They Threw 12,000 Tons Of Orange Peels In A Forest. 16 Years Later They Returned to See The Results…
Tune in for some of the most shocking transformations our world's ever seen!
Suggest a topic here to be turned into a video:
Subscribe for more! ► ◄
Stay updated ► ◄
For copyright queries or general inquiries please get in touch: hello@beamazed.com
Legal Stuff.
Unless otherwise created by BeAmazed, licenses have been obtained for images/footage in the video from the following sources:
How to Make A Chestnut And Squash Nut Roast
In this step by step guide chef Richard Harris shows you how to make a delicious vegetarian nut roast using chestnuts and butternut squash. This dish is perfect for Christmas dinner, or for for a vegetarian Sunday roast.
Watch This and Other Related films here:
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Fail-Safe Gravy for Christmas Dinner | Jamie Oliver
This is Jamie's tried and trusted gravy recipe using the resting juices from your roast meat - in this case Turkey. From mastering the roast vegetable base, to the importance of balancing sweet and sour and locking in flavour using giblets and resting juices - Jamie will show you how to create a gravy that’s thick, rich and next level deliciousness.
Check out the rest Jamie’s fail-safe Christmas recipes:
Roast Turkey |
Stuffing |
Roast Potatoes |
to guarantee an all round delicious roast dinner.
And for some more inspirational Christmas recipes check out |
This recipe contains 1/2 teaspoon of added sugar per person in the jam based on the serving suggestion for the fail-safe roast turkey that accompanies it.
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Giada Makes Ciabatta Stuffing with Chestnuts and Pancetta | Food Network
Giada's ciabatta stuffing is a delicious new take on a Thanksgiving CLASSIC!
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today:
Subscribe to Food Network:
Get the recipe:
Ciabatta Stuffing with Chestnuts and Pancetta
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 8 to 10 servings
Ingredients
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Directions
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Watch free FULL EPISODES of Food Network shows:
Visit Food Network online:
Like Food Network on Facebook:
Follow Food Network on Twitter:
Follow Food Network on Instagram:
STOP making these mistakes and cook mushrooms like a CHEF! #shorts #mushroom
✨You can find the full printable recipe with tips and directions on my website which is linked here:
????
If you want to learn how to cook mushrooms like a chef, or don’t know how to cook them properly, you’re not alone! Most people I see, struggle when making mushrooms and I notice the same mistakes being made constantly. I see people salting in the beginning, or washing them first, and adding ingredients in the totally wrong order. Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step.
Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and color as well. The mushrooms go through a process of getting color at first, releasing all of their water, followed by the water evaporating completely and getting golden again. At the end we finish them off with butter, salt, and aromatics of choice for the perfect bite! If you’ve been struggling with making mushrooms, let me know below and if I helped you in any way please share this method.
INGREDIENTS
½ lb sliced cremini mushrooms, or any (300 grams)
1 tablespoon salted or unsalted butter
sprinkle of salt at the end if using unsalted butter
aromatics like thyme
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for MUSHROOMS in the search tab on the website and it will pop right up
themodernnonna.com
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
#TheModernNonna #RecipeShare #Mushrooms #HowToCookMushrooms #MushroomCookingTips
Eating ACORNS ????: How to Forage, Store, & Cook Acorns
Acorns are a super sustainable source of sustenance that you can forage from the forest to your front yard! In this video, Wren discusses the different types of acorns, how to identify a good nut, foraging tips, processing acorn meat, and how to use your acorns to make DELICIOUS food. Let us know if you have any acorn recipes below!
NOTE: The labels on the oak leaves at 3:57 are swapped- the left leaf is a white oak and the right leaf is a red oak.
Read more in Wren's Insteading Article
Products Mentioned:
Davebilt Nutcracker
Meat Grinder (example)
Nature's Garden by Samuel Thayer
Hank Shaw
Practical Self Reliance
Pascal Bauder
0:00 Intro
0:55 Acorns as a food source
2:55 Foraging Acorns
4:15 Good and Bad Nuts
6:15 White Acorns and Red Acorns
7:00 Acorn Weevil Larvae
7:27 Cracking Nuts
8:04 Sorting and Prepping
9:20 Leaching
10:20 Acorn Flour
11:15 Acorn Recipes
13:55 Additional Resources
14:54 Conclusion