Simpleanddelicious
And we're back I'm Phil Demetri, and this is my co-anchor--- Briana Kratzer. and we're talking today about TUNA!! Isn't that exciting!? Oh, look at all your faces, you...
1
annotations
Tomo sushi and hibachi restaurant and lounge his cleveland's all new mega sushi and hibachi cusinse boasting over 100 tables in four floors are five star quality food and entertainment Tomo...
1
annotations
Welcome to the art of cooking Today we're gonna make together General tso's chicken The ingredients 1- I lb boneless skinless chicken thighs (cut into one chunk) 2- Five dried red...
1
annotations
We will have the Escarole in water half an hour to remove the bitterness and sand that the plant can bring. Well drain the Escarole leaves, so that no water remains and is not mixed with food, giving...
1
annotations
>> I'm Richard Steed, Class of 1954 and this is my lovely wife, Judy. [ Laughter ] Who had a connection with Rice early on. I had a roommate at Rice whose name was Neil...
1
annotations
Welcome back to another cooking video I'm Chef Devaux and to day I say F**k you sushi rice, now I'm sorry for the swear word but I'm fed up of making sushi rice every single...
1
annotations
I may have made a mistake. It happens to the best of us, right? If only I hadn't made this mistake for the past 12 years. Okay, let's go look. They call it Minute Rice, then say...
1
annotations
Music Music Music Hello, and welcome to Dinner Tonight. I'm Tanya Davis and today we're here at the Water Sense Labeled Home at the Texas A&M AgriLife Research and Extension...
1
annotations
Hi guys I'm Caroline and I'm Alejandra and today we're making Milk Chocolate Pretzel Peanut Butter Bark. Woah, that sounds awesome. It's so few ingredients,...
1
annotations
Hi guys I'm Caroline and I'm Alejandra and today we're making Dark Chocolate Cherry Peanut Butter Bark. So we have a couple of very simple ingredients, very easy. We have some...
1
annotations
