And I'm putting mine in and Sophie's an you wait and stir. But if you stir these, don't stir with something like this. Stir with the back of a wooden spoon to handle just to keep them. You don't want to break them at all. These are all little tricks that Grandma taught me. Look floating.

Look how beautiful so they float for about a minute and then you take them out. Yes, let them cook because you do not want the dough to be undercooked. OK, so these are done now.


Bear plate always according to grandma. Put a little melted butter on the plate.

And you know, let it go all over the plate and then you put the hot.

Gorgeous pierogies

well drained.

On the plane.

We're gonna go into the kitchen and eat all of these during intermission.


Point in time we going to bring a water to a boil and we're going to add about a tablespoon to two tablespoons of olive oil and this would prevent the pasta from sticking together as well as a couple pinches of salt to flavor.


The elbow macaroni to the pot. We're going to allow it to boil until it's al dente. Be sure to check the back of the box for the al dente cooking time, because every brands of pasta has a different cooking time. Once the.


Does al dente were going to add it to the strainer, straining it off and definitely adding cold water to the pastor to stop the cooking process?

Placing our past aside, we're going to move once and making.


Once the butter is melted, we're going to add the flour and what we're doing is we're making what's called a rule of rule is used as a thickening agent to make different sources.

Starving continuously is going to ensure that there isn't any lumps.

Add Seasonings to the mixture while continuing.


And it's combined at the half and half and continue to stir.


We're going to allow the cheese to melt while continuing to stir.

At this point in time, as you can see, everything is beginning to thicken up, which is great.

Adding the pepperjack cheese to the mixture.

So our cheese sauce is going to have 3 flavors going on. We're going to have the sharp taste from the cheddar cheese.


Followed by the decadent creamy cheese sauce.

Using my spatula, I'm going to distribute the cheese onto the pasta evenly and guys. This cheese is so smooth and creamy. Oh my goodness, it literally spreads like mayonnaise.

After the cheesy sauce is added, We're going to top with a combination of shredded cheddar cheese and pepper Jack cheese.

Adding more pasta.


That for 20 minutes you don't want to overcook it where you split the skin on it. So let's check back after they've been cooking.

Here they are just under way.

And the pans gotta warm up a little bit more. It's not steaming yet, but you.


It's not going to split the skin.

All right here, the brats are underway about 3 to 4 minutes. I've turned him once.


So I sauce.

White pepper powder or egg bottom much Nambucca Razz.

You see him.

Achieve that icy mix curling.

What is this side mirror?


Topic nonstick were clear is from along the tail.

Or pay.

Jesse Pilgrim

to kill Al Mitch.

Lesson.

A drop.

What is the moon language?

Does a 10 minute hotel or pass?


Yeah, watch again.

How to say I cheated?

Make selling it.

You see how high heat, but those are the network for kind that we schedule juices ever fully under casino there or chick in software that.

I miss my darling.


Or chicken.

Actually there is a function.

How?


Start here is my home darling, but Yahoo soy sauce.

Genie.

Or other company.

Is it a 2000 mixed curling?

How much do chick in it will be almost packed? Our miss my darling? Give concerts cagoule.

Package of gravy able to elliptical.

Same excluding it.

Set up, William.


Wouldn't it be nice?

Happy ***

Is kiyashi bungeling.

But I think.


Now add 2 tablespoons of minced garlic.

2 tablespoons of honey powder or Brown sugar.

5 tablespoons of soy sauce.

2 tablespoons of rice, wine or socket.

1 tablespoon of sesame seed oil.

2 tablespoons of honey and some freshly ground black pepper.


Now cut up the chick in an combine it with the marinade.


Lightly oil the pan and start cooking your sisters.


Sprinkle with some green onions and it's ready to be served.


So first we gonna use a bamboo sticks. OK, just.

Just run straight from the bottom to the top.


And 4th teaspoons of baking soda and also a teaspoons of baking powder. I'm done now 'cause I Bangin Equistone couldn't wait. The one thumb do I sending soon? See Chan Chan Hassan not baking soda Attica New Seanchas I'm not baking powder.

And you're going to stick that together by turn on Bang Alekos Baking Soda.

Manhattan.

Long technology site, gluon and Shaw.


Japan on we are beautiful sausages.

They smell great, already smelled all the ingredients for garlic, Rosemary, Union.


You just add your grade that you made your Mother's lady.


And will play from.


Wow.


And then just a little bit of onion gravy.

Just finished.


Cut yourself no, because they make you buy the giant bunch of celery in the store and you only need like 2 ribs and you throw the rest away. So this is actually for most of you cheaper to do, so we're going to cook this whole container with a big pinch of salt with some Unsalted Trader Joe's butter for about 10 minutes covered. Stir it once in awhile until it's nice and soft and tender. We're going to divide it in half because this have is going to be for the meatloaf and that have.


The gravy also put half of it in a big mixing bowl. And then we're going to cool it down with some double roasted salsa, Trader Joe's, double roasted salsa. Anybody can rose Salza once.


Time during a panic, I sending some bad with the one car and about 1/8 cups of sugar and mix it well and about half Cup soph yellow cornmeal. So I'm gonna call cornmeal. Couldn't couldn't. Why not talking with the long bond botanical and got some woman had?


But it hailing, coming at Danica, how many hits I can't figure out what hell it yet cap I got, say caning Fanca, so now we're going to add about 1 egg and also how it comes out. Milk say normal account with the one car Cornell Canker. So at this point you have to mix really, really well.

Corn hike how can cut?

So take time to mix it well. OK so.


Draw your hot dogs and transfer the batter into a tall glass. And also I forgot to mention, you're going to need to quads up. Cook vegetable oil into a pan and have it about 350 degrees.

Find a.


Jonesy Columbine a banger Hanger Got Talent when it got hot hot.

When Tonight Ha knows I don't wanna get home and tonight and tackle and in the morning so we gonna cook this for about like 5 minutes 5 to 6 minutes until it's like Golden Brown.


If I can subscribe and also follow me on my Facebook, I'm going to enter Facebook Nicole Tablica song, right?


Really, slaves don't make some fine.

Try not to chop your fingers off as well or hot pan.


Little bit of oil.


I didn't really hear Rosie pick it in there as well. Send up the smoke signals, smoke signals.


Trader Joe's roasted twice right half a Cup of Trader Joe's organic milk, a dash of Worcestershire sauce and Trader Joe's cage free eggs. You see any cages? There's no cages. You find a cage in that carton the next dozen half off.

All right, through one of those eggs in going, stir that in. I'm going to add some pepper. Lots of it, some cayenne.

And a good amount of salt you don't want me love to you. I stir that in and then we're going to our beef. I'm using Trader Joe's butcher shop, black Angus. Don't settle for regular Angus. You want Black Angus? This is 85% lean. Very nice beef. I gotta couple pounds. I'm going to mix that in lightly.


And then add my dry ingredients, which are some dry time and organic bread crumbs. That's right Trader Joe's organic bread crumbs. I hate pesticides in my bread crumbs. I'm gonna use these going to put 3/4 of a Cup in there. I'm going to finish the mixing. You know, the trick me love. Just mix it till it comes together. Don't overmix it, it'll get tough.


I'm going to put some oil down on a piece of foil on my baking sheet and I'm going to form that into a loaf, hence the name of meat, about 6 inches across.

By about 3 four inches high.

I make sure it's nice and smooth. I find wedding your fingers works wonders.


Then for the topping, I'm going to take some Brown sugar that's right from Trader Joe's and mix it in with a couple tablespoons of our double roasted salsa. I'm going to paint that over the top and a little bit on the sides.


And that's going to go in a 325 degree oven for about an hour and 10 minutes. I like a slow oven.


I'll show you why later. In the meantime, we're going to take the other half of the vegetables with another hunk of butter and some flower, and we're going to make a quick little ru. You know how to do that, right? We do that all the time. We're going to toast that butter and flour together with the vegetables for about 5 minutes. I'm going to take some Trader Joe's organic beef broth. Really nice, all natural, and we're going to put in a Cup. Turn the heat up to high.

And as soon as that starts to Thicken and all the browned bits and deliciousness of the vegetables.

Have released from the bottom we can add our other two cups of stock, so I'm going to do 3 cups total.

Harvest season that with some pepper and salt.

Little shadow wishes sure.

Alright, so when it comes to boil, we're going to back that down to low.


And just simmer that for about 30 minutes until it looks like that. That is 1 delicious looking and tasting gravy. All right.


It is a low temperature slice it top with your gravy served with the.


How to melt half a Cup of butter and I will include all the exact ingredients in the information box on a blog post next door ready to Saute until they are Brown.


In Bell Peppers I use yellow and I also use red. You can also use green Bell Peppers if you like.

See that with the onions.

Now you're ready to ask salary.

Next add your seasonings are gonna add time.

As well as Baileys hole and then you're gonna remove the Baileys after cooking.

Dailies are usually just for aroma.

Paper about 5 minutes until the onion.


Now you're ready to add potatoes.

Add your potatoes and mix that in.

All those veggies now you're ready to add the clam juice for all the clams you send after adding the clam juice, you're going to add porchester sauce.

Gonna mix it a little bit and you're gonna go ahead and boil.


If you can find fresh clams you can use, you know can plan an. I like to include the canned clams with the juice, 'cause That's extra clam juice.

And you're just going to mix that in.


Next, you're getting mixed half and half and flour together and flour and half and half will pick in the suitcase.


Now you're ready to pour the half and half and flour mixture.

Make sure to thoroughly stir an I like to heat this up on medium for about 5 more minutes and then you'll be ready to go.


Spice, I suggest adding some Sarrah Cha and go ahead and mix.

I recommend adding less than more just because everyone has a different spice level.


Also, garnish with a little bit of green onions.

Ann, you're ready to enjoy all right? It's nice and ready and hot.


Take the boiled broken wheat. If you're using Bulgar Wheat, it doesn't require to be boiled. Bulgar wheat has to be just sort in boiling water and drained and running water. This is broken beat which have taken so this requires boiling for 10 minutes.

It's boiled.


Chind parsley.

Tomatoes.

Mint.

Spring onions


Lemon juice.

Salt.

Olive oil

and so mark.


That we made.

And.

Common water and then we add ingredients.

We have

I'm just sitting here.


Hey dad.

So that looks.

Next


Mushrooms

OK so I just wanted to put this down and so it's nice and soft and tender.

That'll take a couple of minutes.


Just wanna wanna do we don't wanna.

Just want to add our escargot.

We want to lightly cook it. We don't want to overcook the escargot, 'cause it'll turn hard.

Robbery.

Void

real tender.


Pepper

yes.


Vessel which is a toasted bread.

Shady

we have a problem.

Was gonna garnish it with.


Demi glass

butter

base oil.

And it's more of the compound butter.

And finally, just some very impression herbs.

In this case, using basil.


Cool, the thing about rice that many people don't know is that it can go bad if it's not cold quickly enough. That's why I put it in a container like this and spread it out so it can cool more quickly. You can even put it in a cold water or Ice Bath. I usually just wait until it's no longer steaming and stick it in the freezer covered while I make the fillings today were.


Pull up with veggie tofu. This deep fried tofu has little bit seas of veggies in it and it's pretty tasty on its own. It's also known as Q Tofu, but be careful as not all brands are vegan. The rest of the ingredients are what you'll find in a regular California roll. Avocado slices cucumber matchsticks. I also have some minced scallion.


Folded across the long side, then it will be a cinch to tear into two. Lay the nori with the text.


Decide what your hands lightly and grab a handful of rice. Spread it on the nori gently. If the rice starts ticking just what your hands a little bit more. Just try to cover it evenly, but don't lay it on too thick. Even this might be a bit too thick and just for fun, I'm sprinkling some sesame seeds on top. Now press the price down firmly. You can use a spatula or just your damn hands. Now flip.


Story over and it's time for filling.


Leave the fillings evenly about this much too much and it won't roll properly.


On the pan.

After that.


You're going to add about five cloves of garlic sliced.


So mark is a powder again readily available there, a little difficult to get it here. It's a nice Berry. It's a fruit which is dried and powdered. It's got sinus in it and little sweet tinge. Just mix the ingredients very lightly toss it.

Anchil it.


You can solve them in a nice bed of little use in a big plate.

But I'm serving them in the individual cabbage cups. Go as you go.


1 Cup of water and it's time to cook the rice. You can use a rice cooker, but if your rice cooker less like I am, you can do it this way. Put the pot on the stove cover and wait for the water to boil. This took about four minutes for me and you shouldn't peak like I did, but I couldn't help it. I always peak now turn the heat to love but that cook for about 25 minutes covered in the.


Use the mat to roll the side closest to you over the fillings and talking into the other side squeeze gently, then release and keep rolling.

When it's rolled all the way, give it a firm squeeze along the length. Try to be as even as possible, then roll up sushi, broke my, find it, easiest to cut the rules after they've been rested for a couple of minutes, so just keep making rolls.


Key part cutting the sushi in Temaki piece is the best thing to use as a very sharp knife that has been moistened a little. My knives aren't the sharpest, so the best one for me is this small serrated knife. Whichever knife you use, hold the sushi firmly while cutting. Don't press down too much, just use a back and forth motion and let the knife do the work for you.


Mean time you can prepare the seasoning. Sushi really just means seasoned rice, so this is a super important step, but all you need is rice, vinegar, sugar or your favorite sweetener and salt in a glass. Mix 1 teaspoon of salt, 1 1/2 tablespoons of sugar and two to three tablespoons of rice vinegar and stir until it's all dissolved. This ratio is just what I prefer. You might want your rice to be a bit more salty, sour or sweet, so play with the proportions and find out what you like best when the rice.


This time the greens will be all puffed up and there shouldn't be any water left in the park. Fold in the vinegar mixture gently so we don't squish the rice.


Chili flakes to taste.

I like it pretty spicy.

And at this point normally you would add producer.


Add about four tablespoons.

I'm just eyeballing it.

OK so I just waited about 2.


Here goes.

OK so I have my.


The sauce and it's a little acidic.

So I'm just going to add like a little handful of sugar, not so much, and I'm also going to add some salt.

And now I'm going to bring this to boil, and then I'm going to reduce the heat to low and I'm going to let it cook for about four.


And she's OK. So this is a pretty fattening dish, but it's really good.

So you just add the vodka right in and you're going to add.

3/4 cups of heavy cream.

OK.

You're gonna add in.

About 1/2 a Cup of cheese.

And this is freshly grated Pecorino Romano.

Try to get good quality cheese.

And you are going to add in about 2 tablespoons of butter.

So give that all mix.

And you're going to let this simmer.

Bring it to a boil and then reduce it to low. Cover it and simmer it for another 20 minutes and then it should be ready.


Bring a large pot of salted water to a boil.

And add in 1 pound of spaghetti.


Drain the pasta.


Now add the cooked spaghetti to the skillet, tossing it well to coat it. If the spaghetti seems dry, add in extra olive oil until the consistency is right.


Still over medium heat or the beaten eggs over the spaghetti and toss it constantly, the Toms until the eggs are.


Barely set.

Add the bacon bits back in.


Now quickly add half a Cup of Parmesan cheese and toss everything again.

Add salt and pepper to taste and you're ready to serve.

If you remember that bacon and Parmesan cheese are already salty, you won't make them.


And toss it well with one generous tablespoon of olive oil and set aside.


Now dice eat slices of uncooked bacon.


Then in a large skillet, Cook the bacon until it's slightly crisp.


Add 1 tablespoon of olive oil to the skillet with the reserved.


Add some of my homemade tomato sauce.

And then I add on some cheese.

And then down with some pepperoni.

I'm going to be this in the oven for around 10 minutes.


You just go ahead and add in all your vegetables that we already cut up, so those are tomatoes and celery and or onions.

Once you put.


And if you don't like to know, you can always use chip into this. Gonna be a chicken pasta salad, but I really like that and I think it has great flavor and lots of protein.

So that's one, and that's two.

Now.


And this is just going to make it nice and creamy.

So just start with a little bit.

And since we're not using any measuring utensils.


But once you add it in, you can't take it back out. So and add a little bit of mustard.


And then we're going to mix it all together. And I love all the colors in here. The red and the green and the purple. I think it looks absolutely great and so fresh.

Some.


This and thought and pepper to taste.

And mix honest together too. And the great thing.


Add the chopped onion and cook until the onion is translucent.

Add the minced garlic and cook it over low heat for another minute.


At this point you can add an optional quarter Cup of dry white wine if you like.


Next beat 4 eggs and set them aside.


Oh baby, you look so good you look it's alright. Sauerkraut and or all fermented vegetables that are naturally fermented at home nice and wildly like we're doing right now are so good for your digestion. The natural probiotic content is something that traditional people for a long, long time knew was good for them and always 8 and it's an amazing way of keeping your vegetables preserved for abzan ads in a day.

OK, so do you see that this was when we started dry and you see how wet it is? Let me see if I squeeze it if we can see any water come out.

Wow.


Our crowd will soak in and become fermented.


Filled with water and I've got my plastic lid on there and what I'm going to do is use this.

To push down my crowd. OK, what that's going to do?


Make the water rise up and that's what we want that liquid overtime in the crock covered is what's going to keep the veggies growing. The East an fermenting. You don't need to fuss over it every day for five days minimum. You're going to check it and make sure that the water is coming to the surface. If you need to push your thing down again to draw the water up, that's fine and I'll check in five days.

We're back.


Listen.

After onions we could save some of our shallots.

Nice and thin slices.

Followed by slicing some more garlic as well.

In the meantime, let's start heating up a pan over a medium high heat so we can get ready to saute or aromatics with her muscles.


Sorry, we could just pop it in little bit of oil in a pan, not too much.

And this is going to be a very, very quick cooking procedure, and that's also one of my favorite parts about having muscles that it's a very quick saute of our aromatics, followed by a very quick scheming of our muscles.


When is time for a sad or red Curry paste?

It's very important that we saw it paid for at least a moment just to allow the spices to come back alive and so make sure we do this over high heat. Click in Stern quite often.


Notepad, little bit of our fish sauce.

This has quite a pungent knows that, so don't be alarmed. It's actually very friendly flavor when it's balanced with a coconut milk.

Yeah.

Story thing together and we're just gonna bring this up to a quick boil.


Now just add her muscles in.

Actually the muscles and give it a stir. Anything discovered with the lid this process apply again. Take us know.


Now, Thai Curry and cilantro pretty much go hand in hand with each other, so of course I'm going to have to finish this dish with some fresh cilantro.

Now this cilantro is very delicate. It's also OK if we had a little bit of the stem to this dish, because we're going to cook it down right delicately so it's OK if you don't rip off all your stems.

You know in Thailand they actually use the stems for soft.


Right on top.

Let that wilt down.

Wow, let me just grab that pan and run away. I want to eat it now.

See I think your sauce is getting it.


Clean in our pan.


So heavy.

Ah, my husband makes the best scrambled eggs in the world, right, babe?

That

Does that say.

McDonald's. That's right, that's why he makes the best. And he said, According to him, that McDonald McDonald that used to work for me in high school was successful only because of him 'cause he took the best scrambled eggs. So everybody around the world came to the McDonald's to eat that his scrambled eggs.

Notepad.

He's gonna show us how he makes.

The world's best scrambled eggs.


On the.

Get up on high on the pan.

So basically, don't wait for the parent to get hot.


Oil.


Together


Waiting for the scrambled eggs.

Well, I see it form.

Oh, we don't use other one day. I think I drive for you.

Yeah, OK.

Alex cake, just like McDonald's right?

So the heat is still in high.

You see the eggs forming right in the center.

Dumb.

Yeah, it's real.

This.

It's just more like.

Yeah, maybe.

So everything you want the McDonald's kind of scrambled eggs, we always have our daddy make it for us.

Chris

and there you have it scrambled egg just like at McDonald's.


Bring in my dry yeast.

Water.

And I.


And my started oh.

And I'll just give it a good mix.


And I'll just keep stirring until I have a sticky dough.

And then I will cover it up and it'll rise for about 45 minutes.


Heat some oil or ghee. Add the cashew nuts and fried them until they're Golden Brown in color. Once that is done, remove them and keep it aside.


And the mustard seeds and let it splutter. Then add the cumin seeds and that another fried them until the channel turns little Golden Brown in color.


Now cover the dosa with the remaining half and let it cook for another 15 to 36.


Then remove it on a platter and serve hot with some sambaran coconut chutney on.


Now add the onions and the Curry leaves and keep trying until the onions are nice, translucent and softened once.


Fender then add in the chopped green chilies and Ginger and fry.


Now add the turmeric powder, Aniso, Fertitta and fry for around 15 to 30 seconds. Now at the job boil potatoes and mix the potatoes properly with.


The salt and the earlier fried cashew nuts at this point of time. Cook the mixture nicely and evenly for around two to three minutes and keep stirring it so their potato don't.


Got some water boiling here and I put 2 cups of pre rinsed White Rice.


Chefs knife and a pair of clean scissors. I just chopped the bottom of- take the side of my knife and I'm going to press into it, take the skin off and now I have a piece of garlic as you can see it's already kind of.

It's all like separated. I'm just going to put that over my frying pan.

And I'm going to cut that.


There's an I start cutting the pork in districts 'cause bone in and we're just going to cut around the bones. So after you cut the pork in districts, you're going to cut it into cubes.

Now that we have our pork cut, we're just going to put 2 tablespoons of canola.


Oil in with our garlic and we're going to let that start frying. Once that garlic is nice and Aromatic, you're going to take your pork and add that in. Just dump that on in there, we're going to add some Peppers.


The pork is now cooked. There are eggs cracked and put in the bowl fact and put in the bowl.

You're going to gently mix these together just to combine the yolk with the whites, but not enough to add air. You don't want to make this like fluffy scrambled eggs.

About 2 tablespoons of soy sauce into there a nice helping of.

Pepper


Contents of your eggs into.

The pan.

Once you start seeing that the bottom of your eggs has began cooking, I'm going to turn the Heat back down a bit. You're going to start rolling your pan, so just.

Rolling it like so, so yeah, just make sure all the edges pop up like that. It's just like a big egg pancake. Very very gently going to score your eggs.


Dan.

Add a bit of canola oil.

I washed my scissors after I cut the pork and now I'm gonna just cut my green onions into this canola oil. I'm gonna just put my rice in there and my chicken rendered chicken fat.

And I'm going to ask voice off.

I would start with about two days.


Add some pepper unfortune.


Line with each other now. Finally add job fresh coriander and mix well and this potato filling is ready. This is the basic masala for those.


Now he did nonstick pan with very little oil, and spread it evenly.


Take a big spoonful of the Dosa batter and pour it on the pan. As soon as you pour it, quickly spread the batter in a circular manner to get a thin and.


Now add the potato masala on the side of the Noosa and let it cook for around two more minutes.


But if you think you're up for it, let's get started. And one huge tip here. Make sure you get potatoes that are the same size right? All three of these potatoes were just over a pound each, which means once I true, I'm going to have about 3 pounds of potatoes to work with, which is going to make about 8 generous portions. And then once those are peeled, we're going to quarter them. And to do that will cut it in half. And by the way, the potato tapers a little bit. Always cut the tapered end a little longer. See that I didn't go exactly in half right. That will compensate a little bit for the difference in Girth, so we'll cut him in half, will cut those halves in half, and that's a pretty good method for getting even size pieces.

By the way, in our original Mashed potato video, we cut him in half lengthwise, but we've updated and then once those potatoes.


Scott, we're going to rinse them very thoroughly. In fact, you may have noticed a little dirt on my fingers when I'm peeling and cutting those. I only rinse my potatoes once because you have to rinse the starch off when there cut anyway. Why bother rinsing them before you appeal? 'em, that's like double in your work, and yes, it was a long way to go to explain that little spot of dirt on my finger. OK, so once those are rinse thoroughly, we're going to drain him and dump them into our product cold water. They were going to generously solved, by the way, like very generously. So our ultimate match pages are actually going to start off season and will go ahead and bring.


Add up to a boil on the highest heat possible and then we'll adjust our heat to maintain a nice steady simmer and will cook these until perfectly tender. And since that's going to take a little while, we can go ahead and prep our butter and I hope you're sitting down.


But anyway, we're going to take a pound of butter. We're going to cut it up in chunks, and it's very critical this butter comes up to room temperature. It would be perfect if this butter got up to like 6065 degrees, and I'm not sure if you've crunched the numbers yet. But yes, we're doing a 3 to one ratio, 3 pounds of potatoes to 1 pound of butter, and I realize that sounds completely insane, but on the blog post I'm going to explain why that's not only not insane, but it is an incredibly rational and absolutely reasonable thing to do. So please check that out, especially if you're a fan of airtight arguments.

Alright, so are butters prepped and will head back.


Did the chicken breast with salt and pepper. Some people only sees in the flower. I season both. By the way, my grandmother was over my house when I was recording this and I had to keep my eye on her 'cause she really wanted to sneak in some other on the chicken. Salt and pepper is enough. Gramma alright, so coat your chicken breast on both sides with flower. That little part didn't want to get coated but I got him shake off the excess flour and then we're going to cook the chicken and egg.


I like to use one egg per chicken, so I use 2 eggs total and you need bags for the bread crumbs stick. I used regular store bought bread crumbs. I don't like to use panko bread crumbs for this, but you can use your favorite bread crumbs. You can even make your own. Make sure to call every single piece of the chicken breadcrumbs. Also, I think it's a great idea to make a few extra of these and keep them in the fridge.


You'll be happy you did later on in the week, right? So make sure you use enough vegetable oil to Fridays in. You just have to make sure every bit of bread crumbs touches oil. I cook these for about 3 minutes on each side. I was going to cook both chicken breasts at the same time, but I then decided not to.


Well, but you don't have to. I honestly could have stopped the right here and ate these just like this. They look beautiful, not oily, not dry, just perfect at as much his little sauce as you like. If you have guests coming over, you may ask them what's their preference? If they like lots of marinara sauce, you may want to add sauce on the top and the bottom. I only added and on top. I added some shredded mozzarella cheese. I do love.


Fresh mozzarella, but I don't like the way it melts. I honestly think shredded mozzarella melts the best. Migrated it a little bit of fresh Parmesan on top. Fresh bottled. Whatever you have at home, it's fine. I also added a little extra sauce on the side so the cheese doesn't run over on the side of the Skillet and burn sprinkled a little bit of oregano. I placed it in the oven.


350 degrees for about 5 minutes. Make sure your skillet is oven safe. Make sure it does.


Just a couple of tablespoons of oil.

Over the hot pan.

Next, we're going to add the onions.

Once we cook the onion.


Next, we're going to add our clowns.


Let the clams and the wine and the sofrito kind of marinate.


X.

Followed by our chicken stock. Homemade chicken stock.

Bring this back up to a boil.

And simmer for about 3 minutes.


A total salt for seasoning.

Couple turns of pepper.

The amount that we're cooking today is good for at least 2 Sir.


Sprouts.

Get some of that clam.

And each of the balls.

They were gonna pour in the broth.


Or two.

But I don't recommend adding any oil.

Some pouring all this in the pan.

And it might sound weird, but this is all one meal. I'm gonna eat this whole thing and I'll probably make another batch for my husband. He's at work right now. But yeah, 'cause we eat a lot.

Alright, so said that there and I want to show you I'm gonna you can put.


And I'll show you, I got it kind of on a lower setting for the stove here. If you can see.

Like around 3:00. I don't know what you guys have stoves are looking like but yeah, cook it on low and I'm going to start all this around and cover it with this lid and I'm going to set it.


In here and yes, if they've been cooked enough, they're going to collapse like that. That does not mean they're overcooked. That means they're perfectly cooked. Rice were going up in our very well drained potatoes were going to turn our heat on to medium low. We definitely want to keep some heat under this, and we're going to start mashing with a wire potato masher. Alright, check it out, except no substitutes. The whole Dwyer Potato Masher, nothing Works, is good and during this first phase all we're doing is breaking him up right. There's no butter, there's no milk, just go round until you think they're mashed. Oh, by the way, one of the great things about having this much butter in the recipe.

You don't really have to worry about Overmixing.


Others mashed in. We're going to switch to a wire whisk. We're going to dump in another quarter of the butter. We're going to mix that in with the whisk when it almost disappears at the next quarter of butter and simply repeat until all the butter's gone. So, in a way, this is almost like we're doing a butter sauce where we're mixing in the butter and it's kind of emulsifying in and you'll notice when you get down to that last edition of butter, things are getting really light and creamy and awesome looking. And then when that last edition of butters whipped in order, go ahead and finish this with just a splash of hot milk, just like.


1/4 Cup I microwave mine and that's just going to lighten up and loosen things up. Just a touch and will give that one last whipping. At this point you're really, really going to want to grab a fork not only to taste one of the most delicious things in the history of the universe, but you have to taste and adjust the seasoning at this point. Listen to me now in hear me later. If this does not have enough salt, it will not taste good. Alright, so mine was almost perfect, but it did need a little more salt and the obligatory shake again. And once that's mixed in, we can go ahead and turn off our heat and serve.

So go ahead and transfer those.


Into your Tater Bowl, do not garnish with anything except possibly a few chives, and that's only if you're taking pictures.


So in total I'll be using two chicken breasts, which I'm going to butterfly like this. You want to slide a knife through it almost all the way and then open it like a book. You do not have to butterfly your chicken, however, if the chicken breast is too thick, you won't be able to taste much of the breading or cheese and likes. It takes a bit of everything, so this is the second chicken breast which I'm also going to butterfly. I'm going to remove most of the fat and had a lot of fat.

So when you slice the fat off your chicken, it should just slide off. If your knife is gay.


Are you a hard time? I suggest you sharpen your knife. Remember a sharp knife is safer than a dull knife. I use some plastic wrap on both sides. If you only use plastic on top, your chicken will slide around while you pound it. I don't have a meat Mallet, so I used a rolling pin or a rock, whichever is closer. Be classy and using meat, mallet don't pound the chicken on the same spot or else you'll get holes in the chicken and you don't want a holy chicken. If you watch my.


Really thin you can certainly pound it out that that definitely didn't want this check in to be thick, but I didn't want it as thin as Schnitzel either, although the best chicken parm I've ever had was very thin. He wants to season both sides.


Block for dusty and the rest I'm going to meet with plain water.

Make a little well in the middle. Add some water. We're going to add water slowly to see how much is required. Actually, I'm going to keep adding a little water to this.

Like this, and I'm going to make it into work. Nice smooth dough.


Need it well so that it is a perform an smooth consistency. Even use both your hands.

Rounded up and placed yourself about 10 to 15.


Oil or key on it so that it doesn't come across.

Don't let the door rest for 10 to 15 minutes, so now.


I'm gonna take a pinch of the hot tub and make it into a small round and the size of a table tennis or a golf ball will print it between my.


I will not budget on the drive slot. I'm going to use.

The rolling pin and I'm going to lightly make a circle.

Maybe about 8 inches round.

It's only after a lot of practice that you'll be able to make it into a proper soccer. How would you do it?


Rotate and flip it like this on both your hands to remove the excess Fluff. Patrick like this.

We decide.


Place it on the grid.

So why do you think I'm gonna take another rounder?

And do the same thing with this as well. You can see there's little bubbles being formed.


I'm gonna flip the site and see how well it come out.


And now we're going to cut the pairs.

Quick sprinkling of sugar

this will shake.

I'm for the mustard.

Some coarse pepper texture.


Simple, just peeled potatoes or potatoes will give you enough roughly for three to four people.

Camping sites is very important, getting the same size improves the quality of the match nicely.


We cut quite a nice smooth Marshall to boil. Season it up.

Announcer hate.

Lay down.


Healthy amount of butter.

Start smash.


It will melt, stops the potato becoming too thick.


Just a small dollop.

Don't be shy with the battery in this dish is a real treat.


Just gonna chop the onion into thin slivers now for a little bit of garlic. Again just really nice and fine.


Onions and garlic in and soften for one to two minutes.


Now going to work this traditional dark ale gives the gravy and nice depth of color. In addition, Heart Juicy Ale down by half is where concentrates the flavor. Give some nice gravy consistency and one final thing. Just a little beef stock just to touch the weather.


We're going to start the recipe by chopping the bacon and the beef.

Then we're gonna chop the Carrot, Onion and Peel the garlic.


The pre heated up regulated heat so liquid simmer.


To make the mushrooms put in a is glad to tablespoon of butter, then add the mushrooms and cook until they are Golden Brown.


Bit of salt and pepper and reserved until the Brooklyn Yard. It's completely done.


Now at the most.


Serve your book. Begin Jan and enjoy. Garnish with a little bit of time and path.

I hope you enjoy the recipe. Please follow me on my social network every week. Any recipe?


In hot oil and bacon fat until slightly browned on all sides.

I know, I know, these step is very tedious. Very sad, very important step.

Look this beautiful piece of me. Golden Brown.


OK, we're going to remove his pieces of meat.


Add a little bit more of olive oil. Then we're going to put the vegetables and we're going to prepare them for about 5 minutes, no more than that. Then we can add them meat and the bake.


We're going to combine all.


Very well and we're going to season with a little bit of salt and pepper to taste.


Sprinkle on the flower and toes again to code to be slightly with the flower.

Good for about 10 minutes.


Beef or chicken broth.

Then at the red one.


Darling time, the barely and tomato paste.


Read on.

Balsamic vinegar.

Homemade beef stock.


Those are all just a little better.

Double pizza.

Sauce.


Try again.

Order the little dish here. Put it off to the side.

You're a flogger.


That was a little.

Salt pepper on both sides.

Cold.

Is it cold?


Call Ryan.

Alright, I'll smoke on your little here. There pick up pick up.

Generation if you got it.


I'll stand by.

Sauce over it.

Unemployed.

Select

server with some baguette.

Mary Ave


First you add 4 cups of baking flour to a mixing bowl.

Then you add 1 1/2 teaspoon of salt.

Then you add half Cup of oil.

And one tablespoon of butter.


I want to keep it on one side and with this size I'm going to place it on the direct file. You will see how the roti is ballooning up.

He is done.


There will be instructions for the sushi rice on my block.

We want to spread the rice.

All the way to the sides.

If you have to wait your fingers a couple of times to spread the rice, that's OK.

Because what we're trying to do is spread the rice.

Without breaking the rice, in other words, we don't want to Smoosh.

The rice we want those grains to be 100%.

If we have to add some will grab some just like so.

OK.

Get those grains.

All the way to the side.

You said I like to leave 3/4 of an inch.

To an inch.

Of naked nori facing me.

And I like to leave about 3/4 of an inch.

To an inch of Nori in front of me. To seal the roll.

Look


Race is spread nice and easy.

Now one of my favorite things to do with sushi. Whether it's California roll or any other kind of roll is Mayo.

And as I've stated before, if you've never had Mail in your sushi, you're missing out because it's delicious.

So I'll spread a little Mail.

Actually.

I'll spread a lot of Mail because I really love Mayo on my sushi.


Mail

no to make California roll.

Will take some avocado.

Nice chilled avocado.

Take it all the way to the ends.

OK.

Then we'll take either crab or surimi.

Crab can be a little bit expensive.

But Serena work in this particular recipe. It is working.

And then I'm going to take some cucumber.

Put it right on top.


Then I'll grab the sheep.

And I'll fold it over the halfway point.

And This is why I use the lead on the seaweed.

The Tuck it tight.

And then roll because I'm not using a mat.

To do this particular role.

Roll it, bring it back.

There you go.

OK.

If you feel any inconsistencies in the shape.

You can squeeze them out.

Here you go.

You don't always have to use a Mac.

Then we have to cut the ends off. So we went our blade.

And we feel.

Right about there.

Play.

Move that over.

What are bleed again?

Hollow hollow there it is solid right about there.

Take the blade.

Move that over.

With the blade again and decide where center is right about here.

Take the slicer.

So.

Bring the sushi together.

And cut it into 3.

Possibly even four pieces.

What the play it again will make three pieces here.

Really different in sizes, but that's OK.


Into the oven.


Software, so it's only going to take seconds to cut this chutney up. Going to cut it small.


Chop the seaweed into smaller pieces.

I'll take a spring onion and slice it into small round pieces.

Next ingredient to add is the tofu.


You can use as much as you want of it as it is mainly needed for presentations purposes. However, we like to add very little soul food to our soup and to cut it into tiny small dices. What can I say we are?


Now to the main ingredient of the dish. The actual soup heat, the Dashi stock until it starts steaming and you see small by.


How much miso you might ask? Well, as it's a little at a time until the soup has the level of savoriness that matches with your personal taste. Now miso is very difficult to be solved in water, and it also often contains some bigger pieces which are not desirable into the final soup to solve this problem, we are using a Miso Strainer for this task called Miss Akashi in Japan. If you do not have this piece of equipment you can simply use a small fine mesh sieve or a tea strainer. But if you do not have a Japanese Missis Trainer.

The.


We are making a single portion here by using a small ceramic Japanese Bowl as it is cute and appropriate. However, if you have a larger appetite, don't be shy and uses solid gold instead.

The first thing to go in are the onions, followed by the seaweed. Now add the tofu and simply pour in the soup to complete the dish.


Is roasted peanuts unsalted? An? From this you need to grout it. I used this thing. This is the end product. Be careful, don't.


In the first I will add 1 tablespoon.

Of cooking oil candle first thing the next thing I will add the total fool.

We use.

Medium to low heat. For this I add the tofu first because some people don't like it or false Mail.

If you fill A5 first three, make a tofu even more firm, and this makes it smell nicer and a little bit more crispy outside.

So I will.


Charlotte altogether.

So.

So you just make story together until it is same. You know, Gordon.

And then.

I will make bloom.


Rice noodle

so now I'm going to go ahead and add the noodle.

And then.

Followed by an water tool and health soft tender noodle.

You kind of.

3rd and miss it the noodle with the water and you can see that now the Neural Loop.


And then I'm going to add more seasoning. I add 1 teaspoon of sugar.


Vegetable.

Does limbic?

And then.

At it

spread it out. Spread it out.

Now.


Some of them.

Record we will keep half of them from Ganesh.


By crushing these up with a rolling pin.

Trick that my dad taught me.

And that looks good right there.


Add a little bit of boiling water at a time as you are mixing until it forms a soft dough. Note water must be boiling water.

Once your dough is nice and soft.


Remove it from your mixing bowl and add it onto a table.

Add a little flour onto your working surface to prevent the door from sticking to your table.

Now roll your dough out into a sheet.

At some flower.


Out into a sheet, add a little butter and a little flower to your door.

And roll it all in together.

Now one.


Small pieces and roll them into small balls.


Now, using a rolling pin, flatten your small pieces of dough into Rottis.


Place your rottie into a flat frying pan, ensuring each side cooks for plus minus 30 seconds.


Now we have added butter to one set of the rottie, but this is optional.


Let's rehydrate the seaweed. Place it into his mobile and cover it with cold water within 10 minutes, diffuse more pieces of dehydrated wakami will transform into big lives, drained the seaweed and remove the edible part from.


Dark soy sauce, about 2 teaspoons.

Then one spoon of chili vinegar, teaspoon of chili powder, half a teaspoon of pepper powder, and then salt it.


Authorize.


Legs here and I'm adding.


Chili powder

pepper powder.

Salt.


Oil.

Make sure you add to fill the bottom layer of the pan.

We're going to cook the Marinated Chicken. Have marinated this for.


About 1/2.

Are you going to cook? This still is really dry.

You don't have to add any water. The chicken will let out its water. You can see.

To keep cooking.

Still, it's really dry.

So yes, the chicken is done. You can see it's completely dry.

Done now in this.


Finely chopped

and thought it for a minute. Now add onions.


Add onions.


Now Add all the veggies.


One to two teaspoons of green chili sauce.

Some people avoid censos.

One to two teaspoon of light soy sauce.

1 teaspoon of tomato sauce.

Little bit of pepper powder.

Little bit of chili vinegar about 1 tablespoon.

Makes everything better.


Now add the chicken.

And mix everything well.


There is.

It also actually helps.


About seesaw.

Ground pepper


Face down.

Sears very quickly.

We often

Also called a jonnycake.


Silver dollar

I could keep a good table.

And you know you can make it work with your life.

Well, they're all cooking.


Today

kind of a little bit.

We're not really turning it quite yet, but you can see it's already getting crusty.

Is that over?

We keep basing it like that. It looks very quickly, like almost cooking butter.

Beautiful.


So I'm going to take this cream cheese in here, put it in the bowl.

It's one whole package.

And I'm going to stir that a little bit. I've started this up a little bit to make it a little softer to get it ready for the blue cheese.


And I'm going to put a half a package of blue cheese in there.

Alright, that's good.

And then you add and need Azure walnuts.

And it calls for half a tablespoon of Cognac and I'm just going to eyeball it.

Do you work quite alright?

I just kinda like rocket fuel. Yeah it is, it's pretty strong.

All right, great about a teaspoon of onion into here.

Going to put some cracked pepper and salt in here just a little bit to taste.

This is kosher salt we're using. It doesn't matter what kind of salt. Use really though.

Mix it up and then we'll have a taste test here soon.

Alright, that looks about good.


I'll pack it too tight.

You want to still have a little looseness to it, but you just flatten it out. This one's a little bigger mother too.

And then put on wax paper. It's really important to to let these come to room temperature.

Which will make some cook better. If you'll notice some kind of hollowing out.

Something in the middle or the area in the middle where it's thinner than the outside portion of the burger and the reason is when you grill that it has a tendency to pull together. So if you've already made this thin, you'll come out with an even burger instead of a big Meatball. So that's just a little secret for how you do it. Then you just hit it with a little salt.


Spread looks like where is time to assemble the burger. We're going to put a thin layer of this spread on each run, or what are these?

I don't know.

Let's we toasted them up to give us some texture and it's just a little healthier than the big ones. All right. And then we sauteed up some mushrooms.

But that on top of one of the banana it's right. Take a look at this burger if you'll notice it did not lunch up into a ball. And that was because of what we did, which was create that hollow or thinner center.

Going to add some lettuce to this one.

All right and top it off.

Turning.


Those are happening fast very fast.

During service are hot appetizer guy which a lot of times suggesting that now he's up. He's over here doing all this.

Very easy like that.

Oh, beautiful little little pancake.


Brothers farm in Elizabeth City.

For greens we get locally.


Smoke Jesse. Kind of what are we using and sharing with?

Cherry pollution, basically.

You know, it's just our little smoker.


Play.

Johnny Cash

little accompaniment there.

Very nice.


An Walla.


Chicken thighs retain a lot of moisture and it's nice and yummy, whereas chicken breast they dry out chicken thighs.


Garlic rocks your breath might not, but it sure does taste good when it's going in another garlic in here. So we're doing about.


2 tables codes.

We will use my fish sauce which is missing.

About

tree dash is which is about. I don't know 1 1/2 tablespoons and that's it. Now little salt.

Not one teaspoon.

Give it a good mix.

And now we're just going to set it aside to let it marinate. Generally speaking, you want to let meats marinate for about, I'd say minimum half an hour. Make sure it's in the refrigerator so it doesn't get any food poisoning, or you don't get.


Fryer, at their home. I'm going to Fridays in a shallow amount of oil and they're going to come out more like hash Browns and fries.


So this is a pretty straightforward beer batter recipe. All you need is a nice light blonde beer, flour, salt and pepper.

There once was a time when we were young.

And Pirates in space ships were our heroes and son in all the battles we had one.

I'm.


Pretty much any white fish can be used for this recipe. Just make sure you cut them into uniform pieces for even cooking times.

So that helps me.


For this great divide, the distances for and, why?

I'm coming home.


It's before you start frying.

That helps me conquer this great divide. The distance is far in why I'm coming home.


Pretty greasy mess. Just bought every.


I get nice shavings and if I can get it into the bowl, we're actually going to do something. Here you go. They don't need much 'cause we're really just making one sandwich. Watch how easy this is. I'm seriously yeah. Little bit of rice wine vinegar. Give it a little dabble.

To give it that nice paste and.

So that's it said that aside, let it rest.


And little secret that I have, even though meat will karma lies by itself. I've just top it off a little bit of sugar so it kind of seals in the juices and then it gets really nice and crispy and Brown on the outside. So yeah, little oil in there. This pan is hot, it's already smoking. They don't want to waste time and I don't want to live in fire. So in those made.

Look at the nice caramelization that's going on with this chick in that sugar. Really add to it. Don't be afraid of your fire at home. You always wanna make sure it's the claim is nice and hot steering is good there, right? This is about ready.

Just do is take a piece of it.

Not so overly patient with fish, but we tasted garlicy sesame seed oil and sugar cookies and ice help slip. And literally it's like butter. Alright. I think it's time to.


Carefully cut it open.

The first thing I like to do with my sandwiches. Make sure that you kind of pulled it open so it looks like a where a little butterfly, but it down going to get a slather on one end of it, a beautiful Siracha Mayo. I like a lot. I'm going to put enough next, I'm going to get my beautiful chicken liver patte

on the other side of that bad boy then.


Nice couple of pieces.

Put it on a nice bias which actually just means diagonally.

And start to load it in.

I just want to eat this all right now. It smells so good.


In there some facing that way some facing this way.

And of course, top it off with my pickle carrots.

Now that's a sandwich.

Close it up.

Smush it in there we go.


There's always garnish, garnish, Carters, aesthetics come first, and then the taste.

We love kimchi and Kim. She loves us. We're gonna get some right here on the plate.

How let's get some more right here. On the other side.

Nice garnish and that.


To begin, in a mixing bowl, add half Cup of hot pepper slot that is made up.

Half Cup of whole wheat flour.

Salt to taste.

And just give it a message.

And then drizzle a teaspoon of oil into this.

And then make this oil with this flower.


So now I'm going to add some water.

And make it into a soft to just like the way we prepare for roti or chapati and always add water little by little.

Otherwise, you might end up with a very loose too, so you should get upper find soft dough like this.

So now need the door for at least two to three minutes till they gave soft end.

And.


To use it later.

So now let's see how to deep fry them. So here I have oil which is already preheated. Make sure your oil is hot. That way you will get a very crispy texture thermos us and I'm going to drop them one by one into this called oil.

So as soon as I drop them, you could notice that the picture of the samosa has got a beautiful bubbly texture over it, and that gives your summer sauce very good capitalizing look.

Make sure that you are flipping it to the next side to ensure that your samosas are cooking on both side with a perfect Golden.


And I always prefer to deep fry. The summers are still icy. Three corners of the Somozas or dark Brown butter. Still the Centerport case Golden Brown. That way you can know that your summer so.


Damp cotton cloth for at least 20 minutes.

So why not just resting? We will proceed with me.


So since this is the only in summer, so I'm going to use a lot of running for the stuffing so another mixing bowl, add one on in which is medium sized finely chopped.

And here I have some Gallatin beans which I have chop them finely. So you could also use any of your favorite stuffing like paneer or green peas or also some cauliflower or scrambled egg. Whatever stuffing you love you can add even chick in anything and then I'm adding a finely chopped coriander leaves, just one tablespoon and then.

For Spicers for spiciness, I'm adding a teaspoon of Gamma Salep Order. You can add the Garam masala powder depending on how spicy you want.

Hello, add salt to taste.

Adding salt right amount is very important for the stuffing, otherwise the dish.


A small, of course. I mean are not very small bars like a medium sized divorce, just the way you prefer for roti or chapati.

And also remember to shave them.

Perfectly like this.


We have to roll them into a sheet. For that, a Jack, just a test, some dry flower.

So that it will not stick while you know them.

And start rolling them into a very very thin sheet.

The more 10 euro them, more crispy and tasty samosas you will get. So ensure that you are rolling them into one very thin sheet. So if you feel that it is kind of sticky, you can test some more drive plot and roll them into a very thin sheet.

I know you have to slightly hit the some ocean seat over to walk.


So your double should be at medium hot and add those rolled sheet into this.

And you don't need to cook this for long time. Just cook about side for five to six seconds. That's all. Not more than that. Once you see the moisture is gone and there is no.


And I'm just going to.

Cut it in half.

This is good as I can.


Here then.

And now I'm just going to roll it.

And I've already fed a baking sheet with some parchment paper on as well.

Start my first.


Rest here I'm just going to add on lots and lots of work, but I like shoes.


However, I'm just going to.

Brush that under the tub.

Also, on the crust out here.

Just to make it even more delicious, but you.


In with it.

So my kids have never.


So now I'm just going to add on some tomato sauce. You need use store bought or homemade. I always use homemade.

So that is also on my channel. If you want to give that a girl and.


Just lots of cheese.

This year is not a healthy pizza. Just so you know, but it is absolutely yummy.


I'm not just on lots of delicious pepperoni.

This is not really good.


Let's get it on right. The pans getting up. Let's get the oil in the pan.

OK, so you want about 2 tablespoons of oil and you know the pans ready because the oil goes in, it starts dancing, so then she lots in there. Go get those bad boys all in OK, so this season, let's just give him a toss.


Some dark Brown sugar and just a little bit, not much on the top.

So we're going to do is now just cook that noise and stuff which is really allow it to camera lies.

Clipping

5 to 6 minutes on a low heat. We're going to take him off and dry them on some kitchen roll so you want to get all the excess oil out so.


On

Get it up to a medium heat and then we'll get the dogs in going to grab some oil.

Just lightly drizzle this bowl and then I'm going to get my dogs and just work them a little bit around you. Just coating the members to slightly so they don't stick.


Frenches mustard, then we want one teaspoon of smoked paprika.

1 teaspoon of Chili Flakes and then one teaspoon of olive oil and what I would say is make a big batch. All these products will stay for months, so just put it in your fridge and Bosh fiery mustard.


Hot dogs halfway done, which is going to get him and flip him over.

Yes.

Yeah yeah, yeah.


Have a dog and put in in there.

Raw, remember those shallots? They've dried up beautifully. I'm going to grab the bacon I cooked earlier and I'm just going to break in to the shallots.

Let's dress it so you gotta get your wiggle, right? OK, come in my brother. So catch up.

Hawk ******** mustard.


You can add a little bit of red chili powder. Just adding are.

Potatoes in our fan, frying them a little bit.


Within a couple of minutes you operators will be ready. We'll go ahead and add cilantro that we have chopped.

And.


We're making the outer shell, so taking a little ball of dough.

And almost like you would make a roti, you'll flatten it out thinner. It is better. Your somersault will be.

So just tuning it out.

Look at dad. That's gonna be a perfect nice shell.

See how 10 it is.


Take a little practice to get perfect.

Somozas

So we've cut it into half.

Stop.

So now we're going to.

Stuff are pastry, so just fold it like you would make a little cone out of it in a triangular shape.


Only remove the heads and shells at the shrimps but leave the tails on because when we're done the tales will become orange and beautiful. Make three to four small cuts in the belly of the trims to straighten them. Just like with real Japanese temple.


Not bad to mix and lightly whisk it, but not for too long.

Put the.


Eating the oil at a medium heat wait until it is really hot at about 175.


And we have 1 1/2 Cup of all purpose flour in which we are adding 1/4 Cup of oil. And we're also going to add 1 teaspoon of salt. And now we're going to mix everything with water and make a dough out of it.

So we're just mixing everything, adding water and making Adobe now. Lot of time people use phyllo pastries shelf to make some more sales, but that's not the right way. You can use it once in awhile, but authentic samosas are made out of metal. That is all purpose flour.

Since you will find it.


Pastry shell with our stuffing.

Unlocking the door.


Alright, so just putting our.

Motor.

Samosas in the hot oil.

And we let them thrive. And they are nice, Brown, crispy will turn them, getting all sides nice and round.

Give them a couple of minutes. Let them get nice and round side once it's browned so that.

The most other than nicely from.

Every fight.


Boiling are potatoes. We have about 9 potatoes here, which should be good for about 20 samosas even more, depending on how much you use personal suffered the filling.

And then we'll peel them off, mash them.


Something out burritos here.

Getting them ready for our stuffing. Then I'm going to chop some onions, some cilantro.

Will add in some spices and have a beautiful mixture. Beautiful stuffing that will go in our samosas.

Stuff in here I have.


Stuffing here so first of all, in our fan, we've added a little bit of also about 2 tablespoons and we've added are coriander frying are dry coriander which we had crushed and will go ahead and add.

Onions.

And will also add a ginger.

Please.


Gold and red chili powder. Just adding are.

Songs about 2 teaspoons.

Maybe a little bit more so about 3 teaspoons depends on how much stuffing you have.

Paint shop.

Garam masala.


Side and then.

Take it off.

You know your sheets already and I'm going to trim off the ages to get a perfect square shape, so if you have enough practice, you can even roll it into a square shape. That way you can avoid a lot of.

Doe Ray stage.

So now you can see it looks perfect square and I'm going to cut the sheet into three so it should each sheet should have at least three inches worth and eight inches height. That way you will get a perfect medium sized triangles.

So 3 inches worked and eight inches height and I have got around to three sheets with the one rolled over.

A rodeo hot chocolate. So we have to do the same with the rest of your dough, and if you have any left.


You know, take another small mixing bowl and into it. Add 2 teaspoons of all purpose flour.

And two tablespoon of water to make it into work.

Faced with this one, we need to stick the samosas.

Stuff is just ready in now.


Applied based on two sides.

And then take one edge and paste it opposite side and take that Basterd side and out based it to the opposite side like this.

And whenever you are pasting, make sure you're pasting it without any gap.


Will take about you know 5 minutes, 10 minutes and we're going to do is we're going to add the stock.

Soup soup stock into about teaspoon or a half a tablespoon independent how strong flavored you want? OK, I'm going to finally add a teaspoon of that in there and then what you want to do is add the dried seaweed right about handful of criteria.

And then at the egg and then the last step. Of course, to ask to add the needle noodle.

You want to keep the noodle in there for only maybe maximum 3 minutes. OK, you don't want to keep it too long or else the noodle will be very.

I guess soften. You don't want that. You want it as firm and hard as possible, so about two or three minutes heating after when it's boiled. It's good. Let's get started. I'll show you how to do it.


To add about a teaspoon.

That's it, and then you stir it.

When it starts to boil, the soup stock powder will dissolve quickly.

Next step is to take.

The dry seaweed.

You wanna take a bunch?

About handful, it depends how much you want to eat.

But I take about 2 handful, so this one just jump in there.

I love Siri taste really good.

Now if you have onion, you might want to add that as well.

Right onion add more flavor to the suit but for some reason I don't have have onion in my fridge so I can add it in, but I would advise you add onion in there. Cut into quarters so you have one onion and you cut into four and just dump it in there.

OK, I'm going to wait till it's.

Pulling up at a few more see we don't know.

Should I really like Siri?

There we go.

Just close it, boil.

As you can see, it's boiling.

Steaming up, they only took less than five minutes to do that. Now I'm going to crack an egg and just put it in there.


Material like the seaweed and the egg, and of course we're going to go as well.


Soup it is refreshing.

OK, just leave the Uno noodle there for about a minute.

OK, there it is. I wait about a minute and then it's ready so you can see in less than 10 minutes you get very delicious.

Noodle soup.

Very healthy. You can see seaweed in there. You see eggs, right? Like I said, you might want to add onions and if you like tofu, add tool flowing as well and you get a really really healthy typo Asian noodle soup. Very quick for those who are lazy.

To cook but loved healthy food.

Quick and healthy food. There we go.

OK.

I can guarantee you when you eat this soup you feel refreshed.

Like I said, normally I don't use the word refresh.

Unless it's a drink, but.

For these type of noodle soup.

It is very refreshing.

And for me, I love hot sauce. So after I pour this out, I'm going to put some hot sauce in there. And yeah, that add even more flavor to the.


Start out with his slicing these Yukon gold potatoes and then Julianne them into the chips or fries as we all know it.

That helps me conquer this great divide. The distances.


Dip them into the batter.

And then place them in the bread crumbs that have been sprayed with water. Code that rimswell, pressing them firmly into the bread crumbs.


Try the shrimp for about 10 seconds until they are Golden Brown.


Stem on the rack to drain the excess oil. If the oil.


You can use this pattern with vegetables such as Pumpkins, Eggplants or baby corns. Just sliced them into strings, code them and fry.

The temperature won't be crispy and will become boil.


In the middle of water, which is actually equal to four cups and going to serve for people I'm right of it.


Sing secret hot and sour chicken soup mix and mix it nicely and gently.

And it keeps telling it so that.


Let's get vinegar also in it so it becomes power as soon as this soup starts. Turning dark Brown. Let me it's about to get ready.

And about to go in the bowl. And then I'll say, keep stirring and it.


And then we're going to grab ourselves a bowl and get our milk in there.

And then pop here again.

And get that all nicely whisk together.


So we got the.

Or cooked up nicely.

Going about a.

Half of a tablespoon of white pepper and then I put in about 3.

And 1/2 cups of just this boxed.

Chicken broth.

I like to get the reduced sodium brand and what I'm going to do. My brightness up, the heat on my boiler.


Good going to put in about.

A Cup of fresh sliced mushrooms.

He's a cook down to.

Quite a bit less.

We put in some fresh bamboo that are cut up.

And.

The last ingredient is the.


Tablespoon of hot Sichuan.


All right, the next step in our soup were put in some extra firm.

Tofu

and what brings the.

Sour to the hot and sour soup.

Is some rice wine vinegar put that right in there?


Step here is it taking one egg and I've beaten it up and what I want to do is I want to slowly pour this in.

Tour super sure making an omelet here. This is just.

Can I put this in here like this?


Prepared 1/4 Cup of water and two tablespoons of cornstarch, which I'll add to or hot and sour soup.

Now what we'll do here is bring this back up.


It is heated up. I have taken 1 tablespoon of sesame oil to that. I've added three eggs and it's time to make a scrambled egg.

So.


I have taken 1 tablespoon of sesame oil to that. Add your chicken and raw until it's all done.


Meatball with just two tablespoons.

And onions to it, and fried for half a minute.

Add garlic and fried for another half minute. Remember the temperature is on high.

Chopped celery goes in next.


Time to add a French green beans.

Next goes in green and red Bell Peppers.

Try it for a minute on high heat.

Time to add.


Chili garlic sauce.

Red chili flakes.

Vinegar.

So his sauce.

And some softer taste.


Add chicken and scrambled egg. 12 fried rice.

Stir fry it for a minute or till everything is mixed.


Alright, let's get the rest of the ingredients in. Let's get the salt in.

And all of our flower can get that nicely incorporated.

Next will pop in the oil.

Mix that in nicely.

And then our baking powder.

And our last ingredient will put in is the cornmeal, and I like to let this batter sit for about good 10 minutes so that the baking powder starts to activate in the batter.


OK, so you want your oil between 360 and 375 degrees. Also always make sure that the hand.


Into the batter.

And you really want to get all of the hotdog totally covered in the batter.

And then gently place it into the oil. And what I try to do is kind of hold it so that it doesn't touch the bottom of the pot just for a couple of seconds. And what that does is it creates a little coating on the corn dog and then it doesn't stick to the bottom so you can see me doing that here and then finally drop it.

Here we go.

Let's do it again into the batter.

Sit around, try to get the batter all over.

And then gently put it into the oil.

Always remember to gently place things in oil you don't want. You don't want to drop it in quickly because it will splash up on you.

Let's try it again. Here we go.

And then let go.


Almost ready to come out. I'm looking for a nice Golden Brown color. I never actually time how long they're in there. I look at the color and when the color is really nice and Golden Brown then I take them out.

And now I'm just going to drain them.

So let's train them.


Now what I've done here is I've taken about four or 5 ounces of pork I've added.

Well, maybe about two or three.

Tablespoons of soy sauce.

And I'm going to take this Julianne Pork, and I'm just going to marinate it.

In this soy sauce for about 20 minutes, let it come up to room temperature. So when I put it in the hot oil it's going to quick quickly and.

Will take you to the Next up here in this hot sour soup.


Recipe can I get?

This walk smoking pretty good here will start out here with about 2.

Tablespoons of sesame seed oil will flavor that up with one tablespoon of garlic.

Like I like to pull garlic in my hot sour soup.

Do not be with all your traditions. Want to see and then do that? What I'm going to do is put my.


Surfriders around.

So this is cook.

Then I'll come back and this is all cooked off. We show you the next step.

Alright.


Potato on the bottom.

And just depending on how much you want to put on there, I just put like a little dollop. Maybe get them in a double.


On top of those depends on how big your tortillas are, how big you want the burritos so big, but kind of just an even amount of both.

Pretty dull there we go. That is beautiful.


And then I always fold the ends in first and then wrap one side and Tuck it and then roll it. That way when you're eating, you don't have stuff falling out the ends.


Already cooked though for sure like so Cook your meat and then add it into the Bredow. Now you put them in the oven for about 12 to 15 minutes just to make the Tortillas a little bit crispy.

All right, they're all finished an we.


OK, so I'm really happy that I have a partner in crime today because normally I do all this by myself or I have one of the kids help, but I don't really let them cut 'cause it scares me so it's really scary right? Alright, so she's going to cut up the potatoes and get those started while I show you guys how to mix all the beans. Normally I do this on the stove top but where we just want to show you right here 'cause it's easier.

So I'll start with the olive oil.


Now put that in the pound 1st and that does not take very long to heat up and you don't want to let olive oil sit on the stove top getting Hot 'cause it gets too hot and it burns and it pops at you and it's.


Let's see so don't let that get too hot before you put your onions on, so you're going to put your onions on.

Normally a lot then saute for a little bit, maybe about two minutes and just so you know it's OK to add everything at once and then start it like it doesn't matter how you do it, this is just the order that I usually do it in, so you can just however works for you. You do it that way. Then you're going to put the beans in.

And at this point the pan is going to be a little bit dry. So then you're going to put half of the water in. I guess I didn't show that part of the game. You're going to have a Cup and a half of water, so you're going to put maybe half the water in.

And you're going to let that cook together.

For a little bit.

And while the beans are cooking, you want to make sure that you're mashing while you're cooking them, and then you can just Add all your stuff. So add the sugar and like all of this stuff, it doesn't matter at all when you put it in how much you put in. If you like, try it and you decide you know what. Maybe I'll put more soy sauce or less chili powder or whatever, like you can decide.

I'm all about that with recipes like I always get recipes online and then I just change them up so much like I'm like you know what? That's not working for me, so feel free to do it however you want.

And I sometimes put the garlic in with the onions, but sometimes they take me so long to chop up that I end up just putting them in at the end.

OK.


Pepper to chase however much you want.


Then you're going to mix that up, mash it up, let it simmer for about 10 minutes. Mash it up some more, let it simmer. Watch them, make sure they don't get too dry. Add water in Masham until they're kind of a nice smooth, like refried green texture.

And I don't match them up until they're totally smooth. There's always going to be some chunks of beans in there, and that's totally fine, so.


Google.


Chickpeas are great 'cause they're packed with protein.

Right in going to put in some lemon juice. That's what gives hummus that really great zip. You could totally buy hummus, but I promise you the fresh homemade taste is really worth the six ingredients that go into this one. Small garlic clove and I think you probably think oh, garlic, clove, young kids. I don't know. My kids both love garlic tons nutrition too. Going to add some salt.


Let's just finish off that flavor and tahini. You can find tahini next to peanut butter or almond butter at your grocery store. It's sesame paste.

And this is one of the first recipes that I ever made for my kids, because when they were toddlers you know they went soft foods, easy foods to eat, hummus, perfect for that.


Just a little buzz.

Alright, so chopped up for just a second. We're going to add in some oil about it.


Chips or carrots and celery. Sometimes right before dinner for school lunch. I'll put it into a wrap sandwich.


Great recipe to get your kids making with you, but it's minor. It's cool, I'm going to.


And I'm also adding a little bit of cumin powder.

It now makes it different.

Once everything is next.


Cilantro finely chopped cilantro.

Equity under this?

Hello.


He did take a. Those are better and make Arosa.

And roast it in high flame.


Apply oil on Dosa.

And roast it.


When those are becomes Golden Brown, apply red shirt knee.


And add Aluma Sala.


Now Masala Dosa is ready to eat.


Take one pan.


In the pressure cooker.

Until there well quickly.

Add a pinch of turmeric powder.

Adding some water.


Tablespoons of oil the oil is hot and taking some cumin seeds.

Consistent.

I'm taking some Ginger garlic paste.


Too finely chopped onions.

Play down.

My onions are nicely getting Brown.


Nice mix.


Tomato finely chopped tomato.

Hey give me the mix.


Here's some turmeric water.

Select

red chili powder

That makes it nice here.


Along with the water.

Give me the nice mix.

No comedy.


Little bit of food.

Untrue.

Half teaspoon to 1 teaspoon you can add.

Give it a mix.


It over and then be.


Getting juicy, which is just not going to happen.


Butter.


Love water do spoilers dream.

Put on the height is an way.

Till the water boil.

For them it.

Do you?


Tablespoons salt in it.

And turn on high heat.

Until the water boil.


Could you pull up a screen?

And you cut the shrimp in half.


Want to roll?

OK, you get one piece of price paper. Remember user 1 border.

Can people write paper like this?

Paper.

An undercut


Meanwhile, I'm going to take a egg and break it.

Take this without in York, two can be made.


I'm going to add just one tablespoon of oil here.


Pan is hot and I want to put an egg on this.

Normal admin salt, a pinch of salt.

Red Chili, very little.


Police

I want to add that to if you like it spicy little bit more.

And then I have some chopped tomatoes. Just one teaspoon is good enough. The coriander leaves.

Some grated cheese.


We're going to turn this off.

And we just want to do the underside just literally for like half a minute, not even half a minute less than that.

And.

I have just put on my oven and I'm going to toast the bread in that.


I'm flip it back.

So.


So check those out and you're going to lay that into a preheated skillet. I usually cook my pancakes on medium high and is we're forming that. You'll probably notice there are new blueberries in the batter. We're going to do is place them on top.


Throw down wind up from like a foot away and throw them down. I want deep impact. I want them embedded into the batter just like that. So right off the bat using this method you're going to get perfect blueberry distribution because you're controlling where they go. And if you're thinking why didn't you just put him in the batter? No, that doesn't work as good. First of all, those berries mixed in evenly. You're probably overmixing your batter. Plus, as your labeling, the blueberries will settle and then some pancakes will have like 20 blueberries. Some will only have like 3 or brunch guests get upset.

Words are exchanged.


Put the flower.


In a bowl and adding a little water at a time, bring the flower together with your hands to make.


Set to one side on a clean T towel and cover to keep warm. Roaches are great for mopping up.


Put some drive.


Flour on a flat plate for dusting.


Left side in right side in.

Andy and put it up.

And put the chives.

In the middle.

And pick up.

Hey.


In


In a basket.


Enclose a lid and cook about 30 to 40 minutes.

Order


And to under it I busted a lot of water.

After cooking 20 minutes and you turn them it over.

And cooking another 20 minutes.


When the water boil.

And you put the.

Rice stick noodles in.

And follow with the package direction in the package.


And a permit.

Input under this.

Now you cut the meat.


Let this halfway, 1st and tell them it over.

His life through the didn't light.

Make sure but it didn't like this way.


To swim, you have to steal off the skin.


Noodle, but in a boiling water and the same process to do this entangled while you.

Simmering or just while you're boiling over noodles and it won't take more than three.


When it becomes Hott and then strain of water.

After the little noodles are boiled, you just wash under the cold water to stop cooking. If you don't use thread way.


So the Dashi stock is already made, but you can actually make your own taxes stock from Konbu and cuts over. She is a bonito flakes, so soaking the convo in the water half an hour and then just start with cold water and start bring it to the boil. Then when it's just before start boiling, take that out because congregates quite sliney Anna bitter flavor goes into the water. Then you just pull the cuts over here on the top.

Of convert that is stock and then you just the same are two minutes and Estrane Dashie, so that's how it's made. Taxi stock.

So bringing light soy sauce and Mirin.

And a little of salt.


Not cooked noodles in a soup, but I actually you can add.


SUV so serve in large bowl football and then topping it will add on top. So here toppings I prepared carrots, cut into flower kind of shape. You can use a cookie cutter instead of just a flower shaped OK so next we we aren't chives really finely chopped and Sesame sesame seeds, toasted sesame seeds and then also nori strips.


So First off, I peeled the potatoes, cut them in half and then put them in some water to boil.

Until the basically soft enough to mash.


Say they've been softening a Browning for about 5 minutes. I've just been staring so they don't stick to the bottom.


Stop.

Save alarm, experiment again and I'm gonna die and I'm hearing that that'll grandma from the heat source tearing it.


Smarties, I've actually cut them up while they're in here so.

Yeah, mix that in.

Nick bubble away for a few minutes.


Ball of dough. Roll the dough in the palm of your hands, creating a smooth ball.


Fingers then holding the dough in one hand, rotate it round to flatten out with the uh.


Flower again and begin to roll out. Turn it over, flower and roll again. Try not to let it stick. Pick it up and passed from one hand to the other as if you were clapping. This evens it out and removes any excess flow.


Face the roti flat on your warmed pan. Try not to let the roti.


Over if using gas, turn the heat down a Lil.


Little and when bubbles appear after about 10 seconds, take the pan off the hob and put the roti directly onto the flame. The Rotor will begin to puff up. Turn it over so it does.


Actually been fermented with molasses, making it richer and a bit sweeter. If you can't find dark soy sauce, regular soy sauce is fine.

Little bit of cornstarch.

Little bit of Shaoxing wine. If you don't have Shaoxing wine, you can use dry Sherry, some rice vinegar.

A little bit of sugar for the sweetness.

Some minced garlic.

Little bit of minced ginger.

And a bit of chicken broth.

So I'm just going to whisk this together.


So I'm just going to put some cornstarch in this bowl.

Add a slightly beaten egg.

Some white pepper.

Some more shaoxing wine or dry Sherry.

And now some regular soy sauce. I'm just going to toss this to combine.

OK.


Some chicken pieces we just diced up some chicken breast.

And then toss to coat it with our batter. And this is a much lighter batter than some of the Goopy or batteries you can find in Chinese. Take out.

OK, so we're just going to let this sit for a bit.

While


Just going to deep Fridays.

So they get nice and crispy.

I'm just going to fry about 10 pieces at a time, 'cause you don't want too many pieces of chicken in the pan or it will reduce the temperature of the oil, making it kind of soggy. So I'm just going to go ahead and finish frying all of these up.


Are fried reserved chicken pieces?


Yeah, I could smell that Sweet Dark soy sauce, Shaoxing Wine, Yummy.


3rd of a Cup of onion.

So I don't need to micro plane 'cause I like it Super Little, but if you want little chunks you could use a bigger, greater. Or you could die. Sit with your knife or you could put it in the blender. Or you could put it in a bag maybe and then hit it with a hammer, a bunch and pulverize it like the Hulk would do. I don't know how effective that'd be, but it might be fun.

Now this is not going to be 1/3 of a Cup by the time I'm done 'cause it's so amazingly mashed. But that's OK because I know that that hunk of onion that I cutoff was.

About 1/3 of a Cup worth of onion and volume, so we'll still get the same amount of onion flavor, OK?

Whatever.

Put that in with my homemade buttermilk.

And.

I'm crying because it's so good, but that little bit in there and then.


I think you guys tell me if I'm wrong. 'cause math is not my strong subject. Just kidding, I was pretty good at math.

OK.

Just combine that together.

And then we'll pour this into our big boy.


The potatoes with an electric mixer on low speed until they're mashed to the desired consistency.


Salt and pepper.

If you happen to be a real garlic lover, you may want to roast 2 heads of garlic for these mashed potatoes as several.


Medium russet potatoes.

You can also use Yukon Gold Potatoes if you'd like.


Put the potatoes into a large pot.


Cover them with cold water by at least an inch.


Over medium high heat, reduce the heat and simmer the potatoes until they're tender when pierced with the tip of a knife, about 15 minutes.

Drain the potatoes.


1/2 Cup of heated milk so that it doesn't bring down the temperature of the potatoes.


Shortening I'm going to put in here. You can use peanut oil, but I personally like shortening because it's easier to clean up. And also I love trans fats and heart disease. Just kidding I whatever. It's once a year. I'm not going to kill myself this way. Probably not.

This Friday that I have only has one heat temperature on.

I have no. I lost the manual so I don't know what temperature it fries at, but.

Fries to Golden Brown temperature. That's what I'm talking about.

So this whole thing goes in here and put some.

Paper down because I don't want to get oil all over my fancy countertops that I just bought so you could put it out. Normally I put an old towel down, but I don't know where that will tell. Went that's clean. Who wants to live?


And then stick this.

Gently, gently, do not want to puncture the sidewalls of the hot dog. Just keep going straight and easy. Just easing it in just easing it in.

Easing it in you should look at your hot dog when you're doing this, but I'm a pro so I can look at the camera and do it.

OK.


Mandip a dog.

So.

Put it in like that and then use a spoon to sort of.

Scoop the batter, give it a little twirl.

Get it totally coated.

Alright.


Give it a little spin.

And then put it in there.

Does twirl it around in there?

See it's already getting nice and Golden Brown and it gets real. Won't be. It's not going to look like the ones that you get at the State Fair, but it's going to taste 100 times better.

Apparently, I have absolutely no sense of time 'cause it's been one minute, and that looks pretty beautifully Brown to me.


Just.

Come across like that I cut your fingers and just take a long cut. It just looks a bit better in there.


This problem in a ball.

And cover with hot water for five minutes.

I'm driving.

Should just be enough, yes.

So just get that 5 minute.


Do this in batches. You just want to cook them off.

Go to say that much of the time.


Him without Curry powder.

Just for 20 seconds or so, just give it a bit of a height.

That's it 7 get aromatic.

Then with.

Garlic.

A little bit of oil in there.

Through bit.

Capsicum.

Papa sharks

how old is Kofi stand for better map.


A *****.

Skype came without phone and shipping it.


I'm not going to put all the story in, believe some to make adjustments.

In the chicken stock.

Destroyed after sex.


In the middle.

Now with a couple spoons, we're just going to have to keep on working this.

To break the noodles off and combine them with the ingredients.

This is ready, just persevere. Just keep using spoons to.

Turn those noodles over so they've incorporated with.

Cold ingredients.


Garnish with some.

Corina.

And that's it.


Place the garlic on a sheet of aluminum foil.

Drizzle the garlic with a tablespoon of olive oil.

Then wrap it with the foil.


Until it's tender.

Meanwhile, Peel 2 pounds of.


Garlic from the oven an unwrap it.


Squeeze the garlic cloves into the potatoes, discarding the skins.


So will spread that over there. Obviously, if you prefer to use margarines, what have you? You can do that where using the good stuff, the real stuff?

Alright, got a nice generous amount on the lots of layering because that's going to go onto our hot pan and make our bread nice and Brown and crunchy, so do it on both sides.

So once we've lathered up butter on to our gorgeous bread right here.

Let's put our bread butter face.


Right there.

Now.

Let's get our lovely gruyere cheese on top of it.


It's just.

Yeah.

Lovely so you got your ham, your cheese and that's going to ooze on to there and then fine.


Another again nice and Brown.

So.


Start by pouring 2/3 of a Cup of warm water 110 degrees into a bowl.

Add in one teaspoon of active dry yeast.

Along with one teaspoon of white sugar.

Whiskey ingredients together well.

Making sure that the yeast is completely dissolved in the water.


Roll each piece of dough out into an 8 inch round.

Continue to roll the remaining 5 pieces of dough, taking the time to roll them out evenly.


Lightly brush each non with guy.

Then sprinkle 1/4 of a teaspoon of the Kalonji on top of each non kalonji is onion seed which you could also get in the international sex.


Cold water for three eggs and boil for one minute.


At some con group help, and we're going to make this.


Got some Abu Dhabi interviews, I'm using the third one, but you could use also within one. Parboil a few minutes to remove the excess oil.

Play some Tracy Dougie in water.


Tim, drain the eggs, peel and slice. Set aside.


When the water is boiling, add. You don't follow the instructions in your package and gently separate the noodles.


When were you cooking the Dashi with? The water comes to a boil. Remove the combo and add the Bonito Flakes one and half a Cup. Bring to a boil.

When you don't, water is boiling.


Then cover the bowl with a clean towel and place the.


Place one non on the foil lined oven tray. Slide it under the Broiler.

Broil it for two minutes or until the Heat side is puffed and Golden.

Turn it over and broil for another 2 minutes.

Remove the cooked non to a plate.


Meanwhile, sift 2 cups of all purpose flour.

Along with one teaspoon of salt on two parchment paper.

Sift the flour and salt two more times.


Now add the flour to the yeast.

Along with an eighth of a Cup of guy which is clarified butter used in Indian cooking. You can buy G in grocery stores that have an international section, then add 2 tablespoons of plain yogurt.

Mix these ingredients into a soft dough.


Grease a large bowl.

And lightly flour a clean dry surface. Turn the dough out onto your flowered surface and knead the dough for about 5 minutes.

Or until the dough is smooth and elastic.

Place the dough in the greased bowl and turn to coat it completely.


Cover it with the kitchen towel and let the dough stand in a warm place.


Set your oven on to Broil.

Then cover an inverted baking tray with foil and grease the foil. You can also use a pizza.


Turn it back out on a lightly floured surface. Knead the dough for five minutes.

Then cut the dough into six even pieces.


Seems you does. She is ready.

Place it back in the pan.

Imp.


They Abu Dhabi is ready so please dream.

Once you converse, which you cannot cut.


2 tablespoons of meeting.

In one tablespoon of sugar.


When it comes to a boil.

Now is the time to add.

You don't do that which you cooked before. Cook everything for two.


Teaspoon of the mix of rad that's really good with like kind of pork and Lamb. And now we're going to add 250 grams of cornmeal. We're going to mix this up. Give it a mix. Now is the term.


I'm going to go with the one handed egg crack.

Pingu

get in there oh.

150 milliliters of Buttermilk. So that goes in then the buttermilk come on.


And last but not least.

We got some bear. We got one of my favorite ipas from brew dog. It's a punk IPA. You can taste it caramels and like she's kind of tropical undertones and if you guys want to check out more info on beer and stuff, just click on the bottle 'cause we do drinks tube as well. So I'm going to open this guy up 'cause we need 150 milliliters of this.

Punk IPA

hot

dude.

Who all right? So now in goes the bird go with about half the bottle. For now we can always add more. We can't take it away.


Cover that dog is by using a glass, so we're going to pour our batter into the glass. There we go, make it a spillage.


Pork dogs my friends over a couple Lane smoke dogs classic kind of Polish German style so we're going to mow the dog into the.


And then we're going to insert the dog into our batter. Here we go.

Bump bump bomb.


Five 180 degrees Celsius get in there. There we go, so let's get.


Camp do darling it.

Abyss, ma'am? Darling it or olive oil. Olive oil is very healthy. Oil or theory is a hum blend garnache recurring it so a humbling ache hand blender.


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for sale in Bucharest.

And finally, celesta parsley. Nicely fresh chopped parsley.


Or I get up anomaly to Apple. May be prepared classically. Butts, hunkered, basically Apple, banana or civically, DeBarge or dejected, broken, taking it to automatically salvo. Jagga. Virtually yes. Edit medallion. Achieve the hammocks, caliban appendices. Lincos are at least killing it.

In short, key, everything is perfect.

Obvious memory.


So it's Pam, Darling is one that Scott Energy got shot.

Lovely though.

Because but she be kush. Some nice crumble is in the dressing but actually Vogue. A nice, healthy, highly nutritious Walnut Charlie say honey dressing, mahisha body hair. You know how I love playing hide.


Funny.

Apples go home.

Igualmente Aldinger Maze, made along in some nice green grapes in it, though it's so map cartridges.


The salad abyss, ma'am, darling it or it's a black grapes? And finally, yes, ma'am, darling is celery.


Eligible salaried aldape in it. So you bought Sarah by the cut the hay and but junko part of initial lucky is make it not healthy. It's not important ingredient but away is major hamnet a yummy dressing. When I have homemade Mayo Kissa.


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Alright, Starlet that they are and they can hummus because it wasn't cutting it. Actually, like there. So hum linger for a ship fresh, let us skip out there or you see Humsa Janggi Cake Plate Cooper.

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Here's a quick recap of how to make dashi. We boil a couple of handfuls of dried bonito flakes in boiling water for a few minutes and then strain it. That's it. It's really easy to make.


At salt.

Soy sauce.

Meeting

and suck it.

Starita few times to mix the seasoning.


Then add chicken pieces.

Heat until the chicken is cooked through a few minutes.


At allude on here, if you are using frozen good on, you can put it straight from the freezer or after quickly throwing in water. If you are using dry noodles, please cook it in boiling water first, following the instructions on the package. Let it simmer for a few min.


Putting most of green onions, including white parts, you might want to save a handful to put on top as garnish later.

Pour noodles and soup into a ball.

Answer.


Black pepper you cannot. Herbs like marjoram or oregano, but they are optional.

If you are into experimenting, you can add some melted butter or yolk of an egg. It can improve the taste for some, but it is.


Mush the potatoes.


Ingredients until they are one mass.

Taste it cause the taste of the whole dish will depend on the taste of the feeling. It should be lightly salted. Can be a little sour, but shouldn't be too sour.

Sweet taste is not recommended because it would be different kind of Pierogi.


Once you are done with the filling and dough prepared, the rope eroded. First, flatten the dough to around 3 millimeters.


Cut the dough in circular shapes with a glass and put them somewhere else for later part.

Do not stack.


The part that is left on the edge can be shaved. Personally, I like making this shape, but it's not necessary.

It adds the flavor when you're posting pictures of your hand made pirogi on it.


Done, don't let them lay around for too long.

Boil water in a white bowl and make it salty using around 1 tablespoon of salt per liter of water is more than enough. Insert Pirogi 1 by 1 to the bowl and stir it once so that it doesn't stick to the bottom.


Plate with several pirogi. There are also amazing with some butter. They're quite good when starting fridge and freezer, and you can reheat them on pan with butter.


How to make Chinese fire eyes. The first thing you gotta square with the egg.

And then put the egg on the side.


If some oil.

Not too much, because too much oil is fine. I don't taste really well.


And then you could have the loose rice in there.


Right number.

Stop.

Gabby

my soy sauce.


During it.

I know all the colors.

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When is the last time you eat?

Bro.

Are you lying?

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Get good amount of ingredients so that you don't have too much feeling or otherwise.

For though I only used water and flour in proportions free to one 300 grams of water to 500 grams of flour. Some people add egg or its yolk, but it stiffens the dough.

Mix it thoroughly.

Once you are done.


100 grams of dough that I prepared. I used around 350 grams of white cottage cheese, 350 grams of boiled potatoes and two onions and spices.


So as I go along, so then just take a plate or any flat surface and then just spread out the dough with flatbread form, make sure that you do not make it too thin otherwise.


A crunchy flatbread and then just really quickly throw it on the pan, and if it stretches out too much, you can gather it together and let that cook for about.


Autumn also gets nice dark Brown spots.

And then on the second side cook it for about 1 more minutes.

And I know this is.


Heating 1 quart of oil in the Fryer to 365 degrees.

You'll need a deep fry thermometer.


While the oil is heating, slice one large onion into slices.

Now separate the onion slices into rings.


Add together 1 1/4 cups of all purpose flour.

A teaspoon of baking powder.

A teaspoon of salt.

And blend these.


Next, dip each onion ring into the flour mixture and coat them fully.


Now add in a Cup of milk to the flour.

And mix it with a fork.

Then beat in an egg to make a batter.


All right, here's tool.

Yeah, yeah.

A crack.

Why?

Google.

Yeah, OK.

Yeah.


Hey Ann.

Vince Brown.

And this.

Right, you don't.

We can put the.

This if you want, but usually in the Vietnamese Spring, though we don't have them.

Lily, we can put this.

OK, and this.

N.

Sorry, let let me do the chicken 1st.

Tools is good.