This so spent taking away for about 10 minutes and the breads really softening up into their. We're going to season with a tiny little splash of red wine vinegar, which disk is a beautiful city to there.

Just keep an eye on the bread. It will Brown up really, really quickly.


And then bring it down.

And then again, hold the salmon together and in lone.


This side.

And slightly separating them.

But anyway, that range those on a nice plate with some diakon radish grated.


A little bit of the garlic and ginger straight into the pan and give it a good mix through and as soon as those ginger and garlic pieces start to become aromatic, you want to hit it with all those veggies.

Oh, if you could smell this right now, you would be making this for your dinner tonight. Try it out OK, veggies go in pile. Are spring onions or celery in our carrot in there and we've got some bean sprouts as well. And now all you need to do is mix it through.


Cut it into my pan of oil and then it just roll around for three or 4 minutes until it is nice and Golden Brown before sitting it on kitchen towel.


All right now how they're at this. I hope I don't know if this spoils big enough, they just take the corners.

Straight up to the cops, yeah?


Now it's time to add the problems.

We're gonna cook that for about.

Is that spicy were going to cook that for about.


Oil in the pan.

Wait until the oil.

Another


Potatoes, and if you if you're cooking these, go ahead and cook some up extra and you can save them. Once they're done, you just throw in the refrigerator. They're fine for a day or two. Don't worry about it. I'm not going to spoil.

So anyway, this makes a perfectly cooked potato. They're not soft enough for mashed potatoes, but they still have a little bite tool, and if you follow this method, I'm sure you'll be happy with it.

So and then you can use these potatoes for you can do baked potatoes with them. You can fry 'em whatever. So anyway.

You're gonna need a bunch of salt.

Is what you really Sultan is the water? It's not an accurate thing. And then they when they're done, they still will need just a little bit of salt. So this get some almost salty enough.

What we're going to do? We're going to put water in here and we're going to cover him at least one inch. I'm going to about an inch and a half to two inches on these little bit bigger if using the real small potatoes, you can go an inch 3/4 of an inch, something like that. But what's going to happen is whenever these are done boiling them at the thermal mass. It's left from the water in it that I think will finish the cooking process. Now you do have to start this ahead of time, because when we turn off the heat, we're going to let these set for two hours. Yes, two hours going to take time to get him to boil, so you're looking at about 2 1/2 hours to get these potatoes.

Anyway, I'm gonna put him on stove now. Alright, so I got him sitting on the stove. I'm gonna take you, put my burner on high and we're going to bring this to a boil.

Alright, see we.


Louder

well I have 1 Cup of self rising flour in here.

Will put 1 teaspoon baking powder 'cause I wanna make sure that this rises up.

And then I'm gonna put half a teaspoon of salt.

In here.

You could put more salt or less salt, depending on how you like it, but I'm keeping this kind of neutral.


This is vegetable very often, so we are very generous on the vegetables. You don't want to bite into a lot of rice then you know nice ample supply of vegetables here.

So there's a two layers of vegetables. You can divide this into twos.

Now we're going to sprinkle a little bit of our fried onions. This really adds a nice crunch and a nice flavor. You can try to do this at home, but it's a lot simpler to survive it right, and it always comes out so perfect.


Hard.

His.

Not gonna make it.


And take some seeds out of the Bell pepper.

And sliced thin D.


First Cook the meat.

We like to use pork for flavor, but you can use any meat you want chicken pieces or thinly sliced beef loop also.


Going in with some fresh green chilies now.

Charlie actually having to use.

And I'm running a little bit of Gamma Seiler powder.

Like a finishing powder, really.

Still rising.

Laid back on.


Yeah, we're going to put our bean mixture right in the middle.

Next, we're gonna put a little bit of onion and this is all totally up to you.

I'm going to add some chicken.

And.

God.

Quarter Cup or maybe a little less of.

Cheese, and then to fold the burrito, just bring in the sides like this.

Fold it over, Tuck it in and.

That's what your real looks like so.


Three 'cause I really like clams, so just add the clams.

I actually like to keep some of the juice 'cause it's really delicious. It's extra clam juice.

And so here's my third one.

And just mix everything.

So now that you have your clams in and it's in medium heat, you're ready to add 2 cups of half and half.

So 2 cups.

Do an I like to use horizon organic half and half, but you can use any like so that's two cups of half and half and you're gonna want to just go ahead and mix the contents. Doesn't that look delicious now that the half and half's in there at 10 tablespoons of flour gradually so at one and mix?

Two and mix and you're gonna do this continuously.

This is the 6th one, and as you can see the clam chowder is getting really thick.

Doesn't that look delicious?

9 and years of 10. I'm just gonna make it a heaping one see that that's the 10th one. That's actually like 11. And then you're going to stir.

I like to use my little hot pad so as you can see, it's really thick.

You can add more flour if you like it much more thicker, but I think this is perfect because it'll get thick throughout, like it'll get thick in time.

Look at that, doesn't that look amazing? Doesn't have a good thing.

Yum.

We're gonna add 2 teaspoons of.

Porchester sauce sauce. I can't say it so I had to have Justin say so. 2 teaspoons one.

Oh, and it looks like this, by the way. If I didn't get it.

Grab that spatula an mix the contents. Next you're gonna add any hot sauce that you like.

And our favorite at home is the Sriracha Hot Chili sauce. And I tried this recipe before, which is why I decided to make a YouTube video an you're going to just add 1 teaspoon. But if you like it super spicy add 2 but one is.


Is boiling or deterrent down too low?

And I'm gonna I'm gonna stir it and let it simmer for five minutes.


Add chickpea paste.

Add chopped onions.

Ginger garlic paste.

Coriander paste

you can add parsley, but I am adding coriander.

Central.

Coriander powder

cumin powder 1 teaspoon.

Red chili powder.

1 teaspoon

Salt 1 tablespoon

Or you can add according to your taste.

But don't add too much.

And in the last we will learn.

Baking powder

Baking Soda

if you want falafel to be crispy and bread crumbs I'm adding.

2 tablespoon bread crumbs. Our oil is already heating.


Falafel balls are ready.

And I'm going to put this into the oil.


The boy you cancel.

Image to boil.


If it's a normal fashion into a frying pan and then when that comes to a soft bubble you want to put in your dollops of.

Foxy mixture in there.


You can use matross Curry powder.

So query pottery then all dabbers usually have their own version. So make your own planned.

And add it in and 1 tablespoon of tomato paste gives nice nice red color to the Curry so mixing.

The powder.

Tomato paste


Toasted white bread. So what I'm going to do is lay a few strips of bacon over top of the bread.

Now you can use Brown bread or your favorite type of bread.

Followed by a couple of slices of large ripe tomatoes, the iceberg lettuce. Of course you can use romaine or your favorite type.


Clean fuel.

Sorry.

And let it stand outside.

420 four 48 hours.

Where you are.

Until it's sour, the only thing makes sure that the it's covered with the juices. If not, open it and push it even harder.


Boil water and let your **** talky mushroom steep.


Onion cut onions too well to each, why OK?

And you need some 3.

Global product you want to quite this one?

I miss him.

And you need them.

Ginger, you want to shut it down OK, nice Walmart address.

After all.


Is an important aspect of this sauce, so we're going to use that water. Is the pasta cooks to finish this sauce, So what you want to do? And by the way I'm making this for two people, so I have about 6 ounces of raw pasta in there, so I'm going to take.


About a Cup of that pasta water and add it to my pan. OK, and again, that's just on his low heat as it goes.


Pepper bacon mixture. By the way, if you're wondering why that looks kind of dark, I'm using a whole grain baryla plus pasta, which I love.


2 tablespoons

of officials.

1 teaspoon of soya sauce.

1 teaspoon of thick teriyaki sauce.

Half to 1 teaspoon of.

Seasame oil

three cloves of minced garlic.

Pics and allowed to marinate for about least minimum 2 hours.


Petty and was going to place it onto the heel.

And on top of that, I'm going to put on some Pickles.

Then I'm going to be adding some tomato ketchup.

On top of the ketchup, we're going to be putting on some onion. Now what I did to the onion. I just cut a slice and I've taken out the rings just like that and just place them.

On the top.


Stretching out your dough. Start by flattening the dough ball. Trying to maintain a circular shape. Spread your fingers apart and rotate the dough. As said earlier, this pizza dough is the one you want it.


Maybe it's a little bit surprising, but you need a lot of onium.


Drop of sunflower oil in there.


Marinated chicken and this goes straight in its jaws. Sizzled with stick with it. You need to make sure that your walk is nice and half and as soon as that sizzles eyes down you've got a beautiful cooking wok that isn't going to reduce in its heat so give it a good mix. True right off and you want to cook this just until that chicken is just about cooked through.

Right come in here and check this out. We've got beautifully cooked chicken at this point, so this is the way you need it to be before you transfer it out this chick.


Not the salt and pepper. Come on. Come on.


I have a 12 ounce block of extra firm tofu here. You can use a softer tofu if you prefer, and I don't think I'm going to use the whole thing. I'm just going to start chopping and I'll see when to stop.

It's up to you how much tougher you like.

I'm gonna cut half of it first.

So I cut it into these slices here.

Stack them up.

And then I'm just going to chop down and I'm going to get these little strips. I think I'll do it now. I'll leave him like this. I don't want them to fall apart.


So I brought up about 8 or 9 cups of chicken stock to a boil and I'm going to add the chick in the mushrooms, the bamboo shoots and the tofu and I'm going to cook them for a few minutes until the chicken is cooked.


Season this lamb is about.

10 rotations of cracked black pepper.

We're going to put in about a teaspoon and a half of sea salt.

A dash of Worcestershire sauce.

And our garlic.

And R Cinema.

Blue

just gonna mix that up thoroughly.

Samara nation.

Purposes of this video I would normally set this in the refrigerator. I let this marinate for about an hour before I started putting these.


Today fry heat up some vegetable oil or use a deep Fryer, careful.


And Golden Brown drain the excess oil on a paper towel and.


Start now making our sauce. So first we're going to cope. The bottom of our sauce pan with some olive oil. I'd say probably that's a tablespoon of olive oil.

Let that get hot.

An I have that on medium high.

Going to add.

Two cloves of garlic, which had been minced.

Select David Garlic and kills translucent, but don't want it to get Brown.

Distracted skip the fragrance is coming out.

OK, that's fine.

2 cans of crushed Italian tomatoes.


Brand on sale. Whenever I see Italian tomatoes, whole tomatoes of crushed tomatoes on sale. I stock up so this is my first time using this particular brand, but it's crushed Italian tomatoes 2 cans.

Just now that garlic already.

These are 28 ounce cans.

Are salt.

Half a teaspoon of salt.

Kosher salt.

Or coarse sea salt. Sometimes I'll use.

Crushed black pepper

TSP.

Let's do a teaspoon of dried oregano.

And dried basil.

2 tablespoons of chopped parsley.

Italian parsley, flat leaf parsley and two tablespoons of fresh chopped basil.


Get the pot the sauce to start coming to a boil.

And once it does.

Turn it down to low and let it simmer for about 15 to 20 minutes. We want the spices to blend in with the tomato sauce so 15 or 20 minutes should do a good job of blending everything crushed red pepper to this if you like.


Hot I like mine.

I'm going to Add all probably about half a teaspoon of crushed red pepper. While this is simmering.

Let that simmer 15 to 20 minutes.


You are ready to bake.

Bake for about 15 minutes until the chick.


The pan here and you want to fill it with water, probably about.

Half the way. So now that I have my pan half full with filtered water or purified water, then you want to go ahead and add about.

Maybe a teaspoon of salt there, maybe a little more.

You wanna add just a few dashes of cayenne pepper.

Like that?

The chili powder you want to add Poly about, let's say 2 teaspoons worth.

Add about 2 teaspoons of chili powder.

Right there, about a teaspoon of cumin.

Now this water is going to come to a boil 'cause I turned it up on high here. So while it's.


Seems that tomato paste tomato pieces coming after, so we're going to cook our vegetables for a little bit. Then you would add in the tomato paste. OK, leeks and garlic, leeks and garlic. You're going to cook it all down till it's really soft. Then we would put the meat.


So this does make kind of a lot.

So be forewarned, I'm going to add in, one can of.

Cream of chick in soup.

I've seen some recipes online call for cream of mushroom soup. It is not cream of mushroom, it is cream of chicken.

And to this I'm going to add 1/4 of a Cup, which is half a stick of melted margarine. You can use butter if you so choose. However, crackerbarrel does not.

At that end.

Next step is my cheese. This is 2 cups of Colby cheese that has been put into the food processor and chopped up fine. It is an 8 ounce block of Colby cheese. Almost all the recipes I've seen online call for cheddar and Cracker Barrel does not use cheddar, they use Colby.

Which is why a lot of times it does not taste exactly like cracker barrels. It may be close, and it may be very good in its own right, but what we're going for is actual Cracker, Barrel's hash Brown casserole. Same thing goes for sour cream. A lot of the recipes call for sour cream.


Now put a liberal amount home you don't want to go not enough. You don't want to go too much. It can be quite sick name if you quite rich Insignia. If you have too much of it. So just go easy on it. So as it's it's running off how eggs and to finish.


Chopped up parsley, but a crack paper across the top of it, Bob's your uncle. They have it hooked and very easy. Eggs Benedict and I bet you didn't have to go and pay lots of money at the cafe for it. So the.


Herbs.

And now for the secret ingredient that will make it super crunchy. I've got some instant potato mash powder and I'm going to add in half a Cup of this give this.


Tablespoon of cooking oil.

Set the heat on high with Sam.

And go ahead. And so in, yeah?

I am.

Alex and picture.


Spicy tuna roll. Very popular on every sushi bar right in these days.

We gonna first.

We have cucumber avocado that we're gonna need and we're gonna make our spicy tuna. And I'm gonna show you how.


We're going to use the heart of the romaine lettuce. Just put it up finally.


Give it one more mix.

Fruit over your salad.

Curve.


So what is a shepherds pie? Well, it's a cottage pie that's instead of using ground beef. It's ground lamb. You know it's just a meat and potatoes kind of dish, which is why I like it.

And it's made with Lamb, which I love, lamb.


Look up of carat cut up.

Be honest, I got a little bit more in half.


Paper.

Little bit come in.

Coming is the spice which one is helping for you to digest.

Of course so.

Rich paper.

I'm still no water yet because we have still enough juice inside and again, roasting, roasting and roasting.

No one is out there.


Like it not olive oil, because this is not in common in our country.

Now we will.

Heat up the oil.

So we have the cut on the on which one we are giving in the hot oil.

Could be how roasting up to will be really quiet dark color. You will see it and don't be afraid of that because most women are making this kind of mistake that they have only the glass effect on the onion. But this is not right because this is the taste of the Brown color.


Sweat.

And which is gonna drop them in the flower?

And just cover them with flour as much as you can.

And after that.

After you see there all covered from both sides here and here, just gonna take them out of the flower try.


Both very easy.

Just take one and.

The same thing covered with flour, and after that after is well covered just.

Take out the exit.


And he was standing next to a cooler and he put his arms. He stretched his arms out and put it around the cooler. He said no, I don't have any free roaming eggs. He said I make all my eggs stay right here. It was hilarious and we laughed about that for quite some time.

Oh yeah, you just saw me sniff those eggs. I like to smell my eggs to make sure they're fresh before Adam to my meatloaf, so just beat him up really good.

And then take a pack of crackers. You know the kind. I'm talking about those kind that are very good for you and just smash him up really, really good while they're in the package. In that way you don't have much of a mess, you know, because all the crumbs stay right inside of there. I like to get these really, really small because when you get a big piece of cracker in your meatloaf, it just doesn't good. So make him really, really tiny.


Ground beef I like to use the lean stuff, then there's less grease in there, you know.

And it's better and healthier for you.

And I use about a half a can of the tomato sauce in the burger. The cold burger. Make sure that burgers cold.

An A1 sauce, probably about 2 tablespoons. I just eyeball it. The same with what's this here? Sauce about 2 tablespoons I guess. Just you know, sprinkle it over the top.

But the trick is to a good meatloaf that melds together and holds together and doesn't fall apart is the meat must be cold.

Yeah, add some of this catch up in here. Now. All these liquidy items they're going to help your meatloaf hold together.

And your onions.


And put it in the pan.

OK.

Into the pan.


Medium high heat here and I'm going to put it in about 1/4 of an inch or so of extra Virgin olive oil into the bottom of that and I'm going to let that come up to temperature and then.


Have been thought you don't want to use frozen.

And I'm going to use 2 pounds.

Of hash Browns. Unfortunately these bags come in.

26 ounce size, so I'm going to use one full bag and about a handful.

Of potatoes out of another bag.

And I'm going to do something that they even do in the restaurant.

Make sure you have clean hands.

And just mix this up until all of the hash Browns are covered with your sauce mixed well.


Europe and add some oil.

We were just going to spread the oil around and they were going to throw in the mince, garlic and shortly after that we're going to add in the chili bean sauce and then we're throwing the ground pork or whatever meat you want. Or if you want it to be vegetarian, don't use any meat at all.

Here is the chili bean sauce we put in the Tablespoon. You don't need any salt with this dish because this this sauce is already salty on its own.


Quarter Cup chicken stock.

Well, 2 tablespoons of sugar.

2 table enough.

White vinegar.

About 1 tablespoon of placing sauce.

And one tablespoon of sesame oil.

And one teaspoon of.

First touch and you want to make this real good.

I feel there should be this off and here we go again.


Spoon of sesame oil.

1 teaspoon of thinly sliced scallions. Mix to combine.


The bottom edge of the mat and roll forward, keeping pressure on the map.


Now, incorporate salt and pepper.

Next, incorporate eggs.


Address 6 cheeses and mix well.


Now allowed to bake for an additional 20 to 25 minutes.

If you.


So we're gonna do this.

We have like a bowl, I think for the money and put it into another package.

You have a Cup of water, they're gonna have.

Water.

Vinaigrette

we're going to add olive oil.

now what you wanna do?

Mix it all up.

Ashley mix

I would like to do is I like to use two bowls. One for the veggies and wonderful chicken.

Just in case I wanna make some veggies.

Conversions for bars without any.

For the vegans out there.


Taste, yeah.

Just like in the time of my grandmother, she was always using the brother she was always using nicely nicely the flower in and actually when I was small I love to eat it when was called because she had always in one but.

But always like the reserve.

Of this kind of flower, which one we called Ichka.

Yeah.

The meat or a better the glass you are cooking so long time. How hard beef you have because of course need to be soft meat. And now when we put the flower inside we need about plus minus 10 minutes more.


As I told you, we need major and and I'm using the fresh one from Garden. This is the last touch of the garage.


So do you like it?

Look at the garage how looks really beautiful.


Wonderful and now and now it starts nice bubbling on the side and this is perfect.


Work on the shrimp.

So here's what you do.

Take the shrimp, put it down on your board. Take a really sharp knife and just cut it all the way through. I'm going to do this to everyone of the shrimp and you're going to get two hubs like this, which are going to look really pretty in the spring world right now.

Change start today.

Long as you find your way.


Let's get started. Pour 1 quart of vegetable oil or as needed into a large pot or a deep.


And I like to use extra Virgin Olive Oil just like Rachel Ray. Gotta have something healthy going on in this meal.

And like I said, the temperature is very important. I try to cook mine at medium heat. OK, so I just take a little bit of the potato, the cold potato and I put it in the pan and when that starts sizzling I know that pan is ready for my potato pancake.

And now when I start to see little crispy things growing around the outer part of the potato pancake, I know it's time to flip it.

So be careful at this part that you don't get that hot oil on you 'cause it will hurt.

You just flip it over an lucky there. Nice Golden Brown potato pancakes. I love him there so yummy.


Made a sauce that you saved.

Pour that over the top and cook it for another 15 minutes.


OK, I think that guy might take them off the heat right? Here's our toasted walnuts going to give him a rough chop. I'm not going to talk to them in the salad right right away 'cause I want them to get soggy, but I do. It just want to get them.


Indirect heat and the reason I'm doing this is, you know, there's a lot of sugar in this sauce.

And what I'm going to do is just sort of get the carmelization going now.

Rather than having this hot, you know the sweet stuff dripping into this.

Hot coals and starting flare ups.

And then what I'll do is more of a kind of a. I guess you could call it a reverse sear. Well, see are these after there?

Pretty much cooked.

In case I didn't mention it when I took it out of the marinade, what I did was just more or less shook off the excess. You can see it's starting to kind of cut through the surface. Now I'm going to go ahead and start flipping these.

Smells really, really good.

This one little close to the hot coals, so maybe well done.

These other guys are looking really good.

This is going to leave us with some very, very very juicy meat.

So that you know these are just 1/4 inch then.

So they don't need a whole lot of cooking.

All right guys, now we're going to do is just finish these often. Again, it's more like more or less a reverse here.

Put this on some direct heat.

Carmel Azatian


Pretty easy, tell me how much oil for a little less than 1/4 inch no, no more. That's actually per.


Because the potatoes take the longest to get nice and crispy and cook, we gonna let it cook just for a little bit now, right? Well, let that cook but we gotta get to the.


You going to pound it? We want to give it a nice whack. It be like I'm beating that hit it hit it Laura, OK?

I think we can feel it now.


Just about half.

He liked.


Let's get started and make some herbed oil. This will enhance the flavor of all of your pizzas. Hit up oil and Cook garlic until fragrant, about 2 minutes. Then add herbs Joan of the heat cover and let infuse for five minutes, then transfer to a clinical dinner and you got to go.


Grilled onions

you know.


Mayo.

Lettuce

5 Pickles 12.

Free.

Four and what their thought is they want you to get a bite in every bite of everything in every bite, and then two slices of tomato.

Right now.


Soy sauce and I like to use a blender.

Half Cup of sugar. Now I'm using this palm sugar and I discovered this doing a Thai recipe steps Gray. It becomes very very creamy. I love the texture of this regular white sugar is perfect.

Now I'm using 1/2 Cup of black glutinous rice wine, but like a Mirren would be great. You don't have to use this, this is just something I like to use.

1/2 of a white onion and this is a medium size white sweet onion.

1/2 Cup of honey

Now this is something that is going to probably raise a few eyebrows.

It's awesome stuff and it's fish sauce. Now it doesn't taste fishy. It's a kind of a distilled flavor. But what it is, it's a flavor enhancer, and I'm telling you, in sauces this stuff. It's a miracle worker. It brings out and enhances flavors, does not make it taste like fish, I swear.


So here's the meat. We're going to be cooking now. This is 3 pounds of beef short ribs and it's cut. It's called Flanken style, which just basically means it's been cut across the bone. Most butcher stores will have this. If not, you can request it be cut this way. I personally ask for it to be custom anyway, I just like it a little bit thicker than the ribs that there selling and one little tip. What I like to do before I prepare these.

Is I'll just take the tip of a knife and scrape the meat. You're going to have dust on here from the bones from the bands are they use? And I'd like to get all that off before I put this in a marinade. Alright, let's get these things in a marinade.

Alright, so pretty basic stuff. We're going to take the container personally. I like using these things. There are made by camera, have a nice tight lid on 'em. You can stack 'em.

Put the ribs in here.

Trying to make an effort to make sure they're not sticking together side by side.

Now the marinade.

Cody, a replica marinade.

What I'm going to do now is put the lid on. I want to make sure first there fully immersed in this marinade put it in the fridge and they'll be marinating for about four to five hours before we start this cook a little longer spine. I mean, if you want to marry them overnight, but.


Select I'm gonna pour in my vegetable, right?

Cherry tomatoes

this is the best part. Just grab your hand and just want to marry all the veggies and what you wanna do is you know you want to keep them in the first floor about maybe half an hour to an hour so that all the other flavor is absorbed by the amount of energy.

More time.

Marinated more thoroughly.

You have.


It's my birthday.

Some of the Mariners from here.

Is it?

Half an hour to an hour to estimate.

When I show you how to repair the McLaren just about.


I like to start out with some cherry tomatoes and just insert him right in here.

OK.

Open and you can just get it now.

Dad.

Anime like this if you don't have a look back. Businesses are disposable, so once I'm completed on this matter right away. If you have a.

If you have a problem, you can friend.

Hey guys, so now that I finished my preparing I was just about.


Yeah, I did put a little olive oil on the grill so that the shish kabobs don't get stuck on the road. Like very easy to train.

Do you have it so every 2 1/2 to 5 minutes we wanna turn them?

Didn't occur.

Hey guys it's been about 5 minutes so let's go ahead and turn the system.

So.


1 tablespoon of sumac, two crushed garlic if you don't like garlic, you can always limit the garlic but it really gives it an extra flavor. About half a teaspoon of salt, about four tablespoons extra Virgin Olive Oil. Give that a good mix.


What you do is you pick it up by the tail.

Dip it in.

To the mix.

Into the Japanese bread crumbs.

And.

Then into deep fryer.

You can do about two or three at the same time. Don't overload it.

And you wanted to become a nice Golden Brown.


And I'm just going to add a whole bunch of scallions that I chopped up.


And I have.

3 tablespoons of soy sauce.

And I'm going to mix this in and see if it's enough to cover it.

And if you have more chicken, if you have larger chicken breasts, you might want a little bit more soy sauce, but it looks like it's covering it here, so we're good.

And now I'm going to sprinkle an equal amount of cornstarch. I have 3 tablespoons of cornstarch.

And I'm just going to mix that in with my hand.

And.

I'm going to drizzle.

A little bit of toasted sesame oil on here as well.

It's probably a teaspoon.

OK, are chickens ready so I'm gonna let it?


Means of used. We've got the oil. Turn it up a little bit to make sure it's nice and hot. And then we're going to do is just pouring the onions. Now you can cook those either until they've Karen.


Skimmed whatever you've got, don't go overboard. You can always have a little bit more after, but it makes it much more creamy.

I like it more creamy, but that's really nice.

As we got it there, lovely.


You just seasoning in the shrimp, which are raw vegetables.

You just roughly chopped him up. Nothing fancy, not too small, not too bad.

Do you add it to your phone with your shrimp?


Load up our beef.

Now handful of Mexican blend cheese.


Down here on the side.

Oh

it's a perfect little pancake, isn't it?

Yes it is Mattie. Yes it is.

We got some cakes here boys.


And the One Cup of cream.


Each one out to about half a centimeter thick heat the traditional dovea or a frying pan and place the non onto it for a couple of seconds to Brown.


2 minutes then stir in. Add your ingredients saving the dried seaweed for last.


Plastic wrap, so I've got soy sauce eggs which I made last night and I just cut them in half. I'll put a link to my video on how to make these if you're interested.

Then we'll rap some tofu. You can also add vegetables like corn if you like. Next route together your green onions. And also I have a little bit of each me to garage Potter which is just crushed red.


Cup of.

Cornmeal I'm going to add 1 egg to that. Then we're going to place 3/4 of a Cup of warm.


The spider out are squid from the batter that they were sitting in, and then we're going to mix those in with the panko.

Bread crumbs to thoroughly coat the Calamari and what we're going to want to do, then remove.


Good song pink.

Now goes mustard seeds.

This week did it.


List of vegetable source, which is just a simple white source made with milk, butter and flour.


And the own young.

Carol.

And potatoes.

We have vegetables are cooked evenly.


Real the ribs on the preheated Grill until they are no longer bloody near the bone but still pink 5 to 7 minutes per side.

If you don't have a grill all recipes, member, JCT in act recommends baking the ribs in a 375 degree oven for 20 minutes and then broiling them for five minutes.


Moon of.

Also.

Some fresh ground pepper.

Yeah.

Great so now let's see.


My dumplings down and they're going to take about 15 or 20 minutes or so, so just keep your eye on them. And if you want something for you, just kind of cut into one to see. But just layer dumplings on a aware just like so and then you're going to put the top on so it seems.


Potato filling

and if you want that Brown color so you can do and you can add some Maple seeds.

So some mating season you can blend it.


Carrie leave.


Leave this for five minutes in a warm place. In a separate bowl, mix the flour, onion seeds, salt and baking.


Add the clams.

And the battle.


Onto your baking sheet.


It's cooked.

Add about one to two teaspoons of Mashed potato.

And the grated cabbage and carrots.


1 Cup of mayonnaise.

2 tablespoons of vinegar.

1 tablespoon of Dijon Mustard.

1 teaspoon of sugar.

1 teaspoon of salt.

And 1/4 teaspoon of ground black pepper.


This sandwich you got some Mail here.

You don't need too much. I'm just going to spread this on the bread and what I really like adding to it is just a dash of Worcester sauce.

Going to overpower all the other flavors of the bacon, specially this way, it just complements the flavor.

So now spread this on the bread and you know what makes all the difference. When you're making a sandwich, is the bread that you've got. Try to get the freshest possible dread and you know I'm making it as is. If you like, you can toast this bread. You can grill it, it's nice, any rich way. It's just such a classic sandwich.


Is of lettuce. I always like to leave this talk out.

D'amato's

this is just as simple as that. There's not too much going on here, but just these few ingredients are going to give us so much flavor and the.


Sprinkle on some salt and pepper.


Season with salt

Round black pepper.

And garlic powder to taste.

Mix this together.


Now add in your cubed bread.


The garlic paste.


Say that we're going to do is take our red onion and just cut it into quarters. I've already cleaned out the inside of the Peppers you want to get all the seeds out the stem and all sorts of stuff in there. And again, we're just going to cut this in half and set it aside saying with the green pepper. Now we really just kind of want Chuck so you can cut this in thirds and then again into pieces so we have nice little pieces of red pepper that we can stick on our shish kabob and the same with the green pepper cut it in thirds.

And then cut your chunks into three pieces and all this is getting set aside in Japan that I will fix all my vegetables up in with the chicken and teriyaki sauce actually switched to a bigger pan because I have a lot of vegetables and next we take our red onion and we don't need to do anything else except just pull it apart and pull that layer off, will pull it apart and will just throw it in chunk by chunk and this will be what you actually throw on the skewer. Now we're going to cut up the jalapeno. Yeah, we're just going to go ahead.

Got that into quarters and we'll just do a couple pieces to put on this.


Pot, add butter and let it melt. Then add flour and stir. We're going to let that toast now at whole milk. Kosher salt. Blend and.


Next, put butter on the grill and toast slices of sourdough bread and Black Forest Ham. I personally like to Grill my ham.


The bread now put the ham on the bread and top it with the béchamel sauce. This is not a sandwich.


Stir the water so you have a slight Whirlpool, then sliding the eggs 1 by 1.

Cook for three to four minutes, then remove with a slotted spoon.


Flower, which is bread flour or Maida as we call it, you know so refined flour.

Some baking powder.

Baking soda

and see if this up.

For this refined flour.


Salt and sugar.

Work some powdered sugar.

Salt.

Ham, I've got some yogurt, so yogurt into this.

Most people also add eggs to none but I.


Which has been resting for around 30 minutes. Oh, look at this, smear some oil in your hand and just take small balls of the non do.

Wow.

Keep it like this.

Small pieces because the Thunder can only take small sizes, and it's nice. Actually kind of 2 three bites and the non is over beautiful. The flavors are actually like what you would get in a restaurant and you are doing it that whole. That's the beauty that's why I love my gas over tandoor.

Wow.

So.

This is ready now.


A little bit of wonder flower. I like that mixture 'cause it gives me a nice crispy batter. Alright, I'm gonna take that a little bit of salt and I want to add my sparkling water to it. That carbonation kind of lightens up the batter a little bit. Like I said, some other some other people may use a beer.


And Lastly, and a scallion.


It's like that and we're all crispy and it's like a little Ringlet

Cute.

OK so I just got a little paper towel.

Then I'm going to drain him on 1st split sick.

OK, so.


OK, now are filling is done. We're going to begin making our perogy wrappers, and I'm going to begin by adding two cups of all purpose flour to a bowl crack in a couple of eggs.

And 2/3 of a Cup of lukewarm water.

I'm just going to grab my spoon here and just kind of mix things up. You're probably going to want to change your hands later just to get a good consistency in a good mixture.


In here or a lot or whatever, and I'm going to Saute this onion. Just try to get it a little bit soft. We don't really need a Brown or anything like that. And make sure that you chop it up. Real real small. The thing about chili dog chili is that it's almost like a meat paste and I know that sounds delicious and you're probably just like flattering at the mouth right now. Thinking about meat paste, but I promise that it will be great once it's done. So yeah, just make sure that you miss your onions and everything really, really small.

OK, so after just about a minute your onions will start to look a little bit translucent. Not totally, but it's OK. Now I'm going to add jalapeno and garlic if you wanted to keep the smile and if you were making this for like a bunch of children or something, or very elderly people, then you could just use some green Bell pepper for the jalapeno. OK, so now for the funnest part. We're going to put our meat in.


I put it on top of the onion and now the second beer that you're going to need is going to go in. So the thing about the way that they get the meat to be so like falling apart tiny little chunks is you don't Brown at first. You're actually basically boiling it.


In here and basically I'm sort of combining the steam or boil hot dog method with a little bit of a fry. So I'm going to bring this up to a simmer, just kind of let these cook until the water evaporates it. By then they'll be nice and warm at some of the fat will have rendered out, and then we'll let them sort of Fry and crisp up in whatever fat is left in the pan. So just watch and see it's going to be magical.

OK Sir, water is almost evaporated off here. A few minutes late.


Ride the Schnitzel for about four to five minutes on medium heat.

Until just Golden and then carefully flip over onto the other side, trying not to splatter oil over the kitchen.

Fry for another 4 minutes on the other side.


You want to cover whatever you put the chicken in, cover with Saran wrap.


Alright, so it's been a couple of minutes. I just want to go ahead and check him. Yeah that's beautiful. Got that beautiful sort of paper bag Brown that we're looking for. You can see the edges get a little crispier than the middle so you get that great textural difference going to be another couple of minutes on this side.


Is that a nice and crisp? I'm just going to put it on this paper, paper towel junior drain.

You're fat.

But it's also flavor. Fat is flavor.

Now all we have to do.


Hello.

Tell a joke.

What should I get?

Rasheeda


Break the tip off the clove, crumble it into the bar.


About

the clumsiness.

Japanese chefs at highly trained in um.

In keeping everything nice and clean and keeping the bacteria nice and low.

Hey.

Is my most important at the benches are spotless and annoyed, spotless, and their hands are nice and clean.

Which is all part of their trade.

OK, he's coming in a split sit down the middle on the bloodline.

Come into the barn.


Add the Bratwurst to your lightly oil grill grate.

Cook the Bratwurst on your preheated Grill for 10 to 14 minutes, turning occasionally to Brown evenly.


Sage snails in.


Exist along the middle of the line.

OK, that's that's removed and thrown away.

Yeah, and we have the block.


So you going to work this until you get a nice ball of perogy dough? Something like this.


OK, So what we're going to do is scoop up about a heaping tablespoon of the mixture. Put the wrapper into the palm of your hand.

Place the mixture into the center of the wrapper.

Press it down.

Fold it over and then just kind of seal it shot.


You'll fold together.

And as you're pressing the falls together, try and stretch it out slightly.

Then next proceed to roll it out.

Rather roll it together and Tuck in your end. And as you're rolling it, apply a bit of tension and this is how I look.


Nice.

Pork Enis to the soup? And who doesn't love pork?

To do here is cut it into cubes just like this.

Add it in here. This is gonna add a lot of flavor.


We have three stocks of celery, three carrots, one onion, one clove of garlic, and we're just going to go ahead and chop up. Show you how I like the chapters. Celery. I like to take off the ends just to make it easier and more uniform. Cut in half.

Just chop it just like this.

All right, so now I'm going to show you how to cut the cares. I like to cut off the top.

The bottom a little bit decide now you can see how the carrot gets a lot thinner towards the bottom, so I cut it right there.

I'm going to cut it, cut this one just in half.

Just chop this one up.

Then for the thicker part.

Chop it in half and then chop that half and half so they're all uniform sizes just like that.

Alright, let's go ahead and add this all to our delicious.

Oil.

I'm gonna show you how to do the onions as well.

Finished.

Now for the onion.

Chop chop off the top. Shop up the bottom, cut in half. So now.

This not all the way to the end. Then you get a slice. It kind of 1/2 just like that.

Enjoy.


Spread into cubes.


And it's going to be fantastic, so poorly done.

I'm going to put it in the oven.

OK, this is being cooking for one hour.

Remove the lid on that.


A couple slices of bacon bacon of Basil.

And then I'm just going to put on a handful of some fresh, clean baby spinach. That's great.

So.


Heat 1 tablespoon of cooking oil in the wok on a high heat and when the walk is hot just for 125 grams of shrimp for a couple of minutes until the shrimp are pink and cooked and then set them aside with the onions and pep.


34 tablespoons


Cool again.


Add the garlic.

Chili oil

and quite dash water.


And now it's time for the carrots, slice each end off, peel them, and then slice them lengthways, and then finally child with your knife.

Now that you.


Source and I find it easiest to do if you spoon it out and then use the back of a spoon to spread it over and make it nice and flat.


Looking through about four pieces of cheese on our bread, you can put Steaks depending on how much you like it, and we're going to cover.


Boil in the meantime, dice up a large half # russet potato. Add that to the chat.


Recipes down below so you have to write this down. We're going to pour the puree in.

Then we can start filling up cans of water.


Whichever one you want, and I put well about.

Tablespoon my hand or what the heck more? I like it. It's true that around.


Spread thin layer will do.


The channels.

We have a good mix.

And now we're going to do is we've got three tainted water from the truly that we do.


Bring a large pan of water to the boil.


Feed into the sauce. Just give it a really good mix through just so that the pastor is all completely coded and then just jump in that Parmesan cheese, lovely parmesan cheese, and also some of that wonderful piracy in there as well. This is going to be absolutely delicious.


Some olive oil.

Lemon juice, lots of it.

Lots of some finely chopped garlic.

Not very fond of garlic. You can either omitted or reduce it, but trust me, the salad without garlic won't taste that great salt.

And some pepper powder.

And we will mix this well.

So I'd


Put 1 tablespoon cornstarch in's mobile.

Add 3 tablespoons.


Chicken, flavorful that you can't believe it that I have to have somebody from the audience try it.


Now we're going to start with.


Going to take these prawn heads in there.

So it smells nice. Instead of pointing out you can see it slowly changes color to this nice sort of oranges sort of gold sort of prawn oil, and that's what you want, so there will be a lot of splattering, so you're a kid trying to set home food under adult supervision, so that's well done with her now and this is a great way if you don't eat the heads. This is a great way to actually use it, you know, like it.


And later, so we're going to add them in.


Give yourself a good rinse. This is what they look like.

Straight from the pan.

Who's gonna rent those off?

Just rent them until the water drains clear.

Like this?


All right, what you want to do now is bring a pot of water to a nice rolling boil.

Throw the perogies in.

And let them cook until they begin to float, and this will take somewhere in the neighborhood of about, oh, I'd say 4 minutes.

Of course, you're going to want to do these in batches of about four to five, and this recipe will give you a total of about 12 Perogy's.

Well, they're boiling down.


Need to add 2 tablespoons of vegetable oil.

Rubbing the oil to the flour until it looks crumbly and the next add lukewarm water in small amounts. The advantage of doing it this way is that it reduces the risk of you ending up with a door that is on the sticky side, hence making it hard to handle. Or I do that is too hard and hence your chapattis eternal hard.

Once you do comes together then you will proceed to the next step. I like my slightly on the sticky side once I'm done because it gives me the soft chapatis that I'm after take oil.

Slightly, just a beaten OD on top.

This helps renewal.


Notice how my doing slightly on the sticky side so I need it by pinching and pulling it slightly away from me and I do this for about 5 minutes. By then they do stop sticking on my hand and it's ready.


That's what I'm doing. A little bit of water got some sugar.

Custom cornstarch.

Some dark soy sauce.

Some light soy sauce.

I have some.

Black vinegar.

This is one of the things you really need for this dish.

Has some sesame oil.

Mix this up.

Set this aside until we need it late.


You can see it's looking really good color though.

I'm just going to add a little bit of chicken stock. I mean you can use lamb stock if you want, but I'm just going to use a bit of chicken stock. I think it gives it a nice flavor.


Step seven serve.

Place the noodles into a soup bowl and ladle the broth on top.

Then arrange the mushrooms on one side, followed by the eggs and check in.

And finally the spring onions.

Add a little more broth and your soup is ready and that's how to make Chikin Rahman.


Phone select.

And I'm going to add it soon.


And I'm just gonna make nice little squares.

And after when I used to say.

Select the best.


Up

and then I'm gonna take it.

That's been marinating in Oliver in the seasoning.

And I'm going to add this truck to the sis kebab stick which you can buy these.

In any supermarket, they are everywhere.

And then I'm going to add a pepper.

They're going to add astrom.

And then I'm just gonna continue with shrimp vegetable.

Onions, shrimp festival until I fill it up with how many vegetables and stuff that I want on the stick.

So I usually.

Of these jumbo shrimp, let me see if you can see them.

Of these jumbo shrimp I usually have like 4.

4 under stick.

Try to make it a little colorful by adding a different color belt in between.

So you can put three or four however many new life, and I'm going to just add these three.

Strap on here.

And then I'm going to add it to.

A bowl.


More practical, I put a clean cabbage leaf on top and push everything down once more.

It is.


And the mustard oil.

And then.


As a filler, I put 1/2 Cup of dry bread crumbs, 1/2 Cup of Quick Cooking Oats.


To beat man.


And we're gonna let him sit like that for about 15 minutes.

The.


Repeat the process so that the chicken gets a double coating. That's the secret to these crispy morsels.

After all the chicken.


Get at your local pizzeria.

The first thing that we want to do is grab ourselves some pepperoni, and let's slice that up.

Here's a little closer view.

You can slice the pizza thinly or.


Add on half the vegetables.

Spread it around, then add on about half the remaining rice.

And the remaining vegetables.

Turn on the remaining lights on the top.


Makes a Cup of all purpose flour.

With two tablespoons of sugar.

2 tablespoons of baking powder.

And a teaspoon of salt.

Blend it all together and then make a well in the center.


Add the onion.

Ginger.

And the garlic.

And then to this.


Will thicken it up even a little bit more.

Almost done.


Making the paste from scratch, so we've got some garlic and ginger, so all that goes into the food.


Is against enough the water was already hot big, just 30 seconds.


Is by the way I think this is kind of cool because you know the whole freaking movie is a dog coming back to life because of its kid owner is placed together. Various animals brought together like we share.

However, like I I love, I love this. I love to sell idea I love.


Love you with now and you're going to understand together you don't have to worry about it. If one cigarette in the other because you're going to fry it already closed.

We just a friend. Then they get the breading round. Can you eat raw?


Give it a little pepper.

Salt.


Some sugar salt.

Pepper soya sauce.

The oyster sauce give it a good stuff and now to this I'm going to add the noodles.

Now this is done and I'm going to just let it cool for awhile so.


Now to this, we're going to add a little bit of our vegetable mixture. I'm going to place it like.


Both the top piece of the salmon into the other slices. This technique creates a beautiful rose made of salmon that even a novice can easily achieve.


If you're doing them inside or just put a touch of oil in there so they don't stick around about.

Half a teaspoon. That's all you'll need, just enough to coat the pain.

Yeah, well, the peas and the potatoes are bubbling away. Then a nice gentle simmer. I'm going to add my sausages to the pan. I'm just using a thin beef sausage. Very cheap.

It is whatever sausage you like your preference.

Magenta.

Drive and then we just gonna cook them until there the way that you like them.

Now I gotta add salt.


Now our sausages are pretty much cooks going to take those out all the time.

And we're going to now, my cat gravy as source. That's gonna go with this.


The vegetables in cold batter and Drop it in hot frying oil one by one. Don't put too much at a time and you should always start with simple vegetables like green beans or potatoes to keep the oil clean.


Do is I'm going to take my potato masher and I'm just going to start mashing them.


Don't know me, but about 6 little bit higher than medium. He needs 2 tablespoons of Walnut, so I'm literally measuring out how well it's because you want in your calories to be.

Measurable, you know you wanna have sex of calories and literally I'm going to let it sit there doesn't look like much, but they don't add a lot of flavor and you get really big pieces like this and what I'll do is sometimes breaking into smaller pieces.

This to spread out a bit more in the flavor will be there, but you don't need big hunks of Walnut in there. You just need small pieces, but these will once the paint starts heating up it will. You don't want Barnum, though. It'll get hot pretty fast.

Thing is, breaking with your fingers, they're not hard.

All right, so why my walnuts while the pains?


We add your cream or milk you want to make sure it's warm so it doesn't cool down your potatoes and the most important thing is you want to make sure you use lots. Don't worry, it can look like soup at first, but if you keep stirring you'll see those potatoes. Just drink up all.


Stop making white wine source.

Which needs onion is going to finely dice, and in some garlic. So what if this is so easy and quick? White people ever do this at home. I think people are scared of them. Only they said they might happen when they're out in a restaurant, but they won't bother doing it at home. And you see how quick this is effective in some French fast food.

Suppose we got onion diced up there. That's going to go into a pan with a little bit of oil.

And another butter.

You should not onions and go in there, and I thought man.

Wait wait wait wait wait wait wait wait.

So why is it? Might you're so scared of seafood? I think a lot of it is to do with people doing other texture of certain foods and I can't stand smoke summer. Yeah, I don't like cold stone for the texture reason. Yeah, and well in the taste. I love salmon with Ginger.

Garlic's very French isn't? They wear around their necks and stuff. They do that a lot of empires in France is at the reason or no. They're just big fan of garlic and so my it should go in a lot of especially or white wine store.


I'm going to add a squeeze of lemon juice.

I think we've tapped as many as we can so beautiful with a nearly really scaring the pan. You just need to add the white wine. Obviously the key element in our white wine source.

Some big eyes.

Just bring it up to boil and then our muscles which guys are kindly prepared or going to go in there.

Stretches


Is the remaining salmon slices along with the yellow thin slices on the plate. These sashimi pieces are placed on top of the shredded carrots to produce a nice appetizing shape to the fish.

The chef then garnishes.


I'm using a tablespoon of pig fat.

Yes, pure pig fat. I know a lot of these are there saying Oh I'm so good, but in the high cholesterol, you know, something you're right.

But if you don't want to use that, just put 2 tablespoons of oil. So now we can let this heat up.


Mix OK, we'll start making the California Roll English. They have told you you need to see it, and, uh.


The remaining stir fry sauce.

Add some more black pepper.

Stir Fry for another two minutes and.


In a large calendar.

We rinse with cold water to stop the cooking process.

Toss the noodles in the calendar and try to remove as much of the water as possible.

Now let's spread out the noodles on several large platters or trays and let them air dry for two hours. It's important that the noodles are dry before stir frying, otherwise they will be soft and mushy.


I need a certified San Marzano's DOP from the companion region.


Medium high heat and add 2 tablespoons of oil.

Add the noodles, making sure to spread them out on the surface of the wok. If you have a smaller walk, you may need to cook in a few batches.

Try not to stir fry too many noodles at once, or they may clump together. Stir fry the noodles for about 6 to 7 minutes, tossing and then spreading them out in the walk so they don't clump.


There was stuff some of our chips in there. Yep, plenty inside.

Test.


Can you put the?


Now lost at the potatoes because we don't want them to get too soggy and a bit of the onions. Maybe a tablespoon or so.

OK, so really there are two ways of doing this, buriani you.


That Fryer or a large skillet to 370?


1/4 Cup of hot pepper sauce and 1 tablespoon of melted butter in a bowl.


For my croutons, I'm using it. Ciabatta loaf, cut it in half.

And you remove the crust because we want that soft white bread inside to crisp up. Not the hard crust. It's going to let me get perfect. Nice little crouton squares. And when they hit the pan and so couple that beautiful bacon oil they're going to go crispy and Golden.

OK, my pants ready.


Cook the bacon until crispy.


Yes I would.

'cause it's really good.

And then.

Illegal.

You can see we incorporate N.

And what we don't use is delicious with grilled fish.

So you could put it in your fridge at the end was like a source.

Incorporate the olive oil into the bar.


And just to finish it off, guys over the top just a bit of presentation. I'm going to finish it off with a little bit more of that fresh basil.


Corner so now once all of them are folded, I'm going to deep fry them in the hot oil.

I'm going to deep fry them until they are Golden Brown and crisp on all sides.


And your bean sprouts and give it a good stir.

Add in your sauce and cook for another 2 minutes, stirring constantly.


Little black pepper.

As you see, there is no cream in the carbonara sauce.


Then you're going to add your boneless, skinless chicken breasts. Make sure it's marinated on all side so that the chicken is well coated.

3 then going to cover an pop in the fridge.


Says if you slice into it, you'll see it has all of those nooks and crannies, and that's where all of your delicious homemade Caesar salad dressing is going to end up. So it's a really great bread to use for something like this. But if you can't find it, you could also use a baguette or French loaf that would work as well. You're going to slice the bread into about one inch cubes.

Pop it in a bowl and to that you're going to add some olive oil, minced garlic, and salt and pepper. Mix it all together and then turn it out on a cookie sheet.

You then are going to bake at 375 for about 15 minutes. You're looking for the croutons to crisp up and.


You can add two cloves, finely chopped garlic.

2 tablespoons low sodium soy sauce.

A splash of sesame oil.

And a medium pinch of dark Brown sugar.

Mix everything together and let it sit in the fridge while you prepare the veggies.


Some chicken stock man. You could use vegetable stock if you wanted to, but I do find that the chicken stock gives it a much, much better flavor.

And you can see here you guys ask.


A whole lot to the success of the dish.

So in a heated pan, you.


Yep, and then kind of bringing it back. Just making a nice rhythmic action like you're giving a massage to the bread we want the non nice and soft so it does require kneading about 10 minutes or so. Feel that's good. This is the only hard work involved and I think it's a really good stress Buster, but this sort of thing is it free zabal.

Don't freeze is really well actually. I mean, you could even make up the non and then freeze it and kind of just warm it through in the oven. Really don't like the way that looks. That looks quite good to me.

Nice ports.


The board and a quick squeeze. It only needs about a teaspoon of lemon juice, and if you're doing this squeezing us straight in, do do it through your hands so you get any of those tips left should do me little hit.


Theory is that a tablespoon of white wine vinegar and the pinch of salt. I'm going to add now will make all the difference to bring in your poached eggs together. The method I.


Your escargot?

Under cool water is a calendar. Or you could use a bowl that you could see. There's you know it's not that this is bad, but this little parts in there.

Just gently rinsing.

You could run them under if there's anything that's hanging on, just pull it off nice.

And then we're going to go ahead and.

Path.


I'm using free range eggs.

Crack about 7 in here.

Good tip is to crack the eggs on a flat surface, not into the bowl. Then you reduce the chance of getting eggshell in the mix.


The proteins in the milk solids start to caramelize and you get this wonderful nutty character to it. So it's simple to make. This is a really good example of how you use all your senses in the kitchen. What happens? The butter will start to sizzle and as it sizzles what's happening is the water containing the butter is evaporating once or the waters evaporated. There's nothing there.


No, I speak to efficient there.


Reason about half alive juice and your Curry is ready. As you can see it turned out exactly like restaurant style. Don't give this recipe a try, you can visit me on my blog and print the recipe.


It's leaving the sides enough and that's the technique. What you use for spraying the water and all and just go ahead and close this dose up. So we're going to close it from one side.

And then close it from the other side.


And now we take our handy dandy little measure and we just.

Make one complete circle around.

All smashed.

And now I had about 1/4 Cup of butter.

About a teaspoon of salt.

And again, the famous ground pepper about 3/4 of a teaspoon to a teaspoon, whatever you like. And now we just move that one more time around.

Just to get everything mixed.


I'm still going to.

3 tablespoons of oil.

You're preparing Channel Muscle X must. You should need to add some extra oil so.


You are what the edges of the wrapper.

You can fold the edge of the crinkle fold.

Artistilor plane.

Then would you put 1 tablespoon of ingredient into the wrapper?


The edges so the ingredients don't leak out.


The chicken bones throw the bones in a pot of boiling water, drain the boiling water and repeat process.

This will remove the excess oil and fat.


Pasta.


Moved in a liter of water so we can add this to our vegetables here.

Following this, we're gonna stick in one 400 gram 9:50 tomatoes and tell us we can also add 2 tablespoons of tomato paste. And if you don't have tomato paste, you could substitute with tomato ketchup or tomato source. It will just add a little bit of our nicer base to it. Following this, we're going to stick in four large ripe tomatoes now, the right where they are the best.


Up to now, squeeze as much of the water out as you possibly can.

Do this on the sink if you want.


Just mix the cream and the egg together there.

What I'm trying to achieve it just that yoke is mixed through, so I don't want these tricks of yolk in our egg mixture as our panel.


And then there you have it, ma'am. Boom, fantastical burritos with.


Beans as well. We're using one can of kidney beans and then one can of dog food. If you don't want to use dog food then.


In water we add Ginger and crushed Garlic Kombu an add ground pork.

An green onion.

And turn on the heat.


Pull some boiling water over 250 grams of thin egg noodles and when they start to loosen up, customer swizzle choices are great for this. Now when they're just soft and bouncy, like a tangle of elastic band, quickly drain them in a calendar and you're good to go.


Vegetable choices to add into your pot stickers are favourites are carrots and she talking mushrooms.

Super.


Chili powder


Half of cooked rice.

All right, we got our burrito filling, all done all the.


And that we're going to add a little bit more of their sugar.


Hot drop it.

Here.


Take to get nice and bubbly and listen, hey, Hey, seriously, when this stuff starts bubbling, don't look right at it or you will become hypnotize.


They can **** the unfried egg. I'll give you two of those, or you're so generous.

I'll have to wait. Never mind, but don't worry about me, I don't.

Very speckled looking Friday.


Yes, I'm going to use a little bit of butter. Little bit of rapeseed oil.

It's important to cook this on a low.


Fairly thick.

I'm going to add onions in there.

Put those in there.

Drop him.

One at a time into the oil. The hot oil.

We're going to have onion rings.

Alright.

The The Rings of.


03 or 4 minutes.

You look good.

These are really excellent.

Just put him on paper towels to drain.

I'm cool off for like a minute or two.


More.

Texture looks.

I'm sure you could do it in a blender.

Wherever.


Add about 3 teaspoons of cornstarch mixed with a little bit of water and this is just going to make a paste so that we can seal our spring rolls thoroughly.


Then place the rappers on a plate and you just want to take a little bit of the mixture and kind of put it in the center but more towards you.

Like this and you want to make sure to get some of the shrimp in.

With the broccoli.

And then what we want to do is, we just want to fold this over and then bring the sides in. Now sometimes if you got a little bit too much of the mixture it will start to poke out just trying to push it back in, but you want to go ahead and fold the sides in and make sure they're in there tightly, because if there's any holes you will get spits and spiders when you go to fry them, and then you just want to slowly roll up like this and then at the end you want to take some of that cornstarch mixture.

On your finger and just rub it lightly.

And then close it to seal.

And there's your finished role, and you can go ahead and place this on a baking sheet and what we're going to do after that is we're going to.


Put them all over so they get a chance to sort of base themselves with whatever fat they have under the skin that's rendering out now. These may stick a little bit. Just move them a little bit on the rack and they should come off fairly easy.

Well, I will say they look pretty good and they're smelling really, really good.


Better to which I'm going to add about a half a Cup of hot sauce.


Cute.

Hey, I see me and tell it.

Grill


But the pair of chopsticks mixed together thoroughly for a minute.


And mix this batter slowly. This will form a lot, but that's OK. This will become kind of a thick batter.


And try it, you will tell me that this is the best fried chicken.


So seasoning.

This is not met.


Wise pieces and go take them out, squeeze it as you will get some sort of moisture come out of that good squeeze, and then what's left just kind of roll into a ball. Try make them all the same size.

But as ever, so it doesn't matter.

Your balls are bigger than mine.

No comment, this is much easier with clean wet hands. Actually, if you dampen your hands with four, sometimes it's easier.

So there we go, that's.


I'm gonna pour this into the onion mix.


Cut it in the smaller piece. I'm just going to cut these pieces in half.

Maybe I wanna go this way too.

No, take my marinade.

Don't take throw these pieces of beef in there.


It's been marinating for awhile, so I'm going to take some of this meeting. We're going to cook it.

Cook a little bit more.

Now I want to have some extra what you can do is you can just put it in a zip lock bag and freeze it.

And you can have some for later.

Now, traditionally you would have some chop chain noodles. In here you put on water, so come for about 20 minutes and then while it's cooking it's just about done throwing it in there. My kids love him. I like him, but I'm not gonna put any in there today.

Anyway, just gonna let this keep cooking.

Let's start to cook down now getting close.

Yeah, I think that that pretty much looks done to Maine.

No need to cook it to nothing anyway. Go ahead and turn.


You don't need to really go delicate.

Just read this off same again. Yeah, just rip this apart once again, nice and crunchy large chunks. You got some nice Romania.

Now with the iceberg, the same thing, there's no need to use your knife. Your fingers are good enough, so some nice and crunchy iceberg just one important tip here. If you're using any kind of lettuce, make sure it's nicely washed because it's wrong, but.


There's I don't like it too thin.

We


Oil.

Right?


The Toy Club.

When you put the oil after the color.

Waiting 20 minutes OK.


And then some lemon juice you can use up to 1/3 of a Cup depending on how acidic you like it. I'm going to start with a few tablespoons and 1/4 Cup of tea.


Top quarter of the jar empty so you're only going to fill to cabbage in a jar like 3/4 of the way. The reason for this is because it's going to rise. Liquid is going to come and it needs that space for fermentation. You're going to mash it down with something you can use.

Any kind of spoon you have, I happen to use a Vitamix.

Gosh, what the heck is that called? I think it's called a tamper and this is what I used.


I'm going to sprinkle some sesame seeds. I got some black sesame seeds going on.

'cause it's Jabba the Hutt.

Dark really, isn't it.

I'm.


Salt, pepper

I'm the friend flower.


Place my chicken on a pan anywhere that you can see that it up you put it on a plate wearer. Don't really matter which is placed in a pan 'cause we are going to start seasoning. Here is a blend of Seasonings I like to use on my fried chicken. Just make sure you sprinkle that on there really, really good. And don't forget you can go to my blog. Davis can cook.com to get the measurements and print out the recipe and all that good stuff. OK, so don't be shy with these seasons. You guys? OK, don't be shy. Cult them bad boys in that season to make sure none.


Video.

How did thank you here to hold the liquor hot dogs?

Free hot dogs bonuses and how to approach in.

You're stopping and MPI and filled with a heaping unhosted face prison.

Also, the minus leopard sukhera two game.

Wanna 50 milliliter low bar mitzvah saratogian?

Well, get some sleep easy.


Fairfax in this word, meaning in life point in Japan.

There was any breaching than ours.


So I'm gonna put the beef in this container.

Marinate it for up to an hour in the fridge and actually last time when it's in room temperature. You really probably need about 30 minutes or so, but obviously if you wanna marinate it for longer, you know.

One or two hours.

Sorry.

For an hour.


Add more seasonings. OK, I'm trying to keep it simple here now. Just take your chicken with one hand throwing Internet flower and what the other hand just toss the flower onto the chicken to get it nice encoded OK and then just repeat this step with the rest of the chicken. I'm going to let it sit on a little rack, OK?

And just code it really good in the flower.


Go ahead and repeat with the rest of the chick in. You want to fry darks with the darks in the white meat. With the white meat and then you are done easy.


Starfall, the outer green bits. So you want to make sure you scrub your watermelon pretty well because a lot of people have handled it. So just for sanitary reasons, but this is what the inside looks like. I have scraped it all of its juicy juicy juicy bits and you want to take a sharp knife and you want to start shaving away at it. So I like to take the top part off like this.

And don't forget the compost. This stuff every bit of this concept. All parts of this watermelon can be used, so it's just a great way to reduce waste too, and then just shave down. Kind of like you would when you segment in Orange.

Just like that and then just keep working down making little strips until your entire watermelon is left with just the white.


With some coarse sea salt, kosher or table or finds out will not work here, so you want to make sure you get your hands on some coarse sea salt and use your hands and kind of massage it, and the purpose for this is for it to draw out all that excess moisture kid talk today. I'm bum litter out my words because it's a very juicy fruit. It's going to still be a pretty juicy finished product when you bite into, it will be crisp and refreshing, but it'll draw out and extract all that extra moisture.

So you want to kind of sit in this salt for about an hour or so.


Bikini.

Oh so stop.


I've got a nice big bowl here. I'm going to put my sauce into it and I'm not going to solve the Wings 'cause the boys are going to come home, and they're not going to want sauce.

Let's take I don't know.

And a half or so.

And just shake him through the sauce.

You can hear how crispy they are.


And right now.

Don't you love that sound?

We're gonna throw that in. We're going to throw the fresh tomato sauce in.

Doesn't this look beautiful?


About practicing, you know, let's take another look, say boom, then boom, that roll, roll, roll and then boom in the pan, right? It's not going to fit you thinking, but look amazing. It fits. You know she always jam packed full.


So going sugar? Top of Ricardo.

And then we're gonna microwave it for about 30 seconds.

Fun fact about this recipe. Our friend Susie actually developed this recipe and she made the roll up version of the recipe for and I'm making it a grilled cheese version because it was so delicious and Susie. If you're watching this, thanks.

Perfect, so now I have heated up the ricotta and you could see coconut sugar is turning into coconut caramel. Then go and mix that.

Oh my gosh.


Around now I'm going to remove it from the past.


And at prepared abrag.

And Cook until all the liquid is gone.

And so.


He dashie to a boil an add salt soy sauce.

Meeting

and sake.

And add the wouldn't.


Noodles and soup into bowls place Cook Tablighi on top and sprinkle on that chopped green onions.

Kitchenette with Don is a classic Japanese noodle dish. Well seasoned obliga stands out perfectly.


Along with onions, 1 tablespoon of Ginger garlic paste.

Homemade.

And.

Seasoning, so salt should be as parties. I think 1 teaspoon should be sufficient. Half a teaspoon of turmeric called Holly.

And.

Dried red chilies tool. I'm just gonna crush them with my hand and put them in, but if you want a milder Curry you can skip this stuff and you can also use green chilies. Insist instead of dried red chilies.

So mixing all the components together, fry for three 4 minutes.


Lots of herbs in here as well, so just about a tablespoon of some water going in.


I've got some garlic.


Do a quick salt pepper over the top.


Longer crackers.

The peanut butter sauce made throws.

Yes.


Heading to a job.


And I'm going to swap places with this little steamer. Here. We're going to go ahead and put this on high.

And we're getting ready to steam some hot dog wieners and some buns.

All right, I've got these. All beef New York style frankfurters going on. Got him steam and they've been in here about four minutes in about another minute. I'm only had the buns and let them steam for one minute. This is a very close replica to the original Coney Island Coney Island dog up there in Michigan, in.

From doing his hotdog series, if I haven't learned anything? I've learned one thing that there are many variations to all of these dogs. the Detroit Coney Island. It uses a thinner.

A thinner sauce. This is a thicker sauce.

And I'm sure there's other variations as well. Different toppings such as that. But what I presented to you today is the basic.

Coney Island recipe.


For a super hit of that freshness that goes straight into this dipping sauce, give it a good stir through.


Start with their soup base by combining in a small bowl, 2 tablespoons of Brown sugar with three tablespoons each of soy sauce.


2 tablespoons of Parmesan, some freshly ground black pepper. With this all together along with some water to send it out to the right consistency to coat my leaves. Don't want it to be too sick.


4 tablespoons of soy sauce.

Suppose I should measure this.

Just for safety.

You know, I don't like measuring things for tape. This was low sodium soy sauce. You could use either and a teaspoon of white pepper. That's where the hot comes from. Hot and sour soup. The hot comes from white pepper. Simmer this for about 5 minutes just so the flavors combine. I like my stirring utensil, yeah.

When's it?


Single and I like using hunger potatoes because they have a great flavor. The creamy and buttery and you really don't have feelings, so that's just another easy thing about this. Next, we're going to add or cabbage.

It's about good.

My favorite mixing technique, folding and it really just gets all the flavors there. I'll wait.


Add about half of the chickpeas to the food processor.

And process for another minute.

Scrape.

Then add the remaining chickpeas.

Now process for once 2 minutes until extra smooth.

Go ahead and.


So I don't need that much so this.

Two strips would be OK.

The slice it this way so it's speaker.

Thank you see. So you want to.

Finish.


Is a side and in a wall go ahead and add 2 to 3 tablespoons of oil an in hot oil. Go ahead and add on one case. Moon of cumin seeds in these sizzling seeds we are adding one large chopped onion and we're going to Fry Onion with the cumin seeds with Ginger garlic paste and some spices.


And there you have a plate with two delicious con Carne Asada tacos.


Medium low and start frying.

The rice paper could be sticky at first, so leave some space in between the rolls.


Season with salt, sugar and pepper.


Please, I want you to cut them diagonally lengthwise so they look just like this so after.


So go ahead and put those in the same bowl as the shrimp, and now we're going to add some garlic. I turn down my heat just a bit because I'm adding garlic. I don't want to burn the garlic. Adding my vegetables give it a good stir fry for just about 30 seconds or so.


And make it even better with passing Barnett Park. Let's get started. First of all, will start off by preparing our invariants because it's simply lip spicy marinade pork, everything would be in general with symmetra. Choose the freshest vegetables now, with Phyllis eyes half a cucumber after that could have the lattice aspart crosswise. The veggies can be stories substitute, so feel free to make some change if you would like to. Then cut two medium tomatoes in half and cut them into. Even watch is.

I'm not really good at eating spicy foods, so tomatoes could be my lifesaver.

And also Jillian. A carrot to go with this and you can find other fancy ingredients in your local Asian markets such as Korean pickle, radish kimchi. Then cut them into small pieces and you're good to go.


Want to put in two?

Tablespoons of chopped

garlic and about 2 tablespoons of soy sauce. Put that right in there like that and what we'll do is we'll just take.

Stir this around a little bit. There already. Mix the ingredients.

Like search something like that.

Then we're going to.


Diced cucumber with four diced tomatoes and a thinly.


Based adding recipe please I had an accident or something that are likely some medium onion.

Too close of garlic chop.

And one ginger slice.

And 1/4 kilo of chicken breast fillets.

We have both napping authority Brown and methane and chicken.


That I'm going to add the remaining soy mixture from the bowl from earlier and I'm going to continue cooking until that mixture thickens and when it thickens up. I'm just going to take them off the heat and set aside.


Now I got some lemons and what I'm going to do here is I'm just going to lightly and very carefully shave the Zest. I need a piece about as big as a fingernail, and I'm going to use one piece in each serving to add a little more depth to the flavor, and you're going to notice it. Trust me now.


Oil in a bowl. To that I'm going to add some red wine vinegar, some fresh lemon juice and some minced garlic. Next I've got some dried herbs.


So there is a cheese that we got great it up. Super simple to do. I mean, the food processor is totally the way they go. Plus what happens is that sometimes you get the cheese when you buy him bulk. It's a lot cheaper because I don't know about you, but cheap is a little pricey. You know it's a little expensive, but this is great. So put in the food processor if it's slightly chilled, it's going to go ahead and cook up radio just a little bit better, but totally the way the work and listen, try any combination of cheese you like.

I'm using this combination just because I love the way the flavors mixed together. The cheddar cheeses and the fontina and the gouda. I think it's just fantastic, so this is great and we're going to do to make sure it's super creaming is going to add in some delicious sour cream. I'm going to use a light sour cream and I gotta tell you the reason I use the sour cream is because I remember I'm a grandma's boy, you know. And I remember when my grandmother was sitting and it was doing her last time summer. Her last time is here with us.

She you know she was at home and she was sort of bedridden and her sister my mind straight up. She would come over every day and she would cook my grandmother whatever she wanted to have for dinner. And I would just watch in amazement as this woman would come in the house and effortlessly just sort of rip up these fantastic these meals. And I gotta tell you some good eating and I remember watching it one time making macaroni and cheese. She put sour cream in the Mac and cheese and I said Oh my God, what is that? But when you taste it?

You don't really taste sour cream. Yeah, it gives it a little bit of that thang that happens with sour cream, though. Zippy stuff, that happens, but I gotta tell you what this does for the cream factor and that Mac and cheese is. It's beyond phenomenal, so that's what we're going to do. A little bit of Omaha SH to my untereiner at that time period, and I'm going to do a little sour cream and it takes me back to some really, really far memories. That's what cooking is about. You know, it's like, hey, do what works for you. Go back to.

You know memory Lane. Go back to those time periods where you know full takes you to that place. 'cause that's what food does, right? Alright cool, so are cheese, all is all cut up that was this processed American cheese product. You know what it's called. Not going to say it 'cause they pay me to.


Over.

Avocados anything you like.

And then we went to.


Level your juices over the muscles.

Delicious dip.


Hey go some cilantro.

And no, put some heavy whipping cream.

Use that much you can you know, because that adds a rich flavor to the start. Just hear this.


Closer to the lid.

Let the steam cook the rest of the pot sticker.

Let's check back when the water evaporates.


Done.


So start your stirring and then pour in your egg.

And that should make nice long strands in the soup. Don't over stir it, otherwise it.


I'm going to put it in right. It's been drained and cooled and it's ready to go, so I'm just going to drop it in just like that, right?

And then to this I'm not going to go ahead and add in this luscious cheese sauce alright? Are you ready for this? Because I oh here we go. Cheese sauce goes on just like that. Look at that.

Just take a moment and just take that in.

How are you?

Smells Great, looks great.

Fasting.


She's right on top. I've saved some of our cheese blend from earlier because I want to put a little bit right on top and I want to get this off into the oven. The oven is preheated at 400 degrees now. This is already cooked, so all we gotta do is that the oven do its thing that it no and Brown up our cheese and then we're going to be in the ultimate macaroni and cheese. Having right look at this.

Here we go. This goes off into the oven.


All right now what you want to do is take about 3 cups of cooking oil and you're going to put these chicken wings in here on high heat.

What you wanna do is make sure that while you're cooking the chicken wings.

It really is around a little bit so they don't stick together. They don't speak to the bottom thoroughly coated in the oil.

Once we have these up, the heat we've had these sitting out for about 1015 minutes. They're not ice cold and you see the oil really hasn't stopped, but we want to make sure that we bring that oil back up the Heat once we have the oil back up to the high, then we want to cut it back to about medium high so that we thoroughly cooked the wings.

Throughout so that you don't have rare centers on them very, very key yet.

Cooking in a manner such that the exterior of the wing is.


Then put cabbage and carrots.

Stir Fry for about 2 minutes.


And now when I'm content with it, I'm going to sprinkle on that smoked cheddar. Did not forget this motor, you guys. It really adds that pop. It makes it unique and they get a lot of compliments. OK, so go ahead and add that smoked cheddar on there. And I'm also going to put on some more of that. Colby Monterrey, Jack as well.


Add a ginger and green on it.


From one line just kind of roll it on my counter to release all those juices from the flesh.

Just squeeze it into an avocado and this is going to 1st help preserve the color of the avocado, and Secondly it's going to give a really zesty flavor.

Actually, this half looks like it's perfect.

Just going to go ahead and start in there.


Top.

And this.


Now, putting the Chili's in first actually helps. Just flavor the oil a bit. Now my chickens going in.

The Heat's not too high.

Everything should burn while the chicken is cooking. Once the chicken browned all over will turn white like this so we could add.

Garlic.

Kinda.

Peanut

most of the spring onions.

Save some of them. Keep some of them back for sprinkling on later and your source.

Just keep staring until everything is nicely coated and cooked.


Yeah, OK, so this I'm going to add.

Yeah, yeah, I mean I don't know if this complicated. It is kind of. It is quite. It seems complicated CC, but it's actually if you get used to it. OK, that's right.

Just add that invariant. You mean like that?


Large heatproof fault. Give them a good twist up and we're going to stick these over a pan of.


Yeah it is a water which is boiling up very nicely. Make sure the water is very nicely bubbling up, otherwise the rise may not cook very fast and not nicely. So wait until it's public updates nicely. Use basmati rice for better flavor.

Just mix it, mix it up once so that the salt in all gets mixed in cooks very nicely.

So now we're going to wait until it's cooked very nicely.


This year, some collect pepper into this. If you wanted a little bit spicy you could always have a bit of Chili Flakes to it. Maybe a bit of Tabasco. Do it. It's all your taste. Now, with addressing a little bit of addressing inside, not too much. You know dressing whenever you add to a salad, it got lemon juice. It's got some kind of accidentally, so it what it does it it makes your salad slightly wilted and soft, so dressing should be added absolutely at the last minute when almost.


Into a mixture and I'm going to blend this till it's nice and smooth.


Keep staring at that should be enabled in the source.

Oops.

Really loves the camera then.

So I'm gonna keep staring.

Island taken.


Now I'm like my sausage is very black.

So that is not a mistake.

Out so I like.

Nice portion of lovely mash.

So beautiful only in sauce.

On the side.

Gorgeous.


Shaved up.


One or two tablespoons, which I think provides plenty of sweetness, especially since we're going to have lots of sweet vegetables. And once that's all mixed together, the liquid portion of our dressing is done and we have to move on to the solid.


Prom is on so I will put this in.


Any color of agonists for one portion I do at least two yolks, and I wanna say portion. I mean it's sort of small started portion so.

Make sure Snow White in there just the yolk.

They're quite small, so they do.

Free the three yolks.


She's back in.

Any juices on a plate?

Staying noisy.

And I'm gonna put it on it.


That's a 5050 mix of garlic and ginger.

Is about three of these little teaspoons in there.

You're going to add some chopped onions.

I'm using a red.


OK, so now let's get the vegetable ready.

First, we can gonna pound the shallots to release it flavor.

Don't pound it hot like I did last match to think, so next you're going to.

Also, pound the Chili Peppers and then make a slip cut in the middle.

I put it aside.

OK.

The Lemongrass of the part where you cut in, like about 2 inch or three inch slice thick. Now you can slice it in half and then you gonna pound it, but don't use the back of the knife like I did. It's very dangerous. You can use any artist.

Heavy choose to pound is OK and the rest I'm going to delete. Slice them and put aside.

And with the galangal it's very strong flavor. You don't have to use too many, I only use for slice.


This other piece straight on the top like that 'cause We want this all melting and Golden. I'm just going to give a time.


Here are melting 2 tablespoons of butter with two tablespoons of olive oil when the.


With a slotted spoon under some kitchen paper to drain.

And I did the other half.

I will take these out when they Golden.


Symbol for touché. There's a couple of other things we need to do, but the lemon juice, garlic cloves, and salt into a little bowl.

And mix them together.


This goes back to make this pasta salad. This will put the pasta ready, cook for about 5 minutes before so that pasta is al dente.

Now I add the Black Oliver.

The Cherry Timiro


Now telling us.

Attica

Facebook.

Next


That my chick peas in here.

Along with my garlic and parsley.

Squeeze of lemon while a whole lemon or nice amount of Zing, so it's not sort of overpowering, creamy and rich. The lemon really adds a really good freshness and bright note to this. Just squeeze the whole thing in there.

And just a little bit of tahini paste, not tahini paste, is a paste made out of sesame seeds, and it's very traditional in Hummus, so we have to put that in there. You can find it at any supermarket, but if you can't find it or you don't want to put it in there, just leave it out. It's still going to be a fantastic dip either way, but the tahini is just like, you know, one of the well. It's one of the main ingredients in traditional hummus, so I'm putting some in some salt and pepper.

And I'm not going to put any olive oil yet. I'm going to pulse this and get it like a nice sort of chunky. And then we're going to drizzle in the olive oil through the feeding tube.


Is a little bit of sage. You can use fresh sage leaves if you like. I'm just going to pull this industry out the tub.


Make some funky mash OK, so using the heat. If the potatoes are going to check in a block of butter like so.

Pour in 100 mils of single cream, he can use milk.

A heat teaspoon of whole grain mustard showing in that goes and just another teaspoon of sage in there. So just sprinkle that in and then we get the Magic. Here we go. So I'm just breaking it down. Merging all of these ingredients together. You can see how the skin is just full enough. You want all these flavors to merge. Make sure that butter gets all in there. Oh my goodness this is looking good and it's kind of fun.


And with nonstick spray, we're going to add are eggs, and we're going to let them cook slowly.

And I like to use organic eggs. Simply 'cause the egg yolk is going to be raw and you want to make sure you have the freshest best eggs.

We're going to also season these with a little bit of salt and pepper.


Means I really like garbanzo beans in the soup. They had just a little bit of extra.


This ball I'm going to put some spinach and rocket leaves that can full of chopped parsley or year. These are my leftover bits of parsley, 1 Spring Onion, an free cherry tomatoes or sliced push that all in or yeah, baby.

I'm just going to trim some crafts like maybe half a pun. It was getting everywhere just on top of that they talk with their just washed it and it's dripping. Don't really want the soil in there. No, no, no, no, no good squeeze a lemon juice, say another half a year and I'm growing into pepper like a teaspoon or maybe a little more. He feeling kinky then I'm going to get my hands in their combine it all together and that is going to really complement those fire, fire, fire, fire, fire file.


I'm going to put this back on the Heat, just.


See, I've taken this tomato Puri. What I made I strained it and I'm going to add little by little. 1st add very little and then add slowly. See if you add everything at one time. This is going to form lumps. Once it gets slightly dissolved then add the entire amount.

Yeah.


Oh God, little bit of sugar in my tomato soup that gives a very nice taste to the soup.

Adding cream is optional, but I allowed to add, so I'm going to add a little bit of.

Cream to my tomato soup.


And into a spoon pissot.

Show


Some sliced grapes as well.

Gives a little bit more texture.

You have Kale Wilder cell.


Clubs go into a pestle and mortar. We're going to chop up a chili if you want to take out the seeds do, but I like it with lots of spice, so get your one red chili in there and talking of that, Carrie Underwood. Come over here. Come over and have a look in the base here. Do you see all those little coriander roots you want to use them because they're so full of flavor? A lot of people throw them away.

See all those full of flavor. Give them a good smell. They are the most aromatic, beautiful smile you will ever get so.


And handful of those spring onions going in here as well. Going to mix through it. On top of that, we've got some lovely noodles. Lovely rice noodles. Really important that you get rice noodles here there. It kind of beyond pantic.


We're going to cover it and let it simmer for an hour.


Well, but as that's boiling, get a hot side Papanin. Add both of your season sausages to them until they get nice and Golden Brown.


Typically you do this and you just start.

Start rubbing it and then under each one you want to add style. Little bit of hates. OK with that icon you know, and then you know you just have to.

Yeah, I mean, but imagine just yes, you would really need really need Cash Cash in traditional.

OK.

For any, anytime any vegetation.

No.

You're doing a really good job. Are you sure you never did this before?


Use that water only. Don't take that water out, so I'll be using this wonder.

I have already added.

Play, often it so you have to use around 8 nine floors in this if you want you can use black cardamom big cardamom. You can use that too, but I'm avoiding this is just like for daily use, so if it's a party time you should use that to. It will give a nice flavor. So here goes. The it's around 1 Cup of that I would say and around 3 cups of water in it and here goes ginger so you have to use ginger this way only.

And some oil in this. Some people put turmeric in this, but signature the addition of a job doesn't have any turmeric in it. So Marky doll that is doll Mcnee.


What is?

I'm actually going to cook it for about a minute or so, just to kind of get it heated up.


I kind of like to let that set a little while while my pan is getting up to heat. You know, I'm saying so that's peanut oil there and I'm filling it up enough to where it will not splash over onto the heat and start a fire. Got to be real careful when you are.


We're going to add some chili powder here, and I'm going to stir it continuously over medium heat. For, oh, I'd say 3 to 4 minutes just until it's hot.


It is placed my flour tortilla in and I'm going to eat this for about a minute on each side. Now this is about a 9 inch tortilla and you can pick these up in just about any grocery store. Or you can make them from scratch. And of course I'll put a link below.

Now that my tortilla is heated up, I'm just.


Caramel, if you prefer. You need 1/2 Cup, so just put that in there and then. I'm using all purpose flour. I just said it would go ahead and put the salt in an it doesn't need the baking powder or soda so this is going to be actually the best combination that you can get for the coding. 1/2 Cup of all purpose flour goes in there.

And then we have some salt, 1 teaspoon of salt.

And we also have ground black pepper, 1/2 teaspoon of ground black pepper.

And then we have milk 1/2 Cup milk.

And I think at this point I should start mixing a little bit because the next thing that goes in is some melted shortening. In my case, it's going to be melted butter and I don't want it to go directly against the eggs because it would cook. The eggs is still very warm, so I'm going to blend this together and then add the shortening.

I fixed those dry ingredients with the egg and milk.


Do tablespoons because we're going to add whipping cream for that richness, and to make our gravy more creamy. So just adding two tablespoons an in this once the guy is hot enough will go ahead and add cumin seeds, one TSP and crushed Korean.


Your waistline you can always add, uh, some yogurt?

So I'm just.


When you're ready to serve, drizzle over the juice of the lemon.

I'm the only foil.


And then just put that Bakken Cheney cheese on top.

Just.


Finally, diced celery, as well as some grated carrot, and then we want a little bit of onion in this and I'm going to use the white and light green parts of some scallions by just regular onion will work fine and then for color, sweetness and a little bitterness. We're definitely going to do some pepper and going to several kinds. I'm going to go with some red Bell pepper and then also some green pepper in the form of poblano and jalapeno. And then we'll take a spatula and will mix this.


And here we go, all done.

We add mustard.

Red ketchup

and you add Mayo which you know it doesn't seem like it should all go together, but it actually does. It's actually quite good. All of these flavors mix up really well.

And finally we add the preheaters.

Night sweet grilled Peppers.

Grilled onion.

There we go.

Does not look pretty.

Colorful and let's not forget the jalapeno.

There we go.


Some garden seeds.

1 tablespoon of oil. I'm using olive oil.


Lovely.

Try to hang up off the bottom of the pan.

Can it be fraud?

Picture and everything. My shirt got everything off the bottom.


Part that remains about about 20 minutes afterwards.

Out of there and incorporate that into the mixture and then just some salt and pepper.

Now, how do you recommend making your mashed potatoes?

Leave the skins on boiling for you until they are fork tender and then put him in a KitchenAid Mixer and butter and.


Giuliani, Al Boy


We cut.

In her first.

Have you seen moments?

All yeah.

Yeah it is. A woman dedicates. You need experience to Dubai, two engaged by one is little bit slowly but never mind.

Get off.

You can get the beautiful things now.

We serve.


So I'm just going to estimate about 2 tablespoons.

And then.

1 tablespoon of Worcestershire sauce and I'm just going to guesstimate again.

Now go ahead.

And stir that all up and this is going to be the sauce that we use at the end to cover up.

The meatloaf and give it a nice tapped taste. It's going to be a really nice sweet but also flavorful sauce so you end up with.


My 5 pounds of Napa Cabbage are just waiting for me to salt it with this course. See thought and I just wanted to show you how thick and granular it is and this is not a brand that I am partial to, but I just wanted to show you the package. It says coarse sea salt and you need proper salt to properly salt your kimchi. And so I'm just going to sprinkle it all over my chopped up cabbage.


Chicken Curry

Mexican last name.

Golden leaf


Cook the April slices in the butter.

Is it the battery? Good idea. This recipe will be a mix of taste and the Apple and the photo.


You put the.

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Pacific Ocean.

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We say hello.


Chinese were great as a last minute garnish, especially for this dish. It's going to add color Anna bit.


Guns assault.

And black pepper. I just dust the top of it. I don't measure it at all.

And then you'll need 1 teaspoon of sugar.

Then you're gonna wish that up again.

You're going to keep whisking until it thickens up and you're not going to want to ignore the stuff too much because you will scorch the bottom of your pan. I used to do that a lot when I first started clicking this when I was in college.

You don't have to.