GLAMOUR WORLD

If you liked this recipe, give it a Thumbs Up and Subscribe my channel, Please leave your Comment and Suggestions in the Comment section below.

Crispy Eggs 2 large eggs 1/4 tsp salt 1/2 tsp Broth powder. 250 grams of all-purpose flour 1/2 tsp salt 3/4 tsp baking powder 1 tsp broth powder Enough water Important tips *To get crispy results, you shouldn't have to wait for all the eggs to be coated with flour, but fried immediately after one egg is coated in flour. * So heat the oil before the flouring process.

Ingredients: 3 potatoes (800 grams / 28 oz). 1 onion. 4 tablespoons of starch. Cheese sauce. 1/2 tablespoon flour. 1 tablespoon butter. 1 glass of milk (250 ml / 8.45 fl.oz). 40 grams of any cheese / 1.4 oz. Salt, black pepper. Olive oil for frying. Bon appetit 😋!

Ingredients: For the Adana Kebab: Two bell peppers (240 grams), finely chopped and strained One kilogram minced lamb One tsp garlic, grated (10 grams) One tbsp paprika One tbsp chili flakes Salt, to taste Black pepper, to taste For the Salad: (200 grams) chopped onion (200 grams) sliced tomatoes (15 grams) chopped parsley One tbsp sumac Salt, to taste Instructions: Prepare the Adana Kebab Mixture: In a mixing bowl, combine the finely chopped and strained bell peppers with the minced lamb. Add grated garlic, paprika, chili flakes, salt, and black pepper to the mixture. Mix all the ingredients thoroughly until well combined. Wet your hands to prevent sticking, then shape the Adana kebab mixture onto flat skewers. Place the formed kebabs in the refrigerator to chill while you prepare the salad. Make the Salad: In a separate salad bowl, combine chopped onion, sliced tomatoes, chopped parsley, sumac, and salt. Mix the salad ingredients well and refrigerate until ready to serve. Prepare the Grill: Preheat the grill for cooking the kebabs. Cook the Adana Kebabs: Once the grill is hot, broil the kebabs from all sides until cooked through and nicely charred.

Undoubtedly one of the best Turkish Adana kebap recipe. Which is very similar to Afghani Shami kabob, Iranian Kobide, Persian kobida, Lebanese kofta kabab, Pakistani Seekh, or keema Shish kebab Content of this video ________________________ 0:00 - Intro 0:07 - Ingredients and marinate 2:01 - Skewer 2:58 - Cook on Charcoal Grill 3:23 - Ready to eat. Enjoy!

recipe and ingredients: 3 chicken fillets, diced Melt 50 g of butter Fry the steak for 5-7 minutes 2 cloves of garlic Salt, paprika, dried garlic Fry for another 2 minutes 1 kilo of potatoes Cook until ready Drain the water and mash the potatoes 50 grams of butter 200 grams of sour cream 3 eggs Mix well Grate 1 carrot on a coarse grater Chop green onions 170 g canned corn Cut 150 g of olives Add the chicken fillet Mix well Grease a baking dish with vegetable oil Spread half of the potato mixture Grate 200 g of cheese Use 1/2 part grated cheese Add remaining potato mixture Sprinkle with the remaining cheese Bake for 20 minutes at 200°C Slice 2 cucumbers Cut 2 tomatoes Slice 1 yellow pepper Salt pepper Olive oil Mixing Everything is ready! Write in the comments if you like the recipe Thanks for watching, liking and subscribing! Enjoy!

Ingredients: 1 piece chicken Onion 1 piece Garlic 2 cloves Tomatoes 2 pcs Vegetable oil 500ml Potatoes 1.5kg Butter 140g Bay leaf 2 pcs Salt 1.5 teaspoons Pepper, coriander, cumin 1 teaspoon each For the salad Cabbage 1/2 pcs 1 piece carrot Garlic 2 cloves Hot pepper 1 pc Vegetable oil 20ml Soy sauce 1 tablespoon Oyster sauce 2 tablespoons

Ingredients: Minced meat 500g Spaghetti 200g 1 onion 1 carrot 1 tomato Tomato paste 1 tbsp salt, ground pepper oregano green onion

INGREDIENTS Chicken: 1 tsp kosher salt 1/2 tsp cracked black pepper 1/2 cup all-purpose flour (plain flour) 1/2 tsp basil 1/2 tsp oregano 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets 2 tablespoons olive oil 1 tablespoon butter Picatta Sauce: 2 tablespoons olive oil, divided 4 tablespoons unsalted butter or more as needed 2 tablespoons capers drained and dried on paper towel 4-5 cloves garlic, minced 1/2 shallot, minced 1/2 cup dry white wine "Sauvignon Blanc, Pinot Grigio or Chardonnay" 1/2 cup low-sodium chicken broth (or stock) 1 lemon zested and juiced 1/2 cup heavy cream 2 tablespoons fresh chopped parsley INSTRUCTIONS 1. Place 2 large boneless skinless chicken breasts on a cutting board and halve them horizontally to make 4 fillets. Cover fillets with plastic wrap (or in a ziplock bag) using a meat mallet or rolling pin, pound and flatten to an even 1/4-inch thickness. 2. Mix the flour, oregano and basil in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. 2. Heat 2 tablespoon oil and 1 tablespoon butter in a 12-inch pan or over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 3. In the same pan with remaining pan grease leftover from the chicken, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the capers that have been dried out on paper towel and fry them stirring constantly for 1 minute or until slightly crispy. Remove capers and reserve for later. Heat 1 more tablespoon of olive oil over medium heat and add the garlic and shallots cooking until fragrant, about 1 minute. 5. Continuing with medium heat, pour in the white wine and reduce until thickened. Then add the chicken stock and lemon juice simmer and reduce until thickened. 6. Pour in the cream, bring to a quick boil and then turn off the heat. Stir in the 4 tablespoons of butter and at this point taste the sauce and adjust seasoning by adding more butter if the sauce is too lemony and salt if necessary. Return the chicken back into the sauce and spoon the sauce over the chicken. Finish with chopped parsley, reserved lemon zest and fried capers. 7. Serve over angel hair pasta or zucchini noodles tossed in the extra piccata sauce. Lemon herb rice is also a great accompaniment or possibly mashed potatoes, mashed cauliflower or risotto with lemon and parmesan. Some other delicious sides that compliment well would be lemon and garlic sautéed spinach, grilled or pan seared broccolini, roasted vegetables and shaved fennel or arugula salad with a light apple cider or red wine vinaigrette.

recipe and ingredients: 8 chicken legs Make cuts in the chicken Salt and pepper on both sides Melt 50 g of butter in vegetable oil Fry the chicken on both sides for 3-4 minutes Remove chicken from pan Cut 1 red onion into halves Fry in the same oil for 3-4 minutes Chop 3 cloves of garlic Fry for 2-3 minutes Cut 200 g cherry tomatoes into halves 240 ml of beer salt, basil Place fried chicken legs 1 cup chicken broth Fry covered for 20 minutes Open the lid and fry for another 20 minutes Slice 2 cucumbers Chop 1 large tomato Chop 1 red pepper Coarsely chop 1/2 iceberg lettuce Salt pepper Olive oil Mixing Everything is ready! Write in the comments if you like the recipe Thanks for watching, liking and subscribing! Enjoy!

recipe and ingredients: 3 chicken fillets Cut lengthwise into 2 pieces Melt 10 grams of butter with 10 ml of vegetable oil Fry the chicken fillet for 2 minutes over medium heat Salt pepper Flip and cook for 2 more minutes over medium heat Fry the rest of the chicken fillet Remove chicken from pan chop 1 onion Fry 2-3 minutes on medium heat Chop 4 garlic cloves Fry 2-3 minutes on medium heat Add 400 grams of vegetable pesto and mix 400 grams of tomato sauce Thyme Return the chicken to the pan. Cook for 5 minutes on low heat Grate 100 grams of cheese Sprinkle grated cheese over the chicken Cover with lid and cook over low heat for 2 minutes. cut green onion Sprinkle over chicken fillet (optional) Cut 500 grams of potatoes Fry in vegetable oil over high heat for 10-15 minutes, stirring When the potatoes are ready, salt and mix Sprinkle potatoes with green onions (optional) Enjoy!

Simplified, easier version of Julia Child's Beef Bourguignon (Beef Burgundy) but with the same delicious results! Having had the pleasure of meeting and cooking for Julia I hope she would be pleased with my interpretation. INGREDIENTS: 3 pounds beef chuck - fat trimmed and cut into 2" cubes 1/2 pound thick cut bacon - cut into 1 inch pieces 1 tablespoon kosher salt 1 teaspoon black pepper 1/2 cup flour 1 large yellow onion - chopped 5 medium or 3 large carrots - cut into 2 inch chunks 6 cloves garlic - minced 6-8 sprigs thyme - tied together 1 bottle burgundy or other dry red wine preferably pinot noir 2 bay leaves 5 cups low sodium beef stock 2 tablespoons tomato paste salt and pepper - to taste FINISHING VEGETABLES: 2 tablespoons butter 2 tablespoons olive oil 8 ounces pearl onions 1/2 cup beef stock 1 pound white or cremini mushrooms - larger cut in half, smaller left whole 1 teaspoon fresh thyme minced 2 tablespoons parsley minced salt and pepper - to taste INSTRUCTIONS: 1. Preheat oven to 325 degrees and set the rack in the lower middle position to allow enough room for a large Dutch oven 2. Use paper towel to pat the beef cubes as dry as possible, then season with salt and pepper. Toss the beef cubes with the flour shaking off the excess and place on a cutting board or sheet pan, discard the remaining flour. 3. Heat a large Dutch oven on medium heat and add the bacon. Cook the bacon until crispy and the fat has rendered then remove the bacon to a paper towel lined plate or bowl. 4. Continuing with medium heat, sear the beef in the bacon fat until browned on all sides working in batches so you don't crowd the pan. Remove the beef to a plate and set aside. 5. Add the carrots and onions and sauté until the onions are soft and the carrots are beginning to cook. Stir in the garlic and cook for another minute before adding the tomato paste. Continue to sauté the tomato paste for 1-2 minutes and then deglaze the pan with the beef stock and wine scraping the bottom of the pot to remove any carmelized bits of food. Add the bundle of thyme, bay leaves, seared beef and bacon. Bring everything back to a simmer, cover and bake at 325 degrees for approximately 2 1/2- 3 hours, checking at the 2 hour mark as the cooking time will vary depending how large you cut the beef pieces. When it's done the beef should be fork tender and beginning to fall apart but not mushy. 6. While the beef is cooking we'll prepare the pearl onions and mushrooms. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a sauté pan on medium heat and sauté the pearl onions turning frequently until brown on all sides. Add the 1/2 cup of beef stock cover the pan and simmer for approximately 20 minutes or until the stock has evaporated. Remove the onions from the pan set aside and add another tablespoon of olive oil and 1 tablespoon of butter. Sauté the mushrooms stirring frequently until browned and cooked throughly, season with salt and pepper to taste and add the 1 teaspoon of thyme. 7. Add the pearl onions, mushrooms and parsley to the stew and stir to incorporate, season to taste with salt and pepper. Serve on a bed of mashed potatoes and Enjoy!

recipe and ingredients: 4 chicken fillets Chicken fillet cut in half Salt and pepper on both sides Cover with transparent film Beat chicken fillet with a kitchen hammer 2 potatoes, cut into slices Salt, pepper, paprika Olive oil Mixing 3 onions, sliced Place 2 potatoes on 2 skewers 1 chicken fillet Then 2 slices of onion Raw Smoked Bacon And again potatoes, steak Thread all ingredients onto skewers. Place the wet parchment on top of the aluminum foil Wrap everything in parchment and aluminum foil Place in a baking dish Bake for 1 hour at 200°C 2 tablespoons soy sauce 1 tablespoon tomato sauce 1 tablespoon grainy mustard 1 tablespoon honey Mix well Unfold aluminum foil and parchment Spread with sauce Bake for another 15 minutes at 180°C Let's make a fresh salad Chop 1 Chinese cabbage Slice 2 cucumbers 4 hard boiled eggs chop the eggs Salt pepper 3 tablespoons mayonnaise Mix well Everything is ready! Write in the comments if you like the recipe Thanks for watching, liking and subscribing! Enjoy!

INGREDIENTS 2 boneless and skinless chicken breast fillets Salt and pepper, to season 1/4 cup all purpose flour 2 tablespoons olive oil 2 tablespoons butter 6 medium or 3 large cloves of garlic, minced 1/3 cup honey 1/4 cup chicken broth 2 tablespoons apple cider vinegar or rice wine vinegar 1 tablespoon soy sauce Sesame seeds and chopped parsley for garnish INSTRUCTIONS 1. Butterfly chicken into 4 fillets and then season with salt and pepper. Place the flour in a bowl and coat the chicken fillets with the flour shaking off the excess. 2. Heat a pan over medium high heat and add 2 tablespoons olive oil and 1 tablespoon butter. Sauté the chicken breast fillets a couple minutes on both sides until golden. 3. Pull the chicken out of the pan to a plate and add 1 tablespoon butter to the pan. After it melts and begins to bubble, add the garlic and sauté for 1 minute. Add the soy sauce, vinegar, chicken stock and honey to the pan and stir or swirl the pan to mix the ingredients. Put the chicken back into the pan and bring the sauce to a simmer. Reduce the sauce for approximately 3-5 minutes until thickened. 4. Flip the chicken in the sauce and garnish with sesame seeds and parsley. Serve over rice, pasta or vegetables and cover with more sauce. Pair with a nice salad and Enjoy! I did mine on a bed of lemon thyme quinoa with roasted asparagus. This sauce also goes well with pork, lamb, beef and seafood. I haven't tried it on ice cream, but I bet that's delicious too!

Ingredients: Chicken breast - 400 g. Salt Black pepper Vegetable oil Butter - 20 g. Cream - 200 g. Water - 50 g. Salt Black pepper Dijon mustard -1 tbsp. Hot mustard - 1 tsp Parsley Bon appetit!

✅ Ingredients 1 banana 🍌 1 apple 🍎 2 kiwis 🥝 6 strawberries 🍓 Juice of half a lemon 🍋 ——————————————- 500 ml of orange juice 🍊 50 g cornstarch (cornstarch 🌽) 50 g of sugar 20 g of butter 🧈

Discover the secret to the perfect minced meat pasta! In this video I show you how to make an incredibly delicious and juicy minced meat pasta that is not only easy and inexpensive, but also guaranteed to impress on any occasion.INGREDIENTS: 400 g penne pasta (14 oz) 500 g minced meat (1.1 lbs) 1 onion olive oil Salt Black pepper 1 tsp marjoram 200 g button mushrooms or any variety (7 oz) 1 clove of garlic Spring onion 1 tbsp fresh chopped ginger 1 tbsp butter 60 g Parmesan cheese (2 oz) Vegetable broth

Ingredients: Chicken breast - 500 g. Salt Black pepper Sweet peppers Dry garlic Dried parsley Butter – 2 tbsp. Olive oil - 2 tbsp. Lemon juice – 2 tbsp. Let the chicken breasts marinate for 30 minutes. ❗️❗️Soak wooden skewers in water for 30 minutes beforehand so that they don't burn❗️ Bake for 20 – 25 minutes at 200 – 220 °C, then turn over and bake for another 10 minutes at 200 – 220 °C. This dish can also be prepared in a frying pan and fried for 15 minutes until golden brown on all sides. Brush the cooked chicken breast with melted butter, garlic and parsley. Bon appetit!

Schweinefleisch 500 Hühnerei 1 Stück Zwiebel 1 Stück Petersilie Salz Pfeffer Rosmarin 01:50 Formgebung 03:24 Zum Kochen der Füllung: Pilze 4 Stück Mozzarella 100 Gramm Öl zum Braten 30 Gramm Mayonnaise 20 Gramm Tomaten 100 grwmm 06:27 45 Minuten bei 180 ° C backen Meine Freunde, wenn Ihnen dieses Video gefallen hat, könnten Sie mir helfen, den Kanal zu vergrößern: Bewerten Sie das Video! Ich wired gerne auf Ihre Kommentare antworten!

irresistible! Easy recipe! Hello everyone 😘 Today I'm going to share with you the ultimate recipe for the crispiest and juiciest chicken breast you've ever tasted. This recipe is not only incredibly tasty and tender, but also easy to prepare! My family is crazy about chicken, but the ready-made products or eating out just don't come close to the taste. That's why I swear by this recipe and it's a hit every time. Try this simple and delicious recipe and let me know in the comments: "How did you like it?" 😘 I hope you have a delicious day 😋 📋 INGREDIENTS: Sauce: 15 g butter (1 tbsp) 4 tbsp soy sauce 3 tbsp honey 2 tsp garlic paste 1 tsp chili flakes 1 tsp parsley Meat: 600 g chicken breast (1.3 pounds) 100 g flour (3/4 cup) 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp sweet paprika 1 egg 2 tsp lemon juice 90 g cornflakes (3 cups) Baking: 180°C (350°F) 15 minutes convection

Bringen Sie Ihre Kochkünste auf die nächste Stufe mit unserem einfachen Rezept für Hackbraten mit Tomaten und Mozzarella. Dieses Gericht kombiniert zartes Fleisch, saftige Tomaten und cremigen Mozzarella und verleiht jedem Bissen eine köstliche Note. Sie sind sich nicht sicher, wie man kocht? Machen Sie sich keine Sorgen, unsere detaillierten Empfehlungen machen den Kochvorgang einfach und angenehm. Genießen Sie gutes Essen und erleben Sie die Freude an kulinarischer Kreativität! Für die Zubereitung benötigen Sie: 300 Gramm Schweinefleisch 100 Gramm Cocktailtomaten 100 Gramm Mozzarella Salz schwarzen Pfeffer Gewürze für Fleisch Zeitplanung: 00:00 Einführung 00:07 Schweinefleisch 03:45 Cocktailtomaten 05:27 Mozzarella 07:16 Rollenbildung 11:10 Backen

I'll tell you the recipe from the master chef. Homemade basil pesto and melted mozzarella! This simple and quick dish turns everyday chicken into a gastronomic highlight. Perfect for family meals, healthy lunch ideas or as a special weekend project. In this cooking video I show you step by step how to prepare this delicious chicken breast in the oven, refined with fresh cherry tomatoes, parmesan and pine nuts. Whether you are looking for healthy recipes, quick dinner ideas or simply a new favorite for your cooking repertoire - this video has something for everyone. 📋 INGREDIENTS: Meat: 2 chicken breasts Salt Black pepper Flour olive oil 30 g butter (2 tablespoons) 1/2 onion 10 cherry tomatoes, halved 3 cloves of garlic 200 ml vegetable stock (0.85 cup) 2 x Mozzarella (sliced) Pesto: 40 g pine nuts (1/4 cup) A handful of basil 30 g Parmesan cheese, grated (1/4 cup) Grill the chicken breast in the preheated oven at 180 - 200 degrees (350 - 390°F) for about 8 minutes.

Lernen Sie, wie man Schweinefleisch professionell kocht, mit diesem einfachen und leckeren Rezept! In diesem Video zeige ich Ihnen Schritt für Schritt, wie Sie ein köstliches Schweinefleischgericht zubereiten können, das Ihre Familie und Freunde beeindrucken wird. Egal, ob Sie Anfänger oder erfahrener Koch sind, dieses Rezept wird sicher Ihr Lieblingsrezept werden. Sehen Sie sich jetzt an und verbessern Sie Ihre Kochkünste mit diesem pikanten Schweinefleischrezept! Zutaten/timing: 00:11 Schweinerippchen 600 gramm Salz 10 gramm Schwarzer Pfeffer 10 gramm Getrockneter Knoblauch 10gramm Honig 30 gramm Sojasoße 20 gramm Ketschup 50 gramm 01:57 Erdbeere 250 gramm Knoblauch 10 gramm Zucker 10 gramm Getrockneter Ingwer 10 gramm Rosmarin 10 gramm Geräucherter Paprika 10 gramm Sojasauce 10 gramm Zitronensaft 10 gramm Im Ofen backen 200 °C 60 Minuten Im Ofen backen 180 °C 15 Minuten Meine Freunde, wenn Ihnen dieses Video gefallen hat, könnten Sie mir helfen, den Kanal zu vergrößern:

Try this juicy roast pork recipe for a quick dinner or lunch! With this simple and easy pork recipe, you can please yourself and your loved ones with a delicious dish in just a few steps. Enjoy the aroma and taste of pork roasted to perfect juiciness. Für die Zubereitung benötigen Sie: 00:00 Einführung 00:04 500 Gramm Schweinefleisch 00:07 Machen Sie Löcher mit einem Messer 00:15 Machen Sie Löcher mit einem Spieß 00:31 250 ml Milch 00:47 30 Minuten einwirken lassen 01:00 Salz 01:08 Pfeffer 01:14 Getrockneter Knoblauch 01:17 Geräucherte Paprika 01:22 Ketchup 02:20 Trocknen Sie das Fleisch mit einem Papiertuch ab 02:46 Die Marinade auf das Fleisch geben und einreiben 03:21 Honig 04:12 Das Fleisch auf Backpapier legen 05:31 Mit Folie abdecken. Backen 60 Minuten bei 200 °C Guten Appetit, Freunde! To prepare you need: 00:00 Introduction 00:04 500 grams of pork 00:07 Make holes with a knife 00:15 Make holes with a pick 00:31 250 ml milk 00:47 Leave on for 30 minutes 01:00 Salt 01:08 Pepper 01:14 Dried garlic 01:17 Smoked Paprika 01:22 Ketchup 02:20 Dry the meat with a paper towel 02:46 Pour the marinade onto the meat and rub it in 03:21 Honey 04:12 Place the meat on baking paper 05:31 Cover with foil. Bake at 200°C for 60 minutes Bon appetit, friends!

INGREDIENTS: 1200 g rump steak (2.65 pounds) Salt black pepper 1 tbsp lard 100 g bacon (3.5 ounces) 2 onions 70 g mild mustard (2.5 ounces) 1 liter beef broth (about 4.2 cups) . 4 pieces of bay leaf 1 tsp allspice 1 teaspoon black pepper, whole 1 tbsp lard 1 tbsp flour Dumplings: 20 g fresh yeast (0.7 ounces) 250 ml lukewarm milk (1 cup) 500 g all-purpose flour (4 cups) 1 tsp sugar pinch of salt 2 tsp vegetable oil 1 egg Bake at 200°C (approx. 392°F) for 1 hour and 30 minutes in a convection oven