Video

Pizza Taco mega Feast cheekyricho cooking ep. 1,153

Ray requested this Mega Pizza Taco Feast. We hope you love it Ray and thanks for the request Buddy.
INGREDIENTS:
1 quantity of cheekyricho Pizza Dough
40g pizza sauce
2 mushrooms
Jalapeños to serve
125g Mozzarella
125g Tasty Cheese
1 red onion
1 avocado
200g assorted meats for filling, chicken, ham, sausage, pepperoni, beef, lamb or even seafood works well
100g bacon
200g minced beef
100g salsa
40g olives
1 packet of taco seasoning
6-8 taco shells
40g tomatoes
40g sour cream
italian herbs of your choice to taste
lettuce and
juice of half a lime

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Wednesday, July 26, 2017

Indian Eggplant Curry Recipe (Baingan Bharta)- Pai’s Kitchen!

Whenever I go to an Indian restaurant, this dish is always on my table. This easy eggplant “curry” has a soft, luscious texture that works well as a dip for bread or poured over rice. Iconic aromas of Indian spices blooms from it, with a little kick of heat to wake up your taste buds! It is also vegetarian and vegan friendly, AND it is gluten-free!

RELATED RECIPE: Eggplant Thai Basil Stir-Fry https://youtu.be/KUoWdGBRxO0

WRITTEN RECIPE: http://paiskitchen.com/baingan-bharta

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Tuesday, July 25, 2017

One Pan Mushroom Parmesan Chicken – Dinner in 30 Minutes

One pan mushroom parmesan chicken is another recipe on our dinner in 30 minutes playlist. The dish can be described as creamy, rich, tangy, and simply delightful. The great thing is, you will have most of the ingredients in you pantry and fridge, and it can be made up so fast. Get the recipe:http://cooknshare.com/recipe/one-pan-mushroom-parmesan-chicken/

As with all recipes, there are a few things you can alter. For example, the Parmesan can be freshly grated or the cheese you buy in the container. As with all ingredients, the fresher, the better.

We use half and half in the dish simply because it is rich enough to be cream but healthy enough to be milk. If you are extremely diet conscious, you can use milk. On the other hand, if you want to treat yourself, use some heavy cream.

In terms of the chicken, I use boneless, skinless breasts as they are healthier, but you can use the cut of chicken of your choice. If you are going to use bone-in chicken, be sure to adjust the cooking time accordingly.

The spices can be adjusted according to your liking too. For example, if you’re a garlic lover, add more; if you are not, cut back.

We use button mushrooms because they are so easy to get and inexpensive, but you can use the mushroom of your choice. Also use more mushrooms if you are so inclined.

Give our one pan mushroom Parmesan chicken a try and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Posted: Monday, July 24, 2017

ADOBO BEEF STIR-FRY WITH HONEY SMOKED SWEET POTATOES & CHIMICHURRI | stevescooking

ABOUT STEVE DOLBY http://about.me/stevendolby

MY COOKING GEAR https://kit.com/stevescooking

RECIPE..COMING SOON

Facebook https://www.facebook.com/stevescooking1

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© StevesCooking 2017

Music by
Title: Reflection Space (2831/2)
Artist: Alex Arcoleo
Album: Audionetwork

Music by
Title: Echoes (2831/7)
Artist: Alex Arcoleo
Album: Audionetwork

Posted: Sunday, July 23, 2017

🔴 LIVE Tour of the Thai Festival Vancouver!!

RELATED VIDEOS YOU’LL LOVE:

WRITTEN RECIPE: https://hot-thai-kitchen.com

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Sunday, July 23, 2017

Thai BBQ Pork Jowl Recipe คอหมูย่าง นำ้จิ้มแจ่ว – Hot Thai Kitchen

When it comes to barbecuing, this recipe is an absolute classic. Pork jowl is a cut that is greatly underappreciated in North America. It is a flat, grill-friendly piece of pork that is incredibly flavourful because of the fat that runs through the meat. In Thailand, you can find grilled pork jowl at restaurants specializing in Isaan or northeastern Thai food. Serve this with some papaya salad and sticky rice and you’re in heaven!

RELATED VIDEOS YOU’LL LOVE:
BBQ Chicken w/ Nam Jim Jeaw: http://buff.ly/2tIpiWl
How to Make Toasted Rice Powder: https://youtu.be/yCRUvp_JY8E

WRITTEN RECIPE: https://hot-thai-kitchen.com/grilled-pork-jowl

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Friday, July 21, 2017

Creamy and Cheesy Twice Baked Potatoes

Twice baked potatoes involve baking the potatoes for one hour and scooping the flesh out. After that, mix it with a combination of , unsalted butter, milk, garlic powder, bacon, green onions, salt, and pepper. Put the mash back into the skin, grate some cheese over the top, and return them to the oven for an additional three minutes. Garnish them with more bacon and green onions, and the outcome is an incredible twice backed potato. for the recipe: http://cooknshare.com/recipe/creamy-cheesy-twice-baked-potatoes/

There are a few changes you can make to the dish. For example, we use fried bacon and cube it up; alternatively, you can use bacon bits or ham.

To make the dish smooth and silky, a combination of unsalted butter and milk is used. If you are not a fan of one of these ingredients, you can leave it out and add a bit more of the other. For example, if you do not want to use butter, simply add more milk.

I use white potatoes which are a matter of preference. You can use the potato of your choice, however. Russets or other types make a good alternative.

This recipe uses old cheddar cheese, but you can use the cheese of your choice.

Watch the video and give our twice baked potatoes a try.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

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Posted: Thursday, July 20, 2017

Banana White Chocolate Mini Bundt Gluten Free cheekyricho ep. 1,157

Banana White Chocolate Mini Bundt Gluten Free cheekyricho ep. 1,157. 3 Generations collaboration to make this simple easy delicious moist, tender, healthy, Gluten Free tasty teatime treat. We had the whole team on board, you are never to young to learn some cooking skills. We hope you enjoy Little Mouse, Possy and Nannys special family edition of White Chocolate, Banana Mini Bundt Cakes.
Thanks for stopping by, if you’d like to see more family fun leave a comment below.
INGREDIENTS:
150g almond milk
2 large very ripe bananas
2 eggs
100g raw sugar
60g melted butter
100g white chocolate
375g Gluten Free Self Raising Flour
12 mini easter eggs or chocolates(optional)

Posted: Wednesday, July 19, 2017

Shrimp and Veggie Stir Fry – Cooked by Julie episode 355

Recipe: http://www.cookedbyjulie.com/shrimp-and-veggie-stir-fry/

Posted: Monday, July 17, 2017

One Pan Lemon Garlic Chicken in 30 Minutes

One pan lemon garlic chicken is delightful and incredibly delicious. When if first made this dish, I was looking in my pantry wondering what to have for dinner. I only had a few ingredients but thought this might be great. The outcome was fantastic. get the recipe: http://cooknshare.com/recipe/lemon-garlic-chicken-dinner-30-minutes/

As with every recipe, there are a few ways to alter it. First, it is a dish with a lot of garlic. You can reduce it or add more, but garlic is one of the key components. The same applies to the lemon.

The paprika adds some wonderful flavor and color. As with the garlic, add as much or as little as you like. Smoked paprika creates a great flavor too.

Feel free to add additional ingredients if you wish. Create the recipe as is, or tamper with it, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

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Posted: Monday, July 17, 2017

Grandma’s Epic Twice-Cooked Chicken ไก่เค็ม – Hot Thai Kitchen!

Not only is this one of my all-time favourite chicken dishes, it’s also one of the most meaningful. My grandmother makes this for me every time I go to Thailand—a non-negotiable tradition. Usually the chicken she uses is the leftover from Hainanese Chicken Rice (link to that video below), but you can make it directly by simply poaching up some chicken first as shown in this video. OR actually, you should intentionally too much Hainanese chicken rice, and get 2 epic meals out of it!

The chicken is twice cooked, and tossed with ginger, garlic, soy sauce, and palm sugar for a sweet-salty-umami flavour that is unparallelled simplicity. The kids will love it, and for the adults, make the spicy-tart dipping sauce and it’s a flavour explosion in your mouth! Poach the chicken in advance, keep it in the fridge, and dinner will be ready in just a few minutes!

HAINANESE CHICKEN RICE VIDEO: http://buff.ly/2uo0MhR
SIMPLIFIED GAI KEM VIDEO (once-cooked): http://buff.ly/2uWZ18j

WRITTEN RECIPE: https://hot-thai-kitchen.com/gai-kem-v2

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Friday, July 14, 2017

Beef Tapa Served 3 Ways

Beef tapa is a simple and delicious combination of thinly sliced beef marinated in a combination of soy sauce, vinegar, sugar, garlic, and pepper. The outcomes is a tender and flavourful fried beef. Tapa is Spanish in origin but is commonly made and enjoyed in the Philippines. Get the recipe: http://cooknshare.com/recipe/beef-tapa-served-three-ways/

There are a few ways of altering the recipe. First, you can vary the amounts of the ingredients. For example, you can add a bit more vinegar, sugar, or soy sauce depending on you liking. Alternatively, a bit less can be add, or additional ingredients can be used, as well.

In this video, we serve the beef up three ways. The first and most common is simply with some rice on the side. This is great, with an egg, for breakfast.

The second way to serve it is in a tortilla wrapper combined with salsa, mayo, lettuce, roasted red bell peppers, cucumbers, onions, tapa, and pepper. After being heated on the grill for a few minutes, it is delightful.

The third way is to place the beef tapa over a piece of French bread. Follow this by some roasted red bell peppers, diced tomatoes, a drizzle of balsamic vinegar, and ground black pepper. The outcome is amazing.

Try our beef tapa served three ways and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
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Posted: Thursday, July 13, 2017

Veal Goulash Tefal Cook4Me cheekyricho Cooking video recipe, Ep. 1,156

Veal Goulash Tefal Cook4Me cheekyricho cooking video recipe ep.1,156 Another delicious one pot winter meal, which is healthy, easy, economical and super quick to make.Its also Gluten Free
INGREDIENTS:
3 cloves garlic, 500g lean veal
200g beef stock
400g tomatoes
2 onions,1 potato
75g tomato paste
30g butter, 1 red capsicum
vege salt and pepper
2 teaspoons Hungarian Goulash spice mix

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Wednesday, July 12, 2017

Mini Documentary: From Rice Paddy to Table 🌱🍚 HTK Special!

What an INCREDIBLE experience! I got a chance to go to Thailand to film a mini documentary about the journey that Thai jasmine rice takes before it ends up on your store shelves. It was an eye-opening trip, and I am so excited to share it with you!

I have cooked and eaten thousands of bowls of rice in my life, which is truly a lifeblood of Thai people, yet I had so little idea about how it ends up in front of me. I hope you will enjoy and learn a lot from this fascinating trip with me as I did! P.S. My brother Art was the cameraman for this video 🙂

Big thanks to the Thai Trade Center Vancouver for sponsoring this trip!

MORE FOOD TRAVEL VIDEOS FROM THAILAND: https://youtu.be/BvwGdaoZ9cs?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Tuesday, July 11, 2017

Easy Cassava Cake – 5 Ingredients

Cassava cake is commonly made in the Philippines. It has make its way into kitchens around the world, however. It is simple to make and delicious. get the recipe: http://cooknshare.com/recipe/cassava-cake-2/

Our simple cassava cake involves only 5 basic ingredients: grated cassava, milk, an egg, sweetened condensed milk, and cheese. Most of this you will have in your fridge. My family and friends can’t get enough of this delightful cake. Give it a try, and let us know what you think.

There are a couple of adjustments you can make to the recipe. First, I use old cheddar cheese simply because I like it. You can use your favourite cheese, however.

I drizzle a quarter of a 300 ml can over the top of the cake. More or less can be used depending on how diet conscious you are. Additional topping can be use too if you wish.

The grated cassava can be found in the frozen section of most supermarkets. If you can’t find it there, an Asian store should have it. Cassava is simply the root from a yucca tree which is much like a potato.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Monday, July 10, 2017

Corn Omelette cheekyricho cooking video recipe ep. 1,156

Corn Omelette cheekyricho cooking video recipe ep. 1,156, its gluten free, and vegetarian. our version of the Taiwanese style Corn Omelette, see how you like it too.
INGREDIENTS:
5 eggs
1/2 red onion
20g salted butter
vege salt and freshly cracked pepper to taste
40g water
15g soy sauce
200g cooked, canned, frozen or fresh corn kernels.
Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Sunday, July 09, 2017

Mac & Cheese Gluten Free cheekyricho cooking video recipe ep.1,155

Mac & Cheese Gluten Free cheekyricho cooking video recipe ep.1,155, using only 5 ingredients and as easy as pie to make. We do hope you give it a try.
INGREDIENTS:
250g cooked gluten free pasta or macaroni
250g cream
200g milk
60g gluten free flour
60g grated cheese
vege salt and pepper to taste.
Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Saturday, July 08, 2017

Durian and Sticky Rice Recipe ข้าวเหนียวทุเรียน – Hot Thai Kitchen!

A classic Thai dessert recipe, especially for durian lovers! A sweet coconut-durian “broth” is poured over chewy sticky rice…this is such a comforting, heart-warming dessert that is super easy. And if you already know how to make mango sticky rice, this recipe will be a breeze!

HOW TO STEAM STICKY RICE (from mango sticky rice recipe): https://youtu.be/HoB9Uj1cdts?t=1m36s

WRITTEN RECIPE: https://hot-thai-kitchen.com/durian-sticky-rice

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Friday, July 07, 2017

Tuna Nuggets in 30 Minutes

Tuna nuggets are so easy to make and incredibly tasty. I was inspired to make these because everywhere I went, I saw chicken nuggets and I wanted to do something different. They turned out to be so good, and they make two cans of tuna come to life. Get the recipe: http://cooknshare.com/recipe/tuna-nuggets-30-minutes/

There are a few tips to making this wonderful recipe. To begin with, people always ask me what is the best tuna to use. I always like the Starkist tuna in the pouches, but you can use your favorite tuna. It’s best to use tuna in water rather than tuna in oil, however.

To make the mixture we use a combination of celery, carrots, garlic, parsley, onion, egg, pepper, and flour. You can alter some of the ingredients according to your liking though. Be as creative as you wish.

I use vegetable oil to fry the nuggets, but you can use the oil of your choice. Sometimes other types of oil tend to be a bit healthier. The nuggets can be baked as an alternative to frying. I just find they are a touch on the dry side.

You can serve these delicious tuna nuggets up with some ketchup, sweet chili sauce, or the sauce of your choice.

Give them a try, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Posted: Thursday, July 06, 2017

Simple and Delicious Chicken Biryani

Chicken biryani, sometimes referred to as “biriyani” or “biriani,” originated in India. Since then, it has made its way into kitchens around the world with a variety of ingredients and methods. This recipe is our variation to this delightful Indian recipe. Get the recipe: http://cooknshare.com/recipe/chicken-baryani/

This recipe can be altered in several ways. First, we use a number of spices to make the biryani sauce. You can, however, pick up a box of pre-made biryani sauce in your local grocery store. There is no reason you can add your own spices, as well.

We use basmati rice as it’s so aromatic, but you can use the rice of your choice. Jasmine rice or other rices go nicely with the dish too.

This recipe uses chicken thighs, but any cut of chicken can be used depending on your preference. For example, boneless, skinless chicken breast work nicely in the dish and can be a bit healthier.

The rice in this dish is spiced with bay leaves, salt, and chicken stock, but the sky is the limit in terms of spicing the rice. In example, cloves, cardamon, cinnamon sticks, etc. can be used.

We only marinate the chicken for about 30 minutes, but if you have extra time, it is better for it to soak in the juices overnight. The longer, the better to allow the marinate to soak into the meat and break it down.

Tomatoes and lemon juice are used in our biryani recipe as they tend to add extra flavour and acidity which makes the spices a touch subtler.

Watch the video, give our chicken biryani a try, and let us know what you think.

Recipe:

Ingredients:

For the Marinate:
9 Chicken thighs or breasts, cubed
1/2 cup of plain yogurt
1 medium chopped tomato
4 – 5 cloves of crushed garlic
2 thumb size ginger, crushed
1 tbsp of lime juice
1/2 tsp of salt
1/2 tsp of pepper
drizzle of olive oil
2 tsp of garam masala
2 tsp of cumin
2 tsp of turmeric powder
For the Rice:
2 cups of basmati rice
2 bay leaves
1 pack of chicken bouillon or 1 chicken cube
2 tsp of salt
water for soaking and boiling
Additional Ingredients and Garnishes:
1 large red onion, sliced
handful of fresh mint and coriander leaves
3 tbsp of warm milk
2 pinches of saffron
cooking oil

Method:

Soak the rice in water for about 20 minutes.
While the rice is soaking, put the chicken in a bowl and add in the marinate ingredients. Using a spoon or your hands, mix to ensure the spices are well combined and the chicken is completely coated. Cover the bowl with cling wrap and let it marinate for 30 minutes or so – overnight is preferred.
Add the onions to a pan and fry until soft and brown. This will take 10 minutes or so over medium high heat. Set them aside.
Transfer the chicken into a pot with the marinate and bring it to a boil. Reduce to a simmer, cover, and let the chicken cook through. This will take about 20 minutes on medium heat. Turn off the heat and set aside.
Meanwhile, combine the warm milk and saffron. Mix until well combined and allow it to soak for a few minutes. The mixture should turn orange.
Bring a pot of water to a boil. Season it with salt, bay leaves, and chicken bouillon. Drain the rice and put it into the boiling water. Cook for 3minutes and not more than 5. You want it 70 percent cooked.
Ladle the rice over the chicken mixture.
Top the rice with the onions, mint, and coriander.
Spoon the saffron mixture over the top.
Put the pot back on the stove, over low heat, and let it steam for 10 or 15 minutes.
Serve and enjoy your chicken biryani.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Tuesday, July 04, 2017