Music video by Darius Rucker performing Wagon Wheel. (P) (C) 2013 Capitol Records Nashville. All rights reserved. Unauthorized reproduction is a violation of applicable laws. Manufactured by Capitol Records Nashville, 3322 West End Avenue, 11th Floor, Nashville, TN 37203
You'll Need: 10 (6-inch) flour tortillas 16 ounces cream cheese, softened 9 ounces Monterey jack cheese, shredded 2 cups homemade or bottled salsa 5 to 6 scallions, chopped 1 (16 ounce) can black olives, drained and chopped 1 ripe avocado, peeled, pitted and sliced thin Procedures : Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.
You'll Need: 2 (8 ounce) cans refrigerated crescent rolls 16 ounces cream cheese, softened 1/4 cup mayonnaise or salad dressing 1 medium sweet red pepper, chopped 1 (1 ounce) envelope ranch style salad dressing mix 1 medium green pepper, chopped 3/4 cup (3 ounces) shredded Cheddar cheese 1/2 cup coarsely chopped broccoli florets 1/2 cup coarsely chopped fresh mushrooms Procedures : Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees F for 7 to 8 minutes or until browned. Cool.
Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with an electric mixer 1 minute or until smooth. Spread over crust in pan.
Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours.
Blue crab larvae, collected in the Gulf of Mexico near the BP oil spill, have been found to have oil droplets inside their shells. But scientists say the oil may leave the crabs when they grow and molt.
Copyright 2010 National Geographic; partially funded by NSF; field producing and videography by Fritz Faerber
Комментарии:
MRSQUIRRELTV пишет: @guillermo316 But When Politician takes Scientist Theory and Makes Millions of Dollars off it... and Forcing people to believe that Theory is fact, what should we believe in?
jackchang69 пишет: FUCKING OIL
hang10sk8r пишет: @Unit06JAW go to hell, this is about more then our petty qwarels.\r you need to grow up, you've been brainwashed into thinking people are supposed to hate other people just cause of what country their in, its sick and totally wrong.
wordreet пишет: @MRSQUIRRELTV Believe in reality.
wordreet пишет: Heh, that sounds like a quote from a politician. ;¬)
JoanneB пишет: poor animals! imagine that your house is full of ugly stinking oil...literally full :o(
88arau пишет: @Cujucuyo: You have said anything to listen to, only insults. Present your counter argument and I'm all ears. Ad Hominem is a simple term that is taught in High School or sooner. It basically means you are attacking my character instead of addressing my points at hand. It's a logical fallacy. The fact that it's in Latin is irrelevant. We name organism's class, phylum, and species ect ect in Latin....I guess every scientist is an "attention whore". The data is present, where is your rebuttal?
LeeDerAdler пишет: @88arau NWO is inevitable; it is a part of globalization and our nature. National Geographic exposes the many beautiful aspects of this world and you call it scum. Its comparable as if you were blaming crabs for living in the ocean and calling them scum. You certainly are considerably ignorant.
Igor Seafire пишет: stupid comercials
MengoMango пишет: crabs are adorable.
marvelstryfe пишет: @88arau ya i know...
AcuAwaGomu пишет: i would like to see a study about how the oil spill has effected horseshoe crabs. they are really important too.
FRY813 пишет: @welcomegohome Congratulations, you get no reward
Cujucuyo пишет: @88arau
No, no, see? This is why you should go back to Kindergarten. The use of the same Latin phrase when addressing a contradicting comment just emphasizes how much of a douche you are trying to look smart, you can't even reply to the small paragraph I made in Latin... pathetic. Just to answer your stupid question, scientists use Latin names to classify and identify species better, I don't see you doing that, you're pretty much saying "your argument is irrelevant to this issue"... moron.
ELHITMAN606 пишет: yummy all that bp oil will make those crabs even more tasty when i eat them :D
Grandmaster Do пишет: oil spills are always at the fucking gulf of mexico
SilentNinjja пишет: small crabbys!!!! So cute :D
bass109 пишет: JESUS BLESS YOU FOREVER
JuanDVene пишет: Actually, it's from the Polar Express... And I don't know whether i should feel honored or appalled.
ChanielDan пишет: making them black crabs...?
ali akyuz пишет: @RuntLaLaLa wow u got 93 thumbs up in 12 hours
88arau пишет: @Cujucuyo: MORE AD HOMINEMS hahahha.....you are the idiot. Why dont you address my accusations instead of continuing the insults
vegetarian7710 пишет: vegetarian
Raymondbl пишет: @88arau they support the official story, so what? They don't support it, they lose funds from government. and what proof do you have? and it is 100% fact that global warming is getting way worse because of humans. What else would make global warming worse? tell me. what do you mean sweep gulf oil spill under rug? and people aren't hiding the truth, they're hiding junk from people that don't have any logic and enjoy disagreeing with people just to stand out.\r
Carl Stern пишет: This is very intressting! Thanks NationalGeographic!
inkblotangel пишет: Please stop speading lies! There is no oil here it's gone.There wasn't that much to begin with. I live in South Louisiana! I have not heard anything about VOCs in anyone's blood and we live in small towns so word travels fast. We have our own bio labs here. We know our own enviroment better than anyone else! When the\r people here began to question the science of the matter that leak was\r promptly fixed.It all played out in the LOCAL newspaper!! They don't want anyone questioning science!
MarioDragon пишет: @88arau Wait, you think 9/11 was a conspiracy? Another one? Great. I'm losing faith in humanity.
hevylifter пишет: these crabs had it comming to um
LU29UN99 пишет: who wants to eat deep dried oil covered crabs or craps?
puggymonster пишет: @hefeltbad you have smoked yourself retarded.
puncheex пишет: @userkc2008: OK - so? She is reporting that oil that enters a blue crab may be dropped during the next molt. Yes, other oil can get in - does that invalidate her finding?
When trying to assist a species under pressure the first thing to do is to learn everything you can about them. You can never know what small piece of information may prove crucial down the line. This is how basic research works.
legoman762005 пишет: wow, hd is 1080p is beautiful
STEVEDIGIBOYtv пишет: It's what has gone over their gills and into the blood and meat. LOL! 4 generations maybe crab will be safe, the substrate will contain chemicals for a long time as well.
bipseh пишет: 1080p? I mean wtf this is HD ;D
Umbalafum пишет: @RuntLaLaLa - is this a joke?
88arau пишет: @Cujucuyo: NationalGeo has a plethora of sheep watching their videos, including yourself, now you know why I comment here. Open your mind and research yourself before resorting to Ad Hominems. Thank you and good luck on your journey.
88arau пишет: @guillermo316:watch?v=C4b-xG-RbNA
wordreet пишет: You will when you get 'em! X¬D
youngstar898 пишет: so where are the gonna spill oil next ? always spilling oil everywhere and shit
wordreet пишет: Well it's a great sounding quote, and as it's from a fantasy, it appears fits the political bill. But in fact it's also the truth, because all life is fully dependant the planet wide species of microscopic plants and animals. Think about it. If all the bacteria in the human body disappeared overnight, we would quickly cease to exist. ;¬)
Cujucuyo пишет: @88arau
Well, you know the saying that idiots will never listen, which applies to you. BTW the use of Latin only emphasizes how much of an attention whore you are. Fine, you think you know Latin?
Vos es iustus ostendo quam ignarus vos es, balatro, prodigiosus quam nonnullus populus capto sanus callidus hic ut verum vos teneo nusquam latin.
Oh I'm sorry you didn't study Latin? Dammit... I guess you were just trying to sound smart. =(
JuanDVene пишет: "Sometimes, the most real things in the world are the ones you can't see"
ignaciorapking пишет: @VicTheMouth hell no i just had to trim my bush because of them (: lol jk
puncheex пишет: @ThowHilton: I'll start listening to complaints when people turn off the gas or fuel oil that comes into their houses, and stop driving. Until then, you're as much responsible as BP.
A40Watkid пишет: wow wtf lol im doing an essay on the bp oil spill and i come on youtube and this is in my sub box :o :)
anthony noviello пишет: All these people really seem to care about is the fishing industry. They hide it behind a false concern of the crabs and their ecosystem, how sweet of them.
Nightfox00rougehero пишет: those oil guys really are stupid.\r cute crabs^^
inkblotangel пишет: This is a lie!!\r I live in Louisiana and I ate Gulf crabs last week. There is nothing wrong with the seafood from the Gulf! The media and the so-called scientists need to stop lying.\r They are hurting our economy even more. 80% of American seafood comes from the Gulf. This and the drilling ban will hurt everyone in this country!\r The oil compaines are moving out of America!!\r Please stop speading lies National Geographic!!
JuanDVene пишет: I don't think that they were thinking of microorganisms when they came up with this quote.
Paan Joe пишет: Stop with NWO/Illuminati Shit.
wordreet пишет: I can see what you mean. Our problem is we seem happy to allow those that believe in their own superiority to tell us what to do. We are generally lazy in our thinking, and have allowed ourselves to move so far away from natural ways that soon we may have done so much damage that we will loose the planet. I hope we can turn it around and stop destroying nature to suit what we think we need.
mb1111111111 пишет: @AcuAwaGomu You can't do that because they are already dead. Another youtube citizen journalist documented 1000s of horseshoe crabs turning up dead on shore. The video was ominous because these guys are literally living fossils, yet they couldn't survive that toxic soup.
plaszid1 пишет: Sorry to say to anyone who thinks it's ok to eat from the waters of the gulf. I say fuck that shit!
89murph пишет: @88arau Poor attempt at trying to sound intellectual. It doesn't work, sorry. :)
N0RTHWEST пишет: awwww :(
hapolian пишет: I want to own a blue crab hatchery!
SixOneN1ne пишет: i have crabs
OmgThisGuy пишет: fuck you BP for ruining one of my favorite foods >:[
Simon пишет: mmm buttered crabs.
yeolstrat пишет: What about teh brown crabs?
Tinydestiny2 пишет: 200 million gallons! That's so sad, imagine how many miles we could have driven with it :( Now it's lost forever and we won't get to use it and oilprices will rise.
Oh, and it ruined that part of the ocean but who cares.
puncheex пишет: @mb1111111111: Being a "living fossil" doesn't make it immune to oil; in the presence of a toxin it dies just like everything else. Do you think maybe their species is long lived because they're magic, or made of stainless steel? For horseshoe crabs 1000s don't mean anything; a female lays 60-120,000 eggs per season, most of which get eaten by sea birds. They'll be back.
Daniel пишет: @Juan2009NewTime proof?
Angels' Film Academy пишет: Government officials also said the air was safe to open Wall Street after 9/11. Ask the First Responders if that was true.
ThowHilton пишет: imagine eating a crab and when you break open the body a shitload of oil comes out yuckkk
RuntLaLaLa пишет: i love national geographic◕‿◕
The Stry Show пишет: Wouldn't oil molting out of the crabs just put it back into the water anyways?
anthony noviello пишет: @tarnishedmercury I'm talking about the people who hired them. Anyhow, I ended up watching a portion of an advertisement to reply to you so that it all these industries care about. Good day.
BurninBlunts пишет: Maybe the oil spill caused the crabs to genetically mutate into giant awesome war crabs. You never know . Just a thought
vangavangavanga пишет: ◕o◕
Cujucuyo пишет: @88arau
Mhm... sure thing buddy, you want a side of fries with that bullshit? lol, denial is the first step.
avastacia пишет: @ChanielDan you cannot be serious...
wordreet пишет: @Feanorielle There's always a small chance. Reality is what you can see and touch. But the information about it may have been manipulated by others.
ThowHilton пишет: @puncheex im not complaining ya dumb bitch wtf are you talking about...
wordreet пишет: What can I tell you? How you feel about my original response depends on you own opinoin of politicians in general.
Candorf пишет: all those people are gonna get cancer
tarnishedmercury пишет: @weatherkop these people are biologists. they dedicate their entire lives to studying a few specific organisms. as hard as it is for you to understand it, these people actually DO care about the crabs
wordreet пишет: Blissful in their own ignorance. ;¬)
JuanDVene пишет: I'm just gonna go with my motto of life "Superiority is nonexistent for humans". In other words the wisest person in the world, is no better than a politician, in the end you are just a human as that politician.
kill3rm4la пишет: @culwin lol :P
mb1111111111 пишет: @guillermo316 But you have to be skeptical of scientists who are funded by the industry they are studying... after all, cell phones don't cause cancer (say the studies funded by the cell phone industry).
irelandcool1 пишет: this would make a great seconds from disaster episode for national geographic it would be very interesting
puncheex пишет: @ThowHilton: Nah, of course you weren't. And neither was I.
mb1111111111 пишет: @inkblotangel What are you talking about? The meda is on YOUR side! The media is saying eat the food and swim there, and the govt too. And BOTH are wrong. Have you had a blood test yet? You know gulf residents are showing VOCs in their blood, right? Fuck your economy, this is a national health emergency. The seafood is poison. Not the kind that will make you drop dead. It'll take 10-20 years, give you a strange cancer, that sort of thing. Maybe make you sterile or suffer another illness.
RuntLaLaLa пишет: @XxGoldenStrikeXx omg!! haha i just realized it
Cujucuyo пишет: @88arau
lol you're a fucking retard.
JuanDVene пишет: I still don't know whether I should feel insulted or complemented.
Cujucuyo пишет: @88arau
lol, sheep, I didn't know National Geographic was Apple. See why I call you a retard? You can't even grasp simple concepts or ideas, truly pathetic.
fixingtheproblem пишет: natgeo are run by ugenisists
88arau пишет: @Cujucuyo: Because I'm done responding to insults. You used a logical fallacy to excuse your other logical fallacy lol... When you have some data to present, like I said; I'm all ears. Other than that...stick to your first language.
88arau пишет: @inkblotangel:The oil is not the problem, it is the Corexit, the 42 million gallons of dispersant used. It is causing some serious health problems and that's on main stream media. It's interesting that NatGeo doesn't even mention it?The clean-up crews are experiencing internal bleeding and hemorrhaging, what do you think it is doing to edible sea life? Did you know almost every single person who helped clean up the Exxon spill is dead? watch?v=eRrbqBEGxiw watch?v=Q4bDW12Fr78 watch?v=UJAwc7QV_QA
CaramelCandy8D пишет: yum blue crabs:)
TheSweaterKid пишет: gg bp
ManiaCop100 пишет: over 200 million gallons, holly shit man
88arau пишет: @89murph: how bout this you stupid fuk is this more on ur leval? will people listen to me now or my thoughts super cereal? u attack my character whiel ignoring what the information present. You are a troll.
DestructionsBack1 пишет: ಠ_ಠ
Roy B пишет: >_> 782th
88arau пишет: @Raymondbl: Google: Architects and Engineers for 9/11 Truth. Google: ClimateGate. There's SOME proof, you can look up the rest on your own because that is the only way to see the Truth, self-realization:) Break away. Here's also a nice video on man-made global warming. watch?v=vG3OnOiUCPo
I double dare you to look those things up
Kevin T. пишет: i have her necklace
88arau пишет: @betterdropdatdonk: This is no rumor. Google: Architects and Engineers for 9/11 Truth. There is over 1300 professional architects and engineers who agree with me on the topic of 9/11. As for NATGEO, yes it was speculation, but there is a good amount of evidence to assume that notion none the less. You'll Need: 1 pound fresh crab meat 2 tablespoons mayonnaise 2 tablespoons heavy cream 1 tablespoon chipotle sauce (optional) 1 teaspoon salt 3 dozen tortilla rounds or triangles, crisply fried Procedures : Carefully check the crab meat for any extraneous pieces of shell. Combine crab meat in a mixing bowl with mayonnaise, heavy cream, salt and chipotle sauce, if desired. Mix until crab is well-coated but do not overmix. Refrigerate until ready to serve.
Serve on tortilla rounds or triangles with a dollop of guacamole
Ingredients 32 slices of (1/4 inch) baguette extra virgin olive oil salt, to taste 1 head of garlic, roasted (optional) 3 tomatoes, chopped 6 basil leaves, thinly sliced 2 tbsp of shredded parmesan cheese
Instructions 1. Preheat the oven to 400 F. 2. Cut the baguette into 1/3 inch slices and place on a baking sheet. Drizzle the bread with extra virgin olive oil and season with salt. For extra flavor, rub the slices with roasted garlic. 3. Toast for about 15 minutes or until golden in the oven. 4. Layer each piece of toast with tomato, basil and shredded Parmesan cheese and drizzle with more extra virgin olive oil. Serve immediately.
You'll Need: 4 plum tomatoes, seeded and chopped 12 to 16 slices French bread (baguette type) 1 large clove garlic, peeled 2 tablespoons olive oil 1/4 cup chopped fresh basil Zest of 1 lemon Salt and freshly-ground pepper, to taste Procedures : Allow the tomatoes to drain in a colander for 30 minutes.
Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately.
s:updates:youtube:UCYjk_zY-iYR8YNfJmuzd70A:9DQVLYCCH3g:orphan",[] ,[] ,"http://www.youtube.com/watch?v\u003d9DQVLYCCH3g",,[] ,"108571306409862640655",[] ,"https://lh5.googleusercontent.com/-wP2FOb8eW5Y/AAAAAAAAAAI/AAAAAAAAAA0/f31ZGugudyM/photo.jpg",,"Say it with me Canadians and Americans - Jalapeños. Not, jalapeeknows. Fucking call yourselves epic meal time. How about some epic ingredient/pronunciation time eh? пишет: https://www.youtube.com/watch?v=9DQVLYCCH3g&google_comment_id=z121gthiouv0enzy204ccfcwysrwxd3qk4s
пишет: Youtube
s:updates:youtube:UCYjk_zY-iYR8YNfJmuzd70A:9DQVLYCCH3g:orphan",[] ,[] ,"http://www.youtube.com/watch?v\u003d9DQVLYCCH3g",,[] ,"108571306409862640655",[] ,"https://lh5.googleusercontent.com/-wP2FOb8eW5Y/AAAAAAAAAAI/AAAAAAAAAA0/f31ZGugudyM/photo.jpg",,"Say it with me Canadians and Americans - Jalapeños. Not, jalapeeknows. Fucking call yourselves epic meal time. How about some epic ingredient/pronunciation time eh? пишет: https://www.youtube.com/watch?v=9DQVLYCCH3g&google_comment_id=z121gthiouv0enzy204ccfcwysrwxd3qk4s
пишет: Youtube You'll Need: 1 package cheese tortellini 2 tablespoons taco seasoning mix 1 tablespoon olive oil Procedures : Cook the tortellini in a large pot of boiling water for about 5 minutes or just until cooked but very firm. Drain the tortellini and rinse with cold water.
Place the tortellini in a plastic zipper bag, toss with olive oil and sprinkle with the dry taco mix. Refrigerate until ready to serve. Place on platter with wooden picks with sour cream, salsa and guacamole
You'll Need: 36 whole cherry tomatoes 8 ounces cream cheese, softened 1 tablespoon dry Italian salad dressing mix 2 tablespoons milk 3 tablespoons chopped, fresh parsley Procedures : Place tomatoes, stem side down, on cutting board. Make an "X" cut to within 1/4" of bottom of each tomato. Carefully spread to open.
In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 teaspoon of cream cheese mix ( or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving
meriliisa пишет: I made these today and we loved them!
MsPoopertrooper пишет: lol You're not weird. When I taste something that I love, I wiggle around in my seat and hum while I eat it. ^_^
Eman Fatima пишет: Im gonna make it now too
Oshin Sr пишет: Laure, will you make fried artichoke? I really like to cook with artichoke but don't know how. thanks!
MsSpade1986 пишет: i love how you always talk about your grandmother :) my grandma lives overseas as well and i miss her and her cooking all the time. And great recipe btw! can't wait to make it!
trfrierson пишет: I just made some lobster meat, triple cheddar cheese,bread crums,parsley,the remaining stumps,garlic powder,salt,pepper, as the stuffing. Lord jesus yummmmmm
Mai Nguyen пишет: @sembangderas I think you can really use any size. I've seen ppl serve was smaller stuffed mushrooms. Like bite size!
JackieRedHand пишет: "madò madò, it so buooooona!" aahahaahhahaah my god i just couldn't stop laughin' on that one XD
Eman Fatima пишет: Thanks
Sarah1627 пишет: 06:26 - 06:30 is sooo cute love itttt.. x
tina sawhney пишет: Thnx a ton u rock n soo do ur recipes....
alexa1013belle пишет: What's the name of the cheese again? :(
flufiboi пишет: Lanny Barbie...that you ?
Stella Wolf пишет: now that I have mushrooms at home and I'm in the mood to cook the recipe is not on your website :(
GinasDiary пишет: My mom loves mushrooms :) ! \r I think Im gonna try to make this for her xP\r
MakeupBySarahE пишет: I love it and can't wait till i make it. the recipe is not yet on the website though..
Blueb3rri3s пишет: 'so so good'
Solarith Van пишет: Could I replace the bread crumbs with cooked seasoned herb rice?
Nazreen Nasir пишет: Can you use other kinds of mushrooms for this ?
Prerna Vinod пишет: @GiselleM713 same here!! shes awesome!
Francesca Paura пишет: Oh God I love you Laura. You can't imagine how much your nonna reminds me of mine and how much I loved her! Above the food you're such an inspiration for me! You believe in the same values I believe in: family, love, care for other people! You're genuine and real! And that's why I keep on watching your videos! Ti voglio bene Laura! Un grande bacio dalla Calabria!
sourXpatchXkids1 пишет: omg my mom is going to make these i cant wait :D !!!!
Stephanie Lam пишет: Oh did this today it come out delicious but i like to eat with some kind of gravy or sauce that i had in the restaurant.... But cant fine the way to make it.... Laura can you help me out???
netterstyl пишет: I'm not shaking my hand, but I'm drooling all over myself - this one is a *must* make.
Thanks for this!
Laurisa718 пишет: I've got to make these! Thank you, Laura, so much for sharing this recipe!!! Your grandmother sounds like a wonderful lady! I'm so glad that you have shared her recipes. On another topic... how well do these hold up during a party? Does it hurt when they sit for awhile?
naomi519 пишет: you are only 25 and know so many recipes, i envy youu!! definitely going to do this recipe!!
Ticer Leila пишет: in here its hard to get big sized of button mushrooms...so should i replace with?
Global Music пишет: thx ~
meowser7 пишет: Love the history behind this recipe;)
SoftHeartConviction пишет: Maybe cooking them at a higher temp would evaporate the extra moisture. Also, when you wash the spinach and before chopping it, you can spin it in a salad spinner to get excess water off. The mushrooms, after you rinse the dirt off, you can place them on paper towel and pat dry before removing the cores.
SgtTigerBaby пишет: I love your channel, God bless you
LemonGecko пишет: wow your young!
Melinda пишет: @LauraVitalesKitchen I love when you share little stories of when you were younger, or other family tidbits! Hopefully there will be more! Love the video..my mouth is literally watering. :D
oqs15 пишет: repeating 6.27 - 6.30 hahaha you're too cute..
rramosbaez пишет: Thanks, Laura! These were honestly great. Just like the ones my mom makes.. I think she adds prociuttto, though.
MrsJizzah1 пишет: I love your videos! Your personality is great! you really need your own show.
yellowhue301 пишет: Your only twenty-five?
whatsITwithmegan пишет: is it supposed to be grey and mushy in the inside because thats how mine came out
yashniky пишет: Could not get d cheese name kindly send d name
MsYalahwi пишет: hi laura ! i was wondering if you could do a sugar free -or sugar less- dessert .. my father in law is diabetic and i would love to do something that would make him happy ! thnx
Sandra Lopez пишет: This Recipe isn't on your website.Can you please post it..Thanks!
teddancin100 пишет: Love your recipes. Am going to tackle this one soon. I'm going to try with portabello mushrooms and bacon additions. Your recipes remind me of my italian uncle. Good memories.
likechaaa пишет: when they mature the cheeses they are not in the fridge? i wonder why they refrigerate them after they have matured and are ready to be sold at retail? either way good quality parmesan is yummy!
thomasc287 пишет: Laura I think you're awesome and just so cute. Joe...I'm envious, you have a great girl here! I watch your videos everyday and was wondering if you could make some more soups and salads. It's summer but I love a nice bowl of soup anytime of year. If you can make a good cream of mushroom or onion soup I'd love to try it. I've tried so many recipes and I have one that actually use. If you could make a video I would make it the same day! Thanks.
ambey816 пишет: Please make spinach stuffed mushrooms!!
AlexCananC heslop пишет: made this one too yay!
Angela Garcia пишет: @JeannieMaaaai okayy thank you :)
nick leupp пишет: parmigiano reggiano. It's a little bit pricey but SO worth buying
jennifer hartman пишет: Question, What is the difference between Parmesian and Romano Cheese? Thanks :)
xxmonstermaniacxx пишет: I have a question, do you think that these can be good enough to serve as a main dish ? If yes, what else can I put with these :) ?
malkezidec пишет: awesomesauce! thank you for sharing, I got a recipe for stuffed mushrooms from a restaraunt formerly known as "Stephensons" that is incredible to say the least, It is this same recipe with blu cheese in the stuffing also. I will definately try your recipe. Thanks again.
BreannaDoss пишет: she still shakes her hand :)
Alaa Moha пишет: you need to remove thr brown layers inside
alveerakhan22 пишет: Thank you very much for all your wonderful recipes.Just wanted to know what country do live in and were you come from (sorry if its personal and its alright if you dont want to declose that sort of info)
Rana Ch пишет: PLEASE post this recipe on your website!! it's not there :( thank youu xoxox
GenC631 пишет: Fahrenheit
muveemania пишет: making this right NOW :D
shorab uddin пишет: you..... should bay a food processor for your G-mum !
Sasha Dilling пишет: I love when you tell something about yourself when you was a kid!
mihdz пишет: Laura, Thank you for this wonderful dish. I made it yesterday for thanksgiving and everyone loved it!
emmer84 пишет: it is there...
Eman Fatima пишет: Im soooooo making these as soon as I pick up some of the ingredients
Robtkb7 пишет: cook the mushrooms on the a raised up screen(sometimes a cookie or bread drying rack will fit) inside of a baking dish. the water falls to the bottom of the pan, and the mushrooms are high and dry.
Tonisha Farquharson пишет: I would really love to style you and do your makeup for these shows... off topic, but, you're gorgeous
Sarah1627 пишет: plz put up this recipe on your website..
Vleesball пишет: such an annoying voice, but at least she knows her place.. the kitchen.
ladonna b пишет: love your recipes this looks sooooo goood:)
Ashley T. пишет: when i bake mushrooms i find that there is a lot of water that releases from the mushroom and then the mushroom bases get soggy... how can i prevent that???
night owl пишет: Laura Laura!! I made these for supper tonight and they were totally moorish! Thanks for the inspiration x
jaymo1282 пишет: I was wondering if u use extra virgin olive oil or just olive oil?
Ash Lala пишет: @ChibiKiki22 no it's not. she just looks older than her age.
lalabostick пишет: 25 wow your still so young!
K4TFL0W3R пишет: She laura vitale duh
Mars Piet пишет: DID SHE SAY SHE'S ONLY 25 YEARS OLD?
Rakesh Vashishta пишет: Pls do more vegetarian recipes i love you vids
Amra Begić пишет: Me too O:
meriliisa пишет: I made these today and we loved them!
MsPoopertrooper пишет: lol You're not weird. When I taste something that I love, I wiggle around in my seat and hum while I eat it. ^_^
Eman Fatima пишет: Im gonna make it now too
Oshin Sr пишет: Laure, will you make fried artichoke? I really like to cook with artichoke but don't know how. thanks!
MsSpade1986 пишет: i love how you always talk about your grandmother :) my grandma lives overseas as well and i miss her and her cooking all the time. And great recipe btw! can't wait to make it!
trfrierson пишет: I just made some lobster meat, triple cheddar cheese,bread crums,parsley,the remaining stumps,garlic powder,salt,pepper, as the stuffing. Lord jesus yummmmmm
Mai Nguyen пишет: @sembangderas I think you can really use any size. I've seen ppl serve was smaller stuffed mushrooms. Like bite size!
JackieRedHand пишет: "madò madò, it so buooooona!" aahahaahhahaah my god i just couldn't stop laughin' on that one XD
Eman Fatima пишет: Thanks
Sarah1627 пишет: 06:26 - 06:30 is sooo cute love itttt.. x
tina sawhney пишет: Thnx a ton u rock n soo do ur recipes....
alexa1013belle пишет: What's the name of the cheese again? :(
flufiboi пишет: Lanny Barbie...that you ?
Stella Wolf пишет: now that I have mushrooms at home and I'm in the mood to cook the recipe is not on your website :(
GinasDiary пишет: My mom loves mushrooms :) ! \r I think Im gonna try to make this for her xP\r
MakeupBySarahE пишет: I love it and can't wait till i make it. the recipe is not yet on the website though..
Blueb3rri3s пишет: 'so so good'
Solarith Van пишет: Could I replace the bread crumbs with cooked seasoned herb rice?
Nazreen Nasir пишет: Can you use other kinds of mushrooms for this ?
Prerna Vinod пишет: @GiselleM713 same here!! shes awesome!
Francesca Paura пишет: Oh God I love you Laura. You can't imagine how much your nonna reminds me of mine and how much I loved her! Above the food you're such an inspiration for me! You believe in the same values I believe in: family, love, care for other people! You're genuine and real! And that's why I keep on watching your videos! Ti voglio bene Laura! Un grande bacio dalla Calabria!
sourXpatchXkids1 пишет: omg my mom is going to make these i cant wait :D !!!!
Stephanie Lam пишет: Oh did this today it come out delicious but i like to eat with some kind of gravy or sauce that i had in the restaurant.... But cant fine the way to make it.... Laura can you help me out??? You'll Need: 8 ounces good quality bleu cheese such as Roquefort, Gorgonzola or Stilton 12 tablespoons butter, softened 1 teaspoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce 18 to 24 mushrooms, stems removed Chopped parsley Procedures : Combine the cheese, butter, mustard, and the Worcestershire sauce in a small bowl, stirring with a wooden spoon until thoroughly combined. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley.
Gouda and ham-stuffed puff pastries will require you to open up your puff pastry in a very specific way. Make Gouda and ham-stuffed puff pastries with help from an experienced chef in this free video clip.
Expert: Carol Lander Contact: www.blueskykitchen.net Bio: Carol Lander graduated with honors from culinary school in 2009. Filmmaker: Shane Reitzammer
Series Description: There is certainly no shortage of really delicious meals that you can make at home with the right ingredients. Get tips on making all sorts of great meals with help from an experienced chef in this free video series.
You'll Need: 1 small Gouda or Edam cheese, wax coating removed 1 to 2 tablespoons red wine or Worcestershire sauce 1 tablespoon Dijon-style mustard Salt and freshly-ground pepper, to taste Procedures : Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread.
Crisp Squab Parcel with Foie Gras, Crumbed Zita Marcaroni, Chinese Pea Pods, Jus by Masterchef Philippe Clergue
Описание:
Recipes by Chef Philippe Clergue, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Philippe Clergue: Philippe Clergue received his professional culinary training in Toulose where he obtained the "Certificat d'Aptitude Professionelle" in Cuisine and the Hotel Professional Diploma. He was also with the team of chefs at notable Michelin-starred restaurants like Relais de la Poste and Relais de Saulx, before opening his own restaurant L'Auberge de la Toison d'Or in 1990. Clergue is now part of the elite teaching staff of Le Cordon Bleu Paris since May 2006.
You'll Need: 1/2 pound Chinese pea pods 3 ounces cream cheese, softened 1 (5 ounce) jar blue cheese spread Milk Procedures : Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling.
When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese filling mixture in a pastry tube fitted with a No. 2 (fine writing) tip. Ease tip into the slit and fill the pea with cheese mixture. Do not overfill or pods will split. Serve chilled
You'll Need: 1 oyster, shucked Cocktail sauce Horseradish sauce Good-quality chilled vodka Procedures : Place shucked raw oyster in a shot glass. Add a little cocktail sauce, horseradish and vodka. Shoot it down.
You'll Need: 16 ounces cream cheese, softened 1/2 cup Cheddar cheese, grated 1 envelope Hidden Valley Ranch Salad Dressing Mix (dry) 1 (4 ounce) can diced green chiles 4 scallions, chopped 1/3 cup (or less) mayonnaise 4 ounces black olives, chopped 10 green olives, sliced 1 (4 ounce) jar pimentos 1 package (10) flour tortillas Procedures : Mix all ingredients except tortillas. Spread mixture on tortillas and roll up tightly. Refrigerate several hours or overnight before slicing.
Slice 1/4- to 1/2-inch thick slices. Will keep 3 weeks or more if refrigerated. Recipe can be halved
Now you can make Boiling crab's The Whole Sha-bang seasoned seafood in the comfort of your home! This step-by-step guide is easy to follow and is extremely close to the real thing. Your friends and family will be so impressed!
Комментарии:
shawn conner пишет: Wow! Now that looks good going to have to try that.
youalreadylate пишет: great background music lol
Alan Martinez пишет: Making this today omg thank you for recipe your video was awesome
Cee Bee пишет: U save me a lots of money & time thanks
wyldeslash2003 пишет: let me know how it turns out!
TVDao пишет: so for crawfish, do i just boil it like how you boiled the shrimp? then add the sauce afterwards?
Marie Luera пишет: Thanks you!!!!
Stephen dore пишет: i want some now lol i just watched this video and immediately made me want to go to the store and make some, i will show you another way to do this as well, i will show you exactly how we cajun ppl boil shrimp :)
wyldeslash2003 пишет: The amount you see in the video is 4lbs, but the recipe is good for any where in between 3 and 4 lbs. There are a few notes in the annotations if watch the video on a computer
wyldeslash2003 пишет: you're welcome! how'd it turn out?
wyldeslash2003 пишет: yes. the sauce is good for craw fish, crab, corn or sausage.
P Jones пишет: Made 2 pounds using 16/20 heads off with back of shrimp cut with scissors. ( the crab scissors ) cut the spice to 1 1/2 Tbsp. and 2 sticks of butter over baby red potatoes as well as baby ears of corn. Was little different than my usual boil but very good, Thanks
swiftstyles пишет: Which ingredient do you add more of to make it spicier?
Diana Ramirez пишет: Best video ever! I tried this recipe last night and it was amazing.. perfect blend of spices just like Boiling Crab except better :) easy instructions.. definitely thumbs up!
Jah Fizz пишет: Thanks for this vid. How close is the taste?
wyldeslash2003 пишет: thanks!
wyldeslash2003 пишет: we were already cooking when i filmed that shot, so it had shrimp "residue". we started with just boiling water and lemon.
aliceei пишет: Two heads of garlic.
wyldeslash2003 пишет: great! let me know how it came out!
Anthony Huynh пишет: Outstanding recipe and video. Thanks for posting!
shawn conner пишет: Wow! Now that looks good going to have to try that.
youalreadylate пишет: great background music lol
Alan Martinez пишет: Making this today omg thank you for recipe your video was awesome
Cee Bee пишет: U save me a lots of money & time thanks
wyldeslash2003 пишет: let me know how it turns out!
TVDao пишет: so for crawfish, do i just boil it like how you boiled the shrimp? then add the sauce afterwards?
Marie Luera пишет: Thanks you!!!!
Stephen dore пишет: i want some now lol i just watched this video and immediately made me want to go to the store and make some, i will show you another way to do this as well, i will show you exactly how we cajun ppl boil shrimp :)
wyldeslash2003 пишет: The amount you see in the video is 4lbs, but the recipe is good for any where in between 3 and 4 lbs. There are a few notes in the annotations if watch the video on a computer
wyldeslash2003 пишет: you're welcome! how'd it turn out?
wyldeslash2003 пишет: yes. the sauce is good for craw fish, crab, corn or sausage.
P Jones пишет: Made 2 pounds using 16/20 heads off with back of shrimp cut with scissors. ( the crab scissors ) cut the spice to 1 1/2 Tbsp. and 2 sticks of butter over baby red potatoes as well as baby ears of corn. Was little different than my usual boil but very good, Thanks
swiftstyles пишет: Which ingredient do you add more of to make it spicier?
Diana Ramirez пишет: Best video ever! I tried this recipe last night and it was amazing.. perfect blend of spices just like Boiling Crab except better :) easy instructions.. definitely thumbs up!
Jah Fizz пишет: Thanks for this vid. How close is the taste?
wyldeslash2003 пишет: thanks!
wyldeslash2003 пишет: we were already cooking when i filmed that shot, so it had shrimp "residue". we started with just boiling water and lemon.
aliceei пишет: Two heads of garlic.
wyldeslash2003 пишет: great! let me know how it came out!
Anthony Huynh пишет: Outstanding recipe and video. Thanks for posting! You'll Need: 3 tablespoons pickling spice 2 tablespoons seasoned salt 1 teaspoon dried crushed red pepper 1 teaspoon salt 1/4 cup vinegar 1 quart water 1 pound fresh or frozen shrimp (in shells) Procedures : Add spices, salt and vinegar to water. Let boil 10 minutes, then add shrimp (if using frozen shrimp, thaw before cooking). Boil 5 to 7 minutes or just until shrimp turn pink.
Remove from heat; let stand 20 minutes, then drain. Cool, shell, de-vein and chill.
For a buffet, arrange on a platter of cracked ice or place around a bowl of cocktail sauce. Serve as individual cocktails or use in preparation of other dishes. Serves 4 to 5.
Oriental Spiced Shrimp For the spices above, substitute 6 peppercorns, 1/2 teaspoon onion powder, 1/8 teaspoon garlic powder, 1/2 teaspoon celery seed, 2 teaspoons parsley flakes, 2 bay leaves, 1 teaspoon curry powder and 1 teaspoon oregano leaves
Executive Chef Christopher McLean, of Bishop's Lodge Ranch Resort Hotel and Spa in Santa Fe, makes his delicious Southwest Shrimp Cocktail and General Manager Rich Verruni talks about the rich history, amenities and upcoming Holiday excitement at Bishop's Lodge.
You'll Need: 1 pound large shrimp, peeled and de-veined 1 1/2 cups salsa, chilled 1 avocado, peeled and sliced Lettuce, chopped Cilantro Lemon wedges Procedures : Place the shrimp in boiling water. Cook just until the water returns to a boil. Chill fully.
Place the lettuce in a small shallow bowl. Spoon 1/4 of the salsa in the middle. Stick avocado slices in the salsa. Place the shrimp around the salsa. Garnish with lemon wedges and cilantro sprigs.
You'll Need: 1 tablespoon green onion or shallots, fine chopped 2 tablespoons plus 1/4 cup unsalted butter, soft (divided ) 2 to 5 ounces smoked salmon, boned and flaked 1/4 cup cream cheese 1/4 cup sour cream 2 tablespoons lemon juice 1/4 cup whipping cream, whipped 1 tablespoon vodka Procedures : Saut� onion in 2 tablespoons butter in a small skillet, until golden. Add salmon, stir and remove from heat.
Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth and remove to a bowl. Fold in whipped cream. Spoon into a mold or a small plastic container and refrigerate up to 2 days.
Serve chilled but not cold. (You can dip bottom and sides in warm water to loosen and unmold, inverting onto a serving plate, if you wish
This is easy and elegant and the garlic butter gives it an amazing flavor.
You'll Need: 8 ounces cream cheese, softened 1 tablespoon grated onion 1 teaspoon horseradish Dash of Worcestershire sauce 4 ounces dried beef (from jar or package) Procedures : Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices, slightly overlapping on an 18-inch piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up jellyroll-fashion, using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill.
Shrimp Stuffed - Cream Cheese Filled Bacon Wrapped Jalapeno Texas Poppers & A Bill Goudy Shout Out
Описание:
Bill Goudy's Last 2 YouTube Cooking Videos made me hungry. Not to mention, he shot almost everything he cooked up there in the snow covered wood. In a camper...! Who does he think he is anyway, Davey Crokett? Plotting my revenge I cooked up something to return the favor. Live long an prosper Bill... Keep making videos.
You'll Need: 2 pounds unpeeled large fresh shrimp 6 cups water 8 ounces cream cheese, softened 2 pickled jalapeno peppers, seeded and finely chopped 1 garlic clove, minced 2 teaspoons cilantro, freshly chopped 1/4 teaspoon salt 18 teaspoon pepper Procedures : Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein.
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water; chill.
Combine cream cheese and remaining ingredients; beat well. Fill a decorating bag fitted with metal tip No. 21 with cream cheese mixture. Pipe filling lengthwise into the slits in the shrimp.
Thai Prawn / Shrimp Crackers. Homemade prawn / shrimp crackers. Home made prawn crisps.
Описание:
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish. For the full printable recipe, please visit http://Whats4Chow.com To recieve immediate updates on all our new videos, please subscribe to our channel!
You'll Need: 1 cup mayonnaise 1/2 cup parsley, chopped very fine 1/2 cup finely chopped scallions 2 tablespoons horseradish 1 (5 1/4 ounce) jar Zatarain's mustard Dash of Tabasco� or red pepper sauce Lemon juice, to taste 2 pounds medium shrimp, boiled, de-veined Procedures : Mix all ingredients except the shrimp. Fold shrimp in gently to prevent breaking. Marinate for 24 hours.
Award winning TV Chef Oonagh Williams from Royal Temptations demonstrates an elegant appetizer that's visually dramatic.
A print copy of this Easy Shrimp Mold recipe is available at www.RoyalTemptations.com.
You'll Need: 1 can tomato soup 9 ounces cream cheese 1 1/2 tablespoons unflavored gelatine 1 cup mayonnaise 3/4 cup finely chopped celery 3/4 cup finely chopped scallions 1 to 1 1/2 pounds medium or salad shrimp Procedures : Soak gelatine in 1/4 cup cold water. Heat soup to the boiling point and add cream cheese. You'll have to use a potato masher. Add gelatine and let cool.
Add mayonnaise, celery and onions. Cool. When it begins to thicken, but not set, pour a layer of mixture into a large ring mold (greased with mayonnaise). Then add a layer of cooked shrimp, etc. until the mold is filled. Refrigerate
How to Make Cajun Eggs Benedict Louisiane : Peeling Shrimp for Eggs Benedict Louisiane
Описание:
How to peel the shrimp for Eggs Benedict Louisiane; get expert tips and advice on making traditional Cajun food recipes in this free cooking video.
Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon
You'll Need: 3/4 cup Dijon or Creole mustard 3/4 cup vegetable oil 4 tablespoons catsup 1/2 cup vinegar Hot pepper sauce, to taste 1 bell pepper, diced 3 scallions, chopped 2 to 3 pounds cooked, cleaned shrimp Procedures : Combine all ingredients and chill.
Serve with wooden picks as an hors d'oeuvre, on lettuce as a salad, or as an entr�e
