– When you'' re in New york city City and you'' re food craving heart
food, you head to Harlem, and anyone that expanded
7 days a. week, locals, tourists, and also stars crowd.
around these popular tables.

– Our barbeque ribs and our pork chops, big follower, Whoopi, hands.
down, she likes it. Chris Rock, candied yams,.
Every person likes our cornbread from the Clintons to President Obama. The list goes on: Jennifer Lopez, Nelson.
Mandela, Muhammad Ali, Beyoncé. So what'' s the secret to virtually 6 years of Sylvia'' s success? Sylvia, herself. – She was the mom of Harlem.She was the perfect mixture of friend, confidant, supporter, granny, coach, whatever.
just rolled right into one gorgeous, gorgeous, chocolaty plan. – Sylvia'' s like, she ' s Mom. Harlem, Queen of Harlem, and being available in below was. constantly like going home. -[ Alana] Initially from South Carolina, Sylvia Woods relocated to Harlem in 1944 and got a task working as a waitress at Johnson'' s Luncheonette. Eighteen years later on, Johnson offered to market the dining establishment to Sylvia. With a financing from her mom, she opened Sylvia'' s Restaurant in 1962. Sylvia died in 2012, entrusting her family members with her practice of persistent friendliness and.
love cooked into every bite. Today, Sylvia'' s kids and grandchildren run the dining establishment. This is her grand son Marcus,.
I asked him to reveal me just how it'' s done, beginning with one of my favorite dishes. He'' s gon na reveal me how to make their popular, world-renowned ribs. All right, what'' s the initial step?
How long have.
you been making these? – My entire life, truthfully, as long as I can keep in mind, I'' ve. been tryna assistance period food with my grandma. Now you wan na make certain you rub it like you'' re placing cream on a child. You desire it to enter each.
little gap, all right? – OK, okay, I'' ma lotion the child now. – Yes, absolutely, you.
treat it like it'' s yours. That ' s, for me,'the love,. that ' s just how you actually get included with your food and actually make it a love sort of point. Really, very intimate. -[ Alana] The ribs then go right into a brine of water, vinegar, and.
Following action, Sylvia'' s most prominent recipe, the poultry and waffles. Is this your granny'' s recipe? That ' s all her.
I suggest, whatever down. to just how you seasoned it, most of us gained from her.

– [Alana] Each poultry bust is skilled and drenched in flour by hand,.
excess flour is knocked off, and afterwards it hits the fryer.
for about seven to 10 mins. Those items appear.
crispy, golden brown, excellent for topping on waffles. – Every person that'' s can be found in is like purchasing poultry and waffles. We can not fry the chicken quickly sufficient. The bad waffle devices are much like continuously, “” Ah!”” Like.
if they had a voice, they'' re simply shouting like,.
“” Oh, my God, leave me alone!”” – [Alana] Sylvia'' s is also known for their collard greens,.
a Janet Jackson favored. To eliminate the pesky sand or grit that the environment-friendlies grow in, they need to be cleaned multiple times. They'' re cooked. in the exact same large pots Sylvia'' s has actually been utilizing. for virtually 60 years.But no meal

is full without a side of their 4 cheese mac '' n ' cheese and their timeless cornbread. Since I'' ve played my component in providing a little Sylvia'' s enjoy, I had to go consume! This looks incredible. I'' m obtaining many.
tastes just in my nose without even tasting it today, and I simply actually smell the love coming off of this plate.The ribs are what ' s ordering me now. The meat is completely.
fall-off-the-bone tender, and although they.
I simply require one more napkin. Spirit food isn'' t suggested to consume daintily, you just got ta, you obtained ta go for it.
in addition to a thick waffle.It ' s been fantastic. It ' s. still gon na be'wonderful, and, I indicate, I guess you individuals can leave. You most likely wear'' t wan na.'see what I ' m about to do to all this food right now. See ya! The last time I came to Sylvia'' s, I was one decade old, but the.
flavors haven'' t altered. The energy and the comfort.
inside hasn'' t gone anywhere, and also as Harlem maintains.
altering around it, I'' m confident that with.
some d– good food and a great deal of love, this dining establishment will.
continue to be a support for the community, and Sylvia, forever.
the Queen of Soul Food.

– Sylvia'' s like, she ' s Mom. Following action, Sylvia'' s most popular recipe, the chicken and waffles. That ' s all her.
– Everyone that'' s coming in is like getting poultry and waffles. Now that I'' ve played my part in serving up a little Sylvia'' s like, I had to go consume!

Lillie’s Kitchen

Hey buddies, it'' s Rosie, and in this video clip, we ' re making heart food style mac and cheese. We ' re. going to make a nice, creamy homemade cheese sauce, and after that we'' re going
to. layer our mac and cheese with even more cheeses. I suggest, this is truly excellent! It'' s. excellent for the vacations. It'' s an actually rich dish, so I will certainly caution you – whole lots of.
cheese included. Let'' s get begun. For your cheese sauce, we will certainly be using cream.
cheese. You don'' t require any kind of Velveeta because that ' s going to make. your cheese sauce so great and luscious.
So yeah, no Velveeta will certainly be utilized for this. recipe. I have my havarti cheese, I additionally have some Gouda. You will certainly additionally require some. sharp cheese, or if you don ' t like sharp cheddar'cheese, you wear ' t have to utilize it. Simply obtain some cheddar. And now we ' re mosting likely to collaborate with some mozzarella-
or. there is a mozzarella. I have colby jack, and I also have my.
I have my evaporated milk – you can use any type of.
brand. And I will likewise be utilizing half-and- fifty percent. Half-and-half is half milk, fifty percent.
lotion. And we'' re going to start off by putting some vaporized milk and.
half-and-half right into a bowl or a mug, after that you'' re going to blend them until well-combined. Next I'' m going to cut up all of the.
And that'' s the Gouda and. You ' re going to begin off with the butter.Turn the warmth up to tool and
.
right now we are making a roux for our sauce. Mix whatever until it'' s well. integrated, and after that we'' re going to start gathering our half-and-half and.
vaporized milk. Whisk it, and I'' m doing a huge no-no – I'' m in fact whisking.
with the metal tool and I have my non-stick pan or pot there.But I was.

extremely cautious. I am making my pasta. I'' m utilizing elbow macaroni pasta. I. prepared it in gently salted water, and now we'' re mosting likely to go right back over to.
our cheese sauce. We'' re going to add in some of that lotion cheese. Again the.
I'' m going to add in my Gouda and. We started the heat off on medium, but you can turn it down to low.
at this time and just proceed to blend till you have a wonderful luscious cheese.
sauce. So I'' m going to spray in my broken black pepper, seasoning salt,.
garlic powder, and onion powder. If you have any kind of other seasonings or if you.
wear'' t like the ones that I'' m making use of, do not hesitate to season it to your.
choice. And I'' m additionally mosting likely to be making use of some smoked paprika, that includes a.
great little great smoky flavor and it additionally includes color, to make sure that'' s why I ' m utilizing it. And once more,'we ' re simply mosting likely to proceed to blend until it'' s well integrated. So currently we'' re mosting likely to drain the pasta/ And once again, I cooked it until it was al.
dente, which suggests it'' s firm – not overcooked, however it'' s cooked.And I'' m going. to stop the cooking procedure by washing it or rinsing it with some cool water. .
And now we'' re going
to. And look at that money.
shot right there, it is so great and luscious and tacky! Once again, you do not have.
to use Velveeta for southern or heart food macaroni and cheese, you just have.
to recognize just how to make a truly great velvety tacky sauce.So currently I have my

9 by 13,. and I ' m mosting likely to gather half of my mac and cheese mixture there. And I'' m going. to cover it off with my shredded cheese. Bear in mind, that'' s the sharp cheddar,.
mozzarella, and colby jack. Don'' t neglect, if you desire your complimentary copy of this.
recipe, I have a print-out card readily available on my blog, I Heart Recipes.com. So come inspect me around. Include the rest of your mac and cheese in addition to.
the shredded cheese, and now we'' re going to duplicate the procedure by sprinkling on.
some shredded cheese on top.And that

is pretty a lot it, all right! So.
It ' s perfectly layered, it ' s cheesy and wonderful, you can rather much tell just by. Allow ' s area. You'' re leaving it exposed, and you'' re.
what it looks like. This is so excellent, this is basically my dish that I make use of when.
I first hopped on YouTube, however I have made some modifications, and it is like.
It'' ss bomb y ' all! Allow ' s dig on in. Don'' t fail to remember to offer.
See.

You wear'' t require any type of Velveeta since that ' s going to make. I. prepared it in lightly salty water, and now we'' re going to go right back over to.
And I'' m likewise going to be making use of some smoked paprika, that includes a.
nice good smoky great smoky and it also likewise color, so that'' s why I ' m using it. It ' s well layered, it ' s tacky and wonderful, you can rather much tell simply by. It'' ss bomb y ' all!

Lillie’s Kitchen

Hey y'' all, its Rosie from I Heart
Recipes.com, and in this video I'' m going to show you how I make my southern baked
I'' m using routine' ol ' arm joint macaroni, absolutely nothing fancy. I'' m just going to cook it'until it ' s great and al dente. Now in this frying pan, I ' m going to start including in some butter.
down, and after that we'' re mosting likely to start including in our flour. And I'' m making use of. regular versatile flour. Currently for ideal results, make certain you stay with the.
dish noted on my blog, IHeartRecipes.com, wear'' t attempt to transform out any kind of.
components, or else it will not appear the very same. So again, ensure you.
And when the sauce begins to thicken up,.
we'' re going to begin including sharp cheddar cheese. Currently y'' all
, I know I ' ve. made use of lots of different cheeses in my macaroni and cheese dishes in the past,.
As you see, we have the cheese sauce all wonderful and good to go. I'' m simply going.
the side. So currently, let'' s get our joint macaroni that we prepared earlier. We'' re. going to position it into a large mixing dish, and now we can start putting in.
that cheese sauce.And look just how luscious that is, y ' all. Y'' all know I sampled a.
little while I was cooking, right. I just have to allow that be known. Now we'' re. going to begin mixing whatever – or folding the macaroni pasta with that said.
nice, luscious cheese sauce. Now we prepare to layer. I have my 9.
by 13, I did lightly oil it.You might need to butter it. We'' re mosting likely to include a wonderful. layer of the macaroni and cheese on the bottom of the pan – or a big meal -and then'. we ' re mosting likely to get a combination of shredded cheese.
And this is sharp. cheddar and mozzarella. Currently FYI, I shred my cheese from the block,.
I'' m not like, utilizing the shredded cheese guaranteed due to the fact that it has filters, so.
yeah. I favor to shred my very own cheese.I believe y '

all should do so as well, because it.
thaws a lot better. So after we include the cheese on top of that macaroni cheese,.
we'' re mosting likely to add another layer of the macaroni cheese pasta, and add sauce. And currently.
we'' re mosting likely to add more cheese, so we ' re just layering it up. And after that after whatever.
is well near – layered, not naired – we are mosting likely to head over to our.
stovetop, and we'' re going to thaw down some even more salty butter, and we'' re going. to integrate it with some Italian bread crumbs. Now I'' m making use of Italian panko bread.
crumbs. Currently as soon as that'' s all blended up, we'' re mosting likely to cover our macaroni and.
cheese covered dish, and afterwards we are mosting likely to place this in the stove on 350,.
exposed, and we'' re going to allow it bake for 25 to 30 minutes.And once it is

done,.
y'' all, consider this. Only two cheeses, extremely simple to discover.
cheeses at that. This is the bomb, and this is my preferred macaroni and cheese.
recipe today, I'' ll claim, due to the fact that y'' all recognize I constantly generate a various one. This is so, so excellent. Most definitely give it a shot, inform me what you believe, and make certain to register for my blog site, IHeartRecipes.com.

Currently in this pan, I ' m going to start adding in some butter. Now y'' all
, I know Understand ' ve. I'' m just going. We'' re. We'' re going to add a great.

Lillie’s Kitchen

Hey y'' all, its Rosie from I Heart
Recipes.com, and in this video clip I'' m going to reveal you just how I make my southerly baked
I'' m using regular' ol ' elbow joint macaroni, absolutely nothing fancy. Currently in this pan, I ' m going to begin adding in some butter. We'' re just going to thaw it
.
dish provided on my blog, IHeartRecipes.com, put on'' t attempt to alter out any.
active ingredients, otherwise it will certainly not come out the same.So once again

, see to it you.
Now I'' m going. And as soon as the sauce starts to enlarge up,.
we'' re mosting likely to begin including sharp cheddar cheese. Currently y'' all
, I understand I ' ve. made use of bunches of different cheeses in my macaroni and cheese dishes in the past,.
As you see, we have the cheese sauce all great and wonderful to go. I'' m simply going.
the side. Currently, let'' s grab our elbow joint macaroni that we prepared earlier.We ' re.

going to place it right into a huge blending dish, and now we can begin gathering.
And look how creamy that is, y'' all. Y ' all understand I experienced a. little bit while I was cooking. Now we'' re.
great, luscious cheese sauce. Currently we are prepared to layer. So I have my 9.
You could need to butter it. We'' re going to include a wonderful.
cheddar and mozzarella. Now FYI, I shred my cheese from the block,.
I'' m not like, making use of the shredded cheese guaranteed since it has filters, so.
yeah. I choose to shred my very own cheese. I believe y'' all need to do so as well, due to the fact that it.
melts a lot far better. After we add the cheese on top of that macaroni cheese,.
we'' re going to add one more layer of the macaroni cheese pasta, and add sauce. And now.
we'' re mosting likely to add more cheese, so we ' re just layering it up. And after that after everything.
is well near – split, not naired – we are going to head over to our.
stovetop, and we'' re mosting likely to melt down some even more salty butter, and we'' re going. to combine it with some Italian bread crumbs. Currently I'' m utilizing Italian panko bread.
crumbs.Now as soon as that ' s all blended up, we ' re going to cover our macaroni and. cheese casserole, and after that we are mosting likely to position this in the stove on 350,. exposed, and we'' re going to let it bake for 25 to 30 mins. And once it is done,. y'' all, check out this. Only 2 cheeses, very simple to discover.
cheeses at that. This is the bomb, and this is my favored macaroni and cheese.
dish now, I'' ll claim, since y'' all understand I constantly think of a different one. Yet this is so, so good.Definitely give it a try, inform me what you assume, and be sure to subscribe to my blog site, IHeartRecipes.com.

Currently in this pan, I ' m going to start adding in some butter. We'' re just going to melt it
. Currently y'' all
, I know Understand ' ve. I'' m just going. We'' re going to include a good.

Lillie’s Kitchen

Hey y'' all, its Rosie from I Heart
Recipes.com, and in this video I'' m going to reveal you how I make my southern baked
macaroni and cheese covered dish. Y'' all are gon na love this dish, it'' s definitely among my faves. We obtain begun off by making our – or preparing our macaroni pasta. I'' m utilizing regular' ol ' arm joint macaroni, nothing fancy. I'' m just mosting likely to cook it'till it ' s wonderful and al dente. And after that we want to set it to the side. Now in this frying pan, I ' m going to start including some butter. I'' m. making use of salted butter, if you want, you can make use of unsalted. We'' re simply going to thaw it
. down, and then we'' re going to begin adding in our flour. And I'' m utilizing. regular all-round flour. Currently for finest outcomes, ensure you stick to the.
dish detailed on my blog site, IHeartRecipes.com, put on'' t try to alter out any type of.
active ingredients, otherwise it will not appear the same.So once more

, ensure you.
examine out my blog, IHeartRecipes.com for the specific measurements. Now I'' m going. to start adding in some half-and-half, and I'' m simply mosting likely to mix
everything. till it ' s great and well included. And as soon as the sauce begins to thicken up,.
we'' re mosting likely to begin including sharp cheddar cheese. Now y'' all
, I understand I ' ve. used lots of different cheeses in my macaroni and cheese dishes in the past,.
As you see, we have the cheese sauce all wonderful and great to go. I'' m just going.
the side. Currently, let'' s grab our joint macaroni that we prepared earlier.We ' re.

going to position it right into a large mixing dish, and currently we can start putting in.
And look exactly how creamy that is, y'' all. Y ' all recognize I experienced a. little bit while I was cooking. Now we'' re.
good, luscious cheese sauce. Now we prepare to layer. I have my 9.
You might require to butter it. We'' re going to add a great.
And this is sharp. cheddar and mozzarella. Currently FYI, I shred my cheese from the block,.
I'' m not like, using the shredded cheese guaranteed since it has filters, so.
yeah. I prefer to shred my own cheese. I think y'' all need to do so as well, because it.
thaws so much far better. After we include the cheese on top of that macaroni cheese,.
we'' re mosting likely to add an additional layer of the macaroni cheese pasta, and add sauce.And currently.

we'' re going to include even more cheese, so we ' re just layering it up. And after that after whatever.
is nicely near – split, not naired – we are mosting likely to head over to our.
stovetop, and we'' re going to thaw down some more salted butter, and we'' re going. to incorporate it with some Italian bread crumbs. Currently I'' m using Italian panko bread.
crumbs. Currently as soon as that'' s all blended up, we'' re mosting likely to top our macaroni and.
cheese covered dish, and then we are going to position this in the oven on 350,.
uncovered, and we'' re going to allow it cook for 25 to thirty minutes. And once it is done,.
y'' all, take a look at this. Only two cheeses, very simple to locate.
cheeses at that. This is the bomb, and this is my favorite macaroni and cheese.
recipe now, I'' ll state, since y'' all understand I always generate a different one. This is so, so good.Definitely provide it a shot, inform me what you believe, and be sure to subscribe to my blog site, IHeartRecipes.com.

Now in this frying pan, I ' m going to start including in some butter. We'' re just going to melt it
. Now y'' all
, I know Understand ' ve. I'' m just going. We'' re going to add a nice.

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

We ' re. It'' s. best for the holidays. It'' s a really rich dish, so I will certainly advise you – great deals of.
cheese involved. Let'' s get begun. So for your cheese sauce, we will be making use of lotion.
cheese. Consequently, you put on'' t need any type of Velveeta since that ' s going to make. your cheese sauce luscious and so wonderful.
Yeah, no Velveeta will certainly be used for this. I have my havarti cheese, I also have some Gouda. Just obtain some cheddar.And now we ' re going to work with some mozzarella – or.
there is a mozzarella. I have colby jack, and I likewise have my.
unsalted butter. It'' s unsalted since I will be using salt in the future. Here are all.
of my seasonings that I will be utilizing. I have my evaporated milk – you can use any.
brand name. And I will certainly also be utilizing half-and- fifty percent. Half-and-half is half milk, half.
cream. And we'' re going to start off by pouring some evaporated milk and.
half-and-half into a dish or a mug, then you'' re mosting likely to mix them till well-combined. Next I'' m mosting likely to cut up all of the.
cheeses that I will be making use of for my cheese sauce. Which'' s the Gouda and. havarti, and you ' re additionally mosting likely to be using lotion cheese for the sauce. The. other cheeses, which are the sharp cheddar, mozzarella,
and colby jack. I ' m. going to'shred those, and now we ' re going to go right into making our cheese'sauce. So you ' re mosting likely to begin with the butter.Turn the warm up to tool and
. thaw the butter, and then you'' re going to sprinkle in some all-round flour. So.
Now we are making a roux for our sauce. Mix every little thing till it'' s well. combined, and after that we'' re mosting likely to begin pouring in our half-and-half and.
evaporated milk. Whisk it, and I'' m doing a huge no-no – I'' m really blending.
with the steel utensil and I have my non-stick frying pan or pot there. I was.
I'' m making use of joint macaroni pasta. I. prepared it in lightly salty water, and now we'' re going to go right back over to.
our cheese sauce. So we'' re mosting likely to add in a few of that cream cheese. Once more the.
I'' m going to include in my Gouda and. We started the warmth off on medium, but you can turn it down to reduced.
right now and simply remain to mix until you have a great creamy cheese.
sauce.So I '

m mosting likely to sprinkle in my fractured black pepper, flavoring salt,.
garlic powder, and onion powder. If you have any various other flavorings or if you.
wear'' t like the ones that I'' m utilizing, really feel complimentary to season it to your.
And I'' m likewise going to be making use of some smoked paprika, that adds a.
nice little smoky great smoky and it also likewise colorShade so that'' s why I ' m using utilizing. And once more,'we ' re simply going to proceed to blend up until it'' s well included. And I ' m going.
allow'' s put our elbow macaroni pasta into a huge pot. And now we'' re going
to. grab our pan of cheese sauce and put it into that frying pan or that pot, and after that we'' re. simply mosting likely to blend whatever until it'' s well combined.And check out that cash. shot right there, it is luscious and so great and cheesy! Again, you do not have. to use Velveeta for southern or heart food macaroni and cheese, you simply have. to recognize how to make a truly nice creamy tacky sauce. So now I have my 9 by 13,. and I ' m going to pour in half of my mac and cheese combination there. And I ' m going. to cover it off with my shredded cheese.
Bear in mind, that ' s the sharp cheddar,. mozzarella, and colby jack.
Don ' t fail to remember, if you want your totally free copy of this. Allow'' s place. You'' re leaving it uncovered, and you'' re.
what it looks like. This is so great, this is practically my dish that I utilize when.
I first hopped on YouTube, however I have made some changes, and it is like.
It'' ss bomb y ' all! Let ' s dig on in. Don'' t forget to give.
If you have not already, this video a thumbs up. Register for my network too,.
and pertain to my blog, I Heart Recipes.com to publish out your complimentary dish card.See.

you soon!.

You wear'' t need any type of Velveeta because that ' s going to make. I. prepared it in lightly salty water, and currently we'' re going to go right back over to.
We'' re going to add in some of that cream cheese. And I'' m also going to be making use of some smoked paprika, that includes a.
nice good smoky flavor taste it also adds color, so that'' s why I ' m using utilizing. It'' ss bomb y ' all!

Lillie’s Kitchen

– When you'' re in New York City and you'' re craving soul
food, you head to Harlem, and any individual that expanded
7 days a. week, residents, vacationers, and also stars crowd.
around these renowned tables. – Our bbq ribs and our pork chops, huge follower, Whoopi, hands.
down, she loves it. Chris Rock, candied yams,.
Every person enjoys our cornbread from the Clintons to Head Of State Obama. The checklist goes on: Jennifer Lopez, Nelson.
Mandela, Muhammad Ali, Beyoncé.So what '

s the secret to practically 6 decades of Sylvia'' s success? Sylvia, herself. – She was the mother of Harlem. She was the ideal blend of buddy, confidant, cheerleader, grandma, mentor, every little thing.
simply rolled right into one beautiful, stunning, chocolaty plan. – Sylvia'' s like, she ' s Mom. Harlem, Queen of Harlem, and can be found in below was. constantly like going home. -[ Alana] Originally from South Carolina, Sylvia Woods relocated to Harlem in 1944 and obtained a work working as a waitress at Johnson'' s Luncheonette. Eighteen years later, Johnson offered to sell the restaurant to Sylvia. With a finance from her mother, she opened up Sylvia'' s Dining establishment in 1962. Sylvia died in 2012, leaving her household with her custom of consistent friendliness and.
This is her grandson Marcus,. We are below in Sylvia ' s. kitchen with Cook Marcus.
He ' s gon na reveal me just how to make their popular, world-renowned ribs. All right, what'' s the initial step?- First things first, I like to simply give '' em a little rub dry …- OK.You have a lot of stuff still on them. You wan na just ensure.
that they'' clean and re wonderful. – [Alana] The length of time have.
– My whole life, truthfully, as long as I can bear in mind, I'' ve. Now you wan na make sure you rub it like you'' re putting cream on a child.
Little crevice, all? – OK, okay, I'' ma lotion the child currently. – Yes, definitely, you.
treat it like it'' s yours. That ' s, for me,'the love,. that ' s just how you actually obtain entailed with your food and really make it a love kind of thing. Extremely, very intimate. -[ Alana] The ribs then enter into a salt water of water, vinegar, and.
some secret components for four and a fifty percent hours.Then they ' re baked. Following step, Sylvia ' s most preferred recipe, the chicken and waffles. Is this your grandma ' s recipe?- Yes, this'is her dish. That ' s all her. I mean, every little thing down. to just how you seasoned it, we
all picked up from her. -[ Alana] Each poultry bust is seasoned and drenched in flour by hand,. excess flour is knocked off, and after that it strikes the fryer. for around seven to 10 minutes.
Those items come out. crunchy, gold brownish, excellent for topping on waffles. – Every person that'' s coming in is like ordering hen and waffles. We can not fry the chicken quickly sufficient. The poor waffle machines are much like frequently, “” Ah!”” Like.
Sylvia'' s is additionally understood for their collard greens,.
a Janet Jackson favored. To eliminate the pesky sand or grit that the environment-friendlies expand in, they need to be washed numerous times. Ultimately, they'' re prepared. in the very same large pots Sylvia'' s has actually been utilizing. for virtually 60 years. But no meal is complete without a side of their four cheese mac '' n ' cheese and their traditional cornbread.Now that I '

ve played my part in providing a little Sylvia'' s love, I had to go eat! This looks incredible. I'' m getting a lot of.
tastes just in my nose without also sampling it today, and I simply actually smell the love coming off of this plate. The ribs are what'' s getting me right now. The meat is entirely.
fall-off-the-bone tender, and despite the fact that they.
I just need another paper napkin. Spirit food isn'' t meant to eat daintily, you simply obtained ta, you got ta go for it.
It'' s been excellent. It'' s. still gon na be excellent, and, I indicate, I guess you people can leave. The last time I came to Sylvia ' s, I was 10 years old, yet the.

– Sylvia'' s like, she ' s Mama. He ' s gon na reveal me how to make their famous, world-renowned ribs. Following step, Sylvia ' s most popular dish, the poultry and waffles. Is this your grandma ' s dish? The last time I came to Sylvia ' s, I was 10 years old, but the.

Lillie’s Kitchen

Lillie’s Kitchen

Hey good friends, it'' s Rosie, and in this video clip, we ' re making soul food design mac and cheese. We ' re. going to make a great, luscious homemade cheese sauce, and after that we'' re going
to. layer our mac and cheese with even more cheeses. I indicate, this is truly great! It'' s. excellent for the holidays. It'' s a really rich recipe, so I will certainly advise you – great deals of.
cheese involved. Allow'' s obtain started.So for your cheese sauce, we will certainly be using cream.
cheese. You wear'' t need any Velveeta because that ' s going to make. your cheese sauce so nice and luscious.
Yeah, no Velveeta will certainly be made use of for this. I have my havarti cheese, I also have some Gouda. And now we ' re going to work with some mozzarella-
or.
saltless butter. It'' s unsalted since I will certainly be utilizing salt later on. Here are all.
of my seasonings that I will certainly be using. I have my evaporated milk – you can utilize any kind of.
brand. And I will certainly also be using half-and- fifty percent. Half-and-half is half milk, fifty percent.
lotion. And we'' re going to begin off by pouring some evaporated milk and.
half-and-half into a dish or a cup, then you'' re going to blend them until well-combined. Following I'' m going to cut up every one of the.
cheeses that I will certainly be making use of for my cheese sauce.And that ' s

the Gouda and.
havarti, and you'' re additionally mosting likely to be utilizing lotion cheese for the sauce. The.
other cheeses, which are the sharp cheddar, mozzarella, and colby jack. I'' m. going to shred those, and currently we'' re going to go right into making our cheese sauce. You ' re going to begin off with the butter.
Turn the warm up to tool and. melt the butter, and afterwards you ' re going to spray in some versatile flour.So.

now we are making a roux for our sauce. Mix everything up until it'' s well. incorporated, and afterwards we'' re mosting likely to begin pouring in our half-and-half and.
vaporized milk. Whisk it, and I'' m doing a large no-no – I'' m actually blending.
with the metal tool and I have my non-stick pan or pot there. But I was.
really cautious. I am making my pasta. I'' m making use of joint macaroni

pasta.I.
prepared it in gently salted water, and currently we'' re going to go right back over to.
our cheese sauce. So we'' re going to include several of that lotion cheese. Once more the.
cream cheese makes it truly nice and velvety. I'' m mosting likely to include my Gouda and. my havarti, and currently you ' re just going to mix every little thing until it ' s well
. incorporated. So we started the warmth off on medium, yet you can transform it to low.
right now and simply remain to blend until you have a great velvety cheese.
sauce. So I'' m going to spray in my split black pepper, flavoring salt,.
garlic powder, and onion powder. If you have any kind of various other seasonings or if you.
put on'' t like the ones that I'' m utilizing, really feel cost-free to season it to your.
preference.And I ' m additionally

going'to be utilizing some smoked paprika, that adds a.
nice little smoky taste and it likewise adds color, so that'' s why I ' m using it. And once again,'we ' re simply going to continue to mix till it'' s well integrated. Now we'' re going to drain pipes the pasta/ And again, I cooked it till it was al.
dente, which means suggests'' s firm – not overcooked, but it'' s cooked. And I ' m going. to stop the food preparation process by washing it or rinsing it with some cold water. So.
allow'' s put our joint macaroni pasta into a big pot. And currently we'' re going
to. order our pan of cheese sauce and pour it into that pan or that pot, and after that we'' re. simply mosting likely to mix every little thing till it'' s well combined.And check out that money. shot right there, it is creamy and so great and cheesy! Once again, you do not have. to utilize Velveeta for southerly or heart food macaroni and cheese, you just have. to understand how to make a truly wonderful creamy cheesy sauce. Currently I have my 9 by 13,. and I ' m going to pour in fifty percent of my mac and cheese blend there. And I ' m going. to cover it off with my shredded cheese.
Keep in mind, that ' s the sharp cheddar,. mozzarella, and colby jack.
Don ' t fail to remember, if you desire your totally free duplicate of this. Include the remainder of your mac and cheese on top of. And that is pretty much it, okay!
Before we do, let ' s simply look at this,. Let'' s area. And when it comes out, this is.
what it looks like. This is so excellent, this is virtually my dish that I make use of when.
I initially jumped on YouTube, however I have actually made some modifications, and it is like.
seriously banging out. It'' ss bomb y ' all! So let ' s dig on in. It is so cheesy! Most definitely offer this dish a try, tell me what you assume. Don'' t fail to remember to offer.
this video a thumbs up if you have not currently. Subscribe to my channel as well,.
and pertain to my blog, I Heart Recipes.com to print out your cost-free dish card.See.

you soon!.

You put on'' t need any type of Velveeta because that ' s going to make. I'' m. going to shred those, and currently we'' re going to go right into making our cheese sauce. You ' re going to start off with the butter.
We'' re going to add in some of that lotion cheese. It'' ss bomb y ' all!

Lillie’s Kitchen