Watch Sunita Rodrigues prepare Veg Crudites with Spicy Red Bean Dip.

With its unique non-stick surface and specially-designed deep pots and pans, Maxim seems to be the ideal cookware for every household, even Chef Dato’ Ismail has given his seal of approval! And let’s see how he cooks up some local favourites like Kerutub Ayam and Kuih Ketayap with the unique non-stick cookware.

~Please Read~ RoboStir sure works good on TV ??? Dad passed last winter and I think of him often. He made some pretty good Spaghetti sauce. Finding his old hand written recipe, I was motivated into making his sauce exactly from it, except for the twist. I will use the Robo-Stir Cooking bot, I ordered on TV. I especially hope it works on the meat browning and simmering. It says in the ad it has 3 speeds, however both of mine (they come in pairs) have only 1 speed and it did not work well for me. Maybe the non stick pan had something to do with it, but that is what most cooks use nowadays. Many folks make Pasta Sauces in many ways, and I know there are good ones. But for this presentation, I have preserved and present my Dad’s Recipe, as he made it over the years for us. If you decide to make it for yourself, I do hope you enjoy it as much as our family still does. Thanks kindly for watching and subscribing. Be sure to rate the video. Dave Herbert ~NightFlyyer~ AMA #8221 Contest Director Leader Member Scientific Division. Here are a few useful links. Robo-Stir Cooking Bot www.robostir.com Revell Plastic Model engines. http NitroPlanes- Cars too www.jdoqocy.com Xheli helicopters and Cars www.dpbolvw.net HobbyPartz for helicopter and airplane parts and cars www.hobbypartz.com Academy of Model Aeronautics (AMA) for camaraderie and insurance. http Disney Toy Store for great toys. www.dpbolvw.net WillyGoat Toy store, for great toys. www.tkqlhce.com For more of my “On topic and R …

Do you prefer the close up cookinng videos? ? Please open here for listed ingredients and written cooking directions: A cooking video was requested in my last video and I listened to you guys and made a quick one! I hope you enjoy! This is really simple and tasty! ? Ingredients for coconut marinated fish: -4 white fish, I am using catfish. -4 shallots -salt & pepper -2 cups of coconut cream -green onions -sides are optional (asparagus, brown rice, cherry tomatoes) ?Cooking directions: -Chop 4 shallots -Place any white fish of your choice (catfish) in a deep baking pan. -Rub salt and pepper on the fish. -Pour 2 cups of coconut cream on top of the fish and distribute the shallots on the pan. -Cover the pan with foil and let the fish marinate for 30 minutes in the refrigerator. -Preheat oven to 350-375 degrees. -Once 30 minutes has passed and the oven has been preheated place the fish pan in the oven for 35 minutes. Personally I like my fish in longer, around 45 minutes. -While the fish is baking you can work on any sides you like. -Chop green onions and place it in the fridge. -When the fish is baked place fish, shallots and coconut cream on plate and add your side dishes. Garnish the coconut fish with a little bit of green onion. Enjoy your easy meal! ? Additional information: -My “Kiss the Cook” apron can be found at Flirty Aprons: bit.ly -Asparagus is delicious when grilled with my George Foreman grill: tinyurl.com -This deep pan is great for baking the fish …

I have so many recipes that I’ve gotten off the web and the other day I thought wouldn’t it be a great idea to open a little restaurant using these recipes and continuing to add to them. Would it be possible to do so? Would I need to give credit to where the recipe came from or change it a bit, which I usually do anyway? Would I need to get permission if I were to use the exact recipe? I was just pondering an idea so if anyone knows or knows where I could get information I would appreciate it.

Slim Khezri cooks Lablabi (??????) : a Tunisian dish based on chick peas, small pieces of bread and a thin cumin-flavoured soup. It is commonly eaten in cheap restaurants. Partially-cooked egg is often added to the mix, along with olive oil, harissa, capers, olives, and sometimes tuna, garlic and vinegar. A traditional, but rarer, version, hergma is made with cows’ trotters. In Assyrian cuisine there is also a chick-pea based dish called lablabi. The version in Iraqi cuisine is boiled chick peas with some lemon juice, mainly eaten during winter as it is served hot. Ingredients: Servings: 8 2 cups dried garbanzo beans or 2 cups canned chick-peas 4 -6 garlic cloves, minced 1 tablespoon harissa 1 tablespoon cumin salt, to taste 1 lemon, juice of 6 tablespoons olive oil 3 slices of day-old bread, preferably day-old French bread, broken into small pieces Directions: Prep Time: 10 mins – Total Time: 50 mins 1 Wash chickpeas and soak overnight (if using dried). 2 If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). ? Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water. 3 Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.

Grocery Alerts Canada (www.groceryalerts.ca) unveils the healthiest Bannock recipe you will ever see! We review A Feast for All Seasons Traditional Native People’s Cuisine. This unique cookbook pays homage to an enduring food culture?grounded in tradition and the power of nature?that transcends the test of time.

Recipe found at: www.cookwithkelly.com More Chinese Recipes at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music By: Vargo – Talking One Language

Come make a crab paella and drink some wine.

Watch Gordon Ramsay Cook Loin Of Venison with Red Wine Chocolate Sauce.