Mauros

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Βασίλης Παπακωνσταντίνου - Ο μαύρος γάτος | Vasilis Papakonstantinou - O mauros gatos

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YouTube Βασίλης Παπακωνσταντίνου: 🤍 Spotify Βασίλης Παπακωνσταντίνου: 🤍 YouTube Iocastis: 🤍 Official Website: 🤍 Official Facebook: 🤍 Official Instagram: 🤍 Twitter: 🤍 © 2020 - Rain Music Επικοινωνία για συναυλία Stray Music: 🤍 (Υπεύθυνος καλλιτεχνικού γραφείου) Ελισσαίος Πατσέλας: 6976768782, 2109024100 Βασίλης Παπακωνσταντίνου - Ο μαύρος γάτος | Vasilis Papakonstantinou - O mauros gatos Δίσκος: Διαίρεση Μουσική: Βασίλης Παπακωνσταντίνου Στίχοι: Θανάσης Παπακωνσταντίνου Copyright: 1984 Δισκογραφική εταιρία: Minos Ήταν ένας γάτος, μαύρος, πονηρός, κάθε που εβράδυαζε, ντύνονταν γαμπρός, τα μαλλιά του έκανε λίγο κατσαρά κι ένα κόκκινο παππιόν φορούσε στην ουρά. Σε κάθε σπίτι πήγαινε, όπου έβλεπε καπνό, ζητούσε τα κορίτσια, δήθεν για σκοπό κι αυτές άλλον δε θέλανε, φορούσαν νυφικά, κάλλιο μ' ένα γάτο, παρά με κοιλαρά. Μα όπως είπα στην αρχή, ο γάτος πονηρός, βόλευε τα κορίτσια και γίνοταν καπνός, με τόση καρπερότητα, αχ να 'χα μια σταλιά, γεμίσαν τα ιδρύματα με μπάσταρδα γατιά. Οι άρχοντες φοβήθηκαν μην πάθουνε ζημιά και την κουτάλα χάσουνε μαζί με τα ζουμιά, βρε θες να κάνουν κίνημα του γάτου οι καρποί κι ό,τι γλυκά ροκάνιζαν σα φούσκα να χαθεί. Έτσι αφού σκεφτήκανε, βρήκαν το πιο σωστό, το γάτο να τσακώσουνε σαν μούτρο αναρχικό, βγήκε λοιπόν σεργιάνι το χαφιεδότσουρμο, αυτοί που αποτελούνε τον εθνικό κορμό. Αχ καημένε γάτο μου, την έχεις πια βαμμένη, τους έθνους τα λαγωνικά, στην έχουνε στημμένη κι όπως το λέω έγινε, το πιάσανε το αλάνι, τους είδε μαύρους νόμισε με φίλους πως θα κάνει. Τώρα κλαίει κι οδύρεται, μαζεύεται κουβάρι, μήπως τους κρύους δικαστές, μπορέσει να τουμπάρει, αχ μη καλοί μου άνθρωποι, εγώ δεν είμαι γάτος, εγώ είμαι ένας άνθρωπος μ' αισθήματα γεμάτος. Κοιτάζω το συμφέρον μου, διαβάζω εφημερίδα και στο στρατό υπηρέτησα για τη μαμά πατρίδα, μα 'κείνοι που ν' ακούσουνε, το στήσανε στον τοίχο, τα μάτια κάπως παίξανε στης τουφεκιάς τον ήχο. Άλλη μια κόρη έρχεται, κρατήστε την αθώα, μπορεί ο γάτος να μη 'ρθει, μα θα 'ρθουν άλλα ζώα κι αν είστε κάποιος άρχοντας και παρεξηγηθείτε, στα όργανά μου μια χαρά, χωράει να γραφτείτε.

Mauro Pastrana - Ma Vida

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14.05.2015

Inscreva-se em no canal da Vidisco: 🤍 Vidisco nas redes: Facebook: 🤍 Twitter: 🤍 Instagram:🤍 SoundCloud: 🤍 Beatport: 🤍 Copyright © 2015, Vidisco Site: 🤍vidisco.pt

Mauro Scocco - Till Dom Ensamma

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07.12.2011

iTunes: 🤍 Spotify: 🤍

A carroça da saudade no mauro's

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03.08.2019

#canal top das aparelhagens do Pará

Mauro Scocco - Om Du Var Min

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07.12.2011

iTunes: 🤍 Spotify: 🤍

Mauro Scocco - Det Finns

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07.12.2011

iTunes: 🤍 Spotify: 🤍

thessaloniki mauros

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19.09.2008

thessaloniki mauros souvlaki

Modern Koi Blog #1891 - Mauros 75.000 Liter Teich

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16.09.2017

Mauro ist geradezu besessen von Koi. Und sein 75.000 Liter Teich bietet ihm beste Möglichkeiten, um seiner Leidenschaft nachzugehen. Für Fragen oder Feedback: info🤍modern-koi.de Konishi Koifutter sowie wöchentliche Koiauktionen finden Sie unter: 🤍

Plura och Mauros Tågluff

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20.01.2014

Språklektion i Frankrike, sjukt roligt!

TRANNOS Feat ATC Taff - MAURO GYALI (Official Music Video)

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21.07.2021

TRANNOS Feat ATC Taff - MAURO GYALI (Official Music Video) Follow Trannos: 🤍 Follow ATC Taff: 🤍 Follow Stanley: 🤍 Follow SCH: 🤍 Follow Trapsion: 🤍 Lyrics & Vocals by Trannos , ATC Taff Music Production by Stanley Mix/Master by Giwrgos Diakoumis Directed & Edited by SCH 2021 © + ℗ Trapsion Entertainment #MauroGyaliiii

HD Substance - Mauros

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24h avec Mauro Colagreco, le chef triplement étoilé qui voulait sauver la planète | GQ

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02.05.2020

Après le génial et fantasque Massimo Bottura, c’est l’argentin Mauro Colagreco qui fait la une de notre numéro de mai, un numéro spécial food. Juste avant le confinement, GQ est allé à sa rencontre, chez lui, à Menton. Au bord de l'eau. Et parce que Mauro est un garçon simple et généreux (le genre dont on voudrait être l'ami), il a accepté de nous trimballer un peu partout – des cuisines de son restaurant au marché où il a l'habitude de faire ses courses, en passant par son potager – pendant 24h00. L'occasion de goûter à sa cuisine d'esthète, inspirée de la mer, juste en face, de la montagne, juste derrière, et des récoltes de son jardin, juste à côté. Mais aussi, et surtout, de mieux comprendre sa vision de la gastronomie, celle d'aujourd'hui et celle de demain, et de revenir sur ses différents engagements envers la planète. Une rencontre inspirante, pleine de générosité et d'espoir, pour le monde d'après... S'ABONNER : 🤍 #maurocolagreco #24heuresavec #gqfrance À VOIR AUSSI : • Punchlines 🤍 • Presque en couv' 🤍 • Don't Touch my... 🤍 • 24H avec... 🤍 GQ.fr : 🤍 Facebook : 🤍 Twitter : 🤍 Instagram : 🤍 Dailymotion : 🤍 Pinterest : 🤍 Google+ : 🤍 À PROPOS DE GQ.FR Le magazine qui parle aux hommes sur un autre ton. GQ est le magazine de référence en matière de style au masculin.

Tresor geöffnet: Mauro findet eine Rolex, Gold und Silber | Der Trödeltrupp | RTLZWEI Home

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Ilona (48) aus Hirschhorn in Hessen kann nachts kaum noch schlafen. Sie hat von ihrer schwer kranken Mutter ein Mehrfamilienhaus samt einer vollgestopften Wohnung geerbt. Außerdem auch noch über 100.000 Euro Schulden. Magic Mauro findet einen lang gesuchten Schlüssel und findet zusammen mit der Familie Schätze, die weit mehr bedeuten, als man meinen könnte. #DerTrödeltrupp #RolexFund #MagicMauro Wenn das Zuhause einem Flohmarkt gleicht und wertvolle Erbstücke vom billigen Plunder nicht mehr zu unterscheiden sind, ist das Rettungskommando schon unterwegs. Mit flotten Tipps und Tricks zeigen Mauro, Sükrü, Otto, Andi und Marco, wie man mit einfachen Mitteln selbst wertlosen Plunder versilbert und sich reich trödeln kann. Natürlich ist das nicht immer leicht: Schleppen, Putzen und knallhartes Feilschen will schließlich gelernt sein. 🤍 Mehr von RTLZWEI: Webseite: 🤍 Facebook: 🤍 Instagram: 🤍 TikTok: 🤍

Kiprios mauros amoxostou

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12.03.2018

Mauros Unterschrift treibt den Preis in die Höhe | Der Trödeltrupp | RTLZWEI Home

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Wenn das Zuhause einem Flohmarkt gleicht und wertvolle Erbstücke vom billigen Plunder nicht mehr zu unterscheiden sind, ist das Rettungskommando schon unterwegs. Mit flotten Tipps und Tricks zeigen Mauro, Sükrü, Otto, Andi und Marco, wie man mit einfachen Mitteln selbst wertlosen Plunder versilbert und sich reich trödeln kann. Natürlich ist das nicht immer leicht: Schleppen, Putzen und knallhartes Feilschen will schließlich gelernt sein. 🤍 Mehr von RTLZWEI: Webseite: 🤍 Facebook: 🤍 Instagram: 🤍 TikTok: 🤍

03. Μαύρος Αμνός - Τοίχος feat. Obnoxious Kas

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16.09.2019

Subscribe: 🤍 Βρείτε το 1989 στα παρακάτω ψηφιακά καταστήματα Bandcamp: 🤍 Spotify: 🤍 Amazon: 🤍 Itunes: 🤍 Google Play: 🤍 Deezer: 🤍 Μουσική Παραγωγή: Μόνος Ακόμα Στίχοι/Ερμηνεία: Μαύρος Αμνός, Obnoxious Kas Μίξη/Mastering: Μόνος Ακόμα Προγραμματισμός: Μόνος Ακόμα, Μαύρος Αμνός Ηχογράφηση: Wild Nature Studio Artwork: Μαύρος Αμνός Video Art: Requiem of '93 🤍 - Μαύρος Αμνός Facebook: 🤍 Instagram: 🤍 - Μόνος Ακόμα Facebook: 🤍 Instagram: 🤍 - Obnoxious Kas Facebook: 🤍 Instagram: 🤍 - The Art Of Raw Records Facebook: 🤍 Instagram: 🤍 The Art Of Raw Records All Rights Reserved © 2019 Απαγορεύεται η αναδημοσίευση από άλλο χρήστη του Youtube.

Jeff Mauro's Rum Raisin Rice Pudding | The Kitchen | Food Network

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Jeff dresses up this classic party dessert with rum-soaked raisins, a dollop of malted whip and shards of hazelnut crunch! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Rum Raisin Rice Pudding with Malted Whip and Hazelnut Crunch RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 15 min (includes chilling and cooling times) Active: 30 min Yield: 6 to 8 servings Ingredients 6 cups whole milk 1/2 cup sugar 1/2 teaspoon kosher salt 1 cup long-grain rice 1/2 cup golden raisins 1/4 cup rum or bourbon 1 vanilla bean, scraped Hazelnut Crunch, recipe follows Malted Whip, recipe follows Hazelnut Crunch: 1 cup blanched hazelnuts 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/3 cup sugar 1/2 teaspoon kosher salt Malted Whip: 1/2 cup malted milk powder, such as Nestle Carnation Malted Milk 2 tablespoons sugar 2 cups cold heavy cream Directions Combine the milk, sugar and salt in a large heavy-bottomed saucepan and bring to a simmer over medium-high heat. Add the rice and stir. Reduce the heat to maintain a gentle simmer and cover. Cook, stirring occasionally, until the rice is soft and the pudding has thickened to about the consistency of pancake batter, 50 minutes to 1 hour. Note that the pudding will continue to thicken as it cools. Meanwhile, combine the raisins and rum or bourbon in a small saucepan. Bring to a simmer and cook for 1 minute, then remove from the heat and set aside to let soak. Add the scraped vanilla and raisins to the pudding and mix well. Spread the pudding onto a baking sheet, cover loosely with plastic wrap, let cool to room temperature and then refrigerate to cool completely. When ready to serve, spoon the rice pudding into cups and top with Hazelnut Crunch and Malted Whip. Hazelnut Crunch: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly coat with nonstick cooking spray. Set aside. Put half of the hazelnuts in a plastic resealable bag and gently smash them with a rolling pin, mallet or heavy pan until coarsely crushed. (Alternatively, you can crush the nuts by pulsing them a couple of times in a food processor.) Combine the crushed nuts with the remaining hazelnuts and set aside. In a small saucepan, add the butter, sugar and salt and melt over medium heat. Add the hazelnuts, stir to coat evenly and let simmer for 1 minute. Scrape the nut mixture onto the prepared baking sheet and spread into an even layer. Bake the nuts for 10 minutes, then give them a good stir and spread again to flatten. Bake until golden, about another 5 minutes. Stir one more time, flatten out and let cool. Break half of the crunch into shards. Break the remaining half into small pieces and finely chop some of it. Store in a resealable container. Malted Whip: In a stand mixer fitted with the whisk attachment, combine the malted milk powder and sugar. Add the cream and whip on medium low until foamy, then increase the speed to medium high and beat until stiff peaks form. Serve immediately or store covered in the refrigerator. Cook’s Note The pudding will continue to thicken as it cools. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #JeffMauro #TheKitchen #FoodNetwork #RumRaisinRicePudding Jeff Mauro's Rum Raisin Rice Pudding | The Kitchen | Food Network 🤍

TIPOS DE MACONHEIROS- OS MAUROS

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iae galera vídeo novo ❤deixa o like e se inscrevam no canal pra ajudar tmj💕🙏

Jeff Mauro's Pastrami Rubbed Short Ribs | The Kitchen | Food Network

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Mimicking the work of a smoker, Jeff cooks these spice-crusted ribs low and slow in the oven! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Pastrami Rubbed Short Ribs RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 6 hr 10 min (includes sit time) Active: 45 min Yield: 4 Servings Ingredients 1/4 cup coarsely ground black pepper 2 tablespoons coriander powder 1 tablespoon smoked paprika 1 tablespoon kosher salt 1 tablespoon brown sugar 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon mustard powder 3 pounds bone-in, English-cut short ribs Braised Red Cabbage, recipe follows Cranberry 'Liquid Gold' Honey Mustard Sauce, recipe follows Braised Red Cabbage 4 slices thick bacon, cut into 1/2-inch pieces 1 red onion, thinly sliced Kosher salt and freshly ground black pepper 1 head red cabbage, cored and sliced 1 apple, cut into 1/2-inch pieces 2 cups chicken broth 1/2 cup apple juice 1/2 cup apple cider vinegar 2 tablespoons granulated sugar Cranberry 'Liquid Gold' Honey Mustard Sauce 1 1/2 cups yellow mustard 1/2 cup honey 1/2 cup apple cider vinegar 1/4 cup cranberry juice 1 teaspoon freshly ground black pepper 1 teaspoon vanilla bean paste or vanilla extract Directions In a small bowl, combine the pepper, coriander, smoked paprika, salt, brown sugar, garlic powder, onion powder and mustard powder. Rub the short ribs with the pastrami rub and let sit in the refrigerator, uncovered, at least 2 hours or up to overnight. The longer you can let them absorb the rub, the better the flavor will be. Preheat the oven to 225 degrees F. Place the ribs on a wire rack set in a baking sheet. Roast until the internal temperature reaches 200 to 203 degrees F and the ribs are fork-tender, about 4 hours. Serve with Braised Red Cabbage and Cranberry Mustard Sauce. Braised Red Cabbage In a large Dutch oven over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the onions and season with about 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 7 to 8 minutes. Add the cabbage, apple, broth, apple juice, vinegar and granulated sugar. Season with 1/2 teaspoon each salt and pepper. Cover and cook until tender, about 45 minutes. Cranberry 'Liquid Gold' Honey Mustard Sauce Yield: 2 cups Combine the mustard, honey, vinegar, cranberry juice, pepper and vanilla in a small pot and bring to a simmer, whisking constantly. Lightly simmer until the mustard sauce thickens, 6 to 8 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #JeffMauro #TheKitchen #FoodNetwork #PastramiRubbedShortRibs Jeff Mauro's Pastrami Rubbed Short Ribs | The Kitchen | Food Network 🤍

mauros alatzoglou kidonakis Live 1 ierapetra.wmv

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Live(1) 2010 ierapetra mauros Giorgos kydonakis marios alatzoglou kostas

mauros fpj impersonate

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"Yo le robaba al que me dio trabajo", por Mauro Szeta

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Tamara tiene 23 años y está detenida hace 3. Se metió de chica en la delincuencia y dice que la droga la perdió. Llegó, incluso, a robarle al hombre que le daba trabajo. No te pierdas esta nueva confesión en primera persona con Mauro Szeta. Seguí este tema en 🤍

Top 5 Jeff Mauro Recipe Videos | Food Network

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These are Jeff's MOST-WATCHED videos of all time! From gourmet mac & cheese to no-bake peanut butter pie, get lunch, dinner AND dessert inspo. Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Subscribe to Food Network ▶ 🤍 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! 0:00 - Intro 0:05 - Gourmet Mac n Cheese 7:09 - Grilled Chicken Caesar Wrap 11:50 - Skirt Steak Fajitas 18:31 - No-Bake Chocolate Peanut Butter Pie 25:08 - Crispy Tortilla Pizza and Savings Salad Get the recipes: Gourmet Mac n Cheese: 🤍 Grilled Chicken Caesar Wrap: 🤍 Skirt Steak Fajitas: 🤍 No-Bake Chocolate Peanut Butter Pie: 🤍 Crispy Tortilla Pizza and Savings Salad: 🤍 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #TopRecipes #JeffMauro #TheKitchen #FoodNetwork Top 5 Jeff Mauro Recipe Videos | Food Network 🤍

Jeff Mauro's Spinach and Artichoke Dip Stuffed Sweet Potatoes | The Kitchen | Food Network

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Jeff takes your fave dip and STUFFS it inside sweet potatoes for the ULTIMATE side dish. Watch #TheKitchen, Saturdays at 11|10a + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶🤍 Subscribe to Food Network ▶ 🤍 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! Spinach and Artichoke Dip Stuffed Sweet Potatoes RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 10 min (includes cooling time) Active: 40 min Yield: 6 servings Ingredients 3 sweet potatoes, scrubbed and dried 1 tablespoon olive oil 2 cloves garlic, minced 10 cups baby spinach 1 cup sour cream, plus extra for garnish 8 ounces cream cheese, at room temperature 1 cup marinated jarred artichokes, drained and chopped 1 1/4 cups grated Parmesan Kosher salt and freshly ground black pepper 1 cup seasoned panko breadcrumbs 4 tablespoons unsalted butter, melted 2 tablespoon minced fresh chives, for garnish Directions Preheat the oven to 400 degrees F. Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside. Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined. Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper. Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes. Garnish each with a dollop of sour cream and the minced chives. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #JeffMauro #TheKitchen #SpinachAndArtichokeDip #SweetPotatoes #FoodNetwork Jeff Mauro's Spinach and Artichoke Dip Stuffed Sweet Potatoes | The Kitchen | Food Network 🤍

Jeff Mauro's Stuffed Beef Tenderloin | The Kitchen | Food Network

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Jeff's stunning main dish is stuffed with dates, cranberries, herbs and almonds! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Stuffed Beef Tenderloin RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 30 min Active: 30 min Yield: 6 to 8 servings Ingredients 6 tablespoons butter 1 shallot, diced 2/3 cup dry sherry wine 1/4 cup dried dates, pitted and chopped 1/4 cup dried cranberries 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage Kosher salt and freshly cracked black pepper One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note) 1/3 cup Marcona almonds, crushed 2 tablespoons minced chives Store-bought horseradish sauce, for serving Directions Special equipment: butcher's twine; an instant-read thermometer Preheat the oven to 225 degrees F. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside. Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!). Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce. Cook’s Note To butterfly the tenderloin: About 1 inch from the bottom of the roast, cut horizontally while opening and unfurling, just before you get to the edge. Then make a diagonal cut into the remaining thicker portion of the loin and open up to create a flat and stuff-able tenderloin. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #JeffMauro #TheKitchen #FoodNetwork #StuffedBeefTenderloin Jeff Mauro's Stuffed Beef Tenderloin ​| The Kitchen | Food Network 🤍

Jeff Mauro's Buttermilk-Brined Pork Chops | The Kitchen | Food Network

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26.03.2022

Jeff gives these perfectly marbled pork chops the fried chicken treatment with a rich buttermilk marinade! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Buttermilk-Brined Pork Chops RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 2 hr 40 min (includes brining time) Active: 40 min Yield: 4 servings Ingredients Pickled Red Cabbage Slaw: 1 1/2 cups red wine vinegar 1/4 cup sugar 2 bay leaves Kosher salt 2 large red onions, halved and sliced into 1/4-inch-thick half-moons 1 head red cabbage, thinly shredded 2 tablespoons chopped fresh parsley Pork Chops: 2 cups buttermilk 4 teaspoons hot sauce 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Four 1-inch-thick bone-in pork chops 2 cups all-purpose flour 4 large eggs, beaten 2 cups Italian breadcrumbs Canola oil, for frying Stone-ground Dijon mustard, for serving Directions For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley. For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator. Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs. Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs. Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt. Serve the chops with the slaw and mustard. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #JeffMauro #TheKitchen #FoodNetwork #ButtermilkBrinedPorkChops Jeff Mauro's Buttermilk-Brined Pork Chops | The Kitchen | Food Network 🤍

Jeff Mauro's Cocoa-Rubbed Strip Steak for Two 💕with Guest Rev Run | The Kitchen | Food Network

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04.02.2021

Got Valentine's Day dinner plans yet? Now you do. Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶🤍 Subscribe to Food Network ▶ 🤍 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! Cocoa-Rubbed New York Strip Steak for Two RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 1 hr 10 min (includes resting time) Active: 25 min Yield: 2 servings Ingredients 8 baby red beets, peeled and cut in half through the root 3 tablespoons olive oil 1 tablespoon balsamic vinegar 2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 1 tablespoon cocoa powder 1 teaspoon ancho chile powder 1 teaspoon Hungarian paprika One 20-ounce New York strip steak, at room temperature 3 tablespoons canola oil Directions Preheat the oven to 400 degrees F. Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture. Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #JeffMauro #TheKitchen #Steak #FoodNetwork Jeff Mauro's Cocoa-Rubbed Strip Steak for Two 💕 with Guest Rev Run | The Kitchen | Food Network 🤍

Mauros aka mpololias nikolaos escort mkII mk2 ritswna 06

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13.07.2008

the best mk2 drifter in greece!mpololias nikos escort greek hillclimb ritsona,anavash ritswnas!!!!!!!!!!!!!

Mauro Scocco - Långsamt Farväl (Officiell)

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05.06.2012

iTunes: 🤍 Spotify: 🤍

"Es kommen keine fremden Leute rein!" - Abfuhr für Mauros Helfer | Der Trödeltrupp | RTLZWEI Home

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00:08:50
19.04.2019

Eleonore sammelt leidenschaftlich gerne Trödel, der Familie geht das Hobby inzwischen jedoch viel zu weit, weshalb sie Trödel-Experte Mauro um Unterstützung bitten. Als der mit einem Trupp Helfern von der örtlichen Feuerwehr aufschlägt, blockt die 61-Jährige allerdings ab. Kann Mauro sie überreden, Hilfe von Fremden anzunehmen ...? - Wenn das Zuhause einem Flohmarkt gleicht und wertvolle Erbstücke vom billigen Plunder nicht mehr zu unterscheiden sind, ist das Rettungskommando schon unterwegs. Mit flotten Tipps und Tricks zeigen Mauro, Sükrü, Otto, Andi und Marco, wie man mit einfachen Mitteln selbst wertlosen Plunder versilbert und sich reich trödeln kann. Natürlich ist das nicht immer leicht: Schleppen, Putzen und knallhartes Feilschen will schließlich gelernt sein. 🤍 Mehr von RTLZWEI: Webseite: 🤍 Facebook: 🤍 Instagram: 🤍 TikTok: 🤍

Irmãos Mauros

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O Senhor é a Minha Luz

MAUROS.wmv

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C0MPAS MAUROS

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00:03:01
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GUITARE MEDHY SOLO

vasilis papakonstantinou o mauros gatos irodio 2005

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vasilis papakonstantinou o mauros gatos irodio 2005

Mauros`s Latin - Mauricio Múrcia - Dueto de Clarinetas

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05.04.2017

Concerto no 38. Civebra - fevereiro 2017. Clarinetas: Rosa Barros e Taís Vilar Violão: Bosco Oliveira Percussão: Geroge

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