dalibor7373

🔥 An old recipe that can be king at 70!

The Genius Behind Bocuse's Chicken in Cream Recipe

Put everything on a baking tray, we eat all week and don't get bored! Very easy

Perfect BORSCH! Recipe from Chef of the Year!

Greek-Style Gyros Quesadilla - Skepasti

Why are you still cooking chicken wrong? The most delicious chicken recipe Regards to all! They enjoy watching! Recipe and ingredients: 1 chicken. Olive oil. Caraway seeds. Bay leaf and red pepper. 1 onion. where are you from? I really love greetings from other countries! Send everyone your greetings and good mood! a little ginger. Garlic. baked golden brown. Turmeric. Curry. sweet peppers. I laid out the chicken. 200 ml of cream. So. black pepper. Cover and simmer for 30-40 minutes until cooked. 2 peppers. Cherry tomatoes. Cucumbers Paprika. dry onion Curry. So. mix well. Chicken breasts. roll from all sides. Olive oil. fry on both sides. 2 spoons of mayonnaise. black pepper. a little salt. mix well. The chicken is ready! Grind the remaining sauce with a hand blender. Pour it over the chicken. some rice. it is very tasty! All set! a wonderful dinner or lunch. I really want to try it. Pleasant! Thank you for your comments, likes and subscriptions!

Friends, today we are preparing a delicious and satisfying dinner for the whole family. A friend from Spain showed me this recipe; She taught me how to make lasagna so easy and delicious. For this recipe you will need pasta and minced meat. 🍝 This is the easiest lasagna recipe I know. The taste of this dish will surprise all your family and friends. 🤩 You will be asked for the recipe. After all, you have never tasted such a delicious and simple lasagna with cheese. 🧀 Hurry up, put on an apron and come! Let's treat everyone to a delicious lasagna dinner. 🍽 📝 Ingredients 🔹 1 onion 🔹 3 cloves of garlic 🔹 600 g of minced meat 🔹 100 ml of dry red wine 🔹 300 g of chopped tomatoes 🔹 40 g of butter 🔹 1 leek 🔹 2 spoons of flour 🔹 500 ml of milk 🔹 80 g of Parmesan cheese 🔹 300 g of pasta 🔹 150 g of mozzarella 🔹 Vegetable oil 🔹 3 teaspoons of salt 🔹 1 teaspoon of black pepper 🔹 1 teaspoon of sugar 🔹 A pinch of nutmeg Friends, if you liked this video, you can help the development of the channel: RATE THE VIDEO 👍 - I will be very happy and this will help the development of the channel.

HOW TO MAKE HUNAN BEEF STIR-FRY | HUNAN BEEF SECRET RECIPE | MAKE THE PERFECT HUNAN BEEF

HOW TO MAKE BEEF TACOS || BEST BEEF TACOS This ground beef tacos recipe is awesome. ground beef tacos are so easy to make,beef tacos are great!!! INGREDIENTS- FOR THE TACO FILLING (12-16 Tacos) -2 lb ground beef -1 large onion (chopped) -1tsp minced garlic -1/4 cup olive oil -1/2 cup mixed bell pepper(diced) -28g taco seasoning mix -1/4cup salsa -salt to taste

A DISH THAT IS COOKED IN EXPENSIVE RESTAURANTS IN TURKEY! SPICY MEAT!!

Makes 5 sandwiches + 1 extra roll SUB ROLLS ▪380g or 1 5/8c water 86F/30C ▪12g or 3tsp instant yeast ▪20g or 1 3/4Tbsp granulated sugar ▪525g or 4 1/4c bread flour ▪12g or 2tsp salt ▪Untoasted white sesame seeds Add water, yeast, sugar, flour, & salt to mixer with dough hook. Mix on high for 6min. When ready dough should be formed into a ball that clears the sides of mixer and should pass the tug test (see @0:42). Place dough into a bowl and round as shown @0:49. Cover and let sit at room temp for 45min. Perform a strength building fold then round and tuck into a ball as shown @1:09. Cover and allow to sit at room temp again for another 45min. Flip dough onto floured cutting board and degass well. Divide dough into 6 pieces (about 150g each). Preshape each piece as shown @4:20. Cover dough balls with damp towel and rest for 15min. Prepare 2 trays/plates: 1 with white sesame seeds, the other with a wet towel. Spray/oil baguette pan (if you don’t have a baguette pan, proof in couche and bake on sheet tray) Shape rolls as shown @5:12. Place shaped roll onto wet towel, seam side up, then into sesame seeds. Place in baguette proof pan, seed side up. Cover with a towel and proof for 45-60min. Score rolls and mist well with water. Load pan into 400f/205C oven to bake for 18-20min, spritzing rolls and oven again before closing door. -- MEATBALLS ▪200g 3/4c + 1Tbsp whole milk ▪50g or 1/4c sour cream ▪1 egg ▪150g white bread (about 6 slices), cut into cubes ▪1lb/.5kg 80/20 ground beef ▪1lb/.5kg 80/20 ground pork ▪125g or 1 1/4c grated parm ▪15g or 1/4c fresh parsley, chopped ▪15g or 4-5 cloves garlic, minced ▪Pinch chile flakes ▪3g or 1.5tsp ground black pepper ▪18g or 1Tbsp salt ▪15g lemon juice (juice ½ lemon) Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well. Divide into 15 100-105g balls. Work and roll balls between your hands. Place each ball on parchment lined sheet tray. Bake at 475F/245C for 25min, flipping after 15min. -- SAUCE ▪Olive oil ▪White onion, small diced ▪15g (4-5 cloves) garlic ▪Salt ▪Chile flakes ▪28oz can tomato puree ▪28oz can crushed tomatoes ▪sugar Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer. Reduce heat to med low to reduce for about 25min. -- PUTTING IT ALL TOGETHER ▪Full fat mozzarella, sliced (2 per sandwich) ▪Giardinara, chopped finely (recipe below) Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar. Roast in 350F/175C oven to reduce for 20-25min. To prep sub rolls, halve then remove about half of bready filling from the top piece. Put 2 pieces of mozz on bottom piece and place under broiler on high until cheese is melted and bread is a little toasty (30-50sec). Spoon giard on top of cheese followed by 3 saucy meatballs. Top with toasty top bun. -- GIARDINIERA (makes 1qt/ltr) ▪150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots ▪75g or 1/2 c serrano (or another hot pepper of choice) ▪400g or 1 3/4c white distilled vinegar ▪200g or 3/4c water ▪24g or 1 1/2 tbsp salt ▪300g or 1 1/3c light olive oil ▪150g or 3/4c ex virgin olive oil Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days. After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.

Welcome to my channel cooking is my passion I love to bake, cook, and make new recipes. Today I present another fantastic recipe for making grilled fish in such easy steps.

Savor the warmth of tradition with our Juicy Roast Chicken recipe. It is a classic traditional dinner in the UK. This dish captures the essence of homemade goodness, symbolizing cozy family dinners with its golden, crispy skin and rich, succulent flavors. Bringing the essence of home to your very own kitchen.

Prepare to indulge in the ultimate BBQ experience with our tantalizing mouthwatering Pork Belly Burnt Ends recipe! These succulent 1" chunks of bacon, slow-cooked to perfection on the Traeger, are guaranteed to melt in your mouth. We take you through every step, from selecting the perfect pork belly to finishing with an unforgettable cherry, apple, habanero glaze. First, we meticulously choose a rectangular and evenly-shaped pork belly for consistent cooking. Then, we cut it into 1" squares and generously coat them with our favorite rub. These bite-sized wonders are arranged on a Traeger sheet pan with the fat side up, running at a steady 250°F using cherry pellets for that perfect smoky flavor. After 3.5 hours of patient smoking, when they reach that ideal probe-tender texture, we toss them in a heavenly blend of BBQ sauce and the cherry, apple, habanero glaze. The aroma is simply irresistible, and the taste? Well, you'll have to try it to believe it! Don't miss out on this incredible culinary journey. Like, subscribe, and join us as we take you through each mouthwatering step. Your taste buds will thank you! Ingredients: 1 slab of pork belly (from Costco) Meat Church Honey Hog BBQ Rub Meat Church Honey Bacon BBQ Rub Three Little Pigs - Kansas City Competition BBQ Sauce Kosmos Cherry, Apple, Habanero Glaze Lumberjack Cherry Pellets

GROCERY LIST: 4 bone-in chicken legs 2lb/1kg bag of dried black beans (sub 4 cans) dozen eggs 2 onions 1 avocado 12oz/350g Carrots Head of cabbage Kale (2lb/1kg bag) Head of garlic Poblano pepper Button mushrooms cilantro Cherry tomatoes Frozen peas Bag rice Feta 8oz/220g can tomato sauce can tomato paste Tostada shells PANTRY: Cooking oil Salt Pepper Hot sauce Better than bouillon Ground cumin Chili powder Onion powder Garlic powder Vinegar Dried oregano Turmeric Pickled jalapenos Oyster sauce Soy sauce Sesame oil Mayo Sriracha RECIPES (feeds 2): NIGHT 1: Beans, greens, and rice Ingredients: 1lb/.5kg dry black beans Olive oil 1T cumin 1T chili powder 1T onion powder 1T garlic powder 1T vinegar or lime Beans: Soak beans overnight. pressure cook, high 45 min. Add 2-3T oil to a saucepan over med heat. Add cumin, chilli pow, onion pow, garlic pow. Cook 30-45 sec. Add half of cooked beans & 1c of bean cooking liquid. Mash beans as they simmer for 3min. Add remaining beans into pan with pinch of salt & 1T vinegar Sofrito Rice: 1 onion 1 poblano pepper 4 cloves garlic Handful of cilantro 400g (2c) rice, rinsed Olive oil 12g (2 1/2t) salt 5g (2t) cumin 30g (2T) tomato paste 650g (2 3/4c) water 8oz/220g can tomato sauce Finely chop onion, poblano, garlic, & cilantro together Add a 2-3T oil into a large pot (with lid) over med heat followed by rice. Stir & fry 3-4 min until toasted. Add chopped aromatics & salt. Fry until onions are softened, 5min. Add cumin, tomato paste. Cook until mix turns to a rust color. Add water, bring to simmer, cover, & cook in a 350F/175C oven for 20 min. Remove and allow to sit, covered, for 10 min. Kale: 4 cloves garlic, minced 2lb/1kg bag chopped kale Water salt Add oil to large saute pan over med heat. add garlic, saute until fragrant. add kale & splash of water. cover pan & steam 4-5min. Stir. Add large pinch salt & saute another 5min until the stems are tender. Other ingredients: Egg (1 per portion) Hot Sauce Top with soft-cooked egg and hot sauce. NIGHT 2: Chicken Dinner 4 chicken legs Season chicken with salt & pepper. Bake 450F/230C, 45 min on parchment lined sheet pan. Serve with reheated rice & kale from night 1. NIGHT 3: Chicken soup 400g (2c) rice, rinsed Water Salt 1 onion, medium diced 2 cloves garlic 250g/8oz ½ bag of carrot sticks 350g (½ head) sliced cabbage 1g (1/2t) dried oregano 2g (1t) black pepper 1g (1/4t) turmeric 75g (4T) better than bouillon chicken (sub 2 bouillon cubes) 100g (1c) frozen peas Chicken from 2 legs, chopped (from Night 2) Cook rice, 550g water, & 8g salt in rice cooker (or stovetop). Reserve 2c. Store the rest in fridge for night 5. Add olive oil to dutch oven over med heat with onion, garlic, carrot, cabbage, & lrg pinch salt. Sweat veg for 10min until softened. Add bouillon & 8c/1600g water. Bring to boil, reduce heat to low, cook til veggies are tender. Add chicken meat & peas. Add half cup cooked rice to bowl, a pinch of the garlic kale, & soup. Use remaining cup of rice for the next day’s lunch. NIGHT 4: Tostadas 4 Tostada shells Cherry tomatoes, quartered Avocado, cubed Refried beans (night 1) Pickled jalapenos Feta Cilantro Hot sauce Toast tostada shells in 350F/175C oven til warm. Add reheated beans, toms, avocado, jalapenos, feta, cilantro, hot sauce NIGHT 5: Fried rice Oil 8oz/225g mushrooms, sliced ½ head cabbage, chopped 4oz/110g carrots, chopped 4 eggs 500g/1lb stale rice 100g (1c) frozen peas Stir fry sauce (75g/.25c oyster sauce, 50g/3T soy sauce, 15g/1T sesame oil) Sriracha mayo (2 part mayo/1 part sriracha) Heat large nonstick over med-high, add oil, mushrooms, salt. Cook til browned. Transfer to bowl. Add oil, carrots, cabbage, salt to pan. Stir & cover with lid to steam, 5 min. Transfer to bowl with mushrooms. Add oil & eggs to pan, scramble. Transfer to bowl. Add oil & rice to pan. cook 3-4 min until heated. Add peas, stir fry sauce, & cooked veg/eggs. stir to combine. Cook 3 min. Serve and top with sriracha mayo.

Oven Roasted Tri-Tip recipe is very easy to make and creates juicy, flavorful and tender slices of beef that are great for sandwiches, tacos, salads, rice bowls, etc. Included are multiple dry rub recipes to cater to a variety of taste preferences or options for customized dinners.

Beef Lo Mein 30 Minute Easy Dinner

RECIPE ------ CHICKEN ▪6 boneless skinless chicken thighs ▪Salt Salt chicken on both sides. BREADING ▪300g or 1 3/4c ap flour (for breading mix) ▪5g or 1tsp salt ▪2-3g or 1tsp black pepper ▪3g or 1.5-2tsp cayenne pepper ▪3g or 1.5tsp paprika ▪5g garlic powder ▪300g or 1 1/4c buttermilk ▪200g or 1 1/4c ap flour (for dredge) Combine dry ingredients (except 200g ap flour) in a bowl. In separate bowls add buttermilk in 1 bowl and 200g ap flour in another bowl. Pour a small amount of buttermilk into the seasoned breading mixture and whisk. It should still be dry and powdery, but clumpy. Dredge chicken first in the unseasoned ap flour, then in the buttermilk, then the breading mixture, pressing breading into the meat to be sure it sticks. Allow to sit for 5-10minutes before frying. FRYING Add 3qt neutral oil (or enough oil to give you 3”/7.5cm of depth in your fry pot) to a large heavy bottomed pot over medium heat until temp reaches 350F/175C. Gently lay thighs into oil away from you, only frying 2-3pc at a time. Fry for 4-5min until golden brown. Once fried, place chicken in a bowl and stream buffalo sauce on to coat (recipe below). BLUE CHEESE DRESSING ▪75g or 1/3c buttermilk ▪60g or 1/4c sour cream ▪15g or 1Tbsp lemon juice ▪½ clove garlic ▪10g or about ¼ of a rinsed shallot ▪5g or 1tsp salt ▪1 egg yolk ▪300g or 1 1/3c neutral oil (light olive, avocado, canola, etc) ▪100g or 3.5oz blue cheese Add all ingredients except cheese and oil to high sided container. Blend with immersion blender. When combined, slowly stream in oil until emulsified. Add about 50g (or ½ of the blue cheese) and blend until it’s mixed into the dressing. Add another 50g (or less if you don’t LOOVE blue cheese) and stir into dressing. BUFFALO SAUCE ▪300g or 1 1/3c franks hot sauce (or brand of your choice) ▪15g or 3-4 cloves minced garlic ▪20g or 1Tbsp worcestershire ▪15g or 1Tbsp white distilled vinegar ▪150g or 10 1/2Tbsp unsalted butter, cubed ▪Very small pinch xanthan gum (optional) Add all ingredients except butter and xanthan to sauce pan over medium high heat. Whisk ingredients together and allow to cook for 4-5min until thickened slightly. Whisk in butter. Whisk in xanthan gum. TO SERVE Toast bun Shingle on sliced dill pickles On top of that add 1-2 pieces butter lettuce Followed by chicken Followed by generous spoonful of blue cheese dressing (recipe above) Top with top buy and give it a loving squish before shoving it in your mouth.

- RECIPE - MARINADE ▪1lb boneless skinless chicken breasts, large diced ▪30g or 2Tbsp soy sauce ▪30g or 2Tbsp mirin ▪3g or 1tsp corn starch ▪4g or 1tsp baking soda Cut chicken breasts into a large bite-sized dice. In a bowl, whisk together soy, mirin, corn starch, and baking soda. Add chicken chunks and stir to coat. Marinate for 20 minutes. BREADING AND FRYING ▪400g or 3 1/3c ap flour ▪15g or 2 1/4tsp salt ▪6g or 1 1/4tsp baking soda ▪400g or 3 1/4c corn starch ▪Water ▪Additional ap flour (about 3/350g cups) ▪Neutral oil. I’m using a bout 2qt. Oil should be around 2”/5cm deep Into a 2nd bowl, whisk together 400g ap flour, salt, baking soda and corn starch. In a 3rd bowl, add about ¼ of the dry breading mixture. To that small portion of dry breader, whisk in water, a little at a time, until you’re left with a loose pancake batter texture. Back in bowl 2 (with dry breading only), add about 1/4c of the wet breading slurry you just made. Mix and crumble the wet into the dry, creating a dry crumbly texture. Grab a 4th bowl and fill it with about 3 cups of AP flour. Add marinated chicken pieces. Mix to coat well on all sides. Shake off as much of the ap flour mixture from the chicken as possible, then add chicken into the wet batter in bowl 3. Toss to coat well. Now move pieces of wet battered chicken into the craggy dry breader mix (bowl 2). Mix to coat well. Transfer chicken pieces to a tray. Preheat large heavy bottomed pot over medium-high heat with about 2qt of neutral oil (or about 2-3”/5-8cm of oil, leaving plenty of room at the top of your pot so oil doesn’t boil over when you add chicken) for 10 min or until oil reaches a temp of 300F/150C. Gently lower breaded chicken into the oil (use a spider to avoid splashing oil). Fry 4-5 min at 300F/150C. After 4-5 min or when nuggets are a light blonde golden color, remove from oil and transfer to a wire rack to drain. Increase heat under oil pot to medium high to increase oil temp to 350F/175C. Carefully lower once-cooked nuggets back into the oil to cook for about another 90 seconds or until they’ve taken on a nice golden brown color. Transfer onto a wire rack and keep warm in a low oven while you make your orange chicken sauce. ORANGE CHICKEN SAUCE ▪30g or 2Tbsp neutral, high smoke point oil ▪10g or 2 cloves garlic, grated ▪10g or about a 1.5” piece ginger, grated ▪20g or 4Tbsp scallions, thinly sliced (only about bottom half/2/3 of scallions) ▪125g or 1/2c chicken stock ▪75g or 1/4c mirin ▪50g or 3Tbsp soy sauce ▪10g or 2tsp sesame oil ▪50g or 1/4c sugar ▪25g or 1.5Tbsp rice vinegar ▪Juice of 1 large orange ▪1tsp orange zest (about 8-10 healthy zests) ▪5g or 2tsp corn starch ▪Pinch Chile flake ▪Corn starch slurry if needed (2g or 3/4tsp corn starch mixed into 4g water) To make the sauce, heat a generous squeeze of neutral oil in a large nonstick pan over medium high heat. Add ginger, garlic, and scallions and cook, stirring often, for about a minute until fragrant. Whisk together chicken stock, mirin, soy sauce, sesame oil, sugar, rice vin, orange zest and juice and corn starch. Add sauce to pan with ginger/garlic/scallion mixture along with a pinch of chile flakes. Bring to a simmer and reduce sauce by about half - about 2 minutes. Check consistency of sauce at this point. If it’s not thick enough to leave a trail when you run a spoon through it, stir in a splash of corn starch slurry. Bring back to a boil and check consistency again. Add cooked nuggets into pan with sauce. Gently toss to coat, careful not to over work to loosen the breading. Serve over rice and top with a pinch of sesame seeds and chile flakes.

RECIPE DOUGH: ▪250g (1c) warm water, 90F/32C ▪3g (3/4t) instant yeast ▪9g (2t) salt ▪365g (3c) bread flour ▪Olive oil Mix together water, yeast salt, and bread flour in a bowl with a spoon. When the mix forms into a ball and you can no longer mix with a spoon, wet your hand and continue mixing and kneading by hand for 1-2 more minutes. Alternatively, you can use a stand mixer with dough hook and mix on med-high for 7-8 minutes. Cover the dough with a lid and allow to ferment at room temperature for 30 min. Perform 5-6 strength building folds then round and tuck the dough into a ball to create tension as shown in video @1:57. Cover and ferment at room temperature. Repeat the strength building folds and rounding and tucking. Now, cover and allow to ferment at room temperature for 1 hour. Finally, cover and ferment in the refrigerator for 8-24 hours. Flip dough onto a floured surface and flatten into a rough square shape. Cut dough into 2 equal halves. Oil 2 lloyd detroit pizza pans very well with olive oil. Add a dough half into each pan and use your fingertips to dimple the dough and stretch it into the pans. Cover and allow to proof for about 30 minutes in a warm place, 90F/32C (to achieve this, i heat an oven to it’s lowest setting for 2 minutes, then turn it off). Dock the doughs with your fingertips once more to fully spread into the corners of the pans. Cover again and allow to proof at room temp for 30 more minutes. SAUCE: ▪28oz/800g can crushed tomatoes ▪50g (3T) tomato paste ▪7g (1 1/2t) salt ▪12g (1T) sugar ▪1/2g (1/2t) dried oregano ▪1/2g (1/2t) dried basil ▪Pinch chili flakes ▪Olive oil ▪10g (2 cloves) garlic, minced Add tomato paste, salt, sugar, dried oregano, basil, and chilli flakes into the 28oz can of crushed tomatoes and blend with an immersion blender until smooth. Add a large drizzle of olive oil to a nonstick pan over medium heat, then add in minced garlic and saute until just fragrant, about 30-60 sec. Stir in tomato mixture and bring to a simmer and cook down for about 10 minutes or until reduced by half and thickened. TOPPINGS/BAKING: ▪1/2lb/250g Wisconsin brick cheese, shredded (sub with full fat mozzarella) ▪Preheat oven (with pizza steel or stone) to 500F/260C. After proofing the dough for the final time, top each pizza with about 125g/1/4lb of the shredded brick cheese, then add 4 generous spoonfuls of sauce and spread slightly, leaving some of the top of the pizza unsauced. Bake in the pans on top of the pizza steel for 10-14 minus until cheese is melted and browned around the edges. Remove pizzas from their pans and allow to cool on a wire rack for 5 minutes. To increase crispiness, load pizzas directly onto the pizza steel for an additional 3-5 minutes.

-- RECIPE -- ▪1lb/.5kg 80/20 ground beef ▪1g or 1/4tsp baking soda ▪100g or 1 large or 2 small poblano peppers small diced ▪150g or 1 large yellow or white onion, small diced ▪Olive oil ▪5g or 1tsp salt ▪5g or 1 1/2tsp onion powder ▪5g or 1tsp garlic powder ▪2g or 1tsp black pepper ▪5g or 1 3/4tsp paprika ▪Pinch of Chile flakes ▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend) ▪50g or 3Tbsp tomato paste ▪50g or 3Tbsp ketchup ▪15g or 2Tbsp yellow mustard ▪15g or 2 1/2-3tsp brown sugar ▪50g or 3 1/2Tbsp worcestershire ▪20g or 1 1/2Tbsp red wine vinegar ▪10g or 1 ½tsp better than bouillon beef paste ▪350g or 1 1/2c stock (chicken or beef) Add beef to a bowl with baking soda and mix thoroughly to incorporate. Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds. Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed. Serve on toasted brioche bun.

INGREDIENTS ·2lb/1kg 85/15 ground beef ·Salt ·Pepper ·125g (1 whole) white onion, small diced ·20g (4-5 cloves) garlic, minced/pressed ·1lb/450g baby bella mushrooms, sliced ·Oil ·25g (1 1/2T) tomato paste ·50g (6T) ap flour ·175g (3/4c) dry white wine ·40g (2 1/2T) worcestershire ·500g (2c) water ·21g (3 packets) powdered gelatine ·50g (3T) Better than Bouillon beef ·12oz/340g egg noodles ·225g (1c) heavy cream ·75g (1/3c) sour cream ·30g (2T) dijon mustard ·5g (2t) black pepper ·Dill ·Chives RECIPE: 1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper. Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through. Allow to cool for 5-10 min before crumbling meat. 2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened. 3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color. 4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates. 5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer. 6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken. 7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir. 8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often. 9. Stir in sour cream, dijon, and black pepper. 10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill.

Today we have a special recipe that shows you how to make delicious French fries without deep frying. This is a healthy and delicious alternative to regular French fries that is ready in just 5 minutes! In this video, we show you step by step how to make french fries without frying oil. Instead, we use a special secret method that makes your fries crispy on the outside and soft on the inside, without any extra calories or fat. Our ingredients are affordable and easy to find in your kitchen. You will learn how to cut potatoes, how to season them to your liking and how to bake them in the oven for perfect results. Do not miss the opportunity to enjoy the taste of French fries without harming your health. Watch our video and learn how to do it quickly and easily. Get ready for great taste without frying! Don't forget to like our channel, subscribe and click the bell to stay up to date with all our new recipe videos. Thanks for watching!

A very tasty recipe in 20 minutes! The meat melts in your mouth! You will do this every day Hello friends! Welcome to my kitchen! The pork is so delicious that you can't stop eating it! You will love this recipe! Best pork recipe I've ever had! You won't believe how easy and delicious it is! Juicy meat in a pan! Roast pork can be very juicy! Nutritious and delicious! Your family will be asking for more! Very tasty pork. Meat that melts in your mouth. A simple recipe that anyone can make. The main thing is to cook with love! [ ❗ Subtitles are available in different languages. Choose your language in settings. On mobile devices, click CC in the upper right corner of the video. On your computer, click "⚙" in video settings and enable translation❗ ] Preparation and ingredients: 2 kg of pork (lentils with bones). Wash the pork under running water and dry with paper towels. Cut the pork into 2-3 cm thick steaks. So. Black pepper. Paprika. Sunakh spice. Rub the spices well into the steaks. Turn the pieces of meat over and do the same. Let the steaks rest for 15-20 minutes. 1 kg of new potatoes. Cut the potatoes into slices. Place the potatoes in the pot. Cover with cold water and leave for 30 minutes. Place the potatoes on a paper towel and pat dry. 50 ml of olive oil. Mix well. 1 teaspoon of dried garlic. 1 teaspoon paprika. 1 teaspoon of flour. Mix well. Place the potatoes on a tray lined with baking paper and spread evenly. Place in the oven at 200°C/392°F for 30 minutes. Add a little vegetable oil to the pan. Add the steaks to the pan and sear on all sides over high heat. When the meat is sealed, reduce the heat. Add 50 g of butter. 3 cloves of garlic, crush the garlic. Drizzle the garlic oil over the steaks. Bake the steaks for 15 minutes, turning occasionally and basting with oil. Repeat after me as shown in the video! The steaks can now be removed from the heat. Remove the potatoes from the oven. Potatoes are crispy and very aromatic. Salt the potatoes after cooking. Mix well. 1 spoon of mustard. 1 spoon of honey. 1 spoon of mayonnaise. Mix well. The delicious sauce is ready. Place the potatoes on a plate. Place the steak on a plate. Sprinkle with dill or seasoning as desired. Pleasant!

Making Pizza for me, you know, is a regular appointment at least once a week! Since I've been using this wonderful dough I've only been doing this! This is the easy MILLE BOLLE dough, without getting your hands dirty, and without spending hours kneading! You just need to respect the rest times! You'll see it will practically spread itself! Today I made them round just like those found in pizzerias, which you can easily replicate at home! You can cook it either in the gas oven for pizzas or in the wood oven, or in the HOME OVEN at maximum temperature, if you have a refractory stone even better, always on the lowest shelf! 👉 1:24 1 step grown 40-45 minutes, folding (as video) 👉 2:25 growth step 2-3 hours, folding (as video) 👉 4:27 3 growth steps after shaping it into loaves for 12-24 hours in the fridge or for 2 hours at room temperature 👉 5:00 Rolling out loaves 👉 6.20 🌡️ Cooking in a home oven at maximum temperature 250° or more for 5-8 minutes below and another 5 minutes above In the gas pizza oven, however, follow the written recommendations for the type of oven! 📝Ingredients: for 3 round pizzas or 1 maxi 500 g 0 flour (or half Manitoba and half 00) 400 - 420 ml Water 8 g fresh brewer's yeast (or 3 g dry) 1 teaspoon Sugar (used to give color to the pizza) 1 teaspoon Salt (about 10 g) 1 tablespoon olive oil (or seed) 300 g Tomato sauce 200 g Mozzarella 100 g Provola (stretched curd cheese) Oil, salt, basil, oregano Thanks for watching and if you haven't already, SUBSCRIBE to the channel, it's free!