Pretty fair.

K and for serving, I'm chopping some bacon and some onion into small pieces.

Here we go.

This is my best way of serving it. It's with fried bacon with some onion, but you can just fry simply Pierogi by themselves. Or you can serve them fresh from the water with some sour cream.

OK, now on my Frank Pan I'm putting the bacon and I'm going to be cooking it until it gets nice and crisp.

OK, give it a stir from time to time so it doesn't get stuck to your frying pan.

And when the bacon is almost ready and I'm adding my onion and now I'm going to be cooking it until the onion turns kind of Golden Brown and it's soft and their caramelize.


Now my potatoes cooled down a little bit. I don't want them to be cold because then it's harder to press them.

But they're still warm, but not burning and pressing them through my potato prayers.

And then I'm pressing my cheese.

And when this is ready, I'm transferring everything into my larger mixing bowl and then adding the onion.


Um parochial scare have to be nicely salted? Not too much, but they cannot be not enough salted, and they need pepper as well.

I didn't put too much just because I'm hoping Sebastian will eat some butt.

In the recipe you should. You should put more.

K and then I'm switching to work the stuffing with my hands.

Hey, I'm working it under.


Think it's well mixed up.

OK then, into my foot present processor I'm adding my flower and I have boiled water ready in my mag. It's not boiling hot, but it's still warm. I'm adding a teaspoon of salt.

And now I'm going to post it a little bit so the salt will mix with the flour.

And when this is ready slowly I'm going to be adding the water, watching what's happening with the doll.

And when the when the dough is forming a bowl and then it's ready, we don't need anymore water.

And then I will check also if it's soft enough.

And if it is soft enough, then we still want to run it for around one minute in the food processor processor. So it gets nice and elastic.

OK, here we go, I'm checking.

That is nice and solved.

But it needs a 30 seconds, 45 seconds more.

OK with.


Pod I added water. I'm adding a teaspoon of salt and I want to bring it to boil.

While I'm working on my dough. OK, so this is half of the door. The other half I packed up nicely in a zip lock bag so it doesn't dry out.

Go it's nice and elastic. You put some flower if you need. If it's a little bit sticky, put more flower. But in my case it was not sticking to the table.

And then with the rolling pin, we're going to be rolling it, and I think it should be between one and 2 millimeters. But it does depends on what you like.

Uh, my mom likes them much dinner. I like them a little bit thicker. That's how my grandma used to make the rocky, but it's a lot of a lot of rolling.

We go and from time to time we want to flip the flip that over so it doesn't stick to our table.

Came from the half of.


Time to get stuck. I have my staffing ready and right now with the Class I'm cutting circles.

Here we go. When that's ready, I'm going to remove the remaining though, and I'm going to stuff it in a little zip lock bag.


Picking up my dough, stretching it a little bit, flipping it over so the side which was laying on the table. Right now it's on top so it's easier to close it. It seals better.

K and for this. I don't like to have any decoration. The Pirogi Russkie for me looks best when they're just simple like this.

Again, tablespoon of stuffing and we stretching our dough.

And selling it. Don't put too much overstaffing because.


The edges, then you won't be able to seal the Pierog. Now our bottled water is boiling, so we're going to pink to be putting all our period inside. Just make sure that you don't crowd it too much. You need to have a big pod.

And then after that.

We need to give it a gentle stare with the wooden spoon just so they don't get stuck to the bottom of the pot.

OK, um my plate. I'm going to spray with nonstick spray and have it ready for the pirogi when they float to the top another one minute and they're ready.

Here we go and off they go to the plate.

K.


Oil on top of our pirogue I'm spraying just a nonstick spray but my mom.


This plate here is. I'm just going to combine my season breadcrumbs with the flower.

So sprinkle that on top and then blend it up.


Now you'll take your egg and just beat that with a fork. So now all we do is you take a thigh.

I'm going to dip it.

Right into the egg mixture just to get it.


Once the three minutes have passed, take.


Stir fry sauce.


Add the cumin seeds in there.

and I will just open the.

Gardman parts and adding there.

And the Bay leaves.


Still make powder.

Coriander powder

and red chili powder.


And now I will add the boy goodbye soup in there.

And you said, well.


Tiny bit of onion on the side to for garnish. I can smell the olive oil. I can smell it butter and I can almost smell the sweetness and certainly the nuttiness of this slowly caramelized onions. The next thing to go in here is Greek yogurt. There we go and a little bit of my extra Virgin Greek olive oil. No skimping on that. That's what makes all our food so delicious. Little bit of black pepper and that meant that I julienned earlier.

But a toss that altogether and this is, you know, this is can I say that this is the Greek version of Alfredo? Probably not, but it's certainly a lot healthier than anything with cream sauce, Greek yogurt or something that's captured the hearts of American diners. We love it. It's really good for us. It's filled with protein and it's a lot lower in fat and calories.


Add a spoonful of garlic.


Then you add the chicken breasts and cook it in the oil.


Now cover the walk with the lid and let simmer on low for five minutes.


Once the chicken is cooked, set it aside. In a separate bowl.


Now add 2 teaspoons of oil and then the vegetables.


In 1/4 Cup of Szechuan Stir Fry sauce.


Now you can add snow peas as an optional ingredient.

Blue

your wrist.

Still tasty.

Z.


Salt in there.


Coriander leaves.

And I will save some of the coriander leaves to garnish.


To begin Diane's colcannon please 2 1/2 pounds of peeled, cubed potatoes in a saucepan and pour enough water to completely cover them.


Let's Cook the bacon. Place four slices of bacon in a large deep skillet. Cook the bacon over medium high heat until evenly Brown, about 5 minutes per side.


Reserve the drippings.

When it's cool enough to handle.


A small cabbage that you've chopped to the skillet over medium heat.

Along with one large chopped onion.

Cook the vegetables until they're soft and translucent. If you're in a hurry, cover the skillet with a lid to help the vegetables cook more.


The potatoes should be tender now so will drain them and return to the Saucepan.


Then add half a Cup of milk to the potatoes.

And salt and pepper to taste.

Mash the potatoes until they're mashed to your desired consistency.


Music so that potatoes can cook with these spices.


And I mix everything really well.

Chicken Curry is so easy to make and yet so delicious.

And growing up in Pune job northern part of India, Chicken Curry was my favorite.

It's like our.

One of our common dishes.

So we're going to cover it and give it good seven 8 minutes.

Current in the chicken is almost done.


I've used two medium tomatoes.

So I'm going to add these. You can also use tomato. But of course fresh tomatoes. Please best and in order to make some gravy I'm going to add some water about half a Cup.

If you want to make this dish little bit more rich at this point, you can add some cream.

Are now.

So we're going to give this a good 1520 minutes.

It will depend.

What kind of chicken you're using? So if you're using boneless time.

It will be done.

Quicker than.

Chicken drumsticks that I'm using here.

So I'm just going to mix my tomatoes.

In and will give it.


Garnish, so are.

Coriander or cilantro leaves go on top.

Look at that beautiful color.

And my dish looks so appetizing.

And just.

Couple of drops.


Chopping my onion. We're going to do a coarse chop on this. We want to feel the onion in this salad and we want the sweetness to come through. That's really the secret that's sweet sweetness of the Caramelised Onion and the tartness of that Greek yogurt is if we want to get a course chop on this onion. This is going to caramelize and turn a beautiful Golden Brown. It's going.


Next step in this dish is to get the mint ready and all we want from the mentor the leaves. So all we want from the mentor the leaves were pulling that apart. We get rid of the stems 'cause they're tough and I'm going to Julienne these leaves and toss them in with the pasta right at the end. She want to do is get all your mint gathered up as much as possible and then take your knife. Just chop.

What thin ribbons? Basically, if we call that Julianne.


For Greek dish and that it takes a little bit of butter and a little bit of olive oil. Don't want to get too much butter in there, it's really more for flavor than anything else. This is just coarsely chopped onion in order to help help us along. I'm going to add a little bit of salt to it. The salt draws out the moisture.


Meanwhile, I'm going to add my pasta to the cooking water which is boiling and you can use any almost any shape in this.


Onion.

And garlic together.

And placing it as a first layer.


The land here quite important vegetables go on bottom and mid go on top of them. So onion and garlic goes in.

Next layer is.


Balance.

I'm choking them really fine, as fun as I can go.

Net.


Next layer is meat.


I'm disposing it evenly.

Yum.

Now I'm adding.


This is very thick tomato sauce, so I will have to dilute it with a little bit of water.

About half of this jar.


Beautiful.

And spices.


Along with the cabbage and onions.


Fold everything together.

Transfer the coal cannon to a large serving Bowl.

Make a well in the center.

And pour in 1/4 Cup of melted butter.

Serve it immediately.

All recipes.


Walk in a walk.


In about an open a tablespoon of soy sauce 2 tablespoons of vinegar and one green chili, chopped or mix them altogether.


About 15 grams of shredded cabbage.

15 grams of shredded carrots.

15 grams of shredded capsicum.

Half inch of Ginger, chopped.

Puppy Gram Soft boiled shredded chicken.


Open your face.

Add the soy and vinegar and green chili chips.

Mix well.


To make some corn flour in water and add about 2 tablespoons of UN flying to it.

Chickens.

Mix very icy. If the soup thickens.


Low and then mixing it.

Bingo.

Our hot inside chicken soup is not ready to be served.

The plane.

You can see that the egg has and has completed dropping.


Oh

half teaspoon of chili flakes.

About 2 teaspoons of Paprika.

About teaspoon of thyme leaves.

Yeah, and black pepper.


For five seconds just to get it inside. A little bit of the flavors.

But not over mixing it because I want to keep the layers on.


Really good and about tablespoon of vinegar.

Just to give it a little bit kick.

Open delete on.


Possibly.


What?


Really nice and look.

Look up beautiful nice color.

Say.

Now we set up with this like this.

One person.

Idiot.


Over here.


Pepper


They put together with the mix.


Put a little salt.

Not too much salt. The body is salty or regular bed.

I use it in the black pepper.

A little breadcrumb.

And now you mix all together.

You gotta come in nice.

Mix.


We need the mix 1st and the shell.

One time.

I do all 12 shell.

I show you what you gonna do with this. Gotta go.

That's it, now we did that work for Shell.


You gotta push it in.


And you put in the field.

On a top like this.


And you dip on the bread. The cover of the border.

Can you make it just like that?


Water.

After this dish inside.

They would put in the oven.

400 degree


This week flower has soya bean flour also in that.

Flying flies to fire one proportion. Five parts wheat flour in one part.

So having flood.

Serving is very rich in Omega Fatty acids.

It's a good father heart.


Is softball?

Anger is.

Chipotle, or damage to be soft? Not very far.

Through soft consistency should be there.

Nice people should we need then jeopardy will be solved.

Or leave it for 10 minutes for this.

So that.


Sorry, parts.


I'm going to roll with the party.

When it starts ticking again, take some diata, put on it.

Continue to roll.


Now you can see this become Gordon Brown.

Now you've done it so directly on the flame.

Become ball.


Of butter in a saucepan and adding some flour to make a root, gently cook out the raw smell of a flower, but don't allow it to color. When that's done gradually.


Add some warm milk and whisk until you have a nice smooth sauce seasoned with a little nutmeg and congratulations you just.


Parmesan cheese and continue to whisk until you get it silky smooth. Season with a little salt. Your béchamel is now a morning slot. See what you can learn when you cook with me. Now. Set that aside on low heat and let's continue.


Easy and then just roll it up.

I need to get my Gwacham.


Then add water and will allow this to cook for two to three minutes.


Then add in the green onions.

The garlic.

A drained 8 ounce can of water chestnuts. Any style cut will do.

And finally add the peanuts and mix it well.


Now I will heat a large nonstick skillet over medium high heat using a slotted spoon. Transfer the chicken from the marinade and cook, stirring often, until the meat is cooked through.


Add the sauce to the chicken and stir fry it quickly together.

If the saschiz.


And then Saute garlic for about 30 seconds.


Add some Chipotle Chili Powder for a smoky, hot flavor.

And a little bit of salt.


Bubble.

Stir in salsa.

Then mix everything to combine.

And use a fork just to partially mash the beans.


I'm gonna spread both slices with some Dijon mustard. Follow that with some shredded Gruyere and nice layer of shaved ham add.


Now let's put this on a baking sheet, and then we're going to spoon on some of that great Mornay sauce you just made. Lastly, we're going to top it with some more cheese, and then we're going to put it under the Broiler until everything's nice and gold.


Pieces

set them aside.


Did the chicken.

Stir in one tablespoon of water until blended.


Now add 1 tablespoon of white wine.

A tablespoon of soy sauce.

A tablespoon of sesame oil.

Stir the ingredients to mix well.


Add the chicken to the marinade and toss it to coat.


4 green onions and chopped them.

Finely chop two to four cloves of garlic. You'll need a tablespoon.

And chop 4 ounces of peanuts.


Add a tablespoon of white wine into a small saucepan.

Add a tablespoon of soy sauce.

A tablespoon of sesame oil.

A tablespoon of cornstarch water mixture.

An ounce of Hot Chili paste or to taste.

A teaspoon of distilled white vinegar.

And two teaspoons of Brown sugar.

Stir the ingredients to mix well.


Mix it well.

And let it cook now.

And once these vegetables.


3 minutes I will add finely chopped potatoes.

Some finely chopped cabbage.

Isn't it full of fiber rich vegetables and some whole wheat pasta? Your I have used penny mix all this and allow this to cook on a medium flame for approximately 7 to 8 minutes.

And once all these vegetables and the pasta has been.


And water mixture.

It's a chunky soup, but we need to thicken it a bit so we're adding this some finely chopped tomatoes, some tomato puree.

Oregano, since this is an Italian soup salt.

And some pepper.

Mix all this well and now we need to cook this just for one to two minutes. But remember to keep stirring continuously since we've added corn flour water mixture. This is the healthy version of the Millennium minestrone, so the amount of vegetables are more as compared to the regular Sue Ann.


Usually minestrone has cheese, but since this is a health recipe.


To start off with their mining Peppers chopped up some nice size pieces.

Here we got a 8 ounce package of sliced mushrooms.


Tablespoon of black pepper.


Packages of Bratwurst.

Or using a major brand original Bratwurst here, but you can use any kind you like.

Just be sure to get two packages, one is never enough.


This whole thing swimming in some beer.

Pick up at least a 6 pack your favorite beer here. We got 5 going in this spot right now. Nothing leaves one for you.


Khosas

sour cream.

Selangau

lettuce

Green Chili.

Tomato.

And Mexican four cheese blend.

And here you have the listen crunchy and soft tacos with season ground beef and.


Cool.

Peel slice.


Season

Camel eyes


And.


Heat tarigan


Cuadra

soul


No oil, no butter.

Fry.


In which will put the Greenpeace. These are boiled green peas. Let's add some chilies, chopped chilies, some ginger, human seeds, orgera.

Some fresh coriander leaves.

And some salt.


Very fine based.

I think that is perfect.


Take out the prepared make sure enough bowl to. This will add the cottage cheese or the paneer.

And some powdered spices like red chili powder.

Chart Musalla

an garam masala powder.

Give it a mix.

So as you can see, us stuffing is not ready.


Do it. This is basically to seal the samosa parties that we're going to fry with that little bit water and make it into a thick paste. Mix it well.

If you feel that the water is less, you can certainly add some more water, but I think not require anymore water. This is a perfect thick paste. That is how we want it keep.


On a chopping board or a surface and will apply the prepared refine flop based on the sites and spread it nicely. This is basically done to allow the strip to stick while we stop the samosa.


Place a portion of the stuffing on one side of the samosa and just fold one side over the other. See a nice triangle is forming.

Make sure that your edges are sealed all the times.

You can see the samosas are nice and ready. Let's prepare some more some.


There we go.

Now we're going to turn this up about medium high. Going to bring this up to a boil.

You're gonna want to stir this every so often. Going to reduce this down quite a bit.

We're going to keep this going out of nice.


All right, we're about an hour in.

It's time to take these brats out of here and put them on the grill for a little bit.

We're going to grow these over high heat couple minutes per side. Be almost like you're going to serious take want to get these nice and Brown and crispy on the outside?

OK.


They got her brought back in from the grill.

And put these back in.

Just about ready to go here.


Remove the casing from the sausage.

And squeeze out the chorizo sausage.

Use a spatula to make the Taco meat cooked until no pink meat remains.


At finely chopped yellow onion, finely chopped garlic.

And tacos.


At the cook meat.


Cells

hit the Taco sales or sick to 10 minutes.


The crunchy tacos make great appetizers.


In my frying pan and heating it up over medium heat, so I'm going to take a tortilla apart piece of 1 and see how it's bubbling up. That's what I'm looking for, so my oil is hot enough and ready to go. So I've got a couple of tortillas here with some tongs and I'm going to dip.


You can hear it.

Sizzling up a little bit, I want to make sure that the oil gets.

On both of the Tortillas.

I'm gonna let them cook just a little bit so they firm up.

Take him out.

Drain a little bit and put it on paper towels.

Paper towel on top kind absorb the oil. Turn this one over and Pat it.


And I'm going to add some ground beef.

Tomato.

Sprinkle with cheese.

Cream on there.

So I should have Ocado in a little bit of salsa.

Now when we close it up.

Sometimes they don't want to stay, but the sour cream really helps too.


Crack the eggs into a medium bowl and add some salt.


Whisk them together vigorously. You want to beat some air into the eggs.


Melt the butter in a nonstick skillet over medium low heat.


Fry them till they're nice and Golden Brown in color. Make sure that the temperature of the oil is not too high. Neither it is too low. If the temperature of the oil is too low, the samosa parties will absorb much oil and they will turn soggy and if the temperature is too high the Somoza strips will all born from the outside. So just to maintain the temperature of the oil OK, you can see the samosas have.


So let's take them out on an absorbent paper so as to get rid of any excess oil from the samosas. The most has already let's.


I gotta show you guys how to cut the Napa cabbage.

We cut a bit in the top.

In separate nadies.

Then we use the same method to separate each of the hard part.

Then we remove the car and chop into pieces like this.


Horizon the catfish with cold water.

Top of shot.

And the water.

Miss where do double shot desert?

An actor, a catfish.


Cow the catfish.

And crush again the catfish with the cold water to reduce the sharpness.


Calm and sly like this.

Banquet strips.

Then we need about five stacks of Spring Onion cut into one inch long.


That will prepare both at a backup of carrier pepper powder.

Uh for catfish ash.

1 tablespoon of sugar.

Thought the spoon shut the stream.

Miss, where do everything come back?


You big container we ate like on catfish.

Spring onion

Two TSP Messenger.

Miss Kelly

teen in Mistral wish we already repaired.

Now we close and miss everything by hand.

After a while we can see that the color to this color look very nice, right?

After everything come by, we can try the test to see whether it's suitable to your test. You can add more sugar, fish, or or even.


The next thing we need is a chart to contain our kimchi.

You better use the class chart.

And watch carefully and boy or deep in hot water to make sure that the Giants completely clean.

So that we can keep that kimchi for a long time.

Then we call it by the cat.


I'm pretty high.

Makes you put a pot and you fill it with water. Now for this, since it's not a soup really.

You're going to add just a little bit about halfway.

Then you gonna bring that to a boil.

Alright.


Like that and you can add another one in how much make.

Usually one is good, but sometimes you need two. You want to make it last longer.


As you see, it's already started.

Now basically use a spoon or whatever utensil you have, such as a fork. In this case. Then just whirling around.

So just like that, yeah, we see I didn't add any soup base. Any spices, just noodles with what?

That are boiled.

No, periodically, just.


So you're just going to strain the noodles.

Jordan water out.

And you don't listen.

That's it.

The battle so.

Give it a shake and there you go.

Do next.

Next, just put the noodles inside a bowl.

Like such?

And you're almost done.

Now for this final part, we're going to gather seaweed.

And dump it in.

How 'bout that much then? Next this mix it.

So the mixing is a little difficult as it might fall out so, but you know, do your best.

Get a good mix in.

And you're pretty much done.


You mix it well.

And it served.


I'm going to place my onion into the frying pan.

I'm going to saute the onions for four to five minutes until they become translucent.

The onions are soft now, so now I'm going to add.


All right now I'm going to add some salt.


Meet.

And so.

I'm feeling mouth baby.

Browser.


Add some salt and pepper and that's all it takes.

And then.


5 minutes.


Text Ray.


A little bit faster.

We don't want.

Menu.


Put.

And then you have.


The eggs into the skillet an begins during them with a non stick spatula or wooden spoon. You want to kind of stir and fold the eggs gently so they form.


Add the cheese. Gently fold it into the eggs until it starts to melt.


This a little bit and now grab a total of half a medium onion diced like this and put that inside. All this is going to be so good and now to give it that possess grab an egg and just drop it in like that, but I want you to be to just a little bit just so I mix is better and I just want you to add that to the mixture and to make it really good. I want you to grab your fancy Dancy Garlic Press. I want you to put in one to two.

Onions and I want you to press that in there we go and this is going to give it a real nice nice taste. And now what I want you to do is I want you to add 1 tablespoon of dried parsley and one to two tablespoons of dry Parmesan to own. Forget the pepper that pepper is very important. OK, we're still going here. Grab about 1/4 Cup of fresh bread crumbs and.

Now I want you to take it. I want you to stir it really, really well until it becomes thick like this and you can make it into a ball and it's ready.


Grab yourself a working plate and I want you to put on some dry bread crumbs so nothing sticks and now grab yourself a tablespoon and this will be your measurement. To keep the balls more or less the same. Now take one measurement just like that. Put in your hand and roll, roll, roll. If your hands start to stick, put a little oil on it and keep on going. Keep on going an look at a perfect meatball. Now let me show you one more measurement and here we go again. An roll, roll, roll and take a look at that.

And it is a perfect a meatball. And now let me show you the two hand technique. OK, grab one more measurement and now I want to use both hands like this and I want you just keep on rolling until it becomes nice and hard. So now I'm


Where all your meatballs in there and I want you to basically now just kind of shake things back and forth. Now if you want to bake it, just look at the link below and click it and I'll show you how to bake these meatballs. So let's get going and I shall be back when they are done. OK, we're back and look at them. Golden Brown. Really, really nice now you don't have to cook them.


It's just like this and I want you to remove it with the spatula, because if there's any grease on the bottom I don't want you to transfer the grease in there. And now I want you to give it a little quick stir. Just make sure that everything goes under correctly and now it's starting to boil. I want you to put the lid on. I want you to take your handy dandy chick in where is my chicken? Here it is an I want you to market for 20 minutes and I shall be back when it clicks.

OK.


Mix with the sauce. When we added, just look at that. Just see how that goes now. Just grab that special delicious spaghetti sauce with those meatballs. It just poured on like that all. How is that looking? It is making me absolutely hungry and I want to tell you it was absolutely awesome. Just take a look at that. And now what I want you to do is I want you to grab the Parmesan cheese and just sprinkle it all the way on top.

Just.


Is it to make butter sauce?

In it.


Is going to drizzle a little olive oil not too much because a lot of oil will come out. The cooking of the ground Charlie, which is going to lift that now into the pan. Pop it in there. Now we're going to cook this 1C through until it's beautiful and crisp and a lot of the oil is coming out there going to add.


The secret of good Carbonara is the simple source. Just come down here. I've got 3 eggs. I'm just going to break two of them into a bowl here.

So that's two whole eggs, and because I can, I'm just going to add.

An extra yolk in there. I just think it adds a slightly creamier flavor so.


Eggs together.

And then we're going to add some Parmesan Little grated parmegiano

I like a big handful in there. Get that wonderful flavor. We're just going to mix that in and I like to add a little black pepper in there as well.


And which is going to let that coat over? We don't want it to be scrambled egg. We're looking to get lovely coating over the pastor.

So I'm just coaching the pastor over with that egg and cheese.


First thing we're going to do is we're going to beat our egg in the ball and we are going to add.

Are ice cold water.

Like this?


We're going to whisk in my flour and you mix it to the point that you get a pancake batter type of consistency.

Soon as this like this while.


And squeeze on top of everything. It takes about 15 minutes.


Obviously there is the.


Then wait to drop off, wipe the underside of the spoon and pour the egg into a small ramekin oka.


Likely more than two inches of water here, which is the minimum we need for poaching. Let's season it to taste with salt and bring to a boil.

Once you get it will turn down your Part 2.


And stir the water to create a vortex. It doesn't need to be a violent vortex input two revolutions of the spoon per second.

As soon as I stop stirring, I'll bring my Cup with the egg to the very so.


And boom.

The egg needs to go into the path in one fast mode.


Seconds after it goes into the pot, I stir the water gently around it until it let's go off the bottom. This one wasn't even stack, but it never hurts to store the part of it.


Let's get our egg out with a spatula where clean slotted spoon and put it on a paper towel to dry.


The potatoes, the way you would.

Mashed potatoes you know with milk, salt, pepper, and go ahead and add in your favorite.

Chief, so I have a little bit of half and half and I wanna use up before it goes back. Well it has a while before it goes bad.

So.

Yeah, I think.

Anyway.

We're gonna go ahead and do that. I'm gonna get a half a Cup of milk ready for that an egg.

And then we'll start making the paroki. I'll be right.


I'm just gonna add him.

Parmesan cheese quite a bit.


An egg.

And half a Cup.

I love milk and we're just going to.

Not me.

I forgot to set up the camera.

So I can turn you off without getting gunk all over it. We're just going to mix this all up.

Very, very simple recipe.

And then when we get most of the incorporated, I'm just going to drizzle it with oil. There was no.

Amount given.

On the oil.

So I just have like.

2 tablespoons here.

We had them. We enjoyed them immensely. We had them with meatloaf.


Now and start to need, so I'll be right back.

OK, we're just gonna we have a visitor over, so we're going to just need this out a little bit. And then I'm going to roll it down out fairly thin.

Baby I got it.


Salted the water and we're just dropped in and we're going to let them cook until they raise to the top.

And then they'll be done.

And then I'll put them on the side for the next step of our dinner. But this would be considered the end part of this video. At the very least.

OK so they have floated to the top. We can take them out now and be considered done and a lot of people say that they like to put it in some butter and.

In a pan and get him nice and Brown and um.

We would probably do that if we were going to use this in a meal, so here you go. Homemade perogies.

Enjoy.


Couple of liters is about 3 pints of water. Just bringing that up to a boil. We want it salted, so I'm going to add around about 20 grams of salt into there. It's about an ounce of salt. Don't under salt or over salt the water, but we do want to get some flavor into this pastor. Now when the water comes to a boil.


Reasonably thick.

I'm going to cut it down of nice big block like that now I'm going to cut this one in half. I'm not worried about the rind on it at all, so has flavor. And then we're just going to take this 1C and cut this up into nice chunky cubes.


Would you look at that? It's too dry so we gotta do is mix a million.

There's some milk.

Maybe a bit too much mid, but it does matter 'cause it's all gonna be alright.

Can never have too much milk 'cause it's good for you.


Need is a.

Just enough to keep it nice in a buttery because everyone loves a bit of butter on it, but it or so.

It'll put out.


I usually recommend 10 minutes. Start the timer now.

Alright, it's been 10 minutes. Let's go check on our muscles, see if they're cooked.

Put that over here, the whole place just starts.


The mall until ball that's coming muscles have this ability to create. You know, even if you have just water steaming, they create a really really nice delicious. Profits were going to dump all that on top of the muscles. Remember you had garlic in their olive oil salt.

And for the finishing touches.


So what we do is in puberty rolls. So let's make this store not just be careful 'cause a potato peeler can be as dangerous as a knife, so just be careful.

Little or no Google Trouble making sure all less skin on it off.

Kunitz then nothing really bad happened port.

So she will make it much but you.

The last two.

Are you in Siri on being really careful not to chop off my fingers cause as I said before, these pillars coming dangerous.


So what I'm doing, I'm gonna drop the materials up into tiny squares or something similar.


How is philipon with water?

Be careful you didn't spell it on any electrical equipment like cameras or equipment or filament.


Now all you gotta do is stick your potatoes in your party.

Sorted


On the Hall, stick the whole barn.

Be very careful cause that is frames involved.


Well, make me Greeley, which is already half done because I was doing it before I started. So you're gone. He has the gravy mix. He has a cattle water be important to the mix and now I'm steering it. All I gotta do some work for us.


Are prepared earlier.

For a wonderful gravy, all of them. Well, it looks low.


Add 2 tablespoons of oil to the time will add the garlic, onion and Curry leaves and just going to toss this on Friday this till it turns light pink in color. Now the recipe in detail for this is posted on my blog. Blog link will be posted in the about bar below this video.


You can also visit me on my Facebook fan page, like me then and four.


Because the split because the screen is already fried and it's cooked. If you're going to cook this further, it's going to turn into a rubbery mess, so make sure you toss this just 4 minutes time and that's about it.


Grab a few salads and mince them roughly.

But two cloves of garlic.


Pick up a small bunch of parsley and a stalk of celery.

For both separate the leaves from the Stokes.

We used to find antenna leaves in the dish, but fiber Stokes will pimp and pump up the flavors of a bunch of dried herbs.


Kilo of muscles for two people, start by rinsing them under running cold water. Give them a good scrub and remove any dirt. Barnacles of fiber stuff. Very important. Discard the broken ones and also the ones who would not close when lightly.


After a few minutes, put in a good amount of fresh and acidic white wine like Muscadet or Sauvignon or whatever one you like. Season well with salt and pepper and let the wine evaporate a bit.


Place the muscles in along with the cell release. Cook them, covered for about 5 minutes.


It might not be exactly in the classic muscle marinara recipe, but I like to add a dash of double cream in mine, you know, just to make it a bit more naughty and also.


Sprinkle that with parsley and stir well to combine all those lovely ingredients together.

The flavors are intense and perfectly balanced, but term assault and shallots.


So we have some sleep just like me, right? Just like you, not hot, but sweet.

Are you going to cook this until it's browned so it's nice and Brown and you're putting on it? Help it along with a little bit of extra Virgin Olive oil.

So you can see how nice and again we don't want it to burn.

So a moderate.

For high heat.

OK.

OK, so you cook it through.

So you see how very quickly we've rounded off.


Let's throw in some onions OK.

So these are just dice, but it just by standing.


Our next ingredient is going to be the beans.

Well, it's a lot of beans too.

Well, this is a really hard. It's a very hearty soup now is Fashola is that beans.

Fagioli is beans.


Is the magic O fresh? Rosemary sprigs of Rosemary OK, and you put.


What we're going to do is we're going to put our pasta in the bowl, and then we're going to put it in the soup right on top.


Gorgeous crust


Go ahead and put on some.


Now just so you guys know, I only have charcoal on one side of my grill on this half the grill.

This side here is strictly radiant key, which is what I want. Is you going to see in a minute here they have a fried egg on top of this burger?

Little water.


Or anything on it, so I'm going to go ahead and do it as I would do at the restaurant and lay down some nice green leaf lettuce.

Couple thin slices of tomato.

Then that burger is going to go down.

And the slices of bacon.

In that egg on top.

Now of course you have the options of mustard ketchup, barbecue sauce, whatever the preferred condiment for the hangover burger is good old A1 steak sauce away. I like to have it.

Top it with that beautiful fresh big bun.


Now first and foremost one, when you do is in no small flight and I've placed it on a very low flame. I'm just going to go ahead and add the spices and the color leaves an start dry roasting it and when you constantly studies, because if it burns you're going to have a very bitter taste once you prepare the masala.


Intercourse powder if you do not have a more traditional user coffee grinder, this would be.


Wash the squid and to this good I'm going to go ahead and add the all purpose flour and conflict. Now the all purpose flour you can add about 3 to 4 tablespoons the square needs to be quoted thoroughly with the all purpose flour and the conflict because if you're going to fry the squid it's going to splatter alot annoyed so make sure the squid is thoroughly coated with the cornflower angry or all purpose flour. I've also added salt and.


More than that, you do not fly it as I'm doing it in a small fry pan. So once the squid is fried nicely for a minutes time, I'm just going to remote from the oil and drain the excess oil in a tissue paper.


I'm gonna take about half of it. 'cause I'm gonna do this in two batches. OK, so.

You probably wondering why do you have a sit there in a bowl? Well, you'll see County makes my life a lot easier. Season it like so.

Now I make fried Calamari, a bunch of different ways I went to recently went on a mini vacation with my husband to Boston and we went to this little cafe I think is called. Cheers Cafe. All they have 5 camera not everywhere I go. If I see fried ham I have to order. It is addicting so we ordered it and it was so different I had like fried Peppers in it. Fried sweet and hot Peppers in it and like old Bay crust. It was delicious. I never had that way before so.

I came home so experimenting got it down to a T and it was delicious. But this is like your simple sort of Italian classic salt, Pepper Calamari, so that's what I'm going to show you.

I'm going to take half a cow or this into layers. I have a liar over here, another layer on top. Take this first layer.

This makes life lot easier just so you know.

Because it makes mixing all the flour all the way through the Calamari.

Perfectly still a lot easier, so take this first layer.


Bag.

And like so that's what you want.

Distributing.

There we go now.


OK.

She got all the extra flour.

I just know dinner is going to be good.

OK, now.

In your basket.


On a paper towel lined plate.

I need medially.

You want to sprinkle these with salt?


Wanna try to come as close as I can to the way their burgers look now I am obviously packing this but I'm.

Paying close attention. I'm not packing it too hard and there we go.


So we're going to start off with two teaspoons of Paprika.

1 1/2 teaspoons black pepper.

1 1/4 teaspoon salt.

1/2 teaspoon Brown sugar

1/4 teaspoon garlic powder.

1/4 teaspoon onion powder.

In 1/4 teaspoon Cayenne Pepper is going to give that a good mix.

And.


You get in those restaurants.

Using that Patty with that seasoning salt we made.

Let's get it down here.


We're going to go ahead and start crisping up some bacon.

Right, because looking pretty good.


Oh wow, that's beautiful.

They're not putting the Rosemary in.

And we want to mix it up now. Is this one of those things that is even better the next day?


And then beat the eggs in a bowl.

Dice Las Vegas and then cut it off.


Travel.

Now let's make the fried rice.


Make work, you add 1 tablespoon of the olive oil and then you add the egg.

Neck gently make sure they're not in one chunk, and then you can add.


The Bell Paper.

Why I am an asparagus. Stair everything evening.

Stare everything for about 2 three minutes. When the onion is standard, you can add the tomatoes as there everything evenly.


Now you add the grind pork and make sure it's there everything evenly.

About 2 three minutes when the pork is ready, you add the green onion and the cooked rice.


And now you add half teaspoon salt and half teaspoon White paper powder.

And then mix ever seen Ebony?


The filling I have some Yukon Gold. Of course, I salted the water. We're going to cook those until completely tender and while we're waiting we're going to take our cheese out there.


Of extra Virgin Olive Oil, Oil Yokuda and make nice little design.


So this clam chowder is to fry the bacon very important and try not to eat the bacon as a snack while you're at it. Which is the toughest part for me? You're going.


That is the best sound in cooking. Now we're going to Saute.


Actual clams.

I don't know San Francisco. I might have you.


For dramatic garnish on top of My Bowl, so really only need a little bit of salt. A little bit of black pepper of course.

I.


Clam Chowder

This is the money shot right here. Now I'm going to garnish as promised. A few pieces of bacon.


Their aromatics aromatics refers your flavoring agent, so in this case that is our onion or Leek and our garlic. I'm going to add the potatoes now as well, since those need a bit of extra time to get solved.


Butter I'm going to sprinkle over some flour and I'm going to stir that in to cook off the rawness of the flower.


It is our cooked. You have to drain them extremely well. You don't want water in this and then we're going to match those while they're hot and they really should cool down to just warm. Before we had the rest of the ingredients so smash him and let him sit there for about 10 minutes to cool down. While you're waiting, you can season them with some salt, some pepper, some that's right. Cayenne little bit did my grandmother used Cayenne. I highly doubt it. Alright so 10 or 15 minutes later, the potatoes should be just warm.


Leg and my farmers cheese and once that smashed together you are done. And by the way program can have a million kinds of fillings. This just happens to be my favorite but what I'm showing you here today will work with almost any filling. Alright, so once your cheese is mixed in in your fillings made I'm going to go ahead and rap.


I'm going to take a pastry brush or fingertip. I'm a fingertip guy. Go round the outside around the outside, around the outside to moisten with the egg wash so the dough seals proper.


Once it's been 8 washed around the outside, it's time to place down your filling.


In a little sore Bay scoop, it's about 2 teaspoons or so and then just simply press the edges together to seal. If you want to go and do the Little Fancy Crinkle fold, go ahead. I don't bother, because once these are cooked as you'll see they look great, so I'm just simply folding it up.


And then they could be finished in any number of ways. You can cook him in a little bit of butter. That's probably my favorite way. Or is I'm going to show you now in bacon.


Onions in a little bit of butter. That's right. We're cooking bacon in butter. I'm using medium heat and I'm going to cook the onions in the bacon together and the bacon fat is going to render and it's going to Brown the onions beautifully. And when you're bake.


A chunk of butter nobody's looking alright, I'm ready to place in my just boil perogy. And of course you're doing both these things simultaneously. You have your pan of Fixings next to the boiling pot, so when your programs are done, you're transferring them right into the frying pan. It's perfect system. I'm going to Brown those lightly for a minute or two on each side.


To add some cream.

Milk.

And clam juice.


Some wine and with a little bit of shallot to the chowder, but I want to cook them separately if I try.


This will create the liquid that will help steam the clams and open them.


Using it's rated knife, I'm going to cutoff about the top quarter of the bread. There's no better fancy way to do this. I'm going to use my hands and I'm going to scoop out all of this. Joe Enis, but leaving a bit of a border to hold up my clam chowder.


Our goal.

We definitely want to add that to your chowder.

I don't necessarily want the shallots.


Draw and just put the liquid which has a liquor from the clams and the wine and the shallot. I'm going to add that to my chowder to give it an incredible.


Now we are just after your rice is cooked or you need to do is just remove all these cardamom and that paper and all these sticks.

Andy.


And we're going to use kind of Leni Beans today instead of butter Lottie Beans Because.

Why? Because Barlotti beans are only some beans there. Fresh beans that you shall.


So today we cut down on some time.

So you're just going to add about 3 stocks of celery. These just chopped into pieces that fit an A medium onion.

And we're going to add some peeled tomatoes.

So we're going to put all that together and give a couple quick pulses.

Stop all right.


And you can always use canned beans too. There's nothing wrong with that, whatever you have.

Little bit more.

There you go.


This is a really cool tool because it cuts down on clean up and you just with the doing them with it out. And here we go.

Like a game looks.


So how often do you make this? I mean, I know I'm not even from Abruzzi, but my family ate this almost once a week in the winter time, at least the same, the same with us.


And get it going.


If it's not drained all the way, it doesn't really matter.

And the girl said the girl.

Just.


And the LED's so that it won't hurt your mouth when you eat.

Next week at the park into very thin slices and mings are one spring onion stem to season our pork to.


We just fry them until they turn Golden Brown and praise on cable tower to drain off the excess oil.

Gonzalez

Gumball long hair.

Mumbai.


And Pepper

if you cut the pork too thick, you have to stir fry them before rolling. Otherwise when we do fried, the spring roll is burnt before them. It is cooked. If you know what I mean.

Good morning there we are.


Comes with some salt and pepper.


Better before rolling.

Carefully remove.


Add the Garam Masala in between.

We do not need to mix it, just put it and then cover it with the lid for about 10 min.


Mix it.

Just mix everything.


Took a pan and you're gonna eat it and then you're gonna add some guy.

And now we will add ginger chili paste.

And then we will add a gravy.

And then just likely cook the gravy.


But those are turmeric powder.

Red chili powder.

Salt to taste.

And then just mix it well.


Vegetables, not this cabbage.

Catos

bees.

I'm gonna add cashews and onions right now, will add them later on.

Capsicum.

I'm call shark.

And then again, mix it well.


And then we're going to add this or saffron and milk mixture and you're just going to mix it so that arise gets a nice that saffron color and that nice flavor of saffron.


G.

Then

We will take our gravy and vegetable mixture.

And we're going to spend it like that.

OK, so now.

So we have shredded the onions and vegetables.


And then just spread it.

And now again, we're gonna put one more layer of the gravy and vegetable.

Honey will just read it again.

And then you're gonna put a layer of cashews.

And onions.


OK, so now again, you're putting one more layer of rice.

I know one more layer of the remaining vegetables and gravy mixture.

Then again spread it.

Again, the same thing cashews and onions.


So last week the remaining rice.

And then top it with some remaining cashews.

An onions.

And Lastly some coriander leaves.

Los trivia topping it up with some key.

And then we're just gonna cover it for 10 minutes, and we're going to pressurize it for like 10 minutes, and this is.


Then just take the Apple cider vinegar and pour it into a milk.

Take a spoon, stir it.

In


Start out with the flower.

And then the yellow cornmeal.

Salt.

Baking powder

Baking Soda

and the sugar.

And I'll have all the measurements for these ingredients listed in the description box below and just whisk to combine everything.

Everything should be well incorporated.


The egg.

Animal with that.

Now that the two have.


Since into the dry.

For this right inch.

And again, we're going to whisk to combine everything.

Does whisk until it's smooth.


I wanna hit in just snapped off the bottom 2 inches of this year and then we're going to insert the skewer into the center of the hot dog and it didn't look like this.


Hot dogs now I'm just gonna take one and roll it into the cornstarch. Just want to lightly coat it. This kind of spread it out here and then shake off any of the excess flour.

Give me a light coating is all it needs.

The hot dogs are nicely.


Jim Brown

Then I add.


Now it is the right time to add my prepared spices.


Water for about 30 minutes.


Transfer the captain the water to apart and place it over medium low heat. Whenever you see the small bubbles in the.


Does the stock?

Diakon radish

I put our guy.

Bring it to boil.


When it comes to boy like this.

Reduce the Heat to low.

Simmer until Diakon Radish becomes tender.


Now you want to add the missile gradually into the soup while dissolving on the rattle.

You can blend 2 three different type of.


So go ahead and spoon some of the batter right into the tall glass.

And we're going to fill it to the top.

Just like this.

If you like to know.


Let's go ahead and take a hot dog. We're going to dunk it into the batter slowly.

All the way down, so it's completely covered in a squeeze a little bit from the top. That's why I have the bag in there so that I completely cover the hot dog with the batter. It just makes it a bit easier and as you take it out just kind of to roll it around.

Like that slowly.

Just take it out of the batter like.


Soil.

Hold it for three seconds.

And then let it go gently.

Like that?

Ann is at the bottom of the walk right now, but you can see it's going to slowly float to the top.


On the diagonal into half inch pieces.

Next Dyson 8 ounce package of silken tofu into half inch cubes.


Medium heat add 4 cups of water.


Bring the Dashi granules and water to a boil.

Reduce the Heat to medium before adding the meso. Meso is full of rich enzymes and boiling will kill them. Stir in three tablespoons of Miso paste.


In store it.

You just need to heat the tofu through, not cook it.

Then separate the layers of the green onions, taking care to keep the Rings Whole.

And adding the green onion.


Serve it while hot.

One allrecipes member Diane S commented that we recently enjoyed a delicious meso soup at a sushi restaurant and I was trying to come close to that. We actually thought this one was better.

Will be making this often.


Remove the cap.


Bonita breaks.

Because the Heat to roll.


Moving the form.


Strain through a sheep.

This will be Duchess stock.


Obligate deep fried tofu.

Pour some hot water to remove the excess oil.


Join well.


Cut in half lengthwise.

Cutting two quarter inch slices.


I'm also using diakon radish.


And place on a flat surface.

Then place one shrimp, one slice of pork and some spring onion at the corner of the rapper.


Eurolot

that normally an starting from the corner stop half way an followed the both sides in what then continue to roll very tightly until the end.

You conceal it.


Shift in warm water.

And check out.


Anne place.

Some feelings on top.

Now come on.

Same thing.

Study.

I'm sad.

OK, so you roll halfway and for both sides in what?

Then continued to roll up very tightly.


In Italy and here I show you a very spicy recipe of a hot pot with sausage, potatoes and very tasty vegetables. At first I killed them all and cut them up all in big pieces except of Bell pepper and tomato.

Peeling and cutting the ingredients.

Takes half of the whole boiling time.

Well now.


I start with sorting the onion.

To get the nice Brown color, then I can be place with little Metro PCs.

And also with a bit of vinegar plus a bit of water for boiling the vegetables. Important is a bit of honey.


Otherwise it gets too sour. After that I add Bell pepper and potatoes.

In the list of water and eat.

For the whole outpoll.

Then I spice with salt and pepper.

In theory it.


In the meantime, I sautee the sausage pieces.

Very sure to keep them more.


Maybe I've just peeled some potatoes here and you can use any potatoes that you like and I'm just going to cut them into halves.


And I'm also going to add in some dried chicken stock just a small amount. We don't want a lot. Just give that.


I want you to do just grab the potatoes that we had and just pop them in.

Now we want to boil these for about 7 to 10 minutes. Don't let them go too mushy, but we don't want them to be too hard either because we are going to be mashing these potatoes. So just keep an eye on them. It should take anywhere between 7 to 10 minutes on a medium to high heat. So guys, our potatoes are cooked and you'll know that if you just grab a knife and just run them to the edge of you here, it just goes through and you hear it click.


Come out and drain all the water, so I'll just put out.


And I'm also going to add in some milk that I've warmed up and make sure the milk is hot.

And also give it a good generous seasoning of some salt.

And just using a potato masher, just give that a really good press down, and that's what you're after guys. This beautiful. No lumps, creamy Mashed potato.


Some vegetable oil.

And just leave the oil in the pan for about 2 to 3 minutes just to really warm up. So now that the oil.


And we're just going to add in some small amounts at a time into the oil and just give that a good stare and keep mixing it around. And we want to keep doing this guys. Once it's all dissolved, add some more flowering and what you'll find is the mixture will actually start to turn a Brown color and that's what we're after. So now.


We're going to start adding in some chicken stock, so just add that straight into the pan.


OK, and a little bit of Pincher was pepper.


Hit the fan fan or last minute away for the system last minute here because if I lived together for too long it tastes really oily to Maine. Just mix really well.

OK.


Which means the commit not gonna be drawn much.

You can add spring onion and onion in there.

A little bit of spring onion.

Hey Koreans, love you onions.


First of all, you take one square.


Had.

The jockey.

Got it.

To make it fit.

Like this?

Take some of the mixed with the cheese and the con fresh.

Put it on top.

Black

this.


And you put.

The other size.


This.

We like both. I like Twitter.

And we want.

Do you have o'clock miss you too be Golden on both side and in the middle? The cheese and the conference going to melt. We want the pan to be pretty hard so it's full fire at the beginning until the pain is very hard and.


So we put the Clock machine like this.

And we wait until underneath the first. The first slide is Golden is Golden. One size register leaned over?

You have to call toys. You have to take a look.

Because the pain is hot now is very hard so.

Picture everything is fine. It's fine, you can turn it over another time until it's Golden Brown on the side.

So the inside is making.

But she's in a conference meeting.

What you do when you, when it's like this you you bring the file down?

Like very low.

Tell me one more time.

She's beautiful.

You cannot like this.

It's going to melt.

Very well.

Can fresh it's heavy cream and you can buy it at Trader Joe.

Or any any shop. I think I've had it. Now listen to easy to find it. So it's called Clam Fresh.

Cream, basically, that's grabbing the United States.

This is pretty silly.

I'm gonna take her.

Check one more time cover.


Start by washing and scrubbing at potatoes. Really good. I get kind of LCD with cleaning potatoes and never feel clean to me. You know, I'm saying I hate that feeling. Next, we're going to go ahead and peel them and I'm using russet potatoes because Russets are the best for mashed potatoes. OK, forget what you heard. Russets are the bomb. My potatoes are Big Green, but that's OK. They were still good in my book. OK, next we're going to slice our potatoes lengthwise into even size strips. OK, not cubes. This time we're going to use nice even.


I bring it to a boil and they're going to reduce the heat and simmer them for about 30 minutes until they are super super, super soft. Just like that. OK now fork or knife should glide.


Lee OK to overcook these potatoes. You don't want to undercook them at all. Go ahead and drain them in a calendar and they were going to return them back to that hot pot and place them right back on the eye and let them steam for a bit to get rid of some of that extra water. Because water an mashed potatoes are not.


Now we're going to go ahead and mash them up. Once Mash Mash each potato. I can't even talk. Mash each potato up once and then stop. You gotta know when to put that man.


Water here too, Yep.

I'm just going to gently scramble this egg, so just pulling at the sides a little bit.

I'm just breaking it up a little.


So now we have some sliced cabbage, but you can actually use coleslaw mix too. It's a really great cheat that makes this even faster, so I'm going to add this to our hot skillet.

Just give it a quick little saute.

So as this is beginning to soften, these are rice noodles that actually all I've done to them is just take a package of wide rice noodles that I've soaked in some boiling water and all that does is just make them a little bit al dente and ready for the Skillet, and then we add the sauce. It finishes them just right. Awesome here. We going to add these.

I've never made patys this is learning a lot here and our sauce.


Just all clumped together and just like we did with the flower, just keep adding small bits at a time.

And God, you'll see this transformation take place with the gravy and the chicken stock. It will really start to thicken like a pace and you think what have I done? But trust me, just keep staring it, because when it turns real dark around, I want you to turn the heat straight off it. Just keep missing that truth and that's what you're after guys. This beautiful thick Brown chicken gravy. So that's done so now.


We're going to start off with some ground pork.

Next is the oyster sauce.

Some flavor.

Next, we've got some grated ginger.

Yeah, we've got some soy sauce.

Like soy sauce, sesame oil.

Napa cabbage

vegetables.

Nice texture, some green onion or another word called scallion.

And finally our white pepper. It'll give it a little bit of heat.

Nice flavor, that's a lot, and then next we're going to mix this.

OK, so why don't we mix us together? We get down and dirty. Love the food field.


And they're made from wheat and flour, and have to separate them. Put a little bit of filling right to the center.


Can I take a little bit of water?

And you're going to just damp the edges just damp around. Next, we're just going to fold it into a Half Moon and put pressure.

I'm gonna steal all the edges so it doesn't come apart.


So to cook these dumplings, you need a pot with some hot water and a nonstick Pan. Preheat it. Let's get these dumplings in the water. We want to grab those talks.

And you'll know when they're cooked when they begin to float.

OK, now that the Ready and there floating, we're going to graph.


I'm going to add a little bit of oil.

And when you're ready, you can place the pot stickers right into the pen.

Telefile

what you wanna do? Wanna give it a nice Golden color?

So once there nice and Golden, we're gonna place it.


But this cuts Philip about 3 millimeters. You have to be cut it. That's very funny.

Is Korean soy sauce.

And then you put the little bit of water.

And then.

Sugar.

It make them tender voice as well the sugar dance. Yeah, that's good so.

Mix a little better.

Just make sure all soaking wet properly.


Nikolic

simple thing is we have to plan the onion and Nash there about 1:00 and half you put the onion in there and then Nashville.

OK, and the weekend.

Did your mom ever have to do that by hand? Yeah, she's chopping by hand relates ship all the time and I have to be helping them squeeze.

It's nice and creamy looks, but it make it having the noise flipper coming out.

And the up to mix really wet.

It's noise flavor.


So then it'll start again. You can smell it as Caramelizing a little bit. You can really smell that peanut butter.

The sauce is just soaking into the noodles, exactly fantastic.


Toss in this egg.

And the chicken and they're going to be ready to play. I love this cheap.


Sushi rice and spirit.

Spread.

All over.

This way.

Something please do it.

Then we have.


We have a wet towel which is going to wear the cutting board so the rice doesn't stick to our current board. As you can see in next couple slices.


Avocado.

Couple slices of cucumber.

Is.


Mix these are some Mail in sesame oil and gives a very good flavor to it so that.

Grab some of that.

Input it.

Right on the middle.

Not too much, because otherwise you would have a room to grow there.


In our hands.

Then we gonna get this corner.

And push everything with our finger so we can draw it.

Do you go this way?

And make sure there is the other edge stillroom in there so you can roll it up.

Once you draw it.

You have visible.


Put it on top.

So our so the one who doesn't stick to it and we had them on board right here.

And then we gonna push this. We have this.

Common the finger on the corners, then this one right in the middle. At the same time you can push that if it's right in the middle.

Only everything will come up, so with the corners.

Push it.

Then we gotta Square Square one. You can also make.


In Chinese ate pancakes in the hand OK?

We add a little bit of oil into the pan.


Chloe at the beach in a.

Make sure that pan is hot.


I.

Does it quiet enough?


Add this shrimp and barbecue boy.


We're adding the onions, green Peppers and carrots.

You're ready.

The beaten egg is bad.


Slowly making a circle in your head.

My snodo inside.


Now we're adding bag of shrimp barbecue parts.

After the scallions and.

Is this the lunch room?


Toys R Us.

Stephanie oil


Preheat the grill.

Begin by turning on the grill section of your oven.


Step three, prepare this nails. Place the saucepan over medium heat.

Then add a small knob of butter.

The snails.

And the shallots.

Allow them to warm through, giving them a little stir.


Boil for a few minutes to allow the majority of the liquid to evaporate.

When there is still alive.


Remove the pan from the heat and transfer it into a bowl.

Step 4.


Butter, put the rest of the butter into a separate bowl.

Follow with the garlic.

The parsley.

The salt.

And the bread crumbs.

And mix them together well.

Step 5 prepare for the oven.


Is the use of the rice noodles, so I've got some here that really being precise.


If you want a vegetarian version, then little bit of toasted sesame oil.

And then make her well in the sense of the noodle horrid one beaten egg.

You just give that a good stir in the egg just coats the noodle as it.


And then very finely in with some fresh spring onions.


What can?


I have time to stop and shop, so in first in-depth chili handful of the mushrooms.


In with a little bit of time right now, this stage. Don't worry if the walk is a little bit dry, you think all.


Full traditionally in the Chinese restaurants, it used Chelsea, Pork Roast Pork and that's delicious and smoking almost sweet. And we had that in but you can cheat it with some unsmoked, even smoked bacon. And now going to add the cooked chicken breast.


Into their shells with your hands.


Then spoon a teaspoon of garlic butter into the opening of each shell and spread it evenly by using the back of your spoon.

Make sure that the shells are facing butter side up in preparation for grilling.

And place them onto a baking tray.


3/4 teaspoon salt

Quarter teaspoon of Adjoin.

This app.

And we're going to mix in.


2 tablespoons of oil.

Now this is a really important part when you're making samosa crust is that you have to make sure that the oil is completely incorporated into the flower an basically if you run it through your hands like this then you can feel the little lumps of oil you know. Make sure all the lumps are gone and then every bit of the flower has some portion of the oil in it and that gives you a nice pastry type crust. So while Apple is doing that we have done is just to give us a little.


Little bit of water.

And put it around her edges.

And then we're going to stretch this part.

And seal it shut.

And bend it here on the side.


And while he was carrying on, I'm going to go ahead and try.

Be careful, put it in very gently. Do not splash it.

Done.

They got all the.


And to this we're going to add in one tablespoon of lemon juice.

And also quarter Cup plus 2 tablespoons of water and we're going to need this into a nice soft dough.


To it we're gonna slice right in the middle.

With the other pieces, so we can have.

8 equal.

Sizes.


And jalapeno Peppers.


Alloy on high heat.


Bring it to boil.


Melide the tofu.


Pickled carrots and icon Radish.

Call melie hopeful.

Cucumber.

Cilantro.

Like jalapenos


So here's the. We drained out the the fennel seeds and the whole coriander seeds.

Added to this.

Smells so good and salt to taste.

Half teaspoon of dry mango powder or unsure.

Half teaspoon of Garam Masala.


Half teaspoon of sugar.

Cilantro.

And it's about 10 strings.

1 tablespoon of minced ginger and green chili to taste.

And we're gonna drizzle some lime juice to taste.

And well, mix this up really well.


Half a teaspoon of cumin seeds allow them to sizzle. Looks good. An 18 teaspoon of Brasserie de so.

And half a Cup of Green Peas.


No mixture now.

Mix.

And I think everything is cooked. We just going to cook it.


We're going to cut it down the center.

And we're going to take the side going to take just a little bit of plain water and lightly brush the edge with this. And we're going to overlap the other edge on top.

And give it a good pinch seal it shut.


Mixture as well the filling and we're going to put it in.

Here.

Like so.

And try not to Overstuff because you want this part to actually seal.

We're going to take a water again.


Easy meals, all the delicious flavors. Got sweet, sour fiery is just delicious. And actually what really makes this dish really.


An Kate them in a damp tea cloth 'cause you don't want to let them dry out. Otherwise they crack and become hard to roll. So I'm going to do about 12 here so.


And so I'm just going to add some rice vermicelli that I've just soaked in water for about 40 minutes and then put straight into some hot water for about 1520 seconds. And that's all until they become tender and then chopped it into three or four inch pieces. And I'm just going to add that coriander 2 now and we just. This is pretty much our feeling now once we finish this.


Which spring house is not to overfill engine? So don't try and put too much in an what you want to do is roll that one over first.

And then when you get to the halfway mark, you roll that over.

And that one over. And then I'm using some egg white here, but you could use flour and water or work just as well to close up your spring roll and we want to keep as tight as possible try.


Don't overfill your.

And you want to just keep turning these over?

They cook evenly.

And then you want to cook for about 6 or 7 minutes. The oil temperature you don't want to have it too hot. You want to. You want to cook gradually so you get this really crispy outside skin.

Just going to take these spring rolls out now. They look absolutely gorgeous. Beautiful Golden Brown color and let them.


How much Meat Loaf for years, and I mean hamburger?


But a little bit of salt in here, yo.

Put some time in here, taking time to put some time.

Turn into dead.

OK mom Greece at Buckingham. The whole point of this is really the theme of the book that we're doing. This time is fast, simple recipes that your whole family will enjoy. So this would be a nice little.


Lunchbox item jamies


Coat the noodles nicely and give it a gorgeous yellow color season with some dried chili flakes in with the being sprouts.

A little bit of a seasoning now got some voice to source. 2 tablespoons the good voices sources. Traditionally, oysters that have been cooked up so they really concentrated. Really flavorful and then bottled few tablespoons. Maybe two of the light soy sauce and it's smelling wonderful. Looking great as well.


And a little bit of rice vinegar.

Just to add a little bit of Soundness to complement the fire kniss. In fact, you could just cook.


Inside so we've got 1 tablespoon of Mirror in there. We've got the tablespoon of soy.

We've got a tablespoon of sugar.

We're going to put about half a tablespoon.

Let's sesame oil.

Send chicken broth.

4 tablespoons

an 1 tablespoon of cornflour.


Little spoons of peanut oil in there. I'm just going to try that. Ginger up to start with on a hot pan.

And dumb.


Machap to one breast.

And that will.

The fraud that for about 20 seconds.

Now we just we just treat that movie once that's starting to move. You don't want to throw it for too long.

I just want a little bit of color off it and then I'm going to add more vegetables.

So that's about.

A Nuff.


A carrot.

The tax return.

Andrew nothing.

I may just.

Draw that up.

You just wanna get this.

Just send a Jack quote.

So all of this is.

Just starting to look like the chickens gone right now.

Set will.

Just get.


The source that we made up earlier.

And that should be picking up the source nicely. You just want to wait until.

The vegetables and.

And the source starts to thicken up.

As you can see now this source in there is just starting to get a bit of thick.


Slice the bacon.

Get the bacon into little matchsticks.

When the big guns get Wilder, just cut it in half.

Something consistent in terms of size.

This cat is.


Add the bacon.

And cook it together for about 2 to 3 minutes.


And.

We want to keep the juices because that will be forward soup of course.

Great, let's give a straight up to the bacon.

Add the onions.

And the garlic.


Cooking.

Then add the green was a.

For the celery.

And the carrots.


Add the flour.

And spices.

Mix well and then you see that the flower apps of all the moisture and butter cook that for about a minute, not even.

In order to roast the spices and the flower.


And the fish dock.


Add the clam juice slowly.

And at the end you may see a little bit of sand, so we won't use it up.

You sing.

So here I want.


The clams from their shells.

So just.

Go through.

Then chop the clams.

So I got my fish cutting board.

There we go.

And shut down.

Not too fine.


I do about 3 tablespoons ketchup and just do this by touch. Little bit of Worcester Shire.

No better John Mustard in here.

It's almost kind of what I did a moment.

I think it could take a little bit.

Cheap thing.

So that's it.


That it's time to put the Glaze on. Am I doing this to suit your son?

Kind of spray it only a young, like a little frosting.


An example, wow.

Send

list strange Tennessee on the calendar.


The white wine.


Shoulder it's boiling, then add the potatoes that just rain.

At the call.


Little bit.

And add the cream.

Bring the Super Bowl and rectify the seasoning again with maybe a little bit of salt and pepper now.

The consistency of the shoulder here it's a little bit thin.

If normally real shahrdar, it's a little bit thicker than that, so we're going to make a blow. We're going to mix some flour and water together and Thicken the soup just to make it perfect. Here I have help type of flower and about 1/3 of a Cup of cold water, so going to mix it.

Makes it another little bit into the soup.

You can rub it on the subject.

Whisk with a bigger waste now.

Actually there's no lamps.

And so it will get bigger.

So because we just put the cream, we have to bring back the soup to avoid.


Other clans.


Spring corn

All well.


Reason we're grading our vegetables is so they get really mushy in there. It almost be like a puree. You won't even really know they're in there like baby food. That's right.

Sounds like a pickle.

So when you get really small like this, you know kind of. Just be careful of your fingers, don't cut yourself.

Garlic sauce.


OK.


So now I'm going to have you take all of our extra leftover ingredients without the except for the egg whites and mix them all into this bowl right here. So I'll get these egg whites so you don't forget, OK?

Start throwing altogether. Which one should I do first? Probably start with the potatoes.

That's pretty gross, but.

So what kind of texture we looking forward is your basic Mashed potato. It's not going to be as creamy because we have the cheese in there and the eggs which are really sticking it together and we don't have the milk or the butter, but you know your basic Mashed potato text.


You don't have to do this at home, it's just for. It'll just be for presentation only.

You can just spread it on evenly, but.

Going to make it look nice and fancy.

Their fancy is good, fancy is good.

So just little.

Little bit will be spread evenly throughout.

Kind of like.

Potato flower buds exactly.


Alright.


Right now that are meat just about ground, we can go ahead and add are pepper.

Play store that around, make sure it gets seasoned all around.

Now we're going to add it. All our veggies that week.


Kind of heavy shots of ketchup really mix it in there.

Just like we did with our flower, we're going to make sure it's all nice and mixed in there.


Port wine

anyone that?

So if you took out your wine, you're gonna throw in all your herbs. Once again, mix mix. Well, that's the key to this recipe is just mixing it all in well.


The Yoke back and forth.

And the way to fall out.

Yeah, there you go. Good job.

Job my friend. I'm going to check on the meat.


We're gonna hit with chicken stock and that's going to make our gravy. We're only going to cook it for about 2 minutes 'cause we don't want to reduce it too much that it's already starting to think.


All right, so we're just going to pour it right in here. We're going to spread it out nice and evenly.

OK, so you have a nice and spread.


To the sugar. Because the sugar activates the East, it's basically the food of the East. Then it do the water and sugar. You're going to add your yeast, just gently stir it so that any lumps are disintegrate.


Well, in the center and I'm going to pour in my yeast water mixture.

Then I'm gonna gently incorporate it with a fork through the flour mixture.

Sprinkle it about a tablespoon of extra Virgin Olive oil.

I'm gonna sprinkle in a pinch of salt.

I'm just gonna lightly flour my hands. Don't add too much flour because otherwise.

It will become too thick, just enough so that nothing sticks to your hands. You gonna need this thing together and so it's nice and fluffy and it doesn't stick to your hands any longer.

I'm gonna move the dog to my counter medicine storage, meeting it together.

The thing is that with bread mixtures, the more the more you need things together, the more soft and fluffy the end result will come out. As you can see my pizza dough. It's nice and ready. It's fluffy now you just wanna move it into a bowl and it's super easy. Gonna take the side, pitch them together which them together. Well, laugh.

Perfectible, now you gonna take your pizza Bogo and put into a slightly oil bowl and I didn't hear the oil then I'm just.

Cancel everything wrong. Put in my pizza dough.


Cover it with kitchen towel and place this in uh.


And now to shape it. It's really, really easy you just with your finger, do an indent.

You do a circular shape in with your fingers each time.

And you start shaping your outside part of the pizza.

And then what I like to do is with one hand I just start flipping it up on the side, keeping one hand and you can see it just stretches. If you don't like to do this by hand, you can just roll it out. You want to just roll it out evenly, not too thinly, until it has approximately after Conference of 30.


Tune up your tomato sauce, place it in the middle of your pizza and just spoon it round. I'm gonna top my pizza with mozzarella.

Can you go a couple of leaves on fresh basil?


Until they're completely crushed.


We are going to boil our hot dogs and I'm going to boiling for about 5 minutes, which is what the directions on the package say. And then during the last minute of boiling, I'm going to put a steaming basket on top and then I'm going to add my hot dog buns and as you can see I'm using hoagie rolls because I need a bigger piece of bread to hold all that.


In to assemble the hotdogs, which is going to put a hot dog in the hoagie roll.

And then we're going to start adding our toppings. We're going to start with some coleslaw.

We're also gonna add some mozzarella cheese.

Potato chips.


And then we're going to put some of that pink sauce.

Are garlic male?

Ketchup

in pineapple sauce and if you want you can add some quail eggs to this and those tastes wonderful in a hotdog.

And that's your basic right?


Injured and my green.

Peppers I guess so.


Much in here we are.

Must be a bone in it and everything is. It works wonders like this. Get rid of juice out of that. OK, I got up and here with a touch of oil. I'm using the corn oil, not the first thing I want to do is I want to drop in now.

Lamb well mushrooms.

I'm about any spicy certain spices. I just want to cook this for about 3 or 4 minutes. I just want to put a lid on that and ground it up a bit.

And I'll be back even.

OK, so I turn the heat down because it can get quite lively and that was just.

Search for meaning. This is a silly little bit and because we got so much phone in here, let's take a long time to cook. You've got a pressure cooker, which is probably the best ways and this is going to take a long time for us to cook. Which one is real slow cooker?


Touch of salt.

I thought you say live.

I've got my drive whole gallon massarella, it's just gonna go in.

I've got too many seeds, mustard seed, cardamom, couple of coriander seeds you can close.

Send a message.

Lisa oils from the age of the seeds that would infuse that oil ready.


Now I'm going in with that. You can get. These are great. I've got fresh Curry leaves.

So absolutely wonderful metric, huge difference.

Johnson powders what I called the Big 4 equal parts coriander, cumin, turmeric or how deep and chili powder delicious get there all happening in there now.

I'm also going in with some fresh Chili Green Chili out as much as you do as you wish.

Yeah, put some garlic ginger paste.

Which is 5050 garlic and ginger mixed together. Finally, finally, Chop Suey.

Not some chopped onion.

I'm using the Red Onion preferred and really that's slightly stronger. OK, we can turn the heat up on this now.

So what we want to do is, we just want to give this a Little Mix on a high peaks.

Make sure all that masila, whether it be the fresh leaves, the powders order, seeds, coats are meat.

Garlic and Jennifer work wonders in there as well.

What?


The lid is going to go back on.

I'm gonna turn the heat.


Little bit of water.

So that the water too earlier.


Stop tomatoes.

Little Mix around, now you got a pressure cooker, you're going to save lots of time with this. I mean, pressure cookers are just really great with.

Anything chunky like this and the bone it already kind of tenderize it quite quickly.

Have you got one of those? You're gonna save a whole lot of time. I'm just showing you this way today.

Because a lot of you don't have it. I had a few emails. Normally I would do this in.

Pressure cooker. OK now I'm going to do is get the lid back on.


So some cold water here.

Now you can't really overcook this dish. You want this meat to be incredibly tender.

I'm gonna throw in some fresh coriander now.


OK, well just except that aren't very good, but OK.

We're going to do that 'cause We want some skin in our mashed potatoes, and while he does that, I'm going to Peel some of our carrots.

That a quarter a little more.

Looks good when we're done peeling these Taylor, I'm going to cut those potatoes into force and I'm going to great all.


Alright, so the first thing to do is we're going to correct our eggs into a medium bowl. Here. They're going to grab our little Wiz, get your wisdom and we're going to wish this bad boy until it's uniform in color. We don't want any streaks of yellow when a nice soft yellow color just like this right here. There's Ethan. Now they're playing our record. My videos in my sons room. So just in case you guys, bye.


Is she an honey? Right now we're going to add in some buttermilk and some whole milk. Alright, butter, milk and whole milk. That's my grandmother. Secrets always use those student makes the.


Never going to add in some melted butter, go ahead and whisk that butter right on into that batter. Keep that with moving and then we're going to add in some pure vanilla extract. See that nice little flavor there Alright. Then go ahead and just with.


Now dry ingredients. I had some all purpose flour unabomb going to add in my salt, my baking powder and baking soda. Then we're going to toss in a little bit of sugar just to Sweeten it up a little bit to like me. I never gonna wish this around. You can also sift this but make sure you get it nice and combined.


And I'm going to make a little well in the center of my dry ingredients. There an poor those wet ingredients right into that little hole that we made. They're going to take my rubber spatula just kind of toss the flour into the wet ingredients like that kind of folded around. You want me very, very gentle. OK, very, very gently. Start this up because we don't want to work the batter too much, right? There should be.


Write it out a little bit, just like that all right. And when the bubbles begin to break on the surface and the underside is nice and go, that mean is ready honey, go ahead, flip that bad boy over beautiful Golden pen.

I love it. I love love love.


Beef homemade pancakes. I'm so sorry. All right now you have to brush it with butter. You have to. It's just the Southern Way Darling. Brush it with some butter. It's going to be so good. I promise you guys alright.


Her up, put it past and just pull it back a little bit of rolling a cigarette so you pull in a little to get a little tighter.

Come over, bring up the sides and actually when you do this, the trick is kind of don't pull this hard over.

Just write that and you want to make sure that it isn't going out at this angle. See, this one is going straight or slightly in. If it's out when you roll it up, it'll be all wrong, so you just bring it over. It doesn't have to be super neat. You'll see why OK, and you roll it up pretty sort of tightening it as you go. You roll here and you bring your hand out as you roll a little bit, not super type it pretty firm.


In this case, it's blue. In this case is scrambled eggs. If you are a vegan, you could use a little library page, flower water. You just need to really seal the end and you roll it up and that's.


Make sure you rap the very air type that world is just about right.

Now.


Really well.

Someone interested in picking up for a minute.

Girl yeah OK.

I don't know where this is, Brandon?

They're not quite done.

Just throwing it out there.


First thing I've done for the **** mature is I've bought her to the bread with some butter, toasted it until it's Golden Brown on one side. So what I'm going to do next? I'm going to flip it over.


I'm using or be a quality assured precooked sliced ham and of course you can cook your own ham. This is lovely. It's delicious, very convenient and this is what I love about a sandwich like this. It's so tasty, would make this regularly in the restaurant.


Then lots of the cheese.

Sprinkle it all over.

So the cheese is just a nice mature cheddar cheese and it's just pre grated now. This needs to go back onto the grill to melt and this just takes a minute.

Have your grill and soul.


The spice is 0.

And this zero I wanted to add it to this moment because I wanted to cook it if I can.


For me to add my green chili.

So if we look at my turtle right now, it's already start looking beautiful.

And.

You can take a look at my turquoise out. Pretty much Dern is already turned Golden Brown. When I put my meat.

Andrew Fuller

I cook I'm not.


I'm gonna use the.

Black pepper

fault.

And the turmeric powder, which is it called the holiday?

Gharma solo.

And chlorine disorders.

When we make this meter play conclusion, it's already talking. I can turn my family, but.

So it's gonna be.


Tomatoes.

And potato.

And now I'm going to miss it.


User once mobile of war.

Corn

What it does is this wall brings the norm.


Probably the first sources I ever made as a chef, so you have equal quantities of butter and flour. Would you do is cook them out? You make a rue and then you added some milk. I'm using full fat milk in this and then the last thing I put in is a little bit in Nutmeg so it works really well in the sandwich cooker.


The seeds and then I have a small little dress in mid and in the dressing I have some olive oil with a squeeze of lemon juice and some salt and pepper. Don't overdress it just a couple of spoonfuls of this. We put a pinch of salt and a pinch of pepper into this.

And then just mix.


That piece that I took off the tray so he wanted to catch its buttered and toasted that goes on top. And then we're béchamel. So couple spoons of this.

Smear it down, doesn't matter, falls down the side. That's the whole idea. Just delicious and will actually protect the top of the bread that's going to take a minute or two. Let's Golden Brown and then be ready to be served.


1 Cup of all purpose flour and in this add pinch of salt and sugar you know now.


Add half a teaspoon of yeast directly. We're not using any warm water or anything, just mix everything together and in this add some oil also.

Fernance I always use buttermilk for peas, as you can make it with egg, milk, anything but for non I use Buttermilk.


Buttermilk

and mix it with soft dough. So dear friends, here the dough. I mixed it see see not too soft, not too hard. This is perfect for our nuns. Just mix it nightly. This is sticking to your hand. You can just apply a little bit of oil onto this also. And Lastly mix once more. So here.


Ready so just wrap it with a cover and let it rest for 30 minutes and.


Remove the cover whatever you call.


Add some flour onto the table wherever you are making your.

Nuns, so just take a small dumpling.

If you want, you can use the rolling pin and make this so friends just roll it into an Oval shape. Or you can make it into around an you can just pull also whichever way you are comfortable. You can make it. I'm making Oval shape.


And stretch just hold the side and stretch upper side non shape.

And stretch the other side also like this so here are Nando's already. See here both.


Add this is Kalonji that is onion seeds and just press it.

If you want, you can add if you don't want, you can just skip this. We're not making in any Thunder on.


Backside, so this should be nice hot, very very hot enough. How are Thunder will be nice? Hot enough so this also should be nice hot.


Because it's it becomes dark, so you can just put it directly on the cover. This is going to take just a minute to cook your none. See, you can see nice bubbles coming up here, so just rotate it to the other side. Play nice butter if you want you can just crush some garlic and apply on top of it. Also then your garlic naan will be ready. So here are.


Now let's blend this into this really fine paste.

In a.


I'm going to add some Brown sugar.

And salt.


Now I'm going to pour in a liter of water again.


Sugar.

So just adjust those to your liking.

And a pinch of white pepper.

That will be all the Seas.


Now I'm going to pull the soup back into the pan.

Let's bring that back.


Got some white rice noodles, the very thin ones, often called vermicelli, so I've soaked those in some boiling water.

I have some cooked chicken breast.


Ansome finally.


Marinate for about an hour. Olive oil, pepper, salt, parsley, minced onion, crushed red pepper, spice. We're using spices that just come included.


Now this would be considered the art form, recognizing that your freedom and creativity is entirely 100% up to you. Do you want the mushroom to be next?

Would you like a piece of beef to be next? Would you like a yellow pepper and a red pepper and not two Reds in the same order? Now we want a little bit of spacing for flame broiled, but we can stack it up.


Slightly down from fully high heat grills heated up. Here we go.

10 minutes from this point on, all right? I'm going to leave the lid.


Or then cut meat into thin long strips 1/4 inch wide across the grain.


Season with a little salt and pepper.


Add in the pre boil boudin noodles and cook for additional.


Cut up 1 Green Onion into one inch length. Discard the white tips.

Cut up the remaining Green Onion until one 8 inch width for the topping.

Set this aside.


Cut red onions into thin slices.


Roughly chop the Chinese broccoli into 1/2 inch wide pieces.


Cut the stem of the sheet oci mushrooms and thinly sliced them.


This ingredients add soy sauce.

Myhren

Water.

And sugar in a bowl.


Break them up while boiling.


Actually do this for a minute and then drain.


Almost cut.

Add in the red and green onions, stir and cook until softened.

Add in carrots.

She talking mushrooms.

And Chinese broccoli.

Stern for another 3 minutes.


What?

Full cloves of garlic.

Handful of macadamia nuts. Now I'm using macadamia nuts.


Really delicious Chinese American Classic Dish General sows chicken and to make it even better, it's going to be lighter than the original so you have to feel zero guilt when you're eating it. Slice four cloves of garlic.


1 tablespoon of cornstarch. The cornstarch add thickness to your sauce to whisk that in, then add £1 of snow peas and add your garlic.

Then 2 teaspoons of peeled an grated or minced Ginger. 3 tablespoons of light Brown sugar. General says chicken does have a tendency to be quite sweet. It's not even an authentic Chinese recipe. I don't know if you guys know this, but it was invented in the United States for the American consumer in the 1970s. Add 2 tablespoons of soy sauce.

To measure carefully and a half a teaspoon of hot pepper flakes, you can also use fresh chilies in this recipe if you want to OK.


Skin portion this is 2 egg whites. I just like to wish them to break them up a little bit so they're not all clumped together and then add 3 tablespoons of cornstarch. This cornstarch is going to coat your chick in and make it Golden Brown as I'm whisking this together. I'm reminded of this dish that I used to make when I first moved to New York. My brother had taught me this dish. This is a pound?


Chicken. He taught me this dish. I loved it so much. I probably ate it like 3 times a week. Coat your £1 of skinless boneless chicken breast.


Your cornstarch mixture season. It was half a teaspoon of salt and 1/4 teaspoon of pepper.


Well, once the pan is hot enough, you can add your chicken. Don't crowd your Pam because otherwise it won't get Golden Brown. So if you need to do it in three batches, do it in three batches.

You want to cook these until the chicken is cooked through and they're nice.


Squid might splatter with the fat in the pan, so step back.

Cook your snow peas until their bright green and the sauce thickens a little bit. Cover it up just for a couple.


Any juices that have accumulated on the plate? Toss it around. This is just to heat it through the chicken with any sauce that's in the pan.


Jobs are ready for the grill when at a time till you have 'em all six on there and look how scrumptious those are going to be now. Remember to turn him every two to three minutes. 3 minutes are up and now it's time to turn. And if they stick a little bit, give him away. Go flip them over. Boom Mickey there see those grill marks on there. That's what we're looking for.

Tickle him around.

Flip it over.

And we've got about 1312 more minutes left and I'll come back and show you the final result.


We're going to add the garlic.

The soy sauce.

The olive oil.

And your Brown sugar in peppercorns. Now the Brown sugar is in there. So when you put it on the grill, you can get a little bit of Carmel Isation on your chick in as it's grilling, you want to mix these ingredients very well.


Gather and then you're going to go ahead and pull him right over here on your chicken tenders.

Yeah, you can just buy chicken breasts and cut it into bite size pieces. This is gonna go back in there.


And you can just take a.

Sports ticket in there moving around and giving a nice little squeeze. You won't have to worry about the seeds getting into your marinating sauce here.

All right, now we're just gonna go ahead.


Bell pepper and nice sweet red Bell Pepper. And as you know, there's males and females when it comes to the Bell pepper world. The male Bell pepper has four sections. As you can see, whereas the female which is the Yellow Bell Pepper here only has three. The females with three sections are sweeter like in salads or sauteing where your Mail Bell Peppers hold up a little better with high heats. So I'm gonna go ahead.

Cathys into bite size pieces.

As you can see, and I'm going to add this by alternating with the chick in onto our kebabs. Now, I've decided that I am using a.

Bamboo skewer, so we're going to just get these in bite sized pieces. I have a Videl ya.


Sweet onion here, just going to cut it in half like this.

But then we're going to cut it this way.

And then this way and pull out that outer layer of skin.

My Slayer pulled back.

And then what we're going to do is we're going to cut these into just get this out of the way.

And we're going to cut these intersections.

Four sections and put him over here in our boat.


Bell pepper

and then I'm just going to go ahead and add this to our bowl as well. Now if you want to add mushrooms or anything else that's great, but I'm also.


Here got a little olive oil.

And we're just going to go ahead and add a little bit of kosher salt.

And a little bit of fresh cracked pepper.

And give it a toss. Alright just gonna give it a toss.


Not a piece chicken first, you just going to thread it on. As you can see.

I thread, I thread it on since I've got.

Tenders like this.

Go through it and you can see who and that's going to be a lovely piece of chicken to punch into. And then I'm just going to add onions.

Picture skewer right into there.

Slide it up.

Yeah, in all reality I like to use two skewers together. That way when you put these on the Grill, they're not going to.

Roll around on you.

But today I'm limited on my skewers, so I'm just adding.

I'm just using one.

Alright, now don't jam your vegetables in your chickens. Really close together. That way you'll have a little room in between to where your vegetables in your chicken can cook, so I'm doing a chicken tender. I'm doing the onion, red Bell Pepper, yellow Bell pepper, and then I'm just gonna thread on another chicken tender.

I got my onion, then I'm going to go for red pepper.

And then it's yellow.

Wow, this smells so good. What we've marinating the chicken in and then also in the end I'm just going to Polish it off.

With a couple of.

Pineapples that way we can have a little sweetness with our chicken, and are Bell Peppers and Onions. Alright. Look how beautiful that is chick in onion.


The soup on top of all the ingredients get a good few prawns in there.


All right and then into the one large egg. 2 tablespoons sour cream so it's not a lot, it's just a tiny little bit, but it makes a difference. There are some very nice perky places will go there some night with your new boyfriend.

Dimension.

So 1 Cup of water.

1 Cup of whole milk and I'm just gonna keep whisking, yeah?

Air, we just want it mixed well, but not a lot of bubbles.

And then Flower Cup by Cup.

Is it now you use it with this phone?

And this makes a wet, sticky dough that that has to be needed for quite a while. OK, the next couple can go in. And did I mention it's 5 cups of.


Put a lot of flower on your hands and use a bunch scraper like Grandma did. She lifts with a bench scraper and pushes with the heel of the left hand left hand. Yeah yeah only one hand 'cause you have to save one hand for the telephone here.

And so now we'll take this and start to rule it out. So here I'll give you an eighth.

Flour down here, not on the crack here.

And you want to get it to be somewhere less than an eighth of an inch thick.

Don't press hard and this is a rolling pin, so it's not a pressing got it.

How do you look?

That's why I gave you a ball bearing because it's not a pressing, it's rolling. See how nicely it rolls when you don't press too hard. Not wrestling anymore.

Now don't waste any job as close to the edge as possible and they cut perfect rounds and do a little twist. Twist really hard. OK, see how.


Now you squeeze here. Just squeeze really tight. You're going to get every speck of water out of it, and that's why he's a strong muslin cloth or or cheesecloth. Now you'll see how much water comes out of that, and then you push it on the board. To this it uses elbow grease and OK, so give me a piece of cabbage is so I can if it's too wet. Unfortunately it just doesn't work that well. So here here is this little little piece of look at this shriveled up see habit. The meat chopper.

Actually chops it up. So now you push this through the chopper.

Spitting cabbage at you.

It comes out in Nice little pieces now. Whoever devised this I will never know.


Stick of butter.

And then look at this.

Have to be in there.

You think that that's rich, but when she's have small, these dumplings are just so small, yes, and you can eat 20 of them with no difficulty.

My dad is calling pepper.

Oh yeah, and.

Lots of black pepper. Very important to have the black pepper, but see how this is not wet? Yeah, OK, it's very important that this chilling not be wet and salt. Lots of salt.

Oh wow.

And seasoning is important because there's nothing here except dough and cabbage.


Don't dry out.

Just get all the flower off, stretch the dough a little bit. Not too much, but just a little and See and see this little spoon. You don't want too much filling, but you don't want too little, so a small teaspoon like this is good. Then you just did you see how grandma was doing it in the picture so fast?

Never mastered that is exactly as hers, but.

But you pull these edges exactly together. Let me see.

You're fast, yeah?

Cloth with a little bit of no. We have some already made.

The girls were practicing before we went on, Yeah?