Every summer, a dedicated gang of ball-chefs from across the globe gathers in the foothills of Mount Rudnik, Serbia, to test their mettle in the infamous World Testicle Cooking Championship. It’s a weekend-long celebration of testes, complete with music, moonshine, lax food-safety standards and a worrying number of rusty knives. This year, our Girl Eats Food host Jo Fuertes-Knight is competing for the chance to hoist “The Ballcup” with her spicy twist on a classic recipe for Rocky Mountain Oysters. But first, she’ll have to learn to peel horse nuts …

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Jamaica’s Famous Aphrodisiac Soup Got Me High, But Didn’t Get Me Off – http://bit.ly/1ttmNQ0

How-To: Make Deep-Fried Turkey Balls With TJ Miller & Andy Windak – http://bit.ly/1vjfD4W

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Get the recipe for Potato Waffles at http://allrecipes.com/Recipe/Potato-Waffles/Detail.aspx.

Check out this super technique for turning a potato pancake into a potato waffle! We stir up some prepared mashed potatoes leftovers with flour and eggs and cook them up in a waffle iron. Try serving them topped with maple syrup and crumbled bacon.

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Get the recipe for Leftover Turkey Spring Rolls with Cranberry Sweet and Sour Dipping Sauce at http://allrecipes.com/Recipe/Leftover-Turkey-Spring-Rolls-with-Cranberry-Sweet-and-Sour-Dipping-Sauce/Detail.aspx.

In this video we show you how to use up leftover turkey and cranberry sauce to create a delicious, Asian-inspired dish. We brush the spring rolls with olive oil and bake them in the oven to create that crispy, fried-like texture.

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Get the recipe for Thanksgiving Leftover Pizza at http://allrecipes.com/Recipe/Thanksgiving-Leftover-Pizza/Detail.aspx

In this video, we show you how to make a pizza lover’s ultimate Thanksgiving leftover meal. Our pizza is topped with turkey gravy and mashed potatoes. Then we add the turkey and shredded mozzarella cheese.

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The base of a crusty white roll glazed and baked with egg white for the extra shine kick starts this German-inspired burger. Next up plenty of German mustard-spiked sour cream and then the star of the burger… the flattened German pork meatball spiced with flavours from the classic Lebkuchen biscuit and covered in schnitzel-style golden fried breadcrumbs. Topped with slithers of grilled salami, then raw crunchy red cabbage followed by tangy sauerkraut. Before the lid of the shiny roll, the burger is completed with a split, char-grilled Bavarian frankfurter and sweet caramelised onions.

Get the full recipe here: http://bit.ly/1vnEgNN

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A MasterChef Brasil judge and lead singer of hardcore band Oitão, Henrique Fogaça is a big, tattooed, ogre-like dude. His look contrasts with Sal Gastronomia, a small restaurant he runs in São Paulo. As he makes soft-shell crab—the place’s most lauded dish—Fogaça gets his diners’ palates ready: “You eat everything, the brains, the eyes, it’s really gross. But it’s good.”

In this episode of Chef’s Night Out, we take a food tour around the city with Fogaça, Badauí (CPM22 member) and Checho Gonzales. Amidst dirty jokes and laughs, they eat up tapioca dumplings and have a cold beer at bar Aconchego Carioca, then gobble up a bloody bife ancho (ribeye steak) at restaurant Arturito.

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Check out the recipe for Deep-Fried Stuffing at: http://allrecipes.com/Recipe/Deep-Fried-Stuffing/Detail.aspx

See how to turn leftover stuffing into a delicious next day appetizer! Just roll balls of chilled stuffing in a breading mixture and deep fry until golden brown. Serve them up with gravy or cranberry sauce and you’re set.

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Cheap, easy and quick, this is a proper store cupboard staple and the kind of thing perfect for a midweek meal. Buy jarred or canned anchovies, capers and olives in bulk and save time and money – all you need is the tomatoes.

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Welcome to an insight into Flula’s world… hold on tight!

Barry and Jamie find out what Flula would like in his burger, Barry giggles like a little girl as Flula creates his very unique style of rap, whilst back in the Beefy Boudoir the lads discuss their own personal burgers created from travel memories.

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Have a watch of the burger we created for him: http://bit.ly/15ANn5K

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