Here is a simple 3-course Holiday Menu made with 5 of my favorite healthy vegan recipes. Enjoy! ♡ SUBSCRIBE to Megan's Channel: http://bit.ly/1MdIwpm WATCH Megan's Video: http://bit.ly/1GMx9Ib FULL RECIPES: http://bit.ly/1NSdqXd LEMON VINAIGRETTE: http://bit.ly/QmQt5y As the holiday season approaches, I decided to share with you a sample Vegan Dinner Menu that I love making for my friends and family. When cooking for people who don't follow the same diet as I do, I always try to ensure that my recipes are not only delicious, but are full of flavour and are really filling. I've made these 5 easy recipes for my family and friends on numerous occasions and they were always a success. So I'm sure you and your loved ones are going to enjoy them as well! .................................................................................... Join the Healthy Grocery Girl Member Site for Meal Plans, Guides & More! 10% off joining with coupon code "fablunch": http://bit.ly/1MB1TIq HGG Dessert eBook: http://bit.ly/1OZ1OEM I made Megan's recipe for Vanilla Almond Baked Apples. .................................................................................... FABLUNCH CONTAINERS: http://bit.ly/fablunch For every item purchased 10 school lunches are served to children in need. For a better lunch. For a better tomorrow. Find out more: http://www.fablunch.com .................................................................................... LIKE THESE RECIPES? Pin it: MORE FABLUNCH RECIPES: Easy + Healthy Snacks: http://bit.ly/1QPSYW2 3 Vegan Dinner Recipes: http://bit.ly/1Ntg4UW .................................................................................... SUBSCRIBE for more healthy lunch & snack ideas: http://bit.ly/1mq8qcn FIND ME ON: ♥ My Blog: http://blog.fablunch.com ♥ Facebook: http://www.facebook.com/FabLunch ♥ Instagram: http://instagram.com/fablunch ♥ Twitter: https://twitter.com/FabLunch ♥ Pinterest: http://pinterest.com/fablunch/ .......................................................................... THANKS FOR WATCHING! I LOVE YOU GUYS! - Olga Music: Inspiring by PR_MusicProductions (http://audiojungle.net) This Is How You Advertise by TimMcMorris (http://audiojungle.net)
Views: 103997 Fablunch
Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And Learn how to make delicious & easy Resturant Style Recipes with The Bombay Chef – Varun Inamdar only on Rajshri Food. Make these Main Course Veg Recipes that are everyone’s Best Restaurant Favourite Recipes to order and let us know your experiences in the comments section below. Watch and learn how to make Paneer Tikka Masala, Bhindi Masala, Paneer Do Pyaza and Vegetabl e Handi. Restaurant Special Menu [Jump to the desired recipe by clicking on the timecode in front of it] Paneer Tikka Masala Recipe | Restaurant Style Recipe | The Bombay Chef - Varun Inamdar – 0:02 How To Make Bhindi Masala | Spicy Okra Recipe | Restaurant Style Bhindi Masala | Varun Inamdar – 6:26 Paneer Do Pyaza – Restaurant Style Recipe | The Bombay Chef - Varun Inamdar – 12:18 How To Make Veg Handi | Veg Handi Recipe | Restaurant Style Mix Vegetable | Recipe By Varun Inamdar – 16:43 Host: Varun Inamdar Editing: Ravi Varma Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1 For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Follow us on google plus https://plus.google.com/+rajshrifood
Views: 46855 Rajshri Food
I've created 3 incredible valentine's day recipes for you all. Including a starter, main and dessert! Enjoy - leave me a comment if you have any questions! Love T ⭐️PLANT-BASED 45+ RECIPE E-BOOK http://www.tishwonders.co.uk/ebook ⭐️SOCIAL MEDIA: https://www.instagram.com/tishwonders/ https://www.facebook.com/tishWonders/ ⭐️MUSIC: Soundtrack by PRGRSHN for Parallel https://twitter.com/prgrshn https://www.instagram.com/prgrshn/ RECIPES: BRUSCHETTA 2 medium beetroot ¼ small red onion 1 garlic clove fresh rosemary small handful fresh basil leaves sea salt & black pepper (to taste) 1 tbsp. olive oil (more for drizzling over bread) BUTTERNUT SQUASH RISOTTO, KING OYSTER SCALLOPS 300g risotto rice 6 garlic cloves 2 small shallots 1 tbsp. dried sage 1 tbsp. dried oregano 4 cups vegetables broth (make sure broth is kept warm) 1 medium butternut squash 300ml coconut milk pinch chilli flakes 1 tbsp. garlic powder 2 tbsp. onion powder sea salt & black pepper (to taste) fresh sage leaves (to taste) LEMON CHEESECAKE Filling - 250g cashews (soaked) ½ cup agave or maple syrup 1 tbsp. vanilla extract 3 lemons 60g cacao butter (melted) 1/2 cup coconut oil (melted) Cheesecake base- 1 cup desiccated coconut 8 pitted dates 1 cup ground almonds ½ lemon (juice) pinch sea salt
Views: 10238 Tish Wonders
Paneer Parcha, a dish close to paneer pasanda though quite different. This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, dhaba style tandoori rotis or basically any side dish. A mild flavored rich / shahi birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now! Ingredients : Prep for Gravy / curry : 1/3 cup Birista/Fried Onion 1/3 cup yogurt 4 tbsp Cashewnuts 10 whole Dried Red Chili 3 Tomatoes Gravy Ingredients: 2 tbsp oil 5 Cloves 2 Black Cardamom 1 Star Anise 1 tsp Fennel Seeds 1 tsp Kasoori methi 1/2 tsp Kashmiri Red Chili Powder 1 tsp Coriander Powder 1/4 tsp Turmeric salt as per taste 1 tbsp Butter 2 tsp Sugar 3 tbsp Cream For Parcha: 1 tsp oil 1 Green Chili chopped 1/2 inch Ginger chopped 3 tbsp Cashewnuts chopped 3 tbsp Raisins chopped 1 small Carrot chopped 4 French Beans chopped 20 grams Paneer crumbled 3 tbsp Corn 3 tbsp Peas 1/2 tsp Red Chili Powder salt to taste 1 tsp Sugar 1/2 tsp Kitchen King Masala 3 tbsp Coriander Leaves Chopped 1 tbsp Anardana Paneer Slices 2 tsp Butter 1 tbsp Coriander Leaves chopped 1/2 tsp Chili Flakes Instructions Prep for Gravy : Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside. Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste. Gravy: To a pan, add in 2-3 tbsp oil. Once hot - cloves, black cardamom, star anise, fennel seeds and kasoori methi. Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes, Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes. Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy. In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready. Parcha: In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,. Add in - carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes. Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well. Season with - red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off. Filling is ready. Take slices of paneer and fill this inside it. Now you may serve as it is or grill it.. In a grill pan, add a 1/2 tsp butter, a bit of coriander and chili flakes. Place the paneer parcha and grill this! Spread butter on the top side, and sprinkle coriander-chili flakes. Flip over and grill for a minute more. Get this down to the serving platter, pour the gravy on the sides and Serve Hot. More Indian Recipes - http://www.cookingshooking.com | http://www.cookingshooking.in Fb: http://www.fb.com/cookingshooking Blog: http://www.cooknshook.blogspot.com
Views: 56334 CookingShooking
Meet & Greet Form Link - https://goo.gl/TgVpEV Paneer Ghee Roast, a vegetarian version of the Mangalore Special Ghee Roast. This mildly spicy yet tangy Paneer Recipe is pretty close to Kadhai Paneer, yet different. If you are a fan of Paneer Recipes, you need to try this one out, the freshly roasted spice blend of Coriander-Cumin-Chili-Fenugreek-Tamarind along with the ghee brings out an amazing flavor to this one which separated this out from the crowd.. Skip the Butter Paneer for a day, and try out this Masala Paneer :) Detailed Recipe : Ingredients : Ghee – 2 1/2 tbsp Coriander Seeds – 3 tbsp Cumin Seeds – 1 1/2 tbsp Fenugreek Seeds – ½ tsp Red Chili Powder / Whole – 2 tbsp / 6-7 Tamarind – 1 lemon sized ball Garlic – 5-6 cloves Dahi – ¼ cup Paneer – 200g GG Paste – ½ tsp Salt – ½ tsp Turmeric – ¼ tsp Coconut Milk Powder – 2 tbsp. Method : • In a pan, add ½ tbsp. ghee, next goes in the coriander seeds, cumin seeds, fenugreek seeds. Roast for a minute, and then add in the red chili powder, tamarind, garlic and roast well for 2-3 minutes in low flame. • After the spices have cooled down, add water and make a smooth paste. • Make ridges/cuts in paneer cubes, and keep aside. In a mixing bowl, add in ginger-garlic paste, salt, turmeric and yogurt. Mix well, add in the paneer and keep aside. • In a pan, pour in rest of the ghee, once hot, place in the just the paneer one by one and cook for 2 minutes in each side and take them out. • In the remaining ghee, add the spice paste, and cook until it starts leaving the sides. • Add in the coconut milk powder, remaining yogurt and mix well. • Roasted paneer goes in next, along with water to adjust the consistency. Serve hot! Website: http://www.cookingshooking.com | http://www.cookingshooking.in Fb: http://www.fb.com/cookingshooking Blog: http://www.cooknshook.blogspot.com
Views: 133267 CookingShooking
We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta. From Gordon's Ultimate Cookery Course. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Views: 13713931 Gordon Ramsay
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Check us out on Facebook! - facebook.com/buzzfeedtasty Visit these links for the recipes: One-Pot Chicken Fajita Pasta https://www.buzzfeed.com/alvinzhou/this-one-pot-fajita-pasta-will-add-spice-to-your-weeknight-r?bffbtasty&utm_term=.si3X097MY#.giLp2ZYKj Slow Cooker Honey Garlic Chicken https://www.facebook.com/buzzfeedtasty/videos/1709378572648118/ One-Pot Chicken Alfredo https://www.facebook.com/buzzfeedtasty/videos/1685259908393318/ Orange Chicken https://www.facebook.com/buzzfeedtasty/videos/1684355971817045/ Cheesy Chicken And Broccoli Pasta https://www.facebook.com/buzzfeedtasty/videos/1725334401052535/ Stuffed Chicken Parmesan https://www.facebook.com/buzzfeedtasty/videos/1783991115186863/ One Pan Chicken And Veggies https://www.facebook.com/buzzfeedtasty/videos/1701615140091128/ Made by BFMP www.buzzfeed.com/videoteam.
Views: 8736442 Tasty
Celebrity Chef Tobie Puttock cooks up 3 great courses in no time at all - Pork Chops, Orecchietti and a baked Pear Dessert. Recipes for all 3 of these can be found here: http://www.gardeningcentral.com.au/gardenchef/organic-expo-sydney-2010.html The full recipes can be found on Gardening Central - http://www.gardeningcentral.com.au/gardenchef/organic-expo-sydney-2010.html
Views: 2757 gardeningcentral
A simple pan fried chicken recipe is a quick and healthy meal option. Pan fry chicken for dinner with tips from a master chef in this free culinary video. Expert: Jordan Ceresnie Bio: Chef Jordan Ceresnie received his Culinary Arts Certification and Baking and Pastry Certification from the Napa Valley Cooking School, where he graduated at top of his class. Filmmaker: Robert Rogers
Views: 14629 expertvillage
★ Sign up for my FREE Healthy Staples Course! http://bit.ly/MindOverMunch ★ ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★ Enjoy these colorful bento snack boxes for your healthy food inspiration! NEW Meal Prep Recipe eBooks: http://bit.ly/2CmyN6y 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Meal Prep eBook: http://bit.ly/2jEztdi STUFF From this video: ► BENTO QUAD BOX: http://amzn.to/2lH3zMB ► BREVILLE FOOD PROCESSOR: http://amzn.to/2rAjot8 ► 2 TSP COOKIE SCOOP: http://amzn.to/2CdDICN ► HOT PLATE: http://amzn.to/2rb0OUl ► RACHAEL RAY BLUE COOKWARE: http://amzn.to/2sJysCh ► PINEAPPLE RUBBER SPATULA: http://amzn.to/2w93OVr ► FISH COOKIE CUTTER: http://amzn.to/2IKPRCY ► BAKING RACKS: http://amzn.to/2qOxwz8 ► BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A ► ICE CREAM SCOOP: http://amzn.to/2HUWRvQ ► HALF SPHERE SILICONE MOLDS: http://amzn.to/2IILAzZ ► VITAMIX: http://bit.ly/2Ioi5mM RECIPES from this video: ► Turmeric Snack Bites: http://bit.ly/2pvtRE2 ► Purple Sweet Potato Breakfast Bars: http://bit.ly/2G1pHdx ► Purple Potato Chips: http://bit.ly/2HTkZ1U ► Blueberry Coconut Gummies: http://bit.ly/2IFtq1Q ► Blender Spinach Muffins: http://bit.ly/2DLeXha ► Matcha Macadamia Cookies: http://bit.ly/2uaeUMj ► Watermelon Jello: http://bit.ly/2HUi8FM ► Dehydrated Strawberries: http://bit.ly/2FTgesL ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯
Views: 13406 Mind Over Munch
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide When rolling a meat roulade, you're going to want to use a cheaper cut of meat. Find out how to roll a meat roulade with help from a culinary professional in this free video clip. Expert: Kelly Armetta Contact: regencyboston.hyatt.com/en/hotel/home.html Bio: Developing his love for food at the young age of 14 years old, Chef Kelly Armetta got his start in the restaurant business at a local Jewish Deli in Brooklyn, New York Filmmaker: don bernstein Series Description: You don't have to be a trained chef to prepare a wide variety of delicious meals each and every night of the week. Get tips on delicious dishes that you can make at home with help from a culinary professional in this free video series.
Views: 10110 cookingguide
You can now pre-order Gordon Ramsay's new book - Ultimate Home Cooking - before it's release 29th August 2013. Gordon Ramsay's Ultimate Cookery Course is out now in all good bookshops. "I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook." GORDON RAMSAY Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book. Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book. Hodder & Stoughton is a major publisher within Hachette UK, one of the UK’s biggest publishing groups. We publish a wide range of fiction and non-fiction books. Subscribe to our channel to discover more inspiring videos of our award-winning books and authors: http://bit.ly/ZxCFcv Visit out website at http://bit.ly/ZxBY2Z Follow us on Twitter at http://bit.ly/1zf2yym Find us on Facebook at http://on.fb.me/1rHy6CQ
Views: 12767843 Hodder Books
Gravies & Curries are important part of any Indian household. Check out our collection of popular Indian vegetarian as well as non vegetarian gravy recipes by Chef Archana which are best for lunch / dinner. Menu (For Ingredients & Method click on the below links) 1) Chicken Tikka Masala: 0:24 Link: https://goo.gl/KOnKKO 2) Bharli Vangi: 07:00 Link: https://goo.gl/hKqHW5 3) Chicken Curry: 15:26 Link: https://goo.gl/y45Yif 4) Tambda Rassa: 20:40 Link: https://goo.gl/B76CL4 5) Fansachi Bhaji: 24:36 Link: https://goo.gl/AQFrnh 6) Prawn Curry: 27:56 Link: https://goo.gl/8OX5mf 7) Green Mutton Curry: 31:04 Link: https://goo.gl/l0Vb6e 8) Mango Sasav: 34:36 Link: https://goo.gl/iLjMdy 9) Crab Masala: 38:48 Link: https://goo.gl/2bJLHH 10) Mutton Kheema Pav: 42:35 Link: https://goo.gl/kXyMGK Editing: Ravi Verma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts
Views: 112095 Ruchkar Mejwani
I hope you like my 2 ingredient recipes. Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. Ice Cream 0:01 Meringue 2:19 Coconut Date Balls 3:31 White Chocolate Mousse 4:32 Strawberry Pie 6:35 Chocolate Fudge 8:44 Coconut Roughs 10:05 Egg Drop Soup 11:57 Ice Cream Bread 13:09 Ice Magic 15:19 Jello Whip 16:36 Maple Souffle 18:26 Muesli Bars 20:34 Nutella Cake 23:10 Nutella Cake….? (frozen) 26:17 Nutella Mousse 27:49 Nutella Mug Cake 28:57 Nutella Popsicles 29:41 Peanut Butter Popsicles 31:08 Pizza Dough 32:44 Soda Pop Sorbet 34:28 Raspberry Sorbet 35:35 FACEBOOK https://www.facebook.com/pages/The-Si...... TWITTER http://twitter.com/#!/SimpleCookingCh Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimple... Ingredients
Views: 1014913 SimpleCookingChannel
Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd Get the recipes: https://tasty.co/compilation/4-easy-3-ingredient-dinners https://tasty.co/compilation/4-easy-3-ingredient-vegetable-side-dishes Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/40248 MUSIC Licensed via Audio Network
Views: 618908 Tasty
Here is what you'll need! Mac & Cheese Servings: 3-4 INGREDIENTS 5 cups milk 1 lb dry elbow macaroni 2 cups shredded cheddar cheese PREPARATION In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated. Enjoy! Chili-Glazed Salmon Servings: 3 INGREDIENTS 3 4-ounce salmon fillets ½ cup sweet chili sauce ¼ cup chopped scallions PREPARATION Preheat oven to 400°F/200˚C. In a bowl, mix together the salmon, chili sauce, and the scallions. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon. Bake for 12-15 minutes, until the salmon is cooked but still tender. Enjoy! Cajun BBQ Ribs Servings: 2-3 INGREDIENTS 1/2 rack baby back ribs 3 tablespoons Cajun seasoning 1 cup BBQ sauce PREPARATION Preheat oven to 250°F/120°C. Rub the Cajun seasoning evenly over the top and bottom of the ribs. Bake for 2 hours, until ribs are tender. Increase oven temperature to 500°F/260°C. Brush the BBQ sauce evenly over the top and the sides. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized. Serve with the extra BBQ sauce! Enjoy! Teriyaki Chicken Servings: 2-3 INGREDIENTS 2 pounds chicken thighs, sliced into chunks 1 cup soy sauce ½ cup brown sugar PREPARATION Sear the chicken thighs evenly in a pan, then flip. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC NSPS2305_04 licensed by Warner Chappell Made by BFMP www.buzzfeed.com/videoteam.
Views: 2951540 Tasty
Super delicious meets super easy with these awesome two-ingredient recipes! Pepperoni Crisps 1. Place shredded mozzarella on parchment 2. Place pepperoni slices on top 3. Bake at 300 degrees for 10 minutes 110- Calorie Cheese Sticks 1. Roll 6 low- fat mozzarella sting cheese sticks in 6 egg roll wrappers 2. Bake at 400 degrees for 10 minutes Banana Pancakes 1. Peel and mash 3 bananas 2. Add in 6 eggs and stir Banana Peanut Butter Ice Cream 1. Chop up 4 bananas 2. Freeze for 3 hours 3. Blend together 4. Add 2 Tbsp of peanut butter and blend together 5. Freeze for 30 minutes Nutella Brownies 1. Mix 4 eggs until super frothy 2. Add in 1 cup of Nutella warm and whisk together 3. Pour into baking pan and bake at 350 degrees for 25-30 minutes Chocolate Croissant 1. Roll out 1 tube of Pillsbury Original Crescents and cut into squares 2. Add 1/3 cup of chocolate chips to crescents 3. Roll up to form croissant shape 4. Bake at 375 degrees for 15 minutes SUBSCRIBE to Cosmopolitan: http://goo.gl/MJgRO8 Cosmopolitan is the best-selling young women's magazine in the U.S., a bible for fun, fearless females that reaches more than 18 million readers a month. We deliver the latest news on men and love, sex, fashion and beauty, women's health and self-improvement, and entertainment. Cosmopolitan Official Site: http://Cosmopolitan.com Cosmopolitan on FACEBOOK: http://bit.ly/CosmoFB Cosmopolitan on TWITTER: http://bit.ly/CosmoTwitter Cosmopolitan on GOOGLE+: http://bit.ly/CosmoGoogle Cosmopolitan on PINTEREST: http://bit.ly/CosmoPins Cosmopolitan on INSTAGRAM: http://bit.ly/CosmoInsta
Views: 25366 Cosmopolitan.com
Shop now: https://tastyshop.com/ Here is what you'll need! https://tasty.co/recipe/triple-decker-box-brownies-easy-dessert https://tasty.co/recipe/3-ingredient-peanut-butter-cups https://tasty.co/recipe/3-ingredient-cookies-ice-cream-pie https://tasty.co/recipe/3-ingredient-chocolate-strawberry-braid https://tasty.co/recipe/peanut-butter-smores-dip-easy-dessert https://tasty.co/recipe/cookies-cream-truffles-easy-dessert https://tasty.co/recipe/peanut-butter-chocolate-3-ingredient-fudge https://tasty.co/recipe/3-ingredient-cookies-n-cream-ice-cream https://tasty.co/recipe/3-ingredient-creme-brulee Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/39241 MUSIC Licensed via Audio Network
Views: 1462327 Tasty
Make Delicious 3 Ingredient Cookies including Peanut Butter Cookies, Oatmeal Chocolate Chip & Macaroons! WRITTEN RECIPES: http://bit.ly/3IngredCookieRecipes SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers * Get MORE 3 Ingredient Cookies: http://bit.ly/New3IngredCookiesVid Visit http://naturebox.com/gemma and get 3 FREE SNACKS with your first order! NatureBox creates delicious snacks made with high-quality, simple ingredients. Special thanks to NatureBox for sponsoring this video. NatureBox only delivers in the U.S. at this time but let me know in the comments below if you want to get NatureBox snacks in your country and I will let them know. Hi Bold Bakers! You can make Three AMAZING Cookie Recipes with only 3 Ingredients with my 3 Ingredient Cookies. It only takes minutes to bake 3 Ingredient Peanut Butter Cookies, Coconut Macarons and even healthy & delicious Oatmeal Chocolate Chip Cookies. And I guarantee you have most of the ingredients already in your kitchen. So let’s get baking! How To Make Homemade Condensed Milk: http://bit.ly/CondensedMilkVid ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Snapchat: https://www.snapchat.com/add/gemmastafford * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPE HERE: http://bit.ly/3IngredCookieRecipes Visit http://naturebox.com/gemma and get 3 FREE SNACKS with your first order! Gemma's Bigger Bolder Baking Ep 173
Views: 670884 Gemma Stafford
Here is what you'll need! 4 EASY 3-INGREDIENT NO-BAKE DESSERTS PEANUT BUTTER CUPS Serves 6 INGREDIENTS 3 tablespoons powdered sugar, sifted 1/2 cup smooth peanut butter 1 cup melted chocolate PREPARATION 1. Prepare a cupcake tin with 6 liners. 2. Stir peanut butter and powdered sugar together until smooth. 3. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner. 4. Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate. 5. Cover each dollop of peanut butter with more chocolate and smooth out the top. 6. Refrigerate for 1 hour or until chocolate has hardened. 7. Remove peanut butter cups from the liners. 8. Enjoy! STRAWBERRY ICEBOX CAKE Serves 9 INGREDIENTS 5 cups sweetened whipped cream 11-12 large rectangular graham crackers 3 cups strawberries, chopped PREPARATION 1. Spread a thin layer of whipped cream in a square glass baking dish. 2. Layer graham crackers on top, then cover with a layer of whipped cream. 3. Sprinkle ⅓ of the strawberries on top, then layer with cream again. 4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.) 5. Refrigerate for at least 3 hours. 6. Enjoy! CHOCOLATE CEREAL TREATS Serves 9 INGREDIENTS 1 cup candy coated chocolate 2 ½ cups marshmallows 3 cups puffed rice cereal PREPARATION 1. Prepare a square glass baking dish with cooking spray. 2. Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.) 3. Once the marshmallows are melted, add in the rice cereal and chocolates. 4. Stir until fully combined. 5. Scoop the mixture into the sprayed baking dish and flatten with a spatula. 6. Cool for 30 minutes, then cut into squares. 7. Enjoy! COOKIES & ICE CREAM PIE Serves 8-10 INGREDIENTS 20 chocolate cookies 1 cup melted chocolate 1.75 quarts ice cream, softened PREPARATION 1. Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed. 2. Pat the cookie crumbs into the bottom of a 9” pie dish. 3. Spread the softened ice cream on top and smooth out. 4. Drizzle the top with melted chocolate. 5. Freeze for 4 hours, or until the ice cream is hardened. 6. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Soul On Tap.aif licensed by Warner Chappell Made by BFMP www.buzzfeed.com/videoteam.
Views: 2744797 Tasty
SUBSCRIBE for more easy recipes: http://bit.ly/fifteenspatulasYT This Magical 1-Ingredient Ice Cream is not really ice cream, but has the smooth, creamy texture of soft-serve. The secret ingredient is frozen bananas! I make Banana Chocolate Chip, Banana Peanut Butter, and Honey Cinnamon Banana in this episode. It's a great frozen summer snack or dessert, and it's a healthy alternative to ice cream, dairy-free, gluten free, and vegan. NEW VIDEOS every Thursday at 3pm Eastern MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101 MY FAVORITE VIDEOS: The BEST Chocolate Mug Cake: https://youtu.be/bESX_cKa2-w Homemade Nacho Cheese Sauce: https://youtu.be/O0ISihe4DfE Triple Melon Sorbet Floats: https://youtu.be/hcqMtASkn8U Hot Chocolate from Scratch: https://youtu.be/FYmidBGy8K4 CONNECT WITH ME BEYOND YOUTUBE: Instagram: http://www.instagram.com/fifteenspatulas Facebook: http://www.facebook.com/fifteenspatulas/ Twitter: http://www.twitter.com/fifteenspatulas Website: http://www.fifteenspatulas.com/ Magical 1-Ingredient "Ice Cream" Recipe made with Bananas Ingredients: 4 ripe bananas Assorted mix-ins (optional) like chopped chocolate, cinnamon, honey, peanut butter, etc. Directions: Peel and slice the bananas into thin rounds, then freeze for at least three hours. Place in a blender or food processor and puree completely until no chunks remain, and it's creamy and smooth. Enjoy as is, or mix in any other ingredients you desire. If you want a firmer consistency, freeze for an additional hour. Enjoy! Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Views: 33488 Fifteen Spatulas
Peanut Butter S’mores Dip Serves 4-6 INGREDIENTS 1 pound mini peanut butter cups 1 pound large marshmallows 15-20 graham crackers PREPARATION 1. Preheat oven to 350°F/175°C. 2. Place the peanut butter cups in an even layer on the bottom of a large skillet or nonstick pan. 3. Place the marshmallows in a single layer on top. 4. Bake for 20 minutes until marshmallows are golden brown. 5. Serve with graham crackers for dipping! Cookies & Cream Truffles Serves 6-8 INGREDIENTS 36 chocolate sandwich cookies 8 ounces cream cheese, softened 12 ounces white chocolate, melted PREPARATION 1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles. 2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed. 3. Chill the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape. 4. Roll ping pong–sized balls with the mixture. 5. Dip the truffles in the melted white chocolate and place on a baking tray lined with parchment paper. 6. Sprinkle some of the cookie crumbs on top of the chocolate-coated truffle before the chocolate hardens. 7. Repeat with the rest of the truffles, reheating the chocolate if necessary. 8. Serve! Palmier Cookies Serves 4-6 INGREDIENTS 1 sheet puff pastry, thawed 1 cup cane sugar ½ stick melted butter PREPARATION 1. Preheat oven to 425°F/220°C. 2. Brush the melted butter evenly over the puff pastry. 3. Sprinkle half the sugar on the pastry, then spread it around evenly. 4. Using a rolling pin, roll the pastry into a rectangle, pressing the sugar into the pastry. 5. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar. 6. Starting from the shorter edges, roll them tightly towards the middle. 7. Wrap in cling film and chill for about 30 minutes. 8. Remove the cling film and push one of the rolls directly on top of the other. 9. Trim off the uneven ends of the pastry, then slice 1-centimeter cookie rounds. They should look like smushed hearts. 10. Place the slices on a baking tray lined with parchment paper about 2 inches apart to allow for expansion. 11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown. 12. Cool, then serve! Triple Decker Brownies Serves 4-6 INGREDIENTS 1 16-ounce tube cookie dough 16 chocolate sandwich cookies ½ box brownie mix, prepared according to package instructions PREPARATION 13. Preheat oven to 350°F/175°C. 14. Press the cookie dough in an even layer on the bottom of a 9x9 square baking pan. 15. Place the 16 cookies evenly on top of the cookie dough. 16. Pour the brownie batter on top, spreading it evenly over the cookies. 17. Bake for 45-50 minutes, until a toothpick inserted inside comes out clean. 18. Cool, slice, then serve! Music provided by Warner Chappell Inc. Used with permission
Views: 4216206 Tasty
I hope you like my recipe for 2 ingredient ice cream. Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel FACEBOOK https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... TWITTER http://twitter.com/#!/SimpleCookingCh Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel Ingredients 600ml of pouring cream 1 Can (395ml) of sweetened condensed milk Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D
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VILLAGE FOOD RECIPES. Village food Recipe /idli Kathirikkai Chutney Recipe/Village Style /Cooking By Village food Recipes Youtube : https://www.youtube.com/c/VillageFoodRecipes Facebook : https://www.facebook.com/Myvillagefoodrecipes/ Cooking / my village foods / village food recipes Google+ : http://villagefoodchannel.blogspot.in/
Views: 10381 Village Food Recipes
Tuna Fish Curry Recipe | Village Style Fish Recipes | Cooking By Street Village Food https://youtu.be/hKNsGHS3fDg Ingredient: Tuna Fish Cooking Oil Black Cumin Red Chili Tomato Onion Chopped Green Chili Onion Paste Garlic Paste Salt Turmeric Powder Red Chili Powder Cumin Powder Black Pepper Powder Coriander Leaf Water Methods of Tuna Fish Curry Recipe: In this video we show recipes of Tuna Fish Curry. Tuna Fish Curry Recipe Use in Tuna Fish, Cooking Oil, Black Cumin, Red Chili, Tomato, Onion Chopped, Green Chili, Onion Paste, Garlic Paste, Salt, Turmeric Powder, Red Chili Powder, Cumin Powder, Black Pepper Powder, Coriander Leaf and Water all well mix Fry and Boil. Tuna Fish Curry Recipe is very Healthy & Tasty. It is a special. You want to be join with us then like, share, Comment & subscriber. Facebook : https://www.facebook.com/shamoli.sarker.336 Twitter : https://twitter.com/stvillagefood1 Google Plus: https://plus.google.com/u/0/b/111276478171397666237/ Please Subscribe My Channel Thank You For Watching Video.
Views: 27692 Street Village Food
Frying Chicken with these incredients are usually practiced in Cambodia. It doen't take so long time to cook. You spend only around 30 mns then finish. Just try once at home, then tell me, how it tastes like. Thank you!
Views: 5300 Cambodia Daily Life
Pure Desi Style Cooking Food | Natural Food Recipe | Indian Village Food Recipes Subscribe 'villfood' https://goo.gl/vF4TKr Follow our Social Links Facebook: goo.gl/xmQXBt Google Plus: https://goo.gl/mmXHHF Blog: http://www.villfood.blogspot.in YouTube: https://goo.gl/3pcrvg
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VILLAGE FOOD RECIPES. neymeen curry recipe - MEEN /Village Style / Cooking By Village food Recipes Youtube : https://www.youtube.com/c/VillageFoodRecipes Facebook : https://www.facebook.com/Myvillagefoodrecipes/ Cooking / my village foods / village food recipes Google+ : http://villagefoodchannel.blogspot.in/
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VILLAGE FOOD RECIPES. Village food Recipe / Jackfruit Recipes - JACKFRUT /Village Style / Cooking By Village food Recipes Youtube : https://www.youtube.com/c/VillageFoodRecipes Facebook : https://www.facebook.com/Myvillagefoodrecipes/ Cooking / my village foods / village food recipes Google+ : http://villagefoodchannel.blogspot.in/
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OUR NEW CHANNEL: HANG ON CHALLENGE https://www.youtube.com/channel/UCtuESp4KJSEW1qa6xMN73fg
Views: 14934 RANGERS COOKING SHOW
Amazing Cooking Style-Frog Recipes-Fried frog in my Village-Traditional food in Cambodia- Children fried frog in their farm
Views: 30214 Easy Street Food
Cooking and recipes | Fish curry village style | Grandmother's fish curry recipe https://youtu.be/L0WVnB77XjE Grandmother's cooked fish curry at village. Village style fish curry recipe has been made by grandmother. It will be delicious and hot. This is a traditional cooking in our village. Google+: https://plus.google.com/u/0/b/100843624869856085723/100843624869856085723 Twitter: https://twitter.com/FoodVillage3 How To Make Rohu Fish Curry Spicy Full Fish Curry Fish Curry Dhaba Style-fish curry Recipe Bengali Fish Curry Recipe Village Style Cooking of Fish Curry Recipes
Views: 134329 Food Village
Hello all subscriber! This video i would like you show you how to cook Spicy Fried Fish With Sauce Creative Recipes || Asian Food Cooking, Please SUBSCRIBE to my channel Kimyee Ros Cooking https://www.youtube.com/channel/UCm38qo2qAsy7k7tml-AuhUw/featured Ingredients Garlic Chili Lime Green Garlic Oil Sauce MSG Sugar Like and follow me on Facebook : (https://www.facebook.com/KImeeyRos/) Google+ : (https://plus.google.com/+kimyeeros) Twitter : (https://twitter.com/kimyee6) Pinterest : (https://www.pinterest.com/kimyeeRos/) Playlists: 1.Cambodian cooking style http://bit.ly/2mhIrMO 2.Cambodian cake & dessert http://bit.ly/2mEcuRp More Popular Foods 1.Amazing Khmer Food,How to cook fish In Cambodia,Easy home food recipes healthy https://www.youtube.com/watch?v=sO6sVwoorug 2.How to Make Somlor Khteah (សម្លរខ្ទិះ) - Home Food Recipes https://www.youtube.com/watch?v=fXF7oTFlmnk 3.Khmer Noodle Street Food In Asia - Cambodian Traditional Food https://www.youtube.com/watch?v=grAk-aodPX0 4.My Village style Yummy Curry Chicken - Khmer Traditional Food (សម្លការី) - Village style https://www.youtube.com/watch?v=8xSjLfu8uAM 5.Khmer Salty Fish With Pork Recipe - Prahok Kties ( ប្រហុកខ្ទិះ) https://www.youtube.com/watch?v=phQkJNPXkMM 6.Amazing Girl Make Food At Home - Cooking And Recipes Asian Family Food https://www.youtube.com/watch?v=KgtpodctcOs 7.Mix Veg Recipe - Healthy Food Mix Vegetable Soup - Cooking Moringa https://www.youtube.com/watch?v=dOOOptWJp-U 8.How To Cook Bamboo shoots With Small Fishs Recipe / Cambodia Healthy Food 2017 https://www.youtube.com/watch?v=WcdFZdCLP28 9.Cooking And Recipe - Somlor Machu Kreung (សម្លម្ជូរគ្រឿង) - Homemade Food https://www.youtube.com/watch?v=e3jIBsfgs8s 10.Cooking And Recipe - Fried Fish With Ferroniella lucida - Asian Food https://www.youtube.com/watch?v=95WCk950sGU
Views: 70482 Kimyee Ros Cooking
Special Bengali Recipes | Bengali Village Food Cooking | Amazing Food Making Bengali Style So Yummy Click to Subscribe for more videos :- http://bit.ly/2mTaHnV Share This Video: https://youtu.be/0DOM8x6rlqU Enjoy and stay connected with us !! Click to Subscribe for more videos :- https://goo.gl/mcM6B5 Like us on Facebook https://www.facebook.com/StreetYummyFood Follow us on Twitter https://twitter.com/streetyummyfood Find us on Pinterest https://www.pinterest.com/streetyummyfood/pins Follow us on Tumblr https://streetyummyfood.tumblr.com Circle us on G+ https://plus.google.com/+StreetYummyFood Follow us on Google Blogger https://streetyummyfood.blogspot.com Join us on Facebook Groups https://www.facebook.com/groups/StreetYummyFood Thanks For Watching! This Video ...
Views: 34028 Street Yummy Food
VILLAGE FOOD RECIPES.Village food Recipe / Paruppu recipe Curry/Village Style Paruppu /Cooking By Village food Recipes Youtube : https://www.youtube.com/c/VillageFoodRecipes Facebook : https://www.facebook.com/Myvillagefoodrecipes/ Cooking / my village foods / village food recipes Google+ : http://villagefoodchannel.blogspot.in/
Views: 4472 Village Food Recipes
SUBSCRIBE FOR MORE VIDEOS https://goo.gl/Jvc6ZN HEALTHY CHICKEN BIRYANI IN THE WORLD | Bamboo Chicken https://goo.gl/T5TAUK Traditional Jaggery Making | MAKING OF GURR | VILLAGE https://goo.gl/AXudFh FULL GOAT BIRYANI PREPARED IN MY VILLAGE | VILLAGE FOOD https://goo.gl/ga6oK5 DO YOU KNOW WHAT IS THAT | STREET FOOD https://goo.gl/y8UJPA 500 Years Old Indian Desserts | Atreyapuram PouthaRekulu | https://goo.gl/qfCOHq GENGUL | Palm Sprout | OLDEST STREET FOOD IN INDIA | https://goo.gl/YYvldV 100 INDIAN BREAD RECIPES | CHAPATHI | NAAN | ROTI | https://goo.gl/jxQmGW AMAZING & CRAZY STREET FOODS IN INDIA | https://goo.gl/Dt3g2Y CHICKEN TANDOORI FRY MAKING IN GREEN COCONUT https://goo.gl/NVzfTS 500 Bangalore Street Foods | PART 2 | Street Foods https://goo.gl/y5ZCwL WORLD COSTLIEST FISH CURRY | PULASA PULUSU | ILISH FISH CURRY https://goo.gl/wplSe8 100 RARE STREET FOODS | RARE FOODS https://goo.gl/0ZkRx5 POPULAR MUMBAI STREET FOODS | 1000 MUMBAI STREET https://goo.gl/DnGQiV Subbayya Hotel | FAMOUS AND OLDEST HOTEL IN SOUTH INDIA https://goo.gl/bmQ7HO LOBSTER CURRY MAKING INDIAN STYLE | HOW TO MAKE https://goo.gl/ikh8jr AMAZING FOODS | Grilled Chicken | FULL BIRD Grilled | https://goo.gl/bU5lUw TOP 10 EGG STREET FOODS IN INDIA | AMAZING STYLE https://goo.gl/sMgSo5 How to Make Bombay Tawa Pulao | ROADSIDE STREET FOOD https://goo.gl/Qrs01y HOW TO MAKE EGG PUFFS | STREET FOOD IN INDIA https://goo.gl/pBiHyl ROAD SIDE FOOD IN Marine Drive | STREET FOOD IN MUMBAI https://goo.gl/CXTIRT HYDERABAD CHICKEN DUM BIRYANI - Paradise KITCHEN https://goo.gl/RBGJa4 IDLY INDIAN FAMOUS TIFFINS - Rajahmundry Street Foods https://goo.gl/wYaJQY HOW TO MAKE CRISPY ONION FRITTERS | ONION PAKODA | https://goo.gl/V2bDUI Multi-layered Indian flat bread | How to Cook Easy Parotta https://goo.gl/QJah9P EGG FRIED RICE - STREET FOOD AROUND THE WORLD https://goo.gl/wBuvIs DOSA | STREET FOODS IN MUMBAI | Andheri https://goo.gl/zbD6ZS MAKING OF MUTTON HALEEM | MUSLIM CUISINE | https://goo.gl/f1w3T2 MOTICHUR LADDU | FAMOUS SWEET IN INDIA https://goo.gl/eOmJMg JALEBI | Rajahmundry STREET FOOD | OLDEST STREET FOOD https://goo.gl/MYTZdf CHICKEN FRY CURRY - HYDERABAD STREET FOOD - https://goo.gl/Ocflxc 1000 MUMBAI STREET FOODS | PART 08 | STREET FOODS https://goo.gl/LSXSxN TOP 10 BREAKFAST RECIPES | INDIAN STREET FOODS https://goo.gl/JuabZC MUMBAI SPECIAL SANDWICH | STREET FOODS IN MUMBAI | https://goo.gl/HRNBjR BIG CRAB CAUGHT AND COOKING IN GOA BACKWATER https://goo.gl/hym1OL WORLD FAMOUS 300 SEA FOODS RECIPES | PART 1 | SEA FOODS https://goo.gl/iuSOOl Cake design | MUMBAI STREET FOOD https://goo.gl/K9Wmxe AAPE | Takoyaki | Kolhapuri Street food https://goo.gl/ID1Kys 100 RARE STREET FOODS | RARE FOODS https://goo.gl/oB0c9S World Famous Festival Recipe | HALEEM | RAMZAN SPECIAL https://goo.gl/pzSemm FAMOUS INDIAN BREAKFAST STREET FOODS | https://goo.gl/V8yRAf ONION BAJJI | ONION BADA - Rajahmundry Street Foods https://goo.gl/XB9j7v CHICKEN BIRYANI | HYDERABADI CHICKEN BIRYANI https://goo.gl/ExRR9h MAKING OF TURKEY CURRY | HEALTHIEST RECIPE https://goo.gl/QRetG0 PINEAPPLE CUTTINE | KALVA STATION | MUMBAI STREET https://goo.gl/g7Th1h AMAZING STYLE OF COOKING | Incredible Street Food IN India https://goo.gl/4A1Htm HEALTHIEST BREAKFAST RECIPES IN INDIA | SPROUTS https://goo.gl/4Vtpp4 FRUITS ON STREETS | BLACK JAMUN | JACK FRUIT | https://goo.gl/5RZScS TOP 10 RARE STREET FOOD IN SOUTH INDIA https://goo.gl/pyDUXt TOP 10 STREET FOODS IN INDIA | https://goo.gl/H6lKkW DUM KA CHICKEN | BEST HOTEL IN HYDERABAD | https://goo.gl/GcUX30
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Nerds by Nature 2016 Spring Tour on Sale NOW at http://www.PegboardNerds.com --- Pick up this track and 19 others on Monstercat 008 - Anniversary! Click here: http://bit.ly/iTunes008 High Quality Download: BEATPORT: http://www.beatport.com/release/pressure-cooker/927787 BANDCAMP: http://music.monstercat.com/track/pressure-cooker Check out the brand new Monstercat website! A lot of hard work was put into it and we're very proud of the product! Visit it at http://monstercat.com/ New videos every Monday / Wednesday / Friday Don't forget to Subscribe! http://bit.ly/SubscribeToMonstercat ▼ Follow Monstercat: Snapchat: Monstercat YouTube: http://www.youtube.com/Monstercat Spotify: http://monster.cat/1hGrCWk Facebook: http://facebook.com/Monstercat Twitter: http://twitter.com/Monstercat Instagram: http://instagram.com/monstercatagram Soundcloud: http://soundcloud.com/Monstercat Google+: https://plus.google.com/+Monstercat ▼ Follow Pegboard Nerds Soundcloud: http://www.soundcloud.com/pegboardnerds Facebook: http://www.facebook.com/PegboardNerds Twitter: http://www.twitter.com/PegboardNerds Youtube: http://www.youtube.com/PegboardNerds Bookings & Management : http://www.zooproduction.dk ▼ Want some new Merchandise? http://monster.cat/MonstercatShop Monstercat 017 - Ascension is now available! Support your favourite rising Monstercat artists with a purchase here: http://www.monstercat.com/ascension/ / ----------------------------------- Want to use this song in your own videos? Please go to: http://monster.cat/YouTube_License
Views: 6281170 Monstercat: Uncaged
Step by step instructions on how to use the Power Pressure Cooker XL. For more recipes and instructional videos check out: http://www.erictheiss.com or http://www.powerpressurecooker.com/ Click link to watch how to make braised chicken in the PPXL http://youtu.be/s8ZolY0uPqM Carbonara in the PPXL: http://youtu.be/XzSmlnWCdw0 Pasta & Clams: https://youtu.be/lNdrbpYnfKQ Power Pressure Cooker Pot Roast 2 TBS olive oil 3.5 lbs of chuck roast 1.5 cups wild mushrooms sliced 1.5 cups large chopped potatoes 1.5 cup carrots, large chopped 1.5 cup onions, chopped 1 cup celery, chopped 1 TBS soy sauce 1 TBS steak sauce 1TBS Worcestershire sauce 2 TBS apple cider vinegar 1/4 cup tomato paste 1/3 cup dry red wine 2 TBS garlic, chopped finely 1 TBS tomato paste 1/2 tsp cumin 1 tsp thyme 1/2 tsp rosemary 1/2 tsp dry mustard powder 1/2 tsp coarse ground pepper 1 TBS butter (optional) 1/8 cup heavy cream (optional) 1 tsp orange rind (optional) 1/4 cup chopped parsley (optional) Salt to taste Instructions using Power Pressure Cooker XL: 1. Take lid off the pressure cooker and plug it in. 2. Press the chicken/meat button once and press the cook time selector once which puts the cooker at 40 minutes. 3. The screen will go from all zero’s to flashing lights. The flashing lights mean it is now in browning/heat up mode. Let it heat up for about a couple of minutes, then add 2 TBS olive oil. 4. Generously salt and pepper the meat and place it into the hot oil to sear. Sear all sides for a few minutes until nicely browned. Set the meat aside. 5. Add the wine first, then the onion, celery, carrots and garlic. Let simmer for a couple of minutes. 6. Put the meat back in and add all remaining ingredients. 7. Put the lid on, making sure it is on fully and that the vent is on “pressure” and not “steam.” 8. Now you get to relax while the Power Pressure Cooker builds pressure and starts counting down once it is fully up to pressure. 9. Your pressure cooker will automatically turn to a warming mode when the timer is finished counting down. Now you can release the pressure by turning the valve to the “steam” icon. The pressure will release rapidly and in a minute or two, the lid will be able to be opened. 10. Optional section: I like to reduce the sauce for a more concentrated flavor but you certainly don’t have to! Stir in the butter and cream then some orange rind. Throw some parsley in at the very last minute. You can add a slurry if you want a thicker sauce as well. All totally optional.
Views: 2299358 Justin Donnelly
Vote for us @ https://www.filmfare.com/awards/short-films-2018/finalists/pressure-cooker/3025 In the India of 1990's, which hadn't yet opened up to the glitter of free market and unimaginable choices, monotony had a flavour attached to it, which was crafted with utmost care and attention over the years. What happens when a lonely home maker from middle class Mumbai starts getting a taste of novelty, through a metaphorical new automatic pressure cooker and the attraction from a younger man. Will she be able to allow new commodities to enter the floodgates of her world? Pressure Cooker is an effort to look at the changing modernising worlds of commodity and sexuality in an era where change of anything, especially of a kitchen appliance was a deeply emotional issue, from the eyes of a middle aged Mumbai woman. SUBSCRIBE TO OUR CHANNEL http://www.youtube.com/subscription_c... LIKE US ON FACEBOOK https://www.facebook.com/humaramovie FOLLOW US ON TWITTER https://twitter.com/humaramovie
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We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring. Featured chefs: Jody Adams (Porto, Saloniki, Trade) Dante de Magistris (il Casale, Restaurant Dante) Mary Dumont (Cultivar) Tony Maws (Craigie on Main, Kirkland Tap & Trotter) Our new cookbook, Pressure Cooker Perfection, brings you 100+ bulletproof recipes supercharged with flavor: http://amzn.to/Uqkz5a America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com Follow us: Twitter: http://www.twitter.com/testkitchen Facebook: http://www.facebook.com/americastestkitchen
Views: 844539 America's Test Kitchen
http://mocomi.com/ presents: How does a pressure cooker work? The laws of Physics apply to our everyday activities, even cooking food. Watch this animated video explaining how a pressure cooker works to cook our food faster. Steam and Pressure are 2 very important things happening inside the chamber of a pressure cooker. A pressure cooker is made up of a pot, a lid which fits precisely on the pot with a locking mechanism; a rubber ring that goes between the lid and the pot so that no air can escape; a valve on top of the lid with a release whistle There are 2 extremely important parts in all pressure cookers. The rubber ring that goes between the pot and the lid ensures that no air escapes from inside the container; if it did then the pressure would not be able to build up. The valve on the top is a safety measure that makes sure the pressure does not build up to dangerous levels inside the pot. This could lead to a potentially dangerous explosion. It is designed to allow some of the steam to escape after the pressure inside reaches a certain point. And with that startling whistle we know how much the food has been cooked. To read the full article on how a pressure cooker works, read: http://mocomi.com/how-does-a-pressure-cooker-work/ For more fun learning physics articles and videos go to: http://mocomi.com/learn/science/physics/ Follow Mocomi Kids - Top educational website for kids, on Facebook https://www.facebook.com/mocomikids/ on Twitter https://twitter.com/MocomiKids on Pinterest https://www.pinterest.com/mocomikids/ on Google+ https://plus.google.com/+mocomikids/ on LinkedIn https://www.linkedin.com/company/mocomi-kids
Views: 560967 MocomiKids
Cooking 4 Whole Chickens in FOUR Pressure Cookers at the same time. Pressure Cookers from Target. http://goto.target.com/c/416600/81938/2092?u=https%3A%2F%2Fwww.target.com%2Fs%3FsearchTerm%3Dpressure%2Bcooker%23category%3D0%257CAll%257Cmatchallpartial%257Call%2Bcategories%26lnk%3Dsnav_ta_pressure%2Bcooker_s Affiliate link. Get yourself a HotLogic Mini. Use Discount Code RickM http://www.hotlogicmini.com/#_a_RickM Chipotle, Garlic Butter, Lemon Pepper and Honey BarBeQue Flavors! Instant Pot, Cuisinart, Elite Platinum and Cook's Essentials Cook's Essentials 4 Qt. Digital Pressure Cooker Send Mail To: Rick Mammana P.O. Box 4302 Easton, PA 18043 Subscribe if you like. http://www.youtube.com/subscription_center?add_user=shopatnite This post contains affiliate links, which means I receive a commission if you make a purchase using the link.
Views: 479856 Rick Mammana
Kitchen, Dining, Appliances... playlist: https://www.youtube.com/playlist?list=PLDF09C81F8B179D80 more at http://quickfound.net "Entertaining and instructive demonstration of pressure cooking by Spring Byington." Produced by Dudley Pictures Corporation. Public domain film from the Library of Congress Prelinger Archives, slightly cropped to remove uneven edges, with the aspect ratio corrected, and one-pass brightness-contrast-color correction & mild video noise reduction applied. The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and/or equalization (the resulting sound, though not perfect, is far less noisy than the original). http://creativecommons.org/licenses/by-sa/3.0/ https://en.wikipedia.org/wiki/Pressure_cooking Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be safely opened. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker... History In 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water's boiling point, thus cooking food much more quickly. In 1681, Papin presented his invention to the Royal Society of London, but the Society's members treated his invention as a scientific study. They granted him permission to become a member of the Society afterwards. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron. In 1918, Spain granted a patent for the pressure cooker to Jose Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally "express cooking pot", under patent number 71143 in the Boletín Oficial de la Propiedad Industrial. In 1924, the first pressure cooking pot recipe book was published, written by José Alix and titled "360 fórmulas de cocina Para guisar con la 'olla expres'", or 360 recipes for cooking with a pressure cooker. In 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischer's pressure cooker was the first one designed for home use, and its success led to competition among American and European manufacturers. At the 1939 New York World's Fair, National Presto Industries, which was then known as the "National Pressure Cooker Company", introduced its own pressure cooker. Variants An autoclave is a type of pressure cooker used by laboratories and hospitals to sterilize equipment. In the food industry, pressure cookers are often referred to as retorts or canning retorts. Large pressure cookers are often called pressure canners in the United States, because of their capacity to hold jars used in canning. Pressure canners are specifically designed for home canning, whereas ordinary pressure cookers are not recommended for canning due to the risk of botulism poisoning, because pressure canners hold heat and pressure for much longer than ordinary pressure cookers; these factors are a critical part of the total processing time required to destroy harmful microbes. Pressure fryers are used for deep fat frying under pressure, because ordinary pressure cookers are not suitable for pressure frying... Pressure cookers are typically made of aluminum (aluminium) or stainless steel. Aluminum pressure cookers may be stamped, polished, or anodized, but all are unsuitable for the dishwasher. They are cheaper, but the aluminum is reactive to acidic foods, whose flavors are changed in the reactions, and less durable than stainless steel pressure cookers. Higher-quality stainless steel pressure cookers are made with heavy, three-layer, or copper-clad bottoms (heat spreader) for uniform heating because stainless steel has lower thermal conductivity.
Views: 82315 Jeff Quitney
These are fall of the bone babyback ribs braised in apple juice and apple cider vinegar. They are absolutely amazing. You should try them !!! Please visit: greatchow.wordpress.com tasty recipes and videos. Twitter: @greatchowjay If you want to Skip Me Talking - Cooking Demo Starts at 2:10 -***** This one of my first Videos and wanted it to be thorough so new users can see the cooking and operation of Instant Pot simultaneously. ********* Full Rib Blog With Recipe, Direction and Pics: https://greatchow.wordpress.com/2015/03/31/bbq-ribs-the-greatest-fall-of-the-bone-braised-baby-back-ribs/ ULTIMATE RIBS video is out now - Rubbed, Pressure Cooked (Steamed), Re-Rubbed, Grilled and Glazed !!! https://youtu.be/1s0aoryKu6k My Amazing Shrimp and Crab Seafood Boil ! Don't Miss This! Just the Video: https://youtu.be/VZ0R66OfzwM My Blog Entry with Recipe, Directions, Pics and Video: https://greatchow.wordpress.com/2015/07/30/seafood-boil-jumbo-shrimp-crab-legs-sweet-sausage-corn-on-the-cob-and-red-potatoes-its-amazing/ Ultimate Ribs - Recipe and Directions, Pictures and Video: https://greatchow.wordpress.com/2015/07/06/the-ultimate-bbq-spareribs-rubbed-pressure-cooked-grilled-and-glazed/ My Braised Pulled Pork in the Instant Pot Pressure Cooker Video is NOW RELEASED !!! https://www.youtube.com/watch?v=aoAzF8fiA2w Find My Full Braised Pulled Pork Blog with Amazing Recipes and Pics HERE: https://greatchow.wordpress.com/2015/06/06/pulled-pork-the-greatest-braised-pulled-pork-special-edition/ For my Full Instant Pot Walkthrough and Review click here: https://www.youtube.com/watch?v=ObZXyc2pyao
Views: 1093712 Great Chow
David's Recipes - Pressure Cooker 101. Have questions about using a pressure cooker? Curious about how a pressure cooker works? David Venable shows you how to use a pressure cooker, while giving you his recipe for Pressure Cooker Beef and Rice. Shop Pressure Cookers: http://qvc.co/ShopPressureCookers Probably the number one reason that people don't pressure cook is because they're afraid of pressure cookers. But today's electric, digital pressure cookers, are nothing like the pressure cookers that our moms and grandmothers used. The new digital electric models are super safe. Loaded with safety back-ups, they're incredibly easy to clean and they don't make a mess in your kitchen. So, how does a pressure cooker work? It's really quite simple. It allows steam to build up inside the pressure cooker, and cook the food more quickly. It also takes all the spices and all the ingredients you put inside and force it into the food, so every single bite is not only fork tender, but also incredibly flavorful. Now today, we're going to be making my pressure cooker beef and rice. And this recipe can be found under David's Recipes on QVC.com. What we're first going to do is set the browning feature. What's important to know about a pressure cooker is that this works and behaves just like a skillet before it turns into a pressure cooker. I can actually brown the stewing beef. One of the nice things about using a pressure cooker is that you can use a lesser cut of meat. Now my recipe calls for stewing beef and if you prepare this traditionally, it can be really tough and stringy, but when you cook it under pressure, it becomes fork tender and really flavorful. While it's important to add some water to a pressure cooker, you don't have to add a lot of water because remember that the foods that you're cooking will release some of their own natural juices. But it is always a good idea to add liquid like a zesty tomato juice. If your recipe calls for vegetables in the pressure cooker, remember that vegetables do not need to cook very long and some don't belong in the pressure cooker at all. Softer vegetables like asparagus and green beans should never go in the pressure cooker because they'll only turn to mush. The rest of your vegetables should only be cooked a few minutes. Probably no more than fifteen minutes maximum. Now if you don't have fresh vegetables on hand, you can use frozen. It's important to remember if you're using the frozen, you need to allow a little extra cooking time and add a little less liquid because those frozen vegetables will give off more water. Let's talk more about safety. These digital, electric pressure cookers have many back-up safety features. In fact, there's no way to open this lid until I release the pressure. That process is very easily done, just by flipping one switch. The next step is to cook the rice. And rice will cook incredibly fast in the pressure cooker and we're going to use left-over liquids to make sure that it cooks beautifully and that it absorbs all that flavor. Another good idea, is to add a little cooking oil. This also will help keep that starch down and make sure that the rice doesn't foam. The best thing to remember while cooking rice is the ratio, one cup of rice to one and a quarter cup of water. It's also important to remember that when you are finished with the cooking cycles, let the pressure cooker release naturally so you don't get any foaming in the valves and it all comes out beautifully and clean. So, with a little pre-planning and prep work, you'll be safely pressure cooking in no time. And once you learn these simple tricks, your food will come out quickly and the flavor will be fantastic.
Views: 651576 QVCtv
Our winning stovetop pressure cooker: http://amzn.to/1gU8hQO Our best buy stovetop pressure cooker: http://amzn.to/1fGHaTR Our cookbook, Pressure Cooker Perfection: http://amzn.to/Uqkz5a Read our review on stovetop pressure cookers: http://cooks.io/1MX9N1Y Read our review on electric pressure cookers: http://cooks.io/1MX9LXN A pressure cooker is a modern kitchen's best-kept secret. America's Test Kitchen testing senior editor Lisa McManus explains what to look for when buying a pressure cooker, and reveals which models performed best in our testings. We tested 8 stovetop pressure cookers to find the best one: Fissler Vitaquick 8½-Quart Pressure Cooker Fagor Duo 8-Quart Stainless Steel Pressure Cooker Presto 8-Quart Stainless Steel Pressure Cooker Tramontina 8-Quart Heavy-Duty Pressure Cooker Kuhn Rikon Duromatic 8½-Quart Stockpot Pressure Cooker Fagor Futuro 6-Quart Pressure Cooker Magefesa Practika Plus Stainless Steel 8-Quart Super Fast Pressure Cooker WMF Perfect Plus 8½-Quart Pressure Cooker America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com Follow us: Twitter: http://www.twitter.com/testkitchen Facebook: http://www.facebook.com/americastestkitchen
Views: 807611 America's Test Kitchen
CLICK FOR WIKI ►► https://wiki.ezvid.com/best-pressure-cookers Please Note: Our choices for this wiki may have changed since we published this review video. Our most recent set of reviews in this category is exclusively available on Ezvid Wiki. Pressure cookers included in this wiki include the magefesa practika plus, instant pot ip-lux60, breville fast slow pro, presto 01781, maximatic epc-808bl, culina one-touch, t-fal p25107, all american 921, cuisinart cpc-600, and instant pot ip-duo60. Most Recent Picks: https://wiki.ezvid.com/best-pressure-cookers
Views: 183157 Ezvid Wiki
Who else is all about pressure cookers?! Here's a super easy and delicious pressure cooker beef stew that's ready in just 35 minutes! _____ Garlic Herb Beef Stew Recipe: http://bit.ly/2FTAZR6 _____ Subscribe to Quick Fix: http://bit.ly/TMQuickFix _____ FOLLOW QUICK FIX: Facebook: https://facebook.com/TiaMowrysQuickFix Instagram: https://instagram.com/tiamowryquickfix Twitter: https://twitter.com/TiaQuickFix _____ Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday!
Views: 118261 Tia Mowry's Quick Fix
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. He is an MIT grad, a restaurant-trained chef and a former Editor at Cook's Illustrated magazine. He has earned a fanatical following for his blog by demystifying cooking techniques like sous vide (his version involves a plastic cooler). His new book, The Food Lab: Better Home Cooking Through Science, will be available for purchase and signing. Moderated by Food Services Manager Jenna Taylor
Views: 55415 Talks at Google
Read up on the full details here: http://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you. WHY THIS RECIPE WORKS: - Large chunks of potato maximize the contrast between exterior and interior. - Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. - Infusing the oil with garlic and herbs gives the potato crust extra flavor. NOTES Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths. INGREDIENTS Kosher salt 1/2 teaspoon (4g) baking soda 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above) 5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat Small handful picked rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced DIRECTIONS 1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately. 3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks. 4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. 5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Views: 129254 J. Kenji López-Alt
Perfect poached eggs are not easy to make. But we've got a few tricks up our sleeves that'll have you poaching like a pro every single time. Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz 2nd Camera: Renata Yagolnitzer Doodles: Robyn Lee Music: Danny Ross SFX: freesfx.co.uk Original post here: http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html
Views: 828248 SeriousEats
JOIN OUR INDIEGOGO CAMPAIGN! http://igg.me/at/foodlab What if you could EAT SCIENCE? Well, good news ... you CAN! Let us show you the menu! The Food Lab is a six-episode series based on the explosively popular column by J. Kenji López-Alt at Serious Eats, the internet home of all things delicious. Kenji is joined on the show by intrepid video journalist and food enthusiast Katie Quinn. Together, Kenji and Katie explore and explain the sometimes complicated scientific principles behind everyday cooking—and how you can use science to cook better (and eat better). For example, why are there so many hurtful myths about properly cooking steak? Do you know how many emulsions you ate this week? Is there anything more complicated than cookie chemistry? And just what the heck is the Maillard reaction? But more than just learning fun facts, you'll leave each episode of the Food Lab armed with useful techniques and tips for improving your eating, your way. Once you get the science, cook up your own new ideas. And you can even eat the failed experiments! Well, most of the time ... Join our Indiegogo campaign to help fund the show and glitz up the final product! http://igg.me/at/foodlab Episodes will be released in pairs, starting in July 2015, and climaxing in September with the release of The Food Lab book from WW Norton.
Views: 6521 SeriousEats
Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods. Watch the video to see how it's done. Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz Production Assistants: Linnea Zieglinski & Renata Yagolnitzer Doodles: Robyn Lee Music: Danny Ross Original post here: http://www.seriouseats.com/2013/04/video-foolproof-hollandaise-in-2-minutes.html
Views: 838383 SeriousEats
This recipe is excerpted from my second book, The Food Lab Vol. II, which will be out in early 2019. This particular recipe is very much influenced by the version I ate at Chenmapo Doufu in Chengdu, and by the version in Fuschian Dunlop's classic Every Grain of Rice (https://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045/?tag=kenjilopezalt-20), though with a few tweaks and twists of my own. Sign up for my newsletter at http://www.kenjilopezalt.com for more recipes, video, and book news. Thanks! Here's the complete recipe: GONGBAO JI DING (Kung Pow Chicken) Note: You can use dry sherry in place of the Xioshing wine. You can use Chinese black vinegar or even balsamic vinegar in place of the Chinkiang vinegar if you can’t find it. You might find bottles of low sodium soy sauce labeled “light.” That is not what you’re looking for in this recipe. Light soy sauce is typically thinner and saltier than the dark soy sauce used in some Chinese recipes. You can use Japanese shoyu or tamari in its place if you can’t find Chinese light soy sauce. This recipe serves 2 as a main course. Trying to double the recipe will lead to poor end results as you won’t be able to maintain enough heat to sear the chicken. If you want to double the recipe, cook the chicken and vegetables in two separate batches, following the recipe through the end of Step 5 and transferring the cooked chicken and vegetables to a large bowl on the side. When you’re ready to finish, add all of the cooked chicken and vegetables (both batches) back to the wok over high heat, stir in the double batch of sauce, and toss until coated. You can also cook this recipe in a large Western-style skillet, though the flavor will not be quite the same. For the Chicken: 2 small boneless skinless chicken breasts, about 6 ounces each, cut into 1/2-inch cubes 1 teaspoon Xiaoshing wine (see note above) 2 teaspoons light soy sauce 2 teaspoons cornstarch large pinch kosher salt For the Sauce: 1 tablespoon honey 2 tablespoons Chinkiang vinegar (see note above) 1 tablespoon Xiaoshing wine 2 teaspoons light soy sauce (see note above) 1/2 teaspoon cornstarch Water, as needed For the Stir-Fry 3 tablespoons vegetable oil 6 to 12 small dried red chiles (such as árbol), stems removed, cut into ½-inch pieces with scissors, seeds discarded 1 teaspoon Sichuan peppercorns, reddish husks only (stems and black seeds discarded) 4 medium cloves garlic, thinly sliced 1-inch knob ginger, peeled and cut into fine matchsticks or grated 6 scallions, white and pale green parts only, cut into ½-inch pieces ¾ cup roasted peanuts (about 5 ounces; 150g) 1. For the chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until chicken is evenly coated in a thin film of cornstarch/marinade paste. Set aside. 2. For the Sauce: Combine honey, vinegar, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain 3. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 ½ minutes. 4. Add garlic and ginger and stir-fry until fragrant, about 10 seconds. Add scallions and peanuts and stir-fry for 30 seconds. 5. Add sauce ingredients and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water a tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.
Views: 126769 J. Kenji López-Alt
Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan. Get the full recipe: http://www.seriouseats.com/2017/01/how-to-pan-fry-salmon-fillets.html
Views: 84329 SeriousEats
What happens when Alton Brown walks into a kitchen with The Food Lab (J. Kenji Lopez-Alt)? Watch and see... Video: Jessica Leibowitz Doodles: Robyn Lee Music: Kevin MacLeod
Views: 93841 SeriousEats
http://www.seriouseats.com/2016/09/the-best-fastest-way-to-freeze-defrost-food.html Freezers are great for long-term storage, but they're only useful when you can defrost food quickly with minimal loss of quality. So what's the secret? The key for better quality frozen food is to minimize the time it takes for your food to freeze and defrost, which means freezing flat to maximize surface area to volume ratio.
Views: 38509 J. Kenji López-Alt
Here's a super-simple method for making mayonnaise in under two minutes with the help of an immersion blender. Full recipe here: http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html INGREDIENTS 1 whole egg 1 tablespoon lemon juice (from 1/2 a lemon) 1 teaspoon dijon mustard 1 medium clove garlic, minced 1 cup vegetable or canola oil Kosher salt DIRECTIONS 1. Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting. 2. Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks. WHAT IF MY MAYO DOESN'T WORK? So I called this "foolproof," but really, it ought to be called "fool-resistant," because even the most bulletproof technique fails now and again. Some people have reported that the mayonnaise never comes together when blending. The number one problem I've discovered is using the wrong jar. It is imperative that the jar be just slightly larger than the head of the immersion blender, as the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, the other option is to double the recipe in order to increase the starting volume of the egg/lemon mixture. Finally, if your mayonnaise is watery, that means it has not emulsified properly, and no amount of additional blending is going to fix that. Your best bet is to let the mixture settle and separate, then try again. Music: Bensound.com
Views: 77885 SeriousEats
This recipe is excerpted from my upcoming book, a follow up to my 2015 book The Food Lab. You can find more info and stay up-to-date on its release at kenjilopezalt.com Dan dan noodles are a classic Sichuan dish of noodles tossed in a spicy and numbing chili sauce with ground pork. It's incredibly simple to make, even if you don't have access to fresh Chinese noodles (just cook dried pasta in water with about 1/4 teaspoon of baking soda per quart and it'll give the pasta the flavor and bouncy texture of Chinese wheat noodles!). Some of the ingredients can be a little tough to find in western supermarkets, but all of them last a long time in the fridge (like, months or years), so just grab some on a trip to the Asian market, or order them online. Pickled mustard root: https://www.amazon.com/WuJiang-Preserved-Mustard-Stems-Shredded/dp/B01MU55QLK/?tag=kenjilopezalt-20 Roasted chili oil (or use homemade recipe below): https://www.amazon.com/Spicy-Chili-Crisp-Oil-Sauce/dp/B00G8WQQZ2/?tag=kenjilopezalt-20 Chinkiang vinegar: https://www.amazon.com/Gold-Plum-Chinkiang-Vinegar-18-6/dp/B00BUIKGU0/?tag=kenjilopezalt-20 Recipes: Note: For best results, use fresh Chinese lo mein-style noodles. If they are unavailable, you can use fresh or dried pasta such as spaghetti or even tagliatelle. For a bouncier texture and flavor that emulates Chinese noodles, add 1/4 teaspoon of baking soda per quart of water when cooking the pasta. Serves 4 to 6 as an appetizer or as part of a larger meal For the Pork: 2 tablespoons (30ml) vegetable oil 6 ounces (120g) ground or finely chopped pork 1 teaspoon ground Sichuan peppercorns 2 cloves garlic, minced 1/2-inch knob ginger, minced 2 ounces (about ¼ cup) minced preserved mustard root or stem (ya cai or zha cai, see note) For the Sauce: 1 tablespoon (15ml) soy sauce 2 tablespoons (30ml) Chinkiang vinegar 1 to 2 tablespoons (15 to 30ml) store-bought or homemade roasted chili oil To Serve: 1 pound fresh Chinese noodles (see note) 4 to 5 thinly sliced scallions 1. For the Pork: Rub a thin film of oil into the bottom of a wok using a paper towel. Heat the wok over high heat until smoking. Add the remaining oil, the pork, and the Sichuan peppercorns. Cook, stirring and tossing and using a spatula to break up the pork until it is no longer pink, about 1 minute. Continue cooking until the pork starts to brown slightly, about 1 minute longer. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the preserved mustard root and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a bowl and set aside. 2. Bring a large pot of salted water to a boil. Pour soy sauce, vinegar, and chili oil in the bottom of a large serving bowl. 3. When the water is boiling, add the noodles and cook according to the package directions until barely cooked through, just a couple minutes. Use a ladle to transfer about ¾ cup of boiling water from the noodle pot to the serving bowl. 4. Drain the noodles and transfer them to the bowl. Spoon the pork mixture on top and garnish with scallions. Serve immediately, tossing the noodles in the sauce at the table before serving. MIXED ROASTED CHILI OIL 2 ounces mixed dried chilies, such as arbol, Sichuan, pasilla, California, and ancho 1 ½ cups neutral oil such as canola, vegetable, or safflower 2 (1/4-inch) slices fresh ginger 1 tablespoon Sichuan peppercorns (optional) 2 tablespoons sesame seeds (optional) 1. Place the chilies on a microwave-safe plate and microwave on high power at 15 second intervals and hot, pliant, and toasty-smelling. Depending on the power of your microwave this can take between 45 seconds and up to a few minutes. Do not let the chilies smoke or burn. Alternatively, toast the chilies on a rimmed baking sheet in a 375°F (200°C) oven until toasty-smelling, about 3 minutes. 2. Using a pair of kitchen shears, trim the stems, ribs, and seeds from the chilies and discard. 3. Transfer the chilies to a blender or food processor and add 1 cup of oil. Pulse until the chilies are finely chopped (you can leave them chunkier for more texture, or chop them very fine for more intense flavor and heat). 4. Transfer oil/chili mixture to a small saucepan. Add remaining oil, ginger, Sichuan peppercorns (if using), and sesame seeds (if using). Set over medium heat and cook, stirring the pot frequently, until the mixture is gently sizzling. Remove from heat and let cool completely. Transfer to a mason jar. Tightly sealed in the refrigerator or a cool, dark cabinet, the chili oil should keep for several months.
Views: 253391 J. Kenji López-Alt
J. Kenji López-Alt, author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science, and managing culinary director of the food website Serious Eats, encourages us to put science to work in the kitchen. By showing and explaining the fundamental concepts behind creating a meal — the "why" behind the "how to" — Kenji and The Food Lab dispel common cooking myths, analyze best techniques, and free you from previous culinary constraints using science!
Views: 3344 Arts & Ideas