The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday
The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday - The Best Mac and Cheese You'll Ever Eat - Are you looking for the best mac and cheese you'll ever eat? Look no further! In this video, we'll show you how to make the ultimate mac and cheese recipe.
This mac and cheese recipe is absolutely delicious and will quickly become one of your favorite dishes. Whether you're a casual dine-in at home chef or a 5 star chef, this recipe is sure to please. So don't wait any longer, put this recipe into action and enjoy the best mac and cheese you'll ever have!
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Ingredients:
1 lb. Elbow Macaroni
1 lb. Monterey Jack Cheese (block cheese, shredded)
1 lb. Sharp Cheddar Cheese (block cheese, shredded)
1 tbsp Creole Kick (Creole Seasoning)
2 tbsp All purpose Flour
2 tbsp salted Butter or Bacon Grease
2 cup Whole Milk
All Purpose Seasoning:
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CHEESY SCALLOPED POTATOES! STEP BY STEP!❤
These CHEESY SCALLOPED POTATOES are always a hit at our house, they are a PERFECT side for most meat dishes and are EASY to make. I know they will be a hit in your house too. ❤
INGREDIENTS
1/2 small onion (julienned)
3 1/2 Tbsp flour
1 garlic clove (finely minced)
1/8 tsp ground nutmeg
salt to your liking
pepper to your liking
3 1/2 Tbsp butter
4 medium russet potatoes (peeled and sliced thin)
chopped chives to garnish
2 C. whole milk
10 oz. cheese (white cheddar &colby jack
(or your choice)
plus more for topping
•In a small skillet with 1 Tbsp veg oil saute onions till golden brown then set aside.
•melt butter on low/med heat and slowly add flour a little at a time whisking non stop till
golden brown
• add finely minced garlic for 30 seconds
• add milk a little at a time whisking non stop till all is incorporated and mixture is thick, smooth and bubbly
add pepper, salt to your liking then add nutmeg
• start adding small bunches of cheese, whisking non stop till all cheese is incorporated and mixture is smooth ,thick and cheesy
• remove from heat
• drain and Pat dry potatoes
• spray bottom of dish with non stick spray
• layer thin layer of potatoes on bottom of dish and spread thin layer of cheese sauce (salt and pepper)
• repeat process and top with more grated cheese
• bake cover in aluminum foil at 350° for 1 hour to 1 hour and 20 minutes
• check at 45 minute point if tender, remove foil and continue baking uncovered till golden brown
• let cool a few minutes before serving
● CAUTION, be very careful with mandolin, use guard and keep away from children.
MEATLOAF!! DELICIOUS!❤
BACON MAC AND CHEESE
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Don’t Boil your pasta, you’ll thank you
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Don’t Boil your pasta, you’ll thank you... seriously and sometimes. Sometimes you want boiled, but hear me out. This method saves time, energy, and it comes out pretty good.
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I Tried 5 Breakfasts From 5 Countries (Ukraine, Jamaica, Venezuela, Albania, Mauritius)
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Thank you so much to Aton, Tanya, Amalia, Gabriella, and Evelina for sharing your dishes with us!
Artist today is Owen Rival
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Production help: Leah Schwartz (
Additional Editing: Josh Archer (joshiarcher.com)
Link to the Snack episode I mentioned where I made Jamaican codfish fritters:
RECIPES:
Arepas Andinas:
Gato Pima (Chili Cakes):
Cottage Cheese Bake:
Ingredients
600g farmer’s cheese
3 eggs
3 Tbsp sugar
3 Tbsp semolina or cornstarch/cornflour
3 Tbsp soaked and dried raisins (feel free to skip it, if you don't like it)
1 tsp vanilla
Directions
Preheat the oven to 180°C and soak raisins in hot water. Place in bowl cheese, sugar, vanilla, semolina, egg yolks and combine. Mix in raisins and set aside. Whip up egg whites to stiff peaks, mix into cheese batter. Place in baking dish, lined with parchment paper. Bake for around 40 min or so. While baking, it will rise a little, but after it'll fall down. That is completely normal. Enjoy warm with jam and sour cream as you like!
Pershesh me Qumesht (Bread with Milk):
Ingredients
Fresh bread (baguette recommended)
Milk
Sugar
Directions
Tear your bread into bite size pieces. Toast to your liking. Heat milk to warm, but don’t boil. Put the bread in a bowl and top with milk and a little sugar to taste. Enjoy right away!
Ackee & Saltfish:
Ingredients
1 can ackee, or 1/2 lb picked (seeds out) fresh ackee
1/2 a white onion, sliced
1 bell pepper, sliced
1 tomato, cubed
1 green onion, sliced
1 scotch bonnet pepper, whole
Black pepper
3 sprigs thyme
1/2 lb saltfish (salted cod)
Directions
The preparation depends on if you’ll get dry saltfish or canned saltfish. If it’s dry and salted you’ll need to boil the salt fish in water at least 2 times, wash it off with cold water and check to see if the salt level. It should be a bearable salt level. Then you have to remove the skin and bones. You should end up with small flakes of salt fish. If it’s canned just pour off the water and use.
On a medium flame, heat up some oil. Sautée the veg. Add flaked saltfish. Saute for a minute or 2. Gently add the ackee (the key is not to mush the ackee, you want it as much as possible in whole pods). Stir gently with a fork to combine. Sprinkle it with black pepper and salt. Add whole scotch bonnet and thyme (still on stalk). Cover and let simmer on low for 5 mins. Serve with johnny cakes, sliced fried plantain, and slices of pear (avocado).
Johnny Cakes:
Ingredients
2 cups flour
2 tbsp sugar
1/2 tsp salt
1 tbsp baking powder
2 tbsp butter (cold)
1/8 cup cornmeal
1/2 to 3/4 cup water (or milk), or until the dough comes together, might need a bit more or less.
1/2 cup oil for cooking
Directions
Mix all the dry ingredients together. Cut in finely diced cold butter and mix with a fork. Slowly add water and stir until dough forms. Kneed dough until smooth. If it's too sticky add a little more flour. Let rest for 10 mins. Shape into small 2 inch disk shapes. Fry in 1/2 cup of oil (oil should come at least 1/2 way up the dumpling) on medium. Flip when one side is golden brown. Serve hot!
(If you make the dumplings too big and they don't cook though when browned you might have to turn them on their sides and let them soak more.)
#aroundtheworld #breakfast #internationalfood
CHAPTERS:
00:00 Intro
00:12 Ukrainian Cottage Cheese Bake
01:17 Trying Cottage Cheese Bake
02:25 Today’s artist, Owen Rival
02:55 Venezuelan Arepas Andinas
04:28 Trying Arepas Andinas
07:38 Mauritian Gato Pima (Chili Cakes)
09:05 Trying Gato Pima
11:38 Albanian Pershesh me Qumesht (Bread with Milk)
12:57 Trying Pershesh me Qumesht
14:28 Jamaican Ackee & Saltfish with Johnny Cakes
16:23 Trying Ackee & Saltfish with Johnny Cakes
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Breakfast Skillet Recipe
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Breakfast Skillet Recipe
INGREDIENTS
FRIED POTATOES FROZEN OR FRESH
SALT PEPPER GARLIC POWDER DRIED PARSLEY FLAKES
7 LARGE EGGS
ANY CHEESE YOU LOVE I USED KRAFT SINGLES
BOB EVANS SAUSAGE
GREEN BELL PEPPER RED BELL PEPPER
SWWET VADIALA ONION
BUTTER
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????