And then we're just going to give it the final treatment.

And there's a little bit of barbecue sauce over the top.

And we're going to bake this at 3:50.

For about an hour hour and 15 minutes, you want this around one 5155. I hate over cooking meatloaf, so think of a meatloaf is a burger between one 5160. You're approaching well, medium, well, well so why would you over cooking meatloaf?

So 150 you're good, but if you're a little skittish, go a little longer, but it's not going to be as moist, so I'm going to put this in.

OK.


Fighting obvious.

So then a coupon Eagle Is It?


How did you get that to actually stay sort of all in place? I'm going to do this.

I could do that.


Slap it down. Traditionally this is done using a super heated Thunder oven, but that doesn't mean you can't do it at home.


Brought worse on.

I'm putting these brats on. I'm going to cook him, but I'm not that worried about getting done inside because I'm gonna what I'm gonna do. I'm gonna Brown these Bratwurst up now and then I'm going to take him and drop him into the bath there with the beer and onions and everything. It'll be hot by that. So as they get colored up and looking good, I'm not that worried about him being completely done on the inside 'cause they're going to finish cooking in. There will be right back.

OK, but he's been cooking for awhile.


Always make my poached eggs. It's always a very simple one, and even if you've never posted before this method, I hope I can guarantee will work for you. So in a little Cup, bring your Cup right to the edge of the water and just drop it on in.


Good.


To make the shrimp straight, make a few shallow horizontal cuts on the stomach side of the shrimp. Gently press and massage it. This will prevent the shrimp from curling up during.


Grab some sea salt when I go around in a circular motion like that.

Pick up some basil.

Now the Basil is gonna go on before.

Usually when you make a pizza, you put the Basil on afterwards, but when we go into a 900 degree oven for about 90 seconds.


Source case that's mayonnaise, Capers, Gherkin. Nice Wedge of lemon.


Spices forming you can go ahead and add the tomato and onion paste which is already created and I've already.


On top I'm just going to go ahead and add my cooked.

Chickpeas, you can use canned chickpeas, which can make things really fast, and it's easily.


Leaves and at this point I'm going to place a cover and I'm going to get this to a boil.

Once I.


In condensed milk, and you're good to go. It was creamy, tasty. It had the perfect amount of sweet, and it was really yummy. I did add about 1 1/2.


Pick up a spoonful of this and just spread this up on your on your pen to the size you need.


So around 7:00 at close of garlic was just nice and crushed garlic. Now pour some salt over this and just kind of mash it through so we just chopping the garlic now.


Then you add the dumplings onto the pan.

After grilling for a few minutes and one side just turned the dumplings.

On the other side.


Are mashed potatoes and we put that inside.

Now this recipe is very very special for me. It is my recipe and I know it's my recipe because I basically stole it from my friend.

Human well mom, which he is a chef, a great chef in Cyprus which I will add the link to his restaurant at the end of this video and he's the one that.

Came up with this recipe and like I said he was generous enough to leave the door open.


And again start ruling and roll till half and again and we're going to use the pace that we made to see with the edge.

So it sticks well.


Then the mint.

Of course, the most important ingredient.

Some nice freshly chopped coriander which gives all the freshness.

Quarter teaspoon of healthy or turmeric.

1 teaspoon of chili powder.

2 teaspoons of Donna Jeera powder.

About 1 teaspoon to 1 1/2 teaspoons of Biryani Masala.

Some salt to taste.

And of course, the tomatoes.

So now I'm going to simply mix all these ingredients.


I'm going to add 2 tablespoons of regular vegetable oil. We can also add G, your or butter.

And once the oil heats up, I'm going to add the Ginger and the garlic just to remove the rawness from that.


Add some fried onions.

And just mix it nicely.


Figure out what it is an it's fish sauce and it sounds scary, and it sounds fishy, but it's not honey. A teaspoon of honey needs that sweetness. Lot of Asian food has that sweetness and they put a lot of MSG and stuff in it, so this is actually pretty healthy. Half a teaspoon of lime juice.

Thai food has alot aligned and then chili paste, half teaspoon chili paste for that zip. OK then with your sorry I forgot this. Garlic clove. Half a teaspoon of crushed.


Probably has microwave for about one to two minutes and it's become soft just a little bit. You just want to stir it around again just to mix up the ingredients.


Shrimp

and then just start until the shrimp is combined into the mixture as.


Football, I'm going to be putting in one egg.

And I'm also going to add in some milk as well and just mix the egg and the milk together. Just give it a whisk.


Olive oil


Finally sliced yellow onions in Cook until the onions are translucent, 5 to 8 minutes.


I will just need about 3 devices we do.

Yeah, I just make it in basically.


In the milk.

Oh yeah, an continue story until it begins in continuation.

So until it becomes then we can in the seasoning.

Can we use a Sentinel node? Will fly and butter is a basic ingredient for this source, other than that it will not be called a better Mel sauce.


Then you add 1 egg into the ground pork and then you use a chopsticks or fork.

Mix the ingredients well.

You have.


Size clothes

OK. Next time adding the juice of 1 lemon you can add the juice of two if you like a lemony taste, just adjust the taste as you go as to your preference.

Next I'm adding two tablespoons of tahini, which is just ground up sesame paste. There's no added oil in this paste at all, it's just 100% ground up.

Sesame seeds.

This is really good for on a little bit of extra on and the lemon juice in. This will also help with the absorption of the iron so.

I love your humor.

Next time adding in one teaspoon of ground up khuman seeds, but you can also use the whole seeds if you like there nice and add a little bit of it. Nice texture in there too, but today I'm adding the ground version. As I mentioned earlier, we are going to be adding some of the salty liquid from the beans and the chick peas, but you can add salt and pepper to taste and I am going to add a little bit of Celtic sea salt today and some white pepper. I just like the way the white pepper brings out the flavors.

So I've got about 1 teaspoon of Celtic sea salt and about quarter of a teaspoon of the white pepper.


To start with, I'm going to push probably about. Well, that's quarter of a Cup and.

For a little bit.

That's about half a Cup there to start with.


Put the potatoes in a pot and cover them with cold water.

Add a couple of tablespoons or so of salt.


Cup of this mixture. To make your dressing later, the rest of it you want to pour over three skinless, boneless chicken breasts, about 6 to 8 ounces each.

Seal it up.

Refrigerate it if you're going to marinate this longer than 15 minutes, but.


I'm just going to go ahead and take the tail zopf and then just chop them into rough pieces. About 1/4 of an inch thick.


And Peel all of the skin off using a peeler like this.

And once all of the skin is removed from your ginger, you want to go ahead and grate it using a greater just like this.


Memory this is about like.

Palm sugar isn't bad.

I have 1 1/2 Yeah.

Tablespoon of sugar.

Yes.

Yeah, so I have to tablespoons.

Pass yes.

Yes OK one tablespoon 1 tablespoon yeah.

This.


Oil Radish

You can find it in any Chinese supermarket.


Yeah.

Ready.

I'm gonna ask the police.

As well as me.

And then.

Yes.


Girls name

Honey Hot Rod as a shake.

Arnie


Put the yeast and the sugar into that water. Give it a quick stir together and set it aside in a warm place for half an hour. This will get the yeast going.


Then simply Cook the bacon and the burgers on a medium hot barbecue plate.

And when they're about half done, just place those.


English muffins and we're going to just assemble these up with a little bit of ham on the bottom here. I've got nice thinly sliced pieces of ham and they really do add a lovely savory take, so I always use ham, but you can do it with smoked salmon. You can add a little bit of cooked spinach in here is quite nice as well, so really this is a recipe you can adapt to your own liking, but this is more of a classic way of serving us, so we've got a nice little bit of ham.

And now it's time for our fantastic poached eggs.


Straight on top with your poached eggs. Beautifully post that you have that running yolk and nicely set egg white.

Just lift very gently on top.

And what brings together this whole dish is that wonderful hollandaise sauce?


Spoon in this case and just spread that over the top look.

Fantastic flavors, really sharp hollandaise sauce, and when you dive through that egg yolk you are in business. The only thing this needs now is a little fresh hit of some chives over the top and it's going to give them a quick snip with the scissors.


Wash the two prawns underwater and with the knife carefully sliced the spine.

And take out the excess.

Slice the prawns into small cubes, then place in with the poor.


Mix the egg whites, add a little water, add some flavor with a teaspoon of chicken powder, 1 teaspoon of Brown sugar and throw in 1 1/2 teaspoons of potato starch.


Then place a handful of dried shrimp which you can find at your local Asian grocer and some crushed garlic into the broth for 30 minutes.


Add a little bit of salt in there.

And some fresh pepper.

They just season this to taste.

And just give that a little quick. Stir around and this is something that I've made plenty of time.


They don't need to be precise chopping. We're going to blend it later so it doesn't really matter. And to this we're going to add 1 current in one stick of celery that we've also just chopped up. We just gotta cook this. Unlucky it on medium heat until the carrots go nice and soft, but they hold their shape and the onions should start Browning little bit Golden.

Are vegetables have been flying away for an 1015 minutes so now we can stick in our stock? Now I've got two cubes of chicken.


An great this is a course greater cheese grater, and then that goes like so.


And then to finish, he drops.

Of the burners at.

And this makes a massive difference 'cause the eggs acquire rich. The bus is quite rich and their cities in the cut through that.


Rather, we have a beautiful.

Pot of rolling boiling water right here now remember?


Don't peel it off 'cause it's kind of plastic, but what you're going to be left with is. He's awesome. Roasted Peppers taste fantastic.


Rounded up in a skillet. If you don't want to use beef, you know just use a lot of beans, but we like the the taste of the ground beef with the onion and garlic. Alot of hung in a lot of garlic, you know, throw it in here while this mean.


Nothing.


To make the cream of chicken soup in a small saucepan, add the evaporated skim milk and the Bouillon granules and stir over a medium heat until the Bouillon dissolves and the milk just starts to


Saute chopped garlic.

Browbeat

soy sauce, sesame oil.

And sugar.


Then I'm going to add a drop or two of vanilla.

OK, first thing we're going to do is combine all of the dry ingredients.


And a season my griddle I like to use a little butter you can use pan spray or oil if you like.

I've got a high temp spatula here so it won't melt onto the.

Griddle


Once it's cooled, add the onions, cheddar, yogurt, salt and pepper and melted butter, then stir to combine.


Let's chop some onions as the bunch it that is cooking, getting it nice and crisp. You want to take an onion. I had a really large onion united that whole thing, so I just cut it in half.

An all we're gonna do is we're just going to.

Chop, it doesn't have to be so fine you're going to learn in my style of cooking that cooking is not scientific at all.

I don't get myself crazy on how big the pieces are. They don't have to be exact, I just want them in there and they're almost the same. There you go. You notice I got another piece that I need to let go so.


The cream now.

Now I like using half and half.


To be about 375. So this is all. This is what I'm going to do with dip my onion ring in my batter.


You know we took out the ribs and the seeds, you know, slice them in half. Then we grease the pan and put the Peppers cut side.


Carrot

and see we.


And Green Onion dreamed the end.

And we huge sum for the broth.

And slice the rest, then before topping and set aside.


Now turn off the heat and drain.

And we'll use the clear broth as the base of the soup.


Went or process.

That's it.


A really classic marinade of half a teaspoon of light soy sauce. 1/4 of a teaspoon of salt. 1/4 of a teaspoon of sugar.

A pinch of paper and two tablespoons.


Texas.

Better on your onion and go ahead and Drop it right into the oil.

And we're going to fry this about a minute to a minute and 1/2 on each side of the onion rings.

Be sure not to overcrowd your pan.

Wow, they're beginning to sizzle and smell so delicious.

The onion rings have been frying for about 3 1/2 minutes and I'd like to add a little bit more batter to the onion rings. So what I'm going to do is I'm going to shake my other onion rings in a little flower. I'm going to cut the onions before I put it in the batter. Now back over here in the back I've lined a cookie sheet with about 3 layers of paper towels and I'm going to drain my.


Oil to keep it soft. OK, I'm pouring it straight in the middle. What I want you to put your hand straight in really slowly kind of keep mixing and just move your wrist right. Keep drawing the flower down from the sides so you just gradually get a larger circle. Exactly what you're looking for is soft but not sticky right now. This is a very forgiving their so say for instance you put in too much liquid. Add a bit more flour to dry out a bit liquid so at some stage you can just tip that onto the counter.


Medium Bell Pepper, chopped up.


They weren't sprinkle that with some cheese.

And now we're going to roll it up.

Tight.

Folder over.

When rolled up.

As important, you heat up your shells just a little bit before you roll 'em up. Otherwise, we're going to crack.


Part at the bottom.

Like this?

So again, it doesn't get open up, and once it is baked it will hold its shape, so then you don't have to worry now when the first side is nice and Golden Brown color flip on the other side so you can see nice color. So you want to bake on both sides. Golden Brown. OK so this burrito is ready to come out. I'm going to bring down onto this plate here.


And we're gonna.

Steal it.


So we'll add these to a large container.

And pour a couple of cups of water over the top, just enough to make sure the noodles are submerged.

Then what you need to do is allow these to sulk for about 30 minutes.


With the cheese down.

Off direct indirect heat on the cheese or it will burn and you're going to have to move this around and shift it several times during the six to 9 minutes it's going.


Lips are a little bit slide on.


Bread goes over and then just wrapped.


Nice bring him, so stays in this stage.


I've had about two of these two tablespoonfuls or flower.

Salt and pepper.

Doctor turn away.

Now what you save this with the hope I've never served. If you've never served it before, never made it before. So what should I serve? How we drop of oil? I'm going to put in there.

Well, we have this for breakfast years and years ago. My Mother tells me in the days gone by they used to cook this in larger dripping and the kids would take this to school for their lunch.

How true that is?

Sure, if your mother told you it must be true, how could you doubt your own mother?

And the other thing is, it's great for breakfast, fried eggs and but you know, I have some bacon in the fridge. I come upon eggs.

Breakfast before you come here. Do they have it?

No, not not trying to compare it to that right.


First of all, I'm going to do this and then I got a great this into a cloth. I get my detail.

And the reason I'm great into the Clock.

Is because I need to extract as much moisture as they can out of the potato and it's amazing how much pancake you're going to get out of two.

Simple little potatoes.


Hello picture salt.

And so this we're going to add our milk to make a batter.

Any good battery you're making? You need to let us settle for a little while so.

Comes out of itself.

This charge is real.


I have a pot heating over medium heat and I'm adding some olive oil in.

And now I'm going to add in my pancetta.

And you just want this to cook for a few minutes until the pancetta gets nice and Brown K. The pancetta is nice and Brown now and you see all the little Brown bits on the bottom. That's what you want. That's lots of flavor, and the pancetta gives it a really nice Smokey taste.


K and then on the medium medium high heat I'm going to be cooking it for an hour.

Right, and this is ready.


So like.

But also I like using it because.

Pad actually.

Great sound, the enzymes inmate and makes it so so so then you gotta really kind of a gourmet. Turn the flavor commenting be just great that all in.

Really nice.

Sorry.

Now we will talk.


In like this.

Or finish.


How much is?

How are you?

Last evening club.

OK.


So you can see the top. They're starting to form some bubbles.

Some of them are even popping, So what you do is I always like to just put my spatula and just check and I can see that the bottom is Golden Brown. So just take your


Straight into a bowl, we're going to bounce this.


Students, if you're worried about it tasting like fish, it absolutely doesn't. It imparts a wonderful salty flavor and a really subtle aroma.


Untiedt you want it to be covered so that junk doesn't get into it just from sitting around all 5 six days, but you don't want to close the lid because it will stop the fermentation process.


Been drained, you can definitely cook your own by soaking them overnight and then simmering them in water to cover. It can take one to three hours depending on the age. 1/4 Cup of the liquid from the can, or the cooking liquid. If you made your own about an eighth of a teaspoon of Cayenne Pepper, a little more, a little less, it's up to you.


And then put the lid on it is that easy.


The oil in a small saucepan.

Add the reserved con shells.

Try for one to two minutes till the shells are red and emit the loveliest aroma.


Oil through a metal strainer and discard the shells.


Add Bok Choy or spinach.

Cook only for 30 seconds more.

And we.


Nor Strainer.

Top up the pot of boiling water with water as required.

Add the egg noodles to the boiling water. Next for two to four minutes again till tender.

And removed.


Going to take just the smallest knob of butter there put into the pen, and that's going to begin to melt through. I'm also going to take a little bit of our sea salt flakes. They're going to go into the base of the pan, which is going to help those sea salt flakes to start to dissolve their the heat from the pan. So back tail egg mixture is looking pretty good. The Yolks are mixed through nicely.

Want now, but it's a start sizzling.

Once we've got this little sizzling action happening here, now in our pan, almost ready to put out egg yolk mixture and.

In order to help me make this this best scrambled egg recipe successful, I'm also using a flat ended wooden spoon as I talked about this as a nonstick pan as well, which is really, really important 'cause we don't want the egg to stick to the base of the pan. So now I've got that sizzle.


Great then 'cause it's going to help the flavor.

Perfect.

And give it a nudge so the cook stuff makes way for the roll stuff. So what you were getting is the most gentle and delicious lightly cook scrambled eggs and that pretty much is it. Once you're at that stage, we turn it off and.


Tomato now be very careful when you do this. You want to get your tomatoes close to it, 'cause it will spatter up.

Alright, so this all this Brown garlic is going to infuse this tomato puree with its flavor, but it's still just tomato puree, so make sure you season for the season with salt. I was use kosher salt 'cause it's got a good field to its flaky. You can pinch a lot of it and control how much you're putting in.

All right, now we're going to add some black pepper.

We're going to put in some red pepper flakes now. I like my vodka sauce a little bit on the spicy side, we're going to little extra since it's mine. We've got our penne pasta cooking over here, and some nice salty water. Always remember that your salt, I mean your water, should be as salty as them.


One spaghetti ardente we can train them.

We mix with Glen Charlie and on the side.


I've got four large potatoes and I've just cut them into quarters.

Talk about the water.

Result.


If you want for the phase as much or as little phase as you like.

With assault

couple of Springs of mint trading and a good old fashioned sugar, probably around about our tablespoon and a half of sugar.

Bring these up to the boil.

And then once they are some soft which is going to match the little butter, now there's.


To Richen it up a little bit, we're going to make send a little bit of unsalted butter.


Buttering

you start to see the bubbles forming on the butter there. See it was starting to form. Go ahead and let that butter get melted through.

See that, but there's a bubbles are coming up through.


K and now we wanna spray them on top as well with a little bit of a nonstick spray.

And then there are many ways of serving Pierogi. But one of them is just to fry them on a little bit of oil, and that's favorite of Sebastian. So that's what I'm doing here, but you could just serve them from water with some sour cream. You could serve them with some fried onion or with some fried bacon and onion different ways. But today we're going to serve.


Use the grinder later.

OK, here we go through the grinder cost to meet the onion and dried mushrooms. Now if you do not have a grinder you can use the food processor for that as well. You just need just need to make sure that um, limit is very well processed.

Here we go in, goes the onion.


Have around the tablespoon of oil.

Adding my own yarn. That's the other half of the onion, which I chopped finely.

And I'm going to be cooking it for three 4 minutes until it's nice soft and.


Going to a boil and in the meantime into my food processor, I'm adding the flour.

Isn't then teaspoon of salt?


It starts forming a bowl like this. I'm checking if it's soft.


Here's what you need to do. Chop the cabbage in your food processor or by hand and then put it in a big bowl with the salt and leave it uncovered for an hour. You want to just mix it together with your hands or with a spoon whatever, so the salt gets everywhere after some time. Some water is just going to come out from.


So you leave it there for a full hour and then you mix it again after the hour and you transfer it equally between both jars.


We can watch my.

Sorry I already.

Made a video on this, you can watch that recipe.

Put some key on the top of the Curry.


Next, you'll need some lemon juice. We like to use about 1/4 of a Cup, but you could use a little less or a little more depending on your taste.

Add the lemon juice to the teney. Use a strainer to make sure no seeds get through.


Now process for about one minute.

The tahini and lemon juice.


Is sushi grade and I've just diced this into tiny little squares. There's almost like it's almost like a puree.


Spoonful of the spicy mayonnaise in there.


Just going to get every hold everything in all together.

And then tuck it and give it a good hard push down squeeze family.


So now I'm going to take regular milk and I'm going to pour this in.

And store this tennis right?

And now we're just going to.


So I have two cups of.

Mild cheddar and I have 4 cups of sharp cheddar. The reason that I use it in with, you know like that is because there's already mild cheese in it, so we want to give it just a little bit of a bite with the sharp cheese.

So this is how many layers?

I'm gonna pour some macaroni in.

Spread it around a little bit.


Here's an egg.

Cortana in there.


In her basket, I'm going to gently steam my green beans until they're tender, crisp.

Then I'm going to.


Then I'm going to pour over my dressing and toss it all until it's well combined.


You end up with is this sweet and savory sauce that has a ton of flavor. I'm going to pour this sauce over my pasta and give it a good toss until it's evenly.


Put about 1 tablespoon of ground pork. Mix into the center of the pot sticker wrapper.


Is the pot stickers placed? The pot sticker wrapper into the dumpling mold and use the water to adhere the edges just at the edges with a small amount of water with your fingers.

Once you're done, press the mold firmly in half to make sure it sticks.

And Wala a perfectly shaped potsticker.


How to cook the pot stickers.

Put about 1 tablespoon of vegetable oil into a nonstick pan and spread it out through the surface.


Done, not an unlimited case, then will be going on today. Translate into client Google form.

Went to Google Donna who done noodles, language hours hauling.

On the link side here.

Unlimited Hinton.

Alphorn, so does mine despite Centimeter.

Quitus tongue in steam.


Cannot sticky very quickly.

So now I'm cutting it in half 1/2.


I think one more chicken cute it almost be beginer rich meaty flavors.


Another half non ginger. Or do you Papa?


Silent Subasa adding three cooks. Ramen noodles.

Nothing on broadcast than noodles.


She's gonna go ahead and spread a little bit of that on top. You know she's going to put some salsa. This is homemade sauce so you don't have to use homemade sauce so you can use like a jard salsa if you're a caveman you know, then the rest of our roasted Peppers and a little more cheese you want to make the top look like a Mexican Christmas tree, right? And now we'll take the whole pan of burritos, slide it in the oven still at 4.


In another large pot, at a rolling boil here I got some boudin noodles and I'm just going to cook them according to the directions until they are done. It usually takes about 3 or 4 minutes.


Let's start by slicing the Fishcakes Bean Curd and hard boiled eggs.


Is first just cut about an inch off of the top of the dreams like so, and then I just want to cutoff the root basis like that. Now what I want to do is I'm just going to cut them into about quarterage pieces like this.


To add the peanut oil.

The grated ginger.

The green onions.

Chopped garlic now this chopped garlic I actually buy in the grocery store pre chop it actually just saves a lot of time and preparing your foods but you can use fresh garlic if you wish.


But I just want to put about a teaspoon of that.

And then a teaspoon of five spice powder. Now 5 spice powder. You can usually find at most Oriental grocery stores, and sometimes you might be able to find it in the ethnic section of your local grocery store. So we just want a teaspoon of this as well.

Then we want to add just a little bit of grated lime rhyme. This is just the Zest of the line, so again, I'm just going to hold this greater over my bowl and just zest just a little bit of this grated lime into my broccoli slaw.

And the last thing that we want to add is some salt. Now I'm using this pink Himalayan salt that I've actually had gotten and I just want to add about a half a teaspoon of that's all.

And now I'm just going to stir until everything is mixed up together.


In a skillet on the stove, I've got four or five slices of bacon over medium heat. I'm going to cook it until it's nice and crispy and Golden Brown. Then I'm just going to remove it from the Skillet and drain it on some paper tabs.


All of the wonderful flavors of a classic belti and.


And we could assist Missy.

With that

Masago, which is fish eggs?

Then


And then we.

Roll it over.

And then take out the bamboo.

You can cut 8 pieces or six pieces, whichever you prefer.

This is.


I'm going to cut the cabbage in half.

Then into quarters.

Any outside leaves I'm going to remove.

I'm gonna remove the quote.

From the cabbage.

So first I'm going to do is just slice the cabbage as fine as I can.

OK, so that's a cabbage sliced.


First, Preheat your fry pan over medium heat for a couple of minutes.

Pour 1/4 Cup of either peanut oil or canola oil into the pan. Let the oil heat for a couple of minutes. You'll see a nice shimmer to the oil when it's hot.

Test the oil by dipping a stranded potato into the Fry Pan. If it sizzles and bubbles like this, the pan is ready. Now add 3.


Cups of shredded potatoes that have been thoroughly rinsed, drained and patted dry with paper towels.

Be sure the potatoes are dry because water and hot oil will cause spattering.

Press the potatoes down to cover the bottom of the fry pan.

Season lightly with salt and pepper.

And cook over medium heat 5 to 6 minutes, depending on your stovetop.


Just Fluff it up with a fork and it's ready to be used in the salad.

So transfer it in Obolon one by one at all your ingredients. So chickpeas, cucumber, tomatoes, bread, pepper.

Green onions

and fresh chopped parsley. You can also use some mint, so May.


I'm blanching some vegetables.

In some boiling water, just for like a minute or so, then I place them in an ice water bath to cool down and to set the color.

Look at how vibrant the colors are.


Yeah.

Got a whole bunch of.

Nuts and bacon bits and.

All that kind of stuff in it let me.


I'm going to add the whole bottle.

I'm going to add this and then get.


And I'm just going to drop that along there so I can get back into my jar and get some more, and then I'll spread it.

So we're just spreading one side of one of the pieces of bread.

With mayonnaise, an if you prefer Miracle Whip.

That's fine if you would prefer sandwich spread, which has some Pickles and other things in. It gives a little more flavor.


Also, sprinkle in 2 tablespoons of the Hungarian Paprika and reduce the heat to low. Allow the meat and onions to simmer, stirring occasionally, for one hour.

Pour in 1 Cup of water or beef stock like we are here. Adding more liquid as needed.


Water or beef stock like we are here adding more liquid as needed.


So I'm just gonna.

And give you if you're going to put a lot of pancakes on your pan. Make sure you give enough room for spreading. You can see this batter is really nice and thick from the buttermilk, and I think depending on the buttermilk you buy, some are thicker now. The one I bought was really quite thick, so then that's going to affect the consistency of the batter.


This is this recipe, so easy, but it's so delicious. Make sure you put it on the non buttered side, not on the buttered side, because we're going to Grill it like a grilled cheese sandwich. So with a burning outside is going to get all like crusty.


For that, take about 2 three teaspoons of olive oil dropping the onions, the chopped onion.


In a pot we have water, sugar, soy sauce.

Saki.

And meeting.

Heat up medium heat.


Parsley.


A little bit of white wine.

A few shallots.

For the Baileys.

Sprig of Thyme Thyme works very well with.


Fat is going to be.

Kilos would you say?

And do it by hand.


Mirren

Now we're going to take 2/3 of that mixture and put it into a saucepan where we're just going to heat it up and simmer it until everything is dissolved in combine.


So we have pureed the tomatoes will Add all of it here.

You see, offer you add the tomato puree, the color changes and it goes nice and bright red. I mean this case, if the tomatoes were not read this would not have looked very good. It would have given an insipid look and apart from that the red chili powder also that we have used is the Kashmiri One which is not very spicy and it imparts good color. So as far as possible try and use Kashmiri red chili powder and bright red tomatoes. So this way you will have a very good nice bright Red Chicken Curry. Now after we've added the tomatoes will now add salt.

Salt should also be added soon after the tomatoes, because that way the tomatoes cook faster because once we add salt to tomatoes, it automatically leaves all the moisture and once all the moisture in the tomato is evaporated, the tomatoes are done. So here the actual cooking happens where the tomatoes have to cook, as in tomatoes if they are left.


1 Cup of whole egg Mayo.

Dijon mustard 1 teaspoon half a lemon.

Is going to give these Caesar a real Z2 anchovies love anchovies in dressing?

Had such a beautiful salty flavor one clove of garlic, finely chopped, finely grate.


Save the liquid. 'cause That's going to add flavor to your soup.

And slice these up to these. Get sliced about 1/4 inch thick.


4 tablespoons of cold water and two tablespoons of cornstarch. What you're going to do is whisk your cornstarch into cold water. Make sure the water is cold. If it's boiling water, the cornstarch will lump up immediately. Basically, activate the thickening and then it won't thinking anything. You'll just have a bunch of lumps, so make sure you're using cold water, or it could be chicken stock called chicken stuff. Works fine to whisk it, and the cornstarch will.


For being a pan of water to boil, and then we're going to add in cabbage.

Then we're going to add some green onions.

And some salt and pepper.

And then we're going to cover this and let it simmer for about 5.


And how or whatever it is that I cut right off there, then I find the joint and that will produce the chicken wing and the chicken drum at and what we'll do is we're going to put together order about 20 of these so I'll repeat this process and prop up my chicken wings.


And we're just going to flatten this onto the seaweed with your fingers, spread it across. OK, we're going to flatten it down.

And then spread evenly.

As much as you can.


But it's purpose OK?

So it's going to be tough.

I love seasoning.

Black pepper


Start combine mayonnaise and Dijon Mustard.

The Dijon Mustard gives the sandwich as spicy kick, then add the spread to the bread.


Sliced onion then will add in a piece of.


Pomegranate molasses dressing will start by adding two tablespoons of pomegranate molasses and will whisk in the juice of 1 lemon.

This season with a pinch of salt and pepper. And then I'm going to drizzle in while I'm whisking. 1/4 Cup of extra Virgin Olive oil.

Every now and then you want to stop and whisk and just make sure that everything is getting incorporated.


So you give you Calamari and you just keep it straight in the flower. Now what do I do with my Calamari 1st and it's optional is.

I just let it sit in some sweet chilli sauce for about half an hour just to give it a little kick.

Trading.

Yay its trading the Chronics.

Just sit in the style of play and just repeat that process over.


All that lovely gravy on top along with the chicken to season were using 3/4 of a teaspoon of salt. 1 1/4 teaspoon of sugar in one teaspoon of dark soy. Slide each spechler down the side of the walk until the meat in the middle, then left. Voices were mark at the same time along with bunch of noodles. Give the new does a little jiggle at the top, then released Keira patient. Listen till everything is mixed together in the noodles are heated through.


Have a nice night.

Sport side down.

Give me a lot of fact that runner.


And begin to shape the meatballs. But before we shape, I'm going to need you to line a baking sheet with some aluminum foil and then brush it lightly with oil, and then for the most time consuming step in making meatballs. The rolling. Except we're not going to roll. We're going to scoop besides being fast because it's no chop. This method uses a scoop instead of rolling, so you're just going to take one of these small sorbey scoops. They sell him at every kitchen supply store and by using this you can scoop a whole tray like that in about 5 minutes.

And you're going to get the same basic shape, except they're going to have extra nooks and crannies, which is an advantage. Or ask anybody that slices sandwich meat surface area equals flavor. OK, so I know there are a little rough around the edges. In fact, I have like a pet nickname for my call these my Roughriders and yes, I've heard through the Grapevine that DMX is not happy about that. But that's another story in this method.


Pour in boiling water and add the fried bean curd, coconut cream and Carnation Milk.


Post a noodle and Bean Sprout in boiling water. Drain separately and place in so.


She's the real stuff from Parma, Italy, right at that point you're going to transfer your slurry mixture into the meat bowl and you're going to give it a good mix. And for my next trick, I'm going to turn a wooden spoon into a rubber spatula in three. 2.

All right, so we're going to mix that together. Stop worrying about Overmixing. This meatball recipe is indestructible, so I'm not saying intentionally over mix it, but once it's mixed, stop right there.


Our eyes take about 5 cups of water and add some zero to it. Given seeds I'm using some black khuman seeds which is known as CYA, easier in Hindi and I'm going to add some salt to it. 3 teaspoons of salt here so that we get each and every grain of rice separate and it will look very delicious. So I had lots of salt in loads of oil. Do it about four teaspoons to 5 teaspoons of oil here the oil in which audience where fried can also be used here.

As normal people add, for better flavor cardamom cloves can also be added, and cinnamon stick two. I've added some clothes here.


Add the cocoa.


Cut the fried tofu puff in half. Homemade fried tofu is best for this, but you can use store bought as well.

Add the lime juice.

Fish sauce.

In Palm Sugar or Brown sugar to taste.

When the taste is suggested in the curried broth, is cooked to the desired.


I have learned a very useful trick from the chef as hired, which is the Martian, the rice paper with a damp cloth. Instead of soaking it in water.

This make the rice paper flexible enough to work with, but not too wet, so it's easier to re fry later Scooper.


Shape it nicely.

Little the end for over and then push it backwards just like this. This is a trick to distribute the feelings evenly and also have a tight roll, then roll until you cross the center of the rice paper. Then for the both sides end.

And continue to roll up until the end.

To da that you have it.


In two cups of boiling water in a pot, boil 2 cups of water and then add your bulgur wheat. Let it cook until the water evaporates and Violet.


Then you can show him Fridays if you like, but I'm going to deep fry mine at 180 degrees C for about 3 minutes.


So what's up surround wrap still left on? Cut it into eight pieces.


So we'll just take this and then layer it on top of the roles and that's labor, right?

And as all it is, is just fried chips.


To cook the rapper, heat and grease a 10 inch nonstick pan with oil. Now pour in a laddell of batter into the pan and tilt the pan around quickly to make a pin circle.


The rest of the roads we will now Preheat the oil for deep frying. Once the oil is heated, add in a role at a time and deep fry on medium heat until Golden Brown in color. This process of deep frying takes a good 45 minutes per spring Rd. Once browned, evenly, drain the excess oil and placed them on a serving platter. Serve these Delicious Spring Grill.


Garnish with a little of the rock salt.

And chives.

And serve immediately while still warm.


It was four cars of garlic crushed up and a good handful of finely chopped up.

Call


According to your taste, I'll be using around 1:00.

Teaspoon of salt some red chili powder. If you want, you can use more. I don't use much and you can use green chilies also in the Meanwhile my just cooker will be getting reserved.


Mom first cut abrogate.


There's no.

Flavor.

Open up my cycle.

So you don't need to.

Small.

Finish off putting.


My ingredients ready. I'm starting my slicing three scallions, the white and the green parts.


Look at this. This looks fantastic. This is the.


You want to add 1 good teaspoon of baking powder.

And then your flower.

Quick Little Mix.


Cook, don't cook it fully. Could she have to allow for extra?


I like massages.

Take that and let's put this in.


Dave will take this and then will fold this.

Make it into a roll. This is where it gets tricky.


Of seasoning.

So salt.

And freshly ground peppercorns.

Good process again.


An Bud, right?

So get the leaves into three 12:45 inch pieces.

Actually I want to give that one as a garnish.


Computer vegetables as a Bunny Eared Bunny is also optional. What I said before is Abdos the Bunny. Once in the key. After that I've added to the water which will do is the pointy edges will be hard and it would be easier to cook. I've also had the green chilies and mint and couldn't don't add too much. Maintain could end in this just little bit for that flavor do we don't want anything in too much here. I'm glad to get them.

Add about half a teaspoon of black pepper to this.

Optional that if you don't at the beginning masala then also it tastes awesome. Just it will taste little bit like fried rice.

So now it looks a little bit blackish, but it will be very very delicious. Trust me, I'm going to add some garam masala yell at the sugar little bit of sugar. Just a pinch. Don't add too much sugar. That will make the rice with us. We tend to your taste too much at 2 nice soon. Just a pinch of sugar vision parents out. Everything here. Give her mix and add the rise here before adding the rise. I'm going to finish off now. Finish it off with some. Let's make sure Adam.


Last moment, because if you had before, it may not. It may not be crunchy and it will be soggy at the rise. Carefully be gentle with the rice as we have cooked this riser completely. It would break very easily. Be gentle with it, it's not a hard number Yanni which will in which we can handle their eyes are not so easy.

Be a gentle, give the mix, and then we're going to give it to them of give it to them of about 5 minutes in the car itself, so it's A kind of pull out, but its underside of Biryani. But we have not had the yogurt or curd. If you want to add add about.


Humble lemon juice. They really add zinc to the salad.

And then with some cheese, the best to go with this is Parmesan. So now I'm just adding the cheese to it, but as I was saying, if you have strictly or vegan you can always use a swear based cheese which is non lactose organized whisk. So I'm just mixing the dressing now nice and thick, creamy if you feel it.


Dollop of butter into this now. Here if you're slightly concerned about making it more healthy. What you could do is you could sprinkle some olive oil, pepper like I'm doing here. Little bit solved here. That's it. Some garlic flakes. Again. As I said, if you wish, you can always bake them in the oven.

You can. This is some olive oil if you don't want butter.


Rose from southern Vietnam.

In a large bowl, combine them in Spokane, mainstream together, and season lightly with salt, sugar and chicken stock. About half a teaspoon edge, and so I had a tablespoon of minced shallots in a tablespoon of minced garlic.

Lots of pepper.

Mix well with your hair.


Then at all the shredded vegetables, mushrooms, anglas noodle.

Mix really well.

To help all the ingredients to stick to each other better at one eggs or just the egg white, mix well again and leave to sit for about 15 minutes.


That's why you need that 7 inch saucepan to make sure that these get all underneath the sauce and then the sauce level is going to come up as the meatballs go in. So there's 123.

Kind of gently for.

Eight OK, now if they're not completely covered, you can just kind of tap them a little bit.

And now this cooks for 20 minutes.


Fresh Basil, you just kind of slice it into little strips or pieces. It doesn't even matter, but this smells amazing. You just this is so key. I think that's about 2 tablespoons fresh Basil is key. There's nothing like this smell, but you have to do it last minute 'cause you don't want Cook too much so will stir in the Basil smells amazing. You gotta come over. OK, that's it. You just throw that in.


The size of a golf ball and press it firmly into a ball shape.

OK, that looks good.


Ingredients and then adding who 1 Cup to two cups of water depending on how thick or thin you want your Curry to be. So mix the water well.

With other components, and then let everything come in together. Let your chicken cook, let it simmer.

Once your chicken is ready after about 1520 minutes, you can cut in and check it should.


What's your weight by Beabout 280. Wow and I've had a.


Putting onions in Crystal Easter for two to three minutes and you solve in fragment.

Jelly.


There are some salt, some pepper, yes.


Is it?


700 Gram Jar or Pasado.

Sod is just really nice tomato sauce. Then I'm gonna add in a 800 Gram Tin of crushed tomatoes.

So.

Pepa


Cup

it's got a kind of sesame seeds and soy sauce.

Got enough right there.


Then sprinkle salt and white pepper powder.


And add it to my casserole dish. In a large bowl. I'm going to add in some heavy cream. I'm going to add in some milk.

And then we're going to add in my cheeses. I'm using a sharp cheddar. I got some Monterrey Colby Jack there and I have some Velveeta as well. Go ahead and throw that into the milk mixture.


I'm gonna start off with about 1/4 Cup of Lard.

I get off the spoon.


Spring onions up to quite do not too small.


Precide under tomato Puri. So I'm using around.

Board medium size tomatoes. If like you have the more quantity of dollars so you can put more tomatoes in this so I'll just cover this with lid and give it like 5 minutes and once it will.

Once it will exert water, sorry oil from it, then it's done.


Now I'm going to add half Cup to 1 Cup of milk. You can use dairy or nondairy milk for this.

And once I add the milk.


Beans to a preheated pan. You can pick these up in just about any grocery store.


Add your cooked potatoes into your grated potatoes and flour mix.

Together with your milk and Jake Mixture.


Is take a little bit of each of these cheeses and mix them together and so you've created your own cheese blend here so you can have your own signature. Grilled cheese sandwich.


Resting on top of the restaurant. Talk like that, line down on the sun bed, baby.

OK, so just going to go for a minute. I'm going to push this one. In fact, I should actually call it a banger, but let's get our gravy and just pour it all over the top. That's just friendship. Yeah, right here we go then I speak spoonful, just completely cover it. Oh my goodness, look at the leak and the onion sat on their hanging out or wow.


To make the spring roll wrapper in a mixing bowl, add half a Cup of plain flour, half a Cup of corn flour.

Anna pinch of salt. Stir to combine all the dry ingredients and add in a little water at a time to make a batter of thick pouring consistency. Make sure the batter is free from Lums. You can optionally use a sieve to remove the lumps from the batter and make it smooth.


Add the dried oregano.

Pepper salt

I'm adding.

I just had to get a lovely flavor.

Or indeed tomato Puri.

1/2 Cup of water to get the sauce simmering.

I'm just going to add a small teaspoon of sugar just to balance the flavors together. Have a lovely sweetness and Tanginess to this.

A letter.


Slices.

For each sandwich and you can break it up to just kind of layer it over the top.

In this.


Jump in my green, stir those in. I'm going to simmer those for about 15 minutes and we are getting close to being done. Look how beautiful that is already and I don't even have the.


Paprica and cumin. That is all going boom right in there, right? It's nearly all in there now. I'm a very close to the edge appointed to get a bigger one of these where we going to sprinkle the flower on there. Just about 1/2 tablespoons and get a bit more in. It all goes. They squeeze on a little bit of that lemon juice or you're never going to get a little bit.


Just to sit these in, there are year can you hear that sizzlin nice and gentle filling take about two or three minutes either side and will flip them, and then we can build them right?


So here I have 8 cups of water and we're going to go ahead and put the ribs in the pot and wait for it to boil.


Hey.

It's a very, very strong flavor.

OK, now the water is boiling so.

Go back to the plot and scheme out the gunk on the soup.

Make sure you keep doing this until the water get clearer and the form we can't have a little wires color in it. It means that the.

Most of The Dirty gunk already come out, so continue until you.

You remove all of 'em.

Like this?


The Hot Chili Pepper.

If you want to, if you like the flavor of Lemongrass, you can use more than one stock.

And if you would like more spicy, you can add dried chili, whole Peppers in author of your life. Now cover the lid and let it simmer and cook for about 3030 minutes.


There's an easy way to do it, so you're going to kind of cut it in half first.

K and you kind of take out the outside layer and I'm going to cut in a little V shaped cut out the core.

And that's it. And you just cut it in half like this, and we're going to end up putting it in the Cuisinart with the shredding blade an I will show you. So that's the cabbage. I'm going to end up doing that one the same way this is.


Alright, we're back everybody and what we've done so far is basically decided to shred everything in the Cuisinart, including the Diakon Radish. Because it was going to take a little bit longer to make little mandolin slices, so everything has been shredded. It's beautiful, it's colorful, and now I'm going to add some salt.

Probably about four teaspoons and the salts gonna help break it down and get the juices out of the vegetables so that there's enough liquid. So what we're going to do is mix it now with your hands and give it a really good mix. An in about 1/2 an hour. This should be juicy enough so that when we put it into the glass container there will be enough juices from the vegetables to cover the vegetables so you want a little bit of liquid rising above.

Which is why we're going to wait it down and push with the plates that the juice and stay on top so it stays moist and the premise is is that the vegetables are going to Ferment and their sugars in the vegetables are going to start digesting themselves so that the digestive enzymes are in play so we don't have to work so hard. Our body doesn't have to use its own digestive enzymes to work to digest it, so it's easy to digest and it's healthy flora. So there you have it, we're going to let this sit and come back to you.

Thanks, Steve.


All phony, adding about half of the pita bread triangles.

And they will fry these until they're Golden Brown.

So after.


For that to the oven it's on medium, and we're going to put that in there for about 8 minutes. Bring it out. It's going to be all beautiful and Golden, going to be ready to rock and roll.

OK, it's been about 8 minutes now I'm going to pull this out of the oven.


The right Bell pepper and a green pepper.


And thought onion based till it becomes.

Building collapse.

Color has changed put off the plane.


Push I needed to stop some buns, always gotta be butter in the buns. 'cause If you ain't got but.


Bottom

we got the Patty.

Got some onion and some tomato, some pickle.

That's mustard

we got to catch up.

Peppers.


We have water chestnuts too.

Just.


So to make this just put some refried beans. This spread the refried beans onto a tortilla and put this Mexican Rice. Some people don't even add this Mexican Rice, they make it just like that. But I pray.


So we'll go ahead and toss the flower in their lure.

Harry Potter.

And tomato paste in a tube ready to go.

I've got my pre measured beef stock ready to go ahead and toss it in there.


Just slather on there.

I do have to say it smells pretty amazing.

Curry the coming the spices and just the veggies in general just have a great it smell great.

Get an ice layer of root vegetables on top of our cottage pie and shove it in the oven.

Oh yeah.


In the oven for 15 minutes at 400 degrees Fahrenheit, or is sort of tells us 200 degrees Celsius. I prefer to use Kelvin. Absolutely I cook everything at absolute 0.

Call Dolly.

Our cottage pie is done. Our timer went off. We are ready to grab it out of the oven.

Who is Obama Day?

I'm here.

Forks for each of us.

Super hot.


Frozen peas as well that I'm putting in.

The moisture from the peas will loosen off everything that's in the pan as well.

Well, well, I wish you guys could smell absolutely amazing.

Yeah.

I'm just giving and adding one teaspoon of tomato paste.

Cheaty things of Curry powder.

1/8 of a teaspoon of turmeric and 1/8 of a teaspoon of what headphones?

True.

Yum.


OK my gravy and sausage look like my bangers.

They're almost done.


Pretty good, they're not cooked yet, but I've got him Brown. He can see that.

Don't take him out of skillet.


A cucumber.

Sun dried tomorrow.

And the pharaoh cheese.

Combine a little bit these ingredients.

OK, now where?


Boil they were going to throw in that macaroni and cook it until it's Al Dente. I usually cook like a minute below. Eldon say OK, so check the back of your box.


Least oops, OK at the East.

And then we're going to go ahead and add the sugar just a little bit to help activate the yeast.

Are we going to mix it well?


I didn't have a rolling pin when I did this video, so I'm just using what I have. Don't judge OK.

So you're going to roll it out.

Ask that thinly as you want.

Just pull it out like you make up pizza.

Make sure you don't pull out too much. You don't want a whole.

In your breath. So something like this.


And information about and I'm gonna do. They have over larger size on young very Disney slides. I make Google with so many times the entire of my life and I ground up the onion in the stars or just no onion in Rogers added. Later whenever I start right, but actually did need sliced onion in the sauce.


2 tablespoons of tomato paste.


Consider it until it reduces by about half and then let it cool completely.


Patty

cut the liver into slices of about 2 centimeters thick.


So by the way this go is that you put like around 2 pieces of pepperoni on the door. Then you put a piece of cheese and then if you want you can put another pepperoni piece on top and you're going to close it.

You going to format like in a bowl?

Making sure you close.

Making sure that you don't see the pepperoni and cheese. You know you can. You can roll it however you want.


Tree bones.

Flatten it.

And roll it.

You can see I have not rolled it very thin, so make sure it's not very thin.

Cut it with the help of knife.

Apply water.

And make corn.

Seal it nicely.


Let's start preparing Ardo first.

In a mixing tray, add 1 1/2 Cup of all purpose flour. 2 tablespoons of clarified butter which is key.

Salt to taste.

Now mix flat and key.


Add them to the pots.


Nice and smooth like that.

And you can serve this with pita chips. You can serve this with a nice crudites platter. You know, some baby carrots and some I don't know celery or red Bell Peppers is one of my favorite ways to eat this, but my absolute favorite way is with cucumbers. There's just something about the fresh crisp cucumber with rich creamy texture of the hummus. I just love it now traditional. I mean you would want to let this sit in your fridge just for a couple of hours just for the flavors to develop. And I'll taste much better. But this is so good.


You see the moment dissension because it'll be the first things we see in the California, the rice outside. Yes, like this you have to put very carefully in the inner places. Regularly tune because we've seen cases.

Yes.

The piece of Salmon was exceptional.

I'm sure will be very testing as we like a lot of the Japanese food.

Is very healthy.

In life.


And then about a Cup of bread crumbs or stuffing mix.

Probably about good.

And then throw in your onions.

About 1/2 Cup of finely chopped onions. And then we're going to want about.

Teaspoon or so of salt and just a little bit of pepper. So I'm just going to estimate this about a teaspoon of salt.

And then just like a quarter to half teaspoon of pepper.

And then.


Another tortilla and.


Looking for the egg, I make everything now.


Do you really wanna Duckham get some colding on there?


10 minutes to 5 minutes.

Here have two.


10 minutes over.

Now heat oil in a pan and cook chicken pieces.

Play Celine Dion Cook till it becomes soft.

If the payment made it more.


Codes he might cool paste. I'm going to add in my red pepper flakes and my pureed veggies and fruit and that also assortment of really nice error.


Mostly well blended and just set it aside until ready to work with it and don't worry, as always all the ingredients are listed below and at the squishy.


Remember to go into your cabbage and turn over the leaves every 30 minutes or so.


The very first step is to breakdown your whole Napa cabbage into smaller pieces, and you can chop them up in whatever size.


I like the mochiko band and I also source it in the bulk section of my whole food store and my natural food stores so you can also find it online if you're having trouble as well and I just want to heat this until it gets really nice and thick, whisking the entire time so you don't develop any lumps wet, so.


Price.

We take one slice.

Look like very very.

Beautiful.

For tonight please.

Want to think?

Not loud.

Launch.

In the store later.

Help.

Here.

Beautiful. She is exceptionally size.

Zen first.


Inside the store.

And we book.

But not a lot during few minutes only.

And now we take outside of the war.


Special.com


Correct?

Easy when you have the pawn I show for you take you can street in the head and St here. You can't hear really good for the neutral hair color.

The fallout.

Last Sunday and in.

The file it and then choose Mail.

Nicole letter again.


I'm going to add tablespoon of flour.

Gonna mix site into the drippings.

Did all that flour mixed in there like so.

Can I have water?

Stir Latin.

We're going to cook it.


The worst thing you can do is serve your guests under seasoned food, so that's optional to do. I rolled little meatballs like this. You may make them as little or as big as you like, whatever size you prefer. Just make sure they're all the same size so they all cook evenly. So in a skillet with some vegetable oil, I fried the meatballs for about 3 to 4 minutes on each side over medium high heat. The inside will still be raw, but I like to finish cooking them in the sauce.

They're pretty small, so I just rocked my skillet back and forth and they just flip.


You being health conscious, you can avoid this next step by just adding the herbs dried to the pan no matter where you trust me or Garrett.


A traditional bangers and mash usually has whipped potatoes, but since I saw these small Yukon gold potatoes at the store, I just couldn't help resist using them.


Add them to your cream mixture and this is when you can add your frozen.

Potatoes in.

It'll just take a little bit longer to heat through.

And then you're gonna add your clams.

So that doesn't take long for the clams to cook you just or heating them through basically so. And if you do use frozen potato.


Heavy duty skillet with a good amount of oil they say 1/4 inch oil. I don't think we need that much on the bottom, but you need enough oil to come up the side at least halfway up the pancake. If you want a nice crispy cake. This one I'm just doing a little test to taste for salt. We're going to heat the pan on medium high and when it's hot add your pancake mixture, flatten it out. This one is a little smaller than the.


No spring on young.

In ship search.

Come back later.


Finally, you put some green onions and remove.


You can add any vegetables you want to this, so I love to use the celery in my soup.


Tablespoons of extra Virgin Olive Oil. I'm going to add my onions.

And my salary.

What does saute for a few minutes really wanna bring out all the wonderful flavors and I want I don't want these to become Karma lies. I just want them to get 10.


Better not not adding chicken stock. I'm not adding vegetable stock. I'm adding regular water because this is just the way we make it and that's just the way I want to do.


I'm going to add my shortcut past. I'm using ditalini you can use.


So with the 2NE1 I'm going to put the Salmen

Just like so.

There we go.

OK, beautiful.

And then with the salmon one, I'm going to put the two on top.

Just gives you a beautiful contrast of colors.

Like to mix it up.

OK, so just answer.

Of the spicy tuna tartar.

Beautiful.

And then you just finish it off. Little bit of chopped chives on top.

There we go. Very little goes.


Here.

Little bit.


This is square sandwich bread. I don't usually use this, but for this recipe, that's what it's called for. So you just want to lay it out on your baking sheets. It's OK if it overlaps.

We're going to sit in a preheated oven for about 20 minutes, turning it over halfway through.


Flair it with some cheese. I'm going to use Swiss cheese slices.

But you can use grated Swiss cheese or shredded cheddar as well.

A little bit shorter for that piece.

And now I've got.

About 8 slices of thinly sliced ham. I'm just going to lay that over too.

Or just cut it into thirds.


Cuming and Schumer.

If you like, of course you can use your favorite color is harder. We're going to add some sort of this stage.


Which I've killed and shot.

These are fairly small.

You cut them however you like and.

The cooking process flow as you take.

The longer time he put them into much bigger.


I'm now at this stage going to add some chopped tomatoes.

I'm just gonna spread them on the.


Funky green number one.

Catch up really, really good for the flavor.

So give it already good squeeze like that.

Funky ingredient number 2

babies couldn't get more traditional convey things might seem a bit weird, but other recipes that I use tomatoes chopped tomatoes, but that means just it has something out. Trust me when you have it you'll see what I'm talking about next. Ingredients and frozen peas. Check out the colors.

Looks absolutely gorgeous.

Then going to season it a little bit more, but more salt.

Bit more tackle.

And then suppose to source another great ingredient already got the seasoning.

It's cool.


Well is also ready for deep frying, so let's deep fry them.

Ensure you cook them on a very medium flame, or else the covering from outside will ground, but from inside it will yet be uncooked.

Also, remember to use enough oil for deep frying. Cook them till they're Golden Brown from both the sides and if you have a party at home.

You can keep these samosas half cooked and then deep fry when your guests come rather than keeping them just uncooked.


I'm here, I'm gonna add a little bit of warm water just to voice it it up just.


Of chopped ginger.


Cortana make it go ahead and mix bread crumbs and Parmesan cheese in a bowl and mix those ingredients together and then transfer it onto a plate. It's easier to coat your chicken on a plate then you.


On the medium heat until the toffee is hot.

You don't need to bring it to a boiling point because tofu is delicate, but just to the point that it's heated throw if you are using other ingredients, such as vegetables, seafood and meat in Miso soup, you can bring it to boil and cook until everything is cooked through.

Now we add miso paste if you have a small strainer like this, it's easy to just dump missile in and dissolve me so directly in the pot. If you don't have one you can just use a little. You don't need to strain meso paste, but Strainer just makes it easier to stare it in the pot without breaking tofu.


Saute the garlic for more than 15 to 20 seconds. Garlic Burns extremely quickly.

I like to use one can of peeled tomatoes and one can of crushed tomatoes. You can do both cans of crushed tomatoes, but I do like the sauce to be a little bit chunky and you won't get a chunky sauce from a can of crushed tomatoes porting party Cup of water to loosen up a bit. I took a potato masher, or in this case a tomato measure and I mashed up those tomatoes.

Even though you mashed the tomatoes, you're still going to have little chunks of tomatoes floating around your sauce, and that's what I love. Ironically, I hated those chunks of tomatoes in my sauce when I was a kid. I also hated fruit chunks in my yogurt as a kid thing.


Take the dough and knead it once.

Divide this into.

2 equal portions.

I will roll out one portion into an Oval shape. Now I'm going to roll it into an Oval shape, but if you are not comfortable you can also roll it into a round.

Also.


So you want to slice it into about half inch slices, and then we're going to place this onto a pan and I like to toast these under the Broiler in the oven. It's super fast and super easy, so today I'm going to make into sandwiches were going to.


Slather on that source.

And just spread it out.

The sauce smells so good I could just eat it all on its own.

And just lots of mozzarella.

Don't skimp on it. Be generous with it.

And just drop it up with pepperoni.


I'm going to add my chicken.

Need to start saying that until it's not pink in the middle anymore.


Make garlic.


I'm going to touch that off.

Spread this mixture onto the bread.

Be nice and generous 'cause you want loads of cheese in this.

So we're doing 2 layers, one for the bottom, which will put the ham on and then one of the top which is going to bubble at once you put in the ad or Chris Barbie gorgeous. So nice and generous. Now this is the Primo Ham. I'm really love this stuff so he's gonna be super generous with that.

Layer it on.


Chip, you want to take the reserve dressing and pour over the pita chip itself.


Vinaigrette and then from there we simply plate it.


Say about a Cup.

This may flame up, so if I.

Show other cameras.

Stop with the fire Department.

Turn off.


Mix the pasta with the sauce. I used a half a kilo of penne so.


Tablespoons of fat Kate to our mixture.


Anyone grams?

Of menace the 21 grams or manes is the correct amount of coverage though.


Slices of Pickles place them side by side on the meat very 3


Turn over the Crown and.


Will be adding our last ingredient.

Just just some fresh chopped parsley.

Once we get that, start in here.

We're ready to serve.


Here in a toasted Bread Bowl.

That's the way I like to have it.

I will just fill it all the way to the brim.


This halfway anyway, you can incorporate all of it together.

With a little bit of cooking wine.


Onto a well floured work surface and gently knead it just until soft and elastic.

The door will not be completely smooth.


By this point, the potatoes should be nice and tender, so you going to drain them and add them to the bowl with some cheese and butter. Then you're going to take a fork and start smashing them until they are well combined.

This is.


Now that you have closed it, just take a for it to press it and seal it together. Continue that process until you have used the rest of your day.


To make that spicy and remember, this has a good bite to it, so be ginger if you don't want to give it a lot.

We're gonna add our Mail.

Then we're just going to pretty much stir it all up.

Get the more hot sauce you add the spicy rickets.


Of the bamboo sheet and then folded over just like that. See the way that folds over and then you got this. You want to try to make sure you don't put the bamboo part of it right into.

The other part. So then we pretty much just pull it tight.

And then you just roll it.

Just like so.

Yeah, that's about it.

You gonna get it's not going to always stick right here, so if you need to add a little bit of moisture to it, take advantage of that water.


Our mixture of the eggs and parmigiano or Pecorino Romano.

Right there we mix a rain.

And we at this point we even put some of the pasta in the bowl, and.

All the goodies are there.

And this is.

Ready to serve? We don't want to cook. We don't want him do scramble eggs. We don't want to do anything like that.

There you go, another easy.


Juice straight in with the juice of two limes in with some Brown sugar. Really important with these Asian dishes that you get that sweetness? That saltiness. The sourness and with us. We're sorry the Chili's is hitting the back of my throat for that saltiness. We're going to get some fish sauce in there now. I'm going to grab my favorite.


Are being sprouts on top? Grab a good handful of these lovely coriander leaves and now for the crunch factor. A little bit of salted peanuts over the top here. Finally let well not really fine. I'm not done yet. Get a bit of spring onion action on the top now. Finally a last little sliver of lime wedge over the top just to give him a squeeze of that last bit of lime juice in that wonderful freshness stick it in there and now your stuff to give a nice file squeeze over the top rude about how good does that look.


It adds a little bit tougher. There's a good shoe on it, so that's why you grind it, so I'm just going to cut this up in little strips.

So here.

It's just better to grind your own meat because you're in total control. You grind it the fresh it's. This is not no frills down on King Street in Parkdale. Gypsy meet you don't trim off any of this fat. Keep it in there. The ratio will work itself out. I always find you don't have a meat grinder. Go to a butcher shop and get them to grind your beef.


That's all you need.

We have our ground beef here, so now we just have to make the patties you want to make it into a fat Patty so it's nice and juicy. Just kind of like user one hand padding it up and then your padding it down and then your padding it around.


I think it's important we do this step before we cook our pasta. OK, because these vegetables are almost going to get like a quick pickling in this dressing. OK, the salt is sugar. The acid is going to pull liquid out of those vegetables. It's going to sort of firm up in crisp up the texture and I really do think it makes a little bit of a difference. And besides, no one can really prove otherwise. And once that's mix, will just pop that in the fridge while we prepare our macaroni. And I'm just going to leave that spatula right in there because we are going to use that to mix the sell it up. So will pop.


Add 1 tablespoon or two tablespoon of sesame seeds. OK, just make the sesame seed paste and add into the blender. In this add pepper powder, salt, lime juice, garlic. I love garlic.


So add garlic. These chickpeas have soaked overnight. If you're cooking in a pressure cooker, you can boil for 20 minutes or a couple of reasons, like 5 six Wizards that should cook this chick peas and I'm going to add some water these.


So why that out?

I'm gonna add that in.

Then I'm going to add my spices or seasonings in so.

Probably for this cabbage, which was about 800 ish grams, I'm going to use about a teaspoon.

And then I'm using probably about a teaspoon of Juniper berries as well.

Still still tips.

There can be quite strong.

So maybe half a teaspoon. I do have some fresh Dill in the garden.


So now we're going to get in.

Really mix that salt.

Into the cabbage, which is gonna take about 10 minutes.

Really work it. It's a good workout. Really want to squeeze that.

How?


I know good fermenting jars.

Should be creating an anaerobic environment so no oxygen. That's that's the idea. So with this particular jar, make sure that the rubber band is fitted correctly around the outside and then.

Pop.

That


A little bit of the setup.

Even if it flows out a little bit, don't worry, it tastes yummy. Flows out a little bit, cover with a green onion leaves. It's so simple, but this is the way it is soft and sprinkle a few spring again so.

Adult still self.


Right?

Salt.

This is better.


This way we're going to blend this together.

Then I'll be back.

OK, so as you can see that being means nicely. I'm now going to go in with my chick peas which are nicely cooked.


We're going to drop them in.

But you don't want your oil to be raging, raging hot.

'cause I'm just really fun really quickly, so I'm kind of medium, medium, bubble there. As you can see.

Then they go.

And this is just gonna take about two or three minutes.

There's no need to touch them at this stage. Let them just do their thing.

Just get this other one in there, just make sure they're not touching each other now, 'cause they might stick a little bit.

Little shape and yeah, I'll be back in a couple of minutes.

OK, these look about ready. I'm going to fish him out.

And I'm putting him on the sun.

Kitchen towel

beautiful color. I don't wanna put the more than that.

Yeah, I'm quite happy with these, so let me just put those other two. I've got two larger ones that I showed you earlier. I'm kind of further looking ones.

And then they, I mean, yeah, lovely, lovely color.


Anybody you want to use?

You're going to let that simmer for about four 5 minutes.

Now lower the key.


It's been about maybe one full minute. Now we're going to add the tomatoes.

OK, Alright, so that's it. Tomatoes are in now. We're going to add a few more ingredients and let this cook.

Here's what we're going to add. We're adding a half here this right here it's a half teaspoon of Italian spice, like a combination of Italian seasonings, 1/2 teaspoon, 2 teaspoons of sugar, 1/4 teaspoon of salt. They're going to go in here.

And some fresh pepper to taste. And well, you gotta do the fresh pepper. OK, alright well screw that up.

It's still bubbling, so we're just going to let it cook away here.

And we're going to add some fresh basil.


Place it on the bamboo sushi roll mat.

Make sure you wet your hands with water and spread the sushi rice on nourish it using your fingertips.


Really good fresh coriander. Add a few chopped onions. Very few.

Garlic.

Chili's

coriander seed

QVC.

Black pepper powder, little bit a piece of ginger salt.

Demented the green color had leverage.

And the Lemon Peel.

There's lots of things are not. We have not used here because they.


So if you cannot buy this meat, and I understand because I've been in the place where I cannot buy this kind of cut of meat at the store, and even though I have to butcher, they wouldn't do it because I guess it's like extra work to do it. So I understand is a hard to get in some places. What you can do is purchase a chunk of a rib eye and freeze it in the freezer of about one hour to two hours. Now although it through we just trying to.

Appreciate the outside part of the rib eye so it's easily cut and just mixed everything together. Help liquors. The beep me dizzy to breakdown.

And that means you stop you like come on.

Remember my first YouTube video?

Something about soy sauce.


So we're going to use about 5 to 6 tablespoons of catch up, so let's go ahead here.

The first one is kind of half emptied out, so that's why I'm doing this fixed there.

Then

But four tablespoons Maple syrup and I really recommend you get real 100% Maple syrup. As you can see here the ingredients, just Maple syrup. That's it. If you go ahead and get some cheaper other type of.

Serup look at the ingredients on this.

And as you can see, there's tons of ingredients there.

That's not as good. You want to use 100% pure Maple syrup if you can. So 4 tablespoons of this.

And then.


Dumping all my vegetables.

You can even mostly shop onions. Cabbage introduce any vegetable that you like.

I just picked a beast.

Have some fault. Willing to add the soy sauce to make sure you keep in mind that soy sauce, asphalt and add false accordingly. Something a black pepper.

Talk to you soon. Love black pepper yeah half tablespoon of soy sauce.


And the freshly chopped cilantro.

That's it.

Give it a quick task.

The peanuts give a good collection STR pot stickers that is the reason why I added peanuts here.

And the cilantro gives a very fresh feeling.

That's it, give a quick days test.

Just to make sure.


Skillet heating up with two tablespoons of refined oil sunflower oil here.

Once the oil gets hot, I'm going to arrange the pot stickers in the pan without wool crowding the pan.

Oil is hot.

It's been 2 minutes now. Let's check if the bottom has turned Christy. Oh yeah, this is what I want.

Golden and crispy, without wasting anytime at quarter Cup of water.


Add the cabbage to a clean food safe container or pickling jar.

Press firmly until the juices come to the surface.

There.


Many allrecipes members suggest making a quick brine with two cups of cold water and 3/4 tablespoon of salt.

Next


Over the cabbage with cheesecloth or muslin and Tuck the edges down against the inside of the container.

Be sure to weigh the cabbage down so that it is completely covered by Brian. Set the container at a room temperature of about 70 degrees to begin the fermentation process. This will usually take anywhere.


Add water.

Keep on adding small amount of water every time.


Just to make it soft.

Once you need to one more time now.


From this talk.

Make a golf ball size just like that.

First, we will make a single are looking for this. Give this ballinteer traveler.

All this wealth with traveler. I'm using Hollywood FL.


Free trip or drop granted.

And.

Sprinkle some trap flower of it just like that.

Now.


Prior to slicing the fish for nigiri sushi you will need to breakdown and trim the flight to make it the best size to Slysoft.

Cutting a big fish into smaller blocks is known as sack Odori, which makes it easier to slice into pieces.

Also watch the video about how to breakdown.


The bread.


Room

delicious.

Hot fries?


So while this is cool.


But I like to partner my kalamari with, so I'm going to begin by crushing some garlic into the mayonnaise.


Brought to the boil, so I'm just going to pour that in a bit at a time.

So really what we're looking for here is I cannot nice.

Fluffy Mashed potato with a subtle flavor of onion.

Just coming through from the cabbage.

And what I find if you're making this in any quantity at all, what I would do is put it into an electric.

Mixer with the paddle attachment with a paddle attachment going round slowly. Just pour your milk in.

So what we're looking for here is kind of nice fluffy texture. What we don't want is a wet potato purity, so I think we're almost there now.


Fry.

A little chopped onion.

Add a little with Green Chili, it's optional.

A few stray Guardian lives.

Anaconda snake.

Read this coconut milk is pink so you to add a little water, salt and lemon juice.


Take become just perfect.

Spectrum.

Lemon juice.

Add salt and a little bit of.

Water so the sauce pick up perfect.

Ella half a teaspoon of the green paste what we made before.

Set alarm


Oh wait, in a bowl and add enough boiling water to just about cover the wheat. Now put this to one side.


Meanwhile, you can chop the parsley quite fine.

When you chopped it nice and fine, pop it into a bowl.


Pick the leaves off the mint stalks.

And chop them nice and fine.

And add them in with the parsley.


If you could stir up, don't stir it too long. I'm going to just mix it up.

With my hands.

Kind of nasty, so I'm gonna go to the sink after I'm done with this, but I find that with my hands I can get everything mixed in really good rather than with a spoon that just kind of mixes it around. This way I'm kind of getting all the bread crumbs and everything mixed in. Really good.

So yeah, I'm gonna have dirty hands, but I'll just watch him after so don't stir it or mix it too much. It'll get two combining. You might start breaking up everything if you combine it too much, so this is looking good.

Now we do.


Push the potato through the seven Super Bowl with the back of a spoon. Now the reason I'm doing this because it makes the smoothest, creamiest Mashed potato now obviously easy. Way to make mashed Tater is to boil potatoes until you can put a knife through them. Then you can drag him off and you can just use a potato masher. There's no problem doing that at all and it will taste pretty good, but it won't be as smooth and creamy as this, so it's worth the effort.


So we can make it up now. OK, I'm going to put in.

Papa mates.

Into here.

And if I want to keep the rest for another time, I'm just freezer no problem.

And then on top of the meetings we're going to.

A Mashed potato that you made earlier.

Now in a big blob of it, come check this out into the middle.

I'm just going to spread it to the sides.

Now a match is this screaming if you want to be really pretentious about it, you could call it home, use it in, but I just call it pretty much.

Now let's put it all to the sides.

And once you covered the means, which I will have done with another spoonful.

Like so.

Send check it out. It doesn't need to be too delicate. Then next thing to do is Grace and she's over it now. I have got some mature.

Shut up, which is perfect for it. Absolutely perfect, exactly what you want.

And once you covered.

All of it with a really thick layer of cheese.


It did put some whole milk into it as well.

It's written that.

I'm gonna put some butter in it.

I'm seasoning really well with some salt.

You could grind there some Black Panther.

So.

And then just going to mix it up.

Ha.


Speak.

Bit of olive oil in the pan like that. And then I've got 500 grams of lamb minutes here.

No, I just need to break it up in the path.

Brown also take about warness out of it as well.

Right?

Basalts

I'm lost Browning over. I'm just going to take out my porcini mushrooms.


While our tofu is boiling, we're going to add our pork to a large bowl and add.

3 tablespoons of the chili paste that we made earlier.


Specific measurements for the black pepper is just up to you guys, your preference.

Then I'm gonna add 1 teaspoon of bamboo salt.

Las finales the green onion. Um I have.


Chicken breast.

Thinly slice fighters.

I marinated with a white and couple tables from cornstarch. Mix is nice and balanced like this now.


Doing is I'm cooking homestyle doll that we have eaten in my house an no oil was used by my mother. She would always had this in here so 2 tablespoons of this and I remember my father would ask for more when probably you know.

He would eat it and bind you.


To model chopped goes into this, I don't prefer adding Thakuri, I prefer it top. That's what I have seen my mother loop so chopped also brings in the colour out an.

Of course, expects of tomorrow is what I like sorted this how you see?


It's looking good now. The masala especially cook this further for three 4 minutes after you add the dry spices. Now, if this chick in was not farm fed like what?


See, the color is absolutely beautiful. The chicken goes in. Keep cooking without the water. In this at the check-in, get cooked with the spices, tomatoes, an onion. I'm not going to add any kind of water at this point of time.


Cutting the quantity of tomatoes added is also quite high in this, and one more thing I must tell you.

The quantity of Ginger and green chili is also high. When you eat them now, you must get that slurry thing.


The bras and shoes.

3 tablespoons soy sauce.


Valley, hi.


Crushed tomatoes

and I'm making a mess on my spoon because I am looking at this through a viewfinder beauty group problems you guys will not have this problem when you are making this. I promise I'm also going to rinse off the can of tomato with water after, but I don't have.


Of course we've got some onions that I've just cut into rings, and all we want to do is just cover them in that better.

And.


And finally, that is sugar.


We have a giant play that was just.


And go do the corn.


Add some Ginger garlic paste.

Add vegetables.

For vegetable briani do not cut vegetables into small pieces. Make them little bit bigger pieces so that when you cook it you want this night which is able people to come while you eat. The very honest so I've got some carrots, some cauliflower and I've got potatoes. Look at the way I cut these potatoes into nice six.

OK, so when you actually cook them, you can actually see these vegetables and not matched up. I've got some paneer also, but.


Put half of this rice.

OK.

Excellent and then on the top I'm going to use a little bit of these vegetables. Little bit leftover vegetable.


To add tomato Puri now cook tomato Puri. Cover and cook.


Put the water on to boil.

Aggressively salted as.

Mario Batali says.

Did you put a couple drops of olive oil in it too? Just because just because just because I put olive oil and everything I eat now?


Large bowl layer the cabbage with three tablespoons of Canning salt.

Mix it together and set aside for five to 10 minutes to wilt.


Shrimp just take a sharp knife down the backside of the shrimp, just the same way you would devein it.

For 3/4 of the way through.


And some oil.

And then they go have about 1/4 inch of peanut oil in here. That's all you'll need for the prime. Now it takes a couple minutes per side.

You may need to add more oil in between each batch, but that's OK.

That's completely normal.

Now you wanna do is just flip 'em.

Get your color on each side.

I want to completely cut.


Put it on some paper towels like this.

Hello absorb all the remaining oil fat that you wanna get rid of before you start chewing on the shrimp.


Cut into thin slices and then into even smaller sizes, yeah.

Number.


The oil is nice and hot. Make sure it's hot enough.


Will.

Now you got an option to Peel these. If you want to.

I'm not gonna do that today.

See that that's cooked. You could eat that just like it is.

We're going to take.

'cause he's in the big I wanna big pieces.

If you wanted to Peel these, probably the easiest way to do it would be to take a spoon and peel them.


Strong.


Salty for about a minute. Treat every ingredient with respect. Yeah, the way you would do to your family members. This is the family member of the check in Carrick, the Hybrid Chicken Curry, so let this sort it we smell.


This is the spicier one, so you need to be careful.

Three of them. If you don't like it spicy, you can avoid it, but what you need to do is split it from the middle. All this goes in.

Put this mixture. Ginger Julian Scream.


Small head of cabbage. I tried to do it finely chop it funny but no way it couldn't do it but anywhere anyhow, as fine as you.


Cabbage, add your carrots.

And Tablespoon of salt.

Now this is Himalayan pink salt.

And, uh.

Frankly, it's not so solved.

A butt use.

More if you use kosher salt, use 2 tablespoons.

Like so.


For that we need about 3/4 Cup plus a little salt baking powder.

Or at beauty full of oil.

But three teaspoons of oil just mix it.

Gradually pour in the water. Here an iced stiff dough.

Just need it a little bit till all the Flowers is combined well.


OK, so there's actually two lobes to the swap, the liver and what you need to do is we need to open it in between the two lobes. So you cut in between the two lobes.

Open it up and you need to devein it.

And you need to take out the part that is.

Reddish.

My mother not helping me, 'cause I've never done this before, so you actually have to just sort of pull the veins out. Don't cut them out like there we go.

And just sort of.

There we go. Part that's red.

Just sort of scrape over to clean it out.

Baby.

Look

so we're opening it up to try to get this one vein out here, or just sort of.

With you with do it with your hands and sort of just exactly like the shrimp actually. And you're just trying to take out this vein.

Where it is.

And do it with your hands 'cause you don't want to cut.

Into the organ.

And just pull it out. There you go.

So.

Perfect.


Our demonstration here.

This is a little hot. I'll get that up in just a minute, so I'm going to.

See what we have going here. These are looking good if you have a nice spatula like this or.

Slotted spoon then it allows you to take care of a lot of methods. Same time because you can bring them up like that. I think I let them cook just a little bit longer. I like them nice and tasty and Brown.

But don't leave it too long and I think it might actually turn this off since I have.


And we just put this one in this beautiful one.


Actually, half of it, half of it gets poured over the salad.

Get messy, have fun with it as part of fun is cooking with your hands.

A smells delicious fresh lemon without sumac mixed in. If you're a lemon person, you.


One hour I feel like.


Beautiful.


Strategic involved.

And she told at home with TV.

Some pieces of the dried bonito fish, 1 tablespoon of dried shrimp.

And thrice the Ginger.

And the chick in peak safety.


That

And if you guys haven't checked out my poached egg video, I would like here. You can check it out.


But you wouldn't have to because they're really that delicious. We're going to begin now with some heat, and I should talky mushrooms inside of our skillet. Now you're going to notice that, like mushrooms are mostly all water, so they're going to suck up whatever oil you put in there. They're going to suck that up, so we want to start cooking with that. Now I'm going to turn the heat on high.


And onions.

That's the next ingredient. As you know, Bell Peppers, especially red pepper.


Little bit of oil on top.


9 by 13 inch baking dish with cooking spray then.


2A bowl with eight large eggs along with three chopped green onions.

1 teaspoon of onion powder.

And one teaspoon of salt or less to taste. Whisk together to combine.


Oil and go our pioneer kids.

And same thing. Lightly saute until there a nice Golden Brown.

We're going to pull that out.


Beautiful color.

And it's just going to drizzle it around.

This wonderful flavor and wonderful aroma and it really makes Super Yummy.

So we're going to leave some of it white, and some of it. You know, the Orange color of the suffering. That way when we mix it, it looks beautiful.

And final layering of our fried onions.

Also some cilantro.

Wow.


And cook it until the vegetables, about 3/4 way done. Again. The rest of this stuff is going to get cooked in the oven later on.


Layers of rice so you can split your rice up into three parts and you'll know how much to put in each layer.

And on top of the rice, we're going to go ahead and sprinkle a little bit of our very own masala just a little on top for additional flavor.

Actually, this is also going to taste if you want it spicier, you can nothing or go easy. Definitely because it is.


Finally, chop up your green onions. We don't want big chunks of Green.


Rinse your shrimp off with water and finely chopped.


Be heated to medium. We just start putting our.

Shish kabobs right on the grill here.

Six of 'em

will do is cook for about the.

Oh

maybe 4 minutes per side and it's just the last little thing here I usually do is just.

Drizzle a little olive oil on there. So what we're going to do is let these little guys go here for a minute and we'll come back.


The same skillet I'll bring all the ingredients.


Next I'm going to season with some sea salt cracked pepper.

Some dried argan oil.

And then when a good, healthy lack of extra Virgin Olive oil.


This goes straight in the oven for 50 minutes to one hour.

These have been cooking for about 50 minutes and as you can see the tomatoes have really softened the.


These ingredients into a nice soup pot or a large stock park.

How do you stock straight into the pot and cook?


Right now the next thing we're going to do is we're going to take our chilled ingredients and put it around on top of noodles like so. You'll see we have the cucumber. We have the ham slices and we actually went ahead and scrambled and AG as well and cut it into thin slices to an. We go ahead and put the tomato not quite wedges on it as well and that's what you want to look like. Then we're going to take the sauce mix that comes with the Rama noodles and just pour it all over on top.

And there you go in the sauce is delicious.


Straight in.

Now next I'm going to be adding in some cider. Now, if you wanted to use beer, you could. I actually really love the crisp flavor of cider. If you want a non alcoholic version just use some soda water. You want it nice and bubbly. That's going to give our better some nice airiness to it and make sure make sure whatever you using it is ice cold. So just using a whisk we just want to give this a good mix around and that is exactly what I'm after. It's not so.

Thick it's not too runny.


That I can get when you know what is hot and over 2 tables.


Add 2 teaspoons of baking soda into the mixture and stir until the baking soda is well blended.


Is spaghetti in the large part of well in salted water according to the instructions on the?


Next, Peel your potatoes.

And the chip should be always nice and chunky and thick.


Next passed the fish through the flour and butter.


I'm ginger and garlic.

From a quick stir fry.

This is just for one serving.

Call Bob.


Sam wiru does.

Before it burns, we're going to add some canned clams, and definitely definitely at the juice.

That's going to add a lot of flavor to the clam chatter. Don't rinse in for it out. Add it to your soup.


So that it becomes slightly soft and we will kept it under the lid.

Far.


The chicken.

Feel like that.

Which is gonna cook a chicken for couple minutes.

Almost like 60 to 70%.

And we're gonna set it aside.

What I see the pink color disappears then is ready.

Alright, so this is ready. We're gonna check it out.


Minced Ginger and garlic.

Now I can start smells the dry roasted Hot Chili and nice flavor.

We compute the oil now.


I also forgot to mention throw in the two or three teaspoons of sugar.


Who is the leader of?

Open sesame seeds.

If you like the black ones with some of the black ones too.


Boom, get it done separately, separately separately.


Just cut it up anyway you want. We cut carrot into things decks and roughly chopped cabbage.


Now you want to work in batches. You don't want to throw all of the wings in at once because it will lower the temperature of the oil and the grease will absorb into the chicken wings, and that's not something you want. So gently place the wings into the pot and the track is really great because the wings do sink down to the bottom, they're not going to rest on the bottom of the pot. They're going to be elevated up, and I'm using about four pounds of chicken wings total. Try to fry your drumettes in one batch and your wingettes in another batch. Don't make them up too much 'cause they do have slightly different cooking times.

But in general, the wings will cook about 15 to 20 minutes in total.


Rain, so now the chicken wings are going to go right into a bowl here usable. That's wide enough that you can actually toss the wings. I'm going to do about half of the batch here. I'll add about half of this sauce around the side of the bowl. Just swirl the wings around if you're feeling a little daring here, you can gently toss the wings up to code them.


And all the oil into a deep pot or skillet to be one to two inches deep.

Heat the oil over medium high heat to 365 degrees. Cook the Falafels in batches four or five at a time, turning in frequently so they turn uniformly Golden Brown, about 5 minutes for each batch.

When the falafels are done.

Train them on paper towel.


Pour the bean mixture into a mixing bowl, leaving about 1 Cup of it in the processor.


Whoa.


They got us some chili flakes.

Papa Crackle

abuse.


That makes it is really very simple. Again, you choose a bit of plain flour with the flower. Again, put a bit of salt and pepper seasoning because all the way through on the season also.

So the next ingredients go in is the fizzy water, so it's just spring water.

Yesterday the bubble was really make it a lot better so put a little bit. Then I'm going to use a whisk for actually whisking out. I can tell it straight away we need more more water in there.

And just wish this up.

Until you get it all nicely mixed up and try and get the last out.

I need a little bit more flour in there.

Start look about right now.

Try anyway.


In making the coding by adding the flower to a container, you can also use the zip lock bag if you like.

All by the salt.

I like a little bit of a zip to mine, so I'm going to go ahead and add some cayenne pepper, but you don't like this. You can simply leave it out some ground black pepper and I'm just going to mix this up until everything is nicely combined.


We're going to add the squid in.

Put a lid on.

And give it a good shake until all the pieces are fully coated.

That's what I'm going to do.


That show you how to do. OK, we're going to start our beef tacos by Browning off our ground beef, and I'm using a mixture of 20% lean and 90% or 93% lean and for no other reason than I like. Kind of fat and some of the flavor, and that fattier meat and I'm just gonna lay it into my nice hot pan here. And I'm just kind of break it up and let it all just cook down. And while this happens, we can go ahead.

You don't have your vegetables chopped up. This is a great time to do it. You just wanna move this around, you know, let it cook for two or three minutes, then give it a good stare and make sure it's getting cooked.


The Bulls now I'm throwing in a full chopped onion a pepper. I have to be using a pesio pepper which is not all that hot. Got a little bit of heat to it. You can use whatever you want, though jalapeno is a great even red Bell Peppers. Green Bell Peppers are quite nice. I'm just going to let these.

Cook down over like medium, medium, high, keep. You want some salt and pepper in there and go until the onions become translucent and nice and soft. So once are pepper and onion is nicely cooked down. Like I said, soft and translucent. We're gonna add our spy.


Please take him off.

And I'm just going to play some on a little bit of paper tissue.

Just let him drain off so when you serve him up.

And all 8.


Preserve these are I've got some really nice crispy homemade fries.


I love.

Spend cut the hair.

Sometimes.

Got something here?

Think about it.

Switch.

Like up there.

Like

long.

Sweetie.

August.


Ladder worthy dish? What about you? Make sure you taste it in just received.


Stir Fry and now when it's almost towards the end of a stir fry, adding your bean sprouts season with soy sauce. Here's a secret tip. Once you're done with the stir fry, lay everything all the vegetables out on a baking sheet. This cools down the filling very quickly. The reason why this is important is because if you try to use hot steaming hot filling to rap with, it'll make the skin of the egg roll really soggy. Also another tip, prop up the baking sheet so that any extra.

Well or sauce reduces collects at the bottom and you can throw that.