Brotip: y’all can make paneer (Indian fresh cheese/cottage cheese) in basically the same way as the ricotta. You just squeeze out as much of the water as possible and try to shape the remaining paneer into a block, sort of like of tofu. The paneer can be pan-fried, deep-fried (for structure), or even scrambled. Also, the remaining whey can be used to replace water in the dough for rotis/chapatis to make them extra soft. We traditionally use lemon or lime juice as the coagulant, but vinegar works too.
The difference between this and Paneer is that you coagulate the milk after boiling it for Paneer, whereas this is done a little prior to it. Also, y'all can make cream cheese with paneer as well if you live in a place where cream cheese is expensive/not-available.
At first I was so not used to your energy then I realized this is my energy lol I'm just as perky/quirky as you are with this energy you project :) love the videos. They make me giggle
One thing I can’t wrap my head around is we don’t have a hand mixer to make whipped cream, but we have an immersion blender? IMO a hand mixer is more of a staple item. Love everything you do Frankie, going to be making my own meals soon can’t wait to try out your tips!!
I'm sure someone has probably mentioned it already, but you can revive limp celery by standing fresh cut stalks in cold water; the colder the better. After about 15-20 minutes, it'll be crisp as new.
I always enjoy your "Struggle Meals" videos. Thank you for the recipe for homemade cheese. Who doesn't like to save money and get new recipes? Look forward to seeing what you have next!
I've been cooking the potato/vegetable combo like that for decades, just loving all the flavors together, as well as it having been one of my late son's favorite meals (we used whatever vegetables were in the house, but also went to the numerous farm markets available to us in the 1980s and 90s). One of my favorite root vegetables to put in, along with the potatoes and sweet potatoes, is parsnip. Man, oh man, there simply is no vegetable like it for flavor, and to me, THAT makes the entire already-delicious dish into real "comfort" food!
I love that you have the Norwegian Jarlsberg cheese in the mix! 👍🇳🇴👍 Guess that is not a cheap cheese in your part of the world. Love your cooking ideas. 😊
granny always told us kids that eating seeds will grow inside our bellie, i was afraid that time...you taught me to face my fears, now im ready to eat this avocado seed and conquer fear!
Stumbled upon your channel and I gotta say I've been enjoying each video I've clicked on, love the energy from you, the videos seem edited well and I decided to drop the comment because I see your stats aren't up there but I wanted to say that I feel you could be big. Keep making this content I'm loving it.
Thanks Frankie! I’ve made this lasagna quite a few times and it’s always a hit! I’ve also used 1/2 spinach and 1/2 basil and it came out really good. Didn’t like it as much when I made it w all basil and no spinach. But was still good.
You can turn any cheese into something with the texture of Kraft singles using Gelatin. Its possible you could also make any cheese into Velveta, too, I just dont know how.
Thank you Frankie! Because you break recipes down to the very parts of the ingredients, I can see how to use my alternative ingredients to make dishes my family will love lactose free (lactose free milk for the ricotta) and gluten free (gf cookies for crust). Can't wait to love making food again!
I saw the sweet aspect, yeah. I enjoyed the different takes on the cheese. One could also make some variant of a canolli, seeing as how the the filling is made of sweetened ricotta, primarily.
i discovered your channel looking for something to do with the pizza dough, now i am eating all your videos and looking what can i doo to cook and spen less!! Greats from argentina!
I tried making this recipe and it took forever. I had to substitute with butternut squash and it might have to stay in the oven longer than the internet says. I used half of a third of a cup of flour and it was too much. The milk doesn’t need to be on the stovetop for too long to curdle and it takes forever to cool down in the fridge
I wonder if evaporated milk diluted by 50% with water would work in place of expensive milk in a jug for an even less expensive but equally tasty result. (also saves the cost of refrigeration an inventory loss via spoilage of the milk in a jug). I use evaporated milk all my cooking where milk is called for (except I use powdered skim in bread).
Exceptional except I live in a literal podunk area and cannot find cheese blocks which I miss because I grew up in cheese country - Wisconsin. The closest store I could find is 150 miles away.
Easy way to get lasagna noodles pliable: lay in a sheet pan, cover with boiling water, cover with foil, wait 15 min. I hate using my drinking water to fill a big stock pot and using propane to boil a big pot of water so this is a great cheat and it works! Good for lasagna or if you want lasagna noodles for rollatini!
@Kayakdog nobody ever said that healthcare was free we pay our taxes for it. Also our farmer actually get living wages and don't have to have mega farms filled up to the brim with cows that never see day light and are full of antibiotics to survive.
I am so glad I found your channel after a years ago you only had about 3 videos uploaded Glad I found you again !!! LOVE THIS CONTENT!! please don't stop you're amazing!! i'm learning a lot
Frankie is the only reason im subbed to tastemade.
LIFE STARTS NOW same!!
same
Me too!
ditto
Me too hahahahahaha
Can we pleeeasssee get more long struggle meals like this??
yes
@@FrankieCooks bless u
@@FrankieCooks Where do I get that shirt?
Brotip: y’all can make paneer (Indian fresh cheese/cottage cheese) in basically the same way as the ricotta. You just squeeze out as much of the water as possible and try to shape the remaining paneer into a block, sort of like of tofu. The paneer can be pan-fried, deep-fried (for structure), or even scrambled. Also, the remaining whey can be used to replace water in the dough for rotis/chapatis to make them extra soft. We traditionally use lemon or lime juice as the coagulant, but vinegar works too.
The difference between this and Paneer is that you coagulate the milk after boiling it for Paneer, whereas this is done a little prior to it. Also, y'all can make cream cheese with paneer as well if you live in a place where cream cheese is expensive/not-available.
@@rajatkaushik6406 good points.
Took a screenshot of this for future reference
“I’m gonna use this eggplant...which is also a broccoli.”
Struggle meals 22 mintues!!! Best 22 minutes!! Thank you for stretching the budget and the time!
lol was that a cheese pun
He didn’t use a mustard packet? He’s not struggling any more.
I am sending this to my 24-year old son in the hopes he makes some of these and invites me to dinner!
22 minutes of struggle goodness
This cooking show cracks me up everytime. Thanks for your quirky energy and the great tips!
I'm so glad to see someone else cook pasta in sauce rather than just water. To me it has always lended to a better flavor
Love Frankie's recipes, his style, and his charisma. Thank you, Frankie! Keep up the great work!
Frankie not sure if you read these, but because of you I use the pazotto style for all my pasta meals.
“Stir it like an Italian grandma” 😂
I have to go try this, Pasta La vista baby!
I binge watch this all the time
At first I was so not used to your energy then I realized this is my energy lol I'm just as perky/quirky as you are with this energy you project :) love the videos. They make me giggle
One thing I can’t wrap my head around is we don’t have a hand mixer to make whipped cream, but we have an immersion blender? IMO a hand mixer is more of a staple item. Love everything you do Frankie, going to be making my own meals soon can’t wait to try out your tips!!
You can use both to whip cream lol
I'm sure someone has probably mentioned it already, but you can revive limp celery by standing fresh cut stalks in cold water; the colder the better. After about 15-20 minutes, it'll be crisp as new.
Aw the little Brad Leone part "mixy mix" and "salty pooh" love that :')
Im so happy for a longer episode
I always enjoy your "Struggle Meals" videos. Thank you for the recipe for homemade cheese. Who doesn't like to save money and get new recipes? Look forward to seeing what you have next!
Literally everything you make looks delectable
I've been cooking the potato/vegetable combo like that for decades, just loving all the flavors together, as well as it having been one of my late son's favorite meals (we used whatever vegetables were in the house, but also went to the numerous farm markets available to us in the 1980s and 90s).
One of my favorite root vegetables to put in, along with the potatoes and sweet potatoes, is parsnip. Man, oh man, there simply is no vegetable like it for flavor, and to me, THAT makes the entire already-delicious dish into real "comfort" food!
Wow! This is a long video. I love it usually these videos are way to short. Keep it up Frankie!
I love that you have the Norwegian Jarlsberg cheese in the mix! 👍🇳🇴👍 Guess that is not a cheap cheese in your part of the world. Love your cooking ideas. 😊
granny always told us kids that eating seeds will grow inside our bellie, i was afraid that time...you taught me to face my fears, now im ready to eat this avocado seed and conquer fear!
You are awesome Frankie, I have been binge watching you since yesterday (just found you)
Even as young child I loved broccoli. Also green beans! Happy Autumn everyone🐿🌰🎃🍁🍂🍃🎃
My absolute favourite season
longer struggle meals like this are great!
Made the lasagna for dinner. I used butternut squash instead and fried French onions on top. Super delicious! Kids and husband approved. 👍
I love the estimated cost per serving. Would you also share how many servings it makes? Maybe in the description.
I think this was my favorite one so far! Thank you!
Thank you so much for posting the whole episode this time
I always say cooking shouldn't be expensive on my channel and this show proves that! Great video!
Stumbled upon your channel and I gotta say I've been enjoying each video I've clicked on, love the energy from you, the videos seem edited well and I decided to drop the comment because I see your stats aren't up there but I wanted to say that I feel you could be big. Keep making this content I'm loving it.
@19:50 he sounds just like Steve from American Dad! Love it 😀😂
I love this show!!! This channel needs to bring it back! Lol I like the corny jokes in this episode!
Dudes that disliked this are probably lactose intolerant 🤭
There’s one dislike
Teo Wei Jun or jealous because Frankie is sooo awesome!! 😂
This is such a new and brilliant cheesecake recipe to me. I can't wait to make it and the dinner myself.
Frankie is the GOAT
Loved the struggle fridge challenge, can we have more of those?
The Amazing Spankie Frankie! Totally love all of these shows...
Thanks Frankie! I’ve made this lasagna quite a few times and it’s always a hit! I’ve also used 1/2 spinach and 1/2 basil and it came out really good. Didn’t like it as much when I made it w all basil and no spinach. But was still good.
You can turn any cheese into something with the texture of Kraft singles using Gelatin. Its possible you could also make any cheese into Velveta, too, I just dont know how.
Frankie just makes my day🤗
I looooooooove him so much
Thank you Frankie! Because you break recipes down to the very parts of the ingredients, I can see how to use my alternative ingredients to make dishes my family will love lactose free (lactose free milk for the ricotta) and gluten free (gf cookies for crust). Can't wait to love making food again!
The new format? Like a proper tv show? I like it!
Frankie this might be one of your best episodes yet! Loved the Struggle Meals Challenge segment too. :D
Use the immersion blender for the whipped cream btw ☺️
Why would any one give this a dislike?
wow. i gotta try. thanks. looks great . am sure it tastes great.
I saw the sweet aspect, yeah. I enjoyed the different takes on the cheese. One could also make some variant of a canolli, seeing as how the the filling is made of sweetened ricotta, primarily.
Oh man, old struggle meals format, it's not even my birthday
What's the old format looks like?
Love love love the struggle meals and the hilarious comments ❤️
Ahhh, Frankie, still my struggle hero. I about lost it with the velveeta, but will recover.
I love this series.
18:23
Sugar: "... _SURPRISE_ "
That almost looked like a magic trick, I thought the jar was empty.
i discovered your channel looking for something to do with the pizza dough, now i am eating all your videos and looking what can i doo to cook and spen less!! Greats from argentina!
Love the mustard tip, thank you! :)
Have you tried putting the celery ( cut bottom off ) in a glass jar and fill with cool water ! See if it helps the crispness come back !
I tried making this recipe and it took forever. I had to substitute with butternut squash and it might have to stay in the oven longer than the internet says. I used half of a third of a cup of flour and it was too much. The milk doesn’t need to be on the stovetop for too long to curdle and it takes forever to cool down in the fridge
Frankie, you rock! 💖
Never thought I'd hear Frankie say: "just the tip" but here we are.
Yunmy recipes as always! Love Frankie! ❤️
Love ❤️ all the meals. Thank you F
The photoshoot was the best part of this video
I wonder if evaporated milk diluted by 50% with water would work in place of expensive milk in a jug for an even less expensive but equally tasty result. (also saves the cost of refrigeration an inventory loss via spoilage of the milk in a jug). I use evaporated milk all my cooking where milk is called for (except I use powdered skim in bread).
Exceptional except I live in a literal podunk area and cannot find cheese blocks which I miss because I grew up in cheese country - Wisconsin. The closest store I could find is 150 miles away.
Thanks! This is great.
Just found your channel.... great stuff!
Are the recipes posted anywhere?
I didn't know the channel did anything else hes literally the only reason I watch it too
Easy way to get lasagna noodles pliable: lay in a sheet pan, cover with boiling water, cover with foil, wait 15 min. I hate using my drinking water to fill a big stock pot and using propane to boil a big pot of water so this is a great cheat and it works! Good for lasagna or if you want lasagna noodles for rollatini!
You are awesome !!
Where do we get the recipes? And what is with the drawer?
Wunderbar, Chef Frankie!
lol, in Canada that amount of cheese costs $4.00.....
@Kayakdog Qanon Will shew us there ways...!
@Kayakdog
Healthcare in Canada costs the government less per capita than what the American government spends on Healthcare.
@Kayakdog nobody ever said that healthcare was free we pay our taxes for it. Also our farmer actually get living wages and don't have to have mega farms filled up to the brim with cows that never see day light and are full of antibiotics to survive.
man it just makes zero sense for them to pay gate a show about cooking when you have no money
What do you mean? I'm watching this for free.
the recipes and some of the content that used to be included with the episodes are only on the tastemade subscription services
@@jessytang6082 That's annoying. :(
???
I was actually just about to comment that there's no recipe in the dooblydoo below (
How do you make stock? Just wondering if keeping my veggie scraps is something feasible for me to do.
I am so glad I found your channel after a years ago you only had about 3 videos uploaded Glad I found you again !!! LOVE THIS CONTENT!! please don't stop you're amazing!! i'm learning a lot
I loved this series earlier in my life
Frankie make eating great again!😊
Looks good enough to layer without the lasagna noodles and reduce the carbs
You remind me of Jamiel Oliver, he has cheap food, quick food, Italian food.. Well done!
You've outdone yourself.
Awesome show
The ricotta and spinach can be use with pizza sauce
You should've done a gratin casserole with the ingredients: mix the velveeta, a little milk, and some cornstarch as a sauce/binder, and then bake it.
How do you feel about freezing cheese? I know a cheese store that sells 3 blocks for cheap but they will go bad before we can eat them
Subscribed! You're awesome -- these are *great*! Thank you :-)
OMG, I thought I had the ultimate middle-path mac 'n cheese. But I think I need to try your method too! (p.s. chives are awesome)
The old navy shirt is like $8, food and style budget tips from Frankie
It took me forever to wait for this. Im so H-A-P-py at the same time so H-U-N-gry....Grrr! Love you Frankie.
Me too!!!
Frankie, will you marry me? We can struggle together. 🤗
sono gia sposato!
Frankie Cooks oh, no! Well, let me know if you know an excellent cook that is single! 😋
Oohh no he's married 💔💔😭😂
Or do you have an Uncle that's a twin ... I'm too old for you
Thanks for all the support ❤️ it 😊❤️😊😁❤️ it u taught me how to survive thank you
is it wrong if im completely in love with Frankie?
Still glad this is it's own show.
Why didn't you use the immersion blender to make the whipped cream?