NEW: The Broodwrap | Aqua Teen Hunger Force: Aquadonk Side Pieces | adult swim
The Broodwrap reveals its ingredients to Carl, which include monkey spunk and demonic puss but no sun-dried tomatoes. Watch more episodes of Aqua Teen Hunger Force on HBO Max:
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NEW: The Broodwrap | Aqua Teen Hunger Force: Aquadonk Side Pieces | adult swim
FRENCH FRIES | Crispy French Fried potatoes Recipe Cooking In Village | Finger Chips | Easy Snacks
Today in our village, we cook a French Fried Potato recipe. This French Fries recipe is a simple and easy snack recipe that everyone can cook quickly at home. We first boiled the sliced potatoes, then we sun dried them to make crispy Frech Fries.
Finally, we eat this snack in the evening by adding some hand-ground species masalas. Yummy and Crispy.
Geoffrey Zakarian's Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network
Geoffrey reveals his starchy secret for creating the silkiest sauce in this earthy and savory pasta dish!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fusilli with Sausage and Oyster Mushrooms
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 40 min
Active: 35 min
Yield: 2 to 4 servings
Ingredients
Kosher salt and freshly ground black pepper
8 ounces fusilli
4 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
1 clove garlic, minced
Pinch pepperoncini chile flakes
1 tablespoon tomato paste
6 ounces oyster mushrooms, trimmed from the stems
1/4 cup dry white wine
1/4 cup grated Parmesan
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
Freshly grated Pecorino-Romano, for serving
8 to 10 fresh basil leaves, torn
Directions
Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.
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Geoffrey Zakarian's Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network
Cheese Wheel Pasta Ruota | What's For Breakfast
Cheese-lovers' comfort food!
Here's the heart-melting recipe for Cheese Wheel Pasta Ruota
by chef JV Bautista on What's for Breakfast.
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Green Peas Penne with Pesto, Kale & Roasted Tomatoes | Everyday Gourmet S9 Ep5
As seen on Everyday Gourmet.
Salad Bar Chicken on the Griddle
Salad bar chicken on the griddle… You may be wondering what the heck is that? This is an easy griddle chicken recipe that I’ve been wanting to make for a long time now, and I finally talked my wife into letting me do it. And now she wants me to make this flat top grill chicken dinner next week also!
I pass by the salad bar and olive bar of my local grocery store all the time, and it gave me the idea for this healthy chicken recipe on the griddle. If you’re wanting a healthy dinner idea for your Camp Chef, Blackstone, or Pit Boss griddle, you’ll love this one!
Start by picking up some ingredients from your salad bar… We used garlic marinated mushrooms, sun-dried tomatoes, marinated sweet cherry peppers, kalamata olives, banana peppers, and roasted garlic. All of the ingredients weighed about half a pound from the salad bar and cost less than $4.00... much cheaper than buying full jars of these ingredients.
After cutting our boneless skinless chicken breasts in half length-wise for thinner cuts, we seasoned them with our favorite Greek seasoning (link below) and put them on the griddle. When the chicken is almost done cooking, or about 150 degrees, move it to a cool side of the griddle with the fatter side facing towards the inside of the griddle (I explain this in the video). This helps your chicken stay juicy instead of drying out or overcooking.
Cut about half of a pint of cherry tomatoes in half, then add them to the griddle with some butter. Let the tomatoes start to heat up and then gently smash them with your spatula to make a rustic “sauce” of sorts. Heat the chopped salad bar ingredients on the griddle and mix them with the burst tomatoes.
Once the chicken is done cooking, transfer to a plate and top with the chopped mediterranean inspired topping. Sprinkle on some feta cheese and enjoy! This is my wife’s favorite of all of the healthy flat top grill recipes that I’ve made… Hope you guys enjoy it too!
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
Theflattopking.com
Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
PIT BOSS Bold Burger Rub
PIT BOSS Southwest BBQ Rub
PIT BOSS Lonestar Beef Brisket Rub
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
Heath Riles BBQ Sweet BBQ Rub Seasoning
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
(Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
(Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —
______________________________________
Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!