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Dinner With The FoodFellas - An Invitation You Can't Refuse!

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HOW TO MAKE CREPES | Homemade Crepes made by Nonna Igea
Vincenzos Plate


Published on Nov 20, 2016
Thin and light, this delicious crepe recipe is so versatile it will make your next savoury or sweet dish an absolute treat.
Watch this video where Nonna Igea shows you how to make crepes at home the easy way.
Crepes. How to make crepes, homemade crepes, make crepes, how to make a crepe.

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HOW TO MAKE CREPES

INGREDIENTS:
3 X large fresh eggs
3 table spoon of sifted flour (you may need to add more as you go so keep some extra flour handy)
A pinch of table salt
Extra virgin olive oil
3 egg shells filled with water

METHOD:
1. Using one egg, crack open the top only so that just a small part of the egg shell breaks.
2. Pour the egg into the mixing bowl and put the larger piece of the egg shell to the side to use later on.
3. Crack open the other eggs as you normally would and add them to the bowl.
4. Using your whisk, best the eggs as much as you possibly can, for at least 5 minutes.
5. You should notice small bubbles form on top of the eggs.
6. Get the egg shell which you put aside earlier, and wash it out.
7. Fill the egg shell with water and add this to your eggs. Repeat 4 times.
8. Mix your eggs once again.
9. Add a generous pinch of table salt.
10. Mix once again for another 3 minutes!
11. Add a portion of the flour and mix well.
12. You will need to judge the texture as it needs to be nice and smooth without being runny. It has to have an element of density to it.
13. The amount of flour you need will be based on the size of the egg you use and also the freshness as in Italy, I used to use farm fresh eggs and they were huge!
14. Using a large deep spoon, scoop up the mixture and pour it back in, to see if you are happy with the result.

✔Keep reading the recipe on my website: http://www.vincenzosplate.com/recipe-...
 

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MOLTISSIMO: Mario Cooks for Waris Ahluwalia and Elettra Wiedemann
Munchies


Published on Nov 22, 2016
In the fourth episode of MOLTISSIMO, Mario welcomes food aficionado Elettra Weideman and actor/designer Waris Ahluwalia into the MUNCHIES Test Kitchen.

Mario dazzles their senses with a delightful serving of Sunchoke Carpaccio with Fonduta and Walnut Gremolata followed by his take on the traditional Italian dish of Risotto al Bardolino (Red Wine Risotto with Radicchio, Asiago and Green Apples).

WATCH NEXT: Mario Cooks for Nick Morgenstern and Wes Avila: http://bit.ly/2gwet7s

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Making peanut brillo with my mother-in-law
Vic Dibitetto


Published on Nov 21, 2016
 

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AMAZING Phoenix Arizona BBQ & The BEST Donut I've Ever Had!
Strictly Dumpling


Published on Nov 22, 2016
In this video I went to flagstaff Arizona's Tourist Home and had a hot doughnut which is by far the BEST doughnut I've ever had. Then went to phoenix Arizona for some ridiculous BBQ!

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ULTIMATE LASAGNA RECIPE ITALIAN | Timballo Teramano made by Nonna Igea | CHRISTMAS LUNCH 2016
Vincenzos Plate


Published on Nov 23, 2016
No one does it quite like Nonna. This antique lasagna recipe is the ultimate pasta dish with a twist and it will change your life! This Timballo has been enjoyed by my family for generations, it is created with an almost infinite number of hand-made crepes and filled with mince, cheese, freshly simmered tomato sauce…and a little more cheese. There is only one rule when making this stupendous family lasagna recipe: Add as many layers as you can!

This Italian lasagna recipe is made with lots of love so follow Nonna’s instructions and play a part in the rich Italian tradition of making lasagne for your next special occasion, or just because!

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LASAGNA RECIPE

INGREDIENTS: (For 6 pax)
30-35 fresh crepes
3 large mozzarella
200g parmigiano reggiano
600g mixed pork & veal mince
½ onion (chopped)
Extra virgin olive oil
2-4 fresh basil leaves
Pinch of salt
Butter
1L fresh tomato passata
1 x egg for the lasagna filling

METHOD:
1. First, follow my recipe: How to make crepes to make your deliciously light crepes which will form the layers of your lasagne recipe.
2. Dice up 3 large balls of mozzarella into cubes and put them to the side.
3. Put the saucepan on a medium heat and once it warms, add the chopped onion. Let this simmer for a few minutes, then add the tomato passata.
4. Stir the sauce using a wooden spoon and leave to cook for approx. half and hour.
5. Place a medium size fry pan on medium heat and add a drizzle of extra virgin olive oil.
6. Once this has begun to warm up, add in the mincemeat, breaking it down with a fork.
7. Sprinkle a few pinches of salt into the mincemeat and keep breaking it up. Let this cook for a few minutes or until brown.

VINCENZO’S PLATE TIP: Don’t cook the meat for too long or it will dry out. Remember, it will have another chance to cook through in the oven!

Keep reading the recipe on my website: http://www.vincenzosplate.com/recipe-...
 

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How-To: Make The Best Turkey Chili with Meyhem Lauren
Munchies


Published on Nov 24, 2016
Meyhem Lauren is known for his rapping skills, but he has a hidden talent: making turkey chili. Meyhem has been making chili since the age of ten, and has been developing his recipe ever since.

This turkey chili uses lots of cilantro, garlic powder, Mrs. Dash, and tons of other spices. While the chili cooks down, Meyhem whips together a peach cobbler using store-bought pie crust, canned peaches, and refrigerated biscuits—and it's incredible. In Meyhem's words, these recipes are stupid (but that doesn't make them anything less than totally delicious).

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VINCENZO'S PLATE 3 Year Anniversary | 1st Youtube Livestreaming
Vincenzos Plate


Streamed live 16 hours ago
 

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How-To: Make Mashed Potatoes 3 Ways
Munchies


Published on Nov 24, 2016
Sandy Ho usually spends her time cooking on chartered boats, but today she's in the MUNCHIES Test Kitchen making mashed potatoes—not one way, but three.

Sandy creates a crispy rosemary mash with boiled and fried fingerlings, a sweet potato mash, and a chickpea and potato mash that's like the love child of mashed potatoes and hummus. Why not cook all of three of these mashes for the holidays?

WATCH NEXT: How-To: Make The Best Turkey Chili with Meyhem Lauren : http://bit.ly/2ft3BST

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Muslim Chinese Street Food Tour in Islamic China | BEST Halal Food and Islam Food in China
The Food Ranger


Published on Nov 26, 2016
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Chinese Street Food Islam - Muslim Chinese Street Food - Street Food China
I made my way to Lanzhou, in search of the best Chinese street food and halal Chinese muslim food. I found a ton of street food and specialty halal snacks. Lanzhou is in the northwest of China, close to the far west Xinjiang province, and is home of the Hui people, and the food is fantastic! There was a lot of Chinese street food and Islam muslim Chinese cuisine. Just like you, I love street food around the world, and I travel for food. I came here to eat!

Street food in China is something I’m always looking to find more of! So I flew to Lanzhou, China and have been trying Chinese Muslim Hui Halal Street food non stop. Best Street Food in China I’ve tasted! The Chinese food is so good in Lanzhou! I've eaten street food in Bejing, street food in Shanghai, street food in Chengdu, and street food in Hong Kong, all of which has been amazing, but I have to say that the chinese street food in Lanzhou has been some of the best!

When you think of China, you probably don’t think of Islam and Halal food, but that’s exactly what you’ll find in the Northwest. I made my way for a food trip to the dusty and bustling classic Silk Road city of Lanzhou specifically to try the unique halal food of the Hui people. This is the side of China not many people see, and I came here to have an authentic travel experience through food. I found a lot of food reminiscent of countries further west, with insane amounts of lamb and beef leaving me absolutely speechless.
 

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IRRESISTIBLE ITALIAN CHEESE PLATE | How to Make Perfect CHEESE PLATTER | CHRISTMAS PARTY 2016
Vincenzos Plate


Published on Nov 30, 2016
Take your next Italian cheese plate to an entirely new level with an irresistible selection of Italian cheeses, heavenly prosciutto and a few delightful twists. This recipe is all about reinventing the traditional cheese platter just in time for Christmas with a few techniques that will leave your guests surprised, delighted and reaching for more. One part unconventional, all parts DELICIOUS, you can choose to prepare one or more of the cheesy recipes below, just be sure to serve them with a side of Prosecco!


ITALIAN CHEESE PLATE

PARMESAN BASKETS FILLED WITH FIGS AND FENNEL
Mini #cheese baskets made out of Parmesan are a beautiful touch to your cheese plate.

INGREDIENTS:
Grated Parmigiano Reggiano
Small fennel head
5-10 dried figs
Honey
Balsamic glaze

METHOD:
1. Sprinkle a small amount of grated cheese onto the baking paper, forming the shape of a disc, and be careful there are no gaps.
2. Repeat step 3 until there is no cheese left!
3. Place the tray into the oven at 160 degrees C and cook the discs for approx. 5 minutes.
4. Place the mini liquor glasses upside down so the spout is facing down.
5. Remove the tray from the oven and slide each disc off the baking paper, quickly placing it on top of the glass and pressing down gently. This process will help the ends of the #basket to become curly and hold the ingredients inside.
6. Once these have cooled down, gently remove the discs and place them all upright so the opening is at the top.
7. Add a small portion of dried figs and fennel to the #cheesebasket then just before serving, add a drizzle of honey and another of balsamic glaze.

AURICCHIO PECORINO CHEESE WITH TARTUFO BRUSCHETTA

#Bruschetta is a classic dish served all over the world, most often with tomato, but have you ever tried it with just cheese?

INGREDIENTS:
#Pecorino with tartufo
Slices of fresh bread

METHOD:
1. Place the bread slices onto a tray.
2. Take one wheel of divine Pecorino with tartufo cheese and cut it into slices..
3. Place one piece of cheese on its side and cut up as many slices as you can, making each one around 1cm thick.
4. Once you have finished, cover each slice of bread with a piece of cheese.
5. Place this tray in the oven for 5 minutes (or until the cheese has fully melted) at 160C.

AURICCHIO ASIAGO CHEESE WRAPPED IN RADICCHIO AND PROSCIUTTO
Delicious #prosciutto involtini filled with melted cheese and crisp radicchio lettuce.

INGREDIENTS:
Asiago
Small head of radicchio lettuce
6 slices of San Nicola Prosciutto di Parma

1. Lay down slices of Prosciutto on a baking tray lined with baking paper and place a few radicchio leaves in the middle.
2. Add the strip of #Asiago cheese to the centre of each portion and roll all of the ingredients together.
3. Repeat steps 1-4 until you have as many servings as required.
4. Place the tray in the oven at 160 degrees C for between 5-10 minutes or until the cheese is melted.
E ora si mangia, Vincenzo’s Plate…Enjoy!
 

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MOLTISSIMO: Mario Cooks for Ray Lewis & Rohan Marley
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Published on Dec 6, 2016
The fifth episode of "MOLTISSIMO" is full of brotherly love when best friends, Ray Lewis—football legend—and Rohan Marley—Founder of Marley Coffee—join Mario in the MUNCHIES Test Kitchen.

Inspired by Rohan’s Jamaican roots and Ray’s childhood in Florida, Mario creates an Italian-Caribbean fusion menu, serving Pumpkin Bruschetta and Charred Snapper with Sungold Gazpacho.

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SEXY ITALIAN CHRISTMAS CAKE RECIPE | Pandoro Farcito (Cake for Christmas) CHRISTMAS PARTY 2016
Vincenzos Plate


Published on Dec 7, 2016
Ever tried to make a Christmas tree for dessert during the festive season? Introducing the no fuss, no bake, Italian Christmas Cake recipe filled with creamy Italian custard and topped with fresh fruit that will WOW your guests and make the perfect centrepiece on your dessert table.
The perfect Cake for Christmas to enjoy at your Christmas Party 2016. Stunning Christmas Dessert know as Pandoro Farcito.

#Sponsored
Special thanks to BASILE IMPORTS for sponsoring this #Christmas Series and collaborating with me on this video.

To find your nearest cheese loving stockist, please visit Basile Imports Website: http://www.basile.com.au/ or email foodandwine@basile.com.au

Check out how to Make the Perfect Cheese Plate: https://youtu.be/Y9VvnDGvJT4


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#ITALIANCHRISTMASCAKERECIPE

INGREDIENTS:
1 x Bauli Pandoro (750g)

ITALIAN CUSTARD
8 egg yolks
400g sugar
100g flour
2-3 slices of lemon rind
Cinnamon stick
Vanilla bean (stick)

TO DECORATE
Mint leaves
Raspberries
Blueberries
Sachet of Bauli Icing sugar (it comes with the Pandoro!)

METHOD:

ITALIAN CUSTARD
1. Add 400g sugar & 100g sifted plain flour to a mixig bowl.
2. Transfer into a saucepan & heat on a low-medium temp.
3. Add 1L of fresh milk & 8 egg yolks then stir to combine using a whisk.
4. Drop in lemon rind, a cinnamon stick & vanilla bean.
5. Stir gently and continuously while on heat for 5-10 minutes or until it thickens.
6. Pour custard in a mixing bowl through a sieve to get rid of lumps.
7. Cover with plastic wrap touching the custard and stick the edges to the sides of the bowl. Press down gently using your finger to prevent air bubbles from forming.
8. Keep this in the fridge for a couple of hours to cool.

TO DECORATE THE PANDORO
9. Remove Pandoro from the packaging.
10. Place the Pandoro on its side & using a sharp, long knife, cut it into 5 slices. Make sure the bottom slice is slightly thicker than the others.
11. Place the bottom layer on a chopping/serving board & spread a thick layer of custard on top, in the centre, using a spatula.
12. Then, place the next slice of Pandoro on top, making sure it is off centre so that you start forming the shape of a Christmas tree.
13. Lather custard on top of this layer and place the next slice on top. Repeat this until you top off the Christmas cake with the final slice.
14. Put a few generous spoonful’s of custard into the piping bag & squeeze small amounts onto each star peak of your Christmas tree.
15. Starting with the bottom layer, place small mint leaves on top of the custard swirls and add a raspberry to each one.
16. On the layer above place blueberries on top of the swirls and then repeat steps 15 & 16 until you reach the top!
17. Add more custard to the top of your Christmas cake and then decorate the way you like with fruit on top.
18. Finally using a sieve, sift the Bauli icing sugar on top of the dessert so it looks like s touch of snow!

E ora si mangia, Vincenzo’s Plate…Enjoy!
 

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Authentic Traditional HAWAIIAN Food!
Strictly Dumpling


Published on Dec 7, 2016
I was in Hawaii and these are some of the BEST Hawaiian foods I've ever had! Thank you so much Helena's for serving some of the BEST Kalua Pig, Laulau, Luau Squid, Short Ribs Pipikaulua Style, Poi and Butterfish Ever!

http://www.helenashawaiianfood.com/
 

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Trying FIVE Different Udon Noodles in Hawaii
Strictly Dumpling


Published on Dec 10, 2016
I was in Honolulu Hawaii and went to Marukame udon to see why there's a line out the door. This place had some of the best udon noodle soups i've ever had!

http://www.toridollusa.com/
 

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Ordering the fish for Christmas Eve
Vic Dibitetto


Published on Dec 10, 2016
 

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HOW TO SLICE A PROSCIUTTO BY HAND | Cutting Prosciutto di Parma | CHRISTMAS PARTY 2016
Vincenzos Plate


Published on Dec 11, 2016
Do you know how to cut a WHOLE Prosciutto? In this video, Ill show you the important steps you need to follow, no matter how thick or thin you want each slice. Warning: We ate so much prosciutto in the making of this video it is HIGHLY likely you will be jealous. Watch at your own risk!
Watch this short video if you have always wondered how to cut a whole prosciutto, without a professional slicer.

Thanks to Basile Imports for bringing San Nicola Prosciutto di Parma in Australia.
Get this prosciutto for your next family party www.basile.com.au


 

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OMG The SPICY Shrimp! Oahu Hawaii Food Tour
Strictly Dumpling


Published on Dec 14, 2016
Here's all the awesome places you should go for food in Oahu Hawaii. I found some more great places in Honolulu and explored the north shore.
 

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WOODSMAN FRITTATA WITH VENISON AND LOCAL CHANTERELLE MUSHROOMS !!
Working Class Woodsman


Published on Dec 14, 2016
No better way to start the day than with a good breakfast !! This is my recipe for Frittata made with venison, eggs, onions, garlic, asiago cheese, a few of my favorite spices and local chanterelle mushrooms. The venison is from my friend Mike and he has a special recipe called Molly's that is incredible !!
 

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Sweet Fried Ravioli Recipe | Caggiunitt Abruzzesi made by Nonna Igea | Italian Christmas Desserts
Vincenzos Plate


Published on Dec 14, 2016
Fried Ravioli are tastier than you might think! Fried Ravioli are a traditional dessert recipe made at Christmas time by my Nonna. Shaped like savoury ravioli, these sweet morsels of goodness are crispy on the outside and oozing with grape jam on the inside. They are a delicious treat which can also be enjoyed with alternate fillings such as other fruit jams, ricotta and cinnamon or even Nutella. These sweet fried ravioli are known as Caggiunitt Abruzzesi.

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SWEET FRIED RAVIOLI RECIPE | CAGGIUNITT ABRUZZESI

INGREDIENTS:
500g plain flour
1 egg yolk
½ glass sunflower oil
1-1 ½ glasses of white wine
Pinch of sugar
Pinch of salt

FOR THE FILLING
Grape jam (or an alternate filling of your choice!)
Crushed toasted almonds
Grated Chocolate

MIX THE FILLING:
1. In a bowl add the grape jam, crushed toasted almonds, grated chocolate and mix very very well.

METHOD:
1. Pour 500g plain flour on to a board or breakfast bench.
2. Make a well in the centre using your hands.
3. Pour an egg yolk (only) into the well and mix using a fork.
4. Add ½ glass of sunflower oil.
5. Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
6. Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
7. Slowly but surely knead the dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
8. If you are finding the dough dry and hard, add some more white wine.
9. Once the ball of dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
10. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
11. Remove the large bowl from covering the dough and cut a small piece from the end of the dough for the fried ravioli.
12. Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a long strip of dough and it is thin (but not too thin!) and smooth.
13. Using a spoon, divide small portions of grape jam into the bottom half of the strip of dough, separating each one by a few centimeters.
14. Carefully fold the dough over the top, covering the filling and creating what looks like an extra-large calzone!
15. Using the ravioli cutter, cut small portions and put them in a tray to the side.
16. Cut another slice of dough and repeat steps 12-15 until all your dough (or your jam!) is gone!
17. Heat up the sunflower (or vegetable) oil in a medium size saucepan. Once it is warm enough, carefully put 5-7 ravioli inside and fry them.
18. Make sure you turn over each ravioli gently so they cook right through and be careful not to overcook them!
19. Once each fried ravioli is ready, place it onto a tray lined with paper towels so the excess oil can be absorbed.

E ora si mangia, Vincenzo’s Plate…Enjoy!
 

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Tacos, Mezcal, and an Impromptu Dance Party: Chef's Night Out with Hija de Sanchez
Munchies


Published on Dec 15, 2016
Rosio Sanchez has changed the taco game in Copenhagen. The Chicago-born chef is the owner of Hija de Sanchez, where the moles, paletas, and tacos al pastor are made with skill, love, and appreciation for authentic Mexican recipes. In this episode of Chef's Night Out, Rosio cooks up a taco feast for her friends before they head out on the town in Copenhagen.

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Chicago’s Mexican Cuisine is Deep-Seated and Delicious — MOFAD
Eater


Published on Dec 14, 2016
More than a thousand miles from the border, Chicago has more Mexican immigrants than any U.S. city other than Los Angeles. Migrants from across Mexico have brought their culture, traditions, and renowned cuisine to the community established in the neighborhoods of Pilsen and Little Village, on Chicago’s South Side.

This is a guide to some of the restaurants and shops carrying on the food traditions of the states of Jalisco, Nuevo Leon, Morelos, Michoacan, and San Luis Potosi — from tangy mole sauce and spicy menudo soup torefreshing mangonadas and home-style tamales.

Watch the video, read the history, listen to the voices of local business owners, and plan your visit to Pilsen and Little Village, a vibrant center of Mexican culture in the heart of Chicago.
 

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Action Bronson Tastes Natural Wine With Frank Cornelissen
Munchies


Published on Dec 15, 2016
Action Bronson has an insatiable thirst for natural wine, and some of his favorites, like Susucaru, are made by Frank Cornelissen, a winemaker from the Northern valley of Mount Etna in Sicily.

Action and Frank test some of his favorite wines in the MUNCHIES Test Kitchen along with Justin Chearno, wine director of The Four Horsemen, a wine-focused restaurant in Williamsburg, Brooklyn.

WATCH NEXT: How To Make the World's Best Sandwich with Action Bronson : http://bit.ly/2dT7eH3

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Moltissimo: Mario Cooks for Jimmy Fallon & Mary Guiliani
Munchies


Published on Dec 13, 2016
It’s nonstop laughter in the sixth episode of MOLTISSIMO when Jimmy Fallon and Mary Guiliani join Mario in the MUNCHIES Test Kitchen. Pulling inspiration from Mary’s Italian heritage, Mario serves a course of ravioli all’Amatriciana, followed by chicken alla Romana inspired by his trips abroad with Jimmy. Cin cin!


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Fried Zucchini Fritters with Dipping Sauce Cooking Italian with Joe
Cooking Italian with Joe


Published on Dec 18, 2016
Please share our posts. Join Celebrity Chef Joe Borio, host of, "Cooking Italian with Joe", as he shares with you a taste of old Italy with this weeks recipe for, Fried Zucchini Fritters with Dipping Sauce. This is a simple and easy Italian recipe for chicken that can be made in an hour or less, to enjoy for years to come as you set a tradition with you family for generations.
Please Subscribe to our YouTube Channel
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and shop for your next bottle of Authentic Italian Extra Virgin Olive Oil at Vito and Joe's Extra Virgin Italian Olive Oil above
at Shop Now or at www.amazon.com or on our website
at www.cookingitalianwithjoe.com
Dr Joseph Borio
 

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How to Make Homemade Dog Biscuits Italian Style Cooking Italian with Joe
Cooking Italian with Joe


Published on Dec 18, 2016
How to love up you dog! Please share our posts. Join Celebrity Chef Joe Borio, host of, "Cooking Italian with Joe", as he shares with you this weeks recipe for, Homemade Dog Biscuits Italian Style. This is a simple and easy Italian recipe for chicken that can be made in an hour or less, to enjoy for years to come as you set a tradition with you family for generations.
Please Subscribe to our YouTube Channel
www.youtube.com/user/joecookingitalian
www.cookingitalianwithjoe.com
http://cookingitalianwithjoe.tumblr.com
and shop for your next bottle of Authentic Italian Extra Virgin Olive Oil at Vito and Joe's Extra Virgin Italian Olive Oil above
at Shop Now or at www.amazon.com or on our website
at www.cookingitalianwithjoe.com
Dr Joseph Borio
 

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SINGING Christmas Song Fail + Free Christmas GIFT for YOU + INSPIRING Message for YOU
Vincenzos Plate


Published on Dec 21, 2016
MERRY CHRISTMAS AND HAPPY NEW YEAR TO YOU AND YOUR FAMILY
 

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Taste Test: Swedish Julmust Holiday Drink and Juleskum Candy
gschultz9


Published on Dec 24, 2016
Join gschultz9 on Facebook: www.facebook.com/gschultz9
Check out The Magnus: www.youtube.com/user/joebryer

Here's the first look at some of the stuff from the box of Swedish treats that The Magnus recently sent me. We take a look at two different brands of Julmust (a Christmas drink) and try out some Juleskum (a Christmas candy treat). I wanted to try to get this one filmed and posted before Christmas!
 

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Epic Leftover Sandwich Ideas
Brothers Green Eats


Published on Dec 26, 2016
This video was sponsored by Sabra Hummus

Glorious Holiday to all you munchers out there. Sometimes the best holiday meals are actually the day after, when you've got a fridge stuffed with leftovers and the knack to try something different, step out of the box, get creative with it. We are exploring some fun sandwiches to see how far we can push our leftovers from the holiday, far far beyond the standard recipes you've seen out there. Cause you know, when Brothers Green gets funky, things start to get whacky and wild in the kitchen.

Check out Sabra's new spreads. The squeeze tube is quick, no cleaning dishes and knives necessary. Rock your sandwiches to a new dimension with 3 flavors, Honey Mustard, Sea Salt & Cracked Pepper, Garlic Herb

Subscribe to our mailing list by sending us an email at: brothersgreentreats@gmail.com
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Turkey Street Food Istanbul - Street Food 2017 - Street Food Turkey
Street Food


Published on Dec 26, 2016
Turkey Street Food Istanbul - Street Food 2017 - Street Food Turkey

Subscribe : http://www.youtube.com/c/StreetFoodHD

Part 1 : https://youtu.be/Ieb-SQ-Ka18
Part 2 : https://youtu.be/EUQqRnvzsSQ
Part 3 : https://youtu.be/SpC7A94VqA4
Part 4 : https://youtu.be/4-fLDs57PPY

Ice Cream Thailand : https://youtu.be/YSQxQN6WTaI
Vietnam Food : https://youtu.be/dGhtP31wqZg
Japanese Food : https://youtu.be/0I8bMf3c7-U
Thailand Street Food and Vietnam : https://youtu.be/UhHYFEfsMM4
Turkey Street Food Istanbul : https://youtu.be/qttLNTANJ14

Street Food Thailand :
Part 2 : https://youtu.be/V41F1_3vhak
Part 5 : https://youtu.be/JGBxdYI5DAs
 

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Electric Stove, Cheap Pan, Perfect Steak....No Problem!
The Woodsman School and Guide Service


Published on Dec 26, 2016
A perfect sirloin steak, cooked to perfection with marginal cooking equipment.
 

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Cucina di Vittoria: Fava Beans and a Nice Macaroni
Vic Dibitetto


Published on Dec 26, 2016

 

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Japanese Street Food Tour of TSUKIJI Fish Market Tokyo Japan
Strictly Dumpling


Published on Dec 26, 2016
In this video I visited the Tsukiji fish market in tokyo japan and feasted on the amazing street food market there. I missed the tuna fish auction but still got to eat some great food.

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