Відео

Bacon Swiss Dip • ½ lb Bacon - cooked/diced • 1.5 cups Gruyere Cheese • ½ cup chopped smoked Almonds • 2 TBSP Dijon Mustard • 1 Block Cream Cheese • ½ cup of Mayonnaise Bake till hot, 375, 20 minutes, I sliced bread and stuffed it, you do you. Flatbreads (we can call it pizza, no judgement) • 1 Naan Brush with Olive Oil, 2 slices of prosciutto chopped, fresh mozzarella, arugula, balsamic glaze drizzled This is so much better than frozen pizza and because it cooks quickly, raw meat and some vegetables, need to be precooked. Have a pizza night. Bake at 365, 12-15 minutes Spinach Artichoke Dip • 1 tablespoon Olive Oil • 1 Onion - diced • 2 cloves garlic • 3 TBSP Flour • ¼ Olive Oil • 1 Qtr. ½ & ½ Cream • 8 oz Asiago Cheese • 8 oz Gruyere Cheese • 8 oz Mozzarella Cheese • 12 oz jar Artichoke Hearts - washed, drained, chopped • Top with Parmigiano Cheese I like to serve in a bread bowl and make pita chips, cut up vegetables to dip with.

Cannot wait to try this. Looks great! Don't worry, as was promised dozens of times those grocery prices will be dropping any day!

Very similar to how I make it. I like the idea of buttering the bread before putting it on the pan. Seems so obvious now 😂

Tomato Soup • 6 lbs Tomatoes (Red on the Vine) - cubes • 5 mini Sweet peppers - cubed • 1 Red Onion - cubed • 3 small cloves of Garlic - peeled • 2 TBSP Thyme - dried • 2 TBSP Oregano - dried • Salt & Pepper to taste • Olive Oil - lightly drizzle Roast at 425, 30-40 minutes. • 1 Quart Chicken Stock (can substitute Vegetable stock) Simmer for 30 minutes • 8 oz Heavy cream Seasoned Butter • 4 TBSP of Butter • 3 drops of liquid smoke • Garlic powder • Onion Powder • Oregano - dried Butter the bread before placing it on your heat source, have fun selecting your favorite bread and cheese. Enjoy PS, I understand my soup had an orange color, I had 3 baby yellow peppers, no other explanation for color, it was absolutely delicious.

Really like that tile floor!!

Oh yea, close to a pub!

Looks really delicious 😋 Thanks for sharing ❣️

Yankee Pot Roast • Chuck Pot Roast • Salt & Pepper • ½ lb Bacon • 4 Onions - rough chop • 4 whole cloves garlic • 1 cup of Red wine • 6 dashes Worcestershire Sauce • 4 lg carrots - rough cut • 5 ribs of Celery - rough cut • ¼ cup Flour • 4 cups Beef Broth • Sprig of Thyme and Rosemary • Baby Potatoes - last 30 minutes Bake at 325, check every 30 minutes, after 3 hours. Popovers • 1 cup Flour • 1 cup Milk • 1 TBSP Oil • 2 Eggs • ¼ tsp Salt Preheat to 450 degrees (do not skip this). Grease muffin pan, fill 2/3 with batter. Cook for 15 minutes, (without opening the door) turn down to 375 degrees, bake for 15 minutes further (30 minutes in total). Serve warm

French Onion Soup • 3 lbs Onions sliced (Spanish preferred, sweet may get soft) • 3 TBSP Butter • 2 TBSP Olive Oil • 1 tsp salt • ¼ cup cooking sherry, white or red wine, pick one • 3 dashes Worcestershire sauce • 2 TBSPs Fresh Thyme diced or dry • 4 cups of Beef Broth (I used “Better Than Bouillon”) Croutons • Drizzle Olive Oil • Salt & Pepper Garlic Paste • 6oz Garlic whole, peeled • ¼ Olive Oil Garlic Bread Italian Bread, spread garlic paste, mozzarella cheese, parmesan cheese, parsley - 375 - broil to brown top

Black Bean Burger • 3 cans (15.5 oz) Black Beans (working with 2 cans is easier) Drain & rinse beans, spread out on a sheet pan 350 degrees for 20 minutes, recommend lining the sheet pan with parchment paper for easy clean up • 1 Onion - diced, cooked • 1 clove Garlic - diced, cooked • 1 individual Chipotle Chile - diced, cooked • 1 can Corn • ½ cup Bread Crumbs • 1 Egg • ½ tsp Cumin • ½ tsp Smoked Paprika • 1 slice per patty - Pepper Jack Cheese • 1 individual - Smoked Jalapeno Chipotle Mayonnaise • 1/2 cup mayonnaise • 1/4 cup sour cream • 2 chipotle chiles from 1 can of chipotles in adobo • 2 TBSP freshly squeezed lime juice Oven Roasted Sweet Potatoes • ½ tsp smoked paprika • ½ tsp ground cumin • ½ tsp granulated garlic • 2 TBSP Olive Oil Roast on a sheet pan with parchment paper at 375 degrees, 20-30 minutes. Don’t be afraid to drizzle Olive Oil when you are turning the potatoes, 2 to 3 turns per batch. Rolls - LTO Lettuce Red Onion Tomato

New Subscriber 🎉🎉🎉

Marinara Sauce • 2 TBPS Olive Oil • 1 Small Onion • 2 TBPS Garlic • ¼ cup Red Wine • 1 sm can Fire Roasted Tomatoes • 28 oz can Diced Tomatoes • 28 oz can Crushed Tomatoes • 1 tsp salt • 1 tsp pepper • 1 TBSP Italian Seasoning • 1 lb Italian sausage - cooked, drained Garlic paste • 6oz Garlic whole, peeled • ¼ Olive Oil Stuffed shells • 1 cup of chopped fresh spinach • 32oz Ricotta Cheese • 2 Eggs • 7 oz Parmesan cheese • Fresh chopped Parsley • 1 lb Jumbo Pasta Shells, cooked Layer sauce at the bottom, stuff shells in a single layer, top with marinara, cook at 340 degrees for 30 minutes. Garlic Bread Italian Bread, spread garlic paste, mozzarella cheese, parmesan cheese, parsley - 375 - broil to brown top

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The knuckle buster 6 5000 lol

Cottage Pie • 2 lbs Ground Beef - cooked and drained • 1 small onion - minced • 3 carrots, peeled, minced • 2 ribs of celery minced • Sm package sliced mushrooms • 2 cloves of garlic • I added red wine to keep moist • 2 TBSP tomato Paste (get the tube, I used can, such a waste) • 1 small can crushed tomatoes • 2 TBSP Beef Bouillon or 2 cups of beef broth • 1 cup of red wine • Let simmer for 15 minutes Potatoes • 3 lbs - Yellow Gold - peeled, cooked, fork tender • Heat 1 cup of milk and ½ cup of butter in a saucepan o Add 1 tsp salt, pepper and garlic • Press the potatoes through a rice cooker • In a stand mixer or bowl with hand mixer, add heated butter and cream to potatoes • Add 1 cup of cheese (recommend a cheddar) • Add 2 egg yolks Layer meat base on bottom, layer potatoes, add ¼ cup of cheese, bake at 375 for15 minutes, you may want to turn on broiler to brown the top for presentation. I want to add, there are many ways to take short cuts and still enjoy this dish.

looks delicious! i think ill give it a go!!

Ya know what? If you have Parkinsons, maybe don't show your hands shaking like you just had sex with Michael J. Fox....Hmmmm?

Thank you! Merry Christmas

Preparation Timeline Day 1: Remove the prime rib from its packaging and trim excess fat. Generously salt both sides (coarser salt is better). Place the rib on a drying rack (or a baking sheet if unavailable) to allow airflow. Refrigerate overnight. Day 2: Remove the rib from the fridge at least 1 hour before cooking. Tie it tightly with butcher twine or food-grade string to limit surface area (avoid anything labeled “poly” as it contains plastic). Prepare a rub using olive oil, black pepper, granulated garlic, fresh chopped thyme, and rosemary. Cooking Instructions: Preheat the oven to 500°F. Calculate cooking time: 5 minutes per pound of the trimmed weight. (If you removed fat, subtract its weight or reweigh the trimmed rib.) Place the rib in the oven and cook for the calculated time. Critical Step: After cooking, turn the oven off and DO NOT OPEN the oven door. Let the rib sit in the oven for 2 hours without disturbance. Final Steps: Remove the prime rib from the oven, tent it loosely with foil, and let it rest for 30 minutes. Resting redistributes the juices; slicing too soon will cause them to run out. Use the drippings to make an au jus or gravy for serving. Quick Recap Plan your meal backward: Remove from the fridge 1 hour before cooking. Cooking time (5 minute per pound) 2 hours in the oven (post-cooking, door closed). 30 minutes to rest before slicing. Enjoy a perfectly cooked, flavorful prime rib that will impress every guest!

Looks good, if you soak your clams in ice water and corn starch for 1hr. they will purge all of the sand out and be more tender as well.

Anyone who adds ingredients for color is NOT a good chef.

It’s potato soup with clams

Adding tomato is NOT New England clam chowder but Manhattan clam chowder.

Clean your clams, wash with cold water and a clean brush or abrasive pad Clam Juice/Steam Clams • 1 Shallot - diced • 6 cloves of Garlic - diced • Fresh Thyme • 1 bottle of White Wine I did 4 dozen littlenecks, you could easily double that amount. Once the wine is boiling, place the clams in a covered container, cook approximately 5-8 minutes. Once the pop all the way open remove, if they do not open discard. Chowder • Olive Oil • ½ lb Bacon - diced • 2 Large Onions - diced • 5 Ribs Celery - diced • 2 Cloves Garlic • 1 Red Pepper • 2 cups of potatoes • 1 cup Chicken Broth Rue • ½ pound of Butter • 1 cup Flour • 4 cups Half and Half • Sale & Pepper to taste Incorporate the rue, start to add the rue slowly, simmer for 15 minutes, begin the add the clam juice. Once the potatoes are fork tender, the clams may be added. Toggle between adding cream and chicken stock to get the correct consistency.

Nice Chowdah!!!

Sauce • 1 small onion diced • 1-2 cloves of garlic • 28 oz can - Crushed Tomatoes • 28 oz can - Diced Tomatoes • 14.5 oz - Fire roasted tomatoes Chicken Parmesan • Chicken Breast - pounded flat and/or butterflied • 2 cups of Flour o 1 TBSP Salt o 1 TBSP Pepper o 1 TBSP Granulated Garlic o 1 TBSP of Italian Seasoning • Egg • 1 cup - Italian Breadcrumbs • 1 cup - Parmesan Cheese Baking dish, 350 degrees, thin layer of sauce on bottom, top with sauce and mozzarella. Top with fresh Basil for 20 minutes. You can turn broil on to brown the cheese.

Looks good! Pretty similar to the way I make it, however I use provolone cheese.

Bread • 3 ½ cups of Flour (all purpose) • ½ tsp dry active yeast • Pinch of salt • 1 ¾ cup of warm water (just below hot) Butter • 1 stick of butter • 1 TBSP Cinnamon • 1 tsp Brown sugar • Honey Play with it a little, you can always add more, but you can’t take it away. Ricotta Italian Dip • Ricotta Cheese Whip in/with mixer till peaks form • Black Pepper • Salt • Dry Onions • Granulated Garlic • Red Pepper • Italian Seasoning blend Equal parts of each • Parmesan Cheese Equal to combined volume of seasonings above • ¼ cup of Olive Oil • ¼ cup of Balsamic Vinegar

Brie and berries Turkey • Turkey breast • 1 brie wheel • Fresh spinach • 1 can cranberry sauce Slice slits into the turkey, stuff with slices of brie, cranberry and spinach. Cook at 375, depending on size of breast, around 2 hours, reach a temperature of 165 internal temperature. Todd’s Stuffing • 1 12 oz bag corn stuffing • 1 12 oz bag herb stuffing • 1 loaf of white bread - diced Get a large bowl, once you add the wet ingredients it will shrink • 1 lb. Sausage (if they have sage sausage, grab it) Brown, add ¼ tsp of sage(dried) if not already seasoned, recommend you do NOT drain, pour on top of bread/stuffing • 2 Onions - diced • 4 Celery stalks - diced Add 2-4 TBSP butter, cook to translucent • ¼ cup White run In a saucepan, bring to simmer cookoff some of alcohol, then add the remaining ingredients • 1/2 lb Butter • ¼ tsp Bell Poultry Seasoning • ¼ tsp Sage • 1 carton Chicken Stock Once you bring to temp, pour on top of bread/stuffing, mix it up Cut up 1 granny smith apple in slivers and gently fold into the stuffing, you do this last to be gentle to the fruit. Put in a baking dish, bake for 1 hour at 350, start covered with foil for 30 minutes. Try to not compress it, the ridges will create texture.

Looks amazing. Watching this was really mouth-watering... I want some of that, brother.

Chicken Pot Pie • 1/3 cup Carrots - diced • 2 Onions - diced • 1/3 cup Celery - diced • 4 TBSP Butter • 2 lbs Chicken (cooked) • ¼ cup of Flour • 1 carton Chicken Broth • Heavy Cream • 1 tsp Thyme • 1 tsp Black Pepper • 1 tsp Salt • 2 pie crusts • 1 egg (add a splash water) Preheat oven 425, cook base pie crust 5 minutes to mitigate the bottom from getting soggy. Add filling, cover with pie crust, brush egg wash and bake 15-20 minutes.

Sweet Smoky Bourbon Bliss • 4 Sweet potato - (baked at 400 degrees, poke holes, peel, 1 hour) • 4 TBSP butter • 2 tsp vanilla • 2 eggs • ¼ cup milk • 1 tsp cinnamon • Salt - pinch • 2 TBSP Bourbon • ¾ cup Brown Sugar • Bacon ½ lb., coated in brown sugar, cooked in smoked. Can substitute in oven with smoked bacon flavor Bake at 350 for 30 minutes, top bacon, the last 5 minutes.

Cool channel man. Can’t wait to see more content! #BOLD

I’m trying that French onion soup pepper first

Twisted Stuffed Peppers I made each pepper to order; the recipe will reflect if you made 4 of one kind. Italian • 1 lb Ground beef - sauteed and drained • 1 cup of prepared rice • 1 jar of marinara • 4 peppers - cored and seeds removed Baked 370 degrees for 40 minutes, add parmesan cheese, back in oven for 10 minutes. Steak Bomb • 1 lb Ground beef - sauteed and drained • 1 cup of prepared rice • 1 TBPS Magic Meat seasoning • 4 TBSP A1 sauce • 1 diced onion • 4 peppers - cored and seeds removed Baked 370 degrees for 40 minutes, add provolone cheese, back in oven for 10 minutes. Mexican • 1 lb Ground beef - sauteed and drained • 1 cup of prepared rice • 1 can black beans drained and rinsed • 1 package of taco seasoning - follow directions on package • 4 peppers - cored and seeds removed Baked 370 degrees for 40 minutes, add pepper jack cheese, back in oven for 10 minutes. French Onion • 1 lb Ground beef - sauteed and drained • 1 cup of prepared rice • 1 sliced onion • Au Jus, I had some made - you can use a package. • 4 peppers - cored and seeds removed Baked 370 degrees for 40 minutes, add Swiss cheese, back in oven for 10 minutes. Fall Harvest • 1 lb Ground beef - sauteed and drained • 1 cup of prepared rice • 1 sweet potato cubed - air fry with seasoning listed below till golden brown • 1 TBSP of Olive Oil • ¼ tsp cinnamon • ¼ tsp nutmeg • ¼ tsp ground clove • 4 peppers - cored and seeds removed Baked 370 degrees for 50 minutes

That’s a casserole man that ain’t no chili

Award Winning Chili · 2 pounds ground beef 75-80 · 1 onion diced · 1 green bell pepper seeded and diced · 3 smoked jalapeno seeded and finely diced · 2 ½ tsp Dark Chili powder · 1 TBSP Paprika · 1 TBSP Cumin · 1 tsp Smoked Paprika · 28 oz tomato puree · 45 ounces kidney beans canned, drained & rinsed · 45 ounces pinto beans canned, drained & rinsed · 14 ½ ounces diced tomatoes with juice · 32 ounces beef broth · ½ bottle of Beer · 3 tablespoon tomato paste · 1 tablespoon molasses · 3 tablespoons of sriracha · 3 dashes of hot sauce · 3 lbs. of smoked chuck loin Rub Chuck loin, reach 145 degrees, pull, wrap in butcher paper or foil, cook to 185. Cut to small pieces, let chili cook for 4-6 hours

Love this recipe for German potato salad!!

Sauerkraut, Kielbasa & Beer Get yourself some fresh Sauerkraut, slice Kielbasa and mix in Crock pot or a Dutch oven, fill the container with beer and let simmer, serve hot. German Potato Salad • 5lbs Yellow potatoes • ½ lb Bacon • 1 Onion - diced • Oil • ½ cup of White Vinegar • ¼ cup of Spiced Mustard • 1 TBSP Black Pepper • Garnish with chopped Parsley

Swedish Meatballs Meatball Mix • 2 lbs Ground Beef • 1 lb of Ground Mild Italian Sausage • 1 Onion - diced • ¼ tsp Pepper • 2 tsp Paprika • 1 tsp Dry Mustard • 3 Eggs - beaten Combine, form balls, bake at 350 for 25, save the drippings for sauce. Sauce • ¼ cup of Flour • 1 TBSP Ketchup • 32 oz of Beef Broth • 1 cup Sour Cream • 1 stick of butter

Pork with Pesto, Red Peppers and Asiago Cheese • 2 cups of Flour • 1 TBSP Salt • 1 TBSP Black Pepper • 1 TBSP Garlic • Olive Oil • Pesto • Roasted Red Peppers • Asiago Cheese Pan fry pork in seasoned flour, place in a baking dish, top with pesto, add red peppers bake at 365 for 40 minutes. Top with shredded or sliced asiago cheese, place bake in the oven for 5 more minutes. Pork needs to reach an internal temperature of 165. Pesto • Pine nuts - Toasted • Basil • Pecorino Romano • Garlic • Olive Oil

Chicken Fajitas • 2 tsp Oregano • 2 tsp Cumin • 2 tsp Dark Chili Powder • 2 tsp Paprika • 2 tsp Red Pepper Flakes • 2 tsp Garlic • 2 limes - juiced • 1/3 cup Avocado oil Let the chicken marinade for at least 30 minutes, I recommend overnight. I prefer to grill fajitas. The way restaurants get their fajitas to sizzle they heat those metal dishes (sizzle platters) in an oven, broiler, or even on a gas stove top, add the chicken onions peppers and carefully drizzle oil on top. Guacamole 3 Avocados - pitted and peeled • 1 TBSP Red onion • 1 TBSP Red pepper • 1 TBSP Garlic • 1 tsp Cilantro • 1 Lime juiced • ¼ tsp White pepper • ¼ tsp Salt • ½ Smoked Jalapeno (you can sub a regular jalapeno and add liquid smoke)

BQ Pulled Pork • Center cut pork loin • BBQ Rub • 4 cups BBQ Sauce - 2 to cook and 2 after drained out grease • Liquid Smoke Measure with your heart Guacamole • 3 Avocados - pitted and peeled • 1 TBSP Red onion • 1 TBSP Red pepper • 1 TBSP Garlic • 1 tsp Cilantro • 1 Lime juiced • ¼ tsp White pepper • ¼ tsp Salt • ½ Smoked Jalapeno (you can sub a regular jalapeno and add liquid smoke) Smoked Jalapeno Salsa Dip • 2 Smoked Jalapeno (you can sub a regular jalapeno and add liquid smoke) • 1 bar cream cheese • 1/3 cup of salsa Tequila Lime Black Pepper Chicken Wings • Chicken wings • 1/3 cup of tequila • 3 TBSP Black Pepper • 3 TBSP Avocado oil • 2 juiced limes • Water to cover wings BBQ Nachos • 1 bag of tortilla chips • 1 bag shredded cheddar cheese • 1 can black beans • 1 can of corn • 1 cup of pulled BBQ pork • Drizzle BBQ sauce

Antique Chocolate Lace Cheesecake Crust • 1 ½ cups Crush Chocolate Wafer • ½ cup almonds • ¼ butter Filling • (2) 8 oz packages of cream cheese • 2/3 cup of Sugar • 3 eggs • 12 oz package, semi-sweet chocolate chips - melted • 1 heavy cream • 2 TBSP Butter • 1 tsp vanilla Topping • 1 cup sour cream • 1 ½ tsp vanilla • 1 tsp sugar • 1 oz unsweetened chocolate melted Bake at 350, 65-80 minutes, cake tester in center, shallow pan with water in bottom of oven to mitigate cracks.

OMG Todd - just booked a flight - will be there shortly - Kat and George

Nice music at the beginning. I've never had this dish. Looks amazing!

Chicken Marsala • 4 Boneless Chicken Breasts • 2 cups of All Purpose Flour • 1 TBSP Pepper • 1 TBSP Salt • 1 TBSP Granulated Garlic • ¼ cup Oil • 2 TBSP Butter (per chicken) • 3 oz Prosciutto • 32 oz sliced mushrooms • ½ cup Marsala Wine • 1 cup Chicken Stocken • ¼ cup Heavy Cream Baked Mashed Potatoes • 2.5 lbs Russet Potatoes • 1 cup heavy cream • ½ stick butter • 1 tsp salt • 1 tsp pepper • 1 tsp granulated garlic

Chicken Cordon Blew It with Broccoli Gruyere Sauce! • 4 Chicken Breasts • 1 cup All Purpose Flour • 1 TBSP Salt • 1 TBSP Pepper • 1 TBSP Granulated Garlic • 4 eggs • 1 15oz container Breadcrumbs (plain) or Panko • Oil • ½ lb. Ham sliced thin • ½ lb. Swiss cheese sliced thin • Course ground mustard - optional Please make sure chicken reaches an internal temperature of 165 degrees, feel free to put in the oven to finish it off (375) Sauce • 1 TBSP Butter • ¼ cup Flour • 1 ½ cups Milk • ¼ cup Broccoli • ¼ cup Gruyere • ¼ tsp Salt • ¼ tsp Pepper • 1 TBSP Dijon Mustard

Calzone Stromboli Fusion • ¾ cup warm water • 1 tsp dry active yeast • 1 TBSP sugar Allow to sit in bowl for 5-10 minutes • 1 TBSP of Olive Oil • 2 cups all-purpose flour • 1 tsp salt Oil • 2 TBSP parmesan cheese • 1 tsp of Oregano • 1 tsp granulated garlic In the video • 1 tomato sliced • ¼ cup of Italian dressing 1 green pepper • 1 small jar marinated artichoke hearts • 1 lb. mild Italian sausage ground • Small Ricotta cheese • 1 egg • ¼ cup parmesan cheese • 1 bag of Italian cheese Feel free to use any toppings that you enjoy, I would use the oil mix, regardless of what toppings you pick. 1 tomato slic