đŸŒ¸ This is a simple but very delicious, vegetarian or restaurant version of Korean stir-fry noodles, called JapChae in Korean. Don't miss my secret tips for making glossy noodles that don't become dry for hours.

đŸŒź Yield: 4-6 Servings

đŸŒż Main Ingredients:

½ lb Cellophone Noodles http://amzn.to/2nnjNZQ
½ lb Spinach
1½ Cups Onion
1 Cup Carrot
1 Cup Red and Yellow Sweet Peppers
2 Dried shiitake Mushrooms http://amzn.to/2nnibzd
Some Cooking Oil for Stir-fry

đŸŒż Seasoning Ingredients:

5 Tbsp Soy Sauce http://amzn.to/2mVR3MJ
5 Tbsp Dark Brown Sugar
3 Tbsp Cooking Oil
1 Tbsp Garlic, Minced
1 Tbsp Sesame Seeds
½ Tbsp Sesame Oil http://amzn.to/2ojogBM
â…› tsp Black Pepper

đŸ Written Recipe Link:
http://aeriskitchen.com/2017/03/veget...

đŸ€ Social Media:
Blog: http://aeriskitchen.com/
Facebook: https://www.facebook.com/aeriskitchen/
Instagram: https://www.instagram.com/aeriskitchen/
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-Ersatz Bossa (Sting) (by John Deley and the 41 Players)

đŸŒť Affiliate Links:

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❤️ Thanks for your support. Love, Aeri đŸ˜Š

Here is what you'll need!

POTATO WEDGES
Servings: 3-4

INGREDIENTS
3 large russet potatoes
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
½ cup vegetarian parmesan cheese


PREPARATION
Preheat oven to 400°F/200°C.
Thoroughly wash potatoes, cut in half, and slice into wedges.
Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 40-50 minutes.
Enjoy!


ZUCCHINI WEDGES
Servings: 3-4

INGREDIENTS
3 large zucchinis
2 eggs, beaten
2 cups Italian breadcrumbs
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

PREPARATION
Preheat oven to 350°F/180°C.
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture. Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Inspired by: http://damndelicious.net/2014/06/21/b...



SWEET POTATO WEDGES
Servings: 3-4

INGREDIENTS
3 medium-sized sweet potatoes
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh rosemary, finely chopped

PREPARATION
Preheat oven to 400°F/200°C.
Thoroughly wash sweet potatoes. Slice in half, then into wedges.
Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 30-40 minutes.
Enjoy!



AVOCADO WEDGES
Servings: 3-4

INGREDIENTS
3 ripe avocados
2 eggs, lightly beaten
1 cup flour
2 cups panko breadcrumbs
Salt, to taste
Cayenne pepper, to taste

PREPARATION
Preheat oven to 400°F/200°C.
Slice each avocado in half, then into wedges. Scoop out of the peel.
Mix panko breadcrumbs with salt and cayenne. Dip each avocado wedge in flour, then eggs, then panko. Place on a parchment-lined baking sheet, and bake 12-15 minutes, flipping once.
Enjoy!


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How to make a Giant Kinder Surprise Inside Easter Egg... (Cause they're ILLEGAL in the USA - shhhh)

Giveaway winners! Sorry, the announcement vid is late - it'll be use ASAP!

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Smoothies are my favorite to enjoy nutrition for breakfast, mid-afternoon snack, or post work out. Also, most of the smoothie recipes out on the interwebs are easily made vegan. This recipe for a Blueberry Pomegranate Matcha Smoothie is simple, delicious, and so good for you.

Matcha Powder is a great tea that helps boost your metabolism, detoxifies the body, and filled with minerals & vitamins. Pomegranate powder will boost your smoothie in Vitamin C and is great when pomegranates are out of season. 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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Ingredients:
Blueberries | 1 Cup, Frozen
Matcha Powder | 2 Tablespoons
Pomegranate Powder | 2 Tablespoons
Lite Coconut Milk | 2 Cups (Or your favorite nut milk)
Vanilla Extract | 1 Teaspoon

*If you have fresh pomegranate, substitute the pomegranate powder for 1/2 cup of pomegranate seeds.

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Here is what you'll need!

Check out these amazing recipes here!: http://bzfd.it/2nlhdU9

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Learn how to make a Thai-Dipped Beef Tri Tip! Visit http://foodwishes.blogspot.com for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Satay-Spiced Beef Tri Tip Roast recipe!

Get the recipe: http://bit.ly/2mWep4J

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What should we make next? Comment below and let us know!

A delectable shortbread biscuit with gorgeous chocolate, pink and white stripes. As pretty to look at as they are delicious! Full recipe: http://allrecipes.com.au/recipe/30378...

Music: "The Cascades" by E's Jammy Jams https://www.youtube.com/audiolibrary/...
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10 Egg Cooking Tricks/Hacks/Tips

This video shows you 10 great tips to cook your eggs in new and innovative ways.
The egg tricks in the video are:

1. Herb & cheese fried egg hack
2. Eggs Devaux, aka airy egg hack
3. Bacon egg baskets
4. Radioactive eggs trick
5. Pink egg heart trick
6. Herb poached egg hack
7. Toasted bread egg tip
8 Ying Yang Egg
9. Vegetable rings egg trick
10. The back egg trick

I hope you enjoyed these trick here are some more tips and tricks:

6 food hacks: https://www.youtube.com/watch?v=fOoDE...
6 kitchen tricks: https://www.youtube.com/watch?v=23qMd...
6 amazing cooking tricks: https://www.youtube.com/watch?v=af3dE...


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đŸŒ¸ This is a simple but very delicious, vegetarian or restaurant version of Korean stir-fry noodles, called JapChae in Korean. Don't miss my secret tips for making glossy noodles that don't become dry for hours.

đŸŒź Yield: 4-6 Servings

đŸŒż Main Ingredients:

½ lb Cellophone Noodles http://amzn.to/2nnjNZQ
½ lb Spinach
1½ Cups Onion
1 Cup Carrot
1 Cup Red and Yellow Sweet Peppers
2 Dried shiitake Mushrooms http://amzn.to/2nnibzd
Some Cooking Oil for Stir-fry

đŸŒż Seasoning Ingredients:
5 Tbsp Soy Sauce http://amzn.to/2mVR3MJ
5 Tbsp Dark Brown Sugar
3 Tbsp Cooking Oil
1 Tbsp Garlic, Minced
1 Tbsp Sesame Seeds
½ Tbsp Sesame Oil http://amzn.to/2ojogBM
â…› tsp Black Pepper

đŸ Written Recipe Link:
http://aeriskitchen.com/2017/03/veget...

đŸ€ Social Media:
Blog: http://aeriskitchen.com/
Facebook: https://www.facebook.com/aeriskitchen/
Instagram: https://www.instagram.com/aeriskitchen/
Twitter: https://twitter.com/aeriskitchen?lang=en

đŸŒˇ Music:
-Deep Hat (by Vibe Tracks)
-Ersatz Bossa (Sting) (by John Deley and the 41 Players)

đŸŒť Affiliate Links:

My Cookbook: http://amzn.to/2nbfjZy

My All Clad Copper Core Cookware Set: http://amzn.to/2nixFpR

(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)

❤️ Thanks for your support. Love, Aeri đŸ˜Š

Here is what you'll need!

VEGAN CHOCOLATE MOUSSE
Servings: 3

INGREDIENTS
1 can reserved chickpea water (aquafaba)
½ cup dark (vegan) chocolate, melted and cooled slightly
2 tablespoons of sugar
1 teaspoon vanilla

PREPARATION
In a medium-sized bowl, beat aquafaba until stiff peaks form.
Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.
Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.
Garnish with fresh strawberries or fruit of choice.
Enjoy!



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Treat that Prime rib steak of yours right. Show it some respect and grill it slow and indirect next time. It’ll come out juicy and tender every time with these few simple tips by the BBQ Pit Boys. #BBQPITBOYS #BPB4L -...Please Subscribe, Fav and Share us. Thanks..! Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill.

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Here's my Batali family version of the ‘‘white Russian.’’ Fill an Old-Fashioned glass with ice cubes and add 1 shot of decaf espresso. Add a tablespoon of maple syrup and 3/4 cup almond milk and stir. For dad and mom add 1½ ounces of vodka and abide.

Full recipe at (Xem cong thuc day du tai) http://www.danangcuisine.com
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Today I try “Cherry Coke” which is something I’ve heard about in American movies and TV shows, but have never tried here in Australia. Is it Cherry flavoured Coke? Or Cherry flavoured soda with Coke branding? And is it actually any good? Watch and find out!

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Music Credits: 
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Royalty Free Music - Used with Permission under Creative Commons license.

Get the recipe for Spring Herb Hummus Vegetable Garden at: http://allrecipes.com/recipe/241899/s...

Bring a vegetable platter to the party that no one can resist—even the kids! In a baking dish pour a herbed hummus dip of chickpeas, tahini, lemon zest and juice, basil, parsley, chives, mint, garlic and salt. Then arrange your favorite veggies in neat rows, leaving on some tops for color and fun: carrots, radishes, snap peas, asparagus and celery.

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Mussels are amazing! Today I am cooking "Zeker Zeeuws" mussels - which means they are from Zeeland, in the South of The Netherlands - with a red curry paste! Inspired by Asian flavours, this way of cooking mussels is an interesting take on "traditional" steamed mussels! Enjoy.

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We remember cheesy pasta bake from back in our student days and this recipe sure is one to bookmark! It's vegetarian, quick to make and you'll learn how to make a simple white sauce. Your dinner sorted.

Get the full recipe here: http://bit.ly/NCIVeggiePastaBake
Make a simple white sauce: http://bit.ly/HowToMakeWhiteSauce

SORTEDfood and Co-op bring you Now Cook It, free online cooking lessons. If you missed out on learning to cook or simply feel like brushing up on you skills, Now Cook It is for you!

Get all the recipes and skills here http://bit.ly/2iVEPzO

Don't forget to let us know how you got on! Upload your photos and join the conversation on Twitter, Instagram and Facebook using #NowCookIt.

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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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Here is what you'll need!

Homemade Chicken Tikka Masala
Servings: 5-6

INGREDIENTS
Chicken Marinade
3 boneless, skinless chicken breasts
1 lemon
125 grams yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
Bamboo or wooden skewers

Sauce
3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan bread, to serve

PREPARATION
Preheat oven to 500°F/260°C.
Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
Bake for about 15 minutes until slightly dark brown on the edges.
Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
Serve with rice and naan bread!


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Here is what you'll need!

THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI)
Serves: 4

INGREDIENTS
3 tablespoons Thai fish sauce
3 tablespoons tamarind paste
3 tablespoons light brown sugar
½ lime, juiced
4 tablespoons vegetable oil
2 eggs, beaten
2 chicken breasts, finely sliced
200 grams raw prawns, shelled and patted dry
2 spring onions, finely sliced
1 chilli, finely sliced
30 grams coriander, finely chopped
2 grams garlic, crushed
600 grams flat rice noodles, cooked
100 grams bean sprouts
Handful roasted peanuts, roughly chopped
Lime wedges, to serve

PREPARATION
Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
Cook the eggs in 1 tablespoon of oil and set aside.
Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
Tip in half of the spring onions, half the coriander, garlic, and chilli. Cook for 1 minute until fragrant, then set aside
Heat 2 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
Add the chicken, prawns, and tamarind sauce. Toss with the noodles until well-coated.
To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.


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It's no secret that I love rainbows and all-things-unicorn and I'm pretty sure you're all with me on that! So, just for you, here is a recipe for some pretty cute Unicorn Fudge, for you and all the other Unicorn Lovers in your life!

Recipe -
110g unsalted butter
120g double cream
390g caster sugar
140g mini marshmallows
225g white chocolate
Food colouring paste
Unicorny sprinkles and extra marshmallows or decorating

-----

MY INSTAGRAM: https://www.instagram.com/cupcakejemma/
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Get the recipe: http://bit.ly/2nk6F83

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What should we make next? Comment below and let us know!

Get the recipe: http://bit.ly/2nzJY1c

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What should we make next? Comment below and let us know!

Get the recipe: http://bit.ly/2mT2Nzu

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

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What should we make next? Comment below and let us know!

Here is what you'll need!

Slow Cooker Pulled Chicken
Servings: 6-8

INGREDIENTS

4 chicken breasts
8 burger buns

BBQ Sauce
1 ½ cups ketchup
¾ cup apple cider vinegar
½ cup dark brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
¼ teaspoon cayenne
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce

Slaw
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
Salt, to taste
Pepper, to taste
2 cups green cabbage
2 cups red cabbage
1 cup shredded carrots


PREPARATION
1. Place the chicken breasts in the bottom of the slow cooker.
2. Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well, cover, and cook on high for 3 hours or on low for 6 hours.
3. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
4. Shred the chicken breasts with a fork in the slow cooker.
5. Serve on a burger bun with slaw.
6. Enjoy!

Also a great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.


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Here is what you'll need!

Slow Cooker Pulled Chicken
Servings: 6-8

INGREDIENTS

4 chicken breasts
8 burger buns

BBQ Sauce
1 ½ cups ketchup
¾ cup apple cider vinegar
½ cup dark brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
¼ teaspoon cayenne
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce

Slaw
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
Salt, to taste
Pepper, to taste
2 cups green cabbage
2 cups red cabbage
1 cup shredded carrots


PREPARATION
1. Place the chicken breasts in the bottom of the slow cooker.
2. Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well, cover, and cook on high for 3 hours or on low for 6 hours.
3. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
4. Shred the chicken breasts with a fork in the slow cooker.
5. Serve on a burger bun with slaw.
6. Enjoy!

Also a great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac ’n’ cheese.


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MUSIC
Don't Give a Damn_Full Mix
Licensed via Warner Chappell Production Music Inc.

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