Sorry, Pastors – The Growth Of The Church Is Not Up To Us Contributed by: Karl Vaters // NewSmallChurch.com If the size of my church was up to me, it would have been a lot bigger a long time ago. After all, like so many of my peers in ministry, I’ve followed all the rules. Preach the Word, train disciples, reach people, remove obstacles, lead and manage it well, and the church will grow. Won’t it? But then, it doesn’t. Not for most of us. I know it doesn’t make sense. How can a church be healthy and strong, but not grow numerically? It seems counterintuitive and … I don’t know … wrong somehow. But that’s reality. A lot of healthy churches don’t grow numerically. No matter how many right principles we follow, how well we preach and promote it, or how many obstacles to growth we remove, some churches Just. Don’t. Get. Bigger! Aaaargh! Continue Reading »

View article Sorry, Pastors – The Growth Of The Church Is Not Up To Us Sorry, Pastors – The Growth Of The Church Is Not Up To Us By Karl Vaters on Oct 5, 2017 NewSmallChurch.com based on 1 rating (rate this article) | 2,824 views "Preaching the Word, training disciples and ministering to the community may or may not increase the number of people who sit in front of me from Sunday to Sunday. But it will produce a healthy church." Scripture: None (Suggest Scripture) Tags: Church Growth, Surrender, Healthy Church, God's Church (view more) (Suggest Tag) If the size of my church was up to me, it would have been a lot bigger a long time ago. After all, like so many of my peers in ministry, I’ve followed all the rules. Preach the Word, train disciples, reach people, remove obstacles, lead and manage it well, and the church will grow. Won’t it? But then, it doesn’t. Not for most of us. I know it doesn’t make sense. How can a church be healthy and strong, but not grow numerically? It seems counterintuitive and … I don’t know … wrong somehow. But that’s reality. A lot of healthy churches don’t grow numerically. No matter how many right principles we follow, how well we preach and promote it, or how many obstacles to growth we remove, some churches Just. Don’t. Get. Bigger! Aaaargh! Numerical Congregational Growth Is Not Inevitable A while ago I was having lunch with a pastor of a church near mine. He had previously been on staff at a megachurch, where he had led a huge youth group and participated in some well-known Christian music projects. He’s especially good at graphic design and promotion. When he started pastoring, he faithfully applied the principles that had been successful for him and that he’d seen work for the pastors he’d worked with. But, while his church is great, it has stayed small. As we chatted over sandwiches, he was comparing his previous situation to his current frustrations and he blurted out, only half jokingly, “It ticks me off that my preaching and graphics won’t build a big church!” Me too, I told him. Then we laughed at our own stupidity. I Can’t Make Growth Happen I want to make my church grow. There’s just one problem with that. It’s not my church to grow. I have to remind myself of that all the time. It’s Jesus’ church. Not mine. The church existed before I came along, including the congregation I currently pastor. And both will outlast me. So I have to keep reminding myself of the frustrating truth that some things are beyond my control. But I still want to be in control. Or, at the very least, when I surrender my control to the control of the Holy Spirit I want results that make sense. The Wisdom to Know the Difference I keep trying to learn to relax my grip and surrender to Jesus. To give him control. To be okay with what I can’t control. To live with the stubborn, frustrating reality that the numerical growth of the church is beyond my control. To acknowledge that the only control I have is whether-or-not to stay faithful. Preaching the Word, training disciples and ministering to the community may or may not increase the number of people who sit in front of me from Sunday to Sunday. But it will produce a healthy church. If I am faithful, God may sometimes bring numbers, but he will always bring health. I’m learning to be okay with that. Because healthy matters more than big. Karl Vaters (website: NewSmallChurch.com) View all articles by Karl Vaters Karl Vaters is the author of The Grasshopper Myth: Big Churches, Small Churches and the Small Thinking That Divides Us. He’s been in pastoral ministry for over 30 years and has been the lead pastor of Cornerstone Christian Fellowship in Fountain Valley, California for over 20 years. He’s also the founder of NewSmallChurch.com, a blog that encourages, connects and equips innovative Small Church pastors.

Bacon-wrapped meatloaf lollipops

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ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE ANNA STOCKWELL EPICURIOUS NOVEMBER 2017 I'm in an agrodolce phase. Lately I've been making a version of the sweet-and-sour Italian sauce from tart cranberries, red-wine vinegar, and sugar. The bright red sauce looks gorgeous drizzled over circles of roasted delicata and sweet potato, and provides just the right balance of tartness. The sweet roasted veg will make a fun new side dish for your Thanksgiving table, and that sauce also works great as a condiment for turkey. xoxo, Anna

YIELD8 servings ACTIVE TIME20 minutes TOTAL TIME1 hour 15 minutes INGREDIENTS 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes 2 1/2 teaspoons kosher salt, divided 15 small sprigs thyme, divided 8 ounces fresh cranberries 2 cups red wine vinegar 1 1/2 cups sugar PREPARATION Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes. Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

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Chocolate Lasagna

https://amandascookin.com/chocolate-lasagna/ You are here: Home / Amanda's Recipes / All Dessert Recipes / One Pan Desserts / Chocolate Lasagna CHOCOLATE LASAGNA Share on FacebookTweet about this on TwitterPin on PinterestShare on StumbleUponShare on Google+Share on YummlyEmail this to someone AUGUST 28, 2016 BY MELISSA WILLIAMS THIS POST MAY CONTAIN AFFILIATE LINKS Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust! if you’ve never tried chocolate lasagna you are in for a delicious treat! Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! CHOCOLATE LASAGNA For other dessert lasagna recipes check out: Chocolate Peanut Butter Lasagna, Mint Chocolate Lasagna, Lemon Lush which can also be referred to as Lemon Lasagna! My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no-bake dessert. But, gimme all the chocolate. WATCH THE VIDEO Play Video Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! PERFECT FOR POTLUCKS If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your taste buds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well. Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! CHANGING THE TOPPING See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. Why bittersweet instead of semisweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together. There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional. Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It's a chocolate dessert dream! YOU WILL NEED: 1 package Oreo cookies (36 cookies) 6 Tablespoons butter, melted 1 brick (8 oz) cream cheese, at room temp 1/4 cup sugar 3 1/4 cups milk, plus 2 Tablespoons, divided 1 tub (12 oz) of Cool Whip 2 (3.9 oz) packages instant chocolate pudding mini chocolate chips

Maple Cayenne Ribs

Jean-François Burman by Jean-François Burman Maple Cayenne Ribs BBQ Type: Grill Fuel: Charcoal Cooking Time: 4 h to 4 h 30 min Makes 2 to 4 portions INGREDIENTS 2 Slabs of baby back ribs 1 cup - Maple wood chips RUB ¼ cup - Brown sugar ½ tbsp - Salt 2 tbsp - Ground coriander 1 tsp - Cinnamon 1 tsp - Ground cumin 2 tsp - Black pepper GLAZE ½ cup - Maple syrup ¼ cup - Frank's RedHot Original ¼ cup - Butter ¼ cup - Ketchup 1 tsp - Lime zest 2 tbsp - Lime juice PREPARATION Preheat your grill for indirect: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside; With a butter knife and some paper towels, remove the membrane under each slabs of ribs by inserting the knife between the membrane and one of the bone, pull the membrane with a paper towel to remove it completely; Mix all of the Rub ingredients together and apply the rub on both side of the ribs with your hands so it penetrates the meat; Place the ribs on the grill grate over indirect heat and toss a cup of maple wood chips onto hot coals; Close the lid and cook for about 4 hours at 250°F; Mix all of the Glaze ingredients together and simmer for 15 minutes; Glaze the ribs 10 to 15 minutes before taking them out of the grill; The ribs are done when the meat have shrunk of about 1 inch from the bones; Cover the ribs with aluminum foil and let them rest for 15 minutes before serving.

Pinas Sarap News TV 14 mins · Primera klase ang mga talaba sa Capiz dahil sa tamang timpla ng tubig alat at tubig tabang. 😋 Kaya naman masarap itong rekado sa ilang lutuin gaya ng rellenong talaba, oyster with beer butter at oyster mixed veggies in peanut sauce! Matakam sa mga ihahain namin video na ito! Share mo na sa mga ka-food trip mo Kapuso! #PSCapizSeashell

Pinas Sarap News TV 16 minutes ago Pinas Sarap na Oysterrific Recipes! Primera klase ang mga talaba sa Capiz dahil sa tamang timpla ng tubig alat at tubig tabang

Mama's Guide Recipes shared Proper Tasty's video. 9 hrs · Fluffy Pancakes...like a cake!

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Beef Bone Broth

Beef Bone Broth BETTER HOMES AND GARDENS PIN PRINT g b i f Beef Bone Broth REVIEWS (3) BY 9 PEOPLE READ REVIEWS RATE THIS! ADD REVIEW MAKES: 16 SERVINGS SERVING SIZE: 1 CUP MAKES: 16 CUPS PREP: 30 MINS ROAST: 45 MINS 450°F COOK: 8 HRS TO 12 HRS Beef Bone Broth Ingredients 3 pounds beef soup bones (knuckle, neck, or marrow bones) 1 cup water 4 medium carrots, cut up 3 medium onions, unpeeled and cut up 6 stalks celery with leaves, cut up 2 tablespoons dried basil or thyme, crushed 1 tablespoon salt 20 whole black peppercorns 16 sprigs fresh parsley 4 bay leaves 6 cloves garlic, unpeeled and halved 18 cups cold water 2 tablespoons cider vinegar Directions Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months. If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months. From the Test Kitchen SLOW COOKER DIRECTIONS Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and cook on low 10 to 12 hours. Remove soup bones from broth. Continue as directed in Step 3. Makes about 9 cups. Per 1 cup: 32 cal., 1 g fat (0 g sat. fat), 10 mg chol., 151 mg sodium, 1 g carb., 0 g fiber, 4 g pro. Nutrition analysis per serving: 32 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 10 mg cholesterol, 0 g fiber, 0 g total sugar, 13% Vitamin A, 3% Vitamin C, 151 mg sodium, 2% calcium, 4% iron PRESSURE COOKER DIRECTIONS Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in recipe. Makes about 10 cups. Nutrition analysis per serving: 29 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 9 mg cholesterol, 0 g fiber, 0 g total sugar, 12% Vitamin A, 3% Vitamin C, 136 mg sodium, 2% calcium, 3% iron Per 1 cup: 29 cal., 1 g fat (0 g sat. fat), 9 mg chol., 136 mg sodium, 1 g carb., 0 g fiber, 4 g pro. THE BONES: Look for soup bones at your meat counter. Neck bones, back bones, and marrow bones are good choices. Ask your butcher to cut the marrow bones into 2 to 3 inch lengths; this helps expose more of the marrow. You also can save bones from pot roasts and steaks to use for stock. Simply store them in an airtight container in the freezer until you are ready to use them. Be super thrifty and save your bones from prepared broth. They can be reused for another batch of broth. The broth won't have as much flavor in the second round, but will still make good broth. PIN PRINT Nutrition Facts (Beef Bone Broth) Per serving: 36 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 170 mg sodium, 2 g carb., 0 g fiber, 0 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet Recipe Collections Best-Ever Slow Cooker Ideas Our Favorite Casseroles Related Categories Soup Recipes RATE THIS RECIPE! ADD REVIEW Reviews (3) 9 RATINGS soleilwilliams2 45 DAYS AGO I'd like to try this recipe once I get the time. I'm so busy which is why I've been drinking Au Bon Broth since and it's surprisingly delicious like home-made. Lori Murray 226 DAYS AGO Can the jars of broth be processed in a canner when you're finished? johrah7 342 DAYS AGO I agree with the process and make my own broth, beef & chicken. Would love to make the beef more often! It is so hard to find good bones! The butchers get their meat without a lot of the good bones that they usually had in their orders. I like knuckle bones that have been sliced into rounds. Very hard to find!! I travel to see my Mom in another city; they have an HEB there that stocks the knuckle bones that I like --- the butcher has them for a customer who feeds them to his dogs!! Arghhh! Such a waste! Ha! I try to get them before he does!

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Diet, Health & Beauty shared Cooking Recipes's video. 9 mins · 4,500,646 Views Cooking RecipesLike Page June 24 · Tasty Spanish potato omelette SANDWICH style - easy food recipes for dinner to make at home Oscar del Rosario LikeCommentShare

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LOOKER 好點子 last Thursday 這樣切西瓜才是真的神！

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10 Garlic Health Benefits : The World’s Healthiest Herb

10 Garlic Health Benefits : The World’s Healthiest Herb MaanasiSeptember 20, 2015Add comment6 min read Garlic is one of the most common herbs that is used to not just flavour your food, but also used as a medicine to treat myriad health ailments. Garlic has been used since time immemorial in treating various illnesses and diseases. The consumption of garlic can protect you from viral illness like cold, fever, various allergies and infections that are in the atmosphere. Let’s see some important garlic health benefits! Read this article you won’t believe the wonderful health benefits of ginger… Garlic Health Benefits Garlic health benefits Today we present to you a few of the many garlic health benefits, that you did not know before! 1. Garlic Helps Hair Growth Did you know that a garlic massage to your scalp will prevent hair fall and leave you with thick beautiful hair? Well, it does! Studies to have proven that garlic can stimulate hair growth without any side effects. Add a few cloves of garlic to your hot oil head massage concoction two or times a week and you will be surprised with the results. 2. Garlic Helps in Weight Loss Want to easily lose some pounds without a rigorous exercise regimen? It is garlic to the rescue again! Ready a concoction of lemon juice, garlic cloves and warm water and drink it up in one shot. Voila, there you go, a quick and healthy way to reduce fat! 3. It’s An Energy Booster If you want to reap the benefits of magnesium, then include garlic in your meals today! Magnesium is a mineral that improves overall health and also boosts your energy levels. You can get as much as 25 mg of magnesium in just 100 grams of garlic! 4. Garlic Can Prevent Cancer Although it is not totally proven, some research proves and back up claims of doctors, that consuming garlic can actually kill cancerous cells in the stomach, colon and rectal cancer. If you cannot chew a few cloves of garlic, simply add it to your cooking. Don’t miss to read about another ‘wonder spice’ Fenugreek Seeds & its health benefits… 5. Garlic During Pregnancy Now this is interesting, eating garlic while you are pregnant helps the baby gain some much-needed weight. This in turn helps in the development of the baby in your womb! 6. It Cures a Cold and Flu Colds and coughs are generally caused by viruses, but latest studies suggest that a deficiency of vitamin D can be the underlying reason behind poor immunity. While doctors suggest that sunlight is the best source of this vitamin, you can also get a good amount of the many benefits of vitamin D, by consuming garlic on a daily basis. 7. Garlic Improves Artery Health As you grow older, your arteries start to become weak and lose their strength. Consuming garlic helps improve artery health and functioning considerably. 8. It Can Reduce Cholesterol In a recent research, it has been noted that people who consume garlic are able to regulate their cholesterol levels better than those who steer clear of this herb. 9. Thins Out Blood Thick blood flow or blood clots are often the reasons or causes for sudden heart attacks and even untimely death. The benefit of eating raw garlic is that it thins out the blood and increases the blood flow throughout our body. 10 Strengthens the Joints It is also believed that consuming garlic can help in having pain-free joints and also lessen other joint problems. How to Eat Garlic? Now we know that garlic health benefits are in plenty. But, do you know how to consume garlic? The best method to eat garlic is to simply smash it or just cut it into two and swallow it down before you go to sleep. If you cannot get yourself to eat them raw, you may swallow a few cloves with water or even milk. Just remember that consuming more than two cloves in a day is not good for you. Raw or Cooked? Eating garlic raw has more health benefits that to eat them cooked. When garlic is cooked it loses its healthy components and just becomes a taste, maker. Allicin which is the most important factor of garlic is what protects us from deadly diseases like cancer, is produced or activated only when garlic is crushed or cut. Also, once crushed garlic should be exposed to air before it is being consumed for a better outcome. If you simply cannot chew garlic cloves, or have no time to cook your own meal you still can reap the benefits of garlic. Wonder how? Pills and supplements! Yes, you heard that right, you can now consume garlic in the form of pills. What’s more? The benefits of garlic pills are the same as of raw garlic! Click here to read more about Amazing Holy Basil Benefits or Tulsi Health Benefits Black Garlic and Its Use Black garlic, on the other hand, is nothing but just white garlic cloves fermented for many weeks. Some ferment it with tamarind to get that sour flavour. This type of garlic unlike the white one is on the sweeter side and has managed to work its way into some of the best Asian dinner recipes. Both have similar benefits, but just look and taste different. Side Effects of Garlic The above mentioned are all the pros of garlic. Let us now quickly take note of what the side effects of garlic are. As discussed earlier, garlic is a blood thinner. Now in a way it is good, but at the same time if blood gets too thin there are chances of excessive bleeding. Also, while pregnant, garlic consumption is good, but it should be kept in mind that garlic should only be consumed in minimal quantities that too not raw. Although garlic is used to reduce skin irritations and acne, sometimes it can even burn your skin if you are sensitive. We have seen the garlic health benefits and benefits of eating raw garlic as well. Now it is time to add this wonderful herb into our daily diet! Add them in your stew, in your veggies and even on your pizza! Or simply reap the benefits of garlic supplements, that are easily available on the market! Garlic Garlic Pills Hair Care health benefits Healthy Food Herbs home remedies Skin care weight loss Maanasi Maanasi, who is currently pursuing a Masters in Clinical psychology loves to spend her free time listening to her four-year old son bantering about a new robot or toy he is besotted with. Free spirited by nature and very talkative, she also loves browsing on tourist destinations, and some day wishes she could travel the length and breadth of the world. VIEW ALL POSTS

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LECHON BABOY Lechon Paksiw Recipe >>> http://iloilofoodtrip.blogspot.com/2015/…/lechon-paksiw.html More at Iloilo Food Trip

Here's a simple recipe for Lechon Paksiw Ingredients 1.5 to 2 kilos left over lechon, 1/2 cup vinegar (adjustable) 2 cups liver sauce (leftover) or Mang Tomas Sarsa ng Lechon (Spicy if dEsired) 1 head garlic, minced 1/2 tbsp whole peppercorn 1/4 cup soy sauce 1 tsp salt 1/2 cup brown sugar 1 cup water 1 cup banana blossoms (optional) How to make Lechon Paksiw Slice lechon into small serving pieces. Mix all the other ingredients in a wok and when done, add lechon. Bring to a boil. Lower heat and simmer until lechon skin becomes soft and sauce thickens. Make flavor adjustments to suit your taste at the same time consistency. Remove from heat and serve with rice. No comments: Flavours of Iloilo Page Liked · September 11, 2016 · With Lanie Romualdo, Apryl Juguan Nieves, Anie Galingramoso, Meriam Gersava, Lonie Peregrino Codilla, Kanji Haniko, Noli Sajelan Acero, Maria Evangeline Tasi and Valautu'uifanga Latu. LikeShow more reactionsCommentShare Top Comments 1K 1K 85 shares 42 Comments Comments Gales Rosie Baldon Gales Rosie Baldon Mao ni atong paborito di ba!! O cg kaon lng yaw mo kaulaw naay daghan ,ha...ha...ha. See Translation Like · Reply · 1 · November 2, 2016 at 11:56pm Nestor Santos Nestor Santos Walang dudang masarap ang lechon, puedeng tikim lang at hindi dapat makarami. This is regardlesss of age, it's a fact!! See Translation Like · Reply · January 22 at 12:27pm Mina Nuñez Mina Nuñez Wow my favorite. Sarap nman ng lechon lalo mlutong ang balat perfect , See Translation Like · Reply · October 19, 2016 at 11:37am Jhunyours Ramos Jhunyours Ramos Ang sarap sana ba,. Pero killing me softly ito kung palagi nalang See Translation Like · Reply · October 17, 2016 at 9:22pm Nestor Zurbito Nestor Zurbito I'm ms it very much 'coz I'm still working here in Riyadh for more than a year Like · Reply · September 29, 2016 at 4:20pm Lola Ganda Bocalig Lola Ganda Bocalig Sarap Lang tingnan See Translation Like · Reply · 1 · September 18, 2016 at 6:43pm View 36 more comments Oscar del Rosario Write a comment...

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