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!
Easy Amazing Shakshuka Recipe
Perfect for breakfast or any other meal of the day, Shakshuka is an easy and healthy recipe that comes together quickly on the stovetop. This recipe features a mixture of tomatoes, bell peppers, onions, and garlic simmered together with pockets of gently poached eggs. While it may look complicated, you can make a restaurant-quality version at home in a few simple steps.
RECIPE:
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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
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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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.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Giant Beans - ΦΑΣΟΛΙΑ ΓΙΓΑΝΤΕΣ #shorts
#shorts #giant #beans
Giant Beans - ΦΑΣΟΛΙΑ ΓΙΓΑΝΤΕΣ #shorts
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ΥΛΙΚΑ ΣΥΝΤΑΓΗΣ:
-Ένα κιλό φασόλια γίγαντες
-Ελαιόλαδο
-Ένα μεγάλο κρεμμύδι
-3 φρέσκες ντομάτες ψιλοκομμένες
-2 κ.σ. σάλτσα πολτό ντομάτας
-λίγη ζάχαρη
-Μαϊντανό
-Αλάτι
-Πιπέρι
-Μπούκοβο
-Ρίγανη
-2 ντομάτες σε φέτες
-φρέσκο κρεμμυδάκι για το σερβίρισμα
ΕΚΤΕΛΕΣΗ ΣΥΝΤΑΓΗΣ:
Από την προηγούμενη μέρα μουλιάζουμε τα φασόλια σε νερό. Την επόμενη μέρα τα στραγγίζουμε και τα βράζουμε σε χαμηλή φωτιά έως ότου μαλακώσουνε.
Εν τω μεταξύ σε ένα τηγάνι βάζουμε ελαιόλαδο αρκετό και τσιγαρίζουμε ένα κρεμμύδι ψιλοκομμένο, τις 3 ντομάτες μας ψιλοκομμένες, προσθέτουμε τις 2 κουταλιές της σούπας πολτό ντομάτας, ρίχνουμε αλατοπίπερο, μπούκοβο, ρίγανη και αφού τσιγαριστούνε τα υλικά μας βάζουμε τελευταίο τον μαιντανό μας χοντροκομμένο.
Όταν βράσουνε και μαλακώσουνε τα φασόλια μας, τα ρίχνουμε στο ταψάκι μας ή στην γάστρα, τα ανακατεύουμε με τα υλικά που τσιγαρίσαμε, και ρίχνουμε ελαιόλαδο και λίγο ακόμα αλατοπίπερο.
Σε προθερμασμένο φούρνο βάζουμε τα φασόλια μας να ψηθούνε στους 200 βαθμούς για μία ώρα ή και περισσότερο έως ότου μαλακώσουνε πολύ καλά. Στο μισάωρο περίπου βάζω τις φέτες ντομάτες απο πάνω και συνεχίζω το ψήσιμο. Καλή σας όρεξη!
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Giant beans
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RECIPE INGREDIENTS:
-One kilo of giant beans
-Olive oil
- A big onion
-3 fresh chopped tomatoes
-2 tbsp. tomato paste sauce
-Parsley
-Salt
-Pepper
- Bukovo
-Oregano
RECIPE EXECUTION:
From the previous day, soak the beans in water. The next day we drain them and boil them on low heat until they soften.
Meanwhile, put enough olive oil in a pan and fry a chopped onion, our 3 tomatoes chopped, add the 2 tablespoons of tomato paste, add salt and pepper, boukovo, oregano and after we fry the ingredients, fry them.
When our beans are boiled and softened, we throw them in our pan or in the hull, we mix them with the ingredients that we fried, and we add olive oil and a little more salt and pepper.
Put our beans in a preheated oven to bake at 200 degrees for an hour or more until they soften very well. Bon appetit!
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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BÁNH BỘT BÁNG - TAPIOCA PEARL BALLS W/ MUNG BEAN FILLING | Helen's Recipes
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