Breeze for five minutes and then we're going to turn on our broiler and keep them in the oven for three more minutes until the top is all bubbly and Melty and gooey.


So it's probably best that I break things in four. Yeah, break him up a little bit overlap and keep them in the center's best as possible so you don't want the cheese to ooze out on the side when we're cooking. No no.

Alright, like that, yeah, if you want more, feel free to whatever you think you know. If you want to put another slice and then go for it. Alright, I'm good at this.

Your piece is there all right.


And slowly drizzle in eight tablespoons of melted butter. Turn off the blender, add half a teaspoon kosher salt and 1/4 teaspoon pepper Ann pulls to combine. Then boom. The sauce is done just sticking in hot water to stay.


When the butter is melted, whisk in 3/4 of a Cup of all purpose flour and whisk it until the mixture is smooth, making a Roux.


You want to suck your rice noodle in some warm water for about 30 to 40 minutes or so, just until it's al dente. Make sure you watching kind of feel it when it's pliable, but not too soft. You want to.


Coupons.

Missed you.

Close fast.

Still a little bit.


Altogether.

Put the wine first.

Very important to keep it to use the same amount of soy sauce.

And sugar.

I use the Brown sugar, but you can use a white sugar tool.

The means to Carla.

Sesame seeds.

I really put 50 million last.


So then it goes.

So we're just going to show Fridays for about 2 to 3 minutes until their flesh of the problems as pink and firm.

So as you can see, the pros are now a lovely or Pike kind of Peach color, and I've got a lovely little crust on.


Gonna be my thickener.

For my suit and I'm hoping that's enough. 'cause I'm making a pretty large batches group, enough for probably 20 people.

So I'm adding the cornstarch in and stirring it into the butter mixture here. The good thing about cornstarch is if you need more, you just send it with water and you add it. Then I'm going to add a Cup of half and half.

To this mixture.

Can use milk. You can use olive oil instead of butter and bacon fat to saute everything in. This is just want my soup to be really nice and hearty and rich, so I'm kind of making it in a traditional way.

I don't know that salaries traditional it celerina.

So we're going to start it.

And just let it come, you know, get pretty pretty sick. I should get pretty sick, Ann. I have milk to add.


Marlina Frank Band

and the khuman seeds.

Add.

Garlic Ginger.

Anya


Straight in, just with a little salt and we go and for Maine, the perfect thing to move the eggs around is a little spatula like this, so I'm just going to move it around.

And very quickly you can see it setting around the base. You can see there's little cooked curds and the raw Reg, so I'm just going to leave it every sort of five seconds. I'll give it a little move around. You don't want it to catch too much. Some people put milk in some people.


Butter all right. Put escargot in.

Give a little toss and this is something you have on the menu, right? Yeah, we actually sold.


One ton noodle soup. We started off with a tool.

Pots of boiling water.

So first you put the handful of the noodles into the boiling water.

You can add a bit of salt to the water just so the noodles don't stick.

These are noodles, will cook in about 5 minutes so.

When it boils for about 5.


Dressing in a large bowl makes half a Cup of plain yogurt.

3 tablespoons of Hellman's mayonnaise.

3 tablespoons of cider vinegar.

1 tablespoon of sugar.

And an eighth of a teaspoon of ground black pepper. Blend all these ingredients together.


Then Add all your liquid ingredients.

Mixture soup and simmer it for five hours to all those delicious flavors can come out into the soup and you'll know when it's done whenever.


As well, which we just cut around the pith and then all these ingredients just going to show up nice and fine. My best to get my hands. I would yet and that way you can message and get all the little bits and pieces around loving it.


Does potatoes need salt to bring him back to life? In my opinion, they taste like nothing unless there's some salt in there. I love lots of ground black pepper with my mashed potatoes.

However, my mother used it like white pepper with hers so you can choose whatever you like.

And I have some cream and butter here and I'm just going to mix this up.

That is.

Amazing, that's perfect. I don't like a two wet Mashed potato either. I'm a very picky Mashed potato.


So you put it in the oven for 20 minutes.

Should be ready.

Yes.

And that's my glitch.


Begin by finally chopping the onions, garlic and carrots.


I will slice one onion having to see don't slice thicker than this. Otherwise the onions one get cooked thoroughly and separate them into wings.


Mix it all together and then you're just going to bread all these chickens now I like to bright each one individually to ensure they all have a full coat on them, but do what you want. Used to shake and bake method. It's going to kind of look like this once you're done with the breading and then just continue on. Keep reading.


Put them to indirect heat.

That's easy.

And at the provolone cheese.

Now close the lid.

And let it melt.


Over a high heat Brown the chopped bacon for two minutes before adding the month.

Cook for for the 10 minutes until all of the month is Golden Brown.


Flip and cook for another 3 or 4 minutes.


Now add in one quart of half and half slowly at first, whisking it constantly until the mixture is thick and smooth.


Take off potatoes.

Will fill.

Press.

Over it goes. This is the gadget I prefer. It's called a potato press. It makes a great smooth mash, so you put some potato in and then another feel better.

Squeeze it through and so it starts to incorporate in with your Mashed potato.

That last couple of seconds where you put the lid on and leave the potatoes to dry out really important is hidden here that they're really dry and fluffy.

That's a.

Remember, this is a special treat. Mash it's not for every day. This is not dyett mash.


Let's flip them over.


Time for pineapple and scallion.

And save a little bit of the Sky in for garnish.

That smelling really good.

So since most of the ingredients are already cooked, you just want to bring this to temperature and you want to make sure your seasonings are fine.


We're going to throw a couple of pieces. Just regular White Pullman loaf if you like Wonder Bread years. Wonder Bread this you want to turn the pain down a little bit lower than what you had. The breaking the fish is starting to get to wait around.


The finished product.


Next, we're going to take some thinly sliced Black Forest Ham. We want to put three slices on there.

Then we're going to top that with some more of our Greer cheese that we graded.


And then I'm going to test this orange and squeeze it in. Now I've got 1 lime. I'm also going to assess that and then squeeze it into.


On top

crush it up.

And I will just talk that through and.

You can have a little bit more if you like.


Side

while your noodles are soaking, you want to work on your pad Thai sauce. I have here some concentrated cooking tamarin and I'm going to add take 1/4 Cup of that and mix it with One Cup of water. I'm going to add this into a pot here.

And I didn't show it, but I actually added in 3/4 of a Cup of Palm sugar, 1 Cup of water and I just added half a Cup of fish sauce.

Then you just mix this all up to combine. It's very, very important that you cook this outside. If you have like a outdoor burner or Whatnot. If you try to cook this inside. Oh my goodness, this stuff stinks it.


Fry on his first try as a lot of fries. Yeah anyway?

If I had it the monitor I'd be looking for about 340 F.

No, as soon as I get some color on both sides of this chick in the color of just about like that, I'm gonna take it out and put it on the wire rack.

And then I'll start on the next batch.

Alright, my last batch is done. What I'm gonna do when I get these out is I'm gonna crank the heat up to 375 F.

And now that the oil is up to second fry attempt, we're going to put our first batch of wings back into the oil.

Now that we have this batch of wings in the oil, we're going to keep stirring them around. I don't want to set on the bottom 'cause If I do, they'll get black spots on him and I want him to have a nice pretty Golden Brown color all the way around.

And then when are wings, get nice and crispy and Golden Brown. Just about like that.

We're going to pull him out and put him back on the wire rack.


Like a cookie cutter or a Cup.

But this does take awhile and this is kind of tedious work, so you just go on a, roll it out and tell us a nice even thickness and that took me about 2025 minutes. So you're really gonna want to roll it out until it's like this thickness very thin, almost as thin as you can get it.

So I'm just giving a nice another role here to make sure everything is all even text or not. Test your even thickness. Sorry about that.

That's looking great.

So our next step is to take a Cup or something like that. I just use a big Cup and cut out circles and the reason use a Cup, not a knife is so they all stayed the same shape.

And you just want to do close together, like I realized I need to do here. So use all that dough that you can.

As you can see here, I've used it all up and I'm just going to need.


Hot over medium heat and we're making the entire dish in one.

Sauce pan, so use a large one about a tablespoon of olive oil and I have one large yellow onion. I'm going to add this.

And will cook it for about 1015 minutes until the onion is very tender and Golden, then will come back and add other ingredients.

After about 2.


Let's add some Parmesan cheese. Now. This is one of those key ingredients. You gotta have Parmesan cheese and.

Your Caesar dressing. OK so this part this is kind of like the crux of Caesar salad dressing, and you can make some fakes, but if you don't have anchovies or anchovy paste, you're not really achieving the original assess. Pretty prepotent so we don't need too much.


What's the pan is warm crack an egg into the Skillet and fry an egg. For every person that will be served at the smell each.


And why it was her milk? It just making a nice paste.

And it keeps it all together in the pan.

So I just put a small little buttermilk in. Now, maybe if we were doing us with the mashed potatoes.


Parent.

Add your lean ground beef.

In


This is the best part which is now Palmer. Zamborsky organ do is great, it nice and find greater into a lot of disk and then just going to tidy up the edges closed. It will burn otherwise it's going to be a bowl. How do we get the bowl shape that becomes later on? This goes another 180 degrees Celsius for four minutes.


Apple tree grow.

And I am still here, Lord.

What is that?

Project.

So say it.

Yeah.

Web.

And the hot dog near.


Next step, Naveen is equal to dinner then dessert employer mix jury to nothing. Mama onion rings.

So going like that in normal mode, not in La Hat, you onion green snap it so I don't always say it's among a video scorporo couple couple NASA Cocina Fio make it a habit to wash your hands frequently. Dilupa paganica handle go numb.

Go to Chukar. Rona ingredients can support Parama William contaminations in your keychain. Peranema Desiccator. Atima Anac Arthur at in even members and family.


The dissolved me so into the soup.


Finally, I'm adding in some Korean delis.

To avoid burning while seeming, let me give some tips. Take avoid pan and fill quarter of it with water.

Take a porous plate like this and set it in the water.

Like this?

Now this team will pass through this holes. Now we have to sit the pressure cooker on the top of it.

Let it be like this for 1/2 an hour.

I have forgotten how to remove the waiter. Wait is not needed for a steaming.

Let me check whether it is cooked.


This is about the color we looking for.

Nice Golden Yellowish Brown.

Beautiful template forms.


Next, measure of two cups of water. Place it into your pot and begin to heat the water on high until it comes to a boil. Once it comes to.


And then we have our lattice or fresh committed. Yeah, there we go. Will throw that run on there like that. Let's get one more that looks good and this is our.


Needs to be deep 'cause it needs to be able to handle all the meat.

On the juices.

Which will.

We actually.

Get Decurrently Periodic Cooks.

Scrape above us.

This can be sliced along as well. It is after the ground that's a circle.

You can't find it knows after butchers. If you will prepare you.

Some ground lamb off sliced lamb always available.

View to pick up, but if you ask the butcher a little bit.


You're going to want to take some cornstarch and add it to water, and that's going to help thicken up our chili.

And then just mix it up.


Do you wanna make sure that you get it really?

Thin.

When Cabbage finally cooks, it Wilts down, contains a lot of water.

Well, a.

And that's


Now in the same bowl, combine 2 cups of cooked pasta.

Half a Cup of coarsely chopped walnuts.

2 cups of shredded or diced Turkey.

2 cups of sliced celery.

2 cups of unpeeled chopped apples.


So we're going to add several scoops to the soup.

Here's what you do not want to do. You do not want to have your soup boiling while you're adding the miso paste. It will hurt the live enzymes in the miso paste, and it will actually taste burned, so I have it on low. You notice I'm adding three scoops.

I'm storing it in. It's probably going to take four scoops.

This is all about two flavor. The miso paste is what flavors the soup.

Now, since it's really hot, I'm going to turn the heat off.

The Heat is now off and the whole idea right now is to get the miso paste to dissolve into the soup, which basically means constant stirring.

Your soup should have a slightly Brown color to it. If it's a light Brown, it might be too light. It might not have enough flavor. You might need to add more miso paste to it. It should have a strong flavor when you taste it.

In fact, I recommend tasting your soup after you've dissolved the miso paste into it.

I can tell just by looking at it. That's going to need a little bit more miso paste.

I'm going to add a little more.

And stir it in.

Just keeps during sometimes you'll find the miso paste in the soup and you'll tap it up against the wall to dissolve it. Let's see if I can find some.

Here we go. So here's some miso paste.

See it right there, you're just going to tap it against the wall.

To dissolve it in.


We have our pizza dough in a little bit of flour. Here. I'm going to take some of the flower and I'm just going to dust my pizza peel here. That's going to help it slide into the oven nice and easily, so we're going to Pichardo up now. This pizza dough recipes designed to be really soft and easy to stretch, and you can see as I pick the dough up the weight of the dough itself will do all this, stretching for you, and I'm simply giving it a simple rotation around here to get all sides evenly, so will stretch it out round.

At which point will go around a couple of times and then will lay flat will see how big it is. Is it the size that we want it yet? If not, we're going to take this part of my hand here, the outside, and we're going to lay the dough onto it like so, and I'm going to hold it into the same transferring motion here and again, the natural weight of the dough is what's going to stretch it out.

Once you feel you get it to the size you want, you're going to lay it back out and we're stretch it a little bit more here to get to our final shape.

At this point, we're ready to top them.


Chilies good, use them if you don't, you could use this store but chili paste. It's just as good. 3 or 4 tablespoons right here. That's about what I'm going to add. Just depends on how spicy.

You want your kimchi to be, and I do want this a bit spicy.

And to that I'm going to add some ginger.

Gotta have ginger.

Gotta have garlic. It's kimchi.

OK, gotta have garlic.

Gotta have some sugar up to you 1 tablespoon too. I'm using about 2 tablespoons of Brown sugar. OK, you could use white whatever you have.

OK.

Here's a little bit of fish sauce to get it rolling.

Some rice vinegar.

Have to have some moisture in there to get it going. Here's one. Some lemongrass for fragrance and for a certain amount of flavor.

And because this is Vietnamese style Southeast Asian, I have some dried kefir lime leaves, OK?

Now sometimes it's very hard to get Fresh Kaffar Lime leaves and believe you meet the dry ones work just as.


And so we just want to.

Kinda like that.

Already mean?

Keeping your.

Thing is, out of the way.

Sort of moving them down.

Yes you do.

Shut.

To.

And generally, we wouldn't use that app.


I didn't track it with flour and roll it.

Nansa prepare dinner of round shape or in triangle shape. Today I'm going to prepare in the optimum shape.

Next clue.

After ruling it in and of.


Peanut oil is probably more traditional. Once your oil gets hot, will add in the shallots and garlic and fry those for maybe 30 seconds. And in this case you do want the garlic to get a little bit of color on it and the shadows will get a little bit Brown.


A bit more.

Your spicy sauce on top to give it some color.

To make it this is a little bit hotter.

So.


Drop her ground pork into a bowl.

Add the garlic and ginger.

Add the sugar.

Add the soy sauce.

Add the toasted sesame oil.

I just wanna make sure you get everything out of the bowl.

As you can see I miss some soy sauce there.

An add your scallion.


Do you want to die? Sallier leaks and your Korean radish and the leaks you want to cut about an inch and then cut them vertically. Going with the grain. And this is just for presentation. It just looks a little cleaner and nicer. And it looks more appetizing. So here's a dish of leaks and Radish. It should look like that. You should have two leaks in there, an one radish, all die stuff. And there's a Korean radish all dice.

If you have a Dysert, that would make your life a lot easier.


Alright, let's get started by preheating the.


Evenly spoon the filling down the center of warm tortillas and roll up the burritos, tucking in the ends.


And gently fold together to coat thoroughly with dressing.


Pan with the same clarified butter and I put in the correct number of eggs. There's three of us eating dinner tonight, so three eggs.

Then I just.

Over easy.

People behind will turn it down.

And then as soon as they're cooked.

We put him right on top of the Schnitzels.

Or exit cooked on one side, just going to turn him over so that they're nice over over easy, you could just put him on like that. Obviously if you like in that way I'm just going to let him cook for literally maybe 10 seconds on this side and then right onto the Schnitzel.


Then finish with Creme Fresh and chopped parsley.


For a couple minutes I'm gonna go ahead and give him a quarter turn.

So far cheese is staying inside. That's what we wanted.


So we got our.

Good little quadrants. You're just going to rip it into four. It's really easy. It's OK to put this much in there at once. It should be fine.

Top new top. A top would be beneficial. So is it more good or more better to set it at?

Faster, that's fine, but we're going to do is we're just going to blend it into like small pieces.


What's the weather? Is it time?


Then sprinkle the tops with the grated cheese.

And they're ready to grill.


We'll start off with a homemade chunky tartar sauce in a bar. Combined, the mayonnaise, two chopped hard boiled eggs, capers, some fresh deal that I chopped up a shallot that chopped so nice and fine and half a lemon. Just the juice. Only give it a good mix together and that is that a source.


3 cups of water.

And now to this I will add.

Lentils and kidney beans.

Add 1 teaspoon salt.

1 teaspoon turmeric powder.

And half teaspoon asafetida or heat.


And creamy, let's add 3 ounces of softened cream cheese that we've cut into cubes. Season with a half teaspoon of salt or to taste and stir the filling together. Cook until heated through, about two more minutes.


Go back in with the product and then your veg.

E gribbins

about a tablespoon of soy sauce for seasoning.

So you just need to finish up some spring onions. That's right for a bit of freshness and vitality.

Oh Anna, we would have felt.


And now this is going to cook until it's nicely Golden Brown on each side, about two to three minutes per side.


Close.

And be.


We're actually going to pour it into the bowl with our flour mixture, blue. Hell, yeah.

I like sound effects and we're going to take our egg beater that we use them are going to just snap it up so it's kind of like pancake batter. Yes it is. You got it.

Drama.


Going to kind of make a puree.

Use my break in it with the really small hole, Yeah?

So this is how it's going to look. Yes, it's like a puree of onions, basically.


Sorry.

Mashed potatoes can take a lot of salt, so don't hold back.


Man ready.

Put the roti on it.

And we're gonna roast it a few seconds on each side.


Now this is optional.

But it does give you a really nice flavor, and we're going to go ahead and then add our onions.

And and some solids of course.

And the Ginger garlic.


The part is already nice and hot. I'm going to get my oil in there. That's a tad bit we don't want oily, poorly sauerkraut. We just want Cook sauerkraut. Little oil goes a long way in a hot pan and let's see you baby in it goes 1st. I'm going to let it. Well it's a little bit and then once it does I'm going to add some vinegar, let it reduce, add my sugar. My mustard seed in a little bit of salt.

Cook it down.

And that's about it. We do my.


To begin with, great for large peeled potatoes. It's best to use baking potatoes, like russets.

Then great one yellow onion.


Saddle.

Super DNA.

Learn.

I speak tips.

And then yeah.

Italian tablet.

Send message.

Check it out, they would have to do, and it's a medium.


Now let's put the onion in the pot.

Put the carrots and the celery.


Prepare 1/4 Cup of corn.

He did for 30 seconds in the microwave, jumped the Charlotte finally.


Edges like that and then we need to wet and damp, and this cozar eggs act as the glue as well. And then this is difficult because it will start to rip it first. We keep going, keep going and it should hold its shape like a duck pancake like a duck. Pancakes by the time you get to the end you got several rolls of this fantastic billing basic. Plenty of egg at the bottom. Stick it and there we go. Do one more of those.


Margarita with genocide?

We have to roll the Pizza Hut by hand, make pizza Nighter and thought.

Anyway.

When the base is ready.


A little bit of dressing.

Over that ghost.

Toss the salad.

The lemon inside the mayonnaise also prevent the Apple from going Brown. Could you believe it?

Alex wants his cut. It can turn Brown very quickly.


I'm going to blend these ingredients. These three ingredients I'm going to put in the food processor and just hit it. It's going to be ginger, garlic, and onion. Let's hope I have enough room. If not, I'll make room.

It's really easy, just put it on, hit it.

And then put the rest up in.

So if you don't have room.

Just do what you got and then we'll move on OK.

I'm heading there now.

Just go ahead and put in what you got.

You'll have room in a minute.

This thing is awesome. I really love.

Love my ninja.

It's powerful.

You don't have to worry about the motor burning out things great if you haven't seen the ninja video.

Later, just click on the link at the end of the video. I'll send you over there you can see my review of it.


Side down, right into the skillet.

And then using the back of the spatula, I'm going to press down on the beast puff. You really want to smash it down. This is what's going to help get that nice thick crust.

Right?


Takes awhile.

OK, so now you can see there are kind of Kurds beginning to form. You can see him on the end of here just about an hour.


Take your role.

And prepare the role for grilling as well.

Take your marinade and baste each side with the marinade.


So the way that I do it, I like these jars because they're really easy. You don't really want to clamp it all the way down, you just leave it like this, right? So the error can like basically.


Now put the veggies, noodles and herbs in one row.

The pork slices on the 2nd row and three.


Did the rice paper in the warm water and shake up all the excess then place it?


I'm going to take my fingers and again we're not going to be manhandling. Sushi is very delicate art. It's very delicate food and take my thumbs. Take my fingers. I'm going to gently.

Raise the roll up.

Until I cuff and I'm going to decrease the air gap between your fish union or iPad, you press it up against their next. I'm going to do is I'm actually going to let gravity be my friend. I'm not going to manhandle the sushi.

As you can see, I'm just basically with my thumbs picking up whatever bits of rice.

Need to be placed onto those glory pad with my fingers, my pinkies and all my fingers. I'm gently tucking in the role.

And as I Tuck and press, tuck and press with my thumbs in my fingers, I'm letting gravity do all the work.

And the roll will fall on itself.

Now the piece of equipment that.


And so we're going to need.

A Cup and a quarter of plain white flour. You can get it from the Food Bank.

And you put that in a mixing bowl. With that, we're going to take a heaping teaspoon of baking soda, baking powder, baking powder. I messed that up too.

Baking powder

and a teaspoon of salt and it goes any old salt will do. OK then will mix that all up and make it look nice.

It looks nice. You did wash your hands, right?

Gotta take those onion rings and.


Under cold running water and Pat them dry.

Season both sides of the fish with some salt and ground pepper.


Boiled eggs.

So.


I will take that straight to the oven.

Under a high broil.

Only needs about a minute in there.

To Mount that cheese.

And then when you pull it out.


OK, set that aside. Now in a small but I'm gonna add an egg and some milk.

Alright, then I'm going to add a few dashes of hot sauce. I like a little hot sauce and now so yeah, that's optional and give it away is to combine.

Who is gay?


Season breadcrumbs OK. I had a half a Cup of Parmesan cheese. OK, good kind of wine that up. I have about 2 teaspoons of Italian seasoning and salt and pepper which ran to this side. Here we go and toss it in little bit of salt and pepper. In this I'm sure is kind of to taste. I mean, you can. Absolutely, absolutely yeah.


Check that it's cooked.

Loosen it, Anne.


But I'm using light Brown sugar because it's a lot easier to find the palm sugar and some fish sauce. And if you are vegetarian and you don't want to use fish sauce, I think that you can find vegan fish sauce that's like sort of flavored like fish sauce, but doesn't have fish in it. I think. If not, you could use some soy sauce.

So what we're doing here is like getting a good balance between sour, which is the tamarind and sweet and salty which is the fish sauce. I really like this red boat brand. It's just made from anchovies. It doesn't have any sugar or anything in it, so it's just gotta clean salty, briny flavor.

Skip that combined.


Alright touch more of compression there.

Like a sour cream now from there no, no off the heat off the Heat. Final taste OK. Final taste alright.

Still taste like raw eggs.

Such as soul, touch of pepper. Yeah, we need a little more pepper in a little more salt. I said back onto the heat.


Now we're going to take our other slice of bread, buttered side down, and place it on top of our ham and cheese. The same thing for your second sandwich butter side down.


Battery heated fans at oil.


I've taken half teaspoon of this masala paste and I'll put it into water.

Mix properly.

It will give a nice red color to the doll and a nice flavor.

Dissolve it properly and added to the doll.

No, I'll add my water.


Did you cook mentzen bacon to the pan and mix to combine?


For Santa, you are going to start with the nose, then the mustache the face.

Then the hat.

And then the beard.

And the eyes.

After letting it cook for a little while, you're going to fill in the rest of the space.


Intimate and I have swordfish for a couple of pieces of bacon on.


Water is boiling. Add the potatoes.

Let them cook for about 15 to 20 minutes.


8 minus help.

Just Friday's enemy GPS.

Hey.

Even cookies for about five 6 minutes, so this is here. Our very simple spring was very is good with the.


Season again with some black pepper and some sea salt.


Yes, eggs into the pan. OK, let's go Jimmy. Please start whisking. Alright, there's a nob stuck to my fork, alright? And just start whisking and keep singing all the time. Right now if you can, just try and clean up as you go along. Let go let go.

I give a little twist like that so you have to move the pan and this Patch of the same time and be a little bit multitasking now that your dad calculations come on. Thank you, right, let's go.

Video you keep taking the pan off the fires and that's why I supposed to do here.

OK, well Jimmy will actually always there, but you're 2 tents. OK? 'cause you're yelling at me?

I didn't know you this, oh OK, right off the heat, OK?


With the dry flower and then I'm going to pull it out.

For me and my ball, I let it sit another 15 minutes and.


Put the stuffing in a corner and fold four times.


So.

Dip it in.

To the mix.

Into the Japanese bread crumbs.

And.

Then into deep fryer.

You can do about two or three at the same time. Don't overload it.

And you want them to become a nice Golden Brown.


Or you could take him like another, maybe 45 minutes if you wanted to go on a fast swimmer to make sure they're nice and done, but they are there already, done 160 inside and they looked into most similar like that with the lid on.


Of water.

Microsoft.

Now there you go.


This allows us to cook are egg yolks, but to not scramble them. Usually this will take anywhere between 3 1/2 to 5 minutes depending on how hot your water is underneath it. So we're going to cook it to where we see ribbons right where it just starts keeping its shape when you lift it above. And this is where we're going to add our butter. So we just want to start with our melted butter and slowly add it while we're still whisking this egg mixture just a little bit at a time. Incorporate it and then keep going back. If you Add all of it at once then it's easy for what we call the emulsion to break.

And that's when it becomes greasy and just not a smooth night.


Now, I'm not going to bore you, so I'm only gonna put one skewer together. You can put these together anyway you like. I'd like to start off with a piece of meat and then an onion. I don't like the marinade the vegetables, so I just let the marinade off the meat. Marinate the vegetables. That's enough marinade for the vegetables for Maine and plus too much marinade is going to cause your vegetables to burn.

And again, build the skewers how you like to eat 'em. Use whatever kind of fruits and vegetables you like.

Now just continue building skill.


So something to keep it all together.

Stick.


You can use the freshest tomatoes, of course.


Then add back in the sausages.


I made some more bond with garlic.

And couple of them playing and I can use some more.

Sesame seed even do all kinds of different things. You know I can.


Once the buns of Christian the underside give him a flip.


Important spice that I will use is called sumac.

Did you see here?

And you can buy the sumac spice from me from any Greek, Lebanese or.

Turkish grocery

so I will use one tablespoon sumac.

I will use.

1 teaspoon salt

or you can add. We have the amount of the salt and then test it and see if it's need more salt.

I will add, like a little bit.

Grind black pepper.

I will add like half teaspoon.

Human will come in.

And I will add like half the spoon time.

Again, half teaspoon time.

And I will add fresh olive oil. I would like to.

Tablespoon fresh olive oil.

And I will add like third Cup of fresh lemon.


I hate to say it, this is my first time making pot stickers, so don't use my tips as you can see there's some irregular shaped ones in the back.

You just want to kind of make it kiss at the top like a cannoli if you've ever made those before and then you're going to want to pinch it and fold it to. You're only going to want to pinch one layer and fold it to the first or the other layer, sorry.

Not very good at this. As I said before, just you could probably find some better tutorials on YouTube. Don't take my instructions.

But you kind of wanted that shape like that.

It's kind of like almost like a little.

Purse.


The pan soften your onions, carrots and garlic in the remaining olive oil on a low heat.


I'm sorry I'm putting effort into it. Stop being lazy, right? Must be fun to be married to you.

Alright, you put the butter right in there, that's interesting, that's different. That's not the way we do it, OK?


And set it aside. Add some jalapenos however many you want, depending on how spicy you like your food.

Then we're going to add tomato paste. This is like doing like cheap quick chili on the stove top. Mix that in.

And then.


And need just 4.

Few seconds.

Now we have to keep this door three to four hours and it should become double in volume.


And you're also going to want to season this lightly with salt, since there is lots of salt and soy sauce.

And you're going to want to season heavily with black pepper.

Gives a nice generous seasoning.


Drag into it.

Don't add much because it has a very strong flavor.

I'm adding half Cup of milk.

Normally they are cream in this, but I don't prefer adding cream because it makes the dish very rich. So if you prefer you can use our two tablespoons of cream. Otherwise I'm adding half Cup of milk into it.

Add the milk once it's a little cold so that the milk doesn't curdle.

Properly.

Take it back to the gas.

And similar for two to three minutes again.

After that, let it cool down.

5 minutes and you'll have the right texture of the doll.


Only.

My croutons are ready. They only were in the oven, for I would say about 10 minutes.

Oh yeah, so excited. This is one of my favorite. Definitely one of my husbands.


Tastier then you want to add 1 tablespoon of honey just to get a little bit of.


Turn the heat off.

Just take it out.

And all we have to do is cut this guy up.

And we.


Cool thing about the Pyrex is that.

As this thing is sitting, you can check on it every day and all you have to do is.

Look right through that.

Clear.

Pyrex and you can see how your crowd is doing so it's a nice way to check up on your Pickles.


Slept with a fork like this and allow the key. Want to cool to room temperature.


On the outside, chips are probably one of my favorite things ever, but I always feel guilty about eating chips chips because they are fried. So today we are going to be baking them. I always have couples with my fish and chips and now they're hard to find. Chip shops do not stock cockles anymore. If Mike had his way, I think we'd probably have fish and chips takeaway once a week. However, it's usually more like once every couple of months, but if it.


Now just give those sausages a lot, see are over the coals.

And now it's time to put together these sandwiches.


Yes, I was telling you about that. By the way, I put Japanese vinegar in to make it taste just right and you can find that also at the Asian market or the upscale grocery store chain.

I've got my rice all tiny in the trash.


First, open three 6 1/2 ounce cans of minced clams.

Set a strainer over a small bowl and strain the clams, reserving the broth. You'll need both broth and clams for this recipe.


So I added that I need.

Now I will Brown is onions to a nice Golden Brown color and to speed up the procedure.


I don't usually measure the water, I just keep adding until it's somewhere between thick and runny.


Good slash off. Yeah, the saltiness and creaminess. Some grated Parmesan and that is too thick to be a Caesar dressing so a splash of warm water as you whisk and that kind of thing you find in a bottle from the supermarket except this one. Jamie is ultimate.


And we use the same pan and we put our remaining oil.

And then we're going to add our onions.

Are garlic.

Little bit of Brown sugar.

And just a little bit of sea salt.

And basically want to do is you want to cook this for about 3 to 5 minutes, just until the UN is started.


And will spread those out on a baking sheet lined with parchment paper. And again, you want to make sure it's one even layer, correct? Yeah, you don't want them stuck too much together. It's not the end of the world, they are, you know, just have to break them apart of it. So we're going to roast this in oven at 350 degrees. Really want to keep an eye on it so you just want the sugar to melt the walnuts. Continue to cook even after you've taken them out of the oven, so be sure not to leave them in the oven.


Paprika, add that to the bowl.

Anna pinch a white pepper.

And some garlic cloves. I've just lightly diced them and chop them up.

Good pinch of salt.

And just a little bit of olive oil to hold everything together.

Give it a stir.


She's right on top.

And then leave it in the skillet for about a minute, or until your cheese has melted.


So let's start here. I have two cups of flour.

So now we're going to add some salt and sugar salt as fireplace, and she weigh about one after 2 teaspoons of sugar.

Making folder.

Adding all of them makes them to get it.

So that I'm adding the baking soda.

Advanced.

Dylan.

Today we're going to prepare on the Iron Cassia in Java.

So I have mixed them all.


Go a little lower.

High low low low low.

Get every last drop.


Prepare your kale. Just pull it off the stem here.

Punch it all up.

Then slice it.

Tell is really, really good for you.

Lots of vitamins, lots of nutrients. Should eat it as often as possible. Next comes broccoli.

The next ingredient is the almond butter.


So then 2 teaspoons of kosher salt and just mix that in.


Like this and then the well in the wooden spoon prevents you from going all the way to the bottom. So what you get left with is they check this age is this wonderful today that has a bit of movement and all.


Any diced onions for in the mix at end?

And then put it on a cookie sheet. You can use a nonstick cookie sheet. I put a very slight amount of olive oil on this cookie sheet just so that the hash Browns won't stick to it. And then we're going to put it in the oven, so that's pretty well mixed up and we're going to just place that.


About 3 pounds of me. Now I'm going to pour a whole bottle of Zesty Italian dressing over it.

1 teaspoon of Italian seasoning.

Add 1 teaspoon each salt and pepper.

Now I'm going to give this good thorough mix with my hands, and then we're going to cover it and put it in the refrigerator for about an hour.

You don't believe the meat in the Italian dressing much longer than an hour due to the acid in it. It will actually begin to cook the meat and it'll be mushy.


Turn up the Heat. Pour the sauce in a serving bowl and garnish with some roasted peanuts and garlic chili sauce on top.


One piece.

Microsoft.

Microsoft.

Call Michelle

Log in.


I will use.

1 Cup finely chopped.

Parsley.

And I will add it to the large bowl.

I would add.

Like

3rd cab.

Thin sliced green onion.

And adding to the ball.

I will add.

Like 1 tablespoon chopped fresh chopped garlic.

And adding to my.

Not good also. I will use radishes that I cut for.

Shin

Slice.

And I will add like this would be like.

Also on such like quarter Cup of ranches.


Trolls

what can I cook that for about?

Spicy, we're going to cook that for about 3 minutes. Keep staring that occasionally.


Step is we're going to saute our onions until they are translucent's.

Alright, let's give this about 5 minutes or so.


My tomato now you're probably thinking why are you cooking the guard?


Turn off the heat and then remove the kill from the water with a slotted spoon.


Really, just start adding each piece of meat you don't want to crowd the pan too much because it's going to start steaming the meat instead of searing it.

OK, this beef is all done. All that's left to do is put it up.


We're going to make the sauce for meatballs, so I'm going to put on the stove in a medium to high heat. So it's going to add just a bit of olive oil.

And so we're going to add in one onion that I've just roughly chopped up.

And a couple of cloves of fresh garlic, but also roughly chopped up.

I'm going to keep on student onions around just until they have softened off.

So it shouldn't take about a minute or so.

OK, now.


The butter and warm the milk that will be added to the potatoes for mashing. You can do this in one saucepan.


We're going to use ham today, but you could certainly use smoked salmon. Or if you'd like to.


OK, time's up so.

I've got 16 years so I'm gonna have 8 on each side.


And it's gonna be baked for about 45 minutes on 350 or 445 guys. So here you have it. My macaroni and cheese.


Add salt, stir it in.


Else else couldn't get it cut again, right? It's nice against the grain, last long strokes again like butter. You wanna like butter definitely and you know your product's good shouldn't smell right. If you get the the salmon with the head on it.

Look at the eyes. The eyes are going to be clear, right? That's when you know it's fresh that's in there for awhile. See, there's this. There's a bone there it's OK which means it's real right? You can take it here just cut it all the way down right nice long strokes here.

Is the knife do the work tonight? Do the work.

Some nice names here. These are muscle motos. Symbolize globals out there, but by some that you liked, it fits comfortably in your hand.

It's nice right here. This is the belly. This is the E grade right here. The belly right is what you want. You know your sushi chefs. If you don't hear sushi chef, you may not even get this cut.

You want this cut. Definitely it's gonna give you a whole different quality here.


Tiny bit of black pepper. Not too much.

If we don't it to overpower.

The flavor of the potato.

Vicks


A half a teaspoon of salt traditionally.

Pad Thai has fish sauce in it, but you know what we're going to set those little fishies free and we're going to use our vegan were sister sauce just a teaspoon of that, stir it all up.

We're going to add.


Like that, it's ready to serve all that delicious seafood. The cuttlefish ball. The shrimp what's not to love. Hopefully you guys give this recipe a try. As always, I want to say thank you everyone so much for watching and have a great day, bye.


Next, proceed with either the onion or the tomatoes. The order really doesn't matter. Simply slice the onion into discs.

And once you've got these discs of onion, that usually what I do is layer them in to choose for example, or three, and then cut both vertically and horizontally in. This gives me a nice diced effect, so now transfer the onions to the Parsley Bowl.

Finally, proceed with the tomatoes. You can use my method of Cornick for.


Please and start slicing that ****. Just look at that cheese.

Anyway, take your cheese slicer thing and just start slicing it. I like to just slice one full strand of cheese.


Into the old ghost and hold onto it for a minute.

Are you going to Fridays for about out now?


Cook this till three missiles.

The pressure has come down.


Drop in a little piece of hotdogs. Pieces are about this. Like what is that like half an inch thick. One hot dog will cut into about 6 pieces.


OK, next I'm gonna bowl here with some plain flour nuts that were just kind of adding some salt.

And some pepper.

And just give the just a quick mixture.


The lemon juice and the sumac just give that a shake.

And we'll just resolve that.

Oh, over the salad.


Sauce for our pita sandwiches.

I like to use the fat free Greek yogurt. This is a really nice way to make a beautiful sauce. It doesn't have all the calories of mayonnaise. I mix the yogurt with the mayonnaise.

And all that flavor just permeates into the yogurt and you've got a lighter sauce is just a little trick that I like to use. We're going to add some siracha. I do like that spicy good NIS.

Some sweet chili.

An green onions. This adds color flavor.

Just mix this sauce together.

These are going to go into the pitas, it gives it a little.


I just really love the color.

And it's adding a ton of nutrition, vitamin A, vitamin C, more fiber, all that stuff. I'm shredding it with the box grater because we want it broken down a bit more so that it can be fully incorporated in with all the cabbage and we can massage it all in together so and it's going to be beautiful, which is important.

OK.


Now we're going to place this in a 500 degree oven for eight to 10 minutes until it's a bubbly and hot.


Liquor rather powerful ingredients so we only use just a little bit just to add that little underlying flavor, which I like.

And toss it all together.

So the salt is going to.

Draw some of that moisture out of the cabbage. The cabbage does have a lot of.


Put them into the plates.

And serve it with Sushi. Ginger on the side.

And success.


Bibb lettuce. I mean if you don't have Bibb lettuce, you can use iceberg. You can use romaine, whatever kind of whatever kind of salad green you want you want to.


The Jira.

I keep switching to him.

Hello Kevin.


Next, marinate beef with chopped garlic, soy sauce, sesame oil, salt, sugar in better. Mr blah.


About a tablespoon kosher salt. Get that on there and then we're just going to massage like the Dickens.

So what we're doing is we're massaging. It is basically pulling the water out.

This is starting the whole fermentation process.

Which is going to create this brine, which is what creates the souring and the fermentation process.


You need a half green pepper, half respecter and I put 5 Cherry Tomatoes.

Do you have to suck babies?

This is really nice.


First, prep the veg. Chop spring onions, shallots.

A clove of garlic and chilli to taste.

Then thinly sliced celery.


Our dough is ready to go. We've rested it and I'm going to take about half of it.

The other side.

Keep it covered so it doesn't dry out.

A little flower on my table.

Press the dough out with my fingertips to give it a head start.

I keep flowering it to make sure that it's not going to be sticking to my table.

Flour the top we can brush off the excess flour later on. Now I'm going to roll it.

Picture roll from the center out and keep checking that it's not sticking to the counter. Keep putting a little flower underneath it.

OK, nice and even is fairly thin.

About maybe an eighth of an inch or so.

I'm going to take my cutter.

Cut circles.

I'll take my scraps of dough which can be reused.

Switch them together.

And I'm just going to put them on the backside of the dough that we have.


Public coupons you make. It would use office.


The bottom of every well, that way your bites have a nice bottom to them, a nice space.


Your dad.

If you can find salt pork, you can use bacon, but in New England we would traditionally use salt.


On High.

Now you wanna use the water which you so person has all the flavors.


On top of it, think about using already pesto.


At this point, you're ready to put your pasta in. Make sure that he under the pot is at.


To scramble the eggs at 1 teaspoon of butter or margarine to a nonstick skill.


To add a little bit of salt.

Not too much.

When you add a little bit of sugar to maintain the color of the vegetables.


Call

package.

We're just gonna do that with all of them, and then we're going to go into the oil.


In a thread, the lamb on here.

And these will be getting ready for the grill.

Sometimes the grill sticks work a little easier for something that's not so quite as fibrous as lamb.

Great for chicken, perfect for scallops, shrimp.

Then just imparts a nice flavor.


Which is basically add are pre cooked Jasmine Thai kitchen rice. So this is a great way to use leftovers then two right now for sure that salute Lee. I noticed on the Thai Kitchen Jasmine rice box that it says Genuine Taiho my rice. What exactly does that mean? So it's a very fragrant rice unique to a northeastern area of Thailand.


Easy to mix all these ingredients together.

Acid rain dumbbell mixed up too.

And we need everything to be real fine, so that's why you have to use the meat grinder.


And some conflict.

I'm.


Let's get started. First we want.

4 Cups.

Of water.

2 tablespoons of missile paste.

Lovely Mr paste.

Can I know we want to give you some really good stuff so it doesn't globe everywhere.

A good way to do this is to get a measure and just mash it down so it breaks it up a bit.

That looks pretty good.

Now we're going to put one level teaspoon of ginger paste. Just close as I can get.

Two heat.

Strains of garlic?

Here we go.

Scan.

Soy sauce, just like a dash or two, so.

Like that?

That's about enough.

Just keep mixing it all a while. The heat should be on low to low medium.

And you put in the water chestnuts. Cut up basically close to a whole can 2/3 to 3/4 of a can of Chestnuts. Next we put in the peas about 6 snow peas cut up.

Next, we're putting in all the spring onions like cut up now. Just cut up as much as you want personal taste.

I usually cut up roughly about.

50 to 100 grams. That should do it.


So literally 30 seconds on one side, 30 seconds on the other, very hot pan, dry on the very hot fire and that's it. You see how easy it is here.

And then you're cooking it just until it's just soft. And if you like, you can taste it a little bit.


That's what my mixture made £2.00 of meat made. Eight nice meatballs.

And then I want you to put them babies in a 355 degree oven for an hour.

After one hour, take him out.

And I'm showing you here that.


Add water.

And.


Rush this plan with clear butter.

RG.


Next step, what we're going to do is blend Ginger, Spanish, onion, garlic, pine nuts and the pickle radish with the fluid altogether. Now they're not going to all fit in the blender, so you're probably going to have to divide them up. And if you don't like pine nuts, you can skip out on the pine nuts. The more peanuts you put, the more hignite flavor you'll get out of the kimchi, but you can always skip that, so here we go, we're going to blend everything together.


In the chunks of tuna, and then you throw some scallions up in here, and that's what makes the content for the spicy tuna roll. So basically I mix those scallions and you can pan on down here if you like.

I keep finding those in there to where I got a good mixture ratio again, tuna, Japanese mayonnaise and Sarrah Cha and then the skies.


Little side of spaghetti.

Yeah, it looks like a mess.

Just a little bit.

A little bit of pesto cream sauce.


Anne.

Carlist, so a cloves of garlic and this is Ginger.

Change around 1:00.


Active water you don't want. You don't need to take any hot water or anything, just regular Water Works fine.

So keep adding water slowly, little bit at a time.

So you don't do mesh with the dog.

This is my everyday you know family food that we need to make this roti almost everyday.

For the dinner time.

We kind of can get satisfied without this royalty rise, you know.

So would you like to usually have dinner?

Secondly, thereabouts accurately.

And that kind of healthy meal to eat every day.

More water we kind of need a very soft dog to make this kind of roti.

An oil is also required if you think that you want to omit the oil, you won't get the texture and softness that you know you looking for into the roti.

No is ready.


Add the potatoes.


And so as far as chopping this stuff, it's really quite simple.

We're going to.

Chop into big chunks, discarding the core.

And we're going to process these in the food processor.


Breed with plastic wrapped and marinated for a day in the refrigerator. Flip over all the reefs once or twice while it's marinating.


Then add in the water, sugar, poison sauce and peanut butter to the pot and stir all the ingredients around on low heat until the sauce becomes smooth and shiny.


Remove 1 Cup of the broth and add it to the small bowl. Gently stir in the meso with a fork until it's dissolved. It's important that your boss is not boiling when you add the knee, so because this could destroy the delicate cancer fighting compounds.


What's the third Cup?

Circus seasoning

as less as possible to fry this stuff.

And the stuff.

That Erica is going to consist of.


Two carrots that I've graded. Finally, I've also got 3 cups of shredded cabbage. I'm going to actually use half red and white cabbage, but whatever you have on hand, 2 tablespoons of finely chopped cilantro. Two scallions that just thinly sliced them. One teaspoon of Sarrah Cha. Or if you like it spicier, a little bit more.

Sesame oil some rice wine vinegar. Little bit of Mirren.


And in goes still mustard oil.


In itself.

Just like the ocean, Manteo, Shinnecock Ocean gum, it is like the ocean, come, you know, that's not my name.

You know that, right?

Problem making salaries because all you're doing is eating. The Clowns were not going to have any plans in our chapter.


Olive Garden's meatballs with spaghetti.

And so it's so good.

OK anyway what 3rd first thing you want to do is get you some Italian sausage and clean on like this. If you can't find some ground I used. I used the links and just take that.

Scan off of you do that to all of.


Really beautiful, you can see all the different layers of the lettuce leaves going. Take a little bit of olive oil or jizzle right over the top and now use your fingers to rub the flat cut side 'cause that oil is going to help us get that beautiful char from the grill.

That looks excellent and go right down.

On the hot part of the Grill, the same thing with their second one.

You know, I'm like every other guy love burgers chicken wings.

But I have a light side too, so chicken salad is fun. Just going to Grill the lettuce and then it's cool. I'll check this out now we have this excellent.

Beautiful Chard lettuce on this.


Alright, so sorry, sorry, sorry, sorry, sorry.

Little bit of sweetness in there. The Pepper Enis of the watercress. Absolutely right country in this so the hazelnut am I going well so far? Sweetness of the apples as well and sweetness I.


And pour all that blended stuff into a cheesecloth. Now what we need is just the liquid so we're not going to make sure that we strain out all the other residues.

And you're going to have to do this a few times, so you're going to have to squeeze out all the juice.

And again blend everything remaining and squeeze it again and you're going to do this over and over again until you squeeze out all the juice out of the ingredients that were blending together. Now if you need some more fluid, you can always use the strained fluid again and put it back into the blender. That's fine, but you're just going to have to string it out again.

This will just help the blending process a little more.


The first step in Taco Bell burrito making is taking some oil and heating it in a pan.

To the hot coconut oil we're going to add onions.

Oh, listen to that.

Let those cook until they're translucent, about 3 to 5 minutes.


Fabulous product, thank you so much. You're so no problem, we love you. Thank you so much that it was hard, like a little bit of harm. And that's.


Add oil to pan and fry.


Salt and oil.

Mix well.

And add water little by Little and need into a stiff dough.


Little olive oil and heating the pan on medium high. We're going to add our punch it that first. It's the most important ingredient. Pancetta cured bacon from Italy that is basically. Or it could be made the United States, but basically what they do is they take the same items like a bacon or take the same thing like a bacon and cure it in salt, where bacon is sometimes smoked. This pancetta is cured insult. You could actually it's great and people always cringe at this. But I'm telling you about it. Takes slice punch at that. A little bit of tomato.

Lettuce extra Virgin Olive Oil on a sandwich. It's phenomenal, so if you like it's a Italian version of a belti, but you don't even have to cook it. What we're doing is rendering some of the fat out of the pancetta, which is mostly fetches like Bacon is.

And we want to add that to the flavor of what we're going to be making as far as the Penela Vodka. So we get that cooking. We're going to go over here. We're going to get our roasted garlic and add that to it.

Now however, you, like your punch at the to be rendered down, some people really like it, crispy like you do bacon. They like that real crispiness. I like to get a little little chewiness from it, 'cause it's going to cook a little bit more as we go now. The other thing that we're going to do what you need to know about it. Sometimes people say to me. Well, I can't find pancetta right. You say that? Guys, I can't find project their great good thanks.

So I can't find Francesco. What do I use? Well, don't use bacon unless you like that Smokey flavor. What you want to use is pro shoot though, or pancetta. Those are more similar, but they're both cured items and they both work the same way. So we have shallots added to the dish. Again, I love shouts. We're going to do is take this away just a little bit.

I'm going to add some of our vodka.


Oil.


Hi so there we go, here's our Venus.


Pepper OK. Throw that in there. Yeah little spice. OK and I have about 2 tablespoons of fresh parsley and if you want to use dried you just use one tablespoon. OK, perfect and just throw that in there. Throw it right. OK, perfect and then we have one can of crushed tomatoes that was that's really all right. Here we go one can question me do I got it now. Yep dumping right in and are we cooking this medium heat kind of like right between low medium and you want to keep it out of simmer and what you're going to do is not going to sell it.

In the kitchen, in line right? OK, you're going to let this simmer for about 15 to 20 minutes. OK, so we're going to put that aside.


Sir, I'm just going to put our half a Cup of mayonnaise.

1 tablespoon of ketchup a tablespoon of yellow mustard about four slices of Kosher Dill Pickle. 1/4 teaspoon of garlic powder.

And 1/4 teaspoon of Paprika and just a little pinch of Cayenne Pepper.

And then we're just going to blend this up until it's nice and smooth.

There we go there.


6 ounce can of tomato paste.

3/4 of a teaspoon of dried basil.

And half a teaspoon of black pepper.


Season avocados with some salt because you know avocados. They need salts because they're very bland. They're very rich in flavor, meaning they're very like.

Jason avocado it's not like a light thing it does taste very rich is I've got a lot of healthy fats. In it, but it is relatively bland. I'm putting this let us on the wrong side.

Top the avocado, so little bit of your lettuce.


Meet.

Meet.

Pep boys


How do you know that actually your pan is really to the right temperature is when the oil smoke slightly so.


The premade batter and make sure it's nice and coated shaking off any excess and dump it straight into that pan where the chips have just came out of the oil is nice and hot and they want to cook it through.


So as you can see, I've got a small little bold here. I've added salt and pepper and that tiny little bit of honey. I'm now going to add my lemon juice.

I'm a man's.

I'm just making a smaller size salad today, but what we do have here I'm going to give this a Little Mix and why I'm mixing. What we do have is.

About four to five parts of.

Mayonnaise, one part of lemon.

To probably half a part of the honey, just a little tiny amount that was.

You can play around with it a little bit, get it how you want, but that is the desired effect and nice smooth.

Lemony sweet mayonnaise. Let's move on.


All the containers.


Add in the bacon.

Add the onion.

And just cook that for a couple of minutes until the bacon Browns and the onions go translucent.


And squeeze out as much liquid as you can. So make the pancakes nice and crispy.


Turn up the Heat to medium and pour in the red wine and add the Rosemary sprigs.


Hi everybody, welcome back to the real life kitchen. My name is Mike Benninger, owner, operator of chef mike.ca. Today we're making one of my favourites Caesar salad. I'm going to start off here like with all good things. Start off with.

Garlic this is a micro planner. Even got one of these planes. Garlic and chocolate bar than anything in the world.

Start off one clove you like more. Add more like less at less anchovy paste.

Now anchovy face is.

Tulear of salt is a layer of flavor. Not everybody likes it, but you know what? It adds something to it with. You don't have it. You'll notice it.


There was a watermelon salad attunity swap. There was a lobster tail. Salad is amazing. It was all just incredible. You're looking for healthy. I'd head that direction as soon as you're happy you got the consistency of mayonnaise. It's now time to season it. Obviously got salt and pepper and vinegar, but now?


Is there's no like real hot spots. You get a crank in the beginning. Turn it down and then it's going to hold his feet really well. Probably going to take about 3 three to four minutes to cook about a minute and 1/2 two minutes on each side. But you want to show how to slice up the pizza little bit. We have a piece of swordfish with the skin on it. You just wanna kind of removed that? 'cause That's not edible. We want to get a nice thin piece flat on the pan and cook it within 10 seconds per side. Rest your hand on top of the fish.

Try not to cut the top your hand off and then just go through cutter right hand.

Season both sides, salt and pepper.

I'm gonna put the bacon out. You can see it. It's getting a little bit of color around it.

But it's not that crispy bacon you said when you pull it. Pull it out of the oven if you want it to be kind of soft on the sandwich. Yeah, let's get them.


So we're going to start with a medium size saucepan and in it I've placed two tablespoons of butter. So we're going to eat that on medium high heat until the butter is all melted. Once the butter has melted and is all bubbly, we're going to add in 2 tablespoons of all purpose flour.


Cabbage.

Way leaving at the core, it doesn't really matter how small you cut it because it will break up even smaller when you get it ready. So I'm just cutting wide strips like that and then once I finish doing this for both heads of cabbage, then we'll move on to the next part.

OK so I finish cutting out the cabbage I put it in this large cash on what I have. It doesn't have to be cast iron, I just prefer to do it in cast iron because what's going to be next is going to be lots of physical work. And if you just a regular plastic container it could start flying. So I prefer something heavier, but if you don't have a cast iron pot any big container will work. You see these cars over here. That's what I have left. Don't throw those out and put them in soup.


I'm going to add some salts.

And I'm going to add some tomato paste. And actually, if you wanted to just use tomato sauce instead of the water, that would take the place for the tomato paste in the water both. And then I'll give it a little nice color.

Little depth of flavor. OK, cool so I'm just going to let this simmer for about 10 minutes. Keep an eye on it. Store it once in awhile, keep it moving around so it stays in little tiny pieces and then we going to make some Chris.


We start giving a shape to our pizza.

We flower one piece of dough and we start making flat with our hands.

We try to obtain a regular round shape of around 14 inches.


So you can add like Walnut Taco mix or I just bought this like veggie fake veggie minced meat.

Mix it around until it is well incorporated.

After about 5 minutes.

Add it.


Now the next part is the sauce, alright, so for the authentic Buffalo hot sauce, we're going to use Franks, of course, and.

Good news about 3 tablespoons of butter in a bit of LeAnn parents.

Insult.

Pepper

and lot of garlic.

We're gonna pop this in the microwave just to melt the butter.


Dijon mustard and we're just going to spread that all over.

Both pieces of bread.

And I like to be very generous with my Dijon here.

Almost there is a little bit more.

OK, that's perfect. Now we're going to put in some cheese and we'll just rip off a few pieces so that it fits perfectly on the bread.

Couple slices of ham.

And some cheese again.

Left wrist

swirl the butter around.

OK, now let's top this off.


I'm going to crack 18.

And then we're going to get Emma Quickstar.

A picture of salt.

Black pepper

option. Let's see how much water do we need? Usually I go by the texture.

I gotta couple ice cube inside, no big deal. We're going to use two. Have captain 1st and get them a quick mix.


Olive oil at the bottom. Just grease it now and let it sit for two hours and will come back and we can set it like.

You know two hours.


And just for fun, I'm going to show you how I breakdown a whole chicken for fried chicken. I'm going to take off the wing tips. Those are useless. I'm going to the joint the wings right with the attached to the body, right? The thigh leg section comes off. Don't be afraid to snap and Dislocate and then that gets caught between the drumstick and the thigh. Yes, this is quick, but go back and watch it 7 or 8 times. You'll see. So once the legs and thighs are done, I'm left with basically the carcass which has the backbone and the breasts. Annual notice I'm using a nice heavy cleaver.

The ultimate tool for chicken breakdown. Snap the backbone like that. Cut the breast in half and in each breast gets cut in two pieces and you'll notice here. When I cut the breast in half, I sliced down till I hit the bone and then I give it £1 with my hand so it goes through in one shot nice and clean. Otherwise you get like bone fragments. There's my 4 breast pieces, my two thighs.

Drumsticks and the two wings.

All.


Oil in the pan and I've chopped up the only into small pieces. As you can see and added a pound of one which is now cooking in the oil. We're going to keep cooking it until it's nice and Brown.

Able to Ambulate.

That's how we want it to look.

Completely cooked through on seeing any redness or bloody meat, we just want to see nice and proud.


Sweet rice flour and you're going to boil these two together. OK? Once those are starting to boil, you're going to throw this in. This is the sugar and it's going to become a little translucent. Alright, here we go. Put the flower in the water.

Going to mix it up really well and bring it to a little bit of a boil.

All right, as you can see on the edge, seeing the perimeter bubbles are being.


And we're going to roll it in a circular motion with the gentle pressure.

And we're going to keep rolling around and round and round with the very light pressure. You don't want it to just press it so it sticks to the bottom.

Um, so just keep rolling from the side and rotating with the other hand.

It needs some practice and patience.

But you will get it right.

Roll it until.


I'm going to go ahead and add in my shrimp. I'm not adding in all the shrimp that I made earlier. Again, I'm making this in batches. OK, so I'm going to make a well in the middle and I'm going to crack in two eggs.

And I don't want to stir it just yet. I want to have both white and yellow parts. You know, mix in among the padthai, so give it about a minute or so and then start. Stir fry or scramble it a little bit just to give it some of the nice color within your pad Thai and then again just stir to combine. Everything is coming to get.


OK, well that's fine. It's fine, it's OK. It's alright. We're all good here and there. You have it. Your perfect grilled cheese sandwich. The other side. The other side didn't look at.


Prepare our plate so we're going to put a little bit of the salad.

On the side of the plate.

Very colorful.


At in the open. Sorry, not MW4.

I don't half an hour at 200 degrees Celsius and when you will take it out you can see.

What we have called.

You see?

It looks very nice.

Yeah, it's cooked.

So.

Have this bryonie with the writer.


Vegetables, and here is my Vietnamese kimchi paste, OK?

Pepper, Sesame Kefir Lime leaves Lemongrass.

Garlic, Ginger, and I'm just going to toss this in by hand. I'm not even going to wear gloves 'cause I'm not going to worry about it. OK, I'm just going to toss this in by hand, so there we go going to get all these vegetables. Nice encoded.

There we go. Fish sauce, sugar.

OK, it's not a standard style. Kimchi like the Korean stuff. OK, this is Vietnamese style.

There we go and that's it. OK, that's it nice and tossed. OK, nice and blended in.


If you want to be more fancy, go ahead, add garlic powder. I've done it with garlic powder and crushed oregano, dried oregano. You can also add spices on top such as cumin and chili, so really go nuts and then you just spring.


So that's why we like to add it. But it also brings a very earthy, aromatic flavor to the dish that's very unique. All the black trouble in the entire building. So the last thing we want to add a little bit of a wall and oil. When we had this, you want to whisk it fairly fairly quickly, so I'll pour that in. If you're anything like me.


Make sure we stir that in really good.


Add the shredded potatoes and mix well.


We're going to do a quick today because when it's summer time and you want quick meals in the summertime, you wanted to be kind of a sustainable. If you want to call it that kind of thing. So we went to the garden, picked up some tomatoes, got us some lettuce. So I'm going to make some pig candy. And of course, pick candy, lay bacon down some foil.


Season with salt and pepper to taste.

Start matching.

And there you have it. Cold cannon a quick.


Take it.

This should take about 3 minutes.

It has been 3 minutes.


In the olive oil, I would typically recommend for this type of portion to add about 2 to 4 tablespoons and what it may depend on is simply. If you are interested in you know, increasing the fats in healthy fats. That is of course in your diet, or if you are actually looking at decreasing the amount of oils in your diet. So today here I'm going to go for the Rita.


Liquid, take some jalapenos, split them in half.

They leave couple cloves of garlic right into our pot.

And we just chop up a red onion. You could leave the skins right on here 'cause it's just going to add a little flavor to the dish. You don't have to get too cutesy with this whole thing.


Into the water at the yeast in the sugar and gently stir until the sugar is dissolved.

And then set it to one side in a warm place.


Love your pasta and some boiling salted water.


Party.


I've got this gorgeous Bibb lettuce. Just want to lie each piece down a little bit of our beef bulgogi and then top it off with a handful of that bright, gorgeous slaw and there you have.


And then we we.

They put the mix into the water then.

It is like the Irish flag is not.


We're going to season it with salt and a little bit of pepper.


I will go ahead and put that in.

I'm gonna only use a half a pack of my cheese because I'm gonna need it to top up or macaroni when it gets finished.

Do that.

Give that a little stir.

And then I'm going to add the sharp cheddar cheese in there, right? So when I come back with this, I'm gonna add it to my macaroni and then get it ready.


Oil.

Make sure you have a large pot with a lot of water, because if the pirogi are too.

Crowded.

And the water takes too long to come back to a boil. They're not going to come out as good.

So just drop your pirogi and 1 by 1.

Once with a wooden spoon to make sure that they're not sticking to the bottom, and then it takes about 3 minutes for them to be done.

The Pirogi, when they're just about done, should be all floating to the surface as they are in the water, should be vigorously boiling.

OK, so will we.


With Sarah

OK about double guarantee, CPS can have our stuff.

Nobody pays for this. Had the correctness ring ring a lesson.

This is it will look it up what sampooran.


Tim Simmons or 1 tons I used him seems putting about between a dozen in 18 is. That's how much I put in given the student out the the amount of time it would take to get to this process of cleaning. The final ingredient in is probably around 30 to 45 minutes depending on what consistency you're looking for in the soup in the liquid part. So now that these being put in the game Sims

we'll leave that on about Seema. Pretty low for five to 10 minutes.

And then it will be done.

They have.


His taste onto your rice.


Next Friday, marinate beef until the be discounted needs help.


Which I just chopped up.

A little bit of crushed garlic, two sticks of celery which I've just chopped up.

And two large carrots which I've just appeal Dan chart. I'm also adding in 150 grams of diced bacon and you can make this bacon, ham, pancetta or whatever you fancy and over the medium to high heat. We're just going to turn this around and allow this to cook for about 5 to 10 minutes or until the onions have softened. Add in a 400 gram can of diced tomatoes.

And are chopped up two zucchini or courgettes, depending on where you live in the world.


Getting ready to go because by cooking at high heat in a big hot pan or walk, adding your oil and then your garlic mints 5 quickly until it's fragrant and make sure you're working fast here. Otherwise it garlic will start to burn and then add in your chopped up zucchini and carrots. Keep your story 1 high the whole time while we're making this dish and we want to stir fry the zucchini and carrot until it's just slightly cooked. This should take a few minutes.


Have all the parts ready. Put your muffin down and top it with some of the ham. Then get your slotted spoon. Lift the egg from the water and use a paper towel to absorb the excess water. Place the egg on the ham and drizzle with plenty of the Hollandaise sauce. If you want, sprinkle with a little bit of Paprika.


Bring the tomato.

Cucumber.

Dual quantity of tomato and cucumber spring onion.

Not used that much, just little radish.

Also few.

Let us.

For sure or little.


Join the capsicum.


Places in a serving Bowl.


They're making Clam Chowder an I you can see the photomontage before this what I did.

Already there.

I fried some bacon. If I remove the bacon after it was nice and crisp, then I added some chopped or diced celery and onions and then I added a stick of butter. And yes, I said a stick of butter and I'm going to add 1/4 Cup of cornstarch. This is.


We have the man is covered by in the crisp lettuce, the onion, the tomato and then that juicy piece of beef with the melted Swiss and that Smokey Juicy Pineapple. That kind of gives it that little sweet factor, right? Exactly in the last thing we're going to do, which is my all time favorite, is putting a nice hearty scoopful of teriyaki right on top with a burger. Oh my goodness, an entire scoop. Love that.

And then you'll start.

Through the cheese and the burger Patty. And then we're going to top it with their nice crisp oh.

My God.


Which is already free.

And we'll have a meal you know. Normally cooking shows.

They haven't made one already in there right, but we can cut the time and.

In five minutes it'll look like half a second well cut time for them, but I still don't have my food well.

Hungry OK.

Alright, so our chickens been in there for about 5 minutes just about done or it is done.


Control panel yeah.

Baghini

put person we care came on what corn dogs have apnea hot tongue in India become Jaguar Pedia Packet.


Any spices were used? Caraway because it is a really traditional sauerkraut spice. And then we're going to add salt and ice. All is important. You want to make sure that you are using a non iodized sea salt. Iodine is a disinfectant. We don't want to use that in here, so have Celtic sea salt here, but you can use like the Himalayan pink sea salt. You can use any of these and we're going to add for this. Probably just going to add about a tablespoon or so. Generally the rule is 3 to 4 tablespoons per.

Gallon of sauerkraut. OK, so that's a gallon with it all packed in there were doing about a quart today so we're going to fill it up into here. This is about a quart so we want to use. I'm saying like 1 Tablespoon 1 1/2 tablespoons. You want it to taste as salty as a lays potato chip and so you just want to mix it and you're really just trying to get this salt to touch all the veggies here. And so that's going to take the water out of the vegetables. An into this solution and I'll show you how this like creates the brine. I don't add water when I make sauerkraut.

So it's going to be a little bit more potent than your normal sauerkraut that's been watered down, essentially going to be sour and delicious, so that's all the water you need because you're pulling it out of the cabbage, and This is why you want to use fresh organic produce because it's filled with all this water, and that's what we're trying to use to create the bride. Alright, so let's see here. I don't know.


3 minutes we're going to add.

1 1/2.

Of the coconut milk and the capsicum.


First step is to rinse the quinoa really, really well, sometimes people.


Or oil to that. That'll be maybe about 1/4 Cup now I doctor up my bread crumbs. What I have is about a Cup and a.


You can also use grated cottage cheese for garnishing. It also gives a nice texture to the right.

And coriander leaves.


Chocaman brought him up.

So I can hear it right now. It wants some onion rings in there.

Turn myself a little bit anyway.

You can gauge by your deep fryer or boiling pot of oil as your financial circumstances may allow, but.


Castle not to splash.

Then put them back in the pan.


I'm going to put a little bit of voice in.


She's at this point you're going to go ahead and take your eggs, parmesan cheese, black pepper. If you're using heavy whipping cream, go ahead and Wis Act together.


Deposit in that bowl and mix thoroughly while adding Parmesan to taste. You can also add more black pepper.


It's.

Gorgeous, gorgeous organic carrots.

So that's what we're looking for.

And we will add our diced.


I'm going to go ahead and just pour this out.

On to the macaroni.

Give it a mix.

Put it in here, get it ready to go in the oven.


Mug mix, butter, flour and milk in equal proportions. Season if you get nutmeg, this could be a great value. Stir it and place it in the microwave for 30 seconds. Mix it well.


On the tomatoes themselves, like.


In a large bowl, whisk two large eggs.

Add a pinch of salt and pepper and also nutmeg.


Start.

Heading the bridge.

Nice to make hot oil. You have to be carefully. It's very hot.

So I will try the pita bread till I get this light Golden color.

And I forget to say that I will fry 3 beta bread, so I have 3 beta bread. I chop it and I will fry it.

So as you see.

Is the color that I want.

Brown

Brown gold. So my little bird is ready. I will take it out of the oil and put it in some paper sheet and leave it in the side till the time I will.


To cook the Pancakes, Heat 2 cups of vegetable oil in a heavy skillet over medium high heat. The oil should be about 1/4 inch deep.


Now adding your oil.

The Yoga's.

The flower.

And the salt.

And mix it all together. Well, now you can use a mixer or a bread maker for.


That eight cups of hash Browns you can get frozen hash Browns and this.


When the oil gets hot, add your cuttlefish balls. I've cut them in half.

Now we're going to add our shrimp. That's One Cup of peeled shrimp.

Add half a Cup of sliced onion. This is going to add a nice sweetness to the dish.

For some color and taste, throw in 1/3 Cup of chopped green onion. Add 1 egg that's already been beaten.

Add it on the side of your pan. This way you can scramble it on the side and once it starts to cook just makes everything all.


In a bowl and bracket.

And you know.


Don

And give this app.

Like it?


Then add in around 1 tablespoon of your chop spring onions and find out with the vegetables as well.


Rolling is easy, just tuck in the sides.

Pull the back flap over the center and pull it tight as you roll forward.

No big deal.

Just make sure it's nice and slow.


OK, have a Cup of heavy cream. Yeah, OK and this one is like cream. Yep OK. Have a couple light cream. Alright, perfect and just dump that in this dump it in and then we have our half a Cup of vodka. Oh that's all.

Go to waste I know, right? OK here we go and we're going to jump that in there Yeah Alright?

Could do it just gives it an extra flavor. I mean this isn't this dish. Is it like your classic Italian dish? It's not like when that came from centuries ago. It's a relatively new one to be honest. My grandmother never made it wasn't something that she made, but it's one of the newer in terms of Italian cooking. But it's whoever figured it out. It's pretty good. Yeah, she's like I, I'm in favor of so now we do we're going to let that sit for about 20 minutes.


Now we had the doll which we had boiled.

With the bottom of the lateral, what we can do is we should keep matching the doll so that we get that pasty texture.

Now we leave, leave it to simmer for awhile.


Vegetables funeral.

No, the carrots.


This is a perfectly done. You have to punch it. You have to play boxing be soon.


Now it's just time to.

Pull this mix.

Fill out that ball.


And then slice up about 4 ounces of tempeh into thin strips.


Or oil is hot.

It took a little bit of our mix form it into.

Little cake like that and we're a job come into the world.

Some people prefer these to be flatter.

I like my feet.

I guess it's called a medium thickness.

I have this phone on medium heat you.


Get your blender and add 2 egg yolks in one tablespoon lemon juice blended at medium speed for about 30 seconds or until it's lightened in color, then reduce the speed to low. Take out the small.


We're going to dip this in a loose flower.


I'm going to add a pinch of salt.

And black pepper.


Case now we also have the avocado slices that we're going to include a well. So here we have an avocado that we've already sliced in half. In here you can just see with a sharp knife going through the avocado like butter. It really is a pleasure to cut with those sharp knives, so we were making consistent thin slices from the avocado. If you want to slice horizontally instead of vertically, that's fine too. It really is just personal preference at that point, and after we slice or avocado.

We want to be sure to add a little bit of lemon on top. We don't want our avocado turning Brown in the middle of our sushi roll even though it taste fine. It really does get.


Makes a very nice soft tender flavorful Pinto Bean for being in cheese burritos.

Don't strain it at all the juice.

Unless you want to get rid of the sodium that is, but make sure if you strain it that you replace the same amount of water. Then add some enchilada sauce.

And stir.


And put your hot sauce on there after that.

Few shakes will do it.

Now.

For the fun part.

Take your cheese, sprinkle it on as much as you want.

Get that **** nice and melty. When it goes in the microwave.

Alright, next step.

Is to put it in the microwave.

But first.

I'm going to roll it up, contain some of that heat.


Finish with fresh Rosemary I love.


Can you roll it up?

And you will need to have some water in a bowl to put your fingers in.

Just take it out a little water to the edger.

Growing seaweed to make it stick. It's just like an envelope. Once it gets way to get sticky and then you just roll it right over there.

That edge will stick itself down to the other side.


Things will not get to stick with it and I will put around half of the vegetables that have cooked in the bottom.

And I will cover this.

This barbell vegetables so don't put all the vegetables only around half of the vegetables.

No, applying layer of yogurt or car.

Over it.

So now put more than half of the rice over these vegetables.

And spread equally uniformly over the vegetables.

Yes, now I have covered all my vegetables with the rice.

Now put a little more mint and coriander leaves so that they.

There will be a layer of not. We don't need to put it. Holy are just so that when will be eating will have a.

Little flavor of this and put rest for the vegetables here and make another layer of vegetables.

Now again applying layer of yogurt.

We don't need to put too much yogurt if it should be alright because it will just give you a flavor of your work. Now put rest of the rice that is around less than half. Even remember I rise should not be good to hold. It should be cooked around 80 to 90% because positives and rise will be cooked in the oven when will put them for around half an hour so that things would be completely code is very important.

Nice looking nice.

And I'm just putting few more core enduran.

Mint leaves for garnishing on the top.


We cook, but they will not be good when you're making in the gravy. So we're going to remove this out and rest of these tomatoes, garlic and onion. We're going to put in a blender, make a paste, and then we're going to make a fantastic gravy and pour it over the leg of Lamb and serve it. Here is a gravy I collected. I took the tomatoes and little audience, put in a blender and made into a paste and they're going to cook this till this gravy slightly becomes thicker. I need to add a little bit of salt. Salt is little.


Cigars.

Sorry, that is.


Stairwell and add chopped capsicum.

Cannabich

and salt.

Mix well.


And cover the hot dog with the rest of the batter.

Bake these.


Remove the mushrooms from the broth.

Cut off the stems and discard them. Then thinly sliced the caps.

I like the stem, so I'm just going to leave 'em in.


And then you just basically.

Put a little layer.

On your tuner.

Can I give it a little coding on all those sites there?

Lexa

if you want more. You can add more or less.


Potatoes with a little milk, butter and salt.


These


For non.

And then simply just spread it out with your fingertips.

Into the shape that you want.

To very soft.


That all over the oven. So I'm going to put this in my preheated oven that is at 425 degrees. It's going to take around 15 minutes in the Southern.

Alright, we will check back in 15 minutes and we'll see what they're looking like.

OK, so it's been 15 minutes.

The escargot is completely done now. The sauce is nice and bubbly hartze.

The cheese is all nice and Melty and crisp on the top.

And I've also made some little bit of garlic toast.


I'm using these ingredients. If you don't have this brand.

Add the butter to the pot and once it has started to melt.


Or by chopping and then washing your potatoes.


Alright so I need hoops.

Onions were put in a bowl with lid and we shook him up, encoded them in flour mixture and stuff like that. So now we're just going to take him out of the flower and document another bowl that has no flowering. Next step.


Burger mate this is 8020 Chuck OK.

And I'm going to add it to my bowling sausage here.

Crankle it all up real nicely.

And when I get it all in here, I'm gonna come in with a few.

Goodies.


Yeah, my parts already done what's taking you so oh ****.

Sorry mom.

We're just going to whisk the eggs with a fork.


Pepper so 2 tablespoons of salt.

A little bit of pepper.

You like Maury can add more. It's fine.

Spirit again.

Nicely mixed up to.


Flower.

I like to do is mix this first.

Then incorporate the flour.


Onions are softened up within a couple of tablespoons of tomato paste, and it's going to the truth.

OK, so next we're going to add in our beef stock.

Anna 400 gram can of diced tomatoes.

I'm going to give the very good stuff through.

Now I've lowered the temperature down to a low to medium heat and we're good.


15 1/2 ounce can of drained and rinsed chickpeas. Do you guys say chickpeas or garbanzo beans? Let me know in the comments.

The.


And next, we're just going to add some seasoning mix. You can go to my blog and get all the measurements. As always, I have like some seasoning salt, some poultry seasoning, Cajun seasoning. This all kinds of little spices in there. Go ahead and poor excuse me, half the mixture on the chicken. OK, not all of it. Just half the seasoning mixture on the chicken and then use your hands to kind of, you know, distribute the Seasonings just like that.

Mix it up and I almost forgot the Fabrika Loops.

Gonna put some in there.

I don't put the Paprika in my flour mixture because it can kind of make your chicken like really dark, so I only put the Paprika on the chicken itself.


Hang on, just going to bring down that heat to low.

And I'm going to put my butter in and get that melting.


With parchment paper. In preparation for grilling.


Is generally the part that I will just put in my composter and not use as part of the tabouli recipe to grab the Bunch as tight.


To the ball.

Take your flower, add it to the bowl.

Sugar.

I had a teaspoon.

Where are my teaspoons?

Let's win this.

2 teaspoons of baking powder.

Grind some pepper.

Quisque it.


She looks old.

So now since the onions.


So we start from the cauliflower and broccoli.

Yeah, beautiful.

That would place the Do Keeney.

Maybe wanna play this sweet potato?

Oh yeah, there's Mill is nice even though it's windy and now we have bins.

I will say chop some basil.

And like this.

Now we play the stock.

So it gets familiar with the vegetable.

Stairwell now.

We're going to add about 1 1/2 liters of water.

And make sure everything is covered. If you need more water. If you need two readers, that's fine, as long you cover.


Alright, next thing we're going to, we're going to mix in all this stuff into this beautiful.

All coming together. I love this part. When you start doing everything I love this part. When you start doing everything together.


OK, with some sesame oil, soy and some honey and that becomes our dip. So you give a stir up and then we'll just leave it on the back for later. Gotta few more. Vegeta Chopper.


No add beans.

Carriage.

Try this for some time and add spring onion.

Fire Fox

Green Chili sauce.

So that.

Vegetable stock.


Not to cut them too much so they fall apart.

No, take your garlic.

Somebody samic vinegar, some olive oil.


And stir in one beaten egg.

1 teaspoon of salt.

And ground black pepper to taste.

Many allrecipes members added their favorite blend of spices to make this recipe their own. Give it a try.


Add the seasonings so seasoning salt.

Plain salt.

Some beef Bouillon because I do want to have a rich beef flavor and a good swirl of pepper.

Garlic of course, doesn't hurt a thing.

Some dried oregano.

Some drag time.


We will add onion paste.

I made this base with two onions.

Sorted this till the onions are Golden Brown.

So the onions are done.


Mariana sauce

I pre make my money not a source of course like making my own but if you wanted to use a sauce that you pre by that's fine. Also we're going to let that cook in there so we have shallots, garlic, pancetta. Need to season we didn't seize until this point will get a little seasoning in there.

I will let that cook down a little bit. What do you think I so far?

Really easy, right? I mean, we really didn't do too much. Again, it's in one pan. This will be enough for two, and I'm going to dark cream. You know our magic cream. That's the magic part of the whole show is how it really brings together some all these flavors around it. Before we made a straight cream sauce and that straight cream sauce was the Alfredo. And now we're going to use it in our penela vodka to just breakdown all the other strong flavors. The pancetta strong, the shouts of showing the garlic so strong.

And then that you got this great tomato. And now you're just going to bring it all together with the with the cream. So now we're just going to kind of move that around in it.


The blend of fluid to the bowl of leak and radish so make sure you put them all together. And then we're going to add the hot pepper flakes. Now you can use mild hot pepper flakes depending on how spicy you want your kimchi to be and you also want to use your flakes accordingly. Because if you want it really spicy, you can add as much as we're adding here. If you can't handle spice as much, you might want to reduce the amount of hot flicks that will be going into the bowl.

And of course, you wanna stir occasionally to make sure you are mixing them all together.

If you're wondering why there's so many zip lock of hot pepper flakes, it's because we're using different spice level of hot Peppers plates. You can mix them up. You can put really hot, mix it with mild, or you can just put spicy. Or you can just put mild it's up to you. I know we're putting a lot of hot pepper flakes here. It's very, very spicy traditional kimchi. Then we also want to add 2 1/2 tablespoon of salt.

As well, and don't forget to taste it a little bit. You want to make sure that it's not too salty.


And then we did give nothing because our team has also make sure langoma code my booty in peace. Love chicken in your with the hot sauce.

Open the app you pieces of time. I'm going in your then once the coordinating Martin chicken wings for Allison and at them.


Stood onto the bottom of those roles.

Then add the Bratwurst.

Followed by a good helping of that onion and bacon mix.

Don't forget the sauerkraut now. Sauerkraut isn't everyone's Cup of tea, but in this meal it tastes awesome. The flavors blend in there, so I highly recommend you add it even if you're not big on sale crowd.

Then simply add your top funds and you are done. Guys dig in.


Add my khuman seed an I don't know. I just use this whole cumin 'cause That's what I always have on hand. Too lazy to grind it up so you can use ground whatever, but I'm put these in in the hot pan and kind of let them get a little bit toasty. It's going to really bring out their aromatic oils.


OK, so in goes the two duck breasts and then just give them good just around.


All right now it's time to prepare all the vegetables. I like to get those out of the way so that I can just throw them in when it's time. As you notice, I'm cutting these kind of at an angle, getting kind of a weird shape.

I'm not cutting them exactly normal, so I'm giving him like A.

OK, here's the here's the green radishes kind of cut this in pieces.

He's going to cut this.

I'm going to cut this right down the middle.

I'm gonna cut the this really thin.

Pieces like this.

OK, and then your your onions and your chives are just going to be in pieces like.

Like that?

1 two inch pieces.

And then you're going to cut the same with the, with the chives and we're just going to throw on them. Right now. We're throwing them all in a bowl. You may want to leave at the bottom so you can just sit here and.

Make.


Little bit of Mayo take a little bit of Dijon Mustard.

Hey, now touch a white wine vinegar.


What you wanna do is want to get your mixture and you want to spray little canola oil like I did on my pan. My baking sheet here and I'm gonna make me some baseballs, OK?

Not quite baseball size, but part near you know what I'm saying.

And we need to make either.


To the sea salt start with less because it's much easier to add more and much harder to cover up if we've gone too much. So usually I will just sprinkle a few times.


Up in the.

Cute.

Just like this.

And we just.

Mix them together.

With other ingredients.

Very, very delicious.


Before God has plenty of oil.

It will take more or less 30 to 40 seconds each side.


What we found after making the videos that really helps is to add some lemon juice between the slices and also on the plate below that helps him slide right off the plate. So you'll see how mise adding the avocado slices there slightly in an angle. You don't need to go perfectly horizontal and that's where you want it. That's what you want to look like before we go ahead and roll the pieces together.

No, you grab the bamboo mat lifted over enough for it to touch the other side of the sushi and with a firm grip in motion. That's how we really get the sushi to come together. Now you don't want to smash it together. You do want to be firm, but definitely don't want to just mash all the gradients in the middle together. It really is a fine line that comes over time. A little bit of practice and I'm sure you can get it down, so we flipped it over again with the firm gripping motion once again.

And the surrender app. Sometimes 6 together. But it's not a problem at all.

And there we go, the last trump squeeze a little bit more. You'll see some of the spicy tuna coming out the sides. If you squeeze it so hard that all of it pops out, you definitely know you're gripping too hard. But if it does come out just a little bit like so, that's perfectly normal. And that's what you want it to look like.


Now I'm just going to put the sauce which I put into a squeeze bottle. I'm just going to drizzle it right across, just like they do at Shake Shack. Then I'm going to put our two slices of ripe plum tomato.

And a piece of green leafy lettuce.

I'm in top it with the top bun.


I'm going to put in 3/4 Cup of water.

A half a tablespoon of onion powder.

1/2 teaspoon of garlic powder.

Be careful with that because too much is going to take over as a dominant flavor and then 2 tablespoons of chicken flavoring. I've chosen mckays. You can choose a different brand. I like mckays. It has no MSG in it and the type that I get and I'm just going to blend those.

Until smooth and with a high speed blender, it only takes a few seconds.


£1 of lean ground beef into a large bowl and add 1 Cup of fresh bread crumbs.

1 tablespoon of dried parsley.

1 tablespoon of grated Parmesan cheese.

1/4 teaspoon of ground black pepper.

And an eighth of a teaspoon of garlic powder.


Converse.

Tomatoes.

And onions mixed together with mixing this salad and that will be stuff in the pita bread with the.


Like serve it to you.

Now I have to put.

A little cilantro.

This is just.


And it's kind of breaking up a little bit.

And now I'm going to show you the trick to get like super fine little ground beef crumbles like they have at Taco Bell, which I used to love crispy Taco Bell tacos when I was a kid and I haven't had one in years. But I can make him at home now. So screw you Taco Bell or just going to some water.

Maybe half a Cup.

Continues beer also, or broth, but Water Works just fine.

Get this all mixed up.

And the water is just going.


Now add the clam juice you reserved from the three cans of minced clams.

Then add enough water to cover the vegetables and cook the vegetables until they're tender.


Vegetables, so this is another way for people to get vegetables into recipes.

So my likes divided.