Recipes

LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY! LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight! Ingredients: 80g broccolini 40g carrot 80g cremini mushrooms 1/2 red bell pepper 1/2 red onion 4 spears baby corn 90g smoked tofu 1 tbsp soy sauce 1 tsp dark soy sauce 1 tbsp hoisin sauce 1 tbsp sriracha 1 tsp cane sugar splash of toasted sesame oil 1+1 tsp avocado oil Directions: 1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters 2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes 3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil 4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside 5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour 6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes 7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute 8. Plate the veggies and serve with freshly steamed rice

In This Video I show How To Make Breakfast Quesadilla Omelette Recipe, I Will Never Eat Anything Else But This For Breakfast Stay Tuned For Another Tasty Recipe! #viral #viralvideos #like #comment #sub #subscribe #sub4sub #trending #youtube #youtubechannel #new #viralvideo #trending #trend #content #contentcreator #yummy #yum #instafood #asmrcooking #asmr #fitness #healthy #health #simplecooking #quickrecipes #food #foodie #foodlover #ketofriendly #glutenfreerecipes #delicious #foodblogger #tiktok #instagram #instafood #viraltiktok #viralshort ❤️ Welcome To Farrah's Kitchen! 🔥 Create The Most Exquisite Recipes Today! 👍 Daily Uploads, Quick And Easy Recipes, Subscribe Now! Breakfast Quesadilla Omelette Ingredients: 1 Tablespoon Oil 1/2 Onion 🫑 1/2 Red & Green Bell Peppers 🔥 Sauté 3 Minutes 🥚 2 Eggs 🧂 Salt & Pepper 🫒 1 Tablespoon Oil 🔥Cook 2 Minutes Medium Heat 🫓 1 Tortilla 🔥 Cook 1 Minute 🧀 50g Mozzarella Cheese 🔥 Cook 1 Minute 🥚 2 Eggs 🧅 2 Tablespoons Green Onions 🧂 Salt & Pepper 🫒 1 Tablespoon Oil 🔥 Cook 3 Minutes Medium Heat 🫓 1 Tortilla 🔥 Cook 1 Minute 🍅 1/2 Tomato 🧀 50g Cheddar Cheese 🔥 Cook 1 Minute 🤩 Ready To Eat 🤤 😍 Enjoy!!! 🥳 My friends, if you liked this video, please help grow the channel by doing these simple things ❤️: Rate the video! 👍 - I will be very happy and grateful, it will help the development of the channel. WRITE A COMMENT or ask me a question about the recipe. I will be more than happy to answer 😊 📢 YOU can also share this video with your friends on social media to let them know what dish you want to cook next.

- Why is the sandwich called "Toast" in Korea: Sandwiches in Korea tend to be called toast, just like Korean corn dogs are called hot dogs in Korea. ----------cabbage egg sandwich ingredients---------- - Korean Street Toast Cabbage Carrot Spring Onion Egg Slices Cheese Bread - Sauce Ketchup Mayonnaise --------------------------------- #koreanstreettoast #koreansandwich #cabbageEggSandwich

Roasted Eggplant & Beans Nutrition Bowl. High protein vegetarian and vegan meal Ideas for any day of the week. 💬 Let me know if you enjoyed my healthy vegan nourish bowl recipe. ▶️ RECIPE INGREDIENTS: (3 to 4 servings) 👉 To roast the Eggplant and Red Bell pepper: Olive oil 1 large Eggplant / Aubergine (490g approx. including skin) 1 large Red Bell Pepper (300g approx. including seeds/core) Aluminum foil to cover the roasted vegetables ✅ 👉 Ingredients: 1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH) 3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH) 2 Cups / 1 can (540ml can) White Kidney Beans / Cannellini Beans 1/2 cup / 75g Carrots finely chopped 1/2 cup / 75g Celery finely chopped 1/3 cup / 50g Red Onion finely chopped 1/2 cup / 25g Parsley finely chopped 👉 Salad Dressing: 3+1/2 Tablespoons Lemon juice OR TO TASTE 1+1/2 Tablespoon Maple Syrup OR TO TASTE 2 Tablespoon Olive Oil (I have used organic cold pressed olive oil) 1 Teaspoon minced/grated Garlic 1 Teaspoon Ground Cumin Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt which is milder than the conventional salt so adjust accordingly) 1/4 Teaspoon Ground Black Pepper 1/4 Teaspoon Cayenne Pepper (OPTIONAL) ▶️ METHOD: Pre-heat the oven at 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray. ✅👉 NOTE: IT'S REALLY IMPORTANT THAT YOU PUT IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly. Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Once roasted remove from the oven place it on a cooling rack. Allow it to cool down. ✅👉 MAKE SURE TO COVER IT, THIS WILL LOOSEN THE SKIN of the vegetables and make it easy to peel the skin. Drain the cooked white kidney beans (cannellini beans) and rinse it with water. Now let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here. To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside. By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin of the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH. ✅👉 IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing. Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion, parsley and the dressing. Mix thoroughly. Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP. Once chilled, it's ready to serve. This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container). ▶️ IMPORTANT NOTES: 👉 After brushing the raw eggplant and pepper with olive oil, MAKE SURE TO PLACE IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly 👉 Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS 👉 IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing 👉 This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. Stores well in the refrigerator for 3 to 4 days (if stored well in an airtight container) #salad #saladrecipe #healthysalad #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #beans

Material : 700 grams potatoes 1 teaspoon salt 25 grams cornstarch 2 eggs 100 grams breadcrumbs Cheese sauce: 20 grams unsalted butter 1 teaspoon wheat flour 1/4 teaspoon chili powder 125 ml milk 75 grams cheddar cheese 1 teaspoon hot sauce (optional) Friends, watch the video until it runs out so you don't miss the details You can also share this video with your friends on social media to let them know. If you like my videos, I will be very happy if you follow to my Rumble channel and leave a comment, thank you very much 🙏

Flourless Moist Chocolate Cake / Gluten Free / No Flour on Rumble Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in) 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml 120g dark chocolate (1 cup) 30g unsalted butter (2 tbsp) 30ml milk (2 tbsp) 4 egg whites a pinch of salt 50g sugar (4 tbsp) 4 egg yolks 1 tsp vanilla extract (5ml) Bake at 170C for about 20 minutes Chocolate Cream Filling 150g dak chocolate (1 cup + 2 tbsp chopped chocolate) 90g heavy cream (1/3 cup) 300g cold heavy cream (1 1/4 cup) 30g sugar (2.5 tbsp) Cocoa Syrup 75ml hot water (1/3 cup) 1 tbsp cocoa powder (7g) 2 tbsp sugar (25g) Mix to dissolve and let it cool down completely Chocolate Glaze 50g cocoa powder (1/2 cup) 115g sugar (1/2 cup + 1 tbsp) 85ml water (1/3 cup) 85g heavy cream (1/3 cup) 1 tbsp gelatine powder (9g) 3 tbsp cold water to bloom gelatine (45ml)

This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe. I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.

Crispy French Fries ! Crispy Delicious ! Potato Chips ! Potato Recipes How to make Crispy French Fries ! Crispy Delicious ! Potato Chips ! Potato Recipes ! Cooking Recipes : Potatoes 600g Fry 5 minutes Cheese powder 1tbsp #frenchfries #crispyfrenchfries #potatorecipes #potatochips Thank you for visiting my channel. This is a channel where you can find delicious dishes with easy recipes.. Follow and likes are a big boost to us. Thank you very much. 🙏🏻

CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes 💬 Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe. ▶️ RECIPE INGREDIENTS: ✅ 👉 BAKING DISH: 9 X13 inches 2 Cups / 1 Can (540ml Can) Cooked Chickpeas 400ml / 1+3/4 Cup Passata / Tomato Puree 1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes) 1 Teaspoon Ground Cumin 1/4 Teaspoon Cayenne Pepper (Optional) 1 Teaspoon Salt or to taste (I added pink Himalayan salt) 👉 Vegetables & other ingredients: 700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.) ✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING 600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices 200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices) 200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices 1+1/2 Tablespoon Garlic - Finely chopped 1 Teaspoon Dry Oregano 1 Teaspoon Dry Thyme 1/2 Teaspoon Ground Black Pepper 3 to 4 Tablespoon Olive Oil Salt to taste (I added 1 teaspoon of pink Himalayan salt) 👉 Garnish: 2 Tablespoon / 6g Parsley - finely chopped 1/2 cup / 12g Fresh Basil Olive oil (I have added organic cold pressed olive oil) Ground black pepper to taste ▶️ METHOD: Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside. DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately. ✅ 👉 THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined. Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil. PRE-HEAT THE OVEN TO 400 F. Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN. 👉 To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer. At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top. Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad. ▶️ IMPORTANT TIPS: 👉 ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING 👉 Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables 👉 The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES 👉 Every oven is different so adjust the baking time accordingly **** Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience