CookingWithTony

This was a curiosity as well as a way to use more spinach. So sad. Been working on my details for a couple hours. I touched one button. Don't even have a clue what one. and over 3,000 words gone just like that:( Some things are hard to duplicate. Just a bummer to me is all. Trying for the best and ends up being incomplete. Will modify this in time. However the omelet was delicious. Be a good way to get the nutrients of spinach to non spinach eaters. I did not really taste the spinach with everything on it. or even with just tasting the eggs.

The best Dip? Prime Rib Dip:) Also like to introduce you to what I call the Derrel Ross Garlic Bread. I am sure he was not the original creator. However 45 yrs ago He made it, I loved it from first bite. DERREL ROSS GARLIC BREAD: Starts (1:13 - 3:25) & (4:45 - 6:45) into video FRENCH LOAF SPLIT & BUTTERED GARLIC POWDER (NOT SALT) SALAD SUPREME (MCCORMICKS SEASONINIGS.)

I love going out and ordering onion rings as an appetizer or side for my meal. The only thing better then that is making your own. This is an amazing recipe that I believe you all will like as much as I do. INGREDIENTS: 2 LARGE ONIONS CUT 1/2 INCH THICK POP RINGS OUT FIRST BLEND 2/3 C. UNBLEACHED ALL PURPOSE FLOUR 1/2 TSP. BAKING POWDER 1 TSP SEA SALT 1 TSP. GARLIC POWDER 1 TSP. PEPPER 1/2 TSP. CRUSHED RED PEPPER THEN BLEND THE WET INGREDIENTS TOGETHER BY THEMSELVES AND ADD TO FLOUR. 1/2 C. BEER OF YOUR LIKING. ME BUD ICE. 1 TBS. OIL 1 EGG THEN I DOUBLED THE RECIPE Next time I think I am going to spice up the batter a bit. I do love the way everything turned out. I hope you find this dish to your liking. If you do please hit the like button as well as feel free to subscribe for more exciting dishes I will like to test out or try creating. as well as helpful How to D.I.Y. tips & pointers. Thank you again and God bless. BEER BATTER LINK https://www.geniuskitchen.com/recipe/beer-batter-for-fish-shrimp-onion-rings-34657 Background music: Campfire Song , BY: Chris Haugen

For me I just think of something and expand upon it. I am sure it is the same with many cooks out there. I spent a lot of my life being an eyeball & to taste cook. I start with a basic recipe and then I expand upon them. Most the time it can be a wonderful thing. However upon ocassion I do get a flop. This is not that! A delicious tasting meal to perfection. Recipes coming soon:) Rosann P. recipe: 1 FRYER, CUT UP 1 C. BISQUICK BAKING MIX 2 TSP. SALT 1 TSP. PAPRIKA 1/8 TSP. PEPER 2 TBS. SHORTENING 1 TBS. BUTTER 1 CAN CREAM OF CHICKEN OR MUSHROOM SOUP 1 1/2 C. MILK DUMPLING DOUGH: 1/2 TSP. POULTRY SEASONING 1/2 TSP. PARSLEY FLAKES 2 C. BISQUICK 2/3 C. MILK Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper into zip lock bag. Shake 2 - 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening & butter in a large skillet: Brown Chicken. Remove chicken & drain fat from skillet. Stir in soup and milk and add chicken. Cover and simmer 1 hour or until thickest pieces are tender. 20 minutes before end of cook time, Prepare dumpling dough as directed. Add parsley flakes and poultry seasoning. mix together and add liquid to the mix. Drop dough onto hot chicken. Check dumplings in 10 minutes. depending on size could take longer.

I personally believe a fried turkey is more juicy, and delicious then a baked bird. They tend to come out a little dry no matter how hard you try basting them. Another plus is the length of time to fry a bird. Around an hour you are pulling it out of the fryer. Let it rest fifteen minutes then trim & carve it up. The other positive to this is you free up oven space for other things. The special bonus to all this is the turkey skin. Like fried chicken skin just as delicious. Reflecting back to my second year of frying. I ate probably 3 - 4 turkeys worth of skin it was so delicious. I literally made myself ill from eating to much.

Who does not love deviled eggs during the holidays. Who am I kidding. I love them all year long. This is a quick simple recipe I throw together every year. I usually eyeball everything, but this year will measure for you. I will also include my fried deviled egg recipe video for you also. Again thank you all for watching. What kind of of thing do you do to make for easy egg shell pealing. Ingredients: 12 EGGS 1 TBS. PICKLE RELISH (I USE SWEET, DILL WORKS) 1 TBS. MUSTARD (CAN SUBSTITUTE DEJON FOR SPICE) 1/2 C. MAYONAISE 1 TSP. SALT & PEPPER GARNISH: PAPRIKA (I USED SMOKE) PARSLEY FLAKES I add my eggs to my pot add cold water. once boiling start clock for 10 minutes. when time is up run under cold water to stop the cooking. November 2010 I created deep fried Deviled Eggs They were just amazingly delicious. (Photo Facebook Link) https://www.facebook.com/photo/?fbid=1463292507751&set=a.1560250771647 Recipe: Fried Deviled Eggs Ingredients 1 dozen eggs 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon fresh lemon zest 1 tablespoon chopped chives Dash hot sauce Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 1 cup panko crumbs Parsley, for garnish Peanut oil, for frying Directions Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes. Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites. Heat oil in a deep-fryer to 350 degrees F. In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko. Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley. Panko is Japan’s secret ingredient for crunch. A flaky bread crumb with a coarse texture and jagged edges, panko imparts a delicate crispiness perfect for frying or baking. This is usually found in the Asian foods part of your store.

I love lamb. Especially with mint jelly. The blended herbs and seasonings just make the lamb explode in my mouth with a bit of mint jelly. I have tried lamb many ways however this step and procedure/process I find to be the best way for me to enjoy this dish. Simmer on med - high heat 4 minutes each side. stick in oven and roast at 400* for 26 minutes flipping halfway through. Then remove from heat and let it rest for 15 minutes. Slice across the grain into slices. Poor remaining juices on top. Serve with mint Jelly. Yummy! Ingredients: seasoning rub is real simple. Garlic powder salt pepper onion powder All blended together and rubbed into the meat. rosemary sprig right into it. Wrap it up air tight with plastic wrap. Let sit over night in the fridge. Or a few hours if time does not permit. The longer the herbs & seasoning soak in. The better the flavor I think. Let me know what you think as well as your ways of cooking lamb. I may give your way a try also. However so far this is my favorite way I have found to enjoy my lamb.

In this video I will teach you the fundamentals of how to flip using your pan. You can impress your friends and family in no time with these tips. Don't expect to learn it in five minutes. However if you stick with it and practice you can do this. Just remember it is in the wrist. Not the shoulders or the arms just the wrist.

For the novice cook in the kitchen. This is a simple D.I.Y. way to make delicious pretty looking steamed Cauliflower for your friends guest or special someone you want to impress. If you don't care to serve the whole head you can cut into smaller pieces and serve the florets. Were I cut from the bottom for perfect cuts, and discard the core. This recipe I just use butter for this tasty treat. However it is also simply amazing with cheese sauce drizzling all over.

I love cream soups. They are my favorites in the soup world. With this recipe I broke it down with easy to follow steps so you can enjoy this amazing treat. Weather it is a pre~dish to the main entree. Or just as the main meal you will enjoy this soup. First I love to use gold Potato's. however any potato will work. The golds will not oxidize and discolor as quickly as russets etc. Plus the have a unique flavor I just enjoy as well as a softer texture. I also wait to add my cream till the end so I can guarantee it wont separate later from to high a heat in your boiling process. If you enjoy this dish please give me a like as well as feel free to subscribe for other creations in the future. INGREDIENTS: 5 LBS GOLD POTATOES (ANY WILL WORK) 1 LBS BACON CUT INTO PIECES (OPTIONAL) 32 OZ CHICKEN BROTH ~ STOCK (VEGETARIANS USE VEGETABLE) 3 TBS. BUTTER 3 TBS. FLOUR 1 MEDIUM ONION DICED 3 CLOVES GARLIC 1 1/2 TSP PEPPER 1 1/2 TSP SALT 1 SPRIG OF ROSEMARY 1 CUP OF HEAVY CREAM 1 CUP OF MILK Dexter-Russell Basics P94801B 8" Cooks Knife with White Polypropylene Handle Cook's knife can be used to chop and slice foods Made of high-carbon steel, which resists corrosion, stains, and wear to maintain its edge Hollow ground has concave, beveled edge for sharpness White polypropylene handle resists impacts and wear, can be wiped clean, and is textured to limit slipping Measures 13" long overall, with an 8" blade and a 5" handle https://www.amazon.com/Dexter-Russell-Basics-P94801B-Polypropylene-Handle/dp/B004NG9HM4/ref=sr_1_1_sspa?keywords=dexter+russel&qid=1551650160&s=gateway&sr=8-1-spons&psc=1

Who out there does not love Meatballs. Love them on a sub sandwich or with Pasta in a nice Marinara sauce. Sliders seem to be the new in thing lately. This is a great way to enjoy single serving meatballs or any creation you may have. I will either add a link at the end of the video or down below soon. for homemade meatball recipe. as well as The sauce. However your favorite premade sauce and meatballs will work well also. Description Still in editing & processing. More to come

INGREDIENTS: 1 LBS. GROUND BEEF (I used 90% lean Sirloin today) 1 EGG 1/4 - 1/2 TSP. SALT 1/4 -1/2 TSP PEPPER (LOVE IT) 1/8 - 1/4 C. BREAD CRUMBS (Plain or Italian both work well) SHAKE 'A' DO OF TABASCO 1/2 TSP WORCESTERSHIRE SAUCE 2 CLOVES MINCED GARLIC ALL PURPOSE FLOUR TO COAT THE PATTY. 1 LBS POTATO'S (I like the little gold or red myself) (I heated in microwave five minutes to reduce cooking time in the oven.) SLICE OF SWISS CHEESE SPRINKLE WITH PARSLEY FOR GARNISH SAUCE: 2 LARGE ONIONS CUT IN HALF SLICED THIN 1/4 TSP. SALT 1/4 TSP. PEPPER 3 TBS. BUTTER FOR FLAVOR. 2 1/2 TBS. FLOUR 2 CUPS WATER 1 AT A TIME STIRRING CONTINUOUS. 1/4 - 1/2 C. RED WINE SPRIG OF ROSEMARY 2 TSP BETTER THEN BULLION BEEF BASE.

I have been enjoying this dish for decades upon decades. Wow were did the time go as I reflect on the first time in the 70's and 80's I experienced this dish. It was a privilege for me to prepare this for a fellow co worker also a good friend for her wedding day. Also as a gift I recorded there ceremony as well as the cake cutting for them and there forever memories. Derrel's Original Recipe coming soon. Tony Style Double recipe. Bake in the oven 1 hour @ 350* THIS IS A DOUBLE RECIPE I CREATED, INGREDIENTS: (Prepping for chicken) This recipe I used 6 lbs. of Chicken. 2 C. Flour 1 TBS. PEPPER 1 TBS. PAPRIKA 2 TBS. POULTRY SEASONING 2 TBS. SAGE 1 TSP. SALT (prepping for Onions) using 1/2 large onion for chicken & 1/2 for the vegetables diced. 3 TBS. Olive Oil & 3 TBS. Butter 1/2 tsp. Salt & 1/2 tsp. Pepper 1 - 2 tsp. Garlic (I prefer 2) (Next the rice) 3 tbs. Olive Oil & 3 tbs. Butter (2 X) boxes Regular chicken Rice A Roni. Follow instructions on box. Substitute chicken stock for the water. 5 C. Chicken Stock, Broth (Water will work) Add Seasoning Packets from Rice. 2 ~ 10 1/2 oz. Cans Cream of Mushroom Soup The stock needs to be boiling when added to the rice. Time accordingly. Here add the sauteed onions evenly. I Microwave heated my stock. Stove top: would bring stock to boil in saucepan then add seasonings and mushroom soup to blend. Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300003 Artist: http://incompetech.com/

Who in this world does not love a delicious bisque. Since I don't have a recipe of my own I searched the internet. Started with a basic version Idea with a crab and shrimp bisque when I first went shopping. While I was waiting for my day off to arrive to make the dish. I felt compelled to expand beyond the simple basic idea I started with. When I was done searching I expanded to a seafood version. I choose to use a recipe from a North Carolina woman from Morehead City. While spending 15 years in the Hampton roads Virginia. I have met a few North Carolina women and one thing I can tell you about the ones that cook. They have a passion for food I have always found enjoyable. Dated a Carolina woman for several years, I always loved there Carolina accent. Today I choose to use Amy Brinkleys recipe as my base recipe. Her version is simple and easy to make for those interested. Her Seafood bisque with Shrimp and Scallops. The Link: https://theblondcook.com/seafood-bisque/ Now for those interested in expanding. It is a little more complicated. I started out the video with her quantities and version. When I decided to add scallops and lobster to the dish I almost double the recipe. I just can't seem to cook small batches for the life of me. I made adjustments and added to her recipe. While measuring out ingredients used Amy's portion amounts on video. Then I decided to increase the quantities. Displayed larger portion amounts on the screen. So they will not be the same amounts I originally started from. No worries though will have the recipe quantities and ingredients down below. I apoligize for any confusion. However this dish was amazing and delicious and so worth the time to make. Again I would like to thank Amy (The Blond cook) For sharing her culinary skills with everyone. Please take a moment to see all her other dishes she has created on her web page. I am sure you would love to try some of her other tasty dishes I have seen there. https://theblondcook.com/ INGREDIENTS: DOUBLE RECIPE: 1 LBS. CRAB MEAT 1 LBS SCALLOPS 1 LBS MEDIUM SHRIMP 10 OZ LOBSTER 12 TBS. BUTTER DIVIDED. 1 1/4 C. PLUS 2 TBS. ALL PURPOSE FLOUR FOR 50 ~ OZ STOCK 1 1/2 C. FLOUR FOR 64 OZ SEAFOOD STOCK 4 OZ. OF 1/2 & 1/2 3 ~ 4 OZ WHITE WINE 3 ~ 4 TSP SHERRY COOKING WINE ALL OTHER INGREDIENTS SAME FOR BOTH SIZES. 4 TSP. SUGAR 1 TSP. SALT 1/2 TSP. BLACK PEPPER 4 TSP. OLD BAY SEASONING 1 TSP. NUTMEG 2 1/2 CUPS CELERY CUT FINE 4 - 5 STALKS GREEN ONION CUT FINE. I STALK USE AS GARNISH 2 TBS MINCED GARLIC BAGUETTE INGREDIENTS: 1/2 STICK BUTTER 1 TSP WHITE WINE 1 TBS GARLIC MINCED HEAT TO BOILING LET SET FOR 5 MINUTES TO BLEND FLAVORS SPREAD ON BOTH SIDES OF BREAD AND TOAST FLIPPING HALF WAY THROUGH FOR THE PERFECT BAGUETTE CROUTON. CAN GARNISH WITH PARSLEY WHEN REMOVING FROM OVEN FOR A LITTLE COLOR TO IT. While making your rue if you find it a ball of mass I used a splash of stock to make it more workable. I also used a hand mixer to help for simplicity that worked great. I used this when I started my second box of seafood stock. Great making sure there is no lumps and nice smooth results. SINGLE RECIPE INGREDIENTS: CHOOSE 2 OF YOUR SEAFOOD ITEMS. LOBSTER, SHRIMP, SCALLOPS, CRAB, ETC. USE 1 LBS OF EACH SEAFOOD CHOSEN. 6 TBS. BUTTER DIVIDED 3/4 CUPS ALL PURPOSE FLOUR 32 OZ SEAFOOD STOCK 3 CUPS OF 1/2 & 1/2 1/4 CUP OF WHITE WINE 2 TSP SHERRY COOKING WINE 2 TSP. SUGAR 1/2 TSP. SALT 1/4 TSP. BLACK PEPPER 2 TSP. OLD BAY SEASONING 1/2 TSP. NUTMEG 1 1/2 CUPS CELERY CUT FINE 3 STALKS GREEN ONIONS ALL CUT FINE 1 STALK USE 4 GARNISH 1 TBS MINCED GARLIC BAGUETTE INGREDIENTS: 1/2 STICK BUTTER 1 TSP WHITE WINE 1 TBS GARLIC MINCED HEAT TO BOILING LET SET FOR 5 MINUTES TO BLEND FLAVORS SPREAD ON BOTH SIDES OF BREAD AND TOAST FLIPPING HALF WAY THROUGH FOR THE PERFECT BAGUETTE CROUTON. CAN GARNISH WITH PARSLEY WHEN REMOVING FROM OVEN FOR A LITTLE COLOR TO IT.

I saw this recipe on Facebook and it peaked my curiosity. I have never thought of trying this style of sandwich before. I am glad I did because it was delicious. I did change it around a little from the original recipe. You can find that link down below. I adjusted my recipe to 1 1/2 times for 3 sandwiches. (I have another soft scrambled egg recipe coming I will embed in my video at the location were mentioned.) 2 sandwich recipe. INGREDIENTS: 2 TBS. BUTTER 4 EGGS 3 TBS. CREAM CHEESE 4 SLICES AMERICAN CHEESE 4 SLICES POTATO BREAD SALT & PEPPER TO TASTE Wylie Dufresne’s Grilled Cheese with Soft-Scrambled Eggs | Genius Recipes https://www.youtube.com/watch?v=lsk2DfcrrrA

You know there are just some things you know by reading a recipe or seeing images. This is going to be good! This is very good you will not be disappointed. Very simple to make great for gatherings. Also wont hurt the wallet. Now let me share her & the recipe Spinach Artichoke Dip Recipe Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This Spinach Artichoke Dip recipe is too easy; pretty much heating and mixing. This dip is irresistibly creamy and every bite is loaded with spinach and artichokes. Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost to Make: $9-$12 Calories: 207 kcal Servings: 10 Ingredients 8 oz cream cheese reduced fat is ok 16 oz light sour cream 1 stick 8 tbsp unsalted butter 1 1/2 cups shredded Parmesan cheese 14 oz quartered artichoke hearts drained and coarsely chopped 4 oz can diced jalapeños drained 10 oz frozen spinach thawed and drained 2-3 garlic cloves pressed Instructions In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups Parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes. https://www.facebook.com/natashaskitchen/ https://natashaskitchen.com/spinach-and-artichoke-dip-recipe/?fbclid=IwAR1JeBlv-kDIx1tDEwNwIO2MNT2wJddC3-01_ramd9oID8oBy5PbfwfcTcU

I saw this recipe while surfing and it intrigued me. Even when I shared the link it had a response to take notice. I feel it is a good flavorful natural treat. Great as an appetizer or side dish. Can even use as a meal. Here in this video I did some by recipe. As well as mixing it up into different variations. This is just an example or base to create from. Feel free to create yours, share your experience with me and others please. Below is the recipe & link from, Zen & Spice INGREDIENTS 2-3 large beefsteak tomatoes 1 cup shaved Parmesan cheese 1 Tbsp dried basil 1 Tbsp dried oregano 2 Tbsp fresh Italian parsley, roughly chopped INSTRUCTIONS Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray. Slice the tomatoes into 1/4" slices and arrange on the baking sheet. Top each slice with enough Parmesan to cover the top, as well as a sprinkling of basil and oregano. Bake for 10 minutes, until the cheese is melted and bubbly. Top with the fresh chopped Italian parley. Serve immediately! NOTES Tastes great with fish, shrimp, or beef dishes as a side dish! https://zenandspice.com/baked-parmesan-tomatoes/?fbclid=IwAR2qUivwXlxhW0-YHqfBDzK3-

Okay I have to give credit were credit is due. My hat goes off to: Cookbook author Marisa McClellan, How to make a apricot lavender butter using honey instead of sugar. I loved everything about this. The flavors blended well in harmony as they danced on your tongue. Honey is the sweetener I really prefer on a lot of my dishes. Recipe Type: canning Author: Marisa McClellan Prep time: 1 hour 10 mins Cook time: 30 mins Total time: 1 hour 40 mins Serves: 3 half pints Ingredients 1 quart apricots (about 1 1/2 pounds whole fruit), pitted and chopped 3/4 cup honey 2 teaspoons food grade lavender buds Instructions Combine chopped apricots and honey in a bowl. Stir well to combine. Tie the lavender buds up in a length of cheesecloth so that none can escape and tuck it into the apricots and honey. Cover and let sit at room temperature for one hour, so that the lavender flavor can begin to infuse into the fruit. When the time is up, taste the uncooked mixture. If you like the current level of lavender infusion, remove the packet and discard. If you want a bit more lavender flavor leave the packet in for the first 10-15 minutes of cooking. Prepare a boiling water bath canner and 3 half pint jars. Place lids into a small pan of water and bring to a gentle simmer. our the fruit, honey and lavender packet into a wide, non-reactive pot. Place over high heat and cook at a boil, stirring regularly, for 15-20 minutes. As it cooks, check the consistency regularly by sweeping your spoon through the butter and then holding it sideways over the pot. Watch how it drops off the spoon. If it looks runny, it isn’t done yet. If it looks thick and nearly spreadable, remove the pot from the heat. It is done. Ladle butter into prepared jars. Wipe rims, apply lids and rings, and process for 10 minutes in a boiling water bath canner. https://facebook.com/foodinjars https://www.foodinjars.com https://www.facebook.com/marisamcclellan https://www.facebook.com/cookingupastory/ https://www.youtube.com/channel/UCGnPyMtzUCfkX1aEdfPHkgg https://cookingupastory.com/make-honey-sweetened-apricot-lavender-butter https://www.youtube.com/watch?v=yItwF2wUdqo

When I want something hot and filling on a cold winters night. I love whipping together a quick Goulash for Dinner. Very simple and & easy to do. I used Turkey this batch but I like to switch it up. Sometimes ground beef, or Italian sausage. I know what I am having for dinner tomorrow night. I always have left overs. This one is Italian seasoning, oregano, Sweet Basil. INGREDIENTS: MEDIUM ONIN DICED CARMALIZED 2 CLOVES GARLIC MINCED 1 LBS LEAN GROUND TURKEY 1 - 29 OZ CAN TOMATO SAUCE 1 - 29 OZ CAN DICED TOMATOS 1 TSP. SWEET BASIL 1 TSP. OREGENO 1 TSP. ITALIAN SEASONING. 1 TSP. SUGAR. SALT & PEPPER TO TASTE 1/4 C. RED WINE. 1 LBS PASTA NOODLES.

Now that the holidays have come and gone. I am taking advantage of the low cost on unsold Rib Roast. At $4.50 a pound I think this is my new after holiday tradition. INGREDIENTS: 5 LBS PRIME RIB ROAST 4 CLOVES GARLIC 3 TBS KOSHER SALT 2 TSP DEJON MUSTARD 3 SPRIGS OF ROSEMARY 1 TBS GRANULATED GARLIC 1 TBS GRANULATED ONION (IN VIDEO I USE MINCED DEHYDRATED) 2 TBS DRIED PARSLEY 2 TBS GROUND PEPPERCORN 1/4 C OR SO OF OLIVE OIL 2 TBS VEGETABLE OIL ( SEARING ROAST) Preheat oven 425* & roast 30 minutes. reduce heat 375* and roast (15 minutes per pound) checking 20 minutes prior to time to be safe. remove from heat by: 120* rare 125* med rare use Au jus to cook more. after removing, cover with foil and let the roast rest for 15 minutes. AU JU: 2 C BEEF STOCK 1/4 C RED WINE 1 TSP WORCESTERSHIRE SAUCE 2 TSP BEEF BASE (I prefer the better then bullion) Now I am not a Horseradish loving kind of guy. However those interested here is Laura's recipe for Horseradish Sour Cream. INGREDIENTS: 2/3 C. SOUR CREAM 2 TSP. DIJON MUSTARD 2 TBS (PREPARED) HORSERADISH OR MORE TO TASTE. 1 TBS CHOPPED CHIVES PINCH SALT & PEPPER I would like to thank Laura Vitale for an absolutely amazing Rib Roast recipe. Like always let me share her information for my viewers. I highly recommend her and her channel. https://www.youtube.com/user/LauraVitalesKitchen/featured youtube https://www.laurainthekitchen.com/ https://www.facebook.com/laurainthekitchen

I need to say something in case you don't know it. This is Delicious! Depending on what you want to put into it. The skill level can be Easy just buy it ready, To (a little more time) using made from scratch items. Think this is something you can create with the little ones. I will most likely be doing this again with Ella Baby in the future. This Recipe is from: AMANDA RETTKE Lemon Blueberry Heaven Dessert PREP TIME 20 MINS COOLING TIME 4 HRS 1 whole Angel food Cake LEMON PUDDING 1 package (3.4 ounces) instant lemon pudding 1 1/2 cups milk 1 cup sour cream TOPPINGS 1 can (21 ounces) blueberry pie filling 8 ounces whipped topping, such as Cool Whip Lemon Zest, optional (garnish) INSTRUCTIONS Cut angel food cake into cubes. LEMON PUDDING In a large bowl combine lemon pudding, milk, and sour cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside. ASSEMBLE THE DESSERT In a 9x13 baking dish, arrange 1/2 of the angel food cake cubes in a layer. Drop half of the blueberry pie filling over top of the angel food cake cubes. Cover the blueberry filling with the remaining angel food cake. Spoon lemon pudding over cake and spread evenly. Drop with whipped topping in dollops over pudding layer. Using an offset spatula, spread into an even layer. Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest. (optional) Place in the refrigerator for 3-4 hours. Serve cold. RECIPE NOTES Blueberry Lemon Heaven Dessert! https://iambaker.net/blueberry-lemon-heaven-dessert/?fbclid=IwAR3SqPDAZIMTRWxwpRCiNLtDe0Q4hEn7pI_MR7SSqG1X-215la6Xa941l0Y Here is my perfect from-scratch Angel Food Cake recipe! https://iambaker.net/angel-food-cake-with-roasted-strawberry-sauce/

Hi everyone, Welcome to another episode of Cooking With Tony. When I stumbled across this dish I new my wife would love it. I gave her a stack of recipes to choose from. Hid this one on the very bottom and had her pick 1 for dinner. This was the one she picked. This was a very delicious and healthy dish easy to make. Thank you Natasha my wife loves it and I enjoyed it.. I recommend this healthy dish you will love. I bet taste great with fresh baby spinach also. For Natasha's kitchen link, as well as the opportunity to check out her other dishes. https://natashaskitchen.com/cucumber-tomato-avocado-salad/

I love the taste of Chilean Sea Bass. If there was a fish I had to eat everyday. This one would do. With Lobster. They both compliment each other well. Orange Roughy is also another delicious choice. With that said the last time I had Chilean Sea Bass. Well that would be back in the mid 80's. Cooking the Hotels of Vegas I did not realize the luxuries of samplings in the kitchens. Just something I took for granted. The wonderful creations I would make. Then make a little extra to sample. Quality Control check. Well those days are gone in 2020 but the memories remain.

This is my wife's favorite vegetable dish of 2020, and going strong into 2021. I love it because of the flavors of the wine, and herbs that makes you just want to eat more. If you try it please share your experience with us in the comments below. INGREDIENTS: CUT TO 1/4 TO 1/2 INCH 1 YELLOW SQUASH 1 CALABACITA OR ZUCCINI 1 - 2 CLOVES GARLIC MINCED (Garlic disagrees with my wife so not mentioned or added.) 2 TBS. OLIVE OIL 2 TBS. BUTTER SALT & PEPPER TO TASTE 1/2 - 1 TSP THYME ( I Like More) 1/4 C. WHITE WINE 2/3 RDS WAY THROUGH SIMMERED & REDUCED.

You want to talk about the most amazing flavorful soup tasted. Here it is. Stock boiled from like 8 fried turkey carcasses for over 8 hrs. Reduced and concentrated to explosive tasty height's. Then enhance with wonderful flavor of the seasoned fried turkey. INGREDIENTS: 2 TBS. AVOCADO OIL 2 TBS BUTTER 3 CELERY STALKS (JULIENNED) 1 LBS PETITE CARROTS 1 WHOLE ONION (MEDIUM - LARGE) I like large. 3 CLOVES GARLIC MINCED 4 - 6 CUPS TURKEY STOCK 1 - 1 1/2 TBS. SAGE 1 TSP. POULTRY SEASONING. 1 TSP. THYME SALT & PEPPER TO TASTE 2 TSP BETTER THEN BOUILLON CHICKEN. BASE(TEST AT 1 TSP TO TASTE) 1/4 - 1/2 C. WHITE WINE 3 - 4 LBS FRIED COOKED TURKEY CUT UP. (ADD WITH NOODLES) 1 LBS EXTRA WIDE EGG NOODLES Background Music:Jazz Apricot Joey Pecoraro https://www.youtube.com/channel/UCXUbxtXlyp-urIb2hRlXRpQ