THE PASTA DINNER I'VE MADE MY FAMILY HUNDREDS OF TIMES (SAUCY PASTY!) | SAM THE COOKING GUY
I've literally made this hundreds of times - SAUCY PASTY. A legend in the Zien household, it's essentially a creamy, spicy sausage pasta dinner that is STILL one of go-to's. Let's get saucy!
00:00 Intro
1:22 Cooking sausage
2:13 Cooking bacon
2:42 Continuing sausage sauce
3:48 Making a bread topping
4:24 Adding the pasta
5:00 Finishing touches
6:18 Plating
7:05 First Bite
7:32 3M Subscriber giveaway winner
8:42 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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How to Make Cowboy Stew: Delicious Recipe Revealed!
How to Make Cowboy Stew - Recipe below!
In this mouthwatering video, I'll guide you through the process of creating the most delicious Cowboy Stew you've ever tasted. Whether you're a seasoned chef or a beginner in the kitchen, this step-by-step tutorial will help you master the art of Cowboy Stew preparation.
Join me on this culinary journey and impress your friends and family with your Cowboy Stew skills! Don't miss out on this incredible recipe.
Ingredients
2 lb ground beef
2 packages kielbasa sausage sliced into ½ inch pieces
2 garlic cloves, minced
1 onion, chopped
2 (14.5oz) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15oz) cans pinto beans, with liquid
1 (15.2oz) can whole kernel corn, Drained
2 (14.5oz) can diced tomatoes with green chile pepper, with liquid
1 (10oz) package frozen mixed vegetables
4 cups of water
2 tsp ground cumin
2 tsp chili powder
Salt and pepper to taste
Instructions
In a dutch oven over medium heat, sauteé onion. Add ground beef and cook until there’s no pink left
Add sliced sausage
Pour in tomatoes, pinto beans, corn, potatoes, diced tomatoes with chiles and veggies
Mix everything until well combined, add spices
Add water, bring to a boil, and simmer for one hour
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Braised Beef and Herb Soup Recipe
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Niu (牛) is beef. Pahu (扒烀) means braised until tender in Yunnan dialect. This is a Yunnan-style braised beef soup. Yunnan is a special province, it has the largest number of ethnic minorities so there are lots of different cultures here. It borders Myanmar, Vietnam, and Laos; It is connected with Thailand and Cambodia through the Lancang Mekong River. With lots of catering collisions, Yunnan developed a complex, tropical, and interesting cuisine.
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INGREDIENTS
To make the beef soup
2 kg of tough cuts of beef (beef honey cone trips, beef tendon, beef ribs, beef meat, beef bones)
2-3 liters of water
2 inches of ginger, sliced thinly
2 scallions, cut into stocks
1 cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
4 bay leaves (Amazon Link -
2 tsp of white peppercorns (Amazon Link -
To complete the soup
10-15 cloves of garlic, diced
1 inch of minced ginger, diced
2 scallion, diced
2 shallot, diced
5-8 Thai bird-eye chili, diced
2 stalks of celery, diced
1/3 cups of diced mint leaves
5-6 culantro leaves, diced
5-6 cilantro leaves, diced
Lime juice from 2-3 limes, taste and adjust
2 tsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of salt or to taste
INSTRUCTIONS
Fill a big pot with water and add the beef. Bring it to a boil. Skim off the scum. Any tough beef cuts will work good for this recipe. Do your best to collect multiple cuts of beef so you can have different textures and flavors in one pot.
Put the following aromatics and spices into a spicy bag: ginger slices, scallion stalks, cinnamon stick, star anise, bay leaves, and white peppercorns.
Transfer the beef into a clean pot then add 2-3 liters of water. Add the spice bag. Bring it to a boil. Simmer on low heat for 1.5 hours.
Finely dice the garlic, ginger, scallion, shallot, celery, Thai bird-eye chili, mint, Culantro, and cilantro. Squeeze the juice from a few large-size limes. If you can not collect all these herbs, it is ok to use other kinds of herbs you like.
Remove all the beef from the pot and leave the broth behind. Discard the bones and the spice bag. Cut the beef into bite-size pieces.
Put the beef meat back into the clay pot. Bring it to a boil again. Add all the herbs along with the Sichuan peppercorn powder and salt to taste.
Add the lime juice gradually and taste to adjust the flavor.
Videography / Editing by Austin Schargorodski -