The Liver - Barbara O'Neill
The Liver - Barbara O'Neill
Today we will be talking about the project manager which is your liver. The liver is the largest internal organ in the body. It is the only organ in the body that has the ability to regrow.
Self Heal by Design
The Assassination of Barbara O’Neill by Michael O’Neill
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How To Make Grandma Barb's Southern Buttermilk Biscuits
❤️ SUBSCRIBE: Nothing beats my grandma Barb’s Southern buttermilk biscuits! They are true food for the soul and so very easy to make! In this video, I’ll take you step by step for creating the best, flaky, tender, from-scratch buttermilk biscuits ever!
Making biscuits from scratch is a breeze and practice really makes perfect so keep trying if you don't get it right the first try.
I’ve sprinkled a few lil tips in there along the way to help your biscuits come out right the first time! Also be sure to visit the linked blog post for more biscuit making tips and to snag the printable recipe!
Happy biscuit making!
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The Best Way To Make French Fries At Home (Restaurant-Quality) | Epicurious
Chef Frank Proto is back to help you achieve one of the home cook's holy grails: restaurant-style french fries. Watch as he demonstrates how to slice up and deep fry potatoes in your own kitchen that will rival any you'd find while eating out at a restaurant. Check out the tools Frank uses below!
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks
Shop for the products Frank uses in this demonstration!
French Mandolin -
Dutch Oven -
Thermometer -
Wire Rack (Quarter Sheet) -
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0:00 Introduction
0:55 Chapter One: Prep
3:18 Chapter Two: Oil and Frying
6:31 Chapter Three: Seasoning and Plating
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BREAKFAST EGG SANDWICH HACK | Crispy One Pan Egg Toast
Now this is a recipe to be excited about.
This is a one of a kind, crispy one pan egg toast, this is my favorite breakfast sandwich hack! This sandwich really is the best one to make, it's all in one and you can put any filling you want. In the video I put bacon, mozzarella cheese and cheddar cheese. but the potential for this egg sandwich is limitless, you can put just about anything. the take takeaway of this video is to show you guys how to do this hack, and the rest is up to your imagination. of course bacon egg and cheese is my favorite so i just had to make a video about it.
ONE PAN EGG TOAST RECIPE
1 sandwich
cook in a 28cm pan
Ingredients:
- 2 slices of white bread
- Butter
- 2 eggs
- salt
- pepper
- 2 slices of bacon
- mozzarella cheese
- cheddar cheese
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3 Important Ingredients Her Hair Loves .Helps To Stop Breakage, Moisturise n Promotes Hair Growth
Hey LOVELIES
Today i bring to you all this super amazing hair growth product i made at home. hope you enjoy the video and please watch it to the end so you understand all the steps. thanks and don't forget to subscribe
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#naturalhairgrowth, #4c4bnaturalhairroutine #supermoiturizehair
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Cinnamon Buns | The gooiest recipe you will find! | Barb's Ultimate Cinnamon Buns
Today we’re making cinnamon buns. I have been making cinnamon for years but have always been a little bit disappointed with my recipe, chasing the yummy gooeyness of a classic Cinnabon. In this quest for Cinnabon style buns, I combined a bunch of recipes to make my own to create Barb’s Ultimate Cinnamon Buns.
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Ingredients by element
Filling:
3/4 cup packed brown sugar
1.5 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 cup butter softened
Milk Flour mixture:
3 tbsp all-purpose flour
3 tbsp milk
3 tbsp water
Dough
2.5 teaspoons dry yeast (note: this recipe also works with instant yeast, skip the blooming step and add the yeast directly to the dry ingredients)
½ cup lukewarm milk (warm to touch, not hot)
3 cups all-purpose flour
3tbsp granulated sugar
¾ teaspoon fine sea salt
2 ½ tbsp water
2 eggs, room temperature
3 ½ tablespoons salted butter, softened
Glaze for the bottom of the pan:
¼ cup salted butter
¼ cup packed brown sugar
¼ cup honey
Glaze for the top of the pan:
- 4 ounces 1/2 cup cream cheese, room temperature (that’s half a cream cheese brick)
- 1 cup confectioners' sugar
- 1/4 cup butter softened
- 2-3 Tablespoon milk
- 1 tsp vanilla extract
- couple pinches of salt
Instructions:
To make the first, bloom the yeast, use the ½ c milk, warmed to room temp, add 2.5 teaspoons yeast and let sit for 10 mins
To make the milk flour mixture, In a small pot combine 3 TBSP flour, 3 TBSP Water, 3 TBSP milk into a pot on medium and mix constantly for about 1-2 mins max until it makes a thick paste (consistency of smooth mashed potatoes). Put aside and to let cool
Moving on the dry ingredients for the dough. Combine:
3 cups all-purpose flour
3tbsp granulated sugar
3/4 teaspoon fine sea salt
Using a stand mixer with the dough hook attachment to add (med-low speed):
Yeast/Milk Mixture (or just milk if you are using instant yeast)
2.5 tablespoon water
Mix briefly then add:
Thickened and cooled milk/flour/water mixture
2 room-temperature eggs
Let it mix for 5-7 mins on med-low speed until it looks smooth and elastic
1 tablespoon at a time, add the butter to the dough on med-low speed. Don’t add another tablespoon until the butter is thoroughly incorporated.
Let mix for an additional 5-8 mins. Then shape into a ball and place it into a well-greased medium bowl. Place in a warm spot covered with plastic wrap for 1.5 hours or double in sized. I place it in the oven with the light on.
For the glaze for the bottom of the buns In a small pot melt:
¼ cup unsalted butter
¼ cup packed brown sugar
3 TBSP cup honey
Mix continuously on medium heat until it’s fully melted. Let it cool slightly then, pour into the bottom of the pan
For the glaze on the top of the buns, in a stand mixer or hand-mixer mix:
4 ounces 1/2 cup cream cheese, room temperature (room temp is important or else your glaze will be lumpy)
1 cup powdered sugar
1/4 cup butter softened
1 TBSP milk
After the dough has doubled in size, punch it down and get ready to roll and shape your dough into rolls (you’ll need a clean surface and some flour). Roll the dough on your surface into a rectangle shape 20 inches long (can be 2”-3” longer).
Using a brush or small spatula, spread softened butter (½ cup butter softened) onto the dough (leave about ½ inch around the edge of the dough)
Mix the filling mixture in a small bowl:
3/4 cup packed brown sugar
1.5 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Roll carefully (as tight as possible). Then cut into even pieces. I like to cut in the center then line up and cut in the center again. Repeat this until you have approximately 15-17 pieces (less if you want thicker buns).
Grease the sides of your plan then, pour your bottom glaze evenly into the bottom of the pan then place your cut buns into the pan (not too tight as they will rise). Cover in plastic wrap then put into a warm spot again for 1 hour (significantly larger in size).
Preheat your oven to 350 degrees. Let your buns bake for 25-30 mins or until brown in colour (top and inner rolls).
While the buns are still hot, evenly pour the glaze on the buns (reserve for serving)
Enjoy!
BFF TIPS
Prep all of your ingredients before you start including taking the eggs out of the fridge.
While in the oven place your buns sit on a baking dish to avoid burning the bottom of the buns. Also in the last few minutes of baking place, a sheet of tin foil over top of the buns if the inner rolls need a bit more time (look pale) and the top is already browned.
Hostess/Entertaining tip
These buns a very decadent so I like to buy disposable loaf pans that can perfectly fit 3 large buns. Three buns are the perfect amount to gift fo an individual or couple, maybe a couple of loaves for a family. It’s the perfect way to share your single recipe with others, after all, sharing is caring.