Welcome to my online kitchen! I share recipes, meal prep and practical kitchen to make homemade cooking easy. Visit olgasflavorfactory.com for many more recipes, kitchen tips and personal stories.
Thanks for posting this recipe ! My Mama used to make something similar when I was growing up. Was one of my favourites, I now sometimes prepare this for dinner parties and it always goes down a treat. My favourite way to cook the chicken is broilling. Greetings from Poland !
Great ideas! My boys love sausage pancake muffins, that's a good one your boys would prob like too. For your banana pancakes do you add oatmeal? I do oatmeal banana pancakes and add blueberries in as well, so good. This is the first video I've watched of yours, gonna take a look at your channel. I have two boys and I cook alot, I'm always looking for new ideas. I try my best to keep them away from bioengineered foods, high fructose corn syrup, soy and all the other unhealthy junk in packaged foods. Thanks 😊
I steamed the stems with the florets plus a couple more minutes. Added oinion powder, garlic powder, salt and pepper. Never tried it before but I will be using those stems from now on!
Everything looks fantastic! I just looked up your Italian Chicken, and Coleslaw recipes, and look forward to trying them. Coleslaw as well as watermelon in the summertime are definitely underrated from my standpoint😋 🌞
So I’ve made this recipe twice both times the yogurt is yummy smooth and creamy. This time I used only one milk container to have the amount of yogurt. Texture isn’t the same. Suggestions please
@@bethergas8124 what really helps with texture is to chill the yogurt completely before scooping it out. You can also try to incubate it longer. What I usually do is make the yogurt overnight, for about 10 hours, then in the morning, I place the entire metal pot, (covered) in the refrigerator and let it chill for a few hours. It turns out really thick, creamy and smooth. Then I take it out of the pot and transfer to storage containers. Hope that helps.
Hi, Olga, my name is Lolita. I have a great tip for buying peanuts. I wanted natural peanut butter without salt or sugar added, and the only 1 pound of peanut butter I found was the Smucker’s brand. It is very good but expensive at $6.19 for a 1 pound jar. So I thought, would it be cheaper just to make my own. I was at one of the dollar stores, not dollar tree, but a privately owned dollar-like store. The lady sells dry roasted, no salt or sugar added peanuts in a plastic 1 pound jar. I bought one jar and put it into my Vita-mix, I did not know that I could use a food processor, will use that next time. Anyway it turned out exactly like yours and I kept in for about two weeks, it did not separate at all like you said. Oh I forgot, the jar of peanuts I bought cost $1.39. Sometimes I buy Aldi 1 pound jar of peanuts for $2.19. Either way, it is a whole lot cheaper than the already prepared jar of smuckers brand. I save a lot of money . Try one of your Dollar stores to see if they have the peanuts. It was fresh not stale. Sorry for the long comment
Thank you. I live I. Scotland. I bought organic whole milk. I’m not sure where I would get ultra filtered milk in Scotland. Maybe it is termed with a different name.
You can certainly use regular whole milk, just follow the instructions for the traditional yogurt method. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pPLW95a42ok.htmlsi=0srjAnA6lMs5mKda
Thank you for sharing. We love summer corn ( corn on the cob) in our home as well. I always make sure to have it when I have my niece and nephew. I love the vase behind you with the fresh flowers. Do you mind sharing where you got it?!
@@katherineafzal2315 Corn is so nice this time of year. Really use to prepare and always a favorite with kids and adults:). I bought the vase a few years ago at Kirklands. It’s been awhile, so I don’t know if they still sell it.
Can't wait to try this way every other recipe seems to have way more steps. I am here for this method of adding everything all at once and setting it to cook. Thanks.
Hello, Your video is simple. I wondered why in your video you put the live cultures in right away with the cold milk and put the yoghurt button on for 6 hours, but on you transcript link below your video, it says you heat the milk up, then you put the live cultures in. May be I have misunderstood it. Can you clarify.
@@patriciawolfenden3904 if you use the same milk I used in the video, ultra filtered, then you don’t have to heat up the milk and can make yogurt exactly how I showed in the video. Heating the milk is only necessary if you use a different type of milk. I have another video where I explain it more and show how to heat up the milk if you use regular store bought whole milk. Instant Pot Yogurt Traditional Method ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pPLW95a42ok.html
@@Your_amazing_and_beautiful this is the food processor I used in the video: www.amazon.com/dp/B01AXM4WV2?linkCode=ssc&tag=onamzoflavorf-20&creativeASIN=B01AXM4WV2&asc_item-id=amzn1.ideas.2BY4YN718WU3X&ref_=aip_sf_list_spv_ons_mixed_m_f_asin
@@ahohe84 if you use reduced fat milk, the yogurt will be thinner in consistency and not as thick and creamy. You will also have a lot more whey and will need to strain the yogurt. Because of all this, you will also get a lot less yogurt.
Notes/ ideas - Frozen breakfast (English muffins) - salads washed and paper towel to absorb moisture, lasts longer. - fruit salad. Cube fruits. Citrus allows it to last longer. Can add blueberries. - lunches: soup at least once a week. Left overs from dinner (make extra for dinner and save for lunch next day). Make ahead salads by prepping separate components. - grains or easy sides. Make batch of rice. Potatoes. Roast bunch of veggies. - protein. Marinade or prep meat ahead of time. Thank you so much ❤❤❤