I tried something different for this video to introduce you how to prepare a basic Korean meal. I will make plain rice, soy bean sprout soup, spinach side, dried laver side, fried salted mackerel in this video. This will show you a whole process of preparation, cooking, serving, and setting the table. Enjoy. :)

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Learn how to make an Apple Fritters Recipe! Visit http://foodwishes.blogspot.com for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Apple Fritters Recipe!

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How to make a Stranger Tings cake that LIGHTS UP with spooky DIY filament light bulbs, creepy christmas lights and all kinds of supernatural happenings..
While I can't bring myself to watch Stranger Things (I’m a total wuss) BUT so many of you guys asked me for a Stranger Things Cake I had to do a little research. I regret it greatly and may never sleep again.
Why did I make this cake!?!

For this I used 3 x batches of my chocolate cake mix, each tinted with a little black food colour.
Recipe here:
Bake in 8” cake tins at 350/175 for approx 30 minutes until the centre springs back when touched.

I used a double batch of my chocolate ganache, tinted black.
Recipe here: Chocolate Ganache Recipe - 3 Ways! Whipped, Poured and Spread Frosting by My Cupcake Addiction

Fondant coloured ivory
3 x light up christmas necklaces
2 x mini cake boards (one 3” and one 4”)
1 x 9” cake board (optional)
A little powdered sugar

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Here is what you'll need!

Easy Tomato Basil Pasta Bake
Serves 8

INGREDIENTS
1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

PREPARATION
1. Pre-heat oven to 450°F/230°C.
2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
6. Enjoy!


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Watch how to make perfectly crisp roast potatoes for a side dish to remember! Serve alongside your favourite roast for Sunday lunch, or make as a side to a quick midweek main.

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Watch how to make this classic lemon meringue pie, a top-rated recipe on Allrecipes. Sky-high, fluffy meringue is achievable with this tried and tested recipe!

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Harley is still in LA doing some work. Meanwhile, in Montreal, the guys are back at work and Santos makes up for the lack of content on the last episode!
Leave us a comment! We read ALL of them!!

Here is what you'll need!

Dark Chocolate Peanut Butter Balls
Serves 12

INGREDIENTS
1 cup all-natural peanut butter
1 cup almond flour
â…“ cup honey
1 teaspoon vanilla extract
ž cup dark chocolate chips

PREPARATION
1. In a medium bowl, mix together the peanut butter, almond flour, honey, and vanilla extract until the mixture thickens and sticks together.
2. Roll the mixture into balls half an inch in diameter.
3. In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
4. Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
5. Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
6. Enjoy!

NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.




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Watch Sarah Carey create rich and silky Caramel Custards. They’re the ideal holiday make-ahead treats that are sure to impress your guests this season.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


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Brunch just got so much better with this brioche-based, exceptionally delicious and elevated French toast. Make a sweet and cinnamon-nutmeg spiced egg and milk batter for dipping thick slices of egg bread, fry it up golden, and top with whatever you like, including jam or marmalade, macerated or fresh fruit, warm syrup or a simple dusting of confectioners’ sugar.

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We love orange and　cream sandwiches...but we like orange and dairy cream roll cakes way more!
*Recipe* (For 4 Little Orange Bears)
1. Place pattern paper in a 25 cm square mold. This time, we used pattern paper with just the little bear's noses drawn on it. We drew the noses in 5 cm intervals.
2. Place parchment paper on top of 1 and place a light layer of vegetable oil.
3. Split 4 eggs into yolk and egg whites.
4. Whip the egg whites lightly until they turn completely white.
5. Mix while adding 100 g of granulated sugar. Continue whipping until it is fully whipped.
6. Set aside a bit more than 1 tablespoon from 5.
7. Mix in the yolks from 3 into the remainder of 6 and whip even further.
8. Mix 50 g of cake flour into 7, stir lightly at a low speed, switch to a rubber spatula, and stir until the powder just dissolves.
9. Set aside a bit more than 1 teaspoon from 8.
10. Stir in 1 teaspoon of cocoa powder into 9.
11. Mix 6 into 10. (If the batter is hard, please add a bit of 8.)
12. Place 11 into a piping bag.
13. Use 12 to draw the little bears' faces on 2.
14. Bake 13 in an oven preheated to 200 degrees for 1 minute.
15. Pour the remainder of 9 into 14 after it is done baking and make it flat.
16. Put it on a board, remove the large bubbles and bake it in an oven preheated to 200 degrees for 7 minutes and 30 seconds.
17. Once it is done baking, put it on a board and prevent contraction.
18. Place parchment paper on top to prevent it from drying and let it cool.

19. Take a large can of oranges (with 240 g of fruit) and remove the fruit from the syrup.
20. Set aside the oranges with a good shape from 19. (In the video, there are 8, but 4 is enough)
21. Add 15 g of sugar to 150 g of dairy cream, and whip it hard. (We recommend dairy cream with over 45% fat, as it whips harder and is easy to roll.)
22. Add and mix your desired amount of remaining oranges from 20 with the syrup removed into 21. (This time we added 150 g of oranges. It would also be all right to place the oranges on top of the dairy cream instead of mixing them in.)

23. Flip over 18.
24. Remove the parchment paper slowly.
25. Flip over 24.
26. Cut off the end of the rolls diagonally. (Be careful with the directions of the little bears' faces!)
27. Paint 22 onto 26. Do not paint on the 2 cm at the end of the rolls.
28. Pick up the entire parchment paper and roll the cakes.
29. Twist the ends of the parchment paper to close the cakes.
30. Let it cool in the refrigerator for over 1 hours. If you cut a 500 ml plastic bottle to create a stand, the shape will turn out round and good.
31. Cut the cakes with a knife that has been warmed up, by placing it in hot water, for example. If you use paper towels to wipe the cream off the knife after every cut, you can get cleaner cuts. Also, the surface of the cake can get sticky, so it would be best to moisten your fingers before handling.
32. Garnish 31 with the oranges from 20 cut in half.
33. All done.
When we were cutting the cakes, we finally realized that we baked one with the little bear's face upside down! We made one little bear that is a bit odd. It looks like a yellow diglett!

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The most simple fuss-free recipe for your little ones from our book 'Baby At The Table' http://po.st/Q8PWYo

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Betty demonstrates how to make Parmesan Ham Puffs. These are made from refrigerator biscuits, deviled ham, butter, and Parmesan cheese. After a quick assembly, they are baked in the oven and then served hot.

Parmesan Ham Puffs

10 to 12 refrigerator biscuits
½ cup butter, melted
(3) 4.25-ounce cans deviled ham
Parmesan cheese

Cut each refrigerator biscuit into four equal pieces. Arrange on an ungreased jellyroll pan approximately Âź inch apart. Combine butter and deviled ham in a small bowl. Spread evenly over biscuit pieces. Sprinkle with Parmesan cheese. Bake at 375 degrees (F) for 10 to 12 minutes, or until biscuit dough is done and topping is brown and crusty. Remove from oven, place on a nice serving plate, and serve immediately. YUM! --Betty :)
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.




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So many of you asked for me to do something 100 layers. For those of you who are unaware of this this 100 layers challenge let me fill you in. I believe it all started with 100 layers of nail polish and then it has moved on to 100 layers foundation and from there everything you can imagine from 100 layers of lipstick, plastic wrap or peanut butter. In an effort not to be wasteful I wanted to create 100 layers of something that was actually edible and yummy so here is the 100 layers of cake crepe recipe details: http://www.howtocookthat.net

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I am in the beautiful village of Yerseke in the South part of The Netherlands, and it is here where the best Dutch mussels are grown! So to celebrate maybe the best mussels in the world, I am cooking them in a traditional French “á la Normandy” way! Fresh, perfectly steamed mussels, served in a nourishing cream sauce.. so simple but so amazing. Enjoy.

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Old version is unlisted since it has a copyright issue.
過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
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Takikomi Gohan is flavored steamed rice. Gomoku means the rice is cooked with 5 ingredients.

The recipe is very easy! You just cut ingredients and cook in a rice cooker. It's my darling's favorite dish!!! You can use a can of tuna & any vegetables to make this dish ;)

For the seasoning, I used Yamasa's Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock) which versatile and delicious: ideal for noodle soup, marinades, dressings and dipping sauces such as Soba, Udon, Teriyaki, and Tempura. I'm sure it is available overseas at Asian grocery stores.
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---------------------------------
Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
rice cooker

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
70g (2.5oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried Shiitake mushrooms
100g (3.5oz.) Takenoko (boiled bamboo shoot)
1 Aburaage (deep-fried Tofu pouch)
50ml Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock)
1 tbsp. Sake

Directions:
1. Wash rice and leave for about 30 minutes.
2. Soak dried Shiitake mushrooms in water until they become soft (or microwave at 500w for 2 minutes). Pour hot water over the Aburaage and wrap in paper towel to remove excess water. Cut carrot, Takenoko, and Aburaage into short and thin strips.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Kombu Tsuyu, Sake, and tuna with oil, and mix well. Put Shiitake mushrooms, carrot strips, Takenoko strips, and Aburaage strips on top of the rice. Place the pot into the rice cooker. Cover and press the button to start.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Toss the rice lightly using a rice paddle, then serve.

レシピ（日本語）
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http://cooklabo.blogspot.com/2008/10/...
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An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Full recipe: http://allrecipes.com.au/recipe/29942...

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Here is what you'll need!

Pineapple Paprika Chicken Tacos
Serves 4-6

INGREDIENTS
2 cups shredded chicken
1 cup (8 ounces) crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoon salt
1 red onion, diced, for topping
½ cup cilantro, chopped, for topping
4-6 corn tortillas

PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add in the garlic, chili powder, and paprika and toast for 1 minute.
4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
7. Enjoy!


Chicken Fajita Tacos
Serves 4-6

INGREDIENTS
2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Sour cream, for topping
4-6 corn tortillas

PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
4. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
5. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
6. Enjoy!


Creamy Cilantro Lime Chicken Tacos
Serves 4-6

INGREDIENTS
2 cups shredded chicken
½ cup sour cream
½ lime, juiced
¼ cilantro leaves, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon salt
Pico de gallo salsa, for topping
4-6 corn tortillas

PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the garlic and sauté until fragrant, about 30 seconds.
3. Add the salt, shredded chicken, lime juice, and sour cream and mix until the chicken is evenly coated and the mixture has heated through.
4. Stir in the cilantro and immediately remove from heat.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
7. Enjoy!


Spicy Chicken Tacos
Serves 4-6

INGREDIENTS
2 cups shredded chicken
1 ½ cups crushed tomatoes
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 canned chipotle pepper, minced
1 teaspoon salt
4-6 corn tortillas
1-2 avocados, sliced, for topping

PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute.
4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
7. Enjoy!




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Learn how to blend coffee beans to make a delicious cold brew coffee overnight.

Try my salsa verde recipe with roasted tomatillos and serrano chiles made in a molcajete! Great way to use the last of the summer tomatillos. Salsa verde is good with chips, tacos, or use it to make enchiladas verdes. Salsa verde recipe at http://hilahcooking.com/salsa-verde-r...

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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!

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Here is what you'll need!

Mexican-Style Street Corn
Serves 3

INGREDIENTS
3 ears of corn, hulled
3 wooden skewers
Âź cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder

PREPARATION
Boil the corn for about 5 minutes.
Push a skewer through the middle of each ear of corn.
Drain, then brush them evenly with the melted butter.
Spread a bit of mayo all over each ear of corn.
Scoop the cotija cheese generously on the corn, making sure it covers all sides.
Sprinkle a little bit of the chili powder evenly across the corn.
Serve!


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Choux pastry is a recipe you should have in your repertoire fo' sure! It is really fun to make and you can fill your profiteroles with so many wonderful things but Nutella cream might have to be my all-time favourite!

Recipe -
For the pastry...
100g unsalted butter
125ml water
125ml whole milk
Pinch of salt
1 tsp sugar
150g plain flour
4 lg eggs

For the Nutella ganache
100g double cream
75g nutella
50g 70% chocolate

For the Nutella filling
250g double cream
2 tbsp Nutella

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One of the reasons why Canada will always have a special place in my heart is that when I was 18, I worked for a summer in Niagara-on-the-Lake, Ontario, in a restaurant kitchen — and had the time of my life. Now I’m going back. View more videos from my trip to Canada here: http://bit.ly/2bT7dQ1

Paid Promotion for Explore Canada.

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Watermelon Raspberry Smoothie Printable Recipe: http://bit.ly/2dga3a
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Smoothies are good year around. They are perfect pre or post workout treat, breakfast enhancer, or afternoon snack. This frozen watermelon raspberry smoothie is sure to cool you off if you are feeling warm, but also it will give you some energy. This smoothie is full of antioxidants, vitamins, and minerals. Enjoy this vegan smoothie guilt free. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).

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Brands That I Used:
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Ingredients:
Frozen Raspberries | 1 Cup
Orange | 1 ea.
Frozen Watermelon | 2 Cups

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Pulled Pork Sandwich | Akis Kitchen
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Recipe: http://akispetretzikis.com/en/categor...

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

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Harley is on a secret mission in LA. Ameer is insane standing in line again. The rest of the team drop the ball and Harley needs to discipline.
Leave us a comment! We read ALL of them!

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I go to Prahran Market several times a week and every couple of weeks I make a little ingredient update video like this one where I talk to the stallholders about what's good, what to buy and what to look out for.
Enjoy
Tobie

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We all LOVE burgers & the their infinite variants. Today get burgeraized with these incredible White Fish & Shrimp Burger!

A todos nos encantan las hamburguesas y sus infinitas variantes. Hoy hambuerguezate con estas increíbles Hamburguesas de Pescado y Langostinos!

Cook/Cocinera: Felicitas Pizarro
Director-Video Recorder-Editor/-Cámara-Edición: Delfina Schoch
Channel Graphics/Gráficas del canal: Eduardo Paso Viola

Subscribe for more Argentine Flavours, it's FREE! // Suscribanse para mas sabores Argentinos, es GRATIS!
New videos every Wednesday // Nuevo vídeo todos los Miércoles.

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