2 tbsp all-purpose flour. 1/2 tsp newly ground pepper. 1 extra pound/ 450g beef cooking meat. Hi Everybody. throw and add the beef to coat well. Warm 2 tablespoon of the oil in a big pot. Include the beef to the frying pan. 4 tbsp Butter. Chef, turning the pieces till beef is browned on all sides, about 5 minutes per batch. 1 medium onion. 4 medium carrots. Get rid of the beef from the pot. Include 2 tbsp merlot vinegar. and 1 cup (240 ml) red white wine. Cook over medium-high heat, scuffing the frying pan with a wooden spoon to loosen up any type of browned bits. 2 bay leaves. 3 1/2 mugs/ 830 ml beef homemade, low-sodium or brew tinned. Include the beef. Cover and cook, till the beef is tender, concerning 1 hour. 2 big potatoes. Add the onions and carrots and simmer, covered, for 10 minutes.Add the potatoes and simmer till vegetables hurt, about 30 minutes more. 2 tsp salt. Black Pepper. Obtain all set for the most tasty 2nd recipe. mmm … tasty. 2 tablespoon olive oil. 700 g boneless rib eye steak. Use a cooking area mallet to batter the steaks flat. Cut into stripes. Cut in half long strips and remove excess fat. Period with salt and black pepper. Over high warm, sprinkle half the beef into the pan and swiftly spread with tongs. Leave unblemished for 30 seconds till browned. Promptly flip beef and leave untouched for 30 seconds to brownish. Instantly transfer to a plate. Repeat with the remaining beef. Reduce the warmth to tool and add 3 tbsp butter. 1 big onion. Add onions and fry for 2-3 mins. 300 grams of mushrooms. Include mushrooms. Prepare mushrooms until gold brown. chives(optional ). Include 2 tbsps of flour and stir-fry for 1 minute. Add half of the brew. include remaining brew. Add 3 tablespoon sour cream. 1 tablespoon Dijon mustard. Stir up until incorporated. Give a simmer and chef over reduced heat for 3 -5 minutes. Period with salt and black pepper. Add beef back in. Simmer for 1 minute, after that right away get rid of from heat.1 tablespoon salt. 300 g pasta of your choice. Prepare for 7-8 minutes or according to package directions. Chives. mmm … scrumptious. Many thanks for viewing, preference and subscribing. I want you a great day!.

Include the beef to the pan. Add 2 tbsp red a glass of wine vinegar. Add the beef. Lower the warmth to tool and include 3 tablespoon butter. Add beef back in.

Lillie’s Kitchen

– I'' ve functioned in “” America'' s. Examination Kitchen area”” for over 20 years and when I define what.
it'' s like to work there, I generally say it'' s like Candy Land. There are beautiful pots and.
pans stacked to the ceilings. There'' s great deals of people in.
white cook coats running around making all sorts of delicious food, and there'' s constantly a. plate of fried hen somewhere in the structure. I wear'' t know what it. is about deep-fried chicken, however somebody ' s constantly.
doing some testing on it. And I have eaten a great deal of.
fried chicken throughout the years. Yet the fried hen I'' m making today is my outright favorite because it is a really thin, crisp crust. And best of all, you can make.
it a day in advance and reheat it and it'' s virtually like it just. appeared of the hot oil.So it'' s very practical.
Currently, for the hen, it'' s time to make that. That means the poultry simply.
gets one dunk in the batter prior to it enters into the warm oil. So the texture of that.
batter really matters. And we'' re gon na use equivalent parts all-purpose flour and cornstarch. That'' s just how you get a thick batter, that ' s likewise crunchy after it'' s fried.So we'' re gon na include a cup of flour. (steel knife clanks) Gon na add a mug of corn starch. (steel knife clanks) Currently we'' re gon na add a. lot of flavorings to this beginning with a great deal of black pepper. Now, I enjoy black pepper, I like it a little on the zesty side. Now if you'' re offering this to a crowd no embarassment in dialing.
back on the black pepper so it'' s a bit more group friendly. Today I'' m making this for me, so all the black peppers going in, and that'' s 5 tsps. And I simply fresh ground.
this myself this early morning. Next off, we'' re gon na add some baking powder. Kind of uncommon for fried.
All right, so we ' re. Currently we ' re gon na include a little. And simply a little bit more warm, once more, you can alter.
this to suit your state of mind, however we'' re gon na include some cayenne, half a teaspoon of cayenne. Mhmm. This is component of why this.
fried hen tastes so good due to the fact that the batter has significant flavor.All right, I

' m gon na blend.
We ' re gon na include cool water just a one and three quarters of a cup. That'' s the scent of fried. And we'' re gon na brine the chicken in a salt and sugar solution, because that makes the hen preference great.
Here I have a quarter of water. To this, we'' re gon na add. Currently, sugar not required in a brine.
That was a quarter mug of sugar and now a quarter cup of table salt. Ooh, you can be a little rough.
with the measurements here. All right. Right, so you wan na.
(whisk rattling in container) All right, I assume that'' s great.
It ' s three breasts, 3. Now for the breasts, you. I don ' t truly cut.
All right, so right into the. brine,'the poultry goes. And we ' re gon na brine these just for half an hour to an hour. You wear ' t wan na under salt water it ' reason they won ' t get seasoned, yet if it goes a lot longer than an hour it'' ll obtain much as well salted. So you actually wan na time.
it quite carefully. All right, so the hen'' s in the brine. I ' m gon na clean everything.
up, clean my hands. I'' m gon na put the salt water hen and the batter in the fridge. Now we'' re refrigerating the batter since it'' ll assistance thicken up so the chicken is perfectly.
coated prior to we get frying.All right, so the

chicken. is out of the batter and the salt water'' s all set to go. Now notification I put the poultry on a great layer of paper toweling. That'' s just to aid it drain. Additionally, gon na pat it extensively completely dry on the top. You wan na get it as dry as possible prior to obtaining it into that batter. This way the batter will certainly stick far better. The batter will stick much better,.
All right, so that looks excellent. Mm, looks great.
All right, we ' re gon na fry. I ' m gon na take half the hen, and I like doing all.
The white meat you cook to 160, dark meat you cook to 175, so just makes things a bit easier.All right, so there ' s all the breast meat. All right, this poultry is.
nicely coated with batter, time to fry. And below I have a great big pot full of 3 quarts of peanut oil. You can likewise utilize vegetable oil, yet I love the flavor of.
peanut oil when frying. Notice I'' m using a.
really big dutch oven, that just gives you a whole lot.
of headroom for any gurgling so it'' s a bit safer. And I have a useful thermostat, because we'' re gon na begin.
Oh, delighted trails little poultry. Oh, you ' re gon na be yummy. (upbeat songs) This hen'' s been frying.
My goodness, doesn'' t that look great? Super crisp crust.All right,

and once again, we'' re looking for an internal temperature level of regarding 160, because.
this is the white meat. All right, 160, we'' re good to go. Currently I ' m gon na take these out of the oil and placed them on a cord rack.
embeded in a rimmed cooking sheet. Oh, oh, attractive. Mhmm. I like that type of dark, nearly heading in the direction of.
mahogany color on the hen, because I easily browning taste. Currently I'' m gon na maintain these warm in a 200 level oven while.
I fry the second batch. (positive rock music) The 2nd batch has actually been.
food preparation for around 15 mins and it is as lovely as the initial set. Now once again, this is the dark meat, so we'' re seeking an.
All right, I'' m gon na turn the warmth off. My mouth is sprinkling simply taking.
the give up of the pot.Oh, right there, you know that little like.
wing ding exactly on top? That little deep-fried little bit? That'' s my piece right there. It'' s a little added crisis. Into the stove this goes, that'' s just a low oven, about 200 levels. (metal tray clanks in stove) Currently allow'' s get the hen outta the stove. Oh, goodness. Oh, look at that hen. I call that charm hen appropriate there.Oh, and you can

hear (tongs tapping crisp deep-fried chicken )just how crisp that batter is. And once more, when you make this a day ahead and you cool it and you put it in a warm stove to reheat, it obtains this crisp once more that makes it my go-to.
(poultry grinds) Hold on, excuse me, having a min. This is so good. The chicken has taste.
due to the brine. And there'' s a little bit of. Since I utilized all the black pepper, warm in the back of my throat. (chicken crunches) Mm, mm, mm. The excellent fried chicken supper. I wish you offer it a shot. See you following time.Thanks for watching. What ' d you believe? Leave a remark below and let me know what you ' re. thrilled to cook today. And while you ' re at it,. hit that subscribe switch.
You can get today ' s. dishes and even more totally free at our site,. americastestkitchen.com/juliaathome.

And we'' re gon na salt water the chicken in a salt and sugar service, since that makes the poultry taste excellent. I'' m gon na place the salt water poultry and the batter in the fridge. Now we'' re cooling the batter because it'' ll help thicken up so the poultry is nicely.
I ' m gon na take half the poultry, and I like doing all. (steel tray clanks in oven) Now allow'' s get the chicken outta the oven.

Lillie’s Kitchen

[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

2 tbsp all-purpose flour. 1/2 tsp fresh ground pepper. 1 pound/ 450g beef cooking meat. Hey there Everybody. throw and add the beef to layer well. Warmth 2 tbsp of the oil in a huge pot. Include the beef to the frying pan. 4 tablespoon Butter. Cook, turning the pieces up until beef is browned on all sides, regarding 5 minutes per set. 1 tool onion. 4 tool carrots. Remove the beef from the pot. Include 2 tbsp merlot vinegar. and 1 cup (240 ml) red wine.Cook over medium-high warm, scuffing the pan with a wood spoon to loosen any kind of browned bits. 2 bay leaves. 3 1/2 mugs/ 830 ml beef homemade, brew or low-sodium tinned. Include the beef. Prepare and cover, up until the beef hurts, regarding 1 hour. 2 large potatoes. Include the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables hurt, about 30 mins a lot more. 2 tsp salt. Black Pepper. Get prepared for the most tasty second recipe. mmm … scrumptious. 2 tablespoon olive oil. 700 g boneless rib eye steak. Make use of a kitchen area mallet to pound the steaks flat.Cut into stripes. Halve long strips and get rid of excess fat. Season with salt and black pepper. Over high warmth, spray half the beef into the frying pan and quickly spread out with tongs. Leave unblemished for 30 seconds till browned. Swiftly flip beef and leave unblemished for 30 secs to brown. Promptly transfer to a plate. Repeat with the continuing to be beef. Lower the warm to medium and add 3 tablespoon butter. 1 big onion. Add onions and fry for 2-3 mins. 300 grams of mushrooms. Include mushrooms. Cook mushrooms up until gold brownish. chives(optional ). Include 2 tbsps of flour and stir-fry for 1 minute. Add fifty percent of the brew. include staying broth. Include 3 tablespoon sour cream. 1 tablespoon Dijon mustard. Mix till integrated. Give a simmer and cook over low warmth for 3 -5 minutes. Season with salt and black pepper. Add beef back in. Simmer for 1 min, then quickly eliminate from warmth. 1 tbsp salt. 300 g pasta of your option. Prepare for 7-8 minutes or according to package directions. Chives. mmm … delicious. Thanks for enjoying, liking and subscribing. I wish you a wonderful day!.

Include the beef to the frying pan. Include 2 tbsp red a glass of wine vinegar. Include the beef. Add 2 tbsps of flour and stir-fry for 1 minute. Include beef back in.

Lillie’s Kitchen

[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

international Georgia and I am looking for some.
Dynamite Pizza no I'' m sorry Chinese food no I'' m Mexican I ' m just kidding you.
know what I'' m searching for I ' m looking for some southern cooking this is Siblings.
of the brand-new South and young boy I'' m starving I obtained two minutes left on the deep-fried chicken. the love that kind of taken into the food is just delicious barbecue ribs in your sides and when. you attack right into it you smile and you claim thank you God for the chef of this heart food
All That Glory. mosts likely to Vicki and Kenneth Brown who are formulating Southern Staples straight off the branches of their. family tree where'' d all the recipes originate from now I grabbed my own from my father and my grandmother but.
her mother you men simply went starting to swiping recipes her mom is the secret to all the dishes.
of course this tastes like Grandmother'' s cooking makes your tongue dance we reached have 2 beef so rolls.
with the oxtail meat grief is sort of different the oxtails in there you obtained red rice mac and.
cheese you wear'' t have to get an entire dish yet you can put it in one roll all right well allow'' s. jump into everything appropriate foxtail and we'' re gon na take this and make the turn out of it so roll.
we'' re gon na add our oxtail seasoning salt black pepper mint garlic onion powder and paprika add.
this to our pot peppers and onions and afterwards we'' re going to include our oxtails and how much time are these.
gon na go 3 hours you pull them out right before they'' re breaking down exactly we'' re mosting likely to take.
that broth and we'' re mosting likely to make a sauce with it individuals resembled means up get your sauce from we.
don'' t buy gravy from no location we make our very own is that just how they claim though they obtained so brought sauce.
it'' s too smooth it ' s too good and exactly how we making the gravy we really take all-purpose flour water.
blend it up real good actual allow it rest for a minute fine because this way you have a smooth sauce.
If you go and hurry it you'' re gon na have all them swellings you want all them lumps allow'' s make. the mac and cheese allowed ' s go put our eggs in salt garlic powder paprika white pepper thawed butter.
can we add the cream yes sir we'' re gon na blend this up and then we'' re gon na add this to our elbow.
pasta there you go blend genuine great I think we'' re gon na place cheese ahead we certain cook it off at 375.
for around 20 mins what do we obtained left collard eco-friendlies we'' re gon na make our spices hen.
bouillon add a little sugar turmeric garlic so we'' re not placing this on right here we'' re placing in. there I ' m whipping it yeah putting it in there placed in our collard eco-friendlies what do we obtained here pepper.
vinegar you know what pepper vinegar yeah I saw it on your table yeah we'' re gon na do some veggie.
oil how long we'' re gon na prepare these bosses 45 mins obtained it all right give it to me we''
re. gon na debone some oxtails a little bit of Mac some red rice what'' s in the red rice tomato base.
sauce with red bell peppers environment-friendly bell peppers onions and our very own secret season I'' m going to. take us some collard environment-friendlies include our meat mix this completely we'' re going to take our egg roll.
I'' m simply gon na examine the rice Initial Take It Up scientific objectives I'' m so delighted I'don ' t live below. I ' ll be dead guy not dead simply a little larger what you think it ' s good excellent and. understatement allowed'' s try this great you obtained a great deal of big flavors besides the richness of the oxtail the creaminess of that.
mac and cheese and even those greens have a little sweetness to it from.
the sugar that was included right into them I'' m sad that a person ' s gone I ' m
just down to 2 currently. oxtail Heart rolls besides the Hawks really feel that Richard Savory with the rice then it'' s covered.
with that said genuine crispy roll is real wonderful someone recommended it so I attempted it and I loved it what.
makes it so excellent The Taste is right here I feel the love ain'' t no one that desires some actual spirit food come.
to Siblings of the brand-new South and get a complete quit it the number of different items are on below a lot we do.
shrimp and grits Every Day barbecue ribs fried chicken baked hen turkey wings smothered pork.
chop living onions hamburger steak and we don'' t fail to remember the peach cobbler peach cobbler prepared it'' s. fresh Georgia peaches and it couldn ' t be far better Georgia Peach Club walk me with it employer.
a little water a little bit of butter egg sugar I think this is the crust we'' re making. this is the crust shortening include it to our flour and blend it real well I'' m gon na include. our mixture just gaudy enough that it'' ll hold with each other so simply lightly roll this out.
virtually like we'' re making a biscuit precisely so we'' re gon na cook this beforehand.
without the peaches in it so it obtains wonderful and crusty under yes while that'' s. you and we ' ll make the loading yes got it peaches are peeled this is a staple in Georgia.
staple water vanilla taste sugar butter nutmeg cinnamon brown sugar and the little cornstarch.
slurry of course fresh peaches this enters into the blind baked crust under we struck the various other crust.
on the top of that and after that cook it off again yes sir allow'' s see this good you all set for.
the flavor of the South below we go look at this thank you that has to do with among the.
most truthful desserts I'' ve had in the last 10 years on Three-way.
B the basic biscuit crust it'' s a bit of sugar it ' s a little of. vanilla you ' re highlighting the peach impressive thanks sir peach cobbler the peach cobbler.
tasty love the crust in it and those Georgia Peaches can'' t beat it you ' ll rest right out I. was just gon na state can you obtain out of right here without falling asleep at the table go to sleep right.
shrimp and tilapia I'' m informing you you people do not recognize what true blessing you have below yes we do you.
do oh yes the condescillations become the best place you'' re one of a kind the only problem I have.
is it'' s just a half hour show and it'' s going to take me that long to function via the line of.
food put on'' t fear I can come back you return in whenever let'' s see I come back following week see.
you tomorrow yet I'' ll possibly see you tomorrow.

I'' m just gon na check the rice Initial Take It Up scientific purposes I'' m so thankful I'put on ' t live right here.

Lillie’s Kitchen