Is ready.

And it will go into lightly Greased Bowl.

For an hour or two.

Just to make sure it doubles in size.


Adding some Curry probably less than a teaspoon hoops.

If you like it spicy Cayenne.

Add some garlic.

This is enough and with your brush just quickly mix it and we're going to brush the breads with this.


In pan, add in the hot red pepper flakes.

The chopped ginger.

This spring onions.

Chop garlic.

And stir and fry until they are fragrant.

Next


Going to let this come to temple little bit, and then we're just going to saute these a little bit.

And put him aside.

That should be fun though.

So we'll let these just to kind of mellow out a little bit.

In the oil.

Get a little color in the oil and bring these Peppers up to temp so it's pretty much where I'm going to. I'm going to.


Calm. Now what? We're going to start off with is homeos an fava beans.

Now humble is homeless peas or garbanzo beans. You want two cups of garbanzo beans and a Cup and a half of fava beans. When you start up, when you buy them there really small and they're going to be dried. You're going to want to soak them overnight before you do this, so if you know you're going to be making falafel the next day, soak your beans the night before. When you soak them, they're going to double in size just like that.

Yeah, one is this big and one that's this big. See the difference.

Same thing with the fava beans. They double in size. Could they absorb all the water?


And I'm just putting some freshly ground black pepper in this flower, and I'm going to give it a fairly good amount of my Sicilian sea salt.


Add.

Wakame seaweed.

We're going to put.


After you have that, just mix it together with your spoon or you can use your hands.


Now in the large part I'm putting water, adding one teaspoon of salt and bring it to boil while we work on our period here.

Hey, when you work few more time you need your W will see that it's very elastic and it stops being sticky very quickly. Now if it is a little bit sticky just add a little bit more flower to your certain surface and as you can see we rolling and flipping, rolling and flipping. Now we want to roll it to really thin layer. I would say one 2 millimeters. It also depends on what you like because I notice my mom is my liking them very.


I'm going to add my green onions.


So I'm going to go ahead and take that meat and just add it to my loaf pan palette on in there and using my rubber spatula to kind of press it down to get out any air pockets, right?


I have this.

Away for two minutes. Nice and warm.

I put it into the mixed vegetable.

They wanted the noodle wouldn't got really hot, it was separated.


Well, not much, just like this.


And now just pour all of that into a bowl. A large bowl, butter and all had to leave that button. Now don't join it, but alright, so now you're going to add in your lean ground beef.


So you want to put a fair amount of noodles in the bowl and then top that with some tofu. Try shrimp, make it look nice and pretty.

Here we go and now we're ready to garnish.

And when you're in Thailand and you're sitting at one of those, you pull up to one of the street vendors cards. You know they'll have pad Thai for you and you'll be able to garnish your very own if I'm entertaining at home. I just like to serve it beautifully, garnished already here. What I like to do is break up the eggs and put him off to one side just like this.

You want some of the white part and rioc.

And to this I'm going to add the mung bean sprouts.

Pile them up like so and hear more color.

Gets really pretty.

Just a little bit of scallion.

Some crunchy peanuts.

All around.

Not a beautiful, vibrant color of red chilies.

And Thai Basil.

No, I'm doing. Here is just tearing the basil.

Like so.

And for the finishing touch the line now what they do.


2 tablespoons of butter in my pan, melting.

Imposta their spaghetti boiling.

Chicken in here.


We just have to garnish with some chopped green onion.

And.


Notice.

A couple of pieces here.

Play.

This is really.

It really is like butter, you know.

It's so rich.

No, this is already ample meal for two people.

Since it's my birthday.

We're going to cut a little more now. I'm not going to taste it because it is raw. After all, it hasn't been cooked.

Like this is really living in the lap of luxury.


Like this?

And allow the Turkey.

To get warm.

You can put some of those pieces down like that.

And you can add more Turkey or less Turkey, more vegetables, less vegetable.


Really well, for something like cabbage that's really fibrous, so you could use any cabbage for this or Savoy cabbage and regular white coleslaw cabbage. I have just chosen to use a sweetheart cabbage, one of my favourites.

So it's up to you how crunchy or cabbage is going to be. You can lightly certify it at this point, or we can carry on cookie into little bits after. I think for cocaine and it's nice to have a slightly softer cabbage.

So the tea is going to add a lovely warm nutty taste to the cabbage.

I would add plenty of black pepper.

Black pepper and braised cabbage go really, really well together.


Mix dry ingredients in two cups of plain flour. Add 1 teaspoon of baking powder.

Salt As for your preference and give it.


Now take about lemon size of a ball and roll just like a roadie. Now you can roll in the shape. You can roll triangle overall, simply circle, so it's really up to you. Flatten it, take help offer dry flower again and roll now. At this point I'm going to turn on the store on a high heat. Keep this covered and turn on the store on high heat. You have to have this part very nice and hot.

You place your non into this pen to bake so that it will bubble up and you will have a nice result. So keep it hot all the time. Shape don't matter at all so just go crazy and I like mine on little senart but it's really up to you whether you like a thick non or thin or just a regular thickness so it's really awful.


Onions in there carrots.

And some kind of Chinese kale. And then he topped it off with carrots and the rice.

And.


Go ahead and put the water in this cannon kind of rinse it out.

And now.


For the seasonings, Here is 1 tablespoon of sugar.

One Bay leaf.

1 1/2 teaspoons of salt.

And I also need 1 1/2 teaspoons of.

Flaky oregano leaves oregano.

And about a half a teaspoon of pepper.

And you just wanna start.


And now we just want to add little bits.

I've hung in there as well.


And then you know the trick. Drain the pasta, cook it one minute under what you normally would. Dump the hot sauce over. It's turned around, and then we're going to.


So to my mashed potatoes I usually add a nice tablespoon of butter.

Good luck of milk and tablespoon of Hammonds. Light and.


Portions you want if you want bigger samosas, you may have to take bigger portions. If you want small samosas, take it lemon size because each door you will be able to make to some of us.

Now roll it first. Little bit rounds for rolling the pooris or samosa dough. You never have to use flour be cause if you use flour, frosting, oil spoils and you know if you use the right amount of shortening in the door then you will be able to roll the sheet easily. Look at this first, make it slightly round and then now make it.

Elongated like egg shape make it slightly thinner. Look at this. Once you roll it and you will be able to see kind of literally the bottom little bit. That's when you cut.

Like this and you have.

The door ready for two samosas.


And watching the Royal until the cheese is melted and getting stuff.

All.

After that.

We got it.


One minute just to eat it up just to eat it up. And now it's time to taste this.


We do take them apart, we can save them at home. The thing is, you want to separate them from the stock. He just.


Leave the last bit of the stock in the pen so you can.


Our drain pasta that you want to make sure to cook out dentes nothing worse than overcooked pasta. You can turn this off at this point and just mix it from the bottom up.

Just like, so I'm just going to continue to mix this and then we're going to go over to the table and.


Add a spoonful of that potato mix into the middle of the Llosa, and.


Intervenes.

Enchilada sauce.

Job Y onion.

And Mexican four cheese blend.


In a proof processor, combine cilantro.

Why onion?

Tomatoes.

And jalapeno.


Well, as your egg, buttermilk, and oil and whisk it up again, your batter should look a little.


To the potatoes, add in 1 Cup of broccoli.

Then add in one red pepper.


Now add in some fennel.


Oil, well, let's say use oil which just has no flavor. Well, you know. Basically use what you want right now and just take that and we just want to talk now.

Is the best.


Super Bowl.

All of the barbecue sauce.

The next time around.

In the sauce I let the oil come back up the temperature.

And try the next batch. Actually this is the second batch.

Right here I'm mixing up.

I take him out.

NN I'm in another bowl and once this oil heats up, I will fry them.


Jeez.

Day without cheese is like a day without sunshine and we're going to put about a tablespoon of the Parmesan cheese in there.


Like a 2 liters of warm water and just going to add my veg stuck to that mix, attributive work. Now I'm just going to add my tomorrow. I've got 2 tablespoons of Tamari. Tamari is just a wheat free silliest.


To cut a little bit of the extra skin off and the fat.

Alright, so it looks like it season pretty well. The last step to this is I take the chicken wing.

And.

I make it kind of 1 little piece. I wrap the leg behind the back part of the drum it.

That way when you're frying it, it just stays kind of like one piece instead of like the wing and the everything flying all over the place.

Makes it easier to fry.

Alright find all my wings in here now. I did a little more wings than normal because my husband loves chicken wings.

All right, almost finished here.

Look for those wings.

That one's being a little testy. Alright, looks like I got all the wings and I tucked those little suckers back. Here's one.

Alright.

Looks like.

We're good to go.

Alright, now that you have the seasoning on it, like my hands off, you want to let the seasoning sit in for about. I don't know 1015 minutes prior to frying.


Until they are tender, about 5 minutes and remove to paper towels to drain.


Uh, this smells fantastic. Sauces hit the pan. It's starting to caramelizes. Sugars are actually reacting, they're getting nice and sweet. They're making things stick together and now we're going to do some veggies, so I'm going to show you a really cool trick. Bean sprouts tend to scorch right with direct.


And then we're going to go straight in.

Define time.

Now, as you say, we want to use a wooden spoon as well because we don't want to scratch the frying pan, otherwise it won't be non-stick anymore.

But if you come in and have a look because we've preheated the pan, the cooking process starts automatically straight away.

So once you keep the eggs, move in less, all you need to do is just keep them moving around the pan.

Around and around don't leave it.

Keep them moving, 'cause otherwise they'll just end up in a omelet, and that's not what this recipe is.

We don't want to cook them all.


Or cumin seeds.

Followed by two whole red chilies will just let them into half and add them.

Will add 1 Bay leaf.


Press them if they are tender enough, you know that the chicken Curry is not prepared, but like I said to complement the sweetness of the coconut milk, we have 1/4 Cup of tamarind juice that will be adding here.


For another.

4 minutes.

Once again, at a very low flame.

And before I do that which is garnish this with some beautiful coriander leaves?

This is an optional step but alive coriander.

And I usually add them to most of my cories.

So we'll cook this for how much time more?

Yes, 45 minutes at a low flame.


Now take your hot dogs and the some lightly with some of the extra all purpose flour. This will help the batter stick to the hot dog pieces better.


Then insert a lollipop stick or a skewer into each of the hot dog pieces. Take your hot.


Seven large red skinned potatoes and I'm going to cook these in a pot of boiling water until there done and then I'm going to use them in the filling and I'm going to make sure to save the potato water because that's key for the perogy dough.


Talk to our saucepan.

As well as our coconut milk.


Noodles, you can break them up slightly so they fit into your pot and you're going to cook them for five to 7 minutes.


So is a cook some bacon. I have 6 trips in here which I cut into slight uh pieces. As you can see and just going to cook this until it's all.


Xbox.

There's no flour lumps in here. That's a perfect. I'm not gonna add my potatoes and most of the bacon. I'll leave some for topping.

So leave that for toppings.


That barbecue sauce on top and then I'm going to cover this meatloaf using my aluminum foil and now it's time to bake our meatloaf in the oven on 375 Fahrenheit for about 25 minutes.


If your sandwiches and I just put a little bit of mayonnaise on one side, I put down some tomatoes and Lettuce and then you want to add your bacon and assemble everything how you want it to mean that avocado. You can add whatever you want the.

Creations are endless and then after you have your beacon on want to top it with the other top of the grilled cheese.


Everlasting memory of a corn dog is standing in Santa Monica Beach from getting it from hot dog stand and we got a corn dog for the first time, so we thought we'd never had it before. Loads of people have told us about them and wants to make it and we ate it.

Well, it wasn't brilliant. It's so see hot dog in a kind of sweet corn.


So the sweet corn is going to go into the blender with handful of jalapeno Peppers, sliced Chili Peppers and a couple spring onions.

So he did.


Need 1 Cup of water, 3 tablespoons all purpose flour or sweet rice flour and mix it well together.

Looking good and turn the heat on and start it often we're going to bring this to boil and once you coils were going to cook it for another 2 three minutes and you'll be ready, you see a little bubbling. Start stirring and we're going to cook it for another 2 three minutes. I think that's looking good.


Each one of the jars I'm just going to fill it up just to the neck.

You can see that hot water is caring the sugar and the vinegar.

In the salt all the way down.

Just there we go.

Again, just right up to the neck.

OK, so we've got the water in there.

Crowd is already cooking, and that's just a matter of taking placing the lids on all of these quart jars.

Just like this.

You want to tighten 'em down.


And at the Half Cup Cookie Cutter, which is Korean red pepper flakes?

Korean chili flakes will stain so huge of all they wouldn't get stained. This will make about medium high heat. If you don't like spicy food, you can always reduce the amount of Kuchibiru or not usually at all even.

But I like it spicy. Mix it all together and taste it. You should be a little extra salty and semi sweet since it's going to sit in the whole cabbage. The last thing you want is to make a big jar of.


Rest I mean a calendar.

So all the access tomorrow will be drained all right.

Start looking right now it's time to dress the cabbage before we dress them. We have to taste it first.

I'll show you my mom's trick, so let's Terra Littleleaf just a small one and put the mixture on it. It's gonna be nice and spicy. Kimchi, taste age. Follow my specialty since I did lots of tasting for my mother and my Grandma when I was growing up. It should be a little extra salty and sweet since it's going to season the whole cabbage right. I'm going to put my gloves on.

To protect my hinge otherwise, could you call those thing my hands for hours, put the mixture on each lift him she's low in calories but high in nutrients.


Mash potato ball into the bread crumbs and roll around the potato ball, not you. And here's a garlic parmesan ball. You can do it. Continue with this until.


Into this 60.


So that's a perfect way to use left.


To that I will add some sushi or semolina.

Next, adding some salt.

To test.

Also, I have some sugar about one TSP.

Some baking soda.

First give good mix for all.


Next, put in some yogurt.

And start tonight this in turtle.

And now we will continue to need this by adding water.


We have to make sure not to put too much water as we don't want to make this very softer. This has to be a little bit steep.

Now contaminating this.


You put a sprinkle of salt on top.


And here you've got your wonderful.

Calamari


Bonzo beans. You can get these in specialty markets.

Their garbanzo beans are chickpeas. Now. If you have trouble finding any of these ingredients, I have an online store called shop canal com and you can go there. Order things that you're having any difficulty finding, and they're shipped directly to your home, and I've soaked these overnight with four cups of cold water.

And a half a teaspoon of baking soda. Now the baking soda will just help soften the beam, 'cause we're not going to cook these the next day. The following day you could just leave these out at room temperature, covered. The next day we drain them and then put them on a kitchen towel and dry them off and they're like this. We really want all the ingredients that go into the food processor to be dry because we don't want our mixture to be too moist when we mix it all up. So here are garbanzo beans. Then we're going to take 2 tablespoons of freshly chopped garlic.

Now remember when you're choosing garlic, I always like to squeeze it before I buy it. Make sure that it's not porous and that it's not sprouting from the top, and then that will sort of ensure that you're getting very fresh garlic.

1/4 Cup of.

Chopped yellow onion this is yellow onion or they call it Brown onion in some grocery stores were going to use 1/4 Cup of chopped parsley, 1/4 Cup of chopped.

Um, cilantro and 1/4 Cup of chopped green onion. Now all of these. I rinsed and dried in advance so that they wouldn't be full of moisture. So the first thing to do is put the garbanzo beans.

It's not food processor, it's fitted with a metal blade.


The Rice.

1 Tablespoon Vinegar.

Anna 1 teaspoon sugar.

Storage.

Mix well.


Spread the lies on the dry ceiling.

And this is Vegas crowd.


Whisk 3 eggs in a bowl. Add 2 and half tablespoons of Parmesan cheese.

Season with pepper. Add taste and mix.


And with my vegetables, all my vegetables microfix airline leaves.


The onion and put that in.

Along with the Worcestershire sauce, I can never pronounce this the same two times, which is sheer wishes, Shire Worcester sauce. And then this is the prepared mustard.

And then the salt, pepper and garlic powder. And then we're just going to whisk this together.


Have a Cup of Parmesan cheese and we're going to pour that into a bowl and then we'll add 3/4 of a Cup of whole wheat bread crumbs on top of the Parmesan, and then take a fork and mix the Parmesan and the bread.


This is ready though.


Right?

I'm in noodles. OK, so this is important right now.


So the Broncos of these little packets here just open the packet and it adds abroad.

This is soy sauce broth and then you add your hot water.


Perfect so next thing we do is strain the noodles.

Pour cold water over it so this stops the cooking process over here and it also gets rid of all the slime.


David bamman it's done awesome. The last thing is I add this shichimi pepper for taste to make it extra spicy.

And there you go. Yeah, awesome, look at this rumin.


So I'm here late across the middle of the seaweed, which is down on the mat, ready to go. Move the rice evenly across the whole expanse of the seaweed. You don't press too hard, otherwise you'll find that it turns into something that resembles Mashed potato, so move it nicely across. Cover the whole sheet.


OK, well I'm dropping these very gently into that beautifully simmering sauce.

Can I take this home tonight?

Yes, I know bring the sauce to a simmer and cook the meatballs for 8 to 12 minutes.

Look how great these look.


System off and they are ready and you can flavor them however you like so these go into the center.

Next, I think I'm going.


Hey.


Z.


Easy.

Tell me.


Use some cucumber.

And some red Peppers. So cut into Julienne form we're putting it right in the center.


And what I'm going to do now is start rolling it.

And what I can do? I can do this in?


Do you see the beautiful shrimps? So I've cut them in half and I'll put them facing out like this and also the mint which tastes fantastic and I want to put that right now.


Then all we do is we cut it on an angle.


Wrinkle it on.

The beauty of.


Um, when you're making Falafel? Because the.


Is 5050 Clinton plain flour, which is pretty standard ratio and egg and buttermilk combined? It it also got baking powder in there and so bearing in mind that plenty is called mill. That's where the corn comes from.


Yeah, but that's going to make our basic corn dog batter spicy, so that's going to go in there. This is something we question actually 'cause we said we're going to make this better as good as we can should we go for something that's pie.


One glass full of your stop making a glass of your mix.

Brother


And help about it, stick and then push ace wooden skewer down the center.


Just full of liquid, it's really easy. You don't end up that is a topic that is a top tip. Make sure it's completely covered and then into oil at 180 degrees Celsius.


That kind of data now Chuck and coriander, or really enjoyed about this process of doing these recipes where we've got you guys involved is that you've helped us create them and actually they're better for it because we've got influences from all around the world and what people know is 1 corn. Dog is different from what somebody else does and we try to incorporate all of that to create the best corn dogs ever. Hopefully that's exactly these are now, but if they're not, if you can get your feedback in, let's know down below. How would you have made it?


And at this point we're going to add the last major ingredient of the cream alright. Besides Rice, that's the other mandatory ingredient in a biscuits. Gotta have cream, so will stir that in. Not sure why. I'm using a spoon and whisk. Would have been better, but it's too late. I'm not changing so we're going to stir that in at this point. I've taken you as far as I can go, right? The rest is up to you. You need to adjust this until it's absolutely perfect. Meaning if it's too thick, add some broth. If it's too thin, reduce Italy.


Pan and all I'm doing is putting are cooked.

Elbow macaroni and there. I didn't butter the dish or anything. It's not going to stick as this is one of those nonstick things.

So just going to spread it out.

And then we want to get our cheese sauce.


Take the rest of our butter.

And just put it on top.

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

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

Now I've already got my oven preheated at 3:50 and it really does not take very long to cook this 1518 minutes or until it's bubbling 'cause the escargot is already cooked.

So you're just going to get it basically good and hot.

And.

It's usually only 15 or 18 minutes.


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


Chili powder

I like it spicy, so mine is going to be a little extra chili powder.

Hot little Korea Nevada.

Little cumin powder

and I have some water.


Just mixed little bit.

Cover the Lamb and let it cook for like around 20 minutes till the lamb is tender.

Now.


So that the sort of a safe temperature to eat.

Beautiful.

OK, well my plastic carbonare is done. You know look at how creamy that is. No cream in there just starts water and eggs and that's a secret. That's the proper way of doing a Carbonaro. Never put cream in it 'cause you don't need to.


This heart smoking Grill Pan and we're just going to add a Calamari in Calamari is one of those things that you want to either cook it really fast or really slow. So we're just going to put these in here and they're going to take just a couple minutes to cook.

Going to the tentacles as well there when I begin to.


You need 3 egg yolks.

And use Grade A fresh eggs for your hollandaise. So three it gives an A little bit of water. 1 1/2 tablespoons of water. Go into the egg yolks and I have it pre measured right here now will just.


Now the hollandaise, the three egg yolks and 1 1/2 tablespoons of water. This mix over simmering water bath. We have created our own double boiler here or little Bain Marie continue to cook this. Stirring constantly, about four minutes until the egg yolks are nice and thick. You know the origin of the name's eggs Benedict. Some say that it was named for Harry Benedict, a prominent banker who regularly ordered eggs at the Waldorf Astoria.

Because he was convinced that they cured his frequent hangovers well, eggs Benedict is generally agreed to have originated in New York City in the 1920s. Others believe that the theme New York restaurant delmonico's may have also been the birth place of eggs Benedict, having been created for Mrs. Legrand Benedict, a regular luncheon guests when she complained that there was nothing new.


So.

Going there.

For about 15 seconds.


Josh the fish sauce I cannot even say that and we're going to add our nice little slurry, the rice porridge, and just mix everything really well. You want to combine it till it's a nice firm. Lovely red hot pace.


And to that.

I would just add whatever you've got leftover in the saucepan from yesterday. You really, you don't want to have more than half and half really famous sodas.

Just a bit of A.

Have a lump of it there.

And you just fix that up. Now I'm going to add into this. Now I'm going to put the pan on. Actually, because you do want really good.


You know, just kind of games that and whether or not you got a lemon. Now I'm going to use a tablespoon and I'm going to Mount it on there. Each one of these is going to be about 2 tablespoons 'cause it's a heaping tablespoon that I'm using to measure this. I'm going to get 10 out of this can, which I usually get. If you want, you can just double up the size and make 5, but I make the I like to make the Little Rinky **** ones that will go on a piece of pita bread for Falafel Sandwich. You know? So there you aren't. I'm sliding in the fridge, you know, let's set.


All the vegetables, the onions, garlic and the carrots into the oil.

So now I'm also adding the sliced celery into my vegetable mix and some Italian spice mix.

And now I'm just going to keep on steering that very gently until my onions become really nice, entrance listed and it's amazing just by adding actually that Italian spice mix just to the heat I can really smell it right there already, so it's quite amazing. We have not even started cooking and it smells already wonderful.

OK, my vegetables are really nice and already.


Slice large red chili and garlic. Well, I've got these all prepped. We are ready to make our source.


We're going to give it some olive oil, maybe about 2 tablespoons. I'd say get these in. Does the salary, the onions, the garlic, Bay, leaf, all that goodness is going right in there? I don't want to get any color on this, so I'm going to keep a good eye on it and we just want them to soften a little bit. They'll finish cooking in the soup, of course.

But I just want to cook him a little bit to bring out their flavor. Anytime I'm making a soup or Stew, always start this way by cooking your herbs or garlic. Onions will just let those go for a minute or two.

Now that.


Now I will put in the sauce way prepared before remember toys or starch and sugar.

Skip.

One minute.


All I

took the first batch out.


Step one in one bowl, mix the dry ingredients thoroughly together with a whisk so they're fully incorporated into each.


Malt in your recipe will impart that pan.


Step 8 pancakes should be served as soon as they're cooked through. If you're whipping up a big batch, don't let your cook cakes get cold while the new ones are just hitting the Griddle. Instead, lay the pancakes on a cookie sheet. Make sure not to overlap or stack them and place them in a just warm oven until you ready to serve.


A little right in the center of it.

Just like that ireg crack it.


Now into a mixing bowl. I'm just going to put a Cup and a half of plain or all purpose flour and I'm going to be making a beer batter here. You could use a different liquid. I've got a 330 mil bottle of great Australian beer and I've measured that out. Her Cup and three quarters. You could use lemonade. You could use fizzy water, whatever really, whichever you prefer. I really like a beer batter and you see that's going to prop up and Aerate the batter nicely. Just going to use a whisk now and bring this up to a nice thick batter.


King audience and give me 10. So what I did with the onions is I sliced it into rings and then I separated the Rings into ringlets no uniform inner rings. The Major Melilli Erin Hueco and I plan to use it say back open lutoy and so I just used you. My outer rings need or Parimeter Malakhi you adding resulting now.


Onion ring and then it did not invent starting matter.

So make sure Nobel coded you nothing.

Onion ring with a batter.

So maybe the top nothing new exists.

And then you could not in it, or with our panko breading.

Then after not in Macotela given anatomy to starting Wira, let's do it again.

What I know onion ring in the deep net is adding butter.

How do you see nothing in excess?

And then you could not end with our thanks already.

So going there not in to hunger. Macos not in Lehighton. Martine pieces, onion rings so.


Outlook to green? That's what you're looking for, and it should be mildly sweet. Trim the bottom if it's dirty.

And quarter it.


Sprinkle a little more assault at the bottom, since the bottom part right, thicker and more fibers an usual little less salt on leafy part. The idea is to sort all the parts evenly. Once it's all salted, we're going to rest the cabbage so the salt will drain some water from the cabbage. Resting time varies depending on the size of the cabbage. Kind of salt and the temperature.

It's about 70 degrees Fahrenheit here today, which is about 21 Celsius. I already have done a test. It will take about an hour and 20 minutes. The colder it is, the more time it takes the warmer it is.


Will eat green onions. Sliced green onion.

And put it in a bowl.

And we'll need Tiger reddish.

Slice it thinly.

And cut into matchsticks.

Or use a food processor. You can use the shredder blade.

That's looking good latch added to the bowl.


How to spell?


Hold on.


You just need to get the.


And tempura flour.

The tempura batter should look like this.

Anus


Step 9, use the bamboo mat to roll the bottom edge of the nori over the filling in the center, tucking it over firmly so the filling is enclosed.

Step 10, pull them at back and lay it over the roll again. This time, continue to roll forward, applying even pressure and tightening as you roll using your mat as leverage.

Step 11, once it's taken shape, take the roll off the mat and lay them out over it. Press and smooth the roll, compressing it tightly. An evening out the ends.

Step 12, with a very sharp knife, use a delicate but firm sawing motion to cut the roll in half. Cut each half into 3 equal pieces.

Stay.


Which is nothing but a homemade coconut milk.

So we'll be adding a complete can. Now, let's do that.

So let me focus. This is what I've bought.

Would be approximately around uh.

350 milliliters.

So just steal it with your spoon and add the complete can.

And please reduce the flame now too low.

Because the coconut milk tends to get burnt pretty quickly at a high flame, so cook at a low flame.

Now there is a little residue of the coconut milk left in my can, so I just had a little very very.


Me 500 grams of boneless chicken breast cubes.

Which have been thoroughly washed, cleansed and I will add them gently here.

Into our source that we have prepared.


Slide your shrimp in an angle.

And stress is a pop.


Yeah.

So all you wanna do is Karma, lies it on the first side and then flip it.

And all you gotta do is cook it until.

It is warm in the center.

You don't want to give anyone an undercooked piece of Barbara.

So now I'm going to get a piece of toast.

And.

My father is just about there. I'll let it sit in the pan for a minute and then it's ready to eat.


And the Master is going to show us how he does it.

So what did you do? You put oil in there first.

Yeah, it looks like it.


Cut these into cubes. The size is really entirely up to you, but this is about the size I like.


I'm going to add some cooking oil to a preheated pan.

Add the onions in.

Followed by the Ginger.

The garlic.

And I'm just going to stir and Saute these for a minute or two just until the onions begin to turn translucent and everything becomes fragrant.


Now what I'm going to do is add in the chicken.

Add I'm going to stir and fry at 4 about 6 to 7 minutes just until it begins to turn light Brown.


Light Brown we're going to add in the Curry powder.

The hot pepper flakes.

Some salt.

A dusting of freshly ground pepper.

The freshly chopped tomatoes.

And I'm just going to stir fry this until the chicken is nicely coated with the Curry and the tomatoes have begun to turn soft and wilt a little bit.


Now what I'm going to do is add in the coconut milk if you wanted a little bit healthier you can always use yogurt, but I love the taste of coconut milk.

And of course, we're going to give this a slow.


Ian powder

now it's time to add in 1 Cup of tomato sauce.


And don't forget the carrots.


When it has about 5 minutes left, add in 1/4 of a Cup of nutritional yeast.


In chopped recipe titles I have them in a large pot and now I am going to pour in some cold water. We want enough water to cover all of our potatoes, so now I'm going to bring my water to a boil and we want to boil our potatoes until they are fork tender.


Tablespoons of salted butter and I'm going to add in 1/2 teaspoon of minced garlic so at this time my heat is on medium and now I'm going to add in all of my potatoes. Next, we're going to mash.


Once the surface of the oil begins to move slightly, lay the breaded Schnitzel in the pan and fry for two to three minutes over medium heat on each side until Golden Brown.

It's best if you only turn them once.

Move the pan from time to time so the oil goes over the Schnitzel as this will make the breading even crispier.


Two piece of butter in the pan over low heat and briefly.


And you just pack it in jars like this. So I'm taking these quart jars and I'm just putting the cabbage in there. You know we grow a lot of cabbage here at the farm. It's a beautiful cool weather season plant. We grow different varieties because they come off at different times in the cabbage heads are of different sizes, but one I like to grow for ornamental purposes is red cabbage. Now what I'm doing here is I'm packing the cabbage down in the jars you want to pack it in just as much as you can.

As you can see, I've got it just about packed in. I think I can add a little more there.

What you don't want is the cabbage to touch the top of the jar lid.

So I'm just getting it down to about that point.

Just about got it all packed down in there. Look at that and that beautiful. OK so I've got 4 quarts already started and what you need to think about here is it takes about one head of cabbage to do 3 quarts. Just think about that.


Is 1 teaspoon per ingredient, so you want one teaspoon of sugar.

In each one of these.

And you set it right on the top just like that. And then you want one teaspoon of salt.

And this is Canning salt. It's a little coarser.

And then one teaspoon of vinegar that puts the sour in sauerkraut.

That was a little shot.


Which then place it into the hot water and just soak it there for about 5 seconds. And that's as much as you need. Now you want to put it onto.


So let's get started and I'm going to start with some.

Lettuce and what I've done here with the rice.


I will put the onion, Ginger, garlic in the green onion first.

Saute until fragrant.

Take about a minute, so after about a minute just what they look like. Smells so good.

Is there black bean paste?

And there's this Amber hot sauce.

Very easy to make.

Go really good with the rice. So delicious.

Smells so good.

If you don't want to spicy, just reduce the hot sauce, but you can have a little spicy to it.

And that is a great dish with the shrimp.

Well port, here we go. So people are not a minute so after a minute.


For some wine.

But the Apple would reduce little bit.

Skies are.

Another clue for another minute, medium heat. About a minute. You got all the hassles and the black bean and all the onion and everything. Garlic ginger.


And you can add vegetable stock or I just use turn water.

OK.

And now there a little bit.


Perfect alright.

That's perfect, just the way I want it. Now I'm gonna finish with those enoki mushrooms I was talking about these beauties that just so small. So delicate. I don't want to overcook him so I'm going to place it on top.


To start with, just take some all an add cumin seeds.

Ben's hot just add sliced red.


Really nice color.

Also I'm adding some.

Fried onions you can buy from store or just make at home.

I'm using store bought fried onions.

And again.

Finely chopped coriander's and mint layer.


After this I'm just adding some salt to my test. You can adjust this according to your test.

Mix everything together.


After few minutes I'm adding some more vegetables like cauliflower, cut bids, an Greenpeace.

You can.


Then I'm adding fresh fenugreek leaves which will give you really nice test if you don't have, you can just skip this, then some fresh garden dirt and some mint at this point.


And some fresh.

Bunny cubes this will give you really nice test.

Again, if you don't have, you can just skip this.

Also, I'm adding some dry spices, Ray chili powder.

Some turmeric powder.

And Cuming coriander powder.

And mix again everything today.


Some cashew nuts.

And then instead of whole grain masala, I'm adding.

Powder.

So first I'm adding some garam masala powder.

Then some cloth powder.

Then black pepper powder.

An cardamom powder. This will give you really nice test.

And.


Wild rice, so also this rise is almost 8090% done, so I'm on top of this. I'm adding this boiled rice.

I've called this right scries with sub cumin seeds an whole cloth.

So you can add around 45 clubs and just pull this rise.


After proper layer of rice on top of mixed vegetables, here I'm adding ghee or clarified butter. So this will give you really nice taste again.

So if you couldn't find gay, just add butter instead.

But he will give you really nice test and I've taken warm water and I've added some saffron threads.

And just put on top of the.


This is how you make a potato and lentil minestrone.

Chop four to six potatoes.


Lentilles back into the pot.


In a separate pot, add in as much water as you like and then add in the.


In large mixing bowl put in the chop Russia not 1 1/2 day was put in white sugar. 1 1/2 day was bonefish cells.

Two or three tablespoons are still sauce.

1 teaspoon 5 spice powder alittle bit black pepper and about half tablespoon oil using a spoon nicely mix all the ingredients together and you combine to make a smooth and flavorful marinade.


Battery rich in fatty flavor. Now carefully arrange a cucumber slice following by the carrot. Once after being soaked in the Sugar Vinegar Mr there will be really crunchy and yummy. After that put some Marina Myslice on top the veggies and funny ladder are sauce all over the feeling. Just yummy. Pretty simple, right?


After that, gently put the park in the marinade, flip them so both sides will be beautifully quote. We will leave them there for at least 15 minutes before cooking to let them absorb all the stunning flavors. Oh, and don't throw away. The marinade will use it later, OK?


For the veggies, cut a medium cucumber lengthwise and thinly slice it.

We were also slightly too small carrots in the same size with a cucumber. Normally I'm not really huge friend Cara, but it actually tastes pretty good in sandwiches so hence now this time.


Which is transferred onto a trailer bowl at 2 tablespoon white sugar. 2 tablespoons vinegar and also season with a pinch of salt and he will miss them all together and set aside for at least 30 minutes before serving.


To do is baking them in the oven for 10 to 15 minutes until the surface turns Golden Brown. You can also use a French baguette, Vietnamese bread, or any kind of bread of their choice.


The frying pan over medium high heat. Put in one tablespoon I and Panfried the park until nicely go through an automatic well. After this step motherly apartment. Even myself smell pretty licious.


To assemble this Vietnamese sandwich, first of all, we will spread a little bit better.


So you put it on the part closest to you and you take your little corner and you stick it like that. You know what a little extra 'cause you want it firmly in there, and then you start putting in your other corners like that and roll it in.


And when you get to the end at little water because you want to seal it.


Three at a Time 'cause I wanna keep that temperature.

Of our oil hot if you put in more than three you have a larger batch and it doesn't get his crispy. You're going to cook them probably one minute per side. If your oil is really hot, like mine is what you're looking for is a toasty Brown color, so when you see it get toasted Brown now there you go. Look at that guy, see that. So then he gets flipped over. Nice looking egg rolls. This one's about ready to come out. It's really all about just getting the exterior. Could 'cause you know the interiors cook perfectly.

Happy.


Cooking is our celery.

I use the very end of the. Sorry to nothing goes to waste in my kitchen.

Yes.


Now I have these really beautiful shikaki mushrooms. They give it such a great flavor. These are fresh. They used to be like 10 to $15 a pound, but I have been watching and the years have gone by an I get these now for about 354 fifty a pound which is excellent. Nothing gives that Chinese flavor in a dish like a **** talky mushroom all right into the pot that goes. It's like a little dry to me.


That's a total of 2 tablespoons of the oil that's on medium. Now an I'm sure in this it is time to add a little salt to that. This is probably 1/2 teaspoon of salt.


I'm going to add a green onions, but also called spring onions. I'm going to cut them the same old kind of cut, kinda vertical and then away we go. So I cut the white parts and that's going to go my saute pan, but the tops are going to be more for garnish 'cause it's pretty there. The lightest of the flavor of the onion, so stick those white parts in an halfway up that stock and the rest will be for garnish.


Now let's read that cabbage. So to do that make this cut very thin pieces. The goal is to have almost the same quantity of everything, but I have a little extra cabbage. It's easy to cook, easy to cut, and I love the flavor in it. Quite sweet. Stared at around and you're going to.


So little lobster is pretty decadent.


And the fiddle fiddle heads some beautiful English Peas.

And then her covert Switcher, baby green beans my screen.


Little stock.


Just to add a little bit more to it right.

Now the.


This little

and this is on your regular menu or OK yeah. What are some of the other specials you have going on there at Richards these days, but we actually we actually just finished a segment called have knife will travel which is a chef.


About an ounce of extra Virgin Olive oil.

To our.

Pot here and that we will season that up with some garlic about a tablespoon and a half.

But teaspoon of Bay Leafs.

A teaspoon and a half of oregano and a teaspoon of celery seed.

What we're gonna do now is we're going to sweat out one white onion that I've chopped up.

And four.

Of the Italian plum tomatoes that I have.

Finely diced

that we then going to add.

Some tomato paste.

Just put in a small 7 ounce can of tomato paste like such.


And it's wet in there with the aromatics we're going to add about.

A teaspoon and a half of black pepper. Do that.

We're going to add 1 quart of beef stock. You use vegetable stock if you wanted, and we're just going to put that right in there. Bring this up for a boil and I will show you the next.


I've gone ahead and I've got all my boots laid out on 1/2 sheet pan and I'm going to go ahead and now notice.

Cracked pepper guys really makes a huge difference. The stuff you reach up from in your jar and it's already cracked. It just doesn't have that flavor of fresh cracked black pepper, so.

Really is a lot tastier and then a little bit of kosher salt.

You can season it pretty well.

It'll soak it up pretty good, so will mix it up just a bit.

So go ahead and move it around and then give it one more little bit of.

Salt and pepper salt salt.


Here, so I don't smoke my house out and then I'm gonna put a little oil in.

And I think we can even let.

Let's see how hot we are.

We're getting there, but I'm gonna actually give it a couple more seconds to get Siri hot. And then we're gonna cook off this feed.

If a sous chef, Amanda, can get shot at the beep again.


So once the pieces started giving a couple seconds before you move it around, the idea is to keep your pan hot and Sear each side so it's been cooking now, but a few minutes or so, and I'm going to move this deep around a little bit.

And then I'm going to let it sit once again.

And this looks pretty good if you can see it's getting a nice sear on it right now.

So.


Steaming hot that's OK, just as long as you get the wine in there right away. So what?


So our vehicles into our crockpot now before you start sauteing, turn your crockpot on getting on a high setting and see all those drippings. Just give it a second.


Add in a couple tablespoons and then a couple more tablespoons.

Just continue to incorporate the flour while mixing it around.

This way your beef will get evenly coated with the flower.

And you won't have a lumpy Stew at the end of the day when your beef is ready.

Where you can see the flour.


Best of the entire bottle of red wine, and guys don't skimp on this step. You want a lot of red.


All right guys remember those pan drippings.

This is what I'm talking about. It's metal so good that Riddle.


Once the water starts to boil, add the eggs and then let them boil for 5 min.


Add noodles to boiling water and let them cook for about 7 minutes.


Broth in another pot and add fresh ground pepper and sea salt.


Chop up some veggies for some added flavor. Now Roman can be served with.


Court over your noodles, eggs and onions in the server.


And we're going to garnish some ginger.

Couple slides we want to have a fine Chap.

OK, and then come across or you can. Greater Ginger, Wiener Ginger. Or you can buy the Ginger in the in the jar. Alright, OK gingers done put in the site and now the garlic smash it really good.

And cut it really fine.

Those are the basic ingredients and it's a very popular dish. Go really good with the rice an some people like to put it in a different version. They can do some some vegetable Peppers. Those are good and mushroom and I have half of the three onions.

And you kind of really fine too.

OK.

Just like this.

And the next thing is, I have this green onion.

For the garnishing, I'd like to cut it usually try to cut with a diagonally like this, just in this way.

And just give them a really fine shop.

And I usually save the white part of the green onion, which is the scallion.

This is for the garnishing, so I put it aside all right. Anne what happened is that I can use that too salty with my.

Onion with garlic with the Ginger will give them a really nice flavor. OK, all right now we have to take care our tofu. This is part of the main ingredient too as well. So this tofu is kind of like a medium firm. Alright you can get soft or really firm an.

We love tofu. I mean if you just take the plain tofu is no flavor to it, but if you know how to cook it and take care of it, it will give you really great flavor. Alright, So what I'm going to do is I usually.

Cut in between, split into half right, just like this, and then I in the middle.

And then.

Tamoka here.

So we have 4 section now and here I go to the middle 2.

And the simping

All right, that's tofu.


1 tablespoon of the high smoke point cooking oil.


Bacon now in Ireland. This was probably made more frequently with the cheaper cuts of the pig basic pork belly, pork jowl hocks, smoked hocks and things like that. Now pork belly is probably the best meat to get for cocaine and in my opinion they couldn't find any at the grocery store. They were all out so I just grab some of the.


The meteor and I'm going to render all of that fat out and get the visit. Bacon crispy that I've chopped it up here my pastime skillet.

I love cooking with cast iron. If you haven't learned this from my other videos, throw away your nonstick pans. You cannot cook good on nonstick pans. Cast iron was invented centuries ago. It is still the best form of cooking pan available known to mankind, and it always will be. It's cheap. It only requires a little bit more maintenance and care than regular nonstick pans. So go get yourself some used ones at a thrift store and start improving your cooking today.


Yeah, I like to use red cabbage over the traditional Cal in this recipe. First of all, because of the color. I really love that beautiful red color.

And also because it has a little bit crunchier, meatier texture. And I really like a cold hand. And that's got lots of good texture running through it.


Butter and about half a Cup of heavy cream.

Now workout mashed potatoes. You'll see. I'm actually using a measure for several years. I put them into my KitchenAid and I whipped them to death until they were light and fluffy, but what I discovered after working on master chef is that the texture of mashed potatoes when you whip them and overwork them becomes kind of gluey and sticky, and I was accustomed to that being the texture I should expect. But it turns out that when you just lightly mash them, you get a much fluffier light texture to them.

So use just a masher or fork if you've got a potato ricer, which is like a giant garlic press that presses them out, that gives you the best texture of all, but don't get in there with your immersion blender or your hand mixer or put them in your stand mixer because it is going to absolutely ruin the beautiful fluffy texture of those potatoes.


Add a shop. Red cabbage to the bacon fat.

Now, how much takes up a lot of space to kind of fill your skillet. But 80% of half?


Stir that together and you've got Cole Cannon.

But isn't that beautiful? All these wonderful colors and textures like a potato salad on?


Let's get started.

This one for the preparation. Let's begin with the post marinade. Will finally chop one Russia lot. You can also miss some close garlic, but this time I wanna stick with Russia. Lots well lot of shallow.


Alright, next step here is that 2 cups of.


And two small potatoes that I have cut up.

And we'll put that right into the stock pot.

And along with that will put in 1 Cup of ziti pasta.


A Cup and a half.

The wide right to the stock. Along with that I'm gonna add in one zucchini, which I've diced up.

And about 3/4 of a Cup of just regular green cabbage.

And you don't like some of these vegetables? You can leave him out. This is a very healthy soup.


Recipe going to put in about a tablespoon of some parsley. You can add a little bit of olive oil at the end. I like the taste of that myself, and I'm going to put some salt in now.

Put any salt in yet and I like to wait till the very end because it does make the.

Being a little tough, but in about a table.


Let's get started. I'm going to take my bread crumb and put it in this big bowl right here.

And then I'm going to take my milk.

Add my eggs.

Here we go.

And then just I'm going to beat up the eggs a little bit in the milk.

OK, and then I'm gonna take my chicken.


Anne, what I will do?

Is I'll take my chicken breast and I'm going to dredge it in the milk.

And I'm going to make sure my chicken is coated on both sides with the egg in the milk mixture and sometimes I'll use my fingers and put it into the bread crumb mixture.

And just move it all around. Make sure I get it coated well on both sides and I'll just place it on the plate here.


Kay?

And now I'm going to put.

The chicken into the pan and cook it up really nicely on both sides till it's nice and Brown.

My grandmother like to make this recipe sometimes with flour and my mom makes it with bread crumb. Sometimes I'll do it either way, but I do like the way that the breadcrumb, the nice season breadcrumb tastes. It has different salt in it and it has pepper and sometimes I'll even add a little fresh Basil and Parmesan cheese into the breadcrumb mixture and mix it up. Really nice because it will just add a little bit of flavor. OK, the chicken is nice and crispy. It smells delicious.


What I'm going to do is I'll take some of mom's and Dad's pasta sauce and I'll just put it on the bottom.

Of this pan, here this Pyrex dish.

Like so.

And then my.


Put some cilantro in there, so chop it up. Just chop the leaves. Don't do this. Damn systems can be a little Woody, so add your cilantro. Add your bean sprouts. That's about 1 Cup of.


I had rinsed them and they started to Defrost and they're just about cooked. Anyways. I do not like these overcooked, so this is fine just to go into our hot mixture and I also like it because this is going to bring down the temperature of my hot mixture so I don't kill my fingertips. I'm trying to wrap this, just toss him around right come up.


Giant that you're looking at and put in 2 tablespoons of your mixture.


And add 2 cups of flour to it.

Add pepper, teaspoon pepper.

Salt 2 teaspoons of salt.

Is blend S real fast?


Taken put all my chicken pieces in here.

Discover these with flower very well.

We need to let this sit for 30 minutes so that the flower really sticks on there very well and I put these in the fridge erator for 30 minutes.


Next is I'm going to take barbecue sauce.

Please put all that in there.

I'll come back to it and get more out and I'm gonna put honey in here. We need about half a Cup of honey barbecue sauce. We need 2 cups.

And I would say that's probably a half a Cup of honey.

I'm gonna put it onion powder.

About 1/2 teaspoon to 1 teaspoon. That's about half.

And I'm also going to take Hickory seasoning, which is liquid smoke, add a half a teaspoon of that in here.

Save more barbecue sauce comes out.

I'm going to mix this up.

It's gonna go into the microwave 'cause I wanna make sure that the honey really melts into the barbecue sauce.


Chicken.

When I do 10 pieces at a time, so that'll be 3 batches.

Will try this up.

I fry them for 13 minutes and take him out and put him directly in.


So I'm just going to add a bit now and I add very gradually and I continue to taste.

Fresh cracked black pepper would be nice.


Then in a separate bowl, mix together 1 egg, 2 teaspoons of ground cumin and 1 teaspoon each of the following ground coriander, salt, lemon juice and baking powder.


Faced with ground black pepper and Cayenne Pepper and stir in with the Chickpeas.


Add a tablespoon of olive oil and bread crumbs if needed to help the falafel mixture hold together.

This looks great, so.


8 equal portions and a shape into patties about 1/2 inch thick and two inches in diameter.

Ready.


Gently lower the patties into the oil and fry until browned, about four minutes per side.


Begin by slicing the chicken breasts into bite size. Cubes were using boneless, skinless chicken breasts in this recipe.

Then transfer the chicken to a mixing bowl.


Add in the soy sauce.

The cornstarch.

Then mix everything together until it's.


Now I'm only going to be making four pieces tonight, but you can make as many as you want and get a really big Pyrex Dish and it's a delicious recipe to have.

By itself, with some vegetables and a nice green salad. Or you might want to have it with pasta. You could even make this chicken like this and then put it on a nice big piece of Italian bread or a nice big rustic roll. Delicious sandwich. So here we go like this and then I will take another helping of the pasta sauce and place it over the top of the chick in just so you know, I preheated my oven already to 350 degrees.

Because what I'll do once this dish is ready, I'll place it in the oven and it will cook for another 30 minutes or so. I'm going to be putting this.


Avallone cheese on top like so.

And I'll tell you something. I call this Chicken Parmesan.


Smoked Provolone so anyhow I take my dish like this and we just pop it in the oven for about 30 minutes.

And this is the final product. I can't wait to serve.


Whatever you have, so it's all sorts marry Sonam just can add the honey. I've got a tablespoon of honey but use whatever kind of liquid sweetener you have, Maple syrup, agave, a whatever you're into.

And it goes.

OK, so just one line.

Now I'm just going to add our brothy stuck to pawn and just hearing it.


Toasted sesame seeds on it.


So you just want to tear them up and rip them up so they're in little bite sized chunks.

So first.


Sorry, I've got 3 tablespoons of Tamari.

Next supply can add 3 tablespoons of water going out in a squirt. Align juice of a full line. Just squeeze it all in with your hand and I've got a tablespoon of honey I'm just added for sweetness to offset that ***** taste. I'm going to mix it all together using a fork, just a whisker honey or the link.


So now we're going to add in the mushrooms in for a nice warm bath.


All sides then drain on paper towels and lightly season results. If you want will now.


Side the fried Cod filets. This is a basic recipe for Classic Fish and chips that you can adjust.


And once all your chicken is cut, you can just go ahead and place it into a container and then you want to just sprinkle the garlic salt on just like this and then using your hands just mix it in to make sure that it coats each piece.

And then once it's coated with the garlic salt, we can go ahead and add our xiaoxing wine.

And again, use your hands to make sure that each piece.


Put the Brown sugar in with this toy soft and then the Curry powder.

And our Hot Chili sauce.

And now what I want to do is I just want to stir until this forms a paste so I can just stir and mix everything up together until it forms a nice thick paste.


Go ahead and drain them in a calendar.

My fat.

And then we want to go ahead.


Pull off the tails so you can just go ahead and pull the tail. Zopf just like that. So you just want the talus shrimp that are already cooked, so go.


Drain them in the calendar as well.


Add and add in our sauce.

Now this is a pace that you just want to make sure that you scrape it all out from your container to get it in there good.

And once we had in our sauce that we want to do is just toss the noodles to mix everything up thoroughly together.

He just wanna top it so that the soft gets into all of the noodles.


And once your noodles are thoroughly coated with the sauce, you can go ahead and add in your shrimp.

And your vegetables.

And just has everything.


You can go ahead and return the chick in into the lock.

And then just start to mix everything up together.


Flavor and we're going to add our second batch of our sauce, just drizzling it on just like that.

And again, make sure 'cause it's pasty. Just want to get it all out of your container.

And then you.


Tartar sauce will start by cutting four large peeled potatoes into strips and placing them in a bowl of cold water. Soaking in water removes the extra starch from potatoes.


And make some extra.


For the batter will was together 1 Cup flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon ground black pepper. In a Medium Bowl. Then add 1 Cup milk and one egg, whisking until the batter is smooth. Several recipes. Members suggested substituting beer for milk in the back.


In our large heavy bottom pot to 350 degrees, add potatoes that have been drained and patted dry to the hot oil you want to add them in small batches so they fry evenly and don't bring down the oil temperature.


And once you return your noodles to the Bowl, you just want to toss them with a tablespoon of peanut oil just so that they don't stick together.


Jarczyk in.

And we just wanna let it cook until it is lightly browned.

And what's the chicken is lightly Brown? You can go ahead and remove it from the walk.

And just.


Add an agile or three tablespoons of peanut oil.

And then you can go ahead and add in your noodles.


We'll start by making the cucumber sauce. Add 6 ounces of Greek or plain yogurt to a bowl together with half of a peeled, seeded, and finely chopped cucumber. 1 tablespoon of fresh dill, or a teaspoon of dried and salt and ground black pepper to taste.

Give this.


Tablespoon of mayonnaise. If you wish to make it more creamy.

Refrigerate the sauce for at least 30 minutes.


Waffles are best when served right away inside a pita pocket with the prepared cucumber sauce.


Chilling, let's start on the Falafel.

Add 115 ounce can of drained chickpeas into a bowl and mash until thick and pasty.


Next, in a food processor or a blender, combine one chopped onion are half a Cup of fresh parsley and two chopped garlic cloves. Blend this until smooth.


Now the batter has set for 10 minutes and we're not going to stir it. And then I've got my skillet here on medium heat and let's see if it's ready for those pancakes. I'm dabbing a little water into the skillet, as you can see these little dabs of water or sizzling so the Skillet is definitely red. I'm just taking a 1/2 Cup measuring Cup.

And I'm scooping out the batter without stirring it.

And I'm adding it right into the skillet.

This is a nonstick skillet.

If you'd like, you can add a little.


Post form on the top, you'll know that's the time to turn your pancake. As you can see right here, and I'll be back in two minutes and I'll show you what it's like. As you can see, it's been about two minutes and you can see the edges of the pancake, how it's dry and have the bubbles had formed here on the top. Now it's time to turn the pancake. You're just going to go around the pancake like this.

Make sure it's loose. Give it a nice little flipping and look how delicious and yummy that way.


So using a sharp knife, you'll make one cut down the joint, separating and discarding the tip.

Another cut right along the drumette, leaving you with two pieces.


Line 2 baking sheets with aluminum foil to help with cleanup.

Place the wings in a single layer.

One allrecipes number suggested baking the wings out of Broiler Pan to separate them from the fat and make them a bit more crispy.


Cook them in the oven for 30 minutes or until they're cooked through and crispy.

While the chicken wings are cooking, you can make the sauce, which is a slight twist.


On the traditional Buffalo Wings, thoughts pour half a Cup of melted butter into a small bowl.

And add half a Cup of red pepper sauce.

And 3/4 of a Cup of tomato sauce.

And now for the spice. Add 1 1/2 tablespoons of chili powder.

And one teaspoon of Cayenne Pepper. This really kicks the spice level up, so if you're sensitive, you may want to leave the extra cayenne out, whisk the sauce together, and set it aside for now.


When the chicken wings are baked, take them out of the oven using a pair of tongs, dip the wings into the sauce and coat them well.

Shake off the excess.

Place the coded wings onto clean baking sheets lined with aluminum foil so they don't stick.


Reduce the oven to 250 degrees.

And bake the wings for another 15 minutes to set the sauce.


In the morning water.


Only thing I love about 30 seconds.


Set them aside and let's work on on masala for this. You will require four cloves of garlic, 2 inch piece of Ginger chopped in big chunks and one onion. We're going to plant all these ingredients together to have a smooth face. So Ginger garlic onions in a blender. I'm adding one foot Cup of water and we're going to.


Add 2 to 3 tablespoons olive oil using peanut oil here. Once the oil is hot, go ahead and add cumin seeds, half a teaspoon, an half a teaspoon of mustard seeds using yellow mustard here. Let your seeds plorer. Give them about 45 seconds and then go ahead and add your onion paste. We're going to fry our masala for two to three minutes until it's no longer raw. Reduces in volume change.


Adding salt half a teaspoon. You can add more add for your preference. An half a teaspoon of red Chili Flakes for that hint of spice. Mix the spices together.

And then you can cover the pan and let the masala get.


See I don't want all this excess in there 'cause that flower is just going to burn. So as I put it in, I'm going to be taping it off, but the oils at the right temperature so.


Fried very quickly.

Pretty quick process, so if you get your heat going at the right temperature, you want to get this in and you want to get him fried up quickly.

Sociologist going to take on that color.

Just a light tan, they just need another minute or so, not even a minute, and we're going to take him out.

See that.

You just want to cook through.


Over here.

Look at this.

Beautiful, beautiful, beautiful.

OK.


Scrambled eggs.


Older.


Are you doing?


In making the sauce by combining the soy sauce with the rice wine.

The vinegar.

Sugar.

A few drops of sesame oil.

And stir until it's well combined.

And if you prefer more sauce, simply double the mixture.


Tell us begin cooking the chicken by adding cooking oil to a preheated pan.

Place the chicken in.

And bright over medium heat for about 5 minutes or until the chicken is Golden Brown and cooked thoroughly.

When the chicken is.


Set it aside on a platter line with a paper towel.


Skin.

Add the roasted peanuts.

The sauce mixture.

Stir until everything is nicely combined, about a minute or two.


Top six up.

Now they finally chopped up.

Wish him up into a bowl.


OK, we had a spoon.

Cheese, which is basically Italian cream cheese, a small, some laundry necessary to put much and about a spoon.

Of mayonnaise. Just do it with the eye.

Now you had a couple of shakes with more.

And mix it with a fork.


And then spreading out the 150 grams of cooked sushi base over half sheet of Nori.

I don't much to riced out. Don't press it down too hard. Just fluff it out slightly.

OK.


It had some season seeds over it.


So I'm just going to add them into our stock now.


So now we're going to prep are veg. For this hopping. I've got four scallions. I've got one chili on the heat of the chili is in the seeds, so we're going to remove the seeds from it if you like it hot. Lead the seeds in it.

So now we're just going to great art carrot. I've got 1 carat dining greatest and we're going to use it roll.


Depots


Super nourishing wholesome breath.


Some of our shrooms just going to pop some shrooms inside of each of the next three nights and being spread, he's going to have a nice lunch and freshness.

Now we've got a fresh veg. I'm going to start with a bit of carrots.

So now is the better green onion. The scallions indigo? A little handful of them sprinkle on top of our mound of bean sprouts.

And finally, we're going to have a little bit of chili on top.


1st, I'm gonna go ahead and incorporate the dry ingredients together so there's my sugar. My baking powder, baking soda and salt, and you're going to give this a nice little whisking so you're going to incorporate this very, very well.

And then next we're going to add K that looks good enough and next week.


Milk to the Buttermilk.

And we're going to add the egg, which I'm going to break the egg.

OK into the bowl.

And give it a nice little whiskey in here.

You can see.

And you're going to add it right here into your wedding gradients along with your melted butter.

OK, give this a nice little whiskey and incorporate all these ingredients well together.

OK.


You wanna make sure you get those ingredients well combined.

And now we're going to put it right into the dry ingredients. All right, here's the secret to these delicious buttermilk pancakes that make him light fluffy. An absolutely delicious. You're just gonna barely mix in the dry ingredients with your wedding gredients until your dry ingredients are just.

Combined with your wedding gredients and your batter is going to be lumpy. It's not gonna be smooth.

As you can see, what I'm done here.

OK, and as you can see right here.

You've got a few little lumps in there. That's what you're wanting. OK, let me go ahead and get that.

Start around us a little bit more and now you're going to leave this for 10 minutes.


Step one, cut a large piece of plastic wrap a little more than twice the size of your bamboo mat and place it on the table. Place the bamboo mat on top and in case it in the plastic by smoothing the rap evenly over both sides. Set them at a side.


Step 2 Peel the cucumber and scoop out the seeds with a small spoon. Cut the cucumber half into thin strips about an eighth to 1/4 inch wide and set them aside.


3 cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into two quarters. Remove the skin and cut them lengthwise into quarter inch slices. Set the slices aside and clean your hands and knife with a damp kitchen cloth.

To prevent the avocado from oxidizing or turning Brown, squeeze some fresh lemon juice on the cut avocados.


Step 4.

Lay 1/2 sheet of Nori shiny side down. Moisten your hands with a little water and grab a handful or about a Cup of prepared sushi rice. Ball it up and put it on top of the Nori.


Step 5 spread and path are ice across the noring leaving 1/2 inch margin uncovered at the bottom edge.

Don't use too much rice, it should be no more than 1/4 inch thick and you should be able to see the nori sheet through it.

Step 6 sprinkle sesame seeds over the rice.


Step 7 lay the plastic wrapped bamboo in front of you. Flip the prepared nori sheet right side down at the bottom end of the map.

Step 8 Leah strip of shredded crab across the middle of the nori. Add a strip or two of cucumber next to it and lay avocado slices on top.


Band with three tablespoons of vegetable oil and will be adding half a teaspoon of mustard seeds to it. We're cooking at.


And will cook them at a very low flame for around 15 minutes.

And let this team do the Magic.

The coconut milk that we added is pretty sweet.

And that is why to compliment it. I've prepared some tameron shoes.


An inch of cinnamon stick.

And will add in 1 Cup of chopped onions. There is approximately around two medium sized onions that have been chopped finely.

And will soar.


Stop Y Peppa?

I.


Steam them slightly when you leave a little bit for the plate.

And then scallion same thing. And I want you to just kind of folder, make a little bed, all put them to bed goodnight, little onion, sweet, little Sprout. You doing perfect. So the residual moisture and heat as in casing it in, steaming it and then with that little noodle nest. I'm going to give you half the Peanut. I'm looking at the sauce in the pan, right? Ann, I want. I don't want a pool so if I'm still continue to think.

And that's all. It's called reduction, right? So I'm just reducing the sauce. I'm cooking up the moisture out of it and now you'll just roll it around, pull it together and you just made pad Thai. I just need to show. I can't believe that, just it's really simple.


I have cheated to one side here. See I'm kind of going to one side and leaving a little like bear area and in this kind of zone. So this is this is 1 serving, right? That's one of your servings, right? I know you don't have to share. It's all good. I want you to take this in Plastering it. Decided to push it in a little bit.

And I want you to find a little zone. Next with scallion it right there and then I'll take the peanut. Just kind of overtime law and Voila, Pad Thai, are you kidding? You are awesome.

All right, cheers.

So it's that balance of hot, sour, salty, sweet. Yeah, the noodles is perfect carrier, little pungent from the Sky.


To put all frying pan on, we're going to put our toast.


Going to be able to push mood now I need 6X.

And here I use happy eggs like happy chickens.


Nope.

I'm going to use just a splash about 50 Mills. You don't have to use it. You can use milk. Ordinary Mail, you can you scream you don't even have to put anything if you.


To cook the eggs, not to.


So we're going to have a nice.

Generous pinch of salt.

And again, a generous pinch of pepper.

And then we're going to beat them together simply with a fork.

This is such an easy recipe, even the kids can do it. I mean my children make scrambled eggs all the time.


This is for two people.

6X so we'll just take half.

Just put it.

My friends.

Scrambled eggs.

The most simple yet effective recipe y'all ever made.


In hot water for about 20 minutes.


Then Peel the oil and the Charlotte Sandy garlic and chopped them together.


Girls are getting softer, drain them.

Also drain the crap mates.


Bowl mix the ingredients together to form a sticky feeling and make sure that everything is mixed well.


Put the rice paper in warm water to soften it, then place about 1 tablespoon of the mixture into the mid.


Of the wrapper and start to fold it.


Your flavor, which is sweet and now you've got sugar there. OK, so to that base you have three acids, lime juice, tamarin, or rice vinegar. What is Cameron for? Little too sure will do this, so would be food safe today and it taste like sour. It's a clean sourness right where lime juice might be slightly sour and bitter Terrans are very straight, clean sour, so go for Tamron right in there if you had just hammering you define if you had just lime juice. If you had just vinegar.

But I like what the little flavor variances each ones drink OK and we have three left over 3 left, so we have to go salty or sauce fish sauce entirely collinum blah and fill in Tagalog. It's it's. But these two etc. All it is guys is Thailand's version of soy sauce and if you can't get fish sauce go to source.

Now we have a fork in the road. We eat it spicy in Thailand. So for spice muse Saracho sauce. If you don't like spice, do a little Paprika And if you like spicy, spicy or not. Alright girl, throw that in there, stir that around and you just made pad Thai sauce. Now there's something that you can do ahead of time. You can do this way ahead of time and I'll tell you what you can be very sheffey. Multiply that by 235 or 10 and they just put in a squirt bottle and you've just major in pad Thai sauce in the fridge Erator. Alright so it's.


They sit upside down.

Onto rolling mat inside a plastic bag.


Which we made earlier.

OK.

Go.

We had two pieces of cucumber.

And some avocados.

OK.

Now we're ready to roll.


You bring it over and then.

Keeping all the convicts inside you.

Curl it in.

Right, so you could in applying pressure and closing it, leaving a little lip at the bottom.

Now you just.

Bring it over and then compress again.

Should close the lip.

And I will just do that again.

Just get it right formation and.

Through the rollout.

Just one more time, just get the right shape.

Alex Alright.

Now what you can do is.

You can press the edges in.

I like to cut mine off just too.


Just cut off.

OK, and.

This stuff.

And then we cut in half.

Half again.

Again.

And again.

And two more times.


M.

And now we're going to add in my flower gradually just about half a Cup at a time while my machine is staring. And when I have used all of my flower and my dough is nice and sticky, I'm going to take it aside, covered up, and then drive for about one hour.


Add a couple water. Now you don't have a project or don't worry, you can click your potatoes anyway. All you're doing at this point is making garlic mashed potatoes so you can cook in the microwave. You can boil them. You can steam them, roast them however you want to do that to make you want to have pounds of mashed potatoes.


Going to add in the cilantro.

And some lemon juice to.


Right down the center here and it comes.

Right off and there we go. Now I'm going to prepare the rest. Now I have cut up the chicken into the various pieces that we're going to use and at the same time it's already washed. Now what I have to do is dry it. So we take that and we draw it very.

Very very good. We have to drive very hard.


Now we're going to pad.

Less than about half a Cup of white.

Flower because I don't have that many.

Chicken wings here. And of course, famous salt. You probably asking why this guy all of these this little tiny bag? Well, it's a long story. My girlfriend promised to buy me this special to hold itself for cooking and it's not here yet. So until it comes, this is what I'm going to use and we just put some soldier on there too much, though of course the famous fresh fresh ground pepper, like a little bit more. My girlfriends vegetarian, so she's not going to be eating this.

Top it off. I have some chicken seasoning here which has some Cayenne Pepper in here and some other goodies. You can just use cayenne pepper or don't even put it in at all. I just put because some people may not want to have it with the hot sauce so they can just have it. With this it will just be more mild.

OK, now we do is we can transfer this into a back. Make sure the bag has no whole use. You can use the garbage bags and basically type of bag as long as it's clean is nothing inside. So now I'm thinking back.

Anarray check to make sure there's no holes and I just dumped the whole thing inside like that.

Fill air.

Pockets in there to go around 'cause I'm gonna rip it when I take it off because he don't do that. Sometimes it comes right out through the opening and all you do is just.

Move the bag around, not rocket science.

For now.

Checking up to make sure we get the nice, nice even cold there. We are now going to go over here. Take the bag not to rip the bag, drop it in and.

Perfectly perfectly.

She said now or wait for Brian?


Kind of party with oil. I have a baby about an inch and a half into which of oil in Orland anymore. I'm glad to do this in two batches though for the amount that have 1K now, how do we know that the oil is red? What you do just take one of the chicken wings holding your finger and just put it in until see all the bubbles going there. That means it's perfect temperature. Now we don't want the temperature very very high because we do not want the outside to be cooked very very fast.

Inside is still not cooked properly, so make sure that your heat is more or less on the medium at this point and all you do now is just grab your chicken and just.

Very carefully, very carefully, just drop them insight and will see that will cook absolutely perfect. And here we are and we're back. And basically I like my little bit more crispy, so I leave them in their living longer and I'm not sure. So you grab all here with paper towels and very carefully we just throw them into the world. Now what I do from here is after I dry them with the paper.

I put him on a rock to drive further. That way they don't become soggy and pull themselves very crispy.

OK, so here's our delicious.


But are there and we wait for them to melt? We don't want it to burn, so make sure that he goes no role now.

Yeah, a little bit less of 1/3 of ketchup. Yes, ketchup makes your life a lot easier to check with a multi billion dollar Corporation. Both must be good.

There we go.

Really, really nicely.

Repulsor resource, my?

Tomato face, which you can find on my other video. But if you don't want to use that, you can basically use any type of hot sauce that she wants. 'cause I make my own so I put in about a little bit less about 1/4 of a Cup. You can add more if you really, really want to talk, but my guess may not like at that time, so I just put it in less than 1/4 of a Cup.

Wow.

We had a little bit of salt, just the pitch and now see crit.

2 tablespoons of honey if you want. You can Brown sugar if you want to say I like hundreds more natural and just throw that around.

Satisfied delicious, delicious pot. Not too sick. Not do that.

Fact is basically.


Not in. I'm going to shred it.

Ah, pretty.


Put about 1 tablespoon of my oil. Switch that around and toss our carrots in there to start cooking.


Got the rice.

And what's that sugar?

No.

That sugar what's that?

So we got some sugar in there.

SM G or MSG right?

Sport.

Powder.


You put the egg in there, so two eggs in there.

All that together.

Current down the Heat broken the bed.


Soy sauce one dash 2 dash. It looks pretty thick. He saw fish sauce, wow uh-huh two dashes another soy sauce. So two types of soy sauce.

Mix it all together and it's just that simple I think.


The dry dry garlic.

This is great. I'm so excited.


Oil.

Slam

little bit color on the minutes and it gets rid of the unwanted fat. Nothing works in a greasy shepherds pie.


Great onion.

Almost pureed.


What's the source tomato puree?

Wine.

Time.


Now I'm going to Peel. This is a russet potato or a baking potato, and this is the potato of choice for hash Browns, but I have made them with Yukon Gold and red potatoes. Whatever, sometimes whatever I have on hand, and I've had just as much luck with that too, but these stretchy ones are the ones that are usually recommended. So 1 Russet Potato.

OK, now that looks pretty good. OK, there's my.


Greater is perfect because if you use a hole too small, you'll get mushy potatoes. If it's too big, they won't cook, so this is the perfect size. So you just great it takes maybe a minute to great one big russet like this.

OK, so we're getting close to the end here, and of course you have to be careful. I don't mind wasting a little bit of potato, but I try to throw away the last little bit so that I don't cut my fingers.


Like about a teaspoon of olive oil.

Sit.


Mr out as possible and it might take more than one time.

OK so I have four ply of paper towels here.

And so I just kind of spread them out like that and I roll them up.

And you just squeeze out the moisture.

You can see it's already on the cloth like that, and there's quite a bit in here, so if you get this much moisture in the paper towel we're going to do it again.

So I will put another.

Towel down here.

I know it's messy, but it does take some commitment. It's really important to get all the moisture out so this potato.

Is requiring two rulings like that?

So you just spread it out so it gets touches as much of the paper. You know what I'll do. I'm going to take even extra.

Paper towels.

Go like this on top and then roll it and that should do it.

That should do it. Squeeze it and there's no more. There's very little moisture coming out to the towel. Sorry bout my mess. Look at this and then I put them.


'cause you can always add salt later, but don't put too much in, so I'll put a little bit of salt in.

And a little bit of pepper.

And while you're doing that, I could do it with my hand, 'cause it's kind of. It keeps it kind of light and fluffy.

So it's all mixed up.


And then.

That's what you want to hear.

They go on the pan.

And I do this by hand too, and just kind of make it so it's fairly even throughout.

And then I just kind of bring in the edges. So because the edges will get Browner, so I just kind of bring them in a little bit.


And I'm going to just check the bottom.

Can you see that? OK, now this is a big thing of hash Browns. I'm going to try and flip it over. OK wish me luck.

Here I go.

Ready and there look at the.


And how narrow this is, so where it's wide? I just cut it in half and then just cut oh about half inch pieces. This is a dish that at any given time has been miles favorite dish. Luke's favorite dish and I can tell you that when I come home from a long day at work and I have no time.


In the same oil, add the broken cashew nuts and reasons.

Fry until Golden Brown, then remove them and keep them aside.


Add a feast of the spices and other flavorings prepared in a blender. Fry well to release the flavor of all the ingredients. If you use key or clarified butter.


To the fried based, add chopped tomatoes and stir.


Drop in sliced green Peppers and fry this mixture.

Add in the mixed boiled vegetables.

And stir around until the vegetables are well coated with the fried masalas.


Now add some chopped coriander and a little water if required.

And allow it to cook.

Now add some salt.


Quality rice is the other main ingredient of the Buriani. Add saffron dissolved in water to the cooked rice and mix in well long grain rice which say.


Layer the rice and the vegetables. Alternatively ending with rice on the top.

Finally.


On the top.

Now the Videon E is ready to go into the oven.


Also, if you feel a bit hungry and you have some sauce left in the pan, then you can make some delicious fried rice. Just heat up the sauce, put in a few spoons of rice.

Some seaweed.

And I'm sure you mix everything out, put in some cheese on top of that.

Here we go, some delicious and fast fried rice.


Get your olive oil spray.

For stickiness.


Boom in pan.


And now we're going to add 1/4 teaspoon of oregano and garlic and then and then and then and then.

Shut up.


Pour that right over the chicken.


Preheat at 400 degrees.


Just testing my potatoes with pork once they're nice and tender, you want to go ahead and drain them.


And then I just stopped watching.


Huge tip, I like olive oil, but the flavor clashes with kind of the Asian flavors in my opinion. You know, garlics, I'll throw that right in there, right? Dried shrimp? Pretty intensive, something delicious in foods. Really delicious, so little director have been there and then here I do want you to taste this. This is pickled radish pickle. Relish is really nice.

Oh yeah, that's good, isn't it?

Alright, so proteins. Now we're in protein Ville.


You don't need for proteins. You can pick one 2 whatever you got on hand, but tofu is easy. You can probably find tofu everywhere, right? Little chicken breast is going in and we like shrimp, right? Yeah, Alright, and you're going to do the eggs now. Have you seen ingredients in a pad Thai that you think are absolutely absurd that some people do and you kind of want to set the record straight? Kills me when I see ketchup.


Now I don't want like super scrambled eggs to watch. I just kind of break the Yolks and I push things against like the side and I'll let the eggs kind of dominate and so as it starts to Kwag Ulate just going to bring it up together, you see how that works.


We need to talk about noodles. OK, so.

What kind of noodles are we using? So you want to use rice stick noodles? OK, that's the best kind of noodle. If you've every Vietnamese food, there's a dish called FA. Same noodle bar noodles pad Thai noodles are the same. They either come dry or they come semi like semi fresh like fresh pasta by the dry stuff. Soak it in warm water until feel that and you can help me describe with that. This is not al dente. I like that very al dente, right?

Perfect so you fold all those together so and then tongs are really nice too. At this point if you want.

Doing that awesome. So what we're looking for in the pan is the protein to be done about half way too little. Alright, so so there should be a little pink. The chicken should be almost done absolutely, and the noodles are going to go from al dente to almost like cooked. Now it's time to go.


The ultimate comfort food for me. I've heated my pan, I'm putting the bacon right in. There should be enough at here to prevent it from sticking, but if you have any concerns about that, why not add another fat? It's a good fat olive oil and just sprinkle a little bit over that.

The pasta is boiling away. I put it in trying to time it perfectly. It should cook for about 8 to 10 minutes and just let it boil away. I always salt my water for my pasta, that's real.


And we'll sort of them together along with the onions.


Half a teaspoon of salt.

And we'll sort this mixture again until the onions.


Define paste.

That is what we'll be adding now.

To this are onions that are cooking.

Some people do not like garlic, so you may skip the garlic, but I've used Ginger, garlic and the green chilies.

And together they make for an awesome paste.

So once we've added this will give this.

Whole thing, a nice mix and saute this together until the.


View.

After that happens around after 5 minutes, we can add 1 teaspoon of salt followed by a few more spices.

1 teaspoon of coriander powder.

And one teaspoon of red chili powder.

Finally.

The last spice that is half a teaspoon of Garam Masala.

We'll started this together and mix it all up.

And make.


And I'm just going to break 3 eggs right in?

And what's happening here? This is going to create the kind of creamy sauce without cream, because once the heat of the pasta hits the final possible, that's going to be just enough to cook the eggs without really making them. You know, scrambled. So 1 Cup of Parmesan cheese.

And fresh Parmesan. And a chunk can't be beat for this, because the flavor so amazing. But if you buy yours already graded, that's fine too. You know, whatever works for you and gets you in the kitchen cooking so they are. Maybe that's a little more than a Cup. That's OK. Bacon is sizzling away. This just gets scrambled.

With the cheese.

Give a good grade of pepper.

We're almost there so you can see how a 12 year old would really be able to make this. Mix it up and really make sure.


Perfect firm, not too soft, not too hard now.

I am going to put this pasta straight into the pot whi will I want to create a little bit of sauce with the liquid.

Alright, this burner is turned off, I'm just going to get the last little bit of pasta.

So I just want to stir this around a bit.


Hits this it's going to start to cook, but not too fast. It's just going to cream together.

So I'll come back to this in a second, but I just want to get it mixing so I don't over cook these eggs and it just starts to make a beautiful creamy sauce. Oh, this is exactly the way it's supposed to look. You'll be able to serve, oh, I don't.


I guess just try to follow along with how much I'm putting in here.

So I just put a layer of seasoning salt over the top of the chick in an. I'm going to repeat this a couple times.

I'm also then going to add some pepper over the top.

And since you're sticking this in oil, a lot of this kind of cooks off the chicken, so feel free to be a little heavy handed on the seasoning. Then I have some garlic salt.

And again, just a light layer, and now I'm adding some paprika.

All right now that the top layer is covered, washed hands, I'm just going to.

Run my hands through this and try to get the seasoning on all the Chikin.

Alright.

And now we're going to add more seasoning.


Hands her a little bit.

You don't want the raw chicken on.

The seasoning bottle. So I'm going to repeat this time. I'm just going to start with the Pep Rica.

Then the pilot's fault.

Pepper

then the seasoning salt.

Alright.

So I'm just gonna run my hands through this again. Make sure the seasoning covers all the chick in.

All the pieces here.

Do you wanna make sure before you start seasoning that your chicken is washed thoroughly? I like to cut a little bit of the extra skin Offen the fat.

Alright, so it looks like it season pretty well.


And you also want to pour some buttermilk over the season chicken. Now the butter in the Chikin

When it fries, it's going to make a big difference going to be so tender and juicy.

Alright, so this little ****** didn't wanna stay back. So again in the seasoning with the Buttermilk you wanna mix it around and make sure that every piece of chicken is soaking in that buttermilk there.

Alright, that looks pretty good.


and.

Right now I'm going to start at about 360 and I'm going to.


Again, how many ever will fit into the bag?

I'm gonna do a combo of wings, legs and thighs, just kind of rolling the chicken around in the buttermilk here.

Here's a nice little leg.

Me myself. I like the thighs.

My daughter likes the drumsticks and my husband likes the wings, so that's why I choose these pieces of chick in that one came apart, so I'm not going to use that.

All right, once you have a few pieces of chicken in here, you're gonna wanna seal it like so. Get the air out.

And then you're going to want to shake it up. Make sure that the flower covers all of the chicken in your bag.

If you just take it up, just go back and forth upside down.


And to the pan, look at that sizzle right away.

Be careful you don't wanna burn yourself.

The secret to Great Chikin is making sure that you turn it frequently. That gets the ultimate Christmas and color on the chick in.

You'll see this is already turning a little bit Brown.

Honestly, you're gonna turn this chick in over probably about 20 times before you're finished with the chicken.

Well, this is Browning on this side.


So here I have them in a bucket of warm water and you just want to make sure that they're submerged under the water so that they can soften and I'm just going to let them sit for about 15 minutes and we can go ahead and.


So I just want to go ahead and remove all of this back from our chick in like that an once are fat is removed from the chick in. I'm just going to go ahead and cut it into about one inch pieces.

Say you want.


Getting close, we're going to dump in our cream. That's heavy cream.

Give that a swirl.


All right, after the cream goes in, We're going to add some black pepper.

You can add some hot red chili flakes if you want. I'm going to go with some black pepper.

And as soon as that cream comes.


Over reduce it, but we want to reduce it a little bit, maybe by half. I'm going to dump in three cups of prepared tomato sauce and about 3/4 of a Cup of water that I washed out the jar with.

We're going to bring that to a simmer, lower the heat, and simmer that.


In salted water, I'm using the Brilla brand. I like the multigrain.


Mix all of the sauce ingredients together.

Put in the pepper powder.

Sugar.

Black pepper garlic

soy sauce.

Red bean paste.

And mix everything together.

It should look something like this now.


Put the bean sprouts in a deep pan.

As well as sesame sleeves, onion.

Green onion mushrooms

and despite the cover, Lastly put in the park.

And the sauce mix.


On the pan, from medium to high heat and mix everything together. There might be a little bit of burning sensation at the beginning. However, don't be afraid. Once the bean sprouts start to cook, they will release water which will create liquid for the dish. The ball in you should cook all of this from 10 to 15 minutes, and if you wish at the end you can add some cheese or.


And you can add some cheese or even ramen noodles.


Move and decorate with fried onions.

Cashew nuts.

And reasons.

Videon E's are generally accompanied by writers.


We're going to get some Dijon mayonnaise.

Squeeze of that.

Not too much and equal half of.

Tomato ketchup will just put that straight in there.

Doesn't right. Doesn't make a great noise.

Don't worry about many folks. OK, we're going to mix that up like that.

Instead of having them separate, we're gonna have them together.

Schedule a good mix.

Great color to that sort of light orangey reddish color. It's really nice.

OK.


Moments.


I have my pan heating over, add 3 tablespoons of olive oil in there.

Animal add one medium onion that I chopped up.

I I've been making this for years and this is one of my favorite.


And here is garlic is 1 clove.

Put that in there.

Anne will start.


Play some pasta.

Little bit al dente.

And a sauce.

Getting meatballs.

Check that out.


Hot I'm going to add a big can of tomatoes.

28 ounces

and then add 6 ounces of tomato paste.

Better there.

In another.


And just put it right in there.


And all that fat is going to come out, and it's going to smoke a little bit. You might want to open up a window.

Now you don't have to add any fat to the pan because Fogger is basically pure fat.

It's going to let out a whole lot of it.

Some people say they like to put butter in with Wah.


I don't like to do that.


Bread.

And you can buy it sliced. I just like to buy it and slice and I can cut it to the size I like. And if you could tell this greatest serrated bread knife makes it really easy to cut that bread.

Now some people don't like as much bread, so it'll easily cut a thin slice. It'll easily cut a thick slice.

And this nice sharp knife prevents you from smashing down. You get a nice.

Rounded bread slice with those sharp serrated teeth and we're going to set this.


So in a bowl you're going to take a 3 ounce package of cream cheese.

A half a Cup of mayonnaise?

A Cup of shredded cheddar cheese.

A Cup of shredded mozzarella.

Anna half a teaspoon of garlic powder.

And about 1/4 teaspoon of season salt. And this is new to rated cutlery. We have burger and fries seasoning. We have a barbecue seasoning. We have some marinades and they're all really tasty and good.

All right, we're just going to.

Mixes together.

And it's going to get.

Kind of pasty, which is is good. I guarantee you don't be turned off by the mayonnaise, 'cause That's what kind of holds it all together and it gives it a rich flavor.

But that cream cheese and mozzarella and cheddar. They're all gonna melt together.


So on five slices, we're going to spread this.

Mixture.

It's really easy to spread with this.

Little party spreader.

Spreads butter and jam. It's really great to put out on your appetizer table for cheese balls.

I like to put the slices out.

So you know that you can evenly.

Share the cheese.

All right now I'm gonna go.


Top these with the remaining slices.

And we're going to go over to our skeleton prime.


Tablespoons of butter and put that on this skillet.

Add R.

I'm just going to make a couple for now.

I like to cook that on medium, medium, high, but you want to watch him once they start Browning, they're going to go fast.


I took it out for three or 4 minutes.


Potatoes.

Mash season

Secret ingredient Parmesan cheese.

Generous with the Parmesan, because that's what gets it really nice in Golden Brown.


Here I have.

Three slices of bread that I haven't kolander strainer like thing.

And I run water over it to get it all wet and I'm gonna take it over here to the sink and squeeze out most of the water.

And I'm going to put that in there. If you're using that real cheap bread, I have three slices there. If you're using the real cheap brand and I would use four slices.

And here is £1.