[Music] okay i just browned a whole bunch of beef i salted and peppered it sprinkled it with flour before i fried i'll start with a bed of big chunks of onions i've also got big chunks of carrots some mushrooms these are just brown mushrooms you can use white i've got some fresh herbs rosemary and parsley and i'm just going to throw them in whole i have some red potatoes and i scrubbed them really well cut them into chunks this is where the beef goes in for the meat i used rump roast but i am not content just to use beef in my beef stew i'm going to cut some fried bacon into chunks it can't hurt can it sprinkle that on now every stew needs a really good cooking liquid and what better way to whip up one than to pour in some beer i've just got a bottle of beer i'll pour about half of it in i know just what to do with the rest that will come later and then i always add a little bit of tomato paste to any stew recipe i use i'm going to add most of the can some garlic ooh garlic and beer how good does that look and a dash of worcestershire sauce and then i'll whisk this together that looks great so this gets poured all over the top now because of the tomato paste that's pretty thick so i have some beef broth and i'll pour in just enough until it starts to come up the side any kind of roast that is stuck in your freezer for a long time needs many many hours to cook for it to be tender if you have cooking liquid in there it'll happen even faster one last thing to add i just can't help myself a whole jalapeno i just sliced it in half didn't even seed it that is gonna be one yummy stew i'll put the lid on set it on low for six hours and that is gonna be dinner for the drummond house i'll melt butter with olive oil and throw in garlic parsley and lemon zest mix it together then add the fettuccine and toss it around then the juice of a lemon a sprinkling of salt and pepper a quick toss and it's ready then the stew a little parsley and that's the whole scrumptious package i'm adding three pounds of ground beef and two pounds of just regular pork breakfast sausage to a big pot and then i'll add about five cloves of minced garlic now i'm just gonna cook the meat mixture until it's totally browned i'm gonna add two 28 ounce cans of diced tomatoes and then i'll add two cans of tomato paste and i'm going to add some salt and pepper it's a lot of meat so it needs some seasoning i'll add some fresh herbs later it just needs to simmer uncovered for about 45 minutes okay now i'm going to add half of the herbs to the sauce and then i'm going to save the rest of the herbs for the cheese mixture okay the sauce is pretty much ready so i'll go ahead and make the cheese mixture for the lasagna i've got two big containers of cottage cheese all right now to the cottage cheese i'll add four beaten eggs and that helps bind the lasagna all together and then a cup of grated parmesan then i'll add a little bit of salt and pepper and mix it all together the cottage cheese mixture is a little more mild than the ricotta flavor so you really really taste the meat and the sauce all right that's all stirred together now i'll just throw in the rest of the herbs the parsley and the basil all the elements are ready and i'm gonna start assembling it i'll lay four lasagna noodles in the bottom of these disposable foil pans all right on top of the layer of noodles i'm going to spoon a fourth of the cheese mixture right over the top so i'll just spread that all over the noodles now on top of the cheese mixture i'm gonna lay slices of mozzarella it's just a big old spoonful pretty much on top of each slice of cheese all right and spread that out now i'm going to repeat the layer exactly like the first one it needs to bake at 350 for about 45 minutes to an hour until it's hot and bubbly i'll leave the foil on so the top won't get too burned i start by boiling five pounds of potatoes then mash them over low heat to keep them from getting watery and that's when i get serious and getting serious means adding a stick and a half of butter eight ounces of cream cheese and a cup of heavy cream then you mash it all in add some seasoned salt some regular salt and some black pepper then i spread the potatoes in a butter dish and as if that's not decadent enough i dot the top of the potatoes with butter okay i'm just dicing up the carrots and celery i diced them pretty fine because my kids prefer smaller pieces of veggies but you can make them big if you like it you can also use root vegetables add different vegetables that you have in your fridge all right dice the celery okay got all the veggies chopped so i've got half an onion and i'll add that to the pot and then the carrots and celery go in all right and then the chicken that i pulled off the bones all goes in okay about a teaspoon of salt and then some black pepper okay and then i'll add a half a teaspoon of ground thyme great flavor just about a quarter teaspoon of turmeric also known as turmeric i never know how to pronounce it all right now this is going to cook for another 10 minutes and then i'll add the noodles finish it off and it'll be lunch time now part of what makes this dish so easy is i use frozen home style noodles they're actually the noodles my grandmother used to use they are so delicious you wouldn't even know you didn't make them yourself all right i'm going to let the noodles start cooking and i'm going to mix up a little bit of a flour paste i'll add about a tablespoon and a half of flour to a little bit of water about a half a cup now i'll just whisk this until it's really really smooth and then i'll just pour it right into the pot and this is going to help the sauce thicken a little bit and that is the important difference between chicken noodle soup and chicken and noodles i'm just going to splash in a little bit of half and half a teaspoon or so of parsley stir that in all right now i'm going to let this cook for another 15 minutes until it's nice and thick now i've been grating up a bunch of cheeses and i'll make the filling for the pasta shells it starts with a whole bunch of ricotta cheese i'm actually making two pans of shells one to pop in the freezer and one to take home for dinner tonight this is a lot of ricotta cheese now for some sharper cheese i've got some grated parmesan and grated romano i also have two eggs and those go right in i'm just gonna get some basil and parsley together this is a really great meatless meal i love it because you can serve the shells with a salad and that's a great meal in itself and then some salt and pepper this is a lot of cheese mixture so it really needs some seasoning and then i'll just use my mussels to get this all combined now part of what makes this so easy is that you can use jarred marinara sauce and i'll just put a little bit in the bottom of the pan just to have a little foundation of sauce and now i boiled a whole bunch of jumbo pasta shells i'll hold it open with my hand and get some of the delicious cheesy filling and then it goes cheese side down in the sauce i'm going to fill up this pan then i'll do the other one i'll top the whole thing with more marinara sauce just pour it right out of the jar and that is why jarred marinara sauce is so wonderful you just crack open the jar and go for it now cheese again i have a whole bunch of grated mozzarella and it melts so beautifully over the top of these shells now i have some left over romano and parms and it goes on now i'll just cover these with foil and dream about digging into this tonight so just 25 minutes in a 350 degree oven and it'll be nice and hot everyone gets a big helping of shells i just love the way the sauce coats the pasta and a little of the cheesy filling peeps out yum this is a really quick and easy corn and cheese chowder i've had some onions cooking and some butter and i threw in some pieces of bacon now i'll just stir this around and let it cook and i've also got some diced bell pepper i've got red orange and yellow because they're so pretty together but you can use whatever you have on hand okay i'm gonna let the peppers cook and then i've shaved the kernels off of five cobs of corn and i'm just gonna dump the corn in this is a piece of cake this soup recipe but you wouldn't know it when you taste it it is extremely impressive and yummy now stir the corn around okay now i'm going to add a quarter cup of flour just sprinkle it over the ingredients and give it a stir and now i'll just pour in some chicken broth as i dribble it across the counter so i'm gonna grab half and half you can use milk instead of half and half but why would you want to do that so i'm just going to add a little salt [Music] good amount of pepper and just give it a stir and that is it all you need to do is put the lid on let it simmer for about 15 minutes or so oh my oh it looks so good it's really thickening up the kitchen smells divine now i'm just going to finish off the soup by adding some cheese i've got a cup of monterey jack which i think is great in soups because it's so creamy and it melts so nicely and then i'm also going to add a cup of pepper jack cheese that's gonna add a nice kick i'll stir it in oh the cheese really really sends this soup over the top so good and then last thing i've got some sliced green onions about a third a cup or so and that is one yummy soup but i think i should make sure it's one yummy soup i'm gonna give it a taste [Music] now i'm just going to get the macaroni on to boil i've got a pound box now while the macaroni cooks i'll get started on the cheese sauce just turn the heat on medium and then into the pot i'll pour a cup of heavy cream this is definitely a treat very very rich and decadent and then to the cream i'll add just a couple of tablespoons of butter and then while that starts to melt i'm going to throw a garlic clove in here and then as it melts the garlic will infuse the butter and cream and just add to the deliciousness of the mac and cheese okay while the cream keeps heating up i'll get started on the cheese now one of the cheeses i love to put in this italian mac and cheese is goat cheese and i'm just using a fork to crumble it into chunks and now for the grating cheeses i'm going to start with fontina i love using fontina for mac and cheese it's really really creamy really smooth i'm going to grate about a half a cup of this and then i've still got parmesan and romano to go got the romano grated so all the cheese is ready and now i can pull this lusciousness together first thing i want to do is get the garlic clove out of the pot and then all the cheese goes in the fontina and parmesan the wonderful sharp romano the incredibly heavenly goat cheese okay now before i even stir it i'm gonna drain the macaroni [Music] and i'll just put it right into the pot and it'll help melt the cheese even quicker there's a little bit of water on the macaroni so that'll help the sauce with the consistency i love this sauce a lot of times when i make mac and cheese i start with a white sauce and then add the cheese this is so much easier it's basically just cream and cheese macaroni stir it all together okay give it a little stir now it doesn't need too much salt because there is so much sharp cheese in here so i'll just add a little bit but plenty of black pepper now i'll just stir it around and let the hot macaroni do the job okay it is absolutely perfect now just to give it a little brightness i'll mince up some parsley i can act like it's a vegetable then i won't feel so guilty about all that cheese okay now i'll just stir the parsley in i mean this is a work of art it should go in a museum i've got two and a half pounds of ground beef that's all brown now normally i would drain off all the fat after this but there's hardly any fat to drain so that's convenient for me now into the beef i'll add two cans of just regular tomato sauce [Music] then i'll add a little salt and pepper and then just to give it a little kick i'll add some crushed red pepper not too much okay now i'm gonna let the sauce simmer now i have a pound of just regular old egg noodles they should be ready so i'll just drain them into a bowl it's a really great layered dish really simple but still lots of things going on okay now i'll just add some creamy stuff to the noodles first about two and a half cups of just regular cottage cheese and if you think you don't like cottage cheese don't worry you won't even know it's in there i promise and then i'll add a good cup of sour cream some salt and pepper and then part of what makes this so delicious i add a good amount of green onions the green onions just add a really nice tang a really deep flavor and because the noodles are hot it sort of melts the creamy mixture all right the creamy mixture is totally coating the noodles so now it's just about assembling it i'll start with a quarter of the noodles i'm doubling the regular recipe so i have to keep track of the amounts i have just throw about a quarter in there that looks good and i'll smooth them out and then i'll just ladle a quarter of the sauce over the noodles the original sour cream noodle bake recipe calls for just combining all the sauce and all the noodles together but i really like layering it because it keeps the elements separate and then every bite you get you get a little bit of cheese a little bit of creaminess it's really nice and then i'll top this layer with some grated sharp cheddar cheese and i grated this myself i like the consistency of cheese you grate yourself rather than the pre-grated stuff okay now on to the next layer now i'll top the final layer with more cheese okay now these are all assembled i'm just going to let them cool and pop them in the freezer and then they'll be ready to throw in the oven whenever we want them i started by sauteing some veggies all that's in here are some onions and poblano peppers i seeded the peppers and diced them and i've been sauteing them in a little bit of vegetable oil the veggies are nice and soft i've got a whole pile of garlic part of what makes this filling so scrumptious i'll give it a stir and for a little spice some crushed red pepper flakes i'm just going to give the garlic a few seconds to release that beautiful flavor okay the veggies are ready to come out of the pan i'm just going to get them onto a plate and let them sit smells so good and you can use all sorts of peppers you can do jalapenos and get the ground beef and plop it into the skillet and i'm going to season it with some salt and pepper and cumin delicious and a little bit of chili powder and then i'll break it up and let the meat totally brown the meatball brown i'm gonna add some tomato paste and some water and then we'll turn into a luscious sauce okay that's all mixed and the last thing is put in are the veggies all right the fillings done now i just got to give it time to cool down while that happens i'll chop some parsley and grate some pepper jack cheese they go into the cool beef mixture and i'll stir them together now it's on to the dinner rolls i'll transform one into a pie crust before your very eyes it just needs to be rolled into a four inch circle then the meat mixture goes in the center i'll fold the dough to form a half moon shape press the edges together crimp them with a fork then it's onto the baking sheet and i'll brush them with egg wash and get them into the oven at 400 degrees for 10 to 12 minutes these ought to be ready to come out of the oven they sure smell good oh my oh my look at those beautiful babies now i need to let these cool before i pack them up and then i'll pop them in the freezer and when i need to heat them up i'll just put them back in the oven on warm look at that ah now i'm cooking some bite-sized chicken pieces these are boneless skinless breasts and i cut them into pretty small pieces because that'll make them cook a little bit quicker sprinkle in some salt and pepper okay now i'll let the chicken start to cook and i'll get some of the other ingredients ready i'm gonna dice up an onion okay now i'll grab a couple of cloves of garlic garlic always makes anything a little bit more delicious okay i got the onions and garlic all ready now the chicken it looks like is ready to come out now i'll turn the heat down just a little bit and i'll put the onions right into the pan with all that wonderful chicken flavor i love making sauces like this where the meat goes into the pan first and then it just flavors everything you put in there after that okay now i'll just stir around the onions and garlic okay now it's time to put the pasta into the water and get it cooking it's boiling and ready to go i'm doing penne pasta but of course you can do rigatoni pretty much any kind of pasta you have in your pantry i'll move on with the sauce the onions and garlic are already starting to turn brown now part of what makes this dish so easy and so quick i use really good quality marinara sauce right out of the jar i use it all the time it's a really delicious shortcut ingredient now i do want it to have a little bit more of a liquidy texture so i've got just the thing i'll reach into my pasta pot borrow a little of the hot water and just put it right into the skillet the pasta will never know it's gone now to give it a little bit of a kick i add some crushed red pepper flakes now i'll just stir that in the last thing to do is just add the chicken back into the sauce and it's gonna simmer finish cooking make the sauce even more delicious it already looks good okay now to give it a little green i'll mince up some parsley okay i'll just mince up the parsley sprinkle it right in all right now the sauce just has to simmer for about seven to eight minutes now i've got one thing to add to the sauce and it really elevates this dish from just a basic chicken marinara pasta fresh mozzarella now i'm cutting it into cubes not very big pieces i'll just cut it into sticks they're about half an inch square i'll just sprinkle it right in this mozzarella is a pretty soft cheese so it's going to soften really quickly but i don't want it to totally melt i still want to stay in pretty nice chunks it's just going to take two to three minutes for the cheese to be perfect all right the pasta is done i love these pasta pots with the built-in colander now put it into a great big bowl i love these huge pasta bowls and then i'll drizzle the pasta with a little bit of olive oil now i like to put a nice layer of parmesan shavings on the pasta before i put the sauce on it just adds a nice layer of deliciousness i'm just using a vegetable peeler [Music] okay i think that's a good amount of parmesan now give the sauce a stir oh the mozzarella is melting it looks perfect and i'm just going to pour this right over the pasta a lot faster than spooning it wow and the cheese is going to continue to soften okay now i want to add some green to the top and some flavor so i've got some beautiful basil and i'll just roll them up and just slice them pretty thin and with that dinner is done [Music] you

Lillie’s Kitchen

Hey y'' all, it ' s Rosie, and in this video clip I ' m. going to reveal you just how I make my hot deep-fried catfish.
You are going to enjoy. this. I love it, so I hope you like it, anyhow. Let me show you exactly how it ' s done. So in this dish here, I ' m going to begin pouring in my favored warm sauce or one. of my faves. And then I ' m mosting likely to begin including some eggs. And FYI, I'' m. going to crack open among these eggs and one of the shells acts but.
Now I'' m going. Now we can start adding our fish in there.
I ' m utilizing. These are fillets that are usually in the frozen area.
If you, can make use of normal fillets from the butcher or seafood market.
I'' m likewise including.
spices. And you can make use of whatever Cajun seasoning you like, all right? Now.
And let'' s order our fish
, and. And you can layer them twice if you desire.
you can coat them once, all right? I did it when but you can coat them two times if you.
desire. As soon as you'' re done, coating all the nuggets, you'' re going to simply allow the.
fish rest for about 5 minutes to make certain whatever is well sticking to.
the fish.And then we ' re going to deep-fry this. I ' m going to fry my. fish in peanut oil.
Y ' all obtained me stuck on peanut oil, I enjoy it. Yeah, I ' m gon na. blame that on you
. Anyway, if you have another oil that you want to fry with. that ' s great, but I ' m using peanut oil, fine? I ' m just going to fry my fish. up until it ' s gold and wonderful brown. You can fry to your choice, simply make. sure the fish is completely done. And this benefits me, so I ' m simply going to. remove it out of my oil, area it on a paper towel-lined cookie sheet, allow it. cool off till it ' s secure sufficient to eat.And then you recognize what, I ' m ready to.

serve. I served my fish with some fries- I made garlic french fries, at that. And you know. what, I was great to go. Don'' t fail to remember that that you can get the specific measurements from my blog site, IHeartRecipes.com. And wear'' t neglect to subscribe to my YouTube.
network if you place'' t already!.

In this bowl right here, I ' m going to begin pouring in my favorite hot sauce or one. And then I ' m going to begin including in some eggs. I ' m going to fry my. I ' m simply going to fry my fish. And this functions for me, so I ' m simply going to.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie, and in this video I ' m. going to show you how I make my spicy deep-fried catfish.
You are mosting likely to like. this. I love it, so I hope you love it, anyway. Yet let me reveal you just how it ' s done. In this bowl here, I ' m going to begin pouring in my favorite hot sauce or one. of my favorites. And afterwards I ' m going to start including some eggs. And FYI, I'' m. going to crack open one of these eggs and among the coverings gets in there yet.
I did catch it, just FYI, I caught the eggshell and I eliminated it.

Now I'' m going. to mix every little thing. Now we can start adding our fish in there.
I ' m using. These are fillets that are typically in the frozen section.
can use regular fillets from the butcher or seafood market if you.
I'' m likewise including.
flavoring. And you can use whatever Cajun flavoring you like, fine? Now.
And allow'' s order our fish
, and. And you can layer them two times if you want.
you can coat them once, all right? Once yet you can layer them two times if you, I did it.
desire.

Once you'' re done, coating all the nuggets, you'' re mosting likely to just let the.
fish rest for about 5 mins to make certain whatever is well sticking to.
the fish. And after that we'' re going to deep-fry this. I'' m going to fry my. fish in peanut oil. Y ' all obtained me stuck on peanut oil, I love it. Yeah, I'' m gonna. blame that on you. So anyway, if you have one more oil that'you wish to fry with.' that ' s great, but I'' m making use of peanut oil, alright? So I ' m simply going to fry my fish. up until it ' s golden and good brown. You can fry to your choice, just make.
sure the fish is entirely done. And this helps me, so I'' m simply mosting likely to. eliminate it out of my oil, put it on a paper towel-lined cookie sheet, allow it.
cool down up until it'' s safe adequate to eat. And then you know what, I'' m ready
to. serve. I served my fish with some fries – I made garlic french fries, at that. And you recognize.
what, I was great to go. Don'' t forget that that you can get the precise measurements from my blog, IHeartRecipes.com.

And wear'' t neglect to subscribe to my YouTube.
network if you sanctuary'' t currently!.

Let me show you just how it ' s done. In this bowl below, I ' m going to begin pouring in my preferred warm sauce or one. And after that I ' m going to start including in some eggs. I ' m utilizing. I ' m just going to fry my fish.

Lillie’s Kitchen

Allow'' s get right into the dish. And in this pot here, we ' re going to add in our peaches. We ' re going to let this chef for regarding 5 even more.
completely.We ' re mosting likely to walk over to our kitchen counter. Right here I have some pie. dough below that is store-bought, and I ' m just mosting likely to reduce this in squares, and.
Currently I ' m not going to prepare. Once all of our dumplings are cut,'I ' m going. In my pot below, I in fact have some remaining juice, and I ' m going to comb.
All that cobbler juice. Currently let me tell you. And make certain while you ' re.

And in this pot right here, we ' re going to include in our peaches. Currently I ' m not going to cook. When all of our dumplings are cut,'I ' m going. And we ' re going to cover this off with our other pie crust, or pie dough.Any excess. In my pot right here, I really have some leftover juice, and I ' m going to brush.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie and in this video clip, I ' m. going to show you just how I make my smothered ribs.
I recognize I like to smother. practically whatever so why not ribs, right? Allow me show you how to do this. So I'' m. going to be making use of pork ribs, but if you wear'' t consume pork, you can use beef ribs,.
Allow'' s begin off by removing the membrane layer off the ribs. Let'' s get rid of that, and then we'' re.
that makes any sense. I simply desire them in solitary ribs, fine, due to the fact that if I serve this.
at a family celebration in a piece, there'' s gon na be some money grubbing people and they'' re. gon na go in, so yeah. RIb by rib. Anyhow, this is what it looks like once.
I'' m going to position it in a large dish and I'' m. going to start to period these things, all right. Black pepper, and you understand what, I ' m actually going to utilize some thyme.
ways do so.But this is mosting likely to benefit me for this dish, alright. Now I'' m. going to use my hands to make certain whatever is nicely coated. You'' re going. to toss your ribs in the crock-pot. My crock-pot is a 6-quart, at the very least this is due to the fact that I have many crock-pots. I think I could have fit this in a smaller crock-pot. Once it'' s all in. there', I ' m mosting likely to set this to the side and I'' m going to deal with our homemade.
Onion and garlic sauce – that seems great? It is! Now you'' re mosting likely to require.
some veggie oil, you'' re going to get it good and hot.Then you '

re going to slowly.
start including some versatile flour. You wish to make certain you whisk.
whatever till it'' s nice and well incorporated, and ultimately, it ' s going to resemble.
this, okay. Currently I'' m going to begin putting in either some hen broth or.
water. Currently broth is better, fine. I didn'' t have any type of available, so that suggests.
I'' m mosting likely to need to add even more flavorings later on. If you use brew, it'' s all nice. and seasoned, you won'' t have to add a lot later on. So whatever is in there I'' m. going to bring it to a complete boil.Once it is at a

complete boil, I ' ll see how thick the.
gravy is, and this helps me. If it doesn'' t work for you, you can add extra.
flour, okay, to enlarge it up. Because I use water, I'' m going to add. some flavors in there – salt, pepper, some other things. And I'' m going to fill this
. child up with some carefully minced onion and fresh garlic paste.I ' ll whisk.
everything till it'' s well integrated. Check out that. And now we'' re going to put all.
that sauce over the ribs. Currently if you'' re not following me on Instagram, make certain.
you are doing so. or go on and do so, I need to state, since I'' m constantly revealing.
sneak peeks, fine. Actually, I actually shared this on Instagram weeks.
before submitting. Anyway, we cooked it on high for four hours in our slow.
stove, and after that I simply dished it out, positioned it in this plate, and child, I.
went out the door since I had a family members gathering to go to, and they loved.
this.Now put on ' t

fail to remember the specific measurements can be located on my blog site,.
IHeartRecipes.com.

I'' m going to position it in a big bowl and I'' m. going to begin to season these points, all right. Black pepper, and you know what, I ' m actually going to use some thyme. I'' m going to have to add even more seasonings later on. Since I utilize water, I'' m going to include. And I'' m going to load this
.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie, and in this video clip I ' m. going to reveal you exactly how I make my zesty deep-fried catfish.
Let me reveal you just how it ' s done. In this dish here, I ' m going to start pouring in my preferred warm sauce or one. And after that I ' m going to begin including in some eggs.And FYI, I ' m.
going to crack break one of these eggs and one of the shells coverings in there.
I did capture it, simply FYI, I captured the eggshell and I eliminated it. Currently I'' m going. to blend every little thing. Currently we can start adding our fish in there.
I ' m utilizing. These are fillets that are usually in the frozen section.
can use regular fillets from the butcher or seafood market if you.
want, however these are more affordable to ensure that'' s why I ' m utilizing them and I like this.But. anyhow, in this dish, I ' m mosting likely to include in some self-rising flour. I'' m additionally adding. in some yellow cornmeal, and after that I'' m going to start sprinkling in some Cajun.
spices. And you can use whatever Cajun spices you such as, all right? Currently.
And allow'' s order our fish
, and. And you can coat them two times if you want.
you can layer them as soon as, alright? I did it once however you can layer them two times if you.
desire. As soon as you'' re done, coating all the nuggets, you'' re going to just let the.
fish sit for about 5 mins to make certain whatever is well adhering to.
And then we'' re going to deep-fry this. Yeah, I'' m gon na. I ' m just going to fry my fish.
sure the fish is completely done. And this helps me, so I'' m just going to. remove it out of my oil, location it on a paper towel-lined cookie sheet, let it.
I offered my fish with some fries – I made garlic french fries, at that. And you understand.
what, I was good to go. Don'' t fail to remember that that you can obtain the specific dimensions from my blog, IHeartRecipes.com. And don'' t forget to register for my YouTube.
channel if you place'' t currently!.

Allow me reveal you exactly how it ' s done. In this bowl right here, I ' m going to begin pouring in my favored warm sauce or one. And then I ' m going to begin adding in some eggs.And FYI, I ' m.
going to crack break one of these eggs and one of the shells coverings in thereHowever
I ' m making use of. I ' m just going to fry my fish.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie and I ' m mosting likely to reveal you exactly how to make the best spirit food style peach cobbler. This recipe was really posted on my YouTube channel years earlier, concerning five years to be precise, however you recognize what, I'' m going to repost it on my blog site, so I figured why Not do an additional video clip for it? Allow'' s obtain right into the recipe. So below in my cup, I have some water. I'' m mosting likely to spray in some versatile flour, and We'' re going to blend those 2 components together until it'' s well integrated. And this is going to in fact function as our thickening agent, it'' s going to thicken up our cobbler filling later on. Simply establish it to the side for now. And in this pot right here, we'' re mosting likely to add in our peaches.I ' m utilizing peaches in heavy syrup, and I'' m mosting likely to actually include the syrup and peaches all in that pot. Do not drain it, you want the syrup from the peaches. Add in a stick of butter – this is not a diet pleasant recipe! And now we'' re going to spray in our granulated sugar. Currently followed by the sugar, I'' m going to spray in some ground cinnamon as well as ground nutmeg. And I'' m really going to include some ground ginger as well. The ginger is optional, but it does add heat to this recipe. Next, we'' re mosting likely to include some vanilla essence – make certain you use actual vanilla, wear'' t use replica! And now we'' re mosting likely to head over to our stovetop, we'' re going to put this pot over medium-high warm, and we'' re going to prepare the combination till it'' s nice and hot.You want to make certain the butter is all the method thawed before our following step. So when the mixture is warm and good, the butter is thawed, we'' re going to add in our thickening representative. Keep in mind, this is the water and flour combination. Once it'' s in there, you ' re going to offer every little thing a. nice stir and instantly you will certainly observe that the cobbler has actually enlarged up.
a bit – or cobbler filling. We'' re going to allow this chef for regarding five even more.
minutes, still on medium-high, and after that we'' re going to transform the heat off.
completely. We'' re mosting likely to walk over to our kitchen counter. Right here I have some pie.
dough below that is store-bought, and I'' m just mosting likely to cut this in squares, and.
Currently I'' m not going to prepare. If you want to prepare your own,.
you can, yet I'' m not mosting likely to. So when all of our dumplings are cut, I'' m going. to place them in our meal right here, and then I ' m mosting likely to grab my cobbler filling and. I ' m going to pour it into my bake recipe

as well.So when all the cobbler dental filling.
And we'' re going to top this off with our other pie crust, or pie dough. Any extra.
that may get on there, I'' m going to -or be hanging off of it – I'' m mosting likely to really. suffice off, and then utilize it to restore any little hairless or naked places there. And.
then in my pot right here, I actually have some remaining juice, and I'' m going to brush. that on top of the cobbler.I desire to maintain calling it a pie, but this is much.
from a pie, it'' s way much better. Now we'' re simply going to cook that in the stove on.
350, and I baked it for regarding 35 to 40 minutes. And when it came out,.
this was the completed appearance! All that cobbler juice. Currently let me inform you.
something, if you ever before have a cobbler, or it'' s intended to be a cobbler and it don'' t. got juice such as this, child, it'' s not a cobbler! You can get the specific.
measurements from my blog site, I Heart Recipes.com. And make certain while you'' re.
on my blog site, that you subscribe to my subscriber list so you never ever miss out on a recipe.

Once it'' s in there, you ' re going to offer everything a. good stir and instantly you will certainly observe that the cobbler has thickened up.
We'' re going to walk over to our kitchen counter. Now I'' m not going to prepare. Once all of our dumplings are cut, I'' m going. And we'' re going to cover this off with our other pie crust, or pie dough.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie, and in this video I ' m. going to show you exactly how I make my spicy deep-fried catfish.
You are mosting likely to like. this. I enjoy it, so I wish you enjoy it, anyhow. Let me reveal you how it ' s done. So in this bowl below, I ' m mosting likely to start gathering my favorite hot sauce or one. of my faves. And after that I ' m going to begin including some eggs. And FYI, I'' m. going to break open among these eggs and among the coverings acts yet.
I did catch it, just FYI, I caught the eggshell and I eliminated it. Currently I'' m going. to mix every little thing. So currently we can begin adding our fish therein.
I ' m utilizing. catfish nuggets. These are fillets that are usually in the frozen area. You.
If you, can use normal fillets from the butcher or fish and shellfish market.
desire, yet these are less expensive to make sure that'' s why I ' m utilizing them and I like this.But. anyhow, in this bowl, I ' m mosting likely to include some self-rising flour. I'' m additionally including. in some yellow cornmeal, and after that I'' m mosting likely to begin sprinkling in some Cajun.
seasoning. And you can utilize whatever Cajun flavoring you such as, fine? Currently.
And let'' s get our fish
, and. And you can coat them two times if you desire.
you can layer them when, alright? I did it once but you can layer them two times if you.
want. As soon as you'' re done, coating all the nuggets, you'' re going to just allow the.
fish rest for around 5 minutes to make certain whatever is well staying with.
the fish. And afterwards we'' re going to deep-fry this. So I'' m going to fry my. fish in peanut oil. Y ' all got me stuck on peanut oil, I enjoy it.So yeah, I '

m gon na.
blame that on you. Anyhow, if you have another oil that you desire to fry with.
I ' m just going to fry my fish. You can fry to your preference, simply make.
sure the fish is completely done. And this helps me, so I'' m just going to. eliminate it out of my oil, place it on a paper towel-lined cookie sheet, allow it.
I offered my fish with some french fries – I made garlic french fries, at that. And you know.
what, I was excellent to go. Don'' t forget that that you can get the precise dimensions from my blog site, IHeartRecipes.com. And don'' t neglect to subscribe to my YouTube.
channel if you place'' t already!.

Let me reveal you just how it ' s done. In this dish right here, I ' m going to begin pouring in my favored hot sauce or one. And after that I ' m going to begin adding in some eggs. I ' m using. I ' m simply going to fry my fish.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie, and in this video I ' m. going to reveal you exactly how I make my zesty deep-fried catfish.
You are going to enjoy. this. I love it, so I hope you like it, anyway. Allow me show you just how it ' s done. In this bowl below, I ' m going to begin pouring in my preferred warm sauce or one. of my favorites. And after that I ' m mosting likely to begin including some eggs. And FYI, I'' m. going to crack open one of these eggs and among the shells gets in there but.
Currently I'' m going. Now we can start including our fish in there.
I ' m making use of. catfish nuggets. These are fillets that are usually in the icy section. You.
If you, can use regular fillets from the butcher or seafood market.
I'' m additionally adding.
seasoning. And you can utilize whatever Cajun flavoring you such as, alright? Now.
And allow'' s get our fish
, and. And you can coat them two times if you desire.
you can coat them when, alright? As soon as yet you can layer them twice if you, I did it.
desire. As soon as you'' re done, finishing all the nuggets, you'' re going to simply allow the.
fish rest for around five minutes to make sure everything is well staying with.
And after that we'' re going to deep-fry this. I'' m going to fry my. Y ' all obtained me stuck on peanut oil, I like it.
sure the fish is completely done. And this functions for me, so I'' m just mosting likely to. remove it out of my oil, area it on a paper towel-lined cookie sheet, let it.
cool off up until it'' s safe enough to consume. And after that you understand what, I'' m all set
to. offer. I served my fish with some fries – I made garlic french fries, at that. And you understand.
what, I was great to go. Don'' t fail to remember that that you can obtain the precise measurements from my blog, IHeartRecipes.com. And put on'' t neglect to sign up for my YouTube.
network if you place'' t already!.

Let me show you how it ' s done. In this dish right here, I ' m going to begin putting in my favored hot sauce or one. And after that I ' m going to begin including in some eggs. I ' m utilizing. Y ' all got me stuck on peanut oil, I love it.

Lillie’s Kitchen

Hey y'' all, it ' s Rosie and I ' m mosting likely to show you just how to make the very best heart food design peach cobbler. This recipe was actually uploaded on my YouTube network several years earlier, about 5 years to be precise, however you understand what, I'' m going to repost it on my blog, so I figured why Not do another video clip for it? Allow'' s solve into the recipe. So right here in my cup, I have some water. I'' m mosting likely to sprinkle in some all-purpose flour, and after that we'' re going to blend those 2 components with each other until it'' s well incorporated. And this is mosting likely to actually function as our thickening agent, it'' s going to enlarge up our cobbler filling later on. Simply set it to the side for now. And in this pot below, we'' re mosting likely to include our peaches.I ' m using peaches in heavy syrup, and I'' m mosting likely to in fact add the syrup and peaches all in that pot. Do not drain it, you want the syrup from the peaches. Include a stick of butter – this is not a diet plan friendly recipe! And currently we'' re going to spray in our granulated sugar. Now adhered to by the sugar, I'' m mosting likely to sprinkle in some ground cinnamon as well as ground nutmeg. And I'' m really going to add in some ground ginger also. The ginger is optional, but it does add warmth to this recipe. Next off, we'' re mosting likely to include in some vanilla extract – make certain you use genuine vanilla, put on'' t usage imitation! And currently we'' re going to head over to our stovetop, we'' re mosting likely to position this pot over medium-high warmth, and we'' re going to prepare the mix till it'' s warm and wonderful. You wish to make sure the butter is all the method melted before our next step.So once the combination is good and hot, the butter is thawed, we ' re going to add in our thickening agent. Keep in mind, this is the water and flour mixture. Once it'' s therein, you ' re mosting likely to provide every little thing a. great mix and right away you will see that the cobbler has thickened up.
a little bit – or cobbler filling. We'' re going to allow this cook for about 5 more.
mins, still on medium-high, and after that we'' re mosting likely to turn the warm off.
completely. We'' re going to stroll over to our countertop. Below I have some pie.
dough right here that is store-bought, and I'' m just mosting likely to reduce this in squares, and.
that'' s mosting likely to be our dumplings for our cobbler. Now I'' m not mosting likely to prepare. the dumplings prior to adding it into this pie recipe. If you intend to prepare your own,.
When all of our dumplings are reduced, I'' m going.
remains in there, we'' re going to get a kitchen area utensil and then we'' re going
to. mix to see to it whatever is well integrated, due to the fact that you don'' t want any type of
of. the crust to rest near the bottom otherwise it will certainly burn or stick to the dish there. And we'' re going to cover this off with our various other pie crust, or pie dough.Any excess

. that may be on there, I'' m mosting likely to -or be hanging off of it – I'' m going to really. reduce it off, and afterwards utilize it to restore any type of little bald or naked areas there. And.
then in my pot below, I actually have some leftover juice, and I'' m mosting likely to brush. that in addition to the cobbler. I desire to keep calling it a pie, yet this is much.
from a pie, it'' s way better. Now we'' re simply going to cook that in the stove on.
350, and I baked it for about 35 to 40 minutes. And when it came out,.
this was the completed appearance! All that cobbler juice. Now allow me inform you.
something, if you ever before have a cobbler, or it'' s supposed to be a cobbler and it put on'' t. got juice such as this, baby, it'' s not a cobbler! You can get the precise.
measurements from my blog site, I Heart Recipes.com. And see to it while you'' re.
on my blog site, that you sign up for my subscriber list so you never ever miss a dish.

Once it'' s in there, you ' re going to offer whatever a. nice mix and right away you will discover that the cobbler has thickened up.
We'' re going to walk over to our kitchen counter. Currently I'' m not going to cook. As soon as all of our dumplings are reduced, I'' m going. In my pot here, I actually have some leftover juice, and I'' m going to comb.

Lillie’s Kitchen