Video

Lemon Garlic Roast Chicken episode 386

Tender and juicy lemon roasted chicken recipe:

Lemon Garlic Roast Chicken

Posted: Tuesday, January 09, 2018

Creamy Garlic Salmon and Shrimp episode 385

A simple Creamy Garlic Salmon and Shrimp recipe:

Creamy Garlic Salmon and Shrimp

Posted: Saturday, January 06, 2018

Coconut Curry Chickpea – A Low Cal Vegan Dinner in 30 Minutes

Coconut curry chickpea is a delicious combination of chickpeas, coconut milk, onions, garlic, ginger, tomatoes, curry, and other spices. Believe me, when the dish comes together, it is wonderfully aromatic and delicious.

We use tomatoes in the recipe, they are not traditional nor necessary but add extra taste and texture to the dish. You can use any type of tomato you wish.

The chickpeas can be picked up in just about any grocery store, and any brand will suffice. Just make sure you drain them before cooking.

In terms of the spices, I find the given amounts create a nice balance, but you can use as much or as little as you like. The same applies to the garlic, onion, and ginger.

The dish is great served up over hot rice. Basmati rice is the best but any type can be used.

Give our coconut curry chickpea a try and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Music: Little Maps Eddie – Product of Filmora Studios

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Posted: Friday, January 05, 2018

Vegetable Chili – episode 384

Rich and comforting vegetarian chili recipe:

Vegetarian Chili

Posted: Friday, January 05, 2018

Creamy Tomato Pesto Chicken – 30 Minute Dinner

Creamy tomato pesto chicken is a delicious combination of heavy cream, sun dried tomato pesto, garlic, and boneless skinless chicken breasts served up over pasta. The great thing is the dish can be made up in 30 minutes which makes it another awesome midweek meal for the person on the fly.

There are a few changes you can make to the recipe, however. To begin with, we season the breasts with only salt and pepper. You can us whatever season you like. For example, some onion powder, cayenne pepper would not go amiss.

Boneless, skinless chicken is used in this recipe, but any cut of chicken works equally as well. The cooking time will just have to be adjusted accordingly.

I use three cloves of garlic, but you can add as much or as little as you like. Some chopped onions can be add too.

Heavy cream is used in the dish which has a fat content of about 33 percent. If you are diet conscious, half and half, or table cream can be use.

Give the recipe a try, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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Posted: Wednesday, January 03, 2018

Creamy Shrimp & Mushroom Pasta

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself. get the recipe: http://cooknshare.com/recipe/creamy-shrimp-mushroom-pasta/

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Posted: Friday, December 29, 2017

Bacon Wrapped Chicken Breasts with Cheese

Bacon wrapped chicken breast with cheese is a superb and delicious combination. The entire dish can be made in about 40 minutes which makes it another one of our great midweek meals. All you need is some garlic powder, bacon, chicken breast, cheese, salt, and pepper. Most of these you will have in your pantry. Get the recipe at: http://cooknshare.com/recipe/bacon-wrapped-chicken-breasts-cheese/

There are a few alterations to the recipe. In example, you can add extra spices if you wish. A welcomed addition might be some onion powder, paprika, etc. You can add as much or as little of each spice as you like.

Use your favourite brand of bacon, depending on how much fat you want and boneless skinless chicken breasts. The same applies to the cheese. I use old sharp cheddar, but it depends on your choice.

Watch the video, give it a try, and let us know how you like our bacon wrapped chicken breasts.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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Posted: Wednesday, December 27, 2017

Emirati Food & Louvre Abu Dhabi – Dubai Vlog 4

On my last day in Dubai we take a short road trip to check out the brand new Louvre Abu Dhabi museum that just opened! On the way I try “karak” which is a delicious milk tea popular in Dubai. After the amazing trip looking at world famous art pieces at the Louvre, we head to a well known restaurant Al Fanar for some traditional authentic Emirati meal!

MORE FROM THIS TRIP:
Vlog 1 – Mosque Visit & Arabic Coffee https://youtu.be/htdR5LCQMNo
Vlog 2 – Local Market & Date Hunting https://youtu.be/uWFQfvWeFlI
Vlog 3 – The Dubai Mall & Iraqi Food https://youtu.be/uWFQfvWeFlI

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Tuesday, December 26, 2017

Greetings! Happy Holidays

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

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Posted: Monday, December 25, 2017

Delicious Ground Pork Rolls – Embutido

Ground pork rolls or Embutido is a delicious form of rolled meatloaf consisting of ground pork, eggs, bell peppers, raisins, relish, ketchup, cheese, salt, and pepper. It is then rolled and steamed to perfection. The outcome is simply incredible. It is often called Filipino meatloaf. I love it served up a New Years or any social gathering. Get the recipe: http://cooknshare.com/recipe/embutido-ground-pork-rolls/

You can, of course, alter the recipe according to your liking. For example, the amount of each ingredient can be changed. Other spices can be added too. If you are a garlic or onion lover, go ahead and add some. I use old sharp cheddar cheese, but you can use your favourite cheese.

The great thing about embutido is that you can make it up, freeze it, and serve it at a later date. It keeps really well.

Watch the video, give it a try, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Thursday, December 21, 2017

Nutella Cheesecake episode 383

This Nutella Cheesecake will look amazing on your Christmas table this year!
Recipe: https://www.cookedbyjulie.com/nutella-cheesecake/

Posted: Wednesday, December 20, 2017

Dubai Mall, Arabic Sweets & Iraqi Food – Dubai Vlog 3

I finally made it to Dubai after my stint at the Sharjah International Book Fair! We start out exploring the Dubai Mall where I got to sample all sorts of delicious Middle Eastern sweets including Arabic ice cream, a comforting milky drink called “sahlab” and the most scrumptious baklava! Then we headed out to meet some local friends who took us to an Iraqi restaurant for a fantastic lunch!

MORE FROM THIS TRIP:
Vlog 1 – Mosque Visit & Arabic Coffee https://youtu.be/htdR5LCQMNo
Vlog 2 – Local Market & Date Hunting https://youtu.be/uWFQfvWeFlI

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Tuesday, December 19, 2017

Rainbow Jello – Cathedral Window Recipe

Rainbow jello or cathedral window recipe is a delicious combination of condensed milk, evaporated milk, and four different flavours of jello. It is great for the Holidays or any time of year. Make it up and let us know what you think.

There are a few trips to this recipes. First off, I use blueberry, orange, strawberry, and lime jello. You can use the flavours of your choice, however. I just find these really colourful. Also, more than four flavours can be used but do not overdue it. The jello instructions call for two cups of water, but I only use a cup and a half to make it a little firmer. You can also reduce the jello in half if you do not want as much.

The jello will set in about four hours, so I usually make this a two day recipe. The jello on the first day, and the rest on the second day. I know it seems like a bit of time, but it is well worth it.

The pineapple juice it optional, but I find it adds a great twist of flavour to the dish.

I use a bundt pan, but if you do not have one or cannot find one, use the pan of your choice.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

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Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Monday, December 18, 2017

PRESSURE COOKER CHRISTMAS SANDWICH | Steve’s Suppers

Steve cooks his supper, more raw & personal…HAVE A GREAT CHRISTMAS 😉
Awesome pressure cooker https://www.amazon.com/dp/B07414FZLW/

MY GEAR https://kit.com/stevescooking

ABOUT STEVE DOLBY http://about.me/stevendolby

Facebook https://www.facebook.com/stevescooking1

Instagram http://instagram.com/stevescooking

Google+ https://plus.google.com/+stevescooking

Twitter https://twitter.com/stevescooking1

© Steve’s Suppers 2017

Music by
Title: Winter Warmer (1448/6)
Artist:Bob Bradley / Noel Dennis
Album: Audio network

Posted: Monday, December 18, 2017

Cook n’ Share Hangout

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Sunday, December 17, 2017

Gingerbread Men Cookies

Gingerbread men cookies or ginger cookies are a great treat especially for the Holidays. When I was young, they were always served for Christmas. There is nothing better than that blast of ginger in a soft chewy cookie. Besides that, they look so cute. Print the recipe: http://cooknshare.com/wp-admin/post.php?post=6476&action=edit&message=6

We use five basic spices in the recipe: ground ginger, salt, ground cloves, and cinnamon. You can alter the amounts amounts according to your taste. Additional spices such as all spice or nutmeg can be added too.

If you want it a bit sweeter, more sugar can be added to the butter. Don’t add too much, as it will alter the texture. Also, make sure the butter is a room temperature because it will not cream properly. The same concept applies to the molasses.

Ensure you add the flour a quarter of a time and mix. If you do not follow this process, It will hard to mix and end up with clumps of flour in the mixture.

For the dough to roll out properly, make sure it is chilled in the fridge for at least an hour. Actually, it can be left in the fridge for several days or frozen for longer periods of time.

You want the dough rolled out to about a quarter of an inch thick. If you roll it to thin, it will be too hard to cut out. The cutters can be purchase in just about any grocery or department store.

In germs of the decorating, I just use a combination of powdered sugar and milk. I slip it into a zip lock bag and cut a small hole in the tip. You can use a piping bag, but this seems to work perfectly.
You can use two or three bags and add some food colouring for decorating, as well. The decorating patterns is simply a matter of preference.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Thursday, December 14, 2017

Million Dollar Spaghetti – episode 382

Recipe: https://www.cookedbyjulie.com/million-dollar-spaghetti/

Posted: Wednesday, December 13, 2017

How to make BAKLAVA – Delicious Dessert

Baklava is a delicious Middle Eastern combination of walnuts and Pistachios with layers of phyllo pastry held together with a delicious syrup. Other nuts can be used or just walnuts solo. This baklava is not traditional, but it is the cook and share way of doing it. Get the recipe: http://cooknshare.com/recipe/baklava/

As I mentioned, you do not have to use the nuts suggested, but they produce a delicious combination of flavours. The walnuts are important but any kind of nuts can be combined with them. If you do not have a food processor, you can put them in a bag and pound them up.

I just add cinnamon as a spice but nutmeg, all spice can be used too. Feel free to add the spices of your choice.

You can pick the phyllo dough up in any grocery store just about anywhere in the world. Make sure you let it thaw in the fridge for about 24 hours. When putting the layers on make sure it is cover with a damp cloth or it will become dry.

The number of layers is a matter of choice. I go 8 on the bottom and a layer of nuts. Three layers of five with nuts in between and a final layer of eight. I also only butter every second layer. It is best to dab the butter as the dough is so thin.

A nine by thirteen pan seems to work perfect if you cut the dough in half, but you can trim the dough to whatever pan you have on hand.

You can cut it in any direction, but I like to do several cuts diagonally and then about 3 cuts straight. It is simply a matter of preference.

They syrup is a matter of preference, as well. I use water, sugar, and honey, and lemon or orange juice, but you can add other mixtures too.

It is important to let the baklava sit at room temperature for at least twelve hours to let the syrup sink and and harden.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Monday, December 11, 2017

LIVE Q&A – Holiday Cooking!

RELATED VIDEOS:

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

—————-

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Posted: Sunday, December 10, 2017

Steve’s quick chat

Posted: Saturday, December 09, 2017