I'm just a home cook sharing the recipes I make in my kitchen, hoping to motivate more people to cook at home. I'm not selling or endorsing anything, just sharing my love of cooking. There are lots more recipes on my website: www.JennyCanCook.com.
What I like about this cake is that often people run out of milk and eggs and don't have cooking chocolate either.....All the stuff in this recipe you ca find in your pantry and U don't need to head to the store.
We absolutely love this recipe. It’s so much fun watching your channel. You really seem like a genuine kindhearted person. Very down to earth. Thank you for taking the time to share your knowledge and recipes!
You lost me with the extra lean ground beef. Fat is flavor!! I will use a grass fed 80/20 or at least 85/15 and put it in a loaf pan. Everything else looks pretty good except for cooking the garlic too long.
I often wondered what Jenny Jones got up to. Now I know! As always,most excellent show! TYSM! It did my heart good to see you again! Even as I realized this is several years old now in 2024! Bless you girl!
Hi Jenny...I am hoping you are checking your emails once in a while...I have a question about your chicken pot pie....After it is all made and ready to put into the oven...can I freeze it...either cooked or uncooked? I want to make a few to have on hand. Hopefully you will get this message as I am making them today...
Just made this today except they were vegan. I used Just Egg for eggs and used almond milk yogurt instead of yogurt. But I used a ton of lemon zest and more lemon juice. It was delicious and you would never be able to taste the difference. Thanks Jenny for my favorite recipe!
Once you remove all the useable cabbage leaves my Oma taught me to finely slice the remaining cabbage and fry it off with diced bacon. From there you can use it as a side dish or even add it to the filling mixture to stretch it further. For the liquid to poach and hydrate the rice she would use the cabbage water and add chicken stock cubes and a healthy amount of maggie seasoning liquid. I have also made this with coarse bulgur as a sub for the rice. Lately i have been using dashi broth with soy sauce and chilli powder or paste to taste. Thanks for sharing the recipe, good to see it done in classic fashion, this is a highly versatile diish that will except just about any flavour profile, Take care, God bless one and all.
This is by far the best recipe. Thanks to you, I've been the talk of every cookout, everyone always asking for me to make them. These ribs with some German baked potatoes. FO GET ABOUT IT!
Hi guys! my friend gave me fresh yeast and I really want a fast easy delicious bread that light and airy bread. Will this recipe work with using fresh yeast?
I have now made this recipe twice. The second time I let it rise longer on both proofing times. I also combined the 360 g of white flour using a third of whole wheat King Arthur bread flour. Both times the bread has been a crispy loaf but sad. 7 and 1/2 in in diameter by only 3 in high. Is this all I can expect from this recipe? It feels like there's not enough yeast in ratio to flour. It's not a very airy or light bread. The base of the bread is very tough and very hard to cut. I did cook in a dutch oven just like yours.
Been watching Jenny since she started cooking shows I'm an 84-year-old black woman and baby I have learned tons from this girl and I know how to cook but a lot of it comes from Jenny God bless you dear❤🎉
She says 1 clove of garlic in this video but the printed recipe says 2 cloves. I'm making this now. I split it into 2 loves to reduce cooking time, hoping it's be done in 45 minutes instead of an hour.
Watching your video, it looks like your ingredient measurements are off by at least 50% compared to the written recipe. I wish these video “chefs” would get it right.
You are mistaken. I am not a "video chef" but just a home cook and have been making this recipe for years. The recipe is the same in the video and as written. www.jennycancook.com/recipes/best-meatloaf-recipe/
