This traditional Filipino dinner brings family, friends, and food together in the best way! Eating around a table with only your hands is an incredible experience. Read more:https://www.allrecipes.com/article/kamayan-ultimate-filipino-feast/
#kamayan #filipinofood #feast
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#Ad | Sorted chefs Ben and James go head to head in the first Ultimate Battle of 2020 with the challenge of making a Chinese-inspired dish using oyster sauce. Which chef do you think won the battle?! Comment below!
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Chef Tami Treadwell, known as “The Seafood Lady” to her customers, serves up soul food and Black excellence to the people of Harlem with her food truck Harlem Seafood Soul.
Chef and owner Tami takes as much pride in her passed-down recipes as she does the NYC neighborhood where she was born and raised. Known for her garlic butter shrimp and creamy grits, fried mac and cheese bites, fish tacos, and seafood po’ boys, Tami serves to her beloved community at the corner of 7th Avenue and 125th Street. Harlem Seafood Soul is the first and only solar-powered, eco-friendly food cart in the area– just one aspect of her business that Tami is honored to bring to her neighborhood. The three-year-old food cart has become a fixture in Harlem, and Tami’s love for the food, people, and history of her uptown community inspires her to keep going.
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A box full of mystery ingredients… the theme of midweek meals and just 30 MINUTES EACH to create the ultimate dish to woo the judges. Will normal cook Barry beat Chef James? Who the hell knows? P.S. Hope you like garlic…
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Chef Stefano Secchi of Rezdôra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles. Stefano begins by preparing the pasta dough with eggs, flour, and extra virgin olive oil. Next, Stefano kneads his pasta dough using the techniques he learned from the pasta Nonna’s in Modena. He then makes the ricotta cheese stuffing, combining ricotta, Parmigiano-Reggiano cheese, freshly shaved nutmeg, lemon zest, and parsley.
After it’s rested, Stefano rolls out the dough into thin layers and assembles the raviolo, using a piping bag to place the ricotta mixture onto the dough sheets. After quickly cooking the raviolo in boiling water, he adds them to a pan with brown butter and a little pasta water. Finally, he plates the raviolo using a little ricotta mixture and finishes the dish with shaved white truffle and more Parmigiano-Reggiano cheese.
Check out the recipe here: https://www.vice.com/en_us/article/wxeeax/egg-yolk-raviolo-with-white-truffles-recipe
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No need for an oven with these no-bake desserts! From icebox pies to chocolate mousse, we’ve got you covered! Check out the recipes:
Quick Keto Chocolate Mousse: https://www.allrecipes.com/recipe/270598/quick-keto-chocolate-mousse/
Rocky Road: https://www.allrecipes.com/recipe/10881/rocky-road/
Peanut Butter Pie: https://www.allrecipes.com/recipe/9174/peanut-butter-pie/
Easy Decadent Truffles: https://www.allrecipes.com/recipe/41236/easy-decadent-truffles/
Margarita Balls I: https://www.allrecipes.com/recipe/9878/margarita-balls-i/
Rum or Bourbon Balls: https://www.allrecipes.com/recipe/9972/rum-or-bourbon-balls/
Lemon Icebox Pie III: https://www.allrecipes.com/recipe/15964/lemon-icebox-pie-iii/
No Bake Lime Mousse Torte: https://www.allrecipes.com/recipe/54684/no-bake-lime-mousse-torte/
Rocky Road Popcorn Balls: https://www.allrecipes.com/recipe/206822/rocky-road-popcorn-balls/
Thin Mint Crackers: https://www.allrecipes.com/recipe/10112/thin-mint-crackers/
Chocolate Mice: https://www.allrecipes.com/recipe/10753/chocolate-mice/
#nobake #desserts #nobakedesserts
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Meyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen. This recipe, inspired by a sushi craving, begins by whisking together wasabi paste, butter, flour, and milk in a pot.
Meyhem then brings a large pot of water to boil and cooks the pasta shells. Next, he returns to the sauce base and whisks in Asiago and sharp white cheddar cheese. After draining the shells, Meyhem assembles the dish by layering the pasta and lump crab meat into a casserole dish and seasons it with Old Bay. Then, he evenly pours the cheese sauce over the pasta and crab and places the dish in the oven for 25 minutes. Meyhem adds another layer of cheese, both panko and regular bread crumbs, and returns the dish to the oven for a final 10 minutes. When finished, Meyhem admires his cheesy seafood creation, which he believes could end (or start) a war.
Check out the recipe here: https://www.vice.com/en_us/article/xgq8p7/crab-and-wasabi-macaroni-and-cheese-recipe
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Roast these delicious fresh vegetables on a sheet pan in batches for a side dish to feed a crowd! Get the recipe: https://www.allrecipes.com/recipe/271132/roasted-vegetables-for-a-crowd/
Ingredients:
1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 1/2 pounds Brussels sprouts – trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
2. Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
3. Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
4. Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
5. Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
6. Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
7. Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
8. Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
#roasted #sheetpan #roastedveggies
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In this episode of Chef’s Night Out, Cal attempts to make braised short rib grilled cheeses with Taleggio and frisee after having the equivalent of 10 shots of whiskey.
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