Parmesan Potato Stacks Recipe

Author channel Home Cooking Adventure   3 год. назад
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6 Amazing Cooking Tricks

6 Crazy tricks to use in the kitchen! List of tricks in this video: 6) Easy egg shelling 5) Garlic shelling 4) Kiwi skin removal 3) Banana cutting trick 2) Paprika cutting 1) Simple potato peeling --------------------------------------------------- All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes. What to support this channel? you can do the following: 1) Share this video on Facebook, Google + or Twitter 2) Show your support on Patreon: https://www.patreon.com/makesushi1 3) Add my channel to your featured channel box "makesushi1" 4) Embed this video on a blog *Thank you for your support* *SOCIAL MEDIA :* Facebook: https://www.facebook.com/MakeSushi1 Twitter: https://twitter.com/makesushi1 Google+ : https://plus.google.com/u/0/+MakesushiOrg/posts InstaGram: @MakeSushi1 or use the hashtag #makesushi1 Music Royalty Free Music: Music from audionetwork.com (paid for license) cameras used to film this: Canon 5D m3: http://amzn.to/1iiSP3o secondary camera Canon 6D : http://amzn.to/1EC8yop sometimes a GoPro Hero4: http://amzn.to/1WeCBqK Produced by http://www.makesushi.com Chef: Davy Devaux link to this video for sharing: https://youtu.be/af3dEbAd4Os last week's video: https://youtu.be/MocggIqifNs I use affiliate links to share products I like, find useful, and feel that readers will find helpful. These links can help me generate income to support the costs associated with making video tutorials. -~-~~-~~~-~~-~- Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)" https://www.youtube.com/watch?v=L1THvfX5LTM -~-~~-~~~-~~-~-

Potato Soufflé Recipe

Potato Soufflé is an easy recipe for such a comforting dish perfect for fall tables. Love the way it puffs in the oven and how the steam comes out when you start dig in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese bring such an amazing flavor. The chives are not to be forgotten as well as they bring color and their unique taste. Ingredients: Makes 4 servings 2 tbsp (30g) butter, plus extra for greasing 3 tsp breadcrumbs, for coating the ramekins 1 large potato (300g), cooked with peel on 1 1/3 cups (85g) mature Cheddar, grated 1/3 cup (30g) Parmesan Cheese, grated 2 tbsp fresh chives 2 eggs freshly ground black pepper 6 tbsp milk paprika, for garnish Directions 1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs. 2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well. 3. Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine. 4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine. 5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture. 6. Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden. For the full recipe check my blog: http://www.homecookingadventure.com/recipes/potato-souffle Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

36 LIFE HACKS THAT'LL CHANGE YOUR LIFE FOREVER

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How to make French Baguettes at home

I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here's a link to it, https://www.youtube.com/watch?v=f0RjnQGrwzw How to easily make traditional French Baguettes at home. Try my mini cheddar cheese BAGUETTES easy step by step recipe here https://www.youtube.com/watch?v=1Q0LeKpAACg MORE GREAT RECIPES PIZZAS Made easy at home https://www.youtube.com/watch?v=dthEs8bg83U CIABATTA made easy at home. https://www.youtube.com/watch?v=D9ZvlKQmm6M SANDWICH BREAD made easy at home. https://www.youtube.com/watch?v=HWpSbYV96_c DINNER ROLLS made easy at home. https://www.youtube.com/watch?v=Rosj1ZlLGlU PARMESAN CHEESE made easy at home. https://www.youtube.com/watch?v=31FtzfAoHPo OPENING A NEW PARMESAN CHEESE https://www.youtube.com/watch?v=yp9STshN3r4 MOZZARELLA CHEESE made easy at home. https://www.youtube.com/watch?v=udJPbYi8HcQ To avoid common problems some people mostly encounter with these baguattes, follow this standard advice procedure and you won't go wrong. 1. Stick to the recipe rigidly, the quantities are very important for successful results 2. Use scales for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate 3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread. 4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here https://www.youtube.com/watch?v=HWpSbYV96_c Any problems or inquiries I'm always here to help. And please let me know how you get on with the recipe. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck thanks again for watching, good luck. Music Credits "Bama Country-Country" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "If I Had a Chicken Kevin" MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Rural Stride" Josh Kirsch Media Right Productions, Youtube Audio Library https://www.youtube.com/audiolibrary/music "Rockytop" "music by audionautix.com" https://creativecommons.org/licenses/by/4.0/ "Sleepy Jack" Silent Partner, From the Youtube Audio Library https://www.youtube.com/audiolibrary/music

No-Bake Chocolate Biscuit Cake Recipe

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/no-bake-chocolate-biscuit-cake Ingredients Makes about 10 servings 28 oz (800g) digestive biscuits, tea biscuits 1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped Chocolate Syrup 1 cup (200g) sugar 1/2 cup (60g) unsweetened cocoa powder 1 cup (240 ml) water 2/3 cup (150g) butter 1 tsp vanilla extract Chocolate Ganache 1/2 cup (120 g) whipping cream (35% fat) 4 oz (120g) bittersweet chocolate, chopped 1. Break the biscuits (cookies) into small pieces into a large bowl. 2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits. 3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes. 4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon. 5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper. 6. Press well using the back of the spoon or an offset spatula. 7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache. 8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. 9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. 10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. 11. Decorate with toasted nuts if desired, cut into slices and serve. Background music: Take my heart- http://www.audionetwork.com/search/results?stype=4&keywords=Take+My+Heart+gledden Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/parmesan-potato-stacks

Ingredients
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)


1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.

2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.

3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.

4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.

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