So take put a little flower on your fingertips there so they won't stick. That's alright, don't worry about it. It's not going to hurt and.

Are you right handed? I hope I can do it together. OK, so put let these sit on your right hand. Then take your index finger of your other hand in your thumb and kind of put this finger down to just hold it and then just kinda or two and just stretch it over the top first.

Yeah, and try not to squish it like yeah that's alright and then gently push a little bit to the side and then do one side. That's it.

And then do the other side, push that in a little bit. Yeah, so that you have dough Ondo and then so you can actually stretch the dough over a little bit so that that way you don't have the filling in the way. So and then we're doing OK now so you don't want to fish shaped heroes and so now you can.

You know you can. You can kind of plump it up and then squeeze it up so that you can kind of shape it a little more after you're done, you're going to try another one. I am alright, that's good.

And another thing you can do is if you're so those little sticky you can actually slide the bottom on a little flower too and it'll help and you might have your own method. Mine works for me, but you know whatever works. But basically you want to seal the top first and you can actually stretch the stone for the taxi and then then do the size and that way it helps keep your shape also.

That's it.

And then the reason again that you don't want the feeling stuck in between Zell open up in the water.


Out of my skillet and I placed it on a medium high heat. You want to wait until right before it begins to smoke, and then I'm going to season are Patty with salt.

And Pepper


And what this does?

Is it helps the better to stick to the weenie, dip your weenie into the batter.

Now is different is bad.


Take some rice.

And start stuffing.

And then take the pusher.

And.

Push it down. Simple as that.

Take this out and when you turn it.

Around you have.

Tabs.

One on each event, so you just gently place sums over the top and press. Just push it down.

Like that now you have come.


Fun and we're going coast to coast with the many so we are not shy with our portions.

I love that. 'cause I love mayonnaise coast to coast right across the bottom of the bunch so it's all nice and even now we're going to add a little bit of lettuce or just a good handful.

And then a slice of onion.

I love it.

All.

And all of our produce is cut fresh every day, so you.


Put another size of bread on top to close this and rich.

Repeat to make all fall.

Step 4 spread with butter.

Spread the top side of the sandwich generously with butter.

Then turn it over and butter the other side.

Repeat the same thing with all four sandwiches.


8 cups you just want to mix that mixture in with the hash Browns were then going to cover it with a Cup of finely diced onions. Put it on our cookie sheet and then put it in the oven at 400 degrees for 20 minutes or until the edges are getting quite Brown. You don't want to leave it in too long because the edges will start burning, so that's pretty well mixed up.


Now it's sauce time. Chop one medium onion. This is not a precise science, so just chop enough to make about 3/4 of a Cup.

And then mince 5 cloves of garlic.


Next, we'll add 2 tablespoons of flour and stir it in.

If the pancake batter is still loose, add more flour alittle at a time to make it thicken, hold together.


Into the bottom of the bowl, make sure the rice is in a nice circle at the base of the Bowl. Next you're going to take your ingredients and place them around the perimeter of the bowl.

Starting with the carrots, it doesn't have to be the carrot. You can start with whatever you want to, but I'm going to start with the carrots.

Place them on the edge.

Next to zucchini.

This quash.

The cabbage.

The spinach

the green onions.

The bean sprouts.

And last but not least, the egg.


So we take her grandpa. I'd say 3 to 4 tablespoons, but it really depends on how much moisture is in your chick peas and how moist the mixture is. So you want it to be bound together. So we'll start with three.

And then stir together and see what kind of texture is.

You just want it to still be slightly tacky, but hold together nicely so that you can shape it into little patties.

And for this recipe, we're going to bake the Falafel, which isn't your usual option. Normally we Fry Falafel and you could do with this mixture as well, but I prefer to do it in the oven. I think it's got a nice flavor, and although looks a little less Golden, taste just as delicious.

So that's 4 tablespoons of gram flour.

And then you'll see that the mixture is holding together.


Now we have, you know you poured your bread crumbs into our flower, parsley and Basil Mix. I'm just going to be staring around for us all, right, really?

You know what? Let me let me go ahead and.

That


That's not good.

Lemon juice can use lime juice, even use vinegar. I prefer lemon juice. Watch the seeds though. The seeds aren't very nice.

Egg Yolks.

Egg Yolks.

Are better than egg whites or whole egg dressings. I prefer yolks, their richer thralls safer so I have two in there. It's the only one I have one that's up to you like a little more richness. We're going to have two mustard used over you like this happens to be a grainy Dijon. If you want to use a super hot one that's up to you. If you wanna use a mild one that's up to you as well. Again, it's all about preference issue.

Is that a teaspoon there? Now you mix it up.

Now you'll notice here I have nothing in here that is a preservative. I have nothing in here that's not the highest of quality ingredients. When you get stuff in bottles, that isn't always the case.

Parmesan cheese is only one cheese for this parmigiana reggiano. You can tell it reggiano because it has the Red Channel.

Label on the Rhine right in the side there it's very expensive, is about $45.00 a kilo, but that's what it costs and you only use a little. That's probably a maybe a teaspoon to Tablespoon and a half maybe. I don't know $0.85 worth for the entire book. That's there. It's worth using the very, very best of ingredients.

So let's recap.

We have cheese.

We have eggs we've got.


Add 2 tablespoons of oil.

The oil is heating now. Now add garlic.

And ginger.

What is this? Still, it is slightly.


The pastry sheets into three strips.


Cracker eggs

I'm gonna throw our garlic in here, which is 1 teaspoon of garlic.

What for a job?

Or the silver are potatoes?


Onion, Dill, Caraway and salt. So first of all, you're going to core the cabbage. I was just take out the center there they were just going to try to shred this and keep it a very, fairly even texture.


And wait till it starts changing the color little bit.

And I use the spatula.

To make the rotties.

So you can just.

Turn it the.

Left it a little bit and see if it has brownlees parse. It has like no it is not.

So wait for a few more seconds.

And you can see these bubbles coming on the top, so this is the another way you know that place ready to turn.

So I'm going to use this spatula to turn the Rotties.

And you can see these Golden Brown spots.

Now we should be able to see the same thing on the other side.

And you can see them.

I'm going to turn it again and just very with light hand. I'm going to go around and it will pop up.

That's how roti should pop up.

And just turn it and see if how it looks other side.

And this is ready.


Fresh lettuce from the garden right on top. Though it's the finishing touch and we use a nice Duke.


Then you're going to add your 2 teaspoons of Tamari, 2 teaspoons of grade B Maple syrup, and a few drops. About an eighth teaspoon of liquid smoke, and then sprinkle in some black pepper today.


Are tomatoes.

At both of them, and making sure you get every last drop from those cans, 'cause it's just you.


Simply Peel it.

And then grade it.

Turn your heat on low.


My spices we got a half a teaspoon, a coriander. We're going to use 1/4 teaspoon of crushed red pepper. Now be careful with this. It's very hot and I'm a huge wimp so I know a little bit, but as it got a great kick to it, if you like a little more heat, go ahead and and be brave and just add a little bit more. Maybe 1/2 teaspoon, maybe a whole teaspoon. I don't know how crazy are you were also going to add a whole teaspoon onion powder. Stir this up. Try to get those spices to release their flavors into the oil for a little bit.


Add more salt to your taste.

And I've got this briani masala from.

From the Indian sub you can buy anybody any masala. It doesn't matter which brand an be generous. We want to have spicy briani. So add little more. Forgot about the spoon, just had.

So.

Now mix of.


Again, about 1/3 of a Cup. Just sort of a nice handful.

And then mozzarella, but.

Just a few slices and you don't want to cover the whole surface of the pizza.

That's really enough.


Total in the oil. I'm going to fish it out with my spider. That little strainer thing you see there and what beautiful chicken.


Moving on, let's cut the vegetables. Classic carrot.

Flash the cucumber catacutan Anya.

And slice the onion.


Mikado is going to ask is that creaming component that would be on your belti which is classically Mayo look. But I don't want to see other lemon putting in some lemon juice stop it from Browning and give me some color.

Pinch of salt.

I have some fresh parsley.

And I'm just going to take a fork and just mash it all together.


Bills for that.

Another little bit of volume.

Then add the sauce.

Find grapes called Wilson.

And add the foil.


I'm gonna show you guys a couple of recipes to get rid of Thanksgiving.

Let's start with our pasta.

Will add to apply had like another box and I was just didn't wanna waste it so I'm at another.

Maybe?

Cat litter box.

And don't forget to salt your water and oil to your water. Do you want your macaroni and cheese out sticky in the Jesse? Then you want to that that second turn your oven on 400 degrees.


As said, up play some delicious.

Meatballs just onto our spaghetti.

OK so the only thing left now is to sprinkle on some Parmesan cheese.

OK, and the spaghetti and meatballs are done.


Add tofu for a softer texture. May pre Blanchard tofu.

Add mushroom strips.

Scallions and let Cook for two minutes.


Only place are beautifully poached eggs from the calphalon egg poacher and.


Garlic.

Anne last a little bit of Mirren and then for a little bit of sweetness, some vinegar and some sugar.

And will top that off with a little fresh cracked black pepper.

Just wanna mix that up will set it aside. Now you can set that up to three or four hours, but I'm just going to leave it on my counter for about an hour, so let's.


And now this is going to be the juice that we cook our potatoes in.

Clam juice is going in. We got 8 ounces here. You want to go 16 ounces?

Do another.

Hello.


You had about.

2 tablespoons

of officials.

1 teaspoon of soya sauce.

1 teaspoon of thick teriyaki sauce.

Half to 1 teaspoon of.

Seasame oil

three cloves of minced garlic.

You mix and allowed to marinate for about least minimum 2 hours.


Tie the noodles kind of separate from the.

Good stuff so I can do a little twisty cute and then you can pick out. You know if you want to silver shrimp or whatever and you notice I left the tails on the shrimp. Just 'cause I think it looks a little prettier and then you just garnish it with more roasted peanuts and these I just crushed up in a mortar and pestle so that there are various textures and peace sizes. Little peanuts, maybe a little more fresh chives. Definitely some fresh bean sprouts.

And then serve each bowl with a little lime wedge for some fresh.

Sourness on top.


Now that we know that we're at the .1 mix in our spicy tuna sauce. If you don't know how to make this sauce, please see other video. We explain exactly how to mix it together for you guys out there. Now it gets a little tricky. You'll notice my eyes kind of slicing the meat with a spoon to mix in the spicy tuna sauce. When you get the meat in this consistency, it's not exactly the easiest to mix and sauces with, but you just kind of rub it together and mix it around.

It does take help minutes, but definitely you want to be gentle with your meat at this point, even though we just chopped it up. Really really small pieces, but you don't want to match it anymore than that. So just be gentle with it. Mixed around. It might take a couple minutes, but you can certainly get it to where you want it to be, and there's no hard and fast rules on your ratios here. It's whatever flavor you want. That's how much of the spicy tuna sauce you makes it, whatever you think. Meet your spice, NIST.


OK, swollen meatballs a similar way. This is a perfect time to do our pastor so into a pot of salted hot water which is going to place in our pastor.

Going to bring this up to the boil. When I took this for about 10 minutes just until it's al dente and it will tell you is not too hard. Not too soft, but just right.


Just in case and on this side we have a pot, a large. My Smalley pot of.

Potatoes and.

For Kansas plans. Mins dental.

Um, boiling, so the potatoes need to get soft. Basically you don't want to.

Should be mushy, but you don't want them to. You want to be pork tender for your suit, otherwise it'll just become potato soup, which is really did, which is when I'm making for somebody who's special today because she doesn't like Clam Chowder.

OK, back to.


Of the Kiwi and some Brown sugar soy sauce. Garlic, minced minced garlic sesame oil.


The battle.

And I've already kept some oil to heat.


OK, so now that we've made up on meatballs, I've got a fry pan on a medium to high heat, so it's going to add just a drizzle of olive oil.

And then grab my meatballs.

I'm just going to play some onto the pan, would cook them for about, say, two to three minutes just until they're cooked all the way through.

OK, so once you.


The dry ingredients in a bowl then create a.


And there you go, little bit of Toast, Cup of coffee and you are in breakfast heaven. So next time you have a bunch of leftover lobster hanging around, I know happens all the time. You should give this a try. Super great way to use it Up. Alright, so I'm going to dig in here and you can see that custardy egg.


At the bottom of the pressure cooker, add some oil.

Now we have to arrange layers.

1st to add some oil.

No, I'm adding a lot of vegetables.

Over this vegetable, Sir, you can add a rice.

1/4 of fries.

And again with the add vegetables.

This is cinnamon sticks and the cardamom.

Close.

Mean please?

Rooster downings

what was that, again, rice?


A pound of fusilli pasta, several all recipes members suggest.


We got a little bit in our dressing already, but a couple of those on top. More dressing grab. Just two croutons, Jamie, plenty of seasoning and spice notes. 5 different things, but that is.


Glue, bring the two sides together. The two opposite sides roll and push in there like so and Tuck.


Firmed up.

I'm using a three quarter Oz Discher and I'm going to put one scoop on each.


We're going to add the eggs and just let them set for about 15 seconds and then start to break up the Yolks and whites with your spatula so you end up with some distinct chunks of yellow and white.


Salt and water and we need is important not to mix directly. Salt and yeast. We add water.

We keep a little water because we don't know exactly how much water the Flowers gone out of salt and we start to need.

So we need about though for this 1520 minutes until we have a very nice texture and very smooth though.

You can need using a kitchenette, of course.

Need the door is not sticky anymore and is a nice texture.

Which is too thick. You can add a little water if it's too soft, just add some flour you place on a bench. You make a nice bowl.


Bring the water or vegetable broth to a boil, remove it from heat and add the shataiki mushrooms. Cover and let sit for about 20 minutes.


Right, it's a big 8 quart Dutch oven and I have about 2 1/2 quarts of oil in there, and I'm going to fry all eight pieces at once. Now. Some people like to fry in a skillet in just like an inch or two of oil, and then they do it in batches and they turn it halfway through. You know, I don't have the patience, I want it. I'll be done at the same time.


Just another photo.

Just about 1 tablespoon of butter and then mash it.

It comes to creamy consistencies, nice and fluffy.


And stick to the casting cost hidden only his recommended in non stick. It may not stick, it may not stick to the pan and if it does not stick the non will not repair good. So right now you can see me.


Here.

Turn the heat up again.

Take some Apple slices.

And we're going to caramelizing. We're going to sprinkle the tops with a little more sugar. Is sugar helps Karma, lies, smells wonderful in here. Between the faux Gras in the apples were going to put the apples over. You can see there turning a nice light Brown. That's about perfect. That's left after I've caramelizes apples is I'm going to pour in a little bit of County ACH and flame it off. You don't have to do this if you don't want to. You can just pour it in and it will evaporate the alcohol. This is just for show, but it's kind of fun and my wife likes it. So heat this up.

Take it off the Heat for the Konnyaku.


On an angle like so.

******* off.

To the side.

Display size

slide those up there.

Like a bit more Rome.

And it's very important, just concentrate when you're doing this.

Make sure your fingers are well out of the way before you pull the knife back.

And again, generally, wouldn't use the in but.


On the left edge, right above the folding line, fold the paper over it. If you rap it tight, no leaks will occur.


OK, so we're going to start with the one at laugh. We're going to slice it.

Not to take like half an inch.


The pepper

and we're going to do is reduce the temperature down to low just so our soup is just gently simmering. We're going to allow it to simmer for about 10 minutes or so, or until that pastor has swelled up and is nice.


Add the tofu Nourian Ginger to the veggie broth and return to a simmer and cook for about 3 minutes.


Yeah, now after you stop.


Problem with the onion and bacon mix.


IBA CPI School Tanica autos key rings. Eagle naked.

Even Yep nippy at Ski race, are we?


And we'll get into the mesh now here. Hold these potatoes for about 12 minutes or so. They are soft, and while it's still hot, add that butter in and start matching.

Never.


Then

Insult.

Ground black pepper

I think you, Rosemary and.

Time in and I give everything a good stuff and we might try and get some nice color on these vegetables. So cook for.


Now I'm going to need this for about a minute.

As I'm needing it, I'll pick up the bits of flour and all that are on the table.

We don't need to over need this dough.

Just need to make sure that it's nice and smooth and even usually a minute does it. I just kind of pushing the dough back and forth and putting my body weight behind it.

Helps to bring it all together so it feels pretty smooth and pretty even. I don't feel any lumps in there.

Now it needs to sit and rest before we roll it out, so I'm just going to cover this with a little.

Flower.

Put a piece of plastic over it and let it sit for about 15 minutes and then.


Barely going to fit inside your container.

OK, we'll put that down.

Press in.

You see that you see that Brian coming up. That's exactly what we're looking for.

Gotta press kinda **** ** that.

And to keep this way down.

A Mason jar seems to do the trick, filled with water.


Season then add muscles and stuff.


The warm milk to the potatoes a little bit at a time and continue to mash until smooth and silky and consistency.


Cold one Asian pear and half of an onion.

Grind them together in a mixer.


We're going to spread on some of our green onion compound butter.

Once.


Medium high.

Roblox.

Google he they need to be only for a little bit, but it really is off turn.

You can cookies Google window.

About three to five minutes in the.

Where high heat.

They probably got almost done.


Attention first time I've ever needed your loss for words. OK, what are you doing now? I'm crushing some hazelnut trees, have been roasted in the oven like putting them in the watercress.


So let's add tomato 0.

And some more salt.

We've already added some salt in the beginning, so now a little less and again, just give it a mix. We have to sort. It is still at the middle. Go slightly soft, and that's when we'll add water and let this cook on medium heat so you.


It will be doing for that a squeeze of catch up Anna generous squeeze of hot source used to this in a really small bowl to make some awesome noise.


I'm on my pan.

Just kind of swirl it around that going to add half of a sweet onion.

About 1/4 Cup diced and I'm going to start with a tablespoon of garlic.

Can you turn up?

Really quick there gonna add in a dozen mushroom caps.

How can I let it cook too long? I just wanna see.


So these are vinegar Peppers. I'm going to take a couple of these 'cause they're pretty color and I'm going to take one of these firecrackers. One of these collaborating hot Peppers are going to mix them together. We're going to put him in that saute pan with a little oil.

For these being nice festive colors.

Let me see if they still taste good.

But I wanna get a little bit more heat than what I'm getting from the vinegar in those vinegar Peppers.

So I'm going to slice this one up seeds and all.

Now, if you're using these Colombian Peppers, at least when I use it, I gotta warn people, reading these dishes cause this could get hot.

So I said I wanted confetti, so I'm just going this way on these spices. Got a little smaller pieces.


Plenty of this feeling. I'm ready to pack it in so you get plenty of that in there. We fold in both.


Don't let that boil for about 5 minutes to make sure that the kill.


Johns of Haddock or Cod just tosses in that lovely flower when you're looking to buy fish. What you want to look for is skinless fish, and you want a nice piece of fish that you can cut into pieces like this. There about 2 inches by 1 inch and there are nice happy size piece of fish. But the thing to remember is that if you don't want to cut them up, ask your fishmonger to do the job for you. Would be happy to do it. Tell him I sent you.

All my flower is coated through our lovely fish. We've got our beer batter and we've got the heat on our kind of oil. I've got to make 2 inches of sunflower oil in here heating up on the way to check that it is done is take a wooden spoon and just dip it in there. And if little bubbles come up like that, you are in business. Take your dredge pieces of fish, dip them in that lovely batter and what you want to do essentially is take it and kind of.


Into a bowl you don't need to sit this flower anything you can just dump it in straight from the bag. So throw that flower in there.

That's two cups all purpose flour. You don't need to use any special high gluten flour for this.

And our next step is to add half a Cup of warm water.

And now just using floured hands just kind of work this like I'm doing here until it comes together into a ball. Then you're going to turn it out onto your surface and flour.


I love this plant. It's not only more nutritious than white rice, but also has her grave tech.


Now we're going to add some Pepper. Fresh Kraft is always the best.

We're going to add some sea salt.

We had them. We've added mustard.

Now we add some olive oil and again spend the money and buy the good stuff. Extra Virgin is worth it.

And just slowly drizzle it in 'cause what you're doing.

The fat that's in the egg yolks is mixing up with the oil and you're creating what's called an emulsion. She can blend this through.

You're going to just go very, very gently. Don't want to rush.

This whole thing though from start to finish, takes about four or five minutes. That's about all.

Now.

There's my dress.

Little taste test.

Salty sweet.

Fragrant I think needs a little more lemon now, but that's just me.

And I think needs a little more garlic. But again, I think.

Put that in there at the Micro Planer. Microplane are about 30 bucks available at Zehrs Fortinos rule, King superstores even zellers I think has 'em. They're fantastic tools, chocolate, cheese, garlic, Nutmeg, fantastic stuff so.

There's our dressing, creamy and rich I'm going to take half of it out.

Because one of the problems you have when you go to restaurants.


Flash Minnelli

Flash.


Pepper in OK. I don't know where they are not alright. OK, I'm from there from there. Yeah, a little teaspoon of Crim fresh that cools down. OK, good.

Got it, I sit back onto the stone. OK, OK, back to the whiskey and back to the moving OK.


On the griddle.

Put a little bit of oil down there.


Bowl add 1 1/4 cups of all purpose flour and quote the onion rings with the flower using chopsticks or tones and tap to remove access it.


Will add.

About the teaspoon of human, half a teaspoon.

Of Baking Soda.

Quarter Cup of flour.

An half a teaspoon of salt after we mix the falafel mix, that's what.


Dallas great now I'm just going to see them this with a bit of salt and pepper. Don't go crazy with the salt because muscles are very salty.

Some Peppers always to taste. It's up to you if you like things but salty when you put a little bit more in there.


The real quick. Let's get to the chicken. I have a boneless and skinless chicken breast. We're going to drizzle a touch of olive oil just over the top.


That if you leave it in the pan too long, it's all going to melt, so you want to char the outside or saute in this case, as quickly as possible so you get a nice crunch on the outside. Nice beautiful pink color on.


Now these noodles are very easy to prepare and it takes a minute.

Put them in a bowl.

Then cover them with boiling water.

Then you just need to gently separate them using some Toms.

And we'll just let them sit.


It's time to add in that sauce. Look at it looks so good. Just mix everything together so the noodles is seafood. The veggies are all covered in the sauce.

Cook everything for about another 3 minutes.


This one by one.

Will add the mountain here. Please make sure that the mutton is fresh a day old. Martin also will take longer time to cook. Of course it will get cook but it will definitely take longer time.

After you have added the mutton, let's add some salt here.


Add a Bay leaf and thyme.


We gonna light Brown color and will that Brown sugar help with the spiciness of it? Yeah, it'll just make bring some sweetness out. So perfect.

OK, so now that you can see the onions have taken on a light Brown color.


They're ready to assemble and Drop it.


Bind the pasta with three cups of halved Cherry Tomatoes.

Half a pound of cubed provolone cheese.

Half a pound of cubed salami.

1/4 of a pound of sliced and halved pepperoni.


Cut an indent about 10 degrees and follow this line. Insert the knife slightly facing upwards and make a downward pulling slice motion free the meat.

You choose how thick you want your slices. Here I am demonstrating some quite thinner slices, but as I go into the meat I get slightly thicker and thicker.

Now take a portion of your sashimi, spread it out and it's ready to present.


All right, OK, we're going to add the eggs in here. 3 egg yolks.

And some lemon juice.

Well, that's funny. You might have to add a little touch of water.

Olive oil a little bit at a time.

So you want to make sure you add a little bit of salt and pepper in there.


Now with our handy potato masher.

We match this down and by doing this we're also helping to release some of the moisture from these.

Gorgeous vegetables and you'll notice as you press down. See some of that liquid coming up.

That's when you know you've done a good job.


So we had draw, so I'm going to just add this.

Is a dog.

And the big pieces look really pretty in it.

And.


Says the person who says in hot oil.

Thanks love.


It's ready to go in the toaster for three minutes and you need to rely on the smell of it.


For two 3 minutes.


We're going to take a little bit of fresh basil, some Opal Basil here tear those leaves inside.

Tearing it is a traditional way of preparing. Basil keeps it from bruising. Your knife can kind of bruise the Basil, turn it black when you simply tear it. It keeps its color looks fresher. We're going to go in with a little bit of sea salt.

Like that a little bit of olive oil as well.

And then finish with a little bit of cracked black pepper.

Once you get all those ingredients together inside, we're simply going to give it a a gentle mix together. The olive oil and salt and the Basel is going to penetrate into those tomatoes. It's going to start breaking down those tomatoes a little bit better, and then that will be a great sauce.


I've missed and I have one tablespoon of very finely grated fresh ginger root, so these will go in.

Want to start for about 2 minutes and you need to throw the entire time still over medium high heat.

The garlic will burn quickly.

And after that we will come back and add how spicy.


Inside

our chicken, now we're just gonna cut this in a little bite sized chunks, all right.


No.

Salty taste

and a little hint of garlic.


You're out of these.

You can press it through a kolander. I find it this is better this way.

Bob squeezed all the moisture out of this. She can see there's quite a lot of moisture in there. Wouldn't be good.


Covered for 15 minutes.


They can bring it to the table and add a little bit more for sure.

And basically what we're going to do now is we're just going to certify this for about 3 minutes just so the rice gets cooked all the way through.

OK, so now that this is so tight for about 3 minutes.

What is gonna finish it by?


Next, stir in 115 ounce can of rinsed and drained black beans and cook for another 3 minutes.


Because what we want is not to burn the rice, but the round the bottom so that I still get nice and crispy. Then we're going to assemble. The rest will take about 6 to 7 minutes. If you don't have to talk about like this, you can use your cast iron skillet.


Right or your frying pan inside?

Cover with some butter.

Put on the non, it only takes about 2 to 3 minutes per.


Now what I've done here is I've cleaned the prawn and left the tailpiece on.

And now what I'm going to do is cut 3 little slits here, here, and here. Three small slits, one in the here one and one of the middle and wanted.


It is something you have to get the pan hoppers. No, no, no. We're just going to render it. We don't want to put it over to high heat, 'cause if it cooks slowly all this back comes out. If you cook it too fast it just Brown stupid.


Do you have it? One ton noodle soup fast?


And one whole onion.

I get some old Italian bread. I put it in water.

You get it moist and you squeeze it with your hands. Once that's squeezed in its little chopped up. Nice crushed black pepper. Next thing you want to do is you wanna put two nice eggs. OK, so you got that. All the ingredients were going to just mix it up with the hands. Don't be afraid you now. Once it's all mixed in there really nice.


Ground color.


Done, we're going to take it out now. I'm going to hold it up taller and what happens is that heat from the top is going to Brule the top a little bit more.

And then we're going to pull the pizza out.

After the pizza comes out of the oven, I like to take a little bit of olive oil and just brush on the crust. Here brush the sides all the way around.


The oregano dried oregano just want to crumble it up when you throw it in to bring out more of the flavors. And then we're just going to let this cook for maybe another 5 minutes until the water has evaporated out. And then we're going to.


And then we have some onions that grated onion and then some ginger powder. Yeah, we use a lot of digital Morocco. Yes, in Korean food as well. And then you have some salt to taste. Maybe like Pinterest, not too much because we have the soy sauce. This is very salty. There's also just a little bit and then the same paper, just a little pinch.


Large pen, I have some canola oil that's been heating up for a little while. Just going to drop our pot stickers in there. You can fill up the whole pan.

You don't have to worry about not crowding it. And my camera went a little out of focus. There didn't want to cooperate.

And you want to Brown the bottoms lightly and that will take a few minutes.

Now this.


So after all said and done, it's time to boil. When they come to the top and they float, they're basically done. Then they go to the frying pan along with onions and butter and there you have it.

Get old sour cream with it as well. I'm assuming, yeah.

Or a lot of summer cream.


Chicken wings. OK, so we have some egg Wash. This is just a little bit of milk, little bit of water and we have some all purpose flour, so we're going to solve this flour.

Pepper in the flower.

Maybe in a little bit of garlic powder.

A little bit.

She's all incorporated in there were gonna do.

Read the chicken now.


Received 75 grams or half a Cup of plain flour and four tablespoons of corn flour or cornstarch into a bowl. I'm going to add in 2 teaspoons of baking powder and half a teaspoon of salt.


Hey Baby

and now I'm finished.


Then simply transfer to a hot Grill until Golden and bubbling.


Begin to mash the potatoes. This is a basic measure. If you like, you can use a Ryser, which gives a fluffy or consistency. For whipped potatoes, use a hand or stand mixer.


You wanna spread it fairly.

Smooth uniform thickness.

Don't compress it too much.

And then we'll put that in the oven for 20 minutes and you will be amazed.


I like very much this coaches be'cause its tanji.

It's light and it's latest salty, so it is going to match very good.


And put all of these on here and on this. Just arrange your leg of lamb. We stuff these holes this side and just turn it other side and do not waste any of this spice border. Just sprinkle on top. You know we're going to take the stem, software mint and coriander leaves and just spread them on top.


I would suggest would be to take about 3.

Four strips and set it aside so we can fry them as is to cover our burger in as everyone likes a bacon cheeseburger, right? And then get to choppin smaller, the bits, the better this bacon is going to go into AR Rahman mixture, but you see how easy it is to cut this bacon. It's so beautiful. And what's this? It's an epic meal time knife alright, bacon chopped as you could see this beautiful mosaic of.


You put about half a teaspoon of salt into the ground pork and just mix it well together.

So you put about.


Gradually add the egg mixture while stirring with a fork.

I just keep pausing to incorporate the ingredients.

Makes it a little easier.

I'm gonna start to bring this down together with my hands and as I do so.

Be able to tell if it's gonna be too dry or too moist. If it feels too dry to me, this is the time to add a little extra water.

And if it feels too moist to be the time to add a little more flour feels pretty good.

After I have all the ingredients in corporate, then I'm going to put it on the table and eat it.


Be rather unappetizing.

Now we're going to put it on our makizushi base. If you don't know how to make the base here with the rice in the seaweed, please see our makizushi video. We explain how to do that in depth and really walk you through that process. So what we're doing is we're adding the spicy tuna mixture. It's hard to tell from the camera angle, but it is slightly closer to the chef or a model if you will, and you want to extend it all the way to the edges. That's really important. You don't want to have the orphan.

Sushi pieces on the end that don't have any fish in them, so definitely extended a little bit past the nori or seaweed if you will, and that's really, really important.

So after we do that, we want to get our avocado slices and they do have the habit of sticking together on the plate.


Scrabble bowl plunked in our plain flour and a little pinch of salt just to season it a little bit and gradually added in some beer whiskey, adding a little bit more until it was nice and smooth and come like the thick consistency of.


Cemc


And definitely a shepherds pie made of garlic.


The whole only that I've just chopped and I'm just going to add those to the.

Celsa

I've got.


They put in too much dressing.

So I'm going to add some lettuce.

So add your romaine.


These into the oven for about 10 minutes, but just watch it an according to your oven's temperature, too. So after 5 minutes, you're just going to rotate the chips if they get crisp on the other side as well, too. Once there, Golden Brown and crispy to the touch, then you know they're good. You don't want them really to be chewy in the middle because they have a tendency to do that too, so just watch it. Make sure nice and dry.


Clean bowl as well.

And roast.

Your role.

This is how high how I do it.

Maybe there are some?


To the ground.

Pre


A teaspoon of coarsely ground sea salt.

In store, all of your drive spices in with the onions. This will give these just a moment to heat up and cook and let the oils release from them.

And next we'll add the rest of our ingredients.

We


Be.

1 tablespoon of mixture.

Try to pack it into the mode and smooth all the services.

You need to press.

The fact that and then just release them.

I wanna sit on it up. It's easier so they once they can't do anything.

Can you making all animals? I like to make all the patties first before I get the oil hot for Friday.

Much, much easier.

And you see, using the mold you get the same shape, same size, but after throughout the mixture.

That's why I like to use them.

Now we have a whole tray of falafel patties ready for frying.


We're going to start with our Walnut halves. Then we're going to quote those with a little bit of egg white. Could you use pecans instead if you didn't have walnuts, pecans pecans are great. Very good candy. Pecans are more sweets, abit of a richer flavor. I would say with pecans so you don't need a lot of egg white. It's really just there to make the sugar spice mixture stick to the wall.


PlayStation add some things to some red kidney beans that are pre-cooked.

Is it gonna use account one like I have then just make sure you reach some really well 'cause that water that they come in in that can is not so good. Give him a nice Washington really nice cause all of that.

Then I got some tomatoes there.

Coffee shops.

Just leave them on the top, get the lid on that, cook for about 3 to 4 minutes.

OK, let's take a look. Now would be plenty of steam in there and let it out. Now what should happen? Yes exactly.

We got some nice moisture there come up about tomorrow so now we can certainly give your tomatoes are not very juicy and is a fairly juicy. These guys just had a splash of water.

Gonna go up beautiful masada there.

It's a little bit joy.

Some cold water there for him.

Now optional.


Very important this side this side.

No this side.

Round.

Ms full site.

Hold.


Turn it down.

If they take on a burnt flavor, you have to start again.

So once the caramelized, I'm just going to put a bit of that chicken stock into a Cup to mix with corn flour and the rest of it into the source with the onions.

And once it's up to Sema, I'm just going to mix a bit of corn flour in with the cold stock.

Just add it in male voice and stir for about a minute or so until it starts to Thicken and then just.


Denard Green Chili.

And crushed coriander seeds.

Cook on medium heat, heat for.


She's on top.

All over.

I'm just gonna put all of it 'cause I wanted to be nice and.

Cheesy.

Hello.

And then I'm gonna top it off with some paprika.

OK, so now it's going to go.


Fix up batteries problem in the hot oil.

You will only fly a few at a time.

'cause adding so many of them would reduce the temperature of the oil and then they will not fry that well. So will wait about maybe 30 seconds in between each one and then will keep dropping few of them.

Smell so good already.

Will fry them on one side for about maybe 2 minutes until nice and Brown.

And then we'll flip them and fry them from the other side.

Flip.

For that work with the other side we called beautiful and they are. And of course the smell is amazing.

Shut up, please.

Beautiful's most amazing Golden color. Nice, some puffed.

And we will remove it and place them on a tray lined with some paper towels to drain any excess oil from developing.

The last

Thesis of the philosopher.


Chopped onion

Fry onions till Golden. Brown's in color.

Goodnight turmeric powder.


Drift off any access. Get it straight in there.

Fish really does Cook quickly, so it's no more than about 5 minutes in here, so really quick you're looking for color. It's gone and you can hear even as I pull these age that they're kind of hollow and *********.


Look at how beautiful.

This is what I wanted to show it to you.

Is smoking hot?


And then add in your source.

And this makes everything so that everything is going to get coated with the source we want the source to caramelize and reduce a bit so that all of the ingredients in the pan are going to get all of the flavors from the source.

Once.


And add in your oil and garlic.

Stir the garlic around in the pot until lightly.


I had an actually washed and soaked are dull and the rajma together overnight.


We cloves of minced garlic. I still love the smell of fresh garlic. About a teaspoon of sea salt, so you can just take a little pinch toss it right in the bowl about a teaspoon of black pepper. Again, just a little shake just for some extra flavor next.


Bull drizzle your soy sauce over the top and there you have it one.


Trying to eat pieces.

Very, very simple, but it's also good.

Amazing on top.

Spicy my name.

Hey there.

Mm temporal frame.

All right, how do you make it simple flakes?

And, uh.

Reply.

Very simple.

Study.


We do not solved it with fresh cream and Kasuri Methi, you can have it with the party and it goes very well with Plain Rice.


The Buster 2 bacon. So add your pastor to the bacon with a little bit of your water and give it a good stir alright?


4 tablespoons of extra Virgin Olive oil.

Make sure you breed the pot on a medium heat and the pot. This will be.


We have to move really quickly. With this. You want to add about a teaspoon of filling into the center of your want on rappers.

Moisten the edges with a little bit of water. Don't use eggwash 'cause you don't wanna add any additional calories.

Then quickly pick it up.

And pinch it together diagonally. Now be gentle so you don't rip them because I ripped my very first one.

I make sure you're getting the air bubbles out of it.

And just make sure it's sealed. You may have to go over it one or two times with your fingers to make sure.


If you do try this recipe, would love to see your photos. Just get in touch with us on Twitter or Instagram using edge shampoo systems or it's got food. Would love to see your photos.


And 1st I like to just spread it out with the heel of my hand and I just want to make sure that your doll is not sticking to your account or you don't want to use excessive flower, but you want to make sure that you.

At gluing it to your table then it causes problems.

I'm just going to roll it.

To an even thickness, and you know the thickness is can vary. If you like a lot of dough, you can roll yours a little thicker.

I would say probably roll it to about an eighth of an inch.

Although it's kind of hard to measure.

And just keep lifting it and make sure it's not sticking. So you roll your dough out till it's nice and then and then you grab your paroki tool from quick cut and Mohawk and you cut out your circles. Plant your cutter quick twist and a little flick helps to separate it.

And then pick up your scraps 'cause these can be used to make more pirogi, and we're going to use them to make our dessert today. Also, I'm going to take my Scooper.

Put up

Let's see it's nice and cold and the butter in there gets firm to in it and see how it's holding its shape, which really helps when you go to fill these so each disk gets a scoop of the.


Nutrition content.

And remember the part of the middle of work and very rowing, but don't.


Mix flour and water in a mixing bowl.


Here is a shallow baking pan at either transferring at Indonesia, adding flour mixture.

And then go ahead buy anything. Peterson and chicken wings at coat. Nothing with our bedding, so make sure longer, well coded you Martin chicken wings. So you have to make sure that every Nook and cranny moving in chicken. I'm Aaron breading. Then after numa bread, measure it up, your Lamani, Sumac, Cessna Flower.


Nothing but drive friendly Greek leaves.

Stick around 1 tablespoon of.

Pursue Timothy in your hand, crushed between your palms.

And add it.

Mix nicely.

OK.


And scrambled eggs is a van Tastic way to use them up. So what I'm going to do is I'm going to take a saute pan on medium low heat with a nice chunk of butter when the butter.


Salt, pepper, thyme.

In beef broth.


Then use your hands to shape the mixture into 12 meatballs.

Once they're all formed, cover the meatballs and place them in the fridge to state.


The oven preheated to 425 and I'm going to toast my bread and cook my bacon at the same time in the oven.

Now I'm going to cook my bacon. All I'm doing right now is just drizzling my bread with a little bit of olive oil.

And what I'm going to do with my bacon is I'm going to cook it.


Then spray them down with some you know non stick cooking spray or whatever or you could use a little based in Gresham oil on there and then throw them in the oven Lane over the rack bars like that and bake them for like 9 minutes and then pull them off of the racks.


Drain and add the potatoes back to the same warm part and begin to crash with the added batter.


Love it and I have some vegetable oil here. Is going to make sure that this rack is thoroughly Greece. Does this chick in can get really? You know, it'll stick to the rack if it's not thoroughly greased. Alright, there's are chickens going to place this on the rack just like that.


Now you want this quite hot. Don't do it. You do it. You want to basically see those prawns of meat.


Take 1 Cup of the healing to 1 Cup of water.

And quite a Cup of juice and a little bit solved. Have a quality is one of soft. It's all going to mix and you can.


And then make sure you have enough rice paper to completely roll over your veggies and noodles. Once you've covered that part, you want to give it another tight roll over, and then you want to bring in the sides right before you start rolling up your shrimp.

Now the reason you put the shrimp last. It's for presentation reasons. You can really put in whenever you want is just so that to make sure that the shrimp shows.


The cabbage I'm going to throw that in with our sauce and 1/4 Cup of carrots that I shredded. Stir that in. Let him soften up.


2 tablespoons olive oil.

And this is a cut huge onion.


Take your cheese and put it on top of that. Wow, that was easy too. And then you're going to take your last piece of bread, butter, side facing up.


We're going to add about 1/4 Cup of extra Virgin Olive Oil perfectly then going to throw in that is prosciutto and pancetta, prosciutto, just about two slices. I'll cut up an pancetta is Italian bacon, so we're going to throw that right in and we're going to let it start to Brown up. Turn it up a little bit, right? And this is something I'm sure anybody can kind of make. Yeah, it's really easy. It's really easy. It has a couple of ingredients, but you know what? If you let it simmer an it's good to go. Sounds good.

A little garden. How much do you recommend? I have two cloves of.


Test next, you're going to get your pan.

And start heating it up once the pan starts to feel like Satan's crotch, then you're ready to go. They're going to take your bread and just.


It's on lunch box punch.com.


12 slices so just take some of your mustard and gently spread that.


I'm only slicing the tomatoes.

For next step.


Is very nice in this particular boxes.

The Faneuil

I love fennel through. Really nice herb and people are sort of put off because of them.

I put off because of the Anna Cedie flavor, but it goes very well in any dish as a flavoring.

It's also nice and green.

These are.

West need scallions.

Not need scallions. Another West needs guidance, and they've also got a nice green on them as well. And the organic locally produced organic scallions are absolutely delicious there. Nothing like.

What you buy in the supermarket you can see.


The apples and celery. Is there a method to the madness here? You wanna make sure you don't put too much in or otherwise you have to Julian more apples and celery. It's important to coat the ingredients so to keep it from oxidizing. You don't want them to turn Brown. That's what the lemon juice will do.

So the dressing actually helps prevent the apples from oxidizing. That's it, now will.


Yeah wait, Ben.

Now it makes their eyes gently.

Now, this page billion is ready to serve with writer.

Try this recipe.


Now she were talking noodles, or if you're using license rules and you can also add them here as well for everything to get.


Most you want to use an the first time you do it and measure or you're going to end up using too much.

Just only about that much and spread it around, leaving a border of about an inch to 1/2 inch on the side.

It doesn't seem like enough, but trust me it is.


Is cutting the pineapple right in half, leaving the top on?

So line up the knife, find that midway, mark.

Cut.

Trend around, find that mark again.

And you split it perfectly in half.

You only need half of the pineapple, so let's put this one away for the next round.

And I'm going to show you how to carve the actual Pineapple Bowl.

So first thing to do is just carve a bowl.

Out of the Pineapple.

From the middle will make a wedge from each side.

We'll go a little deeper in.

Last time.

And that's it. We've got our Pineapple Bowl. We need to make pineapple bits.

So you want to take the core out.

We won't need that.

And then just cut little tidbits out of what's left.

We'll do a little section.


Going to start with cracking our eggs and we're only going to use the Yolks and we're going to place it.


Back on your surface, divide your dough into 4 balls and simply flatten.


Your fingers to wipe away all of the black in parts, and that's the skin that's just chart away. Then you can easily remove the stems and seeds and what you're left with is this nice soft and sweet flesh.

So in.


We're going to do is we're going to make a nice, simple glaze. What I have here is I have just a simple Acacia honey.


Salt to this.

Teaspoon of salt.

And this is fake bryonie, so I'm just teaching you to put.

You can take Sean or any other briani so you'll have a different flavor every time with Johnny powder.

How about 2 two teaspoons in there? It's all going in.

We don't follow any strict measurements when we are really.

When we think we're real pros.


Casserole dish and it has like transfer better and I don't care.

So you dump it all in here.

Interesting.

I can show you guys.

So you address your sharp cheddar cheese.

Like a lot of cheese.

Manager cheese

and you just you put this in the oven.

Or 400 and you just let it is Brown a little bit. Don't let it burn nobody.


How to cook rice?

So we're going to start this for about 5 six minutes and then I will show you the next step.

Now we cook already our right for five minutes.

Nothing will add.


Include.

I like your boat half a Cup of good.

Later on I also added two more could mix the Cardinals and need to do we need to need to do like same as the pizza dough?

And he's asking. Also, compared with the same door.

Many things can be prepared from this angle.

Mix well and need the door.

Now it's little bit driving that's more flat.

Sexy.

So I have added some more girl to it, about 3 tablespoons.

And we're going to make this do again.

Estimated.


Nothing of the better means I'm going to cook a lot quicker. Then we're going to add some flavoring to it, so we got some.


And now we're going to put it on the flame.

Side down.

And make sure the flame is on high and see how it puffed out.


Secret ingredient in these scrambled eggs is mayonnaise. You can also use salad dressing if you prefer instead. So let's put together 1 teaspoon of mayonnaise with one teaspoon of water.

And then whisk in two eggs.


'cause it's giving more sour, dry mint, not not using that much, just little. Now we will use a pomegranate syrup now remember we have a three items which is.

Sour lemon salt.

Somaca Duran Pomegranate syrup. Each of them should be equal quantity of the other olive oil.

And now we still have.


Of bread crumbs.

This will thicken it up.

Which is really great addition.

In my clam up like this is what happened so just steer it pretty fast before it makes a bigger chunk. And now let's set it up for another 15 minutes.

But now you have to steer it, because this will.


The pepper we're going to basically do a nice little dice to fit in between those alternating slices of Lamb and onion.


You pull.

Crab meat on top.


Now I'm going to put about.

Tablespoon of Mail and again guys you don't have to put it in there. I choose to put it in there because it's going to be creaming off and you'll see.

When you give it a try as well, properties, Fuller salt and half a teaspoon of Paprika and give it up.


Added The Tomato Puri too. Dark matter in the garlic theory too doll and I started my gas again. Will keep it on the Medium Flame and keep staring in between and will add our rest of the ingredients.

List of all be large quarry in the powder.


Add olive oil to hot pan and put in the pizza dough. Pizza is usually cooked in a silly hot over, but this pan Cook method works brilliantly.


Who's going to match this? Until that butter is melted all the way through it?

Then we're just going to add a bit of salt.

A bit of pepper.

Throwing the chives.

And just a bit of milk guys, you better off putting less in the start with an add more if you need it.


Alright, I'm going to turn him after about.

3 minutes on each side.

Look at that, yeah?

Oh my starting to come apart a little bit that's alright long as the cheese doesn't come out.

I'll look at that.

Looks beautiful dude. Nice work. Well thanks for your.

We're almost done and close the lid.

Look at that, Oh yeah.

Pretty much close to medium.

It was nice and charger almost ready.

Look at that.

Man that keep him upside the most of the time and then right before I pull him off I took flip him over and just get that other side nice and Grill.


With the egg mixture.


So to get started just heater pan to a medium high heat, add a bit of olive oil and just lightly Brown those sausages.


And let it sit and continue grilling. You're gonna flip it a couple more times just to make sure that the cheese gets melted, OK?


Kind of come together and what I have here is just some Italian bread that I bought it yesterday so it's a little stale and I'm going to drizzle a little bit of olive oil on them.

And then just toss it into the olive oil. And just like so it's going to give flavor and help it Brown. And now I'm just going to put this into the oven and let them cook or bake for about 10 minutes or until the Lightning Golden Brown and crispy.


Right down to the tail.

I'm just going to cut.

But there.

In the.

Sort of halfway between the top of this, but in the bottom.

Right down there.


Meanwhile, let me check the spaghetti and we're going to bring it right over here.

We're going to throw it in here.

Get just a little more source, get a couple of meatballs.

Put it in there.

Homemade classic spaghetti and meatballs by.


Indirect cooking of course. Use your oven if you like.


Alright, well how much rice are we gonna use here?

But also.

Sesame seeds.

Avocado.


Like that?


Wow.

Next class is peanuts and add some soy sauce and a pinch of salt. Mix it well.


We're going to take a knife and just make few insertions 123456, six, or seven of these instructions should be good. Now you know if you try hard you will be able to put your finger inside. I don't know why I'm good at it. Take see how this garlic is just slipping in as if there is something fun that it is going to get inside. We have taken care of every hole by stuffing in garlic. Take pieces of Ginger also and stuff some of.


Surface we're going to need that dough.

Now we're going to need this for about 5 to 6 minutes until that dough becomes nice and smooth.


We don't want to put too much Cooley because we don't want to over powered.


Add the potatoes.


Salt.

Little bit of salt will have to taste and adjust the seasoning when we're making the mash, but always.


Put it in the fridge.


Need to add some salt and pepper.

Just to season it.

'cause I like to be light on the solar cell.


I didn't know that he.

Adding the coriander leaves as well.

So now after adding the masala's and the yogurt and coriander leaves.

I've still didn't mixed it very well and now I will cover it again once again and leave it again for about 2025 minutes till the meat gets done tender. Now this whole procedure you can do it even in a pressure cooker that will go faster, but I prefer it this way because the flavors are very nice and the muscle also turns out very well.


Add it.


Have an hour for all these ingredients to marinate together and they will be ready for us to make the patches.


Keep whiskey.

Get rid of all the lumps.

And this batter is ready, and this is the consistency that I need.

And now I'm going to dip.


But I won't show you.

So this is Provolone Cheese. Provolone is perfect for Italian hotdogs.

Make sure the.


I'm gonna put a little bit in and I'm going to save a little bit just for garnishing at the last.

And actually the yogurt gives a little.

Our taste, which is just so good, it looks up very well.

And if you use a loaf.


There you go, right in the egg.

That make sure the whole chicken is covered and he's going to.

You're right in there. Yeah, throw this gently places at least a little bit more disgusting than I thought it was going to be. Now flip it over. I don't really want you got it. You got The Dirty hands, OK?

And then you want to make sure it's all nice and covered. So just keep flipping until it's nice perfect.

Keep going.

Video that's good.

And pick it up.

Tab.


Uh.

Ground pork into each wrapper.

Put a bit of water on the edges and then squeeze the rapper on the meat mixture.


Can't get a slightly larger one. Fill it with sunflower oil and get it nice and hot fry their chips initially for five minutes until they just start to Brown and then you should drain on kitchen towel. I didn't have any left so I tipped it through a kolander into a pan and then shook him onto a tea towel and just stabbed a little bit. That worked out all right and then cranked up the heat on the hog to get the oil. A little hotter. Put the chips back in and cook them fruit until they're nice and Golden Brown and repeated.


And go in and mash.

Some of the Chickpeas.

And you can make this as you know, chunky or mashed as much as you want to. It just really depends on your taste. What this does is it thickens the dish up and gives it just a little bit more of a smooth texture.

So that looks about right. I like to mash about half of the chickpeas for myself.


Little bit of olive oil.

Not too much because pancetta is very fatty.

Next idea.

You want the pan on a medium heat. You don't want it too high because will burn it, so will just fry this off to get it really nice and crispy.


Half inch thick.

Take that piece and cut it down the middle.

You have two pieces.


Hey guys I'm back and here you go. I got you some mustard so you add a little bit of mustard and it must it. You're not gonna take the mostly to me, it just helps it blend a lot better than it tastes. A lot better with mustard in it.

How large?

How is there some kind of looper Dome?

Whatever.

Yeah, like a couple of sports in history like don't get crazy.

I definitely yeah.

Better.

Missing download Carson Junior. Yeah, some salt and pepper.

Then you add your cream cheese butter mixture.

I'm saying I don't add the whole thing.

Dennis will see how we look.

So you make sure you start that much Internet and how much did you make it really paying it? Man so good.

I love.

Add the recipe of cream cheese mixture.

Then you add.


In the water with.

Which we have already dissolved the East.

And make a dope.


3 tablespoons of sugar.

Now just add a half a teaspoon of Apple cider vinegar.

Put the garlic right in there.

We'll start this for about 2 minutes and then we're.


So I'm just going to add the border wall, wait.


For 45 minutes, carefully drop several quarter Cup mounds of pancake batter into the oil and flatten with a spatula to make half inch thick pancakes.

Allrecipes member Emily Morris comments. Make sure you don't flip the pancakes until you can see the bottom edges are Golden.


So I'm going to be adding in a boat pump and 1/2 years ago about 1/2 of what I have in the pot and then the final step is really just to stir all of the ingredients thoroughly together, making sure that the lemon juice, the olive oil and all of our herbs or spices that we added mix thoroughly together and that's it. Our beautiful quinoa tabouli salad is all done and now you are ready to enjoy this highly, highly nutritious and.


Try it, usually with the pork shoulder you have to study together with the meat.

Show me notes of very valid.

You have to smell this village.


Love it, that was heavy.

It's a lot of onions. This is 1 big onion. Let's go now.


Here I want to touch the fish is less as I can write so you don't build bacteria again trichet little side here on the bottom.


Now, did the onion rings into the batter and code them with the bread crumbs.

I'm going to transfer them onto the wire rack and will repeat the same process with the remaining strings.


OK, are onions are ready, they are tender but not browned.

Not a crime. If you do Brown them a little bit, it's not going to hurt anything, so we'll take these over to our potatoes and add them directly to our potatoes. Potatoes are mashed with a ryser so that everything is completely imagined. No lumps, and now we can add the rest of our ingredients. I have are salt and pepper here.

Until you hear that cheese please.

Car brand.

And this is about a Cup of ricotta cheese reading here.

And that's all there is to our feeling now. Will just mix this up so Susan mixes up the filling. Her husband Darius.


And again, everybody's pressure cookers are different, so kinda test yours out and after you cook it in for a couple of times, you can judge exactly how long it takes to cook these things.

Spend that Eva dolls. They should be really soft tender.


Cheese, which is a gold cheese and it's nice and crumbly. I'm going to stick my fingers into it and just add a little bit of that in. Where is that from? That's seemingly was produced from 2 fields down from here originally, so it's nice to use. I love using local ingredients, that's what the markets are all about.

Then we add in a little bit of flour.

About 2 two forced tablespoons of flour.


Store bought Peppers work really well too.

To speed things up, we cut the Peppers into large flat pieces.

Then we place them skin side up on a baking sheet.


Single box, you flip it. You put it back.


And the boiled vegetables. I've taken, French beans, carrots, cauliflower, peas and potatoes.

Make sure all the rice and the vegetables are coated well with the masala.


Look at this and here is my leg of Lamb and just pour it on top of it. Ha ha ha ha.


Sorted with Ginger garlic paste.


Right, so we got all this meat cut up down here.

Superpop

Anna place to put this.

Get some bamboo.

You


Next thing you do is that play Wasabi on the back of the fish.

Then turn it upside down, said Wasabi side.


The third mixture.

To the onions.


Which is about 1/2 of a Cup.

Top cilantro.

And you don't like cilantro. You can use parsley, or you can omit this altogether. Give this a stir and now this is ready to serve.


Boiling water for three minutes. After three minutes, drain.


We should make pizza at around 750 degrees Fahrenheit for around 90 seconds sliding pizza directly on the oven floor at all. We can bake at 400 degrees Fahrenheit 457 minutes.


I'm going to add.

How many cups in 1/2 of red wine into my pan?

Now with the dry, because I don't want the sweet flavor taken away from the dish, this is some fresh thyme I'm adding in.

And then I have a dozen dry pre-cooked Helix.

NASCAR goes, so I'm going to add those in right away also.


Pitts next will be adding.


Inteligo nice and crispy on the outside, but 15 minutes.

Look at those lovely and glossy crispy on.


Search tomato Puri 1 Cup. Cover this and let this cook for.


First lent the soybeans proud.

An add some sesame oil and a pinch of salt.


Add in the pork when the water comes to a boil, reduce your heat down to medium low and poach the pork in the water for about 18 to 2.


Perfect so I know how much, how much salt to put in because the injury pace is of course salty and the cheese is salty so I don't want to blindly into it and season. So I'll just give it a slight taste.

So good it is just delicious, delicious dressing and you do not trust me. I've said this before to you guys. If you've been cooking for me for awhile, you know that I do not care for raw anchovies at all. In fact, you know this more traditionally used like anchovy fillets. I use the anchovy paste because there are just no texture. It's just smooth sailing and it just gives us salty. But you don't taste any fish. So now I'm just going to clean up, get my croutons, put the thing together.


Preheat it to 350 degrees. I'm going to go ahead and sear the chicken off for about 3 to 4 minutes per side.

After about 5 minutes or tomato sauce is come up to a simmer and now I'm going to transfer it over to a pan to finish cooking the chicken in.

After about 3 minutes, I'm going to go ahead and flip the chicken. Once it's got some nice color to it, and after about 6 minutes or so and it's got some nice color on both sides, I'm going to go ahead and transfer the chicken bread.


Open Amazon and then get your chicken. What I'd like to do with the chicken, you don't have to do this like trimming off all the fat so that way you don't have any chewy pieces. But here's the important part guys. You want to cut this chick in really thin. If you look at the video here, you can kind of see how I do it. I just really press hard with a knife against the chicken and it cuts it into pieces that are anywhere from like an eighth of an inch to maybe half an inch thick. But what you really want to do is you want to make him all this.


I'm going to mash them.

I'm going to add.

Some milk.

Just a little bit, maybe half a Cup.

And then I'm going to add salt and pepper to taste.

Just a touch.

If you really want to go one step further, you can also add some trees.


Remix our salad nicely.


Hey of these little hassle back hedgehog potatoes, what you need to do is grab a little bit of melted butter and just brush each one right over the top so that all those little bits of butter melts through and into those little cracks. What will happen when they come?


As you mash, pour in the butter and milk mixture. When you reach the consistency you.


So honey and grated the green onion and you got like this funky mushroom look at this. She talking mushrooms. She got the mushrooms, yeah funky mushrooms but you can use any mushroom that you have or if you don't have mushrooms.


Cutting and mix it well.


And put it over a gas flame and then all you do is just let it sit there for a few minutes until the skins blackened and blister. When it does, then use your tongs to flip it over to the other side and you keep doing this until all sides of the pepper, including the tops and bottoms are nicely blistered and blackened. And if you.


To make it taste good, first thing we're gonna do is we're going to put an egg in there, OK?

And on top of the egg.

We're going to add 1 half a Cup of Italian bread crumbs. Make sure it's Italian and then want to add.

1 teaspoon of onion powder 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.

And now we want to get in here with our fingers, and I put gloves on when I do this. I want to mix it up really, really good.

OK, and when you get it mixed really, really good.

Want you to kind of?


Off with the scallions. Janice. Helping with scallions.

And then I'm taking a couple of pinches.

Spicy tournaments.

Here's where you can make a big mistake. Going to the carnal sins of sushi rollers are trying to put too much into two little bit of a role. As you can see, we've cut this role in half, so it's a half pack, so anything more than four or 5 ounces of material inside.


Your flavor, your palette, just kind of dash it on in there. Some sea salt.

A little bit of sea salt there and see so it's great because it's got trace minerals, so we always are looking for ways to incorporate more minerals. Here's some black pepper.


It's been 5 minutes an hour darlys cooked. Now I will add some butter.

This is totally optional if you want to add, then add, otherwise leave it and some cilantro.

So here our doll Mcnee is ready served with Rice.


Bit of oil.


OK, these are being drained, so now we're going to do. We're going to match them.

Season with


Bones of a caraway seed.

3 teaspoons of Paprika.

This is not easy because it's.

All closed off.

And it'll be perfect for gloves of garlic. I crushed it so.

Now we will need half of the can of a tomato paste. This is 6 ounces, so you will need 3 ounces.

And I forgot to mention.


Circus on the Griddle. Pan for about.

Five 6 minutes. About 2 1/2 minutes 3 minutes aside. Now I'm just going to play some cheese on top and put them under the grill for about a minute or so until the cheese.


And then brush.


Get out of there with that spatula. Get all that Brown bit off. Give it a flip.

Basic basically, by the time you flip the one you put the other going back and get another one out.


About a teaspoon's worth of garlic and I'm going to add it to the oil.

You hear that sizzle.

Gotta love it all right. So now we're going to add the onion.

Everything is just about turning. Then we're going to give every.


Happen outside rolling over about halfway through total cooking time of the parboiling is going to be about 15 minutes. All happens outside on your grill.


Lovely.

Obviously.


It's got oyster extracts in it as well, and in a lot of Chinese recipes or marinades. Noise to sources used with needs. I need 2 tablespoons of Shaoxing rice wine and this is going to give the duck lovely bittersweet edge. Next, I want some light soy sauce. 2 tablespoons in there, some fragrant aromatic Chinese 5 spice and that's got to the flavors of such an peppercorn's. Got the star anise cinnamon.

Channel and it's going to work really, really well. Obviously, the scent of cloves as well as coming through.


Add in the noodles and cook them according to the directions on the package.


Find macaroni and cheese.

I don't care how what people say nobody.


Diced one onion you're looking for about a Cup.


Then you're gonna drop those strip in the sizzling hot skillet. If you want, you can let these tempeh strips marinate overnight so you really don't have to her fast tempeh just pop them into skillet, drizzle in the excess marinade, and let them sizzle.

Cook the tempeh for about 2 minutes on each side and flip it. It should be nicely browned and you can add in some extra pepper.


Is to make the batter I'm going to use just add water mix for this.


And then we're going to pour a marinade over chicken. We're going to mix it up really good. And then we're going to put it in the refrigerator for about one hour.

You can go 2 hours, but I would.


Brown then fry on the other side about 5 minutes.


In a large skillet over medium heat, add the onion, celery and carrots.


Little salt.

Pour water into the con floor, mix well and keep it aside.


Red

get it in that mixture.

Get it nice and coated.

And now.


Add a sprinkle of Paprika.


One floor in water. Now add it into the soup.

Mix well.


This is the key now.

OK, so we have our key. We're going to slice it in half.

And this is like an avocado. The way we're going to take out the meat.

Just going to.

As you remove it with a spoon, yeah, I'm just taking the skin off and then you have this trick, right? Yeah, we're just trying to get a little bit. We maybe need like.


We're going to put.

One spoon of fig vinegar.

We're going to add the berries.

Sprinkle a little bit of olive oil.

Touch of fresh pepper

Pinch of salt.

And we're going to mix the sellers very delicate because the martial art and the berries are very delicate. Very.


Thing you're going to want to do is take a sharp knife.

And an onion. And you're going to want to slice this onion.

But 1/4 inch thick all the way down.

Don't stick your face too close because you will cry.

Quarter inch thick.

About after that, you're going to want to separate them into rings.

The.

They're called onion rings and onion pucks.

Onion, are they making you cry? Yes, onions completely separated.


John cheese

next to that, a good sister.

Right, and we're also going to add 1/4 Cup of grated Gruyere Cheese. You can just find the situational grocery store check over in the deli area.

Next, we're going to add a pinch of pepper to ground black pepper.

A pinch of salt.

And a pinch of Nutmeg.


After you've mashed potatoes, just put it on top of the meat mixture and the vegetable mixture.

What's going to make?

Covering

cover it from edge to edge.

Like I said, You cannot choose to this if you like to make it different again, and some people even use instead of potatoes, turnips, which is a little bit more difficult to handle then your power.

Change its name to vigorous private, traditional shepherds. Pie has potato.

Now you have the potatoes on top of the meat. Just press it down.

Press it down nicely.


To build the **** mistress on which pile up the ingredients in this exact order. Bread, cheese, ham, cheese, bread.


Crispy bread.

I will add some cheese.

On the site, last thing you add pomegranate seeds.

It will give very nice.

Presentation to our.


After that's well tossed with these spices and herbs, you're going to top it with Buttermilk and we're going to let that sit for six hours. You can get away with four. You can go overnight if you want, but I like 6.


Children case if you can do that, yeah.


Will reach that this route switch cold water.


The Beriani is ready.

Let's play this.


Take your full Gras and I'm going to pour it right over the top of the full graw.

And then I'll show.


OK, so first I'm just going to add a little bit of oil. I'm going to add the onions.

And the Lexus source.


Leopard or Little. Pork Cutlet Schnitzels. And we just make a little assembly line.

Go flower 1st and then just.

Some eggs, couple eggs are just whipped up with a fork.

And then into our bread crumbs. As I mentioned, I like to use the panko ones. You can use regular ones if you want to get a good coding. All this.

Ann, you don't want to crowd these in the frying pan, so I'm just going to do 2 at a time.

Until they are and then cook those two and then prepare another two.

'cause we want to just Brown them very very quickly.

Even if they're not totally cooked, then we put him in the oven at 250 degrees to finish cooking.

But these are going to cook super fast. This is about literally like one minute on each side.

OK, so let's take these guys back over to the.


Wise operating into my pan and I will use the garlic paste. The garlic is well cooked already so add a little bit.

Cilento

that's going to bring another excitement to your norm.


And just drop it in there just like that.

Oh yeah baby, now these things do not take long to cook. I'm talking a minute or two, they start turning.


Coming out.

So there we go. We're in a good place and we go.

And very very different to the English when you eat it.

It's very, very fine. It's very luxury.


Can put some spicy mustard on him, maybe throw a little bit of.


And then just pretty much.

Unite the two and that is.


You know it. It sticks nicely to the refried beans, the salt and go ahead. Add your Chipotle powder. Oh yeah, true.


How whisking gonna drizzle in some good quality extra Virgin olive oil.

Now looks great like that, but not for this. We're going to add in our freshly grated, probably generally Journal migrated ahead of time just to save on time. Now I think this is most common for Caesar dressing, but I do know that some places have like Mayo based Caesar dressing. I personally don't care for that, so that's why I make my own. So this is how I like it. A control, what's in it, and that's pretty much how I roll. So now I want to do is I want to taste it.

Now I'm not seasoning it yet. I wanna taste it.


All you have to do is repeat these steps as many times as you want to get the correct number of burritos.

So I'm going to make three more.

Alright, now that I got my 4 burritos.

Gonna play some in the microwave.

Now you could also chop up some onions, Peppers, whatever, some veggies in there if you want.

I'm going to make some plain ones here, alright so.

Just put that in for two minutes and get ready to enjoy.

Alright, the burritos are done.

Play, it's gonna be pretty hot, but.

That's good, that's a good sign all right.


Some toasted sprouted grain bread and start slicing up tomatoes.


Now let's get this clean into small pieces.

It's gonna be nice and hot so you need to press and we make a cube.


And then dump it into something with the lid. I'd like to use Mason jars for this and now I know it seems a little bit running to you, but it's the perfect consistency for me. It should be slightly thinned out, but thick enough to wear. She take your figure into the on to the back of the spoon and it should all just stay and hold its shape. Set this aside and I'll show you how to.


Slices.

You can use any kind of tomatoes you want, and of course you don't have to use the avocado if you don't want to. You could just use regular Mail and make a regular baleti, but.

I like it this way. It's so nice. You know it's nice twist. It's a nice change anaclastic I want to season the tomatoes with a little salt and pepper.

And.

That's good.


Serve Italian meatballs with spaghetti along with a tossed salad and sliced Italian bread and your family will think there in an Italian restaurant.


Julie, chopped peanuts


I'm also going to put in a pinch of hot pepper flakes. This is meant to be spicy so but you can put as much or as little as you want here. This is served medium high heat and this is going to cook for about 2.


Here we go.

Oh **** look how perfectly I did that. Wow, this is the color you want. You want it to be. This Golden Brown color you don't wanna burn you don't want it to yellow looking this is holy **** I did that really well and then you're just going to wait until the other side stops is laying and flip that and then yeah OK let's try this.


I keep my kosher salt in this container and we're going to solve the entire top of it OK.

Like your seasoning the top.

This is the process where I guess it's like curing your your cabbage or something, I don't know, but basically we're going to salt it.

We're going to leave it.


Can use mostly most of it here in tax rate.

It's nice, long strokes here.

Right here is that right in the right down the skin?

Closest skin is possible here, is pretty blew it off there.

Doesn't have too many 10 is in it.

Do you all up?


Now that we have our sashimi block trim the sides down making it more straight to a more even the width of the block can be about 3 to 4 centimeters, but this is purely up to personal preference.

Straightening the block with your hands helps you achieve a more even block if you need to trim the top if it is too uneven.

Now I'll block his ready to cut in.


Airport.

Jira.

Well given sex.

When did you start packing? Add more turmeric powder.

Add coriander powder to it.

Add whole grain masala like Bay leaves.

Cinnamon's gloves.

And.

This makes everything in the oil so that.

Things are a little bit good, then add tomatoes.

If you have fresh tomato user job, then because I'm using 10 tomatoes, so I will just press them and they will become like Puri at Little words of salt because it adds in cooking tomatoes faster and they will be completed very soon.


So it is a couple of tomatoes on top.

Little more basil mayonnaise on top.

Right?

Or cut that so we can try.


Simple Simon.

So we put our braatz in the liquid. We put this liquid over about a medium high on the grill. It's going to come up to a simmer as soon as it hits a simmer, you could just drop it back down so they're just going to cook through, but you don't have.


So keep kneading the flower till it comes altogether and becomes a very soft dough.

Now I'm just going to take a few drops of oil in my hand.


Simply start on one end.

Rap the bacon around, pulling it firm.


One hour later, put the sauce mixture on the beef ribs and mix well.


So now using any utensil that you have on hand, just mix it up until it's all mixed together.

And this is what you're left with.


I'm better in my opinion.

Now I make like 6 different kinds of macaroni and cheese like I can make anytime.


Is not going to touch the meat. We're going to pour an oil, pour it on the meat. Just make sure that you pour into thin layer so that the meat is slightly covered on top. This may look a lot, but I'm just.


Come up the ham. The easiest way to do this is in the microwave, but you can do it.


Shut up.


Pour in one 8 ounce bottle of Italian salad dressing.

And toss it to coat.


While the vegetables Cook, Place a large heavy saucepan over medium heat and melt 3 quarts.


Always think about using a nice piece of Chuck or maybe some strip steak and then of course the ultimate would be then the Kobe Beef. Where really is the highest in fat content?


Ham

1st I'm going to show you guys how to make the dipping sauces. I added my hoisin sauce and peanut butter into a food processor and I'm just going to post this. All the while. I'm also adding in my sugar water just a little bit of sugar with some water just to smooth it out along with a little bit of garlic powder and just puree until smooth taste.


To make sure that it is really hot.

And nuns every building a hot temperatures. So I've added in this in the tower. You can see there bubbling up right now, so now I'm going to add some kalonji.

Email chat Kalonji 1st and then flip it and then.


About 30 seconds and then shock it in an ice Bath and you're going to squeeze it like Jeff. Just did you guys all that liquid out of the shocking shocking maze? Getting ice water ice cubes? And then you want you want to basically reduce the cooking temperature of it very rapidly? And that's going to retain that Green Card.


Calories there.

I'm just going to let it boil for another 5 minutes. Meanwhile, I'm going to go ahead and get the seasoning ready.

And this is on low.

At this point it is also a good time to adjust the water if you like.


Couple of Grindstaff.

Paper couple of Grindstaff Himalayan.

So.


Apple cider Scarlets near the end. So it doesn't burn in the pan. Going to transfer them.


Are we going to cook the Schnitzel, income, oil?

And.

I'm old at home.

Can I block pan with roughly a quarter into canola oil and need to have a lot of oil? Kind of deep fried. Not really private, not pan fried or deep fried. However you want to call it, but that's probably the best way to do it.

You got another hot, not too hard, but it needs to be nice marker when you put it into needs to start bonding right away just like it does here.

And.

But then we got, so we put in the oil, start bubbling and peace located roughly for one minute. One minute on each side.

Needs to get nice and Brown and crispy and it started already right over here.

Turn it on. I'm gonna look at it and see that it looks nice.

The Heat we need. We need to have a lot of need. Obviously that's a commercial Coleman, but at home you know you can adjust the heat obviously to make it nice and hard, and now it's having a nice color Golden Brown.

About the round one minute I get now we're going to turn it around.

Lemon.

And then we're almost almost done. Maybe another 30 seconds, and then we have her hours.

Sometime.


Half Cup and you can add more if you want your doll to be more creamy.

But I'm adding half Cup here. Let it cook for more 5 minutes so that they all cooks well.


With water.

To take some rice.

Make a bowl.

And your.

Floup

on the.

Akinori

so.


I do love chives and most of my recipes are at least most of my savior recipes, but I'm going to start off a little bit of butter in my pan and then add my 2 eggs and then start whisking vigorously just so it doesn't clump up so I can get that really nice custard texture. It's way would be.


Tomato paste it will start to stick the ball in the pot so he's trying to cover it. One order of beef stock and let it simmer for about 2 hours until the meat is tender.


There's no clumpy monkeys that funky.


Building now add 4 teaspoon of oil in a pan.

Addison Bailey for cinnamon sticks clothes.

And all vegetables.

You can also add vegetables like peas and cauliflower.

Now thought all this vegetables until they are partially cooked.


Only at 8 eggs, one at a time to the boiling water and reduce the heat to medium.

Cook the eggs in batches. If you're using a smaller pot, when they start to float to the top, they are ready. Remove them with a slotted spoon and let them drain and we're ready to assemble. For each serving, place one slice of toasted Rye bread on a warm plate. Top each piece of.


And it just goes like that.

This puts generally cut nice and thin because the belly is a lot chillier than the rest of the fish.

So the center of those.

Maybe to the taste.


I don't see any.

God, Damnit.

And I don't think it had too much season in it, OK?


Got an egg here? Correct that.

And I'm going to add some milk.

And a little bit of salt.

And some pepper.

Now we're just going to whisk that up. Gotta Fork here.

Mix that together, get it nice and combined.

Check on our butter.


So I'm going to and this is the wreck that I'm using. You can also find this one in the at the Indian grocers and this tool. Also you can find it took endorsers.

So when you wanna turn on the right first side, you wanna just to cook a little bit.


Make sure they're not sticking every once in awhile so that some chicken stock it will sizzle a lot at this stage.

And you just want to be careful when you're doing this. It could catch on fire the hot oil.

An I decided I didn't have enough chicken stock there, so I added some more.

Straight from the Carton.

This is about half a Cup to 3/4 of a Cup of chicken stock, and you never want to let the pan dry out in this process.

So add your soy sauce. Tablespoon soy sauce.

And you're gonna want to cover that and let them steam for about 8 minutes.


And all of our ingredients are going to go into this Big Bowl. We're going to mix them in the bowl before we transfer them to our big crock to.


All your other potatoes are boiling great three uncooked potatoes.


The dry ingredients.

And I'm gonna make the battle with some club soda.


And some culinary lavender if you look to my left you will see the green rose.

That's the culinary lavender. It's been harvested, probably.


Right there, so the next step is to add a little bit of the sesame seeds on the side roasted sesame seeds. That is, and you'll notice we put it on top enough to coat lightly and Pat it in just to touch.

Now next we put on a cutting board and this is really where the sharp knife pays off. Incredible dividends from Otis air. It's slicing right through, and for those of you who do watch more videos, I want to point out here that we use the rice cooker for the rice that we used on the spicy roll tuna here, and you'll notice that it doesn't clump up.

As bad when you cut through it, you'll notice that you get nice clean slices. The flavor of the stove type rice comes out the same but with the rice cooker you can see that's where you really get these neat cause that you can really tell when you're cutting your sushi rolls in particular.

So here we are. You know how thick you want your rolls and things like that is really just up to personal preference. It's whatever you like. I think we're cutting him a little bit thinner here, but that's 'cause we have a family and we like to have a lot of pieces of a lot of different flavored sushi. So when you cut it, that's what it will look like. And the next step is to put it on the plate for display.


Carrot Peel the carrots and then cut little feelings of it. Pepper really, really thin strip and going to spring onions. Same thing. Thin thin strips.

So maybe going to put my spring onions into the bowl and as soon as you guys are done, if you can put your and carrot in there as well. Why does this have to be so fit? Because we're going to roll them up. You want loads of all different flavors in then. If each bit is too chunky, you won't end up with enough difference, so wanted everything while you're finishing that. I needed the chicken. Now I need to strip it up again, so we've got bits like that.

I'm really like stripping in. The kitchen is fine, is allowed.

This is a bit of preparation and shopping involved in this dish, but once you've made them, they can sit in the fridge for a little while until you need them so you can make the way ahead of time. So all of our check in.


And make.

Divide in the six equal parts.

And.

Take.

Little all purpose flour it helps.

Making the.


But once you start cooking it, it will all.


One medium, cucumber, peeled and then chopped into small squares like this. Or Alternatively you can use a food processor.

1/2 of red Bell Pepper, Deseeded and then chopped into little square.


And today I'm using some boneless skinless chicken breast. You can use bone in chicken or boneless skinless chicken thighs, whatever kind of chicken will work in this recipe I'm going to drizzle with extra Virgin Olive oil, salt and pepper, Italian seasoning.

Granulated garlic

granulated onion.

And some crushed red pepper flakes.

Now flip over and season the other side. Once there all season placement.


What's 2 beer that's really about it.


Marinade I've prepared my Weber Mastertouch 2015 edition, 57 centimeters.

The special edition with the heavy duty great prepared them for direct heat for the sausages and forth directly to spell for my cast iron pan.

Just to cook the pepper.

The Eiffel Pepper and the onions.

After some minutes.

Give them a flip.

And after.


New.

And what did I say? How much to use?

Why?

My ******* right. Is there OK? This Is It.

I'm not for sure and I can't taste raw.


And is it always fried or can you bake us well? The only way I've ever been able to cook us and they tried cooking is an oil and my cooking. It also thinks is better.


Bean sprouts and then just fry everything together.

And we also want to season everything with some freshly cracked black pepper. Now we want to just store everything around for another few minutes until the source has disappeared so that everything is made really.


System.

Control panel.

Not cold water.


How are you going to turn up the heat and just scoop?

Then I prefer putting scallion right before serving.

Likes.


OK, we're going to Peel the potatoes.

Then I'm going to cut them.

Into not too small chunks because it'll take on too much water, but cut them into quarters chunks about that size.

All evenly size so they all cook at the same rate.

I'm going to pop.


Which is gonna.

Throw some of the sauce over there just to start to get someone that flavor.

OK, so just let that's it. Look at that. It's a nice meatballs with a little tomato sauce.


Cooking everything is going to take place right on her. Look at that.

Mine is a nice high heat so our chickens facing this way we're going to turn it 90 degrees to face the other direction to get that beautiful crossmark. So remember it's facing this way.


42 and half teaspoon of yogurt.

And.


Williams law


I like that contact wish. So for my recipe I will use like 3 Cup of chopped tomato so I will add you can put this large board the freak up tomato and I will use.

Also three Cup chopped.

A cucumber.

I will add it to my large ball.

And you see here.

How will use?

1 Cup

a chopped Green Bell Pepper.

And I would add it to the ball.


Much wonder now check this out in a hot pan. I'll start out with some oil.

Will add our shallots.

And for about 5 minutes.


Walla onion ring already determined Eromanga.


Let's put about 1/2 glass of wine.


Now I'm going to add basmati Rice with this boiling water since we are going to strain all the water after ice has been cooked to 73%. We are supposed to add more salt.

No, I'm going to add a 3 to 4 teaspoon of oil to avoid a sticking of rice.

Within 6 to 7 minutes.


So we will chop the cabbage in half first, so once you have it in half, basically we're just going to go around the core, cut it in little wedges.

I try to get it as soon as I can, does not have to be perfect. Cabbage is a great source of Vitamin A&C.

Really high in fiber. It's a great thing to eat on its own and even.


For two to three minutes or until tender.

In the meantime, coat a large pan thinly with oil and set the high to the lowest temperature.

Next, take your carrots after they've been stir fried for two minutes and place them in the pan. That staying warm on the back I.

Cover the pan with a lid to keep the carrots warm. Next, take a paper towel and clean out any extra carrots that were left behind and then you're going to start the process all over again, cooking your next set of vegetables. Put a dash of salt and then separately place your next set of vegetables.

Into the wind oil.

You're going to repeat this process for the squash and the cabbage. You can choose to cook the cabbage along with the onions after each of your vegetables has been sauteed and kept in their own individual.


Salads I'm not going to pour all the dressing on it because I personally don't like a salad when it's drowned and dressing. I like it when it's just coded.

Slightly if you want to, you can put some more cheese on top. I know I will, but just not just yet. I want to give this a good talks and then give it a taste. I'm excited. I'm mouthwatering.

I will do that.


Now I'm just going to lightly butter each side of the bun, and then we're going to toast it until it's nice.


Switch go very well.

With Mashed potato.

What?


I'm gonna go ahead and send this down with a little tiny bit.


Using that same walk I'm adding in my noodles. I didn't mention that you want to make sure you cook this in batches, so the sauce that I provided earlier, the amount is good for three or four batches. So you want to take some noodles, two handfuls at into your walk at a little bit of water and continue to stir. For I don't know a minute or so, and then I'm going to add in some of my pad Thai sauce. I don't measure how much just taste check it. I add about a little at a time, probably a little and a half for this batch that I added here.

And then I'm also going to add in for some red coloring. I'm going to take 1 tablespoon of ground chili paste, and I'm adding in 1/4 Cup of Paprika.

And I'm going to toss it in here pretty quickly.

And it's right there.

Now, if your noodles are labor harder than you wanted them to be, then go ahead and just keep stir frying and adding a little bit of warm water at a time until it's nice and soft. But again, not too mushy 'cause you want to do this all at about a medium high heat. It looks like my noodles are right where I want them to be. I'm going to taste check to see if it needs more sauce.

And it tastes good.


I've dressed herself with my son with a creamy, delicious dressing made with the lemon herb cooking curing my craft. I've added to that a tablespoon of our Dijon mustard, a tablespoon of red wine vinegar and a little bit of olive oil. About 1/4 Cup and then half of a juice, lemon and salt and pepper to taste.


As much with your hand, just the part and of course be mindful of where your fingers are and how you're using your knife it mindfully just starting to chop and moving your fingers ever so slightly back while still squeezing the entire bunch of parsley. And we get a nice fine chopping action going, so continue with chopping your parsley until it is fully chopped up and transfer to.


Now stir in 228 ounce cans of whole tomatoes.

2 teaspoons of salt.

1 teaspoon of sugar.

And one bailiff.

Cover the Saucepan and reduce the Heat to low.


And now I will add in the tomato puree.

Yeah, so now after adding the tomatoes.


Go ahead and add my salt.

Approximately I don't know one tablespoon, some ground mustard seed that a half a teaspoon and.

Sugar, sugar, sugar.

Hey Brown sugar in.

About to load 3 tablespoons.

Gangster

and by the way that was about.

I'd say, Well, you have a half a cabbage head more or less muscle meals and as always taste to adjust your seasoning.

Are you playing with the fam, not some sauerkraut?

The week and I will see you next.


And we're just going to whisk this together.

Yeah, it smells great.

At the same time, all of these flavors go into the meat and just make it super super flavorful, so now.


At the sushi restaurant they charge you, right? I save a huge bowl.

Save your post Super Bowl. You can make this on Super Bowl recipe 2.

Actually, if you go to my channel, I do have a lot of Super Bowl recipe. Also about the small bite right? This one got lots of Chrome which is beautiful. It's crispy, very quickly.

You hear that very crispy here.

Fairy super crispy. Here we go.

And then you make your own thoughts. OK, any stars that you like. Actually, I just like like this crispy just coming from a deep fryer.


Yeah.

While making cone.

Now you can see the cone is ready.

What 2 teaspoon of filling?

In the cone.

And see the third part.

Using a drop of water.

You can see the samosa is ready.

Now heat the oil in a car high.


I am going to go 2X per person. I'm going to do it.

4 two.

So just with the.


Some final ingredients. 2 tablespoons of red wine vinegar.

1 1/2 teaspoons of salt.

And some ground black pepper to taste.

Stir the Chowder until the flavors are completely mixed.


While it's warm enough, we're going to shred two cloves of garlic. Try not to get your knuckles in there, we have.


Turn them out onto a clean dishcloth, wrap up the towel tightly in school.