One time.

Yeah, yeah, that's it, you you. If you put too much water.

You cannot roll it at all.

So now from that from the bottom here you're just for him.

Right?

And if you do it type this good. So now you can put this.

Let me put this. This is the way the people will do and we always put this.

A little bit sticking out.

On the top for decoration.

OK, then you just push them.

Thai Thai Thai.

Eventually going to break anyway doesn't matter.

Say.


The first step is to add the sugar to the yeast.

And add the 1/4 Cup of warm water.

Mix it well.


Team powder to the flour.

As well as the salt.

The yeast.

And the butter.

As well as about half a Cup of water, warm water that is.

And then just give that a quick mix.

And add the remaining half a Cup of warm water.

You may need more or less, depending on the kind of flour that you're using, but for me One Cup was exactly the right amount, and then I'm just mixing that.

With the spoon.

But at some.


Point will have to use your hands.

And eat the dough for about 3 to 5 minutes.

The consistency of the dough should be sticky.

That is what is going to make them really nice and Airy. You don't want your dough to be too tough, so if the dough is sticky.


And next just add a little bit of oil on top.

And just spread that all over.

You're going to have to let this rise for a few hours and the oil is going to prevent it from forming it.


You can let it rise up to four hours and will be good and then just take some oil and rub it on your hands so that it's not sticky and then take the desired amount of.


Then dip the flowered onion rings into the batter.

Set up a wire draining rack using aluminum foil or a baking pan as a base to catch any drips and set the.


When all the rings are battered, pour dried bread crumbs into a shallow pan or dish.

Now lay the battered onion rings onto the crumbs and scoop the crumbs over the Rings to coat.

Give each ring a hard tap as you remove it from the crumbs to shake off any loose crumbs, the coat.


Things deep fry them.

Until each ring is Golden Brown.

Let the rings drain briefly on paper towel.


So no NASCAR Bonzo Beans into your food processor.

Give it a couple of pulses.

Then add the garlic.


Please use half a Cup of tiny.


Emblem

while blending. Drizzle about it.


Olive oil

scrape the size of your.


Now fry up your mushrooms and again distrib.


As for sweetness, an kimchi for.


Sprinkle some sesame seeds on top and if you like, get really hot, don't forget.


Can you be the chick in?

The flower.

And then the egg.

And then the bread crumbs.


Put on baking sheet lined with foil and spray with cooking oil.


For about 20 minutes.


Use a spoon to make a while in the Hamus.

Then drizzle with olive oil.

And sprinkle with Paprika.


Then drizzle with olive oil.

And sprinkle with Paprika.


Marinate your tofu and some sesame oil, ginger and lemon juice as usual. All the ingredients will be in my website. The Sun.


Then Marinated cucumber in Apple cider vinegar, water, honey, Chili Flakes and salt.


Now for the assembly, after all that prep, this is the easy part. If you have some hot pot bowls for bibimbap, use those. If not, a regular pot works just fine. Place your hot pot over the stove an fill it 2/3 of the way up with Rice.


Then bring some water to a boil, an quickly boil the carrots. This part is optional. You could really just throw all these in raw and it would still taste delicious. Distribute the carrots into your hot pots.


Now fry up some lettuce and again distribute.

And then do the same for your radishes.


Drain.

OK, I'm going to let these sit here for a few minutes to drain before we serve them.

I've put my potato cakes on a serving plate and some of the things that you might choose to serve with your potato cakes or some sour cream and.


Cover the brats in beer.

Any beer you like to drink will work fine with this.

Make sure your.


This is the fun part of the Cup. This is where we get to constantly rotate the brass to ensure even done this and that they don't burn.

This is the color looking for nice and caramel eyes. When you get this color.


Two stages first poached, then grill.


Little bit of crowd.

Little bit of mustard.


And adding some of them, you can skip it, so I'm adding two Bay leaves. I'm adding one big elijiah.

Cinnamon.

And.


Time do I Dentally?

Time to add.

I mean soon.

You still got fat made on it.

Or onion, go Johnny. How many fiasco subject? But I just simply acquisition Brown. Color nodded hello?

Definition

You get to see the ground color.

Add your.


So I'm not adding here additional salt because I've already added salt by cooking my doll.

So no need to ask, just started well.


Sesame oil in it.

Buy gas and some red pepper.

The best bet.


Now it's time to slowly Porter soften.


Now I'm just doing the chickens into the pool.

Product mix the chicken together.

Make sure every piece of chicken gets an even amount of sauce.


I actually went.


Use a fork to mash all this stuff together, and I'm going to start with getting the potatoes out of the measuring Cup.

And adding the egg.

The onion.

The flower.

Little bit of salt.

And some pepper.

I'm just going to take my fork and start mashing this together.

This is going to be a really stiff mixture and that's the way it's supposed to be.

Keep on mashing.

I want to make sure that the eggs incorporated all throughout the mixture along with the onion.


And I'm going to put some vegetable oil in my skillet and let this heat up a little bit.


OK so I have a spoonful of my potato mixture I'm going to put this in the skillet.

I'ma dip my spoon in the oil and flatten it out.

And that keeps it from sticking when you flatten it. And I'm going to continue filling up my skillet.

Try to squeeze one more end.

We're going to.


Additional 2 to 3 minutes so.

Nice and Brown.


Do it.

It's a time to add tomato Puri and cook it till you see the oil coming towards the sides.


So clean the optional here.

That he adkerson thinner.

Started well again.

And like this for another 3 to 4 minutes.

Will say Cream Cafe were under absorb.

Take them last night.


Be a tough. Leave it up there.

Becomes Rich.


Let's begin the day before we salt the pork.

Just sprinkle some sea salt on the surface of the pork and rub it well.


And strain the liquid into another part.


Now we're seasoning the soup at soy sauce sake.

Salt.

And some sesame oil.

And keep it hot while will prepare the noodles and the toppings. Just like making pie.


Cooked chop up some green onions and slice the pork. You should also have the boiled eggs Anna's.


Routes ready to go.

Then the noodles add some baking soda in the hot water. Be careful because it may boil over.

And at some Angel hair pasta.

Makesh


Add some hot soup.


And now.

Had the cheese so I had all the ingredients at once, therefore everything will cook and blend at the same time.

So there we go, just a little bit left, just a little bit of salt, just a pinch.

Then we have our scrambled eggs.

We just chop it all together.


There was a little bit of cheese, little bit of.

Garlic just give it just a little bit of a kick rather than often people just get scrambled eggs and mix it together with some milk.

Pull it in and that's it, just to make sure two or three little bits of ingredients can go along way.

As you can see, it's already starting to Thicken.

But as you can see, when you look at it, it's very even very smooth. It's going to come out with a really nice texture to it and keep it on high and constantly constantly mix it in with this constantly mix it. Don't leave it mistake that a lot of people make when they're cooking with its eggs or just regular meals is they go away and leave it come back to get has developed a acrostics burned from the underside, or.

The trick that I've learned is keep it moving constantly, constantly moving. Now is where we just leave it for a second, leaving for about 30 seconds. OK, mix again. So basically what you want is the excess me.


Tasty.

Bursting with.


How you make it at home? Heat some oil in a pan and add meat along with the content of 1 spice paste sachet. We're using chicken, but the beauty of this dish is that it's so versatile you can use prawns, tofu, or just.


Try the mate for a few.


Coconut milk and let it simmer for a further 5 minutes in the meantime.


Noodles, according to the pack. We've chosen rice vermicelli, but it works well with hockey and an egg noodles too. That's it. Your lexa is done.


That's it, your lexa is done. Pour the hot.


Drop the egg right in there.

Your thumb to make a little indentation.

Save it.


Flip one time.

Shape.


Grated Ginger or sugar.

And that's it.


But in our chicken, so we've cut these into half inch little pieces.

And we're gonna cook them for about 3 to 4 minutes. Until then, no longer pink.

Make sure to give them a stare occasionally.

So once the chicken is no longer pink and it's cooked.


And goes the water.

And the Taco seasoning makes. So that's just going to give it lots of nice flavor in there. Give it a stir.

So we're going to cook that for another 3 to 4 minutes, or until most of the water is absorbed.

So our chicken is now done. It should be nice and moist.


So once the chicken is in there, we can then add our remaining ingredients. So are black beans going in there, which I just love full of protein and fiber are green onions of course.

Are cilantro just going to give it a lovely freshness and are pepper?


And then we're going to give it a good start. So all those flavors are mixed up together.

Looking and smelling. Very colorful and fantastic already.

Great so here if you want to add any additional salt and pepper, you can go ahead. But that Taco seasoning mix had so much flavor already that I'm not going to need to put in too much.


Middle.

Will go down and will add about 3/4 of a Cup to a Cup.

Of the mixture inside.

Get now on top of that, let's sprinkle on some of our cheese. Your cheese of preference, of course.

On that, and then we're going to wrap it up so from the bottom will rub over about an inch over the top of the mixture and then on the sides going to rough that over. Once wrapped the other side over so it covers the other side.

Be careful because your tortillas might break up easily. And of course then just rough on the remaining side.

And.


People get their eggs and they put them in a mixing bowl.


Mix it all together. I don't do it that way.

I just do it this way.

List.

Straight in.

Straight in like that.

And then turn it down to low.

Add the milk.

Not too much.

Add the garlic.


Top with chicken paces.


Yeah.

Frozen so we can.

She's gonna open.


Chicken stock.


This season

How is this song?

Pepper

and a light source source.

Tasty.

Chloe.

Longer.

Make sure the flavor goes inside a woman.

Hello.

You know more time.


A little bit of rice.

I'm going to count this out 123.


And pinch the fish.

With the presentation.


Johnny.

Basement.

Let's go get something.

And you mix everything.


Take your hand.

It's going to be great.


Did you take your little?


Call discovery


That's it, and that's what you have to do for.


List.

So into the white ball I'm going to add in the all purpose flour.

Followed by a drain.

Salt.

And most important, oil.

This oil that we're going to add into the flower, it helps in developing nice flakiness into the summer sales. This is very important ingredient an I'm going to mix. Follow this oil into the flower as you see you could see some crumb texture into this after adding them oil into the flower. This is how you want if you want. You could even add any kind of fat such as clarified butter or even the butter as well.

I'm going to add a little bit of water at the time and make.


Before making the door, I just used quarter Cup of water, nothing more than that. We want to tighten stepped out of it.

Make sure that you get everything out.

From the corners of the ball and.

Make it very stay.


So I'm just going to carefully.

Slide all the samosas 1 by 1.

And do the moderately hot oil.

And as I told you, I'm going to do this.

Frying in two batches and we're going to wait till these samosas float on top of the oil.

So after 5 minutes I'm going to increase the flame to medium and cook for five more minutes. Basically we want them to cook from inside out. We want them to be nice and flaky and they should be nice and crispy.

Now, as you see, their beautifully Golden, I'm going to take them off from the pan and I'm going to follow the same thing with the remaining samosas.


Finally, I'm going to quote it with just few drops of oil and I'm going to cover this until we are ready with the stuffing.


So into the white ball I'm going to start by heating up the oil I'm going to season it once the oil is nice and hot, I'm going to start by adding the mustard seeds. I love them to pop completely and adding the cumin seeds.

Spin jumping.

Turmeric powder, Green Chili Mix and true.

Add an onion.

Let the honey and get cooked. It should be nice and soft.

You can pretty much add any kind of massage like chat masala or even the lemon juice. The pepper powder. You can spice it up the way you like, but here.


Shut up.

Parido

and makes the body go along with the onion and a masala. You can use the same stuffing inside the dosa or even the hollow bounda stuffing can also go into the puff pastry sheets and make pops out of this. So there are N number of ways to use this stuff.


Finally, to finish this off, I'm going to add in the lots of cilantro and the.


Last but not least, and want to add in the salt.


Wanted to get hot.

Cooking here, I'm going to put in. Also maybe a tablespoon of olive oil.

I'm not putting too much going to horseshoe. That's going to render itself, so I want to put the pursuit on 1st.

Let's get that going.

I wanna put on you really want that for shooter kucinta render down all the fact you know, see the nice and Golden again.


Lynn

Throwing.

Run as nice sweetness to save the sweetness of the onion and you have the softness of the shooter, which is like a match made in Heaven. Now for a little butter in here.

Do you like parsley right away?

Close picture salting. I didn't add any salt.

For this recipe, I think the pursuit has plenty of salt.


You have the alcohol burn off. Once the alcohol burns off completely, you're still having flavored vodka.

Let it burn off.

What is burned off?

We add marinara sauce to it.

Power source.

Gonna add heavy cream to it.

Melissa.


Just passed out.

Strainer

I need about 1/2 pound of pasta here, so let me show you what we do with the pasta.

I'm going to put it all back in.

In the span.

I like to toss the pasta with the Parmesan cheese in with the sauce.

OK, now I think this is too much sauce for this pasta.

I'm going to do is.

I will let this go for another 30 seconds or so. Let this really bubble up and really.

Well, it's also here. I'm going to probably about half of this motion to it.

So what you're doing here is it passes getting really, really wet mistrust.

What we do here is better grated cheese.

And Reading Farmer John.

You stir it up.

And what you can do here. Also you can cook the pasta not 10 or 15 seconds.

In the bowl.

But it really get wet shirt around if you have any extra parcel you can pinch it apart from there.

OK, So what I'm going to do is I'm gonna play it.

All right now, if you like a little bit of sauce, I like not put too much sauce on it, but what you can do is you have any sauce leftover, you just label it right now. Let me just put this right on.

I have a little bit more partially control the parsley on top.

Grated cheese grated cheese.


So you want to get rid of the sinews, so I'm just going to trim off the pieces so it kind of breaks off in its natural serious, this is a really great cut of meat because it is quite reasonably priced. It's Chuck, so it's very much kind of quite tough piece of meat, and it's got lots and lots of seniors in there, and that's why it tastes so good because it's cooked for a long long time. So all those kind of bits of fat and sinew breakdown and make it incredibly tender. Sewing shop in slices so you got kind of like.

2 three centimeter cubes and you can see it's really sort of quite tough meat, so it will take about 3 hours of cooking and it my mom used to make it the day before, so that flavor is to sort of go through and then the next day it will be even stronger and more delicious when you can eat it straight out of the oven once it's been cooked. But it's actually better the next day, so my mother was big inspiration. By cooking casino we used to eat really well as kids you have lovely food at home. I think my first food experience. I should realize there's going to be a chef 'cause.

Thinking about six years old, actually.


So keen gardeners gardening and I would stay with you know these two 2 sandwiches on the menu and they were to choose one and pretend it was kind of big long menu so you can put some flower on to the beef. That'll give it a nice bit of color and it was sort of picking up the source.


And then now we had a little bit of tomato puree. So little squirt of tomato puree.

And some chopped tomatoes.

The tomatoes are chopped tomatoes.

Give it a nice Sir, then.

Any red wine and they really nice. Good robust red wine. You can use pretty much most things. He was saying quite quite drive is a good good choice so that's the wine and then be stock now you can buy beef stock. You can buy stock use everything, but if you can be bothered to make it makes such a difference. But you could use chicken stock, that's fine.

OK, so we got pretty much everything in there now, but the Bay leaf, the beef, everything and we just kind of some of these little onions. Now normally traditionally that fry them often with little arms are bacon, but we're just going to throw it in 'cause this is quite a quick and easy version of it. So in gave the little.


Give it a really nice stir. Make sure third.


And then lid on.


So in she goes.

And then.


This one's been cooking.

For three hours.


English bacon, So what I don't do is try and get all of that fat out of the bacon, said of the fat. Then sort of seasons the beef.


From all that excess flour.

Just slightly kated, not too much, it'll just the source become too thick, so take that off.


Not too much 'cause the Bacons quite salty to make sure that all goes in together. And then I'm just going to put that in the pan. I want to get a nice bit of color in it.


The last thing I do start throwing the straight away because what happens all the flower will come off and the beef web Brown or just go all sort of.


I'm just going to chop it up nice and file so in different life, different jobs, different knife through the game.

Never had a sharp enough light holster.

And then just.

Cut the carrot instead of long strips that don't worry about too much. I mean thank you know some people spend hours chopping vegetables to sort of perfect size, but I want to read too much because it's going to be cooking for a long time. Sleeping with three hours so it will be very well cooked so the carrots there for sort of sweetness. Onion, carrot and celery and those kind of ingredients instead of always brilliant and stews or soups because they have a certain natural sweetness to them. If you don't have them it can taste a little candle bland. So that's our carrot then kind of onion. He's like this nice weather for that.

So this is my mom's recipe. I mean, it's kind of.

You know the classic booth booking on, you know, will take kind of days to make it a strain everything and it's all kind of quite quite precise. This really is a sort of.

Chuck it Melvin and while not over the best is going to taste good, but you Chuck in the oven, wait three hours and and eat it so it's a bit of a foolproof recipe really.

And it's something that you know my mother's kind of very much cooks with a heart, so it was kind of that sort of style that you know like this why I cook with my heart too, but it's that's a way of cooking where it is quite sort of simple, just public garlic. So we're going to do. We're going to just turn the beef over.


So nice for the color on it now.

And all that sort of fat, and the bacon is all kind of gone into.


And again, there's the onion.

And the carrot. And we're just going to make sure that.

Cool.

Frozen together.

And start sealing off.


Have garlic, I'm just going to.

Play the garlic in.


Getting my bun. We need to give an, uh.


Parmesan in.

The juice and a zest from one lemon.

Normally in Caesar Salad there is no zest. I'm adding some Zest.

To give something more, this is Alan and if the lemon is very drunk, she don't put a whole lemon with half of it.

I will add some more that should be enough.

And the last ingredient.

My own, as you need to buy a good quality Magnus.

Who is in.

Mix, mix it.


Other to your plan.

At least 2 tablespoons for that amount of bread now.

Cut your bread into good cubes.

And don't try to make your homemade croutons. Looks like that the store Boca Raton's you have to make them look like homemade so.


And adding a tablespoon of olive oil then follow up by tipping in you chopped onions. Now those are frozen chopped onions. You want to soften them up for around about 5 minutes until they're all translucent and light lation smell good in the kitchen initially.


So I added in some frozen chopped garlic and also some paprika and I'll stir in that through will stay in it.


Is add in your tomatoes tin of chopped tomatoes and 300 milliliters.


What is 1 bowl? Some olive oil?

Pepper

salt

two cloves of garlic.

And it's again.


Salt and pepper.

We


Big tanks don't slice them.

Like this?

Big tanks.

And inside Obel.

Crunchy and nice, I've made more dressing than necessary, but you can store it into the fridge at least for one month. There is no problem.

And all the letters inside.

And now it's time for Mr. Parsley. Parsley is not necessary for the recipe, but giving nice color and nice taste.

Not a lot.

Parsley inside, and for this amount of salad I need about 3 tablespoons of Caesar dressing.

Makes you makes here.

Do not add more dressing than required just to coat the letters, because if we had a lot of dressing the salad is not nice, so now it's time for Mr Chicken.


Bones of Caesar dressing.

Mix mix here.

Do not add more dressing than required just to coat the letters.

Because if we had a lot of dressing them, the salad is not nice. So now it's time for Mr Chicken.

Now some Parmesan flakes.

That should be enough. Mix a little bit.

Everything.

Give some color to your salad.

With some paslay.

And last.

Add the croutons.

Who can resist envy?


Just make sure the seasoning is going everywhere in my pants should be HAWT by now, so I will add the chicken.


Should be ready from one side.

Flip the mobile, give a nice Golden color.


Let it caramelize with the butter and put this lovely chicken over the herbs.


Take all this butter and put it over the chicken.

And the garlic.


Into small balls, I'm going to make 1 inch round balls are affected as we are going to make small Somozas bite size some muscles which I like so give the final Lee so you might probably get about 6 to 8 dumplings out of it.

So there I have 6 balls. I'm just going to smoothen them.

And start rolling into Chapattis and we're going to divide each chapati into two parts, an later. Shape them into some moose as I am working with.


And you could even dust it with a dry all purpose flour or I'm going to start.

Rolling into.

5 inch diameter circle.

I'm going to divide this into 2.

And I'm going to see this like this.

If it's not getting sealed properly, you could even quote it with little bit of water, but my door is looking beautiful. I don't need any additional water for this, just stick it carefully.


Directly into the Caputo flour that we import from Italy. It's the same flower that we make the dough with, and then when you give it a flip, as I've read in some.

Some manuals for Italian pizza that are Neapolitan style. They say this is something you have to do in order for it to be traditional. You have to actually dip it in the.


Although I'm not quite sure, but that's what we do anyway.

We sprinkle the surface and then real quick. We just give a squish with our palm.

And make it flat in the center. Not really disturbing the outside edge and then with our fingertips, we dimpled. The rest of the pizza.

Moving the pizza around.

Definitely handmade, definitely handmade. Not trying your best not to disturb the Edge. 'cause That's where you're going to get a lot of natural bubbles from the fermentation. Once you've dimpled, you're going to do a quick stretch.

While you rotating, you're you're stretching the just the edge of the dough out and you're trying your best not to disturb the center. The center generally stretches out on its own. You won't have to worry too much about it. You're really just stretching the edge and you can see with not to much fanfare. We've established a good diameter without too much pullback. You actually see almost none.

Then we're going to put it, pick it up and put it on the backs of our hands.

And just.

Let it kind of hang down.

On the backs of our knuckles and then the diameter is even greater.

And we've really not work too hard to get it that way.

In the dough, the dough is strictly Caputo Flour. It's the red bag if you want to look for it on Amazon.

And it has a particular content of ash and gluten protein that we prefer, and it is a 00 ground flour and salt water and instant yeast.

Not active dry but instant and will give you the recipe for that later. So after you stretch it, this is basically the size you don't have to throw it or anything. Just put it right onto our.

Pizza Peel that we're going to.

Use to get into our oven, and then we're going to put some sauce on.


Elevate the salt level and that's it. We puree it.

With salt and that is, it's about 2.

2:00 and 1:45 and 1/2 ounces of.

Sauce and I'm going to put the cheese on next and probably.

You guys will wonder why there's not.

That much cheese on there.

And if you've ever been in Italy, you'll know that.

They just don't put a lot of cheese on their Neapolitan style pizzas. Got this recipe from restaurants that I've worked in.

I'm not sure if you've been to Downtown Disney, But.

There's there's a kids. Yeah, there's a place called Naples and they crank out about 500 to 600 pieces of day and then I used to run that place so it's just a haphazard scattering. That's it. That's the only amount of cheese we're going to put on there. And then she's going to melt down real fast in the oven and kind of spread out just a little bit, but not much. It's not an American style pizza where the whole thing is covered with cheese. You taste more of the acid of the tomato and the extra Virgin Olive Oil actors come out of the oven.

The last thing we put on here is a little bit of Basil. Fresh Basil.

Anne.

Why can I break him up? You can leave on the whole, it doesn't really matter the surprisingly, they just get a little bit charred.

But not much as sometimes they even retain all their green color after they come out of the oven.


So that's all we do to the pizza and then we go into the others just going to place it directly on the stone and give it a shake.

And off it goes.

How fast are you there?

Generally it is going to stay in there about 2 minutes and the higher the temperature the oven, the faster it will bake, obviously, and you'll start to see immediately the crust will start to give rise and the cheese will start to kind of sweat a little bit. The sauce will start to boil and you'll get some characteristic charring.

On the backside of the pizza that's closest to the fire and so will have to rotate it every 30 to 45 seconds. Your home oven will take you about 10 minutes at the very bottom. That's where you want to have your pizza stone so it's directly in contact with your heating element of your stove.

Now would you have back there? It's not anything for smoking flavor or anything like that is just neutral. You want a very neutral and clean burning wood, so this is white Oak.

So you can see that one bubbling up nice, right?

Beautiful.

Yeah.

That she is. You can see it's a little bit more resistant.

Then the Dell.

And you're looking to put a little just starting to Karma lies the top of the cheese. Getting a little bit Brown. That's when I like it to be done.

And that.


Extra Virgin Olive oil.

Directly on.

OK, so just.


150 degrees Fahrenheit and Greasing, a 9 by 13 inch bake.


Now into a large bowl with two pounds of thawed frozen hash Brown potatoes, add a half a Cup of softened butter, 1 teaspoon of salt, ihave teaspoon of ground, black pepper, and 1/2 Cup of chopped onion. Follow with 110.75 ounce can of condensed cream of chicken soup or your favorite soup and two cups of shredded cheese.


About 60 minutes.

For a crisper finish, feel.


Justin clean.

So what we're going to do is throw a lid on this and let it boil for, oh, I'd say about two or three minutes just until the shells begin to open.


To do is take the top shell off and remove the beard of the muscle.


This car looks looking pretty soft, so now I'm going to add in about 3 tablespoons of panko bread crumbs.

A pinch of salt.

And some ground black pepper.


And we're going to turn saute this just to the point where is welcome, bye.


Your muscles onto a baking tray.


The energy of fairly large muscles. I recommend you use those. It just makes life a whole lot easier.

After you've done that, go ahead and add your grated cheese over the top. I'm using Monterey Jack here, but you.


Now we're going to slip these into a 250 degree preheated oven and let the big just until the cheese is melted. This should take, oh, I'd.


Rustic we're going to sprinkle some fresh parsley over the top.

Squeeze some fresh lemon juice over the top in your ready to serve.


I like to use this method I just cut in half turn on its side.

And I try to get the cuts as even as possible to ensure even.


10 minutes.

Alright.


After a couple minutes the garlics kind of cooked off a little bit, so now I'm going to stir in our cream.

We're going to bring this cream to a little scolding. Just want to heat it up.


Mashed potatoes while heating the cream. I like to stir it. I don't want to walk away from this 'cause it will boil over on you.

You can see the little bubble starting to bubble on the edge right here, and that's about what you want right there.

Let's go and take it off the heat and we're going to add this to the potatoes after 25 minutes.


It's going to strain the potatoes into the sink.

Going to mixing bowl and mix.


Yeah, just keep pouring a little bit each time whisking up the mashed potatoes to get the consistency.


Actually grated Parmesan cheese and then salt and pepper to taste for about this mean mashed potatoes, a tablespoon to a tablespoon and a half is probably good, but like I said, season it to your.


You said by 8 but caravan get the battle bot.

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Bring it to a simmer, but crumble in a beef stock cube as well get.


Put that straight into my pan and then we had the spaghetti cooking away the goulash.


Added a bag of frozen ready chopped Peppers. You Cena theme here. Lots of frozen stuff but it's all good. We're cooking it straight from frozen. How cool is that? So the Peppers go in and then my good old parsley. This is the actual tub I use is so good it just sprinkle it all on there like that so I'm gonna chop it. No wasted.


If you down on a plate, get some of the initial Peppers and onions and garlic cool down first of all. Place down some meatballs as well. Little bit more juice on top. And if you want you can finish it with a little sprinkling of Oregon. Are so so good. I hope you.


Where it is that you've had your macaroni salad at, you know, like this. I made the I made the macaroni early this morning. Zippy's chili. I mean zippy's chili recipes makes there's really al dente, so it's very snappy if you go to somewhere like Tasties or some kind of Korean barbecue, they totally, totally overcooked. There's still, it's.

Really like soggy kind of, but what that happens is it doesn't absorb the mayonnaise and stuff, so.

You know, like I said, it all depends on your tastes for this, so I'm following a recipe that I'm. I've decided that I'm going to try almost every one of the recipes and this local cookbook, and so it will. It calls for 6 ounces of uncooked weight elbow macaroni. I don't know what that was, I just put in what I thought that we'd eat without a whole lot of leftovers, and she has.

A lot of different things added in this that we prefer not to have, so I guess what I'll do is I'll type the recipe in full and then I'll just put in the stuff that I know we're going to eat. So this is 2.


Teaspoon of sugar.

1/4 of a teaspoon of pepper, which I think is actually quite a lot.

To tell you the truth. So I think I'm gonna.

A little bit less. Oh, you know why? 'cause I've been using the half past teaspoon so I put way too much. OK, half a teaspoon of salt so I put too much sugar.

Half of a teaspoon of salt.

And.

Let's get rid of some of that. You don't need all of it, and then the last thing it asks for. It did ask for minced celery and minced onions, and since I'm making this worse cotton, it's his birthday and he doesn't like that kind of crap in it. I do, depending on how I feel. The last thing that is asking for is 1/8 teaspoon of Hon Dashi Honda. She is Japanese bonito fish soup base.

I hope that can be seen. There we go.

1/8 of a teaspoon so I don't know that that will make an entire different.


This ends up tasting, but um?

I went out and got it anyway because I believe it's in a couple of other of the recipes that I'm going to be making from this book.

Anyway, you wanted to make sure that the.

The macaroni, you cook it until it's often you drain it well and you have to cool it completely. And when it when it's not cold, cool completely, it'll just suck up your mayonnaise anyway. You combine all of this. You mix it well and you refrigerate it for four hours before serving. And if you have to add more Manning.


How many lumps very slowly?

See that this one for many lumps. Or you can just directly strain this into you. Know this mixture, but you know if you do it directly it may form lumps so to avoid lumps. First I'm adding little bit of water.

See, this is nice and this mixture is ready now for a little bit thickening, see and now we're going.


Little.

Wow, I think I can add a little bit of you know salt always for soups. You know you reduce.


Need to add little bit of herbs, mixed herbs if you want you can add it. Or if you don't want you can just skip it. So just add very little to give little bit of that herbs flavor. That's it. You can see this is little bit thick once this will simmer for another 2 minutes or three minutes then this will become little more thick, so we're going to wait for another 2 minutes.


4 tablespoons of Miso paste.

So good.

Love it.

More tablespoons me so peace.

I'm doing the blender just to mix up this me so really well you could do it by hand or in a whisk or something.


Why not just just mix us up?

Make it nice and smooth.

Well, it's got a real creamy kind of.


Coneflower


Squid.

Cool.

Half.

The seasoning.


Carrots Peel slice ribbons.

Rice wine vinegar.

Sesame oil salt pepper sugar coriander.


Sugar in a medium bowl. Here too that I'm going to add in some butter and I'm going to sprinkle some active dry yeast on top of that and I'm just gonna let that sit for a few moments to let the use kind of awaken and liven up a little bit. I'm going to add in my salt and flour and just using my hand here. I'm going to mix this together until it forms a dough, and once that comes together and forms a dough, I'm going to need it for just a


In order to and then I'm going to lightly oil a bowl. I'm going to cover this with a damp towel. Put it into a warm place to rise until it's about double in size. Again I'll go into more detail in that in a separate video, and I will put a link to that video down below in the description box.


Put them in your baking soda solution to make them officially a pretzel. Just take him one by one, roll 'em in that solution and then place them back onto your back.


You want to sprinkle these with some pretzel salt. This is just a course grade salt. You can find this in most grocery stores. You could also use kosher salt if you really wanted to, but pretzel salt is ideal principles. Really cheap, so might as well use it a little goes a long way, but it really does make a difference, so just sprinkle a little bit of salt on the top of each one of these, and then you want to bake these in a preheated 450 degree oven for between 9:00 and 11:00.


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Few homestyle, you know you can just use either oil. Also just add some butter and we're going to add some garlic in it.


Bailey and some peppercorns, and some one onion. You know you need not chop it. You can just add it directly and just three tomatoes.


Little, just you know, if you want you can add a little bit extra, but very little of sugar to give little bit of that sweetness and that's it. This is all done and just switch off the flame. You know you can just check the consistency if you want a little bit thick then you can add a little bit extra of all purpose flour or you can reduce little bit of water quantity and you can make it a little bit thick. So whichever way you want difference you can just make your own version. In the last we're going to add the cream when we serve also.

What you can do is just you can just drop a little bit on top of it.

That's it, this is already to serve. So here are soap is already. Just serve it onto it.

Super Bowl, my cream was little bit thick So what you can do is you can just dilute little bit and then you can add so that you know you don't have any cream to be seen on top of it so you can just mix it nicely and this is done and now when you go to a restaurant when they serve this nice hot tomato soup they're going to give you either a nice noodles, fried noodles or you another bread which are nicely toasted so these are little bit you know.

Bread pieces

I have just toasted it in the last. You can just put your.


Is nicely boil, then we're going to grind it into a nice smooth paste. In this you can just add some salt. Also very little later on we will check.


Sorting we're going to add water. You know you can just add some two to three cups of water and we're going to simmer this for at least 5 minutes. Then we're going to switch off the flame and grind it, so we're going to wait for five minutes. So dear friends, after 5 minutes of you know nicely it.


Of the flame, and you know, just let it slightly cool down, and then we're going to nicely make it into a fine paste. But before making into a paste, just remove this Bay Leaf and we're going to grind this now, so the reference. Once you know this is slightly cold and I made it into a nice.


Simpan just.

Add very little of butter again or usually. What I do is when I sorted this onion, garlic and tomato at that time. Little bit for thickening. What I do is I add little bit of all purpose flour so you can just add 1 teaspoon of all purpose flour in the starting itself so that you know this process. You can just skip it. Just add teaspoon of all purpose flour and we're going to make this nicely just for a little bit of thickening. We're just going to add.

Butter and this all purpose flour. That's it, just for a minute we're going to cook it. Then we're going to add little bit of water, not milk or anything, just little bit of what?


You wanna keep it on them, you want them to be nice and Golden Brown and when they.


Out, let him cool for just a minute, and then I've got a couple of tablespoons of butter here and I'm just going to use a pastry brush and I'm going to brush the tops and sides of my pretzel dogs with this melted butter. This is going to make my pretzel dough or the pretzels wrapped around the dogs super soft. It's going to flavor these so amazing little butter makes everything more delicious. And then you can go ahead and serve these up anyway you so choose. I like to be mine and ketchup. If you want to do a beer cheese sauce, you can do that. Or you could just eat them plain.


While I'm waiting for my dough to rise, I'm going to prepare my hotdogs. These are all beef hot dogs. You can use whatever kind of hot dogs that you want. You could also use sausage for this if you wanted to, but to make sure that the pretzels out actually cooks on the inside, you want to make sure that your hot dogs are nice and dry. So I've just got a paper towel here and I'm going to dry off my hot dogs and I'm just going to set them off onto a plate.


Some cheddar cheese here. This is just a chunk cheddar. You can use whatever kind of cheese that you want to. This happens to be sharp cheddar. I'm just gonna cut these into thin slices and then cut the slices in half. You just want a small thin strip or so of cheese to put inside of each hotdog and you don't have to stuff these with cheese if you don't want to, you can just go ahead and leave them playing and then use a cheese sauce as a dipping sauce. That's perfectly fine.


All you need to do to stuff these is to slice through your hot dog. You don't want to cut all the way through. You want to leave a little bit connected at the bottom so you know you're hot. Dogs don't come apart and you have two halves, but you just want to cut a little slit just deep enough that your cheese slice will fit in there. Just go ahead and gently put your cheese into the hot dog and then go ahead and set that off to the side.


Now that we have the hot dogs done, I'm going to go ahead and get my baking soda solution done. I've got 1 Cup of hot water here. I'm going to add in 1 1/2 tablespoons of just plain baking soda and you just want to go ahead and stir that in.


Is dissolved and then you want to place that into a wide and shallow dish.


28 equal pieces just cut it into forts and then cut the fourths in half so you have 8.


Pretzel dogs you want to take one piece of dough here and you want to roll this out into a long rope. This rope here that I'm using is about 2, two and a half feet long or so 2430 inches or so. It's actually quite long once you get that rolled out to a rope, you want to use your fingertip.


Cups of flour OK, and you're going to use a half a Cup of sour cream.

Yeah, I always buy the frozen ones. You know, in the freezer at the grocery store, homemade is always better. I know it doesn't take very long to reach this.


Online, so you're also going to going to roll out the dough, and what's easy.

Is when I show you you can use any kind of glass and make your shape. Aisha said so that one side is going to be more sticky and that's the side that you want to use to put the filling.


Potatoes peel them OK. Can you buy the instant potatoes? No no.

Sorry, your mother would not be with me right now. Right now, she's like really crispy. I'm kidding, bomb.


And then.

You turn it over like this and I do like to use right now. I have little kids Forks so I want to thank my nephews maximum Alex. Hello at home.


Put them right into the boiling water.

Nice, OK, now I think I just made an extra potato.


Here goes, my baby leaves. Some people really don't like it, but I like to use if it's party special or if it's not party special then also I like to use this promise alazan Here goes.

Black cardamom I'm using around 3 black garments in it. Just give it a stir and will like stare at this for one minute. Then when your clothes get popped up it means it's.


Those onions no ginger, no garlic in this recipe, but generally are we will be using at the end just for garnishing. No human seeds. Nothing in this.

Confuse onions share this until it's like.


Tell ghost fury

Just mix it.

You have to cook until at least the oil from the sides.


Some sort according to taste.

So I'm using.

I would say for One Cup of Chickpeas because I'm using it on One Cup of chickpea. I'm using around 1 teaspoon of salt.

Actually order, yeah, if you guys like Green Chili you can add accordingly. I don't add so I'll just.


Not much gravy, so I'll be just.

Putting this by hand because I don't want to put water along with will put water slowly in it.

So once you put all the channel it at this point of time I like to use my T.


So just drain it in a strainer.

So it will take a time to like get a color in it.


There goes my channel masala.

Here goes my amateur border and and are Donna pomegranate seeds.

Hey go some sugar around half teaspoon of sugar.

Here go some tamarind paste I'm using.

This adds a flavor sometime.


Put custom limit here net.

And here goes from the Chargers.

The crunchiness of this little Piers. It's really amazing.

It's some ginger.

I have put some over here because I want some to be cooked with my.

Charlie, here goes the ginger some slices.


I just trim it.

Just because sometimes the ends can be a little bit too tough.


Storing it.

So.


You gotta corn.

Remove.

Can you send text?

Cauliflower.

Salary.

Finally, cabbage.


Either way.


Because we're going to put soy sauce, that's good and a little bit of black pepper.


I'm going to put a little bit of spring onions inside.

Now this is our Indian Chinese version.


And we're going to put in soy sauce and vinegar.

Again, it matters which kind of soy sauce used. There's light versions, dark versions light as in less salty, so so. Definitely be careful when you put that in there because you've already added salt in the beginning and you won't overdo it. You can take it out.

Some vinegar please.


Real kick so.

Yeah, go ahead.


Starting at the California, we're going to start with a half a sheet of Nori and prepared rice.


So here we have the crabsticks.


And then of course, the avocado.


Right then we're just going to roll it over.

Get to fill in there, press it down, roll it over to seal it.

Press it down one more time.


Now I use a wet serrated knife to cut these. First you cut it in half.

Then half again.

And then those pieces, and.


First of all, get a large pan over high heat. Drizzle olive oil, seasoned beef cubes with salt and pepper. Ann Brown them on on side.

After that.


Add my pancetta.

Let us start saying get crispy.

See I'm going to remove it from the Pan Am going to put in my chop vegetables and Meanwhile what the pension is. Christine up.

I'm going to Peel and chop my potatoes.

Now depending on your side, you might need one or two. I'm just going to cut one and see how much that gives me.

This is a pretty large potato.

Well, what have?


Now, depending on your size, you might need one or two. I'm just going to cut one and see how much that gives me.

This is a pretty large potato.

Well, what have?

I'm just going to cut this out.


Ella

whack it with the back of your knife.

Just makes it easier to get the peel off.

Here we go.

Then just give it a little chalk.

Just walking right back and forth.

OK.


For another 3 to 4 minutes.

And you will notice that I didn't start my.


Oil using canola oil but.


Garlic.

Just got it.

Cortana.


Uh, start wrapping our vegetables, going to Peel both carrots.

It's easier to just do this over a large bowl so you don't have any peels going all over your counter.

Carrots appeals now just gonna chop am. I find it easy to just cut them in half just for my own safety.

And cut that in half.

I'm just doing nice.

Havana metal


Can a red kidney beans?

They're instant drains.

OK.

Hey, I'm gonna add in.

A 14 ounce can of chopped tomatoes.

Yum.

OK.

I'm going to add in.

3 cans.

Chicken stock.

OK.


Full of tomato paste because I really like my minestrone.

To be very tomatoey.


Letton

For about 20 minutes.


At this point I'm gonna add my pasta.

Buttercup short cut pasta.

Hey, I'm gonna add in a few leaves of Basil.

OK.

In my pancetta.

When the pasta is cooked just about a minute before it's ready for our spinach in about 8 minutes is I put the pasta in.

It's almost ready, so now I'm just going to toss in my spinach.

And this will take literally.


I just want to work it in your pan.

OK, give us about a minute or so. Once it's all wilt and you can see it. The soup is nice and thick. It's not watery.

The vegetables are cooked.

I need to display it.

Here we go.


You want everything to be about the same size, so it cooks evenly.

OK.

Just like that.

Yes, little dice.

In the bowl.


Is your onion just a small onion?

Define.

Hey.

Peel the outer skin. Kind of tough and dry.

Oops.

Here we go. Like I said, you want all the vegetables to be about the same size.


Dry off some onions.

So the onions won't take long guys over a medium high heat just keeps tearing them. Make sure that Outburn and what we're after is a beautiful caramel color and they start to go nice and soft.

So our onions are done, so let's start assembling these bad boys.


Think about that we've got here. I'm going to put on some tomato sauce and spread it around all around onto the sides there.

I'm going to place on our burger Patty.

I'm going to spoon over some of those onions.

And guys, just before I put the top on heaven, look at that absolutely gorgeous with the beef that she's the young and who.

And just put the top on the burger.


Toasting bread we're going to fry it and make a really super delicious ham and cheese toastie you know the first thing you want to do is a generous, generous.


An Avatar Witcher meltdown really, really, nicely so into your medium. Heated pan goes, you're toasty, now you can see that lovely caramelization happening on the outside. Cook it for about.


Right about 2 cups in the blender.

2 tablespoons of water in the book it says coconut water, but I don't want it to be too sweet, so I'm just going to use plain old regular water.

And we got about 3/4 Cup of an onion.

Vitamix will


Your temper.

Z blend tilt.


At this most bacon, garlic and onion still work for couple minutes until the garlic and onion African and the bacon turn slightly Brown and crispy.


The plant flower on the meat mixture and continue stirring until well combined.


Now we're gonna pour in the red wine along with two 100 milliliters freshwater sit in the park with salt and pepper that add the garnish. Looking this time I'm using one cube. Is that the real key?


And so everything is beautifully cooked.

Surf this gorgeous.


Adding some ground beef or some minced beef.

Now I'm going to season with some salt.

And Pepper

I'm gonna add in one egg.

I'm also going to add in some Dijon mustard and it just gives the burger a nice kick.

And I'm also going to add in some bread crumbs and it just helps bind them.


Mix it through, but I wanted to be careful because I don't want you to really squeeze the meat, because if we do that, we're going to make our burger too dense. So I just want you to gently just gently moved about, get everything combined until it all comes together.


So.

So what I've done guys is I've just got our patties and I'll just modeled them into a burger Patty just like that. OK, so you wanted about that thick for the best result, so straight into the pan.

Now you only want to turn these once guys OK, keep turning them. We're going to lose all that juice from the inside, but of course you need them cooked through. Each side will need about 6 to 7 minutes on a low to medium heat and nice and slow, because if the heat up too high you'll burn them and it will be raw in the middle. So about 6 to 7 minutes each side medium heat and then turn it over and repeat that.

So that's the color whereafter guys without burgers. Now I'm going to leave him to rest 5 minutes and while there rest.


It's as easy as this. Just lay it over the top of that burger and it will melt just sitting there.


None batter.

On to this sheet.

And then with an offset spatula for just going to spread it a little bit.


Olive oil will drizzle lemon olive oil.


Things.

Garlic.

Just throw it on there like that parsley.

Pepper

who see so.

Noon time.


Then we're just slide this underneath.

So this will be in the dehydrator for about 2 hours, then we're going to flip it over and I'll be on the other side for another 2 1/2 three hours.

There is no flour, no wheat, no sugar, no dairy, no animal products, what so?


As some vegetable seasoning.

In summer Joshu season images.


If I both side.


Cut the sandwich on the side.

Then open it.


I see some ipass inside the sandwich.


Now ask cucumber.

Then meet.

Some big carentan like and.

Some guy

some chili pepper.


Is soy sauce.


Then she'll enter.


First off, we're going to start the recipe by dicing some Bell Peppers and onions, and then we're going to saute him off in a little bit of olive oil.

Cook the onions in the Bell Peppers for about 5 to 8 minutes, or until the onions are nice and translucent and just before they get done. We're going to add are chopped.


Now you're not going to see that happen because I'm going to show you how to save this recipe regardless of an absent mind, the next thing we're going to add is our spices. I'm adding some paprika and some dry time. This is your chance to use some of those dried herbs that probably need to be used anyway, so go ahead and take the opportune.


Let's talk about what goes inside the meatloaf and I'm going to be using some panko bread crumbs. You can use whatever breadcrumbs you like. I'm going to be using some heavy cream, but you could also use milk. We have a beaten egg and I'm also going to put in some washer sauce, which if you don't have, you can add some steak sauce, which is a nice substitute for that. I'm going to be adding salt and pepper to taste, and of course I'm going to add some Grand Diamono purpose seasoning, which you can get at GD seasoning com. Remember this recipe? You can use any type of seasoning you want.

Again looking, you're covered and use what you have. The last ingredient. Then I'm gonna add is some beef broth that I had on hand and I just wanted to add a little bit to the meat. Just 'cause I was being a little extra, but this is optional on the.


The whole point of a sauteing the onions and Peppers first was to not only just cook them, but give them a few minutes to cool about 10 minutes and after they've cooled. Then you can go ahead and finally add them to the meatloaf mixture.

Just mix the meatloaf mixture just until it comes together. You don't want to Overwork the meatloaf. Once everything is thoroughly mixed, then we're going to go ahead and give.


Talk about three to four cloves of garlic and I was ready to move forward. Now we're ready to bake hafar meatloaf, so we're just gonna take the meat mixture and shape it into a nice loaf in a baking dish. I'm using a 9 by 11. You can use a 9 by 13 whatever you have an shape it.


So what we're going to do is we're going to bake at 350 degrees until an instant read thermometer reads 160 degrees. Start checking the internal temperature of the Meat Loaf right at the 60 min.


So just for kicks, I wanted to show you guys a couple of things. Yes, you can cut a recipe in half, especially one like this is a meatloaf so you would take every ingredient and you would cut the measurement in half to get a £1 meatloaf. The second thing I need you to know when you're making a Turkey loaf is that Turkey is very lean as opposed to beef. The ground Turkey I'm working with here is 93% lean, so that means when I sauteed the Peppers in the onions I used way more olive oil. That way I can return it back into the.

Turkey law an I use chick.


For moisture also.

As far as the Glades is going to be a mixture of washer sauce, Dijon mustard, cayenne pepper and ketchup, we're just going to wish back together. But it's only going to go on top of the meatloaf at the last 15 to 20 minutes of the cooking time.


Stretch now we got 15 or 20.


It's more cooking time, so I'm just going to take our ketchup sauce and just pour it right over the meatloaf and just spread it out evenly.

And the same steps apply for the Turkey loaf.

Once the beef meatloaf is done, you gonna see how much fat has rendered out and you can actually use a couple of tablespoons of.


I'm going to get started by building the potatoes. Now you want to fairly start to potato so russets.


What you need to do now is great them up, and if you have a box grater that works just perfectly.

And I'm just gonna set this aside in a calendar over a bowl just to let the water drip out.


Next I'm going to take a medium size onion and grate it up as well.

Add the onions into the potatoes.


Now that I said nice and chunky.


I love that there's still specs of green from the parsley and it's just a beautiful color from the avocado. I love this. And then of course you need to serve this with some good dipping things or whatever you want to call 'em pita bread. Pita chips is always great. I really prefer like nice crisp vegetables, but I'm going to do really quickly, is just sort of smooth the top.

And then.

I love this look at the color of that. Is that not gorgeous? Drizzle on just a touch more olive oil and then.

A pinch of hot pepper flakes because it's so lovely to get a little hint of heat.


Now goes mustard seed.


Would have done.


Little more.

And just spread it and make a thin sheet.


Print it nicely.

And just wait till the Dosa book.


And I'm just going to pick the mixture up with my hands and work this until the potatoes and onions are nicely combined.


Now the trick to a potato pancake is to get all the water out. So what I'm going to do is just take a couple of minutes and continuously squeeze this so I get as much water out as possible.


I'm going to add a tablespoon of flour in.

Followed by an egg.

Season it with salt and you can adjust it according to your taste.

Fresh ground black pepper once again to your taste. I'm a pepper lover so I'm going to put lots in.


Half a teaspoon of garlic powder.

Of course I'm gonna take my spatula and fold everything together.


All right now that our mixture is ready, I'm going to add some oil to a preheated pan.

I've gotta scoop about 3 tablespoons of the mixture into the pan.


Then just kind of flatten it down and form it into a padding using the back of your spoon.

And I'm going to let this fry over medium high heat for about 4 minutes just until it's Golden Brown.

Well, these are pulling up. Don't forget to click subscribe and never miss a recipe.

Then we're going to flip it over to the other side, an Fryatt print additional 4 minutes.

But

what's the potato? Pancakes are a crispy Golden Brown. I'm going to set them aside on a plate lined with a paper towel.


Thing in my food processor I avocado my my parsley my garlic. That this is tahini, which is really just sesame seed paste and I've really enjoyed making my own once in awhile because I can to stop the sesame seeds and really bring out there gorgeous flavor. And I also like to leave some of it. I like to leave a little bit on the chunky side. That way the sesame seeds sort of really come through. You can still see the sesame seeds all over the spooning. The little Brown bits or the sesame seeds that are too.


Add the juice of 1 lemon. You might want to do half a lemon, but I really like quite a bit of Tang here, especially with the avocado. I feel like it's really needs it, so I'm just giving it a good squeeze. Good Greening of salt, pepper, and a good pinch of salt. Now don't be shy about the salts because the avocado really needs it because avocados are rich in texture, quite bland in flavor.


And if you want that Brown color so you can do until you can add some may see it.

This looks amazing season. You can blend it with Rice.


It's done and now it's time to remove it.


Green Chili


Relieve.


Try this on you. Still there nice and soft.


And somebody powder.

With a nice neck.


To add.

Math dashboard for teachers.

Nice.

Want to make this party tonight at.


Coriander leaf

we can squeeze some lemon juice.


And we're just going to slice it into.

22 centimeter big pieces to back it up.


By rolling pin you can bash him out.

Should have a rolling pin. Just a heavy bottomed pan.


Salt.

Both sides pepper.


Put it into the flower.

Knock off all excess flour.

Put into the egg Wash.

Now use a fork. Otherwise you're going to break your fingers.

At into the Breadcrumb.

Is.


Some more oil until it covers the bottom of the pan.

So quite a thing.


I'm off for a good 30 seconds.

On each side.

Yeah dude.

How to cook?


Plum tomatoes in half. I like to use the plum here because they have less liquid in them so the soup will end up thicker and a little richer, but I suppose you could use regular tomatoes and then just cook them down a little more up to you to intensify the flavor. Roast the tomatoes and I'm going to roast them with some garlic and some onions. Get everything nice and.


Dice them up. They don't need to be too fine because the soup is going to be pureed later, but not too chunky either. Let's agree on half inch 3/4 of an inch. Maybe you like the way I'm making you part of the process. Don't you feel good? It's amazing how onions really add so much sweetness to things when they cook down right there. So sharp and bright when they're raw and they're so sweet and delicious when they're cooked.


Not, I mean.

I do not like to let go.

I don't know about you, but summer is my favorite season and I like to.

Eat as if it were summer all year long.

Make this soup and you're gonna be able to.


Three cloves of garlic. They don't even really need to be smashed. I'm going to smash him down just a little bit, release some of their aroma and then everything goes on to the baking sheet with the tomatoes.

Just get him down in there with the tomatoes. It doesn't matter if the sheet pan is crowded, the juices will sort of gather in there and then they go into the soup pot anyway. So normally I like to spread things out if I want a lot of Karma.


Drizzle with 1/4 Cup of olive oil.

And season with salt and pepper.

You can season again later when you puree the soup together. Have your oven preheating to 450 degrees.


Should take about 35 or 40 minutes.

After 3540 minutes, the tomato should be done.


Scrape them into a large Dutch oven. This is what you were building flavor here. Kind of flavor that you wouldn't really get if you just simmer them from the beginning. Make sure you get all the pan juices into your pot.

Alright.

And.


Brock

can you tell mate if you have it? That's always better. You'll probably need a little more so.


When the soup comes to a boil you wanna turn.


It down to a simmer and then let it cook uncovered until it's slightly reduced and the tomatoes are really nice and soft.

When the soup is simmered for 25 minutes, it's time to puree it. I'm going to use an immersion blender because I have one and I really like using them. If you don't have an immersion blender, use a regular blender, but make sure that you only fill it about 1/3 of the way and then cover the top with a towel. Because hot liquid expands and it can be a little crazy in there. The great thing about immersion blenders, no splatter, basically no mess. These kind come apart, so there really.


So I think it needs a little bit more salt. I said I didn't want more pepper, but I do want more pepper. There's not a lot of seasons in here, so you want to make it really full flavored with what you have. I think sprinkling a little Basil over the top.


Bread make sure the butter is at room temperature and spread it all across the surface of one side of each.


Is to great your cheese, use the large holes of a box grater and it will melt before your bread has a.


Surface of the bread with the cheese. It's going to look like a lot.


I hate your pan for about 2 minutes after you've added your sandwich. You want to cover your pan. This kickstarts the melting of the cheese, an ensures that your bread won't burn while your cheese is trying to melt.


No, please turn off this party.

And we need to shallow fry this from all the sites.

Still, the time indicates nice Golden crust over it.

No, once in awhile make sure to turn them so that.

It will get Cook really well from all the sense you can say it is getting light, Golden Crust Fabulous.


Just post it a little bit.

It is optional if you don't like, you can just keep this.

And now I'm going to just flip this over.

And just toasted from other side also.

And once this burn is beautifully toasted, just take this out.


And grab one of these shallow freight which hot dog?

And put this right into the middle of this one.

And now I'm gonna add some pages here. I have some chopped green pepper, just Stack it on the sides of water so that everything will.

Stay inside this hot dog.

So I have some chopped onion on the other side.

This up with some yellow mustard.

And next I have some tomato ketchup.


I'm going to show you how to make a round chapati out of the whole wheat flour dough, which I have already.


So here I have taken a small portion out of it and.


Fit in.

Dry homemade flour and remove the excess of flour.


Do.

And using a rolling pin tried to make it in round in shape.

Slowly try to make rounded shape. Don't press in the.


Push and try to make it round from the sides.

And remove excess.

Dry flower by flipping motor size.


White trash grilled cheese sandwich. Don't get anything that has a heart on it and don't get anything like this based cell. It's just a gimmick trying to imitate the real good stuff.


In your life, they actually mix byproducts of real cheese with other awesome ingredients like oil MSG and starch. And then they form it into these slices that are handy to use and they last forever.


Let's put this bread like this.

Take it.


In the trailer parts, what they like to do is just squash your grilled cheese down. Don't know why they use that tech.


Pink.

Also, here I have chopped green chili and one small piece of Ginger.

Adding some whole corinda sets.

This whole score interstates adds really nice and different test to this stage.

Then add red chilli powder about just half teaspoon.

And after that add some lemon juice.

We're adding lemon juice so that we don't need to add any water to grind edges everything together. Now just cover this up and just blank this together to make very smooth pest.


This masala is really very flavorful.

Also here I have some conflict. This con park is next binding to this hot dog.

Outside in some bread crumbs.

Some salt to test.

And lots of chopped coriander leaves.

I know just combine this everything together really well.

And also, you're going to make addition of some chopped horrible vegetable in this mixture. Now, after the way makes this everything together really well. Next we gotta.


You can make this aspect as you want.


'cause you know, I don't kind of like the Peel of the tomatoes back left behind. So I'm going to pass it through, save and get a nice and smooth, but you can absolutely serve it like this if it doesn't bother you.

My tomato soup. Really nice and smooth and creamy and decadent and delicious, so I'm going to just take the extra few minutes, get a nice facial here with the steam and pass it through. That's about all I'm going to do.

Once you have it all passed, let's put it back into the same pot.

Oh yeah.


Season it with some salt and Pepper, 'cause we haven't really season this a whole lot.

Of course, always start with the pepper.

And you want to make sure you season it well with salt because.


Pepper

and then a drizzle of sesame oil.

Garlic.

Some green onions.

Lots of sesame seeds.


Oil.

Sprinkle in lots of garlic. Green onions.

Sesame seed

and liver.


My rash, my Korean Radish and I'm going to flavor almost everything of some similarly. Gonna give it a nice coat in the oil.

And then say this, I'm gonna add in salt pepper.

Freshly ground pepper.

Stop.

Garlic, of course. I feel like garlic is one of those things that makes everything better and then towards the end I'm going to put it in my green onions, but sprinkle in my sesame seed now.

And a little tiny drizzle of Stephanie are soy sauce. Just a little tiny.


Be hot.


And a drizzle in my sesame oil.

Sprinkle in my sesame seed.

Just a little kiss of sugar just to balance out the spike. Seen it spicy bite of this.

And give a nice mix.


Erase in 1/4 cups of water for half an hour.


Water from the Shakta Rice India pressure cooker?

Turn on the flame and when the water.


And the fried chicken pieces.


And one teaspoon of Chili garlic sauce.

Mix well.


No, add half teaspoon of white pepper powder.

And one teaspoon of vinegar.

If you want.

Add one pinch of Ajina Moto, it's optional.

Stairwell

take salt.

And if you want, add a little more.


Turn on the flame and when the water starts boiling, add 1 teaspoon of olive oil.

1 teaspoon of lemon juice.

A little salt.

And the sock the rice.

Stairwell

now place the lid.


Keep the flame in medium mode.

And when the whistle is about to come, turn off the flame.

The pressure has come down.


And look under the sandwich and make sure that it's Golden Brown. If it is, go ahead and flip it and press down with a spatula. You know it's done, because both.


Personally, I don't really notice a difference when I do that, so you can do it.

I don't know. I think maybe the extra liquid just helps you break up the.

The egg more better, not really know. I've heard explanations, but I don't necessarily believe it. Anyway, it is important to get some error mixed into your eggs, so when you beat them you can use it for companies, a whisk 'cause it's kind of more fun.

But you just want to.

Do it a lot.

And it starts to turn sort of a lighter yellow.

A lemon yellow.

Get in there.

Get Frothy on me

and then we.


In there.

That salt and pepper.

Anne.

Mix it up again and another variant.


You get sort of tough eggs, so I'm going to cook slow.


Now I do.

I'm using a rubber silicone spatula.

Use a metal spatula 'cause I want to be gentle with my baby eggs.

Now I can start sternum a little more.

Vigorously to break up the little clumps.

And when they are, I like my eggs. Fully done.

But you want to take him of- before there to the point of your liking. So like this looks.

Turn the heat off and just keep stirring them around.

For just a few more seconds.

Don't overcook, and then there they still look a little moist.


Go ahead and get him on my plate.

And.


These tomatoes are not that fabulous and sweet, So what I'm going to do is I'm going to roast them to bring out natural sweetness in tomatoes, and it gives you like a really sort of sweet roasted tomato flavor that I think it's amazing in this recipe. So cut them in half.

It's close to me and you can use any tomatoes that you want. I'm using just some regular.

Plum tomatoes, but that's what I found, but they're not that sweet, so this is really going to help with bringing out the sweetness so salty.

And I'm going to add one more ingredient which I didn't have out that a little bit of balsamic vinegar balsamic vinegar is going to breakdown Ann. Really give the tomato is a beautiful carmalized color which I love. So toss everything together. I'm going to put them cut side down. I'm going to pop these into the oven for about 20 to 25 minutes or until they've developed a good karma lisd color and they cook down. And then I'm going to pop these in, wash my hands and.


1 teaspoon of corn flour.

1 teaspoon of soya sauce.

And a little salt.

Mix well.


Marinate this for 15 minutes.


Marinated chicken pieces.


One egg in a bowl and keep it aside.


Olive oil in a pan and Saute 1 teaspoon of finely chopped Ginger.

And one teaspoon of finely chopped garlic.

Cottages for sometime.

And add 3 tablespoons of spring on invites.


Cut Spectra.

So any move will break it.

So how was the tofu 250 gram?

Shopping at Whole Foods just jump into the smoke. Here is enough. You don't need to be very small if you talk too small is really easy to break so.


Have a large soup pot here without two 2 1/2 tablespoons of olive oil over medium heat into that. I'm going to add in my onions. I'm not going to add the garlic and yet because I really want to cook the onions for a little bit. About 5 to 8 minutes until the developer. Good carmalized color and they start to breakdown and I gotta tell you.

I'm so excited for the soup. It is one of my favourites. It's got obviously tomatoes and basil, so it's a classic combination that I love, but it's also perfect because it's great for back to school or if you go into work and you want a good lunch, I'm going to top this with some Parmesan croutons and I'll show you how to make this as well. But you know it's fabulous. Make this trip the night before and then put it in a therm. It's right, the next morning. Pop it in the microwave, heat it up, put in a thermostat, cover it tightly. The croutons say perfect or room temperature.

Like in an airtight bag or container, bring it to school. You're going to have warm soup. Put in some croutons. It's perfect. I would serve it alongside some pita chips and Hummus and you have got a lunch. People will be jealous about. I guarantee it.

So that's what I'm gonna do is, I'm going to babysit my onion and wait until they get a nice good karma, lies color and in the mean time I'm going to cut up some baguette or my croissant.

Onions are perfect. I'm going to add in my garlic and I'm only gonna let the garlic cook.

About a minute I just want to get rid of that raw garlic flavor.


Just gonna add in a touch of cream and you can absolutely omit the cream if you don't want to, but.

I'm going to put it in.

I'm just going to give it a stir, continue to let it cook for a couple minutes just to make sure it's nice and piping hot.


Going to drizzle it.

With some good quality olive oil.

And then I'm going to.

Great over from good quality Parmesan cheese.

Looks good, I'm not even going to toss it. That's why I put everything kind of all the bright together. So I'm not even going to bother tossing them. It's going to melt over the top. The bottom is gonna get nice and crunchy. Still issues, but before I pop that into the oven, I'm going to check my garlic.

It's looking good, smells better. I'm going to give that another 30 seconds. I'm going to pop my croutons into the oven. Same temperature for 25, but I'm going to put this in the middle rack so that doesn't burn for about 10 to 15 minutes or until they are Golden Brown and crunchy and crouton like then. I'm going to let them and set them aside to cool.


Add in my tomatoes.

When you are buying canned tomatoes, make sure that you buy the kind that's low in sodium or no sodium, and make sure it's a nice Italian brand 'cause the time they got the best tomatoes.

So at this point you have a fabulous marinara sauce, but that's not what we want, so I'm going to thin it out with some chicken stock. You could also use vegetable stock, that'd be totally fine.

It looks awesome already.

See, this is Sir. Now I'm going to turn what they need. Some medium, so that's good.


So I'm going to put this into get all the flavor, but then I'm going to fish it out so.

Let us come up to boil. Let it simmer for about 20 minutes and.


So it's been simmering for about 20 minutes, going to take out my biesel. If a couple pieces get left behind, that's fine.


Other all slumped up and.

For Golden Brown, and that's what you want. And it smells so delicious.

Just take him up, put him right in. I also took out my my croutons. They're sitting on the back burner there just kind of chilling out and cooling down.

Writing.

Last of the tomatoes.

Good.

Give us a nice stir and I'm going to let this simmer for about 5 minutes.

And in the meantime, I'm going to get my immersion blender ready when plugged in.


A regular blender or food processor, whatever, and just blend this into a nice and smooth.


Schedule it out. I think it is almost done. The water needs to evaporate, so when the auto almost going can just the source left and then the yeah he thought there is done OK after 7 minutes can see that operate in this way and yeah the water almost car and you can see the sources racing.


Some oil in Japan.


Care?

And when the oil is hot, add cumin seeds.

When you come and see it splatter add whole Garam Masala. I've added up.

Cardamom have added clothes. I've got cinnamon and Bay Leaf.

OK, then there's slightly spotter at Ginger garlic paste. You could you.


After you add Ginger garlic paste, this is optional. If you want to add a little bit of servery, you can add it.


Summer of beauty.


Add Chili Powder. See for my doll Mcnee. I love to add extra chili powder because we know this dish I'm going to make it so rich and I want lot of chili powder in this, but if you're a mile later you can make it.

My love dad.

1 tablespoon of coriander powder.

OK, had a little bit solved.


I'm going to add butter into this.

OK, now that the tomato Puri and the butter is cooked, I'm going to add what I did from the doll. I remove the water and I'm going to add in this.


Sign.

I'm still crying.

Poop.

Is it always like the hot food they worry about the voice not not paying enough? So yeah, just used the high temperature to kill order violence.


I'll wash it.

Actually hear the stick together, so just so that user hand to tear them into small pieces.

Chicken mushroom is really easy to cook. Cook for two or three minutes and it's done.

Put the song.


This way just.


Oil.

So far the mings.

You don't need to add any salt and it's also say anything because the map or sources quite a lot of flavor, so you don't need anything just as a source. It's like you make the painter furnace pastime. Just need to, you know, put amazing at the source and put the factor in that. So if you see the same, it's the same kind of way. We just need to put the Microsoft Sync an private Demopoulos source with the means and then put the Tollway.

So they really matter again as a water.

Means it's almost done.


If you like radar kind of spicy like you can also add the water called the suit from havoc on to flight. Still far away, right?

Who's going to be enough? But if you like the more flavor.

Form of the source.


Turn the Heat to the medium heat not using high heat.

So at the Lee Mushroom, a also toll free.

Use this phone.

Carpet.


And how well it was, the late who cook for.


Bull.

Here comes the taste. This looks amazing.

Yum.


OK.

Now add dinner please.

OK, if you don't have it, don't worry about it. Take fresh ginger, take fresh garlic, grind and solicit base and then Adam salt also for that.

Test OK.

Smells wonderful.

So then we marinate it for like 30 minutes.


In a small pieces and two in Round Rock pieces, aya have different texture like small and big OK.

Oh, and the other one you like. You have to make it twice it.

Three stars are chopped and two slice.


Now you start cutting tomatoes.

How many did we need? A lot of tomatoes.

It will become less spicy.


This.


Take oil is vegetable oil, right?

This document Sis Oh wow, you college here are right, yes zero, so we cook it for like a few minutes.

Put quickly, make a sound.


So same idea.


Add some oil in a hot pan.


Whole gram masala. I've got cinnamon cardamom, close everything. So once you saute your whole garam masala add chigira

OK, add some Ginger garlic paste.

Add vegetables.

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


So I take some of these with half of these vegetables. OK, I'm going to divide into two power portions.


I'm going to add some more yogurt.

OK, and then I'm going to add some nuts.

Some cashew nuts, some allmans.


We see these vegetables and not my stuff. I've got some funny also, but I'm going to add this.


Ginger garlic paste, add salt.


I'm going to add half of the Mint and coriander seed. This mint gives very nice some briani flavor to that Rice dish.


Green Chili


So this what I'm going to do, I'm going to re add half of the yogurt. I have not too much. I'm going to add very little yogurt so at this point of time I'm going to add some of the funnier I have.


So I've got here some water boiling. I'm going to add some oil to it if you want you can add some Garam Masala. I'm going to add chigira and some clouds.


You can add. I'm going to add to this.

Preparation.


Body and crunch and complements the cornflower well.

So at.


Oh

then add 1 egg.

1/2 Cup of water.

A teaspoon of salt and a teaspoon of sugar.

Mixed together well.

Until you get in.


No boil, add the doll into this mixture.


A nice flavor. By using this, fenugreek leaves on a cursory Mattie. Had a, you know, one teaspoon of custody Mattie Portal.

Mix it well all these ingredients. But remember one thing you know. Put the flames very slow because you don't want this doll to burn.


Call Adam Afaka

of cream into it.

And mix it.

Good.

Haha wow, now I'm getting the color of Doll Mcnee fall. Look at this.

Beautiful.

OK and just call.


Purposes one.

Do.

Generic

for the color two or three o'clock. OK Green Cardamom.

And here put the four to five.

Oh man, it's not just us.

So good this 11233 and you have to use this one. This is amazing. I never use this before. Is this popular in India? This is from India only. Oh really, it looks like a flower. Yes, OK we put a hold on this. OK maybe it is.

And we had to put paper. OK, so if it's called Pepper Chicken and put a lot of everyone.

203 yeah.

Get a bottle of water.

I really high ohmygod and six oh.

There will be fire in the house. OK, then what do we do? We need some onions right? Yes, you have to cut the Onion Onion, you cut it and put it in this one.

You see here we have all our spices. We have the onion and we grinding everything into a smooth consistency. Very similar. Do we need to add a little bit of water water first? You granite as it is and then when it is needed we will put it away. Cool first you have to make it up. Order powder.

Oh yeah, so see. It's grinding into a nice space.


Yes, now you can add a little water, awesome.

Mix like this.

Tablespoons of water.


And if your chicken.


Slices of onions in.

So we add the water. We add the mint, we lower the heat and then we close it.


Is it good? Atoma wow, cilantro?

Yes, that's a lot of cilantro, but I left alone then you can just make it so you makes it yes, good.

Selector smells amazing.

With the color change.


This is the stand for half an hour so that hopefully all can hydrate properly, and while that's happening, cut your onions into 1 centimeter thick slices and then remove the center rings so.


So simply take the onion rings, place it in the batter.

Make sure all excess batter is run off and then lightly coat in the bread crumbs.


Throwing these in some oil.

And what I'm doing here is just using a piece of bread to tell when the oil is ready, so when it sizzles like that, it's time to put in those onion rings.

Now these are very quick to cook. They only take about 30 seconds per side.

Turning once.

And when they're done, carefully remove them from the oil and place them onto a wire rack so the excess oil can run off.


So the first thing we're going to do is partially boil al potatoes. Now about 5 to 7 minutes should do it.


While they're doing their thing into a pan with a little bit of oil, we're going to cook up some onions.

Now we're going to cook the onions for about the same time as the potatoes until they're nice and soft and they develop just a touch of.


Then we're going to give them another quick chop until they're nice and.


Time to grate them up.

Once there.


Onion into a bowl. We're going to season it with some pepper.

A little touch of chili powder and some garlic salt.


2 green chilies yay.

Oh man, that's going to be spicy.

So the shop honest.

So the onions will become Brown and then we move to the next steps.

So you keep you have to keep going with this, otherwise it'll become black.

OK, now I put the tomatoes OK.


And I'm gonna fill this lid.

With two lead fulls of.

Rice vinegar and the rice vinegar basically makes the rice sticky.

I guess some people like mixing the rice vinegar when your rice is hot. However, when you start rolling, or at least in my experience, I find that whenever make sushi with tart rice or warm rice, the seaweed tends to break a lot easier or one more little.

These are aces.


Go ahead and prep the crabmeat.

I'm going to put some mayonnaise in the crabmeat.

And you'd be surprised by how much mayonnaise people put in Sushi.

Singapore generous amounts.


Going to be your typical inside out roll. Take the rice and lay it on top of the mat.

It's important to spread the rice evenly and you just want a thin layer of rice. You don't want to pack on too much or also rolls going to be really, really big.

And sometimes I mean I don't like it too big.


Now I'm gonna take the crab meat.

Annui

a strip of their onto the bottom section of the roll.

Take your avocado and lay it on top.

Test.


He was not a.


So instead I put sesame seeds and then you're going to teach the bottom.

And hate Lee.

Cupet

and making sure it's tight.

So yeah, it won't look like that. And then you're gonna continue rolling it.

So it looks like that.

And then I'm going to seal it with water. Kinda like egg rolls. If you guys ever made egg rolls.

Even if she'll get some water and then I'm going to continue to roll.

There you go, there is my.


Time I'm not going to leave any gaps at the top.

They have my rice on the seaweed and I'm gonna.

Put it over to the other side.


The mixed sauce into the beef.

And mix well.


Fried marinade with cookie in a heated pan under the beef is cool.

Serve this per cookie with bison different kind of vegetables.


To do.

Spread the bar over the bread.

Covered

takes about two to two teaspoons of butter to cover the bread.

Just a slice.

That's alright.


The chief.

It's very easy, very simple.


And keeps a parasite up.


In the front end, as we see the bottle in the outside about it.


Here is your ground.

Look at it. Always use sharp knife, don't use the.

A bread knife could see melted cheese if you got it like that, it gonna melt away. Gonna get off the sandwich.


Then we're just going to give everything a good mix until it's well combined.

Then we're going to play some mixture into the fridge for about 20 minutes to look firms up.


But simply putting them together into the shape of the hash Brown and popping them into a pan with some oil.

Now, depending on how you like your grease vector, you can either do like a shallow fry or you don't need to use much oil at all. They turn out great either way.

So on a medium to high heat, we're just going to cook these on either side until they're Golden Brown.


Got three cop subsolar in or any kinds of beef thinly.


Slice one onion.

Julian half carat.


In a board at 6 tablespoons soy sauce.

3 tablespoons cooking wine.

3 tablespoons pear juice.

1 Tablespoon Sesame oil.

3 tablespoons chopped green onions.


1 Tablespoon Sesame seed.

One pinch of ginger powder and 1/4 teaspoon black pepper.

And three tablespoons sugar.

Mix well.


In a large bowl, combine beef, onion and carrot.


And we also add 1 four teaspoon of baking powder.

And let sit for three minutes.


So you take your shrimp, you put it in the butter.

OK, and now you're going to deep fry in that order. That's around 350 degree.

It's gonna be a beautiful.

Shrink


Headquarters OK, all you do is get your knife chopping babies up real good.


Careful, don't cut yourself and never want to season them. Salt, Pepper, garlic powder is what I use.

And then I tossed them real good in the bowl with my hand. Just tossed the bowl up and down. And then I do the other side exactly the same way.


This flower Anna Pan or bold, as you can see, and there is one whole tablespoon of sea salt.

And one whole tablespoon of garlic powder and a bunch of black pepper you can put as much of that on there as you want to. And I also add Cayenne OK.

Now you can add more cayenne right there for a more spicier chicken. This is pretty mild. Kids can eat it. You know what I'm saying like this, so you want to stir it all up really, really good there.

And make sure take the time to get in there and completely mix it because that is that a.


Case that your chick in is going to tab when you bite into the crust and now come straight out of the yogurt and go straight into the flour mixture.

And I don't do a lot of shaking off or nothing, I just kind of move it like that and set it on the side over there and then I'll get another piece here and show you.

Just like, so that's one of the wings without a leg on it there. I mean, without that little flap, that's totally useless.

I will do it for you, OK?

And I think I got me a leg here coming up next.

Oh yeah.

Where are your leg hair? It is OK now do my leg and once you get all your pieces coated, you got to have hot oil, y'all.


I think I'm ready. Look at this beautiful color.


We need is a little piece of women here that will go on top of Russian. It's it.


So this is store bought dough which most of the time doesn't need to rise again, save you on time. So if you're not a doe expert, don't feel bad about buying store bought dough. We don't. I heard if you go into a pizza shop you can ask to buy their dough, which will be the best.


So Julia wanted to make the Crossbite.


Finishing touch add more pepper sauce to our five pepper pepperoni pizza. Along with a pair of Pepperoncini's.


Kind of red Pepper Flakes, garlic powder, oregano.


Brush somebody.


Sprinkle the mixture on top. It already tried the crust because now it's.


And like any great pizza, we must conventionally begin.


Mood Sarella this actually isn't fresh mozzarella, but let's imagine it is goofy.


Your pizza is done Baking. Broil until it looks good.


First, you're going to rinse the rice in cold water.


Tablespoons and just drizzle it over the rice. Now using a flat spoon, you're just going to fold the rice into each other and then break up some of those big pieces.


Or soy sauce.

Our half Cup of water Sanford mentioned earlier.

Are sesame seed oil.

Next, we'll put our mirin or rice wine in here.

And there should be it for all the wet ingredients now. Next I'm going to add. Here is the Brown sugar 'cause I want to dissolve it in the liquid.

Nancy pack

so we get this quick sphere.

Alright.


Onions in there.

And the shouts.

Sign.

Now.

For the Asian pears, you can just Dublin as whole. Sometimes it like the Krushem if you can. If you want help with some juice out, but I'm just going like this.

No, it's all up.

All in there.

But now we're going to sit in here and we're going to prepare.


All we do is cut in between him.

Something like this?

So.

Only doing it to mine like I said leave him ******* personal preference so.

After I come up who's got thrown into this marinade, we have right here.

We could have the short into 3 equal pieces or not equal, but three pieces.

Through the marinade. Now your best tools, your hands and start mixing 'em in the marinade.

'cause merge all the meat in there.

Alright.


Or meat.

My pot pan.

And the third one.

There you go. So what's good about this is that this is it took a fairly quickly.

Hum.

That's it, all you gotta do is keep an eye on it. Maybe flip it once.

That's it so.

Let's get this stuff taken.

So look underneath of it.

There you go.

Look it over.

This does not take that long to cook.

You done.

So I don't know maybe about 2 three minutes aside, just watch it. Have a nice crust color on it.

There you go. Better view this cross color.

Like I said, this stuff cooks fast, so you can do it on a pan on the grill outside however you want.

That's basically it guys, so that's how you cook it.

Let's go see the end product.


1 Cup of flour. Almost all purpose flour.


One egg.


Pain bother.

Only if you will be a beach with and then so on.

And I will.


Together

it's 1 Cup of milk.

And missing.


Nori seaweed wrapper and put it shiny side down. Make sure you have a bowl of water close by to dip your fingers in so that the rice doesn't stick. You're going to need this now. Get a little bit of rice and lay it on your sushi wrapper and start with just a couple of tablespoons. You can always add more and slowly spread it out and you're going to want to leave about it. Inch at the very top so that you can see.


And this time you're actually going to put the rice all the way to the edge, and then we're going to sprinkle it with roasted sesame seeds.

This gives that role just a little bit of crunch and.


Makes it look good too. Very carefully, you're going to flip this over.

And then creamy avocado then your crab.

And then just a couple strips of the cucumber we're going to sail the top again. It's a little bit of water, just like your ceiling. An envelope.

And then you can roll it the same way, and then I actually like to sprinkle just.


Sometimes it's good to run water over your knife to kind of help it, so try to get right in the middle and then cut it right in half.

And then these two end pieces one more time.

Windows 2.

And you want to.


Tomato place in the center of the pizza and then we spread the tomato and again leaving that one inch border all the way around. The reason why we do this so that.


Domino cold oh, it's got to be 375 degrees.

All right now, once you know it's 375 degrees and once you take a chick in an be careful and put it in the oil.

OK.


The Saran wrap here which I'm gonna put a little bit of olive oil on.

Print that out.


Put this on here.

Add another piece.

Also, Ryan rap.

And I'm going to put a little bit of olive oil on top of the meat so.

It doesn't stick.

To the surrounding.

Here you go.

So it's Pounder meat you're ready.


So we're gonna start with our flower.

And you really just want a thin layer of Flowers, so don't press the flower in there. Just sprinkle a generous on top.

Make sure you get.

Piece of meat.


And now it goes into the bread crumbs.

And you don't want to press your bread crumbs in there because a traditional Wienerschnitzel has is very loosely bread, and it's supposed to sort of come away from the meat when it's done in the pan, and it will create sort of little waves. So we don't want to press the bread crumbs in there. So to just sprinkle them on top.

And that's


And you want lots of oil in the pan. You want your Schnitzer to sort of swim round in there, and we need some butter.

And make sure this is really hot before you put your Schnitzel in there.

You see all the bubbles, which is a sign that the.

The pan is hot and the oil is hot and the butter has heated up, so let's add.


And now.

I said to you earlier this Mr. Should swim in the pan and we're gonna.

Make these movements here back and forth. You gotta be careful because everything is really hot, of course.

I don't know if you can see this, but you see how the Crest is coming up here and here. That's how this should be.

See how beautiful this comes up now.

Gorgeous.


Oils hot you can add in some garlic.

OK, now if you're using raw protein.

Which were not today, but if you are using raw protein, once the garlic starts to turn a little bit Brown, the smallest bit search turn Brown. That's when you want to add your raw protein. Cook it to 60%, then add your end. But we're using cooked protein, so we're going to add that with the rice.


So the smallest bit of garlic has.

Turn Brown

They're gonna break video. Let it set for a little bit. Don't scramble it right away. And when it's said a little bit scrambled gently now you wanna scramble it gently and not right away because otherwise your eggs turns into complete mush. You still going to want pieces.

Now you've got eggs.


Upset, you're gonna go in with the rice.

Break it down a little bit. He cold rice breaks down easier with the crab.

Break it down, give it a quick talk.

Then you're gonna go into the seasoning fish sauce and soy sauce already in here.

Have a teaspoon of sugar, a little bit of sweetness to cut the salt. Couple of dash of white.


Your finger to see if it's hot. If all the rice is in hot and if it is going to the green onion you want to add cilantro to this.

Go for it.

Anne.

That's it.


Have cubed beef Stew meat such as boneless Chuck roast to reduce saturated fat and calories.

Then place the beef into a four quart or larger slow cooker.


Crushed 2 teaspoons of Caraway seeds with a mortar and pestle. Or use the bottom of a heavy saucepan.

Pour them into a small bowl.

Add one and.


Spoons of sweet or Hot Paprika. 1/4 teaspoon of salt.

And freshly ground pepper to taste. Stir the spices together.


The beef cubes.

And stir well to coat the beef.


Chopped onion

And one small chopped red Bell Pepper.


Add a 14 ounce can of diced tomatoes of 14 ounce can of reduced sodium beef broth to help keep the salt in this recipe lower.

1 teaspoon of Worcestershire sauce.

And three cloves of minced garlic.

Stir an bring the liquid to a simmer.


Over the beef and vegetables in the slow cooker.

Place 2 Bay leaves on top.

Stir everything well.


Cook on low for 7 to 7 1/2 hours or on high for four to four and 1/2 hours until the beef is very tender.


Cornstarch with two tablespoons of water in a small bowl.

Then stir it into the Stew.