And.

Here I have two tablespoons of all purpose flour that's mataan I'm just going to add few drops of water to make a fine paste.

Just makes it well to have a smooth paste and we're going to use this as a glue to close our spring rolls.

Just mix them together and set them aside.


So in our pastry here, we're going to put our stuffing.

And you want to make it that it's nice and tight and we're going to roll it out.

So take one corner.

Put it in and slowly roll this.

Go right in the middle and stop.

Now turn the corners.

And continue the process.

When you reach the very end, what you need to do is that all purpose flour that we made just take a little bit.

Put it at the end and.

Closest to make.


Fried them you can pan fry them if you want, but it's spring rolls so you got to deep fry them. So hot oil in the wok and we've just added a spring rolls and we're going to fry them until they are Brown on both sides.

Look at that beautiful Golden on all sides.


Put 600 mils of water in Saucepan and place it on medium heat.

Put the tofu in the water.


Now add half the stick of dashing and the middle paste.


Stir gently.


Hide your minced beef.


And then so ready to put the tomatoes in it.

Give it a good style.

Tomorrow's just brings a bit of freshness to that source. And then of course Campbells real stock beef.

500 mils of it.

Bring it to boil.


Better.

I'm just going to rush it.


Probably with the butter, just add 200 mils of hot milk and then use a risk just to combine.


Of course good seasoning salt.

And paper.


What I do is add an egg yolk to the mash and makes it even richer.

Also, when you put in the oven.

It's beautiful and Golden.


Then I'm gonna mix together and put it in the meat and mix it together. What's that?


Which I'm basically going to.

Them it's in the bottom.

Yummy.


So dry it off.


Into the seasoning, they go from their hearts. They're going to pick up that beautiful seaweed and the chili.

And just welcome on here.


I've got of course some butter here.

Just I'm melting down.

Maybe if I put the flame underneath would be even quicker.


And I've got onions.

Shut outs, which is pretty much the same, but the shells had lots which gives a beautiful.

Sweetness to the dish garlic.

In the butter.

Until.


Dinesh.

The potato just on top like so.


Melted butter, which I'm just going to brush the top of the pie with.


And I've got some panko bread crumbs here. Penco is the Japanese Breadcrumb, which is a little bit bigger than normal bread crumbs, and I'm just going to spread it over the top. Who is going to give it a beautiful crispiness?

Trust.

On top of the pie and for extra flavor, sprinkle some time.


And all you have to do is put this beauty in the oven at 180 degrees for about 25 to 30 minutes or until Golden on the top.

Let's check this pie.

Nice and hot. Pick it up.


Can throw it in my mixture.

And I'm just going to do a couple at a time, so tan is always going to stay out of the flour mixture.

Tap off the excess.

Turn this one over.

Top off the excess.

That one.


Put into the bowl here, but as long as it's not self rising 'cause you wanted to stay.


Now to that I'm going to add 1 Cup of cold water straight in the middle. He like this. You can start mixing that round nice and gently and some sesame oil. I've got a little bit of system you'll hear about. A teaspoon is what you need in there and also to season it up. Grab about a teaspoon of salt to mix in there and you sort of mix it through with a wooden spoon to get it going. But for me I like to get my hands and then also.

The wooden spoons good, but I reckon you sort of get in there and just sort of made it up.


Grab about a tablespoon of this and that little jug over there. You can pass me that little jug 'cause That's what we're going to see. Logan always grab a little bit of water here, or vinegar or whatever you want to use just around the outside here and all you do is just sort of folded over like that nice and neatly and with your finger sort of pinch it that if I'd been making millions of these I have a little way of folding them, but I like the Little Crescent shape because look at that. That's a great one Zoe. So all we need to do is make a.


Olive oil in there, but you could use vegetable oil, peanut oil, you know. And I've got some sesame oil here, so I'll put a couple of drops with that in there. They'll sort of flavor that lovely good idea that Rick with these is not to overcrowd the pan. If you put too many in and they stick together, there's nothing worse. You want to sort of spread them around. You just sort of arrangement appan there on a medium is sort of heat 'cause you don't want to get into hot. What you want to do is actually fry them on the outside till they become nice and crisp on the bottom. And then I'm going to pour some water in there just about.


And I'll just give this a little bit of a need on the board here like this, so it just sort of comes together and it looks a little bit dry, but as it sits there it will.


Folder click


Tamale Boxster hearing Killeshandra with American it myself, my mother, for the last 20 years, it's a local Dallas delicacy around the carbon, electron, Langford Fermanagh parts of 1 region.

Just don't know what it is. It's a potato dish.

The version they make in at the moment is a gluten free from a party, which is just potato only.


First thing we do is we take the potato and why should paper? Then we boil it.


Add salt and mash it into his fine mash. If we can get.


With the other half of potato you wash them, paint them also, but then you break them down.


O and raw material raw material.

Then you get the raw whole potato. You mix it with the cooked potato and mix it really, really well.


But you can get it at the Cook Potato Coopwood on the famed raw potato mix. Totally true, that's what could give you the bond, the blade of the starters. And I will give you the bond to make that it'll stay together when you boil it. So then when you have a totally next to take it and you Shepherd into what your college, your dumpling dumpling is your box, it's probably around 5 on the grounds of weird. Take it out, share, put into a nice double ship. As you can see and then.


Water boiling pot of water must be made by you so you don't burn yourself. You drop it in any pilot and boil it for an hour.

Then you take another water and let it dry.


At this point of red chili powder.

What is put off human powder?

And a teaspoon of powder.

We cook it a little bit so.


Lee

made tomato puree.

That goes somewhere around 4 tablespoons.

And leave it to simmer for a little while.


We should keep matching the doll so that we get that pasty texture.

Now we leave, leave it to simmer for a while. As you can see.

With Al is getting thicker now we put some cream.

Depending on our preference, we can add the quantity of cream, how creamy we wanted a spoon of butter.

As you can you know it's done.


And then we have.

Are doll mcnee. You can see the texture nice and smooth rich flavors. I'm getting the nice aroma of the spices.


In my soy sauce.

Is 2 teaspoons.

No need about 3 tablespoons.

Of oyster sauce, so there's 13.

Little bit of black pepper.

I'm also going to add some sugar.

A teaspoon of sugar.

Mix to combine. Gonna mix it all together and I'm going to let this sit at room temperature.


For three tablespoons of all purpose flour you need 3 tablespoons of.

Potato starch in three tablespoons of rice flour. Two pinches of salt.

2 teaspoons of garlic powder. 2 teaspoons of onion powder.

1 tablespoon of Cajun seasoning.

Quarter teaspoon of white pepper. Finally quarter teaspoon of black pepper.


Two things forgot to add half a teaspoon of Italians learn that Italian seasoning, which consists of like your Rosemary, sage, thyme. All that jazz tastes really great with the fried chicken also going to add a little bit of chili powder.

Quarter teaspoon of that. It's not going to make it too overly spicy, but I stuff on this had like a little bit of a nice kick. Kind of like a background spicy note. So I have here my chick in.

All with my hands here, your hands are your best tools but the trick.


Straight into the bowl here and with my knife I'm going to get some of these prawns and what I've got is a product with their tails and I'll just take the little towns off like that. And if you can get that garlic there just about half a clove of garlic on the fine grater and the same with the ginger straight into that bowl there you could use a mushrooms in there instead of building up with whatever you want. And these problems here where you know just lying around the fridge. So I thought of chop them up and I'll chop them up like this so they go all the way through it really, really well. Now what I've got here is some.


And just so tight in a pan to become soft cabbage lot sweeter than normal coverage as well, it's a great cabbage. You can do anything with it, you know. And what I've got here is some coriander you can put as much in it as you want. I'll sort of just chop it up like this, you know. Put Kathy Lime leaves in this beautiful laughter is Kathy align layers. I think they're just gorgeous in there.


Onions make it really chunky and course, you know it doesn't need to be really fun, but I reckon this is sort of nice and rustic. We had garlic tries before I have had garlic choice really.


I'll put a pinch of salt in it about about a teaspoon Oregon. We don't need a lot in there. I've got some cafe hirneisen course of the Asian flavor with pepper. I think it really sort of sets things off.


Making dumplings sounds like fun.


Got into log lot. What I'll do is cut these little sort of round places along and from the recipe like this. You'll get you know between 20 and 30 dumplings depending on how big you want them, but I'll just show you this so.


Push it out just gently so it goes into a nice sort of round all the way around. Here again it is and I've also got this thing which is a little piece of Dell. Or you know pizza broomhandle, which you can cut off. Just don't get caught cutting it off around my house is actually say that being cast now I'm going to sort of leave it a little bit sort of thick because I want to fry them off and I want it to be honest instead of chunky and see how easy it is with that little pieces down. It's fun doing this as well but I reckon once you've made about 10 or 20 of these you'll sort of get the hang of it really well. The trick is when you join them escape little bit of flour in your finger.


Boring Dosa. Add half a teaspoon of sugar and 1 to 1 1/2 tablespoons of Rava.

This gives Crispiness at the same time when sugar is added prepared those I will be crisp and Brown.

Mix it properly just before pouring that those are the.


We're going to take half of our provolone.

Which I know it doesn't seem like a lot, but it's so so strong.

You're really overpowered the whole thing. If you put too much, I'm going to take hard boiled eggs.

In everything stuffed in Italian household anytime I'm making, I don't know big CD or anything like that. We always put hard boiled eggs.

Put the rest of.


With your hands putting this closer to me with my hands, I'm just going to work this together.

To Bury the eggs and the problem.


It is probably ready, so in skills.

My meatloaf.


That's almost perfect.

Great.

That done.

Tablespoon of extra Virgin Olive Oil again. It really keeps things moist.

And let me just work this together.

As perfect, put in a little bit of bread crumbs, you really don't need a whole lot but 1/4 Cup.


As you can see I haven't put my hands in there yet, so I will wait out till I want to wait.


OK, I'm just going to take off the very top grind.

And practice this sharper on. It's very sharp so you really don't need a whole lot.

And just cut it in little pieces. Little bite size pieces like that.

Yeah my.


She just as it makes, keeps everything really, really moist and tender, so we're going to put in a couple tablespoons of milk. I use whole milk you can.


I'm going to put a little bit of olive oil on there so that doesn't stick.


Turkey going to work this as little as possible before I put my hands in there, I want to see them Turkey with a little salt and pepper.

Remember we have a lot of salty parmigiana jonalyn there an provolone so.


Tools go in there with your hand and makes the whole.


I make sure it's all mixed, just going to put it on this.

Speaking sheep.

Now we're going to flatten this out, OK?

Flatten it out as much as possible. Get rid of any air bubbles, otherwise you'll get a slice of.


No.


Be honest.

Can you hear me?

Mix it well.


Mix it well.

Name?


According to taste.

Make sure your black pepper is freshly grinded.

Starter pack flavor to your salad.


To Refrigerate it for two to three hours.


Adding some self rising flour now if you don't have self rising flower, just use normal flower with some baking powder added. Next I'm going to add in some cornmeal.

And I'm just going to season with some pepper. And of course some salt as well now.


The first thing I'm going to be adding in is some milk and I'm also going to be adding in an egg that I've just whisked up.


Instead, and that's what you're after guys, just this really.


Just go straight through the bottom.


Plus without better, I want you to dip the sausage straight in.

And just pull it out.

And that's what you're after guys with your corndog better on.


Dog just be very careful and place it down.

Legos you want to cook your corn dogs for about 7 to 8 minutes on a medium to high heat with the oil in there? Make sure they're all cooked through and they go nice and Golden Brown on the outside so they have it. Guys have just taken out.


It happens, I'm a chop up my general salami and now traditionally in a talent whenever making Italian meatloaf called or picked on in its shaft with like salami, Provolone and hard boiled eggs. So that's exactly what I'm going to do. I'm just taking 4 ounces of Sammy and I'm just chopping it so it's nice and fine. I mean not too fine. That's perfect 'cause you want to be able to bike down.


Onions and garlic.

And this is going to add a lot of moisture to it, and we want that, especially because, well, we're using ground Turkey. And as we all know, it can be a little like 1 egg.

I see one in there broke my own rule there and didn't break into a separate bowl which you always should. Some fresh chopped parsley, but three tablespoons through two to three tablespoons as much as you like. Season this with some pepper.

We want to make sure to season every element of the dish.


Use two to three lemons to make 3 1/2 tablespoons of fresh juice.


In half with a slice of Bacon, then a poached egg.

Lastly, reconstitute the Hollandaise sauce by adding a tablespoon or so of hot water and whisking it again.

Ladle the sauce over the poached egg.

Sprinkle it.


And whisk them together.

Then whisk in 3 1/2 tablespoons of fresh lemon.


A pinch of white pepper.

An eighth of a teaspoon of Worcestershire sauce.

And a tablespoon of water.

Slowly add in the melted butter about one or two tablespoons at a time while whisking the mixture constantly.

If the Hollandaise sauce begins to get too thick, whisk in a teaspoon or two of hot water.

Continue whisking until all of the butter is incorporated.


Then whisk in 1/4 teaspoon of salt.


In a skillet over medium high heat.

Flip them to heat them through.

Turn off.


Have distilled white vinegar. The vinegar helps to firm the egg whites faster so the eggs will hold together better, making an eater rounder. Shape carefully. Break an egg into the simmering water. Some members recommend that you first break each egg into a small Copper Bowl.

Then slip it into the water for easier handling like this. Approach 2 eggs per serving. Nurse the edges back toward the yolk with a slotted spoon.


You take it then unless you're ready product.

Usually at the day after is much nicer it it burns and taken to into itself. So the deck of next year for breakfast, dinner or tea. Take it in slices.


So you've got this bad boy here and we're going to do is we need to take the outer skin off so you just get in here and you just kind of cry it apart along here. And then you just peeling it over. And now we're going to do is that we're just going to cook down his back top that.

That you should open it up and then can you see that in there? Yes, OK, that that's sort of like you don't want to eat. That's not very flavorful.

And then you see how it kind of just on butterfly in so just opened him up like.


Rock that in there. Then we've got some self raising flour.

And then we've got some corn flour.

And now we're going to use a sparkling mineral water. You could use solar water, but the important thing is, is that it's cold. It's really important that you do that.

The consistency we're looking for is that you want to whisk everything.


Down and then what I'm going to do is I've got these great Mexican chili out, really smoke it, and so I'm just going to chop this down a little bit. Now, remember if you don't want the heat, leave these.

Seeds out, that's where the fire is up. I want a bit of fire and what I'm going to do to add to that is I'm just going to put in here just now. We go perfect. That's delicious as it is. But then we want a really cool dipping sauce and I love this difference so often.


Can I battle in there?

And then the next one if you want to put in there is the vinegar part the sour. So in she goes and then we've got some fish sauce.

Escorted her, I've toasted off some sesame seeds there going in and then this. This is going to make it really vibrant, releasing really fresh. So we're just going to get some coriander and we're going to get some meant you could use other fresh, vibrant herbs like Dill or parsley. Just going to blitz that so.


We just got a little bit because the big ones that overpower it OK.


Morning.

I'm just going to put those in. Make sure that they're all covered.

You can still see the prawn underneath it, so it's light and then you hold it for a little bit as if you just drop it straight in. It will sink to the bottom. Stick to the basket.

And you have a.

You kill somebody doesn't right? Daniel, I'm not. I can't do this anymore now they're going to cook for about a minute and a half.


Add Lemon Zest. We just kind of put a little bit in.


Refrigerated to four to six hours so that you can easily get them in. Standard has Brown shapes. In my case it is triangle, so you can go in any way.


Achieve what you want. You can cut them easily when they refrigerated and their freezed.

So apparently the video has moved faster and my speech has been delayed. But the last step is basically simple. Frank, you need hot oil and you need to goldenfry your hash Browns somewhat like this. Now the real test.


New pot for that, so without heat.

Pick it up.

We have a source right let me.


So it makes it Oh well, you cannot marinate for 30 minutes like that. That's why I said We need lots of care and time to make it.


To get even flavor you can't like. Like every five minutes, you can just move the shore lips like that, so you marinate first. Then I'm gonna add.


Do potatoes, I'm gonna Peel the potatoes and shred them with a thick shredder. You basically want take shreds of potatoes now in a bowl. I'm going to add.


A teaspoon of salt and very very cold water. In fact, so cool. I'm even gonna add ice then I'm going to transfer my shredded potatoes in my bar.


And I'm going to keep it in that for about 15 to 20 minutes. So basically.


Someone restrain all the water out of my shredded potatoes that have been kept in the water. I'm going to squeeze the potatoes in batches till all the water has been drained. Now this is a very crucial step. You need to remove the water from all the potatoes. You can actually see the amount of stuff.


Should not be there alright. Keep that in mind. Now in a pan I'm gonna add some butter and trans.


So my potato, I'm going to cook them on medium and not all the way through. Now what you want is basically the potatoes should be kind of a Powerball. Potatoes, not wholly cooked potatoes. Alright, you don't want him to to turn Brown. So basically each rate should be.


I'm gonna add onion powder, some salt.

Potato powder.

Gone start rice flour.

And finally, a tablespoon of water.

All the information and all the measurements in the description bar down below.

I'm going to mix it all up and then add some more rice flour. Alright, so basically.


Close everything except the shredded lemongrass in a large mixing bowl. Season with salt and pepper, then mix until totally combined.


Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the Shell Asfaw.


Using your fingers, press some of the filling into the shell until the shell is full.

Repeat this until all the snails have.


Transfer the shells to your steamer, leaning them against one another to keep them as upright as possible.

Put the lid on the steamer and steam over rapidly.


Boiling water for 10 minutes.

Remove the steamer from the heat.


Soy sauce spiked with a little finely chopped chili.

This recipe is avail.


I always recommend cooking your noodles or your pasta in a separate pot of hot water, not your precious soup, because you can see it releases cooking the noodles releases some star.


Some chicken broth already going in this pot. Add my vegetables, carrots I have.


Noodles and the noodles have been soaked in water. Really important when making pad Thai to soak the noodles in water overnight, and that way you don't have to add any more liquid to the dish.

To that we add 1 egg. Just correct in.

Just move the egg around, let it cook before you stir it through the rest of the noodles.


Nice and sour.

And then a touch of Brown sugar. Just about 1 teaspoon is perfect.


Some oyster sauce, just a tablespoon.


Fish using.

Some garlic chives just torn up.

Turn off the heat.

Some Bean shoots mixed through.

And then the final ingredient.


Splashmore fish source.

And it's ready to go.

OK.


So taking the dough when it's all combined and now we still need to need it for quite a while until it becomes really, really easy to work with an elastic. So just take it, fold it, take again, just do that.

Put some flower in the surface and shouldn't stick.

OK, it's all done. Very easy to work with now, very elastic.


And put it in the fridge for half.


Begin by he.


Add some oil.

The red pepper

The carrots.

The bamboo shoots.

The cabbage.

And the bean sprouts Cook until the vegetables have slightly so.


Deep fry the spring rolls until lightly Brown, which should take only a minute or two.

You can now put them on the towel tray.


By adding the noodles.

The oyster sauce.

This soy sauce.

The sugar.

This salt

And the pepper.

Mix well.


Heat.

Transfer to a bowl to let it cool.


Step 4.

Preheat the frying oil.

Place the pan on medium to high heat. Add the oil and let it heat through.


Where?

And into quite thin pastry.

Just do it slowly. It's quite easy to work with.

Put some Flowers on the.

Space.


Anything sharp you have which is going to lightly.

Scroll down and make equal squares.


About 2 two cherries in the middle and then we just pinch it from the top.

Just like that.

Stone inside.

Just pinch it from this size. Well, we need to make sure it stays together. Otherwise it's going to open while it's cooking and make these kind of triangles.

Just like that.

Play some wanna play?


Smietana sour cream on top.

Maybe another cherry just to make it look.


Sushi rice, which is quite easy to make. You can see our sushi rice recipe and how to video on japanesecooking101.com.

Let's take a look.


Seaweed this is a half a size of a regular side seat. Then spread some rice on top.

You should wet your hands to do that so the rice won't get stuck on your fingers. Spread the rice on the seaweed by pushing it down lightly, but not too hard.

You can find this bamboo rolling mat at Asian grocery stores if you have one nearby or you can order one online.


Step 5 Make the spring rolls.

Place the spring roll wrapper in front of you with one corner at the bottom so that it resembles a diamond.


It's the four edges of the rapper with the beaten egg.


And part of the wrapper in a thin log shape, not touching the edges. Leave the last few center.


Now lift the wrapper over the top and Tuck it in under the filling.


And then the right side.

And roll it up to form a tube.

Brush a little more egg along the top part.

And seal the roll.


You can use whatever pieces you want, and I'm just going to start off by trimming all the excess skin and all the fat that we do not need. You don't need that, so get rid of.


Mine are chicken in Buttermilk. I'm not going to add any fancy spices to this buttermilk. No salt, none of that. You don't need it because Buttermilk is salty enough. So all you need is buttermilk for this.


Just remove it from that Buttermilk, and now we're going to season it. Some starting off with my poultry seasoning. I'm going to add a teaspoon of my garlic powder, a teaspoon of my onion powder. At this time, some black pepper now.


Snow peas as well, and you can use any type of vegetables you want. Just keep them very thinly slice so they cook really quickly. There goes my snow peas and then I'm also going to add some Japanese mushrooms as well. To this pot you can use shataiki you can use.


Anything really works. Here's a trick to working with me, so you don't want to boil the me. So So what I do is I ladle some hot soup into a bowl with a missile paste and then what I'm going to do is use a whisk and whisk until everything is kind of the missile bases kind of melted in with the hot soup just like this. And then I'm going to take that an add it to the pot and notice that my heat is off. You don't really want to boil.


Texture, so this is a tip for you. Now I'm going to add the noodles in and just.


Slice the chicken into strips. Chop the garlic and finely grate the ginger. Now for.


I'm using turmeric, chili flakes, and coriander.


Now slice your vegetables so against.


Fry the chicken with garlic and Ginger infused the chicken with a little bit of rice wine, then to enrich the color. I'm going to add some more.


And in with the vegetables stir fry for one minute. I'm going to have the invoice sweet Thai chili stir fry sauce and in with your Moyes Singapore Curry noodles. Last but not least splash on some way darks whistles and mix it all together and we're ready to serve.


You look.

Starting to cook down nicely.

And of course, we've added lots more beautiful flavor now to our ground shops.


Tomorrow sucks.

Life as you can get that nice ripe tomatoes.

Otherwise, even if you like and then go later just on the top.


Summer mix.

Like I said, depending on.

Your tomatoes are not.

But these are pretty pretty good, but look nice on moisture. But if not just had a little splash of water in there.


Fresh coriander

and he was in Iceland there. This really works well. Some refreshments.


And then bring up the boiling point.

When you water hot enough, get your spaghetti and stick it into the source. Been leaving it to simmer away for how.


So what's the spaghetti is cooking? We're going to prepare the rest of the ingredients, so get your garlic clove, appeal it, and then finally chop it with a sharp knife. Then stick it into a separate source book.

Next, get you 2 rushes of bacon and again with a sharp knife. Finely slice it into small pieces.

With your bacon sliced, you then need Chuck that into the source, burn along with a finely chopped garlic. Now stick that source when are separate hub and then fry it with a little bit of oil for about 5 minutes until the bacon becomes nice and crisp.

I want the bacon in the garlic Cook something like this.


Support your 125 milliliters of double cream into a jug and then cracking your two eggs as well. Then also pour in your 30 grams worth of finely grated Parmesan.

Generously season the source with some pepper and it thoroughly mix it together with the fall.


Is done. Drain the water out through a calendar and then return the spaghetti back into a clean source. But now boy you fried up bacon and garlic into the source, but with the spaghetti and then pour in at the jug full of your cream source. Then using a couple of wooden spoons, toss the spaghetti in the source and to make sure it's all thoroughly combined together and finally serving Carbonaro printer plates. Garnish it with fresh parsley and enjoy.


And sprinkle some toasted white sesame seeds on top of rice.

Now lift one side up and flip it over, right side down on the plastic.


Now put some crab meat mixture horizontally on one side of the seaweed, giving about a one inch space from the end. It's quite not in the middle, but let's say about 1/3 of a way closer to your side and some cucumber sticks an avocado.

Once everything gets placed on top of the seaweed, grab a bamboo mat.


Just like a Jelly roll cake. First you roll to cover the fillings with the rice and seaweed, squeezed lightly and rolled the rest of the way.

Just like that.

And squeeze again after you finish rolling all the way.

And maybe one more time to roll a little bit further and squeeze one last time.

It doesn't look so bad, don't worry.


Cut it into 6 to 8 pieces.

See, it's not that hard. Is it? California roll.


**** man.


The same thing, pretty much.


After one hour, add chicken to a Grill Pan and Cook.


Turning slicer, see how it turns the dikan into curly thin little strands.


Tried again with some carrot. Isn't that cool. I like this actually better than shredded carrot, you know.


Nate, with some rice vinegar alone.


Bit of sugar and some water. We're going to put that on.


So you put a little bit of oil. Thing is a gesling.

Then if you put that here like honey or like corn syrup, then it's easy to pull out. But today we have too much ingredients, so I'm not going to edit the later. I show you because the Korean people using car not a lot. So I'm gonna show you next time so you just keep it. So when is popping out then you will see that the skin is have peeled.

Naturally, then, I'm going to transfer that to hear kitchen towel, they're wrong.

And that's it.

Wanna start heated up?

So when it's slowly heated up, then add 1 Cup of broth that I have, sorry.

Many pharmacy.


Alright so I need.

10 piece

but I told you before you know, don't worry about it even though you.


And keep cooking it.


I need to finish this and a coin show up like that.

The shiny


Long time to chop everything up so we're just going to put all this in. I did about 3/4 of a Cup of Taro, an one large carrot, which is almost the whole Cup.

Going to add that in and you're going to add the wood ear mushrooms and I'm doing about 3 or 4 Whittier mushrooms. I mean it's a small piece at another one, OK, and I'm going to be putting in the two cloves of garlic. Just smash that in.

Now I'm going to go ahead and just puree it.


OK, I'm going to go ahead and just add it right in.

And it's nice to see how fast that when you use a little of food processor. It's so much quicker. Just get rid of that.

Now this just makes it a lot easier. Now the ground chicken you can either bring it yourself, you can have your butcher do it, or a lot of the Chinese markets also have ground chicken. OK, right?


This point of fish sauce.

I also have one tablespoon and 1 teaspoon of sugar that kind of balances it out. OK sure that around.

I'm also going to add a little bit of salt and pepper to that.


So this is going to be about.

A teaspoon of salt.

And probably like 1/4 teaspoon of black pepper, like using my hands for everything. Alright, going to get all mixed up now. I'm also going to add some green onions to it. About four stocks are going to mess it up. Really small. Put that.


Do Green Cardamoms, Tutti clothes and Jazeera or carriages.


I have slept in.


Carefully put this evening into this dream.


Shuffle it yesterday right now and there's that rest of it he will season.

Facebook reviews ready and now we have to try these particles in there so.

This is one large onion.

Need based off it.

No, we have today.

Onion faced and had to try and increased a little constraint.

Since nobody in this thing, now we're putting it in general.


Does it reduce?


4 teaspoon of turmeric powder.

Properties for no good. Understand about it.

Coriander powder

food is full of it.

Powder put according to your liking.

In the Hall.

Hello this is simple.


Of tomatoes you have blended.

Without boiling.

Add a little bit of water.

I'm covered the list so that almost dollar will be cooked.

Leave it for three 4 minutes.


2 teaspoon of

Chula Messana. Watch an Amazon. We get affected of it in the market and add salt according to your taste.

Mix it well.

Cook it for a minute.

Squeeze.

Half a lemon.


Add are green stuff and we're going to match that in and you're going to see as soon as you start mashing that calhan leak and onion mixture in the colour just turns into this incredibly beautiful shade of green. Is it Clover green? Is it emerald green? Is it Boston Celtic Green? I don't know. It reminds me.


Alright, we're almost done here. I'm going to go ahead and season this with some salt and pepper to taste. What about Cayenne? I didn't use any. Do they use cayenne in Ireland? Alright, somebody report back to me on that.


And then laugh.


First thinly sliced cucumber.

Carrot and icon.


Add vinegar to a pan followed by sugar.


Print

Dycom

and cucumber.

Now bring to a light.


The heat and let sit for 10 minutes.

Next, add chicken to a bowl.

Followed by honey.

Soy sauce.

Garlic.

And fish sauce.

Now mix well a marinade.


Cables to bowl. Also, for some heat slicer.


I put I-1 Tablespoon.

An art.

One dealer pull off.

Onion.

But we found a very low plane.


Do we want to pull off my sexy?

On one teaspoon of human please.

You got in there.

On who created so often?

Read up.


Will add to it.

Ha for Microsoft.

One piece full of red chili paste or actually powder.


This group example.

1 gram.

Before boiling, it should be spoken water for at least three to four hours.


Salmon extract.

Just two tablespoons.

Or more.


Google.

Salt do it.

Anne.

He pulled off.

Sugar.

I'm so fired up.

10 minutes till all the water days so.


Garnish with chopped.

Audience.

Unphu

Korean delete.


No.


The eggs are poaching. Split one English muffin per serving.

Boil them until they're toasty and Golden Brown.


Remove the eggs from the water and set them on a warm plate lined with paper towels to drain any excess water.


Butter.


The bottom end of a night.

Fresh it says you could go a little finer if you'd like, but I just don't.

Like doing that. Also, you could use a food processor.

After you do that, you just put more in there and the same thing with garlic.

We should squish it like that to release all the juices and then stop finer if you like.


Juicy ingredients and then put it into your bowl.

And if you don't have honey, but you have like Brown sugar or white sugar, you should use a little less than shown here, but it should still be fine.

And then everything.

Makes it a little bit to my spoon. Doesn't fault and then one tablespoon of sesame oil.

Pepper

Ginger

out of garlic.

Set up a little.


Remember the green onions instead of chopping them up I just like.

Using my shears, kitchen shears 'cause it makes it a lot easier and I also like using green onions instead of onions so there's less liquid when we're cooking on the stove, or if you're grilling. I guess if you are using a grill.

I think more green onions.

I like to green onions.

I want to get to the wider part. I like to cut it in half and start cutting 'cause that parts of the stronger.

OK, and it's just all really spicy sweet.


And I know biser fattier cut of meat, but I like the way it tastes better with this marinade. But again, we've done it with chicken too, so that's not a huge deal.

Help.

And then so you see the green happening going this way, right? So you should cut about.

How big would you say this is half an inch thick long strip?

Chicken bye.

OK so I just got done trimming the fat off of the four pieces of size and sure they are and then we're almost done on now. They're just going to sit like this in the fridge for an hour. I mean earlier this week when we made this, we just thought hated immediately and tasted perfectly fine and it was really good with lettuce wrap. Then we're going to do that again, but.

Today, since I'm worried, I mean, it's not dinner time yet.


I think we're going to cook about half at a time. I hear it sizzling.

So have a clean pair of Chopsticks.

World Cup


Use my hands to just rub all those.


And I'm going to rub the bottom and the top so all services at that chick in such a chicken aside and let's work on our flower. I like to season my flower. It really pains me when I see people season chicken and don't season the flour so never going to add some white pepper. The reservoir garlic powder there also for onion powder, little bit of salt and just.


Everything is well throughout that flower, so grab your chick in now you're going to coat your chicken with the flower and we're actually going to coat all of our chicken pieces twice. So coat.


Then call it again. So here's my oil. I'm using canola. You can use corn oil or peanut oil. I never use peanut oil. If you have let me know what you think of that, but my oil is on 360. I'm going to deep fry the chick in and be sure not to Overcrowd.


Next you're going to slice some green onions.

Then you're going to add.


Mayonnaise, I have the complete ingredient lists and measurements in the information box if you're interested.

So I'm gonna mix the tuna and mayonnaise together with a spatula.

Then I'm going to add some cheese.


Chili powder mixture.

Then I'm adding some chili oil because it is spicy tuna, so it's gotta be spicy. Then I added some Sriracha for another kick of spiciness, and I'm mixing all those ingredients together with a spatula. Then I'm adding some of those green onions.

And I'm mixing again with my spatula.

And you're going to cover that with a Saran wrap in. Let that marinate or sit in the refrigerator overnight or for at least an hour.


Oil then?

Still there soft from inside like this.

Hello.

Synoptic would she please?


Mix it well.

You have to adjust water according to our requirement. If you like a thick gravy then add liquid water.

If you are cooking it in a pressure cooker, you can give it one pressure.

And let the gravy for another 5 minutes. Then we will season it.

After 5 minutes.

Baby looks like this.


Cooking spoon office.

Add human.

La Vida


Welcome back once again to how to cook greatfood.com. If you haven't already please subscribe. Tried channel by pressing that Red Button. OK, so we're going to do our lamb chops now we've on Masada so I've got a iPad.

Touch of oil in there. I'm using some flower but just going to start by putting our lamb chops in.

I'm taking some of the fat off of them, but not all of it. A little bit of fats good.


I'm gonna add some of our house is now a little bit.

Show Facebook sorry powder if you want, but I thought it was equal parts like one piece.


Cinnamon whole cinnamon.

Human seeds.

Buffalo just closed there.

Apple.

Another 3 minutes on this side of the flip them over. Come down for another 4 minutes on the other side. Then I'll be back.

OK, I need to see. I'll pick them up. Please do not come through the way through, far from it yet, but we certainly have given them and I've had some but some beautiful flavors in there so.


Express, currently you can get me into a fantastic like experience with the flavor.

Green Chili Fresh Green Chili.

Garlic Ginger face.

1 teaspoon

The mall now powders. However, your favorite color powder or what I called the big four.


Sliced onions, red onion on YouTube by just prefer red.

For 151

flip this around.

Make that garlic and ginger.

Oh my God with a lid.

Kinda medium to high heat. I'll be back here in 5 minutes. Keep an eye.


Meanwhile, sliced the.


Slather on some vegan age that's.


This is vegetarian sliced ham. All vegetarian stores will have a very.


Sliced Japanese cucumber.


Marinated Diakon and carrot is starting to look like a Vietnamese sandwich and we top it off with some sprigs of Chinese.


One side of the bread.

Now just about you know we've got our pad on a medium heat and with let it get nice and hard. Smoking hot. In fact, we're just going to really generously law the butter on this. Can't have enough butter and grilled cheese. That's what I'd like, and we're going to do the same to the other side.

All right, get that old going there.

Now, this various different ways you can make real cheese. You know a lot of people even do it in the oven.

You can put the butter in first in the pan, but this is one of the easiest and simplest and more well known ways, so we've got our two bread buttered like that.


Bread butter side down into our cast iron pan and let go a little.

Now I have my.


And we're just going to place that on top of the bread or put two slices nicely on there. So as that good.


Now it's turned down.


Burn the aromatic switches, the green onion, garlic and ginger.

Then pour in the sauce that we made earlier.

Stir Fry for about 30 seconds until your kitchen smells wonderful. Bring to a simmer and then add back.


The steamed broccoli toss really well until everything is coated through. Let it cook for another minute and that is it. Sprinkle with sesame seeds and you're ready to serve.

Easy.


The ground pork, grated carrots, minced onions, and the quarter shrimp.


Mix that sugar in the garlic, salt, and ground pepper first for an even blend.


Then add it to the mixing bowl.

Need until you have a well mixed and uniform consistency.


Place about 2 tablespoons of the filling as shown.


Rolling tightly keeps the oil from penetrating.

Apply a smear of page to the top corner to seal. Enroll towards you.


Honey.

How?


Basically we're putting points.


Mobile.


Chinese black soy sauce loud.

Just.


I'm not measuring exactly how much because I'll fix this Mount assault later. Right now, just put in a little bit of coarse salt and then start pounding. Once you pound the crap out of the way, then you start using your hands. It's really a little hard work, but it's also worth it because it let's out some energy and you know we have so much extra energy we have to burn somehow. So why not do it? This way you know 'cause you weren't tired enough from everything else you have to do, but why not the point of what we're doing now is we actually want to release the juices in the cabbage so.

You can either punch it like you know, think of someone you're mad at and start punching the cabbage or just start squeezing it. You know, I think it's something you really want to squeeze. The ones. I'm just joking, but either way you want to get as much juice out of there as possible, because if you want sour cap should be good. You want the cabbage juice to be the most of them, liquid of the sauerkraut and not water. I've actually made sauerkraut, both without pounding it end with handing it.

And when you pound it, it actually it spoiled less quickly, whereas when you don't pound it, it could sometimes spoil faster. You see I finished pounding it and squeezing it and see how much liquid is here at the bottom. That's a liquid that you want to have. At this point, you actually want to tasting it.

No need more shot the way you know how we need more short or not. If you wanted to be salty but not too salty that it makes you grossed out because you want to have salt in it to stop the bad bacteria from growing. But if you have too much salt in it and the good bacteria can grow either so you want to add enough salt so it is kind of like Pickles, but not way too salty that it's unpalatable. So there's exact measurements for how much salt you could should add, but I usually just do it the case now that I finished adding the salt and I tasted it to make sure it's the right saltiness.

And you could add other spices if you want the traditional European ways to add Caraway seeds and mustard, or some people add Bay leaf if you want to make it more Asian inspired, you could add some ginger and garlic and scallions and hot Peppers.


I'm doing the way people always did it and just pack it in my jar and no mine has not developed anymore then I'm not worried about that so just pack it into the jar.

It actually makes a mess. And to do that if you have a big funnel that will help also.

Clean up afterwards, no point doing it now because it'll just make a bigger mess.

Pack it in, push it down.

If you have little therapy at those two heads of cabbage made.

And now once you finish packing in the cabbage, you pour in the liquid, see how much liquid this is just from.

Just in the cabbage, there's no added liquid here now.


Place for about.


Non stick pan as I mentioned to you, we need to use non starchy potatoes since the start and this is quite low. The potatoes don't Brown very fast and when they don't Brown they get crispier and Crispier and in case of hash Brown we need absolutely crisp which is why we using these kind of potatoes so we have to cook them till the bottom goes Chris and then will flip and Cook the other side as well. Once the base is Golden will flip and.


And very traditional for Saint Patrick's Day. And here is how you put it together. So we're going to put our potatoes on to boil. I have russet potatoes I quartered. We want to boil those in salted water until perfectly tender and while those are SIM.


Alright, my market sells it already chopped up in bags so all I need to do is sort of Peel off those bigger stems. I just want the leaves all right. You can also use Swiss Chard. You can use cabbage, you could use a lot of things. OK so my Cal is prepped. I'm also going to chop.


The leak now you can do this with just green onions, but I really do enjoy leaks so I'm going to have those and slice 'em across and I'm going to stick with the white and light green parts. See those dark green parts? Those can be very very fibrous and tough, right? So you don't want to use too much of that, especially since this is not going to cook very long. We're just going to give.


I'm going to chop up a bunch of green onions, and by the way, save a little bit to garnish the top later. So I'm going to toss those in a blender. I'm going to go ahead and bland.


So we're going to do is we're going to bring the water to a boil, dump in the vegetables, give it a good mix. This is on high heat, of course. When that comes back to a boil, we're going to cook that for about 5 to 6 minutes.


I fished it out with my strainer alright so we're going to toss it into a blender and puree it with some butter and you know the drill just keep putting it on and off on and off you're going to have to really use your spatula to scrape it down or there's not a lot of liquid in here, which is good. There's nothing worse than water equal cannon. And, yes, we're both thinking the same thing. He forgot to put in the butter. I did so I put it in right here right and another tip. Besides put it in at the same time as the greens use room temperature butter. My butter was cold an rock hard so it was really hard to puree in here.

So this took me like 3 or 4 minutes. If your butter sauce is going to take him in it anyway. Regardless, puree that in a blender until fairly fine and reserve until needed alright.


Train them extremely well, put them back into the dry pot, mash them with a little bit of butter, but not all the way right, just to get it started, because we're going to do, we're going to.


Next, you are going to work on your rights. You must use short grain rice or any rice that's labeled Sushi Rice and remember to wash and rinse your rice about four times.

And Cook your rice on the white rice setting. Now you're gonna.


Work on the flavoring for the rice you're going to add some rice vinegar.

Then you're also going to add some sugar.

And you're going to mix the rice vinegar and sugar together until it completely dissolves.

Then you're going to add some salt. Again, you're going to mix those ingredients until it dissolves.

Once the rice is cooked and not too hot, you're gonna add the rights leering which is the rice, vinegar, sugar and salt and you're going to mix those together.

Now.


And use your fingers to press the right down.

And add more rice if it doesn't cover up the nori sheet.

And then you're going to add some sesame seeds.

Just sprinkle it lightly or add more if you like.


You're gonna flip it over and make sure you cover your sushi mat with a Saran wrap because it'll keep your mat clean. So you're going to place the spicy tuna mixture inside and then you're going to roll with your hands and a tip that I have for you is if your hands get too sticky like mine. Rinse your hands with some water and it won't be a sticky.

So you're just going to roll it. Make a Caterpillar shape if you.


And it's ready to be cut. You're gonna just cut your sushi into about 8 pieces or so. And if it's too hard to cut, I like you. I like rinsing my knife with water.


First of all, we need to peel these potatoes.

Since we have parboil them, peeling will not be very easy. So user knife. So once we've peeled the potatoes we have to grade them. Use the thicker side of the greater so that we have nice big fat strands of potatoes and don't go over and over just one and out like this. This is how you need to grade.


Just need to press this a bit so that.

When you cut this, it forms a cake.

Some oil in this another way of cooking hash Brown potatoes is instead of using oil, use clarified butter. If you have a lot of clarified butter, you could use that because it gives a very nutty flavor to the hash Browns once you fry them.


So with this.

Just cut out roundels, use a flat spoon to lift up these.


Pure mayonnaise, the light stuff really is not gonna work that well. Now if you're going to serve this salad right away, you wanna go ahead and add your toasted walnuts or pecans or almonds. Whatever you want to add is you're not the classic way of making this salad is using the walnuts.


Serve the salad right away, so I'm going to add mine.


That's.

Give it a nice little tossing, and now this is ready to serve. I usually the Waldorf Astoria salad is served on a bed of blood.


Apple Peeler Ampelia carrot throw away. The first layer you can use the knife to cut the carrot into thin strips, but it's easier and safer to just use the vegetable peelings. Create your carrot strips. Peel a small handful and put it aside.


Put a little bit of oil in a pan and cook your beef. Stir until the color has changed to a Brown take.


Strip straight in to absorb the beef stock. This will add flavor to your carrots and minimize wastes. Put your character side when it's.


Mushrooms and add a little bit of water. These mushrooms cook better with a bit of water and steam. Once they start getting soft you can add some salt to season. Put us.


Earlier Pan again and cooking spinach and add some salt to season.

Once I start getting softer cooked chicken put.


Next at 8 cups low sodium broth you can use vegetable or chicken broth. 2 cups water 115 ounce can tomato sauce. 114 ounce can diced tomatoes. 115 ounce can kidney or Pinto beans, rinsed, and one Bailey.


Cover and bring to a boil.

Reduce the heat and simmer, partially covered, until the vegetables are tender, about 20 to 20.


Stir in four cups chopped fresh spinach and simmer for 10 more minutes. Discard the Bailey.


And 1/2 Cup thinly sliced basil.


And top each portion with one tablespoon freshly grated Parmesan cheese.


Source.

I have a couple of Xiaoxing Chinese cooking wine.

1/3 Cup hoisin sauce.

About three chunks post the juice of red Chinese fermented Bean Curd.

This is what gives it the color.

1/3 of a Cup of honey.

Add about a tablespoon of Chinese 5 spice powder.


In small pieces, so I'm going to get this into our marinade.

All right, we have all our meeting are marinade and now we're going to put this in the fridge for.


But I don't have time tonight so we can do it on.


Gently place spring rolls in one at a time. Chopsticks are my favorite tool, but Toms would work as well.

I fry no more than six at a time. Overloading the pot may make it boil over and you won't get an even fry.


Then in a large bowl, add 3 pounds of lean ground beef.

4 ounces of crumbled blue cheese.

And the minced chives.

Add in 1/4 of a teaspoon of hot pepper sauce.

Along with one teaspoon of Worcestershire sauce.

1 teaspoon of ground black pepper. 1 1/2 teaspoons of salt.

And one teaspoon of dried mustard.

Blend the meat, cheese and spices together well.


And cover the bowl with plastic wrap and refrigerate for two hours. When you're ready to cook the burger.


The grill to high heat.


The Grill is coming up to temperature. Gently form the burgers into 12 patties.


Until well done.

Serve the.


Extra Virgin Olive Oil in a large soup pot or Dutch oven, heat the oil over medium heat.

Add 2 cups chopped onions, 2 cups chopped celery, 1 Cup chopped green Bell pepper and four minced garlic cloves.


Then add 3 cups chopped cabbage, 3 cups chopped cauliflower, 2 cups chopped carrots and two cups green beans cut.


And lightly oil it. Use a paper towel and spread the oil evenly on the bottom of the clay pot so your eyes doesn't stick.


These are rest fast and spread it lightly so it's even now Ranger cooked beef, carrots, spinach and Enoki mushrooms around the pot it.


Packet egg and use a spoon to carefully separate the yolk from the egg way. The egg white will make your bibin Bob soggy, so will only use the yolk for this. Place your egg yolk in the middle. Now turn on the stove.


The chili paste, so I actually add a lot of this when I start to eat it.


Haters gonna add our raw potatoes that we've soaked in cold water and mix that.


To that, we're going to add our bacon are green onions, some Rosemary and thyme. Checking our flower from the bind it together, or baking powder, salt and pepper and mix her eggs in.

Even.


You're making a fairly thick batter. Incorporate all the Flowery and we're going to take this mixture over to the.


We're going to take a 2 ounce scoop of our potato mixture. We're going to add it into the pan. You can hear them sizzle. I'm going to have him Brian on both sides. Still take a few minutes and see their nicely browned on this side and give him a few more minutes.


Alright.

Preparation time of Disney play.

Not even.


Let's make the sauce first. In a bowl, add soy sauce, rice vinegar, or white vinegar, honey, chili, garlic sauce, chicken broth and cornstarch. Kind of. Wish that altogether.


Next, cut the chicken breast into one inch pieces and toss with cornstarch and a little grind of freshly ground black pepper. Mix well so every single.


This cornstarch is going to give you a chick in a really nice crust without deep frying. Now for the aromatics, I've got minced ginger garlic then going to great on a rasp grater makes it just easier to cut up in mince and green onions chopped the broccoli into small florets.

But don't throw away to stop. This is what I do. Cut off that FN. Discard that and use your knife to take off the outer section of the stock, which is a lot tougher and very difficult to eat what you're left with is actually really, really tender stock. I cut these in this.


Now we're ready to cook. We're going to steam the broccoli with a bit of boiling water for two minutes. The broccoli should still be slightly crunchy, yet tender and cooked. Drain the broccoli, rinse with cool water to stop the cooking and set aside.


Oil in next.

Turn your heat to high and when it's hot, go ahead and swirl in the cooking oil, making sure that oil covers as much surface it.


To do this in stages, you don't want to Overcrowd the chicken because you want the chicken to have enough room to Brown nicely. So I'm doing this in two batches. Adding the chick in in a single layer. And here's the important step. Leave it alone, give a time to Brown, and then flip the chicken over. See that nice Golden crust. You can't get that if you keep trying to stir and move the chicken about. Flip the chicken over, let it cook another couple of minutes to Brown the other side, and then remove those chicken pieces there only halfway cooked. That's perfect.

What you want to do is remove the chicken that is Brown on both sides to a separate bowl and add.


Continually add more raw chicken to the pan to cook.

Patients do not overcrowd. Once you're done with all the chicken, keep the walk.


We're going to.


Degree oven.


Box is nicely browned. Gonna take.


We're going to chop them with some sour cream. We're going to take a rosette of salmon are just going to take the salmon, make a little Rosebud out of it.

Place that on top of the sour cream spring.


Anyone but that much ginger and both closer garlic. I'm going to do the same with Charlotte Chili and lemon grass and then we put all those ingredients into a blender and make haste with some fish. Source some oil and little bit some pepper. So this is a pretty standard combination.


Oils are not just any. This is ground oil, but anything that you can fly high temperatures so not in olive oil and some fish source. They don't make our paste.

Plug it in.

You wouldn't think we've been doing this for a few years. Would you wanna make a paste?

There we go now.


Better they can have this time overnight. It's brilliant. It's not essential. You can just mix those all in there. Yep the other half will cook off straight away in the walk in just a moment and this just intensifies the flavor of the problems.


Lot of oil and start with the rest of our paste that all goes into our walk. 7 stock comes together really quickly. Now it's quite quickly but also we need to put our muscles that will take awhile. Are eggs still cooking so we're not. It's not as.


So you going to do about probably less than a teaspoon of filling inside, and you're going to kind of like it's going to stretch out. So as you're pushing it, you don't want it to be like fat. You want to be longer.

So it will elongate itself.

And if you feel like you need a little more, that's fine. Put a little bit more now. I made a cornstarch, like a little slurry, nice and thick, so it's actually become a paste. OK, so I'm just putting some on the edges and this is something that you're going to be using your fingers a lot, so don't don't be afraid of it, OK?

And the cornstarch is really just going to help it be like kind of like a glue, OK?

And I love these to be tiny little cocktail.

Cocktail, egg rolls and I'm also putting some right on the corners on the edging so when you fold it up.

It'll stick.


Instant put him right in.

And again, you're going to have your oil at about 3:50 and remember that trick, you're going to use the tip of your chopstick. I'm going to stick in the oil, and when it's all bubbly, you know it's ready to go.

Alright.

Ha ha.


And you could use either regular low fat, fat free mayonnaise. You know whatever you prefer, just use a good mayonnaise.

OK, now the Parmesan cheese. Now I have fresh grated Parmesan cheese here and I actually grade it in my little mini food processor, which makes it really easy because it's less expensive. If you can buy it in the big chunk like that. But if you want to buy it already graded, that's up to you. But again, make sure you get a really good brand.

Now next I have some fresh lemon juice. This is freshly squeezed. If you don't have fresh lemons, you can buy the bottled stuff in the store. No problem with that. A little bit of wishes share sauce. All of the measurements are on my website dishingwithdie.com so don't worry about that and that's where you find all my other recipes too. Now this is a little bit of olive oil, just a little and again, good brands, good brands of everything, whatever. The best is that you can afford is going to make this taste you know.

Better than it would. You didn't buy good brands and this is Dijon mustard. I just have a little bit here. A little bit of sugar. This is granulated sugar.

And the garlic. Now this is chopped now if you don't have a food processor or blender or any of the other things I mentioned, then you might want to just take this and grate the garlic into the bowl that you're going to be mixing everything in because you don't want chunks of garlic like this in the salad. It has to be very finely blended, so I'm going to put this in here and it will get blended up well in here.

Now next is the anchovy paste. Now I just want to show you that this is. This is the brand that I picked up at the store and this is usually found on the shelf. It's not refrigerated after you open it. You have to refrigerate it, but it's in a little tube like this. Now you could use fresh anchovies if you want to. You just have to chop those up nice and fine. I don't use anchovies all the time. I used it in my shrimp bisque, but so I don't really prefer to have fresh anchovies. This works a lot better for me so.

You could leave this out completely if you want to, but it really is what kind of gives Caesar salad that you know? Nice taste, not really aware of what it is that's making it taste so great. Anchovies. So do you could just kind of adjust how much you want in there, but again, if you don't want it, just mix it. So I'm going to put this in.

There fresh ground black pepper and I'm going to put a little bit of salt in there.

Now not too much.


This and blended up really well.

Alright, that was cool.


Little bit of dressing on here.


Toss a few of those in.

They're so crunchy.

Just get everything well coded.


OK, pad Thai is very simple but you have to watch it and you have to stir regularly. OK, we're going to start with just a few tablespoons of oil.

And the first thing to cook is some garlic, but not onto higher heat.

And just let the air.


Busy little straight.

So I did have.

And then next we had some tofu.

The tofu edge.


Shuffle mashed potatoes. It's up to you how much water you use. If you're feeling naughty, you've had a bad day at the office.

Add a little bit extra so far.

And I wish you can piece is the classic.


Are parsnips, I'm going to make a parsnip mash top with cheddar cheese.

And the depth of flavor that's in here because of all my lovely ingredients.

He'll make a really wildish don't surprise people. These persons are just going to be put in with the potentials.


Intimate

mins.

Now this ketchup is fantastic stuff. It's smooth, not too vinegary. They've done taste tests with this ketchup, and it is 1.


Some salt and pepper in here and we nearly done.


Oh Mama, I love mash.

OK.


All I'm going to do is put the means into the bottom of the dish, put the mash on top and then top it with beautiful mature Irish cheddar. The color will be lovely, simply that into a nice hot oven for about 1520 minutes and you're done. I'm getting hungry there, you.


Oxidizing, so I'm going to go ahead and add my diced apples here in the bowl, and I'm going to quickly toss them with this fresh squeezed lemon juice. This way it'll keep the apples from turning Brown.

Now once we get this.

Tossed in our lemon juice.


Going to add the celery and the grapes and I'm telling you this cell. It is so nice and fresh and full of fabulous flavors. I can see why it was definitely a favorite amongst the New Yorkers back in the late 1800s.

Now to this I'm going to add the salt and the pepper. Now you also may add your salt and pepper into your Mayo or your you know, sour cream or yogurt. Whatever you're going to use now, we're going to add.

I'm adding mayonnaise.


Beautiful voice, beautiful.


I would start a fried rice off of four eggs there been scrambled.

About 3 tablespoons of oil.


2 teaspoons of garlic.

Half of a yellow onion.

3 cups of rice.


Steven Kurtz


Half of a port of 2 tablespoons of light soy sauce.

And the TSP starts below.


Back in.


3 cut smoked bacon lardons that I use with pasta or user. All sorts of things, but in here on.


You gotta have good projects. It's as simple as that. And this beef is 100% Irish beef. You can get better than that.


Butter side up on top of the cheese and we're going to let that all melts in there.


Quick flip of the sandwich. So there we go, flip it and if you can see it's got a nice Golden Brown there. And that's exactly what we want.


So that's toasted really nicely. It's been another couple of minutes and we're just going to set it down on the cutting board. Let's put it on the other side and look at that perfect Golden Brown crispy and we're going to cut that. Oh, through the middle and we're going to see that she's losing.


And always try to keep one level between Chopping Board.

This, this, this or that?

Will be able to play it.

So.

Should be like.

I'm sorry about the noise.

Are you talking about?

Find the book site.

Make me.

And most importantly, it cooks more evenly.


I'm going to do the other one very simple.

Flower shake up.


Put it.

OK, when you take it out, this will tell my chef.

Two fingers.

If you don't, you don't like stay with the entire hand in there.


Send Terry.

OK.

You covered with.

Restaurants.

Only a slight touch on top.

Shake off


So what kind of oil do you use? Traditionally we would use.

Butterfat, but I have to say this is not a very modern way to cook, just people I think are very, very health conscious these days, so I think Butter Fed is bit too heavy. We use canola oil and traditional way would be tried in his hand.

Some people are actually like hurt themselves regularly, but I'm using food like well on a flat top one open burner, so I think as you can see on I see the top.

And then how hot is the oil?

And traditionally, the color of demeanor computer same power like the spread of values and classical instruments. So to see it just costs perfectly, then you click it.

We put the other one as well.

Perfect to play.

Stop.


So why did this?

I cover it and cover for about 3 to 4 minutes so.


Hertz


On my bacon.


My carrots in my onion.

Insta pot, and I'm just going to brownies for about 4 minutes.


And basically just got smacked over top and Sterling for about a minute.


Add all my bacon packing as well.

Take it off the heat.


Pull the plane back away from your face.

How was?

Actually.


Starts to Brown a little bit on the top.


And Brown, you can go ahead and remove it from your oven. And because I like soft and squishy bread, especially with cheesy bites, I'm just going to take a little bit of melted butter and using a pastry brush, just brush the tops of these with butter. That's going to make these cheesy bites nice and soft. You don't have to do this if you don't want to, but this is how I'm doing it. But once I.


Got that covered with the melted butter. I'm just going to sprinkle a little bit of garlic powder right on top. Now. If you were smart you would have mixed the guard.


We're going to have a Cup of hot water. This is just let it match around while I'm getting other stuff together. If you're using fresh ginger, you don't have to do this, but I'm doing these like, really cool rehydration cubes. It makes me feel like I live in the future. Look at them with that, awesome. So it's like fresh ginger, but they've been dehydrated into little cube formats. Going to reiterate them in there, go rehydrate my pretties. Get yourself a big bowl for mixing the marinade, and I've already put in my minced garlic and I'm going to jump in all the query that I already have in here with the garlic, and I'm going to start adding everything to this as well.


OK, I'm going to just add on top now my mushrooms and now I'm going to add in. the Korean sesame leaves on top of this if you can't find this, you can actually use Basil instead gas.


Kind of cheese. Is it? Pizza cheese you're looking for, like the lowest quality meltable mozzarella cheese? Not anything high quality. I killed the Heat before I added in the basil. I'm just going to sprinkle this all over with my delicious baked cheese and then put the lid on it.

Just leave it there for a bit and then we can get ready for the.


A little bit of mood. This is like a pickled Diakon Radish.


Supper knife shredded up the lettuce and just cut my tomatoes into nice thick.


I went back and I want to get it nice and crispy so I want mine under the grill for a good eight to 10 minutes turning it up.


If you want whatever you want to do, and once it's done, just cut it into nice little strips.


Is bread grabbing stuff up, mayonnaise and spray?


Act as a glue. Piling on are less nice and high, so really good at telling that plants and tomato slices of bacon strips and little drizzle more of mayonnaise and some more lettuce if you want to announce it.


OK, now in a bowl large enough to house a whole cut up chicken, add 2 cups of Buttermilk and if you don't have buttermilk in the House, you can make it yourself by adding a tablespoon of vinegar or lemon juice per each Cup of milk. Add 1 egg, a tablespoon of salt.

And about 2 tablespoons of hot sauce. And don't worry, contrary to how this looks, this amount of hot sauce won't make it hot and spicy. Now whisk it all together and once it's combined, add the chicken and I've.


Cut into eight pieces, but the breast pieces were so large that I cut each of them in half so that cook at about the same rate as the other pieces.

Now let the chicken soak in the Buttermilk Brine, refrigerated, for four to six hours or even overnight. Then to dredge the chick in will need to make a seasoned flour.


Now for the spices.


Rice and soda.


Add water.

Sold and mix well.


Cover the pot and cook until the rice is done.


Gonna add some pepper.

Now we're going to add some salt.

We're going to fix it.


Into this book.

We have never done this, so we're going to try.

Like a pro.


Thank.

Now we're gonna make.

The meet with the three service we have here.

Sweet, I'm not stupid on the eggs.

After that, we're gonna dip it on the Flowers.


And now we're gonna dip it again.


Now it's over. Get ready for the bread.


We're going to.

Prize dummy.


Means an I'm going to break these down and Iceland.

Who's your friend?


Investing on my own for about 2 hours at 350 degrees.


So my brain is just about done warm doing here is I'm just melting down a couple tablespoons of butter and once it's totally melted I'm going to add a bunch of mushrooms.

OK.

Song add my cut mushrooms to that.

Somebody sing a saute dies to their Brown but to 5 minutes.


And I had some Pearl onions that you can get frozen. You can use frozen, otherwise you get some fresh just to make sure you fill up blank transfer.

Cook him a little, put them a little bit.

Sun is gonna compete for about 5 minutes.


The sugar.

Pepper

the Bell Peppers.


Until everything is well incorporated and bring it to a boil.


Cover it once again and allow it to simmer over low heat, stirring occasionally, for 20.


Losses finish simmering. Cook your spaghetti according to package instructions.


Serve this, add some sauce over the cooked pasta.

Play some meatballs over the top.

Answer.


Season with salt

pepper


Tabasco or chili sauce.

Now using your hands, mix until everything is well combined.

This recipe also makes fantac.


After everything is nicely combined, scoop up about 2 tablespoons of the mixture.

And roll it into a round ball about the size of a golf ball.

Set the meatballs aside and repeat this process for the rest of the mixture. You can also set these aside in the fridge of the freezer and use them whenever you need them.


Get the normal one as well.

I'm gonna be farting blood and I wanted to have you can do 2 tablespoons if you want, but I like to play rabbit cake where teaspoon of black pepper. One of my all time favorite Korean words. Remember what the word is Simon who chew jam. Funny story buchu when Simon and I were teaching we showed our students Twilight Anas apart where Bellas Dad asks her if she needs pepper spray and the kids didn't understand what that was. So someone was like OK. It's kind of like you take gochu which means like pepper I need like kind of shake it and you spray in someone's eyes but then he realized that go to is a slang word for *****.

We basically told the students to take a ***** and shake it and spray it someone's eyes, but Luckily they were too innocent to understand it and simondo for his cell phone and call me immediately was like towards your schools work.

I used to eat. It was fine. ***** also go to add in half a teaspoon assaults, boom boom. Yes I keep my salt in a strawberry jar which I can imagine is confusing for some people. Just in case we have some robbers that come here and they want us to ourselves to be thoroughly confused, I'm adding an extra tablespoon of the Curry powder. This is no. It's one of these.

OK, just.


Adding a tablespoon of soy sauce.

Dividing in 2 tablespoons of Mirin, which is like a Japanese sweet rice wine. I don't know how to explain it, so explain it for me. Mirror and the old lady actress that won the Oscar Helen Mirren. Yeah, Yep, they just condense all of her tears and sweat into a bottle and it's really popular in Japan. Imagine 2 teaspoons of sesame oil. You have to use as well as it has a flavor and I'm going to add a tablespoon of honey and then the most important ingredient go to John, we're doing 1 1/2 to two depending on how your feeling. Yes.

I am wearing a single.


Mom chicken.

We're not this, so can then.


It started on cooking these because it takes a while for them to soften up. Dumping these guys in an I'm going to add a little bit of cabbage just so that we have a little bit of water action happening in.


The green onions.


We're going to add in all of our chicken and everything now. Make a little hole in the center.

I know some people like so this overnight and everything, but I found no differences. I tried both versions.


And I'm gonna add in the rest of my cabbage.

The cabbage is really important for adding voice to this disguise.


Little water to this just going out about 1/4 Cup. We're going to add Ducks in and I want to make sure there's enough liquid in here so the Doc has something to absorb. It can drain off the water.


Body like a burgundy would be great but in full body will work. Had a couple half of the stock.

Tablespoon of tomato paste.

2 Bay leaves.

Anna got five cloves of garlic.


Pot of water and bring it to a boil.

Meanwhile, friends 2 1/2 pounds of unpeeled red potatoes.

And cut them into quarters.

Once the water has boiled, add the potatoes to the pot and cook them for about 45 minutes.

Wild


2 tablespoons of garlic.


Drain the water out from the pot.

Add them to a mixing bowl.


And stir in one and a half sticks of butter.

The butter should be at room temperature.

Add 3/4 of a Cup of grated Romano cheese.

2 tablespoons of chopped garlic.

A teaspoon of salt.


And one teaspoon of dried oregano. Or you can use fresh oregano if you prefer. You will need 1 Tablespoon If you use fresh.

Use a potato masher or electric mixer to mash all the ingredients together.

You can mash the potatoes to any texture you like, whether you prefer a chunkier mash potato or continue to mash longer. If you like your potatoes smoother.

Garlic mashed potatoes even though.


Finely chop one small onion to make about 1/3 of a Cup.

Next, shred one medium, peeled carrot. You'll need about half a Cup.

And last means two cloves of fresh garlic.


Preheat the oven to 350 degrees and line a 3 quart rectangular baking dish with foil.


Super, now stir the spices into the flour mixture until everything is pretty well distributed and we can start dredging the pieces. And to do that.


Buttermilk drip from each piece of chick in, then toss it around in the seasoned flour to get it well coated on all sides and place it on a wire rack. Now for the wings. Will want to talk back the wing tips before dredging, just like they do a KFC. And when you have all the pieces.


All again, just dip each piece back into the buttermilk and into the flour again, and once they've all been coded twice.


Now to fry the chicken in a 12 inch cast iron Skillet, Heat 3/4 of an inch of vegetable oil to 350 degrees.


Thermometer when I do fried chicken versus some other fried stuff 'cause the chickens are going to be in there for awhile. So if the oil is too hot the chicken can easily get too dark before it's properly cooked and I like to start frying at about 350 degrees, then try to maintain a temperature of about 320 degrees for the rest of the cooking time. And you want to have a clean wire rack ready and waiting to drain the chick in. Now add the chicken in batches of four to five pieces at a time.

And turn the pieces every three or 4 minutes to keep them from getting too dark before they're fully cooked. Now the wings are gonna take about 10 to 12 minutes, and the other pieces will take about 15 to 20 minutes, depending on their size. And once you have a deep Golden skin and an internal temperature.


5 degrees. The chickens done drain the pieces on a wire rack so the air can circulate and the skin will stay nice.


Mince the onions.

Next, add the ground beef to a bowl.

Now add the onions.


Now add the onions.

The bread crumbs.

Parmesan cheese

Worcester Shire sauce. Now if you don't have this, you can use soy sauce.

Crushed garlic

Milk.

The egg.


Vegetable oil in a large skillet.

Add the mushrooms.

The onions.

The carrots.

And the garlic.

Cook and stir the vegetables until they're tender. This will take about four to five minutes.


Crack 2 eggs into a large bowl.

Beat them lightly.

Add 1 Cup of soft bread crumbs.

The cooked vegetables from the skillet.


1/4 Cup of milk.

3 tablespoons of ketchup.

1 tablespoon of Dijon style mustard.

1 tablespoon of Worcestershire sauce.

And half a teaspoon of kosher salt.

Mix this all together.


Add £1 of ground beef Chuck.

And 1 pound of ground beef sirloin.

Mix again until everything is just combined.

Be careful not to overwork the meat mixture. This will ensure a tender Meat Loaf.

If you like, substitute 8 ounces of ground beef with eight ounces of ground sweet Italian.


It's for the meatloaf mixture to the baking dish.

And form it into a rectangular loaf about now.


Two, a half a Cup of ketchup at 1/4 Cup of packed Brown sugar.

And two teaspoons of Dijon style mustard.

Stir the Glaze until the ingredients are combined.

After the meatloaf bake for 35 minutes, spoon the glaze over it.

Then can.


Use an instant read thermometer to check the meatloaf are done this. When the meatloaf registers an internal temperature of 160 degrees, it's done. Remove the meatloaf from the oven and allow it to rest in the pan for 10 minutes.


Will start off by making a sexy lemon pepper mustard Mayo. So in a bowl combine your mayonnaise with a Dijon mustard around about half the amount of hair mayonnaise. But you can tweak that to you like in scrape on some lemon zest. Scrape on. I mean like Zest on some lemon zest. Would like a zester, you know what I'm saying and grind on some pepper and give it a good mixed fruit until fully combined. Then whack it in the fridge.


But still a paste and this is about right, but we're taking about a Walnut size amount and we're just going to. You'll see that it's quite tacky, and that's totally fine if you have a problem with it. Just oil hands with a little bit of olive oil and that will help them slide off. And again, we're going to put them on an oiled baking tray to cook, so to shape it into a little ball and then place it on your baking tray and you can flatten it slightly. But really?

You just want them to be like little mini parties and they won't spread when you bake them, so you can put them quite close together. So I'm just going to carry on making these falafel until we've used all the mixture up. Put it on the baking tray and then it's into the oven at 200 degrees for about 25 to 30 minutes.

So our falafel are out of the oven. They've been in there around 30 minutes an I flip them over halfway through just so that they Brown evenly. You'll see that they Brown talked.


Well.

SANA Greek seeds?

They leaves clothes, cinnamon green and Black Hardeman.

Adam.


Sauté until onions become slightly Brown in color.


Carrots.

Cauliflower.

French beans

and so date.


Add Ginger, garlic paste and so day for two to four minutes.


Powder.

Coriander powder

red chili powder.

Mix well.


Grandma Sally powder

chopped tomatoes and mix well.


Have you look on the side?

Looking looking pretty good, I'm just typing it up.

Again, can't hear any gas coming out, but when I push you can say that hates of liquid there now, so I'm glad I didn't put any extra liquid and we're just going to do. Just push it down so that the layers on the top of submerge but you can see there's bubbles, so definitely looks like fermentation is starting to happen here, and sometimes it will take more than a day for the fermentation is to start. I'm kind of surprised it's winter here. It's been really cold, but I guess I've had the hit.

The unified going, so that's keeping them warm enough, so will just push push down with back on and then just leave them on.


Now I'm going to place this onto a 16 inch pizza pan. Lot of people have asked me on my previous pizza videos where I get my pizza pans. This is just a cheap $2 Walmart pizza pan. It's made of aluminum. It's super thin and lightweight, which is exactly what you want for pizza because it let's the heat go right through the piano right to the crust so you get a nice, evenly done pressed, but you want to put your pizza dough all the way out to the edges of your pan. And I'm just using my fingertips to do this work around the dough evenly so it stays circular.

And you just want to put this out until it goes about 1/2 inch or so beyond the edge of the pan? Because we're actually going to fold.


But once you get your crust spread all the way out, you want to take some string cheese. This is just the regular old, individually wrapped string cheese that you can buy it for, like 1/4 apiece. Go ahead and unwrap those I'm using.


8 pieces for the 16 inch pizza you want to place those evenly around the edge of the crust and then you want to take the very edge of the crust and fold that up and over your.


Take a knife and you can actually see where the individual sticks are. You want to cut between the sticks and then cut each stick into 3 equal pieces. It does not have to be perfect, just eyeball this. There's no need to get out a ruler and measure anything, just eyeball it. Close enough is good enough for this and then to actually form the Crown of cheesy bites if you will. You just want to take each piece here and you want to pull it up and flip it 90 degrees when you turn these over, make sure that that.

Sealed side where the seam is of the dough stays on the bottom, so that way when you bake it they stay sealed that they don't come undone and just go around and turn each of these pieces 90 degrees. They don't have to be touching, it's perfectly fine if there's space between them, that's actually preferable because this dough will kind of Rise and spread out.


Toppings on our pizza. I'm just going to take my pizza sauce here again. I will put a link that shows how I make that down below it. Super Simple. It's tomato paste, water, basil, oregano, onion powder, garlic powder, little bit of salt I think, but I'll put the recipe down below for that. I'm using about a half a Cup or so of sauce and just using the back of the spoon I'm going to spread an even layer of this all the way across the bottom of my pizza dough. You want to make sure that that sauce goes all the way up to the edges of the pizza bites.


With some shredded mozzarella cheese. Now a lot of people ask me how I get my cheese really melting on my pizzas. The secret is I great my own mozzarella cheese just by the block of low moisture mozzarella cheese grated on a greater pre. Shredded stuff has cellulose on it which kind of impedes the Melty Ness of the cheese. So whenever you can, if.


Pizza with pepperoni you could use whatever toppings that you wish. I'm just keeping it simple and using pepperoni when you do use pepperoni because pepperoni shrinks up in the oven when you bake it, place your pepperoni slices close together, almost overlapping them a little bit and go as heavy on the pepperoni as you bought. This is your pizza, your time to make it how you want, and then you want to bake your pizza in a preheated 450 degree Fahrenheit oven and you want to bake this for about 12 minutes or so.

You want to bake it until the crust is nicely Golden Brown. The cheese is nicely melted.


Onions and mushrooms to the Bourguignon, along with a dash of cold water.

Stir that through and return the mix to the oven for another 20 minutes.


Place it on a large plate in the import on your serving of Pinto beans.


Going to add on a little bit of ketchup in a little bit of ciroc.


Lastly, we're going to add on our onions in our cheddar I used I a cheddar cheese an honestly I only use a little bit because it tastes funny.


Whatever take the site of the tortilla closest to you and fold it over the stuff in the middle took that in under the stuff and then fold in both sides. You could folder ministrat if your amateur, but I bought mine in at a triangular angle and into another fold and then roll it the rest of the way towards the other side opposite of you. Now we can eat.


Arabic.

Rice

and this I will have to soak it for at least two to three hours before grinding to a fine paste.

So that done.

Muscle dollar toradol.

And finally exceeds.

For now I will solve this.

In water.

4223 hours


Robin awesome Molina.

7 mix well.

I would also add.

1 teaspoon of salt.


How to make dosa?

I'm looking.


Practical strategy.


With five cups of water.

Ginger.

I'm sorry I need put at least 6 to 7 this is.

After it is done.


A few minutes.

And we slightly mastered all till the consistency of the dog is thick and creamy. The water and the car should not be seen separate.

Cookie.


2 tables pull up the only.

Once the guy is a hot, he adds to him.

Human seat.

Stop being silly.

Chopped onions


We are both finely chopped tomatoes.


Please pull up red chili powder.

1 teaspoon of coriander powder.


Now we add the tomato beauty.

We had to give it a nice anrich


We added the garden masala powder.


Son, I told you this is easy.

OK.

And now we just tossed the Saucer.

So I'm just mixing it in. I'm trying to get all the noodles well coated. They're kind of soaking up the sauce a bit, but that's it. We're really done. Now we just get to played it up.


And now it's really just a matter of garnishing. I like to add some scallions, so I'm just going to chef them up really quickly.

So I'm just breaking these up a little with my hands to get some nice thin rings and not a whole chunk of scallion. These guys allowed a nice crunch. Now I'm just going to add a few leaves of cilantro.

And you bean sprouts.

Crushed almonds

and some sesame seeds. These are black sesame seeds. I just like the look of them.

Any kind, and that's it. You can really pad yourself on the back for making this pad Thai and get it.


Chuck steak, pop it into a bowl and we marinate it with some red wine and some fresh herbs.

Once the meats been marinating for at least two hours.


Put the meat out of the marinade and place it on paper towel to Pat it dry. We're not drawing all the moisture out of the meat, was simply removing the excess marinade so that we can sort it and get a nice caramelization on them.


So into a hot pan, put a couple of tablespoons full of oil and then sear off your meat in batches so that it has a chance to caramelize. Add a little bit of salt and pepper.


Sauteing place the rest of your marinade into a warm casserole.

Add some beef stock.

Stir in a tablespoon of flour.

And just bring that up to a gentle simmer once the meat has a nice caramelization.


To the warm stuff and then transfer the dish to the oven.


Extra Virgin Olive Oil with a little dollop of butter.

To that I'm going to add some shallots, some sliced bacon, and some mushrooms.

We can sprinkle a little crack pepper on that, but don't add any salt because the bacon should provide ample.


About four ounces of shredded mozzarella cheese over the crust.


Then spread 1 Cup of tomato sauce over the cheese.

Sprinkle another 4 ounces of shredded mozzarella cheese.


Add 3 1/2 ounces of sliced pepperoni.

And the remaining 4 ounces of shredded mozzarella cheese.

Roy.


Melted, bubbling and lightly browned, three to five minutes. Wow, this is a.


Bust out of it good and the thing that makes bread rise is yeast, so we've got drawing active yeast and we need to do it, but.


What's up just to begin to activate it? That just room temperature water? Yeah, kind of body temperature outside too hot will kill yeast too cold it will just take longer and then season your bread.


Salt into their don't add it into the.


So go sort of 7 eights, leave a little bit back.

Perfect, now you can do this by hand, but ideally in the machine it needs about 5 minutes of Kneading until it's soft and elastic. If doing by hand, it might take as much as 10 minutes just because the way you work it. OK, OK, at this point it hasn't quite all come back together, so dribble a little bit more liquid in. You can't take it out so it's best to hold some back and add it more if we need it. Every flower behave slightly.


Next, add some cooking oil to a preheated pan.


Place the meatballs in.

And fry them in batches over medium heat until all sides are nicely browned.

Once the meatballs are nicely browned, remove them from the pan and set them aside on it.


Begin making the sauce by adding some cooking oil.


Add in the onions.

The garlic.

And Saute until they're soft and fragrant.


Next, add your favorite pasta sauce.

A little bit of water.

Season with Basil


So I'm going to start by cooking my kelp noodles, which goes a little something like this.

There they cooked all you have to do is so can drain these noodles, it just softens them up a little bit and make some easier to eat. So while these so we're going to go ahead and make our sauce, which is pretty much just as Eazy, I am just going to dump a bunch of stuff in the food processor.


So let's start off with our almond butter. This is going to make it nice and creamy and add a little bit of sweetness as well. Some Tamari, which is kind of taking the place of fish sauce in this recipe.

And Tamari is gluten free. It's like a gluten free soy sauce, garlic.

Onion, which I've just kind of really roughly chopped here.

Maple syrup, just to give it a little bit of sweetness.

And some red pepper flakes.

And I'm going to add the juice of 1 lime. I like to roll it out before I juice it. Just 'cause it kind of softens up the flesh and I think it makes it easier to get the juice out.

I'm just going to squeeze it straight in.

OK, and now we're just gonna let the food processor do all the work.

OK.


And my noodles are done. These have been drained and rinsed, and just so we don't have a lady in the tramp situation with these really long strings, we are going to kind of chop them up into bite size pieces. Just makes it easier to eat and I'm using kitchen shears because it's super easy.

And you can actually hear the texture of the noodles. They have a bit of firmness and a little bit of crunch to them, which actually make some really good. This looks good, and now I'm just going to pour this up.


OK alright my shrimp is been marinating for an hour and a half so I'm getting ready to secure it in about half hour so I'm going to be using bamboo skewers. I need to soak these for 30 minutes because I don't want him to catch fire on the grill. OK, so I'm soaking these and I'm gonna leave him there for 30 minutes and then we'll come back and will secure our shrink. OK, see you in 30 minutes.


We're gonna start by securing the bacon at the bottom kind of folded a little bit and put it in through like that, thread it through the bacon. OK, now we're going to grab a piece of shrimp going to put it through.

And then we're going to grab some pineapple and put it through. And then you're going to school. I got stuff to the end of the of the skewer and you're going to thread your bacon again.

OK, so now you need another piece of shrimp.

Another piece of pineapple and you repeat, repeat.

And so on and so forth. So you're going to end up with a skewer looking like this. OK, so shrimp, pineapple, bacon, trim, Pineapple Bacon you started at this end.


So we are going to cook the shrimp now.

Uh, Peter has his grill all cleaned up and he has the heat down too low. We don't wanna burn it. You know? Shrimp cooks really fast so we need to get this. You know fairly quickly.

We skewered some with pineapple, some with green Peppers and some with just a bacon so that everybody can have what they like. So good, yeah, don't don't forget thefrugalchef.com where you have all kinds of good frugal recipes.

So we flipped some of these around. They've been on the grill for about 5 minutes. You can see when they start getting pink you know is the time to flip. Gonna cook for a total of about 10 minutes.

And we're going to serve him.

Look at these. These are ready. We're gonna take him up and put him on the platter.

Volume.

You go shrimp kabobs.

10 minutes.

Then they're done.


So we have a 10 of Chickpeas, drained and rinsed. Replace those into the food processor. Next is too.

Teaspoons of garlic oil. I like to use garlic oil 'cause it's got a subtler flavor than raw garlic clothes, as you're just gonna beat this from fresh. It makes a real difference.


Red onion roughly chops. Just throw it in there.

And a little bit again of roughly chopped flat leaf parsley.

For a full list of ingredients, just check the description box and next we're going to add half a teaspoon of baking powder. This just helps give the falafel at tiny little bit of which is what you want, and then we've got a mixture of herbs and spices or spices. We've got smoke purp Rico which adds a lovely smoky flavor, and we've got cumin, and we've got coriander, Anna pinch of sea salt.


Be tahini or it could be a hot sauce. It's whatever you favor. Just.


Then we just post it.

The check needs to become really finely chopped. You might have to scrape down the sides set.

Points just to make sure that everything is binding together.

You wanted to be a paste, but with a bit of texture, so of course case would be a good description. And as I said, will just scrape down the sides. That's just to make sure that you've got any.

Loose bits and pieces.

Mixed in.


Swipe down the blade, get that out of the way.

Take the falafel paste, which is what?


Fry the beef until it's really, well, Brown.

At this stage it's already smelling amazing. I love it.


Put your only mixture back in there.


About 75 grams of each you mix it together to form a paste and then you add that about a teaspoon at a time. Whiskey as you go and it begins up some.


Get on top its head across the globe itself for medium to large size potatoes, peel them. Chop him sternum until they're tender.

And they just messed.


Simon man of cheese, salt, pepper and not make the flavor.


Casserole dish, then top with the potatoes and a little extra cheese.


Then you get a bike at 190 degrees, about 25 minutes until Golden and crisp.


The first thing that you want to do is Peel and cut up into 2 inch pieces. 2 1/2 pounds of Yukon Gold potatoes. The great thing about Yukon Gold Potatoes is their texture is fantastic and they make a really nice, sloppy but slightly dense Mashed potato and they have a gorgeous Golden color that's very appetizing to look at when you're eating. If you can't find Yukon golds, go ahead and use any red skinned or white skin potato for this. Don't go for the baking potatoes. They'll be 2 gummy. Cut the potatoes into 2 inch pieces approximately. Obviously it doesn't need to be.

Act here because, well, you're going to come in. Mash them, you just want them smaller so they cook faster an Even so that they cook evenly.


Put them on the stove, add some salt, bring it to a boil and cook it until the potatoes are really nice and tender. That will take about 15 minutes.


Same here, I'm just going to heat it on the back of the stove while the potatoes are cooking so it's nice and warm.


Monster machine, drain them and then what I like to do is put them back in the pot to dry out a little bit, so make sure you get ouf as much water as possible so the dryer they are the fluffier they're going to be.


As their cooling all the liquid is Evaporating, they're really, really fluffy. You see, those little White things on top that made. That means that they're fluffy. Press them through the Reiser right into the pot. Look at that so fun. It's like using one of those play DoH machines, right?

This is already nice and fine.

So you can just stir your butter, one stick of butter, make sure it's room temperature so it melts really easily. I'm going to break it into little pieces anyway. It pays to work quickly here. Otherwise, if your potatoes get.


Melt so just stir your potatoes until the butter melts and then you can add your warm cream and in fact you can start adding it now even before the butter is completely melted and the warmth of the cream will help melt the rest of the butter. I'm just going to start with One Cup now. Remember you're making a really fine sort of restaurant style Mashed potato here, almost like a puree. So if you were interested in doing this and you really wanted it extra extra fine after you add your cream, you could pass it yet one more time through a sieve.

So that it's Super Duper silky and fine. I am going to forgo that step because I think they're super fine enough. Having passed them through.


I've got a skill here with high sides with a few tablespoons couple tablespoons of light olive oil preheating. To that I'm going to add in my ground beef and I'm just going to break it up as much as I can.

With my one spoon I'm just gonna let this cook for about 5 to 6 minutes. Once was most.


At looking good, I'm gonna add in my onion now if your beef.


Add a fresh cream.

And some chopped coriander leaves.


Your marinade for Carne Asada got half a Cup of beer juice from 1 lime.

1 1/2 tablespoons of Worcestershire sauce.

Two cloves of garlic that have sliced up.

And some freshly ground black pepper about 1/4.