Gourmet Recipes

Gourmet Recipes

You’ll eat it all! Signal Hill Gingerbread || Le Gourmet TV Recipes

Not the Gingerbread Recipe you’re thinking of… this is a light airy cake recipe with ginger, spice, and molasses. This is one tasty ginger spice molasses cake.

2 cup (500 mL / 300g) all-purpose flour
1 ½ tsp (3 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL / 120g) sugar
1 tsp (5 mL) dry ground ginger
1 tsp (5 mL) ground cinnamon
½ cup (125 mL) soft butter
¾ cup (175 mL) fancy molasses
1 egg
1 cup (250 mL) boiling water

Preheat oven to 350ºF (180ºC)
Grease and flour an 8”x 8” square pan.
Whisk together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes.
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake for 50-55 minutes, or until cake springs back when lightly touched.

Prep Time: 90 Minutes
Servings: 6-8

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Gourmet Recipes

Ina Garten’s Perfect Roast Chicken // Tiny Kitchen Big Taste

“Perfect” sounds like lofty goal…but this Perfect Roast Chicken is truly perfection. Thanks, Ina Garten (the Barefoot Contessa), for this perfect Tiny Kitchen Recipe Remix! It’s so easy…you could make it in your sleep. Zzzzz…Yum. (See Ingredients/Full Recipe below and at

– (1) 5 pound Whole Chicken:
– (1) large Onion:
– (4) Carrots:
– (1) bulb Fennel:
– (1) Lemon:
– (1) head Garlic:
– (20) sprigs Fresh Thyme:
– (2) Tablespoons Butter:
– (To taste) Kosher Salt:
– (To taste) Pepper:
– (1) Tablespoon Olive Oil:

– Large Casserole:
– Basting Brush:
– Cooking Twine:
– Sharp Knife:

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This is not a sponsored video. All products purchased by Fucci.

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Gourmet Recipes

Canning – Favorite Items to Can and Recipes to Never Can Again

This morning Linda, from Linda’s Pantry, posted a video of items that she likes to keep in her canning pantry and canning recipes that she won’t make again. Shortly thereafter, Heather from The Kneady Homesteader posted a similar video, and they have a collaboration going with a whole group.

Other YouTubers were welcomed to join in so here I am with things that I like to keep in my canning pantry, and things that I will not be canning again.

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Gourmet Recipes

Gourmet Vegetarian Spaghetti Sauce Recipe – Best Vegetarian Tomato Sauce Ever

Link to the full recipe with instructions can be found here:

I’m willing to bet that not too many people REALLY enjoy those typical vegetarian spaghetti sauces with big chunks of soft, over-cooked vegetables … which is why I created this incredibly delicious recipe for real vegetarian spaghetti sauce that EVERYONE will enjoy, vegans, vegetarians and carnivores alike!

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Gourmet Recipes

Pumpkin Breakfast Cookies | Easy Healthy Vegan Cookie Recipe

These Pumpkin Breakfast cookies are dairy free, gluten free, and egg free. They are perfect as a quick breakfast, great for lunch boxes and make a delicious (vegan) afternoon snack.


Rimmed Baking Sheet:
Silpat Mat:
Vegan Mini Chocolate Chips:
Glass Bowls:


1 cup quick oats
1 cup rolled oats
1/3 cups ground flax seeds
1/3 cup chopped walnuts
1/3 cup chocolate chips (make sure to buy dairy free if you want to keep recipe vegan)
1/3 cup dried cranberries
1/2 cup pumpkin puree
1/4 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher sea salt

Preheat your oven to 350ºF.

Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.

In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.

Scoop a heaping tablespoon of the batter into your hands free form your cookie. They don’t spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).

Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!

Cookies will last up to one week stored in an airtight container in the fridge.

Nutrients per cookie: Calories: 135; Total Fat: 0g; Saturated Fat: 4.6g; Cholesterol: 0mg; Carbohydrate: 14.4g; Fiber: 2g; Sugars: 6.6g; Protein: 2.2g

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Gourmet Recipes

How to Replace the Inner Door Glass in a Cooker

For all your cooker spare parts go to

Many cookers with side opening doors have an inner door glass screen that can be easily removed for cleaning. If accidentally allowed to slide down when replacing they can break the stops on the door and break on the floor. Mat shows how to check the stops and prevent this occurring.

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Gourmet Recipes

Crazy Good – Chicken Scarpariello || Le Gourmet TV Recipes

Every once in a while you come across a recipe that has hotly contested origins, and a name that sorta says it’s from a certain region of the world… This is one of those recipes.
It’s not really Italian; it’s vaguely Italian. It’s whatever you want it to be.
At it’s heart it’s chicken and sausage braised with vegetables and hot peppers. You can put pretty much any veg that you want in here, any chicken parts that you like, any sausage – or no sausage at all.
Recipes don’t need to be wrapped up in dogma, try it, make changes, make it your own!

Our Axe Night Suppers Playlist:

4-6 bone-in, skin-on chicken thighs
Coarse salt and freshly ground black pepper
1 Tbsp (15 mL) oil – we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced – 300g
2 cups (500 mL) sliced mushrooms – 250g
10 – 12 baby potatoes quartered – 300g
2 Tbsp (30 mL) fresh sage, minced
4-6 cloves garlic, smashed
8 hot pickled peppers
1/4 cup (60 mL) pickling liquid from the jar
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock


Preheat oven to 350°F (180°C).
Season chicken with salt and pepper.
Heat oil in a braiser over medium-high heat.
Brown chicken skin side down; until crispy.
Flip and brown on second side.
Transfer to a large plate and set aside.
Add sausage to the same pan and cook until browned.
Transfer sausage to the same plate as the chicken.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the sage and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and potatoes, scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Add chicken stock, return the sausage to pan and stir to combine.
Return chicken thighs to the pan skin side up.
Transfer the pan to oven and cook until chicken is crisp and tender, about 45-60 minutes.

Serves: 4

Total time:1 hour
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