This Is Not Falafel!
This Is Not Falafel!
Serves 6
185g (1 cup) dry chickpeas, soaked for 24 hours, drained and rinsed
1 small yellow onion, diced (100g)
1 garlic clove, sliced
25g parsley, cilantro, mint
175g carrots, sliced 1/4 inch thick and cooked in 2 Tbsp olive oil with a pinch of salt in a small covered pan stirring occasionally until tender and golden brown
1 heaping tsp Smoked paprika
1 heaping tsp coriander
1 heaping tsp cumin
1 Tbsp pomegranate molasses
8.5 g salt (1 Tbsp Diamond Crystal Kosher or 1.5 tsp table salt)
2 Tbsp all-purpose flour (18g)
1 Tbsp olive oil
Heaping 1/4 tsp baking soda
1 Tbsp freshly squeezed lemon juice
Canola or some other neutral oil for frying
Process chickpeas in a food processor scraping down often until very finely ground, but not smooth. Remove to a bowl. Process onions, garlic, herbs, carrots and all the oil they were cooked in in the food processor until finely ground. Add to chickpeas. Add smoked paprika, coriander, cumin, pomegranate molasses, salt, pepper, flour and 1 Tbsp olive oil and mix thoroughly. Sprinkle in the baking soda, pour the lemon juice on top (the soda will foam and fizz), and stir it in thoroughly. Cover and chill in the fridge for 30 min (longer is fine).
Use 1 Tbsp measure to scoop the mixture. Level the tablespoon and scoop out the mixture onto a clean working surface using a small spoon (an eating spoon, not a measuring one). Don’t worry if the piles are messy and uneven. When all the mixture is divided, gently shape each pile into a rough ball with barely damp hands. At this point, the balls can be frozen in a single layer, then moved into a freezer bag. You can cook them right away or directly from the frozen state.
Bring 1 inch of neutral oil like canola to 350F in a small deep pot. Carefully lower as many balls into the pot as can fit comfortably. It’s a good idea to lower them into the oil with a spoon to avoid burning yourself. Cook until brown on the first side, 1-2 minutes. Flip and cook until brown on the other side. Sometimes they only want to stay on one side, which is fine. They will continue to darken after you remove them, so take them out slightly before they reach your desired color. Remove the balls to a paper towel lined plate using a slotted spoon. Add more oil as necessary (wait for it to reach 350F) and fry the other balls. Serve immediately with tahini sauce.
Tahini sauce:
1 garlic clove grated on a microplane
2 Tbsp (30g) lemon juice or to taste
3 Tbsp (45g) tahini (stir before using)
1/2 cup (120g) greek yogurt or sourcream
Salt
Mix everything together. Taste and adjust the seasoning.
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THE SECRET TO MY SUPER CREAMY AND CHEESY BAKED MACARONI RECIPE!!!
NOTE!!! This video has subtitles.. Please click the CC in the video, then select auto-translate then select the language you prefer.. ????????
INGREDIENTS
-6cups water
-2Tbsp salt
-250g elbow macaroni
-2pcs chopped onions
-6cloves chopped garlic
-a bit of finely chopped red bell pepper
-2pcs jumbo hot dogs..
-500g ground pork
-3Tbsp tomato paste
-1tsp salt and ground black pepper
-500g tomato sauce
-80g grated cheese
-1/4cup light brown sugar
-About 1Cup water
-50g butter
-250ml all purpose cream
-half of 370ml cold evaporated milk
-1/2tsp salt
-ground black pepper
-80g grated cheese
-200g grated mozzarella cheese
-about 300g grated mozzarella cheese for toppings
INGREDIENTS for 1Kg macaroni pasta..
-14cups water
-4Tbsp salt
-1Kg elbow macaroni
-2pcs chopped onions
-6cloves chopped garlic
-1small pc finely chopped red bell pepper
-4pcs jumbo hot dogs..
-1Kg ground pork
-1Tbsp salt and ground black pepper
-1 and 1/4Kg tomato sauce
-165g grated cheese
-1/2cup light brown sugar
-tomato paste 4Tbsp
WHITE SAUCE i-same na lang lalo na kung ittopings lang.. tapos wag na masyado i-reduce para hindi kulangin.. dapat medyo thick na lang at runny pa rin.. ????????
-50g butter
-250ml all purpose cream
-half of 370ml cold evaporated milk
-1cup water
-1/2tsp salt
-ground black pepper
-80g grated cheese
-200g grated mozzarella cheese
-about 300g grated mozzarella cheese for toppings
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Italian Grandma Makes Bolognese Sauce
BOLOGNESE SAUCE
3-4 tablespoons Extra Virgin Olive Oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
Salt (about 3 teaspoons)
Black pepper (about 1 teaspoon)
1½ pounds ground beef (lean 95/5)
½ pound ground pork
1 cup dry red wine
6 ounces tomato paste
1 quart peeled tomatoes
1 quart tomato puree
¼ cup fresh basil
1 cup whole milk
1 pound wide fresh pasta noodles such as Pappardelle
¼ cup grated Pecorino Romano Cheese
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Swordfish Provencal
Swordfish Provençal (video of this dish)
Fish Substitutions: Marlin and Mahi-mahi will taste closest to swordfish, but almost any delicate or firm white fish works with this awesome tomato sauce.
For 3-4 servings
For the fish:
1.5 Lb swordfish, skin and some of the bloodline removed
Salt
1 Tbsp grapeseed or some other high heat oil
For the sauce:
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described below)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
Salt the fish at least 1 hour before cooking and up to 2 days ahead (keep refrigerated).
Set a medium skillet (stainless if possible) over medium heat. Add the oil, the onion and salt and cook stirring occasionally until the onion is translucent and just starting to brown, 10-15 min. Add the garlic and rosemary. Cook stirring until aromatic, about 1 minute. Add the tomatoes and wine. Turn up the heat and bring to a boil. Reduce the heat to medium and cook until the sauce is reduced to your liking. Take off heat. Stir in the butter and parsley. Taste and correct for salt.
Set a skillet that can hold the fish in a single layer over high heat (any skillet type works). Add 1 Tbsp grapeseed or some other neutral oil and wait for it to preheat. Dry the fish on paper towels. When the oil is hot, place the fish in the pan and cook without disturbing until it browns, about 3 minutes. Flip and cook on the other side. Start testing for doneness after a total of 6 minutes of cooking per inch of thickness. Cut into the center of the fish to check. Swordfish is done when about a third of it still looks raw inside. Cover it with sauce and let rest for 5 minutes and it will become opaque.
Fresh Tomato Version:
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.
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Poached Pear Belle Helene - Vanilla-Poached Pears with Chocolate Sauce
Learn how to make a Poached Pear Belle Helene Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Vanilla-Poached Pears with Chocolate Sauce!