Hey kev ima throw you this chorizo lasagna recipe that’s 🔥 Chorizo, lasagna sheets, pepper and onions , salt pepper and garlic, some pasta sauce you prefer, and queso fresco! Cook the chorizo, add the rest of the ingredients and layer it: meat, cheese, noodles, topping with a bit of cheese and bake it for like 25-30 mins! I added some pico on top when I served it 🫡
Wow, Kev, I could go for a big old square of that deliciousness right now!! I love every bit of what you put into that and that would be a great different take on lasagna, which I may have to try out myself one day; thanks for sharing CHEERS!! ✌️
Flour, butter and milk.. that’s easier than I thought. I’m gonna try to make a béchamel sauce today 😊 trying to cook more with stuff I already have in pantry!
Just get your butter in the pan maybe on four or five until it starts to lightly bubble and then put in your flour and mix it around into the butter and let it cook off a little until it starts to get some color. You're just cooking the rawness out of the flour. Once it's well Incorporated and likely toasted you can mix some milk until you get the desired consistency. Can't tell you the measurements because I don't know how much you're trying to make. This is the basis for any gravy. For instance, when I cook prime rib and I pull it off to let it rest and put the Pyrex dish directly on the burner and turn up to about 4 or 5 until it bubbles, put in a few tablespoons of flour and cook it off, I add some beef stock I have fortified with better then bullion beef and a few cloves of garlic into the mixture once cooked down until I have the desired consistency I want. Once you cook the flour down in fat, whether it's beef or butter, it won't clump up or taste raw. After that it's all about whatever flavor you want to add in and what consistency you want it to be. If you want to really thick gravy then you want more fat and more flour. Good luck my friend, and remember you can always start over with something like this. Mistakes are how you learn what not to do
@@D1sappo1ntmentPanda Just a guess but for about every stick of butter you're going to do about two heaping tablespoons of flour, mix it quickly and cook it off making sure nothing is burning. Then you can add milk to consistency. I would start small, you won't be putting in a whole lot of milk. If you need a whole lot more sauce you can double that, but you can also make a first batch and then consider whether you need more. After you add the milk, definitely let it cook a bit and get the right consistency before you put it into a bowl, just don't let it burn. I've never made bechamel, but after you've cooked a lot of the things and especially Good gravy, it isn't hard to figure out. Cooking is all about familiarizing yourself with processes and that transfers over and over into other dishes. It's just experience. I'm 50 and I'm still learning more than ever about cooking through UA-cam. Not to bore you with a long rant, but I have recipes in mind and each one isn't quite what I'm looking for so I always look at three different recipes and combine what I like out of each. But the key to learning how to do that is experience. Baking is an exact science, always remember that. Other things you have much more leeway with. Always fun to share with others and cheers to you my friend
@@D1sappo1ntmentPanda thanks for making me laugh. I'm far from but I try the best I can to be the best human I can. Tough to do in today's world, but everything you can learn is worth absorbing from. Proportions are always important. Let me know how it turns out! Love to hear it since I haven't made a bechamel sauce myself. I just know the concept and that's what it's all about when it comes to cooking
Kev, you can use regular lasagna or any noodles. Thin your sauce with water, get the stack up to near top of pan. Bake at 375 . The noodle or lasagna noodles soak it up. Perfection 🤌
I was with you until the rotisserie chicken 😂 Italian nonas would be rolling in their graves. I might suggest - if you don't think that the spinach is enough (which it totally could be - I make spinach lasagna a lot). Perhaps you could do spinach and zucchini. It's delicious and pretty common and anyone who may not be a meat partaker could enjoy as well
I am very lactose intolerant where I get really bad headaches, I wish I could try cooking this dish but Lactaid won’t prevent my headaches and constantly drained nose or rhinitis. If anyone has same problems like me, please let know~! ❤
New video. What a treat 😋
The lack of nitrites has me shook. Thought he was ready for round 2 with his cancer remission.
the words "too much" and "cheese" dont exist together
Even for lactose intolerant people like myself 😂
Not even in the same sentence. 😅
Unless it's preceded by "you can never have…"
@@bloodygamer3898 same 😂
What are those words!....😂😂😂😂😂
Feeling hungry after watching another awesome looking meal!! As always!! I WANT THAT!!!
looks fantastic! more spinach on mine please!
All of your cooking and recipes are absolutely fabulous! Going to have to try some of them at home for my family. Thanks for sharing these!
Hey kev ima throw you this chorizo lasagna recipe that’s 🔥
Chorizo, lasagna sheets, pepper and onions , salt pepper and garlic, some pasta sauce you prefer, and queso fresco! Cook the chorizo, add the rest of the ingredients and layer it: meat, cheese, noodles, topping with a bit of cheese and bake it for like 25-30 mins! I added some pico on top when I served it 🫡
This Looks Amazing can't wait to try it hope you are doing well thanks for the great content Kevmo
Kev, the Bob Ross of Food❤
You are the Bob Ross of cooking!!!
I bet that's banging out the frame!
Wow, Kev, I could go for a big old square of that deliciousness right now!! I love every bit of what you put into that and that would be a great different take on lasagna, which I may have to try out myself one day; thanks for sharing CHEERS!! ✌️
Flour, butter and milk.. that’s easier than I thought. I’m gonna try to make a béchamel sauce today 😊 trying to cook more with stuff I already have in pantry!
Just get your butter in the pan maybe on four or five until it starts to lightly bubble and then put in your flour and mix it around into the butter and let it cook off a little until it starts to get some color. You're just cooking the rawness out of the flour. Once it's well Incorporated and likely toasted you can mix some milk until you get the desired consistency. Can't tell you the measurements because I don't know how much you're trying to make. This is the basis for any gravy. For instance, when I cook prime rib and I pull it off to let it rest and put the Pyrex dish directly on the burner and turn up to about 4 or 5 until it bubbles, put in a few tablespoons of flour and cook it off, I add some beef stock I have fortified with better then bullion beef and a few cloves of garlic into the mixture once cooked down until I have the desired consistency I want. Once you cook the flour down in fat, whether it's beef or butter, it won't clump up or taste raw. After that it's all about whatever flavor you want to add in and what consistency you want it to be. If you want to really thick gravy then you want more fat and more flour. Good luck my friend, and remember you can always start over with something like this. Mistakes are how you learn what not to do
@@dreichert1438 thank you so much !! You’re awesome
@@D1sappo1ntmentPanda Just a guess but for about every stick of butter you're going to do about two heaping tablespoons of flour, mix it quickly and cook it off making sure nothing is burning. Then you can add milk to consistency. I would start small, you won't be putting in a whole lot of milk. If you need a whole lot more sauce you can double that, but you can also make a first batch and then consider whether you need more. After you add the milk, definitely let it cook a bit and get the right consistency before you put it into a bowl, just don't let it burn. I've never made bechamel, but after you've cooked a lot of the things and especially Good gravy, it isn't hard to figure out. Cooking is all about familiarizing yourself with processes and that transfers over and over into other dishes. It's just experience. I'm 50 and I'm still learning more than ever about cooking through UA-cam. Not to bore you with a long rant, but I have recipes in mind and each one isn't quite what I'm looking for so I always look at three different recipes and combine what I like out of each. But the key to learning how to do that is experience. Baking is an exact science, always remember that. Other things you have much more leeway with. Always fun to share with others and cheers to you my friend
@@dreichert1438 are you an angel ? 😇Lol cuz I don’t need to look up a video for it anymore. I will refer back to here!
@@D1sappo1ntmentPanda thanks for making me laugh. I'm far from but I try the best I can to be the best human I can. Tough to do in today's world, but everything you can learn is worth absorbing from. Proportions are always important. Let me know how it turns out! Love to hear it since I haven't made a bechamel sauce myself. I just know the concept and that's what it's all about when it comes to cooking
Mmmmm! Wowwww! Looks amazing!
Yum!
Love watching Chef Kevmo create another masterpiece and not a measuring spoon or cup was seen. Love it!
Me, too. I tell him often, I wish we were neighbors!!
Everything you make always looks to tasty 👍
Funny I was watching a few lasagna videos today then this one came up. Looks delicious, I will have to try it.
Looks delicious Chef Kev 😋🤤
I know what I’m doing this Pasta Friday! That looks crazy good! Cheers Kevmo 🤘🏻
Making my mouth water
Yummy!
Looks amazing
that looks good as hell
Looks 🔥
Man, that shit looks amazing.
Guess the dairy free student is eating out tonight 😊♥️☮️
another great recipe . love me some lasagna . never tried this version . looks great . i'll be trying this soon , thanks , kev
Looks yummy
Looks SO yummy!!!
yeesh looks good
Kev soup for the soul, this video is exactly what I needed today man what a treat
Hey Kev, This is an Awesome Recipe, I will be making this 😋😋👍‼️🙂😺
Oh, how delicious. Problem: my son is allergic to Spinich. Would broccoli or frozen peas work? An absolute treat.
I think basil would work great but your choice
This is one of my favorite things! You just taught me how to do it the easy way. Thank You!
Yessss Kevmo that looks magnificent 🤤 also do the sorority girls watch your videos/know about your channel?? Just curious
Yeah, man!!
YUM!!😋😋
Got super Bob Ross of food vibes today on this one. Looks delicious. Love you and your vids, Kev.
Yeah man. That’s the real deal right there.
What a treat.. ✌️
This looks sooooo yummy😋👍🏼
Beautiful ❤!
That looks fantastic! 🤤
Love it
Sir, you're a superstar!!✨️!! Just gorgeous 😁🤙✌️
this looks really good. i might try this this week. cheers!
👍
What a treat!
wow that looks awesome kev
Kev, you can use regular lasagna or any noodles. Thin your sauce with water, get the stack up to near top of pan. Bake at 375 . The noodle or lasagna noodles soak it up. Perfection 🤌
Bob Ross died so OCK can make art
Great food , great video and great editing . Cheers
hello 😊
Delicious kevmo😄👍
Like your style Dude
Are there ever leftovers?
thinly sliced potato would be nice in there
Another Treat from Kevmo
I was with you until the rotisserie chicken 😂 Italian nonas would be rolling in their graves. I might suggest - if you don't think that the spinach is enough (which it totally could be - I make spinach lasagna a lot). Perhaps you could do spinach and zucchini. It's delicious and pretty common and anyone who may not be a meat partaker could enjoy as well
Yes please 🤤😋 Hope all is well Kevmo ❤
Hey bro. How are you? Can you send me the recipe for that? It looks amazing.
I love white lasagna!
Yowza!!
Where do you get the ideas for all these different dishes?
I come here but where do you go?
So if I’m not feeding a sorority, I guess I could sort of cut it in thirds?
Yeah they were hungry in the back 😅
🌟🌟🌟🌟🌟
Do a maggianos review if you live near one Kevmo!! 😁😁😁
🙏
Can you do a chicken tetrazzini next?? ❤
❤🎉
Looks great.
You know that's pasta not noodles though?
Precooked noodles turn to mush. Its worth it to boil some.
Pre-cooked lasagna noodles?
I am very lactose intolerant where I get really bad headaches, I wish I could try cooking this dish but Lactaid won’t prevent my headaches and constantly drained nose or rhinitis. If anyone has same problems like me, please let know~! ❤
Did you stop making shorts? Hope you’re feeling well!
how many servings was it?
Mmmm
You should use a 200 pan..
i hope they are not lactose intolerant :))
Naw I'm good with my black lasagna.
Not saying I don't like your food, just hate ricotta cheese.
Idk why I thought it was gonna be a lasagna using mayonnaise and white bread