ja mehr Salz und pfeffer. Im kidding but I think it’s hilarious when she says the pepper didn’t even come out but that’s ok because I don’t like pepper anyway.
Hi Kay, this is a follower from Spain. Here you have a recipe for Huevos Rotos, a typical Spanish dish. Ingredients For 2 persons 4 Eggs 3 Potato Extra virgin olive oil for frying We start by peeling the potatoes and cutting them long. We put them in a bowl with plenty of water to remove the starch, this way they will not stick when frying them. We drain them and dry them well with a clean kitchen cloth. Pour olive oil into a frying pan over medium heat, when it is hot enough, add all the potatoes and let them cook until they are tender. We increase the heat to maximum and brown them lightly, not too much because if they are too crispy they will not absorb the egg well. Remove them with a slotted spoon and put them on a tray. In that same pan, we remove oil until only a few tablespoons are left. We raise the heat to maximum. We add the eggs and leave them for a few minutes until the white sets. Very carefully and using a slotted spoon, we turn them over and put them on the potatoes. Now all that remains is to break them with the help of a fork and a spoon. Serve them immediately.
What a lovely looking meal. Spaghetti and meat, or meat and spaghetti. Most people think it's the same thing but actually, it's not. Spaghetti and meat is actually spaghetti under meat, and meat and spaghetti is meat to the left of spaghetti. It's very important to remember that so as to avoid embarrassment when ordering a delicious feast at a fancy restaurant. I once got them wrong when I went for a meal somewhere and ended up with a broken foot. But I tell you what, I never made that mistake again. Fumbs up.
thank you for your simplified clarification I was clueless watching this video wondering what is this dish called I wouldn’t wanna order spaghetti with meat, meat with spaghetti is what my heart desires especially after watching this video 🤤
Only a very confident chef would call a dish “Spaghetti & Meat” and use tagliatelle. The addition of frozen vegetables and not draining the pasta in any way are both strokes of genius! 👏🏻
Hi Kay , love your videos , been a fan for many long years. I have spagetti bolognese recipe that's fantastic and authentic. I know you've done it in the past , but please have a go , you won't be disappointed. This is close to how they do it in Italy. You'll need ; Some oil 1 large carrot 1 large onion 2 sticks of celery 3-4 cloves of garlic (or 2 tablespoons of the jar garlic) 500g mince beef Some red wine (the alcohol burns away during cooking) Some bay leaves Oregano A can of tomato sauce Tomato paste Beef stock Spagetti Chop up all the veggies as small as you can , proper diced. In a big pot , give them a fry on medium/high heat for around 5-7 minutes. After that , add in your beef mince but make sure to break it down properly and otherwise you'll end up with chunks of mince. (I use a whisk to break it down while it cooks) After the water from the beef has evaporated and the beef has started frying and browning (make sure the heat is high during all this as the pot loses a lot of it's heat and cook for about 7-8 minutes) add in around 2 tablespoons of tomato paste and cook for another 3-4 minutes. Next is around a pint of red wine (you can skip the wine) and cook for another 5 minutes. After that throw in the tomato sauce , 2-3 bay leaves , a tablespoon of oregano , 2 teaspoons each salt and pepper. Add to that around a pint of beef stock and let that pot cook for around 45 minutes on low heat while stirring it occasionally to make sure nothing sticks. In the last 10 minutes boil your spaghetti , but boil water first , and then add spagetti. Dont cook spagetti for any longer than 10 minutes otherwise it turns into mush. Strain it and serve the sauce on top of your spaghetti in a nice bowl. Thanks Kay! I hope you like it.
@@TB-us7el In some regions of Italy they do , you're right! I'm from Malta which is the island south of Sicily and I've worked in kitchens for 15 years with plenty of Italian chefs , and I just gave Kay my favorite version of the recipe. Of course there's variations and they're all great!
I’m so excited! I finally subscribed after having heard about you for a little while from Cody Ko and Cinnamon Toast Ken. I think you’re great. I also love to cook new dishes and I totally support you in being very careful about over-salting! 😉🙏😇
Hi there Kay! Came over here after seeing your rice trilogy on Uncle Roger and just wanted to say great job! You improved a lot, and it's nice to see you getting better! I think you should give risotto a try if you haven't! It'll take a lot of broth, but it's actually one of the few cases where you put raw rice directly into the pan with the oil. The key is getting good arborio rice though. Most long grain rice just won't work.
I think she means the spaghetti part of the title of the dish is long strips of thin pasta and meat. Not that the dish is traditional spaghetti Or at least I hope that's what she means lol.
Hi, Kay!!! Here’s the recipe I sent you when I told you Merry Christmas. My family loves watching you cook! We look forward to each new video. I hope you and Lee are doing well. MARRY ME CHICKEN RECIPE Ingredients: 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper 6 tablespoons (50 grams) all-purpose flour 2 tablespoons (30 ml) olive oil 2 tablespoons (28 grams) unsalted butter 3 cloves garlic minced 1 cup (240 ml) chicken stock 1 cup (240 ml) heavy cream (double cream in the UK) 1⁄2 cup (43 grams) parmesan cheese grated 1 teaspoon chili flakes 1⁄4 teaspoon oregano 1⁄4 teaspoon thyme 1⁄3 cup sundried tomatoes chopped 1 tablespoon fresh basil leaves Instructions: 1 Season chicken with salt and pepper, then dredge in flour and shake off any excess. 2 In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly. 3 Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside. 4 Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. 5 Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano. 6 Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes. 7 Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
A recipe in one of the Merry Christmas messages: BRAZILIAN CHICKEN PIE PIE DOUGH: (or go and buy 2x puff pastry (bottom and lid)) - 17.6oz / 500g of flour - 7oz / 200g of butter - 1 egg - 4 fluid oz / 118ml / half a cup of water - 0.15oz / 4.2g / 1 teaspoon of salt 1. Mix all the ingredients until the dough has come together and let it rest in the fridge for half an hour. FILLING: - 17.6oz / 500g chicken breast (grounded or shredded) - 4 onions and 4 garlic cloves - 1 chicken stock cube - 8.8 fluid oz / 250ml cream - a tin of sweetcorn (or olives, or mushrooms, or hearts of palm) - 12ml / 1 dessert spoon of mustard - 6ml / 1 teaspoon tomato puree (enough to give colour) 1. Fry the chicken (seasoned with salt and pepper) on high heat in hot oil along with the garlic and onion. Add the corn and leave for a few minutes. Add a little water to deglaze the bottom of the pan and add the stock cube. 2. Add the cream, mustard and tomato paste and let it reduce to a thick sticky sauce. 3. Split the dough in 2 parts and roll out one for the base of the pie and another for the lid. 4. When placing the pie dough in the mould (preferably metallic), do not forget to make holes in the base with a fork. 5. Add the chicken mixture to the pie. 6. Place a lid of pie dough on top, make a hole in the middle so moisture can escape. 7. When the pie is assembled, brush with an egg yolk before baking to give it a nice colour. 8. Bake the pie in an oven at 180°c until ready, nice and golden brown on top. Good luck!
I reccomend if you havent as it sounds like it is frozen when hit with the oofa doofa , defrost the meat before putting it in the pan or the inside may not be cooked right
hey kay i think this recipe would be really good for you to make 1. cook any meat in a frying pan at 230 kelvin 2. get rice out the freezer and cook it in the oven without a baking tray or nun that crazy stuff 3. put rice and meat on plate 4. get some gravy granuels and put it on the plate (dont make gravy just use the substance its very good seasoning)
Hi Kay! Love this one! So yummy, I made this for my uncle and he just ate it right up. If you don’t mind, could you make my favorite recipe? My mother used to make it for me when I was a wee lad. She called it “Esther’s Delight” it is a classic polish dish. Wish three eggs in a large bowl Add condensed milk Add half and half Add Parmesan Dice up 6 green beans, 7 large carrots, one petite onion Rip part one clove of garlic Sprinkle gently Pour in 1/3 of a cup of salt Slice up 6 celeries Squeeze some lime juice Slice up two packs of deli ham Add one cup of cornstarch 5 large tablespoons of mayo Pour slowly into and wisk until frothy Cook at 450° for 60 minutes or until golden brown with green undertones Now for the gravy sauce Take gravy powder and instant mash potatoes and boil peas and carrots with a cup of milk Take your creation out of the oven and let the yeast rise for two days Remove from freezer once firm yet jiggly to touch Pour gravy juice over cake Dice cucumbers Sprinkle on top Add scoop of tuna in the middle Surround cake with skinned apples and hand full of blueberries Add ice cream to taste Slice cake into miniature triangles Serve with tea and a cold tortilla
Should have added the flour first, cooked it until brown, then added the water. That way your gravy will not taste like flour. Since you only added a Tablespoon it might not matter this time but keep it in mind for future dishes.
She's made it look easy, but I'm not sure I'd be able to handle this dish. I've been moon goonin' too much. Spaghetti... and meat? I can really only handle one at a time.
would love to see your take on sheppard’s pie Ingredients MEAT FILLING: 2 tablespoons olive oil 1 cup chopped yellow onion 1 lb. 90% lean ground beef -or ground lamb 2 teaspoons dried parsley leaves 1 teaspoon dried rosemary leaves 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 garlic cloves -minced 2 tablespoons all purpose flour 2 tablespoons tomato paste 1 cup beef broth 1 cup frozen mixed peas & carrots* 1/2 cup frozen corn kernels POTATO TOPPING: 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes 8 tablespoons unsalted butter -1 stick 1/3 cup half & half 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup parmesan cheese Instructions MAKE THE MEAT FILLING. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 400 degrees F. MAKE THE POTATO TOPPING. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add the parmesan cheese to the potatoes. Stir until well combined. ASSEMBLE THE CASSEROLE. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving. Notes *If you can’t find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots. **Bake at 400° F. Start preheating the oven after you make the meat mixture (listed in step 6)
My first Thanksgiving dinner I cooked I was 12 years old Cajun Style?? I'M lost no matter what this dinners is supposed to be spaghetti and meatballs OH OK. BUT no matter if your family loved it then job well done
I don't like gristle, either, and it's not good for you, so it's good you spit it out, Kay. I won't say I'd be a fan of this dish because I don't like peppers much, but I still enjoyed watching you cook it. 💐
I like this but dont like no foreign muck in my food so I would change spagetti for spudtattas, garlic for red sauce and get rid of them peppers as I dont like spicy stuff.
