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_here39s-how-to-make-the-best-ever-cobb-salad.jpg "To make the perfect Cobb salad, you MUST use homemade dressing. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado.")
⏲ 9:11 👁 15.7M
_the-little-ant-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 3 minutes 15 seconds 👁 24.1K
_lottie-dottie-chicken-2-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 39 minutes 4 seconds 👁 681.5K
_the-costco-must-haves-that-professional-chefs-swear-by.jpg "Restaurant-quality sushi at home, chicken with a cult following, and Grandma's cookies without having to bother your actual grandma. We consulted with three different culinary experts, and this is their definitive list of Costco must-haves.")
⏲ 12:5 👁 9.8M
_lottie-dottie-chicken-1-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 29 minutes 35 seconds 👁 42.1K
_cururu-frog-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 2 minutes 12 seconds 👁 31.7K
_avian-influenza-detected-at-an-egg-farm-in-victoria.jpg "Hundreds of thousands of chickens have been euthanised in Victoria after a bird flu virus was found on an egg farm. Testing has revealed it's the h7n7 strain a different variant from the one stoking fears of a global outbreak.")
⏲ 4:24 👁 3.4M
_lottie-dottie-chicken-2-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 2 minutes 35 seconds 👁 29.9K
_flea-fly-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 1 minute 56 seconds 👁 28.2K
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn10.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.jpg "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
⏲ 1:30 👁 1.2M
_nursery-rhymes-for-kids-124-lottie-dottie-chicken-uk-124-animal-songs-lil-butterfly-124-learning-videos.jpg "Lottie Dottie Chicken - UK")
⏲ 11 minutes 33 seconds 👁 25.8K
_musical-instruments-song-for-kids-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.jpg "Lottie Dottie Chicken - UK")
⏲ 16 minutes 15 seconds 👁 38.1K
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_here39s-how-to-make-the-best-ever-cobb-salad.webp "To make the perfect Cobb salad, you MUST use homemade dressing. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado.")
_the-little-ant-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
_lottie-dottie-chicken-2-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
_the-costco-must-haves-that-professional-chefs-swear-by.webp "Restaurant-quality sushi at home, chicken with a cult following, and Grandma's cookies without having to bother your actual grandma. We consulted with three different culinary experts, and this is their definitive list of Costco must-haves.")
_lottie-dottie-chicken-1-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
_cururu-frog-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
_avian-influenza-detected-at-an-egg-farm-in-victoria.webp "Hundreds of thousands of chickens have been euthanised in Victoria after a bird flu virus was found on an egg farm. Testing has revealed it's the h7n7 strain a different variant from the one stoking fears of a global outbreak.")
_lottie-dottie-chicken-2-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
_flea-fly-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn10.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.webp "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
_nursery-rhymes-for-kids-124-lottie-dottie-chicken-uk-124-animal-songs-lil-butterfly-124-learning-videos.webp "Lottie Dottie Chicken - UK")
_musical-instruments-song-for-kids-124-lottie-dottie-chicken-uk-124-nursery-rhymes-for-kids.webp "Lottie Dottie Chicken - UK")
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