Seeds, whole seeds, not ground down. Just put those in there I've got.

If I get it right, This is 1 tablespoon of seated. I've ground down to a fine powder coriander again. I've got 1 tablespoon of cumin I'll come in as people call it.

Put that in there and 1 tablespoon of ground cumin.

A teaspoon and a half of regular salt and I really healthy portion of ground pepper. Now I'm using ground white pepper here, but you can use ground black pepper. Either will do now. Why did I use white pepper you might ask? Because I'd run out of black and white. Tastes really great anyway, OK now take a spoon and we start to mix those spices in with the rest of our mixture here.


Mixture, so sprinkle some flour over there.

Someone famous.

And I'll just follow that through and see if that's enough now. I think that's enough flour there holding.


To about 350 three 75 degrees Fahrenheit. That's one 75190 degrees Celsius, so I recognize around about 175 now. I've tested with a little bit of bread, see straight away that fizzled up, and that's going to cook now.


In a large bowl, combine your cornmeal, flour, salt, sugar, baking powder and whisk it all together.


And that will be one of my feelings for my perogy's case. You don't know probe is a sort of like Polish Ravioli. At least that's how I think of them.

So now I'm going to go ahead and mash the potatoes in.

Then I'll add a little bit of salt and pepper.

Next


4 cups of flour into this bowl and then here I have two tablespoons of unsalted butter that I saw, and to that I'm going to add 2 egg yolks.

And there's a little bit of egg shell in there that happens sometimes. Just get that out.

I need another egg yolk.

So I'm going to set my egg.

And then I'm going to add to my egg yolks.

And butter 2 tablespoons of sour cream chronic separate.


Still is really delightful to work with one tablespoon.

And this is where we're going to use that potato water that we saved when we could boil the potatoes.

As well.


Used a fork to sort of cut in my egg yolk, butter and sour cream mixture. Now I'm going to add 1 1/2 cups of potato water a little bit at a time so that I can incorporate it, and then I'm going to need the dough.

And it makes a soft dough, but it's a very workable, easy to work with dough.

And then I'm going to cover the dough with a kitchen towel or.


Your hand flat on here and you're going to cut right through. Watch your fingers through nice and easy I'll turn it up this way and down we go right? I wanted the same thing with this one here.

OK, put my hand flat.

Well, this way OK.

Have a nice sharp knife come down. I'll finish all the way through good there we go from here I'm going to cut strips.

One more there we go and then we start the dicing.

I didn't season. He's cooking chicken breast before I cook them, which is not normal. I would normally always using them first, but since I'm making a chicken salad out of them and adding all the flavors after the fact, I just put the bear chicken breast in the oven at 3:50 for about 40 minutes. They cooked through and now I'm going to use them from there, so we're going to use about 3 cups here, so we got about a Cup here.


Of a red delicious but feel free to use a Granny Smith or any other kind of Apple that you like.

Alright, so we'll take our it's a little more than a Cup. That's OK. Throw that in there.


And half important there seedless especially if you're feeding into your kids nothing worse than jumping on a couple seeds left in your mouth. That kind of bitter. So definitely insist on buying seedless grapes. We have about a Cup of diced celery. Here. We're going to throw that in.

We have 1/4 Cup of Golden raisins. We'll throw that in.

We have about 1/3 of a Cup of slivered almonds. Those go in.

And for our wedding gradients we have 1/3 of a Cup of olive oil Mail. We're going to throw that in.

3rd of a Cup of vanilla yogurt. Important to add that sweetness.

And for nice little time or adding 1/4 Cup of.

Sour cream light sour cream. I like to use.

There we go. Now we're going to do a little bit of black pepper, not too much.

I'm going to store that around.

If you like it a little Creamer, you can add a little more vanilla yogurt, no problem, or a little more sour cream.

Going to blend that together.

Will be better.

OK, now that's evenly distributed.


Little boats for this.

We're just going to spoon that in here.

Nice and even.

Call

I got that going there.

More, maybe stuff that nice and full.

God put that one to the side.


Peel our potatoes and cut them on small pieces. Potatoes are peeled and washed.

You can cut it on small pieces.

About

this big.

This way it will cook faster and we like smaller potato chunks.


So this is the water and flour.

So let's add this, but also have.

I would respond already.

And then steal it right away.

Say This is all that will end up.


Adding an is 1 tablespoon of margarine, which is a great herb and and check the love the flavor.

Keep still.


I like to prepare ahead of time is a cut this.

Awesome.

So what I do I like to cut it.

Like this?

Link lengthwise

the best and now you just got it.

Like this?

One for my mouth.

Is good.


Let's add 1 tablespoon of oil.


Tablespoons this is hard to measure because it's hard to come off. Sometimes you make a big mess, but it's OK. This is 1.

2 tablespoons of Africa.

That's the red.


So water.


We have one tablespoon of salt.

Little bit of pepper.

And a little bit of Cayenne Pepper.

I wanna put the really little.


And then just drop them into the oil.

OK, well she's bubbling away like that. I'm just going to use a slotted spoon to drop the rest of them in, probably about four or five in at one time. Now, if I just gently but a slotted spoon in there, I mean look at those they're holding together beautifully.


Apple, lemon, fresh lemon and we want the sort the we want the juice in that lemon in the bowl first, so I've got all my lemon in there on the keyboard.


Let's go ahead and get started on our pork fried rice now I like start. You should start with the with the vegetables that are going to take the longest and you also want to make sure that you get everything kind of prepared before you start 'cause everything goes pretty quick. I got my pan on high heat. I added my carrots first, 'cause they're kind of the most thickest medias vegetable that will take the longest time. I'm going to add my onion and a couple close of garlic just kind of coarsely chopped.

Little bit of vegetable oil in the pan. Some salt, some pepper. Going to season as we go. I'm going to give it just a quick toss and these are going to take probably 3 minutes or so just to start softening.


Toss I'm going to add my egg in there.

I'm gonna roll the pan.

I like to use a nonstick pan for this recipe. Rolled pants.


I'm gonna add my peas. I got like 1/4 Cup of frozen peas. Gonna add our pork.

You really wanna get the Heat going as much as possible. Just toss all this together. We gotta season again as we go. A little bit of salt. Little bit of.

Fresh ground.

Black pepper

then we'll hit it with just a little bit of soy sauce.

I find the biggest kind of mistake I used to make was adding too much. Soy sauce doesn't really take a ton.


Not really, I find it can be overpowering pretty quick, and we're going to add about 2 cups, maybe through 2 1/2 cups of cooked rice.

If you ever need to add a touch more oil, you can do that.

And then I'm just gonna cook this on high heat. The that oil we added all the other ingredients are just going to kind of break up the race so it doesn't really stick together anymore. I know let this go on high heat for probably 5 minutes 4 minutes. It really does depend on your heat. We're going to come back, taste it for seasoning at any adjustments and will be done.


Powerful and delicious fried rice. You can obviously make this a whole meal in itself or serve it as a side dish. It's got plenty of ingredients in there, and this is obviously one of those dishes you can really.

Kind of throw anything at all in there. You want anything you got in the fridge and the leftovers.


Frank stock with take the flower in a big bowl and add salt. The baking powder and the pepper. So mix all the dry ingredients.


This is almost same size as.

British.


Dashie today.

And you are going to boil distachya stock.

OK.


Ingredients in here.

Vegetable already cooked and.


Put missile.

This is about 1.

Tablespoon

And two tablespoons.

And you just put.

Me so.

In there and just leave it for awhile.


Meiso gonna dissolve.

Gently mix.

We still have this one.

That

Dan.

When meso is dissolved.

And this is the Mississippi and you taste it. And if it's two week, put more missile and hopefully you don't put too much missile from beginning. But if.

Too strong, which is too salty. Maybe you have to add more water or Dashi stock.


It's gonna work, it just if it doesn't work. We're just going to have to do something else, but I'm thinking.

Just like cheese, you know, if you want to be frozen, you just give it a great.

Oh my God, it's working is working folks, I think I'm a genius so it may take a little bit effort, but we're essentially making our own ground chicken by grading it. Thing is, I went online and I was like other anyways to make ground meat without a meat grinder and without a blender and no one had any answer. So what am I going to do? I'm going to sit back and just accept defeat, know whenever?


Dashie smash, so this is where you season your chicken. And let's say you already had ground chicken. You could avoid that whole last step and you could start the video right here and then. You'd be good to go. You wouldn't be freezing your hands off, but I really wanted to try it. Actually feel really accomplished. Everyone's got their own passions in life. Josh is grading chicken. Take some ginger, little nob of it. Take a few cloves of garlic. I want some more garlic than that. My brother. What more. I want a lot of garlic speed. Say what they want.

Ha.

Make it real fine 'cause you don't want to necessarily be gnawing on Ginger. Maybe you do. I don't know. Maybe that's your thing and cilantro. Of course you can eat most of the stem, so don't be afraid. Just have leaves traditionally when it comes to bond me.

Even though there are a lot of different feelings, there's sort of a main one, usually pork, and they usually have packed a, which is like liver and there's a little bit of patane there. And then there's some kind of you know, barbecue porgie three types, three times the pork, so this is sort of a little bit more.


Add some salt. You can add a little pepper in there if you want. We got a lot of garlic and Ginger which is going to be like.

Little boy toy. You could add some fish sauce at this point if you want. Fish sauce would be Great. Classic Vietnamese ingredient, very intense, but if you use it correctly all God like you want to get that pan going. Now that's it. That is all we were going to be making. Got my meeting.


Only 78 minutes again until the dough is smooth and pliable. So we're almost done needing Ardo, but as you can see, the proper technique is to use the palm of your hand kind of push it out, fold it over, and then roll. And what we're really doing is developing the gluten here in the dough, which.

In Layman's terms, just makes the dough strong. Once we're done with that.


Bowl we put some olive oil in.

And we want to coat the dough with the olive oil. The reason for this is so that the dough does not stick to the ball.

So once we've got our dough in, it's coated with olive oil. We then want to cover it with either a kitchen towel or a piece of plastic wrap.

If we're going to let the dough sit at room temperature will take approximately 2 hours for this dough to proof and be ready to use. However, you could also put it in the refrigerator overnight and use it the next day. If you do that, take it out one hour before you're ready to use it.


So the next step for our deep dish pizza is we want to make our sauce and what we do is we take some ground tomatoes.

We place him into a mixing bowl.

Now we're going to add a little bit of dried oregano.

And some dry basil.

Ansome grated Romano cheese.

And we're just going to mix these all together to incorporate them.

And now we're going to set this aside.


Really doubled in size and what you need is a deep dish pan. Or you could use a cake pan. This is 12 inches and it's about approximately I want and 1/2 inches in height, so we want to take our dough out of the bowl.

We're just going to place it into the pan and then we're going to take our hands.

And we're just going to work the dough into the pan. We want to evenly spread it along the bottom.

And into the corners.

And then we're going to take our fingertips, and we're going to work that dough up the sides of the pan.

And if the dough is properly made, it should work very easy.

We make our dough every day fresh in all the restaurants.

And it is so good.

We're then going to take.

Both probably.


Cheese and we're going to lay the slices of cheese on top of the dough.

And obviously with all the cheese we put in here, it will be overlapping so.

First thing we have is our provolone.

Then we take our sliced mozzarella.

The beauty of this is we have the sharpness of the Provolone.

And the mildness of the mozzarella. And together they.

Create a fantastic combination.

Once we've got the cheese into the pan, we then one more time.

Want to take our fingers and really?

Press the dough 'cause you'll see it will start to come away from the sides. So we want to make sure that we press it in there good and tight.

Now that we have our cheese in there, we're going to take our.


Little mixture that we made a little earlier.

Going to place that.

On top of the cheese, and then we're going to spread it evenly.

Over the entire pizza.

Make sure we.

Get it all covered.

And then.

Once we've got that.

We're taking our pepperoni.

And we're going to.

Evenly distribute the pepperoni.

Over the top of the sauce.

Once we've got that, our pizza is.


You're going to start off with some pancetta. You're going to saute it and let it render the fat just to get it a little bit Golden and crispy.

Then you're going to add onions, garlic.

Little bit of celery.

And just enough hot pepper flakes to get a little kick. Let that cook for a bit just to soften.


Pour your can of tomatoes in a blender and buzz it up until it's nice and smooth.

You


We have garnished it with bean sprouts, green onions and mint and we're just going to squirt some fresh lime on to our soup.


These are just going to give everything a really good chop altogether.


Today because it's not very good weather and therefore it would look.


Little bit of orange that's not a whole lot, because remember, we're trying to get a familiar taste from you. Meyer lemon. So little bit of Orange.

Lotto lemon

It really kind of you're making your own concoction. Italian Meyer lemons are unbelievable and I just get so angry that my supermarket doesn't carry them. I mean, come on.

Alright.


Probably half of an orange and half of 11.


For this really well and like my.

I've done is. I've taken my pepper mill grinder or whatever it's called that I've just changed a setting so my black pepper is been more course and I've been really digging it. I don't even know I could do that, but apparently you learn something new everyday.

Little bit of olive oil. Not too much, just a couple of tablespoons will do the trick. For some reason. It's like coming up super slow.

And just a small amount of money.


Add the potatoes carefully so it doesn't splash.

I'm doing it from a side.

Flash.

And you can add also the kielbasa so it's already the flavor gets into all.

Into the clash.


So let's add 1 tablespoon of this beef base. It's a organic base without MSG, so it's not bad for you. Anne, if you want to.


With using a tablespoon of butter.

Melting that down and a tablespoon.

All purpose flour.

It might be just a bit over a tablespoon. That's OK.

I wanna cook this.

For about a minute I'm on just below medium heat, not real hot.

I will let that cook for about another 30 seconds to a minute. Does bubbled away just.


About a minute total going to add green warm milk and I put it in the microwave.

Stir this in.

Must have going to add just a little bit of white pepper.

A little bit of salt.

And just a dash of Nutmeg.

They allow this to thicken when it comes to a boil or gets real hot it will thicken, so just take it a couple minutes.

So this is a bubbled up and thick and I let it bubble for about a minute and a half.


Are cheese.

About 1/2 a Cup of cheese.

Well, just go ahead and turn the heat off and let that cheese melt in and.


Take your toasted bread. I put it in the toaster and sliced it. Toasted it.

Man put just a.

Just a taste of mustard just for flavor on each slice of bread.

Man.

Your ham.

Please don't be cheap with your ham. Put a decent amount on here.

These are going to be some of the best.

In my opinion, some of the best.

Ham and grilled cheese sandwiches you've ever had.

Just like that.

Maybe a little more there.

No more here.

Send me your.


Or Swiss if you're using Swiss.

Do this.

Is it looking good?

I can't wait to eat this.

Tell you I can't wait.


It's a meager béchamel or cheese sauce.

This recipe is really enough for four sandwiches.

I'm just making two one for me and one for you.

Worse, Swiss or.

Greer on top.

An optional.

Topping of Herb State Province.

Just a slight touch.


400 degree oven.

After 15 minutes, here's our.

Sandwiches are croque machur.

And.


Walk, I have two tablespoons of oil heating up and as soon as it's hot enough we'll go ahead and add 1 teaspoon of cumin seeds.

Looks like oil is hot enough. We'll go ahead and add 1 teaspoon of cumin seeds. Look at that. They're splitting right away, so we'll go ahead and add onions, ginger, garlic and green chilies.

So I'm using one laptop onion 34 cloves of garlic chopped one inch piece of changers and one small green chili.

So we tried them out.

Until onion turns.

Golden Brown and ginger garlic and is there a flavor?


That will make a difference. Just trust me on this. I'm going to give everything a really good stir and then I'm going to cover this and pop it in the fridge for 1/2 hour or so. Maybe a little bit more.

And Honey also really helps thicken the juices like the lemon juice and the orange juice and therefore really Costa chicken well, which.

So the good thing start really well covenant with plastic wrap and in the fridge it goes.

And then it will be time.


Where you want, I always start with a couple pieces of onion and I don't go all the way. I leave about 2 inches here, then you take a couple pieces of chicken and you can see they're all about the same size and depending on how many pieces of chicken you put on your skewer, you're going to get more or less.

Kebabs, so with that and then some more onion.

And then just a couple more pieces of chicken and then finish it, finish it off with the onion. That's how I do it anyway. You have to do it that way, but it's just what works really well for me.

And that's how I've always done it. So if it ain't broke, don't fix it.


And just a little tiny bit of olive oil on it.

Just so that nothing kind of sticks and develops color that I'm just going to take each one.

And good on there.

Alright, I'm going to let these cook for about 2 to 3 minutes on all four sizes. I'm going to just turn 'em from each side.

Overall, evenly colored and it's cooked all the way through. I'll show you what they look like when they're done. Just make sure you keep an eye on the heat you want it to be in medium. You don't want to be too hot. Actually, just turn mine down a little bit so it's in between medium and medium low. It's still not developed color, or you just want to make sure that it all goes get cooked really well, so let's just go and I'll show you what they look like when they're done.


The cabbage take off the outer.

Leaves if they have any problems.

Take off this stem or this stop.

I got a square like or a triangle like this. Then I can just remove remove the store.


This is about 900 grams and I have to divide that with 50 and then I have the amount of solvent I need that is 2% of the weight of the cab. It's has to be sought.

This is 18 grams, so this is the soul I need.


Hit then I cut it out in a thin slices as I absolutely possibly can.

I make sure to follow the curvature of the cabbage.


End up with a bowl like this. I add the salt.

Then I have to breakdown the cabbage to force out some water.

Because it has to line in a water too.


See how it should be.

And so I fill up that fermentation jar.

We have to put us much in as we possibly can.

And then we have to press it down because the cabin has to be covered in water to be able to Ferment. Otherwise it will simply rot.

We press it down hard and see I fill up the jar completely and.


My hand.

What do the?

Crossing of the cabbage.

Is to use a machine and I use the color like this.

This is about the same states where whether it was with a knife.

When I did it the manual way.

But instead of crossing it with my hands, I'll make.

The final cabbage. If I cut it again, I will force out a lot of liquid.

So the fermentation can take place.


So it has to ferment for at least three days at room temperature.

Longer increments, the more solid will be.


And if there's not enough water to cover it, you can add a little bit not too much, because the salt level is important for the pharmacy.


I chose to leave it out for this recipe. All right, so let's start by opening the can of chickpeas, draining out the liquid, and then setting them aside.


The food processor, if you don't have a food processor or blender, you can use a knife. Chop up the garlic. This dish is traditionally made with a mortar and pestle, or you can use a spoon and a bowl book. This is just for convenience and it chops it up.


A little bit easier.

Alright, so once you chopped up the garlic, go ahead and add the chickpeas now or later, but just set that aside so you could samurai chop your lemon and have. This is a crucial part in making some kind of ninja mood before you cut the lemon, otherwise your hummus will not come out right all right. So now we're going to add the juice from just half of the lemon. You could always add more later, but you can't take it away. Give it a few quick pulses just to chop it up and mix in the lemon juice and now go ahead and add 1 tablespoon of olive oil. Again, you could always add more or less depending on your macros or depending on the consistency that you like.

And you may need to add a little bit of liquid. I chose to just add water so I don't add additional calories. You can add some more lemon juice or olive oil just so it blends up a little bit better and becomes a bit more creamy. Now you can go ahead and add any addition.


Spices or sauces that you would like. I'm sticking with just black pepper and some sea salt. Again, I have made many different kinds of Hummus and that's the best part about it. You can make it with Basil and pesto. You can make it a roasted red pepper Buffalo sauce and make a Buffalo Hummus, Roasted Pine Nuts, Sun dried tomatoes, jalapenos, roasted garlic, Greek and olive.


Do you wanna make it on small pieces so I don't think I ever showed you guys how I slice my onion to make it kind of.

Small chunks, so cut it like this. Don't go all the way to the end so it doesn't fall, fall apart on you.

Make up send lines.

And now this horse together, because you didn't go all the way to the end and now you have a control over it. How thick or thin slices you want. So let's do really thin ones.

Say it goes really, really well.


The cabbage cover it in hot water and microwave it on high for about 3 to 4 minutes, just until it is soft. Then drain it. Run it under cold running water and thoroughly squeeze out all the X.


Then in a large bowl, Add all of the ingredients to the ground beef except for.


Use your hand to thoroughly mix everything together.


Next, add in the cabbage and again use your hand to thoroughly mix it in.


Now it's time to fill the pot stickers. Place a wrapper on a working board or plate and wet the edges thoroughly.


Then add about a teaspoon of the meat mixture to the center.

And fold it in half.

Next, carefully pleat that corner.

And then begin pleading one edge of the wrapper.

Make about four plates in the wrapper.

And use your finger as a guide.

Then finish by pressing the corner closed.

And place the finish pot sticker on a plate.


Add about a half a tablespoon of peanut oil to a non stick pan and spread it around evenly with a paper towel. Heat this on medium.


Once the oil is hot, add the pot stickers.

Then add a half a Cup of hot water, cover and let.


All here and these are a couple of Idaho Russets that I've peeled and cooked in the microwave just until tender. This is butter and some.


The potatoes on the stove top two just like you would if you were making mashed potatoes. This crazy fun idea was developed by Erica of in Eric's kitchen. There that looks about right. I'm going to.


People which can be almost as dangerous as signing yourself in half, so be careful. I use a kitchen spider to drop the balls into the hot oil.


Look at this Golden Brown delicious nness directly on to a paper towel.

And just a sprinkle of salt. And here's my first batch, if you.


UPS Hocus Pocus, Alcazaba turn these balls in.


Potatoes lack, so don't be shy. This is pepper Jack cheese bacon boots.


Combined and if you haven't guessed yet, this is going to be a jalapeno Popper Pop. I know it's tempting to go crazy with the cheese and bacon, but you need a good ratio so your pops stay together and there that's about the texture you.


This is garlic powder, dried parsley, and this is finely grated Parmesan cheese.

Now.


Those are nice and season.

Oh goodness, wow, the steam from this is already smelling wonderful by adding these seasonings to the noodles. Alright, so now that we've done that, I can go ahead and just put my noodles to the side.


Little baby.

Alright, and I'm just going to cut it down the medium 'cause I don't want my butter all my room to burn. Alright so I'm just going to let that meltdown see that butter just melting down real nice and again you can get the exact measurements from www.shesgotflavor.com and I'll give you the exact measurements for these recipes and a whole lot more. Alright, so our butter is pretty much melted. Just have a little bit more to go.

That baby will meltdown.


Go ahead and add my flower to my room.

OK, and when you're making a Roux, you wanna always stir. That's the key component here. You wanna always stir if you stop staring, you're gonna be in a whole lot of trouble. OK so and don't worry it's gonna look a little crumbly. That's normal and I'm just going to add a little bit more butter to this.

There we go Alright, That's better because it wants it needs to look crumbly, but you don't want it to look dry.


So now what I'm gonna do is I'm going to start slowly pouring in and you notice I'm still whisking, so I'm going to stir in my milk.

See now I'm just staring at in and it's going to start to Thicken and once we have this nice and smooth and thick and then we're going to add our cheese and let that meltdown.


And you see that here I just cut him up into cubes. And that's really just to help them melt quicker. Obviously, the smaller the pieces that the quicker it'll melt. So I'm just going to add these in.

Slowly and just let it melt up.

All right, if you see your rules a little bit too thick like I think this is just.


Please add some liquid too and I'm going to add a little bit more milk to the pan.

'cause you do, your rule is supposed to be wet, so you don't want it to be too thick.


It's all here OK and season our room and just a little pinch. Not too much of black pepper, just a little bit.

Alright.

What's that end?

So now we're ready for our pasta noodles.

And all I'm going to do is just dump it in.

2 hour cheese rule.


I'm just going to kind of piece this, put a little bit in and stir 1st and then add a little bit more.


Spoon of chili powder. One spoon of coriander powder. Half a spoon of Garam masala. Half a spoon of turmeric powder, half a spoon of pepper powder and mix everything well.


Just makes every.


Score the ground badges into the kimchi brass that you made the 1st.

Then pour the cooled rice mixture to document abroad.

Leaks.


Add the chopped veggies into the sorted Napa cabbage and Lettuce Bowl.

Strain documented broth into the bowl with the veggies.

Discard any pieces that remain in the strainer. This will have to come to brass to remain clear later.


Potatoes and processors together. This will give a different type.


Onions with some bacon for a little while in a pan.


Start to Brown when it's Browning add.


Sometime leaves to this, let's call it a teaspoon. Now I'm going to add 1/3 Cup of all purpose flour.

Upper grams on the recipe for you.

We're gonna cook this for a couple minutes.

Now I'm.


I have cups of cream to this.

And I'm gonna add the clamps.

So we're just gonna mix all this.

We're going to simply heat this through. I'm not gonna let this boil and that taste for salt.

For me it's fine.


Put that aside, in a big bowl, right over here.

I like to keep them whole.

I'm using about 2 pounds.


Clear green onions.

And then go ahead and just sprinkle in her sesame seeds for her.

Is that alright?

Z it's gonna be nice and Fatty 'cause we got a nice marbelize robotics.


Oh, here, that's terrible.

Hunger.

Cool.

She.

Basically, she's saying the meat, the cattle and the beef is so expensive in Korea that they didn't get to eat it in Korea. So now that we're in America, the land of the belt abolish against you prove you all the time.

This looks so amazing. I'm going to bump up the heat.

Lindsey got a chair.

I said it's not so amazing.


I took a job I'm so excited. We have steamed rice and just some lettuce. You can use romaine, whatever kind of romaine, any kind of Bibb, lettuce, butter, lettuce doesn't matter in some some dung and I'll post this recipe on my blog, so we're going to go ahead and dig in. Just take a little piece of lettuce.


The cabbage and Lettuce in a large bowl.

Sprinkle 2 tablespoons of course. This sort on top. Toast them gently and set it aside for about 20 minutes.


Mix 1 1/2 cups of water and two tablespoons over sweet rice flour.

Cook it on medium high. Keep story.

Once you start to bubble, Cook for 30 seconds and then turn off the Heat. Set it aside.


Next clue, be grind somewhere just to add to document Ibra.

Grind the Asian, pear, onion, garlic and Ginger together for about a minute in a mixer on high speed.


Potato balls into the beaten egg and get them good and coated.


I've taken chicken legs and with skin is very necessary and I've made slit.


Half a Cup of milk.

And whisk it well.


Powder and salt.

And risk everything.

So this is the marinade that the chicken is going to get.


Pleased.

Five to six hours with soaking a liquid mixture for the chicken to be really soft and juicy, so just make sure that you immerse the chicken really well inside and Marinated in the fridge and not in the.


Reading about the two tablespoons of.

Dried parsley.


Half Cup of.

Flower.

And pinch of salt.

Mix it.

And put half a Cup of.


Warm water

and just make a soft dope.

OK, now this though seems ready, it should be solved.

So I will take just a couple of.


On my.

Hence and right here so it is easier to me and it doesn't stick to my fingers is good to make the dough about 5 to 10 minutes before.

If you are using the real cold wheat flour, if you make it very early then it changes the color.


So my door is ready. Now I'm going to divide this in the four.

Sparks

And roll them.

Between my two pumps.

Is mothballs?


Rolling is a little bit harder, but with any practice you control them.

So this is about.

5 inch diameter.

And you can.


For the.

Can hear butter.

And it's really to serve.

If somebody is eating hot, otherwise you can.


Well incorporated, and now I'm going to mold my meatloaf, so I pretty much just put it in a loaf pan and then I dump it out on my baked dish just like that.


How to add some barbeque sauce on top of our meatloaf and I'm just going to add it a little bit at a time because I didn't want to overdo it. If you're confident in putting a lot at once, that's completely fine. Now I'm going to brush all of.


When your meatloaf comes out, you're going to add more barbecue sauce. Brush it on using your brush, or you can use a spoon or whatever works for you and we're going to leave this uncovered this time around. But before we place it back in the oven, I actually like to use parsley flakes. Just sprinkle a little bit on top, just to make it look nicer.


Take just a little bit of sesame oil.

Just to coat the bottom of the pan.

I've got some.

Some diced onion.

And I'm going to take an equal part of onion.

An red Bell Pepper.


Little bit of our scallions.

Get that aroma going.

And.

Are Tiber chilies? Then I'm gonna go.


I'm gonna add broccoli.

And for those one parts of onion.

And Peppers.


Crunchy chick in that is still warm.

I'm gonna combine it here in the pan.


Check in incorporated with the vegetables and heated.

We're going to add our general so sauce.

And really, just to finish, we're just gonna bring it up to temperature.

Which will happen very, very quickly in the pan.

And we're going to play here in just a second, and I've got a little bit of.

Noodles.

Already.


215 ounce cans of garbanzo beans, also known as chickpeas that we drained. And if you want a real creamy texture to your hummus, you can take the time and remove the paper thin outer layer of the beam.

But that's a lot of work. I've got a pretty powerful blender, so I'm just going to let it.


From them

catch the seeds you don't want the seeds in there.

Now we're going to take.


Large jalapenos cut off the top.

Cutting lengthwise down the middle and I just use a little melon baller to scrape out the seeds. You can leave the seeds in if you like, but.

We scraped him out and it's.

Not quite as spicy that way.


When you're blending, you want to start with your liquid ingredients first, so there's our juice of Ford Lemons.

Followed by 4 tablespoons of extra Virgin Olive oil.

Next 2 tablespoons of tahini.

Which is a paste of sesame seeds. Next I'm going to add a teaspoon of my garlic shallot puree.

Or if you don't have that, just use two cloves of garlic. Next, we're going to throw in a healthy tablespoon of ground cumin.

All by a teaspoon of kosher or sea salt.

And then our chickpeas are garbanzo beans or weird name like chickpeas.

It has the word chick in it.

OK, if you want you can stop.


And then last is a Cup of rinsed.

Cilantro leaves.

To thin out the Hummus and make it a little more creamy, you may need to add a little water during the blending process, so I'm going to put in about 1/2 a Cup.


Nice and tight.

And let's let the blendtec do its magic.

OK, we're going to turn the power on. Check out this cool digital display feature.

You have a few choices there. I'm going to go with the dip.

Which is this one right here?

OK.

Let's get ready to rock and roll.

It smells.

Wonderful.

Well, there you have it.


And cut them roughly into one inch pieces.


Here I've got a trusty tablespoon here and I'm filling it just to the top. Don't go crazy with a heaping tablespoon or your pop will be too big to fit in your pie hole. Remember, you shouldn't have to rely on magic to eat the pops. Roll the mixture into a ball. Easy enough, right? Continue doing this until you have all the mixture rolled into balls. I'm going to do the same thing with the garlic parmesan mixture. Idaho Russets are really good for this because they have a lower moisture content, so the mixture sticks together well.


In each ball, place them on a baking sheet. When you fill up a sheet, you can pop them into the fridge for safekeeping and it.


Here's an egg do do do, do, do, do, do, do do.


Now take the chicken out and apply the masala on the chicken.


Chickin

Properly with the flour mixture and fry it.

I usually fry on medium heat on each side for three minutes and then high on 2 minutes on each side.

This makes the chicken cook well and also turn out to be really crispy.

So this.


Chick in Indian style. Spicy version of fried chicken thanks.


Combine 10 cups of water, quarter Cup of pepper powder.

3 tablespoon of sugar and 1 tablespoon of salt in a large mixing bowl.

Mix everything until the sugar and salt teachers. Let it outside. Why you preparing rest of the ingredients are we call this kimchi?


Remove the skin and any bad part from the lettuce.

Cut it into one inch squares.

Cortana put cabbage into one inch squares.


Thing to do is take this boiling pot of water and put our clams in there.

And we're going to let these things Cook until they're fully.

Steam and they open up. We want to make sure that the clams that don't open up we don't use.


Our next step is going to take our.

Apple smoked bacon. We're going to put it right here into this.

Spot or thoroughly browned off our our bacon.

Then let's it go here for about the.

5 minutes here just went off all the fat.

You can see here we've got our bacon.


But I had to give our butter. I'm going to put this up on medium heat and this will start our our room that we use for the base of our charger and as we get this.

Water completely melted down here we will antag.

And put in.

Or flower.

Yeah, what we do is we gonna with around.

Don't wanna.

Moving around this afternoon, I think we do want to 12 thoroughly.

This around here.


Onions.

We have now.

Finally, Nistar.

Apple smoke baby.

Sure, the surrounding sweat out.

More of the flavor from Union.

And the.

They can.

This dish at this point.

Go ahead and within our.


Garlic.

And our sorry, see.

The salt.


This will take the.

Plan with poor that we have reserved and we're going to put that into our stuff. We're through this to a high heat.

We're looking for oil.

Girl of five minutes.

And then we're going to.


Could drop nicely. I'm going to put our potatoes in here and are clams.

And.

They were going to add about.

2 cups of half and half to our mixture here.

We want to do here is we do not know. Repeat I do not. We do not want to bring this to a boil.

They just want us to be on low heat until the potatoes are soft if not.

We're going to make these boat plans very tight.

Selected.


Crack black pepper in here.

And.

I'll be back tomorrow.


Biking going.

Needs to be turned on.

Z.

How old mommy? So with the bacon you actually settle down bacon. You do actually want that gold. Any color. That's the best way to have it nice and crisp.


OK, well now that toast is done.

What I'm going to do is add some of the mayonnaise I'm going to throw it on both sides.

Because I like mayonnaise and I'm not using batter today. Yes, I know. Write that down in the comments. Where's the butter like it always does?


Haha is.

Need some more.

Now most people will say make sure that you train all the fat off.

But I'm not off.

So hot.

I'm not like Mars people so.


Lettuce

and tomorrow.

So that's the order, then I'm going to put it in.

Piece of bread on top.

Any BLT.


Then again, we need to find shop on these.


But I'm also going to use cold pressed Irish rapeseed. Oil is fantastic, product cold.


We gotta scan.


Salt, pepper


Off most of the excess flour and then drop into 350 degree oil for about one minute or until lightly Golden Brown.

After one minute, the Calamari is lightly Golden Brown, so I'm going to go ahead and pull these out and sprinkle with salt and you want to be careful. You do not want to over Cook these, otherwise they're going to turn into rubber bands.

Now continue this process until all of the Calamari is lightly fried in Golden Brown.


Are you a pretty over 290 degrees or gas mark 5? Now he a large source.


I just use 2 tablespoons of oil.


Like this, spread that over, not Apple mash or even the all out. This can go inside you over now.


In the middle rock.

Sleep in there for 20 to 30 minutes.


Onions.

So have it.

And you got it.

So that is the slightly suffering.


For now agreements.

You two are likely Brown.


Once you mean so about, you cannot get chopped tomatoes, tomato puree and black pepper, salt and mixed herbs and a generous, flushable source.


And you want Seattle with the wind X?

See I'm on the edge.

And you want to roll.

Well, let that.

And you want to continue to do this about until the filling head or you.

You suck.


Pastika of Pastika

OK, said the heat you medium high.

Add about a tablespoon of oil oil.


Alright, videos are you want to Barnum, OK?

Also, you want all just.

One size.


Well at all this, the bacon is the one that takes the longest to cook, so I'm just going to cut this in half because the bag in here in Australia is Humongous.


I'm gonna put some olive oil.

So there.

And start cooking this bacon.

So it's nice and crisp.


So all that Bacon's cooking, I'm just gonna slice my tomato up into slices that you find the most comfortable look. Just slice it some.


So I'm just going to take some of these multiple written worm eaten letters.

And I'm gonna give it a wash first. 'cause it is probably covered in pesticides right now. That's done. You want. You can tear it into smaller pieces. Or you can slice it.


Bum bum bum


A lot of the water.

OK, so this is been sitting side for 20 minutes.


Ginger.

Chopped and field.

Oh, about four 5 garlic cloves. You gotta have garlic in kimchi.

Now this is the really important ingredient. If you get special Korean red pepper powder, you can't make kimchi without it, or at least this style. Of kimchi. It's not too spicy. It's a little bit sweet, so I'm putting about half a Cup in here.

I would like a little bit of sweetness in my kimchi, so I'm putting just a teaspoon of Brown sugar.

And to speed up the tangy flavor on adding 1/3 of a Cup of Brown rice vinegar.

OK.

So I'm just going to post this here in the food processor to make a creamy paste.

Great.


Ace

now for the fun part, massage ING the pace back into the vegetables, just like you did before, so you want to make sure that you really get those.

Leaves in the inside of each of these little tiny book Choy.

Covered with paste. So just take your time.

So this is about it.

You can.

Right now is is for a fresh, zesty kimchi, or you can pack this into plastic bags or glass jars and store it in the fridge and in about a few days will start to get a little.


And we're gonna actually bless all of the wet marinade into the food processor just to make life.


Everything.

So she's gonna go ahead and put in that Asian pear and I'm gonna go ahead and pour in the soy sauce and all this good stuff. The Sesame oil and she's going to put in the onions and garlic. And just like I said, just to make life easier, we're going to go ahead and blitz the whole thing together.

So the only thing I'm not going to add in are the green onions and the sesame seeds.


Just to make life easier and this voice is actually gonna come through the meat so so fast.


We're gonna use 210 ounce cans of clams for this. I'm using baby clams and what I did is I just as you can see a drain them, but I'm going to keep the liquid.

That's 283 grams, by the way, if you're using bigger clams, you're gonna have to chop him. Or you can just buy minced clams, toilets, you know, Chuck?


I'm going to add some chopped onion to this and celery.

We're gonna cook this for a few minutes until the onions are softened and fast.


You want to add in qualm pork OK, about £1.


The.

Colleagues are OK. I want to move up garlic salt.

1 tablespoon of

sugar.

Please pull up.

Just in the oil.

I see sauce.


Well, you want to add in water.

Some.

And look at what about how much 1/3 of it.

Put a couple on.

And you want to see my route?


And you want to add in A.

Napa about two top Napa or Bok Choy you like.

Religion.

And Carol.


Back in 1A.

And you want to make them up.

You can use your hand you want.

Well after the Omakase.


Numb.

Have a Cup of sugar.

Have a Cup of water.

And turn the heat on medium.

And you want to store them until the sugar heavy desert.

How do I activate you?


Pull up white.

Garlic, garlic, garlic and high school chili.

You wanna add in fish sauce or soy sauce or seasoning sauce to get more taste.

About 3 tablespoons fall OK.


Take my **** out and put the feeling in the middle, OK?


Sauce.

Because it's not a soap, so it has to be a little thicker, so we have 1 Cup of water and half Cup of flour spotted altogether and with a whisk. Just mix it together.

I don't have a big clumps.


I'm going to be adding in some pairs now I'm just using a normal pair, but if you can get your hands on a nashi pear, the ones that look almost like an Apple use them instead. They've got such a wonderful flavor. I'm also going to be adding in some chopped onion, some garlic cloves for our sources. I'm just going to add in a few drops of sesame oil for some saltyness. Some soy sauce.

I'm also going to be adding in a dollop of honey as well, and I'm also going to be adding in some socket as well, which is a Japanese rice wine. You could just use water as a substitute as well. Now we just want to combine this in the food processor until you can see here. We've got a nice puree.

Now this is exactly what we're after in the flavors in here.


And it just makes it so much easier to cut through and get a nice even cut. So now just pour over that pureed mixture onto the beef.

And just mix the beef around, get it all nicely coated.

So we're going to put this into the fridge now and marinate it for at least one hour. But preferably you would do this overnight now. Another little tip you can make this ahead of time. You could pop this into a zip lock bag and put it in the freezer and then you can just bring it out.


Love or barbecue. Place beef in and see are you want a nice caramelization on the beef and cook in batches for only one to two minutes. Serve with rice or kimchi and sprinkle some sesame seeds over the beef to serve. And now let's get stuck into this bad boy.


A little bit of olive oil and some butter, and in order to get the direct exact measurements, all you have to do is go to my website at www.shesgotflavor.com and you can find all the exact measurement.


Salt wonderful flavor. So I put a little bit of sea salt inside my noodles. I'm also going to add a little bit of pepper.

Just a little bit of the pepper because it's a little bit hot. I'm also going to add some granulated garlic, another great seasoning for great flavor, and add that right in. And in the last thing I'm going to add is a little bit of Old Bay. I know you think in obey what does seafood, but trust me, I am the Queen of flavor you gonna love it, so just put a little bit of obey all right?


Is good alright, so I'm going to take my noodles that have already been.

Fold in with the rue and I'm just gonna put them into the pan.

And spread them out once they get in here.

Nice and then the last thing that we're going to do before we bake these babies.

R.

Or is rather we're going to go ahead and make the topping because I like my Mac and cheese to have a nice topping and you're going to really love the idea. I came up with for my topping. Alright, so I'm just going to spread this out so be nice and even.

Alright, Here we go and I don't know if I mentioned. Preheat your oven to 400.


All I'm going to do is I'm just going to pour my butter into my croutons and I'm going to add some cheese to it. And then I'm just going to mix it up. That's all I'm going to do. I'm going to mix it up and then after we mix all of this up, we're going to get a little dirty. We're going to use our hands to put it on top of our baked macaroni and cheese.

So this is the part where we get a little dirty and we're just going to take our hands and get into that topping, and we're just going to spread it all around until it's fully covered.

Everywhere because you every time you take a bite out of your Mac and cheese you want to get a nice crunch and then you also.

Layering it with another type of cheese so it's going to give it a little bit more flavor, and you know, I love the wet the flavor, so let's go ahead and just finish this up. And again, I had to have my oven there preheating to 400 degrees and we're just going to cook this for about maybe 15 to 20 minutes really until the top part, the cheese on the top is melted and the middle has gotten a chance to.

To gel because remember the macaroni noodles already cooked. You made you cooked your room. So really we're just letting it bind an we're letting the top piece meltdown.


Going to marry need this first are going to go in with some salt.

Some Caribbean style pepper sauce and this is where you going to get that lovely little kick from.

Some fresh ground black pepper.

Are we going to go in with some Caribbean green seasoning in the description of the video below, I'll have a link for how to make the Caribbean green seasoning and all it is it's a blend of all the different fresh herbs that we like using down in the Caribbean and the final thing I'm going to go in there with is a piece of Ginger and I'm just going to great in a little bit of Ginger. If you got ginger powder you can use that.

Mix that up and allow.


Just going to season up.

Sort of batter the pieces of marrying eating.

Check in with.

Pinch of salt.

Pinch of Curry powder.

I mean wanna go in with a little bit.

Of Smokey Paprica

So all I'm going to do now.

Is mix that up and then we gonna get to sort of.


Couple large eggs.

In a bowl here.

And I'm just going to pour it all over that chicken.

And again you wanna mix that really well. I want to make sure every piece of chicken is quoted in that egg mix.


And and marry near the chicken. Roll it around.

In the flower press on it a bit, and then you would tap it and set it aside for going into the hot oil.

But that final step of putting that beat in the couple beaten eggs in there, it's going to allow this flower to stick on to give us a lovely batter.

Sort of batter.

For Friday's check in.

I would do it in two batches because I don't want to overcrowd the pan, so let's try one more piece.

There we go.

Remember to shake off the excess flour and get ready to go into.

The hot oil.


The first batch is in the oil. How are gonna give it about 10 minutes on each side on one side and flip it over and make sure it's completely covered in the oil of the other side. That is and let that go for about another 10 minutes or so. I didn't cut up the chicken and two large pieces. If your pieces are very large while then the cooking time will have to increase by a little bit, but all you need to do now let that go for another 10 minutes. Then you will need some paper lined bowl or plate assembly century not the excess fat.


Very easy recipe, so let's get right to it. So we're starting off with some Turkey breast ground Turkey breast and we are going to add in some child Bell Peppers and some chopped onion. You can use whatever color Bell pepper you decide to use. I'm using a combination of orange, yellow and red. I also added in some minced garlic and now I'm using my hands to make sure every.


I think it's well incorporated throughout my bowl. I'm going to season this with some seasoning salt and some ground black pepper. Now I'm adding in two medium sized eggs and I will use my hands again to make sure everything is well incorporated. So I like using my hands on my hands on type of girl if you're not.


You can definitely use a kitchen utensil. Now I'm going to add in my fillers and my first filler will be old mill. I love using oatmeal and all of my meat loafs.

My second filler will be plain bread crumbs. If you want to use seasoned bread crumbs that is completely fine. This is just my preference.

And now I'm going to add in my favorite barbecue sauce.

So once the barbeque sauces in there, I'm going to use my hands again to make sure everything is.


This story is raised up a little bit.

Now again, I'm going to make this and smooth it out all right. It looks nice and soft and say now split this store in small balls like this.

About this much big.

And, uh, we need to start roll it.


Of cornmeal

and I'm using organic chemistry. Formula One Cup of flour. If you're using the regular. I'm using 1 Cup of gluten free flour.

4 teaspoons of

baking powder.

14 teaspoon of salt

1/4 Cup of sugar. If you don't want you sugar, you can use honey for just leave it out if you don't want your phone dogs a little bit sweet.

Michael distraught.


Egg.

And One Cup of milk.


Flowering here or regular flower in what is going to roll.

Them in this flower.

This helps the coding not fall off in the oil.


Amateurs going to.

Another school and go over little bit to kind of fill my glass at 224, but.

Or pretend like it's not.

Coach it all.


So let's get started. I have some calamari rings here that I've patted dry on paper towels and these are actually squid rings. A lot of people don't know that that's what they are. I'm going to simply season with salt and pepper.

Now get your hands in there and give him a toss.


Now give him a good dusting of flour.

And now get your hand back in there and give him a good mix to make sure they're all well coated.


Marinate, Cook for 15 minutes season.


Potatoes in your presence are done. Strain them, mash them with some salt, pepper, milk and butter.


Then put your mincemeat mixture into a dish. Spoon the mash on top of the mints. Sprinkle with some cheddar cheese and put it into a hot oven.


To start it off, we cut up the cabbage by cutting through the core of the cabbage.

In half and then cut it into quarters.

Like so all we have to do is remove the tough core.

And then dice up the cabbage, make a couple cuts, turn it 90 degrees and then a couple more cuts and it's ready to cook. We're going to take.


And put it into a pot and.

Along with some diced up peeled russet potatoes, cover it with water, bring it up to a boil and cook it until they're nice and tender.


Sales and cabbage are done drain, 'em and then in the same pot melt some butter, toss in some diced onions.

When the onions are good and soft, we're going to put some warm milk into.


Along with some green onions.

And then in goes that cabbage and potatoes that we cooked earlier.

And all we have to do at this point is just like you're making mashed potatoes. We're going to smash this up and that cabbage and potatoes will soften into.


Blending process have drained all the water from the rice that had been soaking.

Overnight and this water is helpful in aiding the fermentation process while blending the dolls and their eyes. I'm going to use the same water in which the doll and their eyes have been soaking. I'm just going to add a little bit of the mixture, about 1/4 Cup approximately.

Into the blender or door I'm going to use the grinder over here.

And into this I'm gonna add a little bit of water.

I'm gonna start off using the little amount of the.

Rise and the doll mixture and a little amount of water. Otherwise it will be not blended properly. So now I'm going to start this process. I'm going to add the remaining mixture in a regular intervals about.

Four to five minutes and blend everything.

The same way.

I'm going to show you.

Just I'm gonna add a little bit of water.

Make sure that you scrape off the sides of the grinder on the blender so that the mixture will be grinded evenly and you don't find any lumps.

Or the greens left in the batter.

And I'm gonna just add a little bit right in the doll mixture and carry on with the blending process till I finish everything.

I'm again gonna add a little bit of water.

And start the blending again.

And now here we go. I'm gonna add everything.

I'm done making the batter and I ended up using about 1 Cup of water while blending this.

And the texture of the batter should look like this.

It's a little bit.

Encore side not very smooth. So now this goes into the warm up.


Then flatten them out and simply flatten them out on the shelf. If you need, you can add a little bit of oil and dry flower. You're rolling pin can flatten them out. Please spreading out order to make a nice thin.

Bread like this and we'll go ahead and put it on our band.


But if you have hard time making chapati, if they turn out hard, drive this.

With the non dough and it will turn out so soft and you can always make a bunch and.


Just turn it around.


Left hand over the right hand, both peeled and diced. If you do the same with those two, is this kind of dish would have at home you're growing up with your family. Definitely it seems to be one of those things that you cook. That's really nice, feeds a lot people. That's it. It's never something that I would order in a restaurant because I've only ever seen on a restaurant menu. Don't think it's considered restaurant fair. It is more comforting for home, but there's no reason why it shouldn't because the flavors and combinations are brilliant. So onion.


Hello.

And have a gentle heat. We're going to start cook those and sweat and we don't too much color on them so gently is the key. I'm going to garlic. You take that. I mean, I'm aware that I've been feeling this for quite a long time, so I might chalk it now. Yeah, just fingers first. So time is fine, but it got it going in there also at this stage is worth adding in a pinch of salt where it does draw some moisture out of the onions. Make sure that celery.

And the vegetable software that had a good few minutes.


So land can go in as well.


While we wait for the meat to cook, we can crack on with our spuds. This is for the creamy mash so if I quickly kill these and then all we want to do is chop them up into pieces. That golf ball sized. Some people cutting up a lot smaller which means they cook quicker and they take on a lot of water and become quite waterlogged. It's a wet mash rather than a nice creamy mash chosen marriage Piper to use because I think it just gives a fluffier meshes well. Marys Piper. I don't know what type of data so you can just get white potatoes now they could just generic white potatoes or.

Offensive mark is actually layered up as well. They're good for all these birds.


Culture and the reason it's cold I guess. Another tip as to how to make non lumpy Mashed potato you want always through so it's really hard vegetable. Start with cold or lukewarm water as it comes up to boil. It starts to cook right through to the core before the outside get overcooked. So bring that up to a boil and they need to simmer for a good 15 or 20 minutes until they cook the way through. Test them with a knife.


Sorry, gredients together.

What everything is mixed together for 30 minutes.


Is simmering in a large saucepan with half full with water? You wanna put your mashed potatoes?

But will be a Mashed potato and good dash of salt.

Once the procedures already, we can now put them through a calendar just like this.


Very hard.

Michaels let it cool down for a few minutes.


Datos.

You butcher.

I'm half Cup of milk.

Number my master the mixer. With this we're going to be using a balloon risk, so let's turn it on.

Hello Parmida speed about 2.

It's gonna do its thing for the next 5 two minutes if you.


A deep casserole dish just put in like this.

Just even out.

Everywhere else like this.

Nice to talk with you.


First thing we're going to do is crack 6 eggs into this bowl.

And we're going to be feeding three people with this, but make some breakfast burritos out of this.

So we're going to go ahead and cracker eggs. Make sure you don't get it. Any shells in it.


And we're just going to beat these really good. Now you want to beat up to their fully beaten 'cause sometimes I don't beat him enough. And then when you cook it you have a lot of white and Yolk and their separate. So you really want to make sure that you beat him up really good. So the white and the yolk is thoroughly incorporated.

Shut up.


And we're going to put a little bit of butter in here.

It is a nonstick pan, but we want the flavor of the butter in with our eggs, right?

And one of the keys to.

Really good scrambled eggs is to cook him really low and the way you Stirum really will create fluffy eggs.


So this this is according to your taste.

I'm going to add about 1 teaspoon after the fermentation process. It's actually taken up, so now I'm going to add about one by fourth Cup of water to this to bring it into the right consistency. That totally in the preparation of those are batteri approximately used about 1 1/2 cups of water approximately, but it differs so be careful while adding the water and the consistency of the batter should look like this. It's not thick and not too thin.

And it's perfect actually.

I can see a lot of bubbles and this is how.


Should look like you have got a pan. I'm going to check it if it's hot, if it's saloon.

Then it's ready. I have tested by adding some water so now it's ready to make the dosa.

Just spread the batter in a circular motion.

Cook it for 30 seconds and afterwards I'm going to add some oil to this.

I'm gonna add a little bit of oil to this.

And cook it for about a minute till you can find the Brown spots.

From the top side.

Now I'm going to flip this. Actually, some people don't like to cook them.

On the both of the sides, but I like to cook them on both sides.

Just half flipped it and I'm going to cook for about 30 seconds.

Nope, again I'm gonna flip.


I'm going to apply the chutney recipe for the sun in Chinese on my channel so you can check it and you can make it.

It just tastes so great. I just love this chutney.

You can apply as much as you like.

But be careful, it's going to be spicy.

I'm gonna add the all oboji. You also can check this.

Recipe on my channel.

Now it's ready, I'm just going to close this.

Like this?

And wow.

It just looks awesome. It has got a wonderful Brown color and it looks just amazing and now I'm going to just move this onto the serving platter.


To it.

A small chopped onion. Now you want this chop are really really fine.

An egg.


Tablespoon of Worcester sauce.

About half a teaspoon of salt.

Another half teaspoon of ground black pepper.

A couple of cloves of crushed garlic.

Four or five drops of Tabasco sauce. Now you could leave this out, but I find it just gives it a little extra kick.

And I'm just going to take my spatula here and begin mixing this together.

Then I'm going to switch my hands just to make sure everything is really well combined.


But

now that I've got everything nicely combined, I'm going to scoop up a small handful.

And former Patty that's about, oh I'd say 3 inches in diameter.

This really depends on the size of your buns, so you kind of have to eyeball your buns when you're making your patties.


So I'm just going to slip my slider patties on.

In my case, I'm going to cook them for about 7 or 8 minutes on each side. It really depends on your grill, so just keep an eye on them and make sure they're cooked through.


Nicely done and cooked through. I'm going to remove them from the grill and slip them onto a toasted dinner roll. Now this is the way I build my slider. Of course, it's entirely up to you how you build.


Shut up.


Someone that's sitting there, I'm going to get my curly killing.

Sweating my little bit, take the crunch of just take the role in this out of.


Now the story is almost ready.

It looks good now.

Cancel the consistency of this too. This is pretty thick or stiff toe and not very smooth, very softer.

This is the consistency we're looking for.

Now add some few drops of oil.

And quote it.

It prevents it from forming cracks.

Cover Tessa.

And we will keep it to rest at any warm place for four hours.


Also, I'm going to put some fairly.

And some finely chopped onion.

And makes it.

Alright, I will let my onion schedule till Golden Brown.

Well, I mean looks good.


Put some Ginger garlic past.

Start this song.

Smurfs and cut.

And Cook this for about a minute.


I'm going to make use of this store Boxiana Masella. If you don't have this masala available, you still can make this China Mozilla using homemade spices. Just make the combination of some cumin powder, coriander powder, amchur powder, garam masala and red chili powder. So I will put this chana masala.

And allow it to cook for two minutes.


Next

this is smelling heavenly.

I'll support in some water.

I'm gonna add some red chili powder.

I like my channel little bit on.

Spicer said.

Mix.


Which is been washed and soaked overnight.

Makes it good.

What some water accordingly? How much thick or thin baby you want?

Also add salt to test.

Mix.

It looks Super Delicious.

And now put the lid on.

Cook this until 7 to 8 vessels.

Well, now this China is cooked until eight whistles and all the pressure is also gone. Let's check this.


Yours, but I'm going to start by grating some cheddar cheese over top of the Patty.


Buy a slice of tomato.

Onion.

Some lettuce.

What are my all time favourites? Yellow mustard the ketchup.

And last but not least, relish.


Now I'm simply going to slip the top on.


And we start with one tablespoon of salt.

1 teaspoon sugar

8th of a teaspoon of Paprika.

8th of a teaspoon of black pepper.

8th of a teaspoon of garlic powder.

An eighth of a teaspoon of onion powder.

Then we mix in 2/3 Cup.


Of red wine.

Of Burgundy, or you want a some kind of a dry right wine? Burgundy's a good one? That's what this is.

Sterb make sure all the stuff gets dissolved in there.

It's it's a pretty simple marinade.

Basically, all there is to it.


In the cubes.

Cable got all our meat. The cubed up boutta inch cubes. That's kind of the way I like things like this gonna put 'em all in our zip lock baggie.

And I put a marinade on top of it.

Put all work in there.


Then start off with Pisa, Pisa, more meet there.

Leaving about leave enough to hang onto and then just add some vegetables.

I've already dropped this. I've got a red onion, some button mushrooms, some zucchini, and some Bell Peppers, and I like the yellow and red and green Bell Peppers. Just 'cause I think they taste good in their party.

And it don't hurt when your dish looks party.

And just to make it, it, don't matter what order you put this stuff in just to just put it in there.


Now what I did is I have two.

Close of garlic.

You wanna add some salt to the garlic 'cause when you have it in the mortar it helps match him up. Not about it. You want to add about half a teaspoon of the of the fault.

Mash it up just like that.

Just add it.


I'd say about 2 minutes before stirring it or combining it.

When it's being.


Select

you can check the consistency of it. Let me show you.

See right there a little bit thick. I think I'm gonna add maybe 2 tablespoons of cold water.

This helps the texture.


Again, you still have that fourth Cup of yogurt leftover, so we're going to give us a taste and see what else.


But I have a teaspoon of this. You don't want to add too much 'cause it'll be too lemony. Just going to add 1/2 teaspoon of this.

To the processor.


Skip find it, most of it depending on size replay, maybe not all of it.

You can serve it in a simple. You could serve out a plate like this. Make it all fancy.

Anyway you like, do you wanna spread it out?

I spread it out in the fish.

Just like this.

And the size of the dish that it used, so I don't leave a little bit of it in the middle and I'll show you are going to do with that.

After you spread it out in the play.


How about a teaspoon and a half? And to that I'm going to add my punch extra.

And we're going to do.

It's just let this cook until it's nice and crispy. Don't think about 3 to 4 minutes.

Let that go. Now in this pan.


For medium high heat I'm adding my butter.

And I'm letting the butter melt.


We're going to put him in the pan.

And put him in here slowly.

Now my first.

Is.


Really slowly.

OK, so now if you can see this, the Kurds are starting to develop. So what we're going to do is we're just going to take our spatula and we're going to pull them in like this.

And what happens is the cooked egg is going to move in and the.

Liquid egg is going to move out and these are going to result in a fluffy look touaregs.

And when the Kurds start setting up, they start setting up pretty quickly so you just keep pulling him away as they cook.

And you let the liquid.

Take the spot.

Of the cook tag.

So fold them over on itself a little bit to cook the interior of the egg.

But you don't want to stir it too much, 'cause it's just going to break him up, and they're going to look flat.


Bit of salt.

Add a little grind of pepper.

If you don't want black specks in it, use some white pepper. I don't mind that, so I'm going to give them just a little grind of pep.


There are three cups of flour will go ahead and add half a teaspoon of baking powder, 1 tablespoon of sugar.

And one teaspoon of salt. So in our all purpose flour we have added half a teaspoon baking powder, 1 tablespoon sugar, and 1 teaspoon salt and will mix it well and will also go.


So I'll go ahead and add this in.


Naan recipe I'm using.

Quick rise, instant yeast and what I'm going to do is I'm just going to take 1 teaspoon.

And add it in about 1/4 of a Cup of water so that this dodman keys becomes active. So just taking one teaspoon of Easton will mix it in our One Cup of water.

And we'll let this stand for about 10 minutes, and then we'll go ahead and add it without flour.


A Cup of milk.

And do tablespoons of oil.

So we'll mix these well.

Yeast will become a little fruity appan standing, so we'll go ahead and add this in and make a smooth dough. Soft smooth Joe and you can add water as required.


I'll go ahead and add this in.

Look at that are nice and smooth though.

And the more you needed this softer here. Nons will be so the door has to be really soft and that's why we need.


We can add inaudible source ingredients, so lamb stock and tomato puree Next up to multiple sites. Now this isn't quite so traditional. Traditionally it would just be lambs talk a lot more of it and reduced right down. But when you guys with the factory Jamie did the flavor combination said it works really well with smartly in Paris tomorrow. So yeah, bloody Marys things like that. So it's multiple started going in there. And finally we need to add in some Lee Impairing so generous flash that goes in there and then just before we leave it to simmer gently for about an hour we add in a bit.

More water now. The reason is we put stock cube in so this is kind of the balance of that.


It's also trying to cool, but you can see how much thicker that is now. And here are potato, so they've been drained.


No need to add to. That is plenty of milk. You want this super Super Creamy.

And it's good enough of butter, but you do need to make sure you do is to season it. So pinch of salt, white pepper if you don't want the specs, but actually quite like that respects in there and then.


Makes this stage a lot easier and then one other thing I think is absolutely beautiful and that's a cheesy mesh, but we're going to go for a little.


Because the savory umami flavor, blue cheese, great with all those other things in there, that smart overly parents you're not even going to create over just a little bit 'cause it will melt in the oven now that can go into an oven 108 degrees for half an hour to crisp up gold.


Make the size, divide it into the size burger you want and I think one of the most important things is don't overwork the burger when you're making the Patty. Don't overwork it and again, it doesn't have to be perfectly round there. You want to try to just get it to the right thickness and again, don't worry, but it's got some splits or anything. All that's fine. And then the other trick I know everybody knows this guy. His burgers come off, they look like a football and then the first thing he does is he take his spatula, slams it down on the grill and all the juices come running out.

Any heads of the souvient flare up, but what we like to do is we like to kind of trick the burger a little bit, take make a little indentation in there so when it starts to cook it will even out to the other side of the burger. And just like the stakes were not going to overseas in the burger lot of times, you'll hear people say, well, what about adding other flavors into the burger, onion, bread crumbs? An egg? Well, that's a meatloaf. If you want to meatloaf cooking meatloaf, we're cooking burgers here today.


Again.

With our olive oil.

And that olive oil not only in parts A little bit of flavor, but it helps the salt and pepper.

To adhere to the meat.

So this will help you make the perfect murder.

Fresh ground pepper on each one.


North back and forth, back and forth. We just want to flip him one time. Hopefully when we flip these things over, there will be some good Grill Marks.

Look at that.

That's exactly what we're trying to see, and you can see how that well in there.

Has kept the burger from fluffing up like a pillow so we got some Great Grill marks that those are looking fantastic so a few more minutes on this side will toast the buns. Will put some cheese on. Will show you some tricks there as well. All right, you're ready. Got your grill, you're ready to go. Your burgers are almost ready to take off. One of my big pet peeves is when they make a cheeseburger and they don't take the extra 20 or 30 seconds it is to melt the cheese on the burger. It makes all the difference in the world so.


Burgers there almost done. We got our cheese. All we gotta do is take that cheese don't worry bout it spilling over on the grill it'll all burn off. Just set that there.


Burgers the cheese melt and he gotta toast the bun. So a lot of people like we lightly butter it would put it over here on a load of medium part of the grill.

And again, you can leave it open. It's not going to take long at all, maybe 15 to 30 seconds and you'll be able to take it off and that Grill will be perfectly toasted.


Take a burger.

Burger one.

Burger 2

look at the.


Defied butter drop one inch of cinnamon stick. Keep cooking at a low flame and now will add two Baileys.

Followed by two black cardamom.

And one star anus.

Will add three cloves.

And one teaspoon of Jeera or cumin seeds.

When the dzire splatters.


So before we do that, I forgot one important thing will add 1 teaspoon of Kasuri Methi which is also called a drive in a Greek leaves and the way we add this is by holding it in between your palms and crushing it nicely. And that is the way you added.


Right then it becomes the other recipe which is up India, China and of course now will add the half teaspoon of dry mango powder which is also called. I'm sure in the end and their office for another sarnese there and a tangy effect to your Punjabi Chana Masala.

So like I said, You should not dry up all the liquid in this, otherwise it will taste like the Pindi Chana Recipe, which also is available on my website. Let's focus our camera and see what we have some delicious nice chana masala dares.

This is the time, ladies and gentlemen, that you can put off the flame.

Serve the channel masala on a platter along with some chapatis.

Stopped over with the dressing off onion rings and a lemon, which thank you so much.


Will add 1 teaspoon of salt, adding salt at this time.

Accelerates the process of cooking the onions.

And will also drop in one teaspoon large teaspoon of Ginger garlic paste.

The ginger here is 70% in the Ginger garlic paste and the obvious garlic that is available is 30%.

So we'll solve this. All these mixtures along.

Until the raw flavors, the raw aroma of the Ginger garlic paste walked through the air and your onions turn Golden Brown. So you really have to cook this pretty well.

Otherwise, your Charlie Masala will not three days.


It looks good and I'm going to add in my flower and I'm just going to keep storing this until it all comes together and I'm going to cook it for about a minute so it gets rid of that raw flowering taste and it doesn't taste like glue. Tastes like a nice cook, true? Just keep stirring otherwise it will stick.


Assembling the whole thing.

My béchamel looks perfect, but now I need to be seasoned just going to see the new black peppered. My mother would have a heart attack at this point this point because she likes to use white pepper in her best amount, but she's not here today so I'm going to use black pepper so not too much salt only because we have the path that's already been seasoned with salt and we're adding so many cheeses and you can check that that it doesn't really need it and then going to add my grated sharp cheddar migrated mode set in.

This whole milk mozzarella melts beautifully and half of the Parmigiano.

And I'll show you why I'm only doing half and I'm just going to stir this all together. 'cause this is really hot until all the cheeses have melted beautifully.


I'm going to just take my pastor that I drained and I've let this cook control. It's nice and Al Dente. Actually a little bit shorter, you know, a little bit less than al dente, only because it's going to be in the oven for a little bit, and I don't want to overcook it. I'm going to add my creamy cheese sauce. I think that's plenty.

Chew my pasta and I'm just going to mix it all together with the punch it down.

Mix it all up like so.


I'm just putting this into my casserole dish.

Trying to get it all out.

Don't leave anything behind.

Just kind of even it out.

I mean it.


Going to top it with some bread crumbs.

And this is going to give you such a nice crispy topping. Oh.

Probably my favorite part of this dish.

And then the remaining Parmigiano just evenly over the top.

That looks just gorgeous. Makes like a really crispy crust.


So with just a touch of olive oil just to help the bread crumbs, kind of Brown up.

Wonderful, now this is going to go into your preheated oven 400 degrees for 20 to 25 minutes until top is nicely Golden Brown and then when I eat it, what else is there to do?

I took.


And then you can start cooking him near the fire. I never, ever put braatz over the fire directly. I use the indirect method because I want them to cook slow and be more flavor.


No.

This one 100 grams for organs sashimi.


Nothing finished.

The nail.


Right?

Drop this butter and hotel very carefully.

Try to push it down.

From all the sets so that it will pop up.

You can see this is popped up really nice, wow.

Looks awesome.

Now flip this over and let it get cooked from other side as well.

Turn off all the exercise.

This sportarise ready.


Nada.


Demo


This one's ready to serve.


Olive oil into the pan.

Just like this.


Looks like you.

In our cooking designs we make the.

Compressor with menu. So I will propose is not to make our food.

To offer food.


So you spread message.

Then you take a piece of ham. You put it on the slice and you add meme on it.


You put the next slice on top.

L.

So my momma, my mom used to make it on Sunday night.


Going to be French and perfect. Sometimes you have to take a break. That's why we have to work only 35 hours a week or good strike from time to time because we need some time to think about our perfection and.

Think about what we're going to eat next.


Give them a quick rinse. What I'm going to do is just pour off the water.

They were packed then.

You're just a quick.

Renton water

Not a big deal.

Very easy to do. see I understand you want to add this to a food processor now, so.


Some people use food processors. Whatever it's gonna mush it up.

Add this to the food processor.

Next ingredient you're going to add.


Lee

what I do is I really put this in the center of it or you can put it along the sides depending on what you want to do. You can get some olives, decorate it with some olives, some radishes, whatever you want.

Again, depending on your preference, you can use either cayenne pepper or paprika alectis paprika. At this I don't take away from the flavor of the actual dip, this put it along the sides.

Gives it great color and really doesn't take away from the taste of it.

Then a final thing.

Is the olive oil? Again, we're gonna want to use extra Virgin olive oil. Just put it around it. It keeps the dip moist and it's a nice flavor to it.

Just like that.


Taste of the tahini mixture.

You can just add it directly to or you can measure it.

Next


Texture we're going to start by adding about 1/4 Cup of it and then depending on the consistency, we can add more.

You want to add about three or four dis leaves of mint. Freshman gives it a really nice flavor. You really don't see it in the mixture. It's just a little hidden flavor that's in there. Just add those directly to the food processor. Another thing you want to add is the juice of 1 lemon. Again lemons a great thing. It gives it a little bit of a Zest.

Porta ingredient is garlic.


Just close it for some minutes.


Water.

So the meat can be.

Cook

so it's off.

Just close it, scan and wait.


With growth and then after that.

Predicable

first we put.

Red carrots

and afterwards people.

White carrot

but already caught into small pieces.

And after that.

Reboot.

Potatoes.

And last we put.

Celery, celery. We cut it into the small.

Kids.

And then mix them together.

Just like this.

Very delicious.

And then again.

We just


Chips into a pan of boiling water and let them Blanch for two minutes.


Refresh with cold water.

Send trying again.


50 degrees for three minutes.

Remove from the oil and.


So I'm taking 2 tablespoons of me, so 2 tablespoons of water and just whiskey and whisk it until it becomes softened. This also helps incorporate it into your dish a lot faster, so me so is a fermented product, and that means there's lots of beneficial microorganisms and you don't want to last them with lots of high heat. And that's why we're tempering it into our soup after it's summer, and one of the reasons I love using me, so not just in suit but another cooking is that it's.

Really nutrient dense, you have lots of probiotics and it's full of amino acids.


With some flour, because I want to get a nice firm finish on the ground beef.


Then add about half of the cubes at a time. Yes, you might be tempted to speed it up and do it all at once, but if you crowd the skillet, the beef will steam in its own juices because it doesn't have enough individual contact with the heat of the pan, and it doesn't have enough space around it to actually allow the Browning to occur, so we've.


Wine and add it to this pan.

And you can see how it will. Deglaze is blue.


And then.

Rest of the red wine that I didn't add to the pan and finally these great drippings, which is going to go in. He ran really make this dish thing, and then the bacon that we crisped earlier. So now we've added all of the flavor.


And that is adding.

Ketchup can you may ask why now? Well, I'm doing it because I didn't want the tomatoey flavor to be lost in this long simmering Stew, so I'm going to keep the intensity of the tomato flavor by adding it near the end and the fresh mushrooms go in as well. I love the fresh taste of mushrooms and I wanted to be able to maintain that and they simply don't need to.


Have noodles with beef burgundy on top for dinner tonight.


Let's try our audience and dry fruits.

Take half tablespoon of oil in a pan.

When oil is hot.

Add dry fruits.

Right until their little Brown and crispy.

If you don't want to fry, you derive foods and then directly you can see.

They have changed their color. Let's take it out.


All in the same pan.

Let's eat it.

Keep taking your eyes because you should not overcook your eyes.

When oil is hot, will deep fry our Julian audience.

Try them, fill their Golden Brown in color.

Prices cooked 70%.

Now let's take it out from plain and drain all water completely.

You can see onions that change its color there. Golden Brown. Turn up the gas and let's take it out in a plate.

Now in the.


First real try florets.

Tried until there have poop.

Invades Vidiane who can add any vegetables they want, but cut them equally.

Let's take it out.

Now we'll try potato cubes.

No need to try all vegetables, just tried those vegetables, which takes longer time to cook like potato floor eats carrots. I'm not going to fry beans or peas and capsicum.

Let's take it out from claim.

Fridays, potatoes and Florida. Just for one minute.


Fried carrots.

When you were cutting your vegetables for Videon E, cut them in little longer size so that it can be visible.

Let's take out our carrots.

We have


Oil is little hot. Reduce the flame at Cardmon.

Globes paper corn.

Cinnamon Shahis era.

Start them for free.


Now we'll add capsicums.

Beam.

I'm sorry, started for one.


Hey.

Now we'll add Greenpeace.

Party for few seconds.

Now let's restart the fried vegetables.

Nick van.


Add turmeric powder.

Create chili powder.

Coriander powder

mcvein very nicely.

Cover it and cook it for two minute.


Take.

And then yes.

Makes it like this.

And then afterwards we just put a little bit only.

Roughly like.


Can't put a pinch of salt into it.

And then we can just put all floor purpose.

And mix it together.

Still it firm, but don't forget to wash your hampers.


Make a pinch of.

No.

Like this?

Even smaller.

And then put just like this.


So we just.

Mix it together with other ingredients.


Just like this.

Then we just had.

More soup, honey.

Just like this.

How do you delete use we just for?

Personally, on the top of our.

Who laughs?


Garlic.


Tell Michael that we already talked into the small cubes.

The combination color is very beautiful after some time.


Not that far.

Carrie way.

Africa

Call remix them together.

Just like you.


For one, don't use your fork to turn the brats over. Use the tongs, don't grip them real tightly when you turn them over because.


It's a big piece of meat. Put it on a big bun I use again. I love mustard and onions and then I try to have a small.


Two Cup mixed vegetables. Half Cup dried fruits. Half Cup beaten Curd Half Cup. They see guy hopped up milk.

Popped up tomato beauty.

Hopped up calling Billips hopped up mint leaves half Cup Green Peas. 1 teaspoon thin slices of Ginger, one not. Make one Brown cardmon.

56 Green Cardamom.

One and half inch of cinnamon stick.

56 Globes

45 black peppercorn.

1 Bailey half teaspoon red chili powder happy spoon saw his era pinch operate color pinch up orange color half teaspoon coriander powder half teaspoon garam masala powder pinch of turmeric powder one big ball off which flowed up salt. As for you test.

Let's start hit enough water in a pan.

In water will add 1 Bay leaf.

One Brown cardamine

2 green cardamom.

Two cloves.

Cinnamon stick.

And some salt.


Let's talk to rise.


No, we let Ginger garlic paste.

Tomato Puri

midnight please.

Add beaten card.

1 tablespoon of milk.

Garam masala powder.

Mix them.


With some guy.

Please hop up the rice.

This is my orange color. I'm using food color. If you don't want to use food color then just leave it in this put color. I'll add 1 teaspoon of Ghee.

Mix it.

And pour it over the rice.

Now I'll place hop up the vegetables.

Please.


Only.

Add some fried dried fruits.

Fried onion.

Ginger slices.

Call Linda Lips.

Mint leaves now. I'll grate some nutmeg over it, just.


Play thrice over it.

This is my red color.

Add some guy.

Hold it over it.

Viennese all about lots of color and lots of flavor, so use as much as you want.

Place all vegetables.

Dry fruits

fried onion.

Ginger slices.

Or in the leaves.

Mint leaves.

Now I'll sprinkle few drops of milk over it.

And some guy over it.


Roll it on there and let it simmer wave.


They chickpeas.


Some of 'em down a little bit, but I like to go ahead and grab my little.


Just randomly crush some of those chickpeas up. You know that adds kind of an ice thickness to the dish.

And plus as.


Play and you'll. Once we get it off the heat because we put that flower in there earlier, that's going to help to thicken it up. So just go ahead and stir it around for a few minutes and there you go. China Masala.


So we have 8 pieces and then after you've cut them in half you can set them on a baking sheet that I already have right here with some aluminum.


So leaves next what you're going to do is take 2 egg whites and crack those into another bowl.


Do is take one piece of the chicken and take the egg white mixture and just set the chicken in the egg white mixture and really make sure you coat the chicken in the egg white because that is what allows for the breading to stick to it. So after you've dipped it in the egg white, you're going to take that right over to our bowl of Parmesan and bread crumbs and coat each piece of chicken one at a time.

And after your done coding, your first piece, go ahead and repeat the.


Chick in.

Then we'll take 3/4 of a Cup of low fat mozzarella cheese and sprinkle that on top of the chicken in the sauce.


And minced that well.


Combine your soy sauce, fish sauce, sugar and put it in a bowl with the garlic and shallot and mix it.


And.


Or sliced pork and put it in the bowl and mix it well so that everything marinates.

Take a dash of salt and pepper to give it some extra seasoning.


And I can't clean.

Cut it into matchsticks.


The tablespoon of salt and tablespoon of sugar. Combine it and let it sit. You're going to be drawing out all the water and juice.


Breaking you take your carrots and icon and run it under cold water to rinse off the salt sugar.


Take our bacon pieces.

And wrap each hot dog in bacon.

To make a little spirol.

Like like? So just kidding, that's raw. OK, I'm going to do that and then cook him.


So I'm going to turn my skillet on here. I got my trusty cast iron as usual and go ahead and put my little guys in, and I want to kind of try to get it so that the little like the ends are on the bottom as much as possible.

That'll help it stick together a little better.

As you cook on, the bacon is very likely to kind of Unroll a little bit that it'll stay on good enough so it'll be still be totally yummy. So just relax.

OK, so we're just going to.

Watch these fry for a little while, probably 10 minutes or so, and will roll around a little bit and then we'll put him on the yummy roll with some yummy continents.


About 7 minutes or so and Biggins all crispy. My hot dogs are all like getting a little burn up on the end, which I like will not burn. But you know my dogs getting real excited 'cause she likes Mexican hot dogs too. I cut my bangs on the top so it'll look really cute when I fill it up with stuff. I'm just going to kind of let him get a little bit toasted and also soak up some bacon grease.

Um?

Yay.

Alright.


Alright, so first we got.

The mayonnaise, which might seem weird to some people, but it's kind of required.

Unless you totally hate mayonnaise, I guess you could leave it off.

Anne.

OK, and.

I got some yellow mustard and this is preferred over like any kind of fancy wow.

Like you know whatever, just get the yellow mustard. It's good for you got to work.

OK then hot dog for me.

Hot dog for me.

Anne.

Some of the screens also, which I put the recipe on the website I just. I mean, it's really easy. Just throw some stuff and put in a blender. You can do it.

Some people are Gaia, which I think I'll also put this on there.

Which is also just cutting stuff up and mixing it together super easy.

And sometimes you might put avocado on.


Over the summer also apparently OK, so Emily, Emily, Emily's mom made these so thanks Bev. Alright throw some of these on there.

And there's some little pickled onions too.


Heat a medium pot over medium heat, then add a couple tablespoons of olive oil, and then we're going to start with our mirror pod. This is that delicious blend of half a chopped onion, two cloves of garlic, two stocks of celery chopped, and two carrots chopped, and just cook this until the vegetables have softened and they smell really wonderful. Now I always like.

To season a little bit as I'm going and I.


1 Cup of cooked chickpeas and 1 Cup of chopped.


Smells great.

And add 4 cups of water.

And the great thing that I love about a homemade soup is that you know everything that.


I'm going to cover this and I'm going to let this team for.

4 minutes Max. You should do the same regardless of if you have the whole shell or not OK.


OK, these are done, so I'm going to fish them out and put him in a bowl.

I'm now going to add half a Cup of cream. This is just heavy cream.

We really don't want that to boil. We wanted to just, you know, heat through.


Heat them a little more and served.


My favorite sandwich. First of all, I'm going to use some real butter and I'm just going to melt that in the pan.

OK.


The pan an I'm going to use the sharp cheddar cheese.


To place the sharp cheddar cheese down and the mozzarella.

And now I'm going to use my favorite pizza.


This sauce was voted the best new product by Better Homes and Garden Anet Act.


Low fat Turkey pepperoni and I'm just going to place that pepperoni on top of that sauce.

Very quickly an I'm going to add some more mozzarella cheese at this point.


Take your quarter Cup of sugar, an eighth Cup of salt and mix it into the warm water and stir it until it dissolves. Now take your Cup of distilled white vinegar and pour it in.


And then pour everything over the carrot and icon. You're going to want to let it sit for an hour to overnight.


On high for about 3 minutes on each side until it's Mason, Darken Karmely. If you don't have a girl pan any panel do.


With your Mail, spread it inside.

Now take your grilled pork. I will see about half a Cup of grilled pork and layer it inside the bag. You want the sandwich to be meaty. Now take your pickled diakon carrot Slayer it on and then take your cilantro, onions, and jalapenos, and later those on as well.


Olive oil

and I'm going to add a finely chopped onion.

We wanna cook this for a few minutes until it's nice and softened and translucent. I'm gonna add 4 garlic cloves which I'm in.


Tomatoes.

Or actually whole tomatoes. I just chop them. You can use crushed. You can use, you know chop. That's fine. I'm going to add some oregano.

Please clean up.

This is optional and then I put half a teaspoon of Chili Pepper in here.


Pick up a vodka.

Alright, I'm gonna lower the heat and let this cook for about 7 minutes so all that alcohol.


Hey, I'm gonna season this with salt and pepper.

Taste it and season it like you like, OK?


Add ginger powder also so I'm adding half a teaspoon of ginger powder. She used to add hold rights injury to the car masala so I'm at.


What will do is add the rest of things, add some chili powder. She would add a teaspoon of chili powder, two types of chilies gone inside now.

The black pepper and red chili. Now we have some turmeric, half teaspoon of turmeric.

Salt.

Who taste salt inside what some green chili is also she would add green chilies, but chop it up just like this.

Large with green chilies inside this and that's sorted is up beautiful what I'm going to do is.


Now I want to add the check into this.

So let me Cook the chicken together. No water, just cook the chicken together with all the onions, tomatoes and spices. Second, let it get hooked Meanwhile.


I've got some coriander. My mother definitely would add a lot of coriander.

Lots of coriander. Let's chop this up and keep it aside while the chicken gets cooked. Here is coriander. Check the chicken getting cooked.

Beautiful.

Now.

Will do is will Add all these spices that I've grown. So all spices here. The little course, but that's what the flavor is. That's a beautiful flavor of the Garam Masala, coriander, cumin, pepper, everything and in goes the dry spice here.

Wow.

All of it inside the Curry.

That's what.


This at least three cups of water.


We're going to mix our marinade together in a bowl first so we get all the ingredients combined. Sewing orange juice in first.

We want to have enough marinade obviously to cover our meat. That's our lime juice.

Or cumin seed.

And are fresh.

Garlic.

Cilantro and you can always vary the amount of this if you want. If you don't like too much launcher, you can put less. Or if you love it, put a lot.

And then our salt and pepper.

So we're going to combine this, and then we're going to put everything, including the meat into a zip lock.


Bag and hopefully I won't spill it all right. So I'll put the meat in first.

Be brave and pour it in. OK. Here we go.

OK, so we want to make sure that that marinade.

Is covering the meat now before we.


And just kind of mixed together.

Now what we're going to do?


Put in.

Up

wow.

And we're going to fry it for two to three minutes on each side. You put the other one in as well, never fried fish at home, but it looks amazing. I'm really excited by this. Mike is going to be so jealous. Is missing this.

Look at that Golden.


God peas boil them away.


Leaves of mint.

And of course, Mike is like the condiments, both and heat. The only thing he likes his mayonnaise from my vinegar tomato sauce for my catch up. Does my barbecue sauce just mayonnaise boring. Glad he's not here.


No problem men 10. Poplar Cram Fresh and we're going to push them together with a fork.

This is quite fun, so I'm hoping global.


Start by grating four peeled potatoes, so using a box grater, just shred the potato like this.

Now remember, potatoes will yield a little bit of starch, so to release some of the starch, what you can do is when you have a very large amount of it, you can squeeze any excess starch like that into your bowl just like that.

And then I'm gonna toss it.

And so we're not a larger bowl over here, so there's your prepared potato. So let's continue on and do another of these. Another 3 1/2 of these potatoes.


My flower.

And to this I'm going to add my milk was poor listen.

And then it's taking a whisk.

Incorporate the two together, so will whisk the flour in the milk together just like that. OK, we're going to do this until it becomes fairly thick with a fairly thick consistency.


Would add a little bit of salt.

And a little bit of pepper.


Add three finely chopped green chilies for some spicy and hotness.

And will sort of them along with the Ginger garlic paste and the onions.