Home - Tasty Fusion Recipes

Fish Recipe Videos

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#gameday #wings #chicken

Spicy and Sticky Honey Sriracha Chili Oil Wings Recipe // Game Day Wings Made in an Air Fryer

INGREDIENTS
(This is enough for about 3 or so dozen stuffed mushrooms)
- 16 oz crab meat (lump or jumbo lump preferred)
- 32 oz button mushrooms
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#appetizer #crab #mushroom

Cheesy, Crab Stuffed Mushrooms Appetizer Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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0:00-2:05: Homemade Nachos
2:06-3:38: Seasoned Ground Beef
3:39-4:40: Black Beans
4:41-6:06: Homemade Queso
6:07-6:37: Outro

#nachos #gameday #appetizer

Simple & Easy Game Day Loaded Nacho Bar Idea // Game Day Appetizer Recipes

Hey, folks! Here's a quick buffalo wings recipe that I made in the air fryer! Instead of deep frying these wings, let's go for the healthier option! Hope y'all enjoy!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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0:00-1:25 - Cleaning the Wings
1:26 -1:55 - Seasoning
1:56-2:50 - Cooking Wings in Air Fryer
2:51-3:24 - Blue Cheese Dip
3:25-3:44 - 2nd Batch of Wings
3:45-4:50 - Buffalo Sauce
4:51-5:35 - Taste Test

#buffalowings #gameday #chickenwings

THE BEST Game Day Buffalo Chicken Wings Made in an Air Fryer! Easy Buffalo Wings Recipe

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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Creamy, Savory Zuppa Toscana Soup Recipe // This is My Favorite Olive Garden Copycat Recipe Ever!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#chili #homemade #chilirecipe

The Coziest Homemade Beef Chili Recipe Ever! Beefy & Tomato-Rich Chili Recipe to Keep You Warm!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#blackeyedpeas #goodluck #happnewyear

Creamy Good Luck Black Eyed Peas Recipe // Happy New Year!

What’s up, folks! I’m finally back in these description boxes! So this is my ultimate, go-to recipe whenever I need to make some authentic, Maryland style crab dip! However, I elevated the traditional Maryland hot crab dip by adding in shrimp and bacon!! Y’all, this crab shrimp and bacon dip is definitely a party in your mouth and whoever eats it will definitely have a hard time stopping! I’m telling you this from experience! Anyways, y’all know I’m a Maryland boy and this recipe is by far one of the best crab shrimp and bacon dips out there! Enjoy!

INGREDIENTS
- 16 oz crab meat (lump or jumbo lump preferred)
- 12 oz cooked shrimp (seasoned w/ ½ tsp old bay seasoning and cut into bite size pieces, or use small shrimp)
- 16 oz softened cream cheese
- 2 slices cooked bacon, finely chopped
- 8 oz colby jack cheese, shredded
- 6 oz mozzarella cheese, shredded
- 3 TB mayonnaise
- 2 TB sour cream
- 1 ½ tsp old bay seasoning
- 1 tsp pepper
- 1 TB Worcestershire sauce
- 1 TB parsley
- 3 cloves minced garlic
- 3 chopped scallions
- 1 tsp hot sauce
- 1 tsp paprika
- 1 TB sugar
- 1 tsp garlic powder
- Juice from ½ lemon
- 1 tsp mustard
- 1 tsp finely chopped chives (for garnish)

DIRECTIONS
1. Add all ingredients (besides shrimp and crab meat) and mix thoroughly
2. Add in crab and shrimp, then mix thoroughly
3. Place mixture in casserole dish and top with both cheeses
4. Bake in 350 F oven for 20 min or until nice and bubbly
5. Broil for 2 min (optional)
6. Let cool for 15 min
7. Enjoy with toasted bread!

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#crab #seafood #appetizer

Authentic Maryland Style Crab, Shrimp & Bacon Dip // Crab Dip Recipe // COOKMAS Ep. 9

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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#amaretto #cocktail #bloodorange

Frozen Blood Orange Amaretto Sour // Frozen Amaretto Sour Cocktail Recipe! COOKMAS Ep. 8

Vegan Recipe Videos

Garlic Fried Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy garlic fried rice recipe makes a great side dish. A quick and easy rice recipe perfect to add to your vegan and vegetarian meals. This delicious rice recipe made with garlic and basmati rice is not only easy to make but is a great way to use up leftover rice. Healthy rice recipes / fried rice recipe to add to your plant based diet. So make this garlic flavoured rice recipe and enjoy it with your favourite protein! Healthy recipes for your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes! Let me know if you've enjoyed my healthy vegan fried rice recipe.

✅ 👉 HERE THE LINK TO THE GARLIC MUSHROOM REICPE VIDEO: https://youtu.be/oA6HnoqOXkI

▶️ GARLIC FRIED RICE RECIPE INGREDIENTS: (3 servings approx.)

2 to 3 tablespoon Light olive oil
1+1/2 tablespoon / 18g Garlic OR TO TASTE – finely chopped
1/2 Teaspoon salt OR TO TASTE
1/4 Teaspoon Chili Flakes OR TO TASTE
3 cups Cooked White Basmati Rice (👉 **SEE BELOW FOR INSTRUCTIONS ON HOW TO COOK BASMATI RICE)

METHOD:
We are using pre-cooked basmati rice for this recipe - **SEE THE INSTRUCTIONS BELOW ON HOW TO COOK BASMATI RICE. Start by gently removing any lumps in the rice (separating the rice grains) with wet hands. Set aside.

Heat a pan or wok and add the oil, chopped garlic and salt and fry on medium heat for about 30 seconds or less. Then REDUCE THE HEAT TO MEDIUM-LOW OR LOW depending on the heat of your stove. Add chili flakes and fry until the garlic is golden brown. CAREFUL NOT TO BURN THE GARLIC. Add the cooked basmati rice and mix well. Then increase the heat and fry on medium to medium-high heat for about 3 minutes or so. Turn off the stove and remove the pan from heat. Then cover the lid of the pan and allow it to rest for 2 to 3 minutes before serving. I have served it with Garlic mushrooms in this video.

✅ 👉 HERE THE LINK FOR THE GARLIC MUSHROOM REICPE VIDEO: https://youtu.be/oA6HnoqOXkI

✅ 👉 **HOW TO COOK STEAMED BASMATI RICE for the fried rice:
1 cup White basmati rice (soaked/strained)
1+1/4 cup to 1+1/3 cup Water (depending on the quality of the basmati rice)
1 teaspoon Olive oil (optional)
METHOD:
Thoroughly rinse the basmati rice until the water runs clear. Then soak the rice in water for 30 minutes. USE A WIDER PAN TO COOK THE RICE - this will prevent the rice from getting overcooked and mushy. Once the rice is soaked, drain the water and transfer the rice to a wider pan. Add water to the pan. Turn on the stove and bring to a vigorous boil. Once the water starts to boil, reduce the heat to low and cook covered for 10 to 12 minutes or until the rice is cooked. Once cooked turn off the heat and uncover the pan to allow the excess moisture to evaporate. Using a fork, lightly and very gently fluff the rice. Remove from the heat and SET IT ASIDE UNCOVERED to cool down - this will allow any excess moisture to evaporate and will prevent the rice from getting soggy.

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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and 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, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔

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GARLIC FRIED RICE Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes

Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)

3 Tablespoons Olive Oil
100g / 3/4 Cup Onion - finely chopped
20g / 2 Tablespoon Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to taste

Garnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)

👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil

✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c

▶️ METHOD:

To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.

Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.

Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!

✅ 👉 HERE'S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c

▶️ IMPORTANT TIPS:

👉 After adding the Vegetable broth - STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy

👉 Every stove is different so adjust/regulate the heat and cooking time accordingly

*********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and 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, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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#mushroom #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #mushroomrecipe #foodimpromptu

GARLIC MUSHROOM Recipe | Easy Vegetarian and Vegan Meals | Mushroom recipes

One Pot Lentil Pasta Recipe | Easy Vegetarian and Vegan Meals | Lentils. This one pot lentil recipe perfect for vegan and vegetarian meals. This high protein and nutrient rich pasta recipe made with lentils is a complete healthy vegetarian meal, so add this easy vegetarian pasta recipe with lentils to your plant based diet. This delicious high protein lentil recipe is a great way to add protein to your pasta in a plant based diet. Healthy lentil recipes / pasta recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan pasta recipe/lentil recipe.

▶️ LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)

1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/2 Teaspoon Pink Himalayan Salt to this dish)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth / Stock (LOW SODIUM)
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)

👉 GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes

▶️ METHOD:

Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.

Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to the dish. It takes about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.

Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Add the parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.

👉 ✅ PLEASE NOTE: WE ARE UNDER COOKING THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID EVEN AFTER TURNING OFF THE HEAT.

For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA. Mix well and serve hot with a green side salad.

▶️ IMPORTANT TIPS:

👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer

👉 Adding salt while frying the onion and vegetables will help it cook faster it's an important step so please do not skip it

👉 UNDER COOK THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID even after turn off the heat

👉 LEMON JUICE IS OPTIONAL - taste the pasta first and add only if needed

👉 Every stove is different so adjust/regulate the heat and cooking time accordingly

*********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and 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, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals

Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy almost one pot chickpea fried rice recipe is perfect for vegan and vegetarian meals. A delicious rice recipe made with chickpeas, basmati rice and Indian spices is not only easy to make but is a great way to add garbanzo beans to your diet. A high protein and healthy vegetarian rice recipe with chickpeas makes a healthy vegetarian meal. This delicious high protein chickpea recipe / fried rice recipe is a great way to add protein to your rice in a plant based diet. Healthy chickpea recipes / rice recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan chickpea and rice recipe.

▶️ CHICKPEA RICE RECIPE INGREDIENTS: (3 servings approx.)

To cook rice:
1 cup / 200g WHITE BASMATI RICE
1+1/4 cup / 300ml Water
✅ 👉 COOK THE RICE IN A WIDER PAN, this will prevent the rice from getting soggy.

OTHER INGREDIENTS:
3 to 4 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon whole cumin seeds
2 Bay leaves
275g / 2 cups Onions - finely chopped
2 Tablespoon / 25g Garlic - finely chopped
1 Tablespoon / 10g Ginger - finely chopped
2 cups / 1 can Cooked Chickpeas (liquid drained/strained)
2 Teaspoon Ground Coriander
1/2 Teaspoon Freshly Ground black pepper
1 Teaspoon Garam Masala
1/4 to 1/2 Teaspoon cayenne pepper or Indian chili powder
1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) - There is no replacement for this
Salt to taste (I have added total 1 teaspoon of salt)
1/4 cup / 60ml Water or as required

1/4 Cup / 10g Cilantro (Coriander leaves) - chopped
1/2 to 1 tablespoon Lemon Juice to taste (I added 1 tablespoon lemon juice but you do you)

▶️ METHOD:

To cook the rice:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for about 30 minutes. Once soaked strain the rice and transfer it to a WIDE PAN and add water. Bring to a boil and then reduce the heat and cook it for about 10 minutes or until the rice is cooked but not mushy. DONOT OVER COOK THE RICE, WE DON'T WANT MUSHY RICE. Uncover and fluff the rice with a fork. Then set it aside UNCOVERED for it to cool down.

Now heat a pan and add 3 to 4 tablespoons of cooking oil. Once the oil is heated, reduce the stove heat to low and then add the cumin seeds and bay leaves. (Reducing the heat will prevent the seeds from burning). CAREFUL NOT TO BURN THE CUMIN SEEDS.

Now add the chopped onion, 1/4 teaspoon salt and turn the heat to medium. Fry while switching between medium and medium-high heat until the onions are browned, about 8 to 9 minutes. Then add the finely chopped garlic and ginger. Fry on medium heat for another 2 to 3 minutes or until fragrant. Once the ginger and garlic is fried and fragrant add the cooked/strained chickpeas, spice mix (ground coriander, black pepper, cayenne pepper, garam masala, Kasuri methi) and salt to taste. Fry on medium heat for about 3 minutes. Then add 1/4 cup of water or as required and mix well. THEN REDUCE THE HEAT TO LOW.

Wash your hand and with wet hands break any lumps in the rice VERY GENTLY. Wet hand will prevent the rice from sticking to your hand. THE RICE GRAINS ARE SOFT SO CAREFUL NOT TO BREAK THE RICE GRAINS. Add the rice to the pan and fry for about 2 to 3 minutes. Turn off the heat and then garnish with lemon juice, cilantro (coriander) leaves. Mix well. Cover the lid of the pan and allow the rice to rest for 3 to 4 minutes before serving - for the flavours to blend.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste

👉 Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy

👉 Adding salt to onion will release it's moisture and will help it cooks faster, so please don’t skip this step

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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and 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, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔

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Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes

Roasted Spaghetti Squash Pasta Recipe | Easy vegetarian and Vegan Meals | Pasta Recipes. Easy squash recipes for the fall. In this video, I'll show you how to cook spaghetti squash and use it in a pasta recipe. An easy vegetable pasta with roasted spaghetti squash - healthy Italian pasta recipe. So add this easy squash recipe / vegetarian pasta to your healthy vegetarian meals. Spaghetti squash is really easy to cook and makes a delicious veggie pasta recipe, a great way to add squash to your plant based diet. Healthy veggie pasta recipe for your plant based diet, vegan and vegetarian meals. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you like my vegan pasta recipe. Is there any other pasta recipe you want me to try?

▶️ SPAGHETTI SQUASH PASTA RECIPE INGREDIENTS: (3 servings)

👉 To roast the Spaghetti Squash and Garlic:
1.4 kg approx. / 1 Medium Spaghetti Squash (This will yield 3 cups of roasted squash)
35 to 40g / 1 Whole Garlic (Tip removed and drizzled with olive oil)

👉 To cook Spaghettini Pasta:
200g Spaghettini Pasta
2+1/2 to 3 Litres of boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)

3 Tablespoon Olive oil
1 cup / 135g Onion - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1/2 cup / 50g Parmesan Cheese (Vegan) 👉 Non-Vegans can use regular parmesan cheese
1/2 Teaspoon Ground Black pepper or to taste
1/2 to 3/4 cup Thinly sliced Fresh Basil or 2 Tbsp of finely chopped parsley

▶️ METHOD:

PRE-HEAT THE OVEN TO 400F.

Cup the spaghetti squash in halves. Remove the seeds/core and then place it cut side down on a baking tray lined with parchment paper. Cut the tip of a whole garlic and drizzle with olive oil on the top. Wrap it with a square piece of parchment paper and then with aluminum foil. Place it on the baking tray along with the spaghetti squash. Bake in the oven at 400F for 35 minutes or until the squash is cooked but not mushy. BE CAREFUL NOT TO OVER BAKE. Once baked, the roasted garlic should be soft to touch, if not return the garlic to the oven and bake for another 5 to 8 minutes. Allow the squash to cook down. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. It should look like noodles, if it's too soft then know that you have over baked it.

✅ 👉 BAKING TIME IS BASED ON THE SIZE OF THE SQUASH - IN THIS CASE 1.4KG TOOK ME 35 MINUTES TO BAKE, SO ADJUST ACCORDINGLY.

✅ 👉 BAKING TIME ALSO DEPENDS ON THE FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY

Boil water in a pot and generously salt the boiling water. Add the spaghettini pasta and cook as per package instructions. Now to a heated pan add olive oil, onions and 1/4 teaspoon salt. Fry the onion on medium heat until it's lightly browned. (Adding salt to onion will release it's moisture and help it cook faster so don’t skip it). Squeeze the roasted garlic in to the pan. Add chili flakes and fry on medium to medium low heat for about 1 minute. Careful not to burn the ingredients. At anytime if you notice the pan is getting over heated reduce the heat. Then add 3 CUPS OF ROASTED SPAGHETTI SQUASH and mix well. Turn off the stove.

The pasta would have cooked by now. So drain the pasta and add it to the pan. RIGHT AWAY ADD THE CHEESE SO THAT IT CAN MELT WITH THE HEAT OF THE PASTA. Add freshly ground black pepper and mix thoroughly. Add thinly sliced basil to the pasta. Mix well and serve!

▶️ IMPORTANT TIPS:

✅ 👉 THE BAKING TIME DEPENDS ON THE SIZE AND ALSO ON FRESHNESS OF THE SPAGHETTI SQUASH, SO ADJUST THE BAKING TIME ACCORDINGLY

👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it

👉 Every stove is different so adjust the heat accordingly. If at any point you notice the pan is getting over heated reduce the heat

👉 Add the parmesan cheese along with the pasta so that the cheese can melt with the heat of the pasta

👉 The basil can be replaced with 2 tablespoons of finely chopped fresh parsley

*********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Easy and 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, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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Roasted Spaghetti Squash Pasta Recipe | Easy Vegetarian and Vegan Meals | Pasta Recipes

One Pot Chickpea and Quinoa Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes. A healthy one pot chickpea and quinoa recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with quinoa and chickpeas is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpea and vegetables makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!

💬 Let me know if you like my one pot quinoa and chickpea recipe. Is there any quinoa recipe you want me to try?

▶️ CHICKPEA QUNIOA RECIPE INGREDIENTS: (3 to 4 servings)

1 cup / 190g Quinoa (soaked for about 30 minutes)
2 cups / 1 can (398ml can) Cooked chickpeas (Low sodium)
3 Tbsp Olive oil
1+1/2 cup / 200g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger - finely chopped (1/2 inch of ginger skin peeled)
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/2 Tsp Garam Masala
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
1 cup / 150g Carrots - Julienne cut
1/2 cup / 75g Frozen Edamame (optional)
1 +1/2 cup / 350ml Vegetable Broth (Low Sodium)

Garnish:
1/3 cup / 60g GOLDEN Raisins - chopped
1/2 to 3/4 cup / 30 to 45g Green Onions - chopped
1/2 cup / 15g Cilantro OR Parsley - chopped
1 to 1+1/2 Tablespoon Lemon juice OR TO TASTE (I added 1+1/2 Tablespoon as I like a bit of lemony flavour BUT YOU DO YOU)
Drizzle of Olive Oil (Optional) - I have added organic cold pressed Olive oil

▶️ METHOD:

Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.

To a heated pan add olive oil, onion and 1/4 teaspoon salt. Fry the onion on medium to medium-high heat until it starts to brown. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it.

Once the onion has starts to brown, add the finely chopped garlic and ginger. Fry for about 1 minute or until fragrant. Now reduce the heat to low and then add spices (Turmeric, Ground Cumin, Ground Coriander, garam masala, Cayenne Pepper) and mix well for about 5 to 10 seconds. Add the soaked and strained quinoa, carrots, salt and vegetable broth to the pan. Sprinkle frozen edamame on top of the quinoa (👉 DO NOT MIX THE EDAMAME IN. LET IT SIT ON THE SURFACE. WE JUST WANT TO STEAM IT). Bring it to a boil and then cover the pan with lid and reduce the heat to low and cook it covered for about 15 to 20 minutes or until the quinoa is cooked. It took me 20 minutes on my stove.

✅ 👉 Sometimes one batch of quinoa is more dry than the other and MAY TAKE LONGER TO COOK. SO ADJUST THE COOKING TIME ACCORDINGLY

Once the quinoa is cooked. Uncover the pan and turn off the heat. Add the cooked chickpeas, chopped raisins, green onions, cilantro, freshly ground black pepper, lemon juice and drizzle of olive oil. Check for seasoning and add salt if needed. Ready to serve.
✅👉 It’s important that you finely chop the raisins so that it can disintegrate in the dish

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa

👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it

👉 Turn the heat to low before adding the spices. This will prevent the spices from burning

✅👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

👉 It’s important that you finely chop the raisins so that it can disintegrate in the dish

******

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and 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, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!

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One Pot CHICKPEA AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes

Healthy Beetroot Salad Recipe | Easy Vegetarian and Vegan Recipes | Salad Recipes. This Beetroot recipe / beet recipes are great for healthy vegetarian and vegan meals. Healthy beet salad recipe / beets with easy homemade salad dressing is rich in antioxidants. Beetroot is anti inflammatory, heart healthy and great for gut health, so try this healthy vegetarian salad recipe made with beetroot / beets. This quick pickled beetroot salad recipe with an easy salad dressing is one of the best salads I have ever made. Easy beet recipes / healthy salad recipes for your busy week.
💬 Let me know if you enjoyed my healthy vegan salad recipe made with beetroot. Are there any other salad recipes or beetroot recipes you'd like to see me prepare?

▶️ BEETROOT SALAD RECIPE INGREDIENTS: (4 to 5 serving)

800g / 6 to 7 cups approx. Sliced Beets - 4 large beets (900g by weight with skin and tips) - PEEL THE BEETS, WASH AND CUT IN HALF. THEN SLICE THE BEETS INTO 1/8TH INCHES THICK SLICES
1/2 cup / 125ml Water OR AS REQUIRED - To cook the beets
100g / 1 cup Red Onion / 1 small red onion

👉 SALAD DRESSING:
2 Tablespoon White Wine Vinegar (You use white vinegar as an alternative)
1 Tablespoon Maple Syrup OR to taste
4 Tablespoon Olive Oil ( I have added organic cold pressed Olive Oil)
1 to 2 Teaspoons of hot sauce ( I have added Tabasco hot sauce)
Salt to taste (I have added total 1/2 +1/8 Teaspoon of Pink Himalayan salt which is milder than the regular table salt)

👉 PICKLED BEETS, WALNUT AND ARUGULA SANDWICH:
Toasted Whole Wheat Bread
Ricotta Cheese (vegan) or Fermented Cashew Cheese
Toasted Walnuts - chopped
Pickled Onion and Beet Salad
Baby Arugula leaves - washed and pat dried

👉 SALAD INGREDIENTS:
Lettuce of choice - chopped
Pickled Onion and Beets
Avocado - Sliced or chopped
Sprouts of choice
Boiled Edamame (Boil Edamame for about 4 minutes in salted boiling water)
✅ MAKE SOME EXTRA SALAD DRESSING FOR TOPPING the green salad

▶️ METHOD:

Peel the beets, wash and cut in half. Then slice the beets into 1/8th inches thick slices. Transfer the sliced beets to a pan, add 1/2 cup of water and cover the lid. Bring to a boil. Once it comes to a boil, uncover and give it a good mix so that the beets can cook evenly. Cover the lid again and cook on medium heat for about 6 minuted or until the beets are cooked but still has a bite to it. Uncover and increase the heat to cook out any excess water. Turn off the stove. Remove the pan from the heat and allow the cooked beets to cool down - uncovered.

✅ 👉 THE COOKING TIME OF THE BEETS AND THE WATER QUANTITY DEPENDS ON THE QUALITY AND FRESHNESS OF THE BEETS, SO ADJUST ACCORDINGLY.

Slice the red onion and set aside. To prepare the salad dressing, add the white wine vinegar, maple syrup, olive oil, hot sauce, salt, pepper and whisk until the salad dressing is emulsified. Add the sliced red onion and cooked beets to the salad dressing and mix well until the beets are coated well with the salad dressing. Store it in the refrigerator until ready to use. Stores well in the refrigerator in an air tight container for a 3 to 4 days.

Serve it on a salad, to a sandwich or as a side dish.

▶️ IMPORTANT NOTES:

👉 PEEL THE BEETS, WASH AND CUT IN HALF. THEN SLICE THE BEETS INTO 1/8TH INCHES THICK SLICES

✅ 👉 THE COOKING TIME OF THE BEETS AND THE WATER QUANTITY DEPENDS ON THE QUALITY AND FRESHNESS OF THE BEETS, SO ADJUST ACCORDINGLY

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 MAKE SOME EXTRA SALAD DRESSING FOR THE GREEN SALAD

*************

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Developer 🌱

Here you will find easy and 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, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔

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Healthy BEETROOT Salad Recipe | Easy Vegetarian and Vegan Recipes | Salad Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you'd like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion - sliced
1+1/2 Tablespoon Garlic - finely chopped
1 Tablespoon Ginger - finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes - Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots - chopped
200g / 1+1/2 cup Red bell pepper approx. - chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. - chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini - chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans - chopped (1 inch long)
2 cups / 1 (540ml) Can - Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it's soft. It will take about 3 to 4 minutes. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don't let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE - THIS STEW IS NOT SUPPOSE TO BE WATERY. It's more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE - THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it's moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and 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, and modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

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One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes

One Pot BEANS AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes.
A healthy one pot quinoa recipe with black beans is perfect for easy vegetarian and vegan meals. This one pot meal made with quinoa and beans is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with black beans makes a healthy vegetarian meal. This delicious high protein quinoa recipe / black beans recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!

💬 Let me know if you like my healthy vegan quinoa and black beans recipe. Is there another quinoa recipe /one pot recipe you'd like to see me prepare?

▶️ BEANS AND QUINOA RECIPE INGREDIENTS: (4 servings approx.)

1 Cup / 190g Quinoa (Thoroughly washed/soaked/strained)
2 Cups / 1 Can (398ml Can) Cooked Black Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 Cup / 200g Onion - chopped
1+1/2 Cup / 200g Red Bell Pepper - chopped into small pieces
2 Tablespoon Garlic - finely chopped
1+1/2 Cup / 350ml Passata / Tomato Puree / Strained Tomatoes
1 Teaspoon Dry Oregano
1 Teaspoon Ground Cumin
2 Teaspoon Paprika (NOT SMOKED)
1/2 Tsp Ground Black Pepper
1/4 Teaspoon Cayenne Pepper or to taste (optional)
1+1/2 Cups / 210g Frozen Corn kernels (you can use fresh corn)
1+1/4 Cup / 300ml Vegetable Broth (Low Sodium)
Add Salt to Taste (I have added total 1+1/4 Tsp of Pink Himalayan Salt. Please note I have used low sodium broth and beans)

Garnish:
1 cup / 75g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
Lime or Lemon juice to taste (1/2 to 3/4 Tablespoon - TASTE THE QUINOA FIRST BEFORE ADDING THE LIME JUICE AND ADD ACCORDINGLY OR ONLY IF NEEDED)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the quinoa - a few times until the water runs clear (this will get rid of any impurities/bitterness and will give quinoa a clean taste). Then soak for 30 minutes. 👉 AFTER 30 MINUTES DRAIN THE WATER FROM QUINOA AND LET IT SIT IN THE STRAINER TO GET RID OF ANY EXCESS WATER. Drain 2 cups or 1 can (398ml) of cooked black beans and allow it to sit in the strainer to drain any excess water.

USE A WIDER POT TO COOK THIS DISH, THE QUINOA WILL COOK MORE EVENLY WITHOUT GETTING MUSHY.

To a heated pot add olive oil, onion, red bell pepper, 1/4 teaspoon salt and fry on medium to medium-high heat until the onions and peppers start to brown. ADDING SALT TO ONION/PEPPERS WILL RELEASE IT'S MOISTURE AND HELP IT COOK FASTER, SO DON’T SKIP THIS STEP. Once the onion and peppers start to brown, add chopped garlic. Fry for about 1 to 2 minutes or until fragrant. Add the spices - oregano, ground cumin, black pepper, paprika, cayenne pepper and fry for 1 to 2 minutes on low to medium-low heat.

Add the passata/tomato puree and cook on medium heat to get rid of the excess moisture of the tomato pure and until the puree turns thick. It will take about 4 minutes or so. Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, vegetable broth and mix well. Bring to a vigorous boil. Stir in between so that the quinoa does not stick to the bottom of the pan. Cover and cook on LOW heat for about 15 minutes or until the quinoa is cooked (but not mushy). Uncover and turn off the heat. Garnish with chopped green onion, cilantro, lime juice, drizzle of olive oil. Mix very gently because quinoa is very soft at this point and over mixing can cause the quinoa to get mushy.

✅ 👉 NOTE: TASTE THE QUINOA BEFORE ADDING LIME JUICE AND ADD ONLY IF NEEDED.

Serve hot. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.

▶️ IMPORTANT TIPS:

👉 USE A WIDER POT TO COOK THIS DISH, THE QUINOA WILL COOK MORE EVENLY WITHOUT GETTING MUSHY

👉 Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/bitterness and will give quinoa a clean taste

👉 Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip this step

*****

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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One Pot BEANS AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes

Grilled Recipes

Meatloaf That’s Juicy, Tender, and Full of Flavor - In this video, I’m taking it back to the basics and showing you how to make a classic meatloaf that’s full of flavor and easy to put together. This is that no-fail, old-school comfort food that hits every time. I’ll walk you through every step, from seasoning to that sweet and tangy glaze. If you’ve been looking for a go-to meatloaf recipe, this is the one. Let’s get into it.

Get the printable recipe: https://smokinandgrillinwitab.com/back-to-the-basics-southern-style-meatloaf/

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Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
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Meatloaf That’s Juicy, Tender, and Full of Flavor

If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.

For printable recipes click here: https://smokinandgrillinwitab.com/

Products:
Chef Knife: https://shorturl.at/bKV26
12″ Meat Slicer: https://shorturl.at/aVX02
Chef Knife and Meat Slicer (set): https://shorturl.at/bpsU9
SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin' and Grillin' with Aaron Brown: https://amzn.to/3UOasxh

"Subscribe and hit the bell for new recipe alerts!"

Online YouTube Store - https: //shorturl.at/hmpX6

SUBSCRIBE FOR MORE ►►

PERKS for YOUTUBE MEMBERS
"For just $5, unlock bi-weekly recipes, private live streams, exclusive content (TBD), and get credited in our videos. Become a YouTube member today! Thank you in advance!". So Join Smokin' and Grillin' wit AB now! - https://shorturl.at/aftEN

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Easy Peach Cobbler

How to Make Peach Cobbler Like Grandma Used To (But Easier) - In this video, I'm showing you how I make my homemade Peach Cobbler using a simple, no-fuss recipe that brings out that real Southern flavor. This one's all about buttery crust, sweet peaches, and that golden brown finish. It’s the kind of dessert that brings folks back for seconds. Follow along step-by-step and bring a taste of tradition right to your kitchen. Trust me, you’re gonna want to try this.

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How to Make Peach Cobbler Like Grandma Used To (But Easier)

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Seasonings and Rubs:
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AB's Burger Rub - https://shorturl.at/hrABH
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The Level Up Series A Rub: https: //shorturl.at/oyAHR
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Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
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Southern Skillet Potatoes and Onions

Southern Potatoes and Onions in a Skillet | Crispy, Golden, and Easy! - In this video, I’m showing you how to make Southern Skillet Potatoes and Onions the right way—crispy, golden, and full of flavor. This easy recipe uses simple ingredients like potatoes, onions, and peppers, all cooked in a cast iron skillet. Perfect as a side for breakfast or dinner, this dish brings real Southern comfort to your table. Stick around and let’s cook this up from scratch, step by step.

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Southern Potatoes and Onions in a Skillet | Crispy, Golden, and Easy!

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SnG Food Thermometer - https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB's BBQ Rub - https://shorturl.at/hwJV5
AB's Burger Rub - https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
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Baked Recipes

Get the full recipe: https://sallysbakingaddiction.com/pistachio-cupcakes-with-creamy-strawberry-frosting/ #shorts #pistachiocupcake #pistachiocupcakerecipe

Pistachio Cupcakes With Strawberry Buttercream 🩷💚

Get the full recipe: https://sallysbakingaddiction.com/pistachio-cake/ #shorts #pistachiocake #pistachiocakerecipe

Pistachio Cake 💚

If ever there was a sweet treat that tastes tons/miles/years better made from scratch vs. store-bought, it’s homemade marshmallows. With just the right amount of sweetness, a delicate kiss of vanilla flavor, and a pillow-soft texture you won’t find anywhere else, this recipe should come with a warning: one taste of these homemade marshmallows might ruin you for the store-bought kind forever...

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• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #marshmallows #howtomakemarshmallows #homemademarshmallows

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Marshmallows | Sally's Baking

Get the full recipe: https://sallysbakingaddiction.com/homemade-artisan-bread/ #shorts #artisanbread #artisanbreadrecipe

4-Ingredient Artisan Bread 🥖

Get the full recipe: https://sallysbakingaddiction.com/homemade-cruffins/ #shorts #cruffins #cruffinrecipe

Homemade Version of Cruffins 💛

You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible buttery shortbread crust. These are simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.

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#baking #recipes #lemonbars #lemonbarrecipe

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Lemon Bars | Sally's Baking

Spicy Recipes

Chicken Mumtaz | Restaurant Style Chicken Mumtaz | Chicken Mumtaz Recipe | Chicken Recipe | Chicken Curry | Chicken Mumtaz Gravy | Mughlai Chicken Recipe | Chicken Mumtaz Recipe Restaurant Style

Ingredients for the Chicken Mumtaz Recipe :

- Chicken, curry cut pieces with bones -1 Kg

For the paste:
- Onions, sliced- 3 medium (225 gms)
- Tomatoes, red, sliced-2 medium (150 gms)
- Green chillies, cut into 2 pcs- 4-5 nos

Tempering:
- Star Anise - 2
- Green cardamoms - 5 to 6
- Black peppercorns - 1/2 tsp

Spice Powders:
- Turmeric Powder: 3/4 tsp
- Coriander Powder: 2 tsp
- Cumin Powder: 1 tsp
- Black Pepper Powder: 1/2 tsp
- Garam Masala powder-1/2 tsp

Other Ingredients:
- Ginger garlic paste: 3.5 tsp
- Whisked curd/yogurt- 100 ml
- Fresh cream- 4 tbsp
- Groundnut oil- 6 tbsp
- Kasuri Methi, dry roasted and crushed -1 tsp
- Chopped coriander leaves for garnish- 3 tbsp
- Salt- 2 tsp

Tempering to finish:
- Ghee- 2 tbsp
- Green chillies with a small cut at the top- 5-6

Preparation:

- Slice the onions and the tomatoes. Cut the green chillies into two.
- Heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 5-6 mins till it is light brown.
- Now add the sliced tomatoes, mix and fry on medium heat for around 3 mins till soft.
- Add the green chillies and mix and fry on medium heat for a minute.
- Switch off and remove on a plate.
- Allow to cool and then shift this to a grinder/blender.
- Coarse grind it and then add 1/2 cup water.
- Blend it into a smooth paste and set aside for use later.

Process:

- Heat oil in a pan and add the whole spices.
- Give a stir and then add the chicken pieces. Sear on high heat for around 4-5 mins till browned.
- Now add the ginger garlic paste and mix and fry on medium heat for around 2-3 mins till there is no raw smell.
- Now add the spice powders and salt & mix and fry on medium heat for 2-3 mins till the masala coats the chicken and the chicken is browned. You can add a splash of water while frying if the chicken becomes too dry while frying.
- Now add the blended onion-tomato-chilli paste and cook on medium heat for around 7-8 mins till it is cooked, colour changes and oil separates.
- Once oil separates and there is hardly any liquid remaining, switch off heat and then add the whisked curd/yogurt and fresh cream.
- Mix well and then switch heat on low.
- Cook on low heat for around 2-3 mins and till oil separates.
- Add 200 ml on water and cook covered on low heat for 10 mins.
- Now add the garam masala powder, crushed roasted kasuri methi and chopped coriander leaves.
- Mix and cook for around 2 mins
- Finish with tempering: Heat ghee in a tempering spoon and add the slightly cut whole green chillies. Give a stir for 30 secs and then put the tempering on the cooked chicken.

#chickenmumtaz #chickenmumtazrecipe #chickencurry #mumtazchicken #chickenrecipe #spiceeats

Chicken Mumtaz | Restaurant Style Chicken Mumtaz | Chicken Mumtaz Recipe

Basic Indian Lamb Curry | How To Make A Lamb Curry | Easy Lamb Curry | Lamb Curry Recipe | Mutton Curry | Indian Lamb Curry | Lamb Curry Indian Style | Lamb Curry Recipe Indian | Best Lamb Curry | Mutton Curry Indian Style | Easy Lamb Curry | Lamb Recipe

Ingredients for Indian Lamb Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Lamb - 2 lb (900 gms), curry cut with bones

Tempering:
- Green Cardamom-6-8
- Cloves-8-10
- Cinnamon-2
- Black Cardamom-3
- Black peppercorns-3/4 tsp
- Cumin seeds- 1.5 tsp
- Dry Bay leaf-3

Spice Powders:
- Turmeric powder-3/4 tsp
- Red Chilli Powder-3 tsp
- Coriander Powder- 3 tsp
- Garam Masala powder-3/4 -1 tsp

Other Ingredients:
- Onion, sliced -4 medium (300 gms)
- Ginger garlic paste -4 tsp
- Tomatoes chopped- 4 medium (300 gms)
- Salt-2 tsp
- Oil -4 tbsp
- Ghee (clarified butter) - 2 tbsp

Process:

- Heat oil & ghee in a pan/kadhai and add all the whole spices.
- Give a stir to release the flavour and add the sliced onions.
- Fry on medium heat for around 10 mins till it’s light golden brown and then add the ginger garlic paste. Mix and fry on low heat for around 2 mins and then add the lamb pieces.
- Mix and sear on high heat for around 5 mins till browned and then add all the spice powders and salt.
- Mix and sear on medium heat for around 2-3 mins. You can add a splash of water if required.
- Now add the chopped tomatoes, mix and cook on medium heat for a min and then cover & cook on low heat for around 7-10 mins till the tomatoes are soft and pulpy. Add 1/2 tsp garam masala power, mix and cook for 2 mins.
- Now add 500 ml water and cover & cook on low heat for around 30 mins
- Check the meat and add more water (around 200 ml) till the meat is tender. Continue cooking on low heat for another 30 mins till meat is tender and oil separates.
- Add the sliced green chillies and chopped coriander leaves. Cook on low heat for 2 mins
- Serve with rice or naan.

#indianlambcurry #lambcurry #muttoncurry #muttoncurryrecipe #lambcurryrecipe #lambrecipe #spiceeats #spiceeatsrecipes

Basic Indian Lamb Curry | How To Make A Lamb Curry | Easy Lamb Curry

Spice Eats Egg Curry | Egg Masala Gravy | Restaurant Style Egg Masala Gravy | Egg Masala Curry Recipe | Egg Curry Recipe | Egg Curry | Anda Curry | Restaurant Style Egg Curry | Anda Curry Recipe Egg Gravy | Anda Masala | Egg Recipe | How To Make Egg Curry

Ingredients for Egg Masala Gravy:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boiled Eggs-6 nos.

For the Paste:
- Fried onions - 2 medium onions (150 gms)
- Cashew nuts-8 nos
- Whisked curd-4 tbsp (80-85 gms )

Tempering:
- Shahjeera -3/4 tsp
- Green Cardamom-3
- Cloves-3
- Bay leaf-2

Spice Powders:
- Turmeric powder- 1/2 tsp+ 1/4 tsp
- Red Chilli Powder-1 tsp
- Kashmiri Chilli powder- 2 tsp
- Coriander powder-1 tsp
- Garam masala powder-1/2 tsp

Other Ingredients:
- Ginger Garlic Paste - 1.5 tsp
- Readymade tomato purée -4 tbsp
- Salt- 1/2 tsp
- Oil- 4 tbsp
- Green chillies slit- 3
- Coriander leaves chopped- 2 tbsp

Preparation:

- Slice the onions and fry the onions in oil till golden brown.
- Whisk the curd/plain yogurt.
- Add the fried onions and cashew nuts in a grinder and coarse grind and then add the whisked curd. Blend it into a smooth paste.
- Boil the eggs and shell them.
- Slit the green chillies and chop the coriander leaves for use later.

Process:

- Heat oil and add the shelled boiled eggs.
- Also add 1/2 tsp turmeric and mix and fry on medium heat for around 2-3 mins. Remove the fried eggs onto a plate.
- In the same oil add the tempering, give a stir and then add the ginger garlic paste. Mix and fry on low heat for around 2 mins
- Now add the readymade tomato purée. Mix and fry on low heat for a minute and then add the masala paste. Mix well and then add the spice powders and salt.
- Fry on medium heat for around 5 mins till the gravy is cooked and oil separates.
- Now add around 250 ml water, give a mix and add the garam masala powder. Give a mix again and then slit the fried eggs and put side by side in the gravy.
- Lightly give a stir and then cover & cook on low heat for around 5 mins.
- Remove lid and then add the slit green chillies & chopped coriander leaves.
- Serve with rice or roti.

#eggmasalagravy #eggcurry #eggmasalarecipe #andamasala #andamasalacurry #egggravy #eggcurryrecipe #spiceeatseggcurry #spiceeats

Egg Masala Gravy | Restaurant Style Egg Masala Gravy | Egg Masala Curry Recipe

Chicken Manchurian Gravy Restaurant Style | Chicken Manchurian | Chicken Manchurian Recipe | Chicken Manchurian Gravy Recipe | How To Make Chicken Manchurian | Indo Chinese Chicken Manchurian | Restaurant Style Chicken Manchurian

Ingredients for Chicken Manchurian Gravy:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken - 250 gms thigh pieces cut into 1.5 inch chunks

For the Marination:
- Black pepper powder-1/2 tsp
- Salt-1/2 tsp
- Whisked egg-1 small
- Corn flour/ starch-1/4 cup
- Oil-2 tsp

Tempering:
- Garlic, fine chopped-3 tsp
- Ginger, fine chopped-3 tsp
- Green Chillies, chopped-3 tsp

Gravy Sauces/base:
- Dark Soy Sauce- 2 tsp
- Oyster Sauce- 1.5 tsp
- Salt-1/2 tsp
- White Sugar-1 tsp
- Water-300 ml

Other Ingredients:
- Corn Slurry- 4 tsp corn starch/flour mixed in 4 tbsp water.
- Oil for deep frying
- Oil- 3 tbsp
- Spring onion greens chopped -2 tbsp

Preparation:

- Cut the thigh boneless fillets into rough 1.5” pieces.
- Add all the ingredients for the marinade/batter to the chicken pieces.
- Mix and set aside for around 30 mins.
- Peel & fine chop the ginger & garlic.
- Also chop the green chillies and spring onion greens.
- Prepare the corn slurry by adding 4 tbsp water to 4 tsp corn flour/starch.

Process:

To fry the chicken pieces heat oil in a pan/kadhai and add the battered chicken pieces side by side. Don’t turn for a minute. Now fry on medium heat for around 5 mins. Remove and set aside .

- In a wok heat oil and then first add the chopped garlic. Give a stir for around 15 secs and then add the chopped ginger and green chillies. Mix and fry for a minute.
- Now add 300 ml water and let it come to a boil.
- Add all the sauces, salt and sugar. Mix well and then add the corn slurry.
- Mix and cook on medium heat for around 2 mins till it starts to thicken.
- Add the fried chicken pieces, mix and continue to cook for 3 mins on medium till the gravy thickens and comes to the desired consistency.
- Garnish with chopped spring onion greens and serve hot with noodles or fried rice.

#chickenmanchurian #chickenmanchuriangravy #chickenmanchurianrecipe #chickenmanchuria #indochineserecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

Chicken Manchurian Gravy Restaurant Style | Chicken Manchurian | Chicken Manchurian Recipe

Chicken Kaju Fry | Easy Chicken Fry With Kaju | Kaju Chicken Fry Recipe | Simple Chicken Fry For Beginners | Chicken Fry With Cashew | Chicken Fry Recipe | Masala Chicken Fry | Simple and Tasty Chicken Fry

Ingredients for Kaju Chicken Fry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gms (small curry cut pieces with bones)

Spice Powders:
- Turmeric powder-1/2 tsp
- Red Chilli Powder-1 tsp
- Kashmiri Chilli Powder-1.5 tsp
- Coriander powder -1 tsp
- Garam Masala powder-1/2 tsp

Other Ingredients:
- Onions, fine chopped- 1 large (100 gms)
- Ginger garlic paste-1.5 tsp
- Curry leaves-20-25 leaves
- Cashew nuts cut into halves -12 nos (1/2 cup)
- Groundnut oil-4 tbsp
- Salt - 1 tsp

Preparation:

- Fine chop the onions.
- Cut the cashew nuts into halves.

Process:

- Heat oil in a kadhai/wok and add the chicken pieces. Also add the turmeric powder and salt.
- Mix and fry on high heat for 5 mins till only little water remains.
- Now add the chopped onions and fry on medium heat for a minute. Then cover & cook on low heat for around 5 mins till the onions are soft.
- Now add the ginger garlic paste and spice powders.
- Mix and fry on medium heat for around 3 mins. Continue to fry on medium low to low heat for another 3 mins till the chicken is fried and the masala coats the chicken pieces.
- Now add the curry leaves and cashew nut halves. Mix and fry on low heat for around 3 mins till the pieces are browned.

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Chicken Kaju Fry | Easy Chicken Fry With Kaju | Kaju Chicken Fry Recipe

Chilli Fish | How To Make Fish Chilli Restaurant Style | Chilli Fish Recipe | Restaurant Style Chilli Fish Recipe | Chilli Fish Chinese Style | Chilli Fish Recipe Indo Chinese Style | How to make Chilli Fish | Chilli Fish Dry Recipe

Ingredients for Chilli Fish Recipe:

- Boneless fish fillets - 300-350 gms (Basa, Cod, Haddock,Sole or Catfish)

For Marination:
- Salt-1/2 tsp
- White pepper powder- 1/2 tsp
- Soy sauce - 1/2 tsp (use light soy sauce)
- Egg white-1
- Fine chopped garlic-1 tsp
- All purpose flour- 1.5 tbsp
- Corn flour- 2 tbsp

Tempering:
- Garlic, fine chopped- 2 tsp
- Ginger, fine chopped- 1 tsp
- Green chillies sliced- 4
- Spring onion whites- 1 tbsp

Sauces:
- Oyster Sauce- 1 tbsp
- Light Soy Sauce- 1 tbsp
- Water- 2 tbsp

Other Ingredients:
- Red pepper, cut into petals- 90-100 gms
- Green pepper, cut into petals-90-100 gms
- Oil- 3 tbsp
- pepper for seasoning-pinch
- Corn slurry- 1 tsp corn flour/starch mixed with 4 tbsp water
- Oil for deep frying
- Oil - 2 tbsp
- Spring onion greens- 2 tbsp

Preparation:

- Cut the fish fillets into thin flattish pieces. Marinate the pieces for around 30 mins.
- Next deep fry the pieces for around 3-4 mins till golden brown. Remove and repeat for the rest.

- Prepare the corn slurry and set aside. Remember to mix it one more time just before adding to the dish.

Process:

- Heat oil in a wok/pan and add the fine chopped ginger and garlic. Give a stir for 15 secs.
- Add the spring onion whites and sliced green chillies and stir fry for a minute on high heat.
- Now add the peppers, pinch of black pepper and stir fry for around 2 mins on medium heat
- Add the sauces , mix and add the corn slurry. Add 2 tbsp water.
- Cook it on medium heat for a minute and then add the fried fish pieces.
- Mix and stir fry on high heat for 1-2 mins till it coats the fish pieces.
- Garnish with spring greens and mix well. Serve hot.

#chillifish #chillifishrecipe #chillifishdry #fishchilli #indochinesechillifish #spiceeats #spiceeatsrecipes

Chilli Fish | How To Make Fish Chilli Restaurant Style | Chilli Fish Recipe