Lacy Cornbread _Y’all this can’t be beat. It’s delicious.You can eat it with anything#brendagantt
Cooking with Brenda Gantt, Andalusia, Alabama.
It's gonna be good y'all!
My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or to go to
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I surprised her with her Good Cooking. Watch the full video to find the surprise. Best Cooking tricks in the town.
At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Lacy Cornbread ——Y’all this can’t be beaten. It’s delicious. You can eat it with anything. That Y’all Sweet Tea is mighty good too.
Y'all Sweet Tea
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Meatloaf in the instant pot ?? WW friendly only 6 SmartPoints!
Hmmm meatloaf in the instant pot ??? This has always intrigued me. So let’s give this a try and see how it turns out ......
Original recipe link:
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THE BEST SALISBURY STEAK (TRUST ME...IT'S NOT WHAT YOU THINK!) | SAM THE COOKING GUY
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You're looking at what is quite possibly the best Salisbury Steak EVER (and at the very least it's 1000 times better than the beef hockey pucks I used to get in the school cafeteria...
00:00 Intro
1:20 Boiling potatoes
1:56 Roasted garlic process
3:31 Addressing & grinding meats
6:28 Seasoning & building meat mixture
8:50 Forming the Salisbury steaks
10:49 Making mashed potatoes
14:03 trying the mashed potatoes
14:26 Haus Ad
16:28 Cooking the Salisbury Steaks
19:26 Cooking mushrooms
21:04 Making a gravy
21:58 Adding the steaks
23:07 Plating
24:20 First Bite
25:21 Outro
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⭕ FOR THE MASHED POTATOES...
➔ Yukon Gold Potatoes
➔ Roasted Garlic
➔ Butter
➔ Heavy Whipping Cream
➔ Salt
➔ Pepper
⭕ FOR THE GRAVY...
➔ Mushrooms (I used Cremini)
➔ Beef Fat
➔ Garlic
➔ Flour
➔ Beef Broth
➔ Guiness
➔ Thyme
➔ Salt
➔ Pepper
⭕ FOR THE MEAT...
➔ Chuck
➔ Tri-tip
➔ Garlic
➔ Chili Paste (American Style)
➔ Onion
➔ Grainy Mustard
➔ Breadcrumbs (I used Panko)
➔ Soy Sauce
➔ Eggs
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➔ Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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5 Potato Side Dishes So Good They’ll Steal The Show
Hello Food Wishers! Chef John's Corporate Overlords here with 5 potato side dishes so good they’ll steal the show! Chef John’s Lemon Pepper Potatoes are packed full of flavor, and Potatoes Romanoff is a steakhouse classic that will elevate any cut of beef. Whether you want beautiful Fondant Potatoes to complement your roast or you’re ready to let the potato take the spotlight with German Potato Dumplings, Chef John has the perfect potato dish for you!
Fondant Potatoes:
Lemon Pepper Potatoes:
German Potato Dumplings (Kartoffelkloesse):
Potatoes Romanoff:
Baked Potato Puffs:
0:00 Fondant Potatoes
5:15 Lemon Pepper Potatoes
13:36 German Potato Dumplings (Kartoffelkloesse)
22:50 Potatoes Romanoff
30:57 Baked Potato Puffs
BBQ Bacon Wrapped Meatloaf! - How to Smoke Meatloaf - The Wolfe Pit
BBQ Bacon Wrapped Meatloaf! How to the BEST Meatloaf EVER!
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Sunny Anderson's Easy and Cheesy Stuffed Slider Bake Two Ways | The Kitchen | Food Network
Two classically delicious sandwiches, one baking sheet!
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Sunny's Easy and Cheesy Stuffed Slider Bake–Two Ways
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 50 min
Active: 25 min
Yield: 24 sliders
Ingredients
24 savory or sweet dinner rolls, attached at the hip!
The Buffalo Chicken Sliders:
1 1/2 cups shredded rotisserie chicken
1 cup crumbled blue cheese
1 1/2 to 2 cups wing sauce
1 1/4 cups shredded Italian cheese blend
The Italian Meatball Sub Sliders:
1 cup marinara sauce
3/4 cup shredded mozzarella
12 frozen meatballs, defrosted
1/2 cup grated Parmesan (the sandy kind in a canister)
Directions
Special equipment: nonstick foil
Preheat the oven or a grill for indirect cooking to 350 degrees F.
Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.
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Sunny Anderson's Easy and Cheesy Stuffed Slider Bake Two Ways | The Kitchen | Food Network