Food
Giada De Laurentiis’ Mini Shrimp Calzones | Everyday Italian | Food Network
Giada’s mini shrimp calzones are the perfect treats for pizza-lovers or party-go’ers!
Subscribe to #discoveryplus to stream more #EverydayItalian: https://discoverypl.us/40yYyH6.
Get the recipe ▶ https://foodtv.com/43WHygY
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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!
Mini Shrimp Calzones
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 6 servings
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup canned chopped tomatoes in juice
1/2 teaspoon dried thyme
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup dry white wine
1 pound uncooked large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows
3 cups shredded mozzarella
1 large egg, beaten to blend (for egg wash)
Extra-virgin olive oil
Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl
Directions
Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
Pizza Dough
Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
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#GiadaDeLaurentiis #EverydayItalian #FoodNetwork #ShrimpCalzones
Giada De Laurentiis’ Mini Shrimp Calzones | Everyday Italian | Food Network
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This week #TheJuliaChildChallenge gets more personal when each cook makes a dish for someone they love! Whenever Antonia makes a special meal for her dad, it’s a veal dish like her Osso Buco 😍
Watch #TheJuliaChildChallenge, Mondays at 9|8c from 3/14/22 to 4/18/22 + subscribe to #discoveryplus to stream it: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3KREBE0
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The iconic Julia Child makes her return to TV, guiding eight talented home cooks through a series of culinary challenges. The competitors enter a replica of her legendary home kitchen to win the prize of a lifetime — a trip to Paris to study at Le Cordon Bleu, just as Julia did!
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!
Osso Buco Over Risotto with Raisin Gremolata
RECIPE COURTESY OF ANTONIA LOFASO
Level: Intermediate
Total: 8 hr 40 min
Active: 1 hr 10 min
Yield: 6 servings
Ingredients
Veal:
2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick)
1 tablespoon chopped fresh oregano
2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 small carrot, peeled and cut into 2-inch cubes
1 celery stalk, chopped
1/2 leek, green and white parts, roughly chopped
1/4 chopped fennel, chopped
2 cloves garlic
2 sprigs thyme
1 bay leaf
3 tablespoons all-purpose flour
3 cups veal stock or chicken stock
3 cups dry white wine
Gremolata:
2 tablespoons golden raisins
3 tablespoons finely chopped flat-leaf parsley
1/4 cup finishing extra-virgin olive oil
1 teaspoon chopped lemon zest
1 teaspoon kosher salt
Risotto:
2 tablespoons olive oil
1/2 white onion, finely chopped
2 cups arborio rice
2 cups dry white wine
8 cups hot chicken stock
3 cups finely grated Parmigiano Reggiano, plus more for serving
1 stick (8 tablespoons) unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Special equipment: a 6-quart Instant Pot® multi-cooker
For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook’s Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.
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#AntoniaLofaso #OssoBuco #Risotto #FoodNetwork #TheJuliaChildChallenge
Antonia Lofaso’s Osso Buco Over Risotto | Inspired by The Julia Child Challenge | Food Network
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Ina’s creamy, comforting soup is going to be your new go-to.
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Get the recipe ► https://foodtv.com/35I44N6
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Shrimp Bisque
RECIPE COURTESY OF INA GARTEN
Yield: 4 to 6 servings
Ingredients
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
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#InaGarten #BarefootContessa #FoodNetwork #ShrimpBisque
Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Network
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Food
Professional Baker’s Secrets to the BEST Blueberry Muffins 🫐 Best Bake Ever with Danielle Sepsy
The search for the perfect blueberry muffin ends here 🫐
Professional baker and founder of The Hungry Gnome, Danielle Sepsy, shares her go-to recipe for irresistibly soft, bakery-style Blueberry Crumb Muffins. Her secrets? Frozen blueberries for better berry distribution, sour cream for extra moisture and tang, and a buttery cinnamon crumb topping that adds the perfect crunchy contrast to every bite. Danielle takes it over the edge with her homemade Whipped Vanilla-Orange Honey Butter 🤤 It really is the only recipe you’ll ever need!
Watch now and get ready for your Best. Bake. Ever.
What You’ll Learn:
🫐 Why frozen blueberries work better than fresh
🧁 How sour cream creates ultra-moist muffins
✨ The secret to a bakery-style crumb topping
👩🍳 Tips for achieving tall, fluffy muffins
Get the recipes:
▶ Blueberry Crumb Muffins: https://foodtv.com/4xr3oGW
▶ Whipped Vanilla-Orange Honey Butter: https://foodtv.com/3UZ5eRN
0:00 – Intro
0:34 – Inside Danielle’s bakery
1:38 – Make the batter
5:47 – Let the batter rest
6:00 – Make the cinnamon crumb topping
8:00 – Layer the batter
9:30 – Bake the muffins
10:00 – Make the honey butter
13:56 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Blueberry #Muffin #TheHungryGnome
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Michael Symon’s quick-marinated scallops are grilled, then basted with a lemon, garlic and oregano marinade.
#MichaelSymon #SymonsDinners #FoodNetwork #Scallops
Get the recipe ▶ https://foodtv.com/4gQklUR
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Marinated Grilled Scallops
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher’s twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dry with a paper towel
Directions
Set up a grill for high heat by building coals evenly on the bottom of the grill.
For the marinade: In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
Cook’s Note: If serving scallops with Potato Zucchini Pancakes, drizzle all with a bit of hot honey for extra deliciousness.
Special equipment: grill, butcher’s twine
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Michael Symon’s Marinated Grilled Scallops 🔥 Symon’s Dinners Cooking Out
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Food
Ina’s 5-⭐️ Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
Ina Garten loves mixing fancy and casual fare, and she’s sharing her secrets to this winning mashup of high and low. She pairs an elegant Roast Filet of Beef with simple Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/3TIrz5P
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish
Directions
Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it’s important.
Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
Copyright 2018 by Ina Garten. All rights reserved.
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Ina Garten’s Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
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@kamint2258
December 12, 2023 at 6:46 pm
jada😍👸🍳🍴🥗🥰✨✨✨👍
@petesusi
December 12, 2023 at 6:46 pm
No air vents (cut slits in the top). I’m surprised they didn’t blow up on her. Mine usually blow up even with a bunch of them, but I overstuff mine like crazy.
@luisalbertovazquezcastillo1489
December 12, 2023 at 6:46 pm
THINK IS OK TYPED THIS: We have 2 problems I mean all the different Giadas named Di Laurentis in videos saying are THE GIADA ( THE JORINDEIZATION) The first is the saying ON THE MEANTIME SO OFTEN: I WROTE YOU ABOUT THIS OFTEN AND JOURNALISTS AND CIRCUS SUCIETY AND OTHERS NOT SUCIETY THOUGH IN CIRCUS NON BAD INTENTIONED DO THIS I AM AGAINST YOU ( NEVER IN MY MIND YOU AND ALL SAY THIS, THEN MAKING GIADAS BECAUSE NAMED SPELLED tiiS MADE "TEASED" SO MAKE GIADAS TOXIC TO ME THAT ARE NOT YOUR INTENTION THE REALITY AND WHAT I THINK OF YOU. THERE IS THE ABSURD ENSLAVING TIMING THEN WHEN MEAN TIME ENDS AND IN THE MEANTIME TIL THEN ELIMINATE ALL MEANNESS TIME IS LOTS WRONG THEN MEANT EVEN MORE IS EXCESSIVE AND BEEN SO DECADES . THE OTHER PROBLEM IS THE TURQUOIS CLOSE TO NOTT TURKEY SHIRT COLR GIADA CONNECTED SO AL WOMEN IN MIND HAVE TO BE MOLESTING ( DIFFERENT TYPES OF THEN IS TO KNOW THE REAL FEELING I HAVE OF THE PARTICULAR BULL TO THIS WOMAN IN TURN ; THEN DI LAURENTIIS MEANS IN THE MEANTIME DI LAUREN_ TEASED: THIS IS THE WHAT IS CALLED ELICITING THOUGHTS INTENSE FELT EMOTIONS AND SO ON: THE ELICIT IS WHAT MEANS NOT SPELLED ABOUT. THEN WE HAVE TO ELIMINATE THOSE 2 SOURCES OF TOXICITY GIADAS CONNECTED TO TO MANIPULATE ME WHILE THIS END MEANNESS TIMES!! YOU HAVE TO BE WITH ME RECIPROCATING ME I HOPE NOT OBLIGATION I AM LIBERTARIAN THEN ARE YOU WITH ME AGAINST SOBS OR NOT!! HOPE YOU ALL GIADAS I ADMIRE ARE WITH ME!! HAVE TO TYPE FAST IF THERE IS TYPOS ERRORS TYPING GET IDEA BY WORDS ADJACENT AND VAX RECORDS ALWAYS CONGRUENT. THANKS!!
@luisalbertovazquezcastillo1489
December 12, 2023 at 6:46 pm
We have 2 problems I mean all the different Goadas named Di Laurentis in videos saying are THE GIADA ( THE JORINDEIZATION) The first is the saying ON THE MEANTIME SO OFTEN: I WROTE YOU ABOUT THIS OFTEN AND JOURNALOSTS AND CIRCUS SUCIETY AND OTHERS NOT SUCIETY THOUGH IN CIRCUS NON BAD INTETIONED DO THIS I AM AGAINST YOU ( NEVER IN MY MIND YOU AND ALL SAY THIS, THEN MAKING GIADAS BECAUSE NAMED SPELLED tiiS MADE "TEASED" SO MAKE GIADAS TOXIC TO ME THAT ARE NOT YOUR INTENTION THE REALITY AND WHAT I THINK OF YOU. THERE IS THE ABSURD ENSLAVING TIMING THEN WHEN MEAN TIME ENDS AND IN THE MEANTIME TIL THEN ELIMINATE ALL MEANNESS TIME IS LOTS WRING THEN MEANED EVEN MORE IS EXCESSIVE AND BEEN SO DECADES . THE OTHER PROBLEM IS THE TURQUOIS CLOSE TO NOTT TURKEY SHIRT COLR GIADA CONNECTED SO AL WOMEN IN MIND HAVE TO BE MOLESTING ( DIFFERENT TYPES OF THEN IS TO KNOW THE REAL FEELING I HAVE OF THE PARTICULAR BULL TO THIS WOMSAN IN TURN ; THEN DI LAURENTIIS MEANS IN THEMEANTIME DI LAUREN_ TEASED: THIS IS THE WHAT IS CALLED ELICITING THOUGHTS INTENSE FELT EMOTIONS AND SO ON: THE ELIVIT IS WHAT MEANS NOT SPELLED ABOUT. THENM WE HAVE TO ELIMINATE THOSE 2 SOURCES OF TOXICITY GIADAS CONNECTED TO TO MANIPULATE ME WHILE THIS END MEANNESS TIMES!! YOU HAVE TIO BE WITH ME RECIPRICATING ME I HOPE NOT OBLIGATION I AM LIBERTARIAN THEN ARE YOU WITH ME AGAINST SOBS OR NOT!! HOPE YOU ALL GIADAS I ADMIRE ARE WITH ME!! HAVE TO TYPE FAST IF TERE IS TYPOS ERRRS TYPING GET IDEA BY WORDS ADJSACENT AND VAX RECORDS ALWAYS CONGRUENT. THANKS!!
@tinajones6087
December 12, 2023 at 6:46 pm
That look good but the first thing
@luisalbertovazquezcastillo1262
December 12, 2023 at 6:46 pm
In THIS MUCH WORSE THAN ROGER RABBIT MOVIE ROGER THE RABBIT CARTOON ; NOT ROGER GUANTANAMO WORKERS R. N and R. R A. AND LAWYERS MADE HIM BELIEVE WITH PHOTOSHOP HIS WOMAN WAS EXPOSED TO THE WORLD AND NOT ONLY TO THE GUARD AND SHE WAS HAPPY LAUGHUING AT HIM ABOUT THIS HAPPY OF PUBLICITY: PARIS HILTON WOMAN MANY ENJOY FAME REGARDLESS THESE. THERE IS THE SAYING "THERE IS NO BAD PUBLICITY" tO SOMEREALLY TRUE NOT TO THIS CONSEVATIVE ALWAYS IJNNICENT ALL KNEW INNOCENT;MAINLY MORE HIS CAPTORS … "IF DOES NOT KILL YOU YOU WILL BE BETTER OFF"…SHE SAYS IS NOT HER IT WAS PHOTOSHOPED THOUGH HE HAS QUITE FEW OTHERS NOW FREE AND FAMOUS AND DURING HIS TORTURE MANY PRETTY AS HIS WIFE WERE WAITING FOR HIM: THE PROBLEM WAS THAT IN MEXICO OR IN ITALY THIS HAS TO BE REVENGED VENDETTA AND CAN NOT GO OPPPOSED OBAMA AND TRUMP GOVERNMENTS WHEN HE WAS PRISIONER AT GUANTAMO AND WITHOUT VENDETTA; THE WORST TO HIM IS THAT HE WILL NEVER TRUST HIS WIFE EITHER PART LAUGHING AT HIM OT NOT!! HE CAN NOT KNOW WHAT WAS REAL OR NOT !!
@yanninadasig2683
December 12, 2023 at 6:46 pm
your fun to watch
@luisalbertovazquezcastillo1262
December 12, 2023 at 6:46 pm
Let me tell you a story of a tortured Guantanamo Mexican soldier mistaken by terrorist AlQAEDA On purpose they knew was Mexican and not muslim and not terrorist, though wanted to tortured him years. He was visited by his woman and INSTEAD OF having a private date the two there ws a guard TEMOIN there and this guy went AHEAD (GUAJE WORD IN MEXICO) WITH THE DATE, not knowing The Guard was there. He was released and the worst of the whole many years TORTURE was knowing at release he exposed his wife there. Regardless it would be worst even not knowing reality. THE FUTURE YOU NEVER KNOW WHAT HE AND DECENT GOVERNMENTS (NOT MEXICOs SINCE 1964) OR THE HAGUE COURT, CAN DO ABOUT THIS; WITHOUT KNOWING IT JUST WILL HAPPEN TO OTHERS AND THE SURVEILLERS TORTURERS ORWELLIAN WILL NEVER BRING TO JUSTICE!!
@nicholasmaielli3806
December 12, 2023 at 6:46 pm
Giada was the reason I got into cooking, and wanted to go to culinary school
@christophera-realone9834
December 12, 2023 at 6:46 pm
Giada is HOT 🔥
@demoncleaner331
December 12, 2023 at 6:46 pm
I love it when bobble head De Laurentis talks to me like a 5 year old
@scottjahlove8040
December 12, 2023 at 6:46 pm
Oh, Woman, you make me salivate!
@deannewilliams644
December 12, 2023 at 6:46 pm
Tyrone Williams awesome Good thank you 1000th 😃🧡🧡🧡🧡🧡🧡🧡🧡🧡🤍🤍🤍🤍🤍🤍🤍💚💚💚💚💚💚🧡🧡🧡🦄🦄
@deannewilliams644
December 12, 2023 at 6:46 pm
Tyrone Williams awesome Good thank you 1000th 😃💚💚💚💚💚💚💚💚💚🤍🤍🤍🤍🧡🧡🧡🧡🧡🧡🧡🧡🧡🧡💚💚💚💚💚💚💚💚💚💚💚💚🦄🦄
@jeanneamato8278
December 12, 2023 at 6:46 pm
Cheese with seafood? Nope.
@faniarafalinafadli2185
December 12, 2023 at 6:46 pm
looking at the thumbnail i thought this was a meme video at first lmao
@RecetasFacilesporDeniseJaen
December 12, 2023 at 6:46 pm
Mi canal de todos los tiempos. Me encanta 🇵🇦♥️👍
@mehreenaahmad2442
December 12, 2023 at 6:46 pm
Look how young she looked
@chevy427ify
December 12, 2023 at 6:46 pm
yum,,
@saracolin544
December 12, 2023 at 6:46 pm
Las letras que pinen ahi no dejan ver nada, mal video
@CaseyCurvy
December 12, 2023 at 6:46 pm
Big teeth and big teets
@mydogprick
December 12, 2023 at 6:46 pm
I don't care what anyone says she's the best looking cook on the planet prove me wrong
@vincenzosplate
December 12, 2023 at 6:46 pm
Perfect like appetizers or for a dinner with friends
@zakichoudhary507
December 12, 2023 at 6:46 pm
Stuffing that calzone all day
@jr2164
December 12, 2023 at 6:46 pm
Wow …Blouse cut tooo short. Boops hanging in the food.