Top 20 Food Trucks in the USA!! Amazing Meals on Wheels!!
Ready to manage your own TGI Fridays in Cooking Fever? Start playing now! Available on iOS or Android. Scan the QR code or click the link here to get cooking:
???? BEFRS MERCH »
???? WATCH OUR MAIN CHANNEL »
????????BEST EVER FOOD INDIA »
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
- - - - - - - - - - - - - - - - -
????CREDITS:
VIDEO EDITORS » Hà Nhật Linh + Khang Bui
CAMERA OPERATOR » Wife
COLOR & MASTER » Nguyễn Quang Dũng
$264 vs $16 Lasagna: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Rawlston Williams from The Food Sermon and home cook Gabrielle are swapping ingredients and hoping for the best! We set Gabrielle up with all of the supplies she’d need to conjure up Chef Rawlston’s extremely pricey $264 lasagna, while sending her more modest $16 worth of ingredients back the other direction. While Rawlston was using his skills and experience to elevate Gabi’s lasagna recipe, food scientist Rose dialed in to assist our home cook along her way. Watch and find out whose lasagna comes out on top.
Chef Rawlston is raising money to feed people displaced by volcanic eruptions on the islands of St. Vincent. Consider donating at
Keep up with chef Rawlston at @rawlstonwilliams and @TheFoodSermon
Follow Gabrielle at @gabchappel
Rose is on Instagram at @rosemarytrout_foodscience
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Mushrooms stuffed with goats cheese, caramalised onion, parma ham & garlic cooked on the Weber
This easy mushrooms on toast recipe could be a delicious breakfast, brunch or even an alternative filling for a burger, if you are vegetarian just leave off the Parma ham. As usual the video features top UK BBQ chef, Richard Holden, and Ian Hodgett, from our Barbecue Shop here in store.
We have used the new Weber Pulse 2000 electric BBQ, an ideal choice if you live in a property which bans the use of live fire. Check out our other videos where we compare burgers and chicken cooked over charcoal, gas and electric.
Just season a large flat mushroom with sea salt and black pepper, add a little grated garlic, a slice of goat's cheese, spoonful of onion jam and a folded piece of Parma ham. Instead of the goat's cheese you could use a mixture of 3 different cheeses such as strong cheddar, a blue cheese and mozzarella. We served them on a thick slice of toasted artisan bread.
Pre-heat the grill to a medium heat, 200C. Butter one side of the bread and place it buttered side down on the grill along with the stuffed mushrooms. Put down the lid and cook for 3 - 4 minutes until the toast is golden, turn over the toast and cook for the same amount of time on the second side until that also is golden. Once the bread is toasted the mushrooms should be cooked and the cheese melted. Place the mushrooms onto the buttered side of the toast.
If you have any questions just call our team in The Barbecue Shop here in store on 015394 33434 or fill out the Enquiries form on our website.
To see what BBQs, grills, smokers and accessories are available on line just follow the link, or call in store to view an even larger range:
Follow the link for recipes, hints, tips and more information on how to make the most of your BBQ and outdoor space:
View our vast range of outdoor furniture by following the link:
Like us on Facebook:
Follow us on Twitter:
Follow us on Google +:
How To Cook A Perfect Risotto
Shop the Tasty kitchenware collection here:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
SFX Provided By AudioBlocks
(
Licensed via Audio Network
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe
Kitchen.Nightmares.US.S06E11