Hi YouTubers! Today I review Wendy's Baconator® Share-Like- Favorite-Subscribe & Thumbs-Up! ------------------------------------------------------------------------------------------------------ Wendy's®Website: https://www.wendys.com/ Wendy's®Facebook: https://www.facebook.com/wendys Wendy's®Twitter: https://twitter.com/Wendys Joey's World Tour: https://www.youtube.com/user/JoeysWorldTour --------------------------------------------------------------------------------------------- Baconator® This one goes out to all the discerning carnivores. Thick-cut Applewood Smoked Bacon, two 1/4 lb* patties and even more bacon for a grand total of six (6) fresh-cooked, never microwaved strips. Topped off with mayo, ketchup and cheese on a premium toasted bun to hold the meaty masterpiece together. Wendy's menu consists primarily of hamburgers, chicken sandwiches, French fries and beverages, including the Frosty. Unlike Burger King and McDonald's, the company does not have a signature sandwich, such as the Whopper or the Big Mac. Instead, it has the Dave's Hot 'N Juicy 1/4 lb. Single (introduced in 2011 as a reworking of the longstanding Wendy's Single), a square-pattied burger made with fresh ground beef rather than round frozen patties. Wendy's uses these square hamburger patties – which will hang over the edge of a circular bun – as its signature item. https://en.wikipedia.org/wiki/Wendy's KITCHEN TOOLS & COOKBOOKS: Giada at Home-Family Recipes: http://www.amazon.com/Giada-Home-Family-Recipes-California/dp/0307451011/ref=sr_1_5?ie=UTF8&qid=1447395406&sr=8-5&keywords=giada+de+laurentiis+cookbooks Manresa: An Edible Reflection: http://www.amazon.com/Manresa-Edible-Reflection-David-Kinch/dp/1607743973/ref=sr_1_1?ie=UTF8&qid=1447395266&sr=8-1&keywords=manresa+cookbook Jacques Pepin Heart & Soul in the Kitchen: http://www.amazon.com/Jacques-P%C3%A9pin-Heart-Soul-Kitchen/dp/0544301986/ref=sr_1_1?ie=UTF8&qid=1447395097&sr=8-1&keywords=jaque+pepin The French Laundry Cookbook: http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=sr_1_1?ie=UTF8&qid=1447394940&sr=8-1&keywords=french+laundry+cookbook Norpro Food Mill: http://www.amazon.com/Norpro-Stainless-Steel-Strainer-Masher/dp/B011U21DFW/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1447396305&sr=1-12&keywords=ricer&refinements=p_n_feature_keywords_browse-bin%3A4502507011 Boos Walnut Cutting Board: http://amzn.to/1LKPfLj Boos Maple Cutting Board: http://amzn.to/1Iw6tKH Tweezer Tongs: http://bit.ly/1PiuAfV KitchenAid Mixer: http://amzn.to/1KfoWfZ KitchenAid Ice Cream Attachment: http://amzn.to/1djb3i8 Vitamix: http://bit.ly/1EtVugM Induction Stove Top: http://amzn.to/1kZnP7f OXO Good Grips Container: http://amzn.to/1pJbVjj Shun Kaji Chef Knife: http://amzn.to/1UdrH4z Shun Kaji Cleaver: http://amzn.to/1GRrgnd Shun Kaji Knife Set: http://amzn.to/1LXz9eu All-Clad Sauce Pan: http://amzn.to/1Ly50oU All-Clad Fry Pan: http://amzn.to/1emXaQJ All-Clad Pot: http://amzn.to/1LKUB9p All-Clad Grill: http://amzn.to/1KvzE25 All-Clad Strainer: http://bit.ly/1Ibm4we All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO Glass Bowls: http://amzn.to/1GmvN2U Cheese Board: http://bit.ly/1EUdoH2 Marble Slab: http://amzn.to/1NfP5Jg Temperature Gun: http://amzn.to/1CNO59N Pastry Bag: http://amzn.to/1KqMRsY Measuring Spoons: http://amzn.to/1T8BE1F Squeeze Bottles: http://amzn.to/1KxaRZX Sheet Tray: http://amzn.to/1T1l3N5 Silpat: http://amzn.to/1GMnn2O Wire Whisk: http://amzn.to/1GGEUPk Offset Spatula: http://amzn.to/1GMnWd8 Pasta Maker: http://bit.ly/1xIjCGD Ring Molds: http://amzn.to/1IS9Tmx Hand Grater: http://amzn.to/1gd6Jmx Box Grater: http://amzn.to/1gd7qMT Pepper Grinder: http://amzn.to/1KwXbOx Mini Carafe: http://amzn.to/1s2x7AJ Mini Glass Pitcher: http://amzn.to/1sbWpf8 Porcelain Dish: http://amzn.to/1LXS8Wi Tart Ramekin: http://amzn.to/1GGEsAI Glass Ramekins: http://amzn.to/1HGG38t Ice Cream Scoop: http://amzn.to/1GAKZ9H Metal Canoli Mold: http://amzn.to/1duJYsh Waffle Iron: http://amzn.to/1Ce3R31 Gnocchi Board: http://amzn.to/1gd7qMT Music by Kevin MacLeod http://incompetech.com/m/c/royalty-free/ "Call to Adventure" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Call to Adventure by Kevin MacLeod is licensed under CC Attribution 3.0. Direct Link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300022. I have a Creative Commons License with Kevin MacLeod and have the rights to use the music in this video. Creative Commons License for Kevin MacLeod, Link... http://creativecommons.org/licenses/b... ISRC: USUAN1300022 © 2013 Kevin MacLeod Wendy's Baconator® REVIEW! https://youtu.be/a2AWIXY1CXQ
A look at a 1973 MACK M-45SX tandem drive off-road truck equipped with a high volume coal box. Want to see more old mining trucks? Subscribe and join the PAmining Facebook today! http://www.facebook.com/pages/PAmining/164948266897468
Quando os ânimos se esquentam, alguns Smurfs contratam um atirador de tortas para se vingar de outros Smurfs. Só que o pessoal vai ficando cada vez mais bravo à medida que as tortas voam e ninguém sabe quem as está jogando. Quando Joca é desmascarado como o culpado, Papai Smurf o defende. Ele diz que se todos os Smurfs compartilhassem seus sentimentos, eles não precisariam de um atirador secreto de tortas. Assista a mais vídeos ► https://goo.gl/ROrfUh Inscreva-se aqui ► https://goo.gl/5NJLSO Visite o nosso website ► http://goo.gl/szB5Gh Conheça Os Smurfs ► http://goo.gl/86N6MK Diversão e jogos ► http://goo.gl/O7uvoS Wikipedia ► https://goo.gl/zA3Ygo Obrigado por todo o seu apoio, agradecemos sempre a sua avaliação do vídeo e o seu comentário! Os Smurfs Esta série para crianças segue as aventuras dos Smurfs, pequenas criaturas azuis que vivem em uma vila pacífica e procuram ser mais espertos do que o malvado Gargamel.
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Watch this video to find out how to make this recipe. Click to subscribe for more recipes. CRISPY CHICKEN FINGERS Ingredients 250 grams boneless chicken, cut into strips Oil for deep-frying ½ cup yogurt 1 egg Crushed black peppercorn to taste Salt to taste 1 cup bread crumbs 1 cup cornstarch Method 1. Heat sufficient oil in a pan. 2. Combine yogurt and an egg in a bowl and whisk well. Add chicken and mix well. Add crushed peppercorns and salt and mix again. 3. Coat the marinated chicken strips with bread crumbs and cornstarch. 4. Deep-fry the coated chicken strips in hot oil till golden and crisp. Drain on absorbent paper. 5. Serve hot. Preparation time: 8-10 minutes Cooking Time: 3-5 minutes Click to Subscribe: http://bit.ly/1h0pGXf Cookware by : http://www.wonderchef.in Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor
Moves like Homestuck IN REAL LIFE!!!! Based off of Kylee henke"s "Moves Like Homestuck" fan animation! link to it here-- https://www.youtube.com/watch?v=8KFnAxAhhpE all cosplays by 12Bucketeers Cosplay "moves like jagger" is by Maroon 5 All characters are created and owned by Andrew Hussie
AMERICAN APPLE PIE...this popular fruit pie was brought to the English Colonies by the British, Dutch and Swedes during the 17th & 18th centuries. In this video Deronda demonstrates how to make apple pie filling using crisp & acidic GRANNY SMITH cooking apples & woven strips of pie crust for a lattice topping. Click on "Show more" below for recipe... Link to Perfect Homemade Pie Crust... http://youtu.be/j5DARcyiiM4 FRESH APPLE PIE Preheat over to 425 degrees F. 2 9-inch single pie crust 5 cups Granny Smith apples, peeled, cored & thinly sliced 1/2 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt, optional 1 tablespoon butter, cut into small cubes 1. In a large mixing bowl add flour, sugar, cinnamon, nutmeg & salt. Whisk until well blended. 2. Add thinly sliced apples to sugar mixture & toss until all apple slices are coated. 3. Arrange coated apple slices into a 9-inch unbaked pie shell. 4. Dot apples with small cubes of butter. 5. Cut extra pie crust into 1-inch strips. Arrange on top of Apple Pie, about 1/2-inch apart, to create lattice top, 6. Bake on cookie or pizza pan for 50-55 minutes or until pie filling is bubbly and crust is golden. Serve with whipped cream or vanilla ice cream. TIPS: Store in air tight container up to 3 days. ENJOY!!
In the lead up to Valentine's, Mike is taking full control of the kitchen and cooking Fleur a very special meal. Combining both their favourite foods, prawns and pasta, he makes heart shaped ravioli from scratch - guys take note! He's not the only man in the kitchen this week - for more Valentine's Day recipe ideas click the links at the end of the video to see Barry Lewis and Jack Lucas. What do you have planned for Valentine's Day? Will you be cooking for someone special? Let us know in the comments below! Liked this episode? You can catch up on all Fleur & Mike recipe videos here: http://goo.gl/4icwO5 To see more of Barry Lewis' videos head over to his channel My Virgin Kitchen- http://youtube.com/myvirginkitchen And make sure to subscribe to the channel so you never miss another episode! http://goo.gl/DX3ghq Twitter: http://twitter.com/sainsburys Facebook: http://www.facebook.com/sainsburys Instagram: http://www.instagram.com/sainsburys Pinterest: http://www.pinterest.com/sainsburys Google+: http://plus.google.com/+sainsburys --- INGREDIENTS For the pasta: 180-200g 00 grade pasta flour 2 large eggs, beaten For the filling" 15g unsalted butter 200g raw king prawns 2 spring onions, very finely chopped 1 tsp grated lemon zest 1/4 small red chilli, deseeded and finely chopped (optional) 1 tbsp chopped fresh parsley 2 tbsp full fat cream cheese Mixed baby leaf salad to serve For the sauce: 25g butter 15g pine nuts, roughly chopped Juice of 1 small lemon METHOD 1. Prepare the pasta: Sieve the flour on to a clean work surface. Make a well in the centre and carefully push the flour out into a large round circle, making sure that there is a wall of flour all the way around the circle. 2. Pour the beaten eggs into the centre of the circle of flour. Using a fork, gradually work the flour into the eggs, making sure you catch the flour a little at a time. Keep gathering in the flour and when you have a paste, work the rest of the flour in with your hands. 3. Knead the dough for 10 minutes, until it is smooth and elastic. Wrap in cling film and chill for 30 minutes. 4. Meanwhile, prepare the filling. Melt the butter together in a pan and add the prawns, spring onions, lemon zest and chilli (if you want to use them). Stir and then cover with a lid, cook for 2 minutes, shaking the pan occasionally. Once the prawns are pink, remove them from the heat and transfer to a food processor and blitz for a few seconds. 5. Spoon into a bowl and stir in the parsley and cream cheese then season the mixture to taste. Cover and chill for 15 minutes. 6. Divide the pasta in 4. Flatten one piece and roll through the pasta machine at its widest setting. Re fold the dough and repeat this process about 6 times until the dough starts to look really creamy in colour and very smooth. Repeat with all the four pieces of dough. 7. Re-roll the pasta through the machine, tightening the rollers each time you pass the dough through. Once the dough is about 1 mm thick, lay it in the work surface. 8. Drop 6 spoonful’s of the prawn mixture along the strip of pasta, making sure they’re spread out. Roll a second length of pasta and lay it over the first sheet. Seal the edges around the prawns and stamp out the hearts. Repeat with the remaining ingredients to make 12 in total. 9. Bring a large saucepan or pasta pan to the boil and add a drizzle of oil. Cook the ravioli for 3 minutes, or until the pasta floats to the surface. 10.Meanwhile, melt the butter and brown the nuts, add the lemon juice and season with black pepper. Drizzle over the cooked ravioli as you serve on a bed of salad leaves.
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