How to roast Peking duck at home no professional tools needed 北京烤鴨在家做
Roast your own Peking duck at home. By simplifying the recipe, it's even possible with no professional equipment. It does take a while for the glazing and roasting, but it's definitely worth the effort.
You can get Maltose in an Asian supermarket or make it your own:
The recipe for home make spices powder is here:
Recipe for the pancakes:
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1 tbsp light soy sauce
1 tbsp maltose
5-9 tbsp water
few drops of white vinegar
five spices powder
1 tbsp sugar
2 tbsp light soy sauce
2 tbsp Chinese cooking wine
1 large apple
2 bread buns
2 large spring onion
1 thumb size ginger
2 star anise
1 tsp Sichuan peppercorns
2 cinnamon sticks
2 bay leaves
2 garlic cloves
2 tbsp Tian Mian Jiang
1 pinch of sugar
few drops of sesame oil
1 tbsp of warm water
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Gordon Ramsay Demonstrates How To Add Spice Into Christmas | Festive Home Cooking
Gordon Ramsay demonstrates how to add spice into Christmas to give a unique blend of flavours, from crispy roast duck to oxtail stew.
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How to Make a Salty Nut Tart with Claire Saffitz and Natasha Pickowicz
As part of our Holiday Baking Extravaganza, Claire Saffitz made the Salty Nut Tart with Rosemary from her debut cookbook, Dessert Person. And BONUS! Claire was joined by Pastry Chef Natasha Pickowicz for a special Q&A.
For Claire's recipe:
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Recorded 12/18/2020 on Zoom.
Marinated Roast Duck Recipe
It's a superb marinated duck culinary fusion. Sweet and sour, salty, fishy, smooth and crunchy. It has everything.
My Sweet Mom Cooks Delicious Food | How To Make Sweet Sesame Dumplings
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Roast Duck Made Easy (Vit Quay)/Thanksgiving Alternative to Turkey/Holiday Duck
Roast Duck is an elegant option to chicken or turkey and not as difficult to make as you think. I share my unconventional roasting method for making a flavorful and juicy duck, a delicious sweet and savory glaze, and tips and tricks for preparing a beautiful bird.
Vodka 5-Spice Marinade is a pantry essential and you'll need it for this recipe.
A tasty side dish for the roast duck is Sticky Rice Stuffing
Tools used in this video:
Oxo Garlic Press
1-5 lb duck
2 Tbsp salt for washing duck
for the Marinade:
2 inch section of ginger, grated (approximately 1 Tbsp)
4 garlic gloves, crushed (approximately 1 Tbsp)
zest of 1 large orange (approximately 1 Tbsp)
2 Tbsp Vodka 5-Spice Marinade
1/2 Tbsp salt
1/2 Tbsp onion powder
1/2 tsp black pepper
1/2 tsp paprika
for Inside the Duck:
1 large orange, cut into wedges
2 1-inch sections of ginger, smashed
4 garlic cloves smashed
3 green scallions
for the Glaze:
1 Tbsp brown sugar
1/4 tsp 5-spice powder
1 Tbsp frozen orange juice
1 Tbsp honey
1 Tbsp soy sauce
1/2 tsp ground ginger
1 large paper grocery bag
1/2 cup peanut oil
1 bamboo skewer
2 12-inch lengths of twine
large roasting tray
Yields: 4 servings
1 con vịt khoảng 2 - 2.25 Kg.
2 m. canh muối để rửa vịt
1 miếng gừng khoảng 5 cm bằm, khoảng 1 m. canh
4 tép tỏi bằm, khoảng 1 m. canh
Vỏ của trái cam lớn mài vụn khoảng 1 m. canh
2 m. canh Vodka 5-Spice Marinade
½ m. canh muối
½ m. canh bột hành
½ m. cà phê tiêu
½ m. cà phê ớt màu (paprika)
Ướp bên trong Vịt
1 trái cam lớn, cắt múi
2-1 đốt ngón tay gừng đập dập
4 tép tỏi đập dập
3 tép hành lá
1 m. canh đường nâu
1/4 tsp bột ngũ vị hương
1 m. canh nước cam đông đá
1 m. canh mật ong
1 m. canh xì dầu
½ m. cà phê bột gừng
1 bao giấy lớn (loại túi giấy đựng thức ăn)
120 ml dầu đậu phộng
1 cây xiên bằng tre
2 sợi giây dài 30 cm.
1 khay nướng lớn
Cho: 4 phần ăn
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How to Roast a Duck - Chinese Asian Recipe
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How to roast a whole duck. In this video recipe we will be making a Chinese style or Asian duck. Now this is not crispy duck you see in Chinese restaurant windows, that is a different thing all together, it how ever a really super tasty roast duck. You can of course add what ever you like and take it in that directions. We are using ginger, garlic, chill, lemon, 5 spice, soy sauce, honey, sesame oil. You can if you like add fresh herbs such as rosemary, basil, oregano or thyme. There several ways to cook duck, one being straight into a roasting tin, 2 on a rack to render the fat, 3 on a rack with water to roast and set, 4 in a paper oiled bag. The method we are using today is a straight in the tin and in the oven. Duck is fattier than chicken and while cooking much of this fat will be released. The most important thing about cooking duck is the time and heat of the oven. Roughly you need to be looking at 500g or 1lb is 20 mins in the oven at 220oc, Fan 200oc, Gas Mark 7. So make sure you know the weight of the duck. The fat that comes out of the duck can be used for future cooking, roast potatoes with duck fat are just amazing. If your duck has giblets in these can also be used to make gravy, stock or even soup. Make sure you take these out before roasting.
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Roast Duck | Vietnamese Peking Duck | Vịt Quay
Vit Quay (Roast Duck), is the Vietnamese version of Peking duck. A perfect alternative to the traditional Thanksgiving Turkey or any Holiday meal. The crispy skin thats both savory & sweet take this dish to another level!
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#RoastDuck #thanksgivingday #Vietnamesefood #laviejolie
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RECIPE INGREDIENTS & MEASUREMENTS:
4.5 lb. Whole Duck (2041g)
4 Large Shallots or 8 Small Shallots
6 Green Onion Stalks
2.5 oz of Ginger (~golfball size)
1.5 oz of Ginger (45g or ~thumb size)
1 tsp. Salt (5g)
1 tbsp. cooking wine (15ml) - Shao Xing Rice Wine used in video:
1/2 tsp. Black Pepper (~1g)
1 tsp. Salt (5g)
1 tsp. Annatto Powder (~1g)
2 tsp. Sugar (~8g)
2 tsp. Mushroom Seasoning (4g):
2 tsp. Garlic Powder (4g)
2 tsp. Five Spice Powder (4g)
1 tbsp. Honey (15ml)
1 tbsp. Cooking Wine (15ml) - I used Shao Xing Rice Wine in video:
2 tbsp. Hoisin Sauce (30ml)
1/4 cup Soy Sauce (~64ml)
6 cups Water (1419 ml or about 1.4 Liters)
3 Star Anise Pods (2g)
2 Cinnamon Sticks (12g)
2 tbsp. Soy Sauce (30ml)
4 tbsp. Honey (60ml)
1/3 cup Apple Cider Vinegar (75ml)
1 tsp. Annatto Powder (~1g)
1 tbsp. Apple Cider Vinegar (15ml)
3 tbsp. Honey (45ml)
1/3 cup of Juice from Duck Drippings (75ml) - avoid the fat that’s on top of duck juice drippings.
2 Tbsp. Soy Sauce (30 ml)
2 tbsp. Sugar (8g)
1 tbsp. Chili Garlic Paste
2 tsp. Lime juice (~9ml)
Duck: The same method can be used to prepare either Chicken or Turkey.
Cooking Wine: Any cooking wine of your choice may be used.
Shallots: 1 large onion cut in small pieces along with 2 cloves of garlic are a good substitute.
Mushroom Seasoning: chicken bouillon or any other poultry seasoning of your choice may be used.
Honey: Maltose (Malt Sugar) is traditionally used and if you are lucky enough to find it I recommend it.
Hoisin Sauce: Oyster Sauce or any other dark, fermented, salty sauce rich in glutamate.
Annatto Powder: Ground paprika powder is a good red coloring substitute.
Apple Cider Vinegar: Any vinegar of your choice may be used.
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* If well wrapped cooked leftovers can be stored in the refrigerator for up to 3 days.
** Should you choose to air dry the duck, as is usually done with this dish, please be advised that the USDA never recommends that raw poultry and meats be left at room temperature for more than 2 hours:
*** If using a meat thermometer to check if the duck is cooked through, the USDA recommends an internal temperature reading of 165:
**** Regardless if roasting duck on an oven rack, suspension tool, or rotating skewer, apply the glaze the same way every 20 minutes.
***** Always wash hands before beginning a recipe and after handling raw poultry. Also sanitize all work surfaces and cooking utensils that came in contact with raw poultry. Sorry guys the science geek in me just has to say this even though everyone knows this already. ????
Suerte En La Cocina - Good Luck In The Kitchen ????????
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Hola! I'm Johanna, a Latina of Spanish, French, & Irish descendants. I'm a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We're a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!
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Orange Duck Recipe - Duck Breast a l'Orange
Learn how to make an Orange Duck Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Duck Breast a l'Orange Recipe!
Andrew Zimmern Cooks: Japanese Yakitori-Style Pan-Seared Duck Breast
I would love to salute Marcus Henley, duck breeder from Cochecton Farm, in Sullivan County NY. He perfected the Rohan duck heritage crossbreed. I decided to make Japanese Yakitori-Style Pan-Roasted Duck Breast with this stunning duckling! Thanks to D'Artagnan and Farm Aid for bringing awareness to all the farmers of our country and creating a relief fund for farmers impacted by this pandemic. #AllForOneFarmer
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The best (and maybe only) air fryer duck recipe on YouTube! How to airfry wild duck, air fried duck
I searched YouTube for a recipe of how to make duck in the air fryer and after little to no results, I decided to make a video sharing my air fried wild duck recipe. So, since I could find no air fried duck recipes (and very few wild duck recipes in general) here you go! Thanks for watching and dont forget to subscribe to my channel!
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Smoked Duck by Carolyn Buster
Calumet City IL
Appetizer, Great Chefs of Chicago #2
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To say this is a dish of thinly-sliced smoked duck is an understatement. The ducks are rubbed with butter spiced with things like cumin and coriander and curry, stuffed with savory vegetables and fruit, and marinated in apple cider for 24 hours before they even reach the smoker. Garlic cloves are smoked with the ducks and used both in a sauce redolent of ginger, cinnamon, and cloves and as a garnish. The dish can be prepared with fewer ducks as long as everything is adjusted accordingly. The fewer ducks smoked, however, the greater the heat intensity will be per duck. For slower, more even smoking and better end results, Chef Buster recommends using 4 ducks.
Makes 16 appetizers or 8 entrees
2 pounds soft unsalted butter at room temperature
2 shallots, minced
6 to 8 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon black peppercorns, crushed
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon dried basil
Few dashes each of Worcestershire and Tabasco sauces
Marinade and Duck
4 ducks, 4 to 4-1/2 pounds each
2 cups chopped celery
2 cups chopped onions
2 cups chopped carrots
2 cups chopped unpeeled tart apples
2 cups chopped unpeeled oranges
1 large bunch parsley, chopped
1 gallon apple cider
4 whole heads garlic
Smoked Garlic Sauce
4 cups smoking juices (add reserved marinade to equal 4 cups of liquid if necessary)
2 ounces smoked garlic cloves, peeled and pureed
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 cup currant jelly
2/3 cup port wine
2 to 3 tablespoons cornstarch
To make the spiced butter: Blend all the ingredients in a food processor until well incorporated. Reserve at room temperature.
To prepare the marinade and duck: Generously rub the inside and outside of the ducks with some of the spiced butter. Mix the celery, onions, carrots, apples, oranges, and parsley. Pack the cavity of each duck with this mixture. Using the remaining spiced butter, place a large dollop inside each. Stand the ducks tail-end up in a stainless or plastic container (a large bucket works well) and pour cider over them. Add weight if necessary to keep the ducks submerged in the marinade. Marinate in the refrigerator for 16 to 24 hours. Reserve the marinade.
Preheat a smoker to the low-to-medium range following manufacturer's suggestions. Arrange some water-soaked hickory, mesquite, or osage orange wood chips over lava rocks (for more even heat distribution). Place a drip pan in position and fill two-thirds full with some of the reserved marinating liquid. Position the ducks on a rack above the drip pan, breast-side out and tail end up. Dip whole heads of garlic in corn oil and place in the center of the rack with the ducks.
Smoke for approximately 2-1/2 hours to medium rare; after 30 minutes turn the ducks so the breasts face in. It may be necessary to rotate the ducks during smoking if the smoker has hot spots. Remove the ducks and hold in a warm place. Remove and peel the garlic cloves. Reserve the juice in the drip pan for the sauce.
To make the sauce: Allow the smoking juices to settle; skim and reserve the fat. Strain juices through a strainer lined with a wet cloth. Put the strained juices in a saucepan and add remaining ingredients through the currant jelly. Simmer 15 to 20 minutes, then thicken with a mixture of port and cornstarch.
Saute the remaining smoked garlic cloves in the reserved fat until golden brown. Strain the fat off the garlic. Remove the stuffing and debone the ducks; reserve the stuffing and the carcasses. Thinly slice the duck breasts, rewarming in sauce if necessary.
Arrange the sliced duck breast on a serving plate. Spoon sauce over and around the slices; garnish with sauteed garlic cloves.
The remaining marinade and strained drippings, along with the duck carcasses and stuffing, can be simmered to make stock. The leg meat can be used for warm duck salad or soup.
Smoked Duck Recipe | How To Smoke A Whole Duck Malcom Reed HowToBBQRight
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Smoked Duck Recipe | How To Smoke A Whole Duck
Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker.
For this recipe I am using a whole duck I purchased from the grocery store. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor.
With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck and throw it out. Then rinse the suck off with cold water and pat the whole duck off really good – both on the outside and inside the duck cavity.
Now it’s time to season the duck. I keep it really simple by just using salt and pepper to season both the outside of the duck and the inside of the duck cavity. Once the duck is seasoned with salt and pepper, I give it a quick drizzle of 2TBSP honey and 1 TBSP soy sauce. Now the duck is ready for the smoker.
I smoke duck at a higher temp because there is a lot of fat under the skin of a duck, and you have to make sure that is rendered properly. That is why I set my smoker at 325 degrees. This higher temp will get the duck done and allow the skin the brown and get as crispy as it can on a smoker.
I strongly recommend using an internal meat thermometer when you’re cooking duck or any poultry at all. For this duck, I use a DOT internal thermometer. You can find out more about the DOT by visiting
Once the duck hits 155 internal in the breast, it’s time to apply the glaze.
Smoked Duck Glaze
- 1 TBSP Honey
- 1 TBSP Molasses
- 2 TBSP Orange Juice
- 1 TBSP Balsamic Vinegar
- Zest of one orange
- Pinch of salt and pepper
Just combine these ingredients and brush it on the duck. Now you just need to the glaze to set and the duck to come up another 10 degrees.
For duck, you are looking for an internal temp of 165 in the breast and 175 in the thigh. There are people who say you can cook duck rare or med. rare, but for grocery store duck, I like to take it to an internal temp that I know is safe.
Once your duck hits the proper internal temp, it’s time to take the whole, smoked duck off the smoker and allow it to rest for 15 – 20 minutes. Then it’s time to dive-in and eat your holiday smoked duck.
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Mabon Raw Apple Cake
I was baking this morning and thought I would share it with you. I also made cup cakes topped with coconut.
How to Properly Cook a Duck Breast
Cook a boneless duck breast like a pro with this video from Maple Leaf Farms. The secret to having crispy duck breast skin is to score the skin (being careful not to pierce the meat) and sauté the breast on its skin side over low heat, so the fat has a chance to render (melt) out of the skin. Low and slow is the way to go!
Discover Maple Leaf Farms duck. Visit for more duck cooking tips.
King Cole Ducks Recipe Series: The Perfect Duck Breast
King Cole presents the first video in our new recipe series: How to cook The Perfect Duck Breast. Learn tips and tricks to make this deliciously simple dish. And share with your friends and family! #TryTheDuck #FeastON #CanuckDuck
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Apple & Celery Salad Summer Recipe || Salad with celery, chicken, apple and nuts || Cookery School
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Easily Smoke a Duck in this Electric Smoker! | HONEYSUCKLE
Need a Thanksgiving Turkey Alternative? Smoke a Duck! This video is sponsored by the Home Depot. Learn more about the Masterbuilt Bluetooth Electric Smoker:
If you’re a small family like us and looking for a different alternative to turkey for Thanksgiving, I’ve got the perfect idea for you! Try a smoked duck! It makes for a beautiful centerpiece and has SO MUCH FLAVOR!
I smoked this duck in my Masterbuilt Bluetooth Electric smoker from the Home Depot and now I want to try smoking everything. Nate wants to try doing a brisket, ribs, and even a ham next! I bet a turkey would be so good if we had more people to share it with. If you think about it, it’s way safer than deep frying a turkey - and way more flavorful if you ask me! So hmmm... what else can I smoke? ???? #ad #homedepot #masterbuilt
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Cranberry Compote Recipe:
In a saucepan add
1 cup frozen cherries
1/4 cup frozen cranberries
1/2 cup red wine
1 tbsp balsamic vinegar
2 tbsp brown sugar
1 tsp kosher salt
2 thyme sprigs
simmer 10 minutes
turn heat off
add 1 tbsp butter
remove thyme before serving
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*THE BEST* 2020 Fall/Winter Pot Pies| What’s For Dinner? | The Dickinson Homestead
The Easiest Pot Pies. Today I’m sharing 4 delicious but easy pot pies. Each one is totally different but have the same delicious out come. I hope you enjoy this video and if your new I hope you subscribe and hit that like button.
Im so sorry this took so long to get up. I had major issues with Youtube.
My Dutch oven link AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, White
It’s always coming in and out of stock so don’t worry it will be back!
Jan Cresons garlic video
Tex-mex Pot pie
2 pounds taco meat
1 can black beans
1 can corn
1 can rotel
2 cups cheese of your choice
2 deep pie shells
2 pie shells from Pillsbury these were amazing
Taco sauce I used the Ortega awesome!!
Cheeseburger pot pie link
2 POUNDS GROUND BEEF
6 strips of bacon chopped
1 tube of crescent dough sheet
1 cup ketchup
1/4 cup mayo
2 tablespoons mustard this stuff is amazing!
Webbers burger seasoning
9 slices of cheese
1 cast iron skillet mine is the 12 in
Chicken broccoli cheese pot pie
2 pound cooked chicken
2 cups frozen broccoli
1 bags of minute rice jasmine is my fave
1 jar cheese whiz I use great value can’t tell a difference
1 can cream of celery
Salt pepper and garlic powder
2 deep dish pie shells
2 Pillsbury pie shells for topping
Italian pot pie casserole
1 1/2 pound Italian sausage or switch to chicken not everyone likes the sausage.
1 jar of Alfredo sauce or make it homemade
2 cups kale or spinach
1 can green beans for extra veggies
2 cans of biscuits
Parmesan for topping and garlic powder
For homemade Alfredo sauce
1 stick of butter
4 oz whipped cream cheese
1 cup Parmesan cheese
2 cups heavy cream
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4 leave a comment saying what your favorite pie is to make or eat!!
#whatsfordinner #potpies #fallmeals #giveaway #thedickinsonhomestead
Making The Most Beautiful Rose Dumpling Vs Making Regular Dumpling! Which is Better!
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Ah! Noooo! ???????? It’s Finally Over! This is Last Day Of Our Honeymoon!
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Rudy's Rainbow Salad & Dressing
Recipe: (Provided by our host Heidi Fannin)
Greens: mixed greens such as Spring mix, spinach, or baby kale
Veggies: sliced red onions, shredded carrots, and raw beets
Or your favorites: chopped broccoli florets, cucumber, tomatoes, bell peppers, zucchini
Fruits: sliced green apples
Or your favorites: strawberries, pineapple, peaches, oranges, pomegranate seeds
Nuts and Seeds: roasted pumpkin seeds
Or your favorites: slivered almonds, chia seeds, sunflower seeds, walnuts, pecans, sesame seeds
1. Thinly slice your favorite veggies. Mix greens with veggies and combine your choice of tasty additions.
2. Set aside your Rainbow Salad. Whip up a homemade salad dressing such as this Creamy Pomegranate Dressing. Enjoy!
Creamy Pomegranate Dressing
Serves 2-4 (yields ½ cup)
2 Tbsp organic whole-fat plain yogurt
1 ½ Tbsp apple cider vinegar
3 Tbsp pomegranate juice
3 Tbsp extra-virgin olive oil
2 tsp 100% maple syrup
¼ tsp of sea salt and ground black pepper
1. In a small bowl, whisk together yogurt, vinegar, pomegranate juice, maple syrup, salt, and pepper. Gradually whisk in the oil until creamy and well mixed. Serve over a salad of fresh greens and sliced veggies.
How to Cook Duck | How to cook Wild Turkey, Venison and Duck Gizzards on The Sporting Chef
Scott Leysath of The Sporting Chef gives his Best duck and goose stew recipe, Hank Shaw cooks duck, Alan Clemons has a tip for duck hunters, Chris Logan cooks cabrilla, Stacy Harris makes a venison rub, Cee Dub makes Wild Turkey Noodle Soup, Buddy T. cooks duck gizzards.
More recipes at
How to cook a duck on the grill or smoker, TRAEGER DUCK, Sony AX700
Shot on my new Sony AX700 at 24p and 60p.
How to cook a duck on the grill or smoker, TRAEGER DUCK.
How to Smoke Duck in 4 Easy Steps | Masterbuilt Electric Smoker
Armadillo Pepper's smokes a whole duck using the Masterbuilt Electric Smoker.
Whether it's for Thanksgiving, Christmas or just a weekend dinner, follow these 4 simple steps for perfect smoked duck every time.
Please watch: Smoked Corned Beef Recipe with Southern Fried Cabbage | Pit Barrel Cooker
Bharwa bhindi recipe/stuff bhindi recipe/Gujarati subji/bhindi ki subji recipe in Hindi
250 gm lady fingers
2 table spoon oil
4 table spoon gram flour
2 table spoon roasted peanuts powder
1 table spoon red chilli powder
1 table spoon dhanya jeera powder
1/2 tea spoon turmeric powder
Salt as per your taste
1 table spoon sugar
1 tea spoon oil
1/2 lemon juice
1/4 tea spoon garam masala powder
1 tea spoon sesame seeds
3 table spoon chopped coriander leaves
Vietnam Street Food - EATING DUCK FEET Vietnamese Noodle
Hi guy in this video i'll show you Street Food in Vietnam, i have eat Duck Feet and Vietnamese Noodle, i think you shold try eat when come to Saigon Vietnam.
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Ready To Learn - Learning Through the Early Years: The Benefits of Repetition and Variation
Learning through the Early Years: The Benefits of Repetition and Variation The more something is repeated, the more likely children are to remember it. Repetition in a variety of forms also increases the chance of reaching children with different learning styles, and provides a more comprehensive understanding of concepts. See how PBS shows use this method and how you can use wonderful books and activities to give variety to a subject.
Having ordinary routines and rituals, such as bedtime stories, Sunday dinners, birthday cakes, even chores, is linked to marital satisfaction, better children's health and academic achievement, and more secure adolescents, according to an examination at Syracuse University of 50 years of data on family dynamics. Researchers there found that life's little routines add up to a big security blanket, especially in times of stress. Boring is a blessing! -Woman's Day, February 2004
The participation notebook includes the following sections:Learning Triangle Activity Sheet Why Is This Important to My Child? What Can I Do for My Child? Book List, Activities Additional Resources,
Programs featured in this Ready To Learn® Workshop are:
• Sesame Street clips courtesy of Sesame Workshop
• Clifford the Big Red Dog clip courtesy of Scholastic
• Teletubbies clip courtesy of Ragdoll Ltd
• Bob the Builder clip courtesy of HIT Entertainment
• Between the Lions clip courtesy of WGBH Boston, Sirius Thinking, Ltd., and Mississippi Public Broadcasting
Children's Books featured in this Ready To Learn® Workshop are:
• Good Night Gorilla by Peggy Rathmann
• Corduroy by Don Freeman
• On Market Street by Arnold Lobel
Special Thanks to KBYU Eleven gratefully acknowledges the following individuals and organizations that contributed to the design and creation of this workshop and the thousands of workshop participants whose questions and suggestions inspired our work: Stephanie Anderson, Carrie Allen Baker, Barbara Leavitt, Aubrey McLaughlin, Theresa Robinson, Public Broadcasting Service, and United Way of Utah County.
Loin of Pork with Walnut Crust & Rhubarb - Market Kitchen - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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market kitchen diaries food and drink seasonal produce ingredients fresh recipe how to cooking cook Market Kitchen Rachel Allen Amanda Lamb Tom Parker Bowles Matthew Fort Matt Tebbutt
Smoking with Mallards
Chilling with some ducks down in Florida