👉 Bigyellowguy | Food 🔥
@bigyellowguy • 152,200 subscribers
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THIS FILTHIER CABBAGE just ruined the last Filthy cabbage recipe we made. 🥬🔥 Ingredients 3 lbs ground beef (80/20) ½ pk bacon 1 large head green cabbage 2¾ to 3lbs Thick cut 1 large white onion, chunky 1 red bell pepper, chunky 1 yellow bell pepper, chunky 4 tbsp all-purpose flour 3 tbsp tomato paste 3 tbsp garlic, minced 1 jalapeño, minced 3 cups Beef broth Low Sodium 1.5 tbsp Worcestershire sauce 3 tbsp Salt-Free Tony’s (or any other SF Creole Seasoning) 1 tbsp smoked paprika 1.5 tsp salt (add more if desired) 2 tbsp fresh parsley Optional: 1 tsp black pepper Optional: red pepper flakes, to taste Instructions 1. Chop and crisp the bacon and remove ( I kept ½ of the bacon fat) then Crust the ground beef in a large pot or Dutch oven over medium-high heat. Do NOT drain the fat. 2. Push the beef to the sides of the pot. Add the tomato paste and cook for 2 minutes, then add the onions and peppers and cook for another 3 minutes. 3. Add the flour, Salt-Free Tony’s, paprika, salt, beef broth, and Worcestershire sauce. Then add the garlic and jalapenos then simmer for 5 minutes. “Perfect time to taste and adjust seasoning” 4. Add the chopped cabbage in batches depending on pan size. Stir until fully coated in the gravy. Cover and reduce heat. Simmer. 5. Simmer covered for 10-15 minutes, or until the cabbage reaches your preferred texture. "Taste Again." 6. If the sauce is too runny, cook uncovered for a few minutes. Serve hot with jasmine rice, or just smash it by itself. Enjoy. WHY SALT FREE TONYS? The regular is too salty for me. Therefore, I get more seasoning and adjust the salt ratio. #cabbagerecipe #comfortfood #groundbeefrecipe #food #easydinnerideas
👉 Bigyellowguy | Food 🔥12,100,000 次观看 • 5 个月前
Stop boiling ramen - this Buldak Carbonara bake is creamy, spicy, and hits harder than takeout 🔥🍜 Would you try it crispy or gooey? 👇🏽 buldak carbonara ramen bake, cheesy ramen recipe, spicy noodle casserole, oven baked noodles, creamy buldak carbonara bake, ramen oven recipe. ##buldakcarbonara #ramenbake #foodtok #spicyfood #viralrecipe
👉 Bigyellowguy | Food 🔥12,200,000 次观看 • 1 年前
🔥 MARRY ME CHICKEN & CABBAGE 🔥 Juicy chicken thighs, caramelized cabbage, crispy bacon, and a creamy sun-dried tomato Parmesan sauce. Somebody's getting married tonight! 😂 🛒 INGREDIENTS CHICKEN & CABBAGE - 2½ lbs boneless chicken thighs - 1 large cabbage (about 3 lbs) - 8 oz bacon, chopped CHICKEN SEASONING - 1½ tbsp Salt-Free Tony's - 1 tsp each: smoked paprika, garlic powder, Italian seasoning, salt MARRY ME SAUCE - 3 tbsp butter (if not using bacon fat) - 1 small yellow onion, diced - 2 tbsp minced garlic - ½ cup sun-dried tomatoes, chopped - 3 tbsp flour - 2 cups chicken broth - 2 cups heavy cream - 1 cup grated Parmesan - 1 tbsp Salt-Free Tony's - 1 tsp Italian seasoning - 1 tsp paprika (use smoked for robust flavor) FINISHING - Reserved crispy bacon - Reserved Marry Me sauce - Shredded Parmesan 👨🍳 LET'S MAKE IT! 1️⃣ BACON & CHICKEN: Crisp bacon and set aside, leaving 2 tbsp fat. Season thighs and sear whole in bacon fat for 4 min per side. Remove. 2️⃣ SAUCE: In the same pan with the bacon and chicken fat, cook the onions for 2 min. Add garlic and cook for 30 sec, then stir in Tony's, Italian seasoning, and paprika for another 30 sec. Add flour and cook for 1 min till a paste then Gradually whisk in the broth, then add sun-dried tomatoes, and slowly add the cream. Simmer for 3-5 min, reduce heat, and continuously stir in Parmesan until melted and smooth. Turn off the heat. 3️⃣ CABBAGE: Cut into 6-8 thick wedges, keeping cores attached. Sear for 3-4 min per side until golden. Keep in the same oven-safe pan or transfer to a deep baking dish. 4️⃣ CHICKEN RETURNS: Tuck chicken between cabbage wedges, add resting juices, and spoon ¾ of the sauce over everything. Reserve the rest for topping. Bake covered at 425°F for 20 min, until chicken reaches 165°F internally. Remove cover and broil for 3–5 min to caramelize the cabbage tops. 5️⃣ FINISH: Rest for 5 min. Top with crispy bacon, Parmesan, and more sauce! #marrymechicken #cabbagerecipe #comfortfood #bigyellowguy #chickenrecipe
👉 Bigyellowguy | Food 🔥204,000 次观看 • 19 天前
Costco Biscuit Chicken Pot Pie Prep Time: 15 minutes Cook Time: 35 minutes Yield: 6–8 servings INGREDIENTS The Base & Veggies ½ stick (¼ cup) unsalted butter 1 medium yellow onion, diced ½ yellow bell pepper, diced 4 cloves garlic, minced The Thickener & Liquid Gold ½ stick (¼ cup) unsalted butter ¼ cup all-purpose flour 2 tsp chicken bouillon powder 1 tbsp Salt-Free Tony's 1 tsp dried thyme 1 tsp coarse black pepper 2 cups chicken stock 1 cup heavy cream 👉 SALT TO TASTE The Filling & Crust 1 Costco rotisserie chicken, shredded, skin and bones removed (about 4 cups meat) 3 cups water 1 cup frozen peas and carrot mix ½ cup frozen corn 1 can Pillsbury Flaky Grands Biscuits (8-count) Juices from the bottom of the bag 1 tbsp melted butter or egg wash for the top INSTRUCTIONS CHICKEN PREP Remove the chicken from the bag and separate the meat from the bones. Remove the skin and set it aside. Add the bones and wings to a saucepan with 3 cups of water and bring to a boil. FILLING Melt ½ stick of butter in a large pan over medium heat. Add the onion and bell pepper. Cook until the onions turn translucent. Stir in the garlic and cook for 30 seconds, or until fragrant. Add the Salt-Free Tony's, thyme, and black pepper. Add the remaining ½ stick of butter and stir. Once the butter has melted, add the chicken bouillon and sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste while toasting the seasonings in the butter. The mixture should look like a thick paste coating the vegetables. Once the stock has reduced, slowly pour 2 cups into the pan while whisking to prevent lumps. Once smooth, stir in the heavy cream. Bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon. Taste and add salt only if needed. Turn off the heat and add the chopped chicken, frozen peas, carrots, corn, and the juices from the bottom of the bag. FLAKY BISCUIT CRUST Open the can of Flaky Grands biscuits. Gently pull each biscuit apart to create two thinner rounds, giving you 16 total pieces. Arrange them over the filling, slightly overlapping like fish scales. Brush the tops with egg wash for a glossy finish. THE BAKE (25–30 min) Bake at 370°F for 25–30 minutes, or until the biscuits are fully puffed, deeply golden brown, and flaky, with the gravy bubbling around the edges. While the pot pie bakes, place the reserved chicken skin in a dry skillet over medium heat and cook until deeply golden and crispy, flipping as needed. Transfer to a paper towel-lined plate and roughly chop. Finally, brush the melted butter over the biscuits and sprinkle the crispy chicken skin over the top. Let the pot pie rest for 5 minutes before serving. #chickenpotpie #costcorecipes #easydinnerideas #comfortfood #foodtok
👉 Bigyellowguy | Food 🔥67,400 次观看 • 5 个月前
TACO LASAGNA SOUP 🔥 Bold, creamy, and built different. Full recipe↓ 1 lb ground beef 1.5 taco seasoning packet ½ cup diced onion 3 cloves garlic, minced 2 tbsp tomato paste 2 cups beef broth ½ cup heavy cream Broken lasagna sheets (6–8 pieces) Ricotta + mozzarella + parmesan + cilantro + scallions + taco seasoning Jalapeño + crispy tortilla strips + lime for garnish 🌮🔥 #souprecipe #comfortfood #BigYellowGuy #falleats #Adoteumhabitinho
👉 Bigyellowguy | Food 🔥62,000 次观看 • 1 年前
RRUSTIC MUSHROOM CHICKEN INGREDIENTS - 5 bone-in, skin-on chicken thighs - 1½ tsp Tony’s Salt-Free seasoning - 1 tsp kosher salt - Optional ½ tsp black pepper - Optional ½ tsp paprika RUSTIC MUSHROOM GRAVY - 1 tbsp oil - 2 tbsp butter - 12 oz cremini mushrooms, sliced thick - 12oz button mushrooms, sliced thick - 1 medium red/white onion, cut thick half-moons/ wedges - 8-10 cloves garlic, thick slice - 3 tbsp flour - 3 cups chicken broth - 1 tsp kosher salt (for the gravy) Optional - ½ tsp thyme (or Italian seasoning) - ⅓–½ cup heavy cream INSTRUCTIONS 1. Clean and trim the chicken thighs and season with Tony’s Salt-Free and 1 tsp salt. You can add salt here, but I didn't. 2. Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down 4-5 minutes until deeply golden. Flip and sear 2-3 minutes more. Remove chicken and set aside. 3. Reduce heat to medium. Add mushrooms to the pan. Cook until the mushrooms begin to brown. 4. Add butter and onion wedges. Cook 3-5 minutes until onions soften and turn glossy. 5. Add sliced garlic and cook for 30 seconds until fragrant. 6. Sprinkle flour over the vegetables. Stir well and cook for 1 minute to remove raw flour taste. 7. Slowly stir in chicken broth, optional thyme, and 1 tsp kosher salt. Bring to a gentle simmer until the gravy slightly thickens. 8. Place the chicken back into the pan. Cover and simmer for 30-35 minutes over medium-low heat until the chicken is fork-tender. 9. Uncover the last 5 minutes if needed to tighten the gravy. Stir in cream if using. Taste and adjust salt only if needed. ##rusticchicken #mushroomchicken #chickenthighs #comfortfood #easyrecipe
👉 Bigyellowguy | Food 🔥13,100 次观看 • 9 个月前
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