To cut this in like 4 pieces.

Alright, so after we get our skirt steak cut up, we're going to put it in this bag. I want to make sure you got plenty of room here for adding your marinade. Anyway, we're just going to throw a marinade in here and we're going to massage this. We're going to put it in the refrigerator for 2 three hours and everybody every half hour will go by. Turn it over and then we'll put it back in the fridge.

And I'm just going to push out most of the air before I completely seal this up.

In about 1 hour before we throw the meat on the grill.


Fat side down so that we can cook most of that off.

All right now that we've got a good sear on this fat layer, we're going to move these things off to one side, and in case you guys are curious, this is a custom yakitori grill made by Manuel avail rabbits barbeque. I will put a link to his Facebook page and the about or show more information and you guys can follow the link and get in touch with him if you're interested in having one, he can make it any link that you want. This grill cooks nice, it gets hot, but it's not super hot. It's got a nice steady temperature, just perfect for doing stuff like this.

Anyway, I put on here what they called Mexican onions. They're actually in mature onions and I'm gonna put a couple Serrano Peppers on here as well. We're just going to kind of Mr this up.

Man.


Just put some spots on both sides level.

And then whenever they get some spots on both sides were gonna take him off and we're going to tempt him in some aluminum foil. That'll help him steam keep him nice and flexible, and which?


Alright, it's time to cut up or meet. I notice the grains run in this direction. We're going to do our first cut that same direction.

Alright, now final cut is going to be against the grain and that'll help keep the meeting nice and tender for our tacos.


And then we're going to put some of our grilled skirt steak on here.

All right, now we're going to add some of our Taqueria style salsa.

Little bit spicy, but it's not too bad.

All right, we're going to put a little diced onion on these things.

Alright, I'm putting some cilantro on here. I know some people hate it, but I happen to love it. I guess it's one of those love hate things.

And it really makes these things pop.


Too long like hot potato. Keep it moving and then it never stick your hand. So what you need to do is just kind of fold in on itself. So you just talking the inside in and see the way just rolling and tucking, getting Iceman then take the bowl off without the hook mushroom.

Then, once you've got a nice.


Instead of dough, place it into your bowl, cover it with a tea towel and that just keeps the.


People in dark, and that's the com docs that comes out of the yeast. At this point we knock it back so literally, just put it away from the edge and all that air out. What you've done is add so much flavor and lightness into that mixture. Bring it all together again into vault.

And this time again, you want to tuck the outside back into the middle and then make it kind of loaf shape. We're going to make plastic bloomer drop.


So cheddar and Gruyere. You grate those up.


Quite fiery, just a little scratching, but it really helps with the cheese. Plus when it melts and goes all gooey you get that little line of yellow mustard. Kind of using in there as well.

The Gruyere is really stringy. The cheddar is full of flavors were going to pile that on top of one side of her and then a couple other flavors that you guys suggested a pinch oregana inside like so and black pepper. Beautiful live back on.


But to butter the bread so softened butter with a pastry brush to recap. Must on the inside. But on the outside, then into the pan, butter side down. There we go.

And then you've got a whole other side that also needs butter in the key here. Dry nonstick pan, not too hot. You don't want that bread to burn before the cheese in the middle has time to do so. A medium heat and you want to give it about 3 four minutes to go beautifully.


And is finally sliced and finally die. Stick celery. Saute those.


Time in just a smattering of olive oil.

Now, once your onions are beautifully soft and you want to sit on the side for just a minute and grab yourself a kilo of stewing beef, Oregon brick.


Because I have this problem on.

Go to store without beating that.

But I didn't.

Using the opposite hand.

And put that in.

This is like a one dish casserole. We don't have to do any cleaning because we have everything in the bowl.

The only thing that I would have done differently.

And so I'm coming out about.

I would have beat the eggs.

And have them be part beaten prior to stop.


Once we do that, we're going to add the last ingredient, which is our Velveeta, and if you see I put the Velveeta.

All through the Mac and cheese.

And what I'm actually doing here if when you pick up the macaroni and cheese which are Fort.

They're 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.

Now it is not something that I cook weird an awfully lot, but I do use it.

With the Mac and cheese.


OK, last thing we gonna pour in is the 1 Cup of half and half.

Come.


I'm going to take this.

I already have my oven pre set to 350 and it's been warming already so I'm gonna take this, put it in the oven 350 or 20.


First, let's Preheat the oven to 450 degrees Fahrenheit then.


Eat crust, stir together 1 tablespoon of salt and 1 teaspoon of the following Caraway seeds. If you wish. Dried oregano, garlic salt, ground black pepper, and red pepper flakes if you prefer.


Pro Bowl mix 2 pounds of extra lean ground beef with two eggs. Add in 1/2 Cup of grated Parmesan cheese along with the seasoning mixture and mix to combine.


Into a 12 by 17 inch pan, spreading out evenly to about 1/3 inch thickness.

Bake in the preheated oven until the meat is no longer pink and cooked through, about 10 minutes.


Do the Curry powder, half a chicken stock cube. Yes, we're going to add in some chicken stock in the form of water really smells, doesn't it? In a good way, yes. Or yeah, in a good way.


Check their all still alive by the fact they close up shaping. Give a quick shave and then they can go in as well as all of those juices. Yeah brilliant. That's when flavor is so they can all go in there. Make the most of your muscle juice people is the way forward from this. That's most of the flavor in there now. So bring it up to a boil lid on it to steam those muscles open.


Good to go, I'll bean sprouts as well. Last minute cookie you want to keep that crunch? I love being spokesman, says broad yeah, so do you want to keep that crunch? The last few of our macadamia nuts? If you could just roughly chop those, write a few of them and our fresh coriander if you can. Just slice that up, finish off balance out all those flavors, fresh juice, align pretty much good to go buy things at the same time. Going to sprinkles on top in just a moment and then just before we start putting our eggs week.


You want me to wait and play music?

The pace just cooked all those fresh flavors and wow, I can't imagine how much better they would be if you had marinated them overnight and they get better and better, but they're pretty good as they are wow and then beautiful eggs on top. Not perfectly served, but I think the colour is amazing. Just savor that perfectly.


Pull up the Adelaide Today Brown.

Coplink way, so we've got quarters.

And when I just run my knife actually.

I really think kids and then we want to slice it up for the the sauerkraut and really it's up to you. How did you make it? How much patience and you have? How could you not skills are that the thinner it is, the more subserial. Have any kind of that easier crowd will you get?


Finally, then, we just going to pop it in a bowl of any kind of really big chunky bits you can pull out. It's up to you, so I'll just keep going and cutting up the rest of the cabbage, cabbage, chopped, and in your bowl. Then we're going to add some salt and any. Any thoughts? You just want some really fine salt for kosher salt? Just whatever regular table salt is fine, and I'm just going to go about 3. Four kind of generous pinches is fairly cabbage there, but the rule of thumb is you want about 1% by away.

But it's really not super important. What I tend to do is just get some salty Moran, start masaji and looking it around, and it looks like I know it looks like we've gotten very like huge amount of cabbage here, but you'll be surprised how it's going to pack down when we published in the jars so.

What we're going to do is just kind of math lodge. This salt in I usually like give it a bit of a massage and then leave it 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 and I pull out any big chunks like that.

Massageing, so yeah, I'll just keep him outside for another few minutes and then let it rest.

For five minutes or so.

Will come back to it.


Yeah, there's not much we can do it without too much salt, and at the most you add the easier it is to pack into the job, the easier it is for the liquid time out, so it's not such a bad thing. I've actually found what I've made it with less salt. You know the flavor end up being a little dirty and I didn't enjoy it as much, so it's a personal preference. Things you know, just play around.

Do we want to put it into the jar and really press it down really hard? And that is what we want to do is actually draw moisture out of the crowd and.

Because we actually want the fermentation to happen under liquid and you're not going to believe this when you start taking into the job. So I think you know it's never going to get enough sleep with her heart and in the end it always does. So I'm just going to pack in. Just keep packing. Actually probably easier with my hand just squishing down. Be brutal and you'll start to see the liquid coming. I've got all that cabbage packed into the jar and he wouldn't believe it. Hey, like all that cabbage in the bowl has packed into a jar. You only have a feeling about half a jar.

Surprises me every time I do it, so I've just spent a few minutes really tracking it down with my hand with a spoon, and hopefully you'll be able to say that there's a fair bit of liquid in there. It's not, it's more, and more is coming out with time and like it takes a little while. And well, sometimes what I do is 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 you come back to it and it let this salt draw the liquid out of this verbal in the background.

Telling us this story. So what we liquids really important? Because the fermentation has to be has to happen under under the liquid in anaerobic environments. If its editor, the lactic acid bacteria can't do their things, so just keep pushing down with his brain and if you get really frustrated and you finally not getting the liquid out, you can always just chop it up with a little bit of water. But the problem with water is it's going to dilute the flavor of the sauerkraut, but

sometimes you get to a point where you just go. I couldn't be bothered, so that's looking pretty good to me. So well, we're going, so it's not completely submerge, but there's a lot of Fair bit of liquid around.


A few days, so I'll check on it again.


Salt and pepper. Don't forget to season the other side. 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 cover.


Until cooked through.


Wash your celery and chopped up celery as shown. You're going to also chop up the cheese into cubes and chop up the ham the same size as the celery and the cheese.

By now the chicken should be ready. Save the chicken broth and chop the chicken into cubes in the same pot that.


Salt to the water and bring to a boil as a macaroni and cook according to package instructions.


Pot of cold water. Place eggs and cook until water comes to a rapid.


But the Heat play solide and let the exit for 10 minutes after 10 minutes, run the egg under cold water.


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.


Cooked earlier today.

Then we're gonna add the chicken, ham and celery for crunch.

And the egg. Now, if your kids have egg allergies, you definitely can leave this out.

Cheese

pineapple for sweetness.

Some reason?

And pimentos.

And we're just gonna.


Put a little bit of sour cream on the bottom.


Little bit of smoke salmon.


Little bit more sour cream right on the top there.


Little bit of fresh Dill and there you.


I'm just going to begin here by shredding up some chicken that I poached an if you want to find out how to poach chicken. We've just released a video so check it out.


Once you got the chicken shredded up, you're going to add it to a bowl.

Throw in 4 tablespoons of barbecue sauce and this is my personal favorite hunts Hickory. But if you're really adventurous, you can make your own and I'll put a link to our recipe below.

Then 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. This is simply to.


At this point in time, you want to go ahead and fried your bacon. I like my nice and crisp, but it's entirely up to you.


OK, we're going to start building our sandwich first, of course, by Buttering a piece of toast.


An entire wing dedicated to it. It's that amazing. So here's how you do it. First, we're going to cut up some beef Chuck. Do not buy Stew meat. Alright, cut it yourself. Get the cheapest hunk of beef Chuck you can find and just cut it up in like fork size pieces and you see all that connective tissue. That's why this is so delicious. 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 it.


For the privilege. So just cut your own. It's really easy once you cut it up. We're going to go ahead and season that with some salt and black pepper, and I spread that out and do it right on the board. Give that a toss and then once that season.


Brown that for a few minutes on each side in a very hot skillet with a little bit of vegetable oil on high heat. I'm going to do half at a time. I don't want to crowd it. I want a nice Brown on their right as they Brown. I'm just going to.


Alright, so put that back on medium heat. Add in your onions that I very roughly chopped. Nice big pieces, right? This is a rustic Stew and rustic if you check the chef to English Dictionary means do not spend a lot of time on the precision cuts. Just whack that thing up. Add to the pan with a little drizzle of olive oil. Big pinch of salt and we're going to cook that for five or six minutes. I don't need to cook it all the way through. This is going to simmer for a couple hours, but I do want to get the edges nice and Golden Brown. That's going to have some beautiful sweetness and color to this. Do sewing transfer are?


One of the signature spices in goulash is karui, and there they are a little Caraway seeds. I'm gonna 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 it. I'm going to dump my ground Caraway.


Along with some paprika, hopefully it's Hungarian, but if you have to use Spanish paprika no problemo. I'm also going to send some black pepper, some dry margerum, some dry time, and some cayenne. I'm going to put the heat on medium and I'm going to.


Difference, so after three or 4 minutes of toasting I decided mine were perfect. I'm going to deglaze with a Cup of chicken broth. That's going to stop the cooking process and of course release all that amazing goodness from the bottom of the pan.


And of course, these last ingredients going to dump that into the Stew pots right along with some tomato paste, some very finely crushed garlic and one Bay leaf that for some reason I dipped into the tomato paste first. Sometimes I do things for no reason. Little bit of salt, and then we're going to the rest of our chicken broth. Alittle bit of sugar, like a teaspoon, just to balance the acidity from the tomato paste in this next ingredient, which is a little bit of Balsamic Vinegar. We're going to give that a stir. I'm not sure why I'm using the freakishly small wooden spoon.


Now what you want to do is add a nice thick even layer of chicken.

Followed by a slice of cheese. I'm just using cheddar cheese here. You can use your favorite cheese. I just like this because it.


Top this off with our second layer of toast.


Now about four strips of that ever so yummy. Crispy bacon.

Next, some fresh, crisp romaine. Let us.

Two or three slices of tomatoes.

Some thinly sliced onions.

Finally, we're going to drizzle some ranch dressing over the top.


And you're ready to serve.


I'm just going to slice this diagonal.


We feel quite justified in using them. Some people find it hard to cope.

Buying a tender.


Nice organic lyminster.

And this is just going into Brown it D.


Now the liquid I've got some beef stock here. I'm gonna pull that all in.

I've got 800 grams of meat here in about 800 milliliters of stock, and I'm going to pour a bit of tomato sauce in.

Splash of Liam pairings Yum Worcestershire sauce brings everything to life.

And at this stage it might later lots of pepper stocks quite salty. That's why into the oven here. Can you open it?


About 2 tablespoons and if you want the recipe, please check out ivyskitchen.net.

And we're gonna add Mayo if you like. A lot of Mayo. You can add more than how much I'm putting it.

And if you're not gonna serve this right away, you wanna keep this chill because we don't want the Mail to spoil.

And for sweetness, we're gonna add some sugar.

And you can definitely season this with some salt and pepper.

Yeah, I'm going to add that on there to balance the sweetness we want to add just a little bit of salt and that will give it it's savory and sweetness.


Add 2 cups of cold mashed potatoes to a bowl. Be sure they're well seasoned, otherwise the pancakes will turn out a bit bland.


To the potatoes, add two lightly beaten eggs.

1 tablespoon of flour.

And an eighth teaspoon of garlic powder.

If your mashed potatoes are on the wet side, add a bit more flour here.

Will also add in 1 Cup of shredded mozzarella cheese and stir everything together.


OK, ready to cook. Add 1 tablespoon of vegetable oil to a nonstick skillet over medium high heat.


While the oil is heating up shaped the mashed potatoes into one pancake the size of the skillet. This is done quite easily using a lightly oiled dinner place.


Carefully slide the pancake onto the heated oil and lightly press the top with a spatula to flatten out evenly. Try making individual sized pancakes if you wish.


Pancake covered until the bottom is crispy, about 10 minutes.

If you want.


Side as well. Slide the pancake back onto the oil plate, cover it with another plate and flip just like this.

Then slide it back in.


Yeah, make sure the shelves are already done. Just put intend fell over the talks. Have got a lid big enough and check it after three hours.

So my.

Shepherds pie meat sources been bubbling away in the oven for about four hours and I just checked this really reduced down nicely. It looks absolutely lovely. It's ready to come out.


How does cooking, whether it needed it? So that's just going to the bottom.

Normally what I would do is have a match on top of this and then rigid up and great.


They're going to just put that on top and then you're going to put crumbs and crime and cheese on top of all the nice things about this is because it's quite a textured talked. We bake it in the oven.

This is really crunchy, so I think that's probably just to perfect.


I'm going to make it just a small dish, probably about half an hour and it's bubbling on top and heated all the way through.


Oh

Yum Yum.


In the meantime, we're going to start with one of my favorite first steps of all time, cooking bacon. So we're gonna put heavy duty skillet on medium heat with a little bit of olive oil in there. We're going to go ahead and cook a couple strips of bacon that we've sliced in pieces, and we're pretty much going to cook this bacon all the way. 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 here.


With that, Esterin will saute that for I don't know 3 or 4 minutes, maybe 5 until those onions soften and kind of get a little bit Golden Brown. And by the way don't worry bout thrown in a pinch of salt like we usually do. We gotta be really careful with selling this recipe 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.


In the pan and then once are onions. Look good. We're going to go ahead and toss in a little bit of diced celery and a couple cloves of minced garlic and will stir that in and we'll just cook that for like a minute. As usual, we don't want that garlic to Brown, so will stir that in and saute that for just a minute.


The top of the chick in up and down all over just making sure you kind of just.

Get it just a little bit drizzled on there so that we can get a little bit of that Crispiness 'cause it is boneless skinless so we again we don't have any fat.


I'm going to take just a little bit of salt, give it a quick sprinkle of salt.

Make sure we've got some good flavor.

Fantastic.


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.

Of each one of these chicken breasts.

So filled with flavor, it's got a lot of garlic in their basil, fresh tomatoes, my mouth is salivating as I say this, OK, so.


My slice of cheese and this is mozzarella cheese.

And just put a slice down on each one.


Oil magically appeared out of nowhere piece of oil, and we're just going to cover this up.

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, so we're going to.


Leftover potato

mash it in a bowl. I want to take a little bit of the shredded potato and mix it with the Mashed potato.

And then going to take the little pancake that I have.

Take shredded potato and essentially just press it into the outside of the pancake.

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 to fluffy on the inside. I've already seen the Mashed potato, so I won't be seasoning.


Going to turn on the frying pan with a little bit of oil.

Not too much, just enough to coat the bottom of the pan.

We're going to let that heat up for just a moment.


We're going to let that cook for about 3 minutes on either side till it's nice and Brown.

Up

so as you can see our pancake here is just about finished. We just flipped it over. We did.


All recipes member Dana says.


Die

fly ginger.

In ring onions.

Royal Port Angeles 30 minutes. Why your missus cooking.


Well, you know the result is ready.


How to boil shrimp.


And.


Grow all summer rose.

Stop your right paper in warm water until you saw.


That looks great. Now at this point I'm going to see it in this with some salt, and now This is why I prefer making.


Sir.

My tomato sauce.

Wow.

All New Cabul Airy they are and then just take all of my spices and my cornstarch to cornstarch is what thickens the sauce.

So that's key here. Mix this up just like you would regular Taco seasoning. You know your tacos.


Just pour it in.


Mine started and I'm going to warn you that this is probably going to look ridiculous just because while the Taco meat and like the Taco filling itself is delicious. I love the toppings I love like mounting on toppings. I don't know why.

I don't just luscious, that's probably why.

Oh yes, gotta have my guac

That's got that creaminess.

The line.

Oh yeah, and then just a little bit of lettuce right over the top.

This is going to look embarrassing, so do not judge me because I'm sure that you have looked like this once or twice eating a Taco.

It will be a success in your house if you make this recipe.

It's incredibly simple and easy. You can do any shopping you want. It makes a feast for everyone. Double up the recipe if you're feeding eight people. If you're feeding for this is fun team, that's a grill or any kitchen.com to get this recipe. I hope you enjoy spending time with me at the Elks.


The baked mussels. So in terms of nutrition, about 3 ounces of these, just under 100 grams gives us 16 grams of protein.

Not as high as some of the other meats out there, but it's nice to get some varied protein sources from time to time.

Plus, with the sodium content in here, these make for great pre-workout treats.

So you can always pair this with another great quality source of protein fish. Maybe 3 four ounces of Cod or Halibut plus these on the side taste great.

People tend to stay away from foods that they're not too familiar with, but you just need to look at the nutritional facts of muscles and you can see just.

How complex they are in all of the minerals, zinc, magnesium or the essential and electrolyte minerals. But we need regardless whether we're training or not just to keep them topped up within our bodies. So that's another reason why it's great to vary your protein sources and if the nutritional facts aren't enough.


This is Japanese mayonnaise.

He's half.

A bottle there.

So that's our Japanese mayonnaise that we're putting in. Not afraid that you might think goes well with a healthy dish. But like I said, This is kind of a bit of a break from the norm. It's a healthier treatment other than the ones you're going to get in the restaurants. And it's also going to help with that testosterone boosting factor along with the zinc in the muscles here. Next up, we're going to add this. This is a Saracho Hot Chili Source, otherwise known as **** source, and use a very conservative amount in here, so probably no more than.

A.

TSP little bit more because this really is hot stuff mixed up. I'm going to add some chili garlic source.

Many about half a tablespoon or really a teaspoon in there.

And like our chili sauce here.

Great thermogenic, it's gonna naturally increase our bodies rate burning energy at rest. So there you go if you don't like the fact that it's got mayonnaise in there, add a little bit more of the chili and hot sauce in there to really spice things up.

Next up, I've got about a tablespoon of fish eggs here, or Roe.

Great source of protein in.


I'm gonna add a squeeze of lemon.


Cut them.

Pretty finally going to die stem.

So two whole mushrooms there at that into the mixture.

The last thing I'm gonna use a fresh clove of garlic.

Flash of the ends remove the skin.

Instead of chopping this, I'm going to use a garlic crusher.


And we're going to use two kinds. Will actually 3, but two for now. 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 being careful about the salt the bacon has solved. Clam juice is generally kind of salty, but anyway, we're gonna have those liquid. We're going to crank car heat up to medium high.


Is to simmer.

And while we're waiting, let's go ahead and stir in a cubed potato, and I'm going to use a Yukon gold. I love the texture for me. It's the perfect soup or chowder potato, and usually I like the color. Although ironically, the color sort of added to the problems I had later regarding this dish, being sort of aesthetically challenged. But we're going to turn those potatoes.

Like I said, We want to bring this up to a simmer and.


Final Seasonings later, but I'm going to put a little pinch of freshly ground black pepper in here in a little pinch of Cayenne and once this mixture.


I well basically everything else with a little bit of spice to it, and at this point we're also going to throw in a big splash of cream and will stir that in. And then we're going to do some of that mixture for another maybe.


Is asked when do use juice? When do use both? OK when we want to limit flavor but we don't want the acidity of the juice, that's when you just use the Zest. And on the other hand, when we're looking mostly for a hit of acidity with maybe a little bit of lemon flavor, we go for juice. But anyway will turn some lemon zest, and at that point we're pretty much ready for our Bay scallops.


And that's what I have here. And you can just goes in. And like I said, it's only going to take a minute or two for these to cook and I believe I was on medium heat here. 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 color.


Start without Ginger, Lemongrass and garlic. Now, if you can just pee and roughly chop that. Same with the garlic and with the Lemongrass, but just take that out a husk off and what's left. Actually, just chop up nice and small, cool down there like so mean well on this side I'm going to do the onion and Chili. You can of course, but all these ingredients into a blender and actually make a paste, or in fact use at my place. You can buy from the supermarket, so just a splash.


Just all out throwing off, I'm going to get out onions in to start with the chili. I quite like this dish with heat so I'm going to keep the seeds in as well and tie your choice. Let me give you a little hand with those limits I gave you too much there so I'll lemongrass nice and find each other. You know that I love them both so that can go into there with all of our ginger and garlic and will just keep it all moving and we put the lid on there to help its team.


Little back.


So let's stop them, with some caramelizing onions and some fresh chopped parsley.


Come together, I formed it into a disc and I'm going to cut it in half and wrap up each individual piece with Serrano.


Always rotate.

Now we're just rolling the dough out and we're looking for it to be about an eighth of an inch thick.


Thanks so.


Try to get all the air out of there.

And finally.

Forquet

this entire perogy recipe, including the potato filling, is available on Bobby.


Let the oil heat and then add the onion and Ginger to it. Once the onion and ginger.


We're going to put 1 teaspoon of God Masala, which is a very known spice in the Indian kitchen.


I'm gonna add the tomatoes.


Now we're gonna add half a teaspoon of turmeric powder and mix it.


It's time for the chick peas. We're going to put the chickpeas inside.


Teaspoon of salt and half of the portion of the chopped cilantro that we prepared before we're going to cover it with two cups of water and let it cook for about four.


End of the process we're going to click about 3 ounces of butter.

That we're going to add three to four mass garlic cloves.

We're going to add 1 teaspoon of mustard seed. We're going to use the black mustard seed since they taste wonderful.

After about two to three minutes, our butter is ready.


This dog, so I'm going to take all this floor into this bowl here.

Add some salt garlic powder.

Roughly chopped coriander leaves dhania.

This is optional. If you like, you can add otherwise. Just give it out. Now mix it well, all right now in the center, make well, so make some space.

And here I have active dry yeast and this is in.


Time for pork.

I'm just gonna break this up.


Garlic and Ginger is really doing good. Now we're going to put our spicy bean paste in here and you're about to see some magic starting now.

My stuff is salty, so if you don't like real salty you might want to use just a little bit of it.


Suck.

Go inject it, heat up a little bit.

Now we've got our corn starch and chicken stock.

I'm going to put this in.

And we're going to cook this for a little bit.


And picking up, I'm going to go ahead and we're going to put our chili oil in here.

As if it didn't have enough oil.


We're going to go ahead and we're going to put our gently put our tofu in here. Remember this is silken tofu, it will break apart really easy. We want a little bit to break apart. That is what does the final thickening on the sauce.


Mango if you use a lot of champagne or honey. Megas, probably, uh?

Update from one or two hours.

I saw she like generally the condiments on the sandwich or mayonnaise.


So whatever pepper you want to the spiciness, I took out the ribs putting that all in there instead of using honey or God or anything. I'm gonna use this mango as my sweetness and then the juice of 1/2 along these lines have been very juicy, so I'm going to put in 3/4 of a line. 'cause That's what I've got.

It's really to taste. You want the acidity to balance out.

This weakness.


Alright, so just pray this up.


Full of flavor, you just wanna take one of your little bread here and, uh, fill it up. I'm able to do the carrots with some carrots in there.

Yeah, put some cucumber.

Some radishes here, and I thought about. Maybe pick a Ling. Some of the vegetables, but um.

You know?

You could do that too, but I just wanted to do something quick and easy. Put some fresh mint in there, the herbs going to give it such a nice flavor, so I check this out so I'm not looked awesome.


In the sauce.

So I think that is.

Good.

That on there man.


Sure.

Top on their band me, that's what I'm calling. I'm probably pronouncing it wrong.


Explain how to cook your own chickpeas. We're going to chop an onion just like that.

Then we're gonna chop some ginger. You're gonna need about 1 tablespoon of chopped Ginger.


Some cilantro about 6:00 to 7:00. Leaves of cilantro.


Add the butter, the garlic and the mustard seed that be prepared before.


So that we're going to add the second half of the chopped cilantro.

That's it.


The dice a tomato just like that.

We're going to put three to four tablespoons of extra Virgin Olive.


Muscles now these are not those things shellfish, so some people get bit concerned by which ones they can and can't eat unless it's very, very simple. If there are any that are broken, not worth it. It's probably still alive, but for the sake of broken bit which might get Shard of shell in there and just get rid of it really cheap. That's what we do. So if you can just pick through those. So for instance, this one's really close, that's fine. The chance that it's alive, it's just shut up if later on when we cooked it, it still closed, then we won't try and force open. Depending on what time of year you get your muscles, they will have lots of bed or less so.

It tends to be factored the seasons, they just get stuck in there. I left in the shaved something like that. Not quite your beard, so you can just finish up sifting through those because the rest of our pan is nearly.


Going to bubble away in there and that's essentially what's going to cook and steam all of our muscles and becomes a great source to kind of dip them in at the end of a little splash of fish. Source is in there about a tablespoon and a splash of soy sauce, and as you cook these all the juices from.


Squeeze it later on.

So now you can see.


Like so.

Give it one step.

Just to coat all those in flavors.


No for law, but obviously you're not using the meet you not using the shell. Don't worry about too much. The source at the moment. Important thing is getting all those muscles and then what's left in the pan. If you can squeeze a lime into yet another fresh coriander.


So mostly fishy juice now over the top as well, so there's plenty to Dunkin to smells. Ridiculously amazing, ridiculous.


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 could also use any other kind of potatoes. I prefer the Yukon Gold. They're so buttery. They've got like a sweet, buttery rich taste which I adore. They have, in 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.


Add my potatoes.

And this, like I said, is over medium heat.

Give us a little stir.

And now what I'm going to do is, I'm going to cover them.

This late obviously isn't big enough to fit the pan, but that's OK. What I want to do is just cover the potatoes and I'm going to let this cook for about 10 minutes. What I'm trying to do is cook the potatoes halfway, like kind of, steam them halfway, and then when I had my veggies and I Brown them up, I'll make sure that they're completely cooked through so when they develop a good amount of color I'm not nervous that they're cooked on the outside, but not on the inside, so I'm going to let this go for 10 minutes and then I'll show you the next step.

After 10 minutes.

Take off the lid to turn the heat up to about medium high.

Thank you this is 30 'cause so already tell are starting to Brown. That is what you're looking for after that.


I'm going to add in my onions.

And my pepper.

And I'm going to just see them that with some salt and pepper. And now the important thing to remember here is not to mix them too much, 'cause if you overmix them then you're not going to get you know the form across on anything. So what I'm going to do is give this a Sir just to make sure everything is mixed together.

Actually going to switch to do this because.

Make sure everything is nice and flat like so and I'm going to cook it like that for about 5 minutes and then I'm going to give it a TOS. I'm going to flatten it out again and cook it for another 5 minutes. I'm going to just continue to do that until the veggies and potatoes just develop a nice Golden Brown crispy on the outside. Of course Recolour and I'll show you what they look like once are there, so just keep keep your eye on them. Just making sure that you always keep everything in one layer an leaving it there for a few minutes in order for that cluster form.


My potatoes are pretty much exactly how I want them now. I'm going to sprinkle in the garlic and now I didn't add the garlic. When I added the rest of the veggies, because if I would've cooked garlic for that long, it would burn, and when garlic burns becomes very bitter but don't like that. Sprinkle in some parsley.

Potatoes took about 15 minutes to develop the color, and now I'm just going to cook them for another minute or two until the garlic becomes fragrant.

My great.

So young.

That temir like the perfect.

Like


I've got 20 Red Chili Peppers and all I'm doing. I'm just cutting them in half. I want to be able to see them. You could cut him in smaller pieces, but they're going to flavor the oil and spice up the oil. Pretty easy process. Like you said, we're going to have this on low and we're just going to cook these for a little bit, OK?


We're just going to kind of roughly chop this up. You want it nice, big pieces 'cause some of the corners and stuff or are going to come across or fall off of it.

Alright.


These green onions and put 'em in there. I'm going to leave a little bit for garnishing.


Now in my pan here it's warming up on the burner. We're not going to be screaming hot. I'm going to put about 3 tablespoons of oil.

Yeah, what oil in this dish?


That's fine.

Gonna do we're going to put our garlic in our ginger in here.


Peppercorn in here we'll put about 2/3 of this in here.

There we go back to work.


East takes only 10 minutes, so get all.


So yeah, I have some melted butter and I'm taking yogurt.


East has become the mixture, looks fraught email, so the yeast is activated nicely. Now to this I'm going to add yogurt melted butter.


Now take little war at a time and need soft dough.

All right, so this soft dough is ready. Make sure to need very well.

Till it gets this mood like this now.

Take little oil.

Spread into the bowl just like this.

And.

Put the dough.

In the middle.


Sprinkle some dry floor and roll, or you can just stretch like this.

It's really up to you and unrolling none in onto this tray. Again, sprinkle some.


Tray.

You can stretch it out again and you can see that I have rollout thing not to.


Again with more garlic.

Just spread around.

Now, even though I added garlic powder in my door, I again top this rolled non with more garlic. In this time I'm going to use minced garlic for most favored. Now one more step. This is totally optional if you have time then you can follow this step. Otherwise just you can make this non right away. This non is ready to go into the oven but what I normally do if I have time then I again let this.

Goldman let it rise again.

So when you bake, it comes out nice fluffy soft, so I'm going to cover it and.

I'll be ready to bake.


Fahrenheit.

Space tray is also ready to go into the omen and I'm not sure whether you can notice, but it has risen again little bit even after rolling, so if you keep it for about 1015 minutes again then it will rise a little bit again in now this is ready to go into the oven.

Let's check on our butter garlic now.

This looks great, nice.


Simple.

Add around 2 tablespoons of rice vinegar is an optional ingredient. You can add hoisin sauce just.


Is nicely crunchy and make sure you add it, but if you want to add mushrooms Bell pepper baby cons and this is a little bit of salary, you can add any vegetables you want carrots or anything. So I'm going to add this here.

Cancel.


Just make sure that we mix earlier and add to this.

OK.


For a long time, because you want your vegetables nice, crunchy, now you can add your chicken.

OK.

Just to


Otherwise you will get loffler, so make sure you add roasted peanuts and then add spring onions or the green onions.

You may want to add a little bit salt depending. I mean I want to add little bit of salt.

If you're going to make it saucy, just add a little bit of Cardboard mixture.

That gives a nice consistency. Your source says in few seconds your.

Sauce is ready.

Wow, look at this very nice sauce and.

Your Kung Pao Chicken is ready.


Pinch of sugar.

Now this.


Nicely split red chili. You can add a little bit and if you want really hot you can add a little bit of chili sauce too.

OK, these things are off.


So we're going to keep this aside.

OK, now to the chicken. Add little bit of soy sauce.

Just off egg.

OK, just record that chicken so that way it's easy to fry.

And a pinch of salt.

And mix all his ingredients.


I'm.

After doing some testing, we discovered that once you put the.


Try to keep them away from each other and also from the sides of the pot.


We have enough for one portion 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 have cooked the shrimp and vegetables.


Get up on medium heat for a few seconds now, at the Proms or shrimp. You can also use small pieces of chicken breast if you want, and cook for one minute. If you are using chicken, you should cook it for five minutes or so. The secret technique is to use the back of your spatula to massage the shrimp or chick in using a rotational movement.

This will help make them tender.


Now add the vegetables. Here we have baby corn, carrots, onion, red Bell Pepper and scallions. Notice they are chopped into very small pieces so they cook fast. You can also add other vegetables of your choice, or if you like sweet pineapple. Mix the vegetables with the shrimp and cook.


Add the cooked rice, break it with a spatula and also massage it into the shrimp and vegetables so all the flavors get together. Cook for another two to three minutes and that's it.


Place the shrimp or chicken in a bowl, then add the fried rice on top. Package well by pushing with the spatula.

Clean the sides of the ball, then place a plate on top of the ball and flip.

Here you go.


Option that we're going to make the sauce with. So far this use around out 1 Cup of chicken stock.

And add soy sauce to it. It's very easy till you get a nice Brown color to your liquid.

Hi.


Add little bit of conflict. Very level. Do not add too much.

Little bit of conference. Just mix it up.

So now that I marinated this chicken with little bit soy sauce, again solved and.


That way your meat will not get stuck at the bottom. You will get the fried product really good.

We can very easily separate this chicken by just taking 2 stones, just lifting it and just breaking off any of the pieces.

Now remember, do not fight for long. Just cook it three 4th and the rest of the process. We're going to cook in the sauce.

Now the chicken.


Now if you have sesame seed oil, you can use sesame seed oil. Otherwise you can use a regular corn oil for this country.

I'd originally cut them into small pieces.


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 chili into the oil and that is passed onto your kung pao. And when you eat it then you will get this. Real flavors are actually getting nice.


Topic really fine and it gives really nice flavor to your compound.


Bad guy a clarified butter.

I already have my onion paste.


Paste

Add all the onion page Turner.

Do you need a quick?


Showcased.

The Tomato Pewtie

And now I'm going to let it cook little bit because that.


Poke or whisk and mix it all together.

Now let's take our tablespoon.

Scoop up a good amount and then just.

Put down some chop of our muscles like that.


Not to be baked. They're going in the oven which has been preheated to 375 degrees Fahrenheit. Going to put these in for about 1518 minutes until it just starts to Harden on the top. So keep an eye. After about 12 minutes.


Not bad at all, so I'm going to finish up by putting some of our seaweed salad on top.


So first of all.

Put the timer.

Letter trying to make some of it.

I use olive oil.

Just put it.

Just put a little bit of olive oil, let it heat up.

About 2 three tablespoons.

No, not for me.

Out of.

Green chilies

some garlic ginger.

And some shallots in English. The spring onions.

It's a dish that you can easily eat with a roti or Tandoori naan and it goes very well with Rice as well. But mostly people leave this dish with.


What five major parties?

Then you just start Italy.

Thank you both for some time.

Can you put a pinch of salt as much as you require?

The powder.

Some coriander powder?

Under

Ginger garlic paste.

You have to look quite a lot.

I carry on staring for sometimes.

Then you put the rajma masala.

Present as much heat as you can take it.

How many likes it quite hard, so I would like to add a bit more chili powder in it.


How many up to this day? Then you add the tomatoes when they onions are well cooked.

You need the onions and garlic to be, well, food before you add the tomatoes.

Can you go to some other cutie tomatoes?

Let me put gently on a gentle fire.

We have to make the fire a bit slow so that it doesn't burn.

And now is the time to add a bit of Dashev.

Lemon.

And let it cook.

Please do.

It all becomes one.

So this dish is made once a week.

So every Sunday we are the make up kidney beans or either I make doll Mcnee and to go with it is Rotties so we usually have protese orgyia patties with it.

I'm sure most of the Indian ladies know how to make this, but this is for the don't blows. They can see the recipe and try it and once you keep trying it and you never go wrong, is this the way to do it is just keep trying.

And now as you can see, it's become quite.

Smooth now so we can add.


Beans can add the beans and the doll in it.

There you go.

Just let it cook for sometimes.

And right at the end we had the coriander leaves in it.

Was it taste?

Just let it cook gently for about 5 minutes.


These issues made with D and they also add a fresh cream into it, but this is a healthy option. I hope you enjoy it.

As you can see, now is sizzling very well and this is the time to put the Korean dial it. I hope you enjoy this dish and you can write to me how you went along with the dish.


Add the oatmeal.

The Worcester Sir sauce.

Sometimes that's hard to say.

The onions.

The salt.

Shallots.


One egg.

That I'm in pepper.

Now to this, we're going to add half the ketchup the other half we're going to add to the top of our meatloaf once we get it in the shape we desire before banking. Some just going to use about half of that.

And now you're going to combine these ingredients well in with your meat. OK, now if you'd like, you can get in there with a your hands, but now I just prefer using a wooden spoon and trying to get this all mixed in, but you want to spend about 3 or 4 minutes on this and I'll come back and show you what it looks like. I've got the Chuck.


Put it right here in our baking dish.

And I'm using my hands.

And I'm making the shape of our traditional meatloaf.

Just see parchment paper. It makes it so much easier to clean up after you bake. This scrumptious piece of entree here.

You know, here in America we love meatloaf with mashed potatoes, green beans, corn and then we love the leftover meatloaf to slice and put on pieces of bread and have meatloaf sandwiches. Meatloaf's, always delicious leftovers.


Take that leftover catch up. We're going to add our two tablespoons of Brown sugar and you're just going to combine these two ingredients very well.

And also you want to make sure you've got your oven preheating to 375 degrees Fahrenheit. Now, once we have those ingredients together, just going to add right here on to the top.

And spread it all around.


Now you can see how I got the meatloaf on the top rack and I've got a pan of water here on the bottom. Now it's time to close the oven door and bake this for the next 55 min.


This butter dish what you do to keep your macaroni from sticking. OK, you just butter down whatever pan that you're going to use, and this is kind of like the large.

Um casserole paint.

So.

This is only £1 of.


Gradients in so we have the macaroni in the container.

Or in our dish casserole, dish into that.

I'm going to add my cheese.

OK, and I started out with my mozzarella cheese and you could put your cheese in any order. That's not going to really make a difference to that. We're going to add for two cups of mild cheddar.

And you see that will work on that a little bit.

OK.

And to that we're going to add.

The One Cup of.

Monterrey, Jack

to that we're going to add 1 Cup of the sharp cheddar cheese in the dish and then I'm sorry to use a bowl and then they mix all of their cheeses and then once they get all their cheeses in.

And everything that they're going to put in, which is the eggs in a cream. Then they poured into their casserole dish.

For me, I do it this way.

Sorry for the phone ring people always calling when you're trying to get something done. OK, next we're going to add to that the Provolone cheese. Now what the provolone cheese does as well as the Monterrey cheese. I'm sorry that the moderate but the mozzarella what 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 pool like a lot of cheese is over in the dish. So what they actually do is.

In general.

Isn't it?


After that.

Are butter.

OK.

Who are butter?

I'm going to add our seasoning salt.

Cool.

The one we on the salt.

I'm going to solve it.

Now for me, that's not a lot of salt and I'm using sea salt cause I I'm sorry.

I'm using.

Kosher salt.

'cause I use that a lot in dishes. OK now we have that all mixed together.

Looks good in baking dish already.

OK, and.


Estimate.

Emma camera.

All food.

Perfect.

It comes standard on the issue.


And is in 1000 over here in a good space. Tuna rolls.


I'm going to cut my main ingredient of Carbonara, which is, well, actually it's 1C, but we can't get it here, so I'm using fun cheetah that I bought on supermarketitaly.com.

You can find a detailed list of the ingredients in the more info area below the video, so let's cut it. I've never tried this, I'm really curious.

It's vacuum sealed.

And what I want to do is just cut.

Cut into little cubes.

Warming up the nonstick pan, and I'm just going to throw.

The Panchetta

in it.

And I'm going to let it sizzle, let it Brown and it's going to create its own oil so that so I'm not going to add any.


Back to the grating cheese.


Time for the spaghetti is 9 minutes. I'm going to cook it for seven minutes and then check it and see if it's Al Dente.

Which is the way I like it.

Our pancetta is definitely ready. Look at.

How Golden Brown it it became nice and crispy going to turn the fire off and just let it sit there for a second until my spaghetti and my eggs.


Are ready.

Break the egg in a bowl.

And then.

Whip it with a fork.

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.

And warm it up in some warm water.

And I also warmed up the Glass Bowl with some warm water as well so that it doesn't. It's not going to.


Throw it in there. Strain the pasta.

Make sure there is no extra water in it and just mix it in with the egg.

Say beautiful.

The parmigiano mixed with the Pecorino.

A lot of it.

And.

The Panchetta

with all it's beautiful.

Natural fact.

For two people an I used approximately 150 grams of pasta.

Which is.

1/4 of the box.

There it is.


Try and check that out and the next thing that we're going to do is we're going to just take our chicken that we have and we're going to dip it into the egg. And then we're going to go ahead and dip it into the bread crumbs and but it on either side. What could be easier than that? So let's get started with that. So we're just going to dip our chicken into the egg and remember when you're working with chick in, don't cross contaminate any of your utensils with the chick in or anything like that because you will get Sam and Ella and you will get sick. So I'm just telling you, your friend, Michelle.

She's telling You You'll get sick from salmonella raw chicken. It is a possibility, but if you're safe with it, you'll be all good. So dip each one and go ahead and just put it into an oven safe.


I stir through the big mixture.

And Cook to a smooth consistency, making sure not to overcook. I'll finish up with scramble.


Eggs now an optional extra, a little cooked asparagus or broccoli, is here. The color crunch an added.


On a little bit of oil, garlic and thyme.


Garlic in.

Throw the time in.

Standback dogs it will pop. Go in with your onion.

Carrots.

And your salary.


The Grout.

Until Golden Brown.

I would say.

To.


Is that an ex? But it for a little bit.


Boiling.

You know the drill.


Market open search.

Get it frying quicker.

This stage will go in with a little bit, see.


The stem off? Then you're going to quarter it lengthwise.


Drive wedges with a little bit of olive oil, salt and fresh cracked black pepper, and then you Grill the Endive on a very hot griddle.


We have some really beautiful grill marks on the and I began to remove him from the grill and gather everything to plate the salad.


Alright, so here I'm going to dress a little bit of freezing and ready. Go with some lemon juice, some olive oil, little bit of kosher salt and some fresh.


And I'm going to use this mix as.


Next, I'm just going to lay down a few pieces of that grilled warm and I've and this is going to act as really sort of the meat and the.


With a few pieces of the candied walnuts, then a few those batanes of the gala Apple and then here I'm going to dollop some yogurt that I just put in a squeeze bottle. It's a nice little garnishing touch to a beautiful salad, and then finally some blue cheese and then of course I love my little mini herbs, so I'm going to garnish it with just a little bit of parsley. Hopefully you guys enjoyed my take on a Waldorf Salad and this is definitely one of those fun recipes to kick off 2015 with a nice little refreshing crisp twist.


First thing we do is put your spaghetti into your boiling water and I'm just going to take my tongue, ginger this up and make sure that there are submerged in water.


Now doing later.

Kona

always elastic. It comes by called design, but you know probably slowly it will make it.

OK.


But the purity?

Search

and.

After

we will go on with other ingredients.

Here we go.

Here we go very fast, very simple.


Add Basil leaves.

Mozzarella cheese

what's Realogy or any cheese that you like and?


Oil and top play that.


Your husband, but I will tell you later exactly.


Alright, so first step we're going to make some stovetop candied walnuts, so get a small nonstick pan on medium heat. Add the walnuts, Brown sugar, honey, and a good pinch of salt. Then you're going to cook it for about 10 minutes while stirring. As it cooks. Once there properly glaze dance.


Next, going to slice up a few gala apples into 8 inch slices approximately, then cut the slices lengthwise to make Batanes or these little match like stick pieces there. Nice little garnishing touch, but make sure you toss the cut apples in a little bit of lemon juice and olive oil to prevent them from turning Brown. It also has a nice little refreshing.


That's nice little refreshing citrus flavored to the Apple, but once you're done doing that, setting aside until you are ready to use.

Alright, so.


Add in our Walnut and celery.

And once you've got the mixture in a ball guys, I'm gonna add in our vinaigrette.

And just make.


Can use any letters that you want. If you want to use an iceberg, go for it. It's whatever you've got. What I, again, I just find that cause letters works really well, so just give it a good wash. Just cut off the end 'cause they can be a little bit better and just place them in a bowl.

I'm just gonna spoon over her Walnut, Apple and celery mix.


And Lastly, I just want to drizzle over our mayonnaise dressing.


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 gonna add 7 cloves of garlic, minced garlic, and the garbanzo beans.

And then blend everything together. It's gonna take 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 rounds.

Once we.


Done processing it should look like this. Now we're going to add the spices. 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 1/2 teaspoons of.


So now we're going to mix it by hand for about 3 to 4 minutes until we're going to get a uniform falafel mix.


Next thing we want to do is to put some oil in a pot and.


Freshness then tossed through a little more Parmesan cheese, alittle more parsley and it's time to serve.


Now I pull off the excess bacon fat, turn the heat down low, and add a little butter and just a little extra Virgin Olive oil.


I whisk two whole eggs.

Did you know, by the way, that egg whites are among the only alkaline foods you can find along with baking powder? Most of our foods are acidic.

And I had two egg yolks now, although some recipes call for just egg yolks. I find this dish less rich. Using whole eggs as well as the two egg yolks. Incidentally, where you aware that an egg yolk is half water? Yes it is, and 34% lipids. That's fat. And so on and 16% protein and mineral.


Cream.

Tablespoon or two, but this is starting to look quite rich. Remember it's going in with quite a lot of spaghetti and I'm adding something else besides a grinding of black pepper, a pinch of white pepper because I like to have the two different flavors and whether black or white. They come from the same plant, the Piper Nigrum, which suggests black.


My own Parmesan cheese and a little certainly goes a long way in this dish.

And I had a Cup of finely chopped parsley, preferably Italian parsley. This mixture is now red.


Age of preparation just moments before serving. The spaghetti is drained and it doesn't matter if a little water is lifted. The spaghetti the pan.


Medium heat and once sizzling as here like tossed through the spaghetti alarge walk like this is great for this purpose.

Amongst the spaghetti, who started the steam?


I'm just going to season it with some salt and pepper.


This stage I'm just going to add my mozzarella cheese right into the source.

So it gives out really cheap cheesy flavor to the sauce.

Just.

Give it a quick store.


Make sure that your heat is low.

Nice thick tangie and creamy sauce.

Perfect I'm going to give it a quick store again.

So as I'm talking to you, this whole.


To slightly season it with maybe a teaspoon of Italian seasoning.

Just to give it more depth of flavor, a teaspoon of red chili flakes.

And some ketchup 2 tablespoons of it.

And give it a quick fix.


So pretty much you can use as much as you want. I love to give it a couple of splashes.

About 2 tablespoons or so.

And now watch you.


Good so I'm just going to simply plop in the pasta right inside the source.

So what I've done here is made it more interesting by mixing some whole wheat pasta and some regular pasta. Just make it more fun and colorful. Just get all the source in the ridges of the pasta.

And that's it. Pretty much penny Ala vodka is ready to be served, so just give it a quick mix. So what I'm going to do is I'm just going to ladle some on this serving platter here.

And this is just bull.


Celsius must be really good pre heated.


Add some olive oil under here.

Let's make sure that you know you dirty all.


I'm gonna add.

You know we don't have garlic paste.

Energy injure paste.

Also, going to add a turmeric powder.

Red chili powder.

Salt to taste and just to your taste.

I have this girl Masella.

Can we just start?


Who wrote the whole word?

With the skin on it.

And also my.

Keep bajamont the kidney beans.

Give me the star again.


So add water.


Heavy cream heavy whipping cream.


Sprinkle some finely chopped cilantro on top.

And a little bit of more.

Heavy cream.

Just for the.

Garnishing

Just to decorate.

Soap lady.


Start off with some olive oil.

And white wine vinegar.

Add Dijon Mustard.

And just season it with pepper and salt.

And just give that a good whisk around.

OK so the 1st.


Nice straight in.

And the juice of 1 lemon.

And just give that a good mix through.

And guys just put that aside and we're going to get started on the rest of our salad now.


And just cut the apples into quarters.

And then cut them in half again.

I got, I've got some celery stalks here as well. I just want to cut them up into small slices. 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 of that they are so I'm just going to leave them. Plus it's a lot more convenient just to put them straight in.


So pepper standard.


Pump.

Get it all coated or not.


What we're going to do now? We've added the beef stock. We're going to watch this on high heat and I'm going to go in with some salt.

So, Papa.

Standard Worcester sauce. Everyone starts to become familiar with this now, or two teaspoons of that.

This bad boy.

Brown sauce as a little fruity element to it and it also helps Thicken the sauce just to touch a couple of teaspoons of that in. And trust me, you will notice that.


And just literally.

Tip all that amazing filling in.


After this recipe, make sure you hit the subscribe button so I can see you again. Teacher more things show you more things, show how easy it is to cook under £10. That's so easy and you get delicious food like this.

Cannot complain so.


So the first thing we're going to do is have some Brussels sprouts there. Just have here, but if you have small ones, you don't even need to do that.

And I'm going to toss them with about a tablespoon of extra Virgin Olive oil. I'd like to do it with my hands, 'cause then they can really get coated and then just a little bit of kosher salt sprinkled on there. Going to get these in the.


Open.


So what I have are some thinly pounded chicken breasts. Here you can use chicken cutlets and I have whole wheat flour, but you can use whatever kind of flower you like, but you really won't notice a difference if you use whole wheat and you get the extra benefits of the whole grain.

So we did it in the flower 1st and coat it.

And then dip it in some egg.

Get an ice encoded, but then let that extra egg drip off.

What I really like is how crispy the coding gets, almost like a fried chicken or a fried fried chicken Parmesan, and then we dip it in Panko, which is a nice light, crispy kind of bread crumbs. You can even find whole wheat panko sometimes, so if you like those, use those.

And we're going to.


What we're going to do is we're going to do a two step process on our depth.

All this consists of is buttermilk and milk.

It's about a 6040 mixture. There's really no precise mixture on this. The more buttermilk you use and the less milk you're going to have a thicker batter.

Stir it up a little bit with the old.


To the flower.

What this process is? This process is a dry wet dry process, meaning you put the onions in the flower first, then you go wet, which is into our buttermilk milk mixture, and then we're going to go back into the flower. What this does? It helps ensure a good batter on our onion rings. You don't want to better just once.

So we go into the Buttermilk.

Back into the flower.

And you can kind of see it almost looks like a paper mache plaster. I mean that onion is back in the flower, it's really got a good coat of flower and just looks really really sticky. So what we can do now is we can now roll the onion rings again in the flower and our batter is going to be twice.


Into the grease we go.

Man, those are going to be good.


They are done when they turn a nice Golden Brown and you'll see the batter kind of start to separate from the onion.

Drain the grease off. Now, here's the here's the important part. As soon as you pull him out of the grease, you want to season them immediately. What this is going to do is.


And the seasoning we're using is field proven camp shake. This seasoning is a flavor enhancer. It's not very overpowering, it's great on everything, but it actually brings the flavor out of the onion itself. This is a great seasoning.

You want to count of flip the onions over and bad or both sides so that way you get a good coat and why those onions cool down.


Add.

About 2 tablespoons of olive oil here.

Now the reason why add the olive oil 1st and the butter next, because if you add the butter first, it's going to burn, so it's going to give that surely burnt effect which you don't want. So now when it heats up slightly I'm going to.


So the butter really gives us really creamy creamy texture to the pasta, so that is the reason why we add butter as well. So just let it melt slightly.

Now what I'm doing here is I'm actually mixing the vegetable source, which is the white cheese sauce and I'm mixing them on our source so it gives that really creamy and tangy effect to the pastor all in one shot.

So my butter and olive oil have melted now so I am just going to add the one tablespoon of all purpose flour in this.

And at this point just risk it nicely. So we're cooking the Flowers slightly for a minute or two just to remove the rawness and to give it that thick texture in the cheese sauce everyone. So this is your classic béchamel or white sauce as it seems.


So now I'm adding about a Cup and a half of whole milk in this, so just added an why you're adding just store in Wisc so that no lumps are formed.

So just Add all that.

IKEA?


Mix it all.

Cover your pot and cook it for a few minutes. Answer.


Tomato sauce, so mix it well.

Then now add the muscles and I drain them from the water. So just add them directly.

Next, this one is broken, so I'm going to take it away. I didn't see it, but this one is broken. No way it's getting myself anyway. So now just mix.


Heat from time to time. Check on the muscles. Make sure there is enough liquid in the pot so the tomato sauce is there, that's good. Otherwise if it's not enough.


Our muscles are ready, I cook down for around 15 minutes. As you can see the sauces picture there all opened up. This is perfect and now I'm going to add the rest of the parsley and cilantro. So I'll just mix it in so it's fresh and Tasty, Yeah?

And that's it. Now I'm ready to serve them and that's it. The muscles are ready wasn't.


Or Cup of peanut butter and we're going to combine it with two tablespoons of our Catalina dressing.

There we go. We're going to put in 2 tablespoons or two teaspoons of our chili sauce.

Ann will put in our tablespoon of soy sauce.

Then we'll go ahead and mix the salt thoroughly so it'll make a nice even pay. Alright, this is the consistency.


Go ahead and.

Heat up or.

Remaining dressing here.

I'll put in our garlic.

There we go and I'll go ahead and put our ginger in.

Awesome and.


Fat off that I could get. I'm going to go ahead and put this in our pants too.

And I'm going to stir fry this for about a minute.


Here.

Try to get everything coated. We're going to have some's tickets to our pan. That's fine, we'll just scrape it off.

All right guys, this smells.


Take these first, so I'm going to get these in the oven so they're going to be baking with the Brussels sprouts. They're going to bake for just about 6 minutes at high heat. Want to take him out and will finish the rest?


So what we're going to do now is put on. Actually, I'm going to put in a little bit of pesto. This is optional, but we love the flavor of pesto, so I'm just going to spread about a teaspoonful of pesto on each breast.

For each chicken cutlet and then do about a tablespoon of sauce. This is a fresh tomato sauce that 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 going to taste rich and egg.


I'm gonna put this back in the oven for six to 8 minutes until it's all melted and the chicken looks nice and browned and then the Brussels sprouts will be ready at the same time.

These are ready to go and So what?


Do simplest thing, I'm just going to take these naturally sweetened dried cranberries, sprinkle them on there, and then I'm going to 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 their around just great. A little bit like maybe a teaspoon then I'm just going to 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 to testing family into Brussels sprouts lovers.


Is this one? Make sure that the muscles are fresh and the way you test this is of course you buy them fresh. And then here I put them in cold water and as you notice, there closed. They're not open, and even if they're a little open, if I push a little bit on the muscle it's going to close itself. If the muscle is open and doesn't close in cold water, or when you touch it, then throw it right away, it means it's dead.


So I'm ready to come back.

We need a large pot, so on medium high heat, drizzle the olive oil.

Add the tomato sauce and this is plain tomato sauce from a can. Add a chopped tomato to get a little more texture.


Chopped garlic Yum. I'll add half of the parsley and cilantro now and half later, so keep that for later. And for the spices, I have paprika, cumin, salt and pepper.


Put that in there Anna Nice mound. Look at that with the beautiful pancetta in there and now a few extra crates of freshly ground black pepper just right over the top just like that.

I also like to put a little bit of extra fresh parmesan cheese on there. This is like a killer dish. Look at that. That's gorgeous.

And then to finish it off just a little bit of this fresh parsley. And now.


Oil, so I'm going to take the spaghetti salt my water and throw it in.


And then add a little bit of olive oil in and then take your chopped pancetta and put that into the pan. 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, 'cause sometimes it doesn't have as much fat as others. Cook this now until the fat renders and it becomes nice and crispy. So while my.


So into a bowl, add the eggs.

And lightly whisk them. Then take that freshly grated Parmesan cheese and add that in.

Along with several grades of freshly ground black pepper. Now this is another really important part of the recipe. 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 is the time to add it. If not, then you're skipping this part.

And then just go ahead and whisk the whole thing together until it's really thoroughly combined.


Got into the pan.

Just give that a nice spin around. You're just going to cook this for about 30 seconds just until it becomes very frail.


Before you take the pasta out of the pot, grab about 1/3 of a Cup of the pasta water and set that aside.


It is done. I like to take it directly from the pot and I'm going to put it right into the pan.

Yes, like that, and I do that because I like that little bit of extra water in there. I think it helps to keep the pasta from being too dry and toss the pasta to thoroughly code it with all the.


Take the pasta and pour it right into this nice bowl. Look at all that beautiful pancetta in there. It smells amazing.


Let me take a small piece of Ginger Ann. Cut Julians of the same. So if at home if you were to measure this up, probably half an inch of Ginger, cut slices and then Julians.

There you go.

Green chilies, three of them slipped them up.

Keep this aside OK.


Add the onions sauteed onions until they're trans.


And Translucid, I know that's when the sweetness you know has been there. It's become. It's not anymore sharp. It's little sweet so you need to add lamb chops.


1 tablespoon of Ginger and garlic paste. OK, next is salt to taste.

The Ginger and the green chilies into this.


I'm going to add it dry spices, red chili powder, little bit of turmeric powder, Garam masala, half teaspoon, now an half teaspoon late.


Add the tomatoes about.

Two tomatoes fury is what I've had.


I need to add some yogurt. There goes the yogurt. This is just to tone down the Chili's.

That's what I'm going to do, just to tone down the Chili's juice of half a line.

Finally.

They gotta masala half teaspoon into this. Take two Springs of mint. Remove the leaves and add to this. Keep stirring.


Big cardamom.

Bay leaf.

Go of them all into this oil is nice and hot.

Onions.

Equal quantity of onions. If you're using one cagey of mutton, you need to use one cagey of sliced onions and that's a very important part of the recipe.


Whole Foods for 25 to 50% off the retail price. They'll ship it directly to your door, so I get all my staples, nuts, seeds, spices, salt, pepper and all the ingredients I used for cooking really come from there and it's great. I encourage you to check it out. OK, so let's get started.

And I'm going to start with olive oil. Then you can measure it out. I don't really worry about measuring too much. You know this kind of my ballpark. The panel little bit couple of tablespoons or so by olive oil and you don't want to hear all about too hot because it can go bad. It can actually go Rancid and get damaged. You want to just heat it up gently.

Gentle heat and not super.


Horse and you just kind of put in here and then switch it up. And it's also much stuff. Sometimes you can use your hands as soon as my hands when I cooked with my food is kind of fun. You don't want to be touching anybody else after you touch raw meat, so it's not a good idea to get in trouble for that, but just to chunk it all up and do nice little chunks. And I don't burn yourself.

Shut down and.


Premeasure. We've got cumin, coriander, and chili altogether.

Figure out all in here.

So we're just letting the beef tacos cook up a little bit, and then we're going to make waka moly. I wash my.


A little bit aligned. Salt and pepper, and that's it. And here's my secret way of cutting the avocado. It's great you don't cut your hands and then you take the pit and you can just knock it with a knife. Like this little trick pops right out. Will have to make a mess. And then you basically just scoop out the guacamole avocado into a bowl.

Walla, so even the script right off.

And put all that well, I have to make a couple of avocados worth and avocados. It's full of powerful. Any any disease compounds that are just so delicious and so rich and so creamy. And you can use it in all sorts of things. You can use it in smoothies. You can use it in soups. You can make ice cream out of it. It's awesome food and then we take some limes and we slice them up. Actually for the condiment, right? So we have a little bit of lines.

Here for afterwards, so we can sprinkle Amanar Taco and then we want to take some line and actually put it in the in the guacamole. And I have my favorite little hand tool here. People use all these fancy machines, but this is a simple squeeze there for lemons or limes. I love it when you squeeze it all in there.

Then choose another one. We got 2 lime juice is in there and Super evening.

A little bit of salt.

A little bit of pepper and well, you gotta quokka Moly and then you can push it very simple. You need pork. You can get a potato masher, but it's pretty easy. You just sort of chop it up, push it out and it takes a minute. I mean, it's all while the tacos cooking, so you kind of maximize your time and you have everything ready when the tacos are done in about 3 minutes, we're going to have a Taco, so it's quick. It's easy, it's simple. It doesn't take a long time and it actually is so delicious and so good for you and you get all the good quality fats from.

The olive oil from the guacamole and from the grass fed beef which you know interesting, has farmer omega-3 fats, then. Then you'd imagine 'cause they eat grass, and that's where actually wild animals get all their Omega. Threes is from eating wild plants and feed lot because no mega trees and feed lot beef has way more mega sixes, which are inflammatory and are problematic. So here you go. You got your waka moly.

So easy guacamole. And then you actually spread it on the leaves and the way we make the tacos is we don't use flour tacos or Corn Taco.


Z pack it in 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 on the lettuce wraps. I like you a lot, but you don't have to use so much and we pretty much have our talk was done. It's so simple and we're going to take.


Ground beef.

And put it in here.

Yummy stuff.

And here we go. And then we just put a little bit of the ground beef inside the Taco. So here we go.

And living here.

It's a lot of tacos with your whole family and you can kind of rap it up at the end and you get to just leave it like a.

Like a Taco.

When we take a little cilantro, we put it on a slide show.

Do tomatoes.

Tomatoes.

And now it's easy just to cook. It's not that hard. Even a doctor can do it. Imagine that.

Anne.

And then you take a little line and spritz it on.

Let's sit in line and.

Well, you got your tacos dinner. How these use that and everybody?


Jokes.

3/4 of a Cup of sour cream actually strained it to get any excess moisture out.

So we put it in a strainer over a bowl and put it in the fridge for maybe 20 minutes little longer if you can and one stick of softened butter.

Altogether.

Now a little bit at a time going to.


You may not have to use all of it.

Getting to the point where I can really get rid of the spatula and I need to get in there with my hands.


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Edit worn to 370 degrees. I'm using the falafel maker which is an amazing device that helps me make uniform falafel balls and it's very easy to use. Just need to press the spring, put the falafel mix into it and then release it slowly. I got my falafel maker from make falafel com. Once the oil is hot we're going to put the falafel balls inside.

The smell is amazing.

And 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.

As you can see, some of them are almost done.

We're going to take out the ones that are done into a strainer.

They look so delicious.

All right, now we have our falafel.


Close next step is to combine everything to the falafel sandwich to make a falafel sandwich. A part of the falafel balls will 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.

Will start by taking the pita bread.

Putting some tahini inside.

Some spicy sauce if you like it a little spicy.

Will 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.

And here you have it, a delicious.


The big yellow onion, the bigger the better when it comes to onion rings.

Now what we're going to do is we're going to cut the onion rings. Really, really thick. The thicker the better on this deal.

You want to be careful to watch out for your fingers, though.

If you don't cut him completely straight, no big deal. Big onions, little onions, the long work.


Push the onions out. You want to be careful to try not to break the onion rings. If you break 'em, no big deal, but we're trying to be traditional here.


Open sauce down really. You can use anything you like. Ketchup, barbecue, sauce, whatever. This here. This sauce. Here I found it. Dollar General actually is called blossom sauce. It's pretty Dagan Good though.


What you want to do is put the onions in a bowl and now we're going to put water and milk in the bowl about a 5050 mixture.

What you want to do is make sure your onions are completely submerged in your water milk mixture.


As you'll see, I'm using a cast iron pot. I really like to use cast iron for cooking because it retains heat a lot better, and obigo thermometer.

The monitors are very important because you want to make sure you keep your heat within a certain range.

Right here we're using the Camp Chef Explorer Cooker. This is a really nice cooker because it's portable and it gets really hot. It'll push about 60,000 btus.


All right now it's time to get our flower ready.

This is pretty complicated. OK, so pay attention.

Alright.


Now just going to add our bacon to our preheating. I'll boil in a nonstick skillet now. Traditionally, you're supposed to use function stuff. Francesca is really very similar to bacon. The only difference is it's not smoked. But the reason why I use bakers because it's number one. But I had in the fridge. #2 is just as delicious and #3 everybody can find bacon. It can be a little bit difficult to find. Punch it stuff so it's really no different. So I like to use this nice lean center cut bacon.

That's my preference, but any bacon you never hand will do. So just cook this over medium high heat until it's nice.

Nice and crisp, but not shoot you Chris, because we're going to continue to cook it without onions.

Our Bacon's cooking up really nicely sounds good. Nice and crisp.


You wanna add in your finely chopped onions is one small onion.

And the reason why I'm not adding any salt is because the bacon is very salty and I don't want to overdo it. But I do want to add a good amount of black pepper because cracked black pepper, which I'm going to put here and and a little software going to make is a huge huge part. Important part of a really good traditional carb or not a kind of banana is very easy. It's just bacon and eggs or pancetta and eggs. Really, an everywhere you go in Italy has their own way of making it.

I'm from southern Italy. I'm from Naples. This is the way we make it and we are proud of it. So let's let's just put together for a few minutes and so the onion start to cook down.

They want that happens.

I am going to go back to the counter and show you how to.


With it

now in a small bowl, we're going to put in two eggs, two cracked eggs, 2 tablespoons of heavy cream.


Of freshly ground black pepper or as much as you like, I should say.

Remember, this is very important into a traditional carbonara recipe.

And I've really generous amount of putting down a Journal.

And this is it. This is the software going to just put a tiny bit of salt in there, not too much. 'cause remember our pasta water is well seasoned. Our bacon is very salty. Our cheese is very salty, so we don't want to overdo it.

That's a pretty good amount, I say.

Perfect, now we're not really going to cook this and you'll see.

You'll see how this comes together. Potential salt.


Going to use my little with here in just makes this together.

Now we have ourselves together.


Getting onions off the stove and this is important that you do this off the burner 'cause you don't want to scramble the eggs. I drain my pasta just going to add it to the bacon and onions.

Just like so.

Now, very quickly you're going to add in your egg and cream and finally John original sauce.

And just.

You gonna have to work this really fast.

That's perfect 'cause you're only like going to scramble the eggs.

But you see how they're starting to cook? That's exactly what you want. I can't even describe how perfect this is. Every single time, as long as you take the pan off the burner, you have a perfect Carbonara every single time. Just start this together to mix.

Smells like Heaven in here it's.


Whole boy.

That perfection in my book right there.


First, I get my spaghetti going in a large pot of lightly salted boiling water, a great Little Nutmeg, and then plunge in some of things. Spaghetti stirring it around once and then.


Order and I'm going to pour about half of it right into my egg and cheese mixture just like this 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 and this is going to make it a little extra creamy 2.


Heavy large pot or deep fryer with vegetable oil and heating it to 365 degrees.


All purpose flour into a large, shallow bowl for dredging, add 2 tablespoons of garlic powder.

2 tablespoons of Paprika.

1 teaspoon of salt.

And two teaspoons of ground black pepper.

Stir the ingredients to mix well.


Then add in a large egg.


And enough of a 12 fluid oz can or bottle of beer to make a thin batter.

Mix the batter. You should be able to see the fish through the batter after it has been dipped.


Decode the flays in flower.

Then dip the Fish Filets into the batter.


He lower them one at a time into the hot oil, rolling them away from you so there's no back splash.

Fry the fish in batches, turning them once until both sides are Golden Brown, which is about 2 minutes per side.

Transfer the fried fish filets to a plate lined with paper towels to drain some members like to use Brown paper bags for this.


Put Shopkins now this I'm going to go ahead and add in our peanut butter mixture that we made earlier now.

There we go, baby get in there I want to get all of this I'll come back and scrape this out in a minute y'all but.

Are you going to do now? Just go ahead and just stare this around in here and make sure we get every piece coated with this. I'll show you what it looks like and we're going to let this cook. Once you get all the peanut butter in for about 7 more men.


First thing that you have to do is to put some little bit of olive oil.


Then you add the Charisa.

What are you saying? A little bit of cherries. So for two eggs because Teresa is actually very flavorful, so you don't need a lot.

Now you have to cook the chili, so I put it in from low to medium heat and cook it until the meat is ready.


X.

That I beat it with.


So now you can start mixing the tree so with the X.

Now you can just serve it with bread or tortillas like we do in Mexico and you ready.


Shops you know I might leave that fat on there, but for no not fishnet. So I don't want any fat at all on the Schnitzel, and I'm even going to cut off this little end piece all the way off. You know, as if you've ever seen in my videos, I have dogs so.

Cook that up and they're going to love that. OK, so do the same on here.

Now this thing we're going to pound it, and it's going to be quite a bit bigger than it is right now.


These pounding things. You start how I do it is I start with the big teeth. There's big teeth and small teeth. I start with the big teeth.

One side the other side.

And then what this does it just kind of loosens up the fiber of the mean.

If you start right in with the little one, sometimes it ends up falling apart, so I do this first.

Like so now I go back at it with the little one.

Is the thing about Schnitzel.

As you want it to be pretty much like paper thin almost.

I just remember I don't have any fresh lemon either, so look that's you know this is what it looks like now. It's very large and very thin. I'm going to do the same with the other one.

Flip it.

OK, so these two feed normally you know and like do one more.

The reason I did that a little one works. I picked it up and it felt too sick so it should be very thin.


Now I'm only making two, so I'm not using much, but you would want to adjust your proportions a little bit more little bit milk.

And always in my breading stuff I always just throw in a little shot of soy sauce too. I don't know why I got into that habit.

OK so I've got.


Thinly pounded out pork loin. I'm going to get a nice coating of flour.

Throw it in the egg.

Do the same with this. Just sit in the flower for a second here. Whoops, sometimes in this you might have to use your fingers. I'd try not to 'cause I don't want all this group on my fingers, it's gross.

Well, my kids are growing up. Would make two I'd make you know.

They would just die for this stuff, we just gobble it up. It was one of our favorite dinners we had probably once a week. OK, so that's there and I'm going to get this one coated with flower see on the pork chops. I also rubbed some garlic on but I don't put the garlic in the Schnitzel is that's how she didn't do it that way, so I kind of just pretty much stick to her recipe other than the soy sauce here and the panko mixture thing here. OK so I have this on a piece of wax paper and I give it a coding.

Flip it another coding.

Sometimes it helps loops. Sometimes it helps if you kind of press press that breading down on there I find and really get it. 'cause I like a lot of writing. This is pretty much you know, fried breading with a little bit of meat in there. OK, so there's one.


Get it into the pan.

As I said earlier, I'm just using canola oil. I think my ex mother-in-law used to use.

Olive oil, you can use whatever you want. I think I know love is just better for this kind of thing.


Not quite is Brown, but that's OK because I'm not going to eat it both today. So then this will be when I warm it up. I'll probably warm up in a toaster oven or something and it will have a.


Little tablet butter on it right away.

And then that melts. And then you add fresh lemon would be preferable, but I'm going to probably.


Big pot of water and put it on the stove.


And you're also going to need pancetta, and this is an Italian bacon and you see it's about. I guess that's an eighth to 1/4 inch thick and then over here I have some finely minced garlic. Now if you don't have pancetta, you can also use regular bacon for this. It is a little bit more salty an 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, but it'll taste the same in the end, so whatever floats your boat. Now what I'm going to do with this bacon?

Is just cut it into some small squares just like this.

The bacon is going to give this sauce like a nice kind of smoky, salty flavor. It's really delicious and this is something that so quick and easy you can ease.


Now who are it right into the pasta just like this?

And look at that. It's beautiful and creamy and then go ahead and toss it around. Now you want to be quick about it 'cause 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 an absorb a lot of this sauce, so you're just going to get everything really thoroughly coated. So now.


Parsley here, so I'm just going to go ahead and just chop this up real quick.


Out of the broth.

And while we're taking these out and bring, let them cool, they wanna chop them and we're gonna put them right?


They're going to add the pasta, stir that around a bit.

We're going to add our veggies.

Don't let this cook for about 12 minutes.

And the pan is still.


Again, these are cooked completely and if you look how easy these chop.

And how great they're going to taste in the soup. It's going to be delicious.

So what we'll do with these chicken tenders is while everything else is cooking, we're going to add these back into the soup. Not only going to add some flavor, they're going to add some depth to the soup as well.

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 burning yourself, but you really don't want to do.

Go take our chicken.

We're going to add this to our soup.


Add this to the soup.

If you like spinach, you can always add more to it.

So you can see this 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, the.


Seasons with black pepper.

Here the soup is ready to go.


Do some oyster sire sauce. I cannot push. Yes, I cannot pronounce it properly. We're also going to use this VHS one sauce just a little bit of it.

But that's it for.


Sauce pan you're going to heat up some oil and then you're going to throw that chicken in there and let it cook.

OK, we'll be right back to show you what it looks.


Rice noodles now and in order to prepare, we've taken 2 tablespoons of sesame oil and we're going to toss the coils of Maselli in that talks. Yeah, this is really close to something I'm trying.

I'm sorry.

Does.

Tosser, flipper, whatever you wanna call it.


Rice noodles, so we've got our shrimps that we had to Peel and devein. Even though the package said it was being the lied.

OK.

And then we've prepared here.

Freshly squeezed lime juice 1 Tablespoon and we're going to put 2 tablespoons of soy sauce.

In that.

Once it's cooked, we're going to have to transfer it out and do our vegetables and scabies. Shrimps are starting to look real good, shine some light on that.

So we're gonna take them out of this container, put him back in what we?

Well, here.


Under

but it's been.

Ginger and the.

What's the green chilies?

OK.

Bell Peppers

Green a lot better.

Go for few seconds before we add them up.


Your breasts are you.

You're writing that is about the chicken boy on the other side there. As you can see.

Pam and we're going to let it cook for about one minute, and we're gonna add.


You'll be right back.

OK, we threw it or a green onions.

Now we're gonna.

For dinner, this is Curry powder located. We found it after a long time for searching in superstore.

Open up and who did you Gran run?

Curry powder I gotta whole container of it, which I didn't actually know I had already bought some, so they'll be taking it back.

Let's run the Shrimps.

And the chicken stock needs to go in.

It will turn out.

The chicken song.

Chicken chicken stock.

You can use vegetable or chicken. You're vegetarian folks. You don't need to add the shrimp, nor do.


And this is what it looks like when it's finished and you mix in the noodles delicious.


Based the garlic paste, 1 Tablespoon and the ginger paste. 1 tablespoon of this.

Who is this? I'm going to add my mutton.

I'll press the button for some time for about.


Since I don't have stock at this point of time.

And even at homes I'm sure we all don't use mutton stock. So water enough to cook the Martin at this point of time. I'll add some salt also.

Taste as much as you require. Give a gentle stir what you need to do is.