If you've never eaten egg & rice before, this might sound like a strange ... up left-over rice, and it was one of my favorite things to eat growing up. my family loves to eat this for breakfast or dinner. My daughter would not eat anything unless it had cheese so she use to call it cheese rice. Rice 1 Cup Green chillies 4 Numbers Onions 1 Numbers Eggs 5 Numbers Salt as per taste 0 Coriander leaves 1/2 Cup Maida 1 Tablespoons Cheese 1 Tablespoons Crush pepper 1 Tablespoons Breadcrumbs 3 Tablespoons Oil as required 0




1.Take a bowl and add the cooked rice and keep a side.
2.Take another bowl add egg and beat it well.
3.Add pinch of salt and beat it again and keep a side.
4.Take rice bowl add chopped green chillies, chopped onion,chopped coriander leaves,
  beated egg and maida and mix it well.
5.Now take a plate add slited boiled eggs and sprikle the cheese and crush pepper.
6.After that take the mixture make it small balls and stuff the chesse pepper eggs
  as shown in the video and keep a side for few mins.
7.Now coat the balls inthe maida flour and breadcrumbs.
8.Take a pan and add oil for deep fry.
9.After heating the oil fry the rice balls till the golden colour comes.
10.Ready to eat crispy rice balls.

Philadelphia is the third city that we visited in our "Chowhound City Guides" series, where we focus on some of the top food spots you should check out in six major American cities.

The City of Brotherly Love has long been outshined by its neighbor to the north: Manhattan. But trust us when we say there’s more to this place than the Liberty Bell and cheesesteaks gulped down en route to Eagles games.

The past two years have seen it emerge as a major mecca of culture—hello, Democratic National Convention—with an accompanying explosion of restaurants, wine bars and breweries. Basically, Philadelphia has secured its place as part of the national zeitgeist.

For a real taste of Philadelphia, check out these 3 neighborhoods: http://bit.ly/ChowhoundPhillyCityGuide

Stay tuned for more city guides from Chowhound!
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Whether you're vegan, cooking for an egg or dairy allergy, or just love cupcakes, this is the recipe for you! Egg-free and dairy-free, these cupcakes are surprisingly moist.

Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:

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For breakfast, nothing beats a really good stack of waffles. If you've always wondered how to get the perfect batch, check out this great tutorial, made complete with some awesome ideas for toppings!

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Make your weekend brunches easy peasy with this omelette baked in the oven. It cooks quick and evenly and there's no flipping involved! A great way to easily make omelettes for a crowd.

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Here is what you'll need!

BAKED POTATO CASSEROLE
Servings: 12


INGREDIENTS
6 russet potatoes
Olive oil
Salt, to taste
Pepper, to taste
10 slices bacon, cooked and crumbled
3 cups sour cream
4 cups shredded cheddar cheese
Chives, for garnish


PREPARATION
Preheat oven to 425째F/220째C.
Coat potatoes with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and bake for 45 minutes.
Remove potatoes from oven, and let cool. Chop into 1-inch pieces.
Reduce oven temperature to 350째F/180째C.
Lay half of the potatoes on the bottom of a greased 9x13 baking dish. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese. Repeat for a second layer.
Bake for 20 minutes, or until cheese is golden brown and the edges are crisping up.
Sprinkle with chives.
Enjoy!


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Melt in the mouth meat, smokiness of the fire, crispy potato layer on top & the combination of a powerful cabernet sauvignon. Oh yeahh!

Una carne que se deshace en la boca, el ahumado del fuego, un increíble puré de papas crocante y la combinación poderosa de un cabernet sauvignon. Ohh sii!

Cook/Cocinera: Felicitas Pizarro
Director-Video Recorder-Editor/-Cámara-Edición: Delfina Schoch
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Melt in the mouth meat, smokiness of the fire, crispy potato layer on top & the combination of a powerful Cabernet Sauvignon. Oh my!

Carne que se deshace en la boca, el ahumado del fuego, una capa increible de pure de papas crocante y la combinacion perfecta de un poderoso Cabernet Sauvignon. Ohh sii!

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Bowls are trendy.
And by trendy, I mean… they are probably already over.

No disputing, 2016 was the Year of the Bowl.
Come 2017, Bowls will be a thing of instagram nostalgia.

Plates will make a comeback and sporks will finally get the respect they deserve. Then again, maybe not…

Potato Breakfast Bowls Recipe: http://www.averagebetty.com/videos/po...

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The kids and Gran get involved with this recipe from The Gruffalo. A great way to use up apples from the garden, just be careful with the spices you add in. (hint, cinammon looks a lot like cumin!)

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My butter toffee recipe is like homemade almond roca candy and makes a perfect Christmas treat or edible gift! I like almond toffee but pecans and pistachios are delicious, too. If you have a nut allergy, just leave the nuts out and make plain chocolate toffee! Toffee recipe below.

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Toffee Recipe at http://hilahcooking.com/toffee-recipe/
Ingredients:
1 stick butter (4 ounces)
3/4 cup sugar
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups toasted, slivered almonds or other nuts
3 ounces semisweet chocolate (about 1/2 cup)
Optional garnish: dried fruit, coarse salt, M&Ms;, more nuts, sprinkles

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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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Watch as Sarah Carey takes the intimidation factor out of making these impressive French tea cakes. Give this buttery Vanilla Madeleines recipe a try!

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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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Get the recipe for Grilled Peach Bourbon Smash http://allrecipes.com/recipe/254446/g...

Chilled, grilled, peachy and smashingly good, this cocktail will be the highlight of your evening or daytime refreshment. Simply smash—or gently muddle, rather—grilled peaches, mint leaves, simple syrup and grilled lemon juice and mix with good bourbon and ice for a drink that goes down easy and fresh.

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Rock-Cut Pepperoni & Cheese Pizzas like BUTTER. Jimmy Diresta's shop is located underground, underneath the sidewalk in New York City. A chef is nothing but a food maker.

Steel blade cuts through pizzas as you use the saws handles to rock the cutter back and forth. Best tool imo.

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Did you noticed ? I am wearing my own CLOTHING BRAND ! Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking

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Alex

You guys asked for it so here it is! Today’s FridgeCam sees Ben feed the guys a range of exotic meats while they wear blindfolds… It’s just as weird as it sounds.

Don’t forget to check out the AfterTaste where we force Barry to eat something that no one should ever have to put in their mouths.

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Level Up Bacon Sandwich Recipe: http://bit.ly/2gswPmC

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With some leftover pumpkin puree, vegan cream cheese, and a few other ingredients in the frige Lauren Toyota of hot for food whips up a cheesy filling for stuffed mushrooms, breaded and fried! It's another whimsical episode of RECIPE?! The popular series by hot for food that shows every step of how a recipe develops from idea to delicious.

#hotforfood #vegan #veganrecipes #easyveganrecipes #veganism #food

There is no final recipe or measurements for this right now, since this was made up during the shooting of this episode but feel free to experiment with what I outlined!

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Everyone knows how good kale is for you but here's a quick tip video on how to disguise it for those fussy eaters!

Betty demonstrates how to make Chocolate Pretzel Fudge. This fudge uses broken pretzel pieces in the place of nuts.

Chocolate Pretzel Fudge

11.5-ounce bag milk chocolate chips
1 cup semisweet chocolate chips
14-ounce can sweetened condensed milk
2 tablespoons milk
1 cup broken pretzel pieces
whole pretzels for garnish

Mix together all ingredients, except pretzels, in a heavy saucepan. Cook over medium heat until ingredients melt, stirring often. When ingredients are melted, remove mixture from heat and stir in pretzel pieces. Pour into a foil-lined 8-inch square baking pan. Press whole pretzels into top of fudge. Refrigerate for 3 hours or longer. Remove from pan and cut into squares. YUM! --Betty :)

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Learn how to make a Mille Feuille Napoleon dessert! Visit http://foodwishes.blogspot.com for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Mille Feuille recipe!

Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5

Here is what you'll need!

Japanese Pork Cutlet (Tonkatsu) With Curry
Serves 4


INGREDIENTS
Pork Cutlet
4 pork chops, boneless
Salt, to taste
Pepper, to taste
4 shiso leaves
4 slices mozzarella
½ cup flour
3 eggs
3 cups panko bread crumbs
Oil, for frying


Japanese Curry
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrots, diced
3 cups water
⅓ cup Japanese curry paste
4 cups cooked white rice


PREPARATION
Season the pork chops on both sides with salt and pepper.
Cut a large slit through the side of the pork chops.
Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
Place the cheese in the pocket of the pork chop.
Repeat with the remaining pork chops.
Dredge the pork in the flour, shaking off excess.
Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
Repeat with the other pork chops.
Heat oil over medium-high heat until about 360°F/183˚C.
Fry the pork chops one at a time until golden brown, then drain on a paper towel.
Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
Lower the heat and simmer for about 10 minutes.
Add the curry paste, then stir until dissolved.
Cook for another 10 minutes on low heat, then set aside.
Slice the pork cutlets into ½-inch slices.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
Enjoy!




とんかつカレー
４人前


材料
とんかつ
豚ロース肉　4枚
塩・コショウ　適量
しそ　4枚
スライスチーズ（とろけるタイプ）４枚
小麦粉　1/2カップ
卵　３個
パン粉　３カップ
揚げ油　適量


カレー
サラダ油　大さじ1
玉ねぎ　1/2個　薄切り
ジャガイモ　中２個　角切り
人参　中１個　角切り
水　３カップ
カレールー　90g
ご飯　４杯


作り方
とんかつを作る。豚ロース肉は、真ん中から切り込みを入れ、両面に塩・コショウを振り、味付けする。
スライスチーズの上にしそをのせ、半分に折る。
（２）を（１）の中に入れる。
（３）を小麦粉に入れ、余分な粉をふるい落とす。卵液につけ、パン粉をコーティングする。再度卵液とパン粉にくぐらせる。
揚げ油を180度まで熱し、豚肉を黄金色になるまで揚げる。揚がったら、ペーパータオルなどの上に置き、余分な油を落とす。
カレーを作る。鍋に油を熱し、玉ねぎを透明になるまで炒める。玉ねぎが透明になったら、ジャガイモと人参を加え、全体に油が回るまで炒める。（約１分）水を加え、沸騰させる。沸騰したら、中火にし、材料に火が通るまで煮る。（約１０分）
一旦火を止め、カレールーを加え、かき混ぜながら、ルーを溶かす。ルーが溶けたら、弱火にし、１０分ほど煮る。
とんかつを食べやすい大きさに切る。
皿にご飯をよそい、とんかつをのせ、カレーを上からかける。
完成！




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Kids will love helping to assemble these festive chocolate apple treats!

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Hosting a dinner party during the holidays can be a huge undertaking—from menu planning to figuring out the guest list (no, Aunt Harriet can not be seated next to your cousin Roger’s vegan girlfriend)—it’s no small task. Friends and family are overscheduled and already struggling to fit in quality time with loved ones, let alone attending the mandatory office holiday party. So now that it’s almost the end of the year, change it up and host one to remember this holiday: with less prep work and more fun, it’s an easy way to get in the holiday spirit.

Get the recipe: http://bit.ly/2gyLoZn

Ingredients:
QUICK-PICKLED CUCUMBERS
1 cup water
1 cup rice vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 teaspoons mustard seed
2 teaspoons coriander seed
1 teaspoon cracked black peppercorns
3 cups thinly sliced English cucumber (about 1 medium cucumber)
SANDWICH BUN CROUTONS
3 2.5 oz. seeded Kaiser rolls, torn into bite-sized pieces
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
BUTTERMILK-RANCH DRESSING
1 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons whole-grain Dijon mustard
1 1/2 teaspoons kosher salt
1 clove of garlic, mashed to a paste
3/4 teaspoon black pepper
REMAINING INGREDIENTS
1 26 oz. pkg. frozen crinkle-cut french fries
5 ounces spring mix
3 cups coleslaw mix
2 cups prepared/leftover pulled/smoked pork
1/2 cup bottled BBQ sauce

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Here is what you'll need!

CARROT CAKE CHEESECAKE


INGREDIENTS
Carrot Cake
1 ½ cups carrots, shredded (2-3 carrots)
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup canola oil
⅔ cup powdered sugar
⅓ cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract


Cheesecake
16 ounces cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream


PREPARATION
Carrot Cake
Preheat oven to 180°C/350°F.
Grease an 8-inch springform pan, set aside.
Shred carrots by hand or in a food processor then set aside in a small bowl.
In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.
Add oil and vanilla, mix.
Add remaining carrot cake ingredients and stir until blended, set aside.


Cheesecake
In a large bowl, whisk cream cheese and powdered sugar until smooth.
Mix in eggs one at a time.
Mix in remaining ingredients until well blended.
In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.
Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour.
Refrigerate for 4 hours, or overnight.
Enjoy!


Inspired by: http://www.cookingclassy.com/carrot-c...


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Groove Doctor
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Heres my Japanese Saikoro steak recipe, I love Japanese steak recipes and this Japanese steak recipe is amazing, let me know what you think in the comment box below
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BOOM!

Blooming marshmallow hot chocolate! Learn how to make homemade marshmallows that open up in your hot drink - cool!
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey https://www.youtube.com/user/myvirgin.... I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful :-)

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No Bake Chocolate Crunch Slice is a beautiful sweet treat that is perfect for serving with coffee or making for a bake sale. Crushed cookies are combined with chopped walnuts, condensed milk, butter, golden syrup and coffee then pressed into a slice pan. Chilled then topped with a cool, crisp layer of dark chocolate, this gorgeous slice is best served chilled - give it a go!

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===============
INGREDIENT LIST:
===============

1 Cup of Chopped Walnuts (or other nuts)
250g Packet of Plain Sweet Cookies (crushed)
3/4 Cup of Sweetened Condensed Milk
125g (1 Stick) of Butter (I used Unsalted Butter)
2 Tablespoons of Golden Syrup
1 Tablespoon of Instant Coffee Powder

Preparation Time: About 15 minutes
Chilling Time: About 2 hours

MAKES 10 - 20 SQUARES (depending on size)

All measurements and temperatures are in Australian Metric.

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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music - Used with Permission under Creative Commons license.

I got so many requests to make Disney themed, so today I made the Birthday Cake made without magic from Sleeping Beauty! Let me know down below what other videos you would like to see!
*Order the Nerdy Nummies Cookbook here: http://www.nerdynummiescookbook.com

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This is not a sponsored video. All products purchased by me.

My friends are traveling to South Korea for the first time and we are having too much fun in Myeongdong, Hongdae on first night in Seoul, South Korea!! Eating out and clubbing in Hongdae!!

Life as a foodie is the best! We traveled Korea and ate plenty for 2 nd season of amazing Life in Korea!! Thank you so much for love and support!!!

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Keunmam Halmae Sundaeguk Since 1937
큰맘 할매 순대국 1937
http://www.bkfood.kr
Tel. 1577-7511

This Soondae (Korean Blood Sausage) restaurant is all over in Korea. Visit their website (http://www.bkfood.kr/?page_id=4305) to check the city you want to go!


Slick Shotz http://amzn.to/2gzzY77

Moelleux | Akis Kitchen
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Recipe: http://akispetretzikis.com/en/categor...

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

Official website: http://goo.gl/N8cqNS
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris, Eri Christogianni

Eggplant bajji with stuffing inside the bajjis makes it even more tastier. Brinjal Bonda (Brinjal Bajji) is a delicious Indian recipe served as a Appetiser. Sesame seeds 1 Tablespoons Tarmarind 1 Teaspoons Oil as required 0 Red chilli powder 1 Teaspoons Brinjal 10 Numbers Potato 2 Numbers Green chillies 2 Numbers Salt as per taste 0 Chickpea flour 1 Cup Ajwain seeds 1/2 Teaspoons Red chilli powder 1 Teaspoons Baking soda 1/2 Teaspoons Chat masala 1 Teaspoons




1.Take a mixi jar add sesame seeds,tarmarind and make it into a powder.
2.Cut the brinjal vertical and remove the seeds and keep a side.
3.Now take a pan and add oil,left over brinjal seeds,red chilli powder and mix it well.
4.Then add sesame seeds and tarmarind powder,boiled potato,chopped green chillies,salt and cook it
  nicely.
5.After that take these mixture into the plate.
6.Then stuff the mixture into the cuted brinjal as shown in the video and keep a side.
7.Now take a bowl add cheakpea flour,ajwain,red chilli powder,salt,baking soda and water mix it well
  like bonda batter.
8.Now take the stuffed brinjal and deep in the batter.
9.Then fry in hot oil.
10.After that sprinkle the chat masala.
11.Serve in a plate.