Harriet's Florida Kitchen is an energetic home cooking RU-vid channel that started out as a way to entertain the cook and her friends while stress-baking through quarantine, but just kept on for the sheer fun of it...and efficient way to share brilliant favorite recipes.
The show features Florida, Spanish, Cuban, Southern, sourdough, Italian and just plain delicious favorite recipes, cooked with verve, enthusiasm and occasional mistakes by celebrity cook and Florida native Harriet herself.
Then zip along to the next video! Or skip to the 3 minute mark where the cooking starts. This isn't rocket science. I'm assuming your phone skills are better than your punctuation skills.
🙂WOW...🙂Amazing! Excellent job! Thanks for sharing this wonderful video really fascinating We love it.🙂Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!Keep it up!🙂God bless you abundantly forever 🙂Enjoy amazingly blessed week Stay happy and well protected.🙂Carry on! Your friend with 👍big like!🙂Stay connected!With best wishes🙂
I loved your channel and recipe.We live in Hollywood,Florida and I love to cook and share my videos on my RU-vid channel:Chef Garcia from Hollywood.I will try your recipe.Thank you so much.
You might have noticed that a great thing about RU-vid is being able to skip ahead to see the bits you are looking for. In this case, scrolling ahead to about the 3:50 mark will bring you to where the cooking action starts. Or you can skip the video entirely and just use the recipe (link below). You are clearly an experienced cook, so won't need to watch the technique anyway.
At first I thought you were joking but then overcooked mine and your right. They look burned but actually still taste great. I took them to work and attracted lots of attention. Then they tried them and understood why I liked them anyway. lol. Haha.Looks can be deceiving.
But that makes me nervous! Did you bake them at 250 for an hour per the directions, or walk away and forget them for a little longer. If you followed the directions but still burned them, I need to recheck them and maybe reduce the time. They really should be golden brown like the photo (I made those, too, but was more attentive!! 😬).
Oh no! Well first, I apologize for the frustration. I can send the recipe to you directly. But first may I ask you, so my tech team can duplicate the problem, were you able to bring up the full "description" when you clicked beneath the video? Then did it open up further when you clicked on "more"? Then did the recipe not appear when you clicked on "find recipe here"? Each of those worked for me when I double checked, but if any one of those steps did not work for you, we need to fix it on our end. In the meantime, I can either paste the recipe into these comments for you, or you can email me and I can paste into reply email. My email is harrietsfloridakitchen@gmail.com.
It's getting harder and harder to find Cross & Blackwell Major Gray as well as their hot mango chutney. it's a much needed ingredient in a quinoa fruit salad that my girl makes and I'm not big on healthy foods, but this is awesome!! I'm so looking forward to making this at home and the pressure canning to make it shelf stable. I also like the suggestion from @vickiryall3831 of adding tamarind paste; a very underrated flavor. The rack on the bottom of the water bath or pressure canner keeps the jars from exploding, otherwise the jars are exposed to direct heat form the heat source.
Would love to hear more about that quinoa fruit salad. Sounds fabulous. I did start making this out of desperation because Major Gray's seems to only be sold now as a seasonal item. Geez. As it happens, making mango chutney really is seasonal, especially when you have a bumper crop of mangos falling off the trees. Do report on the salad and chutney used in it.
Joanne, just as my own tech check, did you click on the "more" below the video, and then the "more" at the end of the description that scrolls open? The link to the recipe should be under that. Here it is (and if you can't open it, please send me another comment and I'll email it to you). bit.ly/3hRHqZ2 The cooking time is 30 minutes for chicken breasts. If you make it with thighs (my preference), you'll need to cook it for 5-10 min longer. I didn't take that into account and nearly killed a guinea pig dinner guest with too-rare chicken. 😱
I really felt your frustration when watching this. I've made several batches of fudge in my life & not one of them ever turned out right. First, I didn't know what soft ball stage was so my fudge was never cooked long enough. Somewhere I got this crazy idea of putting it back in the pot & adding a cup of sugar to it. Then I just brought it to a quick boil & poured it into the dish. It would set but it was so terribly grainy. It was like eating squares of fudgy, granular sugar. Since then, I've watched so many videos on how to make it that I really think I could do it. After watching you, I know I'm not the only one who has trouble with it.😊 Thanks for the video.
Ha! My video should DEFINITELY have been soothing for you! I couldn't believe recooking it worked, but it did. It's just seriously bad form!!! I keep looking at that lady's gravestone with her simple fudge recipe on it, which is the same as this one. This should work!!!!
Harriet, This was a great lesson for baking with puff pastry! I love guava, so I'm going to have to order some! Can't get it in Battle Creek, MI, lol. We do have lots of cereal though! Take care and thanks again for a great, tasty treat idea!
Terrific presentation as Harriet makes this sound doable! My family has purchased these often in my lifetime. Thank you Harriet for this great New Years 2024 “present” with your wit and hope in this presentation that we all can make these too! Great recipe and truly helpful tips.
Mo, you can do this!!! Now that I've figured out how speedy and easy they are to make, the grocery store versions (tried yesterday) are just not the same!
Thank you! Despite my dumb screw-ups, this recipe is delicious and usually fairly fool-proof. Btw I have since bought a candy thermometer. Merry Christmas to you, too!
@@harrietsfloridakitchen I tried and it worked. I could not believe myself I made it. I thought that might have been a good luck or a coincidence. I tried again it worked the 2nd time. Thanks. Happy New Year from Asia. :)
My Grandmother and Aunt made these every year during the holidays and I never could get enough! I decided to make some yesterday following your recipe and tips/suggestions (especially salt...I used abt 1/2 the recipe amt also) and they turned out great!!! YUMMY THANK YOU! (P.S. in attempt to prevent over-browning, I watched them pretty close and actually ended up cooking a little bit longer, but had lowered temp to 235 deg F a couple of times.)
Perfect! Mine turn out just the way yours did everytime, EXCEPT the day I videoed them, of course! I left them a few minutes too long!!! D.U.M.B Thank you for your good report!
Sigh. You are so right. The recipe is foolproof; I just had an emergency interruption and slid back into the kitchen a little too late. Didn't have replacement pecans, and wanted to get the episode out. They still tasted amazing, but looked overdone...which they were! Not burnt, but not the usual golden perfection. Don't follow my example!
No, you put them into the freezer raw once you've rolled them in the Phyllo. Just thaw before baking. Note the info at the end about grouping them. They stick together and the Phyllo falls apart if you try to break out 4 or 6 from the dozen. Even wax paper between them wasn't brilliant when I tried to pull them apart whilst frozen hard. So put them into little manageable 2s or 4s if you want to have smaller dinners as an option. One last tip...be SURE the chicken is bone dry after washing and before wrapping in the Phyllo. I was horrified to find that they got a little soggy otherwise. Not nice!!
I didn't see Clarita's saffron info. But the technique on the pan lid on the back of the stove came from one of her best friends, whose daughter is one of mine. I just do everything she tells me!
Okay this is very close to how my grandma use to make it. The consistancy is the closest I've seen yet. She would use bread and day old biscuits, when mixing everything she would mush everything with her hands together, right before putting it in the oven, she added those bread ends and let them soak up some of that juice, not all on top. Those end pieces make the best dumplins throughout if you ball them up a bit. Once out of the oven and cooled down, she would place a piece of plastic wrap on top and stick it in the fridge over night. OMG! I could make myself sick eating it. You have such a Wholesome, Momma vibe about you. You make me miss my momma.
What a lovely comment...both the baking ideas and the compliment about being like your momma. I think I might be a pretty good grandmother myself...how could I not be, since I enjoy it so much?! That use of the crusts sounds fabulous. It must add a nice chewy texture, which I would love. Definitely trying that and will also add that suggestion to the bottom of the recipe. Thanks!
Hey Harriet's Florida Kitchen, I watched your video on youtube. I loved that. I hope the best for you. I have some special tips for you to grow your channel faster Thanks.
Oh Donna...😂. Every one of these tricks is from her. Either hunkering down during a hurricane or on the boat. They watched with huge amusement as their snf piled in hundreds of gallons of water for all the inhabitants during their last hurricane. Loved not having to do it themselves this time!
Love the reuse of the crystal light containers! So much great info here! I’m in north Texas, so prep for tornados. Love your channel. Will definitely share🤗
OMG you do need disaster prep. But tornados are harder because so last minute! But power out is power out, so you can use lots of this info. Aren't the Crystal Lite containers brilliant? I couldn't stand to throw away such slender, easy-to-store containers. Great for pepper corns, herbs de Province, all those spices you find in markets w/o jars, just packages!
Making a batch this weekend for Christmas gifts. My fondest memories of the Cross & Blackwell jars from the 70’s were the mango slices. I’m adding dried mango slices in an attempt to replicate the texture. Thanks again for what you do!
That is a very good idea. I wonder if you might get the same effect by just making sure you keep some of the mango slices whole, and maybe add them halfway through the cooking time. Think I'll try.