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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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Savory Gyoza with Thanksgiving Leftovers | Weeknight Wonders
Not sure what to do with Thanksgiving leftovers? Hana Asbrink has got you with an easy recipe to turn last night’s meal into a dumpling. Inspired by the hanetsuki gyoza, these bite-sized delights have the signature thin, crispy skirt and are first steamed then pan-fried. Season lightly with a drizzle of toasted sesame oil and serve! GET THE RECIPE ►►
For more Food52 Residents Thanksgiving
The Thanksgiving Menu of Your Wildest Dreams:
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PREP TIME: 45 minutes
COOK TIME: 45 minutes
MAKES: 40 dumplings
INGREDIENTS
Gyoza Filling & Skirt Slurry
1 1/2 cups chopped roasted turkey (preferably dark) meat
1 1/2 cups roasted Brussels sprouts, chopped
1 cup mashed potatoes
2 tablespoons gravy or gelatinized turkey juices
3 to 4 scallions, chopped
2 to 3 garlic cloves, minced
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tablespoons cornstarch
1 cup water
Dipping Sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1/4 teaspoon la-yu or chile oil, plus more to taste
1 scallion, chopped
Toasted white sesame seeds
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Binging with Babish: The Moistmaker from Friends
I never watched Friends but I couldn't google thanksgiving sandwiches in television and film without getting about a billion Ross Geller references. Disgusting as the word moistmaker is, it makes a damned fine sandwich out of your delicious turkey day leftovers.
Recipe:
Watch this episode in Spanish:
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NEW Recipes Using ONLY Leftovers! - Thanksgiving!
Today I made three of my favorite homemade Thanksgiving and three DIY Leftover Recipes! I hope you enjoy them.
Special thanks to Walmart for supporting and collaborating with me on this video. If you’d like to find a Walmart near you with fresh & locally grown produce items click here: #ad #WinningHolidays
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*Order the Nerdy Nummies Cookbook here:
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The Things You Will Need:
Holiday Stuffing
* (1) Loaf French Bread:
* (1/2) Cup Minced Parsley
* (1/4) Cup Minced Thyme
* (1/4) Cup Minced Rosemary
* (1) Cup Diced Carrots:
* (1) Cup Diced Celery:
* (2) Cups Vegetable Stock
* (2) Cups Diced Onion
* (2) Granny Smith Apples
* (8) Tablespoons Butter
* (1/2) Cup Sliced Almonds
Salt and Pepper to taste
Sweet Potato Casserole
* (4) Large Sweet Potatoes:
* (1/2) Cup Butter
* (2) Large Eggs
* (1/2) Cup Coconut Milk
* (1/2) Cup Brown Sugar (Packed)
* (1/2) Cup Coconut Sugar
* (1/2) Teaspoon Ground Cinnamon
* (1/4) Teaspoon Ginger
* (1/4) Teaspoon Nutmeg
* (1) Teaspoon Vanilla Extract
* (1/2) Teaspoon Salt
Topping:
* (1) Cup Chopped Pecans
* (1/2) Cup Brown Sugar (Packed)
* (6) Tablespoons Butter
* (6) Tablespoons Flour
* (1/4) Teaspoon Cinnamon
Fresh Cranberry Sauce
* (12) Ounces Fresh Cranberries:
* (1) Orange
* (1) Cup Apple Juice
* (2) Tablespoons Maple Syrup
* (1/2) Teaspoon Cinnamon
Salt and Pepper
Stuffin' Muffins
* (3) Cups Stuffing
* (6) Eggs
* (6) Tablespoons Flour
* (2) Tablespoons Water
* (1/4) Teaspoon Salt
* (1/4) Teaspoon Pepper
Sweet Potato Pancakes
* (1) Cup All Purpose Flour
* (1) Cup Sweet Potato Casserole
* (2) Eggs
* (3/4) Cup milk
* (1/2) Cup Greek Yogurt
* (4) Tablespoons Melted Butter
* (4) Teaspoons Honey
* (1/4) Teaspoon Baking Soda
* (3/4) Teaspoon Baking Powder
* (1/4) Teaspoon Cinnamon
* (1/4) Teaspoon Nutmeg
Thanksgiving Turkey Cran' Sandwiches
* (1) Loaf Sourdough Bread
* Provolone Cheese
* Cooked Turkey
* Cranberry Sauce
* Stuffing