DELICIOUS CRAB BALLS | Full Recipe
Hey guys! Hope you enjoyed this video!
Blackstone Betty's Infamous Crab Ball Recipe! | Family Style | Blackstone
Check out our merch here -- --~--
Betty has a perfect seafood recipe to put in your Blackstone AirFryer. Make these delicious crab balls for a delicious snack anytime! See more of Betty's Videos here --
#Blackstonegriddle #Blackstone #Griddlerecipes
????Blackstone Griddles- Cook Anything, Anytime, Anywhere!????
Find us at Walmart here:
Find us on AMAZON here:
Click here to see all of our Blackstone Griddles and Accessories:
For more Blackstone Griddle Goodness, see our recipes page here:
Follow us on Facebook:
Follow us on Instagram:
What is your favorite thing to cook on your Blackstone? Leave us a comment below!
Sukang Sawsawan in 3 Ways | How to Make Spiced Vinegar Dipping Sauce
This video will show you how I make 3 types of sukang sawsawan or spiced vinegar dipping sauce. These are perfect for fried and grilled dishes such as fish balls, chicharon bulaklak, lechon kawali, inasal, and grilled pork belly.
[EASY RECIPE]THE DELICOUS AND CRISPIEST STYLE CRAB STICK
HELLO EVERYONE!!!!WELCOME BACK TO EASY RECIPE.
FOR TODAYS RECIPE I WILL SHOW YOU HOW TO MAKE
MY OWN STYLE RECIPE OF CRAB STICK.
SO COME ON LETS MAKE OUR CRAB STICK CRISPIER.
*FOR CRISPY CRAB STICKS:
~1 CUP ALL PURPOSE FLOUR
~1 CUP BREADCRUMBS
~2 TBSP. PAPRIKA
~1 TBSP. GARLIC POWDER
*FOR OUR DIPPING SAUCE:
~GARLIC POWDER OR MINCED GARLIC
~ALL PURPOSE CREAM A LITTLE BIT
WATCH AND DO YOUR BEST WHILE MAKING OUR DELICIOUS RECIPE.
BUT BE CAREFUL USING KNIFES AND SHARP UTENSILS.
PLEASE DONT FORGET TO SUBSCRIBE,LIKE AND SHARE THIS VIDEO.
AND DONT FORGET TO COMMENT DOWN BELOW FOR YOUR CHARACTER RECIPE or SNACK REQUEST.
AND DONT FORGET TO FOLLOW US ON OUR FACEBOOK PAGE.
AND DONT FORGET TO SUBSCRIBE, LIKE,SHARE OUR YOUTUBE CHANNEL AND
CLICK THE TINY BELL BUTTON FOR MORE UPDATE ON OUR RECIPE VIDEOS.
BoBo Recipes: Chilli Crab Ball Dip
Share the love with family and friends! Watch on and find out how to create your very own Chilli Crab dip with our delectable Crab Balls, perfect as a condiment or for parties and gatherings!
Roll over to a downloadable recipe:
Like us on Facebook:
What better way to celebrate Singapore’s love for food than more ways to prepare them?
Stay tuned as BoBo shows you how you can create simple and yummylicious fusion food with our wide range of products, manufactured right here in Singapore! :)
Get all our recipes here:
Homemade Maryland Crab Cakes Recipe
This delicious classic recipe for homemade Maryland style crab cakes is the perfect appetizer to serve up to your guests.
Crab cakes are a combination of lump crab mixed with spices, eggs, mayonnaise, and breadcrumbs that are then formed into balls and deep fried. They are most often served as an appetizer, and you’ll even see them as a sandwich.
Ingredients for this recipe:
For the Crab Cakes:
• 1 pound jumbo lump crab
• 1 large egg
• 1 ½ teaspoons old bay seasoning
• 1 ½ teaspoons Worcestershire sauce
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced parsley
• 1 cup buttered cracker breadcrumbs
• ¼ cup oil
For the Optional Sauce:
• 1 cup bechamel sauce
• 2 teaspoons yellow mustard
• 2 teaspoons whole grain mustard
Prep Time: 10 minutes
Cook Time: 8 minutes
1. Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
2. Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
3. Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
4. Pour the oil into a large frying pan over medium heat.
5. Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Set aside to drain on a rack or paper towels.
7. For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
8. Serve the sauce alongside of the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
Crab cakes are most often eaten with a sauce or with greens.
The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.
Imitation Crab Cakes
These imitation Crab cakes are a delicious affordable alternative to the real thing when you can’t afford the crab meat that can run $20 - $30 per pound. This is a far better choice than stuffing your cakes with so much filler that you can’t even find the crab meat.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
(1) 8oz pkg. Trans Ocean imitation crab, (divided 7oz & 1 oz)
2 slices bread, crusts removed (I used Schar’s gluten free artisan white)
1 tbsp mayonaisse
1 tbsp A1 sauce
1 tsp old bay
1 heaping tsp crushed cherry peppers in vinegar
butter and oil for frying
paprika, cayenne or old bay seasoning (optional garnish)
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clip I used is called Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license
London Broil and Fried Crab Balls
You can make a London Broil with skirt steak or top round roast
But you have to marinade it to tenderize the meat
Takes some time, but oh boy, is it worth it!
And because I’m not stoppin’ there,
I also made a delicious side of Crab Balls
I’ll see you outback tomorrow, with my EASTER BRUNCH!
See you outback!
➡ About M.O.T.G
One of the most recognizable Grilling and Kitchen TV Pitchmen in the World, Marc Gill is going unplugged and at home, doing what he loves most Barbecuing, Smoking, Grilling, Braising, Su Vide, I mean cooking and feeding family and friends.
His hectic schedule has him reviewing, testing and scripting presentations for products which are sent to him from all over the Globe. These products are intended to be used in an Infomercial, a Commercial or featured on Live Shopping TV.
➡ Follow Marc
➡ Contact Marc
Interested in having your product reviewed? Reach out and let is know what you got!
Deep Fried Shrimp Balls || CookLikeCecilia || Chinese Cuisine
Traditional and authentic recipes made easy!
Deep Fried Shrimp Balls
2 Cups chopped shrimp, large or small pieces as desired.
2 strips bacon
1 medium onion chopped or 3 to 5 water chestnuts chopped
½ tsp. pepper powder
1 tsp. salt
2 tsp. corn flour
1 egg beaten
6 slices bread, chopped into fine cubes (use more bread if required)
Oil for frying
Sweet and sour sauce
2 tbsp. tomato paste
2 tbsp. rice vinegar (or regular vinegar)
2 tbsp. fresh orange juice
2 tbsp. light soya sauce
5 tsp. brown sugar, or to taste
2 tbsp. corn flour
2 cups water
Salt, to taste
1 to 2 tbsp. oil
Clean, devein and chop shrimp. Chop the bacon strips. (I have used beef breakfast strips). Mix the shrimp, bacon and chopped onion (or water chestnuts) with the beaten egg, pepper powder, salt and corn flour. If you wish you may grind this mixture so it is easy to handle when forming the shrimp balls or cut the shrimps very fine. Cut out the sides of the bread slices and discard. Chop the bread and add a handful to the prawn mixture. Keep the rest for coating the shrimp balls. Heat oil in a wok. Meanwhile form the shrimp into balls and when the oil is heated, reduce the flame and fry the shrimp balls in batches. Remove and keep aside.
Serve as an appetiser with any sauce or dip.
Alternatively, prepare a sweet and sour sauce. Mix the tomato paste, vinegar, orange juice, soya auce, brown sugar, corn flour and water. Heat a vessel with a tbsp. of oil, add the sauce ingredients and keep stirring on low heat till the sauce thickens and becomes translucent. Add salt if required. Reduce the amount of water if you want the sauce to just coat the shrimp balls. Add the deep fried shrimp balls to the sauce just before serving. Serve with steamed rice, fried rice or Chow mein.
Check out my blog for more recipes and information
My Blog -
To obtain Maisrecipes Book –
Air Fryer Crab Cakes with Remoulade Sauce and Apple Slaw
Learn how to make my homemade crab cakes recipe in an air fryer served with with apple slaw and remoulade sauce a great Sunday night dinner recipe!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Cuisinart Food Processor
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All-Clad Grill Pan
Pyrex Measuring Cups
All-Clad Waffle Iron
FOR INFO ON THE AIR FRYER AND MANDOLINE SHOP HERE:
WATCH MORE SUNDAY NIGHT DINNERS!
Roasted Chicken in a Skillet
Easy Shrimp Stir Fry
Soy Glazed Chicken
Chicken & Biscuits
Provencal Chicken Stew
Spinach Ravioli & Caramelized Onions and Tomatoes
15-mins Chicken Dijon Recipe
AIR FRYER CRAB CAKES WITH REMOULADE SAUCE AND APPLE SLAW
Makes 4 cakes (serves 2 as the main course/4 as a starter)
FOR CRAB CAKES:
8 oz (230 g) Crab Meat
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) mustard
1 ½ tsp (7.25ml) Worcestershire sauce
1 tsp (5 ml) lemon juice
¼ tsp (1.25 ml) of hot sauce
½-1 tsp (2.5ml-5ml) jalapeno pepper, diced
1 tbsp (15 ml) chives + 1 tbsp (15 ml) for garnishing
½ cup (75 g) panko bread crumbs + ¼ cup (40g) for rolling
FOR REMOULADE SAUCE:
¼ cup (60 ml) mayonnaise
1 ½ tsp (7.5 ml) whole grain mustard
¼ tsp (1.25ml) paprika
1 tsp (5 ml) horseradish
1 tsp (5 ml) pickle juice
FOR APPLE SLAW:
2 tbsp (30 ml) sour cream (or crème fraiche or plain Greek Yogurt)
1 tsp (5 ml) apple cider vinegar
1 granny smith apple, sliced into matchsticks with a mandolin
¼ tsp (1.25ml) poppy seeds
Prepare crab cakes. In a large bowl combine mayonnaise, egg, mustard Worcestershire sauce, lemon juice and hot sauce. Whisk to combine.
Then add the jalapeno and 1 tbsp (30 ml) of chives, stir to combine. Then add the crab and ½ cup of the bread crumbs, stirring into well combined.
Place the remaining ¼ cup of bread crumbs in a shallow bowl and set aside.
Then take a ¼ cup (60 ml) measuring cup and scoop out the crab mixture and form into a patty. Roll patty in panko on all sides to coat completely, and transfer to a plate. Repeat with remaining crab until 4 cakes are formed. Refrigerate to firm up for 10 minutes.
Meanwhile prepare the remoulade sauce. In a small bowl combine mayonnaise, mustard, paprika, horseradish, and pickle juice. Whisk to combine. Keep refrigerated until ready to use.
For the slaw. Cut apple by slicing off all sides or “cheeks” of the apple, leaving you with 4 pieces and a square core. Run apple pieces, one by one, through a mandolin, with the matchstick setting, creating fine apple sticks. Set aside.
Then in a small bowl combine sour cream, apple cider vinegar and whisk together until combined. Add apples and toss until apples are fully coated with dressing and then add poppy seeds and toss. Keep refrigerated until ready to use.
All components are ready! Now to cook and plate!
If cooking in an air fryer set temperature to 360 and “fry” for 15-18 mins until golden brown and crispy.
Remove cakes from fryer and place on a plate, top each cake with a dollop of remoulade sauce, top with chives. Then place the slaw in the center, piled high
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Korean Crab Jeon (Crab Stick Omelettes : 게맛살전) Recipe: Season 4, Ep. 8- Chef Julie Yoon
This is almost a “non-recipe” that I learned from my mom when we were visiting the east coast over the holidays. She didn’t mean to teach me a new recipe, but after my first bite, I was inspired! This is perfect party food that you can easily whip up on the fly, and I knew I had to share it with all of you! Read more about it and PRINT THE RECIPE here:
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
Spicy Chicken Stir-Fry Recipe:
Korean Ingredients Guide:
Subscribe to our channel:
Hi! I’m Julie, a former fashion designer turned trained chef. I love sharing my easy original recipes with you, because food and teaching are my passions, but I’m also a busy mom to our son Lincoln now, so I like to film vlogs, thrift hauls, and product reviews when I can’t film our cooking show. My husband Joe is a former art director in advertising and now works as a graphic designer and visual media director. He and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family!
FAVORITE KITCHEN TOOLS:
Kyocera Ceramic Knife:
Kuhn Rikon Serrated Paring Knife:
Shun 8-inch Classic Chef Knife (*I actually own the Shun Ken Onion which is no longer available, so I listed this knife because it has similar qualities):
Microplane Grater and Zester:
Lemon / Lime Squeezer:
Progressive Magnetic Measuring Spoons & Cups:
Pyrex Measuring Glass Cups:
Glass Nesting Bowls:
Over the Sink Expandable Strainer:
Oxo Salad Spinner:
Lodge Logic 12-inch Cast Iron Skillet:
Le Creuset Dutch Oven:
Cuckoo Pressure Rice Cooker:
*For the rest of my favs, and descriptions of why I like them, go here:
FILMING EQUIPMENT USED:
Canon 70D SLR Camera:
Canon 17-85mm f/4-5.6 Lens:
Canon 24-70mm f/2.8L Lens:
Sony Vlog Camera :
Rode External Microphone :
Aspen Lapel Mic:
Zoom Portable Digital Recorder:
Impact Fluorescent Cool Light Kit :
Adobe Premiere Pro CC:
Full list of equipment:
*Disclaimer: This video is not sponsored and all opinions are my own. We use affiliate links, which means that we earn a small commission from the company. This helps support our channel so that we can continue to bring you useful and creative content. As a customer, prices are not affected whatsoever by use of an affiliate link, so there is no cost to you, but a help to us. If you would like to support our channel, thank you in advance, but otherwise, please feel free to search for anything mentioned on your own. Thanks so much for supporting our channel!
#chefjulieyoon #Koreanrecipes #jeon #crabsticks #Koreancooking #Koreanrecipes #Koreanfood #Asianrecipes #Asiancooking #Asianfood #Koreanpancakes
Best Imitation Crab Salad Recipe
Best Imitation Crab Salad! It's so easy to make in only 10 minutes! Loaded with lots of flavors. And pairs best with crackers, side dishes and even make amazing sliders and sandwiches.
Subscribe to my channel and press the bell button to get notifications every time I post new recipes
Social Media Links
Tammy's YouTube Channels
Cooking With Tammy:
ASMR With Tam:
Cooking With Tammy:
ASMR With Tam:
Best Imitation Crab Salad:
Ultimate Food Hacks Compilation
Ultimate food life hacks video, best of tips and ideas all in one long compilation. How to cut things, simple desserts recipes, kitchen gadgets, fruit hacks. More life hacks here:
Contribute Subtitles Here:
Latest Videos -
Fun Science Projects:
Food and Cooking Hacks -
Amazing Life Hacks -
How To Make Fun Things -
Music: Plucky Daisy Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Fishball // Squid ball // Lobster ball // Sauce
Gordon Ramsay Attempts To Make Fish & Chips at Home in 10 Minutes | Ramsay in 10
This week on Ramsay in 10 Live, Gordon tackled a British Classic....Fish & Chips. Simple and easy to do at home, As he and the Ramsay family #StayHome, Gordon shows you how to make this Classic by Shallow Frying but can he get it done in 10 Minutes? Leave a comment about what dish you want to see next weekend so you can #cookwithme?
Self Rising Flour
White Fleshed Fish (such as Cod)
Light Beer or Lager
Hot Sauce (Optional)
Text him: +1 (310) 620-6468
Mixer les tomates avec la farine pour 1 résultat étonnant ! Vous serez heureux !
Dans la thématique Vous serez heureux du résultat, cette recette devrait plaire à toute la famille ! C'est un succès ici ! Recette faite avec de la farine et des tomates (la garniture n'est pas obligatoire - mais c'est tellement bon avec) ! Un délicieux repas ! Recette pour 4 personnes. Bonne dégustation !
In the theme You will be happy with the result, this recipe should appeal to the whole family! It's a success here! Recipe made with flour and tomatoes (the garnish is optional - but it's so good with it)! A delicious meal! Recipe for 4 people. Good tasting !
Im Thema Sie werden glücklich sein mit dem Ergebnis soll dieses Rezept die ganze Familie ansprechen! Hier ist es ein Erfolg! Rezept mit Mehl und Tomaten gemacht (die Beilage ist optional - aber es ist so gut damit)! Ein leckeres Essen! Rezept für 4 Personen. Schmeckt gut !
结果，主题为“您会很高兴”，此食谱应吸引整个家庭！ 在这里成功！ 用面粉和西红柿制成的食谱（装饰是可选的-很好用）！ 美味的一餐！ 4人份的食谱。 口感好 ！
Στο θέμα Θα είστε ευχαριστημένοι με το αποτέλεσμα, αυτή η συνταγή πρέπει να απευθύνεται σε όλη την οικογένεια! Είναι μια επιτυχία εδώ! Συνταγή φτιαγμένη με αλεύρι και ντομάτα (η γαρνιτούρα είναι προαιρετική - αλλά είναι τόσο καλή με αυτήν)! Ένα υπέροχο γεύμα! Συνταγή για 4 άτομα. Καλή γεύση!
परिणाम के साथ थीम आप खुश होंगे, यह नुस्खा पूरे परिवार से अपील करना चाहिए! यह यहाँ एक सफलता है! आटा और टमाटर के साथ बनाया गया नुस्खा (गार्निश वैकल्पिक है - लेकिन यह इसके साथ बहुत अच्छा है)! एक स्वादिष्ट भोजन! 4 लोगों के लिए नुस्खा। अच्छा चखना !
Nel tema Sarai felice del risultato, questa ricetta dovrebbe piacere a tutta la famiglia! È un successo qui! Ricetta a base di farina e pomodori (la guarnizione è facoltativa, ma ci sta benissimo)! Un delizioso pasto! Ricetta per 4 persone. Buona degustazione!
W temacie „Będziesz zadowolony” z rezultatu ten przepis powinien spodobać się całej rodzinie! Tutaj to sukces! Przepis na mąkę i pomidory (dodatek jest opcjonalny - ale jest z nim taki dobry)! Pyszny posiłek! Przepis na 4 osoby. Dobrze smakujące !
В теме «Вы будете счастливы» с результатом этот рецепт должен понравиться всей семье! Здесь успех! Рецепт из муки и помидоров (гарнир не обязателен - но с ним так хорошо)! Вкусная еда! Рецепт на 4 человека. Хорошая дегустация!
En el tema Serás feliz con el resultado, ¡esta receta debería atraer a toda la familia! ¡Es un éxito aquí! Receta hecha con harina y tomates (la guarnición es opcional, ¡pero queda muy bien con ella)! ¡Una comida deliciosa! Receta para 4 personas. Buena degustación !
N'oubliez pas d'aimer???? si vous avez aimé ma recette, de vous abonner, de partager et d'activer la cloche???? pour ne manquer aucune vidéo, merci.
♥ Mon équipement de cuisine :
200 g de tomates (3 petites tomates)
1/2 cuillère à café de levure sèche
300 g de farine ordinaire (1 cups + ¾ cup + 2 tbsp)
6 oignons de printemps
220 g de fromage en crème (1 cup)
200 g tomatoes (3 small tomatoes)
1/2 teaspoon dry yeast
300 g plain flour (1 cups + ¾ cup + 2 tbsp)
6 spring onions
220 g cream cheese (1 cup)
200 g di pomodori (3 pomodorini)
1/2 cucchiaino di lievito secco
300 g di farina 00 (1 tazza + ¾ tazza + 2 cucchiai)
220 g di crema di formaggio (1 tazza)
Receta de vegetales
200 g de tomates (3 tomates pequeños)
1/2 cucharadita de levadura seca
300 g de harina común (1 taza + ¾ taza + 2 cucharadas)
220 g de queso crema (1 taza)
Рецепт из овощей
200 г помидоров (3 небольших помидора)
1/2 чайной ложки сухих дрожжей
300 г простой муки (1 стакан + ¾ стакана + 2 столовые ложки)
6 зеленых луковиц
220 г сливочного сыра (1 стакан)
सब्जी बनाने की विधि
200 ग्राम टमाटर (3 छोटे टमाटर)
1/2 चम्मच सूखा खमीर
300 ग्राम सादा आटा (1 कप + + कप + 2 बड़ा चम्मच)
6 वसंत प्याज
220 ग्राम क्रीम चीज़ (1 कप)
200 g Tomaten (3 kleine Tomaten)
1/2 Teelöffel Trockenhefe
300 g Mehl (1 Tasse + ¾ Tasse + 2 EL)
220 g Frischkäse (1 Tasse)
Przepis na warzywa
200 g pomidorów (3 małe pomidory)
1/2 łyżeczki suchych drożdży
300 g mąki (1 filiżanki + ¾ filiżanki + 2 łyżki)
220 g serka śmietankowego (1 szklanka)
Easy Imitation Crab Cakes - Gregcipes
Crab cakes are a popular food in the US, especially on the east coast. They are traditionally made with meat from the blue crab, which is found in the Chesapeake Bay. These cakes are simple and delicious, but crab meat isn't exactly simple to come by. Today I'll show you how to make this east coast favorite with something a little more accessible: surimi imitation crab.
Makes 7-8 crab cakes
1 lb surimi imitation crab (this is what I used, but if you can get real crab meat use 1 lb jumbo lump crab meat)
20 saltine crackers in crumb form
1/2 cup mayonnaise
1 tbs dijon mustard
1 tbs worcestershire sauce
1/2 tsp hot sauce (you can use more if you want)
1/2 tsp white wine vinegar (you can use more or less if you want, but only really necessary if using imitation crab)
In a large bowl, pick through the meat to to create large flakes. Add saltine cracker crumbs to the meat. In a separate bowl, combine the mayonnaise, mustard, worcestershire sauce, hot sauce, vinegar, and egg and whisk together. combine the contents of both bowls and mix thoroughly. Pack meat into patties about 1-1 1/2 inches thick or to your liking. pack tight enough for it to hold together but be careful not to pack too tightly or the cake will be too dense. Heat oil in a pan (~1/8 inch deep oil) over medium-high. Place cakes in the hot oil, be careful not to overcrowd the pan, the cakes should not be touching. after ~3 1/2 minutes (depending on the thickness of your cakes) if the bottom has become crispy and golden brown, flip the cakes by carefully sliding your spatula under the cake while supporting it by placing your hand on top. Carefully flip the cake, guiding it with the the hand you placed on top. After another 3 minutes, if the bottom is crispy and golden brown, the cakes are done. Remove and garnish with parsley, lemon, or whatever you want. Enjoy!
Binging with Babish: Nachos from The Good Place (plus Naco Redemption)
The Binging with Babish Cookbook on sale now!
Spoiler alerts generally aren't an issue with single-camera sitcoms, but in the case of The Good Place, my video description will be understandably sparse. If you haven't already, just go watch it - if you have, join me this week as we come up with an excuse to celebrate national nacho day (which is in Februrary for some reason)!
Music: A Beautiful Life by Broke for Free
Babish Cookware on Amazon:
Latest episode of Being with Babish!
My playlist of preferred cooking tunes, Bangers with Babish!
Binging With Babish Website:
Basics With Babish Website:
What I Eat for Lunch (plus my 2-ingredient dressing)
The vinegar I use is Ume Plum Vinegar and I find it in the asian section of the health food store.
I help people alleviate chronic symptoms and gain confidence & clarity around what to eat. Sign up here to get tips and recipes: and learn more about how I can help you use nutrition for healing at
5 People Try Oysters for the First Time || First Timers
In this episode of First Timers we found five Thrillist staffers who have (somehow) avoided trying oysters their entire life. Obviously, this needed to change. We have our guests snack on some fresh bivalves, and then deliver their takes. Do they love them? Do they hate them? We only promise one thing: no one will vomit.
Do you remember your first time? On “First Timers,” a new Thrillist series, we find people that -- for some reason -- have just never tried some really common foods: oysters, Chick-fil-A, the Impossible Burger, and more. Then, we have them try it for the first time, and film their reactions. The premise is simple, though their reactions are anything but. These people will always remember their first time. And so will you.
Director of Photography
Post Production Supervisor
Title Track: Living the Dream (C)
Composer: Keith Mansfield, Imperial, K.I.N.E.T.I.K.
Title Track: Soaking Up the Summer (a)
Composer: Liam Harris
Title Track: Funny Chase
Composer: Nicolas Victor Jean Folmer
Title Track: Comic Cavalcade
Composer: Marc Durst
Title Track: Funky Addict OL
Composer: Patrick Fradji Maarek, Philippe Victor Guez
Title Track: Doing What I want
Composer: Yvo Abadi, Manuel Dante Mathieu Faivre, Miguel Vladimir Saboga
Title Track: Comic Book
Composer: Marc Durst
Subscribe to Thrillist
Check out our website for more food, drink, travel, and entertainment.
Like us on Facebook
Follow us on Instagram
Sign up for our newsletter
Crispy SMASHED POTATOES - Easy Side Dish!
These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. One of the easiest side dishes to serve.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SMASHED POTATOES INGREDIENTS:
►12-16 count (2 lbs) small potatoes (1 1/2 to 2 diameter)*
►2 tsp salt for water
►Olive oil to drizzle
►Garlic salt, to taste
►Freshly cracked black pepper, to taste
►3/4 cup parmesan cheese, or to taste
►2 Tbsp fresh parsley, finely chopped, to garnish
????PRINT THIS RECIPE:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
HAVE YOU TRIED THESE MASHED POTATOES? -
►ALL MY RECIPES:
PO Box 161
Meridian, ID 83680
#natashaskitchen #potatoes #dinner
Sriracha Mayo | Make your own has the advantage of allowing you to create your own signature mixture
Asian in origin, Sriracha sauce has become pretty mainstream in American cuisine in the last decade, and the combination of this condiment with mayonnaise is slowly sweeping the nation. It’s easy to see why: sriracha mayo is as versatile as it is delicious as a spread-on sauce (on hamburgers, for example), a dip (for anything from French fries to stuffed mushrooms), or a topping-style sauce for fish tacos or salmon patties.
Though you can readily purchase jars of spicy mayo at any supermarket nowadays, making your own has the advantage of allowing you to create your own signature mixture. Start out with the basic recipe below, then tweak it to taste and add any of the extra ingredients listed below that tickle your fancy. Don’t hesitate to substitute any bottled hot sauce for the Sriracha, whether it´s a Mexican variety, a Louisiana-style version, or another spicy Asian sauce.
Once you have a mixture that you consider perfect, you’ll even want to start using it in place of plain mayo to take your potato salad and deviled eggs to the next level. Be prepared, though; you are going to start getting invited to a lot more potlucks and get-togethers once the word is out that you make this delicious condiment!
How to Use ~
Basically, this combo (similar to its cousin, fry sauce, which is a mixture of mayo and ketchup) is a great sauce for just about anything that either of its two main ingredients is good on. Try sriracha mayo on or with:
- Potatoes, be they fried, baked, or made into hash browns or potato salad
- Steamed vegetables like broccoli or asparagus
- Avocado toast, sandwiches, or quesadillas
- Finger foods and appetizers such as mozzarella sticks, chicken nuggets, and egg rolls.
- Most fried seafood dishes (such as breaded shrimp), as well as sushi, crab cakes, and crab legs
- Tortilla chips or tostones (crispy fried plantains, also called patacones)
- Tuna or chicken salad
Follow us ~
Cooking or cookery is the art, technology, science and craft of preparing food for consumption. Types of cooking depend on the skill levels and training of cooks.
Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs and dairy products come from animals.Mushroom and the yeast used in baking are kinds of fungi.
Cooks also use water and minerals such as salt. Cooks can also use wine and spirits.
There are many methods of cooking. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others.
Cooking can prevent many food-borne illnesses that would otherwise occur if the food is eaten raw. Food safety depends on the safe preparation, handling and storage of food.
Home cooking has traditionally been a process carried out informally in a home and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility.
This channel is all about learning how to cook healthy delicious meals. Our goal for each video is to give you a new recipe. We post recipe once a week.
Stars by Vlad Gluschenko
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Simplified Stir Fry Fish w/ Ginger & Spring Onion 姜葱鱼片 Super Easy & Yummy Chinese Recipe
As you can tell, we love ginger & spring onion recipes. In the past we have cooked beef with ginger & spring onion, pork with ginger & spring onion which was why we decided to show you how to prepare stir fried fish fillet with ginger & spring onion. Super yummy!
Refer to the ingredient list below or go to our website here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on: Youtube: youtube.com/spicenpans
Chat with us! firstname.lastname@example.org
Thanks for watching! See you soon.
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
Serves 4 - 5
Marinating the fish fillet
300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper
Blanching the marinated fish
A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet
Putting the dish together
1 tablespoon of cooking
2 thumb size ginger - sliced
3 cloves of garlic - minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion - cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
How To Make Every Chinese Takeout Dish
????BIG NEWS: I have left Brothers Green Eats and started a new channel, subscribe to me here: for lots of new cooking videos sure to inspire you to make something glorious.
The amount of chinese food I crushed to make this one for you guys is astronomical, and the recipes, well lets just say that I freaking Nailed it! I am still amazed how fresh yet on point every single dish tasted, just like I remember my Chinese Takeout. If you enjoyed share with a friend.
Watch part two of making every chinese takeout dish here:
1:11 Egg Rolls
7:08 House Lo Mein
13:33 Beef and Broccoli
18:47 General Tso's Chicken
more recipes coming soon!
General Tso's Chicken Recipe:
1 pound of Boneless Skinless Chicken Thigh, cut into pieces
1 tablespoon of Minced Ginger
1 tablespoon of Minced Garlic
Chinese Cooking Wine
1 egg white
dried chili (fresh works if you only have freshy fresh)
1. Add one egg white into a bowl and beat lightly with a fork.
2. Add 3 tablespoons of soy and Cooking Wine. Add 1/4 teaspoon baking soda. 3-4 tablespoons of Corn Starch and mix together.
3. Add chicken and let marinate while you work on the sauce.
4. In another bowl add a cup of corn starch, 1 teaspoon of salt and 1/2 teaspoon of baking soda and mix up. Set aside
5. In a third bowl add 3 tablespoons soy sauce, 2 tablespoons of rice wine, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, a splash of sesame oil and 1 tablespoon of corn starch.
6. Dip the chicken and coat it well in the dry corn starch mixture.
7. Fry up that chicken in oil at 350-375 until it is glorious and golden. Drain on paper towel.
8. In a wok or large pan add some neutral oil (like vegetable), get it hot and toss in scallions, minced ginger and garlic and 1-3 dried chili (depending on your tough guy heat factor), mix it up and let it fry on high heat for 30 seconds or until it starts to color.
9. Toss in your master sauce and mix it around until it starts to boil and thicken up.
10. Toss your chicken in the sauce and mix around to coat it. Boom you are done!
Egg/Spring roll wrappers
½ cup of thinly julienned carrots
½ cup thinly julienned red peppers
1 cup chopped cabbage
1 tbsp soy sauce
1 tsp sesame oil
½ tsp oyster sauce
2 tsp sugar
¼ lb. ground pork
3 tbsp scallions
1 tsp ginger
1 tbsp garlic
In a wok, heat a tbsp. of canola oil and toss in scallions, ginger and garlic. Allow to cook down.
Add in your peppers, carrots and cabbage. Stir and allow it to wilt.
Push all the ingredients to one side of the wok.
Grease the open space on the wok and toss in the ground pork. Allow it to develop some color. Mix with the rest of the veggies in the wok.
Add soy sauce, oyster sauce, sesame oil and sugar. Stir everything together and remove.
Lay down your egg roll wrap on a flat surface and add about 2 heaping tablespoons of your pork filling.
Lightly moisten the edges of the wrap.
Fold over 2 ends of the wrap and then fold it over and roll making sure to seal the end with some more water to prevent it from opening or letting anything ooze out.
Heat oil in a frying pan over medium heat and carefully add your eggrolls. Allow it to cook until crispy and golden brown on all sides. Enjoy!
Beef & Broccoli
½ lb. beef of your choice- thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp oyster sauce
1 tbsp Chinese cooking wine
Florets of 1 head of broccoli
In a bowl, mix soy sauce, corn starch, oyster sauce and cooking wine. Whisk until cornstarch dissolves. Set aside.
Marinate your beef w/ a couple of tbsp. of soy sauce & 1 tsp sesame oil. Allow it to marinate for 10-15 minutes.
in a wok, heat ¼ cup of water and toss in your broccoli florets and sprinkle with a pinch of salt. Allow to cook until water has almost completely cooked out. Remove.
Add another splash of canola oil into your wok and toss in ¼ cup scallion, 1 tbsp garlic and 1 tsp ginger. Stir and allow it to cook down.
Mix in broccoli and beef.
Add in your cornstarch mixture that we made in the beginning. Stir everything together until well coated. Sprinkle with sesame seeds. Stir and serve.
Glorious Music by:
DJ KOALA (MONTI) :
like the products in this video, buy them here and help support our channel, we love you!
Camera we shoot most of our stuff on : Canon G7X: Great for Vlogging as well
calphalon non stick
zoom h1 we record audio on (though not on this video)
giant squid (our favorite lavalier microphone to record audio)
How to Make Honey Chicken
Visit the theartofcooking.org to vote or for more information.
Chicken Breast: 1 lb or 454 g
Salt: 1/2 tsp
Garlic Powder: 1/4 tsp
White Pepper: 1/6-1/8 tsp
Water: 3 tbsp
Ketchup: 5 tbsp
Sugar: 4 tbsp
Water: 3 tbsp
Honey: 2 tbsp
Salt: 1/4 tsp
Garlic Powder: 1/6 tsp
Cold Water: 10 tbsp (1/2 cup +2 tbsp) or 147 mL
Baking Powder: 2 tsp
Corn Starch: 1/2 cup or 65 g
Flour: 3/4 cup or 105 g
Veg. Oil: 2 tbsp
Oil for frying
Where to buy: Amazon
Changing the World 2
Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD
Gordon Ramsay cooks a Skirt Steak with a Chimichurri Sauce.
Subscribe now for more The F Word clips:
Watch the latest episodes on our official site:
Like The F Word on Facebook:
Follow The F Word on Twitter:
Follow The F Word on Instagram:
Like FOX on Facebook:
Follow FOX on Twitter:
FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD
Crab Lollipops/Njandu Lollipops
Crab flush_2 no .s
Chilli powder_3/4 teaspoon
Turmeric powder_1/4 teaspoon
Fennel seed powder_1/4 teaspoon
Garam masala_1/2 teaspoon
Ginger and garlic paste _1/2 teaspoon
How To Cook A Perfect Risotto
Shop the Tasty kitchenware collection here:
Check us out on Facebook! - facebook.com/buzzfeedtasty
SFX Provided By AudioBlocks
Licensed via Audio Network
Easy Crispy Battered Fish Recipe | Lemon Herb Tartar Sauce Recipe
Today I am making crispy fried fish with a homemade lemon herb tartar sauce. This recipe is similar to a beer battered fish with out the beer.
2 to 3 lbs Cod Fish
salt and pepper to preference
1/2 cup all purpose flour for dredge
OIL for frying
1 3/4 cup (250 g) all purpose flour
1 tsp onion powder
1 tsp paprika
1 tsp lemon pepper
2 tsp baking powder
1/2 tsp salt
15 oz (450 ml) mineral water
LEMON HERB TARTAR SAUCE (I did not weigh ingredients)
1 1/2 cups mayo
1 to 2 TBSP sweet relish
juice of half of large lemon
1 TBSP lemon zest
2 TBSP fresh chives
1 TBSP fresh dill
1/2 to 1 tsp lemon pepper
1/4 tsp onion powder
COLE SLAW RECIPE
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
Ulas Pakkan, Courtesy of Shutterstock, Inc.
That Warm Quirky Feeling by Avocado Junkie
Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10
Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team
Text him: +1 (310) 620-6468
8 oz Sea Bass filets-skin on
½ Cup Eggplant/Aubergine, Sliced
1 Shallots, Sliced
1 large Garlic, Sliced
6 Heirloom Cherry Tomatoes
2 Tablespoons White Wine
2 Tablespoons Tomato Puree
3 Tablespoons Vegetable Stock
2 Tablespoons Olives- sliced
4-5 Sundreid Tomatoes
1 Calabrian Chilies, sliced
Salt and Pepper
1 Sprig Oregano leaves, Smashed
1 Lemon zest and juice
1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)
Warm couscous or cook per instructions.
Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.
Remove eggplant on towel
Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.
Add 1 slice worth of lemon juice to couscous
Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge