Parmesan poached egg
PICK UP THIS MONTH'S ISSUE OF RHODE ISLAND MONTHLY AVAILABLE NOW. WE'RE IN THE "THE RHODE SHOW" KITCHEN. CHEF ROD IS HERE FROM BLUE ON THE WATER. GREAT TO HAVE YOU...
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So it's been about three minutes the polenta is been thickening it up the whole time it starting to look really good. Now if your polenta ever feels too thick you can always add a little bit...
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[BOB] Hi folks! I'm Bob Moore, founder of Bob's Red Mill. What I have here is a product that goes by two names—some call it corn grits, others call it polenta. No matter the name,...
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Fish is a healthy choice when dining out. Ordering seafood such as salmon and tuna adds omega-3 fatty acids to your diet. They are a type of polyunsaturated fat that helps lower your heart disease...
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>>Male Presenter: And a hush fell on the crowd. [laughter] So, welcome. Welcome. Thank you for hanging on for us. Welcome to "Thank God it's Wednesday Kitchen."...
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Here we're going to poach our chicken breast. I'm heating the pan. It's just a medium sized skillet, because we're only going to do one chicken breast. What you want to...
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I've got all of these beautiful marinated different cuts of pork and I'm going to show you exactly how to cook them and how to know when they're done. I've got three...
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(COLES JINGLE PLAYS) I'm standing here with a pot of one of my favourite things in the world. This is a butterscotch sauce. My granny's from Yorkshire, up in England, and she used to...
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Hi, I'm Joey Altman with Pottery Barn, here to share with you one of my favorite egg dishes, grilled asparagus, slow-poached eggs, and a bacon hollandaise. It's decadent, it's...
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>> Hilah: Hey, dudes! Welcome to Hilah Cooking! I’m Hilah. Today I’m going to show you just how easy it is to make a folded cheese omelet that’s kind of more like an American-style...
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