We use Kashmiri Chili Powder and I add water first before adding it to the gravy directly. I never added directly because you know scientifically it said all the oils get blended with the water. There are a few chili powders in India which add not of color, but they're not spicy hot. One of them is Kashmiri Chili powder, the other one that I know is badki. Chili does not add too much of spice, but I'd sort of color.

Yeah, of course it's the gravy that is getting cooked, but if you were to add the Chili's directly they would get burned. Very important to mix it with little water and that's the trick into the.


Any powder?

Half a teaspoon. I've also got some ginger powder. Half a teaspoon of ginger powder. Mix this up thoroughly. You see the nice red color that's coming.


Some risk yogurt, half a Cup of risk Neubert I do not add tomatoes at all in my.


So today under juicy chicken.

Today under kitchen we are making Asian.

Chicken lettuce wraps with Singapore style rice noodles. In order to prepare this dish you will need to mince some chicken breast and wash it.

You will be 2 cloves of garlic.

Freshly squeezed lime.

Sugar 2 teaspoons of sugar. Quarter teaspoon of red chili flakes.

Soy sauce.

And Sesame oil to prepare the mixture for the chikin, we've used Sesame Oil, garlic sugar.

Red Chili Flakes and we are preparing the freshly squeezed lime juice right now.

For that in and Wick.

OK, my lovely assistant here is gonna pour in the chicken now.

Anything the.

Switch off 3 tablespoons


This is going to look this color.

OK, then you can add the chicken in there. This is like your marination here.

And then it's ready to be cooked.


OK, so she's going to core or she's going to peel off each lettuce leaf so we can put chicken in there and eat it. So there you have it.

Chicken wraps with single.


They have lots of practice.

And then we're going to apply this.

Potato that we have made in other video.

Just put them in the Mail.


I love the dosa.

Just turn the news around.

Once more.

Anne.


First, open the tofu and then cut a tofu in small cubes as your personal preference.


You married the joint meet. You add 1 teaspoon going to Ginger, 1 teaspoon chopped Green Onion one TSP cooking wine and wanted.


Now you can taste a little bit helpful just to see how you like it and you can add a little bit soy sauce as case.

And then start everything Ebony.

Daniel is there everything even?


I'm gonna Add all the cruise port in the pan.

I like their everything, even eat smells very nice.

Did you bring like 5 feet? Now you can add it by cheating.


Before transferring ever seen to a serving plain, you can add 1 teaspoon of the sesame oil and then stir everything evening.

And now I'm going to.


Play.

Nasoni you just garnish with worried about finely chopped green onion.


Dressing give it a good stir.

And add half the dressing to the vegetables.

Does your salad once again taste the flavor and add any salt and pepper if needed?


Top the salad with the bread pieces and add two more tablespoons of the dressing over the bread and also adding one more tablespoon of the remaining lemon juice. Gave everything one last dose.


I'm going to be serving my salad over bread slices.

Add more dressing and lemon juice if needed.

And garnish with more fresh parsley and that's it, and.


Place the bread on a baking sheet and brush it with some olive oil. The recipe says to brush it with lemon juice, but I wanted to get nice and Brown. So instead of the lemon juice, I'll brush it with some olive oil, then place it in the oven and bake at 400 degrees Fahrenheit.


Notes or until Golden Brown.


To make the dressing, combine the garlic with the parsley cilantro.

And Mint.

Season with salt and black pepper to taste. I read about a half a teaspoon of each and also adding a Cordoba teaspoon of granulated sugar.

Mix well.


The extra Virgin Olive oil.

The orange juice, the chicken broth and 1 tablespoon of lemon juice.

Mix well on the well combined and set aside until you're ready to you.


Time so that way I can get it cooled and get it ready to go. Because once you stop cooking the pasta want to Blanch it real quickly with some cold water so you can make sure.


This little olive oil because I think that keeps it from sticking together and makes it a lot easier to work.


So it's a great opportunity for you to get all those great, wonderful farm fresh vegetables we are in the height of some great great vegetables all year round now because you can really get great vegetables 12 months of the year in the summertime. All those great, wonderful farmers market start coming in with all their great vegetables. So bye.


1 Cup of chopped red onion.

Then we're going to jump in with celery. This is 1 Cup of chopped celery.

From there we go into your Green Garden Peas. Now these are frozen, but we've defrosted them and they're ready to pop inside. And that's One Cup of frozen peas. Then we're going to add 1/2 Cup of this beautiful chopped red pepper. Those are really great for color. Then we're going to go in with three boiled eggs.

And then finally 1 1/2 cups of deli ham, diced tight and ready to go inside. But don't forget add that add last little bit of color. All those grated carrots that we worked on.


Is 3 tablespoons of white vinegar. Add that in and that will really give it a nice punch. Then. Beyond that, we're going to add in our spices. Now we've got sugar, also garlic powder. There's also salt and celery seed. 1 teaspoon of celery seed, 1 tablespoon of sugar, 2 teaspoons of kosher salt, 1 teaspoon of ground pepper and a half tablespoon of garlic powder. So we'll Add all of that in. And then we're going to get a whisk and give this a nice stir. This is such an easy dressing. I like to tilt the bullet to the side there and get it.

Really nice whisk in their incorporating all those spices, all of your wet ingredients and you can already start to smell howl zesty and tangy. This is going to be now what I'm going to do is add my black pepper last and there are a couple of reasons for that. One, I want to make sure that I get it evenly distributed because you don't want that to clump up inside. And I'm also going to make sure that I incorporate that up high when you add your.


Remember all your dry ingredients go inside along with your pasta and you're going to give this one great big stir. I like to call this recipe a dump in stir because it's so so easy. You're just going to incorporate all the ingredients and then give it a nice stir. But remember, because those peas are now to frosted, you want to incorporate this very gently. There's no need to get into a hurry with this. You don't want those peas to break apart or to mush up. That's a culinary term you may want to look it up, so this is going to be a perfect way for you to add color texture an wonderful tanginess too.

Really, a classic American treat. Macaroni salad is something that we really can enjoy all year round, but we tend to make it and enjoy it more in the summertime. Perfect for backyard barbecues. Wonderful for holiday get Togethers and isn't it nice when you make it yourself so you can go to a store and buy it premade? But that's really not going to give it this homemade touch. And when you add your own ingredients, you know exactly what's going inside. You know where you source them and you know right away that they're going to be perfect for everyone who gathers around your family picnic table. So now the only thing left is to.


The recipe itself is very interesting little lendy.

Not so lonely I would say, but cooking yes, because you're cooking button definitely would be lengthy and you're not using a pressure cooker. Remember, your cooking mutton chop, masala? Please don't use a pressure cooker be'cause when you share the modern software. The mutton along with all the spices it needs to get cooked slowly. There's no addition of water in this. That's the most important thing. Vessel up here.

On the gas range oil.

At least three tablespoons of oil you cook, Martin, the oil that you require has to be more. 1 teaspoon of black peppercorns. Small cardamom. 5 six of the same clothes. At least four of them. An small piece of cinnamon. Let this.


Can of drained chickpeas.


Lemon Zest I'm just going to put in a little bit of the lemon set, right? Join, get a little zest of half a lemon. Don't think we need to.

The whole one, especially with the mark replying because you get an enormous amount of this stuff and then we just roll that lemon just to sort of break the segments inside, just to release the juice.

I'm just going to squeeze the juice of that lemon in.

Obviously just using that little save because I don't want the hips.


Half a clove of garlic.

And then this is tahini. This is organic.

Tahini, which is beautiful, and tahini is a ground sesame seed, so it's ground into a paste. But like peanut butter, that's essentially what it is. So I normally put in a good spoonful of tahini. 'cause I love the stuff.


And then a little pinch of mild paprika.

Little pinch of salt from George and then just a bit of good extra Virgin Olive Oil just to get it started.


So just get it going.


And then obviously what you're doing is make it into a nice paste so you can add a little bit more oil. It's probably going to be about half a Cup of oil to 3/4 of a Cup by the time you finish.

We want this to be a little bit lighter for this dish, so just a splash of water and that will lighten it up and make it nicely smooth.


Get started, Preheat the oven to 4.


Cut the bread into bite size pieces. As you can see, my pieces are kind of large, that's the way I want them to be. If you want, you can make them so.


Often cold running water, right? Some of these packages will say prewash, but don't believe the hype. Why should anyway, just in case I'm going to run that under cold water for about a minute, we're going to let that drain really well, and we're going to dump it in a sauce Pan, Alright?


Dot com to get all the accurate ingredient amounts. So we're going to dump that in a sauce pan. We're going to add cold water and a pinch of salt. We're going to put that on high heat. We're going to bring it to a simmer and as soon as it starts to simmer, I'm going to give it a sister. I'm going to quickly cover.


The rest of the ingredients, which is what we're going to be prepping while the quinoa cooks. So we're going to go ahead and ice up some smoked ham you can see I've already minced up some garlic, cut up some red pepper, cut up some.


Going to place it on medium heat and they're going to put just a little bit of vegetable oil. Maybe a tablespoon? We're going to keep this much, much, much lighter than a traditional pork fried rice. We're going to jump in the ham, the Peppers, and the onions, and we're going to cook that, stirring for about. I don't know 5 minutes or so. We definitely want to keep some texture in the onions and Peppers, but we do want the edges of the ham to kind of Karma lies a little bit that always sweetens it up. Brings out that beautiful Smokey flavor. You'll also notice would be a little bit of a Fonde building up on the bottom of the pan.

That's actually going to get deglazed off by the moisture from the quinoa, so stay tuned for that. And once are.


Garlic, we're going to turn off the heat and we're just going to stir that around. I don't want that garlic to Brown, and there's plenty of heat in the pan.


Into the frying pan, we could put our heat back on medium low and we're simply going to take a spoon or spatula and just stir that in to the ham, onion, pepper mixture and you remember what I said about that little bit of Carmel.


And then to finish, we're going to season this with a little bit of seasoned rice vinegar, alittle splashes, soy sauce and then of course I need a little heat mine. I'm going to use a little Shareaza hot sauce. Anything spicy would be delicious. If you wanna throw an egg in here like regular fried rice, go ahead. I don't think it works as well with quinoa as it does with Rice so I didn't put the egg but feel free in fact, next time I might.


Scallions.

And just mince these or chop them. Just nice and small. I want everything to be like little tiny pieces.

Gallons go right in.


But as you can see, there's seeds in there, so I want to remove those because again they can make the salad really watery.

'cause they are full of water.

So get rid of the scenes. I don't suggest doing it this way. I suggest you take a spoon and just take him out. This way much much safer.

And smells really good, though they smell super Super Fresh.

Which is a good thing. And then I'm just going to cut these into matchstick pieces like this.

Little sticks.

And then run my knife across them to make little pieces.

Now you know I normally have everything prepped and chopped and ready, but I didn't want to do all of that today, because otherwise it wouldn't really be able to hang.


Some Lemon Zest. I'm going to have the I'm going to grade the entire zest of this lemon.

That's great and I'm going to also juice it.

Cut it in half. I use a fork. It really gets a lot of the juice out. You wouldn't believe it.

Look at that.

I grabbed another half of a lemon whoops.


Hands were going to give us a good drizzle of really good quality extra Virgin Olive oil.

I would say about two to three tablespoons.

Salt and pepper. The veggies. And like I said, I mean you know it's just my husband and I, but I don't let it stop me from making a huge bowl of it because.


Couple days and you've got a delicious lunch ready or a snack. Or, you know, along some grilled fish for dinner. Whatever you want, toss all of this together and I'm just going to set this aside and wait.


So you always want to use a fork to Fluff it up, just like you would with Rice. You just want to make sure you don't scratch your pan as you do this. Get it all out into your bowl.

And then using two Forks I just mix all of this together and that hot bulgur wheat immediately wakes up the Mint and the parsley and the lemon is just smells fantastic. Give us a good good mix.

It looks great.


Broth.

And what we're going to do is let these cook and you're going to let these cooked either no longer pink in the Center for about 5 or 6 minutes.

We're going to put these in here and let them go.


First, you'll need to cut up the beef. Take a 1 1/2 to 2 pound sirloin steak. Trim off any fat or sinew and cut it into one inch cubes.


Next, make the marinade. Whisk together 1 Tablespoon Kosher Salt, 2 teaspoons light Brown sugar, 1 teaspoon lemon zest, half a teaspoon cumin, half a teaspoon of Paprika, 1/4 teaspoon of pepper, and 1/4 teaspoon of coriander.


When the grill is ready, put this keywords on close the grill and cook, turning the skewers every two to.


The beef skewers of- when they are lightly charred all over in an instant read thermometer, measures 125 to 130 degrees for medium.


Cover the skewers loosely with foil to keep them warm.


The vegetable skewers turning them every few minutes until they're lightly charred all over an crisp tender about 6.


1/3 Cup of olive oil. 2 tablespoons of tomato paste and five finely chopped garlic cloves to the bowl and whisk it to combine.


1/4 Cup of the marinade to a zip top.


Spoon soy sauce. 1 teaspoon cornstarch. I'm also adding a little bit olive oil now will make the grind meat extra tender and soft.

Nothing you mix everything evening.


And he ran for about 1 teaspoon of the olive oil, and when the work is ready and you ask all the ground pork.

Make sure to use their the pork so they're not in one chunk.

You can use either pork or beef, so it's asking your personal face.

Keep staring the meat for about 5 minutes until all the meat is well done.

And then you can transfer to a plane.


Alice Cooper so full you last week work, you add 1 tablespoon of the olive oil at the diced white onion, diced Bell Pepper, Ginger and garlic.


I'm also adding about 2 tablespoons of the joint garlic, just to give the extra frequencies.

And then the Karkaria.

And chopped green onion.

Now stare everything evening.

How?


1/2 tablespoon of the thin sauce.

And then there everything evenly.

Start everything for a couple of minutes and.


Ready now you can add a little bit. This is from paper corn and the dried chili paper about human.


Now you can ask the powerful.

Where is circle full. Make sure do that gently otherwise your gonna wake Med and tofu cooked for about 45 minutes so they can absorb all the good favor from the sauce.


You add 1 teaspoon of the cooking wine.

Stare everything gentle an evening.


Chickpeas that I've drained and I'm putting them directly into the food processor.

And to the chickpeas, we're going to add 1 clove of finely chopped garlic and just add that right on into the food processor with your chick peace. And I'm going to blend these together for.


Your blended chickpeas and garlic should look a little.


All of our falafel ingredients together. I'm going to start with the chick peas that I blended in the food processor and will add them into a separate bowl. Just make sure you scrape all of the chick peas out of your food processor bowl.


Next I'm going to add 1/4 of a Cup of finely chopped red onion.

Next I'm going to add 2 tablespoons of finely chopped fresh parsley.

And then I'm going to add 1/8 of a teaspoon to 1/4 of a teaspoon of Cayenne pepper just for a little extra heat. You can omit this ingredient if heat is not what you.


Next I'm going to add 1/3 of a Cup of cooked quinoa.

And I'm also going to add 1 wisp egg to the mixture as well. Now if you want to make this a vegan recipe, you can certainly just add 1 tablespoon of an egg replacer.

Next I'm going to add a liberal amount of Pink Himalayan sea salt and cracked black pepper about 1/4 of a teaspoon of each.

I'm going to mix all of the ingredients together until we get the consistency of a thick paste.


I'm going to take about 2 tablespoons of the falafel mixture into my hands, and I'm going to form it into the shape of a traditional Falafel Patty.

As you see here, place it on your baking sheet and continue until all of the mixture is gone.

This recipe will yield about 9 to 12 falafel.


I'm going to pop the falafels into the oven for approximately 30 minutes.


Halfway through I'm gonna take the falafels out and flip them over a places back into the oven for an additional 15 minutes to finish baking.

And this is what your quinoa falafel patties will look like when they're all done.


Cut the onions into rings and place them in a large bowl.


Feeling wise in half.

Then remove the seeds.

They encourage half and half.

And then cut them into small pieces.

Place them in the same container with the onions.


Notice them being some seeds from the Bell pepper.

And also cut it into small pieces about the same size as a cucumber pieces.

Place them in the same bowl with the cucumbers.


Now cut the cherry tomatoes in half.

Place them in the bowl with the rest of the Vegeta.


Oops, and I'm going to do that just right in the dish with a knife.

Call into small pieces and make sure when you get the tofu, you get the soft kind. This is the soft tofu you don't want the firm one 'cause we want this tofu.

To be like this.


Kelly and this is for garnish later. I'm going to cut this.

Small pieces like that.

For the coloring.

Mostly going to look like.

Pork and tofu, so that's like.

White and Brown. So it's nice to get some green in there.

Pork is already.

Ground floor, so that's.

I got at the supermarket and you don't need to do anything else with the cord.

So there once the tofu and the scallions ready.


And I'm going to add that and let that heat up.


With her special recipe, I'm out of work now and then it became known as the dish using her name.


Massage the marinade in with your hands and let the beef sit out while you prep the veg.


Cut up £1 of summer squash and one red onion into.


Then clean and send 8 ounces of cream.


Add all the veggies to the bowl with the marinade and toss him around until they're coated.


A medium high and.


Thread the marinated beef and vegetables separately on two 1012 inches.


Very easy, all you need to do is just take 1 Cup of stock to this stock. Add around 2 tablespoons of soy sauce and 1 tablespoon of hoisin sauce.

Around 1 tablespoon of sugar.

2 tablespoons of rice vinegar.

And a pinch of pepper.

Just mix all these ingredients.


Go ahead and make a batter in which we're going to dip this chicken and fried. It's very easy. Add few drops of soy sauce, then bit of egg white. Just take a whisker biscuit.

To this, add around the Africa powerful conflict.

And mix it nicely.


Green onion tops stirred that in and when I say this is easy, I'm not kidding. As soon as you mix in those ingredients and it's all heated through your ready to eat. This is so incredibly.


This that is masala Dosa is very simple for making masala ramadasa we need to take Maná or all purpose flour just take any amount. I'm taking these two small bound.

And then mix equal amount of rice flour in.

No matter.

Another two small bowl of rice flour in it.

An we also because he's Robert with us, so we need to mix sudie. Sudie will also be.

And they equal proportion as we have makes you rice, flour and metal.

And in this ad ******* lives. If you have Wolf Rescue leaves, there's even better.

Add salt to your taste.

And I'm going to add around.

1 Tablespoon Khuman seeds.

An ad pinch awful. He do not add too much in because it's true is strong and it might make Llosa bitter if it is too much. Just makes all these things and try together.


And then we start adding water. Don't add too much water in one cook, just make a doe sudden too.

You can also add chopped ginger.

If you want, you can have it in the past.

Anne and green, chopped finely chopped green chilies in fact.

Use a chopping board because sometimes difficult to drop the green chili like I'm doing.

Ann mix all these things together.


In there, do add more black pepper to it.

I'm going to add in grated coconut is optional. You don't need to add coconut if you don't want to.

I'm just adding little amount of coconut.

And this makes these things together and just to make.


It is also optional.

You can make you.

This makes more water.

Anne.


Then

Just spread.

This cerdo that we have made or the.

Waterly solution of all the nation.

Does it spread over the tower?


An amount of oil on the ages. It will help.

In taking the silver do so out of.


Under tower.

Now, as you can see that we can just turn it around and cook from the other side as well.


Pita chips, that's fine. I like it when it's warm 'cause I think it gives it a nice sort of texture and temperature difference in the salad. So and just find a knife or a spoon or something you're going to whack that thing with and just press it down and it makes it basically crunch into these little shards of delicious, delicious bread.


Without mixing and now here we have with mixing. Both are good, it's just basically to taste.


Macaroni, you can use any kind of pasta you want, obviously, but you can go ahead and cook it al dente, 6 to 7 minutes keeps.


You're going to go got half of a hard boiled egg.

Got a little bit onion. You can use any kind of onion you want.

I got some green onion here. I'm going to take a little bit of carrot.


And they hit it with some salt.

And then I've got some dressing, a simple dressing just mix up a little Mayo, a little vinegar, and a little bit of sugar.


You don't have that. You could always throw in a little ranch ranch goes with everything.

And then just toss it around. It's pretty simple. It's kind of a nice light dish when you're really hungry, but you don't want to spend too much time in the kitchen.


Adding the tofu right now.

No, start down before, but be careful you don't want to accidentally cut.


Drink up.

So that was for oil.

Get a clean one.

Hey.

This cough


All the flavor is here packaged for you.

The one that I got is mildly hot. Marco tofu is usually hot.

So.

You can choose how hot, how spicy you want this to be.

Even some of them are not there. Some there are not that quite that hot. If you can find him.


Add that.

To the dish to thicken it.

And what I do is add some water, mix that together.

Mix it well.

And.

Attitude fishy here.

Make sure you stir.

Kay?


This galanta stay on top and it looks nice that way, so don't mix it with before garnish later and there.


One potato per person for hash Browns. Already got my Peeler Ready. You don't have to peel them, but I recommend you do and then you want a box grater, write something nice is sharp, so after our potatoes are peeled, we're going to go ahead and great those into a bowl of cold water.

And that is plenty of footage of me.


Moving on after their great if we're going to go ahead and want to rinse off that starch so cloudy that water is that starch is one thing that will prevent a nice crusty hash Brown. Now you can just put this in a strainer and run it under water in the sink, but I can't get a camera in my sink, so I decided to do it in a bowl. So actually rinse this twice. So that was the first time I drained it. Added more cold water, always cold water. Give it a little stir port off that starchy water, and at that point it was D starched enough for Maine. So I drained it.

You want to make sure they're really dry, so let him drain well and then for extra dryness I like to put him on some paper towels and give it a little squeeze. So Long story short, great some potatoes, rinse them and make sure there is dry as possible, alright?


Headed over to the stove and I'm going to put some clarified butter in a heavy skillet on medium heat and you know, clarified butter, right? We microwave it and we just use the oily part. We try not to get any of that liquid that settles at the bottom. I'm recommending a nonstick pan or a very well seasoned cast iron pan when you believe the butter to be pretty hot, go ahead and throw in your potatoes and we're going to cook this on medium heat pretty much the whole way, so even those out and we're just going to let those sit there getting the initial crust while we season.

And the seasoning on hash Browns should be very simple, so we're going to go.


Throw it in the freezer for 15 minutes. Excuse me while I fix this Clark Kent Thing.

Awesome.


Our pans at medium high heat and our burgers are looking mighty fine. I would suggest adding two burgers in a time depending on the size of your pan. Here's the trick. 5 minutes on one side, 3 minutes on the other side. Don't move them. Don't mess with them. Let them work.


Cut out the circles, grab your spatula. Don't want to touch it? 'cause that might compromise the shape? Put it on your frying pan and let it sit there 3 minutes, and then we're going to flip it. Now you might ask, what am I going to do with the excess ram? And that's pretty.


While your waiting could cheese and Bacon your burgers, this one I'm going to make a double burger.

Smokey catch up smother that sombo.


Right now I'm going to make catch up mixture, grab all of your ingredients for the ketchup, which I have neatly measured out prior to us starting to film round fairy dust. Here's of children. Whatever I had anything to my fingernails last night, salt and pepper, some water. This next ingredient is going to set your ketchup aside from everyone else. Is ketchup liquid smoke? Throw it on the stove until.


Starts to bubble, then turn off the heat bubbles off.


Beef over here. I have about a Cup of minced onion that in you never want to have your meat unseasoned, so out of some salt and pepper. You know it's your discretion, minus the Castle we're going to add 1 egg. Add your bread crumbs last, never least my bottom ***** Diana at about 1/3 of a Cup and it's actually together.


This big.

Put them on your cutting board. We're going to make as many pies as we can, and then we're going to put them in the fridge to.


Into the bowl, add 3/4 Cup of plain low fat yogurt.

2 teaspoons of lemon juice.

3 egg yolks.

I have teaspoon of Dijon Mustard.

Order Cheeseman of salt.

1/4 teaspoon of sugar.

A pinch of ground black pepper.

In a dash of hot pepper sauce.


The sauce frequently for six to 8 minutes until it thickens enough to coat the back of a spoon.

The sauce will keep at room temperature for up to an hour and can be gently reheat.


Let's prepare the poached eggs in a large pot. Heat 2 quarts of salted water to a boil. Several recipes members suggest adding a splash of white vinegar to the water to help keep the eggs together.


Is 1 slice of toasted Rye bread on a warm plate. Top. Each piece of toast with one ounce of thinly sliced smoked ham.


And one poached egg.


Drizzle with the warm yogurt sauce.

And garnish with one tablespoon of chopped fresh parsley and 1 teaspoon of Capers or to taste.

All recipes members eat's Kitchen says this recipe for eggs Benedict with salmon is a really nice lower fat recipe.


So go ahead and break up the yolk. Now there's a lot of schools of thought on the batter.

Some people like to use seltzer water because of the air and it helps make it lighter and that can work at the end of the day. What I have found is this works. I like this recipe Cheryl because you can make it and you can let it sit and not have to worry about the seltzer water getting slapped.

OK.


Wash the ribs and soak them for 15 to 20 minutes.


Prepare the marinade cut quarter of an onion into chunks and put in a blender.


And not the crazy.

Be sure not to overcrowd the pan because we don't want boiled tidy.

Flip and cook until both sides are nice and Brown.


And the leftover sauce. Cook some onions and mushrooms. I added some stuff as well. 50 Glaze the pan.


Cut off the meat from the bones and cut into bite sized pieces.

Get up early and let us leave.


Kivy, along with sliced garlic and onion.

Then Raptor Summon eat in one bite.


Cut and Peel a thumb sized knob of Ginger and put in the blender.


Who is audio? Check into that.

And makes it nice.


You can take the chicken and start fighting.

This method of data frame is much easier, but some people also use another method. What they do is they take on start separately and the egg separately. They dip the chicken in the construct and then in the eggs and then again on the construct. They do that thinking that if you give a double coding of the flower, but when you do that method.

Your chicken will not get the color and if we give whites traces all over, so I always follow this method. Whichever one you feel convenient for you, you can go ahead and follow that method.

And one more thing is you should try this chicken in a medium heat so that they get nicely cooked. Then you get a nice color, will not ride in a hot flame where the chicken is not cooked inside.


This had some sesame seed oil.

And little bit of a red chili hold these optional ingredients if you want to use it, you can add it.


Had a little bit of chopped garlic.

Add a little bit of Ginger also.

This had your chicken.

And add the mixture. What you get ready for your general sauce.

If you want more sauce, you can.


Make a small world. Had little bit of cornstarch.

Wow.


Humane.

Cut this part off as level as possible using a back and forth motion over the knife facing a 45 clockwise degree angle.

Set this piece aside.

Now find the site of the loin.


Lean meat tends to be purified with in between, so lookout for the darker red side.

This off cut can be used for tuna tartar, negative or or or any kind of.


Next, cut about 2 to 3 centimeters away from the side. Depending on how high you want your sashimi and trim blocks as straight as possible, inserting the blade into the flesh and firmly touching the chopping board. This ensures a one time clean cut.

Trim is many other blocks using this.


Add 7 to 8.


Peel an Asian pear.

Remove the pair.


Add half a Cup of meeting and 1/4 Cup of soccer or soldier.


Do you get a night wife.


Dump the onion pear puree into a large container. Add 1 tablespoon of Brown sugar and 1 tablespoon of rice or corn syrup. This is going to make the carving.


Pepper

add 1 tablespoon of ground sesame seeds. You can use mortar and pestle, but I just use my hands.

Add three quarter Cup of soy sauce and 1 tablespoon of sesame oil. Mix everything together well.


The ribs to the marinade. You can actually marinate kivian zip lock bags, which makes the easy to freeze any leftovers.

Make sure every piece is well coated.

Cover and let the meat marinate in the fridge for at least a couple of hours to overnight.


Slicing my potato into thin julienne strips.

Safety first, don't forget to use your guard when slicing because it is very dangerous.

As you can see, you get nice long Julienne strips.

I'm going to 1 Cup of thinly sliced.


Like this, and we're going to throw these onto a plate right over here.

Jess.


So we're going to sprinkle this right over the top here, just like this, and also even if you want to garnish with a little bit of parsley on top, Sultan.


Alright, I'm just gonna get this Chicago dollars right on the grill. Nothing to it man, you just wanna get some hot charcoal. You can use any kind of Grill for grilling hot dogs. Even my 5 year old can do this so there is nothing to it.

Just wanna get him cooked on all sides. Will take a few minutes.

Be ready to go inside and build some Chicago.


There we go. That's our grilled Chicago dog and we're going to go inside.


Put a calendar in it with a dish towel over it. Bring that water up to a bowl. Put those buns in there just for a few minutes.


So let's take more of these grill ones and will just get one of the right ones that we did split and do a couple different ways. So for Chicago Dog, the first step is mustards, regular yellow mustard, and you better not come with catch up in Chicago.

'cause it is not a lie.


Mustard were coming with his bright green relish that's famous in Chicago. And that's really what brings the color.

To the style hotdog after the bright green pickle relish comes a little bit of chop file and onion. You gotta have all this on a Chicago dog. That's what makes it. This is what run it through. The garden is so after that.


Slices of tomato cut into little wedges. Gotta have that tomato and I'm lucky on this. These are fresh out of the garden going to come with a pickle on this side. Little tomato miss Ida Oman. It's a mill in the barn. You get the salad now. You got the sport Peppers and usually they have two on each one, so that's what we're going to do today.


It's a dash to top it off.


The New Zealand salmon we're going to do here is just going to take it. 4 fingers, probably right in half would be real nice here.

Right down the center.

Right in that up, right?


Here the fish on the outside of the roll you can take the skin off here. It's nice, long strokes here, it's real clean.

Hey.

I think that there.


All right, nice long strap strokes, kind of thin.

This will be on the top of the roll, right? Do like 5 pieces here with some avocado on top.

Just for color.

Well, this is what you can do with sashimi. Your nuggety right here, right? So some fun with it, right?


Just get some use of sashimi, cut right down the center there, right?


Put that in thirds, right?

Wrong again. Cut him in three.


Right you gonna take this? We need the sashimi for nicely guy cuts.

Nice long strokes here.

Right, This is again where you want your sushi chef is gonna give you this same cut here for the same price. Is this over here right?

So what you want this is your sashimi grade, so she mean for your sashimi plate here.

Nice and tender, just like butter, right?


Little bit of rice, right? Real fast here, right? You've seen that before. Real quick, right?

Like that this is the hardest part of doing sushi right here. Little ball of rice. Try not to hold the fish too long.


Is boiling you want to leave these in there for about 3 minutes going to get nice and soft, and then we're going to drain the water.


We're going to scramble 2 eggs at this beef flavor to our egg mixture and then combine it with the remnants of the round and possesses a beet flavor.


And goes in the ROM and don't worry about the extra grease, it'll just add flavor. Add your egg mixture you want to work fast here, 'cause the residual heat might cook the egg and you don't want scrambled eggs in your running.


Spread this mixture over a baking tray. Try to make an even layer of Rahman bacon egg mixture over here is pressed down like so.


So you're going to be cutting your English cucumber into halves are going to be using the whole cucumber, but I like to just do it this way. Remove the wrapping and remake little cubes out of it, basically.

Z.


So now it's tomato time going to be chopping up probably 2 cups ish of Rick Tomatoes. You want to have giant heirloom tomatoes. You can do that. You probably use about two, is just really to taste. I like a lot of tomatoes in my salad, so I'm going to be adding a lot of news.


So now you're going to be adding your pepper. You've solved and also your lemon juice if you want to go ahead and use the whole lemon or more than welcome to, you're also going to be adding your daughter and you just need a little pinch bowl and you should be good to go.


I clean this into the oven. An epic fail, basically toast.


Onion.

Now add your dried parsley flakes all purpose flour and cornstarch. The cornstarch will help make their hash Brown extra crispy ground black pepper and salt for taste.


Toss in, mix everything together. If you want to get messy, you can use your hands or if not, use a pair of tongue.

I'm going to add 1 beaten egg to this mixture. Just divide everything together again. You want to toss and mix.


In a medium nonstick pan, on high heat, I'm going to add in some cooking oil. Make sure the pan is really hot before you put in your hash Brown mixture. Once you add the mixture in the pan, make sure you sort of spread it evenly in TH. In that way you'll get a beautiful crunch on the exterior of the hash Brown.

I've reduced my heat to medium high heat.


You want to cook each side until it's got a beautiful Brown color before you flip it for each side, it should take about 3 to 4 minutes.

It's ready to be flipped. Look at that. You get the beautiful Brown color.

Now just cook the other side until it's Golden Brown Anola it's done.

I like to put it on a piece of paper towel. When it's done just to smoke a bit of that oil.


Do this cut about 1/4 way down from the bottom.

And pull apart and repeat the same steps with the half pieces.

So that you have 4 equal.

Pieces

the best way to wash the cabbage is to fill a sink with water.


Put the cabbage in the sink and as she pulled the Leafs apart shake side to side and lift up and down. Shake off the excess water and drain in a calendar. Repeat three to four times, each time with clean.


Pieces

cut the roof portion this card and then cut into one inch sections.

Like so then transfer these.


Sprinkle the salt and gently toss to evenly coat the cabbage.


We're going to fly to egg.


Fixed.


Dump in the noodles and give us a quick talk together.


Burger shaped pan exactly half, but they're all stuck together bend so.

Transfer that into the fridge for 15.


Same again.


Basement spring onions and the seasoning we save for my noodles, soy sauce and Sesame.


Pack it into a burger press or again anything you've got used the same size as your almond bun.

Good, clear, concise instruction from Ben that you'll see what he's doing is using his fingers to form the burger. Now this is something that you can choose to do, or I like the traditional way of shaping it in your hand for this, so you would need a ride.


In a food processor or blender, add 1 red Pepper, seeded and cut a 2 inch strip of fresh Ginger, sliced.

A half a Cup of garlic about one bulb are half a medium onion, coarsely chopped.

And 1/4 Cup of water.

Puree until it is about Apple sauce consist.


Need to add.

1 Cup of red pepper flakes. Available in Korean markets.

A three quarter Cup of fish sauce without MSG. Thai fish sauce is fine. 1 tablespoon of granulated sugar.

1/3 Cup of water and five stocks of diced green onions.

Mix gently to combine.


This sauce is by using your hands.

Put plastic gloves on. These are available in any drugstore. Pour the sauce and gently toss to combine.


Pack the cabbage pieces tightly in a container.

Well.


By cracking 2 eggs into it into a mixing bowl. Just like this, here's one.

Here's to we're just going to add in just a little bit of water here. You can just eyeball this just however you like, we're going to beat these together just with a fork. Really simple wrist motion here, just like this last little bit out. It's OK, it's more fun that way, right?

OK.


Bottom of the pan to melt.

It's going to melt down really quick now.

So we're going to get this just a quick shake just to kind of cover the bottom of the pan with butter.


And then goes the egg just like this.

There you can see here since we got a really hot pan that these eggs are going to cook lightning fast, so we're going to get the edges moving just to just make sure they don't burn, which is going to make this around just a little bit. You can see the eggs are already starting to come together here in the scramble form. Going to keep moving around just a little bit is the different engines are going to continue to cook themselves together. Give it that really nice you can see by using the water of how dense and how. How really nicely are coming together?

And of course, again, the water is going to prevent them from Browning as they usually would when you use milk.

So again, we're just kind of wrestling these together, just kind of keeping it moving just like this.

And once the majority of the eggs on the outside or finished and it's starting to become one specific piece.


Start folding them over just so. Then the undersides get done.

And of course, whether or not you wanted whole, you want to die stuff. You can just kind of come apart just like this. Of course, she is still continuing to move these around just like this.

Making sure that the inside always of these covered up eggs here are always done because you never want to find yourself eating a raw egg. Very bad for you and just doesn't taste good either.


Some salt, generous sprinkling of salt. So Cayenne Pepper. Of course some finely ground, but freshly ground black pepper, by the way, get a pepper grinder wire using pre ground black pepper. That was probably ground in 1997 and last but not least a little bit of Paprika gives it a little color. Is it a touch of sweetness? And really, that's it. That's all I think should be in hash Browns. Having said that, as you well know, you are the boss of your breakfast potatoes.


Who would you want alright? So after about 5 minutes I just say to give this a little stir and you can really see. Let me give this a little flip. You can really see that crust starting to form. So at this point if you've done everything as shown, there's really no way to screw this up. You're just going to cook these until they're done. Now there's two schools of thought you can just let him sit. Leave him be. The outside will get crusty and the inside will stay kind of white. Look like shredded potato, or you can use my method. I like to keep stirring the crust as soon as it forms back into the potato.

So I let it cook for two or three minutes. I take the spatula, I flip it over. That crusty surface comes up, sort of gets mixed back into the potato and then it re crusts. So right about here, most normal people would be thinking they're done and they would be. But I really like my cooked, well done.


Easy, just place 1 Cup of all purpose flour in a medium size mixing bowl with a half teaspoon of pepper, 1 teaspoon of salt and then whisk in an equal quantity of beer which would be about a Cup. The final consistency should be that of a thin pancake batter.


Or with salt and pepper, and I've placed it no shallow bowl. And what you're going to do is you're going to take your fish filet that I've cut going to place it in the flower, and you're going to read it or flower.


Grab the corner, shake off any excess flour and place it in your batter. Want to make sure that it gets cold? It really well on both sides and this better. Like I said before, is about the thickness of a thin pancake batter. We're going to let it all drip off. That's important, because if you leave all that excess batter on and let it into the oil, what's going to happen is all that matters. Going to kind of blow off the side of the filet, and that's not good. So we've shaken this a little bit, just very carefully.

Lower it into the fat.

I'm not letting it touch the bottom quite yet until it starts to firm up. Then I'm going to just kind of lay it down.

It's like that so already you're going to see that after a moment or two, they're going to start to float a little bit, and that's because the battery starts to expand a little bit and create some air inside of it, and that's good, because it's going to make the final fill a nice and crispy. That's it. We're going to just cook for about 6 to 8 minutes. We're going to turn over once in the process.

OK, it's been about 8 minutes or so I've turned these.


Golden Brown, those are just tap it slightly on a little bit of absorbent paper towel.


Do you use a potato Peeler or use a knife? And I'm sometimes more comfortable using a paring knife than I am a potato peeler. You're going to trim off all of the skin. You can leave little on if you like, but definitely take the eyes out of the potato. Those are not something you want to have left in there. Alright, so we get our potato trim just like this. And typically you're going to want to cut them about. Oh, 3/8 of an inch thick. I take the extra corner off here and I will then.

Cut him just like this. We're getting something like that. Now what I want you to do is you're going to take some water, some cold water, maybe a little salt in it, and you're going to.


Why not let him sit after that for a few minutes to make sure they're really, really dry? That's very, very important, and after that we're going to double fry them, and I'm gonna show you that in a minute. OK, my chips are nice and dry. Been patting him down for a couple of minutes. I'm going to lift him off carefully.

Into my basket. Or you can put him into a skimmer and lower meant you're fat. If you have a quart size pan with some oil in it and I have set this at 290 degrees now, it's much lower than you. Normally fry French fries, but these are not going to be actually cooking to turn Brown. They're going to be cooking to just take the flesh and make sure it's nice and tender, so we're going to drop it into the oil as you see it's not making all this great noise and lots of bubbles and steam coming up because the temperature there all is much lower than it normally is going to let those cook for about 3 or 4 minutes.

Until they're nice and tender on the inside. And then we're going to pull him out and let him rest again after they've arrested a few moments were going to turn the temperature of the fat up to 350 degrees, just like we did the Fish, and we're going to fly until they're Golden Brown, and we've got chips. OK, it's been about four or five minutes, and my chips have been frying at 290 degree.


And just are well. And then again, just put it into something with a lid. This stores or keeps in the fridge for quite some time. Put this aside and I will show you how to work on this ring.


Deveined with the shell on? That's how you keep it nice and flat and then you just want to basically split it in half.

And then after that, that's when you want to remove this shell and that's it. It's easy peasy and just continue with the rest of your shrimp and then just set them aside.


So you just want to cut them in half and then cut each half into thirds.

Ann, you want them to be just about this size.

And I also cut my hand the same size as the two.


When I start off by taking one piece and completely submerging it into some very very warm water, trying to make it as even as possible, don't keep it for too long. A quick dip and then remove it. Tap off any excess water and place it on a clean wooden board that has not touched any meat or anything like that. You want to make sure you're really safe and then just take your hand.


And then we're going to start with the assembly. So in the middle we're going to play some lettuce.

My thought chewed coriander.

Sementa again, all these veggies are nice and clean, have been washed and dried in my salad spinner. I'm also going to add in some cilantro.

And I forgot to add in my, uh, what do you call that bean sprouts? But I do the next one, and then you want to add in your cook.


Maselli noodles.

And then I'm going to add on the side of my veggies. I'm going to go ahead and add in my slices of homemade Vietnamese Ham.

And then my shrimp right next to it.

And then I'm going to layer my tofu right on top of the ham. I did 2 pieces of ham, 2 pieces of tofu.

Well, what do you know? I guess I did remember to add in my bean sprouts. I'm now I'm at.


Sprinkle a little bit on there. I need an marinates it and we're going to put in some soy sauce, OK?

And then an.


Under spinach, I'm just going to boil the spinach. It's whatever you want it.


The robbers, the rabbit is easy. Now I've kind of given up on my parents there, but this is very important. That is easy.

Going on this is totally ruining our show, which is a technician, so we have another wine opener I'm just going to boil the eggplants quickly, turning kind of translucent. The little bit of oil and we're just using a canola oil, so we're going to go with the.


First with the.

Do you spell?

Is this something that older kind of translucent as well? I'm gonna add a little bit of salt, julienned carrots, mushrooms, so yay.

Get on top.

Just put whatever you want. Whatever vegetables you have, it doesn't have to be. You know what we have.


Bing and slaving away sautéing all the vegetables.

Oh yeah, Oh yeah.

OK, for the egg you're gonna add a little bit of oil.

Breaking this thing.

Let's because you're gonna do the eggs Sunnyside up because it looks better. I'm just going to prepare the.


Your base of rice, so you're going to add color. Assemble it Querido. Be proud.

Spinach onions.

And then the egg to the goatee jumps off. Go to themselves first, right in the middle.

Like middle of the sun, la pop in them.


Find double without burgers. J like a Big Mac baby.


Apaga something else and then.


About four to five ounce portion of rice, and you see a balled up taking from our pot prepared and cool. I'm going to ball it up so I'm just going to make sure that I keep my working area very clean. Place it in the center of your pad.

And not going to do what I call the boat out. Something one of the hardest things that beginning sushi people are going to have to face with is trying to keep everything on your mat.

From here I'm going to take the rice split in half evenly distributed onto our pad, and then I'm going to form a bow tie using just the tips of my fingers. I'm going to press the rice out to the edge of the nori pad.

Starting with the outer edges.

Having my little bow tie design and then I'm going to fix the rest of the perimeter.

Reason you do this is you'll see at the end of your role that if you take a little attention to detail at this point of your rolling sequence, your sushi is going to look.


Combination of Japanese Chili Spice.

Dried orange ride, black and white, sesame seeds and some dried seaweed.

This is the first layer of spicy or spicy tuna roll.


I'm taking my path.

Flipping it over.

Be very careful to keep all the ingredients here in Nice and neat.

And anything I'm going to place onto this side of the path which is now the inside of your role.


Well, we consider what you're feeling.

Start.


Now I'm going to put in our muscles.

Most glass, as I like to call him.

Smoke was OK, so now I'm just going to cover this letter.


That is amazing.

It's been about 5 minutes.

Little bit less than that, I would say look at all that little juice that little broth oh.

Smell so amazing. I'm just going to very carefully.

Put it in a big bowl.

Look at that little combat.


Red

with a little bit of butter.

Find it's gonna go down 1st.

Pepper, kosher salt and of course ground black pepper.

And you put it down.


We're going to put a little boil on the other side of the bread too.

Season the red again so we have now what will become the outside.


Check to make sure that it's getting nice and beautiful. Look at that.

Flip it on over. Now we start with the Chisox.

Make sure you coat the entire piece of bread with the cheese and you can do any kind of cheese and one jalapeno Jack smoked gouda, even, Brie gorgonzola, or a blend of cheese is a little bit of everything. This is my kids favorite, like I was telling you.

So we use chatter.


Into your diet and not as hard as people make it out to be.

1st I'm going to cut the.

And off the cabbage you can leave in as much of the core as you want.

I generally find that it's a little harder and not so pleasant, so I will cut out most of it.

This is generally the simplest way.

And I will be fermenting this in a crock that I bought at Ace Hardware.

It was about $20.00 for this crock. It's a one gallon sized.


You say that it's very easy to Leach lead out of the old crocks if they have any kind of crack at all in their finish, and so I thought it was worth it to buy a new product just for this purpose, but without having the spring like $100 for one of the fancy fermenting crops, this works just as well with the trick. I will show you.

At the end, for keeping this sauerkraut submerged nicely, prefer mentink.

I try to cut my cabbage pretty thin because you don't really want huge chunks of sauerkraut. You want to be able to get just just as much sauerkraut as you want and not huge strings. So once I finish slicing it fairly thinly.

I'll turn it like this and cut across about three times so all those shreds of cabbage are reasonable length and then just drop them right in the crock here.

When you're fermenting the cabbage.

You really want it to be completely submerged in water because.

The good bacteria are anaerobic. They grow without the presence of oxygen and the bad bacteria that might take over if you're not careful. Require the presence of oxygen, so once everything's in there, you want to make sure you want to make sure it is completely submerged in liquid the fermenting process.

And the fermentation process pretty much takes as long as you want it to. You want to leave it for at least a week. Usually I leave it for somewhere between two or three weeks whenever I think, oh hey, I had sauerkraut fermenting around here somewhere. I wonder if it's ready yet.

So.

There's the cabbage. This is big enough that I can do 2 heads of cabbage if I want, but then it's.


This is my usual pink Himalayan sea salt, full of lots of good minerals.

And I just sprinkle that over the cabbage.

And you can let it sit for a few minutes. I will go ahead and start working the salt into it now.

This works better on a lower surface because I'm short and it helps to get your body weight down into it, but you just start.

Tossing it to get the salt evenly distributed.

And then start squeezing and pressing on the cabbage and in just a few minutes.

The cabbage will start releasing liquid.

And you will.

Your cabbage will take up a lot less space and the liquid usually for me, will almost cover the cabbage. I always have to add a little bit of filtered water.

So that it's completely submerged.

And this process will take a few minutes Anna's.

Slightly energetic.

Requires a little bit of muscle.

After a couple minutes of working and.


And I will show you my trick for keeping it submerged, which I learned from my father.

I add water probably till it's just about an inch.


And I put, probably.

2 quarts or so of water in the bag, usually maybe a little less.

It just needs to be enough to make a good seal on the sauerkraut and then.

In order to seal it tightly.

I close.

The zip on most of the bag.

And then tilt it.

So the water is there.

And then there's just a small portion here where I'm letting the air out to get his Titusville as possible. Mostly that just makes it easier to work with. It doesn't have to have no air left in it, it's just easier if it's mostly water.

And then I just drop this down.

On top of the cabbage.

And you'll see a little bit of water come up around the edges of the bag, but the cabbage will stay neatly submerged under the bag. And of course the bag form fits to the edges of the can.


I'll usually throw just a dish towel on top of this, especially if I'm letting it sit in some other rooms in the kitchen to keep the dust and whatever out of it.

And then like I said, just let it sit for two to three weeks. Or you can even let it sit for several months, usually after two or three weeks, I'll take it out and put it in Mason jars in the refrigerator, but obviously this is a technique that was used.

For a long time for preserving the sauerkraut without refrigeration, so it's perfectly fine to let it sit this way for months and just continue to sour.


Up to a boil, time to add in the bulgur wheat.

A good sprinkling of salts because you want to make sure that you're seasoning the bulgur wheat itself.


Fornia doing some work and they had lunch catered and one of the items was this tabbouleh salad, which I had never had before. As soon as I ate it I instantly became hooked on it. It was so good, and if you follow me on Facebook, which you definitely should, by the way, you'll know that I have just been really obsessed with bulgur wheat lately, and I have been making it constantly because I love it for lunch with like just like a can of tuna on top or even some good grilled chicken breasts. It's just so good.

And it's super super filling and I just really, really enjoy it. So what I'm going to do is just finally chop these fresh herbs and it's really critical that you use fresh herbs for this. And I've never tried it with any other combinations besides the parsley and mint, so I'm not sure how it would taste. If you want to substitute any of the two now. When I had this, it did have a lot of mint in it, which I thought was a little overpowering, so I cut it down to only two tablespoons of mint.

And one large bunch of parsley, so I'm just going to finish mincing this up.

That looks.


OK, so.

I've got a nice pan there. I've got some oil in there. You can use any oil you like. I'm actually using little touch of mustard oil today.

I'm not going to some chicken in small parts shops it nice and small skin on and the phone is in.

I'm just gonna add.


Some garlic ginger paste.

Start kind of TSP, one of each one. Ginger, one.

Charlie.

I just want to cook these guys on their own kind of above medium heat.

So about 3 or 4 minutes staring all the time.


Now I'm gonna have some onions.

I'm using red.

Cool.

And now for some powders, have you seen the show before? You know what I call this the Big Fork, but equal parts have chili powder, cumin, coriander.

And shimmer it.

If you want to go ahead and use a regular collie, mix it. You may have already. I just prefer this one.

And again, keep staring on the same heat.

Another two minutes.


Study.

And you have to mix.

And then you finish with this.


Want to meet him?

You dribble little bit of olive oil into each one of you bogus and just give it and Robin.

Thanksgiving side

I'm not ready to go in the griddle pan. Now you can roll these out on Griddle and straight away.

Set me off.


Oil.


Going to add the noodles were going to add however much chili flake you want to use, and then we're going to add the tamarind sauce that we made and cook and stir. Fry this for about 5 minutes until the noodles are soft and.


Next up, our crew too.


Already so right when your noodles are almost finished, you want to turn off your heat and throw in 1/3 Cup of chopped cilantro. This is going to add for a really nice freshness to the.


So now it's time to fire. We're going to turn our flame to high.

Show a little bit of vegetable.


And in fact, it's already hot.


Next, add some diced.


Abrika Cayenne Pepper. And don't forget your pepper. So what I do is I just mix it into a bowl and add generous amounts. The more amount that you add, the more flavor you chicken is going to have on the outside. Like I said, use what you want. Experiment with different spices, whatever having.


Yeah, usually I mean usually in my pasta there's more eggs to water than in this. This is a little more water than X, but yeah, it's very it. Is a pasta really? It's a pasta, so now that's ready to need. I don't need it very long for it's not like when I make bread, so this is I just like to need it for about a minute.


Moving on mix red pepper paste with a chopped garlic says message says Mio salsas, sugar and a little bit of.


Here we will mix.

Everything nicely together. Look up your fault. The green color from the parsley and from the green pepper. This committee. Amazing amazing file after you will never tasted any of the collateral Fridays and you will make him all the time.

Hello.


Dad.


And Golden Brown


A bit of salt there.

And spring onions.

Dark.

Final toss and then we're ready to play it up.


And at least come out there. OK, so we take it out cleaner marcianum and then we get us an egg white little flower, little baking powder and little salt, little water, little vegetable oil. And then we started up real good. Now all the directions and the ingredients will be listed below.

OK, now stir it until it gets real smooth, just like that right there.


Soaked 1/2 pounds or beef ribs in water for about two or three hours to get rid of the blood.


And then I'm literally just going to squeeze half of this orange juice in here.

OK, I think it's about a table.


Slightly add the balsamic vinegar and season to taste.


'cause that way the bacon fat kind of drips down and the bacon cooks evenly. It doesn't cook. You know this is sittin fat, so I'm just going to put my bacon slices on here.

And I'm going to put the bacon and the bread in the oven.


Move the batch to bread crumbs.

End Quote even you ate bread crumbs.


Room temperature canola oil to a cold pot, we're going to turn on the stove to a just a little over medium heat to see.


Supergirl and we're going to just put everything together.


Which is quite soft, isn't it French back, but it is it very crumbly, humbly and very delicious. Easy, easy to eat. I think this is going to be.


And now I'm just going to slice up the apricots and this is going to add the sort of sour and sweetness elements to my duck spring rolls.

And now for some armor.


Pan with butter.

Add some potato.

Some cabbage.

Some onion.

And traditionally they use kale, but I had way too much kale growing up, so I'm going to use leak.


Orange juice and then.


And then you got that roll. Then you get a, you know a knife, you know sharp.

Make some nice cuts on it. OK, it's a little spicy. Tuna rolls a little more, Ono juicier than the California roll, and it moves around. So be careful with that.


I got the grill on high.

And I like to cook the burgers to medium, come on, get off their mind, doesn't want to go on.

And then also, let's go ahead and put some onions on here. Cool and I grilled onions. Yeah. Oh dude, I love everything if it's not moving all either.

Just put a little olive oil on those.


Also, I can play with.

The race, as long as they want.


Sip tomatoes.


My heat adding your salt water to a small pot now adding the shrimp and reduce your heated medium and allow the shrimp to simmer for about 2 to 3 minutes or until.


I'm going to put that into my little blender here and then we're going to add some Dijon mustard and I'm going to do 1 tablespoon or three large.

Garlic cloves that I've missed.

In the top there.

And then we're going to add.


Will take your map.

Place it over your role and at this point.

One of the nuances of the sushi roller come into play. We're going to form the role and not press it down.

I'll give a gentle.

Bit of pressure to seal that bottom half of the rule. Again, gravity covered the roll. My mats going to form it. I'm going to give a little bit.


Look at my beautiful.

Delicious looking.

Garlic nouns are already. I'm just going to brush them with the butter.

Not really rich and my other ones are ready and I'm going to put that one in Norman also.


To make it bind together so they won't fall apart is to have seaweed strip over it.

And then gently rapid around.

They will stick naturally.


And you're going to cover it with this lid. This let's perfect 'cause it's glass and you can watch the eggs poach. It's going to take.


Earnings for medium high heat.


OK, so next I've got some of our meeting. I'm just rolled into a mid size size ball sewing place into the flower and we're just going to do is just code it in the flower.

Just so nice and coded.

Just like that and just continue.


The onion mixture that we created earlier and then spoon that on top of the beef.

And finally, I'm just going to add some spring into this, but here you would be able to add any sort of vegetables that you like, or even an egg.


Like cabbage, finely chop.

Stef


Put just a little bit of feta in there, just kinda wanted that extra little.

Papa flavor

from the dryness of the feta cheese when it adds a little bit of contrast to your mozzarella cheese, which is really mild.

I do not very much, but just a very little bit.

Now I just talked to enough of it to cover the mushrooms and the snails.

And I have them in.


Result and put it through this gizmo, which is a food mill. If you don't have a food mill, you can just crush them with your hands. So just put our food mill over a bowl.

Turn the crank. This is a great activity for kids actually turning the crank on this or even better crushing them with their hands. Just had that already, so see.


Pop in the oven for about 40 minutes to bake.


Take some oil, be little generous with oil and everything, because we're going to have.

So he food.

See.


Fish muffins toast them, cope with a little butter and season with a little salt and pepper.

Well, the muffin.


Sealing the burger is probably the most important step. You put the burger in the oil. Syrian means use.


OK, I'm with you so far. OK, yeah OK, well look around look really pretty. I can see how this is coming to get.


Rose and I'm going to remove most of the fat and then cut this up into bite sized pieces.

About this size.

You don't want the pieces to be too small or they'll dry out or too big for obvious reasons.

After trim.


Can

Throw in our onion segments.

Into the deep fryer.

We're going to drop them, right?

So don't forget when you're cooking your onion rings in your deep fryer pot, full of oil, whatever you gotta flip these bad boys 'cause they'll only cook on one side. Why is that?

Because they float Steve. So this is what your end product is going to look like.

Nice.


Next, all of the vegetables to the dub apart thing, right?

And put the fee for the Santa then.


After the pan.


We ought to Kenya in, stir it around, cover and reduce the heat down to simmer.


All right, what we're gonna do now is just put it on this plate.

And have a little sour cream and chives. Here you can serve it on the side or right on the potato pancake, and you can also use applesauce.


A couple cloves of garlic.

Low or in a little bit of water so they steam nicely and that will make some good clam juice. Right now we're just going to pop these on.


Split the bacon on the pan without the time being on and then throw it on high.


So let's get that ready now to add some Bay leaf piece of roughly cut carrot, roughly cut onions, cut tomatoes into offs, put in the potatoes, add in the leftover pieces of Ginger, some green chili you know, some peppercorns.


Seal it and by sealing and means all the juices are staying inside. Thing about cooking it like just.


All purpose flour here and we're going to season that with the same seasonings that we seasoned are marinade with, except I'm not gonna put hot sauce in here and then will give us a good mix.


Make it well and add your olive oil and yeast mixture.


Bake for 30 minutes at 180 degrees Celsius.


And got better.


Sprinkle with a little bit of sea salt.

Nice cracker black pepper and.


You have to add it.

This is really, really good. We need just maybe 2025 minutes again and ready.

Crush Hot Chili's.

1 teaspoon now.

You have to put 4 Cup of water again.

And.

We need 1 teaspoon more salt.

Sit.

So we need a black pepper. This is 1/2 teaspoon.

Sit.

And we left hook for 2025 minutes after.


Let's get going now. I have two clothes of coarsely chopped garlic. Gonna add in your roasted red Bell Pepper.

This should help your garlic a lot.

Work with us.


Lather some of the Basil mayonnaise on top.

Brad, in my piece of sword.


Fistful of parsley and spaghetti, which goes straight into the pan.


We make six small bowls.

He cheap Pizza Bowl should be around 9 ounces weight, so we make a nice round shape. Now we cover again with film to avoid the door crusting and we let leave at room time zone for a couple of hour. Or if you like, you can place any warm place for 45.


That

Where.

Why you can't wait to add that green?


So pretty yeah, it smells really good.

This marinade is going to come up pretty quickly and my mom makes the best frugal year I don't know.

So I'm really excited about this and we're gonna actually having with lettuce wraps. It's gonna be really delicious then.


Here is our ingredients for our pirogue dough. I have my flower in here. We're just using all purpose flour all purpose unbleached flour and I'm going to add my salt.

And what I like to do is mix my eggs with the water ahead of times. It makes it much easier to make the dough.

So now I'm going to just stir this in and what I'm doing is incorporating all of my.

Moistening all my Flowers so that when I go to need it, it's it's much easier to need.


I'm not adding my seasonings now. Why? Because each time the vinegar reduces it either makes it a little too much concentrated or it might not be enough. So once I have the cabbage at the right texture that I like, I will then add my seasonings 'cause it would be perfect and ready to go.

Vinegar reduction.

I'm going to wilt this about 30% more, and then I'm going to be ready to add the rest of my seasonings. My crowd is at the texture that I wanted to be little crunchy still, but definitely soft. A lot of liquid is better evaporate.


And a little bit of water.


Dope have greased the boy 1st and then I've added among the dope again we're going to increase it with her.

Oiled the doors.


3 minutes before your pasta is done, you're going to turn the Heat back on on your 12 inch frying pan and what you're going to do at this point is go ahead and throw that garlic in there.


And give it a light brushing.

And then our jumbo bit.


Put in.

About an eighth of a Cup for me.

Not too much.

A little bit more than that. Some are old bread crumbs.

And then.

Now we're going to. We're going to blend it up so it's nice and it's course we don't want to find. Just nice. Of course. Go ahead and hit it, brother.

Help Yes.

Well done.

Is good, this is the proper way to do this.

Call it.


I always said it here and put this on with this right quick.

Like that with this one.

You don't need that much OK. Check to see how much this is first time. Before I did all this here, I put season, salt, onion, salt, garlic, salt, no limit, pepper, black pepper and season salt in this here. OK in the meat. OK, now put this bread up in here, make that Breaded gets off for now, OK?

You see that there like I mean.

One more piece of bread.


Add the broccoli, mushrooms and carrots to the broth. Cover and simmer for another minute, just until the broccoli turns bright.


1 teaspoon

If you don't have it, that's OK.

Now let's set up the timer for one hour.


Patti Ann you can grab maybe 1/3 of this pound that you got going, third of it and try and just flatten it out as thin as possible. That good or add more. That's probably good right there? Yeah, right? So let's go ahead and get that on your cutting board and just flatten it out. Shape it up into a around Patty and we want to go a little big on these. These are going to shrink up.


Add Reg.

Dinner is served and I'll tell you something else. This makes a fantastic breakfast.


Um flaw out of green papaya or a little bit of salt.

Little Pepper, a dressing made out of fish sauce, little lime.


What it needs?

I put the amount of each ingredient into the description box as always.

So we start with an onion, cut into half and then cut into slices.

Same with the Red Bell Pepper.

I prepared more or less for six to 8 hotdogs, the original amount in this recipe is made for four hot dogs.

You're ready with.


Going to similar this.


Linneys after they open. And of course if there's a couple they don't open, that's not so unusual. Just throw those away and deal with the good ones. OK to serve, you're going to want to transfer those into a big wide bowl. Of course, you're going to ladle over copious amounts of that amazing.


Basil

1 teaspoon of Basil.

And 1/2 teaspoon of parsley.

It's all gonna go.

Running to our fourth Cup of flour.


You can see immediately it starts making its own oil.

They get nice and tear down one side, turn the heat down maybe a little bit so that nice char. That's what you're looking for, so let's put it back on the flame 'cause we're flipping it over. Beautiful look at how much fat came out of there. Don't worry, we're going to use that fat.

We're going to put the apples in there with some sugar and caramelize them and then will serve that together on the bread with a little bit of this awesome going to make and you can see.


Five I put the paste an I seal them.


I'm gonna keep it Movin until it's done. Are you gotta keep it moving? I don't want big chunks of rubbery scrambled eggs and lobster I want this very very very soft and very, very custardy now. The only other times I've made this, I've actually scrambled the eggs 1st and then when they were almost done, I folded lobster meat in, which does work, but here I wanted to try something different. I wanted to start with the lobster in the pan and I wanted to scramble the eggs with the lobster.

To possibly impart more lobster flavor into the dish, the risk, of course, is overcooking the lobster, which I'm happy to announce, did not happen all right and again, very important. You keep it movin, keep that spatula scraping against the bottom of the pan so that no part of the egg stays in one place too long. So I'm going to keep it moving. Keep it movin when it got to this point and it was almost there. I stopped why? Because by the time you put the spatula down.

And you get your warm plate and you go ahead and you serve it up. It continues to cook from the residual heat in the lobster in the eggs. So if you think OK, it's almost where I want it. Stop. Put it on the plate. By the time you dig your fork in it.


The core or I know sometimes people like to cut into the tomato 1st and then remove the core and here again just like with the onion I'm going to slice the tomato and then simply layer them again one or two slices and cut vertically and horizontally to achieve add diced effect. Once your tomatoes or diced simply transferred on the 2 the bull and now we are ready to go ahead with our dressing. So with a washed lemon.

What you want?


About 2 pounds of peeled, cubed potatoes into a saucepan, submerge the potatoes with water and then bring to a boil.


Baloney are as long as yours are teacher, so these are our teacher Italian.

Sausage.

It's made with fresh fennel.

Really great taste.


Onion.

Which is very easy.


Snow textured vegetable protein and then just mix that in with all of the other ingredients as well. And we also want to find out for a minute or two to let it absorb the source.


Bring 2 cups of water to a boil in a pot over high heat. Add a pinch of salt and 1 Cup of quinoa to the boiling water.


Select

so watch it here.

Kimuchi sauce.

Cheese sauce.

Have you?

Spicy tuna roll as well as a lot of the other rolls over.

The user space.

I want to say is that our tunas.


A little bit of cream, ever.


Was you want to place this in a airtight container?

That's what's going to foreign firm intend.

There it is.

I'm going to leave this on the counter for 48 hours. It's in an airtight container. Leave it on the counter for a minimum 48 hours. You're going to see when you crack it open. It's going to smell sour and it's going to have bubbles created on the surface. You'll see it if you don't want to sour your kimchi.

I choose to just put it right in the fridge, but I leave mine on the counter for two days. So here's what I'm going to do.

I'm going to try it first to let you know how it is 'cause it just smells amazing and smell the red pepper and it's awesome. Here we go.

Wow.

I could eat this just like this.

And it's really hot.

It's good.

So control the heat. I love it like this. I love the heat.

But it's really, really good. I'm crying over.

Ralph stop.

Is very healthy.

Fresh vegetables.

Little heat amazing.

Can't wait.

For 48 hours to be up.

So here's what's going to happen you're getting.


Then I took it off the heat.

It doesn't take long, I mean, total cooking time might have been what a minute.

But you can see how beautiful it is.

All right now it's quite a bit of fat.


About three weeks ago and then, the buds are dried and I will use that as part of this marinate.

Lavender is a great herb that works well with lamb, I think about using lavender. Any place that I would use Rosemary. So I'm just going to grind this up and pulverize it.

And you can see that the buds are now turning to fibers.

Give it a few more turns.

OK, and will add.

Teaspoon of that.


Open the pressure cooker after the whistle or the pressure has settled down. The color is perfect. That switch on the heat.


This is a very simple paste. OK, it's a very simple paste.

Very easy kimchi recipe and I'm going to grind this down.

Pulse rifles

OK guys. Now what you'll notice?


Then I come out here with the plastic wrapped like I was telling you earlier and put her on there and he got to go in the refrigerator for at least four hours. OK, let these all these spices.

Marinated the meat.

And when you do.


Just halfway like that.

The reason is because once the shrimp cook.

They tend to be one to curve in right so?


Skin on because this is what we call a rustic clam chowder. We're going to do is cut them in half some and after that I see you're very persistent. Now let me see how would you cut that? That's perfect. That's exactly what you're supposed to be doing.

You're hungry.


Point, you're going to want to heat up a pan with about a tablespoon of olive oil in there. Here I use wallet oil, or you can use coconut oil. Whatever you have on hand, you want to make sure that gets nice and hot to liquid. Kind of looks like this. Then add your chicken. Your chicken should pop a little bit when you add it to the pan. The key part here is you really want to get oil on each one of those chickens just a little bit, or they're not going to crisp up.

Once you have all your chickens in the pan, just like this, you're going to hear this.

Beautiful Chris.

Baking Sound.

Now these things are only going to have to cook for about.

3 to 4 minutes. You're going to see white on edges and at that point you're gonna want to flip them over and they should look like this. They should have this Unite Brown crispy crunchy texture on the outside. That just looks amazing. Now at this point you're just going to want to cook these for about another 30.


Over into the sauce.

Once all the chicken is in the pan, I'm going to move the pan to the center of the grill. Turn the center burner off and leave the two outside burners on low. I'm going to close the lid and cook this, uncovered for about 20 minutes, or until the chicken is cooked through. You do not want to over Cook the chicken.

After cooking for another 20.


Use a fork to draw some nice lines.


We just Chuck all these ingredients in.

That should be enough.

Cucumbers

Spanish onion.

The mint.

Flat leaf parsley.

And we just keep that amazing mix.


Mixed up, I come over to my mixture I made drop it in.

It's just a mixture. Always ran just shrimp just like that and take it to some really hot oil.


The Cup of the potato mixture to the pan and cook for about.


And Azure pasta to the bowl? And you're going to pour your aguas right onto the pasa. Make sure all the bacon piece.


Who plays the finally chopped tomato in here?

Send


And then strike.

And to that we're going to add some Curry powder, which has been mixed up with a wee bit of water. So when you do this, then paste. It just makes it easier to incorporate into the noodles. You always get clumps of Curry and it's like it's not fair someone gets more carry than the other person is that how you feel about it. I knew I knew that OK right so if we get true spectral is.

And we just incorporate that carry all the way. It's going to take a little bit of tossing action. You can just leave the water here, just get your hands and sprinkle it in the way that mom used to do it.

Right, you can bring that hate up a little bit.

But we didn't actually cook these noodles.

This function in water, so we're using the heat now to really soften them and use the residual kind of like moisture that was still hanging on to each noodles and kind of cooked through.


A tall glass pint glasses are perfect for this.

Like throwing a hot dog down a hallway.

What you want to do?

Is pour your batter into the pine club.


So.

And usually one roll will make about 8 pieces.

How come my piece is really big?

One Rd pretty easy.

As you can see, when you use the rice spoon, you can get a nice even amount of rice onto your role. New teams in the middle.

Really nice and neat.


To this we would need to add 1.

This point of baking powder.

This will help some of that when we are frying them. Have this point. Baking Soda.

We will use one teaspoon of ground coriander.

Half teaspoon of calm down, calm and.

And then we'll season it with one to T teaspoons of salt.

And one teaspoon of black.


More Barber John. That's right, the cheesier the better, just covered up.

And then homemade marinara.

You'll have to use homemade. You can use store but but.

Homemade gummy better so.

Do you have a mirror on right? So we're going to cover it with mozzarella and even more parmesan.

Because we want this to be as cheesy as well, so it looks good already, right?


So something oil since we were up around the rice so make sure it will put it on the side as well so the right side.


Take a skewer now. These are very long in comparison to our wieners, but that's OK, so you can always just break them. And then.

Stick it in the wieners there. We hole.


So how do you tomatoes?

And I'm just big business. Big Sean, because you know, just look pretty in there with a black of the dog.

Settings done.


Sorry route as well as the two types of apples. Would like to try the Apple. Sure, let's go for it. Watch your fingers.

Jeff, what would you recommend if you don't have a mandolin at home? You can use a sharp knife the most.


Get it.

Makes that it now.

So this is, uh, one huge spot, Snip and two slices of celery root.

Scott and you added this.

This is A1 stick of celery.

End.


And it's sesame oil and had much room in order to cook the vegetables perfectly, we're going to cook them separately. Little pinch of salt to season the mushroom and will put this over medium high it we want the mushroom to be nicely toasted, which will take about 5 minutes. That's transfer this so place now going to move on to character is a little more sesame oil. Then add the carrots and we're going to cook the carrot over medium high heat and a pinch of salt system. Take about 5 minutes to transfer the carrot soap late. Then we gotta keep going with zucchini.

Add a little more oil and had a pinch of salt. Chicken will take about 3 minutes.

That's looking really good. Transfer this to the plates. Then we're going to continue with this browser is a little more sesame oil. Add the sprouts and add a little pinch of salt. Will take about 2 three minutes.

Smells great here.

But yummy, that's looking good. I think it's ready and will transfer this to the plate. Now. The base GG already will cook the beef. I'll use 2/3 of the beep and save the rest for the sauce. Here the South. That's the sound of the flavor it will take about 3 four minutes. I think that's ready now.


Small rolls of dough.

And roll it into a four to five diameter circle.

Now cut it.

Into two parts like semicircle.

Big one semicircle.

And fold it like a cone.


Kind of picked up in Italy. They often use a little bit of.

Cooking water of the pasta just to make a bit of source.


Healthy tablespoon

Of Sesame Taena

Not quite indicative of this recipe, but as I always tell people.

Is open to interpretation, so I'm going to add that system Athena as a thickener, and I'm going to pulse it in.


Fragrance, so in this case it is just for flavor and fragrance and this needs to be added towards the end. So little bit of Garam masala powder and coriander we will add after we serve this the potatoes also have called this got slightly mashed into the gravy.


The door to avoid it crusting annual. Let it rise at room temperature for three 4 hour. Or you can place in a warm place for one hour.


Place nice parmesan.

Now we want to place three slices of toast.


Marinade deliberate ginger as well. Peel enough for that. Keep that chicken moving Vista off them. We got our garlic, we gotta chili now delivered ginger as well, which was just great up. Jamie, if you get a clean water underneath it.


Up my meat nice and thin you put everything into the bowl. Now let's go with all of these ingredients. I know there's a lot, but stick with me starting off. We've got some scallions, some toasted sesame seeds.

A Cup of soy sauce.

Some sesame oil.


Get your hands right in to bring it together.

The need for about 10 minutes on a floured surface until even and smooth.

Look back into the bowl.


So the first side.


Going to start with the gravy because it will take the longest because we are caramelizing some onions. So into a pan I'm going to add some oil and that chopped onion and we're just going to let this cook on a low heat. It's going to take about half.


Lightly salted water to a boil.

At.


Now, right over the top of the Bredo, we're going to add some of that enchilada sauce and go very light with it, or it'll add too much for both flavor.

And then layer again with more cheese.


Let's see, we got him or.

Yum.

Grab your skill was about me.

When you go to flipping.

Them it's gonna hold up a little better.

I.

See Yeah.

Just grab it by to me.

Rolling Mobile

try to grab new tomato.

Is this gonna bus all up?

You won't load that file little bit.

Boy


Yeah.

So you want each bite to have part of the swordfish, you don't.


Play on the background. I'm just in a boiling potatoes for about 20 minutes.


It is impossible.


Will we parboil it to ensure?

That it's cooked throughout. We don't want it to dry out while they're on the grill. We do not want to over cook him.

You're going to come over direct heat for about 4 minutes per side, just a crisp. The skin will flip over. Give another 4 minutes. It'll be done. All you do after.


Put everything into a bowl and add some extra Virgin Olive oil.

And some salt and pepper and give it a good mix.


I have over here a trade that I just put some oil on.

Let them get nice encoded with a thin coating of oil will help prevent them from sticking.

No, these pirogi are ready to be eaten now. You could eat them just like they are. You could put some butter on them, but we're going to pry them up going to serve them with some sauteed onions and sour cream. Think our butter is ready.

Potato and cheese.

Sauerkraut and mushrooms.

Remove from the bottom of pan this over somewhat medium gauge.

I keep a close eye on them 'cause you don't want them to burn. Those are browned on one side.

Beside a little bit.


Let's just.

Spread that around a little bit more.

OK, and we're ready.


That's clean is going to keep the crowd from rising up to the water line to the crowd juice line. Hold man with that, so that's great.

And now I'm just going to cover it with some cheesecloth and hold it in place with a rubber band. You can use twine, whatever you have on hand now that we have our crowd all set up. Just going to find a nice cool.


Next, add one large green Bell Pepper, cut into one inch pieces for variety. Use any color pepper that you like. Then add a 10 ounce can of drained, sliced and pitted black olives and 1 four ounce jar of drained pimentos.

Stir it gently to combine.


I simply generally grab it with my hands. I take my content.

And I evenly place it.


Well, at this point.

Anar coriander powder

Irish human powder.

Howdy.

Tell my father, this is an R chili powder.


Barely Al Dente, which is undercooked in deep end with the pancetta or bacon, go ahead and drain your pops up very well. Once that's drain, very well. Throw that right into the pen with the meat. Go ahead and mix it around for a few minutes on a medium heat and what you're going to do is take that large spoon ladle in some of the water that you use to boil a pot.


The market here every Saturday morning, so salt is another ingredient now I've.


The two minutes just had a touch of flower to give it some body and just cut the flower out for about 2 to 3 minutes. Just graininess out. Next saddle, little bit of chicken stock.

Look at that beauty.

That's what Shepherd pie should look like. So now we're at the end. I'm just getting some peas.

So my.

Sweet.

Now just give everything a good stir.

Just look at that, so that's the base done.


Change tomato paste and cook.

For about 2 minutes.

Finish some beer in.

And cook out for about 2.


I'm going to add just a little bit of salt and this is the One Cup with flour.

So into the 1 Cup of wheat flour, I'm just going to add a pinch of salt, maybe 1, four TSP. Let's enough and salt is optional if you want to add salt, you can add. Otherwise you can you omit adding salt.

And just to mix a little bit.

And to this I'm going to.


Now called four or five onion rings in better.

Interest for the batch tool wire rack to remove access if better.


They see how good they look.

Very yummy.


Is very delicate. We put like the duck forga

Undertows.


So looking at the machete overcrowd you adding pan.

Appointment at the meeting at the end. 'cause If I'm sober, has to avoid soon as many of us are adding, she can tell he loved by owner of mass for finding nothing. Bandama Golden Brown young by let nothing she can do anything in your saponified and chicken. I deep Fryer is Stephanie and condense temperatures of 375 degrees Fahrenheit, so it's apparently nothing. I think pieces then she can follow even Ukrainian pakalu, so major health conscious hope I didn't return that day instead of fries under the window.

Send me your oven temperature for 350 degrees and then maybe you might be sick when she can FaceTime baking tray for the pepper, spray onion and cooking spray and then you already know how damaging Golden Brown. So from time to time for any snap Coconino Buddy Buddy Carinio Young Chicken parody.


OK, So what I've done is add my 500 grams of Mincemeat to Work Bowl.

Of pitching chops. The time.

Put some right beaters and some brief brief paper. Just rolled a rolling pin over it just to make it sort of like a dust, and I've beaten one egg into a bowl, so I'm going to do now is Add all the ingredients. Also, I'm just going to.

Bring put them into little bit.

And I'm gonna go.

Another idea too.

I could use Jacobs crackers or even make some bread crumbs if you wanted.

And then we've all the time.

Now I'm using time. You could use parsley, or you could use dried tarragon dough whatever, whatever you fancy.

And will it be an egg?

Sprinkler human

How much?

Spell pepper

2 teaspoons.

Dijon mustard

How are you doing now?

Get your hands in and get a good.

Scrunch together.

You basically just want to do that until it becomes.

Home next time and so that you can solve.

Oh

so you can't really see the mincemeat anymore, just becomes one big full of meat.


Transfer him into a nice heavy skillet and pour in your favorite spaghetti sauce. Try not to pour it on the stove like added. OK, and once you get her in there.

Take your spoon.


Looked at.

One egg in there.

You know how to make somebody.

How long is a girl turn as you go? What's your next video?

You can't do it here.


Yeah, anything with garlic. OK yes beautiful. OK but that there you're going to want to just kind of simmer a little bit and you got some other spices. Walk us through these other spices, I'm just curious.


Bugs from getting in. I like to use a pillow case to cover this with will put that pillowcase over.

Just like so and in winter.


Those in Alabama.


OK, let's go ahead and finish up these Cinco de Mayo barbacoa tacos. I've gotta shredded meat here. This like I said, I reduced down some of that braising liquid little extra flavor there is going to make this absolutely awesome. You don't really want to meet. Think of it like a salad dressing, right? You don't want swimming in that sauce. You just want a little bit extra flavor their season or taste it one more time before you before you serve it up. And this one was right on for salt and pepper. Laying nice hefty dose. I got 3.

Warm flour or corn tortillas here.

Meet nice and high and then you know toppings. Use whatever you want. I'm gonna go with a little bit. I can't resist, I gotta eat that little piece a little bit of Pico de gaio here and right on the sun. Let it overflow. I like serving on board like this sometimes you can be pretty cool.

Make a whole bunch, bring it all out to the party and then why not? I got a little bit of.

Guacamole on there too.

This has been an absolute pleasure.

Cooking for you guys on sick.


OK, so once you call you meet nice and next and scrunched up when you get about a bowl of meat like that, compact it together as much as you can in your hand.

And then just sort of roll into a bowl.

Once you go tonight in Ice Bowl, she starts to roll it flat.

And just push it out in your hand.

And you get something like that, so I put it on the side. Just keep pushing. It will start to crack around here to actually do just sort of join them cracks back together. Pat it down.

Road over.

Just keep pushing on so you get.

So that thickness and size that you want, you don't want to.


And I say that since we are here, let's just use all.

The baby, yeah.

You're gonna do bacon to my right. Is there really ever any leftover bacon? I've never really had leftover bacon. It doesn't exist. We make pig candy all the time, you know, but I know you do too. You like to make candy, and I think that we have. We did a show space strictly on pig candy. Do we not at one time? That's a lot of bacon.

So we probably have like 12 strips of bacon right there.


Then use a slotted spoon to lift the eggs out. You want the whites to be set, and you can use your finger to check for firmness. Put them in a bowl of warm water and set them aside.


It's better than using standard ground beef, and it offers a certain tenderness to the burger ground Chuck, which is the most popular comes from the shoulder and neck of the cow. It has an immense amount of flavor and then brisket really just had this dynamite big hearty flavor. Going to give these Little Mix, make sure they're all mixed together.

And then I'm just going to get right in there with my hands and form it into a disk you wanted about 2 inches high and 2 1/2 inches wide. It should really kind of mirror a hockey puck. I always use this part for two inches, so I still gotta keep going and then just flatten the top perfect.


Like me, great, your choice of cheese over onion rings.

But imagine original would be great for me.


Thoroughly wash is very important when using dirty potatoes that you really do. Wash them and Wash all the surfaces that the potatoes come into contact with.


This for about 4 to 8.


Any pretense and up.

Tombura Syndicate

Minneapolis, but it'll be crispy.

Baking soda baking soda. I need spend up there and yeah.

Adam applicable.

OK, but I hear says illegal 9 garlic powder. I think that this morning.


And once again, we'll just keep that in, not toss.

OK, so.


Alright, we chop up some onion OK. The reason I use onion is because it has prebiotics in. It has inulin so it's going to help this to ferment faster but it also a lot of times it guarantees that this is going to work.


3rd a Cup of lemon juice.

For that rate over all of those herbs, the lemon juice really brings out all of those delicious flavors. I can't wait to try this. OK, last but not least, we have 3 tablespoons of olive oil.

When?

Two and third OK.


Just enough for it to float in.

Or sinking.

We just want a nice Golden Brown.

Do we flip it at all?

Each side

So do I have to make a mess or can I do it good? You can do it good. I don't have tongues because we're four. I'll do it more good or there you go sorry more better.

It's almost there.

Need it now? Oh OK, right now. Yeah you don't mind seminella do you know OK?

Real nice Golden Brown.


Smell so amazing.

Oh, look at that now. It's like garlic candy and all you do is just squeeze and it comes right out.

And it comes out tasting like sweet, kind of.

Nutty, Oh, it's just so good. So so good. What I often do is I make a few of these.

And then I serve him alongside, like a toasted baguette, and then you just spread it on and it's like butter. So amazing, so good. So just squeeze all of the garlic cloves into mashed potatoes.


So cut your bread into quarters and then cut each quarter in half.

And trust me, these are thick chips so that a little goes a long way.

And then I just play.


OK, so we're going to start off the same. Put a little salt into our four.


And next days, two medium carrots again looking for a Cup.


Mix well.


The cottage pie spread the warm Mashed potato over the months in an even layer.

Sprinkle with Paprika.

And top with Rosemary to finish.


Additional West of Ireland boxes, which is common in Connemara and Mayo and place that.

So you get about three or four nice nice potatoes. I need the skin on because it's nice color on the skin.

And the skin of the potatoes nearly better for you than the actual center of the potato.

So that's.

This is easy.

So.


Now I'm gonna finish it with little sesame oil.