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Eggs Devaux - Special Amazing New Food Recipe
My channel : http://www.youtube.com/user/MakeSushi1 New way to cook; eggs, bacon and toast "Eggs Devaux", amazingly fluffy light airy eggs. Very easy to follow recipe, you will learn exactly how to cook this very special exciting new egg recipe. If you do copy this recipe please link back to the original video and keep the name "Devaux" in the title , thank you! --------------------------------------------------- Check out all my sushi video recipes: https://www.youtube.com/user/MakeSush... --------------------------------------------------- SOCIAL MEDIA : Facebook : https://www.facebook.com/MakeSushi1 Twitter : https://twitter.com/makesushiorg Tumblr: http://makesushi1.tumblr.com/ Pinterest: http://pinterest.com/makesushiorg Google+ : https://plus.google.com/u/0/+Makesush... What is this channel all about? http://www.youtube.com/user/MakeSushi1 is all about how to make sushi, we pride ourselves on creating new exciting sushi roll recipes and then sharing them with the world. In our video tutorials we will teach you how to do all a basics of making sushi and create innovative sushi rolls, sashimi, nigiri sushi and possibly might create a new category of sushi , who knows. Subscribe to our YouTube channel to be notified of our weekly sushi videos: http://www.youtube.com/subscription_c... Produced by http://makesushi.org Chef: Davy Devaux -------------------------------------------------------------------------- CC Atribution (music) Discovery Hit by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-.... Permissions beyond the scope of this license are available at http://incompetech.com/music/royalty-... Easy Lemon by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-.... Permissions beyond the scope of this license are available at http://incompetech.com/music/royalty-....
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Chef Roberto Martin prepares some vegan fried chicken that tastes so close to the real thing, you won't even miss the meat! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: http://bit.ly/PsJ96O Follow on Twitter! https://Twitter.com/HungryYouTube And like us on Facebook! http://Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o Gluten Free with Alex T: http://bit.ly/XqRGsP Grill This with Nathan Lippy: http://bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5 Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCooking... https://twitter.com/_ChefRoberto * * * * * * * * * * * Southern Fried Chick'n 1 1/2 cups organic, unbleached, all-purpose flour 1 tablespoon blackening spice 1 tablespoon garlic powder 1 tablespoon Old Bay Seasoning 1 tablespoon onion powder 2 tablespoons kosher salt 2 cups cashew cream, recipe below 3 tablespoons Tabasco sauce 2 10-ounce packages frozen Gardein Chick'n Scallopini, defrosted 1 package spring roll wrappers (rice paper) Safflower or Grapeseed oil, as needed 1. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated. 2. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside. 3. Roll each Gardein Chick'n fillet into a ball and then shape it into a 1-inch thick, oval patty. Place the 8 patties on a plate and set aside. 4. Put the "skin" on the Chick'n by selecting a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard and sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely soft. Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Place a Gardein patty on the rice paper, slightly below the center. Pick up the edge closest to you and fold the rice paper up and over the patty, then fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style. Repeat this process with the remaining patties. 5. Lightly dust a baking sheet with a bit of the seasoned flour. Roll a patty in the flour, then in the cashew cream, and then dredge it again in the seasoned flour. Place it on the floured baking sheet. Repeat this process with the remaining patties. 6. A cast-iron skillet performs best for frying Chick'n, but if you don't have one, use a heavy-bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the side of the Chick'n patty. Heat the oil over medium heat until it looks thin like water and shimmers. 7. Using metal tongs, pan fry 4 patties at a time, for about 2 1/2 minutes per side. Do not turn the patties more than once. Transfer the fried patties to a baking sheet fitted with a wire rack or lined with paper towels. Repeat the frying process with the remaining patties. 8. Serve hot and crisp with coleslaw and collard greens. Cashew Cream 2 cups raw organic cashews 2 1/2 cups water 1. Soak the cashews in water overnight or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews. 2. Place the cashews into the jar of a blender and add 2 1/2 cups of water. Blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Strain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream. It can be refrigerated for 1 week or frozen for 2 months. Coleslaw 1 medium head green cabbage, shredded 2 large fat carrots, peeled and grated 1/2 bunch scallions, green parts only, thinly sliced 1/2 cup vegan mayonnaise 2 tablespoons Dijon mustard 1 tablespoon agave nectar 2 tablespoons pickle juice 1 tablespoon garlic powder 1 tablespoon onion powder Kosher salt and freshly ground black pepper 1.In a large bowl toss together the cabbage, carrots, and scallions. Mix the remaining ingredients in a separate small bowl, then incorporate them into the cabbage mixture, cover and refrigerate.
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♥ I hope this video was fun and helpful and that you enjoy your homemade ♥ Please subscribe my channel. Thank you! ♥ for more recipes please visit me Please subscribe my second Channel http://www.youtube.com/user/Rinsilpac... http://www.youtube.com/watch?v=sncxvL... How to Make All Purpose Cooking Sauce ซอสปรุงอาหารอเนกประสงค์ https://www.youtube.com/watch?v=vulp_... ✿Join me on Facebook, ✿FACEBOOK https://www.facebook.com/RinneSilpachai ✿INSTAGRAM :rinsilpachai How to Make The Famous Pad Thai Noodle Sauce น้ำผัดไทย http://www.youtube.com/watch?v=7_DRwj... Need to order Rice noodle for This dish ? Please click the link below http://r.ebay.com/XSsjTu Vegan Recipe: Grilled Cheese and Tomato Soup - gotta love good food @gwaphousemag #theofficialhungry6/27/2015 Chef Roberto shows how to make the perfect grilled cheese and tomato soup for grownups - and it just happens to be vegan!
Subscribe to Hungry for more of the best culinary videos on the web!! http://youtube.com/hungry Like us on Facebook! http://www.facebook.com/HungryYouTube And follow us on Twitter! https://twitter.com/HungryYouTube Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCooking... https://twitter.com/_ChefRoberto Grilled Cheese for Grown-Ups It is well-decided among experts that the quality of a grilled cheese rests on the flavor of the cheese, and vegan cheese is a tricky matter. Some liquefy instead of melt and others don't melt at all. I know that some foodies are actually offended by the concept of vegan grilled cheese, but great improvements have been made. Daiya and Follow Your Heart cheese for example are really yummy and good melters. I'm sure there are other good brands out there I'm unaware of as well. Before I was vegan I lived by the motto "If it's good...It's good" and this sandwich is really good. I'm pretty sure that my former carnivorous self would enjoy this crispy treat even though the cheese is vegan. Like most vegan dishes, the grilled cheese is a sum of its parts. I'm totally happy with a Salad, Tomato soup, and this grilled cheese sandwich for dinner and I bet you will be too. 2 tsp. (divided) softened vegan butter (I prefer earth balance) 4 slices of organic whole wheat bread dijon mustard as needed ¼ sweet vidalia onion or red onion jam as needed 1 Roma tomato sliced thin and patted dry with paper towels sliced vegan cheddar cheese as needed (I prefer follow your Heart Brand) 8 oz. baby arugula Lay out the 4 bread slices and smear 2 of them with ½ tsp each of butter. On each bare bread slice: Smear Dijon mustard and Onion Jam or scatter a layer of Vidalia onion. Place 3 slices of tomato over the onions. Place sliced cheese on top of tomatoes and mound the arugula over the cheese. Place the buttered bread slices (butter side up) on top of the sandwiches. Heat a large non-stick pan with a lid over medium-low heat. (If you don't have a lid that fits, use an extra large lid or a sheet tray.) Add the remaining teaspoon of butter to the pan and swirl it around until melted. Using a spatula, place the sandwiches butter side up in the pan and cover. After about 4 minutes, gently pull up a corner of the sandwich to check the bottom bread for browning. When the bottom slice is golden brown, flip the sandwich and cover the pan. Cook for an additional 4 minutes or more. The sandwich is perfect when the cheese is melted and both sides are GB&D (Golden-Brown & Delicious) Allow the sandwich to cool slightly before slicing corner to corner. Makes 2 sandwiches Tomato Soup Few things are more comforting than some crusty French bread and a bowl of tomato soup. Here, puréed potato provides a smooth creamy texture to the soup usually delivered by copious amounts of heavy cream. 1 medium white onion, chopped 2 tsp. extra virgin olive oil 4 large vine-ripened tomatoes, chopped 2 large crushed garlic cloves 1 large yukon or yellow potato, peeled and quartered 6 cups Better than Bouillon "No Chicken" Chicken Broth or vegetable broth 10 fresh basil leaves chopped kosher salt and fresh ground black pepper to taste Heat a medium sized saucepan over high heat. Add the Olive Oil and wait until it shimmers then add the chopped onions and stir with a wooden spoon until the onions are slightly brown. (About 8 minutes.) Add the chopped tomatoes and crushed garlic and stir for about 5 minutes more. Add the potato and broth and simmer until the potato is soft. (About 10 minutes.) Carefully place the soup in a blender and add the chopped basil. Puree the soup until it is smooth and creamy. Return the soup to the pot if necessary and season to taste with salt and fresh ground black pepper. Serves 6. Red Onion Jam This jam is so good you'll be looking for things to put it in. It is great tossed in a salad, on a pizza, in a grilled veggie sandwich, or over some toasted French bread. 1 Tbsp. high heat oil like safflower or grape seed oil 2 large red onions sliced very thin (If you are not good at slicing things thin yet, try your best and aim for uniformity.) ½ tsp. kosher salt 1 tsp. fresh ground black pepper 1 Tbsp. minced fresh rosemary 2 Tbsp. balsamic vinegar 2 Tbsp. agave syrup Heat a large non-stick sauté pan over high heat. When the pan is hot add the oil and wait for it to shimmer. Carefully add the onions, salt, pepper, and rosemary and stir for 2 minutes. Reduce the heat to medium and cook for 15-20 minutes stirring frequently to caramelize the onions evenly. *Stir in the balsamic vinegar and agave syrup and remove the pan from the heat. Allow the onions to cool. Place the onions in a glass container with a fitted lid and refrigerate. Jam is good for 2 weeks refrigerated. Makes: 1 Cup+
Published on Jan 2, 2014
Meet Jovani, one of the many authentic Brazilian Gauchos from Fogo de Chão. This is the story of his family, the farm and the Gaucho Way of life in Southern Brazil. Published on Apr 7, 2013
First opened in Brazil in 1979, and now with more than two dozen locations around the world, Fogo de Chao is a Brazilian style steakhouse where waiters circle the dining room with slow roasted skewers of beef, pork, lamb, and more, serving up slice after slice, of whatever cuts of meat you want to eat. Gordon Ramsay: Sticky Lemon Chicken - gwap loves food @gwaphousemag #salute #gordonramsay11/30/2014 |
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