Have you ever considered doing a video where you make the same recipe using high quality ingredients and one using sale, clearance and store brand ingredients and seeing if there is a big difference in taste?
THIS!!! Almost any recipe would taste really good if you use the highest quality foods! The **real** test is how it tastes on the same budget ingredients!
I came to ask the exact same thing! Please do a video comparing the fettuccine dish using high quality ingredients and store brand ingredients. And other meals too!
Hell, I've had different results using two different bargain brands (dark brown sugar in cc cookies). It was literally the only thing different between the batches and the cookies were night and day.
I just made the Fettucini. SO EASY!! I added chicken breast and mushrooms, because that's how I roll. I am the Mom of four adopted children, a 1, 3, 5 and 7 year old. Three have special needs and special diets. This will feed all who will eat it for a few days!! You funny lady!! I love watching your videos!!
Giada's Lentil Soup recipe is one of my all time faves! Every time I make it people lose their minds. You can absolutely make it cheaply, and it has a ton of left overs. So worth the time it takes
I usually double all the recipe except the amount of lentils. It does taste even better with decent patmesan and olive oil. Also, the left overs are amazing!
don’t skimp and use the shaky parm cheese! The additive to keep it from clumping doesn’t melt and you will get a lumpy sauce. Freshly grated is the only option for a quality sauce!
Made the fettuccine Alfredo tonight adjusting slightly with recommendations of commenters. This included 2 squeezes of squeezy garlic-if you know, you know! Opened the freezer and said WWCD (what would Christine do)? So I added in broccoli and shrimp that needed to get out of my freezer. So good!
1 package Italian sausage chopped onions, 1/2stick-1stick of butter, 1 can diced tomatoes, 1 can tomatoes sauce, 1/2 can water....sauté onions in butter, add sausage, chop up and cook, add tomatoes and water, simmer , add a pinch of salt, simmer some more, when thickened to your liking put over pasta, add cheese if desired also can add garlic to sauce if desired, freaking delicious every time!!
That Alfredo (minus the lemon) is the traditional way to make it. The thick cheese sauce is american Alfredo. My grandparents are Italian and this is how we always make our Alfredo
I grew up eating that Fettucine Alfredo recipe minus the lemon. My family loved to add grilled chicken and roasted broccoli on the side with some toasty garlic bread as well.
I’ve always been an Ina girl myself, her recipes have never let me down. Would love to see this become a series! Also blue bell is so overrated,. Braum’s ice cream is the GOAT.
I really like it when you do these types of videos. There is so much content and recipe ideas out there it's hard to know which ones to try and no one wants to make something new and it's not good so Thank You!
We haven't had television in over a decade but back when we did I watched a LOT of Food Network! When my daughter was a toddler she would legit refuse to go to bed until she had watched Emeril LOL. Bam!
Trick for adding spinach to a dish, stack leaves together like basil and roll it and then chiffonade it. Add it in towards the end like basil. Smaller leaves it's not slimy and everyone eats it because its small.
I married into an Italian family where all 3 Aunties and MIL were AMAZING cooks that should have opened their own Italian restaurant. When hubby and I temporarily moved in with his parents I gained 10 lbs in 1 month having MIL DELISH dinners! My son ALWAYS wanted his Nona's food... Giada does have some killer dish's too. Thanks for sharing..
@@nicolebrandt1571 Yes, my MIL DID, BUT I wished I payed more attention to some other recipes and baking. I was truly blessed having her for a MIL she was an amazing woman and I miss her so much. She was also a great Nona and was in the delivery room with me to see both of her grandkids born, what a gift that was!!
Adding the Parmesan to the Alfredo after it comes off the heat! That’s the secret. When I dump it in the pot, it seriously clumps together in a giant weird ball.
I was listening while cooking and had to rewind because I thought I heard Kim from The Wads’ voice when you were straining the hot water from the first pasta! I’m always watching you, the Wads’ Kim or See Mindy Mom the whole time. I usually don’t cook, but slowly I’m warming up to the idea! I’m cooking very easy things now.
I hate them. I try to ‘de plastic’ my life as much as possible. Why generate more unneeded trash in this world that really isn’t easily recyclable? I think its immature and irresponsible.
@@MittenPrepperVet While that is good we have a society have really learned that the majority of ‘recycling’ is really our recycling companies sending it overseas for someone else to deal with. Very very little plastic in the bigger picture is actually ‘recycled’ as believed by many customers. Moved to 3rd world country for storage isn’t what most would view as ‘recycling’. To stop the somewhat farce that is ‘recycling’ its FAR better to just remove as much plastic from your life as possible. I think as a GenX adult the younger generations do this a lot better. I have grown to love my different choices in shampoo bars and things like chew paste on auto delivery from etee. Also a lot of ‘squeeze’ tube phalate type plastics aren’t really recyclable at all.
Fresh lemon juice would taste so much better. I know you said you looked for the block of cheese, but that to taste so much better than the shredded stuff with all the added chemicals so it doesn't stick in the bag. You did a real good job.
Lemon chicken pasta is great. I think your family would like that too. Also, lemon, spinach, garlic pasta with za'atar spice is very very good. I bet your family would like that too
Good Morning Christine.!!!! I have been watching some of your older videos, because, obviously I just can not get enough of you!! hahaha In an older video you were talking about someone needing to go to ballroom class.....Who was taking ballroom dance classes.??? That was something that I always wanted to take but could never afford. Was it as fun as I want it to be??? Did y'all enjoy it? Keep up the great work. With every video I watch, you inspire me more and more. Thank you for that. Much Love to the you and the family!!
A few years ago our church offered a series of Ballroom dance classes as a winter exercise option. As expected, most of the people who showed up for it were middle aged. Surprisingly though there were 4 high school senior couples who came. They said they wanted to look good at Prom and be ready for sorority dances at college. It was so much fun sharing the class with them.
Next time you go to Costco pick up a chunk of parm then when you get home cut into smaller pieces and I seal in my food saver and then I have fresh to grate parm when I want it .
Next time you're at Walmart purchase a basil plant. Repot it. Fresh basil leaves are so good, and they smell wonderful when you're pinching them off the stem. You can also pinch larger leaves off, and place them in a ziplock bag, and then place them in the freezer. Do not wash them before freezing.
Wait… I literally was just thinking this. I’ve set a steak to defrost yesterday and I was thinking what side do I want to do and I thought that fettuccine would be great. I’m doing a ribeye
@@kaelynnmartin6521 Oh wow! That is awesome… I paid full price and the steak was like $20 😅 I am happy either way but it’s always nice to find a great deal
Here's what I add to mine. I use coconut cream as the cream base, a bit of aged cheese then a smoked meat with probably MORE butter than what you use! Looks delish!
The pasta with clam juice is like a depression-era meal of my Mom's. Here's how I make it. So much easier and less expensive. Cook six ounces of linguine while sauce is being made. Sautee 1 TBSP. olive oil, 2 cloves garlic, 1/2 tsp. oregano. Add 1 can of chopped clams with clam juice, one 8 oz. can of tomato sauce. Cook until clams are completely cooked, about 5 minutes. Add a sprinkling of red pepper flakes. Combine linguine with sauce in pan and stir. Top with Romano cheese. Serves 2 to 3 people. Thanks for all the good information on your channel!
Reeds Dairy is the absolute best, whenever i visit Idaho I have to stop there. I still have dreams about their chocolate milk, its like heaven in your mouth.
Thank you enjoying your Food network experiments videos! I can never get The Pioneer Woman’s recipes to turn out. Love watching her, but my favorite Rachael Ray 30 minute meals! Thanks!!!
I thought you had to use bottled lemon juice because you didn't have a lemon, but I suppose with the grated bits it was fresh tasting. I so loved seeing Chris Katan!!
Reed's Dairy is AMAZING! We had the ice cream and/or grilled cheese 14 times over the 18 days we were in Idaho Falls last year. We still talk about making the drive from Phoenix just for Reed's.
All looks so delicious!! I liked the Alfredo. I buy 3-4 rotisserie chickens at Sam's, shred them up, put it in ziplocks, then into the freezer. Point is, love it in the Alfredo!! Sooo quick and easy having the chicken seasoned and cooked already. Can be used in other recipes too. ❤️
The lemon Alfredo! Wow! I’m going shopping and putting this on our menu! I don’t have a fancy dairy close by, but I’ll get the best quality I can find. I may add a protein. I know my family will love it.
I buy a jar of classico Alfredo, add shredded parmesan, frozen cooked salad shrimp and mix with (I prefer) linguini noodles. Inexpensive and too easy. Dollar tree sells Prego Alfredo.
Giada has some seriously delicious food. I made her fresh basil and olive pasta one time and it was one of the best things I've ever eaten. It was so simple yet so good. In fact, might make that for my 50th birthday-assuming I can find fresh basil in the winter.
In southeast Pennsylvania, we have Longacre's dairy barn. I don't live in the area any more so things may have changed but growing up you could get a cone weighed down with the equivalent of a pint of ice cream -- that was a small. The texture was incredible. We'd stop there on our way home from vacation; we knew we were almost home and it was vacations last hurrah.
I LOVE these videos! I made the Rachael Ray tomato fennel soup and grilled cheese from your other video. We agreed, soup was ok, grilled cheese was AMAZING!!
We just moved to McKinney, TX from Boise…I don’t know if I can agree with the Reed’s vs Blue Bell ice cream statement…Blue Bell is CRAZY good 😂, but that Reed’s heavy cream is LIFE!
I just has to stop the video and tell you at minute 3:33, when you are adding butter and cream to the noodles, you sounded exactly like your mom. I thought your mom was in the video with you! You two are so cute together 😁
You gotta try Laura in the Kitchen’s Shrimp Scampi. We love it and I make it when we have company because it is that good and it all cooks in 10 minutes.
I just love your videos! I'm hooked! You are so fun, smart, and all around entertaining. I love that you give your honest opinions, great & frugal tips and your pronunciation of some words remind me of my high school days! LOL! Keep up the good work! BB from AL
Giada taught me my skills a few years back. Before that I was a Food Network experimenter and made many fails. Laughing at myself that I still use recipes from 2000, why mess with perfection? Oh yeah!
I'll probably try the last recipe. If you want to try a Canadian drink, a Ceasar instead of a bloody Ceasar, add a bit of the clam juice to your tomato juice and it's delicious. I usually have a Virgin Ceasar since I can't taste the alcohol.
Alton Brown was always my go-to Food Network guy because I came away from his shows feeling like I learned new and/or fun things from his show "Good Eats."
These all look really good! And I got to say, I like the music that you chose during the montage sections. It reminded me of the opening theme song to Buffy the Vampire Slayer! 🤘🏻💙💙💙
Hey I have seen in a couple of your videos that you mix the pasta and sauce in a separate bowl. What you could do it just put the pasta into the sauce pot and mix everything there to save on some dishes
I grew up watching food network like it was Disney channel or something. Food shows are my comfort shows. It was kinda crazy what I retained when I actually started cooking. It all started with Emeril's BAM! Lol I loved that
I would stay at my grandmas every weekend because she was my best friend and we would make random stuff in the kitchen. Sometimes she would let me make whatever I wanted and we would just laugh together and say "BAM" randomly. Miss her 🥲 one time I "made" dessert and it was just vanilla ice cream with mandarin oranges and chocolate sauce, and she made me feel like it was true innovation 😆
Have you ever considered doing a video where you make the same recipe using high quality ingredients and one using sale, clearance and store brand ingredients and seeing if there is a big difference in taste?
THIS!!! Almost any recipe would taste really good if you use the highest quality foods! The **real** test is how it tastes on the same budget ingredients!
I came to ask the exact same thing!
Please do a video comparing the fettuccine dish using high quality ingredients and store brand ingredients. And other meals too!
I am all for this video idea!
Do it! Do it! Do it!
Hell, I've had different results using two different bargain brands (dark brown sugar in cc cookies). It was literally the only thing different between the batches and the cookies were night and day.
Early 2000s food network was the best food network 😭
Yes, Indeed!
Truth
Yes!!!
Agreed!!!
I so agree!
I just made the Fettucini. SO EASY!! I added chicken breast and mushrooms, because that's how I roll. I am the Mom of four adopted children, a 1, 3, 5 and 7 year old. Three have special needs and special diets. This will feed all who will eat it for a few days!!
You funny lady!! I love watching your videos!!
I'm proud to say that I am no longer a PEASANT!! I finally found a meat masher at the Dollar Tree this week and I love it!
I hate how much I like using it because I find it kind of annoying to hand wash (no dishwasher here but me!).
I just use my traditional potato masher. I don't have room for a meat masher.
My favorite part… hearing Hailey say, “Solid work, Momma!” What a sweetheart… ❤️
Giada's Lentil Soup recipe is one of my all time faves! Every time I make it people lose their minds. You can absolutely make it cheaply, and it has a ton of left overs. So worth the time it takes
Do you have a link? I love lentils
I would love the link too! 💜
Always trying to find ways to get my fam to eat lentils
I use my moms recipe. Ridiculously simple and it goes in a hurry. I don’t have time to do Giana’s recipe
I usually double all the recipe except the amount of lentils. It does taste even better with decent patmesan and olive oil. Also, the left overs are amazing!
don’t skimp and use the shaky parm cheese! The additive to keep it from clumping doesn’t melt and you will get a lumpy sauce. Freshly grated is the only option for a quality sauce!
Ditto for fresh lemon juice. In a recipe where lemon is featured, bottled juice doesn’t cut it for me.
Good to know - thank you!
I found out the additives are made out of wood particles. That’s what keeps it from sticking.
Made the fettuccine Alfredo tonight adjusting slightly with recommendations of commenters. This included 2 squeezes of squeezy garlic-if you know, you know! Opened the freezer and said WWCD (what would Christine do)? So I added in broccoli and shrimp that needed to get out of my freezer. So good!
Anne Burrell didn’t get enough love. Her recipes are great!
1 package Italian sausage chopped onions, 1/2stick-1stick of butter, 1 can diced tomatoes, 1 can tomatoes sauce, 1/2 can water....sauté onions in butter, add sausage, chop up and cook, add tomatoes and water, simmer , add a pinch of salt, simmer some more, when thickened to your liking put over pasta, add cheese if desired also can add garlic to sauce if desired, freaking delicious every time!!
Finish your pasta in the pan! It truly helps bring the flavors together to each aspect of the dish!
Then add the parmesan ODF the heat.
That Alfredo (minus the lemon) is the traditional way to make it. The thick cheese sauce is american Alfredo. My grandparents are Italian and this is how we always make our Alfredo
I grew up eating that Fettucine Alfredo recipe minus the lemon. My family loved to add grilled chicken and roasted broccoli on the side with some toasty garlic bread as well.
Usually i see the fettucine Alfredo done with bacon
I think a tad would be enough
I’ve always been an Ina girl myself, her recipes have never let me down. Would love to see this become a series! Also blue bell is so overrated,. Braum’s ice cream is the GOAT.
I really like it when you do these types of videos. There is so much content and recipe ideas out there it's hard to know which ones to try and no one wants to make something new and it's not good so Thank You!
We haven't had television in over a decade but back when we did I watched a LOT of Food Network! When my daughter was a toddler she would legit refuse to go to bed until she had watched Emeril LOL. Bam!
Trick for adding spinach to a dish, stack leaves together like basil and roll it and then chiffonade it. Add it in towards the end like basil. Smaller leaves it's not slimy and everyone eats it because its small.
I married into an Italian family where all 3 Aunties and MIL were AMAZING cooks that should have opened their own Italian restaurant. When hubby and I temporarily moved in with his parents I gained 10 lbs in 1 month having MIL DELISH dinners! My son ALWAYS wanted his Nona's food... Giada does have some killer dish's too. Thanks for sharing..
Did they teach you some of their secrets??
@@nicolebrandt1571 Yes, my MIL DID, BUT I wished I payed more attention to some other recipes and baking. I was truly blessed having her for a MIL she was an amazing woman and I miss her so much. She was also a great Nona and was in the delivery room with me to see both of her grandkids born, what a gift that was!!
Adding the Parmesan to the Alfredo after it comes off the heat! That’s the secret. When I dump it in the pot, it seriously clumps together in a giant weird ball.
Christine, buy the parmigiano cheese block, no parmesan. It goes a lot farther when you grate it than you realize and it tastes so much better.
I was listening while cooking and had to rewind because I thought I heard Kim from The Wads’ voice when you were straining the hot water from the first pasta!
I’m always watching you, the Wads’ Kim or See Mindy Mom the whole time. I usually don’t cook, but slowly I’m warming up to the idea! I’m cooking very easy things now.
I LOVVVEEE the squeeze tubes of the garlic, cilantro, basil, and Italian herbs. 👍💯
I hate them. I try to ‘de plastic’ my life as much as possible. Why generate more unneeded trash in this world that really isn’t easily recyclable? I think its immature and irresponsible.
Love the convenience of those.
@@lijohnyoutube101 I do recycle all plastic items. Everything is packaged in cardboard, plastic etc... I recycle all of it.
@@MittenPrepperVet While that is good we have a society have really learned that the majority of ‘recycling’ is really our recycling companies sending it overseas for someone else to deal with. Very very little plastic in the bigger picture is actually ‘recycled’ as believed by many customers. Moved to 3rd world country for storage isn’t what most would view as ‘recycling’.
To stop the somewhat farce that is ‘recycling’ its FAR better to just remove as much plastic from your life as possible.
I think as a GenX adult the younger generations do this a lot better.
I have grown to love my different choices in shampoo bars and things like chew paste on auto delivery from etee.
Also a lot of ‘squeeze’ tube phalate type plastics aren’t really recyclable at all.
@@lijohnyoutube101 🙄🙄
Fresh lemon juice would taste so much better.
I know you said you looked for the block of cheese, but that to taste so much better than the shredded stuff with all the added chemicals so it doesn't stick in the bag.
You did a real good job.
Giada and Anne are both trained chefs so they definitely should have recipes above and beyond others.
Lemon chicken pasta is great. I think your family would like that too. Also, lemon, spinach, garlic pasta with za'atar spice is very very good. I bet your family would like that too
The sauce with the shrimp pasta reminded me of vodka sauce, which is absolutely amazing if you've never had it!
Good Morning Christine.!!!! I have been watching some of your older videos, because, obviously I just can not get enough of you!! hahaha In an older video you were talking about someone needing to go to ballroom class.....Who was taking ballroom dance classes.??? That was something that I always wanted to take but could never afford. Was it as fun as I want it to be??? Did y'all enjoy it? Keep up the great work. With every video I watch, you inspire me more and more. Thank you for that. Much Love to the you and the family!!
A few years ago our church offered a series of Ballroom dance classes as a winter exercise option. As expected, most of the people who showed up for it were middle aged. Surprisingly though there were 4 high school senior couples who came. They said they wanted to look good at Prom and be ready for sorority dances at college. It was so much fun sharing the class with them.
She has the best Turkey meatballs. I make double and triple batches and freeze them. My family loves them.
Next time you go to Costco pick up a chunk of parm then when you get home cut into smaller pieces and I seal in my food saver and then I have fresh to grate parm when I want it .
Next time you're at Walmart purchase a basil plant. Repot it. Fresh basil leaves are so good, and they smell wonderful when you're pinching them off the stem. You can also pinch larger leaves off, and place them in a ziplock bag, and then place them in the freezer. Do not wash them before freezing.
I think I am going to make a small version of the lemon fettuccini as a side for grilled steak Sounds so good
Wait… I literally was just thinking this. I’ve set a steak to defrost yesterday and I was thinking what side do I want to do and I thought that fettuccine would be great. I’m doing a ribeye
@@Starr_Moya I’ve got a New York strip out of the freezer this morning. I’d found some steak at the local store marked down 1/2 price. Frugal!
@@kaelynnmartin6521 Oh wow! That is awesome… I paid full price and the steak was like $20 😅 I am happy either way but it’s always nice to find a great deal
I so enjoy your cooking videos! Your sense of humor is priceless! :) Thanks for brightening my day!
I kept wanting you to add garlic to the fettuccine recipe. For me that would take it over the top!
Here's what I add to mine. I use coconut cream as the cream base, a bit of aged cheese then a smoked meat with probably MORE butter than what you use! Looks delish!
The pasta with clam juice is like a depression-era meal of my Mom's. Here's how I make it. So much easier and less expensive. Cook six ounces of linguine while sauce is being made. Sautee 1 TBSP. olive oil, 2 cloves garlic, 1/2 tsp. oregano. Add 1 can of chopped clams with clam juice, one 8 oz. can of tomato sauce. Cook until clams are completely cooked, about 5 minutes. Add a sprinkling of red pepper flakes. Combine linguine with sauce in pan and stir. Top with Romano cheese. Serves 2 to 3 people. Thanks for all the good information on your channel!
Reeds Dairy is the absolute best, whenever i visit Idaho I have to stop there. I still have dreams about their chocolate milk, its like heaven in your mouth.
Thank you enjoying your Food network experiments videos! I can never get The Pioneer Woman’s recipes to turn out. Love watching her, but my favorite Rachael Ray 30 minute meals! Thanks!!!
Kudos to you for pronouncing Giada correctly!
I thought you had to use bottled lemon juice because you didn't have a lemon, but I suppose with the grated bits it was fresh tasting. I so loved seeing Chris Katan!!
Ya. Why did she use bottled when she had a fresh lemon?
I try to never use the bottled lemon bc too much preservatives!
This recipe may be the Italian recipe. If you add any kind if meat or veg to it, it then becomes another (and to my mind) more hearty meal. 🤩
Reed's Dairy is AMAZING! We had the ice cream and/or grilled cheese 14 times over the 18 days we were in Idaho Falls last year. We still talk about making the drive from Phoenix just for Reed's.
Christine if you use hot Italian sausage instead of beef and breakfast sausage you will definitely like it better, make it a lot💜
Rachel, Giada, Paula. The Food Network queens! Used to watch them all daily.
Yes! I have tried lots of Rachel’s and Paul’s recipes and they have been good.
I love Giada's recipes. The best ice cream though is our local place, Revival Ice Cream, Everything is sourced local and the product is divine.
Try Giada's recipe for her holiday bread pudding. You will need to buy a little bottle of Amaretto. It is mucho divine!
Buy your parm and Romano cheese blocks at Costco!! Very cost effective.
All looks so delicious!! I liked the Alfredo. I buy 3-4 rotisserie chickens at Sam's, shred them up, put it in ziplocks, then into the freezer. Point is, love it in the Alfredo!! Sooo quick and easy having the chicken seasoned and cooked already. Can be used in other recipes too. ❤️
The lemon Alfredo! Wow! I’m going shopping and putting this on our menu! I don’t have a fancy dairy close by, but I’ll get the best quality I can find. I may add a protein. I know my family will love it.
I buy a jar of classico Alfredo, add shredded parmesan, frozen cooked salad shrimp and mix with (I prefer) linguini noodles. Inexpensive and too easy.
Dollar tree sells Prego Alfredo.
Oooo…..adding shrimp would take that fettuccine alfredo over the top! 😃 Yesssss!
1.99 for that grass feed ground beef? That deal is a thing of beauty!! Great job!
Giada has some seriously delicious food. I made her fresh basil and olive pasta one time and it was one of the best things I've ever eaten. It was so simple yet so good. In fact, might make that for my 50th birthday-assuming I can find fresh basil in the winter.
Sounds great!
So glad you used the correct ingredients this time top job!
Giada's Shrimp Fra Diavlo is our favorite. It simple, quick and delicious. I serve it with zuchinni noodles.
In southeast Pennsylvania, we have Longacre's dairy barn. I don't live in the area any more so things may have changed but growing up you could get a cone weighed down with the equivalent of a pint of ice cream -- that was a small. The texture was incredible. We'd stop there on our way home from vacation; we knew we were almost home and it was vacations last hurrah.
Merrymead!
I LOVE these videos! I made the Rachael Ray tomato fennel soup and grilled cheese from your other video. We agreed, soup was ok, grilled cheese was AMAZING!!
Yeess! I am binging your clear my pantry/freezer videos and an excited to see what you’ve done with the Food Network recipes.
Solid work there Momma! Love it.
We just moved to McKinney, TX from Boise…I don’t know if I can agree with the Reed’s vs Blue Bell ice cream statement…Blue Bell is CRAZY good 😂, but that Reed’s heavy cream is LIFE!
100
We just left Boise as well went to southern OR though.
If you are in Texas, its gotta be Blue Bell!
I just has to stop the video and tell you at minute 3:33, when you are adding butter and cream to the noodles, you sounded exactly like your mom. I thought your mom was in the video with you! You two are so cute together 😁
Always been a fan of Giada's recipes - thanks for giving us some new ones to try!
"In case you are wondering this is NOT a low calorie dinner." Too funny!
Always measure with your heart 💜
And yes I am a peasant, thank you very much 😊
You inspired me to make the Alfredo tonight and it did not disappoint, it was soo good! Thank you for sharing!
Please do more of these! I use to be addicted to Food Network, Rachel Ray's Cabbage stoup is a family fav.
You gotta try Laura in the Kitchen’s Shrimp Scampi. We love it and I make it when we have company because it is that good and it all cooks in 10 minutes.
I really like her too
Omg. I tried the fettuccini Alfredo. Its so good. Even my 6 year old daughter who is super picky loved it and kept saying its awesome!!
I just love your videos! I'm hooked! You are so fun, smart, and all around entertaining. I love that you give your honest opinions, great & frugal tips and your pronunciation of some words remind me of my high school days! LOL! Keep up the good work! BB from AL
Giada taught me my skills a few years back. Before that I was a Food Network experimenter and made many fails. Laughing at myself that I still use recipes from 2000, why mess with perfection? Oh yeah!
I'll probably try the last recipe. If you want to try a Canadian drink, a Ceasar instead of a bloody Ceasar, add a bit of the clam juice to your tomato juice and it's delicious. I usually have a Virgin Ceasar since I can't taste the alcohol.
Definitely will try the 2! I’m a huge Food Network fan!
"A three hundred pound circle". I laughed absurdly loud at that. 😆
I love reeds. I grew up with Alan's kids
That third recipe looks amazing!
I absolutely loved Sandra Lee's Semi-Homemade!
I made the Fettuccine Alfredo, scared of my hubby's reaction.....he's a meat & potatoes man. He loved it! 🗽
Alton Brown was always my go-to Food Network guy because I came away from his shows feeling like I learned new and/or fun things from his show "Good Eats."
Cheeky little tip for the Caesar salads: crush up your croutons in the bag before you put them in, then every bite gets some crouton crumbs in it 🤤
All the dishes look delicious; yum! Have a great weekend Christine 😊
For me I’d miss the garlic in the Alfredo sauce. But looks good and easy
These all look really good! And I got to say, I like the music that you chose during the montage sections. It reminded me of the opening theme song to Buffy the Vampire Slayer! 🤘🏻💙💙💙
That's always a win!
Lemon juice in alfredo is life changing, it's my favorite way to have alfredo.
Hey I have seen in a couple of your videos that you mix the pasta and sauce in a separate bowl. What you could do it just put the pasta into the sauce pot and mix everything there to save on some dishes
The Alfredo looks amazing. The best Giada recipe I’ve made is the rigatoni with steak sauce
The SNL clips are so stinking funny!!! Love the video.
Thank you for your posts. I find all of them helpful and very inspirational.
Love both of those ladies?I always watched them as well.
Reed’s dairy is the best hands 🙌 down.
I grew up watching food network like it was Disney channel or something. Food shows are my comfort shows. It was kinda crazy what I retained when I actually started cooking. It all started with Emeril's BAM! Lol I loved that
I would stay at my grandmas every weekend because she was my best friend and we would make random stuff in the kitchen. Sometimes she would let me make whatever I wanted and we would just laugh together and say "BAM" randomly. Miss her 🥲 one time I "made" dessert and it was just vanilla ice cream with mandarin oranges and chocolate sauce, and she made me feel like it was true innovation 😆
My favorite Giada recipe is her chicken picatta! Absolutely delicious 🤤
Thank you for this great video, I enjoy your take on making these more affordable!
Add the shrimp to the fettuccine dish and your making a 11 out if 10 dish 😋
I live 1 mile from Reed's! Totally agree! The best!!!
Those look so good! I just have missed the side of Lipitor with the pasta Alfredo. 😂
Love these types of videos!! I give you 10 out of 10 on this one!!
Thanks for the review of the dishes. It was most helpful. Thank you so much. 🥰🥰🥰🥰
I loved this video! I’m your age so I was alll about food network in my 20’s lol. Do a INA video next
Mmmm!! Both look real good. I'll make the shrimp pasta!! Tfs!!
Will have to give all 3 of these a try! Thank you for sharing with us! May I suggest an overall type apron to protect your clothing? 😊
OMG finally found a Dollar Tree in my area that carries the coconut rolls. Demolish the whole bag before I even got home
I’ve yet to find these!
I will for sure be making the Alfredo and the shrimp one!
The I in Giada is pronounced as an E
And we'll all be ill if we eat that pasta and it sounds Fantastic!