Thank you for visiting my cooking channel. My name is Michael. I live in Indiana. I really do love to cook. I remember buying a hand held mixer when I was 19. It had a little cookbook in the box, that is how I learned how to make mashed potatoes, my cooking started with that. I am here to give you ideas of what to cook, hopefully some good and different ideas. You might not like everything that I cook, but I am sure you will like some of the video recipes.
Update... As of April 2019 I will be making some Keto Recipes, they will be in a Keto Playlist. Thank you for watching, it helps support me! ~Michael
Love your videos! Glad to see you posting again! I just happened to see this video right now, can’t wait to try it! I learned so many things from your videos when I first moved out of my parent’s house 6 years ago!
For all of you saying you're going to make this, DO IT!!! Michael, I just made this and invited my daughter and grandson over. It was an absolute home run!!! Easy to make and the taste was everything you said it would be! My daughter said she would be making this for her family as well! Thanks so much! MMMMM
@@MyFondestMemories You make me *smile* and happy you like the recipe. The recipe was from a cookbook called "Celebrity Cookbook" A recipe from George Segal.
This looks absolutely delicious! When you pulled the lid off the chicken my mouth was watering and i had my plate ready! i am going to try and make this! I really hope a do as great of job as you did!
Thank you thank you Shelly! You are a better cook than I am and yes please give this a try, it will make you *smile* and it's easy too make. Pulling the skin off the chicken is optional and if you want to... make a video!
@@MichaelsHomeCooking I don't have tomato juice at the moment but do have sauce. Might try using it thinned a bit with chicken broth? Got everything else on hand...
@@MichaelsHomeCookingI made this using tomato sauce I had and chicken broth via water and better than bouillon paste. It turned out amazing! Thank you for this recipe Michael! I've shared your recipe 2x 💗💗💗
Good to see you back making video's again my friend. Looks yummy going to give it a try. I have been pretty much retired now do to health issues and been cooking more myself. What can i say i'm getting old and my old knees can't take retail anymore.
I hope you are happy to retire, I did six years ago and happy. I got mad at my job so that's when I quit/retired. Thank you for watching all these years!
Ingredients: 1 and 1/2 pounds tomatillos (.68 kilograms) 1 small onion 3 garlic cloves or more 1 bunch of cilantro, stems and all 1 teaspoon salt or more 1 or 2 serrano chilies, top stem cut off 1/4 cup chicken broth or water is fine (60 ml) 1 additional cup of salted chicken broth. (237 ml) 1 cup of heavy whipping cream or triple cream Mexican crema. (237 ml) 1 or 2 tablespoons fat... lard or vegetable oil or 1 2 3 oil for cooking the sauce. This makes 6 cups of sauce. (1420 ml) Taste for salt!! Use this for enchiladas or anything. ESPECIALLY good over plain rice.
So, is it better to have a super flavorful breading surrounded by a semi-bland hotdog or a better than average hotdog surrounded by a blander breading? There is such a thing as too much flavor sometimes per example: I made taco's once and I use a very good taco meat recipe and then I decided to smother them in a fantastic chile verde and quite frankly it did not work. I realized my local mexican places taco meat is not what I would call super flavorful but when you add the taco sauce and chile verde they are tacos to die for.
Thank you for your question. I prefer a better hot dog with a good breading. I've moved on to better hot dogs than in this video. Back then it's what I always bought. I would never buy those chicken corn dogs from the grocery stores.
You were the first person I ever saw cooking corn in the microwave, and I've been doing it that way ever since I saw your video. You were also one of the very first people to start posting cooking videos on RU-vid.
As far as I can remember, I just got the idea to try it in the microwave and it works great. Easily remove the silks too. PrincessDiana is the one that got me to start. My first subscriptions were Morbeck and Spricket24, then Zipster08 and Lisa Nova and many. I would guess there were say 500 people that tried cooking vids. Now there is maybe a million from around the world, and that's great. Many have teams of people and it shows for sure and they do extremely well. I always thought your cooking surpassed mine with sofiticaticon of presentation and ingredients! Always admire you Marc.
@@MichaelsHomeCooking Oh no, mine didn't surpass yours. It's the recipes that count and you soared on that. Most of the time, I was just experimenting. The pan you gave me is what sent me from playing chef to actually being interested in cooking. I miss Diana. I have no idea what happened to her.
