105 years Grandma's Yummy Egg Curry | World Best Egg Recipe | Country Foods Country Foods Country Foods

https://youtu.be/CfqAj4cu_Uc Start at: 10:45 Published on Dec 29, 2016 My 105 years Grandma's Yummy Egg Curry - World Best Egg Recipe - Country Foods Category Travel & Events License Standard YouTube License SHOW LESS COMMENTS • 465 Oscar del Rosario Add a public comment... Top comments Country Foods Country Foods1 month ago Please watch with SUBTITLES. Thanks Reply 27 View all 7 replies Sibashis Das Sibashis Das1 week ago Country Food Reply Sunita Revale Sunita Revale18 hours ago Country Foods y Reply mhyles mhylove mhyles mhylove1 week ago everytime grandma's smiling I'm smiling too take good care of grama I really love to watch her video 😘😍😚 Reply 7 View all 4 replies Shreekanth Shree Shreekanth Shree5 days ago Veerammal Solomon Reply Shreekanth Shree Shreekanth Shree5 days ago Veerammal Solomon tlcz uh g lljfsryiyssuosgjjn Reply Kishor Shrestha Kishor Shrestha1 month ago her smiles make me genuinely happy love her energy at this age great grandma Reply 61 View all 6 replies Angel Angel2 weeks ago Kishor Shrestha I agree Reply Büny Aka. KOKAIN Büny Aka. KOKAIN1 week ago Kishor Shrestha Reply elvie lucion elvie lucion3 weeks ago Grandma pls.becareful..when you cut onions or other vegetables your knife is a little bit different that makes me worried. Reply 28 View all 8 replies Vivekanand R Vivekanand R1 week ago The blade is called Arvamane in southern India. Apparently Mom and Grandma feel more comfortable working with this rather than the modern knife . They are complete masters at it, Don't worry @ elvie lucion Reply 5 shubham rakesh shubham rakesh1 week ago Abhishek rampalli true and thats a whole lot Reply 1 Sandy Lemaire Sandy Lemaire3 weeks ago Grandma has had a hard life, but maybe that is why she is so sweet. She is thankful for everyday she is alive. I would love to meet u, Grandma. :) Reply 23 Shweta Saxena Shweta Saxena2 weeks ago Sandy Lemaire Beautiful comment for the beautiful and cute grandma😊 Reply 4 Juvy bunayog Juvy bunayog1 week ago grandma ...i love the way you cook...i feel hungry...iloveyou so much Reply 1 Country Foods Country Foods1 week ago thank you do follow our facebook page @ https://www.facebook.com/countryfoodz/ Reply 2 mehboob sayyed mehboob sayyed1 month ago what she is saying pls subtitle Reply 8 View all 5 replies safaa Clermont safaa Clermont4 weeks ago +panisher chusocuuuuute? If you mean I'm cute ,thank you Reply 1 panisher panisher4 weeks ago +Safaa Clermont haha.. yes you're a cutie..;-) Reply WonderTin WonderTin3 weeks ago Love watching grandma feed the grand kids. Such love. 😭💕 Reply 5 Shabnam bubly Shabnam bubly2 weeks ago WonderTin f Reply sonu Thapa sonu Thapa4 weeks ago waaaaaaaw nice grandma..... Reply 5 sonu Thapa sonu Thapa4 weeks ago Haaaaaaaaay guis lovely grandma........ Reply 3 Colleen Rose Colleen Rose2 weeks ago I love watching her cook, so skilled in her cooking Technic. Everything looks so delicious and healthy. Reply 5 Dev Kumar Dev Kumar1 month ago love u grandmaa Reply 6 Rubana Khatoon Rubana Khatoon1 month ago I Love u grand maa Reply 3 Adesuwa Gold Adesuwa Gold1 month ago My great grandmother should to feed us like her. so much love. Reply 8 nani raji nani raji2 weeks ago Maaaa nvuv super maaa Reply 2 ѕнαιкн уαѕмєєи ѕнαιкн уαѕмєєи1 month ago she is too cute Masha Allah may Allah bless her always 😍😘 Reply 18 Salma Grace Salma Grace1 month ago ѕнαιкн уαѕмєєи Ameen Reply 1 Zishan Khan Zishan Khan2 weeks ago ѕнαιкн уαѕмєєи Reply 1 Ehsan T Ehsan T1 month ago wish I can understand what she's saying. she is adorable God bless her. Reply 7 View all 9 replies Marites Dimabayao Marites Dimabayao1 month ago coz around the world watching you're grandma...love it English plssss... Reply 2 Sudeshna Podder Sudeshna Podder4 weeks ago U can check the subtitles, enable cc. Reply 1 A Mohd A Mohd1 week ago who is disliking this sweet amazing lady videos may Allah bless her Reply purple swallow purple swallow1 week ago omg her smile.. make my day! love ya grandma 😍 Reply Terri Myrick Terri Myrick1 week ago those are huge eggs, what kind of spice does Granny use? Reply Mae Bond Mae Bond5 days ago Terri Myrick onions, tomato, curry leaves, chilli powder, turmeric powder & salt.. love it so much! it so yummy Reply RAYHAN GAMER RAYHAN GAMER1 week ago MashAllah""" may allah God bless you grandma, she lives more 105 years Reply 1 sanar gul sanar gul1 week ago so sweet and I love grandma umma😚 Reply 1 Rick Ross Rick Ross2 weeks ago feeding children or grandchildren = motherly 💜. love Reply 1 Show more

How to make EGG MUFFINS breakfast recipe Original Naked Chef Original Naked Chef

https://youtu.be/B3MDiIutTgo Start at: 5:15 Published on Jul 22, 2016 My recipes: http://www.youtube.com/OriginalNakedChef How to make egg muffins. Great for breakfast, lunch, picnics or when you fancy something tasty! Simple and quick to prepare. Very easy to follow video recipe showing you simple step by step instructions throughout. All the ingredients are shown at the beginning but you can alter the recipe to suit your taste or to use up those leftovers. I hope you enjoy! Original Naked Chef Subscribe Now! http://www.youtube.com/user/originaln... Category Howto & Style License Standard YouTube License SHOW LESS COMMENTS • 194 Oscar del Rosario Add a public comment... Top comments Siobhan Smith Siobhan Smith2 months ago I discovered these by accident a few years ago when I fancied a quiche but couldn't be bothered to make pastry, and now I make them all the time. Top tip; you can make them with sweet ingredients too, so I like blueberry jam and flaked almonds, or crystallised ginger and marmalade, but just fruit and a bit of sugar would work. Delicious, quick, sweet or savoury snack, light lunch or dessert :) Read more Reply 11 Vernell w Brabham Vernell w Brabham1 month ago Siobhan Smith Reply Jennifer Anderson Jennifer Anderson3 weeks ago Siobhan Smith Reply Lolita Garcia Lolita Garcia3 weeks ago (edited) Oh,I love this egg muffins and i will try it..its so yummy for breakfast ..thanks for the tips.. Reply 2 deejay1215 deejay12152 weeks ago Lolita Garcia ?!i Reply Rodita Jauslin Rodita Jauslin1 week ago i well make it now. Reply Edith Cicilia Edith Cicilia3 weeks ago very very nice thanks Reply amena amir amena amir1 week ago amazing Reply rikardiso rikardiso3 weeks ago Wow! I don't need to use flour anymore! Thank you! Reply 3 Neha V Neha V5 months ago excellent! will try it soon without the bacon.love from India! Reply 15 View all 7 replies InDisskyS131 InDisskyS1311 week ago Why are you such a nasty cunt? Mommy either didn't let you suck the teet as a baby or maybe Mommy made you suck the teet and pet the dirty kitty all through your teenage years. Either way you are pretty much a waste of sperm and skin. Reply Khrystiey Bowick Khrystiey Bowick1 day ago InDisskyS131 you are just nasty sounds like you know these things from experience. i have to see this when i was looking for a recipe on a Sunday morning Reply junxrare junxrare2 months ago I'll try 17 min....that pretty good Reply justjillyhere justjillyhere19 hours ago great idea!!! love it Reply wafa khalil wafa khalil3 weeks ago wow Reply Nibbles By Nic Nibbles By Nic5 days ago I just adore these "on the go" breakfast bites. Portable and simple! Reply opa sammy opa sammy1 week ago this video gave me an idea to make another kind of my breakfast Reply Andy Mejias Andy Mejias1 week ago Great appearance and recipe; thank you! Reply Kathie K Kathie K2 weeks ago Very cool! I could make these blindfolded! :-) Reply Michael Thompson Michael Thompson1 day ago So, where's the recipe? I keep getting the video!!!! Reply 4444 invader 4444 invader2 months ago i love this video...i have to try this...love from the caribbean☺ Reply 4 Amir M Amir M3 weeks ago I'd rather a LADY NAKED CHEF. not a bloody male chef. lol Reply Sha Rum Sha Rum3 weeks ago nice addition in breakfast if you have guests Reply 1 roy sam roy sam2 weeks ago Nice recept. thanks , Will try it Reply john zoits john zoits5 days ago he stoped Reply Show more

Nothing improves a steak quite like a great sauce.

A.1., Béarnaise, and More: The Definitive Guide to Steak Sauce Jan 30, 2017 | 4:53 pm By Dan Myers Editor No steak is complete without one of these classic sauces Steak Sauce Shutterstock Nothing improves a steak quite like a great sauce. Don’t get me wrong: Steak is one of the most delicious foods on earth, even when it’s only accompanied by a sprinkling of salt. A nicely seasoned slab of meat, given a nice sear on the grill or in a hot pan, doesn’t need any coaxing to help it taste great. But if you can take a steak from a 10 to a 15, and add some variety to the flavor at the same time, then why shouldn’t you? These 10 sauces will help kick your steak up about 50 notches. A.1., Béarnaise, and More: The Definitive Guide to Steak Sauce Adding sauce to grilled meat is nothing new; people have been doing it for centuries the world over. Most of them were developed to help mask the flavor of meat that had gone slightly past its prime, but we’re the lucky beneficiaries of their necessity-induced inventions. Over the years, a handful of sauces have risen to the top of the heap, and these should all be household named for anyone who fancies him- or herself a connoisseur of great steak. MORE ON STEAK The Best Steakhouse in Every State America’s 50 Best Steakhouses America’s Best Steakhouse Sides America’s 15 Most Expensive Steakhouses These 10 steak toppings can trace their influences from Argentina, Great Britain, the U.S., and France —four countries that are definitely no slouches in the steak department. Some can only be found at steakhouses (or in the kitchens of especially good cooks), and others are on the shelves at just about every American supermarket. Whether they’re classic French highbrow sauces or great toppings for that weeknight sirloin, they’re all sauces that you should know about. CLICK FOR SLIDESHOW A.1., Béarnaise, and More: The Definitive Guide to Steak Sauce slideshow RELATED LINKS The 1 Difference Between USDA Prime Steak and Everything Else Dry-Aging Makes Steak Taste Better, and Here’s Why 10 Steakhouse Secrets Only the Experts Know

America’s 50 Most Powerful People in Food for 2017 Jan 30, 2017 | 11:23 am By Colman Andrews Editor

http://www.thedailymeal.com/ Jan 30, 2017 | 11:23 am By Colman Andrews Editor For the seventh year in a row, we set out to identify the most powerful people in the world of food Our ranking includes (from left) Pepsi CEO Indra Nooyi, Amazon CEO Jeff Bezos, and Monsanto CEO Hugh Grant. Who wields power in the American food world? For the seventh year in a row, The Daily Meal is attempting to answer that question. Which people, whether CEOs of giant corporations or TV chefs or anyone in between, have the most influence over what and how we eat? America’s 50 Most Powerful People in Food for 2017 (Slideshow) Some who have power in the food world have it literally — the power to make laws, disrupt the marketplace, control supply chains. Others exercise it in more subtle ways: They are the watchdogs, the inspirers, the facilitators. Some of our most powerful people are agribusiness moguls or CEOs of major food processing and distribution concerns; some are elected or appointed officials who concern themselves with the economics and the safety of our food supply; some are celebrity chefs and other public figures who start trends and speak up for what they believe in. Power is a difficult thing to quantify, of course. It can't be judged — not solely, anyway — by number of employees, annual income, or Facebook likes. And it certainly can't be decreed by public relations departments. (Margaret Thatcher, no slouch in the power department herself, once famously said, "Being powerful is like being a lady…if you have to tell people you are, you aren't.") PREVIOUS YEARS' RANKINGS America’s 50 Most Powerful People in Food for 2016 America’s 50 Most Powerful People in Food for 2015 America's 50 Most Powerful People in Food for 2014 America's 50 Most Powerful People in Food for 2013 America's 50 Most Powerful People in Food for 2012 How, then, did we come up with this list? The first few years we published our ranking, our editors did extensive research, reading news stories, annual reports, and editorial analyses, and consulting with experts in the various fields we cover. Then we shuffled the rankings according to strenuous and sometimes contentious editorial discussion. Our process for choosing the names on this list worked this way: We came up with our nominations, a combination of last year's list (along with people who had appeared on previous iterations and then dropped off for one reason of another) and new candidates drawn from our own coverage of important personalities and events in food circles over the past 12 months. Next, we graded each nominee on four criteria: the number of people directly reached; the number of ways in which the candidate interacts with consumers; the candidate's past accomplishments and potential for future accomplishments; and a proven ability to reach and influence people through his or her actions. It’s also worth noting that in some instances it’s the office itself that holds the true power, so whoever holds that office is powerful by default — and that, in the case of some governmental offices, nobody is quite sure what a Trumpian future will bring. (In cases where statistics from 2014 or '15 are cited below, they are the most recent available.) As in past years, some returnees have moved up the ladder and some have moved down. This might be because of new accomplishments (or lack thereof) or just because we're considering them from a different angle this year. Here, then, are “America’s 50 Most Powerful People in Food,” 2017 edition. Additional reporting by Dan Myers. CLICK FOR SLIDESHOW America’s 50 Most Powerful People in Food for 2017 slideshow RELATED LINKS America’s 50 Most Powerful People in Food for 2015 America's 50 Most Powerful People in Food for 2014 America's 50 Most Powerful People in Food for 2013 America's 50 Most Powerful People in Food for 2012 America's 50 Most Powerful People in Food for 2011 SHARE THIS ARTICLE

11 Recipes to Master This Weekend

https://www.facebook.com/gloriaferrervineyards https://www.youtube.com/user/GloriaFerrerWines THE GLORIOUS LIFE https://www.gloriaferrer.com/blog/ https://plus.google.com/114897081817628477070 https://twitter.com/GloriaFerrer Gloria Ferrer WineryVerified account @GloriaFerrer Gloria Ferrer is California's most awarded sparkling winery. Must be 21+ to follow. http://goo.gl/7WR95Y Carneros, Sonoma County gloriaferrer.com/events/ Joined May 2009

Spicy Tofu With Pickled Shiitake Mushrooms How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

Ingredients 4 SERVINGS 6 ounces shiitake mushrooms, stems removed, caps thinly sliced ⅓ cup sugar ½ cup plus 5 teaspoons soy sauce ½ cup plus 5 teaspoons unseasoned rice vinegar 1½ cups short-grain brown or white sushi rice Kosher salt 2 tablespoons dried wakame (seaweed) 5 teaspoons spicy black bean paste 1 tablespoon honey 1½ teaspoons toasted sesame oil 1 14-ounce package firm tofu, drained, patted dry, cut into ¾-inch pieces 3 scallions, thinly sliced on a diagonal ¼ cup coarsely chopped unsalted, roasted, skin-on peanuts Tobiko (for serving; optional) Preparation Bring mushrooms, sugar, ½ cup soy sauce, ½ cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour. Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes. Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm. Soak wakame in ½ cup cold water in a small bowl until softened, 6–8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed. Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture. Do Ahead: Mushrooms can be pickled 5 days ahead. Keep chilled. Recipe by Andy Baraghani Photograph by Alex Lau See More MUSHROOMSUGARSOY SAUCERICE VINEGARRICESEAWEEDHONEYSESAME OILTOFUGREEN ONION SCALLIONPEANUTHEALTHYISH Nutritional Content Calories (kcal) 570 Fat (g) 13 Saturated Fat (g) 1.5

Lechon Kawali Recipe

Lechon Kawali or Deep-Fried Pork Belly is probably one of the most ordered food in a Filipino restaurant and one of the most cooked dish at home. This is because of its availability and simple cooking procedure. However, it’s not that easy to come up with the perfect crunch you’d find in restaurants. But don’t worry, with this recipe, you’ll learn how to make yummy and crispy Lechon Kawali. In fact, you don’t even have to go to a restaurant anymore to have this. You’ll be able to cook it right at home, any time you want to. Try cooking one today, and don’t forget to serve it with your favorite all-around sarsa! Ingredients: 2 lbs. pork belly 2 tbsp salt 2 tbsp whole pepper corn 5 pcs. dried bay leaves 3 cups cooking Oil 34 ounces Water Cooking Instructions: Place the water on a big cooking pot and bring to a boil Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender Remove the meat from the pot and let it cool down for a few minutes Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy Flip the meat to cook the opposite side Remove the meat from the pan, let it cool down a little then slice according to desired portions Serve hot. Share and Enjoy!

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious. YIELDServes 4 INGREDIENTS 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained 1/3 cup olive oil, plus more for drizzling 1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced 8 garlic cloves, smashed 1 Fresno chile, very thinly sliced, divided 1/4 cup dry white wine 12 ounces strozzapreti or casarecce pasta Kosher salt 1 pound rock shrimp or 1 small shrimp, peeled, deveined 2 tablespoons unsalted butter PREPARATION Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use. Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5–8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl. Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5–10 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed. Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil. ADD NOTES

The Latin name for the herb in question is Coriandrum sativum. So, as you can easily see, this is where the word "coriander" is derived from. In turn, the word "cilantro" is the Spanish translation of this word (coriander).

Grilled Branzino with Cilantro-Mint Relish 11 Italian Classics You Can Master Ingredients 4 SERVINGS ½ cup finely chopped fresh cilantro ¼ cup fresh lime juice 1 tsp. grated peeled ginger 1 tsp. sugar ½ cup finely chopped fresh mint plus 4 sprigs for stuffing 2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided ⅓ cup plus 1 Tbsp. vegetable oil Kosher salt 1/4 small white onion, finely chopped 2 whole branzino or small red snapper, cleaned 1 lime, thinly sliced Preparation Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and ⅓ cup oil in a medium bowl; season with salt. Set relish aside. Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 Tbsp. oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish. DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill. Recipe by Dawn Perry Photograph by Gentl Hyers See More CHILECILANTROFISHGINGERHOT PEPPERLIMEMINTSUMMERDINNER Nutritional Content Calories (kcal) 390 Fat (g) 24 Saturated Fat (g) 3.5

Chicken Thighs for Every Mood (and Every Weeknight)

Chicken

11 Rice Recipes to Satisfy All of Your Grain Bowl Needs

SPICED COCONUT CHICKEN AND RICE LAUREL RANDOLPH OCTOBER 2016 THE INSTANT POT COOKBOOK COOK REVIEWS (1) YIELDServes 4–5 ACTIVE TIME10 minutes TOTAL TIME45 minutes INGREDIENTS 1 tablespoon extra-virgin olive oil 1 onion, cut into 1/4-inch slices 1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices 3 medium garlic cloves, minced 1 tablespoon curry powder 1 teaspoon ground turmeric 2 pounds bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper 1 (14-ounce) can light coconut milk 1/2 cup water 1 1/3 cups jasmine rice, rinsed 2 tablespoons cilantro leaves plus stems, stems and leaves divided 1 1/2 teaspoons sugar 1 lime, halved (one half cut into wedges, for serving) PREPARATION Select Sauté on high heat on the Instant Pot and add the oil. Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute. Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid. Select Manual and cook for 13 minutes on high pressure. When cooking is complete, use a quick release. Transfer the chicken to a platter. Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes. Meanwhile, remove the skin and bones from the chicken and discard. When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam. Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges. Variation To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release. Per Serving - Calories: 835, Total Carbohydrates: 60g, Saturated Fat: 31g, Trans Fat: 0g, Fiber: 7g, Protein: 31g, Sodium: 169mg ![The Instant Pot Cookbook] (https://vulcan.condenastdigital.com/epi/photos/57f417d19774d09a0c62eb27/master/w_116/instant-pot-cookbook-cover-100416.jpg) From The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals © 2016 by Laurel Randolph. Reprinted with permission from Rockridge Press. Buy the full book from Amazon.

Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies

https://youtu.be/JZ5VJNJNfSQ Start at: 1:07 Published on Nov 12, 2012 Learn how to make the best Pumpkin Pie Ever! Go to http://foodwishes.blogspot.com/2012/1... for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe! Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist http://www.youtube.com/playlist?list=... Subscribe to Food Wishes: http://bit.ly/FoodWishes2 Subscribe to Allrecipes: http://bit.ly/AllRecipes2 Subscribe to Entertaining with Beth: http://bit.ly/EntertainingWithBeth2 Subscribe to Sarah Fit TV: http://bit.ly/SarahFitTV2 Subscribe to Divas Can Cook: http://bit.ly/DivasCanCook2 Subscribe to Modern Mom: http://bit.ly/ModernMom2 Subscribe to Hungry: http://bit.ly/Hungry2 Subscribe to Tasted: http://bit.ly/Tasted2 Category Howto & Style License Standard YouTube License SHOW LESS COMMENTS • 1,547 Oscar del Rosario Add a public comment... Top comments Fall_ OutXC Fall_ OutXC1 month ago I'm making it right now wish me luck Reply 16 View all 7 replies pinkie24 pinkie241 month ago +Vickie Deng well taste is subjective so its different for everyone, but i like it the way it is. you should just make and put in a little condensed milk at a time and taste it before you bake it and if its not sweet then you can add more. Reply Vickie Deng Vickie Deng1 month ago Thanks Reply Megan Williams Megan Williams3 months ago ...I honestly would have added some Cayenne I think. Reply 40 View all 6 replies Obey Bebe Obey Bebe1 month ago Megan Williams hahaha ur so funny. Reply isha hussain isha hussain3 weeks ago its cuz food wishes always adds cayenne to his dishes, she was joking Reply Minimeister317 Minimeister3172 months ago (edited) I don't think we got that pumpkin puree here in Denmark, I wish you'd show how to work around that. Reply 6 View all 15 replies Ben a person Ben a person4 weeks ago Minimeister317 we don't have it in the U.K. either. Reply Mila Hunter Mila Hunter3 weeks ago Ben a person I just got some from sainsburys Reply Trini Love Trini Love2 months ago you are hilarious and this looks delicious!!! Reply 10 Rose Nguyen Rose Nguyen2 months ago Your voice sound like a dreamy Seth Rogan Reply 24 Vania Baltazar Vania Baltazar2 months ago Rose Nguyen omg yessss! 😂 Reply Marvelous Marisol Marvelous Marisol2 months ago I'm doing this for the 2017 thanksgiving 😚 Reply 8 pinkie24 pinkie241 month ago i always thought pumpkin pie had cinnamon in it Reply View all 5 replies pinkie24 pinkie241 month ago +Greg The Pimp ohh lol ok Reply Bella Agadzhanyan Bella Agadzhanyan1 month ago he did add a cinnamon, after he added condesed milk Reply 1 Klimt Kahlo Klimt Kahlo1 month ago Just made this pie. Never thought it was so easy. Baked a total of 45 minutes and it may be a tad over-cooked. Will know tomorrow when I try it! No cracks whatsoever. Used pumpkin pie spice store bought instead of ginger and nutmeg and Chinese spice. Reply 6 tippy dog tippy dog1 month ago I use eggnog instead of condensed milk much better Wawa egg nog is the best Reply 4 Usmaan Bilal Usmaan Bilal1 month ago Your voice is very soothing, I could listen to you speak all day! Reply 4 Kenway Scott Kenway Scott4 months ago I love his voice Reply 32 cassie campos cassie campos3 months ago Kenway Scott same Reply Cassie paul Cassie paul2 months ago He sounds like Seth Rogen a little😂😂😂 Reply 8 karen henry karen henry2 weeks ago A twist, three thrusts, and a pull is pretty much how I got all my kids. Reply fcknmrcls fcknmrcls2 months ago "Do not use pumpkin pie filling, that's got a bunch of stuff in it" proceeds to use CANNED pumpkin puree. This recipe is useless for a non-american, who can't buy pumpkin puree in the store so has to make it by themselves. Reply 7 View all 4 replies Toffsen100 Toffsen1002 months ago take hokkaido pumpkin either roast it with the spices in the oven and then puree or cook in small cubes and puree. It basically the same with a bit more effort. But this way you can be 100% sure whats in your food and you can pick the pumpkin that you like the taste off the most. Also as i learned by watching jamie or gordon, they always tend to roast/bake their spices to 'activate' them. Read more Reply Gio Biocampo Gio Biocampo2 months ago Find a video on how to make the puree from scratch. Reply greimalkin greimalkin1 month ago you can Photoshop a video? Reply Trollin Powell Trollin Powell4 months ago (edited) My favorite pie is the best and recommend it to everyone. Blueberry and Pumpkin pie. I call it a blumpkin. I don't have the recipe so you will have to Google it. Mine is all natural and organic. However you will need an assistant. Reply 10 View all 6 replies ShawBrothersGirl ShawBrothersGirl2 months ago That sounds disgusting Reply 6 Trollin Powell Trollin Powell2 months ago ShawBrothersGirl Never knock it till you try it. Reply 1 Warrior Princess Warrior Princess2 months ago Can you cover this? With decorative pie crust? And if so when? Should I pad the top? Thank you xx Reply Diane Watson Diane Watson2 months ago I think if you wanted to do a cut out of a pumpkin and some leaves that might be okay for a small decoration, maybe...but I have never, ever seen a covered pumpkin pie. Of course you can do what you want. Reply 1 iKillOrDieTryN iKillOrDieTryN2 months ago do you mean like the way some pies use the weave crust pattern on other pies? if so you can do it but i would cook that crust separate of the pie and just place it on top after. Reply Anna Guerra Anna Guerra1 month ago My pie still cracked on top.... it wasn't really sweet either but overall it was good. Reply SerialKillerX SerialKillerX1 month ago Can't wait to make this! Does putting cream cheese frosting on it instead of whipped cream taste weird? Reply Heather Spoonheim Heather Spoonheim1 month ago Near perfect. You forgot the 2 ounces of dark rum. Reply 2 I feel bored. Entertain me. I feel bored. Entertain me.3 weeks ago nice guy. I like you👍 Reply Show more Autoplay Up next Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake Food Wishes 348,640 views 7:19 Coconut Cream French Toast - How to Make Coconut French Toast Food Wishes 10,449 viewsNEW 6:20 Easiest Pumpkin Pie Ever | Thanksgiving Recipe Southern Living 128,230 views 3:05 How to make Pumpkin Pie recipe ShakespearesChin 323,348 views 8:59 Classic Pecan Pie Recipe - How to Make Perfect Pecan Pie Food Wishes 294,842 views 6:43 ISRAEL set for -- 7 YR. 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Pumpkin Spice Donut Holes Are Perfect For Fall

posted on Nov. 2, 2016, at 2:29 a.m. mercedessandoval mercedessandoval BuzzFeed Motion Pictures Intern INGREDIENTS Serves 8-10 2 cups flour ¾ cup sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice* 1 teaspoon salt 1 ¼ cup pumpkin puree 1 egg 2 tablespoons melted butter Oil, for frying Topping: ¾ cup sugar 3 tablespoons pumpkin pie spice* PREPARATION 1. In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, mix together pumpkin puree, egg, and butter. 2. Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside. 3. Heat oil in a frying pan to 325˚F/160˚C. 4. While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier). 5. Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time). 6. Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat. 7. Enjoy! *Note: Make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture. https://www.youtube.com/watch?v=Kwz7RlvFBq4