Take the whole mixture and you pack it into a meatloaf pan. Or you can just make it into a shape that looks like a meatloaf and put it on a baking sheet into the oven it goes.


Still wear off and simmer the sauce for one to two minutes until the tick and.

Transfer to condiment bowls and top up with.


They're going to get really good. First thing you want to take a little bit of oil, just a splash. You don't want very much. All this goes for all food, but surf, right? Definitely the sooner you add something to the pot, the less flavor it's going to have. The less impact is going to have on the overall flavor. You're still going to be able to taste things, it's just not going to be a strong. So if you don't like garlic very much, add the garlic first. I have pre cut all of my vegetables and I'm going to go ahead and toss them here into the pan.

That was really fun actually. I enjoyed that a lot.

Guys, when I said This is going to be easy, I met in a very real way. This is going to be very easy. You want to be careful not to stop stirring because you should be running this at a very high heat and if you stop stirring you could end up with burns on the bottom of your food and you just don't want that. Also, this helps to cook it evenly. Now if you're feeling really crazy and you want to get, you know sort of awesome.

Can do this thing?

And then spill it all over. I was going really well until I looked at the camera. All right. So those.


So I'm going to go ahead and add the garlic now and I am adding a fair bit of garlic and I'm doing that because we haven't really had spices for our food. A ground, dried out spice like You used to finding in the bottles and or the jars in the states are not super common here.

So I had to buy a giant package, garlic, which I'm not opposed to. I love garlic. I had to buy ginger that I cut up myself. You know things that are different in Korea. One thing you really don't want is burnt garlic. So after you add the garlic, don't wait very long before you start adding other ingredients. Next up is the pork and I have also when I cook this earlier I put the Ginger in with it so it would.

Just so the flavors would combine a little bit, and I think it would be really good. So and then it's a air tight for awhile so all that air, all the players from the Ginger were able to mix in with the pork. So I'm actually really excited about this, so we're going to go ahead and dump those in. I could smell the Ginger in and out, and it's just absolutely wonderful.


I did much better at that time. I'm coming back to my old friend, the pre-cooked single serving Rice container. Now this is something I didn't practice before and it is pretty dry. It's definitely drier than I thought it was going to be, so I'm going to make an audible call here. I'm going to add a little bit of soy sauce here on the fly to help moisten up the rice a little bit. Know that your workstation is going to get dirty when you're doing surf right? Like it's just part of it.

And guys let's.


We toast and butter the muffins, then keep them warm in the oven.


Through a sieve, pour the vinegar into the boiling pan of water, then lower the heat so it's gently simmer.


Add in a little sprinkle of dried chili flakes. Now you don't need to use these if you don't want to, but if you like a bit of heat, get them in there.


Worry about it just needs to cook lives.

Drop off.


3 or 4 tablespoons worth of tomato puree. In here all these things you can have on hand, and they literally just get thrown together to make a delicious.


You know what it is so creamy and delicious. Once you put this in its worth, pour that in and just mix it all through. You want to bring it up to adjusted.


So in alongside this lovely sauce, I'm going to tumble the pasta with some Parmesan cheese and some parsley, so give it a good grace on a microplane grater like this.

And you want to look for Parmigiano Reggiano? It's the best of.

Take a good handful of flat leaf parsley like this and just rip off the stocks and put them to one side and you should be left with a nice bit of Leafage there and just roll this into a nice ball and you kind of want to give it a rough chop. You don't have to be too careful here, but it's lovely to get flecks of green in here, and because it's such a rich source it needs that fresh from the herbs.

No.


And 1/2 teaspoon ground black pepper in a bowl.

With the marinade to dissolve the sugars.


Cover and refrigerate for at least one hour or overnight.


Preheat the grill for high heat and lightly oil the grate.

Quickly grill beef until slightly charred and cooked through one to two minutes per side cooking. The beef under the broiler for the same amount of time is also a great option.

All.


As you can see, this is a barely part, so this part is belly, so that the body part I'm going to cut in two different ways for the better part, I'm going to cut it really thin, so I'm going to again pull my knife and cut it really thinly like so.

Place my left fingers like here and then pull.

Just gonna keep cutting like this.

Until I cut.

Or the belly side?

Dis.


Like last piece, you can just cut it like so.

No.


So basically to my chicken. I'm going to add my apples and just dump them in a big bowl.

And the grapes and I just like to add the fruit in the celery first.

I like to Add all the bigger ingredients first.

And then what I do is I kind of turn this to where it kind of mixes it all together.

You know roughly mixing it together 'cause you don't want any big hunks of chicken in there with nothing else, really wanna look at everything.

And then the lemon juice. Lemon juice keeps your apples from turning Brown.

I think that's the only sole purpose for that. Actually, now go ahead and put my sour cream in my mayonnaise.

And if you want to go and dump your salt and pepper on top too. But it's kind of sprinkled out 'cause you don't want to build bunch of salt and pepper. Come in one place and once you stir it up, it will be in the farm.

And this is not going to be a really Wet Wet.

Chicken salad it's going to be a. It's just going to be more for flavor than anything. It's not going to be a traditional chicken salad, it's really just for the flavor. Something just to kind of bond it just a little bit.

And then I'll.


Once you get that, you literally just pour mine in here. A little sizzle.

And that will add. You wouldn't believe how much flavor that is those ads and they have to be toasted because there's just a regular Walnut won't add that the flavors, because when you toast a Walnut it brings out the oils and stuff in the nut and really brings out the flavor or so. So that's it. That's really it. I'm going to give it a little taste for salt and pepper.


And cold water and bring them to a boil, because that starts to break them down more than if you just put them in boiling water. You want to solve the water because the salt starts to disintegrate the potatoes too. But the most important thing is that you really cook those potatoes about 25.


To dry them out over very low heat until they really start falling apart, turning white on the edges and practically turning into mashed potatoes right then and there in the.


Then thinly sliced 3 ounces of baby carrots.


Cut a large zucchini into three parts.

Slice lengthwise.

And cut into matchsticks will be adding some baby spinach later, but there's no need to cut it.


Add the meat and all the marinade as well.

Cook, stirring frequently, until the meat is browned and cooked through, then Centimeter.


Medium height and cook the zucchini with a half teaspoon salt until soft and set aside. Like the other veggies covered in on paper towels to drain.


Hey.

And actually.


So rock salt in that rate. You can buy this quite cheap, so we place them on the salt and another good tip is if you spike your potatoes it's going to release the steam so it's going to dry out your potato seed.


For medium heat, let's add in the onions and let's saute these for about 2 minutes. Get them soft, then will head in the other ingredients.


Aiden smelling delicious. Let's add in our red pepper.

And then we'll add in our.


Then we're going to cover it for about 15 minutes and allow that to cook. So what we're hoping for that 15 minutes is that these sweet potatoes become soft and ready to eat, but don't just walk away for 15 minutes. You want to make sure that you're turning the sweet potatoes so they don't burn on one side, so just keep flipping them every once in awhile.


Going to prepare the salmon.

This fish comes deboned, an with the skin already cut off. The salmon consists of two main parts.

The shoulder piece is good for an injury dish, but for this she played you want to use the belly part of the salmon as it is a more fatty part of the fish. The belly portion also has a buttery texture which makes it great tasting by itself. The chef starts by cutting the belly of the salmon into thin slices. You want to make sure to cut against the grain. You could serve the sashimi slices in many different ways.

Here, the shaft demonstrates a flower technique used in high class sushi bars. He takes 3 thin slices of the Salmon Anneline.


I see the wise drawing out a little bit. You don't panic 'cause it's just a little tired. More milk you want to work about.


Their next.

Right, that's not working right now. I'm only gonna do then. It's just finished a dish. It's just my.


Cut it in half and you're just gonna eat potato. Scoop it out as fast as you can, yeah?


You need to match this. We need to do a quick 'cause. It's time to get cold.

This is what the right side gives you when you compound it together, it's really.


OK, I like to put it on a cookie sheet case. It does happen to overflow. It's got lined with tin foil and it won't make your oven all messy. OK, so let's go on over to the oven.

OK, so here we have our escargot. It's been in the oven for 15.


To start with, we're going to prep our Apple. We're only going to need about half of it, So what we want to do is then peel it.

Once our apples peeled half of it, we want to go ahead and just kind of give it a course chop.


Seem to high heat and add our olive oil just a little bit in there to coat the onions when we add them, let that heat up.

So now will add or onion.


Map of it. Now what we want to do is add the whole jar of sauerkraut, including the liquid filled out with a fork, and we're going to let this cook for a few minutes, bringing the heat up just a tad.

Just to get.


Add more water, probably about 1/4 to half a Cup. Our Juniper berries, a good pinch of salt and are Bay Leaf and we're going to kind of mix that in there.

And what we want to do now is lower the heat.


Cold water and I'm going to boil it and what I'm going to do. This is a technique I like to do. Takes the guesswork out of cooking the brought work. If you boil 'em just on a light boil that cooked through and then there's no guesswork when you're frying him up.


But we're going to heat up some butter and a little bit of olive oil to that just to keep the butter from burning. Let that warm up nice and evenly here. Kind of distributed the butter in the oil.

OK, this is on medium to high little more towards the high heat.


Now stir fry the Groundhog.

Then add the paste.

Stir Fry for about 2 minutes.


Add 1 Cup water and tofu pieces.

Sprinkle shot.

Cover and cook for about.


Heat.

Finally, add cornstarch and gently stir.

Now, is it right?


Now sprinkle on the saffron water.


I had some chopped shallots, chopped garlic, chopped parsley.

Chopped walnuts, little salt and pepper, and the juice of Alpha lemon.

I combined this battle well with.


Made between two layers of backing paper and place it on ice to Harden.


This nails.

Next I mix a little cream into 1 Cup of.


And sprinkle generously with bread crumbs.

I like to bake it in a hot oven for about 5 minutes.


300 milliliters of ice water into the flour just until incorporated.

Be careful not to overmix the tempura batter. Small lumps result in a light and fresh coding.


Stir in 2 teaspoons of sesame oil.


Pick up the shrimp by the tail and dip into the tempura batter.


Tomatoes are cut up now. You could use canned tomatoes if you wanted to, but I find fresh tomatoes to work best for this recipe. Now, turning the heat down to a medium heat on the stove. Just staring those tomatoes, onion and garlic together.


Adding some pepper and season with some salt.

So what you want to do?


And we want them nice and soft.

So you can see here our tomatoes have started to collapse and now what I'm going to add in is some tomato paste. Now what the tomato paste does is it just gives it that.


Butter is nice and melted, and we're going to go ahead and add our bratwursts and start to Brown am now. That's why I boil them before or parboil them so that I know that the center is cooked pretty much and that we don't have to worry about these things. Getting really black and the insides are all pink and uncooked. You'll notice from the natural casing if some liquid will escape and start the civil, that's fine. We want to do is.

It starts to lightly Brown, just kind of turn 'em.


Anyway, what you have to do is lightly brushed olive oil on both the sides.

And we'll put this on a hot lava and will cook it till their little crisp and Golden Brown and.


Cubes.

So we'll keep.


It will take some cucumber cubes.

Some tomato cubes.

I've visited them and cut them into cubes.

We'll add some iceberg lettuce. Don't chop them, just roughly tear them.

Some capsicum cubes?

Lots of finely chopped parsley.

Lots of finely chopped spring onion greens.

Chopped mint leaves.

Some spring onion whites, which I've sliced them.


Then our dressing.

And now finally the bread pieces.


Just this one.


So we're going to melt this down and Brown it up. Higher ground beef is all ground up.

And there's not really a lot of fat in this said it was 8020, but there's turn on a lot of fat in there, so I'm not going to granite. So now what?


A vapa rated milk.

Then refill the can with water and pour that in.

An add 10 ounces of a velveeta type cheese.

Turn the heat on medium.

Break up the cheese.

Stir occasionally as it starts to.


No.

After the cheese is melted and blended.

Pour in two cups of Colby Jack shredded cheese.


Then cover the pan with foil.

Then bake at 3:50 for about 15 to 20 minutes.

After 15 minutes, check the pan. If the sauce is bubbling, it should be ready.

You wanna take it out while the sauce is thick and creamy.

And the cheese is just melted on top.


So what's your lobster skewered up and ready to go? I have to do now is make your batter for frying, and in this is basically just a corn muffin mix that I bought from the store. Some milk in an egg and all I have to do is completely incorporate the mixture.


One thing I would recommend before embarking on this recipe is try to find some sort of stick Holder that would hold the skewer in place as it fries. I'm not too sensitive to oil popping on my hands, but for those of you have sensitive skin or aren't used to it I would. I would definitely look out for something like that.


Corn dogs


Some garlic.

Lemon Zest.

Italian seasoning and salt and pepper.


Then we're going to add the Zest of 1 lemon and some lemon juice.

Go ahead and give that a good whisk, and then it's time.


The paste because then you tend to not even think about it when you measure out the anchovy paste. Just think of it as a nice flavorful paste. Then you're going to add some Worcestershire sauce, add some olive oil, whisk it all together until combined and then the final step is to add about a half a Cup of grated Parmesan.


At this point, your chicken is probably done marinating and it's time to Grill it. So go ahead and Grill the chicken on all sides. Once it's done, remove it and let it rest for about 5 minutes. That will help retain all the juices.


I love romaine lettuce because it has wonderful crunch to it and the leaves are so big and beautiful. So much so that I don't even like to cut it. I like to serve the leaves hole on the plate and let each person cut the lettuce themselves. That way you'll have a really beautiful presentation to our lettuce leaves. We're going to add on croutons in our dressing. Give that all a good toss, making sure that all the leaves and croutons are covered. And then what I like to do is portion that out on to plates and then add our chicken and one.

Other little things that I like to add, which is not traditional at all, but it's something that my mother loves in the Caesar salad. She had it at a restaurant once and ever since then I've been throwing them into Caesar salads and that's some roasted pine nuts. It's really delicious and add.


Your salad, then you're going to finish the whole thing off with some more grated parmesan cheese and some freshly cracked pepper. And there you have it.


Right now, what the potatoes will do. It will give this a beautiful creamy texture.


Soft silid in 15 to 20 minutes on a million. The high heat and boy Oh boy this is smelling awesome already.


Until it's very, very dark in color and then take it off the pan. Make sure it's really hot.

Once you go color on all sides, just take it out.


Look at this. This is going to be really.


After putting in the refrigerator for one hour to just drop in these pieces of chicken love, you know they get nicely marinated also I suppose. And then we're going to fly this love more the better, the better. But this is a special better. I'm telling you this.


Is 25 and then if I graph ratio one to one.

The vast amounts of.

When you service the whiskey.

The flower in butter.


A tablespoon of oil in the pan and add in the spices and fry for about 30 seconds.


After 30 seconds, adding the chopped onion.

Concerte until light.


Meanwhile, Heat 2 tablespoons of oil in the pan and putting the sliced onions. I'm going to cook these gently to caramelize them.


And in the green chili.

For tomatoes and cook this now for that 10 minutes. To reduce the tomatoes.


Paint.

And slowly out in the yogurt.

Once only yogurt seen, you can add in the vegetables.

Stairwell


About 1/3 of the rice in the bottom of a large pan.


Home site.

Could just swap. I love the smell of leaving Paris mixed in with the needs and I'm going to go.

Bring that around and try to be done as even.


Egg.

We're going to whisk the egg.


1 Cup of flour.

Mix that together.

And the most important.


Adding One Cup of cold water to the batter.

We'll mix that together until it's smooth inconsistency.


It's important that the shrimp is padded fairly dry, because water will cause the oil to Bubba.


It's important not to overfill the basket, so the shrimp doesn't stick together.


The shrimp should be Golden Crispy Brown.

And you want to place that on a paper towel to drain off the excess grease.

Wow, doesn't that look delicious? I can't wait to try this.

Talk about a way to impress your guests.


Potato hot, So what I'm going to get you to do is spoon in the border, spooning as much as it will take. You'll see it start to split and what you do is you keep moving around, so keep going. Keep going like it looks a lot of butter, but you're not going to eat the whole pan to yourself. This will do a lot of people. That was approximately 200 grams of butter. Theta waves. Split it, shiny the border standard.


About 400 mils of milk, which is warm and then you can work that. So what you want to do is just incorporate it. Either way, it's getting creamier.

So then if you wanna grab this salt pepper.


Little bit of salt.

The other thing about potatoes is base. You can flavor this to 10 other dishes, so you're starting with just potato, but it takes on the other flavors, right? So that's a.


We're going to put it in wrong and it's going to cook in the actual stadium so mixed up at home you shouldn't be sweating. All the stations are one part one day. Next time you're going to add your spring.


Take around 15 Channel Cookie Channel and just mash them using.

Your.

Poker Smasher.

Measure.

Because the reason why I doing like this is.

Why you cooking?

You will Gator. The nice aroma of this channel mixed well in your grainy and it gives you a nice flavor in every bite so I always used to do my smashing. Some of the channels so just want to share with you so you can do this way to get a yummy China Masala.

So.


You can add your folder Amazon us like stormy's blows cinnamon sticks.

Teen Gautama

don't add your Baileys at 1st, add these and then once they.

Like if you get to the nicer, remove this whole magrammas Allah then you can add your.

Made it into this.

So.

Meeting Cook.

I'm getting a nicer mode please.

Close in now I'm adding believe.


So here goes my garlic paste.

This point of time you can also add your paper Konstantinos eats into the OS, but I forgot to.

Show that in video.

So don't bother to add. Add your peppercorns and cleaners. It's also.

That will give you a nice flavor in your dish.


First you Preheat the pan and then you add.

3 to 5 tablespoons of.


Here we go. We have our pen already hot. We had about 2 tablespoons of oil and I take 2 medium onions diced.

Sure that alright?

Wow.


Two medium carrots, diced.

And about a stock and a half of celery slice.

You know about 1/4 Cup of butter. Now you can use more butter for this recipe if you want.

And about.

Assault


For each person, fry an egg, Sunnyside up with a pinch of salt.


Full of rice.

And spread it in the middle of seaweed.

Can you spread it open?

You can do it slowly, no problem. OK, no rush.

Yellow handful

and feel as if it will rise right to the bottom.

Marry me.


Maybe Manis?

Flying fish roll.

Pep stick.

Some salad.

Jealous you Cumber?

And a few slices of Nice Fresh Sellman.

OK.

You can put more if you like.

And Lastly, the avocado.


The end of the seaweed.

And hold your ingredient in the middle, right so slowly, fully.

The LC will meet the end of the rice over here.

OK, then leave it a little bit.

And just studied over.

Yeah.

Impress, but do not put too much pressure be'cause.

If you too much pressure then when you eat the sushi, it doesn't break in your mouth. The most important thing that.


The middle.

So when you cut, do not.

Full

and push OK.

If you can just type one time.

But make sure your life is very short.


Pickled Ginger

Ann Will Wassabi.


We start by removing the fresh egg noodles from the packaging. Now gently unravel an loosen each of the bundles.

Using kitchen shears, cut the strands so they are shorter. This will make it easier to cook.


Drop in the noodles and then swirl around in the hot water for 30 seconds as the noodles are really thin, we don't want to overcook them.


The roast pork or any meat of your choice. We just need to cut into thin strips.


The garlic and then remove the skin. Now we can finally mince it.

For the carrots, cut into thin slices. I'm cutting at a slight angle and then we cut into thin strips.

Cut the celery stock into 2 inch sections and then again we cut each of the sections into thin strips. The onion just needs to be cut into thin slices.

For the Bok Choy, separate the leafy part from the stem.

Cut the stem just like we did the celery into thin strips. Cut the Bok Choy leaves in half.

And then just give them a.


To make the stir fry sauce, let's combine 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce.

And one teaspoon of sugar. Just give it a quick stir to mix everything together.


Only add in half a Cup of softened or room temperature butter 2 cups of grated Parmesan cheese.

The Cup of chives.

1 1/2 cups of cream cheese.

And the minced garlic.


Using a potato masher and working quickly so the potatoes retain their, keep mash until the mixture is smooth.


Season with a pinch of salt.

And pepper to taste.


Talk about.

12 inches


I want to pinch this off.


Let it cook for another half an hour and then it's ready to go.

Just mix those in.


Here I have half a Cup of soy sauce and 1/4 Cup of water.

Water helps cut the soy sauce down a little bit.

Now I have 3 three tablespoons of Brown sugar.

Just some green onion.

1 tablespoon of sesame seeds.

I have two pieces of Ginger, two slices of Ginger.

That I've peeled.

I've got four cloves of garlic that I've crushed up.

Well, here's a tip on some ginger.

I found an old piece of Ginger in refrigerator. What I'm going to do is whenever I get done cooking today.


Anyway, get 3 tablespoons of.

App.

Applesauce

believe I forgot what that was called, anyway.

Pinch of black pepper.

Tablespoon sesame oil

are soy sauce is just starting to bubble a little bit. Let's go ahead and mix everything up good.

I want to heat the soy sauce up pretty good, but I don't really want to cook it right now.

Just want to make sure all the sugar dissolves. The garlic gets heated up, the ginger, he gets heated up and all that.

Give off its flavor to them.


Sistan C.

Where is the teen of chick peas?

So next I'm going to do the same thing as I just did with the chickpeas, but with the cannellini beans.

Roughly draining them.

While I remember I'm also going to take out just a few of these chickpeas for decorating the homeless at the end when I put them into a bowl.

Into both, so I'll just leave those there in a little on a little plate for later and.

Oh

adding mcenelly beans.


So that's.


Let's start by peeling 5 pounds of Yukon Gold potatoes.

Cut them into quarters.


And bring the water to a boil. Lower the Heat to medium and simmer them until they're tender but still firm between.


While potatoes are cooking, chop up three or four cloves of garlic.


Use regular bread if you wanted to like a chewy rustic bread would work as well. Brush two slices of multigrain bread with olive oil. Have your broiler preheating. These croutons are going to be broiled. Little bit of salt.

And then just broil them until they're Golden Brown and then you'll.


Romain Riddick EO.

I told you it wasn't a conventional Caesar salad. I wasn't kidding. Sort of a cross between Caesar Salad and a ranch. The Buttermilk.


These are cooked just until they're cooked through, so the chicken isn't dry. Chicken can go into the salad with your ridiculous chicken goes in. You want to toss everything together. I find that tossing my salad with the dressings makes for a much better eating experience than drizzling over the top.

One last thing, the croutons.

Cut the bread into whatever size croutons you like. Say I don't know about an inch. Toss your croutons into your salad. Very Hardy, then tap.


Just drain leads.

Very quickly.

Just get the juice out of it.

Chick Peas.

Just roughly drain them.


The only one that's purely way right and the 1st I'm going to prepare the Carbonero sauce. OK, again we use about a tablespoon.


We need garlic and decent amount of garlic, so define decent that for two heaped teaspoons of Contacts.

OK.

Because the flavor in the pasta with garlic and the Baker, right? If you are not a folk lower, you can use chicken or supplement, but that's not authentic carbonara sauce, but you can use it.

I know Turkey ham is also very common, so you can use that as well, but Bacon is actually what traditionally goes into making our product, so it makes you look very, very popular. Indian cuisine you have Parma ham, Centennial Copa. So we need to just sort of the colleges so most important the garlic we should win in your software with the local flavor if we're not gonna cook it the garlic it will have a law test which will not make your password that good in slavery and everything the way supposed to be right? So we need to have some patience.

When you are making the garlic holding the.


I already got the bacon in small dices.

And again, now the chickens, how you know how you want to make the Carbonell source while we're sorting it, because after putting olive oil, then big garlic, no the beginning as well, because going to fit right so it will not get burned so far, so we can leave it for like say 2 minutes on the way. Slow fire social. What do we do while this is happening? Yes, now we need to prepare the laser. OK, there's a gogan cream.

I want I can help. I need to be an assistant.

So we're going to use a 3 egg yolks, 3 egg yolks. Yes, most of the nutrition and the fact of the egg is in the egg yolk, right? So Lisa is made by adding egg yolks and the cream and I'll be using double cream, a single cream you single cream.

That's how much egg yolks to how much proxy egg yolks you can use. 200 Miller 3 three egg yolks 200 Ms when you start it up.

Now it's almost done OK, you can keep it back and give me some pasta please.

I have already lost track is not that hot, so we're going to just put in the hot water, reheat right so that it will.


But I do it now.

So salty salt and the pepper, right?

Hello, put some water so I got some time otherwise they start sticking to the bottom.

Z.

If the test or the pasta absolutely fresh paper, I think just enlightens anytime soon as very nutritious, very healthy as well. Now the lesson is there. Just give it to me.

We have to heat up our pastor right. One more trip ticket in this one was going to put this one. We're not going to cook it for long time, actually, Mystic.

OK, so here's the secret story. Quickly, you don't want the cream splitting.

Oh, this is what gives it that rich thickness to spaghetti Carbonara.

Without people and cheese, if you don't have the corner, you can use apartment is OK and be generous when you when you are using the cheese absolutely. I mean when you've got cream and egg yolks and bacon in your spaghetti, why should you be frugal with that? Yes, so here.

Scenario Covenant is done and then lost. You can add the parsley chopped parsley.

Wow, this looks really clean.


So cool, so that's gonna take this year and then searching in the bottom of hello, hello.

To buy a new recruits.

Yeah, yeah. And then I just put I like to put the two cutting it together. I just think it makes it fly and look like a real corn dog.


Slowly add.

Your beer.

Make sure it's chilled. It's very important that it's chilled.


Onions.

Using a skewer, I'm gonna go ahead and toss these around.


Drop a piece of bread in there. If it sizzles, which it is.

Then it's time for the onion rings, so I'm going to go ahead and get this out.


Would you like some simple flour baking powder?

Sugar, salt.

Salt.

Half teaspoon OK.

Sugar, now you know it is sweeter than it is so. So maybe in half yeah.

OK, mix it all together.

What is all your dry ingredients? Now I'm making a well.


Salsa in one can of undrained black beans.

This is just my preference. I hear a lot of.

You know people grilling me a little bit about not very into the beans, but I like the juice in the beans.


The shells after their cooked and that will prevent a clean removal of the meat.

So once you've tried the tails together with little bit of butchers twine or just plain old string, get some water on a rolling boil and you're going to cook the details for about 10 minutes and the class for around 7:00.


So after you're finished boiling the lobster, you're going to quickly grab a bowl of ice water and then place all the lobster meat in this ice water, which is going to shock the meat and cool it down so it doesn't overcook.


Move it from the Bath and then you're going to start to take the shells off with just a little bit of pressure, a cloth and some careful handling.


Going to warm up these two DS a little bit about 10 seconds.

Alright, so those are ready.


My love will come out with so little bit more work then I'm going to sprinkled cheese. Let us.

Only spring onion.


Yes, but this is for my kids, so I'm not going to add jalapenos.

And ready to roll in. I'm going to also fold this burrito from the side.

As well.

And finish Brawley.


The first step is to put about 1/4 Cup of olive oil in a hot pan.

All right, now we're going to add our onions are garlic and a little bit of Chili Flake.

Nah.


Broth.

And we're going to add the time.

Create an instant stock.


Which are really hearty but they soften and become a great texture in the soup. We're going to let those cook.


About the veggies and place in a clean bowl we will be stir frying these vegetables again so they don't need to be completely cooked at this time.


We're going to save the hassle chickpeas go in there and to that if you can add some of our herbs, coriander and parsley, and then if you can crush the cloves, garlic me more. I'm going to chop up with onion. The beauty about all of these ingredients is that not only the fridge OK, so it's the kind of thing that comes great festival food as well. This thing you can mash up in a bar in Middlefield?

Absolutely are. You might still need to plan on their first, 'cause there's quite delicate, but a pan on the Barbie work just the same because we're blending out. It doesn't have to be too fine. So if you can throw those in there as well, there's so you might want is a vegan. It's even asking for what these recipes for ages now we've been going on there about it. Well, there we go. Hopefully this will please you, so we need a couple of spices. It's going here as well, so some chili powder to teaspoon of that gives a cake. And of course you can as much as little as you want, but at some taste it you always add more later on. Little bit of ground cumin.

Goes in there.


Flower so that 2 tablespoons of plain flour goes into American's wanted to dry out is too. Yeah, it makes it easier to mold. All we need to do now bad is little and blend away.


Booty black chili powder in that season. Beyond that, can we take the well because it's all wrong. We can give it a quick text. June 1.

No, not right now.

Church really well, it's nice.


It's just an all purpose flour or plain flour, little bit of salt, and the thing we're going to make it with our ale now. Tails are very British, very British Columbia Die. Oh well, the separatist.

My own flat is beautiful, perfect in this path. Which one he got there. This is bishops finger really is. We have had a few bishops finger in my time now here in the UK will well known for stupid tail names. If you want to see more these outrageous names in click on the description below. Have taken inspiration video. You want. A consistency is going to stick to the fish so something like that it's it's still dripping but it's nice and thick and lump freezing.


You can do this just in a pan on the stove if you like. OK, just keeping on it. Never leave it unattended and they will cook.


A little bit of it in the battle in the battle that table.


Now let it drain a little bit. Wow, very noisy Puffer Fish and chips.


Not to cut out the burgers, I'm just using a glass here. You can use a small cookie cutter if you like.

And you want to cut them to a size that's about a centimeter or two larger in diameter then your rolls, because these will show.


How's that for water? If you don't have to start?


Last we put rest of this Canyon.

Garnish.

And sprinkle.

Little bit Sichuan pepper powder.


Look for about 20 minutes with the foil on, and then I'm going to take the foil off 'cause I want those onions and beer to reduce down. So we want to get done. I've got the braatz laying in there with sort of a creamy onion beer mixture. Will see you in a few minutes.

All right, then I cook them for about 20 minutes with the foil on, and then I took the foil off and it's been about another 15 or 20.


Pinterest salt, season it to taste right there we have the tomatoes and the beads.


Medium shells and want to let that cook for about 4 minutes, which is half the time on the box.

That is the sound of delay.


Your soy sauce, sesame oil, your white onion, and your Bok Choy.


Stir in, Cook for three minutes, then add your chicken.


But then again, that's what I like whatever you like and now just to top it off, it takes some nice.

Parsley and just sprinkle the top like that. Now, how does that look on your work?


Texture taste as if you would use a medium, so it's up to you, so we put that in there.

Text.

And please bro, don't worry about it.

All good and turn up.

I'm eating high until it becomes dry.


Of beef stock. Now this is only half. The other half is on the side and.

Try to get the best quality people stop you can or just does alma couple of cubes into one water. And now I put that on.

Give it a nice stir.

Just liquid on the bottom again, but it's the liquid that I want at this point.

And now we go back to our vegetables and put it aside, and we put that all back inside.

And now we sure that all right now. How is that cottage pie Starbucks in Delaware now?


And now the famous famous have heard, I would say about a teaspoon of pepper.

And about a teaspoon of time now you can add more or you can not less.

And now you grab the rest of half of the feedstock and you add about 1 tablespoon of white flour or corn flour, and I want you to wish that really, really well.

And then I want you to take that and put that into your mixture just like that.


Now you don't have to.

Firstly, news recipe because it really doesn't call for parsing, but you know something. I like the Adam and trends and vitamins that come with the parsley, plus it gives it a nice look so I.


So right now we are going to bake for a couple of minutes and there is Golden Brown.

Alright, so it's done.

Stop.


Right?

And you can try this.


Nora

Hello, I'm just making some stuff. What do you call it?

Set a D.

Lusiani

Hungarian.

Craigslist seller crowd. Would you believe it?

So I'm just running some wonderful base here.

I don't like it.


Regular onions.

Fancy any onions you want to have to flavor?

A lot of Spanish.

Five or six times.

Yeah.

Smoking.

Caraway seeds

but you put them through the grinder, right?

That

And this is the front door.

Country.

Sweet Hungarian paprika.

Just put that in for now in our wonderful crockpot until the crock pots understand.

Search cast grandpa.

And we just left this on medium heat.

Let it cook altogether, probably about half an hour, OK?

I think I will add just to leave.


Tiny little bit.

A little bit of acidity, right?

That was a little bit of red wine vinegar, but you also can use.

Apple cider vinegar. Just a little shot.


Hot pepper

not too much.

Then add to it and the juice.

OK.


Thumb size.

We wanna cut so.


There is a little trick going with it.

Not making it two big mess. I cover the meat with with the plastic fallen to make sure it doesn't spit all over the place.


You some measuring or fed?

Father


Add about 2 tablespoons of milk.

Which led to wax.

Next thing.

Is it safe?

Fall.

Proper.


OK.


Then

Always you.

The.

Spent.

Supply.

And you see the.

Bread crumbs are boy a little bit.

Transmissions, and so it means that you're ready to turn over.


And some butter.

Frying your punch after or smoked streaky bacon in the border is going to bring it so much flavor has this wonderful salty taste. If you can't get punched out at smoke streaky bacon, just cut off. Nice and fine is perfect and does the job. So in with that I have some nice chunky stuff here.

I just want to fry it down until you get a nice sizzling Golden color.

This has to be one of the most simple pasta dishes you will ever make. It takes literally.


We will add our red Bell Peppers.

Got it.

Bean sprouts and cabbage.

Nicely story.


2 minutes till their vegetables are slightly softened and the flavors have a chance to intermingle.


Hold off, I've heated some oil.


A beast with formula and water.


Take it in.

Like this?

Then with a brush put some contact please.

On the side like this and.

Cover it up like this to make it into a cylinder.


Taco in high heat and add 2 to 3 tablespoons of olive oil as your white onions.


We add the salt to the boiling water.

Where is spaghetti?

In the meantime, we prepare the source.


One challenge on Sharla is a season pork cheek. You can replace it with.


Vaccarino cheese

couple of spoons of the boiling water every mixed well.


So my garlic and Ginger, or finely cooked. Now I have added.

That is great on you. I always use the little corner while making China Masala.

So that it will nicely smash well and I'll get to this consistency of crazy also.

So Cook this onion in.

Or around oh.

2 minutes so that it turns into nice Golden round.


I'm sometime right.

Into this.

Tony and so that.

Money and will get fixed soon or so.

Just next time well and put down for at least two minutes till the raw flavor of onion goes away.

So once the onions are done, you can add your tomato and all the spice folders like Garam Masala.


So once they are nicely cooked, you can add your mashed.

China into this.

Indian audio.

Is this a pressure cooker?

We can also use a microwave. Went through this channel.

So.

China is done.

So now we need to cook this.

Gravy for at least 15 minutes.

That's how you will get a nice taste in your Channa Masala.


Or 15 minutes in low flame. So an add your coriander leaves.

When you're done with your.


Usher cooker going on high heat right now and we've added argenna into their using the same water that it was soaked in, so that's in there.


Oils and even keep adding that little at a time and let it just keep cooking.

So little by little, this liquid is going to get absorbed by the China and it's going to make them really flavorful.

So while that's cooking, we're going to cover it one more time and it'll help all the flavors incorporate really well.

Right, that's how it goes.


We have actually been storing it in the middle so it doesn't burn.

Outside right up nicely.

And what I'm going to do is just take the end of your stature. I just press it in a little bit so that you know everything just incorporates well and China actually absorbs a little bit of the masala and there's a little bit. It forms a thickish gravy right? So go ahead and add a little more liquid.

Bottom line is they gonna repeat this process. Still all the liquid's gone and we reached our desired consistency here and this recipe. Of course, it's a drier version so it's not very great line, right? So but the key is that as the liquid gets evaporated it just concentrates the flavor and it's so good.

Cover again.

Yeah, let's have a look.

Looks very good. Yes the color is awesome.

And we're going to stop at this point over a little time and get a little drier because the channels will keep absorbing the liquid and you know they still even after I turn it off with the driver little bit more so we're going to keep it like this. And when you serve this, you can have.


Yeah.


Put it in.


Put the noodles.


Wednesday.

Call

make.

Not yet.


Mother electors for Natalie Iceberg Lettuce Chan Crisp Iceberg.

Bass would love it.

That just So what? My never heavy total red lettuce.

This will happen for the Lluvia.

I thought

please open hot dog killer.

You don't. You don't hold up.

Hit over.


The Hawk Conda has sakaru.

Head over later.

I thought they'd show at the Alipin Amici.

Any other?

So once over to tomato ketchup.

Design Carina chunky.

Arnie, he got a bottle. Oh mustard.

He just unable to open.


I thought it said's Hawker loan.


So it's time to make the rest of our dough.

So at the salt end of the flower.

Followed by the egg.

The melted butter.

The yeast, sugar and water mix.

Then combine well and need it until the dough smooth.

This will take about 10 or so minutes.


Sources of cheese under the burgers.

Followed by the squeeze of bacon and cook it until it melts.


Now this is enough dough to make 20 or 25 of these.

So I'm just using half of it.


And what I'm doing here is using a melon baller to cut out these mini discs from it.

They were better.


Inch or so in diameter.

Then brush with a bit of Egg Wash.

And sprinkle over some sesame seeds.


Pippa mix it together well and then between 2 sheets of baking paper gently roll it out until it's about 1/2 centimeter thick.

And once that's done, put it into the fridge.


Good flashes at.

And I want that reduced down, probably around about 2 tablespoons.

Guys, about half a Cup of fish stock.

And I just want to let that with you.


Or in a Cup of milk.

One beaten egg.

And two tablespoons of oil.

Mix the batter until it's smooth.


When the edges are Brown and small bubbles are formed in the center of the cakes, go ahead and.


Oil.

In a walk I'm gonna let it heat up a little bit.


I'm kind of going a little bit creative here now, but I quite like that just a nice little snip gives you all that wonderful sort of onion flavor and you could give it a final touch of some black pepper. And then that my brands is a serious breakfast.


What is your topping with choice? I do like coriander, coriander, Korean.


I start out is with the butter in the pan on my grill.

And then I add the onions.

Three big onions for a pan full of brats 'cause they're going to cook way down.

And today I made a little bit of garlic to it. You're not going to hurt anything. Probably not mandatory, but I like doing that so I will let these cook for a little while in the butter, 'cause they're going to take a little bit longer than the brought worse.

It's been about 15 minutes now. I stirred these onions a couple of times. They're getting pretty softened up now looking good.


Add is Guinness to him. You can use lighter beer if you want, but the dark beer works out pretty well. It gives a nice.

As dramatic entrance.

They use what you got laying around, you know. I usually look in the back of the fridge and find a bearded. I'd never got around to drinking and.

Put that one in there.

But again, this gives it a nice deep flavor. It's a good way to go with the Bratwurst, so I'll start that back up.


15 minutes as you can see I've got some of them already in here in the bath with the onions and the beer that you put him in as they're ready. You know they don't all get done at the same time. These last few will go in now.

They're looking pretty good, and again, you don't have to worry so much about him getting all done. Push him down in if they're not done quite on the inside yet. That's OK because I'm going to cook him a little bit more. I'm going to cover with foil.

And close the lid.


Simmering water so as this simmers away and starts to heat up, we're going to add one or two knobs of butter and slowly but surely, this is going to melt into our sauce.

Right, we're going to add more butter in and you kind of have to keep doing it and keep going, and you'll notice that the soft starts to thicken up under the heat or over the heat and it's just a case of adding more and more butter until you have a nice voluptuous sauce. So I'm adding my final little bit of butter in here and once that's melted down we have a fantastic Hollandaise sauce but just needs a kick of flavor from some lemon juice.


Of some sea salt in here will make all the difference in terms of flavor. You can add a bit of black pepper in there, but I don't think purists would be too happy giving the last little risk through. It should maintain that thickness even when you add the lemon juice and that my friends is a very.


Chop the coriander and spring onion, then place in A.


Garnish with chopped spring onions and coriander. Sprinkle some fried shallots.

Season with white pepper

Skip the broth into the dish and there you have it.


Grab the single shade of burnt on skin using a spoon or chopsticks, place a tablespoon of mids. Mix in the middle. Fold the skin in half, bunched together at the center and twist slightly. Repeat until the mix is finished.


Into our minted puree or minted peas, take them into out. Now I've drained the peas and I'm just going to pull them back into the pot. Just add another butter, little bit of salt.

Some pepper.

Now, if you want to leave them whole, please do so. I'm just going to mash them.


There's enough salt in there, but added to the little bit of cracked pepper. And that's just going to help it.

And this season.

Beautifully.

100 noise


Skype.

I'm on the phone.

And nestled.


OK, let's begin. First, we prep everything that we are going to deep fry before making the batter or heating the oil. Sliced the vegetables about 1/4 inch thick.


And shrimp after appealing and cleaning the shrimp, we want to straighten the shrimp a little bit instead of being all curled up, so we make some diagonal cuts on the surface to help straighten.

Even if we do that, it's hard to make it perfect straight when you fry. So if you want to skip this process altogether, that's fine.


Now pour ice water, and here's the most important part. Mix only 10 times. Yes, you should count 123456789. Ten yes.


And we're gonna use 6.

6 for me and six for you, for your romantic.

Date for Valentine's Day.


OK, we've already got it softened, so I like to use a fork.

Just two, mix it up, get it nice and mushy.

OK, and we're going to take.

You know, probably two or three cloves of garlic. Can't have enough garlic.

And we're pressing it so that all we really getting out of this is really the garlic juice.

The skin we can toss aside.

OK, press another one. You could chop this if you want, but I love using the garlic press. It's so simple it's so easy.

An I like the results that I get out of it, so I'm going to probably do. I mean, we're only doing 12 escargot today. Six for me, 6 for you. And so I'm going to use about 3 cloves of garlic, I guess.

OK, that's done.

Um, just some chives. I guess. Maybe a tablespoon or.

Tablespoon and a half.

Little salt.

I like to use white pepper. I don't know 'cause it doesn't show up as much. It is a little bit stronger so you have to go a little easier on it than you would regular pepper.

And then cooking Sherry, you can get this at the grocery store. You don't have to buy an expensive Sherry, just any kind of Cooking Sherry.

And I'm going to slowly put that in until I figure after I get the right consistency and I might have to add more, but for the mean time I'm just going to add just a little bit.

And just marry all of those ingredients together and you can smell it already. It smells wonderful. You can use this as a basis for so many other different things. You could use this as a butter on filets. Today we're not going to do that. You could use this on fish. You could use it on chick in just about anything. It's just a wonderful.

Base to make your foods taste so well.

OK, mix it all up together.

Now.


But

a little dollop, let's do it this way.

Just a little doll up at the bottom of each one of these.

Just so that when we put the escargot in.

It doesn't. It doesn't burn or has a nice little base on the bottom now as it.

As it cooks, it's going to all. It's going to totally submerge the Little Escargot is exactly what we want to do.

All right, let's mine.

Now, of course, if you have extra this, it's not a problem.

I'd rather have more than less, don't have to go back and do all the steps again.

All right, and this is a very very simple appetizer, but it's sure to please your Valentine.


OK, all right now we're just going to simply take.

And Escargot Pop it in there.

The nice thing about these dishes is that.

There's room.

To have it the butter when it melts to cover it up and you see there's a little rim here. It makes it nice.

This pop each one of those in.

Hopefully I counted right?

Perfect.


Now we're going to take the rest of our butter.

And just put it on top.

Anne, I tell you, this is so good, especially after you've eaten all your escargot. Then you want to take some nice butter bread.

And dip it in this juice. It's so good.

Now I've already got my oven preheated at 3:50.


OK, now to that. I'm going to add a touch of milk, some double cream.

Just add a little bit of richness without making it too creamy and then a little bit of butter.


Touch of seasoning.

And then just give it a light whisk. I don't know with this too much. Don't incorporate too much air into the mixture and then.


Over a pound of very lightly simmering water.


Then we need to do is just be patient and stuff.

The idea here is to cook these eggs loan slow and that's why I'm putting it in bold set over. The water is much more delicate heat where looking for is the egg mixture to start to Thicken, almost to a custard and then form very delicate creamy lumps in it. It should take a.


License.


To the scrambled eggs.

Combine it.


I just finished it a couple of days ago.

Surf this here. Seconding Abu Lush. OK, like this and bring it over here.

Just put a potato.

Surf it.

A little bit of parsley, fresh parsley from the garden. If you like, you can serve it with sour cream with a dollop of sour cream on top. That's probably really yeah, yeah. So just one moment.

Yeah here.

No more.


I'm putting.

Shut down.

Spreading it all over.


Speciality of this, both sides slightly different from normal dose adapter.

For one cagey rice.

Oil drain happen only hundreds answers.

Put it down.

And.

But this this phone photo of this phone made easy chicken for today.

Say, iceberg.

Domicella video


Before this.

1 teaspoon oil from the side.

No, Hello District.

No coming to the bathroom.

That would've done right, and the media feeds you don't wash it properly.

And then.

Pocket and waterfall.

78 hours.

Then grind it nicely in the grinder.

Smoke paint.

Add salt and keep it for fermentation.

This is what my colleague told me that.

But it's very good if you make like this. So that was my tread and I tell you is really very very tasty.

Hello Melina Tallapoosa, we don't put the chaplain. You straight away put them in a file and yet here I have made little variation by applying this chutney chutney made out of thought there only in.

Are you afraid of one of those red chillies? Little bit of fun. Wonderful this phone oradell and want to take from one to two teaspoons of channel freedom and add the on in so Tate and adding.

Coconut and granted add salt and grind it and the definitions we take like this not working.

Well here I have already made one closer. I told yes have made it kept it here and it's really tasty.

And while preparing this awesome, you take the battle and mix water and think to those are consistency and add a little bit sugar while making them. Those are.

Now it is cooked again. See the Brown horse here.

Taking it off.


Found it.

Freshman.

Mom.

Source somewhere.


Mix 160 grams of flour, 1 teaspoon of baking powder.

And half a teaspoon of salt.


So we're going to go ahead and start in the middle.

Going to circular motion like that finish it.

Now grab our peel.

Fix our pizza on our peel.

Go ahead and launch that.

Into the oven.

Now this should cook in about 90 seconds.

The floor is about 850 closest to fires, about 900. The Dome is 1000 degrees.

My bottom is trying pretty well.

It's pretty much almost complete.

We're pretty much good. I'm gonna pull this up so you guys can see how that's bubbling.

Now it's about 90 seconds.

I really wanted to Dome it. It could Dome it, but it's so.


And one of the one of the chip you're smoking a little metal clean up in a minute, Jamie.


Things like this, like this like French fries, really. French fries compete against the point, but when you see when we try to find them, You'll notice why we do that way.


Right by all that Christy perspective, noise and Christmas.


Bit of oil.

Better Bora.

I'm not ready for coffee.

And I think a nice bit of bacon.


Not too thick, the product has a Bolt.

And then I'm going to squish it down.


Why are you adding bacon to the basket honey? Give a little bit more flavor is going to have to bake.


First thing we're going to do since I'm using whole San Marzano tomatoes is we're going to pay them a little bit so we have our sauce now. You can use tomato puree if you want straight from the store that works just fine. This is what I have at the restaurant and I like to use these think they're pretty flavorful, so we're going to just slowly blend this little bit. Now if you do this also at home, I want to make sure one thing do not over blend. It is what it will do is it will pump air into it and turn it into this pink mess. It'll taste the same, but it won't taste the same.

He kind of lose the the intensity of the tomatoes once it kind of error rates. It's going to go ahead and I'm going to add look about a tablespoon or.


That kind of adds that concentrated flavor, because what we're going to end up doing is watering down the tomato flavor a little bit with the vodka and the cream.

I like my vodka sauce with a lot of garlic in it also.


And throwing the wontons as a handy tip, squeeze the Wantan Casey so no meat leaks out.

Once it comes to a boil a second time, place some cold water in.

Add the egg noodles into the same pot, use.


Stick together, drain the water and add cold water to keep the elements separated. Place the cooked egg noodles in a bowl, 1 teaspoon of cooking oil, 1 tablespoon of oyster sauce.


Return to the chicken broth and add 2 teaspoons of chicken powder and a pinch of Brown sugar and a tablespoon of fish sauce.


Now we extract the water.

Very therapeutic.

Nice and dry. It goes in a bowl.


I'm going to add an equal amount of Mashed potato. It's nice mashed potatoes, leftover match again, a great way of getting rid of it.

Undo this again.

My flower again 1/3 one third 1/3.

Roughly.

And that's the basic for the three types of Boxty boiled baked in pan with.


Data when it is not like a regular pancake, the flower will cook out.

Which you need that potatoes to cook out.


Strain trying to flip.


Have to give it a rough chop first before I put it in there.

Almost forgot, you want to put the.


To do is add in the vegetables and the garlic, so just put that in there.

And we're going to put our herbs in there as well.

Can you give out a little Sir around?

Out there on the stems like that because we're going to take those out at the end so you don't want to chop them up or anything like that. You just leave them in their hole and then when we're all done, we just yank him right back out. Its teams up a little bit at first. Whoops, there's a carrot that getting didn't get chopped up. Get that out of there.

OK, so this is just going to cook for a few minutes 3 minutes until it gets a little soft and it's nice and.


And then you're also going to add in your sauce at this point, and the beans.


Save a deep pan or you can use our large pot and we're just going to put this on a medium heat and once it's heated up, we're going to stick in a little bit of oil followed by one medium onion that would just die. Start roughly an three cloves of garlic that once again we just chopped up.


Need to soften and really incorporated flavors together so at this point we can stick in our salt and pepper, so make sure your season to taste.

And I also like to stick in some basil, so get a large temple of fresh basil. Just chop it up Willy nilly. Doesn't need to be precise and check it into our soup. And also I like to personally I like to stick in a dash of Balsamic Vinegar. It'll pair really nicely with tomatoes given a nice sweetness to soup so we can stick in a dash. This at the end just before you get to blend it.

At this point your tires, so it should be exactly how you want it. So if it's a little bit better you want to add about a little bit of sugar. Likewise, you might want to add a little bit of salt and pepper, so season 2.


So blend it all up, put it on the high setting for about a minute. It'll be a nice smooth consistency. Now if it's too thick of a soap in your little runnier, add a little bit more water and blend it again. It will really thin out.

Serve your soup hot.


Enough goes back in there.

Now this is where my mother and I differ. This is could protect so and I'm going to add this.

Raw

put together.


Put it onto the toast.


Old Bay scrambled eggs. You need to break your three eggs into a little while.

So once you're in the bowl.

Avoiding the eggshell. Of course, we're going to add our third of a Cup of cream to that Little Bowl.


The non stick pan, which is really really important. I'm using the induction cook top and I'm turning on the pan to induction setting 8 which is about media.


I mean, there's no color of my better, which is also really important. I'm going to drop my eggs into the base of the pan. Now what you need to do is you need to resist. Resist the urge to scramble your eggs. What you want to start happening is that egg yolk is going to begin to set. The protein is going to be consistent on the basis that hand, so about 20 seconds. Once you put the egg mixture into the base of the pan, you want to wait about 26 before you even going to start to attempt to scramble. As I'm shaking the pan, as you can see what's happening, I've got this little bubbles beginning to form down there, so I know that proteins sitting really, really well.

So once I've got my bubbles, bubbles, bubbles, my bubbles settings are full.


Here we go.

Penne alla vodka. We can just put all of it in here.

Using Firefly Vodka from Wadmalaw Island will finish it with a little bit more cheese, a little Pecorino Romano.

A little bit of.

Fresh parsley gremolada.


About 8 to 10 cloves of garlic.

Him a good wax break, some open, put him in the pan and we're going to go over. Set him on the range, get them Sauteing a little bit.

All right, so we've got our garlic in a pan. We're going to use some extra Virgin Olive oil.

And you can use extra Virgin Olive oil. I don't care what people have told you about not being able to cook with it. It works just fine for cooking.

We're going to go ahead and we're going to let this garlic bread.


We're going to add the vodka.

And we're going to let this simmer and let all those flavors from the garlic.


Not cream.

Alright, now mix it in right now. Probably got about 2 1/2 cups or so of sauce and I just put in about 3/4 of a Cup of heavy cream and our pasta is almost done now.


Go ahead and I'm going to remove.

My garlic now we may miss a piece or two, but that's not a big deal. It is garlic after all.

And we love garlic.


Are pasta done?

Gonna go ahead and add that to the sauce.

Drain it well.

Where to go ahead and allow this pasta took cook in the sauce for a little while so it absorbs some of the sauce. Now I've took the passed out when it was al dente. Still got some bite to it. Probably a little more bite than you would normally serve right off the bat, but it's going to cook a little bit longer.


I already put some cheese in there 'cause it wouldn't be possible without cheese. We've got some Pecorino Romano you could use. Parmigiano reggiano will keep a little bit on the side for when we put it on the table, so go ahead and mix that in.

A little bit more adds that depth of flavor that you can only get with a hard, dry aged cheese I think.


Never on the flame. We had New York's.

If necessary, you can add a little water to make it more creamy.


Kareena cheese and generous bit of black pepper.


Of this smart HP barbecue sauce. And that's really going to kick in and give it that. This monkey playing right now is the first time I've used it, so I'm not sure how much to use. I'm giving it a bit of a good squirt. I'd say about 3 tablespoons. Don't need to do anything else now. Going to stick the sausages back into the source. That's going to keep them nice and part. I'm going to turn my guess off and.


Suck at anymore moisture that's in there and we go with a couple of knobs of butter, about 2 tablespoons of butter. I've cut them nice and thin. Crack black pepper.

Little bit of salt.

A male mate. Grated nutmeg.

Can't have potato without nutmeg or you can. It's up to you if you don't like Nutmeg, but such a beautiful.

Things to add.

I love it while the pan is still hot.


Nah, just just a touch.

Really, you should warm this milk up and add it after you've mashed them, but.

I think we'll be right.

Now I've done this recipe in less than half an hour.

And I know I have because.

My kids, my wife taking my kids swimming and they're going to be back and their swimming lessons about 1/2 an hour and.

Give them 10 minutes to get changed.

And I'll have T done.

Give it a good mix.

Now I've matched it with the measure. I'm just to give it a good whisk. This is going to get all those lumps out.

Don't over whisk it, 'cause then you'll end up with a gluten mess. Just wanna give it a fine whisk there.

I promise you, you will have a smooth Mashed potato.


All right, so we.


We're doing that. We're going to go ahead and with these eggs.

The key to whipping the eggs and the reason for why we're doing it is because we're trying to get bubbles, bubbles, bubbles, bubbles are we going to make it fluffy and more problems the fluffy or the egg. You don't need anything else to add to make it a fluffy egg, so that butter is almost ready there so that fluff.


Boy put him in like this and then look at look at those bubbles.

Absolutely beautiful now. The key here is.


Mulan little bit like that one to the side and one to another side little by little.

And as we move them, little by little, you see the egg starts to form. The scrambled egg starts to form there.

All right, so here we are.

20 seconds later here, see how everything is coming together.

The butter is getting nice and soaked up into the A which is going to be absolutely beautiful and lovely. You can even go like this if you like with some in the middle. Doesn't matter. We don't even need to flip it. The key to it is just going like this back and forth.

That's it really. Look it becomes beautiful. Look at the color of that egg is gorgeous. OK somewhere.


Like little thought on top.

And.

Little crushed pepper.


Garlic and onions for in Southwick Begani. They have the mornings just wait until this audience a little bit translucent or Bing.

I'm glad I mean now wait until it's done.


You may anytime visit my blog. Google jokedollarsfor.com for Texas pier in detail recipe. What do I think about blogging about working for food and all so I don't watch Google Chip Board box or.com user watching from YouTube. I've added the great carrots here because these were wrong and other vegetables with someone cooked and plans. So I've added the carrots first. After that I'm adding some salt here.

So just give it up, mix and wait until the carrot is somewhat cold, which will take about a minute or so. After that, we're going to add some more vegetables to it and prepare it. So now it looks done. I've added some capsicum and I'm just pushing for 10 seconds. After that I'm going to add the other vegetables, cauliflower here.

Corn and peas. So these three ingredients. Any vegetable that you like can be.


Let's spread it in the plate after straining it, so mixture used spread it in a plate so that it.


Google 3 tablespoons of yogurt. Do it. Totally optional and the saffron here saffron is also optional just for the flavor sake. I'm adding the saffron here, so now I'm going to finish it off with some water. Water will help in preventing from sticking.


Nicely covered it up and.


So Nicely Chop Sweet Basil leaves.

Of course, this is not statutory. I mean it's not compulsory.


With extra dressing, just.

Dollars off it around because too much is going to make a salad watery. So now with the Peppers and the cool tones, here they go.

All over the top, lovely isn't it looking amazing so tempting, salads always. If you make them look good, and if you really get good flavor in it, it's a meal by itself.


And now the cheese that we have leftover goes on top lovely and the last bit of cracked pepper on the top.

Now what I've done is I've just.


Vinegar tends to thin down the dressing. Any dressing so a little bit more of lemon. Choose into it. Lovely, but now the Caesar dressing is ready. You have to be very particular about this because this is what is going to give the case to a salad, so let's.


They love so just slice into it.

Yeah, we go nice big chunks, so no tiny stuff here. Nice and big rustic croutons into the pan. First let's.


Pressure cooker. I've gone ahead and added.

The onions and tomatoes when I go ahead and add about half a Cup of water and pressure cook this for two vessels.

Now after two blizzards and just going to go ahead and remove the visible and I'm going to add the.


I've added about 2 tablespoons of oil and two tablespoons of G and two the guy and oil. I've gone ahead and added khuman seeds.

Ginger garlic paste.

And I'm also going to add the dried spices and fry all the ingredients till the raw flavor has gone.

Now the dried ingredients would be good in masala powder, coriander powder.

Chili powder and turmeric powder.

Now frying all the dried spices gives the scary and extra taste, and this is the method you will have to follow, and it's very nice dentistry. Now. Just give this a good toss and fry it.

And once you.


What I'm going to do is I'm going to remove some of the value in this smaller.

Container I have an I'll just use exactly what I need for my for my doses, so I'm separating some batter in here and then I'm going to.


Salt in there. What I need, so in this you know about this much salt is OK and then I'm going to just mix this batter up.

And that is ready for my daughter.


Those are what you're looking for. I'm using basic here. Feel free to use the oil if you want. Just sprinkle some on this.

And.


Tablespoon of my potato filling which I made for the Dosa and I'm going to just set it right in the center. There may be a little more there right in the center.

And then I'm going to.


You some bigger munis, which is without the eggs.

A lot of people do ask me what is vegan and orders vegetarian the difference. If you are awake and you don't even have dairy products, so some nice and freshly ground black pepper into this.


And some chili powder, cumin, salt and pepper, mixing it up. And then that's our field and we can go ahead and roll it up and.


Ancheta now punch. It is like an Italian bacon. You need about 1/4 pound. You notice I have this actually sliced.

And there's no rhyme or reason on how it has to be all right, whatever is easier for you if you want to separate it because it's easier for you to do it that way, by all means we're going to put this pancetta in the saute pan very shortly.

Is matter fact. Let's get that butter in you.


Is beautiful herbs in pots that in and last but not least?


Look at it through a little more red pepper and this baby. We're going to start up and now I'm going to take that pasta and.


Take it and toss it right in just like this.

Now let me tell you a restaurant trick.

You never, ever ever sauce the pasta in the bowl that you're serving it in. You always want to sauce the pasta right here in the pan, because what you want to do is you want these flavors to marry. You want them to just come together and you're going to see what happens if you let this simmer just for a few months.


Only thing I would do is add a little bit of Romano Cheese. OK alittle more 'cause I like my Romano and of course I'm going to.


And then broil it for about three or four 5 minutes. Something like that. But watch it like a Hawk 'cause you don't want to burn the top. You just want to toast it. You know, get a nice toasty cheese.


And then when you pull it out of the oven while they're still hot, cover him up and let him steam in their own heat for about 10 or 15 minutes. This is going to loosen up the skin.


But they're great with a burrito filling, you know, so just die some up and then we'll get to work on the rest of this film.


Beans. You know it's basically the same thing. Now we're throwing in most of our roasted Peppers. We're going to reserve about 1/4 of it, you know, to use the topping later and then we're getting off the heat.


Want their older sausages into the Griddle Pan?


A little bit of time.

Spell bet of Nutmeg.

Just not as sticky.


Wow.


I thought it is already.


First, Preheat the oven to 3.


And spray a 9 by 12 inch casserole dish with non.


Which I'm going to use some red Peppers, some yellow Peppers, nicely diced.


Add this to this, just lightly cook it in the same flavor that the garlic has given out, but not too much. You don't want to lose the Crunchiness.


Underneath my palm.

And jogos my knife like this. OK so you got this tomatoes into this this few. Hold maybe.

Yeah.


Bonzo beans or chickpeas.


Next time add a whole bowl of roasted garlic.

Now all I did this is the green garlic that I got from my CSA, so it's not as strong. At least I don't think as regular garlic. All I did is wrapped it in some tin foil through it in the oven, cooked it for about an hour.

And then this doesn't gush as well as.

So the other, but what you can do with roasted garlic is you just squeeze it and it comes out as a paste.

This is a little different 'cause it's not.


Mature garlic, I don't think it's a strong, so I'm actually going to use two bulbs of it now. I'm going to salt and pepper it.

Just to taste.

And.

Add some olive oil.

I'm probably going to end up adding.


And just strain them in a colander.


So once all the spring rolls are wrapped, we can go ahead and heat about 2 cups of peanut oil on high.

And once the oil is hot about 350 degrees.


And add in our role.

And we just want to let him cook until they're Brown.


And once they turn Golden Brown in color, you can go ahead and remove them and place them on a plate lined with paper towels.


It's really pretty easy one cut down by the skin, pop it open and you can see the joint and then straight through the joint. You're never ever cutting through bone the Wingtip. Same thing here you do sort of have to go right through it. Save those wing tips for soup. They are very, very valuable.


For the seasoning mix, I'm going to make.

I'm gonna use a couple of tablespoons of my season salt mix.

Which again, as I've said before, the recipes on the web. If you don't feel like making it yourself, will be happy to sell you some couple of tablespoons of the pepper.

And instead of a lot of other seasonings, they tell you to put.

Baking Powder 'cause baking powder they say crisps up the wings. I don't know if it does, but we're going to add about 2 tablespoons to the mix.

And mix it up thoroughly.


And really get it into the wings, sort of rub it in.

All the wings are thoroughly coated with this mixture.

Kay?

It looks fantastic, but there's one more thing we need to do before we make them. And This is why I hope you're not watching this.


From the top of the oven so it's almost more like a broiler will see if that works. So now into the oven for the first 25 minutes.

I've got these out of the oven now and they're actually turning a rather nice color I'm going to.


But now back into the oven for another 2025 minutes. Well, it's been about 25 extra minutes.


Want 2 tablespoons of butter? Here's one and two.

Steps pathetic.

Now.

We need the olive oil because the olive oil is going to keep the butter from burning, so let me just melt that down.


Throw the pancetta in right now.

Got a little more to go.

OK, perfect.

You want to lower that a little bit.


Tap that up too.

You know how I feel about herbs? By the way, you know I always teach you a word or two in Italian, so I'm going to teach you how to save parsley and parsley in Italian is spread 7 mellow. I'm going to say it one more time. Brett them alone. Thank you. So here we go. We got our parcel.


Laugh.

Alright smells heavenly. I love the smell of Francesca Fabulous.


Drain it.

We're going to drain this pasta right now.

Now, while we're draining, don't forget to put about a Cup of the reserved pasta water aside 'cause you never know.


That's what you're looking for, and I'm just going to continue to do this and then cook them for just a couple of minutes or until they develop a good Golden Brown color. And then I've got a baking pan here just with some paper towels on it, because I want to put the cooked on your rings all natural, drain any excess oil and do it in batches because you don't want to Overcrowd the pan. Otherwise it's going to defeat the purpose of being nice and crispy because you'll drop the temperature of the oil and they will get really soggy.

The be patient.


So you gonna last two of.-?

Ah.

Ah, I know.


For about 30 or 40 minutes, you know what you're looking for is for the edges, start to Brown up. Once they started Brown around the edges, go ahead and turn your oven to.


Before I assemble, I'm just going to add about 6 snow peas to my simmering broth and I'm just going to briefly cook them for about 60 seconds.


To assemble, I'm going to start by putting a piece of Lemon Zest from the bottom of each bowl, followed by the strained Boudin noodles. I'm going to follow that.


Some soup stock and then top with the snow, peas, mushroom and then finally the egg. Now you can use a raw egg, or in this case I use some Onsen Tamago. Now if you want the recipe for Onsen Tamago, you can click on the link.


Heat up the cooking oil.

And still in Chunkies Luxa paste.


Is just into a ball. I've got some plain flour and we're going to season our flower 1st. I'm going to be adding in some salt and some pepper. Also going to be adding in some garlic powder.

Next is some onion powder.

And Lastly, some paprika.

And just give that a good mix around with the flower.


Around I'm just going to tear it into the kale legs. What I really love about this salad. It's not just a salad, it's like a meal.


Croutons crispy bacon

Shavings of Parmesan and all combined together with that gorgeous dressing we made earlier.


2 tablespoons of lard or butter, and allowed to melt.


Chuck that we've cut into one inch cubes. You can ask your butcher to cut the beef Chuck for you.


Meanwhile, we are going to cook pasta in a boiling water at Baking Soda.

Be careful and make sure you use a large part.

An add pasta.

And the cook the pasta according to.


Boiling the pasta will finish up the soup at the freshly grated garlic and sesame oil. This should be done shortly.


Buy noodles into balls. Make sure all of the toppings.


Are ready to serve.

At Soup.


Works very well with Fish and shellfish in those kitchens.


And then top it up with some cucumber. A little bit of carrots and some spring onions.


Try and wrap this up as tightly as possible and there you are.


In the video description below, finally, we're going to garnish with a sprinkle of booty.


Finally, to that's way mixture, we're going to add 2 1/2 cups of Dashi now we're just going to mix that together again. Bring it to a simmer, and then let's move on.


Over here on the cutting board I got a bunch of nice fresh oyster mushrooms and what I'm going to do is I'm just going to cut the bottom off of this so I can hand shred them into manageable pieces. And then I'm going to add them to a frying pan with some butter, 2 tablespoons of butter on high heat in a saute them for a few minutes until they are fragrant and Golden Brown.


Click paste.


Will now add.

Turmeric powder

will add red chili powder. Red chili powder would depend upon the kind of spicy food you eat at home. We'll add some cumin powder.

And some coriander powder. Now after you add the whole spices there are chances that it may burn. So you may add very little water.

And just mix this.

Or is the spices would have all got burned since there was very little oil that we had used in the masala? OK, so now this needs to be sorted for about a minute.


So we have chicken which we have used on the bone, so all of this in this.

After which will add little salt. We've already added some salt to the tomatoes. We should keep that in mind and not add excess. In that case the Chicken Curry will go quite salty and right now will add some coriander as well. 'cause fresh coriander when you added in the gravy. It imparts very good flavor. So after this just makes this nicely.

Now don't add any water right now because chicken also has a lot of moisture in it and it will also leave all the moisture in giving the Curry the required consistency. So just mixed is in like this will add some garam masala powder. Yeah this is available in most of the grocery stores. Once again will mix this if needed. Will add water but that will be towards the end and water whatever that you add to the Curry will have to be hot cause if you add cold water here the temperature of the gravy will go low.

And the chicken may go tough, so it's very important to add hot water to any Curry. So let's mix this. Well, yeah, that's perfect. And after we have mixed this, we just want to cover it and let this cook. Chicken Curry doesn't take very long to cook. It will take some.


Minutes and so we'll cover this.


More corriendo just like this.


Alright, I got £1 of ground beef I'm way out in about half of these onions which would be about one whole onion. These are the ones that I just chopped up.

Rather fine.

And we're going to reserve the remainder of these items for the hotdogs itself.

Alright also into this I will add two cloves of garlic that's been messed up.

Go to store all this in and Brown well.

OK, I've been going around 5 minutes just Brown in this meet up. By the way, this is a 93793% lean 7% fat, and all we're really coming up with is mainly water.

And so we're not going to drain this. There will be a little bit of all in it. A little bit of Greece, but not enough to really.


Anything so at this point we're going to take 2 tablespoons of chili powder. I'm using the Maxine Chili powder.

We're also gonna put in one tablespoon of cumin.

As two tablespoons of chili powder, 1 tablespoon of cumin.

We're going to add this and we're gonna let this cook about additional 3 minutes.


Simple is I want you to put the chicken straight into the egg wash. Make sure you get everything coated and then I'm going to be putting it straight into the flour and again make sure you get this really coded well and just shake off the excess flour and I'm going to double dip back into the egg and then back into the flower and what that will do is give us a really crunchy coating on the outside and just keep repeating that process.


And I'm just going to pop it in really carefully.

Also with one of our wings as well.

So as we want to cook this for about 12 to 15 minutes depending on the size of the chicken. But what we want essentially on the outside is a nice dark crispy skin with that batter.

So goes it's been about 10 minutes. You can just say, hey, that's the color that you're after. That beautiful Golden Brown color. So what I want you to do now is just turn the heat off.


So they ever guys it is so easy to make. The smell is 1 Oval and just looking at that crispy skin.


Pick it into bite size pieces. Add lemon juice, whole lemon.

Beautiful lemon and Cal works so beautifully together adds insult getting there and massage the lemon assault all into the kale leaves. We don't need to cook them. The acid in the lemon juice is going to really tenderize these kale leaves, so the leaves are all beautifully coded with a lemon in the salt.


I've got some short cut bacon here which I'm going to dice.


Bake we're going to go even faster. We're simply going to Brown those under a Hot Broiler. It's going to take like half the time they baking or frying would, and as soon as they're browned, you're done.


You're not interested in the world's fastest meatballs, but are fine with one of the world's fastest meatballs. You can flip these over and Brown the other side if design.


Weird, I didn't but feel free. Now ideally is your meatballs were Browning. You already had a pot of pasta sauce on the stove already hot? You're going to transfer your meatballs in and as soon as that comes back to a simmer, you're ready to eat. So if your sauce is already hot, start to finish. You can do this recipe in about 3540 minutes. OK, and of course, if you have an extra 1520 minutes maybe 1/2 hour, let the meatballs simmer in the sauce a little bit. It's only going to make the sauce more flavorful, so don't worry about overcooking the meatballs or give them getting tough.

Not going to happen OK, and you know how this story ends, right? We put it over.


Apple, with some extra Parmesan an we dig in. There you go, the world's fastest meatballs. Like I said, despite saving all that time with the no chopping and the no rolling and the no frying or baking it still comes out amazing and you.


Nice back slices.


Not that into the prime factors, just a little bit better or just a little bit.

A tablespoon and a half of Brown demerara sugar.

I'm now going to count.


Camel

No.

Can't I stay now we're going to walk the heat right down and put some tin foil off.


And set aside. Arrange poached noodles, beansprout cooked prawns, fish, Kate and eggs into a bowl and pour the gravy over.


Chop blocks, olives and serve.


Part about a note shop meatball recipe is the no chopping part, so you're just going to take some ground beef and ground veal. By the way, you can use any combination of beef, veal, and pork, so I crumble that Interpol Alright and then it is.


Plain bread crumbs. I'm going to add some milk, one whole egg, some dry Italian herbs have a little touch of granulated garlic, little splash of Olive Oil, Abig pinch of red pepper flakes, and then we're going to mix that together with a whisk. By the way, instead of calling this the wet breadcrumb mixture, we call it a slurry, is shorter and sounds more official, so when your slurries mix, set that aside and it's back to the.


We're now going to season with salt black pepper, and for me just a little pinch of white pepper. And if you don't have it, that's fine. After the salt and pepper.


And what we're going to do is we're going to take this meat. I'm going to put it in a zip lock bag. This is just my preferred method of Marination because it's quick, it's easy, and it's convenient and has easy cleanup so.

You can do this in a glass container. You can do it in the plastic container.


Have some of the. I squeezed some citrus to put in my marinade and I'm going to go ahead and put the shells right in here with the meat and I'm gonna rip some of these oranges up because they're kind of big.

And I'm gonna put all of these in here, because that way I get.


In this marinade, if you haven't watched this video yet, I'll put a link below to where you can go and watch.


I am going to remove as much air as possible from the bag.


And then just give this a good massage and get all of those flavors really incorporated and get that marinade nestled right in there with all that meat and those citrus shells, get those incorporating there. Don't be afraid your bag is not going to break, just you know. Try really hard not to break that seal. If you do, then you know you.


In the fridge until it's time to grill.

And when it's time to do that, we'll be back.


Hey, it just started to rain so we're gonna go ahead and sear these of- inside and you know, Carne Asada traditionally done on the barbecue. But you know, today just did make it so I have. My skillet is smoking hot. I sprayed it with some oil.

And these aren't gonna take any time to cook. I'm not kidding.

2 minutes.

Just like that.

He liked it. That's nice.

You'll be able to tell when it's time to flip it, because it'll easily release from the bottom of the pan, so almost there.

And also you'll be able to see it almost finished cooking on this side as well. I'm gonna go ahead and turn it look at that. That is beautiful.

I'm going to let that Siraf on the second side. I'm going to set it off on a different plate. I'm going to finish cooking the rest of these of-, and then we're going to come back and I'm gonna show you what happens next.


So here we go.

Then we gather him up. We turn the other way and shop in the other direction.

You see any really big pieces?


Got in about a Cup of water.

Also add an 16 oz can of tomato paste.

I'm gonna go ahead and work this in really good and get all this blended and mixed in well. Ann will be back.

Right now I wanna add in some salt. We haven't season this yet with salt.

We're going to get about a half a teaspoon of salt.

Right now on the.


1 tablespoon of just plain oh yellow prepared mustard.

1 tablespoon of Worcestershire sauce.

Makes this sound good.

All right, the last and final ingredient is around 2 teaspoons of Brown sugar.

Maybe just a tad more.

That should be playing.

Alright, I'm going to make this saying good. Don't let it simmer here for a few more minutes.

And this is basically done.

I've been letting this summer for around 5 more minutes looking really good. It's just about the right thickness. Just tasted this stuff is good. It's gonna be really good on a Chili Dog. Alright, what I'm going to do at this point is I'm on slide this.


At this Coney Island I was about as simple as it gets. We got a steam bun, nice and salt. From there we're going to take the New York style. All beef, kosher type hotdog Wiener right now from here where something just gonna put this chili on that we made.

Do whatever really looks good, smells good and tastes good. All right. All we get from there is just more mustard on top. You know we got mustard inside the chili. We're going to put more on top.

We're going to top it with raw onions.

And that is it. That is the Coney Island.


The middle vegetables. I have a big pot here so that it's easier to prepare our easy Wikipedia knee take about four teaspoons of oil here and take about four to five teaspoons of roughly about 2 tablespoons of oil. And let's temper this oil up here. I have some old Garam Masala. Not all the ingredients, but so many things. Here. I have gloves, cinnamon stick, cardamom, and O have. You may also use the word fool and missing all but these three ingredients are perfect for me.

I like this ingredients in my Peony. Let's wait until this better. After that, add the generic paid base to it.


Battle over it. I test it also tastes awesome. Just had the nuts go on my Windows. Finished off with some friends here.


Go ahead at some listeners. I have some.

Michigan.

So with them, the Pyrenees looking just awesome, you can see the nuts and the coriander mint and what you say fried fried onions. Here it is just looking awesome and it tastes also outstanding. Easy to prepare, healthy to eat, nutritious also. So prepare it to let me know how it turned out to be. Thank you for watching. Do subscribe for more of them. Shooting head on towards my blog.


Ice cream soup. I want to scoop out all the meat and put it in a bowl and I love bread, blending chunks of frozen watermelon with some Agave, A in some lime, and doing kind of like a watermelon slush. In the summertime. It's so delicious, so this will definitely be eaten. But like I said, We're looking for that white right part, so I'm going to scoop all of this out.

Stuff is the shape.


Or my right is hanging out gives me ample time to make my paste so to the bowl I want to add in my finally minced garlic.

My finally minced ginger.

And then got Chicago, which is the pepper flakes. the Korean pepper flakes, not the powder. Sis, like that in as well.

And then I have some green onions.

And you can use sugar, agave or honey. I'm using honey because I have an abundance of honey today, so I'm going to drop that in there.

An optionally you can also use some anchovies or some Brian stripped, and I'm going to mix this together and set it aside until my Ryan is ready to be mixed with it.


Tumble in all of that paste into my big bowl with the Ryan and I just drained and rinsed it. If you like that brininess in that salty bite doesn't bother you. I just took a bite of it. If it doesn't bother, you just kind of let it sit and it will act is kind of like a sauce to kind of combine everything together, but I drained and rinsed because it is a little bit salty for me. You can always add a little bit of salt back in later, but she can't take it back out so you want to toss this mixture for about 3 to 4 minutes until everything is nicely combined and the pace has kind of melted.

The Heat from your hand is melted, that paste into the watermelon rinds.


For the filling I'm going to use precooked frozen jumbo shrimp and I am just going to soak it in cold water until they are defrosted.


And spinach.


Soy sauce.

Sesame oil

and soy sauce mixed together.


Kosher salt.


White onions

mushrooms.

Soy sauce.

Check the oil.


Fried eggs.


And a little meditation. This is for levitation inside the water. The hoi Italian is the pharmacy.

OK thanks.


Next, we're going to beat 2 eggs into the milk.

OK, now I'm going to whisk in the melted butter and after I pull it out of the microwave, I let it sit for a little bit. I don't want to put it in there piping hot.


Now we're going to gently mix in.

The milk and egg to moisten the flower.

And don't worry if you have a few lumps in here.

That's about the consistency I like.

And then finally my little touch. I like to do is just add a drop or two of.

Vanilla.


Really about 1/3 Cup.

Of batter for each pancake.

And spread a little bit of that round.

At this point too, you can add.

Different things to your pancake batter though, and some fresh blueberries chocolate.


Keep it simple today, just do a little bit of butter on each one.

Drizzling fresh.

Real Maple syrup. I guess it's not fresh, but it's real.

Expensive stuff here, but it's.

The best.


Just going to cut this into.

And now you can, you know up to you if you want them really thick you can cut them really think if you want them really think you can cut them thinner. Doesn't really matter. It really sometimes just depends on my mood. Sometimes I get really fake sometimes like within.

Just going to separate them.

And it's going to put this on my plate.

So gonna be so bad. I'm so excited. You know a lot of people ask oh can you show us some healthier recipes, healthy recipes, but I think what most people forget is that to upload a new recipe every other day you got to do a little bit of everything and I want to please my audience and everyone asks for fried chicken and onion rings and French fries. And I want to shoot those recipes to you and share them with you. But I'm certainly not advertising that you eat them everyday. In fact, it's been a very long time since I've made homemade onion rings because five food around here is.

A treat we definitely don't order when we're out. We don't order fried food on a regular basis, and I prefer to make things at home. As you all know so you know, I'm feeling up to it. I make some fried chicken.

Nothing wrong with that moderation. Lots of exercise.

Works wonders.


Some butter, milk and Buttermilk is the key for a really delicious, light and fluffy batter and including also the baking powder is really important as well, and as far as spices, the world is your pickle. I mean, if you like certain spices, add those. I mean I love that combination, so that's what I use. A good pinch of salt is really important.

And lots of freshly cracked black black pepper. You could use white pepper here as well.

In a little bit of hot sauce, I love saracho, so that's what I'm using.

Use Tabasco.

You can use any kind of hot sauce you wanted, so now I'm just going to mix this up until it's pretty lump free, so give it a good minute.


Then add the cornstarch slurry and stir for one to two minutes or until the mixture thickens.


Remove it from the heat and pour it into a large mixing bowl.


Full or this sauce mixture over the grated potatoes and mix until everything is.


Now pour the mixture into the prepared casserole dish and thought the top with the diced butter, which will help you get nicely.


Bake it for 55 minutes to an hour or until it has the color that you want on top.

If the casserole isn't as dark as you want, after an hour, you could stick it under the broiler for two to five minutes.

When it's finished, let it stand for 10 to 15 minutes to say.


Voices.

She.

1 1/2 tablespoons Sesame Oil. Korean sesame oil. Very, very full flavored so.

Hello.

Then if we.

So what about the same so 1 1/2 tablespoons of sugar? It makes that around.

Spring onion, finely chopped and I tend to use quite a lot of this, but maybe 2 tablespoons or something like that goes in the book.

Are you happy with the garlic, but maybe for Westerners, might wanna use it up, but this is quite a little garlic so it's about one or two full tablespoons.

I'm back.


Add more flour if you need it.


That

So. Never put with River because also the soul is a little OK.

Could you put it back?

So I.


Mouse pad.

Shoe.

3 phone.


OK.

Freddie for over.

Alright.

Is ready for you.


OK.

So pancake down as you can see the second site you kind of. It's not a solid Brown, it's kind of patchy. That's how you want it, and I have the platter here now. I know the tendency is to kind of stack them, but the problem with that is if you do, that is the bottom ones tend to get soggy, so we don't want that, so try to have a platter or plate and then you can just space them flat like this. Now if you.


Control these on the board just to make sure I get all the juice loops in the limes.


You have a free course.

Quick score.

Suspect.

Crisscross process

start this year definitely.


Nickelodeon also top off them.

I'm done, I'm bridging, but I'm long Mesa links. Our families. Complex tuition I'll.


Turn Off Club.

By design, soonest.

But it was then fine striking.


It's nice to us.

But I'm partial understanding, but seems by the Novation Gonzer large building.

Half by design.

Yes, that's how it's a hot tub used in a meter plexion.


So, talky mushrooms.

Zucchini


Call it close.


Look up come by Korean hot pepper paste boy sauce, season, Rice vinegar and sesame seeds.

Mix it together.

Map.


Bob season browbeat.

Dry Kiwi

Head.

Zucchini

mushrooms and white onion.

Soybean sprouts?

Spinus

Anne fry a.


Now with the lime, add as much as you like. It depends how so we want. It is supposed to be sweet, sour and little bit salty. Enjoy.


OK, let's begin. First, we prepare the broth slice up.


Ginger an crash a couple of garlic.

We also grate one clove of garlic and set aside. This will be added later.


And top with a couple of slices of yucky Boo to the roast pork.

Sauteed corn with butter.

Boil the egg.

And chopped Green Onion you can spare.


And now we're going to season it. Add sugar, soy sauce.

Saki.

And missile paste.

And a bit of.


Teeny, this is a ground sesame paste and sometimes you'll find when you buy it that it's separated and there's a bunch of oil on the top. You want to make sure to stir it really well. Sometimes I take it out of the container and puree in a food processor and then put it back in and then some salt.

And then.


Flour and a quarter of a teaspoon of baking soda to find out why we use these true measure ingredients. Check out our potsticker video.