Видео

👍👍👍👍👍👍

This is a great recipe. I used brocolli, baby bok choy, onions. Pepper Jack cheese. Yummmmmmmm and Thank you

this dish kedgeree has come from our Bharatiya dish khichdi which can be made in different ways in the first place, just like how chicken tikka masala has nothing to do with chicken tikka or other other meat or paneer tikka, but chicken tikka masala came from murgh makhani

All dum foreigner everything is curry, i should also say that every euro food has pizza burger pasta flavour, or every chinese dish is manchurian flavour, this dish kedgeree has come from our Bharatiya dish khichdi which can be made in different ways in the first place, just like how chicken tikka masala has nothing to do with chicken tikka or other other meat or paneer tikka, but chicken tikka masala came from murgh makhani

Super delicious and yummy 🎉 1 big like 🎉 new friends done ✅✅✅✅✅✅

Nice recipe ❤

We don’t eat raw egg in Canada. We can substitute the egg for a little milk instead.

Never heard of brown crab meat , I'd try a muffin

looks amazing.

Vey difficult to roll out. It wouldn't roll out thin and wasn't crispy when fried. Not sure what happened

I followed the recipe to a tee and baked them for exactly 13 minutes. They were tasty and not too sweet, but the name is misleading. They weren’t gooey at all. They were fluffy, like a delicate sponge cake. They tasted all right but I was expecting something gooey and buttery

Thankyou.Dont forget you need to add kombucha starter.

I can't stand this music!

I made this yesterday, and oh, my! Of course I'm a bit of a spice rebel, so I did put a little cayenne pepper into the mix. But...when I finished, I saw all that flavorful liquid in the bottom of the pan, so I added a bit more chicken broth, and after it was boiling, I mixed in a slurry of flour with enough water to make it pour right, cooked a minute or two, and it probably made the best gravy I've ever had. why waste good broth, after all.

I was looking for a size. Are they spread to 8" ? "Divide in half " doesn't help me know if it will be enough for everyone 🙂. I like the layering idea, ty.

New friend.2 like.nice recipe sharing.

Can you keep them in Freezer and store for few months if made into bulk?

Hi, there is no hot water in the ingredients list but instruction said add 3/4 cup hot water to the batter. So should we add hot water or not? I'm confused

Thank you for providing the ingredients right up front!!!!!!!❤❤

Is there any rules in making a cannellini bean stew or soup?

I'm adding fresh lemon to boiled part!

i tried this thank you and i loved ittt!!! finally i can make it at home

Thank you

@58 seconds it instructs 30 minutes boiling on each side ! Please make a correction... It's 30 SECONDS of boiling on each side. 😊

от души)

Wow thanks I'm trying this flavor this year 2024!

Very nice video. Thank you

❤ Finally a video that tells the whole story up front!! ❤ It shows All of Us the recipe ON THE SCREEN!! AND THE COOKING TIMES TOO!! NOW IF U-TUBE HAD A PRINT BUTTON?? THAT WOULD SEND IT TO MY WI-FI PRINTER!! 🎉

We really loved this! Thank you

That’s a long cook for a pork loin. Go by temperature not time or you will have a dried out log o pork. 145 F is plenty.

Chicken pan fried

Look forward to trying this out

I like the idea of a denser base, but the finished cake in this video doesn't look like a pound cake.

wow looks good

so dry. a pakora should be deep fried. imagine eating chunky chips from the chippy that haven't got the slightest bit of oil on them.

Most importantly, this recipe looks delicious; HOWEVER, it isn't really chicken cooked in coq au vin fashion. Based on both certain techniques (indepenent of whether it's a crockpot recipe) and a number of ingredients, this is really more a mashup of chicken chasseur and coq au vin. Both are classic French dishes. I'm leaving aside the fact that the recipe doesn't use a rooster. No one uses a rooster anymore. That said, recognizing (and accepting) that this is a crockpot recipe that will use some techniques that aren't classically French, there are still some things required of a true "coq au vin" that this interpretation doesn't feature -- but could. First, coq au vin MUST be marinated -- at least overnight, if not 24 hours -- in a marinade that includes a dry red wine, cognac, a bouquet garni, shallot, onion, and carrot, peppercorn and juniper berry. The chicken is then patted dry and browned. Second, the marinade is filtered, skimmed, and reduced in order to ensure that final sauce is the correct consistency without overcooking the chicken. Beurre manie is also used to thicken the sauce; however, reducing the liquids (both the marinade and chicken stock) by half is generally required Second, cognac (not brandy) should be used. While it is true that cognac is a type of brandy, all brandies are not cognac. If you're making a coq au vin, cognac (and only cognac), should be used. Third, and perhaps more importantly, NO true coq au vin is going to use tomato paste. Using tomato paste, along wit the fact that no overnight marinading is used, turns this dish is something of a mashup between chicken chasseur and coq au vin. Again, it looks absolutely delicious, but why call a hoe a spade?

What can I substitute the msg with? Thanks.

I have all the ingredients I'm going to make that today

Happy birthday grimace

I love your cooking

Can be stored for up to 12 hours in the fridge. Haha, good one, Mr. or Ms. Playitsafe! But thanks for the confirmation, that it can be done with honey, instead of sugar!!

These are SO good

I like your editing skills

New friend

Wow

Do you drain and rinse the beans?

For Liezel 💚🌸🤎

Doing this for Christmas!

Hello, does your recipe make firm Turkish delights or soft?

White people came up with this recipe. Definitely double the spices, at least. Way too bland.