TWade15

Jerk Chicken: Easy Recipe for a Delicious, Crispy, and Healthy Meal Ingredients: 6 - 8 Chicken Thighs 6 Green Onions (roughly chopped) 6 cloves Garlic (peeled and smashed) 2 Jalapeno Peppers (seeds and stem removed) 2 Habaneros (seeds and stem removed) 1 1/2 - inch piece Ginger (peeled and chopped) 1/3 cup fresh Lime Juice 1/4 cup Soy Sauce (reduced-sodium) 2 tbsp Brown Sugar 1 tbsp fresh Thyme Leaves 1 tbsp fresh Parsley Leaves 1 tsp freshly Ground Black Pepper 1 tsp ground Allspice 1/2 tsp ground Cinnamon 1/4 tsp ground Nutmeg

Fire up your wok with this super fast seafood and vegetable recipe.

The dish is called CRISPY PATA | THE SECRET OF COOKING TENDER JUICY & SUPER CRISPY PATA!. It's a dish you can cook on a regular day or serve for big celebrations like (birthday celebrations, family reunions and many more). This CRISPY PATA is delicious and easy to make a recipe. Follow the video to know the process and THE SECRET OF COOKING TENDER JUICY & SUPER CRISPY PATA

Ingredients: 2 Chicken Breast 2 tbsp Olive Oil 1 Red Onion 3 Garlic Cloves 1/2 tsp Paprika 1 tsp W Sauce 1 cup Savory Brown Sugar BBQ Sauce Swiss Cheese slices Brioche Bread or Sour Dough Bread 1 stick Butter 2 Garlic Cloves 2 tsp Parsley

This is how to grill a Lobel's 36oz USDA Prime Dry-Aged Porterhouse Steak. I use my DCS gas grill to sear the steak, then finish cooking it indirect until it reaches the desired internal temp.

In this video I show you how to cook smoked short ribs on the Traeger pellet grill. This Traeger smoked ribs recipe I show you how to take beef short ribs and make them turn out juicy and moist with a few simple steps. We also take some vegetables and create a bed of moist delicious aromatics to further moisten these ribs. We use a beef broth spritz and Uncle Steve's Shake Competition Cow Powder for this barbecue, and generously cover every inch of these delicious ribs. The Traeger pellet grill real wood smoker is an awesome machine for this. Please watch to the end for the end result, you don't want to miss it!

To make this easy pesto pasta, feel free to cook with any kind of pasta you like, just make sure you follow the instructions on how to cook it perfectly :) This easy chicken pesto pasta is done under 20 mins, perfect for a quick lunch or dinner. Believe me, this creamy pesto chicken pasta is a crowd pleaser too! :D Pesto pasta with chicken recipe, you'll need : 40 gr onion 2 garlic cloves 1 medium tomato 100 gr boneless chicken thigh roasted cashew 180 gr spaghetti salt 5-6 tbsp pesto sauce 40 gr parmesan cheese

Hello! In this video, I will show you how to make Japanese Tonkotsu Ramen (Pork Bone Soup Ramen) from scratch. Tonkotsu ramen (豚骨ラーメン) originated in Fukuoka on the Kyushu island of Japan. The soup broth is based on pork bones and other ingredients, which are boiled for long hours, and served with ramen noodles that are hard in the center. It is the most popular type of Ramen in Japan as well as Japanese restaurants all over the world. There are many famous Japanese Ramen restaurants that uses mainly Tonkotsu Ramen like Ippudo, Ichiran, and Kaneda-ya. In my recipe, the ramen broth is made with 100% Tonkotsu Soup (Pork Bone Soup) boiled for about 5 hours. This method of cooking the soup creates more concentrated taste as well as a thicker consistency. The ramen sauce (Tare) is made from mussels and adds umami and dimension. The hand-made ramen noodles were cut thinly, using lesser water content to let the noodles absorb the tonkotsu soup flavours. The main topping is Aburi Chashu (Seared Chashu), which adds smokiness and sweetness to the enjoyment of this ramen.

Today, we share with you how to make delicious Gochujang Stew (고추장찌개). It's perfect for when you're home alone at night, and want a spicy yet savory meal. Pull out the leftover gochujang from your fridge and transform it into an amazing stew. Get the rice going and pop open a bottle of soju or makgeolli ;-) Don't forget to pour as a glass too - it's late-night gochujang stew!

You’ll need 2 eggs 2 tbsp granulated sugar 200 ml milk 1 + ¼ cups all-purpose flour 2 tsp baking powder 2 tsp vanilla powder To cook; Oil 1 cup = 240 ml Here’s how 1- Whisk together 2 eggs and 2 tablespoons of granulated sugar. 2- Add 200 ml of milk, 1 + ¼ cup of all-purpose flour, 2 tsp of baking powder and 2 tsp vanilla powder. Beat until you have a smooth batter. 3- Heat a lightly oiled non-stick frying pan over a medium heat. 4- Gently pour about 1 tbsp of batter onto the hot pan. 5- Wait until the bubbles form on the surface and once they start popping, flip the pancake over and cook until both sides are golden. 6- Repeat until all the batter is used up. 7- Once both sides are golden, transfer to a serving plate! 8- Hope you enjoy!

Makes 14 large cookies or 16-18 medium sized Ingredients: 1/2 cup (100g) Brown sugar, packed 1/4 cup (50g) White sugar 1/2 cup (115g) Unsalted butter, softened 1 large Egg 2 teaspoons Vanilla extract 1½ (190g) All-purpose flour 3/4 teaspoon Baking soda 1/2 teaspoon Salt 1 cup (160g) Chocolate chips or less if you prefer Directions: 1. In a large bowl, beat melted butter, brown sugar and white sugar. Beat until creamy, about 2 minutes. 2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed. 3. In a separate bowl mix flour, baking soda and salt. 4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined. 5. Stir in chocolate chips. 6. At this stage if dough is too soft, cover and refrigerate for 20 minutes. 7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper. 8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies. 9. Refrigerate for 30-40 minutes. 10. Bake for 10-12 minutes, or until slightly golden around the edges. 11. Allow to cool before serving.

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.

Ingredients: 6 cloves Garlic 1 table spoon Chili Powder 4 table spoon Sugar 50 grams Butter 100 grams Banana Ketchup 100 grams Tomato Sauce 900 grams Chicken Wings and Chicken Lollipop 3 Table spoon Sweet Chili Sauce Salt Pepper Cooking Oil Sesame Seed

Here are the Ingredients: EGG & BACON 3 eggs salt butter cheese singles ,cut in half slice of bread, cut in half bacon ketchup EGG & SPRING ONIONS + STRAWBERRY JAM 3 eggs salt butter cheese singles ,cut in half slice of bread, cut in half minced Spring Onions Strawberry Jam EGG & TURKEY BREAST 3 eggs salt butter cheese singles ,cut in half slice of bread, cut in half 2 Turkey Breast Slices ketchup

Gyudon (Bowl of simmered beef and onions) is one of the iconic Japanese fast casual food commonly known as Yoshinoya beef bowl. It takes just minutes to make, but with the few tips and techniques, you can make the great Gyudon like you never had before. here is how!! [Ingredients 2 serves] (GRAM) -Thinly sliced beef (rib eye or chuck) 250g -Beef fat 20g -Ginger (as peeled) 15g -Onion 1each (130g) [Kombu Dashi] -Water 750ml -kombu (Dry kelp) 7g -Sugar 20g -Sake 90ml -Soy sauce 30ml [Ingredients 2 serves] (OUNCE) -Thinly sliced beef (rib eye or chuck) 0.55lb -Beef fat 0.7oz -Ginger (as peeled) 0.53oz -Onion 1each (4.58oz) (Kombu Dashi) -Water 25.36oz -kombu (Dry kelp) 0.24oz -Sugar 0.7oz -Sake 3.04oz -Soy sauce 1.01oz [Instruction] [Chapter 1: Prepare Ingredients] -Slice the beef into half or bite size -Chop the beef fat into dice -Slice onion into 1cm (Slice against the grain to cook faster) -Loosen the onion to break into pieces -Slice ginger as thin as possible [Chapter 2: Dashi science] (Making Kombu dashi) -Put kombu and water in a pot -Warm at low heat until just starting to boil -Set aside [Tip] The umami from the kombu is actively developed around at 60℃ (140F), so warm slowly to pass through this temperature as long as possible [Chapter 3: Cooking part] -Put the beef fat on a cold pan or pot. Medium heat until sizzle -Turn the heat to low, cook until lightly brown -Add ginger. Cook until soft and aromatic -Add onion. A pinch of salt. Cook until translucent -Add the Kombu dashi and sugar. Boil -Add the beef and sake. boil again -Get rid of the half of the scum. Leave half in there. It has flavor -Add soy sauce. Cook simmer for 10-15 mins -Serve with rice and egg yolk (or poached egg if raw eggs aren't safe in where you live) [About the rice] 60-70% of the whole dish is actually rice. So pay attention to the rice is important. Use descent Japanese rice (Or best short or medium grain rice you can find). Soak minimum 1 hour (Maximum over night) with water and kombu (1% of the weight of the rice) after rice is washed. This will bring up the whole thing lot better.

● Recipe (レシピ): - 110g Rice flour (米粉) - 85ml Hot water (お湯) - Medium heat 15 minutes (中火15分) - Cold water (冷水) - 50g Onion (玉ねぎ ) - 40g Grilled chopped fish (薩摩揚げ) - Green onion (ねぎ) - 200ml Water 水) - 15g Brown sugar (黒砂糖) - 40g Gochujang chili paste (コチュジャン) - 5ml Soy sauce (醤油) - 5g Chili powder (チリパウダー) - Medium heat 5 minutes (中火5分) - Boiled egg (ゆで卵) - Medium heat 2 minutes (中火2分) - Sesame (ごま)