Chicken Alfredo is clearly one of our favorite pasta recipes – as one might guess based on the amount of times we’ve done it (even in burrito form) ⤵️ But could today be the day that I learn I’ve been doing it all wrong?? 🤷🏻♂️
1️⃣ https://youtu.be/9Y6xcuru3V0
2️⃣ https://youtu.be/ROFRjeCcda4
3️⃣ https://youtu.be/66IgiAzv64E
4️⃣ https://youtu.be/8bh_bqgnkwY
🔴 RECIPE: https://www.thecookingguy.com/recipes/italian-sausage-alfredo
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00:00 Intro & Knife Winner
00:53 Grilling Sausages
1:48 Cooking Vegetables
3:01 Cooking Pasta
3:17 Making Alfredo Sauce
4:27 Slicing Sausage & Combining
5:41 First Bite
6:14 Outro
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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.
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We like Alfredo 🙂
1⃣ https://youtu.be/9Y6xcuru3V0
2⃣ https://youtu.be/ROFRjeCcda4
3⃣ https://youtu.be/66IgiAzv64E
4⃣ https://youtu.be/8bh_bqgnkwY
And congrats to todays winner! 🔪
March, my recipe, I haven't won a knife yet Sam what the hell's going on?
I'm sure I saw Max in that movie Split.
OMG THIS LOOKS AWESOME! My mom used to fry up leftover spaghetti when I was a kid and it was the bomb the next day
I have a family recipe to share with you. What's your email?
Uh Sam, how do I eat this food and not wind up weighing 500 lbs? Looks so frigging good.
Kids love chicken Alfredo so maybe I'll make a small pan and test it on them
Sausage flutters my heart too, Sam 😊
Oh my!! Love it! Gotta try it now!!! Also…love seeing yer view from yer side!! Those are some good kidz!! (Lads 🤣😂). I like to think my kidz are just as good!! And they are!!! Thanks guys!!
I was so close , well the winner pretty much had the same idea just different protein 😅
You should make this Cajun Style!! Just sayin'
March: Homemade Sloppy Joe Sandwiches, way better than Manwhich.
— RECIPE —
▪1lb/.5kg 80/20 ground beef
▪1g or 1/4tsp baking soda
▪100g or 1 large or 2 small poblano peppers small diced
▪150g or 1 large yellow or white onion, small diced
▪Olive oil
▪5g or 1tsp salt
▪5g or 1 1/2tsp onion powder
▪5g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪5g or 1 3/4tsp paprika
▪Pinch of Chile flakes
▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend)
▪50g or 3Tbsp tomato paste
▪50g or 3Tbsp ketchup
▪15g or 2Tbsp yellow mustard
▪15g or 2 1/2-3tsp brown sugar
▪50g or 3 1/2Tbsp worcestershire
▪20g or 1 1/2Tbsp red wine vinegar
▪10g or 1 ½tsp better than bouillon beef paste
▪350g or 1 1/2c stock (chicken or beef)
Mix baking soda into ground beef. (helps keep meat proteins from binding), saute the peppers, onion add salt, then add the ground beef, break it all up, when it's browning add the onion powder, garlic powder, pepper, paprika, and chile flake. When done, add flour, tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, stock. Serve on brioche buns.
Lol… This is the recipe you get when you used to work at Applebee's.😂. Easy laugh at and pass
Might make this tomorrow
March: Pastitsio (Greek Beef Pasta Bake)
For the ground meat:
750 g ground beef
2 onions
1 clove(s) of garlic
1 teaspoon(s) thyme, fresh
4 tablespoon(s) olive oil
1 tablespoon(s) granulated sugar
2 tablespoon(s) tomato paste
100 ml red wine
400 g canned tomatoes
1 teaspoon(s) cinnamon
2 beef bouillon cubes
2 bay leaves
1/2 bunch parsley, finely chopped
For the béchamel sauce:
100 g butter
100 g all-purpose flour
1 liter whole milk
salt
pepper
1/2 teaspoon(s) ground nutmeg
100 g gruyere cheese, grated
3 egg yolks, from medium eggs
For the pasta:
300 g bucatini pasta
30 ml olive oil
1/2 bunch parsley
1/2 bunch thyme
2 eggs, medium
200 g feta cheese
MARCH – Judy’s Meatballs
1 pound each ground beef chuck and ground pork (or 2 pounds beef)
1 cup +/- beef broth (I use Better than Bouillon if I don’t have homemade handy instead of cubes or boxed)
3 eggs, lightly beaten
2-3 egg yolks, optional, for richness
2-3 tablespoons Lea & Perrins Worcestershire sauce
4-6 cloves garlic, minced
2+ teaspoons onion powder
1 teaspoon dried Thyme
1 teaspoon dried Coriander
1/2 cup fresh basil, finely chopped or 3 tablespoons dried-to taste on the dried as fresh is better
1/2 cup chopped fresh flat-leaf parsley (I usually skip this)
1 teaspoon kosher salt
¾ cup quick oats
¾-1 cup grated Parmesan or Romano cheese
Preheat the oven to 350°
Combine the ground meat in a large bowl. Set aside.
Combine the milk, eggs, and spices.
Add the wet ingredients to the meat and mix to combine.
(It will look very wet at this point. Don’t worry, the oats and parmesan will absorb it all)
Add quick oats and cheese and gently combine; be careful not to overwork the meat as this will result in a less tender meatball. The mixture may seem a little wet still but the resulting meatball will be moist and delicious.
At this point, test your mixture’s seasoning by frying a small flattened meatball in a frying pan. Adjust the seasoning if needed.
Cover and let sit for 30-60 minutes to allow the moisture to absorb.
Shape into meatballs (small or large, whatever you like) and place on a baking sheet.
Bake the meatballs, 30 minutes for large ones, 15 for small ones. I’ve also just placed them directly into sauce and cooked them that way. Turns out good but they fall apart a little bit this way.
Or shape into a meatloaf or individual meatloaves and bake 20-45 minutes depending on size.
Suggested serving:
Add the meatballs to a pasta sauce and simmer for another 30 minutes. Serve plain or over pasta, spiraled zucchini, in soup, or on sub rolls.
No damn cream in Alfredo Sauce! Lol😂
I don't know man, ending up with a giant pene instead of many small penes does not sound so bad 💀
March: Buttered parm chicken
1 lb of chicken breast
2 eggs
Parmesan cheese
Mix in chili powder, red pepper, and paprika
3/4 stick butter
Dip chicken in egg mixture, then bread in the parm mixture
Place into a 9×13 Pyrex
Place butter in the pyrex
Bake at 400 for 18-20 minutes.
March:
Grandma's Chicken and Rice (30 year old family recipe)
8-12 pieces chicken
( can be legs, thighs , breasts, or a mix of dark and light )( I like boneless skinless thighs)
-2 cans Cream of mushroom soup
-1 medium container sour cream (16-24oz)
-3/4 cup Cooking Sherry Wine
Minute or Fresh Rice
Lightly cook the chicken in frying pan , just to brown a bit. Place on paper towel to get as much grease off as possible. Put to the side .
Mix soup, sour cream, and Sherry all together in a bowl. Use a whisk and mix well.
Place chicken in an 8×10 baking dish. Pour liquid mixture over the chicken completely. Cover tightly with foil.
Bake at 325 for 2 hours.
About 15 min before done , make rice according to box. I usually use 4 cups rice/4cups water. Don't lift cover on rice till you know it's done.
Serve chicken over rice and enjoy!
It's great as a leftover also.
Made the dish absolutely fantastic. Only thing we changed was rather than sliced sausage. We crumbled, sweet Italian sausage.
can't wait to try it!
I don't know man, i asked my friend and she said that one giant penne is better than a bunch of small ones