The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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Jennifer Garner's Pretend Cooking Show - Episode 36: Pad Korat
#PretendCookingShow: Pad Korat
I love Thai food— but I never thought to make it at home. You may see this and think— le doy ????— stick to cookies, Jennifer ???? (by the way, legitimate reaction)— but the outcome was so delicious, I wish I had a plate of Pepper Teigen’s Pad Korat in front of me right now. Yum.
Pad Korat by #PepperTeigen
Ingredients:
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Tbsp shallot, minced
- 1 tsp chile powder
- 1/2 lb boneless, skinless chicken thighs, cut bite-sized
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 2 Tbsp soybean paste (or 4 tsp brown miso paste mixed with 2 tsp water)
- 1 Tbsp light brown sugar
- 3 Tbsp apple cider vinegar
- 8 oz dried vermicelli
- 2 lg eggs, lightly beaten
- 1 1/2 cups bean sprouts
- 4 scallions, green parts only, cut into 1 inch pieces
- Lime wedges
.
Directions:
1. In a wok or lg skillet, heat oil over medium-high heat until shimmering hot.
2. Add garlic, shallot and chile powder, cook until fragrant (~1 min).
3. Add chicken and toss, cook until browned all over but not cooked through (~2 min).
4. Add oyster sauce, fish sauce, soybean paste, brown sugar, vinegar, and 1 cup water, mix until combined.
5. Add dried noodles. Cook, stirring until noodles have softened and absorbed the water (~2-3 min). You can add water if noodles look too dry.
6. Once noodles have soaked up sauce, push them to the side of the pan and add beaten eggs. Swirl pan in a circle to spread out the eggs, letting them sit undisturbed for 1 min, then stir and mix them into chicken and noodles until mostly cooked but slightly wet (~1 min).
7. Add bean sprouts and scallions, toss again to mix, remove pan from heat and allow to wilt.
8. Serve with lime wedges, fish sauce and chile powder to season as desired.
9. Yum.
Date: 29 October 2021.
Absurdly Over The Top Vegan Recipes
In this episode we are joined by our friend Dustin Harder to make some recipes from his new cookbook, EPIC VEGAN. Drool along to the Savory Cheddar Waffle Fondue Bowl, Everything Buffalo Cauliflower Bites, Drive Thru Potato Wedges, Bacon Macaroni and Cheese BBQ Blue Burger, and Ultimate Caramel Cookie Brownie Milkshake.
Buy Dustin's new cookbook here:
To receive an ebook with additional recipes not included in the book, follow @theveganroadie on IG and subscribe to The Vegan Roadie on youtube, screenshot it and email to veganroadie@gmail.com.
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“Latin_Rhythm”
Sunsearcher
“Soft Winds”
Herbie Mann - Live At Newport (1963)
“I Wanna Dance”
Mobile Service London
“Tainted Love” [Soft Cell gypsy jazz instrumental cover]
Tales Buonarotti
“Aquarius” (The Ride Edit)
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“Belle De Jour”
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The Pure Sound Of Vibraphone Part 2 (Mop Mop minimix)
“Momento”
Flamingosis
So You're Dating A Vegan
Created by Elisabeth Pierotti & Duncan Skiles
Giant Lemon Poppy Seed Cookie with Easy Lemonade | FOOD | Great Home Ideas
Lemon Poppy Seed Cookie.
Fast Ed makes a giant lemon and poppy seed cookie which is perfect for morning tea, an afternoon snack or even dessert. Your kids will love it!
LEMON POPPY SEED MONSTER COOKIE WITH INSTANT LEMONADE
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
INGREDIENTS:
125g unsalted butter, softened
3 lemons, zested and juiced*
½ cup caster sugar, plus 150g extra
½ cup brown sugar
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 egg
1 tablespoon poppy seeds
1 ½ cups plain flour
¾ teaspoon bicarbonate soda
600ml sparkling mineral water
Ice and mint sprigs to serve
METHOD:
1 Preheat oven to 160C fan forced. Lightly dust a 23cm round fluted silicone mould with plain flour. Sit mould on a large oven tray large enough to ensure mould sits level. Combine butter, lemon zest, sugars, nutmeg and vanilla in a stand mixer. Beat for 5 minutes until very light and fluffy.
2 Add egg and beat well. Beat in poppy seeds. Fold in sifted flour and bicarbonate soda until a smooth batter forms. Press batter into prepared mould, smoothing top with a pallet knife and pushing into the edges. Bake for 35 minutes, until dark golden and just firm to touch. Cool cookie completely in mould.
3 Meanwhile, combine half the lemon juice and extra sugar in a microwave safe bowl. Microwave on high for 1 minute until the sugar dissolves. Add remaining lemon juice, transfer to a large jug and mix with sparkling mineral water, 2 cups ice cubes and a sprig of mint. (some ice will melt to help chill mixture).
4 Dust cookie lightly with icing sugar and cut into wedges. Serve with lemonade.
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