How To Make The Best Meat Sauce Recipe
How To Make The Best Ground Turkey Meat Sauce! Delicious quick and easy recipe. Great for feeding a large family while on a budget.
Meat Sauce Recipe:
Follow Tammy On Social Media
Tik Tok: Holy Mukbang
Holy Mukbang:
TKM4Life:
ASMR With Tam:
Tammy's YouTube Channels
Holy Mukbang:
TKM4Life
ASMR With Tam
Cooking With Tammy
Tik Tok: Mukbang Turnup
Instagram:
You Tube Channels
TKM4Life
Mukbang Turnup
Mukbang Turnup ASMR
Big K Reacts
Follow Prince & Princess
Tik Tok: Mukbang Princess
Instagram:
KTB SQUAD TV
Mukbang Princess Channel
Mukbang Prince
KTB SQUAD TV Channel
What Is Mukbang?
is a live online audiovisual broadcast in which a host eats large amounts of foods while interacting with their audience. Usually done through an internet webcast (such streaming platforms include Afreeca, YouTube, Twitch, etc.), mukbang became popular in South Korea in the 2010s. Foods ranging from pizza to noodles are consumed in front of a camera for an internet audience (who pay or not, depending on which platform one is watching). Based on the attractiveness of real-time and interactive aspects, eating shows are expanding their influence in Internet broadcasting platforms and serve as a virtual community and a venue for active communication among active Internet users.
What Is ASMR?
ASMR, which stands for an autonomous sensory meridian response, is still a relatively new creation. It describes a feeling of euphoric tingling and relaxation that can come over someone when he or she watches certain videos or hears certain sounds.
#CookingWithTammy#CookingWithTammyLive#MeatSauce #SpaghettiMeatSauce #Mukbang #ASMR #
Crab au gratin Southern Cajun style
a side from the gumbo video
Geoffrey Zakarian's PB&J Crème Brûlée | The Kitchen | Food Network
Geoffrey turns a classic lunchbox staple into a rich and creamy dessert with peanut butter, jam and strawberries!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
PB&J Crème Brûlée
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 6 hr 15 min (includes cooling and chilling times)
Active: 30 min
Yield: 6 servings
Ingredients
1/4 cup strawberry jam
12 strawberries, hulled and very thinly sliced
3 cups heavy cream
3 tablespoons peanut butter
1/2 teaspoon kosher salt
2/3 cup granulated sugar
1/2 vanilla bean, split and scraped
4 large egg yolks
1/2 cup turbinado sugar
Directions
Special equipment: 6 round or oval 6-ounce crème brûlée ramekins; a brûlée or kitchen blowtorch
Preheat the oven to 300 degrees F.
Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GeoffreyZakarian #TheKitchen #FoodNetwork #PBAndJCrèmeBrûlée
Geoffrey Zakarian's PB&J Crème Brûlée | The Kitchen | Food Network
youtube.com/watch?v=Lkbn3h2vfvg
Garlic Shrimp Recipe - Quick & Easy Garlic Shrimp
Learn how to make a Garlic Shrimp Recipe ! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick & Easy Garlic Shrimp!
Sunny Anderson's Top 5 Dip Recipe Videos | The Kitchen | Food Network
From a Spinach Artichoke Dip to a BBQ Chicken and Pepperoni Dip, these are Sunny Anderson's top 5 dip recipe videos. #SunnyAnderson #Dip #FoodNetwork
Watch Sunny on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Easy Eggplant Dip
2:28 - Nunya Business Lemon Meringue Dip
7:32 - BBQ Chicken and Pepperoni Dip
10:14 - Easy 7-Layer Gyro Dip
14:43 - Spicy 5-Ingredient Spinach Artichoke Dip
Get the recipes:
Easy Eggplant Dip -
Nunya Business Lemon Meringue Dip -
BBQ Chicken and Pepperoni Dip -
Easy 7-Layer Gyro Dip -
Spicy 5-Ingredient Spinach Artichoke Dip -
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Find us on social:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
Sunny Anderson's Top 5 Dip Recipe Videos | The Kitchen | Food Network
Crème Brûlée and Baileys White Chocolate Mousse | Holiday Favourites
Desserts are my favourite part of the meal. I'm so excited to be sharing my Crème Brûlée and Baileys White Chocolate Mousse recipes with you. Here's to impressing your family and friends with ease this holiday season. Comment below to let me know how you enjoyed the desserts. Have a safe and Merry Christmas!
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Facebook Page -
Follow me on Instagram -
____________________________________________________________________
Crème Brûlée
Ingredients - Makes 6 servings
6 egg yolks, room temperature
1/2 cup sugar
1 1/2 tsp pure vanilla extract
2 cups 35% fat whipping cream
6 tbsp sugar - for caramel topping
Directions
1. Preheat the oven to 300F (150C).
2. In a bowl, whisk together the egg yolks, sugar and vanilla till the mixture is creamy and has a pale yellow colour.
3. In a saucepan, warm the cream until it begins to bubble at the edges.
4. Once the cream has warmed, temper the egg mixture by pouring the cream over the mixture a little at a time while simultaneously whisking.
5. Place 6 ramekins into a large deep baking pan. Pour the custard mixture evenly into the ramekins. Once in the oven, pour hot water from a kettle into the deep baking pan until you cover halfway up the sides of the ramekins.
6. Bake for 30 minutes until set with a slight jiggle in the middle.
7. Allow to cool for 5 minutes, then remove the ramekins from the hot water and let them cool at room temperature. Refrigerate for at least 2 hours but preferably overnight.
7. Remove the ramekins from the refrigerator and allow them to come to room temperature. To create the caramelized top, sprinkle 1 tbsp of sugar on each ramekin. Use a torch to melt the sugar and create the classic topping.
8. Let it set for about 5 minutes, then serve and enjoy!
____________________________________________________________________
Let it Snow! Baileys White Chocolate Mousse
Mousse Ingredients - Makes 8-10 servings
250 grams Belgian white chocolate chips
6 eggs - separated into yolks and whites
1/4 cup Baileys Irish Cream Liquor
375 ml 35% fat whipping cream
1 tsp pure vanilla extract
50 grams icing sugar
Topping Ingredients
1 cup 35% fat whipping cream
1/4 cup icing sugar
Directions
1. In a microwave safe bowl, melt the chocolate chips in 30 second increments.
2. Whisk the egg yolks and icing sugar until creamy and pale yellow. Add the Baileys and vanilla and mix well. When the chocolate has cooled, add it to the mixture and stir to combine .
3. In another bowl beat egg whites on high until you have soft peaks. A little at a time, gently fold the egg whites into the chocolate mixture, making sure to move in one direction.
4. In a chilled bowl, whip the cream until stiff peaks form. Fold the cream into the mixture using the same technique as with the egg whites
5. Pour the mousse mixture equally into your choice of serving bowls. Fill each bowl about 3/4 to ensure you have space for the whipped cream topping. Refrigerate the mousse for at least 5 hours, preferably overnight.
6. Add the whipped cream into a piping bag fitted with a ½ round tip nozzle. Once the mousse has set, pipe small swirls of whipped cream on each mousse.
____________________________________________________________________
Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License