In the meantime, take a couple eggs, some flower.

Black pepper

little pinch of Cayenne.

Salt, of course, and we're going to whisk that up until very smooth and then set that aside.


Rinse them, put him in a calendar and squeeze, squeeze, squeeze, squeeze all the water must be squeezed out so I squeeze it a fistful at a time and then I pressed again with some paper towel and make sure.


Add in Rajma.

Add salt, turn off the store, cover it and let it.


Customary noodles.

Best thing to do is take a seesaw.

Got it because really this is too long.


Butter in a pan.

Had little bit cumin seeds because I love darling comment. Just had little bit communities.

Hi crystal chopped garlic.

Kay?

Add some chopped onions, very lit.


You can't go potatoes cooked in this water.


Or melt, melt some butter up in my pan.

Ramelson butter from my potatoes. Gonna need some.


There you go guys.

My version of bangers and mash with Peas.

So.

Let me take.


Who's in here?

I'll put some color on these onions.

I don't know Mike Carba, Onion Gravy, Onion, Leek gravy.

After all you are is mean. I know this comment away. Your mother did this, but this is my take on it.

What you gonna say something?

Listen to make a comment.

Another word.

I like talking to them.

Which.

John is in there.

Play, remember.

No.

Ergo delete.

Call dinner

little fresh track Jack.


We're going to go ahead and shift the bread flour. I had divided the bread flour into two parts.

The first part is a Cup and a half, which I'm shifting right now and the second one is a half a Cup.

I like to go ahead and divide them so it's easy to mix the wet with the dry ingredients. So go ahead and shift until all the lumps are gone.

And then we're going to add the rest of the ingredients.

Here's to sugar.

Salt.

And not that yet.

These soy milk I'm gonna make a little hole and put the soy milk in the middle.

And the olive oil.

OK, go ahead and clean the workstation. We we like it. Nice work station.

Out, don't forget your yeast.

At the yeast mixture into the bowl.

An mix well I like to use my hands. I don't mind getting dirty. I'll bet if you don't like getting your hands sticky, how you?


And here you can even more thicker green and yellow coated half lengthwise and we need a little bit over Asian pear. I really like a pear flavor in my book. Is Tarzan actually tenderize the meat as well? If you don't have it or you cannot find nation parent, you can skip it. You still can make it without it. OK, I'm just going to ground my pair in my. This is special browner I found in the kitchen store somewhere I don't remember. It's actually but if you don't have this obviously you can use this.

Cheese grater and wanted perfect to ground either Diakon or so pairs or other fruits into the sauce. Perfect tool right here. 2 tablespoons of ground pair.


No cover this for about.

2 minutes.


So let's go ahead. We have some kale. That's a great, nutrient dense green. I have some celery in there, some diced celery. I have some diced red Apple as well.

I have some toasted walnuts that I toast dry toasted in a pan earlier.

I have some currents or you can use raisins. Either one gives it a nice little kick, a sweetness in there.


Of tuna and the sound that you had before, and you're simply.

Chop extremely fine.

Just like so.

There we go. Once you've done the main shop, just turn around.

And then just do another rough chill.

Hi perfect, just a tune up.

Wipe your knife off.

And then the Salmen.

So just chop it up into nice fine little tartar.

There we go, beautiful.


In my pressure cooker, I have two tablespoons off G that is clarified butter and I'm just trying 34 cloves of garlic and 1 centimeter piece of Ginger in it. Small pieces so it's crying in this oil and go ahead and add are lentils in.


Add the mussels into serving bowls.

Now mix together.


Now I'm adding in the flour and whisking it until the mixture bubbles a bit. This will take another minute. What I'm doing here is cooking out that raw flower teas, but doing it just enough so that it doesn't Brown. Then I whisk in the milk and just let it boil to thicken up.


First, stir fries lies the pork.

For about one minute.


Once you get that, cook start throwing in the onions.

Take advantage of the baking Reese there.


Can just won't look good, no I'm saying right now we're going to drop our chicken into our very hot grease very carefully and I'm going to put every bit of it in there at one time. OK, now I only cook for two people and we do a lot of wings, but you can might have.


Professional rich is going to go ahead and just add the tuna so we got the rice right there. Then we're adding the tuna on it next.

Just.

Make a nice line right down the side there, add some of the sesame seed.

Alright.


Sushi rice won't.

Stick to your hands. You don't want to get too wet.

You just form this little little football almost. You don't want to crush the rice, just want to form it fairly gently and rape the fish over it.

Traditionally form.


Put your potatoes.

On top of the paper.

And then you just sort of press them into the tray you want it to be really nice and firm.

Now of course the thickness of this potato will be the thickness of your hash Browns, so we're not coding it in anything, it's going to.


Move that around. You can use a little butter as well, so the oil of course allows you to get it to a slightly higher temperature and the butter gives you that beautiful flavor.


Seasoned up real good. I want you to cover him.

With Buttermilk.

Just like that.

OK, and then inside that buttermilk we're going to squirt us some Franks red hot sauce. You could use whatever.


In Thailand, Garlic Peel two cloves and then just coarsely minced them. I'm using half of a very small sweet white onion. Slice it into wedges lengthwise. Take three or four green onions sliced off the bottom roots and then cut them. Finally, next take your Chinese broccoli or whatever green leafy vegetable you're using and cut one big leaf in half first and then slice it into 1 centimeter sized strips. I got all of the.


Half of your rice. This is a little trick with a little bit of rice. First is going to soak up all those delicious shrimp juice is just a few seconds later, scoot your rice to one side of the walk and cracking an egg.

Kind of world at egg around and then start to mix it up with your shrimp and rice. Now stir fry until your egg looks like it's cooked all the way through. Then toss in the rest of your rice. Give it a quick stir.


I've got some shredded carrot here, and you can add more ginger if you want a little spicier. You can add some cayenne to this.

Shredded carrot as a nice little addition. I have some chopped cilantro and some people don't like cilantro. You can add green onion if.


I saute the onions on medium low heat, about 3 minutes. Make sure not to burn them and then add in your minced garlic.

After I threw in the garlic.


So for the stuffing we need.

Oil.

Let it heat a bit.

Then we'll start tempering a little cumin seeds.

An as they crackle a little Asafa Tita.

And then the spice Ginger Green Chili paste.

Stay for awhile.

And then add the potatoes.

Boy, Green Peas

mix it well.

Mash them a little lightly using your spoon.

Allow them to cook for.


About a tablespoon of butter and it does make the wings. Just give them a nice soft.

Um?

Taste to them now. I mean, there's a lot of different hot sauces you can use. You can use sarachi back to the restaurant. People want to know that all these wings are hot enough. I put some of this pure cap which has 500 Scoville units in it and I could just about knock somebody.

Added to the weed with this stuff that we're making this for. Probably normal gas and what I like to use it just Franks red hot. This is just a nice hot cross and I put in about.

Bring tablespoons of that into the.

Fry pan here. Now do that. I'd like to add some vinegar.

But he tablespoons. We want to cook that off so that we get rid of all the the acidity in the vinegar and.

To this mixture as that that the.

Acidity is coming off of the sauce. We're going to give this just the keys of.

Sky and.

Just about got all that vinegar off.

And then what we want to do is take some little lines. They made a catch up.

And I'll put it up.

Tablespoons about into the sauce.

Screw that around.

Something like that.

I'll hit it with the.


The yogurt.

The lemon juice.

The wall still Shire sauce.

The Tabasco.

Send the menace.

If you are using fresh millionaires, you may keep the source for two to three days Max in your refrigerator. Or if you want to keep the source longer, I would suggest to use commercial mayonnaise because in freshman units there is raw egg yolk, so that's just why.

Then

Process.

Combine everything.


Use prepare the koto.

Cut the bread into one inch cubes.

So for the bread you may use baguette or any kind of value like including for Kasha.

You don't have to use fresh bread. You could use all bread.

Right?

Let's go to the.


In a large skillet.

Then add the bread.

Put the Cooter on high heat and Sutherland.

Have them nicely Golden Brown.

Very important in the Caesar Salad. They have to be crispy. They have to be Golden Brown and.

They are so good they don't have to be seasoned with garlic because it's when you eat the salad that you will have the quote on toast with addressing, so they will get the flavor of the sauce.

Yeah, tell you how much I like Caesar Salad and how often they don't taste good.

Very often you will go somewhere and you order a Caesar Salad. It will be disappointing because the source doesn't have enough flavor to get combined with the letters, so this is very important to have addressing that is full of flavor.

If you want to save some calories, you may not suited up in the olive oil and just place them on the cookie sheet and bake them at 400, four, 125 degrees Fahrenheit and turn Golden Brown. You will save quite a few queries.

Then turn up the heat and place the coup talk on the paper towel to absorb any excess of fat.


Add.

Some cells.

One Q.

3 tablespoons per head.

Some codons?

Rentals.

So you want to have every piece of salad every quarter. Toss with addressing.

Write themselves into a ball.

Add Cortana.

Don't forget the Parmesan cheese.

And add the leave that you kept earlier.


I also have an egg scramble the egg in a small bowl and then I've got lots of.


So we're going some wine.


So a scramble agent.


I'm going to start off with some Mayo.

So usually for a Vietnamese Bend me.

They use homemade Mail which is egg yolks that's been emulsify. Did with some canola oil.

2 egg yolks.


Works every time, so depending on your flame, depending on your pan, medium to medium, high heat should be perfect.

Once you flip them, the other side goes a little quicker.


Add half of the Mint and coriander seed this mint gives.


I'm going to add some more yogurt.

OK, and then I'm going to add some nuts.

Some cashing out some almonds and then I'm going to heat it up a little bit.


Followed by some freshly.


Nice healthy knob of butter.

In the middle, just to Mail over the potatoes.


And most of this on, but I'm just going to put a tiny bit on now, not too much.

Just to get some of that flavor going through there, but we're going to top it off later.

With the.

The majority of the sauce 10 minutes before it's done cooking, so now we're going to put it in a 350 degree oven.


Up to an hour and a half at the most rally.

So put the majority of this on. I might not use it all. 'cause I've got plenty here. It looks like try to get it down the sides. I use a little more.

Get it down to size and all over.

And now throw it back in for the last 15 minutes.


Look up some carrots, some onions and some garlic, so just put that into your frying pan, cooked, sizzling away already.

And we just want to cook this down in a frying pan on medium heat and just make it nice and soft, which I went around the more food.

Right?


Flower is gonna help us thicken this up.

Let's see, it dries it out almost instantly, will become very pasty this.


Now, if you require a great piece of done, cover this.

Now you need to cook this doll for 15 minutes more and keep stirring in between. OK. At the end of 15 minutes you'll see that as you quote the dial on the back of the spoon will get an ice layer and that.


Now take the cucumber, cut it down the middle and scoop the seeds out with a teaspoon.

Throw the seeds away and chop the cucumber flesh reasonably finely and add to the bowl.


Finally, finally chop the onions.

And add it into the bowl as well.


Sweet sauce in there.

I'm gonna add a little bit of.

Hoisin sauce.

So 3 teaspoons.

Daddies

this is smelling so good guys.

EE.


Some peas, just for a little bit of color.

Just give it a little more.

Hello Morabadi, I guess.


Paste here I am adding 10 tablespoons of hot pepper flakes. If you guys are sensitive to spice, I would probably use six or seven or maybe even five, but it all varies on the brands that you purchased. The brand that I purchased for this one was extremely hot and I didn't know about it until after even when I was cooking.

Support when I was sauteeing it, I knew right away that it was going to be Super Duper spicy because my nose was tingling 'cause it was that hot.

OK, so now we're going to add 1 tablespoon of Hot Chili paste to our hot pepper flakes.

Now we have to add 5 tablespoons of low sodium soy sauce to our bowl.

You guys can use regular soy sauce if you want. If you guys don't have low sodium, but I prefer low sodium.

So now just going to mix everything up together so it's all blended an evenly distributed.


All right, next step we're going to boil our tofu for five minutes.


Lose one at a time.

Potatoes.

Harris

beats

Peace.


Jeans are clean, cover them with cold water.

And allow the beans to soak overnight.

Keep an eye on them because you'll probably have to add water several times during the soaking process the next day. Begin by prepping the other in.


These in so just use your tongues and get close to the oil, drop it in and you'll see it's loaded in the top eventually and we might as well pick up more in the same time.

You're using do these in batches so that they'll all come out of the same time too.

Let's just do 4.


And some pita chips, so I have a whole wheat pita chip that you just host in your oven. You can also buy them in a bag. Many places sell them and then once you throw in the peace.


A push airport can aside and pull your leg swell like a scrambled egg and do not mix out with the 14 yet because we want the added to the floppy itself. Now mix everything together.


I have this beef Chuck sliced. I'm going to cut it.


Or I need to run nice and Brown again? We don't want them to disintegrate while we're doing this, so just nice Golden Brown is good enough. So in this mixture, go ahead and add a little bit of turmeric powder.

And a little bit of our ground masala that we prepared earlier and we're using. I'm sorry we're using about a tablespoon that is Masella, but it depends on your taste. If it's too spicy for you, you can cut back a little bit or put more fitting too.

We get that a good mix.

Little Miss all here.


Texture Peel the skin off of your shallot and finally mince. We also don't want big chunks of shallots in our mixture.


Bring your water chestnuts and finally mints as shown.


Your cornstarch and mix again.

Please visit what's Ivy cooking.blogspot.com for the.


All the Little Ingris themselves, but it's just.


Size.

Take half a head of garlic, sort of seven right clothes. It's going to take the palm of my hand and really squash those down. We put these directly into the tray as well with the tomatoes and they're going to roast in the oven in the shell, which was kind of a really cool little trick. You'll see what happens after they come out.

Just kind of distribute them.


Now I'm just going to give this a mix until everything is nicely combined. Now this seems simple, but believe me, it's really good.


Many of you might have a doubt. How do I roll it? How do I make this mosa? How do I fold it so this is how I do it? A place in Assala one corner fold it.

Seal the ends so no masala is gonna come out when you fry it and just fold it over. Overlap it.

Just silly and.


I took it home.

Sure at all.


Some people do add the tomatoes later after the chicken because they think the quantity. I mean the time taken to cook.


And in the Meanwhile, slice some ginger and cut some Julians of this. So take about half a inch piece of Ginger and.

Cartoons of the same.

Some green chilies, three of them.


Will get more.

Ice transferred it to another ball.

No, you read the. We can do it in another Bowl, but in the bigger bowl it's just easier to mash it together.

Wake Soul.

Stick it very well together, like I mean really.

Mushut down.

Then


And I'm going to just slice it in me.

You just need that £1 of pork belly.


Shredded cabbage

that's gonna go right in here and I don't want to stir fry or saute. You actually want to fairly steam it.

My timer is about to go off.

Stop putting a little bit of water. What this is going to do.

It's going to get all the little bacony stuff off the bus.


Looks like it has a bunch of cold stuff on top of it. That's what you're looking for now we have Boyle.


Buy chop the Rose Park in scale is into small pieces and put them aside.


Now I've made mine from scratch. I might stick up a video later on about how to do that, but if you just got English muffin from the supermarket, we're just going to split them, toast them and then stick them on a plate and we're just going to lightly butter them while we're doing this, we are cook.


Off with two boneless skinless chicken breasts here, and these have been de thawed an using and I I'm just going to trim off the grizzly parts in the excess fat. Maybe some of the skin that's leftover on there just going to trim up and clean up a little bit.

Then I'm going to cut that breast right in half, set those off onto a plate, and then trim up and clean up my second chicken breast.


Start adding the Boudin noodles.

Seems like.

A little bit.

The model soup that I.

You know we put in there.

I'll take some of it out.


And I said, Cook not under cook. We're going to cook this all the way just like as if we were going to eat this hot. I don't have any idea who came up with the notion that you're supposed to undercook pasta for a salad, but it's just not true. Unless you want a horrible gummy texture. Macaroni salad, I mean, who knows? Maybe you do, but assuming you wanted an enjoyable texture, I recommend cooking at the full time, at which point we're going to drain that very, very.


This is also sort of part of the important and important part of the process, so we need to make sure that we're packing that cabbage in really, really tired.

Because the cabbage needs to be entirely covered by brine for the fermentation process to occur in the best possible environment.

Really, really punching it down and we've got lots of Brian in the bottom here, so it's going to be really well covered.

An obviously it's important to wash your hands before you do this. Um, that seems like a pretty obvious thing to do, but just to make sure that you're getting the right bacteria in there and not anything else that you might have been touching. And if you are squeamish about that, you can use some rubber gloves. I've obviously got a rubber finger for where I've cut myself, but you can use.

You know, well fitting rubber gloves, but I I think you know.

There's something to be said for really getting in contact with and having some personal connection back to our food, which again is really sort of playing into that whole palaeo piece. You know it's about getting back to our natural roots, and our ancestors always fermented food and they always use their fingers and hands to eat an touch and prepare their food. And so I, I personally think that using your hands is the best way to prepare a really good, healthy, robust.

Sauerkraut OK so, but lots of beautiful Brian and we're going to push that down.

So that it covers, I'm going to really jam it in so that it's nice and tight.

And actually, that's probably.

The right heart you want to leave a little bit of room because when it starts to firm in it can actually start to bubble. As you can see.


Grab some salt.

Some black pepper.

Human powder for this amount I've got like 2 two teaspoons and two teaspoons of coriander powder.

And then I'm gonna add some chili. You could have fresh chili if you want. I'm adding a chili powder red chili powder.

They're going to be fairly hot. These ones that's about a teaspoon.

And then again, optional for owning some sesame seeds.


Used to it.

Not much.

And now we'll set aside.


After cutting into half will shape it into a cone like this, you can see a pocket over here in that pocket will stuff the filling after we stuff it. We will fold this side like this will apply some water so that the edges stick properly and we will seal it. Similarly we'll make the other samosas.


To drain the spaghetti.

Alright, I'll put it back in.


Need to mix well.

Does that mean make sure your eyes is just cooked and very hot at the vinegar mixture into the rice?

And slide through the rice using the rice puddle.


Crab meat

Peel Avocado and cut it into eight strips.

Come on, we can tell.

Call me.

Since my broken heart cut extra bumps to make it easy to roll.

That's what you do.


So just get a fork, mix the flour around, just make a well.


RP.

Delicious beef that screaming with flavor.

So good.


We're going to end the noodle.

This noodle is not well done Cook yet.

So we need some time to cook it through.

If you cook for like a few people at a time, I suggest you can put a part of the body of water and then you can add for the serving of the noodles into the part of the water. Just voice for maybe one minute.


Party server talks with Subs instead of. This video is useful for you.


And.

As some vegetable cooking oil.

Now we're going to in the dry Hot Chili and a green onion burger.

We wanna focus young so yummy. We want to flavor.

Dry Roasted Hot Chili

in a couple seconds you can smell nice, fragrant Smokey flavor.

And now we're going to have some.


Very cooking wine first.

Nice voice, I thought you Mommy.

I thought

stuff like that.

Restart.

I keep playing little bit let me boot.

Now I just gotta get some.


Sprinkle the sesame seeds over the sushi rice.

And then turn it over.

Place crabmeat and avocado lengthwise.

Hold the line of ingredients firmly with your fingers. Stop and leave about 1/3 inch of Sushi Rice and then roll it completely.

And then gently press them at around the role and.


Tablespoon of tomato paste for great depth of flavor and give it a stir for about a minute to cook off that.


I could do this on an indoor grill. We've got our galbi. We're just going to line that up right up on the grill.

We're going to Grill this galbi off.

Miami's Pizza is up here. I kinda batch this up.

Would be good folks.

Service up with a nice little lettuce salad. Can't go wrong.


Sun will flip all this over here.

This side over here.

Wizard out.

Over there.

What?


Discuss.

Take one dropper.

Make sure you have some water.

Close by now.

Add a spoonful of vegetables with some.

Peanuts

dip your index finger in water and apply it.

In the border.

That's it.

No, just.

Fold it.

After falling it, the water helps seal it.

Very simple.

That's it, give it a press.

Go to press.

Press.

Press and press.

That's a simple potsticker.


And let's move on to Boudin noodles. You can pick up any of these type of Boudin noodles in just about every grocery store under the sun, so we'll just open this up and put the type to see. To save time. I repre open many five of them.

And here we go I.

Have already started a pot of water here.

And in this part of water I have added a can of chicken broth.


Tail end use your knife to determine the angles, to adjust the desired size.

When you stand the blade off, it will make a narrower piece.

If the blade is flattened, it will make the wider peace.

On the other hand, when you set the knife blade in arrow to the cutting edge, he was sliced. The shorter piece.

If he said wider, it will make the piece longer.


So at all the top source source source source.

Some sesame oil and teach at minus.

1 tablespoon of water.

Because all the sources are slightly takes on, you want everything to be watery and that's why we added costs water.


I'm going to add my brought worst today's recipes available at portlandcomfortfood.com. Just click on the chef blog and you'll find all of my video recipes right there.


Come over here, let's put some bacon in there about that perfect.


Then when that time is up, I will be back.

And after it comes out.


First thing you wanna do is get the garlic ready to give the user chopper or a night too.


Cut the roll and even slices.


Allow to cook for seven minutes, stirring occasionally.

Remove from heat and drain.


Agave a nectar

another map.

I'm also going to put in a little bit of cracked black pepper.

Give us another Little Mix around.

Give it a taste.

Oh, this is good. Alright, let's start with some.


2 cups of fluid starts to accumulate the bottom of the bowl. Um, that's when you're going to be ready to rinse it out.

The cabbage will still be crisp, but it'll look wilted and be kinda.

Little bit translucent.

Have you, as you rinse and drain the cabbage, you're going to want to drain it very well the second time and try to squeeze out as much of the fluid as you can on that second try.


Hey no not that Oh my goodness.

I'm horrible at eggs.


Second, here up the wall. Then pour the peanut oil into the wall.


It's just up to a bear so you can see some bubbles forming. And now I'm going to add the butter so have 1 Cup of hot sauce and I'm going to add 4 tablespoons of cold unsalted butter and gradually added in, whisking until it combines. If you wanted a more mild wing, all you have to do is increase the butter a little bit, so doing a 2 to one ratio hot sauce. Two butter will give you a mild wing. This is about a four to one ratio. The butter is nicely incorporated.

Into the hot sauce I'm going to turn the heat off and let this cool down slightly before dress.


Start off with just a few cardamom seeds.

Green card events. To release their flavors, I'm not going.


Let me cut out what I'm going to do is. I'm just going to season it a little bit of salt.

And I'm going to use a bit of Lancaster as well.

I'm gonna do that so tight now what I'm going to do is turn it round and season exactly the same money other side. So I've got it all chopped out, seasoned on both sides. Now the next song.


Just little bit of oil. Then when we turn it over, you know the outside is all nicely encapsulated and.

It's just looking inside and it's really, really delicious.

So I'm just going to cook this for about 2 minutes on this side and then we're going to flip it over for another 2 minutes.

What will it mean? So is to get a nice Golden Brown color. Nice crispy coating cabin cooking for a cut lament for attorneys over.

Another might turn him over one more time at the end.

I thought it really nice. 6 Golden Brown.

Budget carrier company for two minutes on this side, and then we're switching over one more time. So total cook time really is about 5 minutes on a medium heat.

Stopping cooking for about 4 minutes it's going to put those over.

I'm ready, just cook this side until it's nice and Brown on the bottom and really the server.


And I'm going to go ahead and slice it into rings. Also remember not to throw the tentacles because you can use them as well.


I'm going to place the Calamari in an fry in batches, so I'd say for about a couple of minutes.


OK, so after my meat is browned off.

I like to remove it with a slotted spoon. It's an easy way. There's a few different ways to take off the meat and separate it out from the fat, and I don't need all that fat in in the Taco meat, so once I get this done, I'm going to drain off most of it. Then we're going to come back and start start sauteing.


The little pork that we have.

You can use chicken or anything you like. Actually all ingredients here.

You can.


One medium red onion. I'm just going to slice it and then halfway through the tomato roasting I'm going to add this onion. I like to remove the core for this so that they fall apart into little slices. So slice your red onion into very thin slices. It's going to roast with the tomatoes for about 15 minutes in the oven. I love this recipe because it takes sort of a classic light salad and gives it a lot of depth of flavor. By roasting all the in.


Shataiki mushrooms if you like, or really any type of mushrooms you want, but these are dried Chinese mushrooms. They come in dried form just like this and you rehydrate them by soaking them in water at incredible flavor, says savory deep mushroom flavor that you really can't get with just fresh mushrooms. So that's why I love using dried Chinese mushrooms, cutoff and discard the tough stem and chop up the.


Tomato basil sauce dawn next.


When the oil reaches the engine of 50 RG fish and Cook 6 to 7 minutes.


Just line this with lettuce, make it look nice.

Now get this stuff in there.


On to the plate again. This time is when we assembled everything.


Your chassis on top of it.

Won ton noodles will not be complete without one time, so when we have one Turner's in Malaysia we must have pickled green chili.


This in the bowl we're going to add the Verta Lago. I've used about two bunches of red alago red pepper, Ann, one green Bell Pepper. You can cut that up in little squares, 1 Cup of cucumbers, three small tomatoes. Or you can use one large tomato, about half a bunch of parsley chopped, about 2 tablespoons of fresh mints. Finally chopped. Also, if you do not have freshman, she could use dry mint.

Then about 3 tablespoons of green onions.


So.

In a 475 degree oven.

I'm just going to put this in my pizza stone and the semolina is really helping this come off very smoothly. Place that in.

There we are, put it in, let it hang out for about 8 minutes. Should be perfect. Some ovens are different, but check yours about 8 minutes and check this out.

Oh yeah, hear that.

This is got a really nice crust at the bottom of.


Finally, in a third bowl, I've got about 1/2 a Cup of flour. I'm going to add in a teaspoon of salt and a half a teaspoon of ground black pepper. I'm going to mix this together.

And now we can start breading our chicken.


On the plate lined with a paper towel.


Close I'm going to apply a generous layer of Mail, and if you're not a male lover, you can simply leave this off.


And go ahead and make him up.

OK.


I'm going to start concentrating on the Crown. I've got some mayonnaise here and I'm just going to grab some of the mayonnaise, put it on the Crown, and just swirl it around to the edges. And next I've got some letters that I've just shredded and I'm going to place that on top of the Mayo.

And finally, we're going to play some some tomatoes, and you want them about that thick.

And then what I want you to do is grab the Crown, which is the top part and then just put it on.


And when they're done, this is what they will look like. Now you can serve these exactly as they are. However, I like to serve mine over pasta, so while these were in the oven, I May.


I need is an egg wash, so I might take two large eggs and crack those into a bowl. And if you get any shells in there, be sure to get those out. Don't want to little crunchy bits in your chicken Parmesan and using a fork? I'm just going with these together.


Guide on the Internet in 2 three.

Councilwoman Bootnecks Abou Yes.

Advocate opposite, Oh yeah, how do nomad indeed in New Year.

You gotta get in there.


This takes a little bit longer to cook. I'll let this cook a little bit first before I add in the vegetables now.

Like I said earlier, we don't have to use.

Bok Choy. We could just use any frozen vegetable.

Hello.

And it worked just fine.

We could add a little bit here.

However much that you wanna make, I'm making almost. I'm making five servings here.

So is this comes up to a boil in just a minute?

I am going to start to.

Add who Don noodles?

And we don't want to boil the una noodles too long otherwise.

They lose all their texture in the way.


Kilos of tomatoes in half and pop them flesh side up into a bag.


We cut.

And try to do it in one stroke.

Along that way, beginning there.

One stroke

don't cut through the skin underneath, 'cause that helps it stay together while you're making the slices in the hole, but the last piece there very carefully.


So First off was roughly die social off a little bit of garlic.


So and combine your flour, sugar polenta, which is also known as cornmeal, salt and baking powder into that bowl and just mix it all together until it's nice and combined. Add in your beaten egg and half of your milk, stirring it initially, and then add the rest of it and continue to stir until you gotta love.


All right, so let's get these burgers going here.

And this is, you know, regular 8020 ground beef. I think five guys you know, one of their claims is the twice ground beef.

This is just ground beef. They do not sees in their patties. They just, uh, I think they're just letting me do the talking here.


Bunch of these are sesame seed buns, but they I Luckily found these. They have a little bit more of an egg year based than your regular bun.

But they're not like your typical white bread buns.

These uh on the package it was, you know.

Gourmet restaurant style buns and these are pretty similar to what five guys uses.

Oh yeah, that.

Very nice man. You cannot ask for better question at.

Bunnies are done.


Water add 1 teaspoon of salt and 1 tablespoon of oil.

Bring water to a boil, then add macaroni.

I'm not.

I think.


Put them in a bowl.

Then cover them with boiling water.

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

And we'll just let them sit for about a minute.


Of goals set which is suxy salt, ground pepper and cat cat.


The file is now deveined and what you do is you put your 21 grams of salt and pepper and Kepler's pass on a plate so that you can.

Marinate.

The flock deliver.

There we go.


Skype.

My city weather.

American Alpha media testing.

Music.

John Hogan

OK.

Fighting.

**** you.

Because she can't speak English.

Update only one order.

Reading about it.

Thunderbird.

Find us.


Hot pepper flakes.

You're just going to cook it for about 5.


And now it's time to add math and boiled potatoes.


Fold it like a fan. You see that's how you do it. So you fold, stretch, pack it down again. Look at it again, fold, stretch part it down.


Had earlier.

Along with one and a half tablespoons of soy sauce, half a tablespoon of sesame oil.

And One Cup of beans Browns.

Mix everything together authority whilst cooking for a final one 2 minutes. Garnish with coriander, then serve and enjoy so we hope you enjoyed our take on Singapore noodles.


Dumped off any excess and then immediately dunk it into the waste eggs.

Again, but any XX is strip off and then transfer to the bread crumbs.

You'll want to ensure that the meat is completely and evenly covered in the bread crumbs, and I find this is easiest if you use your fingers to really Pat the bread crumbs into the meat.


Onions are getting soft, so I'm going to add my ground beef.

And we're going to break this up.

And I'm going to cook this until it's done in no longer pink.

The ground beef is red.


It looks like the celery.

Carrot and leave the skin on the little flavoring that's kinda slashing mushrooms.

When you slice in, took your two fingers back there and put your middle finger forward. Took the nails in and use this part as a guide. So when you slide, you can't chop your fingers off.

It's safe, or if you feel uncomfortable, chopping or slicing anything like that, just cut it in half so it's all flat again. Took you two fingers back, middle finger up, tucked in.

'cause when you've got your fingers like that and your nails took 10 and use that as a guide so when you're chopping fast or slow, there's no way you're going to chop your fingers off.

So I do this.

So safe, and if you put in anything long like a carrot or celery get. I mean sometimes I don't do it but you get your thumb like that to hold it. Get your fingers again, took back and your middle finger in front and then just chop just like that like a guide.


Good you gonna add in the dry spices now.

Jenna masala

red chili powder.

Second power.

Dried mango powder

An Alabama property.

Madonna is actually pomegranate seeds, so they had has really nice taming flavor and at the really like a new dimension to this dish.

Reviews a store watching on masala and you can buy any brand and just you know just all them a little different but.


Quarter macaroni into a baking pan or a baking dish.

And while that still warm at one or two tablespoons of butter.

And a little bit of salt.


Now that the macaroni is cool, blend in one egg throughout the whole pan.

Then pour in your cheese sauce.

I'm mixing well.

If you need to, you can add a little more water to make a creamier sauce.

You really want to be able.


Wow.

Yeah, the tea bags really no help.

So what you going to do now is just take out the.

Tea bags.

'cause you don't wanna eat those.


Crushed the cabbage further with a rolling pin.

Because we don't eat that much sauerkraut, we make it in small jars rather than one of those big.


Nice and tender. We're going to go ahead and add our apples that we chopped up and are minced garlic. Since they add that altogether.


I wanna do is.

Do these in small batches since I'm using a small pan here Friday Zen.

I'm just going to put these into the batter.

Then cover these. Make sure that they get completely coated in your batter.

Anne.

Then just go ahead an.


Medium high.

With three cups of water.


That's all I'm going to do for now, and it's going to take no time at all. It takes just about a minute per side.

So go ahead and do that.

Take my last two pieces of- and it literally takes just about a minute or so total. Doesn't take anytime.


Drain the potatoes.

In return them to the pot.


There is possible now. Chickpeas are quite dry, but we are adding that lime juice and a little bit of sesame oil. Now sesame is a flavor associated homeless, like a tahini paste. We had a little bit of that like so, but because we don't need those two liquid, we are going to compensate with it.


Noise signal.

If you compact them enough, they should all hold their shape.


Burritos in and then we're going over stuff from, you know, camera girl always puts two heaping spoonfuls on here. You know tops it with a little bit of cheese and then rolls it up. You know she makes it look easy, but it's not easy. It's you know, it's a skill.


Start with beans. The first layer beans second layer.

Price now we can add as much as you want or as little as you want it said to you. You can add your favorite ingredients a little bit more and the one that you don't like. You can add less.

Salsa here sour cream.

What?


Add in the Bay leaf.

Black cardamom cinnamon stick tea bags.

And so.


Students of caster sugar going in here and you want to mix it through just until it's come.


Now I just want to cut little strips into them, so cut it down in half and let's see, let's cut this in half as well and then just like that and maybe make little cuts like this. Little strips like that.

I've tumbled all my little shards in.


For about 1/2 an hour, you know in roasting the Peppers.


And to that I'm going to add 1 teaspoon of baking powder and 1/4 teaspoon of baking soda and this will give us light, airy pancake, the Leavener and a quarter of a teaspoon salt that's for flavor.

And two tablespoons of 30 grams of white granulated sugar and the sugar not only adds sweetness to the pancakes, but it also gives a make some moist and it helps with the Browning.

So I'm just going to use a wire whisk. Or you just use a rubber spatula and just stir everything together. Want to?

Make sure there's no lumps and everything is blended.


Think about one to two teaspoons of olive oil in a pan. Just add about 1/4 teaspoon of mix. Turn your instant. I'm getting a lovely instant aroma of the herb, right? Make stuff.


Whisk that into the must.


Mingle with flower on both sides.

Don't keep the liver out too long from the fridge. It will get too soft and be difficult to.


One ounce of those in 1 1/2 cups of boiling water and what you get are these.


DeGeneres, reasonable stuff.

And a little bit to milk.

What we do then?

Crazy night.

You still the books about sailing?

The milk, so which page if you call it will be to clean up perfectly good as well.

Milk and milk.

Now if you doing it a data, it's worthwhile doing a big promises, because once it's called an elect over, she can freeze them in with the past and then freeze about it.

Then you can use it for all kinds of things.


Add your broth.

And tomatoes and bring it to the boil.

After the.


Making the fold also, just fold it like this and then bring it up like just fold it in the center. Then again one more four like this. That way you will get folded nicely and now press it and then squeeze it back. That way it will be rolled perfectly and you will be able to make your.


The Diakon Radish. My favorite. Do you choose the answer?

You can, yeah.

Build 1 and we're going to end up, Dan said he likes this one kind of sauerkraut that has little slices of it little round discs. So I'm going to use this little handy mandolin.

And I highly recommend using a glove to protect your fingers.

There are ways. There are mandolins that have a little safety of safety guard, but I like to do it this way, so I think that's in the shop. The Dikan by hand if you want to absolutely, you can do all of this by hand. You can just thinly slice everything, but for speed the Cuisinart does wonders cool so everything can be done by hand. Great and so. So what we're about to do is independence. Raw living sauerkraut to make you independent of expensive raw food. So what do we want to do first? I guess I'll show you the.

Spanish yeah go ahead. OK so we just kind of take it like that.

And you get these little pieces.

See.

And there's some more perfect ones you can get perfectly round once you get in the swing of it. It gets a lot easier then you make a whole big bowl of those, and I'm not going to do the whole thing while you're watching. We're going to cut this and then come back when all of the pieces are ready to go in the quiz and art is that we're going to do it. Show him the little bit with the cabbage shred the cabbage, show him a little bit of everything, and then we'll take a break and will chop everything up. OK, so this goes back on. So this is the shredding blade. It goes like this.

Usually the Escalade goes at the bottom of the Cuisinart and this one sticks. I couldn't figure out what to do with it when I got mine and I finally watched the video on there we go. So it goes like that.

Click it, shut and turn it on.

So all you wanna do is.

This is the part that turns out we have to do this a little bit thinner to fit in. There is actually you can put it down right in there right. There you go.

Camera.

Test.

That's the cabbage we're going to do. The green and the purple and then we can do the same thing with the carrots shimakura. I like to do this part.

So to sum it up, what you do is you take everything that you see here and you shred it or chop it in any way that you see fit. Yeah, so, but basically we're going to just run everything through the shredder here, so and then the one important thing that you need is a nice Big Bowl 'cause you're going to put all the ingredients in here and squeeze them and let them sit with the salt so that they have juices and then when it's juicy that's when you can put it into the glass container so we'll get to that part. OK, cool, so we're going to take a little break here.

And we're going to shred and chop everything, and then we'll come right back. So stay tuned.


Stars to look like it's going to Brown. Throw in your onions alright. I'm also going to dump in diced celery and I'm going to cook those vegetables for about 4 minutes until the onions just start to turn translucent. And by the way, I didn't drop a black olive into my pot. There's a little chip in the bottom of my Dutch oven. Don't be.


Similar signs are usually enjoyed hot and crispy.

Now, if you really want very crispy samosas, you can add a teaspoon of corn flour to their do. This will really make the outer covering crisp.

So I do is.


Guys are getting ready now.

Crispy hot. Some osas are ready. Drain them on a tissue paper and now they're ready to be so.


1st, I'm just going to add a little bit of oil.

Then I'm going to add the onions.

And the Lexus source.


I see then that with salt, pepper, oregano and a little bit of sugar, tomatoes can be a bit sour and the sugar will help with that. Some people recommend adding half of a grated carrot, carrot or sweet, but sugar works for.


Spicy tuna

right?


Gives a nice.

Flavor to the dish. This is something which is very, very fragrant. Coriander in India.


Addition, I like my big you can use a skillet, but I really like this big deep pan because.

Yeah, I'm going to be mixing the pasta in with it and then.

So heating up some olive oil.


And sure that.


Add a small amount at a time.

About

up to half a Cup at most and you just slowly add it until you get the consistency that you're looking for.

As you can see, I'm just adding a little dribble overtime and you can already see that's becoming a lot smoother and Fluffier.

2 best mattress.

That's looking fabulous just like that.

Maybe a little.


Should I give you that little crunch?

You can add peanuts also.

Finally, some chopped coriander leaves.


Then making nice fluffy cornbread. So just pick up one of these with tongs and just put it in that mixture. I'm trying to get it covered all the way. It kind of had it covered in the middle there or it couldn't get to the coding.


For cabbage, but you can use regular cabbage whatever you'd like. If you're using Napa cabbage, go ahead and cut it down the middle just like this and go ahead and start shredding. You can also do this in the food processor, but you know what I've found. It's just easier to clean, to shred them with a knife then.


You can use the rest of this bread here to make some crostini which is Italian for large crouton which is French for large piece of toasted bread. So I remove the label to slice that on the diagonal but you can slice it any way you wish. I'm doing about a centimeter thick.

And we'll take the Griddle Pan.

Do this over a high heat.


Linder


We just got out.

Part of work here, where he put in a poached eggs.

Now always do you poached eggs one at a time, two in the same pot really don't go along well together, so be patient one if you get time and then we can. Once that quote we can move on to construct our.


Now we're going to go ahead and mix them in with very cold water like so and how we lost our big bowl for the day. I think someone borrowed it, so we're doing it a salad bowl and a strainer like so, but you just have really, really cold water in there and you just mix it around and just keep mixing and mixing. Mixing. This will give you your chilled noodles like you're looking.


Way and but one teaspoon or the free sauce.

And the Thai Hot Chili sauce.

Maybe 1 tablespoon?

Two depend how you like it. I like to use some Hot Chili flake.

And some saracha more flavor.

And this is the.

One of the important ingredient for Popeyes sauce to marine. Can you see it right here.

I got from Kroger.

They have a little one in Kroger or the Hills market.

This is a like a fruit taste like plum, very sour. Get Emma you nice citrus so I'm going to add in some.


Down your wrapper in a diamond shape at about a heaping tablespoon of filling. You don't want to add too much because it'll burst if you add too much filling. Roll them up super super tight.

Put your finger right there to make a fold a nice hospital corner. Fold and again on the other side and roll all the way up. Now this is what you do not want to do. Do you see how it looks a little wide there and there's basically an opening. Will oil can seep in it. Make sure egg rolls very oily so you want to make sure that you're folding them so that there's no air bubbles, no pockets and no holes. Paint the remaining corners with the cornstarch slurry an roll all the way up.

And pulling back, tugging back just a bit every time just so that you've got a very tight roll and that is it.


Place pot stickers in a pan. Add chicken broth until chicken broth reaches halfway up. Place the cover and we're going to steam the pot stickers.


I'm going to put in 2 pounds of lamb that I bought a couple days ago.

Brown it.

It is still good and fresh acceptable. Not going to kill anybody today.


First step is to add 3 tablespoons of fish sauce to a small bowl. No need to measure it exactly, just sort of guess it.


I did one heaping tablespoon of tomato paste and two big tablespoons of flour and I'm just going to mix this around, cover everything and fried altogether.


At about 1:00.

Papa Pena

and I'm going to.


Hey, you see it's lit.

Flames.


And I'm just going to take a whole bottle of wine.

In this dump it in there. By the way, I tasted this just to make sure it wasn't corked 'cause you don't want to go this far.


Just putting the beef back in.

And you know you saw me put in a bunch of flour earlier. That's actually going to help thicken the beef. Bergen Young and this sort of cherry color or wine color is going to darken overtime as we braise it. And then we're going to add some beef stock and I'll show you how much to add just based on the sort of the level of liquid in.


It's called a bouquet garni. These are the herbs that you saw me use earlier. I've tide them up using butchers twine. There's Bay leaf, thyme and Rosemary, and I put that in and then I'm just going to.


I reckon maybe.

I don't know.

Copper Cup in half.


And about 2 tablespoons of oil into the pan.

Then I have some white Charlotte. You can use the Golden Shoe.


Part of the red shallot, but the white shallot just adds a bit more sharpness to the dish.


Garnish with some fresh cucumber.

And some spring onions.


And then one egg.

Just push the egg from side to side and let it semi cook.

Then some carrot.


Cut into batons and also some little snap peas as well, just hold.

Then we add in the.


And the best rice to use is one that is one day old at least. So the rice starts to dry out and then absorbs all the moisture as it's cooking.


Stems from a pumpkin.

Some spring onions, Chinese cabbage and bean shoots.


Do fish which has been broken up about quarter of.


This here is a banana blossom.

Please use these. They're crunching they add flavor and texture. Very nice.

Just a few thin strands of that.

Into the rice.


And you gonna have a very very good stock. So that is all boilerman ice along season already. You don't have to do anything you don't want to put all the pills stuff inside.

Just putting this on.


Nice extra Virgin olive oil.

Then

you crush the garlic, three cloves of garlic, crush it.

It takes more longer to build on a garlic. They actually put everything together.


You must use store of passively. It's got so much flavors, but you don't have to do fine.

Yes, well.

Used element.


Who denies past inside it looked like spaghetti, but actually got the legal hold the Buca Teenie will continue their very good. You can use also different shapes of pasta. I mean you got some spaghetti leftover, just you know break it handful.

Don't put too much, just wonderful you staring and you wait till.


Little bit the basil on every single one because the basil gives a lovely flavour. Legal permanent drizzle of olive oil and.


Flavor, so I'm going to put this into start.


A little bit of carrot and celery.

These are the base for most things that you cook. They ate everything together really nicely.

Again, just stir this.


Dry spices, I have some basil, oregano, dried basil, dried oregano.

And margerum.

You're going to give you that nice base sort of Italian flavors. We're going to have a little bit of chopped garlic.

And once you add your chopped garlic, you want to be careful that you stir it long.


A little bit to help the flavors and oils come out of it will just throw that in hole and at the end of the cooking process will left.


Deglaze the bottom of the pan. Get all those great pancetta flavors. Tiger thing together.


And they cook a lot more evenly, so to cook these soaked beans, I just want to put them into my pressure cooker now.

On top of that, I'm going to pour in some.


So we'll pour that in.


These through.

Some tomato.


Liquid and make a delicious dish.

So now what I want to do is this is going to take as long as the path to take.


Us

3/4 of a Cup Brown sugar.

3/4 of a Cup of water.


One minced garlic clove.

Two chopped green onions.

And one tablespoon toasted Asian sesame oil.

Whisk the marinade together until the.


Style short ribs in a large plastic resealable bag.

The marinade over the ribs and squeeze out all the air.

Then close the bag and refrigerate the ribs for at least three hours. The ribs are even better when marinated overnight or for as long as three.


Preheat the grill for medium high heat and lightly oil the grate.


Remove the ribs from the bag and shake off excess marinade. You can discard the marinade or do it. Several Allrecipes members recommended and cook it until reduced to sauce consistency.


The ribs on the preheated grill until they are no longer bloody near the bone but still pink 5 to 7 minutes per side. If you don't have a grill, Allrecipes member JCT in Act recommends baking the ribs in a 375 degree oven for 20 minutes and then broiling them for five minutes.


And barbecue short ribs right off the grill, garnished with sliced green onions or sesame seeds and a side of hot cooked.


Just some salt and pepper.


You feel this color.

Read it all in the flower.

Name junk in the egg.

And then finally in the bread crumbs. Now make sure that all of it gets crowned.


That's being heated up.

And we're gonna fry them for about 5 minutes each side.


1st to start out with put your rice in your rice cooker.


Cut it lengthwise and then to little tiny cubes.

Next song.


You're done cutting your pork. Put 'em in a pan with a little olive oil and let it cook.


Olive oil in the big pot. We're gonna add onions to it.

Cook a little bit now and the onions are kind of Brown.

Turn.


Add your green Peppers.

Then add the carrots and mushrooms.


Move the vegetables to the side, added a little olive oil and put in my eggs and we're just going to cook these here. Scramble the eggs.

Now that the eggs are cooked and scrambled, just wanna mix it all in with the vegetables.

And then.


Don't get nervous if your dose has a breaking when you're making in the beginning. Even I took some time to learn how to prepare Dosa.

Put some oil.

The dose of a should be hot, just feel.

Yes, it is hot.

And the consistency of better.

Should be like this not to tell, not to think summer.

Fermentation takes lesser time in winter. It takes some more time.

So.


And now we have to put our feeling like this.

Hold it in any shape you like triangular.

Or like this into a role.

Look for crispy dosa.

Is ready.


Oil and saute.


Cut the carrots into small pieces. Add to your onion.


The celery and the green squash add to a bowl and set aside.


Before you cut the chicken into small pieces, don't forget to go give the carrots and onions at quickstar. Add in the chicken and season with salt and pepper. Stir together and then add the rest of the day.


Defeating celery spinach dry pasta chicken broth, water, crushed tomatoes and the white beans.


Season with some salt and pepper and cover to help it boil faster. Once it boils, stir and put the time.


You're in the fresh basil.


So it's saying when you start doing pretty much anything you want to start off with a hot pan. So here we have a hop and a little olive oil in it. We're going to add a charlatan garlic now. This car like you want to get a little toasty doesn't mean burnt, but you can see how it's just getting nice and Brown.


Escargot?

Little tomato

add a little bit of white wine to this. Now we're going to put this down to sing the garlic like we did in getting it that little bit of Brown color.


We're going to add a touch of heavy cream, few Pats of butter.


Point we're going to season with some salt.


And then to finish this dish, we're going to add some herbs going to end with a little bit of chopped parsley. You can see the.


Baraki beans.

Broadbands onion so easy, so delicious celery alleluia. Love the salary that lovely flavor of celery go jets yellow angry lick.

Broccoli included the stalk of a broccoli.


Come on potato.

Campaigns straight inside carrots. Lovely cabbage, you need cabbage, tomato by 10:20.

Basil just put every.


Bring that up to boil. We can put that later on there and let that go for about any.


Love the nice piece of lemon here. It's going to pop it over my hand so I need to see drilled in there just to brighten this up a little bit. Some of that lemon juice in there.

We're going to go in.

With some chopped parsley, turn the heat off and I mean to say that's it. There you go guys.


To a bowl now we're going to add our baking soda to the flour.

And will give this a mix or.


And whisk it well.


I will add the ice water.

And whisk again until it's well combined.


Buy in the wet ingredients by adding the flower to the egg mixture and whisk it until it's combined, but don't over mix it.


With a paper towel and we're going to dredge it in the flour so it's nicely coated.

Going to put it the egg mixture.

And again, making sure it's nice to coat it and directly from the egg.


Mixture into the oil.

And well, this is deep frying in the oil and we've used olive oil that you use any kind of spoil you want. You could just continuously coat the shrimp with the egg mixture.

Still, you get a nice thick batter.

And.


Lemon juice.

And sesame oil.

And we'll get this.


Recipe calls for sliced onions.

That we add to our half a Cup or one stick of butter.

We're gonna stir these.

Cover for about 5 minutes. We don't want them to color, we just won.


Now we're going to Cork tomatoes and quarter them.


That's what you want. You can see the onions aren't colored, they just softened and I'm going to stir in the garlic and then we're going to add the tomatoes.

Add a tomato paste.

Tablespoon of peppercorns

teaspoon of dried thyme. I like to break my time up with my fingers as I add it to recipes.

Drop in the Bay leaf and let this simmer for 40 minutes on low.


I like to use an immersion blender that you can use a regular liquid blender or a food processor puree the soup after blending for a good minute or two. It's time for the strainer.

To push the soup through the strainer, you can use a rubber spatula, and I'm going to place the soup back into the stock pot, add the cream, salt and pepper bring.


At shell.

Screw that up, add.

Teaspoon of sea salt and 1/2 teaspoon of white pepper.

As soon as this comes through.


Got about a tablespoon here.


I'm gonna add the soup to the Crocs.

Leaving about oh 3/4 of an inch of space because when you add the puff pastry to the bowl you don't want the puff pastry to touch down into the soup. The soup is chilled. It's time to cover it with a sheet of puff.


Your tomato sauce.

Roughly chop 1/3 Cup of fresh parsley as.


Scramble one large egg in a large bowl.


Combine your needs.

Add your onion and your herbs.

Remove the excess moisture from.


Freshly chopped garlic and your spices.


Grated parmesan cheese.


Will your meatballs into golf ball size, either in the panko mixture or without?


Slice one shallot into 8 inch slices.


Add your garlic, tomato paste, paprika, cayenne pepper, oregano and garlic powder.

Add your tomatoes and 1/2 Cup to a whole Cup of low sodium chicken stock.


Sing

around the parliament queue.


In my.

Food processor order chopper.

Then

what's wrong with this? Why is it so slippery?

OK.

Green onion

yeah, will probably going to be about a Cup when you put him in a little container, so I'm not even going to bother to do that.

You could always have more round onion so around on your what it does with it. Is it kind of well I'm gonna put half. Sorry sorry to continue my.

Of.

You don't have to make it really pretty to chop it, so put him in there.


About a one tablespoon teaspoon to tablespoon.

I'm just gonna put 'em in there. Yeah, that looks about half tablespoon to.

And the garlic.

Spider 6 pieces, but I don't know how much that would be. I would say about a tablespoon.


OK um.

I'm going to grind.

You're supposed to puree this.


Love so soft.

And the CSM oil.

I'm putting in one tablespoon.


Black pepper about the peaceful.

If you don't like it spicy, go now.

OK Georgia, we have a fly. Can you pull it up like Catcher one of 'em just not game when you went to throw trash. This is a teaspoon so I'm going to add a teaspoon.

Of meeting

you don't have him, that's fine too 7UP.

Put about 1/2 Cup. I'm a half of seven up from here.


I have 1/2 Cup here.

Mix it all in.

Now taste.

Now go get sweet so.


In here.

Anne.

We're gonna marinate this mix everything up. OK so.


Start around.


Of salt and pepper to your liking.


So our custom looking.

9 minutes we wanted authentic Italian people need it all dented so inside is still a little bit hard. But if you like it more soft just keep it a couple of.


Fish.

We had some sort.

Some paper.

And then parmesan cheese. I have fresh parmesan cheese, but it's supermarket will buy also graded already we use the freshman.

So we created directly on the index.

And we use a touch of cream. The traditional recipe doesn't want cream, but to make it easier to make it more creamy before like we had a little bit of whiskey.

It is going to be the last.

Buster with it. With me you could text you sent a little bit more and then we played it very easy.


Because it gives a flavor. So we cut our spring chicken in small pieces.


A couple pieces of garbage.

We crashed.


Exergy.

When they got it started playing.

Quickly inside our.


But not too much.

And it'll fit.

OK.

So we submit.


I was thinking.

So they get the flavor of the meat.

Smoke, characteristically.

A step we take our eggs.

Important steps we have to add the X very very fast and so they know stop.

But we want we don't want scrambled eggs. We wanted creamy sauce.


To finish the garnish with.

Little bit of parmesan cheese.


Alabama, Arkansas.

Not the way.


Slices removing the cross and place it in the water to soak for five minutes.


Add your meatballs and your fresh basil and allow to simmer for 20 minutes on me.


With the directions provided.

Place.

Something I never told you about that.


One spaghetti is finished cooking top with the tomato sauce and parmesan cheese and serve hot.


Cook this soup.


Finally, add the muscles.

Just to hit them.


Little, the soup in the printed plate.

Making sure that everybody has about five or six months on each sprinkle.

Grated cheese on the top.

And sell.


I'm off and we are going to strain them in a colander to collect the juices, the stock or the muscle juice here.

Reservit


Hit a boat.

On medium heat.

Melt the butter.


Add the leeks.

Garlic.

And onions.

Mix well.

And sweat the ingredients for about 5 minutes.


Add the carrots.

The past name.

Mix well.

And cook the ingredients.


This is not to stick a little bit to the plot.

So it's time for now to add the remaining ingredients, such as a tomato, the missile stock.

So the missile store going to prove it, but we're going to stop before.

The sand, if we have any. Sometimes you have a little bit of sand at the bottom.

So you see the impurities here.

Right, so we can use almost everything except those ones.

Him.

The fish dock.

And.


Curry powder

mix well.

Make sure all the ingredients are.

In the liquid.

Bring to a boil and.


Their shells.

So use one of the shell as a tongue too.

Push to separate it from the shell and pick.

Haha look what I found they were all open except one.

Which means that one was dead before, so too bad garbage.

So the most cells are now.


Yet over was there would be overcooked. Put a piece of damp towel or damp paper towel over and keep them in your fridge.


1st Four 800 milliliters of water into a pan.


Add two small pieces of Converse area to the water.


At a piece of **** talking mushroom, this will become a stock and so leave the bottle for over 10 min.


We will only use half of the pack for this dish. First cut through the middle, then into rectangles.

And then into many cube pieces.

This still.


Onion into two that into thin small pieces, officially called scallion. These green hollow leaves are often used in many Asian dishes.


Uncut potatoes and I have put them to boil. Now we need to check if these are done yeah.

That just feels this, and I said that nicely done, and now I'm going to drain them.

So put the drill.


Do a bowl because I'm going to add the butter and I'm going to mash the potatoes.

So this I'm going to add half and half.

Along with the cheese, I'm going to add some pepper.

And some solved nice stuff and make it into a nice mood.


I'm going to talk the lamb mixture with the mashed potatoes and using a spatula. I'm going to school it out.


Now take a photo can make a pattern like this. I'm doing a basket weave here.

But you can do any kind of a pattern.


I'm going to poke the remaining Rosemary into the potato mash. Now put this into the oven.

And let it bake for about 25 minutes or until the potatoes are Golden.


A tiny bit of salt. Put it right here and then I mix it and I mix it a little bit and push it down then.


You know what the water will come out? Let me show you OK, look at this after little while. I can actually squeeze the word out. OK, look at this.

Look at this. Squeeze the water out because now it's there nice and soft.

And then I'm going to mix this.


Pork ground beef ground lamb. I put it right here, put a tiny bit of mushroom. She tagged him mushroom, but a tiny bit of garlic. I love garlic, the texture and the ginger. OK, and then cornstarch.


Sesame soil.

And a tiny bit of oyster flavored sauce.

OK this.


Affair, OK, I put a tiny bit of these marinated meat and vegetable A1 dish meal. You got protein. You got vegetable. You got carbohydrate. There's no trick to it, OK?

One teaspoon

OK Half Moon. I put a tiny bit of water.


OK, snap the edge on one end. Push with your second hand, push Snap push, Snap push Snap push Snap push Snap push snap. You know what you have perfect potsticker like this OK?


So just so tiny bit 1234, just a teeny tiny bit of oil. OK coded coded.


This up look at this one.

And two.

And three.

Line them all up, line them all up perfect.

OK, look at this. It's gonna be beautiful, nice and.


Simply put the water right in here, and this is how you do it. OK, just in case it splashes, how do you slide it on that side?

And I cover it.


Some of them I turned it upside down like this.

You see this upside down?

Upside down.

And then this I'll put it on the side like this.

I'll put one and two.

And three, this is the beauty.


And now mix it well.

We have to add salt.

Sorry.

It will rise into double.


Do this, I just label that I'm going to serve it in over the puff pastry and cut a circle around the bowl, leaving just enough edge.

Cover the bowl.

Now that I've cut my thought.


Puff pastry, I'm going to mix up my egg wash which is 1 egg and one tablespoon of water.

Pressure egg wash onto one side of the puff pastry. Now the egg wash side down. Place over your crock.

Try and tighten it like a drum and make sure the puff pastry does not fall down and touch into the soup.


Now immediately lightly brush some more egg wash on top of the puff pastry and we're going to place this into a preheated 450 degree oven for 15 minutes.

Now remember now.


We're going to Brown each side and the ends. Yeah, nice little.

We're trying to do here is we're trying to teach people how to cook 5 dishes by time there 25 and hope we will learn a lot more. You know, 'cause this is like a? I think when you look at big hunks of meat, you think something your mom would do. You think you know that's the Sunday roast? You know? Yeah, and you know what? It's actually really easy, and we're going to show you man. OK, so risk is now Brown and feels weak and just go ahead and put into the dish here. Reduce the heat a little.


And into the pan. OK, and now we're going to cheat instead of like smashing and bashing some garlic or do 2 little spoonfuls.

I've already chopped garlic and buy this and just keep it in the fridge just for you know, quick cooking.

Boom, and I've got a bit of a challenge.


Perfect you do it any longer or any of the higher temperature you can burn the garlic and do not want to burn the garlic. Nobody want to burn the onions? OK, now we're going to Add all the right ingredients starting with a can of chopped.


Or big spoonfuls going to pour beef stock and now it is the turn of.

Smoked paprika and if you want to get a bit crazy you can add like you know some chili powder in there or even when you when you Brown the joint put some chili flakes on that nice, nothing wrong with that. OK so I'm now going to mix this up. Come here this is the beauty see all these beautiful flavors. They're all going to have a party and get to know each other and the onions. They're like kind of running around, you know trying to suck face with all the.


She's going in for three to 3 1/2 hours.

I'd be spitting for almost 3 hours, which gives us time to teach you another dish.


Lyman there OK? A little bit of salt and I'm going to get the meat.

Smell so good.


OK yeah, cause woo it's raining line shower. Look at this this is what you want to see.

Nice and 10.


Nice and tender that is pulled beef brisket that looks amazing. Doesn't it? Absolutely great three hours of slow and no cooking, that's why I called goof proof.


I'm going to check on some pizza, get your fingers in there, hang in there, man. No, let's have fun.

That how?


Boiling water in it, and that's going to actually help crisp up the bacon, and I know that seems counter intuitive, but believe.


So now with a slotted spoon.

Just gonna drain what the factoring out a little bit. You put it on.

Paper towel and I want to leave the fat behind because I'm going to actually just Brown the outside of the beef for my beef Bergen Young.

In the Bay.


We need for the next step.

But my garlic is in my Pearl. Onions have a little bit of color on them. My mushroom testing color on them. It's now time to add this to the beef original.

OK, so.


Take a handful.

And struggle in.

We will start flying the outside for just a minute or click the picture. It's got a nice Brown coating on the outside and I don't want to crowd this so this is probably.


This will expand rapidly so only a small amount.


Add two tablespoon of pizza through a sieve and stir slowly.

This will remove the bits of the soybeans.


First, the tofu pieces, then the spring onions.


Tonight we have three types of tuna. We have the yellow fin tuna, the bigeye tuner, and the best tuner that you can get is the bluefin tuna, which we are using here. Right now he is slicing it.


Anne will be presenting it in our Martini glass.


Garnish it with ginger and wasabi Bobby.

Fresh fresh.


And and I'm going to go in, and right now it's on a medium.

A medium heat I'm going to go in with some olive oil and since the pan is relatively warm already, we're going to go with some onions.

As well as some garlic and all of the ingredients we use here today will be mentioned down in the description of the video as well as you can also check out caribbeanpot.com for this recipe. Want to turn my heat down to low now? Move that around.

And the reason why you want it unloaded because he wants to bring up a lot of the flavor from the onion and garlic.


Stuff we're going to go in with some lovely Curry powder. That's not the way grammar desert. How come you're doing it like that? Well, you know what grammar usually makes, what she's called a slurry so she would mix that Curry powder in water and then toss it in here. What we're doing here is we're just going to toast this query again. Low heat when the garlic and onion we want to stall, those spices that.


Next up, we're going to run with some fresh ground black pepper.

Just the weekend up that black Pepper as well. I've got some chopped up shadow Benny here. If you can get shadowbanning by the way, if you go to the Hispanic as well as the Asian grocery stores, it may be called Q lunch or not. Cilantro, but culantro, but cilantro is also a good substitute for it. Just going to start quickly as well.


In goes some of that lovely Scotch bonnet pepper no seeds I just want to awaken this up a little bit. No seeds 'cause that seat is where most of that heat is going to be.


The muscles.

And here's the thing. Muscles is not something you'd normally find being cooked in the Caribbean in in on a regular basis. Shore. Maybe if you go to the fancy restaurants and stuff you would get it there. So this year is pretty much my interpretation of how we would do muscles if we were doing muscles in the Caribbean. I'm just going to go ahead and really want to mix that up, turn the heat up to high and all because you want to bring that up to a high temperature right away.


I'm going to go on with a better sea salt.

One chopped up tomato, diced up finally.

The coconut milk.

And what you could also do is after you made that Curry base, you can add the coconut milk to there so that Coke.


Carry some beer out of the Caribbean.

That's going to go in there with some of that moved out around a little bit. Bring that up.


And now, so here's gonna put.

And we're going to be adding. Yeah, my daughters don't like to eat raw garlic, so we just put the garlic whatever vegetable you wanna eat it with. We just Roman all here.

And that yeah, yeah, stop with that. Yeah, don't do too much darling. Maybe put some more oil looks right now. This is a warm side.

And suggest best friend brands here, they highway and you're from Arizona.

And since he was in high school, his like my son, that I never had.

And I have a grand dog when sunny doggy that I never had so my dogs are going crazy. They smell pinnies.

So anyway, enjoy the meal.


Boudin noodles, so let's get started. OK, I'm going to go ahead and soap. Boudin noodles in warm water.

Before we leave.


Pizzas pieces

right down the middle.

Down the middle of the top.

I'm just going to keep it up. You can buy this already cubed up, but how lazy is that?

OK, here we go.

Tofu


Give us a really, really good stir.

OK, so at this point.

You can serve it just like this.

And my wife actually likes Roy Choi's version of the Ramen noodles.


Maria, now we're going to take.

My pan preheated on medium high. I don't have a walk. I don't know what happened to my walk. I need to get a new one so it's a tablespoon and a half of canola.

Followed by about a half a teaspoon of some sesame oil.


In the tofu pieces I'm going to get those Brown.

On at least two sides.

And this takes a little while for the tofu to Brown.


Sections on a bias.


Do this gently. You don't want to shred him, just wanted to pull apart.

It's gonna come apart like that.

No.


Little cubes over.

You don't have to do it individually, you can just shake the pan if you want and let them all turn over.

But I'm picky so I'm gonna do each one.


Now we're going to drop in.

Are ginger and garlic shallot?

Puree


I just slide my pot over here.

And it's OK to get some of that water in there.

Let's turn our noodles around. Drop in our green onion.


And we're just going to combine the sugar.

Soy sauce.

In the rice vinegar.

Stir that up until the sugar completely dissolves.


With pasta, I'm going to great. Well, I actually have three small carrots, but one large one would be fine into this.


I'm going to add a. This is a medium size cucumber. I seeded it, peeled it of course, and just, you know, cut it and two tomatoes, which I also peeled.


Back with the chopped.

And two scallions.

I dropped the whole thing. The light green and dark green. I roasted some chicken.


Down and just drop that. So that's two chicken thighs you can use rotisserie chicken boiled chick in whatever you want for this. Doesn't have to be roasted chicken thighs, but that's what I had.

And I'm going to add about half a Cup of sliced ripe olives.

We're going to mix this.

Now this is something that you can keep in the refrigerator for a couple days. The tomatoes may not cooperate that much, but if you add cherry tomatoes that would be great. It'll make it last longer, or just place the tomato separately. You know if you're making it for to last for a few days and.

You know and have it for a quick snack for lunch. I'm sending this to school for the kids, so it's per.


With some salt.

A little pepper

and some olive oil.

I don't know, maybe.

You play it by ear with the olive oil, then as much as you want.

So now we're just going to toss this an it's ready. How easy was that? You know, you know you gotta do some chopping and whatever but.

It's worth it. You have a nice.

Healthy meal


Which is tough and eliminates some of the water.


A little olive oil and salt. And then we throw him in at 3:50 for about 10 minutes. You can go really **** ** it and add a lot of carmelization tomato soup. We just want to pull the moisture out. Fleur de SEL Florida sells the best is you know what I'd like to do. I like to roast these and just eat them on toast. I'd love to me is like that.


So right into the oven and then it's all about now, starting to sweat the vegetables to create that flavor base. We have our onions right here. We have our butter which is melted or homemade butter, which is wonderful. Vadalia onions are in season right now and we just lay those in and this is a crucial step that a lot of people I think forget which is really break those tomatoes down. That's it. Yeah, there we go so that.


Thyme fresh thyme, little smashed garlic 'cause we want that to get flavored in.


Pretty intimate, nice eyes though. Oh yeah, and you know it's dinner. Only seven was cooking tonight. I've got a great year here. Well, you know everything is about team and our business model that oil to flavor tomato infused oil. Rubber spatulas are essential.

And then.

We let that Stew around. Then we're going to pour the tomato juice in.

And we're going to touch it from one. Can that's from I think we're 2 cans. OK, a little cayenne pepper in there.


Which is really a celebration of whole meat cookery till 2:00 in the morning. I think that eating carbonara after midnight makes your life better.

Yes, so thank you and so we just keep bringing that in.

So we get all those.


Yeah it is. It's all Johnson family, the whole thing.


The Trinity or the Mirror poy, red onion, celery and carrots, peeled and chopped. You could also add the garlic now or at the very end. I prefer adding the garlic now, so I'm just going to add.


This goes right into the stock pot. When you're buying a stock pot, by the way, look for a stock pot that has a good heavy bottom. Really wants to give the vegetables time to sweat when you're sauteing them like this. For the initial stages of a super us off. So while these are sweating as we say, add the flavorings, one teaspoon of very finely chopped Rosemary, a quarter of a teaspoon of freshly ground black pepper. I'd hold teaspoon.

Of coarse salt and another unique and essential ingredient is the red pepper flakes. A quarter of a teaspoon.

So those are our seasonings, so this will need a little bit of stiring. Had to such a it for.


So the mirror paw and flavorings have cooked nicely. Add your tomatoes next. This has to cook with a miracle for about oh minute or so.

So one minute and then everything else gets added. I like to start with the potatoes, have ahead of shredded cabbage and don't forget your cannellini beans and add 7 cups of not too salty chicken broth.

So the soup is now coming to a boil. Add your string beans half a pound.


Simmer for 20 minutes and the soup is ready to serve.

So here we have it.


To me is a really fantastic serving and you can add chiffonade of basil on top and some Parmesan cheese. And who doesn't like a sprinkling of parmesan right on top of your minestrone? This is a very healthy and delicious dinner with a big piece of crusty French bread, maybe a little saucer of olive oil. Nutritious, easy to make.


List.

In India, we all prefer to cook Tony in a pressure cooker.

So to live in the water.

Into the pressure cooker, I like these right angle things. I personally add Google three of them and some of these dried gooseberries. The Amla into that role in the back and sort aspartame.

Mount like this.

And cook.


Drawing hands kind of crime this up put it in a blender to this.

A lot 2 green chilies. Spicy hot French fries.

Let me close this up, Sam.

Ground floor fireplace. Not do this. What I'll do is.


Oil is hot to this.

Cinnamon stick one inch pieces 2 numbers.

Green Cardamom 405 of them clouds.

Portal five of them all is nice and hot.


Stop the onion mixture.


Into the hot oil bit.

Beautiful spices.

Play with some music.


Lions are kind of down here.

One tablespoon of garlic paste, one tablespoon of ginger paste.

Look for some more time.

You know the document would be filled if I'm using the wrong labels of ginger garlic. No more. Now, how do you Judge rock layers of ginger and garlic?

Generally, ginger and garlic have very sharp flavors, but very sharp, so when you add it to hot oil for myself like this, what happens?

They're kind of get cooked, and the sharp flavors keep kind of moving out an what you see is after sometime around 3-4 minutes. Hope still priming oil is the play was gonna get nice ground texture of garlic and ginger, but here since you've added to the onions.

Not get Bronco Buddy get caught.

Let me cook it for three to four minutes now.

Not to this mixture I bought fresh tomato puree so this is you re late from fresh tomatoes. Four to five tomatoes ground.


I've got some ginger here. Let me cut this into find Julian.

Tim, slices of these come only when you have a sharp knife.

Julians


Slip them up.

Remove this heat.

Who three of them? Not much.


Modem.

One teaspoon to like it hot and spicy and more of it. I've got some totally myself now this is some ready made truly bizarre which is available in the market. Please buy it and use a tablespoon of this maybe little more. 1 1/2 tablespoons Ann. This is roasted jeera powder, one TSP of roasted jeera powder into this salt to taste.

Keep stirring now. Give us, Sir, here, after adding the spices, hook it for some time, because you need the spices to get cooked.


Around two large tablespoons of key or a tool or without key. I don't like everybody tells me that totally of quality. You know whether it is Delhi or Bombay. They love to eat that and that's because they make it with key. I like this to temperate finally, so that at least I'm low on here and I don't completely.

Ridley finding even tempered with G and you saw it immediately.

Turkey.

So this I add went to kind of create more of gas, so this is.

An anti to that so you need to add a Joann to any kind of chick peas that you make. So here myself hot here.

The Julian Ginger and chilies.

Don't cook it for a long time.

Remove this and just throw this into.


So the first thing you want to do is add about 3 tablespoons of olive oil to a large pot.


Choose as much garlic as you like. We put in about a whole bulb of it. We really enjoy it.


To there you're gonna add your veggies and this is where you can kind of do whatever you want. We've got about a Cup of green beans, well about a Cup and a half. A green means a Cup of celery and then we can cut our zucchini. But we've got about a Cup, maybe a Cup and a half of zucchini. See, look how cute he did. A pretty good job.

He will actually. He did a really good job for being three. Now add those veggies to your pot and.


Oregano, salt and pepper.

Add liquid to your pot. Again, it's four cups of vegetable broth and you have to use vegetable broth and then four cups of water. Add your rinsed beans and then give it a good stir to that. You'll add your carrot again. If you really like carrots.


Basil and oregano. We did about 2 teaspoons each. The pepper we go pretty light on just for the kids, about a half a teaspoon and then about a teaspoon or so of salt so it just alter your taste.

Now add your spices and give it a good stir and you'll want to cook this.


Is anywhere to three to four cups of spinach. It totally just depends on.

How much your family likes it? We personally love spinach, so we added, you know, closer to four cups so soon as you get all of your.


Trader Joe's just didn't happen to have them, so this is what we're using and we're using about 3/4 of a Cup.


Grab the muscle and get the build.

And Paul, if you pick up your muscle in the wild, they may have barnacles and other shells on the top so you will have to get a knife and scrape them. Those are cultivated so they don't have that when you clean your muscles, there should be totally closed. If they are open, it means they're dead. Sometimes they opened a little bit too brief, so if you have one like that, just play with it, touch it and it should close immediately. If it doesn't discount the one.

That are open because it means that there will be that was the muscle.

And you see, the water is pretty dirty, so I'm going to drain the water, change it and wash it again. Make sure to use cold water.

Because you don't want to put them now, not yet at least.

Great.


What?

Add the wine.

Call Valvoline and bring it to the stove.

Let them cook covered.

Until they are all open.


She nuts traditionally the salad was made using walnuts. I really, really love the flavor of toasted almonds with chick in.


Super colorful, always looking for that in not only just salads, but everything that we try to make here on eat clean.

Looks.


We have covered it in clingfilm so it can be cleaned easily.

Lay the nori that.


Paired sushi rice on top of the nori.

Make sure the rice evenly covers the nori and press it down firmly, ensuring the rice is stuck without mashing the kernels, Step 3.


So that it lies right side down lay the avocado strips horizontally across the center of the nori.

Squeeze a line of mayonnaise next to this.

If your mayonnaise is not in a squeezy container, you can use.


Things like evenly as this will make for a better role.

Step 4.

Roll.

Carefully lift up the side of the mat nearest you and folded over to make a cylindrical shape, tucking the edge of the nori with your fingers to make a complete roll.

Continue pressing the roll gently using your fingers to compress and shape the aramaki.


Bro.

To complete the role, place the Aramaki in a container of Ro and keep turning it until it's covered. If you.


Bro.

Step 6, slice it up.

Cut the roll in two.

Lay the two sides parallel to each other and slice them into six pieces like this.


Just do half Cup pop will mix it up and then we'll add some other stuff to it.


The way I make it, it's not so many easy, it just kind of gives it a light coating. I am actually using Miracle Whip, not Mayo. This is fake.


Heard marshmallows so yeah OK.

They're like it'll pieces about that big. That's how I like it, but you do it Trump.

OK, I've almost got 3/4 of a Cup of raisins. That's what I'm going to use, but you if you like more, use more. If you don't have a chopper thing like this or one of those mixer thingy, chop your nuts. Sometimes I just put him in a little baggie like a zip lock baggie and whoops, take either a rolling pin or the edge of a heavier knife and just kind of break up a little bit.


There's that.

You end up the reasons too.

Sprinkle sprinkle 'em OK I did about half a bag of marshmallows. The regular was a 12 ounce isensee.

This is the regular yeah. 10 ounce or so size of marshmallows.

Thanks man.

There's apples in there.

Where?

And regular ones.


Put all the ingredients thus far in quite a large bowl.

Pour on half a litre of red wine. Obviously, if you're making both Bourguignon, then at wine from the Burgundy region would be good.


Strain the vegetables in the marinade, pick the beef out, just patted dry and some kitchen towel and put it into a clean bowl.


Spoons of plain flour to the beef and mix well.


Marinating a pan, bring to the boil, then simmer to reduce the volume by half.


Allow the pot 2 fish to break up slightly, but don't mince it, just break it slightly.

OK.


Got about one teaspoon of Brown sugar.

Some fish sauce.

And just a little bit of oyster sauce as well.

About half a tablespoon.

So then it's done.


We need just half a pound of pork. This will make two meaty 8 inch sandwiches.

We can trim the pork of any excess fat and then we slice into thin slices about 1/4 inch thick.


Large bowl add Brown sugar.

Black pepper

minced garlic.

And minced shallots as a shortcut. I'm using lemongrass paste. You can use the same amount of fresh lemongrass as well.


Let's add soy sauce.

Fish sauce.

Our homemade vodka 5 spice marinade and now let's add sesame oil.

And canola oil.

Now we combine all the ingredients together.


Next we add the meat to the marinade and we toss everything together, making sure the meat is evenly coated with the marinade.

We


Time to grill. We can grill this on a barbecue outside, but today we're grilling inside using a double burner cast iron grill. We heat the grill over medium heat until it's nice and hot, and then we add the four pieces.

We cook the pork on the first side for approximately 4 to 5 minutes and then we flip them over.

We grill the meat on the other side for another 3 minutes.


I get and slice off the end.


Half an 8 inch section of the bread.

We cut the bread in half lengthwise.


1/2 of the bread.

And we spread Patty on the other half.


Let's put down a little bit of cilantro.

Add the Persian cucumbers for a nice crunch.

If you like it spicy, add some jalapenos.

Now add a generous amount of our delicious grilled pork.

We finished the sandwich with tangy carrot and icon Pickles.

And we top it off with just a little bit more cilantro.


Few drops of the Maggi sauce on top for additional seasoning.


Butter melted in a pan. You're going to need a nice non stick pan for this and I don't know why people try to spread cold butter when they make these things and they tear up the bread. Melt the butter in the pan much easier. By the way, there's only one choice for girls.


Is white bread check the ingredient label you want to make sure there's no fiber savior? Wheat bread for the Turkey sandwiches and there's only one cheese extra sharp cheddar cheese. I know, I know. What about American cheese? I said there's only one cheese for this sandwich. That of course, is not cheese. I'm using grated, just 'cause I had it, but this will work with slices of cheddar also, so we put our portion inside. We flip the top over now.


Was just in that hot pan, so I'm going to put some additional grated cheddar on top of that. The heat from that butter is going to melt the cheese slightly.

I'm going to add a little more butter to the pan. I'm going to flip it over so the cheese is down.

And I'm going to do the same thing to this side about a tablespoon or so of grated cheese.

And basically we're going to post that slowly. I'm on medium low heat. You don't want too high here. You don't want the cheese to burn. You want it to get crispy.

In Carmalized alright so is about.


Side I flip it over so I can crisp up the other side cheese and you can hear.

How crispy that gets, it really is just truly amazing.

You know that cheese it drips from the pizza and kind of burned on to the edge of the cross. Tensile crispy and crunchy and delicious and everyone.


Aterian dish.


Get your pot nice and hot.


Meet.

Thank you Bonnie.


Money for my onions and cabbage.


Soy sauce.

Oyster sauce.

We're gonna add in our Japanese pods.


Kind of break it apart with your hands as you put it in, like easier for you the next sector.


Add a quarter pound of seashell pasta to the soup.

Stir it in and let it simmer.


Serve the pasta, usually topped with plenty of freshly grated parmesan, for a bowlful of Italian comfort food as well.


We adding like a four cups to the pan.

Of water that is.

And bring it to a boil.

You will see how easy this recipe is when the water comes to a boil.

I lower the heat.

Let it rest.


Anne, I put one of these. Where's the camera here?

Hondashi

went back 8 grams.

Nichols writing.

If you add the hondashi when the water is super boiling then a big bubble of water is going to come up so.


I cut up some enoki mushrooms.


Give it a little stir.

And then I add the ingredients. You could add whatever ingredients I just happened to have this in the kitchen.

In the refrigerator so.

But

it's your choice.

And the Jeep.

All over the place. There we go.

Good.

I also had Nicky cut McGee, but.

I want to cook the mushrooms a little bit.

Before adding it.


Get bubbly.

So then I had the gnegy. The good thing in Japan is that you can find Nikki already cut because in the United States I had to.


That little basket.

Because now I'm going to add the missile an.

One very important thing about the missile is that it can never boil, so please be careful not to boil the missile. It is OK to lower the heat or.

Actually turn it off if you want, so I'm going to add like.

I don't know is this 2 tablespoons 3 tablespoons. I just do everything by eye.

So.

And the basket is. This is a really nice basket because.

Holds to the pan.

Per.


So I can carry the camera.

So.

You move it around until it dissolves. Obviously with one hand I'm going very slow.


The mayonnaise that's step one, so use 1/4 Cup mayonnaise and this dressing will make about 1 Cup, so this is really great. Just to have on hand throughout the week.


3/4 Cup buttermilk. Love using buttermilk and dressings because it adds a really nice tangy, creamy texture. About a tablespoon of lemon juice.


Yes, this is where I think the ranch flavor sort of comes in and chopped parsley. You could really use any soft tender herb you happen to have salt and pepper.

Very important here.

And this is just great to go in the fridge salads.


Shoot for about half of an Apple. Here the Apple adds a really nice sweet fresh hit. Nice color, good amount of fiber. Think fork size.


Nice amount of crunch, rich and dietary fiber.


And then we'll add a good handful of fresh chopped apples. Celery love the celery again for its nice, sweet, fresh flame.


Cases of that. This will give us that protein boost.


Enter with all the rest of this stuff like so and I just put in a little.


Now add the race and also.

Now turn back the fire on to medium heat.

And we're just gonna stir all this together now you want to let that cook and you want to start a couple times.

Now I've been letting you cook for about 5 minutes. I'm gonna add in my salt.

My garlic powder.

In my lemon pepper.


My Brown sugar

MMA soy sauce.

Answer It all together. Now start and let it cook.

I've let it cook for about another 10 minutes and it's done.

Come up and sprinkle it on top.


OK, so as you can see I've got my pan on. It's not fairly high heat. I've got my mustard oil in that as well. It is quite essential to this if you don't have it, just use another oil, but it is good. Let's start by getting in our whole Garam masala. That's Bay leaves.

The cinnamon.

There's condiments that little bit of chili.

And those clothes.

Should we just give these like 30 seconds?


I'm going to go in now. As you can see with my onions. Quite a lot of onions for this dish, I mean.

Is Logans in this? Then there is lamb.

And you can see that I've cut them really small.

And that's because we're going to take quite awhile just to cook. It's not instant, but we're going to kind of cookies down until you know we have nice smooth paste.

So.

Just like that, I'm gonna cook. This is probably gonna take 7-8 minutes. Keeps doing it. I'll be back then.

So as you can see how?

Honey, I'm coming home really nicely and I hold our massage.


Honestly, I've got some nice stretch loudly and nice and lean that little bit of fast that you can see on it.

It's fantastic, don't take that off. You kind of need that little bit of facts. Always good.

And again, we're going to do here, and this is kind of what makes a booner space. We're going to add a source, but you know, kind of be fairly dry, but frying this feet with these onions is a big part of this dish, so we're going to just do what I'm doing right now, staring this around again. I wanna kind of fairly high in heat.

I'm going to cook this just like this for about 6 or 7 minutes.

See this.

OK, look at that.

Fantastic.

Beef cooking nicely, not surprised.

Onions.


Now I'm gonna add in out garlic ginger paste so 5050 mix that is and.

Al tomatoes

purified fresh tomatoes makes a massive difference between studies that package stuff is not so good.

Good mix.

Plenty of moisture in there now.


Eat that needs to cook for at least 15 to 20 minutes. See you there.

Should we take a look?

Steam outside doesn't cover the lens for you.


It's time for some spices at whole spices. We've got coriander. There's sort this cuming, and there's chili powder about equal amounts, like I said.

Then I get stuck.


Some more later.

Touch now touch later.

Start at in now I'm going to cook this with the lid off now.

Another 6-7 minutes.

Get up.

Raise the heat a little bit not to arrange, but just up a little bit medium heat now.


Add.

Yoga so that playing straight natural yogurt or curd as it's called in some places in the world. I'm gonna give that good mixing.

Then we're going to add the lid.

Put on a very low eat now.

Again, about 10 minutes this time.

That it will come together. Let yogurt really work in there.

And apart from a couple of other little bits to do, this should be done.


Solliden

lower the heat. See you in 10 minutes.

OK, the final stage. I've just turned the heat off now.

Going to add.

Little bit more about fresh coriander just to finish it off.

And then if you remember that little bit of garam masala powder little finishing powder there.

Sprinkler.


In a sauce pan, add the oil and to this oil we're going to add the onions.

And the carrots they're going to allow them to cook till they turn color for about.