Starbucks Sous Vide Egg Bites - Viewer Request
Thanks for watching. Today we are doing a viewer request for Starbucks Sous Vide Egg Bites.
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Music from YouTube Audio Library
“Soul Kitchen” by BADLUCK
“Rabid” by ETHAN MEIXSELL
“Time Stops” by SILENT PARTNER
#eggbites #sousvide #starbuckseggbites
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Wine Braised Oxtails
Wine Braised Oxtails. Here is the recipe https://www.itsonlyfood.biz/post/wine-braised-ox-tails
Thanks for watching
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👇 MY GROOVY LINKS 👇
MY AMAZON AFFILIATE STOREFRONT:
Click to see all the gear and goodies I use for the show
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Music from YouTube Audio Library
“Soul Kitchen” by BADLUCK
“Rabid” by ETHAN MEIXSELL
“Beer Belly Blues” by JOHN DELEY
#oxtails #braisedoxtails winebraisedoxtails
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Mushroom & onion flatbread pizza recipe
Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make a Mushroom and Onion Flatbread Pizza. The recipe is on my website at www.itsonlyfood.biz
Thanks for watching and supporting this channel!
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
Music from YouTube Audio Library
“Soul Kitchen” by BadLuck
“Rabid” by Ethan Meixsell
#flatbread #pizza #mushroompizza
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Cream of Mushroom Soup | It's Only Food with Chef John Politte
Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Cream of Mushroom Soup-Enjoy!
CREAM OF MUSHROOM SOUP
Ingredients
• ¾ cup butter
• 1 small onion-diced
• 1 Tablespoon fresh minced garlic
• 1 pound sliced white mushrooms
• 1 Tablespoon dried thyme
• ½ cup sweet Marsala wine
• ½ cup flour
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
Method
1. In a large pot or Dutch oven over medium heat, melt the butter and add the onions, cook until the onions are soft and translucent.
2. Add the garlic and thyme, stir well to perfume the aromatics, and then add the mushrooms. Cook the mushrooms until they release their liquid and reduce and become soft.
3. Turn the heat up to medium high, and stir in the Marsala, and cook for 3-4 minutes.
4. Lower the heat back to medium, and then add the flour to the mushroom mixture to form a roux. Continue to cook until the roux doesn’t stick to the pan.
5. Add the chicken stock and bring to a slow boil as you gently stir during the process, blending in the roux and being careful to not let it burn.
6. When the soup has thickened, turn the heat down, add the heavy cream and stir well. Simmer for 10 minutes.
Makes 6 servings
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Music from YouTube Audio Library
“Soul Kitchen” by BadLuck
“Rabid” by Ethan Meixsell
“Breeze” by Telecasted
#creamofmushroomsoup #mushroom #souprecipes
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