and tomato

 salad tossed with crunchy toasted pita bread pieces and dressed with a pomegranate molasses

 We'll start by combining a diced cucumber with four diced tomatoes and a thinly sliced

 Then we'll add in a piece of pita bread that's been toasted and chopped and stir everything

 To make our pomegranate molasses dressing, we'll start by adding two tablespoons of

 pomegranate molasses and we'll whisk in the juice of one lemon.

 We'll season with a pinch of salt and pepper and then I'm going to drizzle in, while I'm

 Every now and then you want to stop and whisk and just make sure that everything is getting

 Once the dressing is thick and smooth, you can drizzle it over the salad.

 Leftover steak slices or shredded rotisserie chicken would make a good addition to this

 We'll toss once more to combine and now we can serve our salad immediately.

 Here we have our fattoush salad, perfect for your next barbecue or picnic.

 Today I'm going to share with you my favourite pancake making tips.

 We're going to start by making thick and fluffy American style pancakes.

 And we're going to need 1 egg, 200g of self raising flour, 250ml of milk, 1 teaspoon of baking powder and a tablespoon of sugar.

 The mixture should be pretty smooth but don't worry if there's a few lumps.

 When you can start seeing air bubbles in the mixture, turn it over and cook the other side.

 And with this gingerbread man cutter, I'm using blueberries for eyes.

 To make blueberry style pancakes, add some blueberries to the mixture and give it a good stir.

 To toss a pancake, first you need to make sure it's cooked on the underside and slides around smoothly in the pan.

 Then you need to quickly push the pan away from you and flick it with your wrist so the pancake slides up the back of the pan and over.

 Make sure there's no oil in the pan because you don't want it to splash out and burn you.

 If you have any batter left over, you can store it in an empty sauce bottle.

 The next morning, give it a good shake and it's ready for cooking.

 I like to serve my pancakes in a stack and covered in maple syrup.

 To make the thin European style pancakes, you need to mix half a pint of milk together with an egg.

 Then add 125g of plain flour and a pinch of salt into a bowl, slowly add the milk and egg, whisk thoroughly and pour the mixture into a jug.

 I'm going to cover it in a layer of chocolate spread, then slide it between the prongs of a fork and twist the fork to roll up the pancake.

If you want to see more, click on the links on the right hand side or take a look at my YouTube channel page.

 You only need two bowls, one for the wet ingredients and one for the dry.

 In a large bowl, place one cup, that's about 130 grams, of white all-purpose flour.

 Then we're going to add two tablespoons, about 30 grams, of granulated white sugar.

 The sugar will give us sweetness plus moistness and also helps with the browning of the pancakes.

 Then we're going to add one and a half teaspoons of baking powder.

 Then lastly, a quarter teaspoon of salt, which helps bring out all the flavors.

 Then for the wet ingredients, you want them all at room temperature.

 The egg will bind all the ingredients together, plus it helps with richness and with browning

 To that, I'm going to add two tablespoons, that's about 30 grams, of melted butter.

 The butter gives nice moistness to the pancakes and a richness and of course helps with the

 Just keep in mind that the higher the fat content of your milk, of course, the richer

 Now all we've got to do is just make a well in the center of your dry ingredients and

 To get a nice, tender pancake, we just want to mix the ingredients together just until

 You don't want to get too much gluten developed, so you don't want to be really vigorously

 If you wanted to, the night before you could get all the dry ingredients put together in

 Then you could even put all the wet ingredients together and cover and put that in the fridge

 If you don't have one of these, you can just use a frying pan on the stove.

 Try to use a frying pan that's pretty heavy duty that has a flat bottom because you don't

 want warps and then you'll have uneven cooking of the pancakes.

 If you take a little drop of water and just put it on and it will kind of sputter, then

 You may have to adjust the heat as you're cooking your pancakes.

 If they're doing too fast or not browning enough, you can just put your heat up or down.

 That kind of keeps your, if you're worried about your fat, that'll just keep it down.

 You could also just rub your pan with either a brush or with a piece of paper towel, oil

 You could also put your batter in a large measuring cup and then just pour it on, whichever

 Of course, you can make your pancakes as big or as small as you want.

 Just make sure that you space them a little bit apart because, as you know, the batter

 If you're using a non-stick surface, make sure you use something that you don't want

 As you can see, the pancake will start to get lots of bubbles and craters.

 When the surface is pretty well covered with the bubbles and some of them are starting

 You can also just take your spatula and kind of put under and just check to make the underside

 That takes maybe two or three minutes, depending on your heat, which, as I said, you can adjust

 Okay, as you can see, there's lots of bubbles on the top surface and some of them have popped.

 So I'm going to flip this and then just, as you can see, nice golden brown.

 As you can see, you can adjust the color by how soon you flip it.

 Now the second side will not brown as much as the first side, so just keep that in mind.

 Now when you take them off the heat, there is a tendency, because it looks cool, to stack

 But don't do that because what happens is the bottom ones get all soggy.

 So try to have a plate or a platter like this and just do it this way.

 Now if you weren't serving these right away, say your family's still in bed, you could

 just turn your oven to 175 degrees Fahrenheit, that's about 80 degrees Celsius, and just

 put these pancakes directly on the wire rack and you can keep them there for about 15-20

 So now, when you make more pancakes, what I would do is again spray or put a little

 more oil or butter and just make another batch the same way as first.

 And you could just serve these with butter and maple syrup or some people like jam or

 And if you have leftovers after, you could just freeze them and then you can either reheat

 them in the oven or just put them in your toaster frozen and they're really pretty good.

 How many cans of beer and bags of chips does one dude need in a week anyways?

 Nowadays, it's a good idea to give your liver a helping hand in cleansing and detoxifying.

 Luckily, our recipe contains no gunk, only super fresh, super tasty ingredients in our quinoa tabbouleh.

 I like to cook it in vegetable broth with a little bit of ground cumin to give it flavor.

 Add one cup of uncooked quinoa and two cups of boiling water to a high quality thermos.

 We've modernized an old Middle Eastern recipe by using quinoa instead of cracked wheat.

 And I think if I was stranded on a desert island and I could only choose one food, I would pick quinoa.

 If you want to lose weight, protect your heart, prevent diabetes, have more energy, you got to try quinoa.

 In the tabbouleh, I like things to be chopped a little bit smaller than a normal salad.

 Nowadays, our bodies can get bogged down with toxic heavy metal.

 Nowadays, our bodies can get bogged down with toxic heavy metals like mercury, lead and aluminum accumulate in our tissues.

 To prevent issues with your tissues, just add more dried and fresh herbs to your daily diet.

 Parsley, cilantro, mint, dill, they're all like lean, green, clean machines.

 Greta, remember back in grade 7 science class when we learned about chlorophyll in plants?

 So, these dark green herbs like parsley and mint and cilantro really, really jazz up your cells.

 Da-da-da, lemon, a little bit of the zest, a little bit of the juice.

 Lemon also helps to raise your pH so it's more alkaline instead of acidic.

 And you want that because your body operates a lot better when it's alkaline.

 Somehow I find that easier than just squeezing it with my bare hands.

 Okay, lemon zest, lemon juice, a couple tablespoons of olive oil.

 But it does taste better, I think, when you refrigerate it for a little while.

 So I think it probably won't take me too long to over there and get a plate.

 Luckily, we made some quinoa tabbouleh, which will be great for you for detoxing and cleansing

 And when we do the roll, I'm going to show you how to present it so that it is so beautiful.

 And the chicken, we can marinate it or if you prefer like boil, it's okay.

 And after we mix together, we squeeze a little bit of lemon juice in there.

 Yeah, you have to put it in the water, otherwise it will crack.

 You can put this if you want, but usually in the Vietnamese spring roll, we don't have

 And we always put this a little bit sticking out on the top for decoration.

 It's ingredients are crab meat with avocado and they have some tobiko, fly fish, fly

 The rice will be inside the yakinori and it will be upside down and it will be topped

 And inside will be having the crab meat mixed with mayonnaise and they have avocado inside.

 Hi guys, what we're going to be cooking today is a beautiful English classic, Shepherd's Pie.

Okay, we've got some rosemary and the best way of taking everything off, more than

Add some salt, ground black pepper, add in your rosemary in, thyme in.

 Now give everything a good stir and we want to try and get some nice color on these vegetables.

After two minutes just add a touch of flour just to give it some body and just cut the

 flour out for about two to three minutes, just to get that graininess out.

 I put this in the fridge so when it's time to put the mashed potatoes on, it won't go everywhere.

 Okay so now this is ready and let it rest for about 15 minutes.

 Today we are making shrimp tempura and this is requested by Joannalene from the Philippines.

 First we have egg, baking soda, all purpose flour, shrimp that we've deshelled and deveined

 and we've cut a little crisscross shape in the bottom, cooking oil, ice water.

 Now we're going to add our baking soda to the flour and we'll give this a mix or a stir.

 Now we'll add the ice water and whisk again until it's well combined.

 Now we'll combine the dry and the wet ingredients by adding the flour to the egg mixture and

 And the next step is to take the shrimp and make sure the shrimp is good and dry.

 And we're going to dredge it in the flour so it's nicely coated.

 And we're going to put it in the egg mixture and again making sure it's nicely coated.

 Now we've used olive oil but you can use any kind of vegetable oil you want.

 You can just continuously coat the shrimp with the egg mixture.

 And once our shrimp is a nice golden brown you'll just remove from the oil and set it

 Now we're going to make our personal sauce by adding the soy sauce, lemon juice and sesame

 For exact measurements on this recipe visit our website at www.FilipinoCooking.net.

 Okay, guys, so today we're doing another recipe from our eat well lose weight, I guess series.

 Well, they have all sections but like the main course or sides and all that stuff.

 And then after that, they have like a section where it breaks down kind of different types

 So there's an Asian section, Indian section, Italian section, it gives you a couple of

 So I picked the Asian section because I really love Asian food.

 And we are going to be making tofu and veggie pot stickers with a dipping sauce.

 Three pot stickers and one tablespoon of sauce is 132 calories.

 And I actually went online to Better Homes and Garden to actually look up the recipe

 The pot stickers themselves are actually only eight calories per serving those extra calories

 So if you didn't want to use those the dipping sauce and save on calories, you can actually

 do that which would drastically change the calorie count for this.

 And this calls for half of an eight ounce package of tofu or roughly nine ounces.

 My grocery store only carries one brand of tofu and one size, which is the 14 ounce size.

 So if you have a 14 ounce size, just a little bit more than half of that package.

 Now, I like to get the extra firm kind because I prefer the texture of it.

 If you don't care, or if your grocery store has a bunch of different types of tofu, get

 But I'm a texture person and I like the texture of the extra firm.

 Also you need to drain this and a good way to drain it if you don't well after you drain

 If not, take your tofu and I should have videoed this but I forgot.

 Take your tofu and put it on some paper towel and then stack heavy things on top of it.

 I put a pot and a couple of bowls on it and put some more paper towel on top and let it

 So that's a good way because you don't want all that in your pot stickers because it'll

 Then we have 2 tablespoons of green onion, about 2 small green onions chopped up.

 1, I'm sorry, 1 third cup of shredded carrot, 1 third cup of broccoli slaw and a good thing

 if you guys are shopping in advance, buy the fresh broccoli slaw and throw it into the

 You can do that with the broccoli slaw because all that's in there is broccoli, carrots and

 I had plum sauce that expired a year ago and I didn't realize it.

 So I have 1 tablespoon of duck sauce because I have a whole bunch of packets of duck sauce.

 I have the all whites in the container and you see there's zero.

 3 tablespoons of egg whites approximately is 1 large egg and I just need 1 egg white.

 So I'm going to put 2 tablespoons because I'm assuming when they say the large egg they're

 Okay guys, there's one other thing I forgot to tell you about this recipe.

 If you like water chestnuts, the recipe does call for 2 tablespoons of chopped drained

 So now we are going to combine our egg whites, our green onion, our duck sauce, our carrots,

 Now before I add my tofu in, I'm going to give this a quick mix just so that everything

 Alright guys, so now you have to move really quickly with this.

 You want to add about a teaspoon of filling into the center of your wonton wrapper.

 Don't use egg wash because you don't want to add any additional calories.

 Now be gentle so you don't rip them because I ripped my very first one.

 You may have to go over it one or two times with your fingers to make sure that you have

 Then on a floured sheet, just push it down and press it down just so that it has a small

 But you do want to press it down gently so that the bottom is flat.

 So first thing you want to do is to heat two teaspoons of vegetable oil on medium high

 And just add half of your pot stickers in your skillet at a time.

 And cook them for about one minute just until they are lightly browned.

 And if you have pressed them down a little bit on your baking tray to make the bottoms

 Now once they've browned a little bit, go ahead and add half a cup of water.

 Alright after five minutes go ahead and remove the cover and let this cook for about three

 Now after the water evaporates, if your bottoms had not browned in the beginning, you would

 want to let them cook for one or two minutes without anything in there so they can brown.

 But since mine did brown, once this water evaporates I'm just going to remove it.

 So let them cook for about three or four minutes until all the water is gone.

 Alright guys, so all my water is evaporated and I'm going to pick one up so you can see

 I'm going to go ahead and remove these and put them on a cooling rack and finish them

 Three tablespoons of low sodium soy sauce and you do need to use the low sodium because

 Now the one thing I do with my ginger, I get mine from the farmer's market and get a big

 You can always peel it and then throw it into the freezer but the skin on ginger is so incredibly

 But I just took mine off just now really easy with a paring knife and this is still frozen.

 So one teaspoon of fresh ginger and one fourth of a teaspoon of toasted sesame oil.

 Again guys I don't really think you can substitute any of this stuff because it's not going to

 Now give this a good whisk so that everything is combined and all the flavors are melting.

 And give it a taste too because you can see if you need to add more oil to thicken it

 up or if you want to even add more seasoning maybe you think it's a little bland.

 If you like ginger a lot you can always add a little bit more ginger but it really doesn't

 This is a really good dipping sauce and it compliments the pot stickers very very well

 because the pot stickers are not overly seasoned and they're also tofu so this tastes really

 We're going to be cooking some Cod today but you can do exactly the same recipe with Haddock.

 Now we've got the white fish, now I've actually got fillets so there's no skin and you know

 Now what we're going to do is make up a nice little batter mix using plain flour and I've

 got a little bit of water, it's a fizzy water to get some bubbles in there because it means

 you get a nice light and crusty outside and you get really lovely fish in the middle.

 So I've chopped my Cod up, what I'm going to do is I'm just going to season it, a little

 bit of salt and I'm going to use a bit of black pepper as well, I'm going to do that

 Now what I'm going to do is turn it round and season it exactly the same on the other

 Now I'm using plain flour but what I'm going to do is put a little bit of salt and a little

 bit of pepper because really if you can season it all the way through it really adds to the

 So a good bit of salt and pepper in there, just give it a light stir and that's ready

 I'm going to move that aside and then what we're going to do is get on with the batter

 Now to make the batter mix it's really very simple, again you just use a bit of plain

 flour, with the flour again put a bit of salt and pepper seasoning because all the way through

 The bubbles really make it a lot better so put a little bit in.

 I'm going to use a whisk for actually whisking it up, I can tell straight away we need more

 And just whisk this up until you get it all nicely mixed up and try and get the lumps

 Starting to look about right now, it's thickened up slightly anyway.

 I've got a non-stick frying pan there and I'm just going to put some oil, I'm just going

 to use normal sunflower oil but you want to put a fair amount because you need to cook

 I mean obviously if you've got a deep fat fryer then great but I haven't got one of

 The pan's getting really nice and hot now, I can see all those sort of bubbles forming

 at the bottom there so I'm just going to put the flour all round the fish, try and get

 it everywhere, give it a shake off and then what you do is drop it into the batter mix

 And put them in slowly because it allows the batter to actually form a crust.

 And we're going to put a little bit of oil on top just to get a bit of a crust so we

 Now I've got the fish in there, turn it down to a sort of medium heat rather than the very

 So we've got it on about a medium heat and what I'm doing is just scratching a little

 bit of oil so that when we turn it over, you know, the outside is all nicely encapsulated

 and the fish is cooking inside and it's going to be really delicious.

 So I'm just going to cook this for about two minutes on this side and then I'm going to

 flip it over for another two minutes and what we're looking to do is to get a nice golden

 Now I've been cooking for a couple of minutes, I'm just going to turn these over and then

 You see they're starting to look really nice, a bit golden brown.

 So I just carry on cooking these for two minutes on this side and then we'll flip them over

 So total cook time really is about five minutes on a medium heat.

 So I've been cooking for about four minutes, just going to whip those over.

 And really just cook this side until it's nice and brown on the bottom and ready to

 Finished cooking mine, what I'm going to do is take them off and I'm just going to place

 them on a little bit of paper tissue just to let them drain off.

 So when you serve them up, they're not all oily, look at that, lovely.

 I've got some really nice crispy homemade fries that I've made.

 You can tell the crunchiness, this is great, look at it, beautiful.

 I've got a separate video for those so if you want to make really nice crispy fries,

 I'm Dave and tonight I'm going to show you how to make a version of my mother's tacos.

 Now I'm making chicken tacos, fish tacos, steak tacos all the time.

 Ground beef is not really something I go to all that much but I tell you when I do I absolutely

 It brings me back to my childhood and it's a dish I absolutely love.

 Ok we're going to start our beef tacos by browning off our ground beef and I'm using

 a mixture of 20% lean and 90% lean or 93% lean and for no other reason than I like kind

 I'm just going to lay it into my nice hot pan here and I'm just going to break it up

 and let it all just cook down and while this happens we can go ahead, if you don't have

 You just want to move this around, let it cook for 2 or 3 minutes then give it a good

 Ok so after my meat has browned off I like to remove it with a slotted spoon.

 That's an easy way, there's a few different ways to take off the meat and separate it

 out from the fat and I don't need all that fat in the taco meat.

 So once I get this done I'm going to drain off most of it and we're going to come back

 So I just drained off all my meat and most of the fat that was in the pan there.

 Now I'm throwing in a full chopped onion, a pepper, I happen to be using a Paseo pepper

 which is not all that hot, it's got a little bit of heat to it.

 Jalapenos are great, even red bell peppers, green bell peppers are quite nice.

 I'm just going to let these cook down over like medium, medium high heat.

 You want some salt and pepper in there and go until the onions become translucent and

 So once our pepper and onion is nicely cooked down, like I said soft and translucent, we're

 Now my kind of lead spice is cumin in this dish and I use a good amount.

 Remember we got all that ground beef to season and I think one of the keys here is to use

 Get them toasted a little bit which really helps bring out the flavor.

 So that was a couple tablespoons of cumin, maybe a tablespoon of chili powder, half a

 tablespoon of oregano and just a few dashes because mine is really hot of cayenne pepper.

 And I'm just going to stir those in and let that, let the spices toast.

 Actually I'm going to add a little bit more, maybe go half again more, another half a tablespoon

 Let's add some salt, again we got to salt all that beef and some pepper and just let

 these go for about five minutes, less than five minutes, three or four minutes.

 Okay so I just got to finish adding my tomato paste and as that's going in, you just want

 to give it a quick stir and just like the spices, I like to allow that tomato paste

 to cook down for three or four minutes over medium heat and that kind of concentrates

 the flavor, deepens and darkens the flavors as well and it's going to end up getting you

 So I'm going to let that go, stir every once in a while, make sure nothing is burning,

 nothing is sticking too badly and we'll come back when it's time to add the beef back.

 So after a few minutes I'm going to turn my heat back up and I'm going to add in that

 ground beef that we browned earlier and I'm just going to mix and stir everything together

 Alright last couple ingredients, secret weapon, my mom's secret weapon, a little bit of ketchup,

 probably not the most traditional but adds a little bit of sweetness, a little bit of

 I'm going to add about a teaspoon, a tablespoon of honey and I'm going to add a couple nice

 We're going to mix all this together and we're actually going to add in about a cup, maybe

 Now most of that water is actually going to evaporate off as this cooks but I like to

 get it in there so that kind of all the spices and everything we've had in there has a nice

 kind of fluid way to incorporate all the flavors that have been kind of brought together so

 far and once I get this fully mixed together I'm going to turn the heat to low, I'm going

 to put the cover back on and I'm just going to let this kind of simmer on low heat for

 So after 15 or 20 minutes you want to pull the lid off, give it a quick stir, you want

 This one, yeah I could use a little bit more salt, use a little bit more pepper.

 Now you can let it go as is or you can serve it as is, it's totally good.

 If you want it a little drier just go ahead and cook it another 10 minutes or so with

 the lid off and as you cook it more of that water will evaporate.

 Ground beef, this is basically just like my mom used to make, probably like a lot of us

 used to have, probably not super traditional but absolutely super delicious.

 I like maybe a little sour cream on mine, oops, and then certainly a little cheese,

 As you probably know there are many different types of fillings you can put in burritos

 but this one contains no meat but is nevertheless fast and delicious.

 So what I'm going to do to get started here is add the refried beans to a preheated pan.

 And I'm going to stir it continuously over medium heat for oh I'd say 3 to 4 minutes

 Now that the refried beans are hot I'm just going to set this aside.

 Now this is about a 9 inch tortilla and you can pick these up in just about any grocery

 store or you can make them from scratch and of course I'll put a link below.

 Now that my tortilla is heated up I'm just going to remove it from the pan and set it

 The first step in building our burrito is to place the refried beans onto the center

 of the tortilla and spread it out just so it's about an inch and a half away from the

 Followed by the iceberg lettuce, the diced tomatoes, onions, the black olives, some jalapeno

 Now this is just medium salsa, you can use hot or even mild for that matter.

 The sour cream and last but not least the grated cheddar cheese.

 Now I should add at this point in time, don't fill the burrito too full or you're going

 So to roll this I'm going to bring one edge up over the toppings and tuck it under just

 Now what I'm going to do is take some sour cream and spread it over the end just to seal

 Next I'm going to tuck in the ends, now you don't have to do this but it just makes a

 Lastly I'm going to cut the burrito diagonally and you're ready to serve.

 And there you have it, our bean burrito served up with some salsa and sour cream on the side.

 So those were our bean burritos, believe me these are delicious.

 Stay tuned because in the near future we're going to be making up another type of burrito.

 Go to www.cookandshare.com for all things eggs, fries and more.

 Good evening, it's Glen the Ball Chef and on tonight's menu I'm making up a pot of minestrone.

 It's one of my favorite soup recipes and this can be converted into a vegetarian recipe

 It's got a lot of different flavors going on and I think you might enjoy this folks.

 Alright to start this minestrone soup out we're going to add about an ounce of extra

 And to that we will season that up with some garlic, about a tablespoon and a half, a teaspoon

 of bay leaves, a teaspoon and a half of oregano, and a teaspoon of celery seed.

 What we're going to do now is we're going to sweat out one white onion that I've chopped

 up and four of the Italian plum tomatoes that I have finely diced.

 Let's put in a small seven ounce can of tomato paste like such.

 And what we're going to want to do is just infuse these spices and we're going to cook

 Alright we've got our onions and tomatoes kind of sweated in there with the aromatics.

 We're going to add about a teaspoon and a half of black pepper to that.

 Alright the next step here is to add two cups of white kidney beans.

 Okay we've now cooked our soaked white kidney beans for about 40 minutes.

 And now what we're going to do is we're going to throw in two small potatoes that I have cut up.

 And this needs to cook for about 13 minutes so we're going to stir that around for a little bit.

 Let that cook for a minute and I'll come back and show you the next step.

 We're about halfway through the cooking of the pasta and the potato.

 Along with that I'm going to add in one zucchini which I've diced up.

 And about three quarters of a cup of just regular green cabbage.

 And if you don't like some of these vegetables you can leave them out.

 I like to wait until the very end because it does make the beans a little tough.

 Put in about a tablespoon and a half of what they call pink Himalayan salt.

 But you could use kosher salt, sea salt, just regular salt for this dish.

 Alright there is our completed homemade Italian venestoni soup.

 And we're going to put about a tablespoon of the parmesan cheese in there.

 Can't go wrong with this homemade Italian specialty soup recipe.

Patrick's Day, I've got a great recipe that everyone is sure to love.

 potatoes just as if we're making mashed potatoes because I am making mashed potatoes.

 potatoes in a colander, then add in some butter and some salt and some chopped garlic and some

 degrees and then take a spoonful of the potato mixture and on a parchment-lined baking sheet,

 drop them on there and flatten them out into about half-inch rounds and then brush them with

 melted butter and then bake them in the oven for about 25 to 30 minutes until the edges are brown

Meanwhile, make the applesauce by cooking cubed apples in some butter, then add

 to my food processor and now I'll add some lemon zest and some lemon juice and a couple of tablespoons

 of honey and this is a hot, very hot product here so I'm going to be careful when I process it.

Get the recipe for free by writing to me here at the station or log onto the website

 Hi guys, I'm Bridget Davies, The Internet Chef, and today I've got a little recipe for

 to come down here and see what I've got in front of me, I've got three free-range eggs.

 I've also got just, maybe I'm going to use about a tablespoon of butter, a little bit

 of sea salt flakes there, and in the jug here, I've got about a third of a cup of cream.

 So in order to make the world's best scrambled eggs, you need to break your three eggs into

So once they're in the bowl, avoiding the egg shell of course, we're going

I'm using the induction cooktop, and I'm turning on the pan to induction

 setting 8, which is about medium to hot on your gas or your electric cooktop.

 going to take a fork as our pan is heating up, and just mix the cream and the egg together

What I'm trying to achieve is just that yolk is mixed through, so I don't want

 As our pan is heating up, I'm just going to take just the smallest knob of butter there,

 put it into the pan, and that's going to begin to melt through.

 is going to help those sea salt flakes to start to dissolve better heat from the pan.

 here now in our pan, we're almost ready to put our egg yolk mixture in.

 In order to help me make this best scrambled egg recipe successful, I'm also using a flat

As I talked about, this is a non-stick pan as well, which is really,

 really important because we don't want the egg to stick to the base of the pan.

 do is you need to resist the urge to scramble your eggs, because what you want to start

So about 20 seconds, once you put that egg mixture into the base

 of the pan, you want to wait about 20 seconds before you're even going to start to attempt

As I'm shaking the pan, as you can see what's happening, I've got these little

 So once I've got my bubbles, bubbles, bubbles, my bubbles starting to form, I want to take

 my flat end of a wooden spoon and begin to very, very gently nudge these eggs around

As I'm nudging the cooked stuff, the raw stuff is then taking its place.

 enough time for me to grab a little bit of Parmesan cheese and grate that in, because

So the cooked stuff makes way for the raw stuff, so what you are getting is

 Once you're at that stage, you turn it off and the heat that's left in the scrambled

 eggs will continue to cook us through and you will guarantee have one of the best scrambled

 Are you ever in a mood for a great tasting tempura or looking for that special recipe

 Using our 7 quart roaster and large culinary basket, we've added about 5 quarts of coconut

 The most important ingredient is ice cold water, which we're adding one cup of cold

 Now that our batter is smooth to consistency, we're going to add our shrimp.

 It's important that the shrimp is patted fairly dry because water will cause the oil to bubble.

 Once the batter has preheated for about 10 to 12 minutes, we're ready to place our battered

 It's important not to overfill the basket so the shrimp doesn't stick together.

 After about 3 to 4 minutes of cooking, you'll want to turn the shrimp once.

 After cooking an additional 3 to 4 minutes, the shrimp should be golden, crispy brown.

 You'll want to place that on a paper towel to drain off the excess grease.

 The beauty of making tempura is there are limitless possibilities.

 You can make fruit tempura, vegetable tempura, and meat tempuras.

 With this shrimp tempura, I have purchased some sweet and sour chili sauce.

 I'm going to squeeze a little lime on my shrimp, dip it in the sauce.

 Hi and welcome to Greg's Kitchen where the food is finger licking

 Today I'm going to show you how to make a beautiful, delicious, creamy seafood laxer

 So I'm really looking forward to bringing you this little recipe

 Well today I'm going to be using an onion, a red pepper or capsicum,

 I'm going to try using the Hokkien noodles, although you could use 2 minute or ramen noodles if you wish

 And for my seafood I'm using these beautiful fresh local prawns or shrimp

 Now you can use whatever seafood you like, or you could use chicken as well

 But prawns are nice and easy and simple, so I'm just going to use them

 Now you don't have to use capsicum, but I just like it for the colour

 I've also diced the onions and I've cut the heads off these prawns

 Now I'm going to leave the shell on them, but if you did want to peel them, please do

 Now while that's simmering for 5 minutes, it's time to prepare the noodles

 Now once that 1 minute is up, we just need to gently drain the water from the noodles

 If you do want to see some more, please click the subscribe button right above

 And if you think your friends might like it, please share my videos

 Thanks for watching and I'll see you next time on Greg's Kitchen

 Hi guys, one of the most common questions I get asked is what is your favourite dish?

 One of those beautiful noodle dishes bursting with aromatic flavours

 and it's one of those classic Thai dishes that has just become worldwide famous.

 If you want to take out the seeds, do, but I like it with lots of spice.

 So rip up some of that and now I'm going to use the juice and the zest of two limes.

 The minute you start grating this on your little microplane grater,

 If you want a good Pad Thai, you have got to get this paste right.

 It's going to fizz, it's going to buzz, it's going to do all those wonderful things.

 And what you will get is that wonderful waft of smell up your nose.

 And my fire alarm is probably going to go off, but we'll stick with it, okay?

 As soon as it starts to become aromatic, get the rest of your ingredients in there.

 And we've got a good handful of those spring onions going in here as well.

Really important with these Asian dishes that you get that sweetness, that saltiness, the sourness.

 And for the swa- Sorry, the chilli is hitting the back of my throat.

 For that saltiness, we're going to get some fish sauce in there.

 Now I'm going to grab my favourite kitchen utensil, my Ardvar cans.

 If you like the look of this recipe and you think you want to give it a go, the recipe of course is in the box below.

 And if you like to see more of these sorts of recipes, make sure to subscribe as well.

 I've just lost the two cameramen who now no longer have the use of their lungs.

It starts to cook through and it becomes really beautifully thick and gloopy and tasty.

 Just to give a nice squeeze of that last bit of lime juice in there.

 I'm going to dig in here and just get some of that lovely noodles at the back.

 When I used to travel in Thailand, this was one of my favourite dishes.

 Hello this is Chef John from foodwishes.com with macaroni and cheese the

 make macaroni and cheese and then I'm gonna show you in the middle of the

 video how to alter the recipe depending on how cheesy you want this to be.

 butter in a saucepan on medium heat and when it sings, listen to this, hear that?

 When the butter sings, when you hear it start to foam and bubble, you're gonna

 add your flour and it's gonna make a very light roux, a very light colored and

 spices and herb flavors that are oil soluble and they come out better in oil

 than just in liquid environment so and I could be you know totally dreaming.

 Alright so I'm gonna cook that for another minute and then pour in a cup of

 milk, whisk it in really quickly, make sure the milk is cold then you won't

 simmer on medium heat and while it's coming up to simmer I'm gonna grate in

 thousand times better but if you don't put in the cheap powdered stuff.

 gonna put a couple drips which is different than drops of Worcestershire

Turn off the heat and add your cheese in a couple additions saving

 sharp cheddar cheese really is the best but hey that's just me.

 off that's just gonna melt in there and it's gonna make this beautiful creamy

So all our cheese is melted in and the last thing here I'm gonna add

We're gonna slow things down here because I got to talk to you people.

 of these recipes for this amount of cheese sauce are gonna call for eight

 adjusting the amount of pasta you can really alter this recipe to your

Once you decide make sure the pasta is well drained dump it in the

 in your cheese sauce, distribute it, then you're gonna sprinkle over the rest of

 a half a cup of breadcrumbs and you want the Japanese panko breadcrumbs.

That's gonna adhere to that layer of cheese on top and you're gonna get

 gonna let this cool just a little and I'm gonna dish it out and it is truly

For the one pound package of pasta those are not going to be filled

 Thomas Jefferson the inventor of macaroni and cheese also the author of

 right to put in as much or as little macaroni in our macaroni and cheese as

 that's soft as butter on the inside and with the typical golden brown and wavy

You will need a few veal schnitzel for this that have already been thinly

 cut by your butcher, eggs, flour and breadcrumbs for the breading, an oil that

 can be heated to a high temperature such as sunflower or corn oil and lemon and

 them one by one between two pieces of cling film and pound them a bit thinner

 you season the schnitzel with salt, freshly ground pepper and finely grated

 station using three large shallow bowls lined up one after the other.

 slightly lay the breaded schnitzel in the pan and fry for two to three minutes

Move the pan from time to time so the oil goes over the schnitzel as

 paper towels to absorb the excess fat and then arrange them on a plate with

 Wiener schnitzel are particularly delicious when served with fried

 Pasta e fagioli is a rustic and hearty Italian dish that translates simply as pasta and beans.

 This recipe was submitted by Allrecipes member Corwin Darkholm, who describes it as rich

 Let's begin by peeling a large onion and chopping enough to yield one cup.

 Pour 2 tablespoons of olive oil into a medium Dutch oven over medium heat.

 And cook them stirring often until the onion is tender, about 5 minutes.

 Then add two 14-1⁄2-ounce cans of stewed tomatoes, juice and all, and one 15-ounce

 Next, add three cups of low-sodium chicken broth or substitute vegetable broth to make

 Add the chopped parsley, 1 teaspoon of dried basil leaves, and a quarter teaspoon of ground

 Stir everything together and bring the soup to a boil over high heat, stirring occasionally.

 Let the soup boil for a minute and then lower the heat to medium.

 Stir it in and let it simmer for another 10 to 12 minutes or until the pasta is tender.

 Serve the pasta e fagioli topped with plenty of freshly grated Parmesan for a bowl full

 It reminded me of the soup my mom used to make when I was a kid.

 Hey everybody, it's Mark Thomas, the home outdoor expert and today I'm bringing you

 I'm going to cook this over charcoal because I think charcoal is the way to go.

 Ok, first before I get started with this, I want to give a shout out to my friend John

 And he said, believe it or not, Miller High Life, he said cook it in this for 20 minutes.

 We're going to pour this into, I've got a smaller cast iron pan here.

 And, you know, I haven't had Miller, well it's been a long winter.

 It's not the type of beer I normally drink, but that's the best way to cook brats.

 And I've got three brats here and what you do is you heat this up enough so you just

 see it, just a little bit of steam coming off and let it go like that for 20 minutes.

 Here they are just underway and the pan's got to warm up a little bit more.

 Just a couple sheets of crumpled newspaper, light it, and probably about 20 minutes later

 Okay, I flipped the brats and it may be hard to see, but there's just a little bit of steam

 If you're the first one to guess what kind I'm drinking, I will ship you this free brand new

 And the rules are you cannot guess until somebody else guesses.

 And if you guys aren't figuring it out, I'll give you a hint along the way.

 Hello guys, this is Herb here from the German restaurant Speisekammer in Alameda.

 My favorite dish for our customers is Wiener Schnitzel, which is a pork loin.

 You don't want to get any holes in it, but you want to make it nice and flat.

 And now we're going to leave that here and we start preparing the bread.

 You probably need only one, but we're just going to use two today.

 And then the way we're going to start it is, we're going to put it in flour first.

 And now we're going to go over to the stove and cook it in canola oil.

 A nice large pan with roughly a quarter inch of canola oil in it.

 Obviously, that's a commercial oven, but at home, you know, you can adjust the heat wisely too.

 And there we have our famous Wiener Schnitzel from the Speisekammer Restaurant in Auernieder.

 And what I like to do with the little oil, I like to just touch it up lightly, but don't press it too much.

 It needs to stay nice and crispy, and you don't want to get rid of the breading.

 The way we serve that is, we can serve it with a lot of things.

 We can serve it with Spätzle, the German pasta, mashed potatoes, roasted potatoes, french fries, and a lot of different things.

 But what we like to do with it, what tastes really good, is we serve it with a couple of lemon slices.

 Hey guys, it's Will from Potato Strong here Today we're going to make some baked onion

 are coated with flour and water and then dipped into a breadcrumb

 So we're going to do basically the same thing I've got, the general rule is a cup of flour

 and a cup of water, 1 to 1 ratio So I didn't have quite a cup of flour, but

 I used the whole wheat Organic, you can use quinoa flour, all sorts

 So I'm just mixing that And then I'm going to, and I've got a, I've

 got some breadcrumbs Now I make my own whole wheat breadcrumbs,

 I put in some onion garlic powder, you can put in laurie salt if you want

 I use 3 pieces of bread, sometimes I have extra breadcrumbs, I'll just put them in a

 I've got a couple of yellow onions I'm just going to slice these into rings

 So when you slice one of the, when you slice the onion and you push through it, you'll

 have a bunch of rings like this And then they get smaller, I still use the

 ones that are in the middle So you've got these little ones in the, you

 know, at the very center, you can sort of break them through, get these little little

 Just cut them, you know, half inch, three quarter inch, whatever you prefer

 Ok, I've got these rings here now, made up And we're going to dip them in this, this

 Get those coated up And then I'll just put them in the flour mixture

 Put them on, I've got these two silpat sheets, I'll show you those

 These are the ones I use for baking fries and all sorts of things, the cauliflower wings

 Just going to lay them on a couple of trays, they take up a fair amount of room

 So I'll just bread each one of these And I'm going to bake these at 450

 I know some people were baking the cauliflower wings, they just bake them once and then dip

 I'll probably try 20 minutes, I'll let you know how long it took

 You don't want them to burn, obviously So yeah, I'll just keep doing this and then

 Hey guys, I've got a couple of trays here I'm going to slap these in the oven

 So I'm going to do 450 and I'm going to probably check 15-20 minutes, I'll let you know how

 I usually just check after and see, you know, just check them and make sure they're crispy

 I had them in for about 20 minutes or so I just checked them, they start to brown a

 You can taste the onion and the coating But you can also have ketchup, you can make

 your own, you can buy various ketchups or whatever sauces you like

 Some people use a ranch dip or barbeque sauce or something like that

 But I like to use ketchup So I just thought I'd show you these, yeah

 You can do zucchini, you can even do potatoes So basically you're coating it with a flour

 And there's other ways to do it, gluten free, there's other flours, quinoa, chickpea flour

 You can coat it in various things, cornflakes, some gluten free breads and stuff like that

 So yeah, hope you guys like this Very similar to the cauliflower wing recipe

 And feel free to bread lots of other things that can make veggies nice and crispy

 I've seen people do jalapenos as well If you like a hot, you know, jalapeno popper

 And the baking is so much healthier than the typical french fries and onions that are deep

 Hi guys, so today I'm going to be teaching you how to make pasta e fagioli.

 This is a copycat of Olive Garden's recipe and it is delicious.

 with you're going to need one pound of sweet Italian pork sausage that is

 already ground and cooked, 4 cups of chicken stock, 1 15 ounce can of diced

 tomatoes, I'm using the Italian style, 1 15 ounce can of tomato sauce, 1 tablespoon

 oregano, 1 teaspoon of thyme, 1 cup of chopped carrots, 1 cup of chopped celery, 1 cup of

 chopped onions, 1 fourth cup of olive oil, 4 cloves of minced garlic, 1 15 ounce can

 of dark red kidney beans, 1 15 ounce can of light red kidney beans, 1 15 ounce can

 of great northern beans, and 2 cups of slightly undercooked diddolini pasta.

 First set your heat to medium and then get a big pot and dump your 4 cups of

 and I like to rinse my can out with water and dump that water into the pot

Add your diced tomatoes to the pot and then add your 1 pound of ground

Next add your 1 tablespoon of oregano and 1 teaspoon of thyme to

After all of your ingredients are in the pot give it a good nice stir

 and then you're going to saute the carrots, onion, celery, and garlic in

 and you're just going to saute these for about 5 minutes or until the onions are

 you're going to add them to your big pot of soup and you're going to want to stir

 this and then cover it with a lid and you're going to want it to simmer for

 about 15 to 20 minutes or until the celery are nice and tender.

 After the 15 to 20 minutes is up remove the lid and add your beans.

 to want to rinse and drain these beans out of the can and then you're going to

 add in your pasta and again this should be slightly undercooked so that way when

 you add it into your really hot soup it cooks it just a little bit more but it

 anything but I do think that this recipe is actually a little bit better than

 subscribe below, hit thumbs up and let me know in the comments below if you try

 popular because surprisingly they make the samosas in the morning and till

 evening they remain fresh what is that they do they add little bit of citric

 acid in making these samosas especially the street side samosas and very very

 simple with little bit of South Indian touch in this so for this first I'm

 going to make the masala by adding little bit of oil in a hot pan and we're

 ok hot oil and mustard seeds wait till the mustard seeds splutter now look at

 this the mustard seeds splutter that's when the real flavor comes out add cumin

 seeds reduce the flavor, reduce the flame, add green chilli, curry leaf and turmeric

 ok now as soon as you add citric acid just add little bit of water

 haha or else just mix the citric acid in the water and add, add chopped coriander

 now you know the secret of this street side samosas very very tasty in this

 ok now this masala is all ready we're going to always remember taste the

 masala when it is done because if this is tasty your samosas are going to be

 hmm ok switch off the flame I'm going to let this cool down then I'm going to

 now that the potato masala is ready I'm going to show you how to make the dough

 now I'm going to make this by taking around 300 grams of flour in this for

 the flavoring I'm going to add ajwain in the dough and in this add right amount

 of salt in the sheet now make a well and pour around 100 grams of vegetable

 shortening oil or ghee whatever you want to make now add water and make it a

 stiff dough that is like puri dough not like chapati, chapati is very soft

 the puri is a tighter dough so we're going to add water and we're going to make the

 dough and another thing is once you make the dough we're going to rest the dough

 now the dough is ready all you do is just take a clean wrap or a cloth and

 just wrap it and after resting it for you know 30 minutes we're going to make

 the samosas once you rest the dough divide them into the portions you want

 if you want bigger samosas you may have to take bigger portions if you want

 small samosas take it lemon size because each dough you'll be able to make two

 samosas now roll it first little bit rounds for rolling the puris or samosa

 dough you never have to use flour because if you use flour first thing oil

 spoils and you know if you use the right amount of shortening in the dough

 then you will be able to roll the sheet easily look at this first make it

 slightly round and then now make it elongated like egg shape make it

 slightly thinner look at this once you roll it and you'll be able to see kind

 of literally the bottom little bit that's when you cut like this and you

 have the dough ready for two samosas got it and one more thing is once you roll

 it keep one over another and you'll not have a problem because they won't stick

 and you can keep like this clean wrapped in the fridge for you know a day or two

 and still roll the samosas if you add the right shortening and the dough is

 correct they will never stick now the samosa sheets are ready all you need to

 do is just wet the edges and make them into cones as simple as this and stuff

 this potato masala in here just make sure stuff them good and then bring

 these edges and press it hard ok then the same thing this side and this

 triangle bring it in here and the fold and press this really nice look at this

 once you press this this will get nicely sealed so when you fry nothing is going

 to come out now put it on the table and give them a nice shape that's it

 your samosas are ready now we're going to fry the samosas in oil the oil should

 once you add the start bubbles should start coming in and fry it till it is

 now after frying look at these samosas how evenly colored they are you know

 that's when your samosas will come out perfect a good samosa is good only when

 you have the samosa bite that's what I call the samosa bite is when you just

 it's so awesome, dear friends just make sure you fry them till they are nicely

 evenly colored like this that's when your samosas will taste fantastic

 Dear friends these kind of street samosas are very very tasty and the

 just awesome and these samosas can also be used for making charts and other

 Dear friends I hope you enjoyed today's session but do not forget vahrehvah is all

 about inspiring others to cook so please post your recipes and cooking tips at

 This is considered Malaysia's best kept secret and it's a soup that is both creamy and spicy.

 First we have 4 cups of chicken stock, 2 teaspoons of extra virgin olive oil, 3 quarters of a

 pound of chicken that has no bones, no skins and we trimmed it into strips, 1 and a half

 ounces of Thai red curry paste, 1 cup of coconut milk and as an option you can do 2 kefir lime

 leaves finely chopped, half a pound of brown rice vermicelli noodles, 12 shrimps that have

 been peeled and cooked and then for our garnish we're going to do 2 green onions sliced on

 the diagonal, 1 cup of bean sprouts, 2 tablespoons of mint or you could use coriander, 1 lime

 sliced and as another option you could use some sambal chili paste.

 So we've brought our chicken stock to a boil and we're going to add our raw chicken to

 Now we're going to add our Thai red curry paste and cook it for about 1 minute.

 Now we're going to add all of our chicken stock to our sauce pan as well as our coconut

 milk and then we're going to bring that to a boil and then reduce it and let it simmer

 Now that our large pot of water is boiling we're going to add our vermicelli noodles,

 you can break them up slightly so they fit into your pot and you're going to cook them

 So here we have our laksa soup and we have garnished it with bean sprouts, green onions

 and mint and we're just going to squirt some fresh lime onto our soup and it's ready to

 There are just a few great things everybody should have in life.

 They should have great dreams, one should have great failures, and one should absolutely have

If there is ever a recipe you should have in your repertoire, it is today's

 white sauce and giving it a few insurance policies to make sure all goes well.

 I flavor the sauce, and when the sauce is thick and luscious, I mix in a little sour cream.

 you know, it's got to be simple, delicious, easy, and just good food.

 really, I mean, I got to tell you, this is like the ultimate, ultimate mac and cheese recipe.

 One try of this and I'm telling you, you are all set to go when it comes to macaroni and cheese.

 All right, so I got a couple of cheeses here that I like to use and really any combination of

So I'm using a nice white cheddar, I'm using a sharp cheddar, I'm using a

 little bit of fontina, a little bit of gouda, and I'm going to finish off with some of that processed

 but I got to tell you what that does for the cream factor in mac and cheese, I think,

 ahead and drop them in our food processor and get all the cheese grated and get it ready to go

 you know, you get the cheese, when you buy it in bulk, it's a lot cheaper because I don't know

 about you, but cheap is a little pricey, you know, it's a little expensive, but this is great.

 and grate up just a little bit better, but totally the way to work.

The cheddar cheeses and the fontina and the gouda, I think it's just

And what we're going to do to make sure it's super creamy is we're

 tell you, the reason I use the sour cream is because I remember I'm a grandma's boy, you know,

 and I remember when my grandmother was sick and it was during her last time, some of her last

 times here with us, she, um, you know, she was at home and she was sort of bedridden and, uh,

 her sister, my aunt, my aunt Trina, she would come over every day and she would cook my grandmother

 come in the house and effortlessly just sort of rip up these fantastic, these meals.

And I remember watching her one time make macaroni and cheese and she puts

 cream factor and that mac and cheese is it's beyond phenomenal.

I'm going to pay a little bit of homage to my aunt Trina and that time period.

 And I'm going to do a little sour cream and it takes me back to, to some really, really fond

 back to, you know, memory lane, go back to those time periods where, you know, food takes you to

 going to help with the creamy factor, help everything set up nicely.

Trust me when I tell you this, this is the only macaroni and cheese recipe

 macaroni pasta that I went ahead and boiled off in some super salty water.

And then to this, I'm now going to go ahead and add in this luscious

 I just want to give it a nice stir just to make sure everything's really well incorporated.

So just to finish it off, I'm just going to do some cheese right on top.

 saved some of our cheese blend from earlier because I want to put a little bit right on top

 let it melt and brown up our cheese, and then we're going to be in the ultimate macaroni and

 This takes me back to hanging out with my grandmother and her sister, who's my aunt,

 and making some delicious macaroni and cheese, amongst other things.

 For this, I like to keep my shrimp straight so I give it a few shallow cuts.

 To marinate the shrimp, I'm using 1 tsp of salt, 1 tsp of sugar, 1 tsp of garlic powder and 1 tsp of ground pepper.

 You can also use lobster tails but it's a challenge to remove the meat from the shell.

 Do small shallow cuts on the bottom and marinate with salt, sugar, garlic powder and ground pepper.

 When the shrimp is ready, put the shrimp on paper towels to absorb excess oil.

 I'm serving my shrimp and lobster Tambora with pickled ginger, Tambora dipping sauce and wasabi.

 To make this little flower, I use pickled ginger and wasabi to make this plate more appetizing.

 you my recipe for beef bourguignon, or like a beef bourguigny stew.

 Now I'm not by any means saying this is the traditional, like authentic version, this

 is kind of my adaptation on it because I've never been to France, so this is kind of my

 The very first time I had this was in an amazing French beef store in San Francisco and it

 completely stayed with me for years since that and I started to kind of play around

 with things and make my own version of it and I think you'll really love this recipe,

 it's easy to make, it's got incredible flavor and it's just a crowd pleaser.

 The ingredients you'll need for the base, there's additional ingredients which we'll

 go to a little bit later, I've got some chuck that I have cut into about large sized chunks,

 I also have got some carrots and onions, now the carrots I kind of kept nice and big, I

 also have some garlic that I've just peeled but I haven't chopped it, I've got some thick

 sliced bacon that I've chopped, you'll need some beef stock, I've got my beef base back

 here, fresh thyme, you'll need some tomato paste, salt and pepper, a touch of olive oil,

 you'll need a little bit of cognac or brandy, and you'll need some burgundy wine, if you

 don't have burgundy you can use Pinot Noir which is actually what I'm using today, it's

 a bit more cost effective, I had it on hand so I figured I would use that and I've used

 this before and it works really great, Chianti really works great in this recipe as well.

 And a quick tip, if you don't want to dish out big bucks for a bottle of cognac or brandy,

 get yourself one of these little nips, these are great at the liquor store, you just buy

 what you need, if you're anything like me, I don't just typically drink cognac or brandy

 so buying little ones for cooking really helps, I don't have any waste, it's not sitting on

 Anyways, I've got a big pot here preheating over about medium high heat, in there I'm

 going to add in the bacon and I'm going to let that render and get nice and crispy, in

 the meantime while that's happening, let me move some stuff out of the way, I'm going

 to take my beef tomato, I also have some all purpose flour here, I'm going to coat my beef

 in flour and I'm going to season this with some salt and pepper, now the flour does two

 things, it coats the beef so it gives it a really lovely crust when you sear it but it

 also helps thicken the sauce as well, so you know, two birds one stone, that kind of thing.

 I'm just going to take a big spoon and toss this together to make sure all my beef is

 Great, let me just fish that out with a slotted spoon or something because you want to keep

 So just take that out, try your hardest not to eat all of it before you need to put it

 back in the pot because raise your hand if you're guilty of it.

 Now, at this point, if your bacon didn't give out a lot of fat like mine did, mine's got

 a few tablespoons of fat in there, then you would go ahead and add a bit of olive oil

 but mine gave out quite a good amount of fat so I'm actually just going to do this with

 I'm going to put my beef in there that's been coated with my flour, salt and pepper, so

 I'm telling you, your house is just going to be filled with the most incredible aroma

 I'm going to do this in batches because I don't want to overcrowd the pan, let them

 cook for a few minutes so they're nice and golden brown and then we'll move on to the

 Alright, I got all my meat beautiful colored, I'm just going to drizzle a bit more olive

 oil, now all those brown bits in there, that's called mega flavor so don't you dare clean

 I'm going to add my veggies, I'm going to add my onion, carrot and whole cloves of garlic,

 season them with some salt and pepper and the moisture from the veggies is going to

 help kind of release those brown bits stuck at the bottom of the pan and then also when

 I'm going to give this a good stir and let the veggies cook for about 5-6 minutes or

 They look good, I'm going to add in my cognac, you'll need a quarter cup or so, I always

 say a whole little nip, this is 50 ml and you can see as soon as you add the liquid,

 look what happens, when you scrape the bottom of the pan, all those juices just release.

 Now I'm going to make something, I talk about this because I know I'll get a lot of questions

 whether or not you can leave out the wine and the cognac, just go ahead and make a different

 recipe because this recipe is, you know, the cognac or the brandy and the wine just

 So if you are not an alcohol drinker, then just make my pot roast or something else that's

 a braised beef because, you know, this dish is as delicious as it is because of the wine.

 So I just added some tomato paste, I'm just stirring that in for about a minute and now

 Now, traditionally you use an entire bottle of wine, I'm using only a couple of cups and

 then I'm going to do a couple of cups of stock because, now this dish is traditionally a

 very sweet kind of stew and I find that if you add all wine, it's too sweet.

 So I want to balance that by adding half wine, half beef stock and the end result is incredible,

 When I had this for the first time, it blew me away, I heard about it a lot on TV, people

 cooking it, but I've never had it from a really good French bistro before, so when I went

 to San Francisco a few years ago and I had it, it blew me away and I've just been hooked

 The only thing I did different is that I cut the wine in half so that it's not so sweet

 Then I'm going to add my stock, which you guys know I just add my beef base.

 Oh, let me grab a small spoon, how dare not be prepared, but you know, sometimes that

 I'm just going to stir that in, I'm also going to add some thyme.

 Now traditionally this is cooked in the oven, I'm just going to cook it on my stove top

 with a lid on for a few hours or until the beef is nice and tender, sliding the beef

 I'm going to bring this to a boil, lower it down to medium low, cover to let it simmer

 Be warned that the smell in your home will be unbelievable, trust me, it's something

 This has been cooking for about two hours, about two hours and fifteen minutes, and you

 can see, I mean it is gorgeous, it's thick, the meat is really nice and tender, look I

 can pretty much break it apart, you can see with a wooden spoon.

 Now we are going to add our sauteed mushrooms and all their mushroomy juices.

 Now make sure you taste this for seasoning, I have tasted this for seasoning and I can

 tell you it is perfect for me because of that salty bacon, we salted the meat, we salted

 the veggies, so there is salt in every layer, so I'm going to leave it as is.

 I'm going to add my onions, my parsley, I've got some parsley chopped up here, about a

 I added my pearl onions, they were thawed, this just needs to cook together for just

 a few minutes just to kind of warm up those pearl onions, I mean look how gorgeously thick

 that is, and that really does help, it really does come from coating the beef in flour.

 Now I am just going to clean up really quickly, I've got some egg noodles that I'm boiling

 back there, I'm going to toss them in a little bit of butter, you can serve this over anything,

 whether it's mashed potatoes, egg noodles, with a potato gratin on the side, anything

 you want, just to make my life a little bit easier today I'm going with egg noodles, they're

 just a staple and it's really, really easy to whip together in no time, and it's just

 My mouth is salivating, I'm going to clean up, get the egg noodles and put this together.

 That is just incredible, I've got my egg noodles here that I have buttered, just got a little

 Look at how thick and gorgeous that is, I mean can we just take a minute to admire?

 You can smell the smokiness from the bacon like immediately, it's just amazing, you can

 It's got a lovely smoky flavor, you can taste the wine, it's not overly sweet, it's got

 I hope that you check out this recipe and I hope that you make it and enjoy it as much

 as we do, I hope you've enjoyed spending time with me, the recipe will be on LauraintheKitchen.com

 Hello, this is Chef John from FoodWishes.com with the incredibly easy and always popular

 And it starts with sautéing, usually, pancetta, which is an unsmoked Italian bacon type product.

 But I like to use bacon, so, you know, call me a bad Italian, or, you know, call me a

 So in about a tablespoon of olive oil, I'm going to cook that on medium heat.

 And when that gets looking just about like that, I'm going to dump in a half a cup of

 And it usually doesn't, especially if you're using a pan the shape I'm using.

 If you're using a really shallow pan, it can flame up, so be careful with that.

 Now, whenever I make this, I always think, where did I get vodka?

 All right, after the cream goes in, we're going to add some black pepper.

 You can add some hot red chili flakes if you want, but I'm going to go with some black

 And as soon as that cream comes back to a boil, we're going to cook that for about three

 We don't want to over-reduce it, but we want to reduce it a little bit, maybe by half.

 I'm going to dump in three cups of prepared tomato sauce and about three-quarters of a

 We're going to bring that to a simmer, lower the heat, and simmer that for about 20-25

 In the meantime, we're going to boil our penne pasta in salted water.

 Drain the pasta, cook it one minute under what you normally would, dump the hot sauce

 over it, stir it around, and then we're going to throw the lid on and let it sit for about

 You may have heard Alton Brown or one of those other food scientist guys say it, but there's

 certain flavors in tomato that are only brought out if you introduce alcohol into the sauce.

 Most people know that fruits and vegetables contain antioxidants,

 but did you know that whole grains are often an even better source of these key nutrients?

 Highly processed foods like most breads and crackers and cookies and pastas and pastries

 lower blood pressure, and lower your risk for diabetes and stroke.

 Today I'm adding whole grains to my easy and filling pasta e fagioli.

 It's a very quick, easy, one pot recipe I think you're going to love.

 And I'm going to use the fronds for garnish and the bulb just like it was celery.

 And then you divide the fennel bulb in half and take out the little bit of root that's there

 This is going to be the flavor in the broth that the pasta, our food is medicine ingredient,

 And we're going to go to the stove and saute this just so it softens.

 Now I'm going to release the antioxidant in the garlic clove just by smashing it.

 The skin comes off and allicin, the chemical that makes garlic smell like garlic

 I like to cream the garlic because you get the most flavor and the most allicin out of it,

 which of course is the active chemical that helps reduce stiffening and hardening of the aromatics.

 I'm just going to scoop this into the fennel, which is already sauteing.

 And the pasta is going to suck up the flavor of the vegetable broth,

 Diced, roasted organic tomatoes, some organic frozen peas, organic navy beans,

 Beautiful feta cheese right on top and the leaves of the fennel plant right on top.

John LaPuma, professionally trained chef and internist, appears courtesy of chefmd.com.

 Firstly, I want to thank all the viewers from all over the world for giving me some fantastic

 I am so glad that you all are watching my videos and enjoying my recipes.

 So today I'm going to do a very traditional recipe which is the vegetable and mint shahi

 Now biryanis can be very daunting with loads of ingredients and cooking techniques but

 I assure you though the ingredient list is quite big, it is very simple to make.

 So to know more about this recipe, stay tuned to India Food Network.

 So though the ingredient list is really long, the cooking technique is very simple and I

 Here I have 2 cups of rice that I've cooked in some salted water and added some saffron

 Here I have half a cup of potatoes that I've fried, about 1 and a half cups of boiled

 vegetables like cauliflower, carrots, peas, french beans, about half a cup of fried onions,

 some fried cashew nuts, soaked raisins, 1 tomato which I've chopped, some fresh mint,

 coriander, 1 cup of yogurt, 2 tablespoons of fresh cream, 2 tablespoons of grated cheese,

 quarter teaspoon of turmeric, 1 teaspoon of red chilli powder, 2 teaspoons of dhana jeera

 powder, about 1 to 1 and a half teaspoons of biryani masala, about 2 teaspoons of ginger

 garlic which I've chopped, some salt to taste and 2 tablespoons of oil.

 So after all these ingredients, let's find out how to make this quick biryani.

 So because the ingredient list is so long, what I do is I just plop all these ingredients

 And now I'm going to add the yogurt, the fresh cream, the cheese, then the mint, of

 course the most important ingredient, some nice freshly chopped coriander which gives

 all the freshness, quarter teaspoon of turmeric, 1 teaspoon of red chilli powder, 2 teaspoons

 of dhana jeera powder, about 1 teaspoon to 1 and a half teaspoons of biryani masala,

 So now I'm going to simply mix all these ingredients so that they mix and blend well.

 Now last, add the potatoes because we don't want them to get too soggy and a bit of the

 You can just layer these vegetables as is in a pot or a pan that you're making your

 biryani in and then just layer the rice over it and let it cook covered for about 30 to

 So you don't have to wait and watch and you can sip a wine while the biryani is working.

 Just remember to place a pan underneath the cooking pot so that the heat distributes evenly

 So now I have marinated the vegetables for a good 15 to 20 minutes.

 And once the oil heats up, I'm going to add the ginger and the garlic just to remove the

 So now I'm going to let these vegetables cook for a good 5 to 6 minutes till all the flavors

 So here I have some salted cooked rice and in that I've put some saffron.

 So a good tip here would be to dissolve the saffron in some milk to make it more rich

 And remember to flavor it with some salt at this point in time otherwise the biryani can

 It doesn't take much time because we already parboiled our vegetables before.

 So while we add it right now the rice soaks in all the sweetness and gives it a really

 And now I'm going to place a foil or any tight container or something on top.

 So now we're going to let this biryani sit for about 10-15 minutes on a very low flame

 I hope you enjoyed watching this video and I'm sure you're going to try to make it.

 Do leave me suggestions and comments and let me know if you've liked it.

 Subscribe to India Food Network and do not stop watching Burn Appetite with Maithili.

 Hi, my name is Irina from Pastiche of Cape Cod, and today I'm going to make a classic

 All right, so if you've never made a Caesar salad before, we're going to start with a

 I'm going to take a nice fresh lemon, and I'm going to just take out some of the seeds.

 You're still going to get, I know there's a trick, you can use cheesecloth and not have

 So I'm just going to squeeze in the lemon, I'll pick out the seeds afterwards.

 I'm going to add some Worcestershire sauce, some ground pepper, and I'm going to also

 Take a nice, really nice, maybe two cloves of fresh garlic, and put that in there.

 I like the white anchovies, they're really great, but these aren't them, these are just

 Then I like to take some fresh Parmesan cheese and a grater, and this will thicken it up

 I usually get rid of the top because nobody really likes to eat it.

 And you're just going to coat all the lettuce with that great Caesar dressing.

 Take some grated Parmesan cheese, again fresh, that I did ahead of time.

 And the last but not least, we're going to add some homemade croutons.

 Hi this is Alia and welcome back to another episode of Cooking With Alia, Gangnam style!

 Today, we are at my kitchen in Seoul because we are going to cook

 It is a dish where you have a bowl of rice with different types of vegetables around

 and some kind of protein like beef or chicken or egg for vegetarian option.

 Because we are going to make Korean Pippingpap with a Moroccan twist.

 First, we are going to prepare all our ingredients little by little.

 So there are some kind of preparation but don't worry, it's very easy.

 If the carrot is big, slice it again so you have thinner sticks like that.

 You can keep them like this or just put them together and cut them in half again.

 Pick the vegetables you like and now I'm going to show you how to cook them.

 After 1 minute, remove the spinach from the boiling water and put it in cold water with ice.

 That will make the spinach stay green and crisp and we want that.

 So keep it here for 2 minutes and then we are going to remove it.

 While the spinach is cooling down, add a large pinch of salt in the boiling water

 Back to the spinach, just take it from the cold water and give it a good squeeze.

 I'm going to saute the zucchini, carrot, and mushroom using the Moroccan Sharmoula spices.

 Here I have some cumin, paprika, hot chili pepper, and some salt.

 This is to heat up the spices so all the flavors come together.

 And again, we are going to do the same thing for the mushrooms.

 Then, the dish will get the sharmala spices from the vegetables.

 Now, I'm going to display the vegetables nicely around the rice.

 And of course, remove them from the water once they finish boiling.

 I'm going to sprinkle it with a little bit of fresh chopped cilantro.

 So, you can prepare the vegetables beforehand and just serve them at the end.

 There are a couple of things that are in salt, like the spinach and the bean sprouts.

 And when you mix it up, all the flavors will be mixed together.

 when you're using different types of vegetables and different types of cooking.

 So, the thing is, in Korea, they serve it with Korean hot sauce.

 In this segment, the sushi chef walks through the creation of a spicy tuna inside out roll

 The chef starts by putting the clump of sticky rice on the sheet of nori.

 When handling the rice, you want to make sure your hands are wet so the rice doesn't stick

 He then turns the nori upside down and begins to place cucumber strips on top of the seaweed.

 Using two hands, he works the bottom sheet over the contents in the middle until he gets

 After the roll is complete, he uses a sushi mat to sculpt a perfectly shaped roll.

 He then cuts up avocado and disperses it evenly on top of the roll.

 Then he covers the roll with cellophane and cuts the roll into small pieces.

 And for the final touch, he adds some misogo on top of the rolls.

 There you have it, spicy tuna inside out roll topped with misogo and avocado.

 Next thing you want to do is cut your tomatoes about this thick here.

 And we're going to marinate those in this olive oil, garlic and salt mixture.

 That's what's really going to give this margarita pizza its flavor.

 Once you stir them in real good, just let them sit for about 10 to 20 minutes.

 What we're going to do is press off the tomatoes and just drizzle all of the marinated garlic oil over the top of the pizza here.

 Just smooth it in with the back of your spoon, the same you would any pizza.

 And once again, we'll take this olive oil garlic mixture right over the top.

 And there's garlic in the bottom here that needs to drop over the top.

 And last but not least, we'll just go ahead and top it off with just a little bit more mozzarella for it to just melt in.

 And I'll just throw it on a cutting board here after it's cooled.

 And there's your margarita pizza right here in the Poor Man's Gourmet Kitchen.

 Thank you for watching and be sure to stop by PoorMansGourmetKitchen.com

 pieces, don't forget to go give the carrots and onions a quick stir.

 The zucchini and celery, spinach, dry pasta, chicken broth, water, crushed tomatoes and

 this recipe, then please don't forget to give a thumbs up and subscribe.

 Make sure that the rice is not very fresh because we need a very separate kind of each

 Here I have the oil heating and the first thing I'm going to add is the shallots, finely

 And you might want to cook it at the high temperature because we are making here fried

 And to make it spicy, here I have the curry powder and I'm going to need soy sauce.

 You can add according to your preference but I want it a little spicy so I added about

 Now I'm ready to add this pineapple chunks and I'm going to keep some for the top.

 I'm going to add just a little bit of salt here, just pinch, just to taste.

 Now this is optional but I kind of like to add little crunch here.

 Now you will see that the rice kind of start dancing, kind of sizzling.

 If you think that it's too dry, you can use the vegetable stock here but mine looks perfect.

 On the top here I have some finely chopped green onion, scallion, spring onion.

 Once you make it, I'm sure you will love it and you will make it again and again.

 So with just few ingredients you can prepare this rice in no time.

 ingredients today, the pork patties, we're going to use ground pork, some ginger, garlic,

 sweet chili sauce, minced water chestnuts, some sliced green onion, and cilantro or Chinese

And then we're going to make a really nice sauce with fat-free Greek yogurt, some

 low-fat mayonnaise, sriracha, sweet chili sauce, and again, green onions.

 we make our pita sandwiches, we're going to use some Japanese cucumber, shallots, shredded

That'll just give me a good chance to blend all of that together.

 pan right here with some cooking spray and that'll allow the patties to not stick.

 for 15 minutes on one side, then we're going to just flip them over for another 10 minutes

 is a really nice way to make a beautiful sauce that doesn't have all the calories of mayonnaise.

 I mix the yogurt with the mayonnaise and all that flavor just permeates into the yogurt and you've

 For this recipe and more, please visit ktasuperstores.com slash recipes.

 Cut and peel a thumb sized knob of ginger and put in the blender.

 Add 1 tablespoon of brown sugar and 1 tablespoon of rice or corn syrup.

 You can actually marinate kalbi in zip lock bags which makes it easy to freeze any leftovers.

 Cover and let the meat marinate in the fridge for at least a couple of hours to overnight.

 Be sure not to overcrowd the pan because we don't want boiled kalbi.

 To eat LA kalbi, cut off the meat from the bones and cut into bite sized pieces.

 Get a perilla and lettuce leaf and add a piece or two of kalbi along with sliced garlic and

 We're going to be making it today with some oven-dried tomatoes, some red onions,

 our restaurant here combining Chinese and Mediterranean ingredients to kind of

 important to really let this get a nice saute going so that all the flavors get

 released into the noodles and it really helps it from not being quite so bland.

If I wasn't using noodles, I can use about a quarter cup of water and

 it really wilts the spinach really nicely and helps it retain its flavor

 you're really going to want to be careful about how you're salting the

 dish is really fast and really simple once you have all the ingredients set up

 We give it a little twist just so we can add a little bit of height to the bowl.

 It's important in the restaurant but not so important if you're cooking at home.

 I like to kind of move the vegetables around so that the whole plate is

 Hi and welcome to Cheeky Reacher's Galbi Beef or Galbi Beef which is a Korean BBQ.

 The ingredients are in the recipe box below, there aren't very many of them.

 The first thing that we've done is got some very thinly sliced beef.

 Traditionally this is cooked using beef short ribs but I physically can't get these at my

 Two reasons, firstly we're going to serve it with rice and wrapped up in little lettuce

 cups to eat it and it'll make it a lot easier to eat and a lot easier to cook.

 Onto our marinade, we've just got some brown sugar here, this is sake but you could use

 Soy sauce, finely chopped garlic, don't use the bottled stuff if you can help it and some

 We're going to marinate this meat in our sweet salty marinade here.

 Okay, we've got a good sprinkle of some sesame oil here, always imparts a lovely flavour

 And we're going to marinate this covered in the fridge for four or so hours but ideally

 Okay, we're just going to use a ziplock bag here because it's so much easier, it will

 retain all of the flavours inside the plastic bag and not get out into the fridge.

 Okay, with our meat safely in our bag, we're just going to pour over our marinade now.

 And give it a good massage to make sure all of those surfaces are in contact with the marinade.

 And over the next couple of hours, each time you walk past the fridge, just do the same

 thing and that just ensures that that marinade is evenly distributed throughout the meat.

 You could actually freeze this if you like and use it at some later stage or make it

 If you don't wish to use the entire amount for this meal, you could take out whatever

 We've just got our little Korean hot plate here and we're going to just lightly brush

 And now we just lay our very thin marinated strips of beef on the top there.

 We have some mushrooms here that we're just going to put in a little moat around the outside.

 They'll cook in the residual heat without burning and the juices that fall out of the

 We're just going to put around the outside as well to serve with our meat.

 A few drops of oil on our mushrooms to make sure they brown nicely.

 It's got a nice bit of color on it there and it's ready to serve.

 And any juices that fall off the sides are going down to flavor the mushrooms.

 We're serving it with our homemade kimchi and our homemade Korean red pepper dipping

 Okay, we just get some of our red pepper dipping sauce and just drizzle it over the top.

 This top secret recipe for garlic mashed potatoes comes from an Allrecipes member who says,

 I guarantee that these are the best potatoes you've ever tasted.

 Start by adding a pinch of salt to a large pot of water and bring it to a boil.

 Meanwhile, rinse 2 1⁄2 pounds of unpeeled red potatoes and cut them into quarters.

 Once the water has boiled, add the potatoes to the pot and cook them for about 45 minutes.

 While the potatoes are cooking, peel and chop 2 tablespoons of garlic.

 And when the potatoes are tender but still firm, drain the water out from the pot, add

 Add 3 quarters of a cup of grated Romano cheese, 2 tablespoons of chopped garlic, a

 teaspoon of salt, and 1 teaspoon of dried oregano or you can use fresh oregano if you

 Use a potato masher or electric mixer to mash all the ingredients together.

 You can mash the potatoes to any texture you like, whether you prefer a chunkier mashed

 potato or continue to mash longer if you like your potatoes smoother.

 Garlic mashed potatoes, even though the name says top secret, you'll be rewarded for sharing

 I'm here with my friends from FaveDiets.com and today we're making a holiday classic,

 And I'm actually going to make a chicken Waldorf salad because this is something I plan to

 have for dinner tonight so I wanted to add a little bit more oomph to it.

 But this is a good one to make for your holiday table for that big dinner or to actually make

 It hits the sweet, the savory, it's crunchy and it's super easy.

 The only thing we're going to be using the oven for is to toast up some walnuts.

 So right now I'm just going to be prepping my vegetables and my fruit.

 I just have some grapes right here, some red seedless grapes that I'm just going to cut

 Now that I have my apple in the bowl, I'm going to go ahead and squeeze some lemon over

 I'm also chopping up some dried cranberries to toss in the salad and this is just going

 I have a skillet set at about medium heat and I'm just going to toss in some walnuts

 Basically when you start smelling them, that's when they're done.

 You want to keep a close eye on them because you don't want them to burn.

 I'm going to see if I can flip them like all those professional chefs do.

 I'm not going to toss them in the salad right away because I don't want them to get soggy

 Right now in my measuring cup I have some Greek yogurt and I'm going to put in some

 I'm so glad we didn't go overboard on the dressing because you can definitely taste

 So if this is something that's familiar to your holiday table, go ahead and give this

 I guarantee your family is not going to even notice the difference.

 If anybody has any questions, just go ahead and post them below.

 The nutritional facts, the pictures, and the full recipe will be on my blog spot, which

 Spring is upon us and we want to be outside and we want to be skewering up a couple of shish kebabs.

 So I'm Armenian and we're going to be making some great Armenian shish kebab.

 Now the first thing we want to do is we want to make the marinade for the meat.

 And this is going to have to sit in the fridge for, I like to do it, 24 hours.

 So what you want to do is prepare this around the time you plan on eating dinner the next day.

 Now we take our whisk right here, and you just want to whisk that up nice and easy.

 So that the tomato paste sort of dissolves a little bit in the rest of the liquid.

 And the last thing you want to do is you want to toss in your spices.

 Just toss that in and try to mix that up as even as you possibly can.

 And then we are going to have 1 1⁄2 pounds of either lamb, which is the shish of the shish kebab.

You can get yourself a roast of some sort and just chop it up into little skewer-sized squares.

 And don't be afraid to get your fingers dirty because this is going to get dirty.

 What you want to do is you really want to mix this up as much as you can so that every piece of meat is completely covered.

 And once you've done that, just kind of settle it down in the bottom.

 And we're going to cover this and we're going to toss it right into the fridge for a good 24 hours.

 You just want to bring that to a medium heat and we're going to melt it.

 But while we're doing that, we also want a little bit of spaghetti.

 And that's probably too much, so I'll take just a tiny bit away from that.

 And what you're going to do is you're actually going to crack this into tiny little pieces.

 So what I like to do is just snap off the bottom so that the length of them are...

 What you're going to do is you're going to mix it in just like this.

 So once they're at that color, then you're going to add the rice.

 Since I have the noodles in there, I'm going to add another cup of water for the noodles.

 You want to leave a little space there so that you have a place to flip these

 I'm not a huge fan of green peppers, but they do add a nice color.

 after about six minutes or so, I'm going to flip it over to the other side.

 What we're going to do is we are going to scoop right down the center of the plate.

 Now, some people like to pull these off the skewer for the people.

 We tweaked it a little bit, but we hope that we didn't fudge it up too much.

 The ingredients for this recipe are enough pasta for two people, a good handful of parmesan

 cheese, two eggs, a good handful of chopped parsley, we're going to use about 150 grams

 Originally, people use pancetta, but it's sometimes quite hard to find, so we're going

 It can be a quite good amount, because the pepper is quite important in your sauce.

 In the meanwhile, take a pan and put some olive oil in there, not too much, and let

 As you can see, the bacon is nice and crispy, and in the meanwhile, the pasta is ready,

 So add your pasta to the bacon, put a little bit of your water, and give it a good stir.

 Add your sauce in there, and just keep on stirring until everything is coated.

 This recipe will feed about two people, and it's very easy, and you don't need many ingredients

 to make this delicious and quite simple dish if you have the right technique.

 And once again, if you like this video, you can go ahead and subscribe to us.

 We post a video every Wednesday, and a casual video on Fridays, where we do some random

 Tonight we're going to make some of the best tasting brats I've ever had.

 We'll start off with our onion and peppers chopped up into nice sized pieces.

 We're using a major brand original bratwurst here but you can use any kind you like.

 It's time to take these brats out of here and put them on the grill for a little bit.

 Okay, we're actually going to turn the heat up on this and cook that down.

 Alright, we paired this up with some grilled romaine lettuce today.

 Okay, today we're gonna do udon dish, Japanese udon noodle and we're gonna do stir-fry noodle with

 Seaf, anything you like chicken or whatever you like, but today I'm using pork.

 Okay, we're gonna start cooking but before that we need to wash hands and clean everything and we're gonna start cooking

 I left overnight keep in the fridge and I run into the cold water

 Okay, I'm gonna start cooking the meat first, yeah first you cook your meat

 You can use prawn or whatever you like, but today we're using pork

 You can just find any vegetable in your fridge, it doesn't have to be carrot, it doesn't have to be asparagus

 For yaki udon, mainly we put cabbage and rest of the vegetables are up to you

 And if you have seaweed, bonito or something, you can sprinkle some bonito because I don't have so I don't need to do it today

 Hi everyone, today I'm going to show you how to make the Vietnamese crispy spring

 is a lot more simple but to me it is the greatest spring roll of all kinds.

 simple, you just need shrimps, pork, spring onion and some spring roll wrappers.

 the head, the end of the tail and the legs so that it won't hurt your mouth when you

Next, we cut the pork into very thin slices and mince our one spring onion

 the spring roll, it is burnt before the meat is cooked, if you know what I mean.

 Now we cut the spring onion into 2 inches long and tear the stem into long

 at the Asian supermarket under frozen section and you need to defrost them

 It's important that you roll tight enough otherwise the fillings will fall off

 chopstick to test the oil if bubbles come up, meaning it's hot enough.

 the rolls into the pan, leaving some space between the rolls during the first few

 We deep fry them until they turn golden brown and place on a paper towel to drain off the excess oil.

 If you use rice paper and fry many in a pan, the final product might not look as nice.

I want to make some restaurant-like spring rolls today so I fried some spring rolls with spring roll pastry wrapper and using a mini deep fryer and fry them under 150 degrees Celsius.

 You can serve the spring rolls along as a starter or a snack together with some dipping sauce.

Here I'm gonna wrap it in fresh green mustard leaf and it is called Ram Kuan Cai.

It's very very crispy and has an amazing fragrance of fried shrimp and fried spring onion.

 You can also serve with some rice vermicelli and fresh greens together with some light fish sauce.

 Kulkanan, a very famous traditional Irish potato and cabbage recipe, traditionally served

 I'm using sweetheart cabbage today, which is this shape cabbage, not as fibrous as your

 Just need to finely shred that and then a big pot of steaming mashed potatoes.

 So I've already steamed my potatoes, I've used rooster potatoes for the mash, so they're

 The more they dry out, the fluffier the mash is that we're going to have.

 So I'm going to start off by just gently stir-frying and braising my finely shredded sweetheart

 And to this, we're going to add our finely shredded sweetheart cabbage.

 I think that's about as much as I'm going to be able to squash in.

 And then I have a very unusual ingredient that I use for my fried cabbage that goes

 into my calcannon, and that is a couple of tablespoons of strong tea.

 So make yourself a mug of tea and just splash in a couple of tablespoons of the tea.

 The braising is a cooking method whereby you fry a vegetable or piece of meat with oil

 So that works really, really well for something like cabbage that's really fibrous.

 So you could use any cabbage for this, a savoy cabbage, a regular white coleslaw cabbage.

 I've just chosen to use a sweetheart cabbage, one of my favorites.

 You can lightly stir-fry it at this point or you can carry on cooking it until it's

 I think for calcannon, it's nice to have a slightly softer cabbage.

 So the tea is going to add a lovely, warm, nutty taste to the cabbage.

 Black pepper and braised cabbage go really, really well together.

 So while that's cooking away and doing its thing, you can already see it's reduced down,

 the moisture is coming out of it and it's braising down nicely, is we're going to make

 I leave them to drain in a colander so some of the moisture is going to evaporate.

 So any liquid you're using needs to be piping hot before adding to the potato.

 If you don't make sure it's piping hot, the potato will have this really weird glue-like

 So I've used a creme fraiche, which is a sour cream, but it's nice and thick.

 Now you need to make sure that your potatoes are piping hot still when you're mashing them,

 And it doesn't really affect the flavor, but it just doesn't look very nice.

 It's better to either use a potato masher or do it by hand as I'm doing it.

 I find a food processor, unless you've got the right blade and you're doing it very,

 very carefully, can actually give a strange texture to the mash.

 So you can get a volunteer to help you with this if you want to.

 And kolkannan is a traditional Halloween dish, so you can serve it as a side dish for almost

 It goes particularly well with pork dishes and chicken dishes and really any casserole

 You can see that's still steaming hot, so that will give us really light, fluffy mash.

 And it's starting to get slightly brown and crispy on the outside.

 We're going to first, we have cucumber, avocado that we're going to need,

 and we're going to make our spicy tuna, and I'm going to show you how.

 And we have water to put it on our hands to be able to get the rice.

 You get a little rice, make a shape of a tamale, in a normal shape.

 Then we have our toasted seaweed here, nori, and we're going to spread the rice.

 You can go just down this way, and spread the rice all over the seaweed.

 If you like the black ones, you can put some of the black ones too.

 We put a couple of avocado slices, a couple of cucumber slices.

 Then we're going to mix it with some of the sauce, the Vietnamese sauce.

 We got a little teaspoon of Vietnamese sauce, the one with seeds.

 And we're going to put like the same amount of sriracha, very popular too.

 If you want a little hotter, of course you can put a little more chili oil.

 To roll it, you're going to take the edge with these two fingers.

 First, the first edge, you're going to make sure it goes right before the other edge.

 We have, we roll it already and then we're going to get a little plastic wrap.

 You can find this almost in every grocery store right now or find it online.

 You put the finger in the middle and the two corners with these two.

 Not right in the middle because you're going to push everything off.

 So you can put it on a nice plate and decorate it the way you want it.

 Σήμερα θα σας δείξω πως να κάνετε το καλαμάρι, πως να το κοψετε, πως να το φτιαξετε σωστά.

 Εδώ έχω ένα καλαμάρι, περίπου 1,5 κιλά, αρκετά για 4-5 άνθρωποι.

 Το κομμάτι του καλαμάρι, μπορεί κάποιες φορές, όπως μπορείτε να δείτε,

 πρώτα το έκοψα σε μία μάτια, κάποιες φορές έχουν αυτοίς τις δάχτυλες, εδώ.

 Αυτά που έκανα δεν έχουν κανένα δάχτυλα, αλλά πρέπει να είστε προσοχημένοι με αυτά.

 Έτσι, πάω όλες τις κόψιμες μου καλαμάρι και τα βάζω σε ένα στραίνερ και τα αφήνω εδώ για λίγες λεπτά.

 Θα προσθέσουμε ένα κουταλιό μπλε σοδά και θα το μιξουμε πολύ καλά.

 Τώρα, τι κάνει το σοδά, το σοδά κάνει πολύ εύκολο να κανει και δίνει καλύτερο αίσθημα μετά.

 Αλλιώς, αν το σοδά παραμείνει στο καλαμάρι θα σας δίνει ένα αίσθημα.

 Λοιπόν, θα σας δείξω ένα τρόπο να φλουρνάει το καλαμάρι, χωρίς να χαρακτηρίζετε τίποτα φλουρνά και χωρίς να κάνετε ένα τεράστιο μάχημα στην κακοσμό.

 Έτσι, παίρνετε ένα πλαστικό μάχημα, βάλετε φλουρνά και βάλετε το καλαμάρι.

 Επίσης βάλετε κάποια φλουρνά στον κομμάτι, και μόνο δουλεύετε το πρότυπο έτσι.

 Αυτό το τρόπο θα το φλουρνάτε πολύ εύκολο, αντί να φλουρνάτε κομμάτι με κομμάτι.

 Παρακολουθείτε, γιατί όσο περισσότερο χρειάζεται να φρυνάτε το καλαμάρι,

 Με την περίπτωση που φρυνάει, είναι καλύτερα να φτιάξετε ένα πλέον με κάποια χαμόλια.

 A rich French stew, beef bourguignon gains its flavor from the marinated meat

 with the addition of shallots and button mushrooms near the end of the cooking time.

 Place a saucepan onto a high heat and allow it to warm through.

 You may have to cook it in batches depending on the size of your pan.

 and cover it with the red wine mix that you used to marinate the meat.

 Welcome back once again to howtocookgreatfood.com if you haven't already click that button and

 On the menu today we are going to be making a lamb and potato curry or masala.

 As you can see I've got my pan here and in there I've got some oil that's heating up

 We're going to drop in some whole seeds or garam masala, so here they go.

 I've got in there some fennel seeds, cumin seeds, green cardamom and black mustard seeds.

 Now we're going to go in with our lamb, we're going to fry this for about 5 or 6 minutes

 So let's just cook this for about 5 or 6 minutes, turn it over.

 We'll just seal it a little bit and then we're going to add of course lots of other lovely

 I mean it is nowhere near cooked and that's what we've got to do now is to get this meat

 What I'll do here is I'm going to add some garlic ginger paste.

 As always, if you've watched the channel, I call these the big 4.

 If you'd like of course you can use your favourite curry powder.

 We're going to bring this water to a boil and then we're going to simmer this with a lid on for about 15 minutes.

 A pretty essential part of doing this dish is to get your meat nice and tender.

 Otherwise you're going to end up with some awful, awful tough meat.

 If you bought really expensive lamb, it would still end up being tough if you don't go through this process.

 I'm now going to add some potatoes which I've peeled and chopped.

 The cooking process will obviously take a longer time if you put them in much bigger.

 We've still got a decent amount of moisture in there from that water.

 If you haven't at this point, maybe it's got really dry, add a bit more water now.

 We're going to cook this for about 7-8 minutes on a fairly low heat.

 On a fairly low heat we're going to cook them for about 5 minutes.

 You can if you want finish that off with some fresh coriander or cilantro.

Today's episode is going to be on a topping called Pizza Margherita, the famous Margherita.

 It was actually, the flavour combination was created by the Queen Margherita, Margherita,

We have a pizza base recipe video if you want to do ours or you can have one

 passata is just peeled tomatoes passed through a machine to actually make them into like

 a puree or you can have peeled tomatoes out of the tin and use a stick blender to actually

 Personally I don't, I like to have it a little bit on the pizza and cook it in there because

 the flavour is lighter and also the texture and the intensity of it is a lot lighter and

 it straight out of the jar or the tin, whatever the case may be.

 I'm going to have in addition to the tomato puree or the passata is actually fresh tomatoes

And this is the typical combination of a Margherita and we'll do that

And now we're going to put a little bit of salt over that as well.

 going to put some now and we're also going to add some fresh basil just after we pull

 it out of the oven because that will give it a bit more fragrance as well because the

 basil won't be cooked and it will be more vibrant as a basil intensity because it just

And this is one of those pizzas, well all the Italian pizzas, we don't

 put too much topping on them, you know, because we really maximise the flavour just from the

 you know, to really appreciate what is that particular thing at that moment in time.

 it's about appreciating and maximising the intensity of each and every individual thing

 Today we're going to show you the basics of sushi, talk about some of the ingredients,

 and demonstrate how easy it is for you to take my counter and bring this to your home.

 A couple of ingredients you need to pick up, starting with the nori, or the dried seaweed.

 What we're going to do today is we're going to cut it in half and work with half a sheet

 You're basically doing one cup of rice, and we're using short grain caldrons, to one cup

 When you're done making your rice, you'll add a bit of solution to it.

 It's usually one fourth of a cup of solution to one cup of rice being made.

 The term sushi refers to the rice and not to the general type of food that we're working

 One will be the California style, inside out maki, and the second one will be a hand roll.

 Half sheet of rice, and for your spicy tuna roll, we'll be using scallions and spicy tuna

 This mix consists of ahi, or yellow fin tuna, chopped up and mixed with a combination of

 I've seen people use some Tabasco and jalapenos, but spicy tuna is a universal term for anything

 where you take your fish, kick it up a notch, and stick it onto your sushi roll.

 So beginning with your pad again, a couple things you really need to know.

 I'm using gloves today to kind of make sure that I don't make a big mess in front of the

 camera, but we're going to take a bunch of our rice here, about a four to five ounce

 Taken from our pot, prepared and cooled, I'm going to ball it up so I'm just going

 Place it in the center of your pad, and now you're going to do what I call the bow tie

 One of the hardest things that beginning sushi people are going to have to face with is trying

 From here I'm going to take the rice, split it in half, evenly distribute it onto our

 Using just the tips of my fingers, I'm going to press the rice out to the edge of the nori

 pad, starting with the outer edges, having my little bow tie design, and then I'm going

 The reason you do this is you'll see at the end of your roll that if you take a little

 attention to detail at this point of your rolling sequence, your sushi is going to look

 excellent when you start chopping it up and serving it to your guests or to yourself.

 And you can see in a matter of seconds, I've got an evenly distributed ball of rice, now

 The next thing you're going to consider is what kind of toppings you'd like to put onto

 As I said, it's an inside-out roll, so this part of the rice that you're looking at will

 So whatever you put onto this part of the roll will be presented to your customer, your

 In this case, we're using a five spice Japanese sriracha sauce, a combination of Japanese

 chili spice, dried orange rind, black and white sesame seeds, and some dried seaweed.

 I'm taking my pad, flipping it over, being very careful to keep all the ingredients here

 nice and neat, and anything I'm going to place onto this side of the pad, which is now the

 Starting off with our scallions, jalapeno scallions, and then I'm taking a couple of

 One of the cardinal sins of sushi rollers are trying to put too much into too little

 As you can see, we've cut this roll in half, so it's a half pad.

 So anything more than four or five ounces of material inside will give you a roll that

 will not properly seal, and you'll not have a good sushi experience.

 So at this point, I've got all the fixings for my spicy tuna roll.

 I'm going to take my fingers, and again, we're not going to be manhandling sushi.

 I'm going to take my thumbs, take my fingers, and I'm going to gently raise the roll up

 until I cuff, and I'm going to decrease the air gap between your fish and your nori pad,

 Next thing I'm going to do is I'm actually going to let gravity be my friend.

 As you can see, I'm just basically, with my thumbs, picking up whatever bits of rice

 With my fingers, my pinkies and all my fingers, I'm gently tucking in the roll.

 And as I tuck and press, tuck and press with my thumbs and my fingers, I'm letting gravity

 Now the piece of equipment that most people consider critical to sushi rolling, or your

 For cleanliness and for ease of use, I've wrapped it in Saran Wrap.

 You'll take your mat, place it over your roll, and at this point, one of the nuances of the

 I'll give a gentle bit of pressure to seal that bottom half of the roll.

 Again, gravity covered the roll, my mat's going to form it, I'm going to give a little

 bit of pressure, and then I'm going to use the mat and my chopping board to press, form,

 And after three rolls, I'm staring at the seam, or bottom half of my sushi roll.

 And if I've done a good job, which I think I have, our sushi roll has been sealed.

 I'm going to flip it over to its top side, and again, you can see where the presentation

 of the roll from the beginning and the attention to detail, spreading out my spicy sauce, my

 For you novice sushi rollers, people ask me, you know, what kind of knife should I get?

 This is 995 from Hawaii, but if you keep your blade sharp, maintain your knife, and you

 reuse it proper as far as cutting techniques, you could use any knife in your kitchen.

 What we're going to do is, we're going to bring into our water bin, into play, and you're

 going to want to keep a bin of water right next to you, just for multiple purposes.

 To wet your knife, to clean your hands, and right next to our water bin, you're going

 Reason being is, cleanliness is next to godliness in sushi rolling, and I'm constantly dabbing

 the tips of my fingers in any piece of my body that comes in contact with the sushi

 So I'm dipping my knife into the water, and this is a quick little technique, a nice little

 Now if you look closely at the knife, from heel to toe on the blade, it's coated with

 My knife is sharp, I've maintained it, and there isn't a lot of material on here.

 I'm going to find the center of my roll, I'm going to do two cuts.

 I'm going to do an initial cut that will take me in about half an inch into my roll, and

 At which point, wipe my knife, coat it in water, watch it drain.

 Find the centerpiece of my second half, my first half, excuse me.

 Hello, this is Chef John from FoodWishes.com with spaghetti carbonara, which is, I think,

 But really, this could be called spaghetti with bacon and egg sauce, because that's basically

 So I'm going to slowly cook some bacon in a little bit of olive oil on medium low heat.

 Traditionally, what's used is something called guanciale, which is a cured pork cheek bacon

 All right, so while the bacon's cooking, I'm going to take two eggs, some more black pepper.

 Some fresh Parmesan or Pecorino Romano cheese, or a combination of both.

 So we're going to put our grated cheese in there, whisk that up, and set that aside.

 All right, our bacon is cooked, or hopefully in your case, guanciale or pancetta.

 When it looks like that, we're going to turn that down to low as it goes, and we're going

 So we're going to use that water as the pasta cooks to finish this sauce.

 So what you want to do, and by the way, I'm making this for two people, so I have about

 So I'm going to take about a cup of that pasta water and add it to my pan.

 Once the pasta's cooked, I'm going to drain it and toss it with that black pepper bacon

 By the way, if you're wondering why that looks kind of dark, I'm using a whole grain, Barilla

 It's going to hit that hot pasta, and it's going to form a really creamy, rich, but not

 All right, as soon as it's combined like that, turn off the heat, throw in your cheese.

 It works in a pinch, but try to find some pancetta, and I think you're going to like

 And if you want to serve, of course, a little more black pepper and a little grated cheese.

 And by the way, the name carbonara, or at least the story I believe, the name comes

 And since this used to be served to coal miners, it all makes sense.

 Anyway, all the ingredients are on the site if you want to give that a try.

And some people say that avocado tastes like tuna if you eat with soy sauce.

It looks something like this and it's available at Asian grocery

So I hope you can find one before you start making sushi rolls because it's much

 Today I'm going to make 4 California rolls which is about 24 pieces.

 Cover the bamboo sushi roll mat with the plastic wrap so that the rice won't stick onto the bamboo sushi roll mat.

Make sure you wet your hands with water and spread the sushi rice on nori sheet using your fingertips.

Make sure you wet the knife when the rice starts to stick onto your knife.

 A bowl of noodles can make a very filling and a tasty Maine Coast dish.

 So what I bring today is a very tasty dish right from the heart of Thailand.

 I have these rice flat noodles or the Pad Thai noodles and what I've done is I've just soaked

 them in water for around 10 minutes, don't soak them for more than 10 minutes and then

 Once the oil is nice and hot, I'm going to add Ginger-Garlic paste and some Lemongrass

 And at the end, I'm going to add some lime juice and some coarsely ground peanuts.

 A little bit of peanuts I'm going to add inside and leave some for garnish.

 And now I'm going to garnish the noodles with a few spring onion leaves.

 If you go to Thailand, Pad Thai noodles is a common sight at the roadside eateries.

 And the best part is, it can be made with a combination of veggies.

 Now add one cup of finely chopped onions, two slit green chillies, and two teaspoon

 It is time for us to add one and half teaspoon of red chilli powder, one teaspoon of garam

 masala powder, quarter teaspoon of turmeric powder, one and half cup of tomato puree

 Actually, that was the first californero we ever made with the seaweed outside.

 A lot of people prefer the flavor of the seaweed outside and a lot of people prefer the rice outside.

 So, what we're going to do is we have water to put in our hands so the rice doesn't stick in our hands.

 Instead of this way, we're going to do it this way for this roll.

 In my channel, there's a video on how to make this with all the ingredients.

 Or you can just put crab, king crab, imitation crab, whatever you want in there.

 You can slice a little bit seaweed because it's kind of too much.

 Well, it's a cottage pie that's, instead of using ground beef, it's ground lamb.

 You know, it's just a meat and potatoes kind of dish, which is why I like it.

 I realize that's not the most popular cut of meat, but, or animal.

 To be honest, I've got a little bit more than half a cup of carrot.

 Now we're gonna take, we're gonna put a little bit of salt in here.

 What we're gonna do, we're gonna throw two tablespoons of butter in here.

 We're gonna put in two pounds of lamb that I bought a couple days ago.

 So, if you're using a store-bought stock that has lots of salt in it,

 And what we're gonna do now is I've got two tablespoons of flour.

 We're gonna mix it up and we're gonna put a little color on this.

 See how I've got some browning happening in the bottom of my pan?

 And we're just gonna cook this down until it's really, really thick.

 Now, you can use any kind of oven safe dish that you want to use.

 make another one, and then you can actually wrap it up and freeze it.

 You want to make sure that you have a little bit of room at the top

 This will increase the surface area of the potatoes and help them brown up.

 And then what I'm going to do is I'm going to pop this in the oven

 Now, I'm going to let it sit there and cool down before I cut into it.

 Hello ladies and gentlemen this is chef guru from guruscooking.com

 Saute the onions till the raw flavour of the ginger and garlic dissapears

 Today we're going to do something for a great friend of mine, Linda, over at Linda's Pantry.

 She is full of amazing recipes and she also does a lot of food storage and canning and vacuum sealing, things like that.

 So if you're interested in that as well, definitely a great resource to check out.

 She's having a contest and basically she's asking for one of our favorite recipes.

 So we've got our carne asada steak and we've got an onion, some jalapeno peppers, green onions, and a boatload of cilantro.

So we're going to throw down a little pepper, some onion powder, a little garlic powder,

 and then chili powder, one of my favorite items to dress this up with.

 And so it's kind of got an interesting chili flavor, but it's salty too.

So I'll grill it and bring it back in and we'll take the tacos from there.

Also, those green onions that you saw here, those are also out on the grill.

 Grilled green onions on a taco is just special, if you know what I'm saying.

I like to have a little bit of onion and a little bit of cilantro.

 And then for the cilantro, I just usually just try to get the main leafy part.

I don't mind a little bit of stems either, but I'll just crumple it up like this and try to keep it in that nice, tight little wad.

 All right, so there's going to be our little pile of jalapenos.

 I'm going to go out and probably flip that steak over right now.

And when we get back, we're going to toast us up some tortillas.

 Hey, all right, so we're back and we're going to take care of those tortillas now.

 What I typically do is not light the wrong burner on the stove.

 I've got one of these childproof ovens where if you turn it on and then turn it back off, you can't turn it back on for like 10 seconds.

 So let this guy go for, I don't know, until he gets a little toasty on top, but not too toasty.

I think that right when it starts to puff up like this, that's where I'm going to flip it.

 But yeah, you do one side just a little bit just to get it heated.

 Then you flip it over and you get it nice and toasty on the other side while the cheese is melting.

 And what I'm going to do, right when I get about two or three of these guys, I'll get them plated up.

 The purpose behind the cheese on the tortilla isn't just because it's damn good.

 So typically, I put so much on that it starts leaking out and then it kind of gets it all soggy.

 There's tons of different variations you can do with them, but most of all, they're simple and damn good, too.

 For our Eggs Benedict, we're going to need hollandaise sauce, a video of which you can

 We're also going to need a little bit of ham or some kind of pork product.

 We warm it, basically in a little skillet for a minute or two, or you can warm it in

 We are going to need some toasted English muffins, or any other kind of bread will wind

 By the way, for this ham, Canadian bacon is the classic type of ham to go on there, but

 We also have some poached eggs, and you can see that video elsewhere on mahalo.com as

 These eggs have been poached, they've been shocked in ice water, and they've been drained.

 We need to re-warm these, and we wind up taking our room temperature eggs and slide them in

 You can use the same water that you use to make your hollandaise sauce with.

 Basically put it into a little bit of warm water, and let them sit in there for about

 We don't want to cook the eggs anymore, we just want to take the chill off and warm them

 You want to dry off the egg, or else when you wind up putting the hollandaise sauce

 on top, it's going to dilute the sauce and it's going to make it run all over.

 We're going to lift the egg out, get your warmed up bacon, or in this case some prosciutto,

 If there's a recipe that you would like to see me make, feel free to send an email to

 home with a little bit of effort and a deep fryer, but trust me, you're going to love

 cod, haddock is also nice, or pollock if you happen to be thrifty.

 in and also that's going to give you the bubbles in the batter.

 Alright, the first thing I do is I dump in about a half teaspoon of salt and that really

 going to add it until it looks like the consistency of pancake batter.

And then you have to crank your deep fryer right to 375 to cook the fish

Now, while your oil warms up in the deep fryer, you're going to add your last secret

 Now you have fish and you're going to need a bowl of flour to flour them up in.

 of batter and the deep fryer and parchment paper or wax paper or aluminum foil or whatever

 going to grab your piece of halibut or cod or haddock or whatever you choose and you

Get her nice and coated because that's going to give you a nice, nice

 you're smarter than me, you're probably using tongs at this point.

But you're going to have a great piece of fish when that comes out.

 And we've finished cooking our beer battered style, English pub style fish.

 also the tartar sauce recipe because we're enjoying them all together tonight.

 Onion, capsicum, bean sprout, spring onion, chopped red chili, soya sauce, curry powder,

 oyster sauce, eggs, ground black pepper, salt, cooked shrimp, and cooked boneless chicken.

 So we will not overcook our vegetables because you know, actually our meat, our chicken and our shrimp is already cooked.

 Best thing to do, take a scissor and cut it because really this is too long.

 A few minutes time, once all the ingredients are combined, this is ready to serve.

 Hi guys, today we're going to make some easy oven fried chicken.

 some poultry seasoning, Cajun seasoning, just all kinds of little spices in there.

I don't put the paprika in my flour mixture because it can kind of

Alright, now I'm going to add the flour to a separate bowl and we're

 going to add the rest of that seasoning mixture, the other half of the seasoning mixture.

 my little egg mixture right here, and I have a plate to put the chicken on when it has

 excess flour and just place it on a plate or a rack or whatever.

We're going to let it sit for about five minutes and then I'm going

 egg mixture, just put it back in that flour mixture because you should have some left

Then I just place a little rack on top of it and I have some vegetable oil here.

 I'm just going to make sure that this rack is thoroughly greased because this chicken

 can get really, you know, it'll stick to the rack if it's not thoroughly greased.

 My version of fast food at home is Japanese Udon Noodle Soup and you use udon noodles

 You'll need udon noodles or any type of noodles or dried pasta that you have, broth, miso

 paste and I used a combination of Japanese mushrooms, snow peas, carrots and green onions.

 They're wheat based, they're thick, they've got a great chew to them.

 You can also find them dry as well but I like these because it just takes a few seconds

 I always recommend cooking your noodles or your pasta in a separate pot of hot water,

 not your precious soup because as you can see, cooking the noodles releases some starch

 This particular one is shira miso which is white miso and is the mildest of all miso.

 This is the one that I always have in my refrigerator at home and it lasts for quite a while in

 I have snow peas as well and you can use any type of vegetables you want.

 There goes my snow peas and then I'm also going to add some Japanese mushrooms as well

 You can use shiitake, you can use, these are shimeji mushrooms, but anything really works.

 So what I do is I ladle some hot soup into a bowl with the miso paste and then what I'm

 going to do is use a whisk and whisk until everything's kind of, the miso paste is kind

 And then I'm going to take that and add it to the pot and notice that my heat is off.

 You don't really want to boil the miso because when you boil miso it just kind of gives it

 Now I'm going to add the noodles in and just kind of swirl it around to let it heat up

 Start to finish in less than 15 minutes and you've got a beautiful, healthy, warming udon

 Fan Jie means tomatoes, Zhu Rou means pork, Cao Fan means fried rice.

 You need 2 bowls of cooked rice, salt, olive oil, 2 oz of ground pork, 2 eggs, white pepper powder,

 1 cup of diced bell pepper, 1 cup of diced white onion, 10 small tomatoes, 2 asparagus,

 Break 2 eggs in a bowl, and then add a little bit of salt and a little bit of white pepper powder,

In a long stick wok, you add 1 tbsp of the olive oil, and then you add the egg.

 And then you can add the bell pepper, white onion, and asparagus.

When the onion is tender, you can add the tomatoes, and stir everything evenly.

 Now you add the ground pork, and make sure you stir everything evenly.

 About 2-3 minutes, when the pork is ready, you add the green onion and the cooked rice.

 Keep stirring everything, and make sure the rice is mixed with all the ingredients evenly.

 And now you add 1 tsp of salt, and 1 tsp of white pepper powder, and then mix everything evenly.

 It should have been probably a couple of weeks since my last video.

 A couple of my little Facebook fans have asked me to do this dish.

 It's a dish I've been doing for years here at the restaurant, all of my other restaurants.

 I've pre-cooked a little penne pasta so it's been blanched and shocked.

 Take some boiling water, salt it, cook your pasta until it's al dente,

 So what we're going to do, overnight I take some crushed red pepper flakes

 What I've done is I've also rendered down some pancetta bacon and then chopped it up.

 For all you vegetarians out there, vegans, I don't know if you can do this because it's got cream and it's got dairy and all that stuff,

 but for you vegetarians, if you don't have the bacon, no big deal.

 All you want to do is you want to cook this until you incorporate all of that cheese.

 Now what I'm going to do at the end, just to make it nice and rich,

 I'm taking some of the penne pasta I've been blanching, shocked.

 I'm going to bring it back up to temperature in that hot, boiling, lightly salted water.

 Now that the sauce has loosened up, I'm going to go with the pasta right in here.

 And you and a guest have dinner for two at the chef's table at that place where I work.

 Today I'm going to show you how I cook in my small dry kitchen, which is a kitchen without running water.

 Now I only have one clove of garlic on me right now, so that's what I'm going to be working with.

 We've got some water boiling here, and I've put two cups of pre-rinsed white rice, as well as two tablespoons of vegetable oil in there.

 So while the rice is cooking, I'm going to show you guys how I easily cut garlic.

 And the only thing you need is a chef's knife and a pair of clean scissors.

 I just chop the bottom off, take the side of my knife, and I'm going to press into it.

 I'm just going to put that over my frying pan, and I'm going to cut that about five times.

 Probably the worst part of living in a dry cabin is doing dishes.

 So I've learned a lot of easy tricks to avoid making as many dishes as possible.

 I take my clean scissors, and I start cutting the pork into strips.

 This has bone in, and we're just going to cut around the bones.

 So after you cut the pork into strips, you're going to cut it into cubes.

 Now that we have our pork cut, we're just going to put two tablespoons of canola oil in with our garlic, and we're going to let that start frying.

 Once that garlic's nice and aromatic, you're going to take your pork and add that in.

 You're going to gently mix these together, just to combine the yolk with the whites, but not enough to add air.

 About two tablespoons of soy sauce into there, and a nice helping of pepper.

 Once you start seeing that the bottom of your eggs has began cooking, I'm going to turn that heat back down a bit, you're going to start rolling your pan.

 So with all the main components cooked and ready to go, we're going to heat up our pan.

 I washed my scissors after I cut the pork, and now I'm going to just cut my green onions into this canola oil.

 I would start with about two tablespoons, and just get to mixing now.

 Unfortunately, while I was frying the rice, the camera stopped recording.

 So the last two steps, you add the eggs and the pork, and cook for another five minutes.

 is boiling water to which we add in the ratio of 10 grams per liter of water

A pasta in this case is sort of spaghetti, the biggest size of spaghetti.

 While this is cooking it takes good 10 minutes and no oil please.

You just need to stir a little bit when it's in it and that's it.

 Now for the original carbonara you need the guanciale, which is the cheek, the

And the Romans they're very special in that because they do it, they

 cure it like ham or like pancetta and it's very tender, very tasty and tender.

 sauce is to take good olive oil, put it in the pan, there you go.

 into that and this is the beginning of the sauce and mostly also the end of it.

 I wouldn't put any salt here because the bacon here is quite salty, it's preserved.

 We reduce it a little bit because I'm going to see what the pasta does.

 guanciale because it's too hot and this is exactly what I don't want to be too

 going to happen now should be the temperature enough to coat the egg

 heat is so much in the wrong cooking that the eggs become scrambled eggs.

 It can be served as a side dish and it goes very well with any kind of meal.

 Grate the raw potatoes and soak it at least for half an hour in water.

 Now drain the excess water and pat dry all the potatoes and make sure that it does not have any moisture in it.

 at this point of time just keep the potato mixture in the fridge for at least half an hour

 take a small amount of the mixture in your palm and try to make a patty out of it.

 Now repeat the process for the rest of the mixture and keep it on a medium flame

 because it is very raw so it needs some time to be cooked from inside.

 but I personally like to use the raw potatoes because it gives a very different texture.

 If you are little calorie conscious, just drizzle some olive oil on it.

 Here we have used raw potatoes so if you want you can cover it with a lid to ensure that it is cooked through.

Do try it and let me know how it turned out in the comment section below.

 Also hit the like button and do subscribe to Ready Steady Eat for more such lovely recipes.

 It uses three different types of cheese and I'm getting this out of our cream cheese cookbook

 I just like to buy it unsliced and I can cut it to the size I like.

 And if you can tell this serrated bread knife makes it really easy to cut that bread.

 Now some people don't like as much bread so it will easily cut a thin slice.

 You get a nice rounded bread slice with those sharp serrated teeth.

 Now we're going to set this aside because I want to show you how to mix up the cheese

 So in a bowl you're going to take a three ounce package of cream cheese, a half a cup

 of mayonnaise, a cup of shredded cheddar cheese, a cup of shredded mozzarella, and a half a

 teaspoon of garlic powder, and about a fourth a teaspoon of seasoned salt.

 I guarantee you don't be turned off by the mayonnaise because that's what kind of holds

 But that cream cheese and mozzarella and cheddar, they're all going to melt together.

 It's really great to put out on your appetizer table for cheese balls.

 And I like to put the slices out so you know that you can evenly share the cheese.

 All right now I'm going to go in and top these with our remaining slices.

 So now we're going to take about two tablespoons of butter and put that on the skillet.

 I like to cook that on medium, medium high but you'll want to watch them.

 So once your sandwiches are brown on both sides, they're ready to serve.

 This is our shorter bread slicer for muffins and smaller breads like this.

 Make sure to use cold water because you don't want to cook them now.

 And cook the ingredients for about 3-4 minutes or until slightly soft.

 So it's time for now to add the remaining ingredients, such as the tomato,

 So use one of the shell as a tongue to push, to separate it from the shell and pick.

 Reserve the mussel refrigerated as we are not going to put them in the soup yet,

 Put a piece of damp towel or damp paper towel over and keep them in your fridge.

 Cook the soup for another 5 to 7 minutes or until the pasta are done.

 It's a probiotic dish that when you eat it, it actually improves your gut flora,

 when you eat sauerkraut, it's much more digestible and doesn't usually give stomach issues.

 This sauerkraut is different than the stuff that they sell in the store

 But when you eat this homemade sauerkraut, it is very good and healthy for you.

 It's really not a big deal to make at all and let me show you how.

 If you notice, these heads of cabbage, one of them is not whole and that's okay.

 I actually had this cabbage sitting in my refrigerator for a little bit and I kind of forgot about them.

 But I just cut off the bad part and you can still use the rest.

 It doesn't really matter how small you cut it because it will break up even smaller when you get it ready.

 And then once I finish doing this to both heads of cabbage, then we'll move on to the next part.

 I just prefer to do it in cast iron because what's going to be next is going to be lots of physical work.

 And if you use just a regular plastic container, it could start flying.

 So I prefer something heavier but if you don't have a cast iron pot, any big container will work.

 Now what you need next is just some salt and a big wooden spoon like this.

 There's such a thing called a crap pounder because what you have to do next is you actually have to bang the cabbage.

 I'm not measuring exactly how much because I'll fix the amount of salt later.

 Once you've pounded the crap a lot of the way, then you start using your hands.

 It's really a little hard work but it's also worth it because it lets out some energy.

 And, you know, we have so much extra energy we have to burn somehow so why not do it this way?

 You know, because you weren't tired enough from everything else you have to do but why not?

 The point of what we're doing now is we actually want to release the juices in the cabbage.

 So you can either punch it, you know, think of someone you're mad at and start punching the cabbage.

 Or just start squeezing it, you know, think of something you really want to squeeze.

 But either way, you want to get as much juice out of there as possible.

 Because if you want your sauerkraut to be good, you want the cabbage juice to be most of the liquid of the sauerkraut and not water.

 I've actually made sauerkraut both without pounding it and with pounding it.

 Whereas when you don't pound it, it could sometimes spoil faster.

 The way you know if it needs more salt or not is you want it to be salty but not too salty that it makes you grossed out.

 Because you want to have salt in it to stop the bad bacteria from growing.

 But if you have too much salt in it, then the good bacteria can't grow either.

 So you want to add enough salt so it tastes kind of like pickles but not way too salty that it's unpalatable.

 So there's exact measurements for how much salt you should add, but I usually just do it to taste.

 Now that I finished adding the salt and I tasted it to make sure it's the right saltiness,

 The traditional European way is to add caraway seeds and mustard or some people add bay leaf.

 If you want to make it more Asian inspired, you could add some ginger and garlic and scallions and hot peppers.

 I'm aware that there's some controversy in the real food world about using mason jars for ferments, but I don't really care.

 They say that using mason jars is not really good because it could let oxygen into the ferment

 and therefore you get an aerobic fermentation instead of an anaerobic fermentation and all sorts of things like that.

 People have been using sauerkraut for so many thousands of years and they never use a special pickle jar that took out all the oxygen.

 So I'll just keep on doing the way people always did it and just pack it in my jar.

 And no, mine has not developed any mold and I'm not worried about that.

 You see how little sauerkraut, there's two heads of cabbage made.

 And now once you finish packing in the cabbage, you pour in the liquid.

 And now if you want to, you can add a little bit of extra salt on the top to dissuade any bacteria from growing there.

 You leave it on the shelf in a somewhat warm place for about, I don't know, a few days to a month even.

 You leave it there to ferment and you'll notice within a few days it will start getting more sour.

 And then when it's the right sourness, you can either eat it or you can let it ferment a little longer.

 If you don't want to eat it right then but you want to leave it that much fermented, just put it in the refrigerator.

 And I had been getting many emails that if I could show this roti, the way that the Surti

 Usually we have seen many people making roti, but I was getting emails that we kind of Gujarati,

 the Surti Gujarati make very thin roti and it stays up to 2-3 days as it is soft and

 That's why I didn't think in the beginning to show this video, but since I got many emails,

 So all I need is 1 cup wheat flour, chapati flour, 2-2.5 tbsp of oil, 1 fourth tsp salt,

 This is the flour, the chapati flour that usually you can get in the Indian grocery

 So into the 1 cup of wheat flour, I am just going to add a pinch of salt, maybe 1 fourth

 If you want to add salt, you can add, otherwise you can omit adding salt.

 This is my everyday family food that we need to make this roti almost everyday for the

 We kind of can't get satisfied without this roti, rice, you know.

 So Gujarati usually have dinner, curry paat, saag roti, daal paat, saag roti.

 If you think that you want to omit the oil, you won't get the texture and the softness

 Dough is ready and we are going to smooth out the dough as usual.

 Or you can use the clarified butter, ghee to smooth out the dough.

 So our dough has been resting for 5-10 minutes now and we are going to roll it now.

 So take a little ball because we are going to make the thin roti.

 With some of the sabji, I like the thicker one like mostly with the lentil sabji, I like

 But for our everyday dinner, we usually make the very thin one.

 You can take any flour, all purpose flour or you can also use the wheat flour.

 You can also find this one at the Indian grocer's and this tawa also you can find at the Indian

 So when you want to turn on the very first side, you want to just cook a little bit.

 Because these are thin rotis, it doesn't take long time to cook.

 Once they are done, while they are little hot, you want to spread whatever you want

 Instead of eating fermented bread or anything, this is the world's best bread.

 If you have a food processor at home with a grater, grating attachment, that'll work

 They're going to start turning, oxidizing, but that's perfectly fine.

 This is perfectly acceptable to have that much of the onion left so you don't grate

 Okay, now we're going to try to squeeze some of the moisture out of these.

 We're going to throw our garlic in here, which is one teaspoon of garlic.

 Some of the starch from the potatoes will come back and help to hold them together.

 I took a little bit of our mix, form it into a little cake like that.

 You want to cook them on each side for about two to three minutes.

 If you're doing these ahead of time and you have a lot of company,

 I'm going to pull them out and let them drain on these paper towels.

 Today we're going to be making one of the traditional favorites of Mediterranean and

 They're easy, they're simple, you can grill them, you can make them in the summertime,

 Now get this recipe and all of my other Mediterranean recipes on my website at DeeDeeMed.com.

 You can join my Twitter, you can join my Facebook, and you can chit chat with all kinds of people

 Now we're going to go over the ingredients and show you how to put it together.

 We have some green peppers cut into nice cubes, red pepper, tomatoes, onions, you have your

 skewers, which mean shish, that's where the word shish kebab comes from, this is the

 And I have some filet mignon that's cubed up into nice sized pieces.

 Now some people like to use steel skewers or aluminum skewers, and some people like

 Wood skewers are so much easier because you can throw them away when you're done.

 But what you need to remember is if you're going to use wood skewers, make sure you soak

 That way the wood won't burn while you're barbecuing the shish kebabs.

 Now if you don't want to get filet, and I know you're probably thinking, oh my god DeeDee,

 If you don't use filet, try and use another meat that's a little bit marbly with some

 So you're going to need the fat in the other meats to keep the meat tender.

 Any kind of meat that has a little bit of fat to it would go great.

 If you're going to use the filet, you don't need to have a lot of fat in the meat because

 Some people also like to use mushrooms, different kinds of vegetables.

 Whatever vegetable you like, you can put it in between the meat as a barbecue.

 It has a much more flavorful taste than if you get it ground already.

 It helps the meat brown nice and crispy while it's on the grill.

 If you don't like using your hands, just wear gloves while you're cooking with the meat.

 And then what we're going to do is we're going to alternate the chunk of meat with a chunk

 Now at this point, you want to make sure your grill is preheating.

 You want it on a medium-high heat because this is very tender meat.

 You're going to cook it just like you would cook a filet steak.

 So if it's around Christmas time, you can use the red and the green.

 And then when you want to barbecue them, you want to barbecue them.

 If you like them medium-well, you want to do about seven minutes on each side.

 If you like it medium-rare, you want to do about five minutes on each side.

 You're going to serve them over some brown rice with the vermicelli noodles.

 Even if it's wintertime, even if it's summertime, even if it's raining, turn up that grill.

 Enjoy this and join me again at DeeDee's Mediterranean Kitchen.

 Hey everybody, this is Dave from Cook and Share and today we're making up these delicious

 I love these served up on the weekend with some eggs and sausages.

 Now you want a fairly starchy potato, so russets seem to work about the best, but you can use

 So what you need to do now is grate them up, and if you have a box grater that works just

 And I'm just going to set these aside in a colander over a bowl just to let the water

 And if they start to brown a little bit, I wouldn't worry too much about it because when

 Next I'm going to take a medium sized onion and grate it up as well.

 And I'm just going to pick the mixture up with my hands and work this until the potatoes

 Now the trick to a potato pancake is to get all the water out, so what I'm going to do

 is just take a couple of minutes and continuously squeeze this so I get as much water out as

 Until I get a texture just about like this, and this is pretty dry.

 And if you look here you can see a lot of starch and water has come out of this.

 Season it with salt, and you can adjust it according to your taste.

 Fresh ground black pepper, once again to your taste, I'm a pepper lover so I'm going to

 And of course I'm going to take my spatula and fold everything together.

 Alright now that our mixture is ready I'm going to add some oil to a preheated pan.

 I'm going to scoop about three tablespoons of the mixture into the pan.

 Then just kind of flatten it down and form it into a patty using the back of your spoon.

 And I'm going to let this fry over medium high heat for about four minutes just until

 While these are frying up don't forget to click subscribe and never miss a recipe.

 Then we're going to flip it over to the other side and fry it for an additional four minutes.

 Since the potato pancakes are a crispy golden brown I'm going to set them aside on a plate

 And there you have it, our delicious crispy and golden brown potato pancakes.

 Hi guys, I'm Laura Vitale, and on this episode of Laura in the Kitchen, I'm going to show

 A lot of you have been asking for this recipe, and it's super, super simple.

 It basically uses a few ingredients which you probably already have in your fridge,

 You're going to need one small chopped onion, about four to five slices of bacon, chopped,

 two eggs, about two tablespoons of heavy cream, some fresh Parmigiano-Reggiano, and you're

 You're also going to need just a touch of olive oil and salt and pepper.

 Now you know you probably already have these ingredients in your fridge, so why not make

 So good, it takes very little time to make, about fifteen minutes from start to finish,

 and the easiest, most delicious Spaghetti alla Carbonara, you'll find it right here.

 The first thing you want to do is take a large pot, fill it with water, give it a nice generous

 sprinkling of salt, and bring that up to a boil so you can have it ready by the time

 So, the second thing you want to do is take a nice skillet with high sides, put about

 You want to preheat it over medium heat, so we can now go over there and saute our

 First thing you want to do is put your spaghetti into your boiling water, and I'm just going

 to take my tongs and just use this up, and make sure that they are submerged in the water.

 Now we're just going to add our bacon to our preheating olive oil in our nonstick skillet.

 Pancetta is really very similar to bacon, the only difference is it's not smoked.

 But, the reason why I use bacon is because it's number one, what I had in the fridge,

 number two, it's just as delicious, and number three, everybody can find bacon.

 It can be a little bit difficult to find pancetta, so it's really no different to it.

 I like to use nice lean center cut bacon, that's my preference, but any bacon you have

 So just cook this over medium high heat until it's nice and crisp.

 But not too too crisp, because we're going to continue to cook it with our onions.

 Our bacon is cooking up really nicely, it's starting to get nice and crisp.

 At this point, you want to add in your finely chopped onions, just one small onion.

 And the reason why I'm not adding any salt is because the bacon is very salty, and I

 But I do want to add a good amount of black pepper, because cracked black pepper, which

 I'm going to put here, and in the little sauce we're going to make, is a huge huge part,

 Carbonara is very easy, it's just bacon and eggs, or pancetta and eggs really, and everywhere

 I'm from Southern Italy, I'm from Naples, this is the way we make it and we are proud

 So let this just cook together for a few minutes until the onions start to cook down.

 And while that happens, I am going to go back to the counter and show you how to make a

 Now in a small bowl, we're going to put in two eggs, two cracked eggs, two tablespoons

 of heavy cream, a ton of freshly ground black pepper, or as much as you like I should say.

 And remember it's very important to a traditional carbonara recipe.

 And this is it, this is the sauce, we're going to just put a tiny bit of salt in there, not

 too much because remember our pasta water is well seasoned, our bacon is very salty,

 And I'm just going to use my little whisk here and just mix this together.

 Now all I did here was take my bacon and onions off the stove, and this is important

 that you do this off the burner, because you don't want to scramble the eggs.

 I drained my pasta, just going to add it to the bacon and onions.

 Now very quickly, you're going to add in your egg and cream and parmigiano reggiano sauce.

 That's perfect, because you don't really want to scramble the eggs.

 As long as you take the pan off the burner, you'll have a perfect carbonara every single

 It should not be drenched in sauce, it should not be curdled and ugly and scrambled, it

 should be silky smooth, every strand of spaghetti should be coated in that sauce.

 And I can't tell you how good this smells, I mean you really should be here for this.

 I'm just going to take a bite of this, I'm going to embarrass myself, I know it.

 Now you know you have all these ingredients in your fridge, so you know you need to get

 in your kitchen and make this recipe, and if you want to get all the measurements and

 ingredients for everything, you know where to find it, www.laurainthekitchen.com.

 Today I'm going to be doing a different kind of tutorial for you.

 I'm going to show you how to make sushi, and one of my personal favorites is the California

 What you're going to need are some imitation crab meat, avocados, rice of course, I'm using

 Calrose rice, seaweed, rice vinegar, mayonnaise, this is just a Japanese mayonnaise, you could

 use a regular American mayonnaise, toasted sesame seeds, and water.

 First I'm going to prep the rice, and I'm going to mix in some rice vinegar into the

 I'm going to need about, this is about, I don't know, two cups of rice, and I'm going

 I guess some people like mixing the rice vinegar when your rice is hot, however when you start

 rolling, or at least in my experience, I find that whenever I make sushi with hot rice or

 Okay the rice is now nice and sticky, now let's go ahead and prep the crab meat.

 I'm going to put some mayonnaise in the crab meat, and you'd be surprised by how much mayonnaise

 So first I'm going to show you a really easy way to make sushi, and this isn't going to

 It's important to spread the rice evenly, and you just want a thin layer of rice, you

 don't want to pack on too much or else the roll is going to be really really big.

 Now I'm going to take the crab meat and lay a strip of it onto the bottom section of the

 Babe what's that egg, those little tiny eggs that you put in sushi, what's it called?

 Well there's two kinds, the Tobiko, Tobiko is like the wasabi one, it's like green salmon

 Tobiko is like Japanese salmon roe, where they mix like wasabi and the Japanese are

 Okay, so I don't have that stuff and I don't like it so I don't put it in my roll.

 So it'll look like that and then you're going to continue rolling it.

 And then I'm going to seal it with water, kind of like egg rolls if you guys ever made

 I'm going to seal this with water and then I'm going to continue to roll.

 I have my rice on the seaweed and I'm going to put it over to the other side.

 Make sure your knife is wet so that way you don't ruin the sushi.

 You guys love corn dogs but you hate the bad reputation they have.

 Now my everlasting memory of a corn dog is standing in Santa Monica Beach from getting

 it from a hot dog stand and we got a corn dog for the first time because we thought

 we've never had it before, loads of people have told us about them, they want us to make

 It wasn't brilliant, it's a salty hot dog in a sweet corn batter.

 going to do today but we're going to give it a spicy twist so it hasn't got quite such

 This is 50-50 polenta and plain flour, which is a pretty standard ratio, an egg and then

 the sweet corn is going to go into the blender with a handful of jalapeno peppers, sliced

 It's very, very simple but that's what's going to make our basic corn dog batter spicy.

 This is something we questioned actually because we said if we're going to make this batter

 as good as we can, should we go for something that's spicy or sweet?

 Yes, spicy got the winning vote, as did beef in the choice of hot dogs.

Traditionally I'd have said hot dogs were pork because my experience

And what that will do is absorb all the moisture and help the batter

Make sure it's completely covered and then into oil at 180 degrees Celsius

 Now's probably a good time to talk about why the hell they're called dogs.

 It used to be because in Germany they put dog meat in the sausages and nobody really

In the meantime we can make a dip to go with it because traditionally

 a corn dog might be American mustard, ketchup, something like that, street food.

We're going to do something a bit different to play off our sweet corn jalapeno

We're going to make a mayonnaise with lime juice and fresh coriander.

 What I've really enjoyed about this process of doing these recipes where we've got you

 guys involved is that you've helped us create them and actually they're better for it because

 we've got influences from all around the world and what people know is one corn dog is different

 from what somebody else knows and we've tried to incorporate all of that to create the best

 But if they're not, if you didn't get your feedback in, let us know down below how would

These are now there so they can be fished out and onto paper towel

 This will be our version of a corn dog but we want to see what you've had.

 something that looks completely different, has it been served up in a different way?

 Send us your picture, hashtag sortedcorndog, pop it up on Instagram, it'll come up onto

They are our spicy corn dogs with coriander and lime mayonnaise.

 I'm not going to go for the dip first, I want to taste the corn dog on its own.

 You can't see it now but look in yours, there's not too much batter, it's not too thick.

 And this is a result of your request and you guys helping us shape what I think is the ultimate recipe.

If you've got any more comments, keep talking to us, put them down below,

 put them on the website, put them everywhere and also the recipe is in the link down below as well

So we have two pieces of chicken breasts, one egg, and then stir-fried

We have sugar, corn starch, soy sauce, and here you can see I prepared four types of

We have homemade ground pepper, special pepper sauce from Sichuan, and we have the green

Here we have ginger and garlic, and the special like Chinese green onion,

 but I found them in supermarkets in Europe, so I don't think it's hard to get it anywhere in the

 Usually people don't use it, but it's in my secret recipe because it will help the chicken

 just to make it taste juicy and make all the taste stick on the chicken.

 Now I will stir fry the chicken for about two minutes with oil.

 This recipe for awesome pasta salad comes from all recipes member Earlons who writes,

 Member Key Scary writes, yum, there is so much flavor with all the meats and cheeses

 Several all recipes members suggest using tricolor fusilli to add more color.

 In a large bowl, combine the pasta with 3 cups of halved cherry tomatoes, half a pound

 of cubed provolone cheese, half a pound of cubed salami, a quarter of a pound of sliced

 Next, add one large green bell pepper cut into one-inch pieces.

 Then add a 10-ounce can of drained, sliced, and pitted black olives and one 4-ounce jar

 Pour in one 8-ounce bottle of Italian salad dressing and toss it to coat.

 All recipes member Fran Hurlbut writes, this recipe for awesome pasta salad really was

 It would be good to make if you were going to a cookout or gathering or having a party.

 I'm so excited to share with you today an amazing salad that's perfect for spring or summer.

 It's called a fattoush salad, also known as a Lebanese peasant salad.

 Starting out with just taking one cucumber, chop it up really small, put it in your bowl.

 And then the most important ingredient for the salad portion itself is fresh herbs.

 but you can add in cilantro and some other herbs if you prefer to do that instead of the parsley.

 And one of the little tips that I learned recently that I really like is how to cut herbs so they don't get too wilty on you.

 So we have some really pretty mint today and some really pretty parsley.

 And then once you get a nice chop, we're just going to sundial.

 So take your knife, just like a sundial, and go back and forth.

 And it gives you that really nice chopped herb without getting wilty.

 So mint is one of those herbs that can take a while to get used to.

 Let your taste buds get used to it, and soon enough you will find that you absolutely love the flavor of mint.

 My parents, my grandparents actually farmed fresh mint when I was young,

 It's this brilliant, it kind of reminds me of like the Arizona clay color.

 They dry it down and they crush it into this spice called sumac.

 It's really good for digestion and it's loaded down with antioxidants, so it's really great for you.

 It's known as a spice in the Mediterranean, in Greece, in Turkey, in Lebanon.

 It's not something that we use a lot around here, but it's something that we should.

 You can replace your table salt and pepper with sumac for some really great flavor.

 And it has a little bit of a citrus zest to it, so it also goes great with your vinaigrettes.

 So I have a whole wheat pita chip that you just toast in your oven.

 And then once you throw in the pita chip, you want to take the reserved dressing and pour over the pita chip itself.

 They would use day old bread and make it into the salad to create a little bit more substance with the salad itself.

 So you want to allow the pita chips to get kind of soaked in with this really yummy sumac vinaigrette.

 And then from there, we simply plate it on a really pretty plate like this.

 And I love white plates for summer with really fresh ingredients.

 One of the things I'd like to point out about sumac is this is not a spice that you can buy at any grocery store.

 The Great American Spice Company is the place that you have to go to get it if you want to find the sumac.

 So you can simply go to GreatAmericanSpice.com and pick up this spice online for a flat rate of shipping of just $5.99.

 So if you also want to get a really good salt and pepper using this recipe, flat rate shipping all these spices for just $5.99 by going to GreatAmericanSpice.com.

 For more information on today's recipe, visit AmericanSpice.com.

 And be sure to watch next week for another edition of In the Kitchen with Jennifer, the Fit Foodie.

 things like going out for take away or cooking expensive and intricate meals.

 any fancy schmancy dinner parties but trust me, your family will love it.

I'm cheating, I'm using, ooo sizzle sizzle sizzle, I'm cheating and using

 Pie, this is cottage pie because I'm using beef instead of lamb which is the traditional

 one but long story short is it's much cheaper to use beef than it is to use lamb because it's

 about twice the price and I just don't think it has as much flavour.

 because basically what we're making is savoury mince with gravy in it and it comes out a bit

 too dry if there's not a little bit of liquid in it so just a cup of beef stock will do.

 use stock cubes or powdered stock or real stock if you've got it, whatever you like.

 want but I think tomato sauce is good, it's got a bit of sugar to it so adds a slight sweetness.

 I wish you could smell this at home, this smells absolutely fantastic.

 turn that down and let that simmer until it's started to nice and thicken up and then we'll

 nice and even and just allow that to sit on the side to cool for a while while we make our mashed

 out there who are interested, I've got an audience at the moment.

 cream video where she was our official taste tester of the One Pot Chef Show.

 Now just to add a little bit of flavour to this, because it's already got a lot of flavour,

 degrees for about 20 minutes until it's golden brown on top and serve with your favourite veggies.

 And there we have our completed shepherd's pie, fresh out of the oven, hot, steamy and delicious.

 You can see that lovely gravy meat underneath and that fluffy yellow mashed potato, nice and

 questions or comments, feel free to email me at onepotschef at hotmail.com.

 Add more dressing as you like, but don't overdress the lettuce.

 Here we have roughly 5 pounds of beef short rib that I purchased from my local butcher.

 marinade we're going to use one Korean pear, peeled and minced.

 pear in your local grocery store, you can definitely use a standard pear.

You can either marinate it overnight in your refrigerator or do what

 seal, let's place it inside the refrigerator for about 30 minutes and we'll meet you outside

 get between the bones you just take a pair of scissors and you cut.

Make sure you subscribe if you haven't already done so and we'll see you on the next

 And if you make a big pot of it on the weekend, it freezes really, really well.

 days when you don't feel like cooking, grab it out of the freezer, defrost it, everyone's

Right, so first of all, I've preheated an oven to 220 degrees or gas mark 7.

 now I'm going to take 2 kilos of these beautiful tomatoes and I'm just going to cut them in

 That will give a really, really intense tomato flavour to your soup once you've roasted them

We're going to put them in the tray cut side up so that when we season them they'll

 they're in a really nice hot oven, they start to get all caramelised around the edges where

 the natural sugars start to cook in the tomatoes and then they get really sweet and sticky

 in the tray as well and all the ones that have come loose, skins, stalks, everything

And then I'm going to need about 8 to 10 sprigs of fresh thyme and then we're

 going to break it up a little bit and then what will happen is while this is all roasting,

 the flavours from the garlic and the thyme will infuse with the tomatoes and all the

 remember this is going to make a lot of soup and it's going to serve about 8 people.

 now the final touch, just a small pinch of salt, remember salt's not that great for kids

 I'm going to put this in the oven at 220, gas mark 7, which has already been preheated

 Our tomatoes are beautifully ready, come and have a look, you'll see that they're just

 starting to catch around the edges and they've sort of gone all sticky and squidgy and soft.

 Now what we want to do is we want to take out all these thyme stalks and the vines,

 squeeze the garlic out of its skin because that garlic now is all sweet and sticky as

 well so we don't want to waste it but the skin won't blend up very well in the soup

 so what we want to do is we want to bring that to the boil and then we want to turn

 it down and let it simmer for about 20 to 25 minutes just so the tomatoes can take on

 the flavour of the stock and the stock can take on the flavour of the tomatoes and the

 Right, so this has been simmering away for about 25 minutes now and if you come and have

 a look you'll see that the tomatoes have started to break down into the liquid and then the

 I'm going to leave the nice pretty leaves at the top for serving and then I'm going

 Now we've got the basil in, what I want to do is I want to use one of these lovely stick

 blenders and I'm just going to blitz this up until it's nice and smooth.

 on a low heat and simmer it gently for another 25 to 30 minutes just because we want it to

 reduce down a bit more, get a little bit thicker and let those flavours intensify even more.

 So friends, this has been bubbling away nicely for about half an hour now, if you come in

 and have a look you'll see that it's reduced right down, this line here is where it started

 so it's reduced down by that much and I'm going to show you how thick and lovely it

 Now, and do you remember earlier on we kept this basil plant with all these teeny tiny

 basil leaves, we just want to scatter a few over the top just for that fresh basil flavour,

 nice bit of colour as well and then a nice pinch of freshly ground pepper just to wake

 forget to like it if you like it, subscribe if you want, it is free, but in the meantime

 A German tradition for hundreds of years, bratwurst is now common at American restaurants

 But before you add it to your next barbecue menu, make sure you know how to grill it perfectly

 Don't cook the brats too quickly or they'll split open and dry out.

 Place the brats on the grate over the outer ring of charcoal or on the second tier of

 Turn the bratwursts occasionally so they cook on all sides equally.

 Top them with your favorite condiments such as ketchup, mustard, sauerkraut, and relish.

 Hello, I'm Sue McMahon and I'm cook-ready editor of Women's Weekly magazine and I'm

 The first thing to do for the shepherd's pie is to prepare the base.

 So I've got a tablespoon of light olive oil in the pan and I'm warming it up.

 Once I can feel it's hot I'm going to add to the pan two onions that I've peeled and

 And I'm also going to add two carrots that are again peeled and chopped.

 And I'm going to leave this to cook on a medium heat for about five to seven minutes until

 So once the vegetables have softened I'm going to add to the pan 500 grams of minced

 And then I break this down with the spatulas so that it will cook evenly.

 Traditionally shepherd's pie was made using cooked lamb and it was a way of using up the

 So if you want to you could use cooked lamb chopped finely or minced in this recipe.

 But if you use cooked lamb just cook it for a little bit less than I'm doing now.

 So once the meat is brown on all the surfaces I'm going to add around a tablespoon of plain

 flour and that will thicken up the juices that have come out of the lamb.

 And then I'm also going to add two tablespoons of tomato puree which will give it a nice

 And the saltiness in this helps to enhance the flavour of the shepherd's pie.

 If you want to you could add a dash of red wine to this which helps to give a nice flavour

 So I'm now going to leave this to simmer for about five minutes.

 But I'm going to add just a little bit of salt because the Worcestershire sauce is quite

 Now for the topping for this I've got some mashed potato, about a kilo of mashed potato.

 But when I'm doing this at home I tend to use whatever vegetables I have.

 I think it's really nice, my favourite is a mixture of half potato and half parsnip.

 Sometimes I do it with some carrot in it as well so it makes it an orange coloured mash.

 So any root vegetables, even celeriac with the potato makes a nice mash.

 And I'm just spreading it out so it's totally covering the minced lamb.

 And I've got it on a baking tray because if any of the mixture boils out of the dish when it's in the oven

 it will fall onto the baking tray rather than dirtying the bottom of the oven.

 Now this needs to be baked at 180 degrees centigrade which is gas mark 4.

 It's ready when the top is nice and golden and you can see the filling beginning to bubble up

 So when the pie is ready it should be nice and golden on the top.

 This one has bubbled out a bit so it's a good job that I put it on the baking tray.

 It's on the menus of most of the restaurants in the world and it's a popular lunchtime

What would you say if I told you we were going to do the ultimate version of

 going to make it ultimate by poaching our chicken, we're going to make a homemade Caesar

 dressing, we're going to do all these things, we're going to do cherry tomatoes on the vine,

 crouton seasoned with five different flavourings and I think the best part, a parmesan cheese

 it starts with our chicken, so one chicken breast and we're going to put that into a

 pan of boiling water but as soon as it goes in, turn the heat off.

 poach for about ten minutes because then it will be slightly less than boiling which keeps

Grate it into a large disc and then just kind of tidy up the edges because those

 four minutes until it's molten and kind of bubbling and a little bit golden.

 it comes out it gets draped over a bowl, upside down so it's an inverted bowl and when it

We've got one ciabatta loaf and Jamie if you can slice that into

They're going to be long ciabatta kind of croutons rather than square ones and

Mix all of those together, scatter them over our ciabatta with a good

 drizzle of oil and they can go into the oven alongside our parmesan crisp.

 then hopefully we can take it off and turn it over and we'll have our very own bowl to

 of oil, the egg and then flavour it with anchovy, parmesan and Worcestershire sauce.

 of salt and pepper, some vegetable oil and then also later on we're going to do rapeseed

 what will happen is the oil and the egg help to emulsify it and you get a thickening.

 ultimate but if you are looking for other healthy salads on the Feel Good Food series

 we've done ones like there was a watermelon salad, a tuna lisoir, there was a lobster

And that is too thick to be a Caesar's dressing so a splash of warm water as you

 whisk and that's the kind of thing you'd find in a bottle from the supermarket except this

 just pluck the leaves you want to keep them pretty much whole because they're beautiful

If you can also take some of these cherry tomatoes and just pop them

There's nothing worse than when you buy a salad that's been charred on a grill

 for twenty minutes or so and the outside is so dry in order to cook it all the way through

 And it's already cooked so this is purely for decoration and for a bit of extra flavour

The parmesan basket on the base and plenty of our little gem lettuce on top.

 that with our Caesar dressing and then Jamie with the cherry tomatoes.

 Lydia has just done a video of Dating Dilemmas where she said that chicken Caesar salad was

 it's not messy, it tastes good and you look good whilst you're eating it.

 More dressing, more layers of tomato, we've put our onion on there as well.

 out of the deli counter, already marinated but fresh anchovies.

 a little bit in our dressing already, put a couple of those on top.

It looks fresh and vibrant, not going to say it's the healthiest salad in

 every single piece has had there because that tastes incredible.

 start Caesar salad you can pretty much get everywhere and yet this one hopefully when

 it gets put down in front of someone with the parmesan basket you get the wow factor

 of the kitchens and what we get up to when we're not cooking then make sure that you're

 salad a go at home then head to sortedfood.com to get all the recipe and ingredients.

 you can subscribe to Body Talk Daily for loads more recipes and other great videos.

Right the coconut broth is a tin of coconut milk into the pan and

 take, you know, in a pot of boiling water with salt, boil this amount, and this is what

 was not exactly al dente, a little bit more, so it's a little bit hard, but not so starchy

 and you're going to stir it occasionally for about five minutes.

 minutes, and this is what our onions look like with the butter, our finely chopped onions.

 And, you know, they're not browned, but they look nice and soft and yellow.

 ready to add our next ingredient, which is a little bit less than one third of a cup

 Okay, so it's been four minutes, and as you can see, you would expect there to be a lot

 more liquid with the onions, but the vodka's pretty much all evaporated.

 it is is you're taking time for each group of ingredients to meld in with one another.

 And you add the next one, and then you're going to have this fantastic sauce in another

Wow, so as you can see, our sauce is now, it's been five minutes and I've let

 it simmer, stirring it every once in a while, and it's beautiful, beautiful red-pink.

 now you're going to have to add your final group of ingredients.

 salt, or more, I mean, it depends how salty you like your foods, it's all a matter of

But again, for those of you who like salt, you may like to have a lot

Okay, so now I've got my pasta, it's cooked, I have my sauce, everything is

 of pasta, and I only did three quarters of the box, is because I want there to be enough

 So today I'm going to show you how to make the cold Vietnamese spring rolls.

 And Blue Dragon pretty much has everything you need for this recipe.

 The spring roll papers, we have the vermicelli rice noodles, hoisin sauce, and the Noc Chum

 We're going to place it into the hot water and just soak it there for about five seconds.

 Now you want to put it onto your cutting board and we have a variety of ingredients to go

 We have lettuce, coriander, we have cucumbers, red peppers, chili, sliced mango, mint, and

 And what I've done here with the rice vermicelli noodles is I just soaked them in boiling water

 Next I think I'm going to use some cucumber and some red peppers, so cut in a julienne

 We're putting it right in the center and what I'm going to do now is start rolling

 And what I can do, I can do this in a couple of different stages.

 So I've cut them in half and I'll put them facing out like this.

 Fold in the sides, keep rolling it up until you get one nice tight roll.

 And then all we do is we cut it on an angle and then we place it onto our platter.

 And we're going to top it with some chopped dry roasted peanuts.

The first step and I think the most important step is cleaning our

Make sure that all our mussels are closed and if there are any open

 water starts to run clearly, strain them and refrigerate them until ready to cook.

 medium-high heat so we can get ready to saute our aromatics with our mussels.

This is going to be a very very quick cooking procedure and that's

 saute of our aromatics followed by a very quick steaming of our mussels and

 help in the flavor and actually enhance the flavor of this dish.

 saute it for at least a moment just to allow the spices to come back alive.

 all heating up, all is disturbed, you're going to be able to smell all these

 This is all real-time everybody so don't have to worry about how long it actually

 mussels to the pan, all the juice of the mussels are going to infuse into this as well.

 As you're watching your coconut milk reduce, you can see the bubbles.

This process is probably going to take us no more than two minutes.

Thai curry and cilantro pretty much go hand in hand with each other.

 Of course, I'm going to have to finish this dish with some fresh cilantro.

After about a minute of only being covered up and steaming away,

 Now it has the coconut, the curry, the mussel broth infused into it.

 I just spoon it right onto the big old bowl that we're going to serve it in.

There's no reason to get overly fancy when it comes to plating mussels.

 A squeeze of fresh lime juice as a finishing touch just to highlight this dish.

Let me know if you did any changes and how it turned out for you.

 So first we are going to put half the vegetables in baking dish.

 Hello, this is Chef John from foodwishes.com with potato pancakes.

 And then grate them with a cheese grater into a bowl of very cold water.

 And I'm also going to grate in half an onion into the same bowl.

 And these are just going to sit in the cold water for about 20-30 minutes.

 because you don't want any air to get to the potatoes, if possible,

 It's not something you could store, put away, and it's going to be good the next day.

 All right, now to fry these, we're going to use a heavy-duty skillet

 You want enough oil to come up the side, at least halfway up the pancake,

 You want to see the edges get really crispy and crunchy before you turn them.

 Because this is raw potato, you've got to give it time to cook through.

 sometimes towards the end the edges start getting a little too brown

 are spiced with ginger, green chillies and curry leaves and filled into a rice and lentil

Without wasting no time, let's dive right in to see how to make this

 Once the oil is heated, add in some mustard seeds and this is half urad dal.

 onions because I am showing you how to cook it the Sattvic way but you could optionally

 gives added flavour to the masala as opposed to adding it as a whole leaf.

Now this looks more like a vegetable because you see the potatoes are chopped and

 it doesn't really look like a masala that you find or eat normally.

 to become a lump or a dough but you just want them to be mashed a little bit.

 a good technique to mash up your potatoes and give the masala dosa masala a good texture.

 leaves and add it to this to give an added flavour to the masala dosa.

I can't wait to make the dosas and have this with some coconut chutney.

 a ladle full of batter, put it in the centre and spread it evenly around.

 bit of ghee because masala dosas and ghee are a great combination.

 will find the tops a little bit raw and I will show you a technique how to remove the

After about less than a minute you will start finding brown spots

 cover the pan, just take a flat spatula and spread the raw batter around like this.

 steamed and see how beautifully it comes out of the pan because the pan is well seasoned.

 And now if you are using a non-stick pan you don't have to worry at all.

 to use, you can either serve the masala separately with the dosa but as always we do, place a

 large ladle of the masala towards the centre and what I am going to do is to do a double

Hold it, press it down a little bit and your ragi multi-millet, multi-grain masala

A lot of times you have to make sambar, chutney and the extra paraphernalia

 to have masala dosas but at home we have it with idli molagar puri and some yogurt.

 recipe a try in your kitchen and when you do, don't forget to give feedback in the comments

 The juice of half a lemon, a quarter cup of olive oil, two teaspoons of Dijon mustard,

 Now I've put all of the ingredients in the description bar guys so check that out.

 Now into a mixer I'm going to add the egg, the Dijon mustard, the anchovies, the clove

 Now I know the mix master is overkill for such a small quantity so you can whisk it

 Now you just want to blend this for about two or so minutes until it's nice and smooth

 and then slowly add in that olive oil until you've got a nice thick and creamy mixture

 Now just set that to one side and we're going to fry up some bacon.

 Now you want to fry this up until it's nice and crispy and then I'm just going to take

 it off onto some paper towel to drain and we'll put together our sandwich.

 Now I have toasted the bread here guys and I'm going to put that bacon on.

 Now you can use mayonnaise if you like here guys and you can spread it on the bottom piece

 of toast if you like too but I like to throw it on top of the tomatoes.

 Then I'm simply going to put the lettuce on top and the top slice of toast and you're

 Touch a little bit of oil on the noodles over here on the bottom.

 and scrape out the meat yourself, or get the already scraped out meat that we purchased.

 says coconut water, but I don't want it to be too sweet, so I'm just going to use plain

 and it'll be on the other side for another two and a half, three hours.

There is no flour, no wheat, no sugar, no dairy, no animal products

Without all the bad things that come along with eating wheat and

The garlic non-recipe is on page 26 in the lovely new cookbook, Love on a Plate

If you want to share this video with your friends, just tell them

 Satsriyakaal bhaiji, hello namaste salaamwalekum welcome back to another session with your VahChef at Vahrehvah.com

 you must have guessed it the very fact that I started with a unusual satsriyakaal

 tells you that I'm diving back into Punjab today for one of their signature

 dishes and one of the India's finest dal with protein rushes don't get me wrong

 but Punjabis love their food and what I love about Punjabi cuisine is it

 incorporates some great protein fiber and somehow they make it tasty and

 extraordinarily good on the table maybe a little rich but exceptionally good.

 makhani is one of the Punjab's finest dishes and is probably the most popular

 accompaniment to the breads and pulaos sometimes known as makhi dal and many

 other names this dish is made with pulses or highly nutritious food group

 comprising beans, peas and lentils it is essentially filled with rich proteins

 and fiber you all must have heard about the restaurant called Bukhara the world's

 finest rated restaurant in Indian cuisine it is in the Maurya Sheraton in

 New Delhi and one of the signature dishes there they call it by their name

 that is dal bukhara it is nothing but dal makhani but little bit spicy little bit

 rich today we're going to learn that recipe to prepare the dish we need

 ginger garlic paste, salt, little cumin seeds, chilli powder, little bit coriander powder, kasturi methi powder

 little chopped coriander that you will finish it off with and whole garam masala

 I've got some cloves, cardamom, cinnamon and bay leaf and I've got butter and tomato

 puree I made it from fresh tomatoes because I somehow I don't like to use so

 much of canned products but if you feel comfortable you could use tomato puree

 ok and then I've got cream I got one pint of cream here you know a lot of

 people ask me what kind of cream are you using chef so you know you can get in

 the market with in the name of whipping cream they could be Dean's product or

 lastly we have dal ok what I have done I've cooked two kinds of dal that is

 rajma and black urad dal I've soaked it for one hour and if you have a pressure

 cooker you don't need to soak but it takes twice the amount of what regular dal

 takes boil it till the dal is really well cooked you know and mashed up

 ok and you know many times I've seen people using chana dal also in this

 it's up to your taste if you want to add chana dal you can add to this but I

 usually use only rajma and black urad dal to prepare this dish add some oil

 into a pan and add very little oil what is this chef is saying is going to make

 a rich dal and adding very little oil yes we're going to make it rich with butter

 and cream so add little oil just to saute your cumin seeds and whole garam masala

 when your cumin seeds splutter add whole garam masala I've added cardamom, I've added cloves, I've got cinnamon and bay leaf

 ok when they slightly splutter add ginger garlic paste you could use little

 extra ginger garlic paste in this because we don't use onion in this

 preparation but I've seen lot of recipes people use onion if you feel

 after you add ginger garlic paste this is optional if you want to add little bit of

 after you add tomato puree make sure you cook it slowly for a few minutes like

 around five minutes and till the tomato puree is very well cooked

 see for my dal makhani I love to add extra chili powder because you know this

 dish I'm going to make it so rich and I want lot of chili powder in this but if

 you're a mild eater you can make it milder, add 1 tablespoon of coriander powder

 just cover it up with a lid because you know the tomato with oil cooking you

 I'm going to add butter into this ok now that the tomato puree and the butter is

 I'm going to add what I did from the dal I removed the water and I'm going to add

 in this and then I'm going to cook it for few more minutes before I add dal

 if you don't have any water in the dal left you can add some water to this also

 and make it you know bring it to a nice boil and then we're going to add dal

 you know in Bukhara restaurant how we used to cook dal is we used to have a big

 container in which we mix the dal and we put it on the tandoor in the night and in

 the morning when we come back you know the dal would have been boiled in slow

 ok so see you know this mixture has to cook real good because you know that is

 where the real nice flavors for this dal makhani is going to come

 the makhani means butter once you are this tomato mixture butter and this water

 ok see this dal when it is fully cooked it is slightly brownish and reddish

 ok see now you may see that there is lot of liquid once this dal boils along with

 it's going to thicken and and usually we used to cook this for six hours before

 we used to serve the customer so this slow cooking brings lot of flavor and

 taste into dal makhani and lastly very important ingredient is kasuri methi

 see this dal gets a nice flavor by using this fenugreek leaves or the kasuri

 methi, add you know one teaspoon of kasuri methi powder mix it well all these

 ingredients but remember one thing you know put the flames very slow because

 you don't want this dal to burn at the bottom after the dal comes to a boil

 put the lid and let it cook slowly for 30 minutes while mixing it in between

 like four five times so that the dal doesn't get burnt at the bottom every

 few minutes just make sure you mix your dal because dal will be settling at

 dal is almost cooked for like around 40 minutes you know and you have a thick dal

 ok and just cover it and simmer it for another five minutes and your dal makhani is ready

 though this dish is little time consuming nothing brings out the praise for a chef

 I hope you have enjoyed today's session of learning how to make dal makhani

 so please post your recipes and cooking tips so others may benefit from your

 I'm going to mix some Culcannon, which is similar to Champ except we add curly kale

 So I'm going to take my scallions again, again we need to fine chop on these.

 I'm going to put some butter, but I'm also going to use cold pressed Irish wapeseed oil,

 Cold pressed is better for it, it really is good, it brings out flavours, I love the structure

 of it, and you know when you mix it with the butter it prevents the butter from burning.

 While I'm waiting for that to heat up I'm going to prepare the curly kale.

 We don't want to eat that, so I just pull it right off, discard that, and the rest we're

 And when that's sizzling there I'm going to get my curly kale in.

 Just wet them off a little bit, take the crunch out of it, just take the rawness out

 Pre-cooked some roosters, peel them, boil them, chill them, mash them, and they're going

 You've got lots of vitamin C, vitamin C in your potato and you've got vitamin C in your

 It's a perfect way to use leftover potatoes, like it takes 10 minutes.

 Hello, I'm Adrienne and this is XOXO Cooks where we have a new recipe every week that fits into your busy life.

I write the blog Not Eating Out in New York and I wrote the book The Art of Eating In.

 First we're going to marinate the chicken with a little bit of soy sauce.

 Let it chill for about 20 minutes while we prepare the rest of the ingredients.

 So Sichuan peppercorns have this really interesting numbing effect on your palate.

 But when you combine it with this, you get this weird mouth-watering numbing hot sensation.

 And if you don't have Sichuan peppercorns, you can just use some black peppercorns.

 Just as soon as you start smelling that really floral, nice fragrance.

 You don't want to touch them just yet or stir them so that they maybe brown a little bit on the bottom.

 Dave, some of the green parts to throw in at the end for a little freshness.

 And then last but not least, you want to make this a little juicier, saucier, glossier.

 And that's when we add the Sichuan peppercorns, the extra scallions.

 I am going to bring to you an Asian speciality, vegetable pot stickers.

I got introduced to them when I came to the United States and I just fell

 I have here 1 tbsp of scallions or green onions, 1 tsp of ginger, 1 tsp of garlic, they should

 be very finely chopped, 1 cup of carrots, 1 cup of green bell peppers or capsicum, 1

 cup of bok choy, a little less than 1 cup of broccoli, some freshly chopped cilantro,

 1 1 8th cup of peanuts, soy sauce, sesame oil, now I will be using almost 1 tsp of soy

 eggless pot sticker wrappers, store bought, some black pepper, 1 tsp of black pepper here,

 salt, some water to seal the ends of the pot sticker and some refined oil, sunflower oil

We are going to add the soy sauce so make sure you keep in mind that soy sauce

 crunchy vegetables so I am going to switch off my stove here and transfer this to a bowl.

So I have a non-stick skillet heating up with 2 tablespoons of refined oil,

Once the oil gets hot, I am going to arrange the pot stickers in

 I can see that it has become really transparent which means it is cooked.

 for the entire water to evaporate and the bottom part to turn really crispy.

 minutes to cook completely for the water to evaporate and for the crispy skin to form.

 granulated garlic, a teaspoon of salt, a tablespoon of oregano, a teaspoon of

 Alright now we're gonna add in about a cup of salsa and one can of undrained

 little bit about not draining the beans but I like the juice in the beans.

 Now we're gonna add in about about a cup and a half of cooked rice.

Alright so we're gonna put about a half a cup of filling inside the

 It's important you heat up your shells just a little bit before you roll them

 Alright our beef and bean burritos are done and you could you could top these

 eat them plain tonight so we're gonna go ahead and bust into one of these and see

 Well thank you guys very much for watching and we'll see you next time.

 If you can't find them in your grocery store, have your butcher help you out.

 Start with a very large bowl that you'll be able to fit the beef in.

 Add six cloves of minced garlic, half of a large minced onion, one cup of brown sugar,

 To the same bowl, add two-thirds of a cup of soy sauce, a quarter of a cup of sesame

 Now add four pounds of beef short ribs and allow them to marinate for at least 30 minutes

 Preheat your grill to medium high and cook for two to three minutes on each side.

 Eat hot off the grill or cut the meat from the bone and wrap them in a lettuce leaf

 Hi everyone, today I'm going to show you how to make pancakes from scratch.

 Actually I received many many requests so I'm finally making this tutorial.

 Add the dry ingredients one third at a time and mix just until blended.

 Then turn the heat down to low and place the pan back to the stove.

 Beef Bulgogi is a common Korean dish and it's packed full of flavour.

 So firstly we're going to make our marinade for our Beef Bulgogi.

Sweet, salty and then when we grill it later, nice smokiness as well.

 So just into a food processor I'm going to be adding in some pears.

 Now I'm just using a normal pear but if you can get your hands on a Nashi pear,

 I'm also going to be adding in some chopped onion, some garlic cloves.

 For our sauces I'm just going to add in a few drops of sesame oil for some saltiness, some soy sauce.

 And I'm also going to be adding in some sake as well, which is a Japanese rice wine.

 Now we just want to combine this in the food processor until you can see here we've got a nice puree.

 Now this is exactly what we're after and the flavours in here are just incredible.

 Now you can use scotch fillet, rump, the top side, it's completely up to you.

 So what I do to get a nice even cut on the beef, I just pop it into the freezer just for a couple of hours

 and it just makes it so much easier to cut through and get a nice even cut.

 So now just pour over that pureed mixture onto the beef and just mix the beef around, get it all nicely coated.

 So we're going to pop this into the fridge now and marinate it for at least one hour, but preferably you would do this overnight.

 You could pop this into a ziplock bag and put it in the freezer and then you can just bring it out when you want to use it.

 Over a high heat on the stove or barbecue, place beef in and sear.

 You want a nice caramelisation on the beef and cook in batches for only one to two minutes.

 Serve with rice or kimchi and sprinkle some sesame seeds over the beef to serve.

 So I just love this dish and we have it quite often because it is just packed full of flavour from top to bottom.

 And we serve it up with some rice, you can serve it up with some kimchi if you wanted to.

 But we love it with rice, we soak up all those beautiful juices from that marinade that we made before that soaked in the beef there.

 It is truly one of those dishes where you eat it and you just sit back and go, the flavours here are just wonderful and it becomes one of the staples in the family.

 I'm going to guarantee it that you will have this more than once.

 It's cheap to do, easy to put together and very, very easy to make.

 show you how to make another fast and easy appetizer, the Potstickers.

 frozen packaged potstickers when you can make them fresh in no time?

 going to need 1 pound of ground pork, 2 cups of napa cabbage leaves, finely chopped, 2

 stalks of onion, finely chopped, about a teaspoon of ginger, finely minced, and then a whole

I'm using these gyoza wrappers that are circular and really easy to handle.

 You want to mince all the ingredients very finely so that when you mix it together with

 to need a tablespoon of Shao Qing wine, which is like dry sherry.

 you can use a tablespoon of sake to substitute, or even orange juice.

A tablespoon of sesame oil, 2 tablespoons of soy sauce, half a teaspoon

 of salt, and half a teaspoon of sugar, and a dash of black pepper.

 you have to do is dump all of the ingredients I just listed in a huge bowl and mix it well.

 I'm going to use my hands because it gives me more control over the mixing process.

 Now to fill your potstickers, first take a wonton wrapper, and then about a teaspoon

 of your filling, put it in the middle, and then with a bit of water, you're going to

 This recipe is going to make about 30 potstickers, so once you've finished filling all of them,

 take a non-stick frying pan and fill it up with about a quarter cup of water, and then

 After 3 minutes have passed, remove your lid and let the rest of the water evaporate.

 Once the water has evaporated, you're going to be frying the potstickers with the leftover

 the bottom is nice and golden brown from the frying, and the top is steamed.

 mix a little bit of soy sauce and sesame oil and a little bit of sugar just to balance

But you can use any kind of dipping sauce you'd like, like teriyaki, ponzu, even

This is a basic recipe for potstickers, and you can use actually

You can use chicken, you can add mushrooms, you can put in bamboo

And to see more videos and recipes, please subscribe above, and please

 Today we're going to be cooking Japanese ramen, so let's get started.

 Now start a small fire and we're going to leave that pot to dissolve the beef stock.

 Get a larger fire going on another burner and we're going to heat up some olive oil in a pan.

 I'm using quite a lot of oil here because this is going to form the base of our sauce later.

 Now this may look like a lot of salt but we're going to add extra here so that when we add the

 And now I'm just going to add some pepper and again we're going to be adding extra pepper here.

 Now we're going to add that meat to the pan, I've sped this up so that you don't have to wait.

 And once your meat is ready we're just going to take that out of the pan and leave it to rest.

 Now to the oils remaining in the pan we're going to add half of an onion that we've diced,

 Now just give that all a good mix and we're going to brown the onions.

 And once your onions are looking brown like mine we're going to add some Japanese barbecue sauce.

 If you don't have Japanese barbecue sauce you can find it in the Asian section of your grocery.

 If you don't have any on hand you can just use soy sauce and add some chili and barbecue sauce to

 take it off the heat and then move to putting our noodles into this stock that we created earlier.

 Now we can just leave our noodles and move on to cutting our beef.

I prefer my beef well done but it's totally up to you what rarity

 Then go and bring that meat and place that on one side of the bowl.

 And add any of the juices that have formed from when we rested that meat back into the soup.

 Now get the garlic barbecue onion mixture that we created earlier and then spoon that on top of the

And finally I'm just going to add some spring onion to this but here you would be

 able to add any sort of vegetables that you like or even an egg.

 to subscribe to my youtube channel and I appreciate all of your feedback so go ahead

 Hey y'all, I'm April McKinney and today I'm going to be making something I call weeknight

 And I call these weeknight tacos because whenever I was growing up, my mom used to make tacos

 a lot and it would usually be on the weeknight because it was just something quick and easy

 And it was usually the kind with the ground beef and then you have the seasoning packet

 and the taco shells, the crispy taco shells, and it was just so good.

 And we usually had it with applesauce and it's so funny because I'm actually pregnant.

 I'm almost two months pregnant and I was craving these tacos like a couple weeks ago, early

 But I really, I just had to have these tacos and I thought I just want to come up with

 And so I made these and I even got the crunchy shells and everything and I even served it

 So I thought I would share this with you guys and you can kind of enjoy the fruits of my

 So the first thing I want to do is I want to mix together the seasoning packet.

 I'm going to show you how to do this with seasonings you probably already have in your

 One thing you want to start out with is one tablespoon of cornstarch.

 And the recipe I'm making right now, it's going to feed about three people so you're

 probably going to want to double this if you have like four adults in your family.

 It's a little too much for two people but probably not enough for four.

 So one tablespoon of cornstarch is going in and then you want to get in one teaspoon of

 This would be a great thing to do if you wanted to triple this or even quadruple this

 That way you've got it ready to go anytime you want to make these tacos.

 And now I'm going to get in a half teaspoon of garlic powder, a half teaspoon of onion

 And then we've got to have some salt in here so I'm going to do about three quarters teaspoon

 Now it's a lot of seasonings but if you look at the back of those packets you're going

 to see a lot of these kind of seasonings on there and it just makes it taste really flavorful.

 But you don't have to worry about too much salt in these or you know sometimes on those

 packets you're going to see some ingredients you don't know what they are.

 It's just regular spices that you, like I said, you probably already have in your pantry.

 We're going to chop up an onion and I'm also going to make a little guacamole topping for

 Okay so what I have here is some tomato and avocado that I've just chopped up.

 I'm just adding about a teaspoon of garlic and this is going to be a nice little guacamole

 But we usually had shredded lettuce and chopped up tomatoes and things like that.

 But this is so simple to whip up and avocados are a lot more common now than they were back

 Normally I would probably use lime juice but I don't have any lime today so the lemon juice

 The lemon juice is going to add a nice little tang but it's also going to keep the avocado

 So now let's go ahead and cook up our ground beef and I'll show you how simple this is.

 I'm using really lean ground beef so there's not a lot of fat in this at all.

 We really don't need a lot of fat in this ground beef because we're going to add so

 So get the crunchy shells and you put these in the oven at 350 just according to the package

 That's just going to make it make the shells a little crispier.

 Alright once you've got it pretty well broken up I'm going to go ahead and add in my onion

 and just continue browning the beef until it's all all that pink is cooked out of it.

 So now that the beef is pretty well cooked through I'm going to go ahead and add our

 So it's about the same amount as a packet of taco seasoning has in it.

 I think this might be a new just weekly dish that I make again.

 Okay so what I'm going to do now is get that in there to make sure everything's mixed up

 So what I'm going to do is take a half cup of water just like I think they did with those

 Put that in there and I'm just going to go ahead and cover this up and let it simmer

 Put the top on then I'll take the top off and let it simmer for another five minutes

 and then it'll be just really rich and look just like that weeknight taco that we had

 And also if you enjoyed this video and you want to see more of my recipes subscribe to

 You can find all of my recipes and all kinds of other fun stuff.

 And you'll start with this so it can cook until it is caramelized.

 They do not like onions, but if I caramelize it, they don't even notice the onion, or sometimes

 So that's going to cook a while while I prepare and chop the other food.

 So while my onions are cooking, I'm going to chop up one romaine heart into small slices

 My husband thought salsa would be good, but I wanted to go with some fresh vegetables.

 I don't always like going with a can, especially since you may go with a can with beans.

 This is a very pretty color and it tastes just right for the onions.

 Turn it down to low and let that cook while my rice is cooking.

 This is about three cups of wild rice cooked in a pressure cooker.

 I will use jasmine rice cooked on the stove as well, but the pressure cooker gives it

 You have your tortilla that has been heated in the oven for about five minutes at 350.

 You have your lettuce, your tomatoes, your rice, and your beans.

 Hello, this is Chef John from foodwishes.com with Drunken Mussels.

 And once you have your ingredients together, this thing takes about 10 minutes start to

 The first and most important ingredient, of course, is the mussels.

 And if you see any of those little beards attached, pull it off.

 And as far as portioning, I usually go with like about a pound of mussels per person.

 I found some green garlic in the market and I decided to use that.

 So just like using green onions, I'm pretty much going to use the white and light parts

 Regular garlic works extraordinarily well and is incredibly delicious.

 This is one of those recipes that's super easy, but you need to get all your ingredients

 prepped ahead of time, which is called, of course, mise en place.

 You hold the stems, you hold your knife, a sharp knife, at a 45 degree angle, and you

 And other than a little bit of lemon zest and red pepper flakes, that's about it.

 So we're going to head over to the stove where you need a stock pot like this with a tight

 So make sure you have that before you even think of starting this recipe.

 We're going to give that about a 30 second sizzle, after which I'm going to add my red

 I like this a little bit spicy, but you know I like most things a little bit spicy.

 You give that about 30 seconds, and then quickly pour in your wine.

 So that whole process of sautéing the garlic, the pepper, and the lemon zest only took about

 Once the wine's in, I give it a few turns of freshly ground black pepper.

 The mussels have enough natural salt, so be careful when seasoning.

 We're going to turn the heat to high, and we're going to bring this to a boil.

 As soon as it boils, you're going to quickly throw in your mussels.

 If you had them sitting in water or something like that, you want to drain it.

 We're going to give the pot the old shake-a-shake-a, and let it sit there undisturbed for exactly

 After one minute, remove the lid, take a spoon, and give it a quick stir.

 Place the lid back on, and wait two minutes, after which you should be getting close.

 It could take possibly one and a half minutes, or three minutes.

 The mussels should still be huge and plump and gorgeous and not shriveled and pathetic.

 The only way to screw this recipe up is to keep boiling these after they open.

 And of course, if there's a couple that don't open, that's not so unusual.

 To serve, you're going to want to transfer those into a big, wide bowl.

 Of course, you're going to ladle over copious amounts of that amazing, drunken mussel broth.

 I highly suggest you serve it with some lemon and some grilled bread.

 Of course, if you're having grill problems, I feel bad for you, son, but you could just

 And of course, drunken mussels is just a generic term for mussels steamed in any kind of alcoholic

 I'm going to take my freakishly small metal fork and dip that mussel in that amazing broth.

 And while dipping the mussel in that broth is pretty awesome, nothing compares to how

 And if you're feeling extra sexy, I like to place it on the bread and drizzle some of

 It's just a very special experience that I hope you experience especially.

 Most of them do, or I find a way to either incorporate the beer into it or with it.

 Well, Beer U is an offshoot of classes that I started teaching with Kirkwood,

 We saw that they did wine classes, and we thought, why not beer?

 With the growth of the microbreweries and the imports have been around for a while,

 National Beer Wholesalers Association did the Cooking with Beer Challenge last year.

 Saw Rachel Ray had beer in one of her recipes not too long ago.

 Boxty is essentially potato pancakes, and they can be made sweet or savory,

 so you can top them with maple syrup, brown sugar, sugar, butter,

 You can also fill them or cover them with stews, have them with sausages.

 It's a traditional dish over there that they eat, both sweet and savory,

 and it's in practically all the pubs in Dublin and other places I've been in Ireland.

 It's delicious, easy to make, very simple, and inexpensive, too.

 A little bit of flour, a little bit of butter, a little salt, a little baking powder,

 You're ready to make it, and we'll be back live with Joe later on in the show on how to make boxty.

 Joining me live now to teach us how to get a man, I mean make boxty,

 Then you add your dry ingredients, which is about a cup to a cup and a half of flour,

 about a teaspoon of baking powder, and about a teaspoon of salt.

 This is their Irish beer for the season, a nice Irish amber kind of beer.

 Stir it all together, and you'll end up with a kind of a thick pancake-like batter.

 After a few minutes, flip it so you get them nice and golden brown.

 Here we put some strawberry jam and some chocolate stout sauce on here.

 about a quarter cup of corn syrup, and a quarter to a half cup of a nice stout.

 If you wanted to make a savory dish, you could do the same thing.

 Lay out your pancakes, put on some stew, put on some sausage, gravy, whatever you like.

 I heard you earned a trip to New York City to compete in the 2006 Cooking with Beer Finals.

 We went out to New York, tail end of November, spent about five days out there.

 We got to go to Bobby Flay's restaurant, have dinner, drank a lot of different beers,

 met a lot of different people from all over the country, and had a great time with the competition.

 Will you be cooking up more of this dish at the Third Base Brewery this weekend?

 Actually, this weekend what we're doing is a traditional Irish stew made with the stout beer here

 and probably some of the tilted kilt, some lamb and vegetables and all that.

 We're going to be having a brown bread, an Irish brown bread, and Irish shortbread with some fun toppings and such on it.

 I love to cook, and I've always been a fan of beer, the flavors of beer.

 When I moved back from Germany in the mid-'80s, I couldn't find a beer that I really thought was a decent beer

 So I really started developing my palate over there, and then in traveling all over the world

 I've experienced some really great beers, some really great foods,

 and it just made sense to start combining them after seeing other people doing this in a lot of the pubs and like that.

 Beer's been around for roughly 10,000 years, and it's been an integral part of cooking for almost as long,

 It was much safer than the water, and you get a lot of flavors and character

 And how many different flavors of beer do you think you've had?

 I know I've been to about 300 different breweries, microbreweries, and brewpubs around the world.

 Hello, this is Jimmy Chung, and I'm going to teach you guys how to make simple potstickers at home

 Hoisin sauce, if you don't know what hoisin sauce is, it's basically made of soy beans

 And you got sugar, yeah, used to be garlic powder, but I kind of crossed it out, you know

 Yeah, I like to put a lot of ginger because ginger actually really brings out the flavor

 All right, so now you got your your dry spices done and let's move on to the next step

 Get plenty of that because you definitely want the sesame flavoring and then you bring on the Maggi seasoning

 So now we got all the liquids we might as well just throw in the sugar

All right, so we got that done and let's move on to the next step

 Let's go to step five so for step five I have my potsticker wrapper right on the plate

 Now since the meat is already moist enough for all the liquids and especially

 Stick well to the wrapper so you should have no issues now using your fingers you can print it

 It's more like using your fingers as a little stapler to seal it up

 And like I said again the oil should keep this all sealed up for you

 So right now we have our chicken base boiling along with some little drizzles of sesame oil

 And now we're gonna get ready to place the potstickers in and we're just gonna let it boil for about

 Six or seven minutes just to be safe and then Darrell will take it out and then we'll just start doing the pan frying

 Clean and dry plate and then the next step is just to pan fry them

 All right, and I have this heated up on medium heat because we don't want it too high

 I got some sesame oil medium heat and we're just gonna cook this until golden brown and then we should be finished

 Plate of the fried side so you got the potstickers that are pretty much pan fried and you know

 So what I did with mine was that put little clumps and I just pan fried them.

 Hello this is Chef John from foodwishes.com with an unbelievably incredibly great onion

 Alright so we're going to start with some regular flour and cornstarch.

 We're going to stir that in which is just going to take a minute.

 By the way don't worry about developing gluten or the batter is going to be tough.

 But as it sits the instant mashed potato even though it's just a little bit is going to

 Alright we're going to put some panko breadcrumbs, the other secret, in a shallow pan.

 Alright I like to use not super big but kind of medium yellow onions.

 Make sure they get coated with the batter which is pretty much going to drip off.

 But enough is going to stick on there to latch onto these panko breadcrumbs.

 Use a separate fork for the crumbs and a separate fork to pull them out of the batter.

 Alright we're going to fry these and I'm not doing a deep fry demo.

 I'm using olive oil but any standard vegetable oil, frying oil is going to work.

 And when it comes out that magic formula that I've come up with with the potato and the

 panko produces the most crispiest onion ring I've ever had ever anywhere.

 Make sure you salt these generously before serving with some very fine sea salt so it

 Lots of different recipes are crunchy right when they come out of the oil.

 What you're going to see in here now is literally to the second 15 minutes later.

 These sat on this rack for 15 minutes and this is what they sound like.

Today I'm going to show you how to make a simple, delicious, affordable

Refried beans, can opener, tortillas, and your favorite type of cheese.

 need a can of hot sauce, a plate and a spoon if you want, some salt, maybe a little chipotle,

 only answer is because I'm hungry and I like making how-to videos sometimes when I'm hungry

 and bean and cheese burrito is really good food when you're hungry and you'd like an

 affordable meal that fills you up right and, you know, it's good stuff.

 We're about to make four bean and cheese burritos because I'm hungry and it's super easy to

Oh, by the way, you're also going to need one of these bad boys.

 before I put anything else so that, you know, it sticks nicely to the refried beans.

Now, all you have to do is repeat these steps as many times as you

 now that I got my four burritos, I'm going to place them in the microwave.

 also chop up some onions, peppers, whatever, some veggies in there if you want.

 got to do is sit down in front of your favorite Netflix program or whatever, favorite game,

So, let me know what you think, how your burritos turned out, if they

 Hey guys, Chef Jason Hill here and I'm with Jack Scalfani from the Cooking with Jack show,

 Yes, we're on Chef Tips and I'm going to show Jack how to make the Juicy Lucy Burger.

 Jack's going to do it a more traditional way with our classic American cheese.

 I'm going to do a little gourmet version with some fresh buffalo mozzarella.

 All right, we've got about a pound of ground beef each and it's 80-20.

 So that means it's a little bit more fat than your lean ground beef, but it just makes it

 But I think if you're going to do a really good burger, you've got to have a little bit

 So what I'm going to start with, Jack, is I'm going to go ahead and start forming one

 patty and you can grab maybe a third of this pound that you got going.

 So let's go ahead and get that on your cutting board and just flatten it out, shape it up

 And we want to go a little big on these because these are going to shrink up on the grill

 They're going to shrink and you don't want to open up your bun and go, where's the beef?

 So you want to grab about the same amount that you did before, maybe not quite as much

 At this point, I like to take a little kosher salt, sprinkle from the heavens, a little

 Overlap them, keep them in the center as best as possible because you don't want the cheese

 Just kind of pinch the edges because like I said, if you lose all your cheese during

 And then finally, I just like to season the top with a little more salt, just a little

 And anybody can change any of these steps, like different seasonings, right?

 I mean, if you want any seasoned salt that you prefer, any cheese that you prefer, I

 Okay, for my burger, I'm going to go ahead and put these tomatoes on, and I have a video

 I got the grill on high, and I like to cook the burgers to medium.

 All right, now I'm going to turn them after about three minutes on each side.

 I keep them on the upside most of the time, and then right before I pull them off, I flip

 You got to figure, you got all that cheese in there that's puffing them up, too.

 I've got some garlic mayo that I made up with just roasted garlic, blended into some plain

 you the perfect recipe for the most amazing chicken parmesan you'll ever have.

 Extra virgin olive oil, crushed, peeled, Italian plum tomatoes, white wine, garlic,

 hot pepper flakes, Kalamata olives, pitted, if I can get it open, here we go.

 Pitted Kalamata olives, fresh parsley, you're also going to need fresh basil, and of course,

 Now I have a pan preheating at a medium high heat, I'm going to drizzle in 2-3 tablespoons

 of extra virgin olive oil, adding in my garlic that I've sliced thinly.

 Now chicken parm, I mean it's a kind of dish that you know you've had it at least once

 if you've gone to an Italian restaurant, it's really your basic to go to Italian meal, it

 But to me, believe it or not, it wasn't something I grew up eating when I was in Italy, so I

 wasn't sure how to adapt to it because it wasn't my favorite, it's really bland, it's

 just sauce and cheese, so the way I make it is with just like lots of flavor in the sauce,

 a couple different cheeses to just really bring up the flavor of the parmesan, it's

 Just trust me, make this recipe once and you'll forever be hooked.

 Now my garlic needs to cook for just a couple minutes, just until it's slightly golden,

 Just so you know, you should always have, before you start cooking anything that involves

 cooking pasta, bring a large pan of water to a boil so that it's ready for whenever

 you're ready to put the pasta in, because it takes a long time for the water to come

 My garlic is almost there, I'm going to put in some hot pepper flakes.

 I'm just going to go with about a quarter teaspoon, but it's all up to you, it depends

 Now you want the wine to reduce, you want all the alcohol to cook out, so it's going

 to take about three to four minutes, you want it to reduce by half, and then we'll

 My wine's reduced, so now I'm going to add my crushed, peeled Italian tomatoes.

 I'm going to add two cans, because I like a lot of sauce on my spaghetti and my chicken

 parm, so you can always store this in the fridge for a few days, put it on some chicken

 breast, toss it with some pasta a few days later, you're good to go.

 Yes, I always start with the pepper first, and I don't know why.

 Keep an eye on it, but it'll take about twenty minutes, and then you can continue the process.

 While the sauce is finishing cooking and the water's coming up to a boil for the pasta,

 here are the remaining ingredients you're going to need for the rest of the dish.

 All purpose flour, eggs, breadcrumbs, granulated garlic, provolone cheese, parmesan cheese,

 mozzarella, pepper, of course salt, parsley, basil, you're going to need a splash of milk,

 Now, first thing we're going to do before we touch the chicken, because remember, if

 you touch the chicken you're going to have to go right and wash your hands, so get everything

 This is my little secret that I put in the breadcrumbs, I put in granulated garlic.

 And we're going to salt and pepper the breadcrumbs, the eggs, and the flour.

 Remember, you want to make sure you season every element of your dish so you get a nice,

 I buy them from the store like this, but if you can't find them, you can always buy about

 5 ounce chicken breasts and pound them yourself, but every grocery store carries them, so.

 Now I'm going to go wash my hands and go to the stove and start cooking up our chicken

 Now I have a large non-stick pan preheating, about 3 tablespoons of olive oil.

 I'm going to do batches of 2, because I don't want to steam the chicken.

 So we're going to do this, it takes about 4-5 minutes on each side, until it's nice

 Now you want to let these rest for about 10 minutes while we finish our sauce, and then

 Now I'm going to add the chopped up kalamata olives, and chopped up fresh basil and parsley.

 As you can see, this is not going to be just your regular, boring old chicken parm, it's

 going to be full of flavor, fresh herbs, the wine really comes through, it's amazing.

 Turn this off, because you don't want to really cook the olives too long, otherwise they'll

 They'll kind of overpower the dish, and you don't want to do that.

 Turn this off, I preheated the oven to 450F, and now we're going to start layering.

 And now I'm just going to ladle some of the sauce over the chicken.

 I'm just going to show you how I do one, so that I can finish the rest of them.

 I'm going to just finish the rest of them, and I'm going to pop them in the oven until

 I'm serving it with a nice heaping, helpful of spaghetti, of course.

 To get this recipe and other recipes, visit my website, www.laurainthekitchen.com.

 Welcome back once again to howtocookgreatfood.com if you haven't already please click that button

 On the menu today and as you can see right here, we're going to make a chicken curry.

 I've added some red beans to this, it's really quite simple this version, it tastes delicious,

 Ok so, I've got a nice pan there, I've got some oil in there, you can use any oil you

 I've now got some chicken here, small parts, chopped it nice and small, skin on and the

 At this stage I'm just going to add here some garlic ginger paste, that kind of teaspoon,

 Now I just want to cook these guys on their own, I want to kind of above medium heat,

 I'm going to cook these for about 3 or 4 minutes, stirring all the time.

 Now I'm going to add some onions, I'm using red, cut quite small.

 And now for some powders, if you've seen the show before you'll know what I call this,

 it's a big fork, we've got equal parts of chilli powder, cumin, coriander and turmeric.

 If you want just go ahead and use a regular curry mix that you may have already, I just

 And again keep stirring on the same heat and do this for another 2 minutes.

 At this stage I'm going to add some beans, I'm using some red kidney beans, they're pre-cooked.

 If you're going to use a canned one like I have then just make sure you rinse them really

 well because that water that they come in in that can is not so good.

 Just leave them on the top, get the lid on, let that cook for about 3 to 4 minutes.

 Ok let's take a look now, there's been plenty of steam in there, I'm going to let it out.

 Now what should happen, yes exactly, we've got some nice moisture there come off of

 If your tomatoes are not very juicy, these are fairly juicy these guys, just add a splash

 Now optional, I've got some fresh green chilli, I've got about 4 or 5 there.

 Next turn the heat right down now, lid on, let that go for about 7 or 8 minutes.

 Ok so off goes the heat, let's get all that steam out, lots of that.

 And today I'm going to add some fresh mint, which I think works really well in this,

 So give that another check for salt, I know that's going to be great for me.

 And there you have it, really simple chicken curry with some added red beans.

 Hope you enjoy it, don't forget to subscribe to our channel and we'll see you again really

 We're gonna start off with a little bit of the garlic and the shallots.

 When we're sauteing, when you're sauteing pretty much anything,

 So yung Waldorf salad is a salad na nag-originate sa Waldorf Astoria Hotel.

 So ang kailangan natin sa apples dito is yung sweet type at saka yung crispy.

 Dun tatanggalin natin yung core sa gitna and then ita-dice natin.

 So kung hindi kayo makakabili ng chopped walnuts or walang available,

 Pero traditionally, ang ginagamit talaga sa Waldorf salad is walnuts.

 So para mabilis natin makat yung ating apple, kagaya nito, this is a red delicious apple.

 Yan. So parang naiwan yung core nya sa gitna, hindi na natin kailangan tanggalin yun.

 So kung meron mong natira na konti, medyo trim nyo na lang, pati yung mga edges nya kung may natira pa na balat.

 So depende sa inyo kung gano'ng kalalaki yung cut ng apples na gusto ninyo.

 So ito yung ating apples at ibinabad natin sa ice cold water na may 1 tablespoon ng calamansi juice or lemon juice.

 So ginagawa natin yun para hindi mag-oxidize yung ating apple at mangitim.

 So ito yung ating apples at nag-drain na natin yung liquid na pinagbabara natin which is water na may calamansi or lemon juice.

 What I have here is some lemon juice at ibubuhos natin dito sa ating apples.

 So isaset aside muna natin tong apples at gagawin naman natin yung ating salad dressing.

 So ito yung ating mayonnaise at isasama natin sa kanya yung ating sugar, yung ating salt, and a teaspoon muna ng lemon juice.

 So if you want you can adjust the taste by adding a little bit more ng sugar kung gusto nyo na medyo mas matamis pa sya.

 So ito yung ating apples sa isang malaking bowl and then iya-add natin sa kanya yung ating celery, yung ating raisins, walnuts, at kung gusto nyo rin maglagay nga ng ating cranberries na dried, pwede na rin natin pwede na rin yung ating grapes.

 So pag na-toss na mabuti yung ating salad, iya-add na natin yung ating dressing.

 So after tossing our salad kapag well mixed na sila, we have to refrigerate this. So for a few hours before natin i-serve, i-refrigerate natin ito.

 This is how we're serving our Waldorf salad. So niligay natin sa isang bowl with a bed of lettuce.

 Ito naman sa isang plate I also have a single serving naman ng ating salad. So meron din syang lettuce leaves and then niligay natin sa middle yung ating salad.

 For those who are dieting, you can make this into a complete meal by adding some roasted chicken on top.

 So simpleng-simple lang yung gawin at yung mga ingredients natin eh medyo madali din naman ha makita sa Pilipinas.

 Although yung walnuts, yun lang sigurang medyo mahirapan kayo but I'm sure available yan dyan.

 Sana nagusin nyo itong ating video at sana i-try nyo itong ating recipe. Lalo lalo ngayong magpapasko at magbabagong taon para maiba naman yung ating salad.

 एन टी स्पूल जंगीर कपसे है, एन टी स्पूल कॉर्यांडर पवडर, एन टी स्पूल बढ़ा चिली पवडर,

 टी स्पूल गरम मसाला पवडर, टुमेटो प्यूरी, एन टी तेबल स्पूल परश गर्म, एन टी स्पूल बढ़ा चिली पवडर, एन टी स्पूल बढ़ा चिली पवडर, यह दाल को पर पड़ा रहे है,

 पड़ेंगे, जिंजर, और सौल्ट, और हम एक लिए 6-7 विसलको पड़ेंगे, अपने अपनी विसलको पड़ेंगे, अगर दाल पड़ा है, हम दाल को पड़ेंगे,

 और नस्तार नहीं करेंगे, तरह 30 मिनिश्ट पड़ेंगे, और हम गंगाई दाल को पड़ेंगे, तिल्बड़ी तैन दाल थिक और लुझाद है, वाड़र और दाल नहीं पढ़ा होना है,

 तिल्बड़ी तैन नहीं पढ़ा होना है, आज गंगाई दाल नहीं पढ़ेंगे, एक देख़ेंगी 2 टेबिल सुपड़ी गी, अगर गी बज़ना है,

 अगर तमेटों को पास बहुत पड़ेंगी, आज गंगाई दाल नहीं पढ़ेंगे, एक टीज़्बून पाटर बहुत पढ़ेंगी,

 तक तमेटो प्यूरी, छली शूव ребята की कारिण नहीं किल, पब्रल्क्ट कुरसे नहीं रहे, थोड़ी गरम मसाला काफ़़ किसी सभी करनेंगी,

 यह पर प्रेश क्रीम और कुछ चौक्ट कोरियांडर लीब्स के लिए बॉयल रहे हैं,

 तप रख Hetya कुंऊंगाल,  deswegen अनुग एक फुलका� якіुछ सही में प्यूर कर रहे है, तो तभी किसमिु से पूछबार होधी है, बह साथ भव हुला खाया है, किसमी सीफ हीwin pa bathroom the line की थुन कोरिया प्यूर घराई, में वो चल्ने के लिए बोय रहे भी।

 Sehingga, kita boleh menemukannya di mana-mana sahaja di pasar raya.

 Apabila anda mengekalkan nasi, ia akan terikat ke bahagian tepung.

 Anda akan melihat bahawa bahan-bahan akan berada di tengah-tengah nasi.

 we will cut the fresh herb this is dill and we will put this in a clean jar to ferment

 then we will permit this for four to five days at room temperature this is the sauerkraut

 already fermented for three weeks so after a week at the room temperature we keep inside

 the refrigerator to ferment that more the longer the sweeter we can get it with the

 අවස්ම විනාවන් එය තෙල් පානය යන්නම්බන් මෙම විනාම් මෙස දින බොල් කරන්න.

 I'm going to prepare a Japanese dish that is called Crispy Kung Pao Chicken.

 1 fourth cup soy sauce, 1 fourth cup vegetable oil, 1 fourth cup vinegar, 2 beaten eggs, 4 cloves garlic, ginger, red chili pepper, onion, peanuts, sugar, chicken breast, and breadcrumbs.

 First thing to do is to fry the chicken. So I'm going to preheat the skillet.

 When the oil is hot, dip the chicken in the egg and then put it in the breadcrumbs.

 You can say that the chicken is ready when they are medium brown.

 When the chicken is ready, you can now transfer it on the plate.

 When they are lightly brown, you can smell the breadcrumbs already.

 And then, you can now add the soy sauce, the vinegar, and lastly, the sugar.

 This Japanese dish is popular to the Japanese because of its spicy flavor.

 Make sure that the sauce is delicious so that this will make a very flavorful dish.

 Os nad ydych chi'n hoffi potatoes gwleidyddol, mae potatoes gwledyddol hefyd.

 Mae'r potatoes yn ffordd cyflym os ydych chi'n eisiau eu defnyddio.

 Dyna'r stop brawn sydd angen i ni ei ddod i'r dyn pan mae'n cael ei gofyn.

 Yn amlwg, rydw i'n mynd i roi 1 1⁄2 llwy fwrdd o flawr i'r dyn.

 Mae angen bod yn dŵr iawn achos mae angen gallu cymryd yr holl dŵr ac ychydig o dŵr.

 Felly gallwch roi chees i hyn os byddwch eich gwneud eich pwyll yn wahanol.

 Mae'r pwyll yn gwneud y pwyll yn ddifrifol i'r pwyll yn bwysig.

 Gadewch i'r potatau ei ddysgu ar y top i wneud e'n fwy ymdrech.

 Yna, mae'r potatau wedi'u ddysgu ar y top i wneud e'n fwy ymdrech.

 Nawr mae ein ddisg arbennig o'r pwyll Shepherds wedi'i gael i fynd yn y ffwrdd,

 Mae'n cael ei gysylltu ar y ffordd lle bydd yn gysylltu ar 45 munud.

 Mae'n cael ei gysylltu ar y ffordd, ac fel y gallwch ei weld, mae'n dda a'n byw.

 saya akan membuat nasi goreng ayam hari ini jadi versi yang lebih terperinci dengan lebih banyak detail

 telur, kacang dan satu mangkuk nasi pertama kita akan memotong ayam

 selama ini kita akan memasak ayam terlebih dahulu, jadi saya akan memasaknya selama tiga minit

 saya akan memasaknya dengan minyak, jadi saya hanya memastikan mereka semua terlintas, jika tidak, ia akan menjadi kek

 saya perlu memastikan kacang sangat panas, anda lihat ia berbunyi sedikit sekarang

 saya perlu memotong telur dalam mangkuk kerana jika anda memotongnya dengan terus, anda akan menyebabkan anda berbunyi dengan minyak

 पन यह चाश है न, हम एक साथ नहीं डालेंगे, दिरे दिरे डालते जाएंगे.

 अभी यह गोल के अंदर हम यह प्याज की रिंग है न, उसका अंदर डुबा के तलेंगे.

 चार प्यास, मैदा एक कप, कॉन स्टाच एक छोटा चमच, छास एक कप, काली मिर्च पाउडर आधा छोटा चमच,

 Sundi natin yung grano ng sashimi para nililis siya mataliwa sa kanyang grano.

 Ito ang ating mga ingredients. Ito ang itawag na shredded radish and carrots.

 Lagay lang natin dito upang maging, tapos hiwain natin ang sashimi.

 So na, dito na tayo sa pintang product na sashimi. Ito na yung ating sashimi.

 Then you put the wasabi and the lemon, kikuman. This one is ready to serve.

 Aasi aali na ikde ki lages kona thari maitne la subscribe karun

 Mae'r gwasanaethau yma'n ymwneud â'r gwasanaethau sy'n cael eu cymryd.

 ac rwy'n mynd i ddangos i chi sut i gysylltu'r gwasanaethau i'ch sŵp.

 Des i'r dŷ fwysfiggers gwnel dŷ, dechr i gymryd yn foran y dŷ hwn.

 neu'ch gael yn y broswm, bydd yn deimlo sut mae'n fwy cyffredin neu'n iawn

 os ydych chi'n cael llawer o ffyrdd o ffyrdd a'ch bod yn ei gynllunio,

 घूपन स्तेश्या माड़ लोगो Absolutely beautiful house burked houses

 Helo yno, welcome back to the once a week kitchen. Today I've decided to do bangers and mash

 with a super duper onion sauce. In the pan I've got two kilos of potatoes and a teaspoon full of

 salt. I've covered them in cold water bringing them to the boil and then I will boil them for

 about 20 minutes until they're soft. Meanwhile I'm going to cook the bangers.

 I've got eight sausages in the frying pan. I'm cooking these on quite a low gas.

 I don't want them to brown too quickly and I shall just keep turning them until they're

 well done all over while the potatoes are boiling for the mash.

 Meanwhile I'm going to make onion sauce to go with the bangers and mash. Right, onion sauce.

 This is delicious, it's wonderful with bangers and mash but you can have it with other meals as well,

 whatever you fancy. Basic white sauce really with onions in. So I've got an ounce of butter

 in the pan. We do it slightly differently with it being onion sauce. I'm going to melt that.

 I've got four ounces of finely chopped onions, an ounce of plain flour, half a teaspoon full of

 each, half a teaspoon full each of salt and pepper and some milk. It'll take about maybe

 three quarters of a pint of milk. So we melt the butter in the pan

 and what we're going to do, we're going to saute the onions gently so that they soften

 but I don't want them to brown so that they go sort of clear and soft but not brown and crispy at all.

 Right, the onions are sizzling gently now. I just want them to sweat

 just to soften and very little colour. So we do this for about five minutes over a low heat

 Right, the onions are softened now so I'm going to add in salt and pepper

 for at least 30 seconds but as soon as it's all over the onions that will leave it a minute.

 It's important to do that so if you don't do it the sauce will taste floury.

 If you keep stirring it there shouldn't be any lumps in the sauce.

 So I'm going to keep stirring now until it comes to the boil and thickens.

 The sauce is just coming to the boil now and it's very thick. It's not until you get it to the boil

 that you can tell what consistency it is. So at this stage I'm going to add some more milk.

 So I want it to pour over the bangers and mash, not just sit there in a great big lump.

 You'll get to know how you like it when you make some yourself.

 just needs to simmer for a minute and that's it then the sauce is done.

 I'm going to swap the potatoes for the front because I believe they're cooked as well now.

 right these potatoes are well soft now. So I'm going to drain off the liquid and then show you how I mash them.

 I'm going to mash very very thoroughly. We don't want lumpy mash.

 I can never be bothered to get the mixer out and with this that's all you need to wash up.

 2.r Jenny is checking the mixture is good & is stirring the Server Ne viewers.

 So simulan na natin yung paggawa natin ng Chicken Macaroni Salad.

 Halawin lang natin ito pa minsan minsan para hindi dumikit yung ating pasta.

 Ngayon luto na yung ating pasta so pwede na natin patayin yung apoy.

 Ngayon naman gagamit tayo ng separate na kaldero at nagpakulot tayo ng tubig.

 So pwede kayong gumamit ng chicken na may bones pa pero mas preferred ko yung boneless chicken.

 So kayaan lang natin itong kumulo at babalikan natin after 15 to 20 minutes.

 Luto na yung chicken natin so pwede na natin patayin yung apoy.

 So ito yung chicken, yung carrots, pineapple, raisins, pickles, at onion.

 Ngayon naman ilalagay natin ito ng plastic wrap at irefrigerate natin ito for at least 2 hours before natin iserve.

 After 2 hours, pwede na natin kunin yung ating chicken macaroni salad.

 So ito na yung ating final product, yung chicken macaroni salad.

 Thank you for watching. Please don't forget to share and subscribe for more upcoming recipes.

 Sekarang, gulas juga merupakan makanan populer di Central Eropa, Skandinavia, dan beberapa Eropa

 Pertama, kita akan menambahkan minyak daun bawang ke dalam panci

 Dan setelah minyak sayuran sudah dimasak, kita akan memasak bahan-bahan lain

 Dan setelah minyak sayuran sudah panas, kita akan menambahkan bawang merah yang telah kita potong ke dalam panci kecil

 Pada memasak kita kali ini, kita akan membuat suhu dengan sederhana

 Jadi, titik utama kita adalah untuk tidak membuat makanan kita terlalu masak

 Yang kita gunakan di sini adalah daging daging yang telah kita potong ke dalam panci kecil

 Dan kita hanya mencampurkan mereka bersama-sama dengan bahan lain

 Setelah sekitar 10 menit, kita bisa melihat bahwa bahan gula sudah siap dimasak

 Dan setelah itu, kita masukkan kariway yang telah kita potong ke dalam panci kecil

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 All you need is just a little bit of time to let the dough rise.

 So for making naan dough I am going to use 3 cups of plain flour,

 3-4 cup of warm milk, 1 cup plain yogurt, 1 tsp sugar, 2 tsp rapid rice yeast, 1 tsp salt, 1 tsp baking powder, 2 tbsp grated garlic,

 To start off with I am going to take all purpose flour and sift this into a mixing bowl.

 After all flour is sifted in that I am going to add salt, baking powder, rapid rice yeast, sugar and mix.

 Once it is mixed up very well I am going to add all yogurt into this.

 And continue to knead this until you get little bit soft and sticky dough.

 Because this dough is going to rise up and it is going to get double in its size.

 Now cover this up and put it in warm place and give it at least 2 hours to rise.

 And also grease your hands very well as we are going to work on this dough.

 Now I am going to divide this dough into small equal size balls.

 But before that we need to make some preparation for roasting process.

 So what I am going to do, I am going to roast one side of the naan on the skillet.

 And other side I am going to put naan in the oven and then broil it.

 So you want to start heat on medium heat and preheat your skillet.

 Now this is purely optional. You can skip this process and just make it plain naan.

 Take out skillet and prick it so that it won't pop up when we put it in the oven.

 You want to roast it till it gets light golden spots on the bottom side of this naan.

 That looks good. If you can see this side, it has got light golden spots.

 And now I am going to broil this for just about a minute or so.

 Also look at the texture of this naan. It's got perfect crisp on these edges.

 And if you break it, it's really very soft. It's not very hard.

 For more delicious recipes please go to my website madhurasrecipe.com. Thanks.

 Ok, avez-vous déjà mangé de l'escargot? C'est ce que vous obtenez. Très beau escargot.

 Nous allons donc mélanger le beurre. Nous devons donc choisir ce beurre ou celui-ci.

 Je choisis celui-ci. Et la poêle. Je préfère cuisiner cela dans une poêle.

 C'est beaucoup mieux que, vous savez, vous pouvez utiliser ceux-ci ou ceux-là.

 Mais c'est tellement joli dans la poêle. Nous allons donc utiliser un mélange de beurre,

 d'arigène, de sel et de persil. Et faire le mélange et mettre cela dans la poêle.

 Donc, carne, légumes, beurre, oh, j'ai oublié quelque chose, c'est la poêle.

 Depending on your flour, you might need to add in a little bit extra water.

 for about 3 or 4 minutes just to make sure it's really well mixed.

 Take one of the balls and press it out to about 2-inch diameter

 Sometimes it won't puff up like a ball because you get a little hole develop

 and the steam escapes through that little hole rather than puffing up the chapati.

 Chapatis are always best fresh but they will keep for a day or two in a plastic bag.

 So ito po ay marami nang nagre-request sa akin at napakatagal na na may mga nagre-request.

 Ang mga ingredients natin for our Hot Wings or Buffalo Wings ay

 For our first ingredient, ang kailangan natin ay 10 pieces ng whole chicken wings.

 So yung chicken wings natin na buo, puputuli natin bale in two and then

 aalisin natin yung pinakadulo ng wing natin, yung walang laman.

 Ngayon, dito sa Amerika, nakakabili na nung cut up na na chicken wings.

 So itong nabili ko bale is yung magkahiwalay na yung upper at sya kay lower wings.

 Itong ating chicken wings, kailangan hugasan muna natin ng malinis

 So dapat very dry itong ating chicken wings bago natin gamitin for this recipe.

 We also need half a teaspoon each of paprika, cayenne pepper, salt, garlic powder, and onion powder.

 So kung gusto ninyo na mas maanghang pa yung inyong chicken wings,

 So para sa ating procedure, pagsasamahin muna natin yung ating flour at saka yung ating mga seasoning.

 Ang mas mabilis na way actually dito is ilagay nyo lahat yung flour and the spices sa isang zip-lock bag

 So ito ngayon yung gagamitin natin na breading for the chicken wings.

 Ang susunod natin gagawin is ibabread natin yung ating chicken wings.

 So what I have here is a shallow baking pan at itatransfer natin doon yung ating flour mixture.

 And then kukuha tayo ng isang piraso ng chicken wings at i-coat natin with our breading.

 So you have to make sure na every nook and cranny ng inyong chicken ay merong breading.

 Then after yung mabread, medyo itap nyo lang para maalis yung excess na flour.

 So i-cocontinue lang natin ito hanggang mabread natin lahat ng pieces ng ating chicken wings.

 After breading the chicken, ilalay flat natin ito sa isang cookie sheet or sa tray.

 And then i-cocover natin ito with cling wrap at i-refrigerate natin for 1 to 1 1⁄2 hours.

 So yung pagre-refrigerate sa ating breaded chicken is very important kung gusto natin na maging crispy or crunchy yung ating chicken mamaya once pinrye na natin ito.

 So ito'y babalutin muna natin, ilalagay sa ref at babalikan natin after 1 to 1 1⁄2 hours.

 Yung recipe natin for the chicken breading actually is more than enough doon sa 20 pieces ng chicken wings na ginamit natin.

 So kapag may natira, huwag nyo itatapon. Ang gawin ninyo is paraanin nyo sa salaan.

 And then may iiwan doon yung mga buo-buo. Yung matitira na chicken breading ilagay nyo sa ziplock bag and then you refrigerate it.

 Pwede rin itong gamitin sa regular fried chicken lang kahit hindi sa hot wings.

 So what I have here is a small sauce pot. So doon sa ating pot nilagay ko na yung half a cup ng butter natin.

 And then once kumulo na ito at matunaw na yung ating butter, papatay na natin yung apoy.

 So more than 1 hour na nakalipas at ready na tayo ifry itong ating chicken.

 So kung mapapansin ninyo, parang medyo basa yung chicken natin pero nakadikit pa rin yung breading.

 Tetest muna natin ito kung hot enough na ba yung ating oil before tayo magfry.

 We're using a bamboo chopstick to check kung mainit na ba yung ating oil.

 So pag nakita ninyo na may lumalabas na na bubbles dun sa ating chopstick,

 ang ibig sabihin nun mainit na yung oil natin at ready na tayo magfry.

 Kasi pag sobrang lakas yung apoy, sunob na yung yabas ng ating chicken pero hilaw pa yung loob niya.

 So fry lang natin ito hanggang mag-golden brown yung balat ng ating chicken.

 So yung ang gaganitin ninyo sa pagfry ng chicken ay deep fryer.

 So ito turn-turn din natin yung ating pieces ng chicken para even yung kanyang pagkaluto.

 So kung kayo ay medyo health conscious, puwede rin ito na i-bake instead of i-fry.

 So ang gagawin ninyo is i-set ninyo yung oven temperature to 350 degrees.

 And then i-lay nyo yung mga pieces ng chicken sa isang baking tray.

 So come time to time, kaya nung sabi ko kanina, balibalik na rin ninyo yung chicken para even yung browning niya.

 And I have here a wire basket so dito ko ilalagay yung ating chicken wings.

 So ang gagawin natin is kukuha lang tayo ng piece ng chicken and then i-dip natin dito sa ating hot sauce.

 So make sure lang na ma-coat mabuti yung piece ng chicken ninyo with the hot sauce.

 Then once na-coat na natin yung ating chicken wings, saalisin na natin.

 And this is how we're going to serve our buffalo wings or our hot wings.

 This is best served daw together with beer habang nanonood ng football.

 So ito pong recipe natin ay pweding-pweding ipang-tapat sa mga nabibili natin

 or nakakain natin sa mga popular restaurants na buffalo wings or hot wings.

 Sana pong nagustuhan nyo yung video natin for today at sana pong itry niyo tong ating recipe.

 Siapa bilang masakan Italia itu susah? Yuk, masak sama saya, Chef Mateo Meazzi di Mamma Mia!

 Assalamualaikum, I'm Chef Mateo. Today we're gonna make one of the most popular pasta in the world, and it's spaghetti carbonara.

 Yes, it's not spaghetti and it's not carbonara. It's spaghetti and carbonara.

 The water is boiling, and in Italy, we put salt in the water, so the pasta is already flavorful.

 Okay, so for one portion, it's gonna be around 70-80 grams, and it's something like this.

 It's gonna take around 9 minutes. We want it al dente. Italian people eat it al dente, so inside is still a little bit hard.

 But, it's up to you. If you like it more soft, just keep it a couple of minutes more in the water.

 And then, parmesan cheese. I have fresh parmesan cheese, but at supermarket you will buy also grated already.

 The traditional recipe doesn't want cream, but to make it easier, to make it more creamy, people like,

 After we saute the pasta, with the meat, we put the eggs, we saute a little bit more, and then we plate it.

 You can use either pork if you like, or you can use turkey. It's up to you.

 When the garlic is half-fried, we put inside our meat, our chicken in this case.

 yung spaghetti, itong gagamitin natin, Canton noodles ang gagawin natin

 Very first ingredient for this recipe is we have 200 grams of chicken strips cut into

 and you can saute it or broil it or you can straight away mix it with pasta

 and then we have some mushrooms, we have 1 fourth cup of sliced mushrooms

 1 chicken cube, 1 small pack, this is about 400 grams of Canton noodles

 Pwede kayong gumamit ng spaghetti noodles if you want to do that

 Now tingnan nyo nalang, tansya nyo, if the water, kulang yung water

 then you add a little water just so that the noodles will absorb the water

 and then what you want to do is just mix this or marinate the chicken

 Anyway, chicken is easy to marinate, yung beef ang matagal e no

 Pag nag-melt na yung chicken cube, then tama na yung flavor nyan

 Make sure when you mix it na maging isang kulay yan, importante yun

 and this is the flavor na aabsorbin yung spaghetti noodles or yung canton noodles natin

 Then you can add, miskin na after, siguro mga add another one cup of water

 So lumambot yung noodles natin, kasi pagkulang yung liquid naman

 Eh hindi natin ma-imi, hindi pa natin mapapalambot yung pancit canton natin

 But like I say also, you may use spaghetti noodles in place of canton

 Ako I just decided we'll make something na Filipino version naman, diba?

 And then ang gagawin natin is we will just top this with chopped spring onions

 कुछ ऐसी रिफरेशिंग रेसिपीज जो हमारे बच्चों की एनरजी लेवल्स को रखेगा।

 और जान पुदीना और बस बलेंड रहे थो और नाइस रिफरेशिंग लेमिनेट और इसे बात के लिए बात रहा है।

 मैं हूँ अमरता राइचिनद और आप सब का स्वागत है मेरी किचन में, जहां आज हम लडेंगे गर्मी के साथ।

 पर देखिए, हम अपना ध्यान तो रख लेते हैं, फ्रिज से निम्बो पाली निकाल के पी लेते हैं जब गर्मी लगती हैं, लेकिन बच्चे, बच्चे कभी किसी के सुनते हैं?

 बाई गर्मी हो या सर्दी, बच्चों को कोई फ़रग नहीं पड़ता, वो अपना खेलना फुदना कभी नहीं बंद करेंगे, भाई उनके जो ये खेलने के आदते हैं, अगर हम उने नहीं बदल सकते हैं, लेकिन ऐसा मादर, उनके खाने के हाबिस को तो बदल सकते हैं, त

 तो यहीं तो काम आता है ममी का मैजिक, चले, बनाते हैं एक बहुती मज़ेदार सालिड

 जो अक्चली तो जमानों से चले आरा है और शायद आप सबका फेवरिट होगा भी, लेकिन अब इसे हम बनाएंगे अपने तरीके से

 और बना देंगे इसे बच्चों का भी फेवरिट, लेकिन आप बनाएंगे यमी वाल्ड औफ सालिड

 अब वाल्ड औफ सालिड बना रहे हैं तो सोची है इसमें क्या में इंग्रीजिन्ट होगा, सोचे सोचे आप अपल बच्चों का फेवरिट होगा

 अब वाल्ड औफ सालिड का जो उरिजिन है वो निऊ यौक के एक वाल्ड औफ होटेल में हुआ था, तो इसका नाम ऐसा पढ़िया

 लेकिन ये मेरा फेवरिट सालिड इसलिए है, इसमें पर बाद बाद प्रश नाम होगा, क्योंकि इसमें जो इंग्रीजिन्ट हैं, वो नाईस और जूसी होते हैं, उनके वाटर कंटेंट हाई होती है

 तो इसमें बहुत बाद जूसी होती है, इसमें मेरा बेटा तो ये एक सालिड खा ले ना, तो वो पूरा दिन उसके बाद खेलता रहे, मुझे कोई फ़रक नहीं पढ़ता

 तो चले, आपको पढ़ा चाहते हैं, लेकिन यह आपको पढ़ा चॉप करते हैं, तो वो खाला पढ़ा जाएगा, तो पहले बनाते हैं मेओनिस

 तो चले, आज मैं आपको दिखाती हूँ कैसे आप बहुती सिंपल तरीके से घर में ही प्यूर वेजिटेरियन मेओनिस बना सकते हैं, तो चले, लेंगे हम इसके लिए दूद और एक कंटेनर में हम दूद डालेंगे, अब इसमें हम डालेंगे थोड़ा ओलिव ओयल, ओलि

 या बढ़िया कंसिस्टेंसी आ गई हैं, ओके लबली, देखिए इसकी गंसिस्टेंसी कितनी बढ़िया हो गई है, लबली, अब इसमें हम डालेंगे, चुटकी भर नमक, स्वाध अनुसार, पूटी वी काली मिर्च, थोड़ा सा लीमबू का रस, और फाइनली, थोड़ा

 पासली पर लेंगे, और इसमें मैं डालूंगी थोड़ा सा लीमबू का रस, या आपको बाजार में आसानी से मिल जाता है, और अगर आपको ना मिले, तो आप घर में भी प्रिपर्य कर सकते हैं, बस हंक वाद बासिकली आपको बनाना है, और उसे फिर कोई ज़िन बाहर छ

 अब इसमें मैं एक टिकरम करने वाली हूँ, अब वाल्ड औफ सालड में क्या पढ़ता है, आपल के साथ साथ, वालनॉट्स और बासिकली अदर इंग्रीडियन्स, पर बासिकली ये टू में इंग्रीडियन्स होते हैं, लेकिन हमारे बच्चे, अगर आप वाल्ड नॉट

 ताकि बच्चों को पता भी नहीं चलें कि इसमें वाल्ड नॉट्स का एक एनर्जी शाट है,

 लबली, तो हम भी खुश, पच्चे भी खुश, उन्हें लगेगा क्रॉम्बल है इसमें ड्रेसिंग,

 चलीए इसे हमने ड्रेसिंग में ही छिपा दिया है, आप जाना रहे हैं कि मैं खुश खुश खेल रहा हूँ,

 चलीए अब सालड प्रेपरेशन शुरू करते हैं, इसमें हम सबसे पहले डालेंगे नाइस यमी जूसी आपल,

 मैं जाधातर वाशिंटन आपल देखती हूं, क्योंकि वे शुरू आपल नाइस लेंगे और सबसे बचा हैं जिससे पहले बाद रहे हूं,

 तो इनें हम दोनों तरफ से चॉप कर लेंगे, यह वाशिंटन आपल वे वेरी वेरी खल्दी, फुल अप डायत्री फाइबर, बच्चों के लिए तो अच्छा होता ही है, इसमें धेर सारा वाटर कंटेंट भी होता है, तो इसमें एक ग्रेट प्रूट तो है बड़ों के �

 Hi everyone, today I gonna make a very easy, quick and taste good.

 And for the fried rice, I need black pepper and dark soy sauce.

 And a little bit of sugar. Don't need to be sweet. Just for taste.

 The green tea I already cooked. That's why I add after the rice.

 Because we gonna eat with cabbage satay with oyster sauce and grilled pork.

 Half I marinate with a little bit of salt, sugar, dark soy sauce and red wine.

 Egg fried rice served with grilled pork and cabbage satay with oyster sauce.

 Not much ingredient but it taste very good for the fried rice and everything.

 But for the grilled pork maybe 15 minutes for put in the toaster.

 Chengkih menawarkan banyak cara pencampuran yang mudah dikombinasi untuk membuat resipi rumah yang mudah dan lezat.

 Contohnya, laksa Singapura boleh dibuat menggunakan beberapa cara pengcampuran Chengkih.

 Mari kita mulakan dengan memotong kuih ikan, kerdian bijan dan telur yang dikukus.

 Seterusnya, panaskan minyak masak dan aduk laksa paste Chengkih.

 Tuangkan air mendidih dan tambahkan kerdian bijan, krim kocokan dan susu karne.

 Kacau noodle dan daun bijan dalam air mendidih, kacau secara berasingan dan letakkan di dalam mangkuk.

 Bawang putih, daun bijan, daun kocokan, kuih ikan dan telur di dalam mangkuk dan tuangkan ke dalam mangkuk.

 let the cooker cool down and then open the lid the dal is boiled now it's soft and now we'll keep the dal for cooking on low flame for 30 minutes so that the dal and the water mix as well we'll simmer the dal for 30 minutes now on low flame

 while the dal is cooking we'll make tadka or tempering for the dal on another burner

 heat ghee in a pan on medium flame and when the ghee melts you add the chopped onions

 add the chopped tomatoes and saute till they are light pink in colour

 while the onions are roasting we'll add the dry methi leaves and fry till they are light pink

 the onions are light pink in colour. add the garlic paste, red chilli powder and coriander powder

 while the onions and the masala mixture is roasting we'll add the fresh cream to the dal and give it a good stir so that it mixes up well with the dal

 and then we'll keep on stirring and roasting the masala and the onion tadka

 the tadka is ready so we'll transfer this tadka and temper the dal

 give the dal a good stir after transferring the tadka and let it simmer on low flame

 the longer it cooks on low flame the tastier the dal will become

 keep stirring the dal regularly so that it does not stick to the bottom of the cooker

 and you can check for the salt and the chilli at this time and add if needed

 the dal needs a little salt and chilli so after adding stir it a bit and let the dal simmer till it is done

 the dal is ready. the consistency needed. put off the gas and transfer the dal to a serving bowl

 here is the dal makhani dish that we just prepared. garnish with chopped coriander

 hope you liked the video. thanks for watching. have a nice day and do send us your feedback. thank you

 Ito yung mga ingredients na gagamitin natin para sa recipe na ito

 Kailangan din natin dito ng bagoong, ng cooking oil at ng ground black pepper

 Kukuha lang tayo ng cooking pot at talagyan na natin ito ng cooking oil

 Gaya ng nakagawaan na natin, itutuloy lang natin yung pag-isa hanggang sa lumamot ng sibuyas

 Gaya ng nasabi ko sa inyo kanina, ang ginagamit kong kukuhol dito ay yung wala ng shell

 Pwede kayong gumamit dito ng bagoong alamang na luto na naka bote

 Para sa akin, importante ang sili sa ginataangkuhol dahil mas gusto ko yung aking dish na maanghang

 Pwede kayong gumamit ng siling labuyo, naku mas maanghang yun at mas masarap

 Makaraan ng ilang minuto, ilalagay na natin dito yung ating gata

 Kapag nag umpisa ng kumulo, ang gagawin naman natin ay tatakpan lang natin ito

 at itutuloy lang natin yung pagluluto hanggang sa tuluyan ng maluto itong kuhol

 Mapapansin ninyo na yung coconut milk medyo nagfifiken na dahil nag evaporate ng ibang likwid dito

 Once na malagay na natin itong ground black pepper, hahaluin lang natin ito at mayroon na tayong kumulo

 Once na malagay na natin itong ground black pepper, hahaluin lang natin ito at ilalagay na natin yung spinach

 Pero since wala tayong kangkong na available ngayon, spinach yung ginagamit kong alternative ingredient

 Visita lang kayo sa panlasangpinoy.com para sa kumpletong recipe

 and in this episode I'm going to show you how to make gluten-free, dairy-free, egg-free baked falafel

 We're going to use a food processor and we're just going to blitz it all together,

 and that takes any of the faff out of finely chopping the chickpeas.

 I like to use garlic oil because it's got a subtler flavor than raw garlic cloves,

 and as you're just going to bake this from fresh it makes a real difference.

 This just helps give the falafel a tiny little bit of oomph, which is what you want.

 We've got cumin, and we've got coriander, and a pinch of sea salt.

 This can be chili jam, or it could be tahini, or it could be a hot sauce.

 You might have to scrape down the sides at points, just to make sure that everything's binding together.

 That's just to make sure that you've got any loose bits and pieces mixed in.

 You'll be able to smell already the spice mixture, which although really simple,

 has got a great kind of Ottoman, like Moroccan, Persian flavor.

 And take the falafel paste, which is what it is at the moment, and just scrape it in.

 So you're adding a flour, but obviously we want gluten-free flour.

 But of course it's perfect for falafel, because it's chickpeas and chickpeas.

 I'd say three to four tablespoons, but it really depends on how much moisture is in your chickpeas,

 You just want it to still be slightly tacky, but hold together nicely,

 And for this recipe we're going to bake the falafel, which isn't your usual option.

 Normally we fry falafel, and you could do with this mixture as well.

 I think it's got a nice flavor, and although it looks a little less golden, it tastes just as delicious.

 And then you'll see that the mixture is holding together, but still a paste, and this is about right.

 If you have a problem with it, just oil your hands with a little bit of olive oil,

 And again, we're going to put them on an oiled baking tray to cook.

 So just shape it into a little ball, and then place it on your baking tray.

 And you can flatten it slightly, but really you just want them to be like little mini patties.

 And they won't spread when you bake them, so you can put them quite close together.

 So I'm just going to carry on making these falafel until we've used all the mixture up.

 I'm going to put it on the baking tray, and then it's into the oven at 200 degrees for about 25 to 30 minutes.

 They've been in there around 30 minutes, and I flipped them over halfway through just so that they brown evenly.

 You'll see that they brown top to bottom rather than around the edges,

 So we'll let those cool for a little bit, and then we're going to make our tahini maple dressing.

 So in this bowl, I've got a really simple mixture of maple syrup and tahini.

 Dressings or sauces are so much to your own taste, so trust your instinct.

 If you like the way it tastes and the texture, then go with that.

 It's intense garlic, but it doesn't burn you like raw garlic would, so it's a good combination to have.

 You can see it's really glossy and thick and perfect for going into the lettuce pitter with the falafel.

 So place two or three of the baked falafel into your lettuce cup.

 And if you have any chopped tomato or chopped avocado or extra fresh herbs, you can add those at this point.

 And then we spoon over a little bit of the tahini and maple dressing, which acts as a kind of sauce for your pitter.

 And then you have, if I show you, you curve up the lettuce cups like this,

 and you have a ready-made pitter for your falafel or for kebabs or a burger.

 I'm going to go and enjoy this, and hope to see you next time in the Food for All series.

 Hello! Today, isyashare ko sa inyo isang new and exciting recipe na siguradong box office hit sa ating mga families.

 This dish will take 20 minutes to prepare and 30 minutes to cook based sa ating recipe.

 I-half cook natin ito o i-brown lang natin ang chicken breast fillet.

 Ready na natin isalin sa taas ng ating pre-cooked ramen noodles.

 Ang ating spicy tinola ramen made with the freshest local ingredients

 For more great tasting, easy to follow recipes, visit us at knorr.com.ph

 Hi! Welcome to HowToCookGreatFilipina.com. Today I will show you how to cook Shrimp Tempura Pinoy Style.

 So here are our main ingredients. Clean prawn, malinis na pusya, egg, breadcrumbs, baking soda, salt, ground black pepper, all-purpose flour, and we have here ice water.

 So this is so easy. We will combine all of the ingredients in the bowl and then we will proceed. I will show you the next step.

 Okay po. Kukombine na natin lahat ng mga ingredients sa bowl. First, ang harina or flour.

 Pispo natin sya. Ngayon po lalagyan natin sya ng ice cold water. Konti-konti lang po.

 Again. You know why we are using ice cold water? It will give crispiness to the shrimp before we dip to the breadcrumbs.

 Okay po. Namix na po natin lahat ng mga mixtures. Di-dip na po natin yung prawn tapos dilipat po natin sa breadcrumbs. But make sure your prawn is dry also. So I use this kitchen towel.

 Di-dip na po. And then breadcrumbs. And then directly to the wok.

 Okay let's start our shrimp tempura. So I breaded all of the shrimp. So just leave the tail on and then this is ready to fry.

 Just fry maximum 4 pieces so that you can monitor. Once you drop it all, maybe some of the shrimp will be burnt.

 Easy lang po sa paglunudon na ito dahil mas nilagay niyo lahat, pwede kayong masunugan. And make sure na medium heat lang ang ating apoy dahil madali syang masunog.

 See? What a nice tempura. And then we'll transfer this to a plate with a paper towel so that it will absorb the oil. See? This is cooked. Again we will proceed to the next step.

 Okay then, our shrimp tempura is ready. This is so delicious. And then bake some dippings, combination of coconut vinegar, soy sauce, chili, garlic, and onion. This is so so delicious and very easy to follow. I will try one.

 Wow! Really this is so crunchy because of the ice cold water. Thank you for watching howtocookgreatfilipino.com. See you! Mabuhay!

 Hi foodies, kembali lagi bersama saya Yuda Bustara di Kokiku TV

 Ini 1 bawang bombay yang besar langsung aja kita potong menjadi ring

 Kalau kita potong terlalu tipis, pada saat digoreng nanti dia shrink

 Kita sisihkan dulu bawangnya, lalu kita buat campuran tepungnya

 Saya punya baking soda, baking soda ini supaya nanti dia renyah dan mengembang

 Bumbu keringnya udah dicampur, sekarang tinggal kita masukkan bawangnya ke bumbu kering

 Supaya apa? Supaya nanti kalau kita masukkan ke adonan basah, dia nempel

 Ini semua udah kita balurkan tadi bawangnya pakai adonan tepungnya

 Oke, tipsnya kalau misalkan adonannya ketebalan, tambahin airnya lagi dan kita lihat

 Pastikan masaknya satu-satu, karena kalau semuanya nanti dia nempel

 Voila! Onion ringnya udah jadi, dicoba di rumah, gampang banget bahannya

 Jangan lupa subscribe ke channel Youtube ini untuk melihat chef-chef lainnya dan juga resep-resep saya lainnya

 Yn ystod y llwybrau, sut y gallai'r ffyniad yma ddod o'r ffordd i'r holl ddynion?

 Bydd mwy o bobl dros y blynyddoedd yn dod i'r DU, ac yn edrych ar yr hyn y maen nhw'n ei chymryd fel mwyaf digon o ddynion Cymru.

 A pha ffordd y gallai'r dynion yma ddod o'r ffordd y maen nhw'n ei chymryd fel mwyaf digon o ddynion Cymru?

 Yn aml, mae angen skampi, pwylliau ffrosedig a ffosedig gyda'r ffordd y gallai'r dynion yma ddod o'r ffordd y maen nhw'n ei chymryd fel mwyaf digon o ddynion Cymru.

 Os ydych chi'n cymharu ddynion Cymru i, ddewis, dynion Cymru ffyniadu neu dynion Sosi Gwledig,

 yna wrth gwrs, nid yw'r dynion yma wedi cael y ffynes y mae'r dynion yma wedi'u cael, ond mae'n cael rhywbeth wahanol.

 Mae'n cael y gallu unigol i wneud i chi teimlo'n dda o fewn, mae'n ddynion cyffredin, ac nid yw'r unigol yn ymddangos y pwylliau hynny'n well na'r pwylliau dynion traethol.

 I'r ffres gwleidyddol, mae gen i ddau ffyrdd o ddynion gwych i chi.

 Yn gyntaf, byddai pobl yn gwneud eu potatoes yn fwylo yn fwy, ond mae'n gwneud eu potatoes yn fwy gwach.

 First I'm goi'r potatoe, then cut them in half seconds then spoon them out in a metal strainer like this

 Once you've spooned out the last of the potatoe into a sieve, this is where the hard work begins

 Now what you want to do is push the potatoe through the sieve into a bowl with the back of a spoon

 Now the reason I'm doing this is because it makes the smoothest, creamiest mashed potato

 Now obviously, an easy way to make mashed potatoe is to oil the potatoes until you can put a knife through them

 Then you can drain them off and you can just use a potatoe masher, there's no problem doing that at all

 It'll taste pretty good, but it won't be as smooth and creamy as this

 Right, next thing we're going to do is put some hot whole milk into it as well

 I'm not going to lie to you, I'm going to put a few ingredients in this shepherd's pie

 So just put that into your frying pan, it's sizzling away already

 And then we just want to cook this down in the frying pan on medium heat

 And just make it nice and soft, we don't want it browned off though

 Right, now that you've cooked down your onions and your carrots

 Next thing you want to do is add in a couple of good handfuls of button mushrooms

 And then I'm going to put a bit of thyme in it, a couple of sprigs

 And the way to get this off is just to push your finger from the bottom

 And you sort of brown it off to take all of that rawness out of it as well

 And while that's browning off I'm just going to take out my porcini mushrooms

 Right, so now that the meat's cooked and got that rawness out of it

 It might seem a bit weird but other recipes they'll use tomatoes

 Put it on a low heat, leave it there for at least 20 minutes, maybe half an hour

 And if I want to keep the rest for another time I can just freeze it, no problem

 Oggi vi mostrerò come preparare uno dei piatti più famosi italiani,

 Per preparare questa ricetta, avremo bisogno di 13 oz spaghetti,

 La guanciale è pronta quando è asciugata, ma non troppo asciugata.

 Jsem viděl recepty, které vytvořili věci jako číši a tomátní sáce

 Nějaké hře, nějaké světlové píro, nějaké hře, zkoušené nebo zkoušené, nějaké zpávky a nějaké hře z hře.

 Není jen, že hře píje lepší, je to velmi stabilní kuchyňový hře, ale je to vlastně lepší pro vaše pomoci.

 A ne těžký věc z supermáteře, protože to je vlastně industrialně procesováno.

 A můžete to ztratit na vaše pomoci, ale dobrý, výjimný, výpořádán hře je vlastně dobrý pro vás.

 Takže vytvořím hře a nechám ho koukat, pokud hře se píjí v nejlepším kolorě.

 Zjistil jsem si, že tyhle červené hře jsou nejlepší kultuře pro gulasch.

 Mně to vypadá, že to píje lepší než s červenými nebo s běhými hřemi.

 Takže teď to připravím, když se hře připraví a je trochu koukává.

 Takže hře jsou teď moc moc mokrý a lepší koukává, takže dodám hře.

 To není jakým jenom pristým hře, ale je to hře, která je moc moc mokrá a hře je dobrý hře pro gulasch.

 To je fakt velmi dobrý hře, to je hře z hře, který je dobře vzájemný, takže to je skvělý hře.

 Takže nejvíc, jednoho nejvíc důležitého hře pro gulasch je sladká paprika.

 Je to významný, nebyt přesně, protože to zase zůstane hodně zlý.

 Začínám s trochu, protože můžete vždy vzít víc, ale nebudete to záležit.

 Myslím, že vám ukážu jak udělat voda zase, protože toto je vše co zůstává.

 Je to hodně dobré, když máte nějakou dobrou kvalitou, výrobnou voda a nejakou výrobnou, kvůli kuby.

 A protože to je naše pravdivé české guláš, a české lidé nechají nic jiného než naše kuby, tak dám něco světlového kuby.

 Když chtěte, aby se vytvořilo umami, můžete dodat jen trochu...

 Ale nevelké, protože to není český jídlo, ale jen trochu, aby se vytvořilo umami.

 Taky to tedy spolu nezale之 na 50 ml nesmůžu dodavat do karantu.

 Myslím, že to je pěkné, hodně zvuků, můžete vidět, že se to představilo pěkně.

 Můžete to zjistit v různých stavách, v mém mluví, je to nejlepší s...

 Takže máme mnoho opce, ale přesně, já jen vzímlím zářený kus sáru a zjistím to...

 Jedna z těchto věcí, že to není připravené zjistit, je fakt velmi dobře, když to nespojí oči.

 Takže jen nespojí oči na stovu, na okno, a to bude v pohodě přímo v dne.

 No to by to bylo. Doufám, že si toho receptu sdíláte. Doufám, že si to video sdíláte.

 A uvidíme se přímo přímo v dalším video s kusem sárny. Děkuji, že jste se sdílali.

 අපි ස්සාදිලි සිට කරන්න, පොඟවා කොම්ශන්න කරන්න දෙකක් දැන් මෙන්න ගන්න.

 You don't want to have more than half and half really in fairness.

 You don't want anything kind of namby-pamby going on with that pan.

 you know, you wouldn't be throwing eggs into things willy-nilly either

 and you put the majority of your eggs now into a rich cake, a Christmas cake

 but in those days, you know, poverty was not having enough eggs

 she would have been delighted that she could stick another egg in, you know

 ឡូវាចាននុំត់នាន់មែលឿានាងស្រើកាន់ប្រាន់និតុងស្រេបនុំឡូត្រាន់រានិងស់រេប្រានិត់ចាន់ល្រានិងស់ន់អើកាន់រ螶

 pure de tomate am adăugat un pic de sale și un pic de ulei de olive

 avem ulei de olive aici fac cum să fac, dacă vreți să știți cum să fac acest lucru,

 verifica linkul de aici în descriere un mozzarella chees este aprox 250 grame

 și avem aici un pic de bazil fruos, acesta este 500 de grame, de fapt, să începem, de fapt, înainte de a

 începe, înainte de a-mi uita, pregăti cuvintele la 250 de grade Celsius trebuie să fie foarte bine pregătit

 va fi un pic de, întotdeauna elastic, el vine de la spate, dar, să știți, lărge, lărge, o să-l fac

 să punem în cuptorul pentru 15-20 minute depinde de cuptorul tău dar vă voi spune

 mai târziu exact aici suntem după 20 minute, așteptăți că pregătiți cuptorul la 250

 nu va veni, nu va cuptor bine, de toate module, la 25 de minute, depinde și de cum vă place, de toate module,

 abonați-vă dacă vă place, dacă nu vreți, nu faceți, nu vă mulțumesc,

 Hi Foodies, welcome back to my kitchen. Bersama saya Yuda Bustara. Hari ini saya mau buat jajanan khas Korea, namanya Hotdang.

 Hotdog dan kentang. Tapi lagi nge-trend banget di Indonesia. So, let's get cooking.

 Adonan tepungnya harus kayak lem. Nanti sate hotdognya kita balur dengan tepungnya, lalu kita tempelin dengan kentang.

 Untuk balurannya, disini saya mau pake french fries yang frozen.

 Kamu juga boleh pake kentang yang segar, terus kamu potong-potong kayak gini, kamu rebuh sebentar, terus kamu bekuin.

 Kalau mau instannya, boleh pake yang frozen. Sekarang mau saya ancurin sedikit supaya dia nempel di sosisnya.

 Sosisnya udah saya tusuk pake tusuk sate atau enggak pake sumpit. Sosisnya boleh yang daging, sapi, atau enggak. Yang ikan juga boleh.

 Kalau tadi saya bilang cuma sosis doang, sebenernya hotdang ini juga bisa dimacam-macamin.

 Kalau kamu yang suka keju, kamu juga boleh pilih pure keju mozzarella.

 Atau enggak, boleh juga pake jamur, pake ayam, ataupun macem-macem.

 Nah itu kreasi kamu aja, yang penting kreatif dan juga pasti enak.

 Cuman hebatnya hotdang ini, dia bukan pake jagung, tapi dia pake kentang.

 Udah ada sosisnya, udah ada kentangnya, udah kayak satu meal sebenernya.

 Langsung aja kita goreng, atau enggak, ini kalau bisa kamu frozen dulu.

 Cocok banget buat kamu yang galau, mau pilih french fries atau hotdog.

 Untuk mencoba di rumah, bisa cek resep lengkapnya di www.kokiku.tv

 Jangan lupa, klik like and subscribe, dan juga komen gimana rasanya.

 Dimakannya pake saus tomat juga boleh, kalau enggak pake saus sambal juga boleh.

 For our first ingredient, syempre ang kailangan natin ay onions.

 Meron po ikagaya nito ay red onion, merong yellow, at meron din naman na white o yung pearl na tinatawag.

 So, kasi po pag ako nagluluto, ang lagi yung ginagamit is red onion, kaya yun ang gagamitin natin for this recipe.

 Pero kung ibang klase ng onion ang mas preferred n'yo gamitin, pwede yun ang gamitin n'yo.

 So, kung maaari din po ang gamitin yung onions dito ay yung malalaki.

 Kasi mas maganda tingnan yung onion rings kung malalaking onions ang gagamitin.

 So, what I did with the onions is I sliced it into rings and then I separated the rings into ringlets.

 Ngayon yung pong inner rings na medyo maliliit inihiwalay ko and I plan to use it sa iba ko pang lutuin.

 So, I just use yung mga outer rings dito para medyo malalaki yung ating resulting na onion rings.

 At yan ang mga ingredients na kailangan natin for our onion rings.

 At dun sa ating small bowl na yun, pagkasama-samahin natin yung ating flour,

 So, pag nahalo na natin ito mabuti, isa-set aside muna natin ito.

 So, ang next step natin is i-coat natin dun sa ating flour mixture itong ating mga onion rings.

 So, gagawin lang natin ito hanggang mag-ubos natin or ma-coat natin lahat yung onion rings natin.

 pero kapag kapo nasa kusina kayo, make it a habit to wash your hands frequently,

 lalo po pagka nag-ahandle kayo ng cooked atsaka raw na ingredients

 So, once na-coat na natin lahat ng ating gagamitin na onion rings with the flour mixture,

 So, eto na yung onion rings na dinip natin dun sa ating kitchen.

 So, ito na yung onion rings na dinip natin dun sa ating kitchen.

 So, ito na yung onion rings na dinip natin dun sa ating flour mixture kanina.

 So, ang next step na gagawin natin is kukuha tayo ng isang onion ring.

 So, make sure na well coated yung ating onion ring with the batter.

 And then, after natin makote, ilalagay muna natin dito sa ating wire rack.

 So, gagawin lang natin ito hanggang makote natin lahat yung ating pieces ng onion rings.

 So, habang pinaprepare natin yung ating onion rings, magpapainit tayo ng oil sa pan.

 So, entay muna natin ito uminit before natin ilagay yung ating onion rings.

 So, ito na ngayon yung na-prepare natin na onion rings at ready na tayo na ifry ito.

 So, to check kung hot enough na ba yung ating oil for frying, gagamit lang tayo ng chopstick.

 And then, kapag may lumabas na bubbles na sa kanya, ibig sabihin mainit na yung ating oil at ready na tayo magfry.

 So, pag golden brown na yung ating onion ring, alisin na natin dito sa ating oil.

 At ilalagay natin sa isang plate na mayroong paper towel para maabsorb yung extra oil niya.

 So, gagawin lang natin yan hanggang maifry natin lahat yung ating onion rings.

 So, gagawin rin tayo ng dipping sauce para sa ating onion rings.

 Ngayon, kung ano yung type ninyo actually na dip po, pwede niyong gamitin dito eh.

 Say, ranch kung yun ang gusto ninyo, or yung mayo na hinaluan ng ketchup.

 So, mga ingredients na kailangan natin for our dipping sauce ay,

 So, kung may iba kayong favorite na hot sauce na ginagamit sa bahay, pwede yun ang gamitin nyo para dito.

 So, depende sa inyo kung gaano kaanghang yung gusto nyo sa dipping sauce na gagawin ninyo.

 So, kung gusto nyo ng mas maanghang pa, pwede nyo na dagdagan nyo pa.

 Or kung ayaw nyo naman ng masyadong maanghang, pwede rin na bawasan ninyo.

 And kung gusto nyo na mas malagnaw pa dito, pwede nyo na dagdagan nyo pa ng kaunting milk.

 Ang ginawa natin bali is nilagay natin sa gitna yung ating dipping sauce,

 Ang bilis natin na tapos, at konti lang yung mga ingredients na ginamit natin.

 Rwy'n gweld yn dda iawn, ond rwy'n gwybod bod yna ddau o'r rhan fwyaf o'r gwaith yma.

 Rwy'n dod hwnnw gyda Rhyd French Pockets, mae'n grillio'r codw.

 Helo Youtube, ydw i'n ychydig o'r gynllunau 99, ac rydw i'n dod i chi heddiw gyda fy ngwrestiad cyntaf o'r diwrnod.

 Bydd y gwestiwn yma'n gwneud pan fach o maceroni a chees, felly mae'n i'r rhan o'r rhan o ddau neu tri bobl.

 Mae'n ymwneud â'r math o bethau sydd ar gael pan dylech chi fynd i mewn i ddysgu.

 beth bynnag rydych chi'n gwybod yw eich ffurfiol, gallwch y defnyddio hyn.

 Felly, dwi'n mynd i ddod yn hyn, ac mae'n mynd i ddifrifio oherwydd bod y maceroni wedi'i ddreuni.

 Rydw i'n mynd i ddifrifio oherwydd bod y maceroni wedi'i ddreuni.

 Mae'r maceroni'n mynd i ddreuni oherwydd bod y maceroni wedi'i ddreuni.

 Yn y rheswm hon, efallai yw'n llwybr o gheis i chi, ond dyma ffordd y mae fy mhobl yn ei hoffi, felly dyma'r unig ffordd y gwnew i'w gwneud.

 Felly, rydw i'n mynd i'w ffwrdd i gyd, ac rydw i'n dod yn ôl i'w gwybod y rhan o'r broses.

 Felly, rydw i'n mynd i ddod yn ôl i'r fflwm arall, ac rydw i'n mynd i ddod yn ôl i'r fflwm.

 Ac nawr, rydyn ni'n mynd i gysylltu'n ffwrdd gyda'n cheis macaroni.

 Felly, mae gen i ddau cwp o cheddar mawr, ac mae gen i cheddar ffwrdd o cheddar ffwrdd.

 Y rheswm y byddwn i'w defnyddio fel hyn yw oherwydd bod cheis mawr yn ei gilydd, felly rydyn ni'n mynd i roi dim ond ychydig o ffwrdd gyda'r cheis ffwrdd.

 Yna, rydyn ni'n mynd i ddod yn ôl i'r fflwm arall, ac rydyn ni'n mynd i ddysgu'r fflwm arall.

 Ac mae'n unig y broses yma, rydyn ni'n mynd i ddysgu'r macaroni arall.

 Ac mae'n unig y broses yma, rydyn ni'n mynd i ddefnyddio mwy o cheis.

 Mae'n debyg bod fy mhobl yn hoffi mwy o cheis na macaroni yn eu cheis macaroni.

 Felly, pan fydd yn gweithio, bydd gennym ni ffwrdd da ar y dda o'r cheis.

 Felly, beth rydyn ni'n mynd i'w wneud yw rhoi hyn yn y ffwrdd ar 350 i 375 i roi 45 munud ar gyfer y ffoil.

 Ar ôl bod y 45 munud yn cael eu gysylltu, byddwn i'n mynd i ddod i'r ffoil ac i'w gwneud i'w gweithio ar y dda.

 Namaste friends! I'm Sameer Goyal, I welcome you at ekunji Canyon News Page parenting channel

 pasta salad is prepared with all types of pasta and generally served as chia seeds as an appetizer or main course

 you can prepare these with veggies, fruit, egg, chicken ham or combination of these

 Cook pasta in the boiling water until cooked through but firm to the bite

 You can print this creamy pasta salad recipe from our website ekunji.com

 Subscribe me at ekunji channel for free to keep watching my videos

 Kami telah mencari bahan halal dan dalam episod ini, inilah apa yang ditemui oleh pak kami.

 Dan takut, tuan-tuan, adalah apa yang berlaku apabila anda pergi ke gim terlalu sering.

 Hari ini, minggu ini, kita akan mempunyai, pak resipi kami sebenarnya adalah wonton.

 Ia kelihatan seperti, anda tahu, apa yang dipanggil minyak ikan?

 Tetapi kita mempunyai sos soya gelap, sos soya ringan, dan juga sos kacang di sini.

 Okey, anda tidak perlu memotong, anda hanya perlu memotongnya kerana ia benar-benar kecil.

 Jika anda mahu, ini dihidangkan untuk, jadi anda boleh menerima resipi di laman web kami.

 Oh, jadi bagaimana jika saya hanya menjual 2 orang di rumah dan kemudian?

 Ya, betul, anda hanya memotong segalanya dengan dua dan kemudian anda hanya, mungkin anda boleh memasak untuk makan tengah hari hari ini dan mungkin malam esok.

 Atau malam esok dan makan tengah hari esok, anda boleh mengumpulkan untuk bekerja.

 Anda tahu, saya tahu banyak orang melakukan itu kerana ia menyelamatkan anda masalah memasak dua makanan berbeza.

 Okey, jadi, anda tahu, di Halal Food Hunt, kami benar-benar mahu memudahkan hidup anda dan kami mahu memudahkan hidup kita.

 Jadi, apa yang saya lakukan dengan cai sim, ini sebenarnya cai sim.

 Okey, anda tidak perlu memotong banyak kerana mereka sebenarnya telah melakukannya untuk anda dan saya hanya memisahkan daun dan daun.

 Kenapa anda melakukan ini kerana daun memasak lebih lama daripada daun.

 Di dalam kuali yang sama, tetapi anda hanya menambahkan daun terlebih dahulu.

 Nampaknya ia banyak sayur-sayuran, tetapi percayalah, ia tidak.

 Anda boleh menggunakan bak choy, anda boleh menggunakan sayur-sayuran, apa-apa yang anda suka.

 Ya, kita hanya akan menggugel semuanya di dalam kuali dan kita sudah selesai.

 Okey, jadi sekarang, kita sudah hampir selesai dengan persiapan.

 Jadi, kita akan bergembira ke dapur dan kita akan melakukan semua memasak di dalam.

 Okey, saya sebenarnya menambahkan sedikit garam, jadi ia adalah air yang sudah disuai.

 Okey, jadi anda mahu menunggu sehingga air sebenarnya sedang memasak.

 Jadi, apa yang akan kita lakukan adalah kita akan memasak sayuran terlebih dahulu.

 Ketika anda memasak satu bundel sayuran, anda boleh menghidangkannya.

 Jadi, Arifa, saya perlukan awak untuk membantu saya memasak, memasak sayuran terlebih.

 Saya mempunyai sos soya gelap, sos soya ringan, serta sos kacang.

 Tetapi, okey, dalam kes apa-apa, sudah tentu kita telah menambahkannya.

 Tetapi kemudian, anda tahu, sos soya ringan, sudah tentu, ringan.

 Dan terakhir, tapi tidak terlepas, anda hanya mahu menambahkan sos soya.

 Okey, masalahnya, di kedai, mereka hanya mahu memotong bahagian.

 Saya mempunyai idea ini, setiap kali makan makanan Cina, anda mesti makan dengan kepingan.

 Dari situs web kami, masuk ke sana, dan membeli beg resipi kami.

 Dan juga, setiap kali anda membeli bahan, pastikan ia adalah halal terlebih dahulu.

 हैलो! कैसे हैं आप सब? मुझे उमहीत है आपको मुझे क्षेस पहुँछ पहुछ आओ रहे होगे.

 और अन्यन को यानि हमारी प्याज को तब तक पकाएं जब तक ही आपको एक ब्राउन कलर ना दिखें लगें.

 जैसे ही अलगा ब्राउनिस्ट कलर आता है अच्छे आपको अच्छे ब्राउन कलर ना दिखें,

 पर तमाटो प्यूरी पर लगें और पर पकाएं जब तक तक पकाएं जब आपको अलगा पर पकाएं जाएं.

 आप देख सकते हैं, मसाला पूरी तरह से कुछ हो गया है, साइट पर यह मुझे घी देख रहा है जो मैंने शुरू में डाला था.

 अगर यह पर दाल के लिए बनाना चाहते हैं, पर पकाएं जब तक पकाएं जाएं.

 साइट पकाएं जब पकाएं जाएं तक पकाएं जाएं, दाल कुछ 7-8 तुखे और गरव करें.

 Bagi versi kering, saya akan menunjukkan kepada anda bagaimana mempersiapkan ini

 Dan untuk mengadakan semuanya bersama dengan char siew, cili hijau goreng

 Untuk menyediakan sos mi wantan, kita memerlukan bahan-bahan ini

 Ini adalah mi segar dan ia tidak boleh ditemui selama berjungguan hari

 Untuk menambahkan sedikit perisa hijau kepada mi, saya menggunakan choy sum

 Sudah tentu, anda juga boleh menggantikannya dengan choy baby pork jika anda mahu

 Langkah seterusnya yang akan kita lakukan adalah memasak mi sedek

 Saya akan menunjukkan kepada anda dalam beberapa video seterusnya

 Helo, fy enw i yw Steve Hardy. Rwy'n un o'r chefdwyr o Ysgol Tais Tydwyl o Gwyddoniaeth Tydwyl yng Nghwm Darbyshir.

 Rwy'n mynd i ddangos rhai o'r ymgeisyddau a rhai o'r ddysgau rydyn ni'n ei wneud yma ac rwy'n gobeithio y byddwch chi'n mwynhau.

 Rwy'n mynd i ddangos sut i wneud bangers and mash gyda mash potato o fustard a gwaith fawr.

 Yr un peth i'w gwybod pan fyddwch chi'n gwneud mash potato yn ddiweddar yw bod eich potatoes yn rhaid eu cysylltu'n dda iawn.

 Yr un peth arall yw, gyda'r potatoes ymgeisyddol, byddwch chi'n dechrau nhw'n ddiweddar yn fwyaf o wyt.

 Os ydych chi'n gwneud potatoes newydd, byddwch chi'n dechrau nhw'n ddiweddar yn fwyaf o wyt.

 Felly, mae'r potatoes yn fwyaf o wyt ac maen nhw'n mynd i'r stôf.

 Rydw i'n mynd i roi ychydig o salt, nid ychydig, oherwydd byddwn yn ei adroddu ar y diwedd ar y pryd rydw i wedi maso'i.

 Byddant yn bwysig ar y bôn am ddwy funud oed, o'r bwysig, ar y ffordd dda iawn, ac yna gallwn ni'i ddreinio a'n barod i'r mash.

 Rydyn ni'n mynd i wneud rhai ffosadau, rydyn ni'n mynd i ffro'r ffosadau, gwneud eu gwneud yn y ffwrdd ac maen nhw'n mynd i'w darparu gyda'n mash potato a'r gwas.

 Felly, y peth cyntaf yw, gael eich ffros ar y stôf, ffros ffro, mae eisiau bod ychydig o oed, rydw i'n mynd i roi ychydig o oed yn y dda.

 Nid oes angen i ni ffwrdd y ffosadau, os oes gennych chi ddod o'r ddau, byddai'n iawn gyda hynny.

 Rydw i'n mynd i'w dechrau ar y ffwrdd eang, ond mae angen i mi sicrhau pan dwi'n mynd i'w ddod i'r ffwrdd, y byddant yn mynd i'w gwneud yn ddigon.

 Mae'r ffosadau nawr wedi cael coed dda, ond maen nhw'n angen ychydig o ffwrdd i'w gynnal.

 Felly, beth rydw i'n mynd i'w wneud, i gynllunio nhw, yw eu gwneud i'w ddod i'r ffwrdd,

 trwy'r amser rydw i'n mynd i wneud union ffwrdd i gynllunio gyda rhai ffwrdd.

 Rydw i wedi ceisio nhw gyda ffwrdd, ac mae'r ffwrdd yn mynd i mewn yn dda ac yn hawdd.

 Nad ydych yn teimlo bod llawer iawn unaill sydd â chowane graig yn ymwneud ag ün snapshot hwn.

 Maeng refed o flossau planhau ac hanes concret am fod bach blawg.

 Mae'n ffrws knol, felly gallwch chi dod yn rhan o flaenau gymhwyster.

 पार बॉयल कर लें, आप चाहें तो छिलके के साथ ही उसको उबाल सकते हैं,

 Pork rice, flat parsley, soy sauce, garlic, roasted dried shrimp, spring onion, Thai chili,

 onion, thinly sliced tomato, fish sauce, and of course we will use some cooking oil.

 So we will stir, we will mix this for about 5 to 6 minutes and then I will show you the next step.

 Thai Fried Rice you can use as well crab meat or ground pork or squid.

 Now, fish sauce, soy sauce, Thai chili, optional, and again the spring onion, and flat parsley.

 Again, mix this for about 3 minutes and this is ready to serve.

 Okay guys, now this is our finished product of Thai Fried Rice.

 I am not cooking in this particular episode. I have my workout clothes on because I'm going to need it after eating these.

 Jason, my husband, is actually going to make his grandmother's recipe for pirogies.

 Grandfather is JiJi. Ok, and they actually didn't call them pirogies, they called them?

 Which I don't know if that's accurate Ukrainian or not, but that's what they called them.

 That was what, ok. Alright, so you've already started this process and the first part of it has to do with peeling potatoes, right?

 I just cut them into chunks about bite size, I guess. Something more than that.

 The secret to my grandfather's recipe was the dough, how he made the dough.

 Ok, so you've got to tell us and show us how to make the dough.

 And then a quarter cup of oil, vegetable oil works, we use safflower oil.

 But you want to just pour it in there easy, you don't want a big huge clump.

 I found just experimenting that I use this mixer and start it out slow because if you don't you're going to have like a white cloud, everything will be dusty all around.

 This is how my grandfather would do it, they'd literally sit there with a bowl and go like this.

 You're going to add how much water, and does it matter if it's cold or hot?

 You see I didn't put all the water in there so it's not all clumping together yet.

 At this stage, you're going to put it in a bowl and let it sit and rest for about 45 minutes I guess.

 I always cover it just to keep stuff from getting in it and that.

 But it will sit there and rest for about 45 minutes to an hour before you're ready to start rolling it out.

 We're going to put in there three cups of water and a quarter cup of cooking oil.

 We're going to leave this in there an hour or two, years or whenever you want.

 I just get the plate and give them a pulling to loosen them up.

 They should be good. Now that they're frozen, they won't stick together.

 And they won't stick, you know. Even after being in the freezer, they won't stick.

 And then when you go to cook them, we all know how many we can eat.

 Kimchi adalah hidangan yang sangat popular di Korea. Hari ini, sebagai permintaan dari salah seorang pengguna saya, saya ingin

 menunjukkan kepada anda cara membuat kimchi sederhana. Mari kita mulakan!

 Pertama sekali, kita memerlukan 2 kg cabai napa. Saya akan menggunakan 1.5 kg untuk

 resipi yang tidak vegetarian dan setengah kg untuk resipi vegetarian. Saya akan menunjukkan kepada anda

 kemudian kita menggunakan kaedah yang sama untuk memisahkan setiap bahagian separuh

 kemudian kita menghapus cabai dan potong menjadi kepingan seperti ini

 setelah memasak cabai dengan air sejuk, kita menambahkan 1 cawan shot, tambahkan air

 kemudian campur dengan baik dan tutup cabai selama kira-kira 3 jam

 setelah sejam, kita dapat melihat cabai berat sebagai separuh kemudian kita keluarkan cabai

 dan basuh cabai dengan air sejuk lagi untuk mengurangkan kepingan

 kemudian kita memerlukan 300 gram daikon dan potong seperti ini

 kemudian kita memerlukan kira-kira 5 batang bawang musim sejuk, potong menjadi 1 inci panjang

 sekarang kita menyiapkan mangkuk, tambahkan 1 kentang serbuk lada Korea

 dalam penangkapan besar, kita menambahkan daikon, kentang serbuk lada, bawang musim sejuk, 2 sudu teh halia halus, halia halus

 setelah seketika, kita dapat melihat warna berubah menjadi warna merah ini, kelihatan sangat bagus, bukan?

 setelah semuanya tercampur, kita boleh mencuba rasanya untuk melihat sama ada ia sesuai dengan rasa anda

 anda boleh menambahkan lebih banyak gula, daikon atau bahkan cili

 lebih baik anda menggunakan cawan kaca dan basuh dengan hati-hati dan biasa atau di dalam air panas

 untuk memastikan cawan sepenuhnya bersih supaya kita boleh menjaga kimchi selama masa

 kemudian kita gulung dengan kain, kimchi boleh dihidangkan selepas dua hari

 jika anda ingin menjaga kimchi selama masa yang panjang, anda boleh menempatkan ke dalam peti sejuk anda

 saya akan menunjukkan kepada anda cara membuat versi vegetarian, di sini saya mempunyai separuh

 4 batang daun bawang, dipotong menjadi satu inci panjang dan anda boleh menambahkan daun bawang jika anda ingin

 tetapi bagi mereka yang secara ketat vegetarian, anda boleh menghilangkannya. ini adalah daun bawang, ia kelihatan

 mirip dengan daun bawang sejuk tetapi bahagian putih lebih tebal dan wanginya lebih kuat

 kita menambahkan satu sudu besar lada putih korea, satu sudu teh gula, dua sudu teh air minum

 dua sudu teh garam dan sedikit halia beras, kemudian kita aduk semuanya mirip dengan versi non vegetarian

 dan ini adalah hasil kami. kimchi boleh dihidangkan dengan nasi putih sahaja

 dan juga ada banyak resipi lain yang anda boleh gunakan kimchi seperti nasi goreng kimchi

 atau sup mie kimchi. dalam saluran saya, saya juga memperkenalkan resipi yang kita boleh gunakan kimchi

 iaitu stew anis korea. klik di sisi kanan atas jika anda ingin melihat video

 untuk versi teks, sila klik di kotak deskripsi. semoga anda menyukai video saya. jika anda mempunyai

 maklum balas atau pemeriksaan, sila komen di bawah dan langgan untuk mengupdatkan video baru saya. terima kasih kerana menonton. selamat tinggal

 ज़र तुम्हाला अगडी चान ओथेंटिक डाल मकनी हावी असेल, तर मा तूप आपन वाप्रुया

 वाह, देखनें ज़रा, देखतो अच्छी रही है, पर मक्हन दोड़ा जाधा लग रही है, इसे क्रीम जाधा लग रही है, डाल मक्हनी

 टमाटो, नहीं गाता, अच्छा कोई बात नहीं, एक काम कर सकते है, लिए टमाटर होना चाहिए, तो कटेवे टमाटर नहीं, विसर ली गया?

 टमाटो प्यूरे? टमाटो प्यूरे. अच्छा मैं करते चिरलेला टमाटो पढ़ा होता? नहीं, पर अब नहीं डाल सकते, पहले डालने थी, अब तो टमाटो प्यूरे.

 अच्छा नहीं, एक रंगस चान, असा लाल सर रंग है तो यह. वाह! अब लग रही है डाल मखनी, यह. और वाह, क्या खुश्बू, फुश्बू अभी कम है.

 हम्, यह तुम्छे खुश्बू. गरम मसाला, ये गरम मसाला, अब, अब हम इसे घुमाये दियें. मन्ज़े? इसका कोई मतलब नहीं. ये डाल मखनी, वाह!

 Rwy'n clywed bod y pân yn sylw pan rydyn ni'n rhoi'r hefyd i mewn.

 Yn un neu ddau munud, rydyn ni'n mynd i'w ddod yn dda i'w ffasol