How To Handle Passive Aggressive Attacks #shorts #meghanmarkle #katemiddleton #practicalpsychology
How to handle passive aggressive attacks? Meghan Markle is a master manipulator and this includes passive aggression. Kate Middleton handled it well, which may be a large part of why Meghan is no longer a part of the royal family. Her tactics did not work. It is very helpful to learn from examples how to navigate different social situations.
Snow’s BBQ with Kerry Bexley and Tootsie Tomanetz
Kerry Bexley is the owner of Snow’s BBQ located in the tiny town of Lexington, Texas. Since Texas Monthly magazine rated Snow’s BBQ the “#1 BBQ in Texas,” BBQ aficionados drive for miles to line up before dawn for a taste of Snow’s juicy pork spare-ribs, succulent smoked sausages, and legendary oak-smoked brisket.
86 year-old BBQ Hall of Fame pitmaster, Tootsie Tomanetz, starts the fire in Snow’s pits at 2 AM to prepare for the swarm of customers who start lining up before dawn at this Saturday-only BBQ stop.
Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the entire family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavors International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at ciaprochef.com/WCA.
The World Culinary Arts program is made possible by support from Unilever Food Solutions.
Get recipes and watch the entire video BBQ series at:
The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
7 MEALS for £45 - WEEK OF MEAL PREP DONE | EASY MEAL PREP YOUR FAMILY WILL LOVE | Kerry Whelpdale
Today I am sharing how I meal prep a whole week of meals for £45, At first this task can seem really daunting but I promise you, 1.5 hours of your time on one day, gives you SOO much more time off during the week!
I hope you enjoy this vide, let me know if you do and if you would like to see more of these :) Thank you as always for watching xxx
Products Mentioned:
Zip Lock Bags:
Glass Containers:
Hand Held Blitzer:
Pans I use:
Oven Dish Set:
Le Crust Pot:
MEALS & INGREDIENTS:
Vegetable Sauce (pasta sauce):
2 white onions, 6 garlic cloves, 2 peppers, 6 carrots, 1 jar slow roasted peppers, 2 tins chopped tomatoes, 3tsp mixed herbs, 2tsp rose harissa, 1tbsp sun dried tomato paste, 1tbsp tomato puree, salt & pepper, 500ml veg stock with 2 stock cubes.
Beef Mince: 1.5kg lean beef mince & 5 ladles of veg sauce
Shepherds Pie:
500g prepped beef mince , 1.5 packs croquettes, 100g grated cheese
-Oven bake for 40 minutes on 180C
Lasagna:
500g prepped beef mince (split over layers), lasagna sheets, 500g ricotta (split over layers), 100g grated cheese
-Oven bake for 50 minutes on 180C
Bolognese:
500g prepped beef mince, 1tsp marmite, 2tbsp soy sauce, 2tbsp Lea & Perrins. Serve with 100g spaghetti per person & parmesan to sprinkle on top
-Cook spaghetti for 10-12 minutes in boiling water and reheat sauce
Mixed Bean Pie:
2 tins mixed beans in spicy tomato sauce, 1 tin cannellini beans, 2 ladles veggie sauce, 1tbsp smoked paprika, pinch salt & pepper, 1/2 pack crumbled croquettes, 100g grated cheese
-Oven cook for 40 minutes on 180C
Thai Green Curry Paste (makes 2 portions):
1 white onion, 3 garlic cloves, 1 chilli (or more, depending how hot you want it!), 60g ginger, large handful coriander, 2tbsp lemongrass puree, 4 limes - juiced, 1tsp fish sauce, 1tbsp olive oil, salt & pepper
300g Diced chicken, 180g baby corn, 100g mongetout
-to cook, fry off paste to release the flavours, add in diced chicken and brown off, add 1 can coconut milk and 300g veg stock (1 stock cube)
-Serve with rice (1/2 cup per person) & mango chutney
Fajitas:
300g sliced chicken breast, 2 pepper, 1 red onion, 1 sachet fajita mix, wraps, sour cream, 1 mashed avocado, 3 large potatoes to make wedges, lettuce leaves
-Fry chicken until browned, add in peppers, onion & fajita mix and cook until softened. Cook wedges in air fryer for 25 minutes on 200C or in the oven for 45 minutes on 200C
Pork Burgers:
500g pork mince - if plain add 3tsp dried sage, salt & pepper
Serve with 1 burger bun each, grated cheese, mayo, wedges and salad on the side
-Air fry for 12 minutes on 180C or oven cook for 20 minutes on 180C
#WeekOfMeals #MealPrep #QuickCooking #KerryWhelpdale
This Pork Chop and Onions Recipe Takes Time to Make, But Worth it!
There are dozens of ways to make pork and onions for dinner. But a handful are my favorites and this one of my TOP 3 Chinese pork chop recipes.
This dish has a thick onion sauce made with red onions, yellow onions, soy sauce and ketchup. With some perfectly marinated and cooked pork loins you'll make this recipe a few times a week.
Now this Hong Kong style pork and onions recipe is inspired by Kerry’s Kitchen. Please check out his YouTube channel if you haven’t already, there's a link below.
----------------------------------------
►INGREDIENTS AND RECIPE
300g (10.5oz) Pork Loin
150g Red Onions
125g Yellow Onion
1 Tablespoon Cornstarch (a.k.a cornflour) + 1 Tablespoon Water (slurry)
Pork Marinade:
30g Garlic (reserve a little bit for the sauce)
1 Teaspoon Sugar
1 Tablespoon Chinese Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Cornstarch (a.k.a cornflour)
1.5 Tablespoon Water
1 Tablespoon Oil
Sauce Ingredients:
200g (3/4cup ) Water (can substitute with chicken stock)
50g (1/4) Ketchup
1/2 Tablespoon Chinese Cooking Wine
2 Tablespoons Light Soy Sauce
First marinade the pork with all the ingredients except the oil. Mix well and combine until very few liquids on the bottom of mixing bowl. Then add the oil and mix then set aside.
Cut the red onions into thin strips. Cut the yellow onions double the width of red onions.
Heat a pan on medium high heat, add a tablespoon of oil and then red onions. Reduce the heat to a low medium in a few minutes. The goal is to cook down the red onions as the taste will get sweeter. This may take some time. To speed up the process drop a few tablespoons of water in the pan and cover with a lid. In about 2 to 3 minutes the red onions should look wilted and slightly shrunken.
Proceed to add 1/2 tablespoon Chinese cooking wine and reserved garlic. Stir and mix for around 15 to 30 seconds. Keep stirring so the ingredients won’t burn. Then add 200g water, 2 tablespoons light soy sauce and ketchup. Raise to heat to medium. Stir and mix until sauce starts to boil. Then add the slurry while stirring for best results. You will see the sauce get thick and tighten up. Keep mixing for a minute, switch off heat and set aside.
On a clean pan heat on medium high, add a tablespoon of oil and yellow onions. Cook until the onions start to turn soft and brown slightly. Then remove and set aside.
On the same pan add two tablespoons of oil and heat the pan on medium high heat. When pan starts to smoke add pork chops. Cook each side about 3 to 5 minutes. You don’t need to cook it completely, about 80% is enough.
We’ll continue cooking the pork in the sauce. Heat back up the sauce on a low to low medium heat, then add the pork chops and yellow onions. Cook for another 3 to 5 minutes.
Serve with rice or as I do sometimes between some Italian bread, it really makes a terrific sandwich ????
►Kerry's Kitchen:
???? That's the channel that inspired me to make this. Go check it out it's terrific. Only thing is he speaks Cantonese and there's no English subtitles at the moment.
►Full recipe and ingredient list coming soon on:
►If you'd like to support this channel please visit: it's like Patreon, but better.
----------------------------------------
Website:
Facebook:
Instagram:
Twitter:
Pinterest:
WEEK OF MEALS | WHAT WE ATE THIS WEEK | Kerry Whelpdale
Today I am sharing what we have eaten this week for our family dinners. I really hope the meals I show are helpful to you when planning your next shopping trip :)
MEALS & INGREDIENTS:
Roast chicken:
Whole chicken, potatoes, carrots, cauliflower, broccoli, butter, flour, milk, cheese, gravy
Sausage burgers:
Sausage patties (or make your own with sausage meat), burger buns, cheese, gherkins, egg, potatoes, salad
Lamb chops:
Lamb chops, mint sauce baby potatoes, olive oil, salt, rocket, Parmesan
Salmon & rice:
Side of salmon, 4tbsp soy sauce, 4tbsp sesame seed oil, 4tbsp lime juice, ginger powder, garlic granules, spring onions, broccoli, rice
Sausage lasagna:
1 onion, 3 garlic cloves or garlic oil, 200ml pork stock, 2tbsp Lea & Perrin, 10 sausages, tin chopped tomatoes, lasagna sheets, butter, flour, mustard powder, milk, cheese
CLICK TO SUBSCRIBE:
Contact me on:
WHELPDALEK@GMAIL.COM
KERRYWHELPDALE@CHANNELMUM.COM
S O C I A L M E D I A
❤ Instagram:
❤ Twitter:
❤ Facebook:
❤ Pinterest:
#KerryWhelpdale #FamilyMeals #EasyCooking #cookingwithkerry #foodhacks #mealplanning
STOP ???? Before You Make Tamales, WATCH This Video so YOU CAN HAVE THE BEST MASA, Perfect EVERY TIME!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the BEST MASA FOR YOUR TAMALES, SO EVERY TIME you make them they come out perfect, now let me tell you the masa either makes or breaks the tamales,so you want to make sure its perfect, MOIST because nobody likes to chase a tamal with a drink yesss cafe and tamales or soda and tamales are the best combination but you dont have to take a sip every time after you take a bite of your tamal. The best way to know if you are going to have the best tamal is by making sure the masa floats, this lets you know the masa is light, airy and fluffy which means MOIST tamales! keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
I M P O R T A N T ⚠️
Tip!!! Feel free to use all broth from your cooked meat but keep in mind your tamales will come out very oily! If you are making queso y rajas tamales, use store brough chciken broth!
Dont want to use lard no problem, my second option is vegetable shortening
The ingredients on both maseca instant corn masa for tamales and premade masa are the SAME, taste will be almost the same, I 100% think MASECA FOR TAMALES IS THE BEST!
You can use regular maseca but for me it tastes more of a steam gordita rather than tamlaes.
If using “premade masa” for 6 lbs use 4 cups liquid, 1 1/2 lbs lard, 6 tsp baking powder and salt, ALSO MAKE SURE THE MASA ONLY HAS 2 INGREDIENTS; ground corn treated with lime, and water
What can go wrong? Adding TOO MUCH LIQUID will cause the masa to be super thin and not airy if you are scared for this, start with 1:1 ratio (for each cup of masa use 1 cup liquid) then slowly add the rest of liquid until the masa is well hydrated. If after adding 8 cups your masa dont float, this means it needs to be mixed more, continue mixing until masa is niced and whipped.
Making tamales should be fun and not intimidated or a burden so sont be scared use the tools you have and if you need to make the filling 1 day ahead!!!! for our family gatheings we make 8 lbs of masa, big shoutout to my dad because he is the one that makes us the masa ????????he gets to spend family time while getting a good arm workout here is a good clip MAKING TAMALES IS VERY IMPORTANT TO ME WE ARE NOT ONLY MAKING TAMALES BUT ALSO CREATING MEMORIES AS WE GATHER AROUND THE BIG BOWL OF MASA!
Ingredients: 36-40 tamales, depends on how much masa you spread on each corn husk
12 oz lard
6 cups instant corn masa for tamales
4 cups broth from cooked meat
3 cups warm water
1 cup chile sauce if using
5 tsp baking powder
Salt if neeeded
Corn husks
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
#tamales #howtomaketamales #mexicanrecipes