The other half of the blue cheese over the snails and grow the platters until the cheese has melted and started to.


Sing

soak them in some salt water for a few minutes.


They've been soaking for half an hour.

And they are unfrozen as well.

Nice and clean and funk list.

As you


Gonna get a spoon and.

Brazilia Buffalo sauce over the wings and continue to flip them over until well coated.

Good old homemade Buffalo wings.


Someone use about a teaspoon of pepper.

No teaspoon of garlic powder.

Anna teaspoon of seasoning salt.

You definitely don't want overseas and ease.

'cause we're going to be adding obviously to catch up in the House to it, and that has enough.

Sodium in it as it is.


Mix that order in.


Add the season wingdings.

Want to get hot before you add the wingdings to it, so?

That's about 1/4 Cup of oil.


The wingdings.


We're going to add our butter.


Louisiana households


It was worth the ketchup.

But that much there like that.

And then once that comes to a boil, you like that.


Some flash peanuts do it if you like, serve it with some lime wedges can just add the few vechery.


Not really, it's going OK. Well OK, I'm gonna show you guys about making really nice scrambled eggs. So what I have here is about a tablespoon of butter or more in the pan.


I'm getting really hot and so it's nice and bubbly and then I have 3 eggs. Put a little water in that little salt and pepper and whip it up.


Import in Spittal out.

This is the style that we need in order to get the most fluffy possible eggs.


It's already made a little solidness, so we just pull it in as we do this gently. You wanna mess around with it too much?

And just as it's heating here, then we just bring the solid parts to the center.

Just gently do that and then that allows the raw egg to rush around and get on this hot skillet.

Alright, so you see there's come County coming in center there.

Tip the panel if necessary. Now the key thing about this is you want to over cook the eggs. That's the most important thing. So see this is only three eggs. Or just fill this skill up really full.

So then you start fully over a little bit.

Make sure any eggs there come out.

So you're tilting that a little bit, again, tilting the pan a little.

And sometimes it's good to. If you see any like liquid still on there.

Then you can just take and flip that over.

And then turn it off because you're ready to serve. And the most important thing, the most important thing is don't overcook, so that's it.


We're slightly and we're done. Let's go ahead.


Going to do is just with our exit slightly. They're going to be the glue that holds our crumbs onto our beef. Just give that a little whisk around and then we're going to tip that into a flat plate so we're just using a rocket past plate there and put that.


Are there any holes in it? We're going to add our flour to that our veggie salt and freshly cracked pepper give that a little shake around and that is what we're going to dredge our meat.


And give it a hard time and I'm pleased to announce the mystery of the missing meat mallet has been solved. So we're just going to cover this with the worst plastic wrap on Earth. Stuff is so thin and so ridiculous, accountable either cylinder Decatur suppliers we have to make do it because I have kilometres of this stuff, OK?

Bash, the reason that we've got the plastic over the top of it?

Produces a splatter all over the kitchen by containing it underneath the plastic.

This will increase the surface area as well for your seasoned flour to impart its flavoring, just peel it off. Now turn this over and do the same thing on the other side. Now you don't want to read a newspaper through this, but you do want to tenderize it within a couple days.


There will be a lot easier to manage.

Back on track.


Power pieces of beef in there and give it a good shake around. We want every surface to be well dredged without flour. Doing it in a plastic bag like that. It contains a lot of the mess provided. Of course your plastic bag isn't compromised by a whole and that's what you should have, so we're going to drop that into our egg.

Turn it over well wet with the beaten egg, no drive. It's because obviously the crumbs won't stick to drive. It's actually quite slippery, lifted out, and we're going to lower it once it's drained off a bit straight into our fresh bread crumbs. Or just using one hand, put that in there like so pop out crumbs over the top. If you've got one wet hand and wonder I hand you won't end up with really, really blobby fingers.

Is pressure crumbs on well?

And we're going to put this in the fridge for about 10 to.


Well, last Little's been having a little rest in the fridge, we've just prepared our fresh garden salad with most of.


To add our rice bran oil now and now without creating a pan, we're just going to.


Yeah, listen to that pan.

We're going to cook it until it's nicely browned on each side, turning at once only.

And then draining it on some paper towel to withdraw all the excess oil.


We just pop those into our egg. They've just got a little bit of the seasoned flour dredge on them, shake off any excess. It doesn't matter if it's not a complete coating of egg, so you don't overcrowd.


Let's turn those over and pop them carefully into that oil.

So all you gotta do is cook the coding on this. I don't actually mind if the bikinis are nice and crisp. In fact I prefer they would be there so fresh out of the garden. Actually warm. Ideal accompaniment for this dish with some wedges of lemon or lime.

And that's all the waste you have of the egg.

And then the tiny bit of white student flower as well. So don't try to reuse this. This is for being OK when that coding is starting to Brown a bit, there will be a few crumbs stuck to it from the smittle. Don't worry bout that I hurt you will sort of like almost like an Aggie zucchini omelet tastes a lot better than it looks and it's absorbing quite a bit of that oil. So a game is a lot less waste. Just take.


We want to get the sauce going so we take a little bit of sauce in here, put in a pan.

Start getting nice and half.

So I want to take the pasta out of the water.

And drop into the sauce.

Angus will shake. We want to make sure that passes all covered by the sauce. Some of the things that she lot of restaurants do that doesn't quite sit well with me. So you want to make sure that sitting there Mason marinated for a couple minutes.


So this one's all set we want to do. The pass is going to take the passed out.

Lift it up can just give it a little half A twist. Put the rest stuff on top of it.


Chicken parmesan.

Put that right on top.

Little parsley on top of that.


You're like right there in that cool.

We're going to cut these about and bunch those up fingers in like we were taught were going to cut him about one inch.

K.

But an inch long.


With the habanero's there really hot if you want it really hot, you're going to leave the seeds in if you want it medium hot, leave one of the seeds in and see the other. If you want it milder, just take all the seeds out. OK, let me personally.

I'm leaving all the seeds in so we're going to.

We're going to take the ends off here.

There we go.


This recipe here is all down below, so don't take notes, just check it out and watch it happen. OK, let's put all the pieces in your ready or put in the scallions.

Put in the shallots. This is most of it right here.

And I know looks full, but I don't want to go to the big one 'cause it's gonna be hard to get this to mix. So don't panic. We're going to get this all in.

OK, what I'm going to do is I'm going to chop it down first, then the rest of our gradients. OK, so don't even worry about that. Let's do that first. Give it a quick shopping. Then we put all seasonings in.

There we go.

See now there's plenty of room to put more stuff in, but the garlic in.

Ha ha ha and arrows.

Boy, I think it could be pretty hot, but we'll see.

OK.

Black pepper

allspice.

Kosher salt.

And here we go to make it all smooth. It's going to be 1/4 Cup of oil. I'm just going to put in half of it right now.

To get it started, don't put it in again in a minute.

Take a look at it.


OK, you don't want to make these too big.

You want to cut these in Big Sam big chunks. OK, 'cause we're going to put them on shishkebab, so I'm thinking like maybe quarters slice them in half.

I like big pieces. They're going to show up a little bit first.


Get this in the bag. Carefully remove the blade if you're using one of these ninjas or any kind of a processor.

Pour this in the bag.

Put some of that in there. I'll fix that out later. Trust me, in the zip, close that.

And then you're going to push it all around.

That

get some jerk chicken right there. Give me amazing.

Alright, we'll let that marinate overnight.


Alright, all the vegetables are done looking beautiful that looks. I don't know if you guys are familiar with the Red Robin salt seasoning, so I'm going to be using some of that on this. We're just going to.

Just hit it real quick so we got some sort of flavor for that.


Right out there. Here's another cooking tip.

Some people Pam will Pam their grill. Some people put oil on the grill. Here's one I learned. Take an onion.

Putting in a fork.

I got his dip it in the oil.

And oil the grill that way.

Pretty cool, huh?

Gives that nonstick surface.

Alright, so now that I know I'm not going to control this side, I'm going to keep this side up and start getting the vegetables going.

Well, there you go.

Grilling away on Jamaican jerk shish kabob, chicken and grilled veggies once again, don't forget to keep your veggies separate.


Say that you should go ahead and add either butter oil to the pan, so I'm just going to add a little bit of sesame oil just to add a little bit of extra.


That's totally optional. An unnecessary 'cause. Like I said, it's already pretty salty on its own and just eyeball it or do it to taste, because sometimes I make it with a little less honey or I make it with little more sesame oil. Depending on how I'm feeling.


Green onion and kimchi. 'cause I do have kimchi in my fridge and then also.


Once your rice is cooked, all you have to do is throw in your sauce.


Go ahead and put it into a bowl at this point. This is where you could add any meats or vegetables. Like I said, I only have kimchi an I'm going to put a fried egg on top and then I'm just.


Here in this walk is well heated. Now we add spring onions to this will add some capsicum will add some carrots. Add some cabbage. Now all these vegetables have a lot of moisture so when you talk them in a pan the automatically reduces in size it shrinks so you may have to take a lot of vegetable.


Which will also add some bean sprouts being stored, another very.


So after this we'll add some salt.

Some pepper powder, little bit of soya sauce.

Now we have to just toss this.


That's it, it's done.

Will add some spring onion greens to this switch off.


We put the filling in the center.

This mixture that we've done will just.


Did like this. Just roll this. Fold it like this.

OK, it's very important to put this slurry. You're at the end and now roll this.

So before you put this in oil.


The oil similarly will slide the others also.

Now we have to fry them till it is nice and Golden oil has to be absolutely hot. So just turn and give it nice Golden color.


The dial.

So here I added this so done.

Yeah, I didn't some sort.

So now we just add in the water.

So basically you will be needing about 3 glasses of water, or three cups of water and then.

You shut the lid and leave the dial for cooking.


To visit and after two visits will put it on slow Philly for about 15 to 20 minutes so that we get a nice consistency.

OK, while the doll is cooking, I.


Boner and.

In the Meanwhile, we can do the start of the dog, so to start with, here goes in the key.

Waiting for the guy to get nicely heated, then go in the.

Chopped onions and we have to bring these onions to a nice Brown color. Not dark Brown, but pale Brown.

Starting it well to get it to a nice pale Brown color.


Now we've almost had three verses for the doll, so we put her on Snowflake for 1520 minutes.

And here I continue with that article.

The onions have turned to a nice pale Brown color, so now we add in the ginger garlic paste.

Drive delivery.

For about 2 seconds.

But first the garlic ginger paste the anyway. Cooking the tomatoes and then go in the tomatoes. The Puri tomatoes.

This makes the whole thing nicely.

Adding salt.

And the red chili powder.

I let it cook on slow play.

So here we have that article which is ready. Now that article is very important because the entire flavor of car lies in a good third car. And Secondly you can see that the tomatoes have been cooked and reduced in quantity. Key rather has left the sides of the pan, which is an indication that the third guy is cold.

And now it's been 20.


So now it's time for us to transfer that artica into the die.

Now we've added that article and we've.

Had a quick store, the colors looking very nice, but yet I would add some more water because we're going to give it one more whistle because then the dial will lend even better.

Now I would shut the cooker.

Like the gas.


Add the remaining ingredients.

So here goes in the JIRA powder. Then we add in that onion powder.

Then the kusuri made here.

Chili's for garnishee.

Coriander leaves.

Just give it a nice good mix.


Butter.

And Lastly fresh cream.

Now we're done with the doll and it's ready looking absolutely yummy.

Only thing is just leave it on gas for another few minutes about another 5 minutes on slow gas and then you can shut it.


Gotta take a bowl, jump in our beer I got this is a dark beer I just grabbed on the single cans from the store and then she goes. It's going to be better.

Or fish.


USA dump in.

About 1/2 teaspoon of salt and that really foams up the beer.

OK, now there's no real science to adding the flour. You basically going to add it until it looks like the consistency of pancake batter.

Anne, if you've never made pancakes, I can't help you here, but this is what it looks like you can leave.


Two solid British tablespoons heaping.

Of cornstarch and that's going to give you the crunch.

That you probably going to want.

Rexair, Dan.


Gonna grab your piece of halibut or Cod or Haddock or whatever you choose and you dump that in the flower.

Get her nice and coated 'cause that's going to let batter stick to it.

You throw it in the batter if you're smarter than me, you're probably using tongs at this point, but.

Once it's coded.


The deep fryer.

And that's where it sits for about 5 minutes depending on your cut of fish. But you're going to have a great piece of fish when that comes out, and you'll know generally by the looks of it when it's done.

And as the batter forms, a crust of coding just give it a little bit of a shake and it'll stop it from sticking to the.

Prongs blow, and that's how she goes.


We've finished cooking our.

Beer battered style.

English pub style fish.

And.

It's ready for serving.


I left my work on the store an it's hot so I'm going to add the oil. You can use vegetable oil or even any other kind of oil or even better.

Window is hot at the ginger, garlic with onion.

And cried at about 2 minutes with the onion. Mix is ready at the carrot.

With the sausages and cooked at about 2 minutes until the carrots are tender, don't overcook the vegetables then.

Has no color, so just one or two minutes. Once the carrots and the sausages are very cold.


Aside and break the eggs one by one and cook the eggs without serving for several minutes.

Once the exact are just scramble it.

A little bit and cook the eggs properly before doing the next step. So I scrambled the eggs so it's ready, so I'm going to mix it with the other.


Now going to add the leeks and cook again another minute.

So I forgot to show you the the most important ingredient.


Or even any kind of Asian dish. So if you don't like to add Chili's you can omit this totally an if you like Chili's, you can add a little bit or take the seeds out to get the extra heat out. So at the Chili's and mix it with the.

Vegetables and the sausages.


Add the cooked rice.

You can always use the leftover rice in this recipe. This is a really nice.

Idea when you're a busy person, you can just do this answer one, put me and it's ready to have. When you are busy. So just mix it really well and cook it with the vegetables and the next step is to Add all the other in grade.


Source.

About a tablespoon. Make sure when you add soy sauce it has lots of soul so you had checked this old level and the fish sole sandwich the source.

So mix that really well.

And Cook it another minute.

And paste it and check the salt level, so if it is not enough you can add more soy sauce.


The last ingredient.

Spring onions added last minute so it keeps the color and the crunchiness.

And now it's ready.

Thai style fried rice.


Starts with strong flour, so that can all go into our machine. To that we're going to have a tablespoon of sugar, a teaspoon of salt, 300 mil of water sachets. Dried yeast. Give it a whisk up with a fork. All of these weights and measurements do need people size 'cause you make bread. You can get all the details in the link down below. He sounds do get kind of a bad rap nowadays, only very good and they do. Which is why when we asked you how to make your faculty wrap, you guys said the bread has to be as important as the fill. It really has to be like. Completely agree that's going to go in. You can clamp it down.

And then switch it on. Nicely done. Could wait until I finish boring, but that's fine. That needs a good sort of final time is needed.


So now we add in our sun dried tomato puree all of your garlic and the Rosemary.

And then back onto our machine to knead again and get all those flavors combined.

Who hundred tomato puree. Amazing flavor soda bread is as good as it helps a lot.


So that all those tomato juices can run into that mayonnaise, just as you said Next up, Cress.

Crunch from our other lettuce.

And then bacon, and we have to be generous with bacon. Conquer that wafer thin slices, mozzarella and there we go. It's almost too good to put a lid on it. It looks so good, transfer it over to our takeout bag and then we go out.


Flower trade and then place your bread onto that train. Remember what's happened is proved and it's become huge. Yeah, we've beaten all of that air out all the flavor in you now need to let it prove again so that it gets all the air back in.


Written on top and you turn upside down, you can tap the bottom and it's nice and hollow and what you're left.


Therefore, has to be seen as well. Yes, you can use streaky bacon or back rushes. Yeah, but thinner is good 'cause it could go through that being too leathery. This was your favorite as well, so that's going to go under the grill. That's another. That's another easy mistake.

A traditional BLT fighting.


Take your medium to large size white cabbage. Slice it to four as you see. Take the core out and then slice it thinly. As silly as you can.


It says, Sir.

Take Cup of a baby carrot or two.


In the chop them finely, let's make marinade. Take 2 tablespoons of coconut sugar or dark muscovado sugar or white sugar. One tablespoon of salt.

Please use salt without any additives. Please use quarter Cup 2 Third Cup of vinegar. I'm using Apple cider vinegar. You can use rice vinegar.

Add the toasted sesame oil and this is the Asian part very.


I'm digging good carrot to my cabbage and all the marinade goes in as well. Mix all together.

And in this one it's very, very important to try.


The White paper or black pepper. It doesn't really matter and cayenne pepper. You can add chili flakes or chili. Pepper is very good in here as well. Add as much as you like and the is the kick that you would love to eat later.

Now take place.


Water in my pasta pot here.

Pre cooked a little lot. Penne pasta so it's been blanched and shocked you can do that at home again. We talked about playing Chicken Shocker before. Thanks in boiling water, salty.

Cook your pasta until it's out that day and then shocking nice water that's blanching and shocking. So what we're going to do overnight, I take.


And I macerate them a little bit of vodka, so here you go. I'm just going to write anything with that.

And I want to cook off that vodka, which nothing wrong.

And I've got a little bit of marinara, probably with about 8 ounces of marinara.

Doesn't matter.

Can I take a touch of heavy cream?

Say my 4 ounces.

Like a handful.

Handful of freshly grated imported Italian of other drug treatment.

Let that go for a little while.


I've also rendered down some pancetta bacon.

And then chopped it up on adventuring.

Now look here for all you vegetarians out there.

Biggest, I don't know if you can do this because it's got cream and it's got there and all that stuff, but for you that starts don't have to make it so big deal is gonna taste great anyway.

Put a little bit of chopped parsley in here.

Frank disclaimer

all you wanna do is you wanna cook this will kill you. Incorporate on that sheet.

Now what?


Mr Rich.

I'm calling about dreams.

This part is done.

Now let's go here. I'm taking some of the Pentecostal inflation shock.

Bring it back up.

Hot boiling, lightly salted water.

Buckle up now.

See, the butter is melting.

Talk about rich and flavorful.

Make me hungry for breakfast.

Clean up a little spot.

Public now.

Butter is all incorporated in there for sauces loosened up.

I'm gonna go with the pasta right in here. Don't forget that one.

You look awesome.


Take a little freshly grated Parmesan cheese. Yeah, this is that good imported the time farmer John come right over the top.

Mauritius nice little basally

I popped up late.

Oh ****.


We're gonna have our chicken breast here, and you know putting lotion wrap on top and underneath it kind of helps when you pound so doesn't make a big mess when you start pounding this. Start with the smallest side 1st and what you want to do is make this whole thing. Even so, this is already thin. Don't pound this side. Pound this respite to be that size so pounded out.

See, it's getting a little bit bigger.

Now when I use the flat side a little bit to even allow.

Flip it over to this side too.

Just want a little thinner, little bit thicker or you guys side that but.


In this story, do standard burning seizure. So here we have seasoned flour. We have eggs, little water you want to school of water to make it a little bit looser, and we have seasoned bread crumbs. These are panko bread crumbs, but you know she don't do time for red crumbs were even used. That's fine, so here's a chicken breast. We just pounded out Uncle Salt. Pepper on this guy.

And flower.

Eggwash

and now we can breadcrumbs.

That's something you really have to worry about when you're doing. When you're reading something is you only have these things in one layer?


We're going to fry it, so I'm trying this. Some things you have to worry about. Do not put the oil above a third of the pan, So what happens? A lot of times you put too much oil in there. The oil spatters up goes into the burners catch on fire. That's a bad day. You don't have to happen, so now we have a chicken breast. Now when you put this in, you want to put this down in a way.

You do not want to have this coming tour due, so if the oil is going to fly, let's go that way and that towards you. So be careful about that.

OK, now let's sit there for about a minute.

Flip it over, make sure it's nice and Golden Brown.

Beautiful.


Define. So now we're going to sauce chicken parmesan. This is sauce we made in the gnocchi recipe.

Nice man sauce on top of there.

Cheese cheese it up. Don't be shy with.


That's OK, that's good. Now I'm gonna put it in the oven about 40 degree oven for about 5-10 minutes. The cheese is Golden Brown.


The chickens cooking order to put the past in the water.

Remember when we do pasta, the water needs to be salty like the sea, so make sure have enough salt in there. If you don't put salt in there, it's not going to taste right even you put in Alfredo sauce. Just going to have a really funny face to it so.

OK, now.


At the green chilies.

And the onions and saute till the onions turn slightly Golden Brown in color. This will take around 4 to 5 minutes.


Along with the onions, I'm going to add the ginger garlic paste and mix well.

Now I'm going to Add all the dry herbs. So first I'm going to add the red chili powder.

Turmeric powder, garam masala and keep mixing everything and before it starts to burn. I'm going.


Fresh tomato puree and then I'm going to cook it over medium high flame till the mixture leaves the oil.


Cooking for some time I'm going to add the soap dial into it with very little salt.


And around 1 Cup of water.

Or as desired.

And let it come to a good boy.

And then I'm going to simmer it for around 10 to 15 minutes.

And close with the lid.


That group

I'm going to remove.


Cash this very little with the help of a measure.

Next I'm going to add in the green.

And then the yogurt and mix it really.


Cilantro, which is also optional.

So start off by slicing the onion, then will head over to the stove. Add the sliced up onion to the frying pan and add the corn oil as well.

We're just going to fry the onions for about 5 to 8 minutes until they get soft, then go ahead and drain out the oil from the onions.


Take the onions, garlic cloves and 1/4 Cup of water and add that to the blender and liquefy.


And ah.

Let it cook for about 2 to 5 minutes until the chicken starts turning white.


Add the blended onions and garlic clove mix.


Your spices, including the turmeric powder, the red chili powder, coriander.


And the salt.


And 1/4 cups of water and let it cook for about 3 to 5 minutes until the water comes to a boil.


Then add cilantro on top if you'd like and serve it with the bread.


The half of your.

Cooking wine.

OK.

Alright.

And then.


How?

Half Cup of water in the 1st.

And covered.


I'm going to put it in the plate like that.


Two at 4 heaping cups.

Anna level.

Take this feeling of salt.

This is true.


Spoon.

Two parts because there are both the 100 parolees when this is finished and that's just water and it.


Let me roll it out.

Now for the magic touch.


Is 6.

It's sliding on the surface.

Which makes it a little harder to anyway.


I still bunch.

Pull over.

Once on one side and then on the other.


Water's boiling 2468.

Eat.


In a little bit.

Favorite season 2 now.


You know this at least somewhere really spicy, really hot and the beautiful thing is, is you add as much as you want to your spicy taste. You know if you don't want so much you want alot whatever, but if you've never really missed it before, use it sparingly.

So you don't.

You don't overpower your palate and I'm just going to make a little bit of that in there right now.

And you can stir it up just like fry sauce. And if you don't know what fry sauce as well then you're not an American.

Get some nice color in that.

Going to get pink.

As you can see, not a big.


Welcome to the.

Or he tuner and will just pile that on in there.

Mix it all up.

Get ready for the.

Next year here.

Stir it all in together.

And.

Still get gone with the nori stuck in the rice and move from there.


I'm out there.

And we'll just plop that right down there in the middle.

And match that out.

And what you want?

Is spacing.


Start with the veggies first.

Couple bits of cucumber.

OK, no big deal.

Doesn't have to be perfect.

And then right over the top of it.

We're gonna start dumping in spicy tuna.

Now you can't just go as much as you want in there, unfortunately. You can only roll so much, but you want to keep the bulk of it up top because that's just like an ice cream cone.

Were the dogs gonna fit in the.

Lesser amount down inside the roll OK, and that's probably got about right there, alright?

Now the tricky part now is doing the role OK. Easiest way is to go ahead and just take this thing. Slide it like this off into your hand.

Thanks so I almost lost it. See how tedious it can be.

Not a big deal, but just roll just like this.

Right over like an ice cream cone.

Keep the bottom tucked tight.

Roll it around.

Roll around.

Keep on working it baby keep on working it baby.

Right down here in the bottom corner.

I'm gonna take just one little rice right here.

Romesha, and that's going to help me stick it to the bottom right there.


So it's very important to wash the quinoa in cold water before cooking. The quinoa is coated with a substance and when you put it in water it kind of looks like soap suds and it gives a really bitter taste. So you want to wash that off? Well, I've gone ahead and put 1 Cup of water to boil to 1 Cup of quinoa.

Going to get this done.


I'm adding the quinoa into a pot of boiling water, put about 1/2 of a teaspoon of salt so you can put salt to taste.

Stove is on high right now. Get that all in the pot and then what we're going to do is let it stir it around for a little bit. Turn the stove to low.


I mean you know covered with water in a bowl.

About this much water to cover the onions.

A pinch of salt.

Anne.

We'll let that sit there until the King was played.


Caitlin, nothing young for sites nearby. So even at Insignia in FINA California.

Yeah so, but on the even young corn, yes I did nothing and I think I'm getting on.

So Matt Damon, 3 three minutes long, but Yuma Edges near home in a trap and a ballad.

Apples lengthwise.

Chicken not in either die.

So depends on your own Captain apples.

Candy bar


So I think adding Apple Sabina, but nothing's ice cold water in amazing tablespoon and calamansi juice or lemon juice, so gonna go and acting on parindey magocsi die so adding Apple at money team shopping.


Dana nothing liquidnet peanut butter not in which is water in the Michael Lemon tea or lemon juice. Here is some lemon.


Or

so this is about.

A teaspoon some lemon juice.

So you can continue adding apples.


Concerning adding sugar.

You are being sold.

My name and the spoonemore long lemon juice.

Go together Henggang mmics electorally.

If you want, you can adjust the taste by adding a lid.


You are adding salary.

You are being retained.

Bottom line.

Walnut

agouti, mugging and adding cranberries dried for dinner. In nothing but dinner in you. Acting great.

And then he proposed long acting so together.


Yeah, I did. Nothing are dangerous things.

IKEA?

And then he could post starting earlier.

Or salad.


Put a dash of salt on the top of each of these.

And I'm going to put a dash of pepper on each of these as well.


To this.

We're going to add a fourth. A teaspoon of red pepper.

Just camp it up a little bit.

And a half a teaspoon of paprika.


We're going to put that in here.


Add roughly a half a Cup of heavy cream.

And a half a Cup of water.

Beat the two together.


Take your pork cutlet.

Flip it over, get a good coating of Parmesan cheese on it.

Dip it in the mixture.

And then put it in your for Christ.

Get well colder.

Flip it over. Make sure that both sides are equally coated.


You want to layer the.

Pork cutlets into the fryer oil set at 300.


Alright, so these are basically done.

Give it a shake. Get all the excess oil off.

Let


My Rigatoni noodles.

Just put everybody in the pool.


I'm going to pour in here.

I'm going to take 12 ounces of evaporated milk.

One can.

For dinner

OK.

A teaspoon of Dijon mustard.

Husband.

Alright, and I have a spice blend that I use which consists of two teaspoons of salt, one teaspoon of season salt, one teaspoon of pepper, one teaspoon of accent, and a teaspoon of sugar. OK, 'cause it has to have flavor. So one thing I hate is blend macaroni and cheese.

That is.


There.

Beautiful. Alright, so we really just want to cook this until it's completely heated through on both sides and it's got a little of the patina from the walk. My friend who taught me a lot about Wok cooking said you want a little bit of the taste of the walk in your food.

OK.


After we finish with our eggs, they'll be all ready to go. These rice sticks have been soaking for about 30 minutes just to soften them.

This is beautifully cooked, so this can come out.


You go in there, not yet. I have one more thing to do and that is I just want to cook the eggs 1st and those will take no time at all. But now everything can just get kind of piled right up in there.


We want to take a fresh cabbage. I got this from the farmers market. Organically grown. I guess maybe not fresh but will peel off this dead outer layer, revealing revealing the cabbage. Remember, cabbage has many beneficial nutrients and we make them more bioavailable. We want to cut out the stem so we slice out the stem.

Like this?


So we just slice up the cabbage, which is very simple.

We take the cabbage an we slice it into thin sections. If you've ever eaten sauerkraut, sauerkraut tends to be in thin long strips generally, although you can do it any way you like.

Next, we want to take our shredded cabbage.

And put it into a large bowl.

So we'll do that.


So we had some sea salt.

Sprinkle it in for one cabbage, about one tablespoon of sea salt and so. Here we have a nice bowl full of cabbage and what we're going to do is squeeze the cabbage with their hands.

Amber squeezing the cabbage to get the juices out of it.

And this is also a very good exercise. I think it burns about 900 calories a minute. Actually, not quite that many.

But I'm sure this burns lots of cabbage squeezing. I mean, left burns lots of calories squeezing this cabbage.

So we want to squeeze it for about.


Transfer the cabbage into our jar and so we get some of the.

Liquid here.

As well as our cabbage.

And we place it in the jar. We press it.


And guess that it's three or four.


That

and so we'd be sure sure, the top of the coverage is covered with liquid, as long as the cabbage is submerged beneath the surface of the liquid, then we don't have to worry about too much oxygen given in. But in order to prevent oxygen from given in the other thing that we use is we use an airtight seal on our jar. So what we'll do is we will.

Fill the liquid up about 1/2 an inch above the surface of the cabbage. Then we'll seal this.


And we will set this on the counter at room temperature, and usually about three days. Leave it out for about 3 days and you can open it up and sample it and see if it's ready and then you would put it in the.


So I've peeled and chopped the potatoes, just important to make sure that all the little pieces are roughly the same size so they all cook around the same time. I'm going to put these in a pan of water and boil them for about 15 to 20 minutes until the potatoes are properly cooked.


Curly kale, if you've got it, or if not, your spring cabbage and wash it.

And I don't like this part. It's quite tough and it takes a long time to cook, so I just cut that part out, but that is optional. It's up to.


When you've washed and chopped the cabbage, what I do is I just pour on some boiling water. I put it on the stove and I'll boil it for about 5 minutes. If you're using Curly kale, you might even only need to do it for about a minute or two, but I think with this spring cabbage I'm going to boil it for about 5 minute.


While the potatoes are boiling and the spring cabbages boiling, take your two lots of spring onions or scallions and one lot. You're going to roughly chop, so you're going to chop it up into larger pieces and the other bunch of onions. You're going to finely chop so you get little tiny piece.


I'm also going to add the roughly chopped onions.


When the potatoes have done and you'll know they're done because you can stick a fork in and it goes in easily, then you want to drain them.

When they drained, add the butter and mash.

So once you've mashed potatoes and there's no lumps left and then Mason.


Roll them out as thin as possible. This might take a bit of effort, but the more thin the better.

I have tried many different brands of already made samosa wraps from different stores and honestly I can say that this recipe that I've made myself is far better than all of them. It gives you that nice true authentic.


OK, so now just take a knife and cut that in half or as best as you can estimate 1/2.

And now we're going to do is we're going to cut off the rough edges that it makes a nice circular shape.

OK, once that's done, just take a skillet and heat it up to minimum heat.


And slightly cook each of the wraps on this five to 10 seconds on either side.

Now this will really help your samosas to get that nice crispy texture and also help it to keep its shape. So just do that for all your apps.


Now take a separate pennan .2 tablespoons of oil. Add in one and 1/2 teaspoon of whole cumin seed.

Also add in 2 teaspoons of dry coriander powder, 2 teaspoons fresh chili powder and two teaspoons of salt mixes all nicely.

And this is all on, um?


Add in half a Cup of green peas. Mines are frozen.

Now pouring 1/3 Cup of water and keep on mixing.

Now reduce the heat and let this mixture simmer.


10 medium potatoes that you've already boiled and ice and add the mixture that you just made overtop. Give this a nice good mix.


Like to slice it into thinly strips. So just like that.


Sore loin who wanted to cut it into strips.


I eat.


Actor coach John, which is red pepper paste.

Already in.

You gonna add your sugar.

Sesame oil and water.

No wonder Spoon you're going to mix everything together until it's well combined.


Scallions.

Are soy sauce.

Oil, garlic.

Sugar and black pepper.


Then we in two rounds.


Avoid cut into thirds depending on the size of your carrot.

And then for each piece, we're going to slice it.

Back it all up.

Name of Ben matchsticks?


Salt sesame oil.

Sugar.

Mechanic


Or salt sesame oil.

And sugar.


Of oil gonna add.

Converse.

Your son.

Sugar.

Can you put it all up?


For the carrot, you're just going to add a few drops.

Medium high heat and then add the carrots.

Man, we're gonna add this evening.

Salt.

Sugar.

Answer key oil. Alrighty, so everything is just combined for a few minutes until the color changes.


Simple half Cup of soy sauce in quarter Cup of any kind of red wine and quarter Cup of honey, honey, honey. About half teaspoon of black Pepper's and 10 cloves of garlic that I chopped is about quarter Cup and just makes the honey with the German mixed with other ingredients and this is a how easy is it?


Going to cut up one red onion.

You can use regular onion, but my mom really loved him. Red onion in this stage, so that's why I'm using red onion paste wise you will be saying but I just color match I guess. Just slice about half **** **** ** separate them with your hand Southside in a bowl. Because we are going to start cooking them.


Hit a Dutch oven while you're braising pot over high heat and add tablespoon of oil. We are going to paint Fredericks first before we praise them both side, about two to three minutes. Don't worry if it's not perfectly Golden Brown seared.


The paint dried beef back into the pot then and stuff and the onions.


Sees an maybe the digital assistant oil.


Add in onion, carrot.

Lots of garlic, celery, some Bay leaf, and I'm going to.

Move it all around, get all that fat coating it 'cause there's a lot of fat that's come off of these bones and I want to quote these vegetables in that fat, because that's going to help them to Brown going in the oven. Notice that they're kind of cutting Julianne. And you know, if you're making a big


Right through my food mill.


Now I'm going to great potato.


To thicken my gravy, here's some potatoes there.


Genus which is going to thicken the sauce.

Add all the ingredients in.


If you're making classic sauces, you don't boil things hard because you don't want them to be foggy. You want them to be sort of transparent. It's not a problem here. We're pushing all these vegetables to the food.


Mash these are bangers, though like they're not classic English bank.


Sausage. I've got some Bratwurst sausages and I've got some. You know various different mild Italian sausages. Their sausages are inexpensive for the most part they ought to be. I wouldn't pay very much money for sausages because basically sausages are a great way for butchers to utilized.


Simmons

and this is the first 4th one.


First of all, there's the bull, and you take also a big spoon without the water of course.


And cut them in very small pieces. You put them on the ball.

No.


So you have to try first, like putting, let's say just 2 1/2 rounds of other point of big spoon of salt, alittle bit of mint and lemon juice.

Angiomax

after you mix you just wait a bit for the sauce to settle down.


Plain flour straight into the bag. Now if you don't have one of these zip lock bags, you could just do this in a small plastic bag. So just make a well there in the bag and now I'm going to season really well. A good helping of some salt and some pepper as well, so once you've done that with the salt pepper, just give.


I want you to cut some rings just like that like.


Is just start dropping them into the bag just like that and just shake the bag just like that. Make sure the flower covers all the squid rings and then once you've finished all you gotta do is just pull them out and that's what you're left with just.


Putting in our squid rings just be very very, very careful. Now. These are only going to need about two or three minutes, just until the nice and Golden Brown on the outside and just cooked through. If you overcook them they're going to be really rubbery. It's going to be eating like a rubber band and after the cooking time 2 to 3 minutes all I want you to do is just take them out and drain them on.


To make the dough for the samosa wraps you makes 1 Cup whole wheat flour and 1 Cup all purpose flour. Pour in some warm oil and half a Cup of warm water.


And need it into a soft, smooth job. If the mixture gets too sticky, just moisten your hands and you should be good to go. Now keep on mixing this until it becomes nice and soft. Make sure that.


Sarap and moisten the edges with some water.

I'm going to show you two methods of.


So the first method you just take the small so mixture and you put it in the middle of the rap and now you rap it. As I'm showing you on the screen, making sure to press all the edges. Very nice and tightly together so that they don't doesn't open when you put it into the oil.

Really, neither method is better than the.


The shape into a cone.

And then fill it with your mixture.

And this method might be easier for beginners.

OK, now fill it up with the amount of mixture that you want.

And press the edges closed.


Halfway with oil and turn your heat to medium. Now you know that your oil is warm enough for the samosas. When you drop a bit of dough into it and it rises immediately to the top after doing so.

So once you oil is warm enough, just drop in your samosas 1 by 1.

And your samosas are ready when they turn Golden Brown on either side.

So these samosas are some of the best that I've ever had. This recipe always works for me.


Well that you add are really nice and more when that's done, cover this and let it set for 15 minutes off to the side. So this door recipe I actually came about it after doing several trials and errors an it's try.


Does work OK after 15 minutes, take the dough and make it into 10 balls.

If you want to make smaller samosas then you can make it into 20.

Just roll them up and put them off the side.

OK.


I remove those clams from here. I'm going to add in my potatoes. Next, I want to blanch my potatoes. I want my potatoes.


OK, I'm going to start with just a touch.

Of olive oil just to touch, just to get things going, I'm going to add in my bacon. OK, I'm going to render down my bacon. Actually, I'm going to do more than render. I'm going to.

Make sure that my bacon is fully cooked, fully cooked, nice and Brown becausw. Once that bacon sits in the soup it will start to get a little soft, so I want to make sure that my bacon is cooked again for the sake of time, we're going to say Arbeit.


Can is is crispy. I'm going to now add in my onions.

I'm going to add in the fresh celery. I'll put it all in.

OK, we're going to get this going here. Just a touch. I'm going to add in.

Just.

Maybe like one clove of fresh garlic just to wake this up and really get going. That's working very nicely. I'm going to add in my Bay leaf at this point.

Toss that in here.

Two is essential ingredients for clam chowder.

Bay Leaf and a little bit of fresh thyme, so I'm going to add my fresh thyme in here, OK, and I'm going to let this just work altogether. Once my bacon is crispy and I added in my onions my salary.

I want to lower down my heat.

OK, because now I'm going to add a little bit of flower that's called rhue. That's what's going to thicken our clam chowder, so I'm going to dust.

A little bit here with my flower.

With my whisk, I'm going to start to make my room thank.

Once we let that go.

Route.

Two different things with rule. I'm making a blonde Roux. I don't want it. That's why he lowered down my heat. I don't want the heat to be too hot because once I start to if I start to burn the ruler start to add color to the root, it's going to change the color of my soup. So I want to make a blonde Roux. So I lower my temperature down. I'm going to be a little patient with that and I'm going to let that cook out once you have. Once you have that toasted peanut flavor, then I'm good. Now I'm ready to go with everything else. I'm going to take.

My potatoes that were blanched in my.


Clam juice my hot clam juice. I'm going to add that in.

I'm going to turn the Heat back up, bring this up to a good simmer. Now I'm going to start to season little bit of white pepper.

A little bit of fresh sea salt.

I'm going to start letting.


Look, my clams. I'm going to rough chop my fresh clams. I like to leave them a little on the large side. OK, I'm going to take those.

I'm going to drop those into my.

My soup.

I'm going to let those develop.


The cream, like I said, just before I finish, I'm going to finish my clam chowder.


As you can see.

It's already creamy.

And actually, the cheese has not melted or anything. That's simply because I added the heavy cream and you definitely want to add heavy cream. It's not the most healthy.

But it's definitely a great way to fix it. That's going to change the whole taste on what you're what you're fixing, so.

You definitely want to put heavy clean in there.

Try for Easter dinner or whatever.

Christmas lights off.

And for mine I use 1 pound.

Of noodles or 1/2 pounds like this is 1 1/2 pounds and I use 3 packs of the crack cracker barrel cheese.

I already put 3 eggs in.

And I showed you how much heavy cream to use and the other video which is 1 paint.

Sir.

Who is Emma?

So what I do is I cut it up.

Package.

And I just got a package in the Mail, you guys.

Or

a review.

That BH Cosmetics wants me to do.

And I will be doing that review as soon as I get a chance. I have a couple of reviews. The properties wanted me to do so. I haven't been doing them.

I also have some things in the work with being on a few people's website as.

A um?

As a.

Um, would they call it? I'm sorry you guys. I'm all over the place today. Please bear with me.

Mom will be having so much going on, y'all. Be like they cannot juggle so much, but I juggle so much. Trust me all day long. I really don't know it is they how I've done it.

But I know how 'cause God gives me a supernatural power and supernatural strength, and that's why I'm able to do it.

But yeah, I have a couple of days in the works. I have a column.

On verticalgyms.com

that they are.

Hired me to do.

I also had some other things in the works.

I can't really talk too much about it, that's why I'm trying to dance around it, but it's a couple of companies that has hired me to or potentially will be.


Pet milk.

I'm also fixing some.

Mashed potatoes with gravy.

This is just to make sure because you gotta remember, the noodles are going to absorb OK.


In

once you already put it into your baking dish.

OK.

Roll cooks.

But its season is big.


Going to add.

We're just gonna add.

This will fill up two of those plans. I just showed you.

They were gonna add like I said, some more cheese on top.

So let's do one at a time.


Will you deal with Mac and cheese? More is better. I don't care what nobody said.

I can't stand the taste. Some dry macaroni cheese when you could tell people. Been trying to skin on the cheese because they didn't get enough of it. I hate it.

So this is gonna take for it to get nice and cheesy and creamy. It's gonna take probably about 3.

Cat.

Next video is going to be.

My.

Stuff in.

I've already sauteed my vegetables.

Get out the kitchen.

Add this on top.

Make sure you reserve half of that block of cheese for.

The next.

Miss that you're going to fill the next plane.

And then you can reserve that and you can kill two birds with one stone. Ladies, that's how you be fishing with your time because you.


On top

and this is key.


The chicken breast and ice it put it in the bowl with some.


Wine and starch mix it with your hands and let it sit.


While you cut the cucumber and leeks into chunks.


Now crush the garlic slice and cut the ginger into fingernail size.


Ash.

I'm just incorporate that into the potatoes. This smells divine. The onions and the cabbage just smelt gorgeous.


On the top.


Always I use my mandoline to get those nice small, consistent cuts.


Using 2 cups of flour with what's listed on the screen.


Remember poor slowly because the head of the beer does not count, and it's wasteful in case you were wondering, I'm using Bud Light Platinum because I wouldn't dare waste my Busch light on a beer batter. Mesh is downright foolish and just keep pouring and beer until you get a consistency.


Now from the beer batter, we're going to toss are onions into our season panko. Get used to this because we're going to do this several times. I'm personally used the repetitions assembly work used to make Nikes South Korea, but I grew out of that whole nonsense so now just make healthy junk food.


No, please your onion circles in the 365 degree Fahrenheit vegetable oil for approximately 5 minutes.

Times may vary based on a million facts.


Lie.

Squid.

Like

three quarter inch Square.


Jalapeno


Said trump.

They are dry.


Oil.


This is a very hot place.

Chili sauce.

Color red


Untouchability

not too much.

Wake up the space.

So.


This is central.

Pepper peppercorn.

Power.

This is a very special.

We need a hot oil to wake up the flavor.


For the temporary heat, the clarified butter or ghee in a pan, and to this I'm going to add the cumin seeds first. When the khuman seeds start.


Your hands are clean, by the way.

Like, really?

Pasty


My plate with a paper towel.

Alright, so this is kind of what it looks like. Take a look when she got it all batter in your cooking it.

Looks just like that.

Put it over here to drip dry.

We're almost done. We're going to go to the next step. Alright, let the oil cool.


Get those stir fry just about 3045 seconds just to get everything poppin flavor wise.


And it will have separated. So you want to shake it back up. See, make sure there's no clue.


Man.


And without.

OK, so be ready for it to just take effect. I got caught off guard.


Half Cup of.

Flower.

And pinch of salt.

Mix it.

And put half a Cup of lukewarm water.

And just make a soft dope.

OK, now this dough seems ready. It should be soft.

So I will take just a couple.


Drops of oil on my.

Hence and right here so it back is easier to me and it doesn't stick to my fingers. It's good to make the dough about 5 to 10 minutes before.

If you are using cereal whole wheat flour, if you make it very early then it changes the color.


Before.

Parks.

And roll them.

Between my two pumps.

Is malt balls?


It is correct because if they wrote it comes out much better.

Rolling is a little bit hard, but with little practice you can roll them.

So this is about.

5 inch diameter.

And you can see the thickness of it.

To see if my.


Miloti over.

And wait till it starts changing the color little bit.

And I use the spatula.

I do make the rotis.

So you can just.

Turn it the.

Lift it little bit and see if it has Brown spots. It has like no it is not.

So wait for a few more seconds.

And you can see these bubbles coming on the top, so this is the another way you know that place ready to turn.

I'm going to use this spatula to turn the rotis.

And you can see these Golden brownish spots.

Now we should be able to see the same thing on the other side.

And you can see them.

I'm going to turn it again and just very with light hand. I'm going to go around and it will pop up.

Next hour rotation Papa.

And just turn it and see if how it looks other side.

And this is ready.


Clear butter.

And it's ready to serve. If somebody is eating hot.


And the salad.

Both.


Cut it in the middle in the middle from top to down. Cut them in small squares.

OK, OK, and at the same time so the.


This time you take the bitter cold.

One big spoon.

And put it in hot water.

OK.


Save the ball.

Now.


Lemon juice.

Add a bit of salt.

Set up.


Weather keen wah

just to make sure that the whole mixture has coded it.

It's around.


The mint.

Onion.

Carly

tomatoes

and the parsley.


Sprinkling the feta cheese on too.

Yummy looking salad. We have going here.

Yeah Mr it now for optimal taste this can be made the night before. Stuck in the fridge so all the flavors can sleep in there and the next day when you have it, you can either serve it cold room temperature or warm it up whatever you want. Like we said in the beginning of the video, this is a great site.


You want to start by adding half a Cup of whole wheat flour to a bowl along with the Third Cup of quick cooking oats. I used the Quaker kind and a tablespoon of Brown sugar for some sweetness. You can use granulated sugar.


Add a teaspoon of baking powder which makes these spankings very fluffy and half a teaspoon of ground cinnamon for that warm flavor that goes so well with the oats, blend those ingredients together nicely and then cracking.


One whole egg. You can also use 2 egg whites, but I wanted to make do with the whole egg. You also want to add in half a teaspoon of vanilla extract for some flavor and two tablespoons of yogurt. You can use anytime you like. Greek yogurt, vanilla yogurt. Just make sure you add it because it makes these pancakes very very moist. Mix the ingredients together with a whisk or spoon or spatula. It's a very basic recipe so it doesn't really matter in what order you add the ingredients, and I like to start with dry ingredients so that I can get the baking powder evenly distributed throughout the batter.


Now you want to add 2/3 of a Cup of milk. Stir in the milk just until incorporated. You want to make sure you don't over mix.


Heating for about 5 minutes. I'm just going to scoop mouthfuls of the batter using an ice cream scoop so that I get nice even pancakes. And I just like to spread it out slightly just to make sure that it's a little bit flatter and more of a circle shape like pancakes are supposed to be. You essentially want about 1/4 Cup of pancake.


Just pop up on the surface before flipping and then cook for another two to three minutes. Make sure you're using medium heat.


My personal preference, drenching them in some Maple syrup, or just watch it dribbled down the sides. That is what I call a stack of good pancakes. I also like to add some fresh berries. I'm using blueberries and some frozen raspberries, 'cause that was all that was available serve them also with some butter.


Tablespoon of her.

I.

Basic profile lighting. I don't need to pray valid be covered too much. It tastes good.

Let me tell you a dollar.

The 8.

Oh, I'm so far from Madison. I need black pepper a little bigger. Practice, carpool analytica.


Hello down there who are Indian?

A little bit as far back right now.

Hi there, is.

A little bigger.

Great looking.


OK, now I'm gonna add like teaspoon of the chicken flavor because the whole teaspoon it's gonna be may be too salty before.

It's just salty.

So that little bit not a teaspoon.

Biohacking food

left.

Anna.

A little bit of star.

Learn a little bit of super that need to be sweet just for pets.

Little bit of black paper.


Little bit of black paper.

Anne green peas

Deborah.

Easy to make it.

Less ingredient, but they test their growth.

Green tea I already cooked, that's why I asked.

After that I.


Test very good.

Not much ingredient but passed by.

Who has?

Popeye marinade with the.

A little bigger.

Sol sugar and Dark Side Shop and barn red wine.

I don't need more.

Polly


Into a different pot, but I don't mind a little bit of residual Mashed potato hanging around on that food now because it's just going to help thicken the gravy and notice how this machine works. This food mill I use it quite a lot for sauces and for mashed.


Snake.

Just Add all the ingredients to the bowl.


Now I'm just going to roughly mix it together.

And then I'm going to gently mash it with the back of the spoon.

Now.


Stiffen it up a bit.

And then I'm going to spread it out between 2 sheets of baking paper.

And very gently roll as half.

And don't use too much pressure here guys, because the mixture is very soft.

And just roll it out until it's about 1/4 of an inch thick.

Two got something.


And Simply put it into some hot oil.

Now I'm going to cook this for about 2 minutes.

And then take it out onto a rack so all the excess oil can drip off.

And just repeat this process until you've done all of your hash Browns.

And once they're called, I'm going to put them back in for about another 30 seconds or so. Now this step is very important. This is what gives you that.


Twice already so much.

Typically code.

The better understand Roosevelt.

Hey.

Message.

I had some.


Miss Stewart, so how much would it cost?

Yeah.

Then we first stopping you add whatever subject.

In the center.


It's a noise.


Couldn't short enough.

This direction.

So.


That's fine, we've got some.

Onion, onion, garlic, salt and in the pan here translucent, translucent.


Care folks gonna drain draining white kidney beans.

Train him good.

K I'm going to.


But so far red beans into the blender or food processor. Whatever you have to blend those up, good money. If they add just A touch of water to that so that they blend up really good bang up beans on the blender idea. Russian, you see that asked can you see that?


We are up at our sourceright in reading the pen now.

OK, now we got onions.

Are cooked onions or garlic in astroscan see that ash?

Mastria


Cups of water in there OK. Crank it back up on high got that ***. Can you see the hunt script? Why you being up good?

Super Save a little bit of that water so you can mix it up in here, but that's OK and I'm also going to add mixture of red beans.

It will mix that all together like so.

You see that kind of.


Definitely any pasta dump it right in.


We're just going to add that to the mix. OK, we're going to add some small cherry tomatoes. Actually, these are Oval ones. Really sweet like candy.


Here's my mixing above. You can see how beautifully shot.

Flat leaf parsley is going to go straight in.

Let's get some chopped onion in there.

Get out tomorrow, sorry.

During this theater or the couscous for articular that goes in.

Lemon juice.

Well, I find a little bit zesty so I had a little bit more than most people.

Beautiful, beautiful olive oil.

Couple of pinches of salt and one for luck.


Steam.

Like I say, some people put Mint in this and cucumber and there's lots and lots of different sort varieties of this dish.

You'll find them all over the web or different cookbooks for different regions of the Middle East.

Another part of the world is as well, but this is looking absolutely super. You can see the balance of the cuscus.

It's about right.

Tomatoes are great, I said DC Universe.

Why is there only one thing now?

Absolutely delicious.

See you again soon. Bye bye.


While the oil is heating, eat one egg in a lot.


Add 1 1/2 pounds of boneless, skinless chicken thighs that you've cut into half inch cubes.

Sprinkle on one teaspoon of salt.

One teaspoon of sugar.

And a pinch of white pepper.

Mix everything together.


Add the cook chicken.

And reduce the heat to low.

Continue cooking for a few minutes until the chicken has absorbed some of the.


Then a little bit at a time, add 1 Cup of cornstarch and stir until all of the chicken is well.


Working in batches, carefully add the chicken cubes to the hot oil 1 by 1.

Cook them until they turn Golden Brown and begin to float. This will take about 3 minutes. We don't need to cook that.


This point it will continue to cook later on. Remove the Brown chicken and allow it to cool while you add another batch of chicken to the hot oil.


Turn the first cooled batch to the hot oil.

Re fry all of the chicken until it turns a deep Golden Brown and.


This will take about 2 minutes per batch.

Drain the chicken on a paper towel lined plate.

Now that the chicken is ready, it's.


Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.

Add 3 tablespoons of chopped green onion.

One minced clove of garlic.

Six dried whole red chillies.

And one strip of orange zest. Cook and stir until the garlic turns Golden and the Chili's brightened.

Add half a Cup of sugar.

And 1/4 teaspoon of ground ginger.

A tablespoon of rice vinegar.

1/4 Cup of soy sauce.

2 teaspoons of sesame oil.

2 tablespoons of peanut oil.

And three tablespoons of chicken broth.

Stir the sauce and bring it to a boil. Cook the sauce for about 3 minutes.


Does cooking add 2 teaspoons of cornstarch to 1/4 Cup of water? Stir it well to dissolve the cornstarch, then add it to the boiling sauce.


To a boil and cook until the sauce thickens and is no longer cloudy. About one minute.


Will do the white wine.

Will do the vinegar.

The soy sauce.

Little bit of water.

Garlic.

This is the.

Corn starch

sugar

and then my favorite part right here.

Close it up.

Give a shake what make sure that.


Doing this Laurel slowly pour this in.

I'm only gonna go about.

Halfway.

Maybe a little bit above the halfway mark.


Slurry.

So.

Breaking news put on my corn starch in here.

The recipe says it's going to look really bizarre. Can be very pasty.

As you guys know, I don't make this stuff before I do the show, so this could be a complete failure, so we're going to do.

An egg scramble.

Which soy sauce in there?

Then you're gonna mix up the slurry.

It's like flower. It's going to get really messy so.

Deal with it.

Set, it's almost like caramel or something. It's really weird.

Alright.


Each.


Black mushrooms

OK.


OK and take it take it out into the wall.

I'm full and satisfied, OK?

Set aside.


Boothia egg.

Cookie.

Until it's 80% proof, then food to rise on it. Another I'd like that.

Poop it.

Look for ride.

Mix mixing until.

Verizon the egg roll.

Makes Vegas.


The chicken bouillon

the chicken bouillon powder alright.

Log in.

Add the cyclist.


Sure.

Sausage and mushroom makes it to the Y.

Alright.

Smell so good.

I love it. I'm getting hungry now.

OK, and.

Put here a.

Sesame oil


Noodles, and what I've done is I've just soak them in water for around 10 minutes to solve them for more than 10 minutes and then drain out all the water before using it. So now I'm just going to drain out all the water.


On the claim.

In a wok, heat some oil. Once the oil is nice and hot, I'm going to add ginger garlic paste.

On some lemongrass pieces, just bruise the lemongrass pieces a little bit.

Capsicum, green and red.

Bean sprouts

I'm going to add some Birds Eye chillies.


All the sauces red chili sauce.

Just a little bit of soy sauce.

Tamarind paste

Brown sugar or palm sugar just makes everything quickly.


At the noodle.


Some spring onions and the leaves.

Salt to taste.


Juice and some coarsely ground peanuts.

A little bit of peanuts. I'm going to add inside and leave some for garnish. Just give it a last mix.


Boiling water, which was simply going to pour over.

Little Mix.

Believed.


Yep.

I'm gonna lose all of this. We're not using any of this talk in this so we can remove that. And then we've got our lovely pasty tops there and the only thing we need to do now is we need to wash this. Make sure it's well washed in some beautifully ice cold water.

And then we can start shopping.


Yeah, I've taken all the seeds out of tomatoes. I don't really want them in there, it's that makes it a bit sort of wet orbital weapon and I want it, specially if you leave it overnight. And like you know the next day. Although this doesn't taste great fresh, it is good the next day. We don't want it.


2 cups of milk.

Now the reason I'm adding two more cups in addition to the 12 ounces of evaporated is because you don't want your baked macaroni and cheese to be dry OK.

Get my soul.

I'm gonna mix it, mix it up. Now the reason we use the Rigatoni noodles. This is like a family thing actually. So shout out to all my family. I miss you. I love you. I'm so sorry I can't be in Atlanta, huge at us and my grandma right now. This is the first recipe she actually taught me, so we're going to mix it till it's nice and creamy and all the ingredients are well incorporated now. Getting back to the Rigatoni noodles you see, these chunks of cheese right here.

What happens when this bakes is that they bake into the Rigatoni noodles, right?

That little family secret.


Top of chicken stock.

Again, it's about flavor.


And I'm gonna pour it into the casserole dish.


I like cash. Why all the milk but trust me, trust me.

Your macaroni and cheese will not.


About a four tablespoons.

Just place them on top of the casserole.

I'll check.

This is the time to celebrate.

So we're going to go ahead and indulge, right?

This is guaranteed to have, you guessed, leaving being thankful for something. Rest assured.

Alright.

Back and I have a half a Cup who actually says about a Cup.

Of sharp cheddar cheese that I'm just going to sprinkle on the top.

Go over there.

Weather

alright, we're going to place this in.


Top of tamarind juice.

Now Tamra juice is something that I have noticed. You can find more andmore andmore in the supermarket I used to eat the spice tamarind candies that they saw that I like the Caribbean markets which basically like sour and sweet taste it and describe what you think it tastes like. 1/4 of a Cup of soy sauce.

You know what it taste like? It's like a slightly more sour and sweeter Apple juice.

You know what? Maybe you should use Apple juice and put a little squeeze of lime in it. If you can't find tamarind juice. Basically, you're just doing a little bit of liquid. That's a little sweet and a little sour. I think that's a good idea. 1/3 of a Cup of palm sugar, which we were looking at before. It's a cool little disk, and it's an interesting sweetener and called her chopped it up for me. You could use 1/3 Cup of Brown sugar. I'm just showing you some of the authentic flavors here that I've discovered. I have fish sauce here, which I keep all the time in my fridge and it's a little bit less than 1/3 of a Cup. You want to get in there?

And if you don't have fish sauce, I always say just thin out some soy sauce because it's a little salty. Yes, there's a flavor that's really unique. But anyway, if you don't have it, that's what you can do. And then of course called her 'cause its us. We're up there. Some of your peanut sauce. I managed to squeeze everywhere, probably probably is mine. Knowing knowing my eating habits. OK, one teaspoon of sugar.


Regular noodles, do you just put about 8 ounces of them into a bowl and then you need to take water that is not boiling anymore, but it's quite hot and you just pour it over top and then you soak those noodles and once they're soaked they're ready to be put in the walk with everything else at the end.


Eggs.

Well, just let that cook for a second. I'm going to turn off the sauce here, 'cause it's plenty warm and this is just like scrambled eggs. You can see it goes, gets right away, it just starts to cook. I love this part of the pad Thai and I love. I love walking because you know, it's like you gotta be. Get layers of flavor you really can see how you add the layers exactly like it. It's like real and you just gotta make sure you get everything off the bottom. OK so these are a little bit wet. I'm going to get everything out here when I say what you don't have to cook the eggs completely.

So we'll get all of that out on to our plate. And you know what? I'm not going to worry so much about leaving a little.


Just let me just get one second or lift up the eggs that are around the edges. It's still got all the great flavor.

Just mix it around a little bit and when you know you're going to have liquid going in there doesn't matter 'cause it picks up all the little bits in go.


Back in here, carefully and while I was busy putting everything together.


Fried.

Shallots that we're going to put on top, and at this point I'm going to turn off my walk 'cause everything is done here. OK, I know you probably want.

There you go, make sure that you get some.

Tofu I keep giving you all the shrimp. I'm sure you don't mind that not at all, OK?

Oh, I'm sorry you're going to get a little messy.

Alright, I think that's good for me to start with and then we can take it down and go eat. You want to grab the challenge? Should I put another platter full? You know what? Maybe I'll just to put this whole thing on the platter, 'cause if I know you, you're going to want more than I gave you.

We have our.


So actually just finished cutting up the rest of my scallion here and we want it in about 2 inch pieces. And if you've ever had shrimp pad Thai from your takeout store, you'll see it seems a little bit strange to cut it like that, but that's exactly how it looks, so I'm just going to cut this and I have my walk over here, which is getting as flamingly hot as I can get it, and I've cut here a bunch of about three or four shallots and I'm putting him in two piles and you'll see why in a second.

Be careful over there and pay attention over here 'cause you're going to want to make this yourself when I'm not around to just cook it for you, or I can order it. Yeah, you could order it in, but hopefully this is going to be.


So I go in here with a good hat.


Yes, I'm going to use safflower oil at engo.

Beautiful beautiful shallots. The first thing I'm doing with these shallots, it's just getting them Golden and fried so we want these to just be Golden there almost there and walk. Cooking involves a lot of in and out if you want to do it right. I mean you just keep throwing stuff in the walk means it just seems before it really cooks. So I've got a plate here so I can just keep getting stuff in and out.

OK, this looks good, so I want to leave behind the oil and I want to just bring everything cooked out of the wok and just see how.


All of those scallion that I cut the rest.

Of the Charlotte and called her are shrimp, which we peeled and we left the tail on an it's a pound of medium shrimp.

You just get that right in there.

Well, that's really starting to smell good. Does not smell great.

Alright, now depending on where you're getting pad Thai, you can get chicken pad Thai or you can get shrimp or a lot of time. There's both chicken and shrimp in it when you don't have a ton, a ton of heat, which in a restaurant they have a lot more heat. I leave it here from one second to just get cooked and let's see how you're doing.


And you can then just throw in the tofu.

Sorry, we just have a plate standing nearby to receive all of the stuff that's already cooked, and again, it's OK if we leave behind just a little bit of stuff. OK, so why don't you put that?


Going to have a hefty pinch, maybe two hefty pinches of kosher salt. You need the salt here because you're really seasoning 2 pounds of potatoes. I like the flavor of black pepper, so I'm going to use black Pepper Ann. Just a small pinch of that to the heated milk and butter mixture and just swirl that around so that the salt and the pepper kind of dissolve into the liquid. Now if you wanted to flavor your mashed potatoes, this is the opportunity to do so. You could step in with your milk and your butter, some Rosemary, some garlic, any aromatics.


Potatoes pour over your buttermilk mixture and then give it a gentle stir, so this is nicely combined and all you


Cook it on a medium heat because we don't want to get any little black chunks or or burnt pieces in there, and.

So that it can. You can almost smell it, can see that's great and so will cook the bacon down. And then we're going to save those drippings. And we're going to cookout potatoes and onions and celery and stuff right in that bacon.


Potatoes and stuff like that. I usually put my potatoes in first. Once again, you want to keep this on on a nice low heat, nice low flame 'cause you don't want to get any burnt pieces in there.


My onions and Sally.


Still going to be some cooking. Once we had the clam broth, so we're going to just add a little butter in there.

And let that meltdown.


Then we can add the clam broth.


Pinch of black pepper. And that's just a taste.


We enhance the clam flavor in it so that I can add a little.

Little flower and a couple of spoons of flour.


This point.

The clams still have a lot of juice in him too, so you're actually going to see it's going to thin it back out of touch. But then you need to.


Once we once we get this cream in there and this is once again is a nice fresh cream is the New Hampshire cream beautiful beautiful product.


You're going to need a cucumber.

Just cut in half first.

And off.

Thanks wise one more time.

Then you're going to get the seas.

Tanjareen

that's a huge area.


This is avocado.

Extends off then.

Call 360 degrees.

Twist.

Then you slice.

Yeah, that's you avocado.


To roll California roll.

Seaweed rough side up. This is 1/2 seaweed with your hand.

And I'm going to do inside out.

Inside the role is.

Rice is outside regular role is seaweed is outside, so we're going to spread the rice on the seaweed covered each corner.

Each edge with rice. Then we flip over so there are ice cores.


Now I'm going to flip over.

Crab cake

avocado.

Cucumber.

Now pick up you.


Your thumb.

Hold.

Other ingredients with your other four fingers.

And they're coming in.

Make it tighter.

Got all in shape.


We go fresh pasta Fagioli baby body style baby K I'm gonna get some of that in the plate there.

OK, will get about get a couple of scoops in there, some tomatoes, little bit of spinach, little spinard. Yeah OK, well that's looking good.

OK folks, that's that we got that I'm going to pull some Romano cheese on there. OK, just like that filed things up a little bit and then throw some fresh, just a pinch of fresh parsley on the top.


I'm starting usually in the evening. I'm going to soak my dried mushrooms and I'm going to leave it overnight. Now you can do with minimum 2 hours the best for you.


Leaving it overnight and then the next day I'm pouring all my mushrooms into a saucepan and putting it on my stove and on the low heat I'm going to be cooking it until the mushrooms are getting really soft. It might take an hour, an hour and a half. It depends on the mushrooms. Just make sure that you're mixing them from time to time, and if you need more water, just add water so they do.


Lava staffing and putting in the middle of my square. Closing the corners to create like a kind of triangle and then I'm closing the other corners together and it's like a little.


A little bit of water on the site and with your finger, wet the dough and then when my water is boiling, I'm gently adding my.

My bushka into the water.

And then important part when you don't overcrowd the card.


Now I am going to be holding on to that liquid in the pot. I might need it later on and then on my frying pan, adding 123 tablespoons of oil and warming it up, then adding my onion and frying it until it gets nice, soft and glossy.


And when this is ready, transferring my mushrooms into my food processor, adding the onions.

And then seasoning it with salt and pepper.


Process it for around a minute. I would say until it looks.


Pirogi actually the next day.

It does not have to stay, so if you want you can do it the same day. For me it's just easier this way.


OK so I have a large book full of water. I add one teaspoon of salt and putting it to bring it to a boil and in the meantime my food processor. I'm adding my flour, salt and then adding my egg.

OK and then.


I'm going to start processing it.

1st just like this so everything gets mixed and then slowly I'm adding my hot water and I'm watching what's happening in my food processor.

OK, and when that those starts forming a bowl just like that, I'm not adding anymore water. That's why it's important to just keep adding it slowly.


Here we go, and then I'm usually dividing the dough in half, putting one in a zip lock bag, and then the other one I'm rolling out on the floured surface and then with my pizza cutter. I'm cutting little squares more or less 4 centimeters by 4 centimeters, 4 by 4.


Here we go in small bowl.


Instead of boiling potatoes, which introduces more moisture to your mashed potatoes, we're going to steam them now, steaming the technique of steaming the water vapors when steaming are at the same temperature as if you were to boil potatoes so that same 212 degrees. But the advantage of steaming is that you're not introducing an excessive amount of moisture into the potatoes, which gives you this kind of gloppy Mashed potato. So steaming is really the best way.

To cook your potatoes. So I'm just going to cut these in half and leave them in print.


Set over about 2 inches of boiling water and just arrange them in a single layer so that they cook at a uniform rate and these big pieces will probably take anywhere from 20 to 25 minutes to steam. So it's been about 25 minutes and our potatoes are one.


Using a ryser creates the fluffiest mashed potatoes going to take.

Potatoes and put them into the center of the Reiser, and this this well here is called the hopper of the rice, or a little fact for you. And let's see, I'll fill it up about 2/3 of the way, and then all you do is you press down. Kind of like a citrus press. You press down in the wonderful steamed potatoes are going to rice out of the bottom and the sides of the ryser try. Avoid using a food processor, blender or even those handheld.

Mixers, because what they do is they shear through the potatoes, the starch granules and they create a very gluey Mashed potato. So avoid machine.


Then

this is the mass ago. You can dress up mass ago on the outside.

Masago is seizing smell draw.

So that's your.

California roll.


Show you how to slice it in half first.

In

put in half again the half again.


Noodles in water for 20 minutes or until South while the rice noodles.


Sauce.

Chinese cooking wine and crushed peppercorns mixed together.


Now slide the chicken into bite sized pieces.

Place the chicken in the marinade.


For 30 minutes.


Drain the rice noodles.

Now.


Sauce in a small Cup or bowl. Combine chicken broth.

Oyster sauce.

Sesame oil

soy sauce Curry powder.

And sugar.

Mixed together.


Olive oil

marinated chicken.

Now set the chicken aside.


Slide green onions.

Slice Paris slide network cabbage bean sprouts.

When the vest will become soft at rice, new.


Add the sauce alittle at a time. Make sure to cut the vegetables and noodles on high heat.


Chicken.

And here you have the listed chick in my fun noodles. We hope you enjoy watching our videos. If you would like this they listen recipe please visit our website.


Hi everyone, welcome to my kitchen in Paris and check my cooking and today I would like to show you how to prepare fish and chips. It's easy to make and delicious, so let's get started to begin this recipe. Take a big bowl at the flower, an beer mix gently. Anwen eh?


Wanted you can add the egg yolk mixture gently again and now you can add the baking powder and salt and pepper to you test.


In

and now you can place on your fridge for one hour. After one hour you can add the white snow and mix.


Now take your plate at the flower, an wall of a fish in the flower.

Next step, add the fish in the preparation an now you can place in hot oil and cook for minutes on each side. When the fish is garden brana it's Ray.


Finish it off with yes, get some fresh basil to this dish is pretty amazing.


OK, so now I add my Italian plum tomatoes, pinch of salt, just a little white wine, about 2 1/2 ounces.

One teaspoon of sugar in.


Now we're going to take our chick in OK, and we're going to pound it. We're going to take the flat side, OK, and then we're really stretching it now. We're going to take out.


Chicken, dredge it in the flour OK like and you always want to shake it off. You don't want to get too much flour and then OK, so little egg wash flour. Any special seasoning here that we like. We use Italian mixture.


Board and we're going to score it, and we'll turn it over.

And generally, after we do this, we'll let the chicken come to rest.


You know we're going to get a saucepan 2 to 3 ounces of canola oil and we're going to build up the temperature now. Going to add my chick in.


Slow cook the chicken.

I'm gonna drain my oil now Bruce, and now I'm going to put it in the oven in the oven.


Do 10 turns of fresh ground pepper whiten turns? How did that happen? I just come up with it. You know it's and I always do one for the pot. OK, the last step we want to do. Just a pinch of crushed red pepper to give it that little Z. OK, now we just like that nothing.


Beautiful.

Look at that.

Look at that. That is beautiful. OK, that's looking good. OK, OK, now we're going to use a little reggiano Parmesan. The best cheese in the world.

Switch it right over.


Flatten it a little bit. I put it in my.

Plastic wrap here and we just go from the outside from the inside to the outside.

And the reason we two plastic around Saran Wrap is to be downed, damaged the meat. OK so if you keep it nice and together and so again from the inside.

To the outside.


And our meat on both sides seasoning it well.

Salt and pepper.

So.


Off

with flower.

And then we're going to put it in the egg wash.

Just like this, give it a little bath right here.

And then, but I'm going to do the put it right into the flower.

Be pounded a little bit.

And that's it, perfect. So what you do? You need to put your hand really to push it in. So what I'd like to do is I'd like to double breaded.

Just to make sure it stays on.

And I put a little, possibly in our bread crumbs over here. You see how I pounded with my hands?

To shake it a little bit.

OK, very good. So Debbie off.


It's a.


Put a little olive oil in here.


That right?

In here OK very good.

This is perfect temperature. You see you here. Just nice and light or got it so good.

And here's the other Schnitzel.

So now we put up the heat a little bit under schnitzels.

And now we just wanna make sure this is not something that she needs a long time of cooking because you see how thin the meat was. So it does not need require.

Along cooking time so, but we want to make sure we are Golden Brown on the outside now.


For flavor.

And gives it that nice color.

Fantastic.

So now but.


And just cook until the vegetables are tender.


The bean sprouts.

I'm gonna add in the noodles which I already pre cooked.

Now you can use any kind of noodles you like, either going or the yeah.


In

we didn't need all that sauce, but.

Just cook it a little bit more.


I've washed them and now it's just a matter of peeling them and then.


Of water and I just going to throw my potatoes in and let him go.


And do that about half a Cup of milk. I don't want this to get too soft and squishy. OK, so here we are. We're kind of ready here.


And no back over to the counter. I'm just going to tear apart the bacon and it. They're kind of crunchy, but I like it like that. You know, it's just depending on what how you like your bacon. So here we are. We're ready to make this medley first thing I'm going to do is dump the bacon into the Mashed potato, dump the cabbage mixture in.

And then just use a wooden spoon to just kind of fold. We don't want to serve, we just want to fold and get every.


Create somewhat of a crater in the middle.

To pour this wonderful beautiful butter. Now all I want to do is kind of fold the butter in so every part of this dish can get some of this beautiful butter. OK, so it's easy. How simple is this? This is going to serve three to four people. Look at the bacon on top.

And Wallah, just lovely.


I'm just going to add a few slices of bacon to this skillet, and I'm only want to add about five or six pieces, but you can.


Now over to the counter again, I'm moving rather quickly here. Cut a head of cabbage in half and then just go ahead and get the half chopped up. Now you want to chop them up. Kind of small, but not too fine, and I'm only going to use half a cabbage. I'm running my knife through it to get all the big chunks and I've decided that it's too much 'cause the kettle.


Too quickly now. Here comes the onions. Well, one onion I'm going to dice up half of this onion. This is how I diced onion. Guys, you know I. I know it's.


Cooking the bacon, we don't want to bake until crunchy, but we don't want them underdone. Take them off and put them on a piece of paper like this.


Cabbage in the same bacon grease and there's not a whole lot of Greece. OK, so don't panic. Put some onions in and just go ahead and let this saute for a little bit until there are slightly.


And then pour it through a colander in the sink and now just kind of drifted off really, really well. We're going to make mashed potatoes alright, so dump it back.


And then MASH, and I'm using my potato masher and you want to mash them according to what you like. I kind of like my mashed potatoes, kind of chunkier rather than smoother, so I'm not gonna like overly mashed.


And there again, real butter, not margarine. I want to stress that it's really, really important. You're going to make that. And then we're going to flip this right on top of the butter. And that's actually going.


Is to karma lies into the bread we're going to do the same thing we just did. Put some more cheese on the top of the other side, just like we've previously did. It's very repetitive process and we're going to let that sit for five minutes and then flip again.

Now, as you can see here, we're going to flip again after this is a constant of three to four minutes on either side, and as you can see here, it's kind of Golden Brown, and you can actually see that the cheese is.


Into the bread, it's actually soaked in and here that little crunchy sound.

That crunch with my fork. That is what that's when you know that it is perfect. It's really that simple for you. Flip it to four to five minutes, let it sit on its side. Let's cut this open and see what it looks like.


So firstly, just over a low to medium heat, we're going to be making our vegetable source for our Christmas here. So first thing I'm going to be putting in some butter now that it's melted down. I'm going to be adding in some just some plain flour and we just want to mix the flour around. It will start to clump up. We're making a beautiful little rude or start to clump up. As you can see, that's normal. We just want to cook out that flower for about a minute so after.


Will be adding in some milk.

And just stir that around. And now we want to mix this until we get all the lumps out and the source starts to get thick.

So just add a little bit more milk. Just keep incorporating that. Give it another stir and this is exactly what I want. A beautiful, smooth, better.


Now that it's nice and smooth, just a couple of more additions to it, just a pinch of nutmeg. Don't go overboard with it and season with salt and pepper and will just give that a mixed through. Now some people add some cheese into their bestial source. I don't, I just leave it like this, but if you want to add some Parmesan cheese, something that's got quite a sharp taste to it then go for it. So that is our vegetable source done. I'm going to put this as.


Could use any hearty style bread for this. Butter all sides and place under the grill until just Golden.


On one side, sprinkled grated grated cheese and then place a slice of prosciutto or deli ham down.


With another layer of cheese more prachuap dough and then more cheese.

Place a slice of.


And spread with vegetable source, then sprinkle another layer of cheese and place it in a hot oven at 220 degrees Celsius for six minutes.


Then bring it out and spread Dijon mustard over the top. And then you guessed it. More cheese. Place back into the oven for another 3 min.


Rice and serve immediately and now let's get stuck into this bad boy.


Just cook your chicken.

Now, I initially wanted to use pork, but when I went to TNT, didn't have any of the life ones that I usually use for shudder, shudder so.

I didn't want to buy fish chunk of her.


Oh, and I forgot to say, add a white pepper and salt to the chicken as seasoning and even just do the same with the other vegetables.


The garlic.

Anna mushrooms


Suck the shift key mushrooms in hot water to soft.


Cook the broth for the soup you're going to add the bonds into a pot of boiling water together with some salt and a dash of vinegar. Bring it to a full boil until you see the impurities right to the top. Yeah boy for about 5.


Come out the whole parts Ann. Wash the bones.


But this one up sort.

One key onion.

Cut in half an author.

And the icon radish which I have cut into wells.

Radish gonna make the broth really sweet. Has a natural sweetness. Also add the dried shrooms ancheta came.


You a few ways game that was scooped habit. Teaspoon of the streaming part pace and put into the center. And then we fold it into a triangle, pinching the actually together.

Take a bit of red, white and put here. Or you can use. Water is fine too and wrap it up so pretty.


For this dish you will first need.


For this preparation, heat some oil in it heavy pan.

Add whole grain masala.

I've got little cardamom, cloves, cinnamon, Baileys and some miss, add some cumin seeds.

When your communities and the Garam masala splatter add chopped onions.


So you are cooking onions. Add some salt.

This brings out the moisture from the onions and let them cook faster.

When your onions are slightly Brown, had a little turmeric.

And ginger garlic paste.

When the ginger garlic paste is slightly cooked, add your chopped tomatoes.

I'm.


Are getting cooked. Add some chopped green chili?

And after your tomatoes or food, we need to add channa masala. Let me tell you something about Chana Masala. Chana masala contains garam masala photo that is cardamom, cinnamon and cloves, chilli powder, coriander powder, turmeric, jeera that is coming. Prada harmful product that is try mango powder and pomegranate products. These two ingredients armaturen pomegranate photo gifts soreness to your channel masala.

The sadness is very, very important and it makes the entire China masala very delicious. Today we're going to use this masala, but you could also use store bought China Masala and you can skip all these ingredients and directly add your channel Masella so this preparation.

To this mixture add channa masala.


Going to add first water from the.

Chick peas.

So when you take a chickpea and press it, it kind of literally matches up.

A lot of times some people take little China masala, grind it and add to this mixture to get a nice consistency. You don't need to do that if your chick peas are cooked right, you will automatically get a very nice consistency.

Now.


Pretty decently cooked, so I'm going to add the rest of the channel masala into this mixture.

I also notice many times that people add their channel which is not fully cooked into this mixture and try to cook.

Because there's a lot of acidity in it if you try to cook up to Chennai in, this is going to take a lot more time, so make sure your channel that is garbanzo beans cooked to the right consistency and then your channel Marcella will be ready in fraction of few minutes.

If you see.


So we will finish it off by adding some chopped coriander.


Without prior bottle, so I'm going to try some pudding.

Cool.

Some of the Curry along with the language and some sliced onion with your channel masala and so if we put our badura or it.


Through this OK, Bruce, what we're gonna do is add 3 ounces of pure olive oil to a saucepan. When we put the garlic in.


Why? Why are we adding the basil? OK, 'cause I want to infuse the natural basil into the oil.


Right, and that's one of our biggest secrets that that is truly a palm secret. From this Italian meatball.

So now it goes into the oven for just to get a nice toasty Brown, OK.


I'm still going through it to get the bigger pieces and now I'm just going to put some salt and some black pepper. And if you want to put.


To start off with our potatoes, I'm using regular old russet potatoes. You know, the cheap car that you can get like 10 pounds for a dollar and some change, uh, those potatoes. So I started.


By washing and peeling the potatoes, make sure you scrub them really good, and then you're going to dice the potatoes and I kind of diced mine. You know, big chunks.


If you want so, most are nice and chopped up. I'm going to toss them into a big old pot here. An instead of boiling them in water, I'm going to change up the game and boil them in chicken broth. You will find that they will be so flavorful if you do this, so do not skip out on this step, OK?

So you're going to need enough chicken broth to cover up the potatoes. I'm making a small amount, but I will leave the measurements on my blockiheartrecipes.com. You can double this just bring it to a boil and you're going to boil those potatoes until they are nice and fork tender. Just like this. OK, so once.


The broth you don't need it anymore, and now in this sauce pan here I have it over a medium heat I'm going to melt down some butter. I prefer butter, but if you want margin hey, do.


You an just melt it completely down there. We're going to toss an.


Are potatoes OK? So you see, there's still in lumps and everything. We don't want that. I'm going to use my little cheap masher here and I'm going to mash the potatoes.


Until they are well, until they look like that. And I'm going to pour.


Some half and half, but if you don't have half and half, you can use park milk.


Airport cream. OK, so I matched it some more. Now I'm going to sprinkle my seasonings. I like garlic powder, onion powder and a little bit of salt. You can add pepper if you want and my secret ingredient is parmesan cheese. OK, so I'm going to toss all that in there and now I'm going to stir it until everything is well combined. Once it is, I'm going to turn the heat off completely and you know what? I am ready.


So to top it off, I'm just going to add some more butter, even though we added butter earlier. You know you gotta have lots of blood on their mashed potatoes, especially during the holiday. And then I'm going to sprinkle on some parsley flakes or shives and I am ready to dig in.


Green onions and just chop him up and then basically half an onion you want. Chop that up as well.

I want shop there being onions up, then just chop the onion up. You don't need to make the pieces.

Too thin?

Just cut him skin.


I cut it, but I find this a little bit easier to do so.

Take her out on the package and basically just cut it into those little slices that you know that you normally see will go eat.

Cut like that, just cut the whole thing. This is about a pound so.

Cut up and then.


Spoons of rice wine.

You're going to need 2 tablespoons of.

Sesame oil

And then 1/4 Cup of sugar.

And have a Cup of soy sauce.

Yes, that's going to be a marinade, So what you want to do is mix this up.


Make sure it's all mixed together and then what you want to do is you want to let this sit for about 3 hours and then you can cook it.


So now is just dump it into your pan, your walk and then just cook it on high heat for a couple of minutes and that's basically it.


Let's garnish our Schnitzel over here.

We do a lemon slice.

Acadien

I didn't matter.

And then we put a little Kapus. India gives you a little bit of a.

A salty kind of a flavor in there, which is fantastic. We always like to do a little bit of the.

The.


And it's allowed.

You see how Deadpool?


You know, if you just put that on the site right here.

So the cucumbers.

Hello tomatoes, you know in the summertime nice and light but we love to do. Also we left to put some home fried potatoes with it freshly.

Freshly made home.

Vice or bracket. Often like you say.

Put him on the plate over there. We put a little parsley on top.


And we're going to start by putting 2 cups of flour in a bowl.

We're going to put one teaspoon of dry yeast and then one teaspoon of sugar in the center. Let it mix dry. Add 3 to 4 tablespoons of vegetable oil. Mix it a little bit and then add water first to the center of the dough. We're going to put about half a Cup in the center of the dough. Let the dough collect the flower from the sides of the bowl and mix it.

Now we're going to start to add some water to the sides.

The idea is to get to a very flexible consistency, but not too soft.

If you put too much water, you can add some flour. If the dough is too tough, you can add a little bit of water.

Altogether, I've added about 1 Cup of water into this mix.

Now the secret to get those similar to the chapati dough is to add whole wheat flour at the end of the process. So I want to get first very flexible though, just like that.

Now I'm gonna add half a Cup of whole wheat flour and mix it together.

If you see that the flour doesn't stick to the dough, you can add a little bit of water.

After about 5 minutes, the dough should be ready.


And cut it to pieces to about 10 pieces.


Want to shape the dough to little balls just like that.

If you're not comfortable in doing it with one hand, you can shape it any way you want.


To work with, I've set the machine to the thickest opening possible, and then I run the dough once.

And then I run it again.

Now I'm going to switch to one or three levels above.

Which is going to make it thinner.

Next step is to.


He did it on the stove and then I'm going to put the dough on top of it on fast motion. This is how it should look.


To the other side.


Put it on some open fire just like that.

In the chapati is ready.


We're going to make another one.


We're going to turn it over.


Fire again.

That's it, our chapati is ready. We're going to repeat.