Patrick Hammer is surprised by a spider during weather
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2 On Your Side's chef-turned-reporter Joshua Robinson tackles the ever-popular Garlic Parmesan Macaroni & Cheese for #TrickMyDish, with help from Heather Myers from Hamburg. Check out Heather’s recipe, along with Joshua’s “tricks” so you can try the recipe yourself: Original Garlic Parmesan Mac & Cheese 1 lb pasta (any) 1 1/2 tbsp butter 2/3 cup panko bread crumbs 1/4 cup butter 1/4 cup flour 4 cloves garlic (crushed) 4 1/2 cup milk 1 tbsp cornstarch 1 tbsp chicken bouillon powder 3/4 cup cheddar cheese 1 cup grated parmesan cheese 6 oz mozzarella cheese salt pepper ------------------------ “Tricked Out” Garlic Parmesan Mac & Cheese 1 lb pasta (any) 1 1/2 tbsp butter 2/3 cup panko bread crumbs 1/4 cup butter 1/4 cup flour 4 cloves garlic (oven-roasted) 3 cups milk 1 1/2 cup amber or octoberfest beer 1 cup sharp cheddar cheese 1 cup grated parmesan cheese 1 cup gruyere cheese 1 full pack of bacon salt pepper ------------------------ Preheat oven to 375 degrees. Melt 2 tbsp butter in a pan skillet. Add panko crumbs and heat in oven 10-15 minutes, until brown. Set aside. Separate 4 cloves of garlic; wrap in foil approximately 20-30 minutes, until garlic is soft. Sear bacon in a pan; once you’ve separated the bacon, you can use the bacon fat later in the ‘roux’ later on in place of butter. While crumbs and garlic are cooking, cook pasta in pot of boiling water; season the water ‘as salty as the sea.’ Once pasta is cooked, strain out and cool under water to prevent further cooking. (Some people disagree with rinsing off the pasta, as it removes flavored water: you will have plenty of seasoning in the sauce to make up for it.) Melt ¼ cup butter in a pot until melted. Add flour, mix until together; should be moist in the pot, add more butter, oil, or fat if too dry. (This is called the ‘roux.’) Cook for 30 seconds-1 minute; whisk in milk and beer until and cook on high heat until roux is completely dissolved; once it reaches a boil, turn off heat for now. Immediately mix in shredded, diced, or cubed cheeses, and mix until totally melted.* Mix in chopped garlic and half of the bacon. Spread pasta out in a pan and pour sauce on top, completely coating it; stir pasta into the sauce as needed. Mix other half of bacon into the bread crumbs and pour over the top of the pasta. Let cook for another 10-15 minutes. Serve immediately. *The cheese measurements are very loose; it’s a good idea to prepare extra cheese, and keep adding more to taste.
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Lancaster, NY- 2 On Your Side's chef-turned-reporter Joshua Robinson tackles Apple Pie for the final #TrickMyDish of 2017, with help from Mike Peron of Lancaster. Check out Mike’s recipe, along with Joshua’s “tricks” so you can try the recipe yourself: Classic Apple Pie: -6 cups Granny Smith apple, thinly sliced -3/4 cup sugar -2 tablespoons all-purpose flour -3/4 teaspoon ground cinnamon -1/4 teaspoon salt -1/8 teaspoon ground nutmeg -1 tablespoon lemon juice -1 box Pillsbury refrigerated pie crusts ----------------------------------------- “Tricked” Apple Pie: Filling -6 cups Granny Smith apple, cubed -3/4 cup sugar -2 tablespoons all-purpose flour -3/4 teaspoon ground cinnamon -1/4 teaspoon salt -1/8 teaspoon ground nutmeg -1 tablespoon lemon juice Pâte Sucrée Crust -1 lb unsalted butter -8 oz granulated sugar -3 large egg yolks -1 large egg -1 ½ lb cake flour (AP flour will do as well) 1. Crust: Mix softened butter for with sugar until smooth. 2. Blend eggs/yolks into butter mixture one at a time, thoroughly mixing each one at a time. 3. Blend in flour slowly until completely mixed; should feel similar to very soft clay. 4. Spread dough out thin over plastic wrapping, and put in refrigerator to cool; recommended cooling overnight, dough needs to harden. 5. Preheat oven to 350 degrees when ready to bake. 6. Filling: Dice apples into quarter-inch cubes. 7. Mix thoroughly with sugar, flour, cinnamon, salt, nutmeg, and lemon juice. 8. Remove dough from refrigerator and line the bottom of a pie tin, tart shell, or other similar cooking dish; don’t make dough too thin, should not be translucent. 9. Pour apples onto prepared dough; you may leave apples uncovered, or add a topping of your choice (crumbles, more pate sucree dough, etc). 10. Bake for 45-60 minutes. 11. Let sit or cool for at least 30-40 minutes, until filling has thickened. 12. Serve with vanilla ice cream, or for more adventurous food-fans, a slice of sharp cheddar cheese.
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Imagine giving birth to a seemingly healthy newborn baby, only to find out a few weeks down the road that your baby is deaf with no clear explanation as to why. That is what happened to a Western New York family and they have found that they are not alone
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