360G RIBEYE STEAK (divided into two) 1 TBSP BUTTER 1 1/2 TBSP COOKING OIL SALT BLACK PEPPER FOR THE POTATOES -2 MEDIUM POTATOES -3 TBPS OLIVE OIL -60ML WATER -BLACK PEPPER -GARLIC POWDER -AROMAT SEASONING OR A BIT OF CHICKEN STOCK POWDER -SALT -CHIVES -2 TBSP PARMESAN CHEESE CHEESE MUSHROOM SAUCE 5 BUTTON MUSHROOMS 2 TBSP BUTTER 1/2 TBSP FLOUR 95ML MILK 195ML WATER 2 CHEDDAR CHEESE SLICES SPRING ONION BLACK PEPPER GARLIC POWDER SALT 1 1/2 TBSP PARMESAN CHEESE PROCEDURE -START BY CUTTING THE POTATOES INTO CIRCLES. IN A NON STICK PAN PUT OIL HEAT ON MEDIUM, ARRANGE THE POTATOES IN THE PAN, ADD 60ML WATER, BLACK PEPPER, GARLIC POWDER, AROMAT, SPRING ONION, SALT, COVER AND COOK FOR 10 MINUTES, ONCE THE WATER DRIES UP ALLOW THE POTATOES TO FRY FOR 5 MINUTES THEN TURN THEM ON THE OTHER SIDE BY FLIPPING THEM ON A PLATE THEN BACK IN THE PAN WITH FRIED PART FACING UP, FRY FOR ANOTHER 5 MINUTES, AFTER 5 MINUTES SPRINKLE 2 TBSP OF PARMESAN CHEESE ON TOP AND BIT OF SPRING ONION LET THE CHEESE MELT FOR 1 MINUTE AND THEN TURN OFF THE HEAT. -CHOP THE MUSHROOMS. IN A PAN PUT 1 1/2 TBSP OF BUTTER, HEAT ON MEDIUM UNTIL THE BUTTER MELTS, ADD THE MUSHROOMS, STIR AND COOK FOR 3 MINUTES, REMOVE FROM THE PAN, THEN ADD 1/2 TBSP OF BUTTER, ALLOW IT TO MELT THEN ADD 1/2 TBSP OF FLOUR MIX WELL AND LET IT COOK FOR 2 MINUTES, AFTER THAT ADD MILK, WATER, MIX WELL THEREAFTER ADD CHEDDAR, STIR AND ADD SPRING ONION, BLACK PEPPER, GARLIC POWDER, SALT, MUSHROOMS, STIR AND ADD 1 1/2 TBSP PARMESAN CHEESE MIX AND COOK FOR 5 MINUTES, REMOVE FROM THE HEAT. -IN A NON STICK PAN PUT 1 1/2 TBSP BUTTER AND 1 TBSP OIL, HEAT ON MEDIUM UNTIL HOT, SEASON THE MEAT WITH SALT AND PEPPER, ADD THE MEAT FRY ON ONE SIDE FOR 2 MINUTES TURN ON THE OTHER SIDE FRY FOR ANOTHER 2 MINUTES, REMOVE FROM THE PAN PUT ON PLATE AND POUR THE HOT OIL OVER. SERVE THE MEAT ON A BED OF POTATOES THEN PUT THE CHEESE MUSHROOM SAUCE ON TOP OF THE MEAT. ENJOY

You're cooking is incredible 😋😋😋😋😋😋😋😋😋😊😊😊

Made this last night and it was absolute perfection! Used also some mushrooms and hot chili oil, as well as fresh thyme, and some nutritional yeast for thickening. Outstanding. 😋 Thank you

Please what did she use to Cook the meat initially water or Oil??

How long do I cook a 10 pd pork shoulder

How long to cook a 10 pork shoulder

i used to use breadcrums but fresh white bread binds together much better

Would this recipe work well with pork?

Stupid music

Looks so good❤

Perfect to take for lunch.

CHICKEN PIE 120ML HEAVY CREAM 360G CHICKEN STOCK 1 1/2 TBSP FLOUR 600G CHICKEN BREAST 4 TBSP CUBED CARROTS 1 MEDIUM ONION DICED 1 MEDIUM POTATO CUBED 60G PEAS 1 TBSP FRESHLY GRINDED BLACK PEPPER 1 TBSP BUTTER 40ML DRY WHITE WINE SALT 300G ALL PURPOSE FLOUR 250G BUTTER 60G ICE COLD WATER 1/2 TSP SALT NGREDIENTS 120ML HEAVY CREAM 360G CHICKEN STOCK 1 1/2 TBSP FLOUR 600G CHICKEN BREAST 4 TBSP CARROTS CUBED 1 MEDIUM ONION DICED 1 MEDIUM POTATO CUBED 60G PEAS 1 TBSP FRESHLY GRINDED BLACK PEPPER 1 TBSP BUTTER 40ML DRY WHITE WINE SALT 300G ALL PURPOSE FLOUR 250G BUTTER 60G ICE COLD WATER 1/2 TSP SALT -START BY MAKING ROUGH PUFF PASTRY, ADD SALT TO THE FLOUR AND THEN MIX, ADD IN THE COLD BUTTER, MIX THE BUTTER AND FLOUR WITH YOUR FINGERS INTO ROUGH MIXTURE, SOME BUTTER PIECES SHOULD BE SHOWING AND THEN ADD ICE COLD WATER, MIX INTO A ROUGH DOUGH MAKE SURE THE BUTTER PIECES ARE STILL SHOWING THIS WILL HELP WITH LAMINATION. -PLACE IT ON A WORK BOARD, FORM A SHAGGY BALL PUT ON A CLING WRAP CHILL IN THE FRIDGE FOR 20 MINUTES. AFTER 20 MINUTES, LIGHTLY DUST THE WORK BOARD WITH FLOUR THEN PLACE ON THE BOARD ROLL OUT THE DOUGH FOLD FROM BOTTOM THEN TOP REPEAT THIS PROCESS THREE MORE TIMES, IF THE DOUGH STARTS TO STICK TO THE ROLLING PIN SPRINKLE A BIT OF FLOUR ON TO THE DOUGH AND IF THE DOUGH IS STICKING TO THE BOARD LIFT THE DOUGH AND SPRINKLE FLOUR ON THE BOARD AND PLACE IT BACK, AFTER THE FOLDS PUT THE DOUGH IN CLING WRAP AND CHILL IN THE FRIDGE FOR 40 MINUTES. -IN THE MEANTIME DICE THE ONION, CHOP THE POTATO INTO CUBES, CHOP THE CARROTS INTO SMALL CUBES, KEEP THEM ASIDE. -SEASON THE CHICKEN BREAST WITH SALT AFTER THAT PUT OIL IN A CAST IRON HEAT ON MEDIUM UNTIL HOT ADD THE CHICKEN FOR 4 MINUTES, COOK IN BATCHES, REMOVE FROM THE POT, DEGLAZE WITH WINE ADD THE ONION STIR ALLOW THE ALCOHOL TO EVAPORATE FOR 3 MINUTES, ADD THE CARROTS, POTATOES MIX WELL AND COOK FOR 2 MINUTES, ADD SALT, FOLLOWED BY 180G CHICKEN STOCK MIX WELL, COVER WITH A LID COOK FOR 8 MINUTES. -ADD THE CREAM, 1 1/2 TBSP FLOUR STIR AND COOK FOR 2 MINUTES, INTHE MEANTIME CUT THE CHICKEN INTO BITE SIZE PIECES, ADD TO THE POT FOLLOWED BY PEAS, 180ML CHICKEN STOCK, 1TBSP BUTTER, FRESHLY GRINDED BLACK PEPPER, MIX WELL COVER WITH A LID AND LET IT COOK FOR 6 MINUTES, ONCE READY REMOVE FROM THE STOVE AND LET IT COOL. -ROLL OUT THE PASTRY INTO A 45 CM ROUGH RECTANGLE, CUT OFF THE EDGES THEN CUT THE DOUGH INTO 8 RECTANGLES -PLACE 2 TBSP OF THE FILLING ON THE CENTER OF 1 HALF OF THE THE RECTANGLE, LIGHTLY WET THE INNER EDGE WITH A BIT OF WATER USING A FINGER TIP, THEN COVER WITH THE OTHER HALF SEAL PROPERLY WITH THE FINGERS THEN WITH A FORK, PUT ON A LINED BAKING TRAY LIGHTLY COAT WITH A BEATEN EGG, BAKE IN A PREHEATED OVEN FOR 20 MINUTES AT 200°C. -REMOVE FROM THE OVEN LET THEM COOL FOR A FEW MINUTES AND THEN ENJOY.

Definitely trying this 😋 😋 😋

I began to try your recipes and thoses are very very good what i tried. Now i am going to try this also. ❤

I am trying to make tonight.thankyou for sharing .can you plese write down all ingrediant . Thankyou

i have to make this for a culinary project at the trade school i go to and i couldn't find a recipe i liked UNTIL THIS ONE!!! THANK YOU!!! YOU ARE A LIFE SAVER!!!!

A five-star recipe⭐️

I didn't watch the video. I just looked at the thumbnail and the drool started running down my chin. I almost drowned in my spit. Lamb is my favourite meat. This is tucka porn, stop it.

SLOW OVEN COOKED OXTAIL 700G OXTAIL 1/2 OF A MEDIUM ONION 1/2 OF A BIG BELL PEPPER 2 SMALL POTATOES 1 CLOVE OF GARLIC SALT FLOUR FOR COATING 4 TBSP COOKING OIL 3 TBSP RED WINE 200G TOMATO PUREE 500G OXTAIL STOCK 1/2 TSP BLACK PEPPER 1/2 TSP GINGER 1 TSP SMOKED PAPRIKA 2 TBSP TERIYAKI SAUCE 1 TSP PIRI PIRI SAUCE 1/2 TSP DRY ROSEMARY OR FRESH PROCEDURE -FINELY CHOP THE ONION INTO CUBES, FOLLOWED BY BELL PEPPER CUT INTO CUBES, THEN THE POTATOES INTO BIG CUBES, AND KEEP THEM ASIDE, FOR THE POTATOES NOT TO CHANGE COLOR PUT THEM IN COLD WATER. -SEASON THE OXTAIL WITH SALT AND THEN COAT THE OXTAIL WITH FLOUR, PUT COOKING OIL IN A CAST IRON HEAT ON MEDIUM, ADD THE OXTAIL BROWN FOR 12 MINUTES,TURNING IT EVERY NOW AND THEN SO IT BROWNS EVENLY. -REMOVE FROM THE POT, ADD ONION FRY FOR 3 MINUTES, ADD THE WINE STIR AND ADD THE OXTAIL, MIX WELL ALLOW THE ALCOHOL TO EVAPORATE FOR 4 MINUTES, ADD THE TOMATO, THE GARLIC, STIR AND COOK FOR 3 MINUTES, ADD BLACK PEPPER, GINGER, SMOKED PAPRIKA, TERIYAKI, PIRI PIRI SAUCE, ROSEMARY, MIX WELL AND COOK FOR 5 MINUTES THEN ADD SALT STIR AND ADD THE STOCK,MIX WELL COVER WITH A LID COOK IN A PRE HEATED OVEN AT 160°C FOR 150 MINUTES. -AFTER COOKING FOR 150 MINUTES, ADD THE POTATOES AND BELL PEPPERS STIR AND COVER AND PUT BACK IN THE OVEN COOK FOR 30 MINUTES, ONCE THE TIME HAS ELAPSED REMOVE FROM THE OVEN. SERVE WITH RICE, ENJOY.

Amazing. Thank you.

Excellent job 👍😋

Bon apetite

👍

Thanks for the recipe

1KG DEBONED CHICKEN THIGHS MARINADE 2 TBSP PLAIN YOGHURT 1 TBSP OLIVE OIL 1 1/2 TSP GARLIC POWDER 1/2 TSP BLACK PEPPER 1 TSP SMOKED PAPRIKA 1/2 TSP THYME SALT 1/2 TSP BASIL 3/4 TSP SPRING ONION 1 TSP SWEET PAPRIKA 1 TSP PERI PERI SAUCE SAUCE FOR THE CHICKEN 1 TBSP KETCHUP 1/2 TBSP OLIVE OIL 1 TBSP PLAIN YOGURT 1/4 GARLIC POWDER 1/2 TSP CHIVES 1/4 TSP BASIL 1/2 TSP HONEY A PINCH OF SALT -CUT 1KG OF DEBONED CHICKEN THIGHS INTO CUBES. -MAKE MARINADE: IN A BIG DISH PUT, 2 TBSP OF PLAIN YOGHURT ,1 TBSP OLIVE OIL,1 1/2 TSP GARLIC POWDER,1/2 TSP BLACK PEPPER , 1 TSP SMOKED PAPRIKA, 1/2 TSP THYME, SALT, 1/2 TSP BASIL, 3/4 TSP CHIVES, 1 TSP SWEET PAPRIKA, 1 TSP PERI PERI, MIX WELL. -ADD THE CHICKEN MIX,COVER WITH CLING WRAP AND LET MARINATE FOR 30 MINUTES. -IN THE MEANTIME, MAKE SAUCE FOR THE CHICKEN, ADD 1 TBSP KETCHUP, 1/2 TBSP OLIVE OIL,1 TBSP PLAIN YOGURT, 1/4 GARLIC POWDER, 1/2 TSP CHIVES, 1/4 TSP BASIL, 1/2 TSP HONEY, A PINCH OF SALT, MIX WELL AND KEEP IT ASIDE. -PLACE CHICKEN ON 4 SKEWERS, HEAT THE GRILL PAN ON THE STOVE ON MEDIUM HEAT AND ADD OIL, FRY THE CHICKEN FOR 20 MINUTES, TURN OFTEN. REMOVE ONCE THEY'RE READY,PUT ON A PLATE, ENJOY PLAIN OR WITH SAUCE AND A SIDE DISH.

Traduttore italiano per favore grazie ♥️

I enjoyed your video notes taken.

So yummy❤❤❤

Hiwvu cookbrice madam?

I don't know what herbs u put madam please write it I'm interested ur menu thnks❤❤❤

Got to try this today 🎉 Thank you

This looks soo tasty! I'm about to make my lamb stew now 🤤

Looks so yummy 😊

Watching from T&T and i'm gonna do this for lunch today.

This is pure bhanchodery! My mom makes it better without all that extra stuff.

Brilliant, I have to try this.

I liked it 😂❤ Apple crumble is Yummylicious

You are not adding any tomato sauce or paste? Thanks.

Nice!🌟😋 Thank u💕

❤ You did very well😊

I’m going to make this on Sunday as part of my meal prep week. Thanks for the recipe 😁

FRIED POTATO SALAD 4 MEDIUM POTATOES 4 BACON RASHERS 1 TBPS SPRING ONION 1 TBP BUTTER 2 1/2 TBSP COOKING OIL DRESSING 3 TBSP MAYONNAISE 1/4 TSP MUSTARD 1/4 TSP WHOLE GRAIN MUSTARD 1 TBSP LEMON JUICE 1/2 TSP HONEY A PINCH OF BLACK PEPPER SALT A BIT OF GARLIC POWDER 1 TBSP OLIVE OIL 1 TBSP WATER -CHOP THE POTATOES INTO EQUAL SIZES, BRING WATER TO A BOIL ON MEDIUM HEAT, ADD BICARBONATE OF SODA, SALT AND THE POTATOES, COOK FOR 13 MINUTES. -IN THE MEANTIME PUT 1/2 TBSP OF OIL IN A PAN FRY THE BACON UNTIL SLIGHTLY CRISPY REMOVE FROM THE PAN PUT ON A PLATE. -REMOVE THE POTATOES FROM THE POT PUT ON A PLATE, IN A NON STICK PAN PUT BUTTER, 2 TBSP OF OIL HEAT ON MEDIUM, ADD THE POTATOES FRY UNTIL GOLDEN BROWN ON ALL SIDES FOR 12 MINUTES, STIR EVERY NOW AND THEN SO THEY COOK EVENLY REMOVE FROM THE STOVE. -MAKE A DRESSING BY PUTTING MAYONNAISE IN A BOWL, FOLLOWED BY WHOLE MUSTARD, MUSTARD, LEMON JUICE, HONEY, BLACK PEPPER, SALT, A BIT OF GARLIC POWDER,1 TBSP OIL, MIX WELL AND THEN ADD WATER STIR AND KEEP IT ASIDE . -IN A DISH PUT THE POTATOES, CHOPPED BACON, SPRING ONION, THE DRESSING, MIX WELL. -SERVE AS A SIDE DISH, ENJOY.

I'm going to have to use teriyaki sauce because I don't have any worcheser sauce.

Finally, a BBQ chicken recipe with ingredients I can actually acquire. 😂 this was great, you helped me out more than you know. ❤

When you first threw that lamb in there, were you adding little water to keep the lamb sizzling in liquid per se? Or were you still using that olive oil you first used when you first poured in the pan. Im asking because would not all the oil or liquid be too little for all that lamb and that lamb would just be cooking on a hot pan or would that olive oil sustain?

2 Esdras 7:75 I answered and said, "If I have found favor in thy sight, O Lord, show this also to thy servant: whether after death, as soon as every one of us yields up his soul, we shall be kept in rest until those times come when thou wilt renew the creation, or whether we shall be tormented at once?" 76 He answered me and said, "I will show you that also, but do not be associated with those who have shown scorn, nor number yourself among those who are tormented. 77 For you have a treasure of works laid up with the Most High; but it will not be shown to you until the last times. 78 Now, concerning death, the teaching is: When the decisive decree has gone forth from the Most High that a man shall die, as the spirit leaves the body to return again to him who gave it, first of all it adores the glory of the Most High. 79 And if it is one of those who have shown scorn and have not kept the way of the Most High, and who have despised his law, and who have hated those who fear the Most High -- 80 such spirits shall not enter into habitations, but shall immediately wander about in torments, ever grieving and sad, in seven ways. 81 The first way, because they have scorned the law of the Most High. 82 The second way, because they cannot now make a good repentance that they may live. 83 The third way, they shall see the reward laid up for those who have trusted the covenants of the Most High. 84 The fourth way, they shall consider the torment laid up for themselves in the last days. 85 The fifth way, they shall see how the habitations of the others are guarded by angels in profound quiet. 86 The sixth way, they shall see how some of them will pass over into torments. 87 The seventh way, which is worse than all the ways that have been mentioned, because they shall utterly waste away in confusion and be consumed with shame, and shall wither with fear at seeing the glory of the Most High before whom they sinned while they were alive, and before whom they are to be judged in the last times. 88 "Now this is the order of those who have kept the ways of the Most High, when they shall be separated from their mortal body. 89 During the time that they lived in it, they laboriously served the Most High, and withstood danger every hour, that they might keep the law of the Lawgiver perfectly. 90 Therefore this is the teaching concerning them: 91 First of all, they shall see with great joy the glory of him who receives them, for they shall have rest in seven orders. 92 The first order, because they have striven with great effort to overcome the evil thought which was formed with them, that it might not lead them astray from life into death. 93 The second order, because they see the perplexity in which the souls of the unrighteous wander, and the punishment that awaits them. 94 The third order, they see the witness which he who formed them bears concerning them, that while they were alive they kept the law which was given them in trust. 95 The fourth order, they understand the rest which they now enjoy, being gathered into their chambers and guarded by angels in profound quiet, and the glory which awaits them in the last days. 96 The fifth order, they rejoice that they have now escaped what is corruptible, and shall inherit what is to come; and besides they see the straits and toil from which they have been delivered, and the spacious liberty which they are to receive and enjoy in immortality. 97 The sixth order, when it is shown to them how their face is to shine like the sun, and how they are to be made like the light of the stars, being incorruptible from then on. 98 The seventh order, which is greater than all that have been mentioned, because they shall rejoice with boldness, and shall be confident without confusion, and shall be glad without fear, for they hasten to behold the face of him whom they served in life and from whom they are to receive their reward when glorified. 99 This is the order of the souls of the righteous, as henceforth is announced; and the aforesaid are the ways of torment which those who would not give heed shall suffer hereafter." 100 I answered and said, "Will time therefore be given to the souls, after they have been separated from the bodies, to see what you have described to me?" 101 He said to me, "They shall have freedom for seven days, so that during these seven days they may see the things of which you have been told, and afterwards they shall be gathered in their habitations." 102 I answered and said, "If I have found favor in thy sight, show further to me, thy servant, whether on the day of judgment the righteous will be able to intercede for the unrighteous or to entreat the Most High for them, 103 fathers for sons or sons for parents, brothers for brothers, relatives for their kinsmen, or friends for those who are most dear." 104 He answered me and said, "Since you have found favor in my sight, I will show you this also. The day of judgment is decisive and displays to all the seal of truth. Just as now a father does not send his son, or a son his father, or a master his servant, or a friend his dearest friend, to be ill or sleep or eat or be healed in his stead, 105 so no one shall ever pray for another on that day, neither shall any one lay a burden on another; for then every one shall bear his own righteousness and unrighteousness." .....2 Esdras 7:75 //////////

do you have to tender the lamb first in a pressure cooker ? otherwise how long it will take in a pan ?

Bonjour pouvez vous s'il vous plaît me donner la recette en français combien de temps de pétrissage conbien de temps de lever et combien de temps de cuisson part face merci beaucoup

Thank you