Jean Piere is not a nut,he is just full of enthusiasm aawell as passion for his craft. He brings theses wonderful creations to us and tries to make it as pleasant as possible. He always is on point,,,so keep watching,you might learn something special from.him.
During my military career, I was stationed in Sicily. My favorite pasta dish was “pasta al forno”. Same cooking style but the sauce was creamy cheese sauce.😊😊😊😊. Now I have learned an idea to make my favorite siciliano pasta dish. 😅thank you Chef.
@donjose, thank you for Your Service, regardless of which country you served. So very few citizens of Every country have the call of duty instilled within them. Happy you had an Opportunity to be deployed to the beautiful country of Italy! 🇮🇹 ❤️🇮🇹
As a young adult back in medieval times, my circle of friends started exploring different cuisines and restaurants like young folks do, going out to dinner for the first time without our parents. We went to an old fashioned Italian restaurant -- dim lights, red table cloths, candles on the tables, waiters in black vests, named simply "Anna's" -- and just at random I ordered the manicotti, not really knowing exactly what it was. Love at first taste was what it was and to this day it's my favorite pasta dish of all.
Ever since I stumbled upon your channel two months ago, you've taught me more about cooking than I've learned in the past two decades. My family, who once saw dinner as a "chore" to eat, now eagerly asks what delectable dish I'll be serving each night. I've already mastered around 30 of your recipes, diligently following each step of your process. I constantly recommend your channel to anyone I meet who finds cooking challenging. You have a way of making everything seem simple and easy to grasp. Your channel is like a comprehensive masterclass, far surpassing any other chef I've followed before. Thank you for sharing your culinary gift with the world and helping us all enjoy the art of preparing delicious food!
I love to cook, because I love to eat. Flavors, aromas, and textures are where it’s at for me. Therefore I’m always looking for ingredients: farmer’s markets, specialty stores, delis, web sites, even foraging in the woods (mainly mushrooms). I love all of it. Here’s the thing, I see lots of intriguing products that I really really want to buy: powdered soups, pre made spaetzle, dinner kits, and an ever expanding set of convenience meals. They are all disappointing. Freshly made is so much better and what I crave. Here’s where Chef Jean-Pierre comes in. He’s giving us the recipes and showing us how to make them and that we can make them. We eat every day. Let’s eat great stuff. Thanks Chef for helping us get there.
Time to go to the market to buy the ingredients for this! I always make your recipe the next day (it’s so much fun) you give me something to look forward to in the kitchen! I thank God for your videos because I’ve learned so much from you!
One hour in, and already over one thousand thumbs up. Chef take a moment to enjoy your success. Your a busy man, but think about it. Your channel is growing in leaps and bounds. You and your crew work hard, and it shows. Congrats.
I always get excited when I see a new video posted from Chef JP! I know not only will I learn a great new recipe, but I also get to have a laugh or two! What a great personality combined with expert information and techniques! Keep up the great work! 💚
I do this, but use the 5 cheeses (Romano, Fontina, Parmesean, Mozzarella, and Riccotta), and my fillings are cooked and diced portobello mushrooms and shredded spinach. Everyone loves it!
The best cooking show on RUclips I love the butter part you have made cooking fun for me my wife I thought I was a good cook not I have learned a lot just watching your cooking lessons thank you so much
Looks delicious!! Can't wait to try this recipe! My grandma was half Italian & half French, born in Corsica - I never got to make manicotti with her, but my mom said gram would make crepes and stuff them to make hers. I was little last time I had her manicotti, but I was surprised because I thought the shells were pasta. I'll have to experiment sometime. Thank you, Chef! You brighten my day!❤
I remember when I came to this channel. It had about 50k subs. I am so glad that this AMAZING chef has been shared with A MILLION more ppl. I love John-Pierre!
Chef, you are my favorite TV'/RUclips cooking educator because you explain so simply and so well while.being a genial host. What I do find missing is you suggesting a type of wine, beer, etc. to go with your dishes. Not everyone drinks alcoholic beverages but most consider that the right drink enhances a meal.
Late catching this. The world on fire has me distracted, but you somehow always make me happy filling me with incentive. Thanks for being who you are. .....THE BEST
Any day that includes Jack & Chef Jean-Pierre is a magnificent day! The simple joy that they share with us is unique to this channel. I am so grateful to have found this channel. Who needs therapy when you have Jack & Chef Jean-Pierre! 😂🎉❤🎉😂 (Seriously though, if you need therapy, seek professional assistance.❤) 😊
You know what amazes me? the upvote to downvote ratio... unreal. I rarely if ever have seen 8K upvotes to 1 singular downvote (at time of posting). Super cool!
Welcome to the family!!!😊 You're at the right channel. The best chef. The best ingredients. The best taste!!. Allow Chef to take you on a culinary journey!!😁....watch for the fingers!!! Their MAGIC!! 👌🏾
Chef, I have been craving manicotti for weeks now! Thank you for posting this delicious recipe! Can't wait to make this! Best of health to you chef Jean Pierre and Jack and your loved ones! 😋🤤😋🤤🙋🏼♀️💙🥰😍🤗😁
I've had really good experiences with "oven ready" pasta noodles (lasagna, manicotti, those giant shells, etc). You just need to make sure they're covered with sauce, or put a lid on your pan (or cover it with foil) to trap some steam to cook the tops. Turns out perfect every time I've used them.
I’ve been watching your videos since the old days (how to dice an onion). There are many reasons I watch your work, fun, personable, skilled but very humble (a child could do it 😂). But the main reason for me is that you are a wonderful teacher. I’m certain that after our families our teachers are the most important folks in our lives. Thank you for being you Jean-Pierre …. a wonderful teacher. 🇦🇺👍
I made something like this for some dinner guests years ago and it took me HOURS to prepare it all. Now I'm a much better cook, and with a far more simplified recipe like this I think I'll be making them far more regularly 🤤
That looks amazing, Chef! It’s been years since I’ve made these. You’ve recently been putting out dishes I’ve forgotten about (porchetta, manicotti). Thank you!
What I wouldn't give for the opportunity to re-learn how to cook with you, Chef. You quickly became a guilty pleasure with your character, and your vast knowledge of cooking. Jack, you better get in the kitchen, and learn from the Maestro!! Don't waddle. DIVE IN!! Thank you Chef Jean Pierre... for sharing your wisdom with the World!! You are the Salt of the Earth... and a light, in the Darkness. Much Love 💘 and Respect‼️🤘
As ALWAYS, Chef Jean Pierre , thank you so much for sharing your Professionalism and Expertise with us all. Give us all over the World more please Mr. Jean Pierre.
Jean since I have met you I have not watched any other cooking program out of all the rest on You Tube, I just needed to tell you that all the rest your the best and funny too keep it up with your Italian Hands flying around it makes you the best of the Best!
Experienced Cooks & Chefs will appreciate your knowledge & experience. Chef Jean Pierre, Your personality is also entertaining. I’m 64, with “roughly” 17 years experience in the restaurant/food service business, within 3 decades/[30 years] (I’m retired, now, at 62.) My one biggest regret is that I never had a chance to work with you. Maybe someday I will have the privilege of meeting you in person: I have a lot of respect for you. Thanks for sharing your incredible knowledge and skill. 😎
Thanks for the tips chef. I always like to drain my ricotta cheese overnight. The texture is easier to work with. I also add an egg so my cheese filling comes out nice and fluffy. Instead of using manicotti pasta, I like to make savory crepes to fill instead of pasta. Cheers!
Hey chef JP! Another great, easy recipe a child can do! Lol. 😂 I love the fact that you can add whatever cheeses you want and add meat/protein if you want! What a versatile, flexible dish! Amazing & wowza! ❤ Always showing us how fun and imaginative cooking can be. We love you! 💕
Well hello, I know this is a month since the post, but I made this dish this evening. However I only left out the goat cheese which I actually enjoy goat cheese but the hubby does not. It was still an amazing dish. It was so creamy, an easy to do. The hubby went back for seconds. Thank you as always for sharing.
This was one of the best recipes I have made so far. I added cherry tomatoes in the sauce and red pepper flake for some heat. I am so happy I found his channel.
Dear Chef JP, I will be making this for Thanksgiving (for myself, as I am a vegetarian) and your glorious stuffed pork loin! Thank you for your wonderful recipes and cheerful presence. You are well loved!
I have a recipe similar that uses Italian sausage in the cheese stuffing and an alfredo in addition to the marinara. It's AHMAZING! Chef Pierre, always entertaining and I have learned so much from you. Thank you for your passion for cooking!
Tried this recipe and WOW! I will be making it again and again. And you were right about the cook time for the pasta. So next time I'll cook the pasta longer. Thanks for another great recipe!
I just made stuffed manicotti last month! I wanted to make stuffed shells but the store was out so I made manicotti instead. Only thing I didn't use in the filling was the sun dried tomatoes and the goat cheese. It was delicious
You Make me laugh also on a bad day ...I am far way from home but when I look at your videos I am so happy you Make my day thanks Jean Pierre love this recipe ❤ Chantal 😊
Loving the cheese mix, thank you chef! Fresh paprika,clean the top, stuff them with that mix, set them to bake. Maybe add a fresh egg to the mix beforehand… Nice!
I'm in the kitchen right now with Chef Jean-Pierre. He made a 15-minute video for this recipe 😂😂😂. That's a lot of editing, Jack. Anyway, I'll let you know how it turns out and what hubby thought of it. UPDATE: As expected, this is delicious! I used what I had on hand. Small purple onion, bell peppers, sautéed mushrooms, and spinach. Ricotta cheese, cream cheese, mozzarella cheese, and Parmigiano cheese. OMG this was sooo good. I baked mine for 30 minutes on 350. Chef, I ❤ your Grandmother's recipe. Thank you so much. This is better than any I could have gotten at a restaurant around here. ❤ P.S. Hubby liked it!❤
Of course you're crazy chef. You're the only man I've ever seen who keeps emotional support butter. 🤣🤣 Love the cooking videos though, I've learned quite a bit watching you work. And the comedy, oh! *Chef's kiss*
Looks delicious. You know, for years I've been eating manicotti with the manicotti pasta. Then I had it with the home-made "crepes" recipe I got from an Italian grandmother on another video and I'll never go back. They were incredible that way.
Lol, good thing that Chef JP was not hungry or Jack would be out of luck (lunch) 😉🤣🤣🤣! Precious! Such a pleasure watching you chef! Yum 😋! Blessings 💕🤗💕
This guy is a natural anti depressant. Always makes me happier😁
Amen
This is the best comment that I have read all month!
The news is very depressing! I thought I’ve got to stop watching this and get my daily dose of Chef JP!
Chef Jean-Pierre is my Lexapro :-)
Agreed
Monday’s are hard but Chef & Jack makes Monday’s better!
You mean, they make everything butter.
You gotta remember, this is Saturday for Chef JP. Think of what were you doing on a Saturday and that puts this Monday video in perspective. lol
Early Times Bottled-in-Bond.
this guy is funny, but he's very informative at the same time. I love this show.
Not Hyperbole, this is Legit the best Channel on RUclips!
Thank you guys!
Thank you! 😊
There's nothing like spending a Monday morning with Jean Pierre. I don't make my coffee until his video goes up.
Such a perfect way to do Monday!
The most positive person in my massive RUclips subscription list by far. Chef JP makes everybody’s day. 🙏❤️
Very true ❤ his passionate and playful character is very inspiring
Hear hear.
Not just one day. His Monday video saves the entire week! 🥰
Thursday is helping Friday come faster 🎉🎉🎉
The world needs more nuts like him. Great job chef!
I love that you started adding "outtakes " at the end of the video - so entertaining.
Jean Piere is not a nut,he is just full of enthusiasm aawell as passion for his craft. He brings theses wonderful creations to us and tries to make it as pleasant as possible. He always is on point,,,so keep watching,you might learn something special from.him.
During my military career, I was stationed in Sicily. My favorite pasta dish was “pasta al forno”. Same cooking style but the sauce was creamy cheese sauce.😊😊😊😊. Now I have learned an idea to make my favorite siciliano pasta dish. 😅thank you Chef.
Like a creamy cheesy bechamel sauce... Yum.
@@anitajinfla9762bro!! Shut up!!! ❤ that sounds so freaking good!!!!
@donjose, thank you for Your Service, regardless of which country you served. So very few citizens of Every country have the call of duty instilled within them. Happy you had an Opportunity to be deployed to the beautiful country of Italy! 🇮🇹 ❤️🇮🇹
@The_chefjeanpierre.how long have you been an Ahole BOT?? Asking for a friend😊
Baked Ziti, delicious!!
As a young adult back in medieval times, my circle of friends started exploring different cuisines and restaurants like young folks do, going out to dinner for the first time without our parents. We went to an old fashioned Italian restaurant -- dim lights, red table cloths, candles on the tables, waiters in black vests, named simply "Anna's" -- and just at random I ordered the manicotti, not really knowing exactly what it was. Love at first taste was what it was and to this day it's my favorite pasta dish of all.
It's a big world out there be careful
@@davoostergotland5160 Uh, the events I outlined were in the 1980s, which I alluded to right at the outset.
Ever since I stumbled upon your channel two months ago, you've taught me more about cooking than I've learned in the past two decades. My family, who once saw dinner as a "chore" to eat, now eagerly asks what delectable dish I'll be serving each night. I've already mastered around 30 of your recipes, diligently following each step of your process. I constantly recommend your channel to anyone I meet who finds cooking challenging. You have a way of making everything seem simple and easy to grasp. Your channel is like a comprehensive masterclass, far surpassing any other chef I've followed before. Thank you for sharing your culinary gift with the world and helping us all enjoy the art of preparing delicious food!
I love to cook, because I love to eat. Flavors, aromas, and textures are where it’s at for me. Therefore I’m always looking for ingredients: farmer’s markets, specialty stores, delis, web sites, even foraging in the woods (mainly mushrooms). I love all of it. Here’s the thing, I see lots of intriguing products that I really really want to buy: powdered soups, pre made spaetzle, dinner kits, and an ever expanding set of convenience meals. They are all disappointing. Freshly made is so much better and what I crave. Here’s where Chef Jean-Pierre comes in. He’s giving us the recipes and showing us how to make them and that we can make them. We eat every day. Let’s eat great stuff. Thanks Chef for helping us get there.
Time to go to the market to buy the ingredients for this! I always make your recipe the next day (it’s so much fun) you give me something to look forward to in the kitchen! I thank God for your videos because I’ve learned so much from you!
One hour in, and already over one thousand thumbs up. Chef take a moment to enjoy your success. Your a busy man, but think about it. Your channel is growing in leaps and bounds. You and your crew work hard, and it shows. Congrats.
Thanks 👍🙏
13.4K after4 hours; yep- more & more !
I really love the endings. Always a good laugh. Thanks Chef JP and Jack!
I always get excited when I see a new video posted from Chef JP! I know not only will I learn a great new recipe, but I also get to have a laugh or two! What a great personality combined with expert information and techniques! Keep up the great work! 💚
I do this, but use the 5 cheeses (Romano, Fontina, Parmesean, Mozzarella, and Riccotta), and my fillings are cooked and diced portobello mushrooms and shredded spinach. Everyone loves it!
Sounds DEE-LICIOUS!!!
Yeah, mushroom sounds good.
The best cooking show on RUclips I love the butter part you have made cooking fun for me my wife I thought I was a good cook not I have learned a lot just watching your cooking lessons thank you so much
Looks delicious!! Can't wait to try this recipe! My grandma was half Italian & half French, born in Corsica - I never got to make manicotti with her, but my mom said gram would make crepes and stuff them to make hers. I was little last time I had her manicotti, but I was surprised because I thought the shells were pasta. I'll have to experiment sometime. Thank you, Chef! You brighten my day!❤
One of the few people that gets a thumbs up before I even watch the video!
Thank you Chef!
I remember when I came to this channel. It had about 50k subs. I am so glad that this AMAZING chef has been shared with A MILLION more ppl. I love John-Pierre!
Thank you 🙏
Jean-Pierre your knowledge is truly encyclopædic and you are a great humanitarian. Thanks!
🙏🙏🙏❤️
@@ChefJeanPierre🙏🙏🙏❤️
I always get a kick at the end when chef taste his creations and his expressions, the fingers playing in the air, you know it was delicious!
Chef, you are my favorite TV'/RUclips cooking educator because you explain so simply and so well while.being a genial host.
What I do find missing is you suggesting a type of wine, beer, etc. to go with your dishes. Not everyone drinks alcoholic beverages but most consider that the right drink enhances a meal.
Love your style, when you cook. Your personality adds to your cooking style, your so real. No fluff. Love it. From Cape Cod Mass.
Thanks so much🙏
Late catching this. The world on fire has me distracted, but you somehow always make me happy filling me with incentive. Thanks for being who you are. .....THE BEST
Any day that includes Jack & Chef Jean-Pierre is a magnificent day! The simple joy that they share with us is unique to this channel. I am so grateful to have found this channel. Who needs therapy when you have Jack & Chef Jean-Pierre! 😂🎉❤🎉😂
(Seriously though, if you need therapy, seek professional assistance.❤) 😊
🙏🙏🙏❤️
Another amazing recipe! Your videos are always a joy to watch!
♥ CJP, it looks absolutely 😋 😋 for Sunday supper . Ty xx
You know what amazes me? the upvote to downvote ratio... unreal. I rarely if ever have seen 8K upvotes to 1 singular downvote (at time of posting). Super cool!
The only downvote you see is your own. 🤣
He's a happy man..... Love watching his videos.. Brings out great dishes along with his chuckle and good action 😅
Welcome to the family!!!😊 You're at the right channel. The best chef. The best ingredients. The best taste!!. Allow Chef to take you on a culinary journey!!😁....watch for the fingers!!! Their MAGIC!! 👌🏾
🙏🙏🙏❤️
Chef, I have been craving manicotti for weeks now! Thank you for posting this delicious recipe! Can't wait to make this! Best of health to you chef Jean Pierre and Jack and your loved ones! 😋🤤😋🤤🙋🏼♀️💙🥰😍🤗😁
I've had really good experiences with "oven ready" pasta noodles (lasagna, manicotti, those giant shells, etc). You just need to make sure they're covered with sauce, or put a lid on your pan (or cover it with foil) to trap some steam to cook the tops. Turns out perfect every time I've used them.
I’ve been watching your videos since the old days (how to dice an onion). There are many reasons I watch your work, fun, personable, skilled but very humble (a child could do it 😂). But the main reason for me is that you are a wonderful teacher. I’m certain that after our families our teachers are the most important folks in our lives. Thank you for being you Jean-Pierre …. a wonderful teacher. 🇦🇺👍
I made something like this for some dinner guests years ago and it took me HOURS to prepare it all. Now I'm a much better cook, and with a far more simplified recipe like this I think I'll be making them far more regularly 🤤
oh hell yea...Chef, I love all your recipes but the ones from your family are the best. Cheers to our Onyo Emperor!
Thanks so much 🙏😊
You are the craziest chef in the world ….i love you and your recipes
That looks amazing, Chef! It’s been years since I’ve made these. You’ve recently been putting out dishes I’ve forgotten about (porchetta, manicotti). Thank you!
What I wouldn't give for the opportunity to re-learn how to cook with you, Chef.
You quickly became a guilty pleasure with your character, and your vast knowledge of cooking.
Jack, you better get in the kitchen, and learn from the Maestro!! Don't waddle. DIVE IN!!
Thank you Chef Jean Pierre... for sharing your wisdom with the World!! You are the Salt of the Earth... and a light, in the Darkness.
Much Love 💘 and Respect‼️🤘
Jean-Pierre bonjour, j’adore vos vidéos très sympas et super bien expliqués! Cette recette de cannellonis est delicieuse 👍👌👌👌😎
"The Nutty - Buttery Channel"! 😂 You're awesome, Dear Chef!👏😁
Love love love your Italian recipes ❤…… “What am I talking about?? I love ALL your recipes JP , and your channel xx much love from New Zealand 😊
Another fabulous recipe by the internet's best teacher. Take this to the next level by adding browned veal (or chicken) to the filling. Mama mia!
As ALWAYS, Chef Jean Pierre , thank you so much for sharing your Professionalism and Expertise with us all. Give us all over the World more please Mr. Jean Pierre.
Chef your videos are very comforting. I know you like to say "God bless America", so I say God bless you Chef!
Jean since I have met you I have not watched any other cooking program out of all the rest on You Tube, I just needed to tell you that all the rest your the best and funny too keep it up with your Italian Hands flying around it makes you the best of the Best!
Experienced Cooks & Chefs will appreciate your knowledge & experience. Chef Jean Pierre, Your personality is also entertaining. I’m 64, with “roughly” 17 years experience in the restaurant/food service business, within 3 decades/[30 years] (I’m retired, now, at 62.) My one biggest regret is that I never had a chance to work with you. Maybe someday I will have the privilege of meeting you in person: I have a lot of respect for you. Thanks for sharing your incredible knowledge and skill. 😎
🙏🙏🙏😊
Thanks for the tips chef. I always like to drain my ricotta cheese overnight. The texture is easier to work with. I also add an egg so my cheese filling comes out nice and fluffy. Instead of using manicotti pasta, I like to make savory crepes to fill instead of pasta. Cheers!
Hey chef JP! Another great, easy recipe a child can do! Lol. 😂 I love the fact that you can add whatever cheeses you want and add meat/protein if you want! What a versatile, flexible dish!
Amazing & wowza! ❤
Always showing us how fun and imaginative cooking can be.
We love you! 💕
🙏🙏🙏❤️
I need this, especially on a monday.
I frigging love this guy, seriously great vibes and attitude!~
Oh yeah, AND AMAZING FOOD!!!!!!!!
I love your responses after you've tested what you've 15:00 so lovingly made with your expertise hands
You're the best! We, your fans, love you like an Uncle! Thanks for sharing your talents, passion, and most of of all, who you are.
Big kuddos to Jack!
Well hello, I know this is a month since the post, but I made this dish this evening. However I only left out the goat cheese which I actually enjoy goat cheese but the hubby does not. It was still an amazing dish. It was so creamy, an easy to do. The hubby went back for seconds. Thank you as always for sharing.
I love that you forget stuff- I do too! All the time!
This was one of the best recipes I have made so far. I added cherry tomatoes in the sauce and red pepper flake for some heat. I am so happy I found his channel.
You’d be a great guy to hang out with. Lots of laughs. ❤❤❤❤❤
My favorite pasta dish😊
Hi Chef, I have similar recipes and I put roasted pine nuts in the filling as well. Love it. Thanks for sharing!! Ann 🇨🇦🇩🇪
Decided to make this for dinner tomorrow night. I told the wifey that you'd have a video for me and YOU DO! Thank you for sharing!
Dear Chef JP, I will be making this for Thanksgiving (for myself, as I am a vegetarian) and your glorious stuffed pork loin! Thank you for your wonderful recipes and cheerful presence. You are well loved!
Thank you 🙏
First thing I do is click the thumbs up. You and Jack are Amazing.
Love the cheese mix in this version. Looks super yummy.
🙏🙏🙏
What would Jean-Pierre do without Jack! your making me hungry again Jean-Pierre. Love it. 😎🥂👌👍
I have a recipe similar that uses Italian sausage in the cheese stuffing and an alfredo in addition to the marinara. It's AHMAZING! Chef Pierre, always entertaining and I have learned so much from you. Thank you for your passion for cooking!
Every single day a new video comes out, it makes my day! My top chef to meet one day would be you
Chef' always makes Monday's and Thursday's a little better or is it butter!!!!!!!
He definitely makes it butter 😂😅
Tried this recipe and WOW! I will be making it again and again. And you were right about the cook time for the pasta. So next time I'll cook the pasta longer. Thanks for another great recipe!
I love all your recipes ❤ God bless you for teaching us your experiences 🙏 ❤
Thank you Chef Jean-Pierre, they look beautiful!!!
Love your channel chef! So happy I found you on RUclips 💗
Explained to my husband the difference in "bloop, bloop and bloop, bloop, bloop" . . 😊 Looks amazing, and I will make this!
Lovely recipe, I love that Jack gives us the Celsius too! Oh oh, Jack is going to be going home hungry!
I just made stuffed manicotti last month! I wanted to make stuffed shells but the store was out so I made manicotti instead. Only thing I didn't use in the filling was the sun dried tomatoes and the goat cheese. It was delicious
Yum 🍝 Chef Pierre and Jack... just a couple of 🌰🌰🌰 we love Thanks guys 🤩🤩
You put a smile on my face, Jean-Pierre. You're also looking good on that #TickTacTock! I'm gonna try this one.
Love it! Nice with crushed almonds and nutmeg in it too.
One of my favourites just got better.
You Make me laugh also on a bad day ...I am far way from home but when I look at your videos I am so happy you Make my day thanks Jean Pierre love this recipe ❤ Chantal 😊
🙏😊
That looks delightful. I will be trying that tonight. I love your Italian recipes. I love all of your recipes.
Loving the cheese mix, thank you chef!
Fresh paprika,clean the top, stuff them with that mix, set them to bake.
Maybe add a fresh egg to the mix beforehand…
Nice!
Flavour full its enriched cheesy melteing
This channel is a crossover of a Louis de Funès-movie and a cooking-school. Magnificent beyond believe. I love it. Keep on going dear Chef!
I'm in the kitchen right now with Chef Jean-Pierre. He made a 15-minute video for this recipe 😂😂😂. That's a lot of editing, Jack. Anyway, I'll let you know how it turns out and what hubby thought of it.
UPDATE: As expected, this is delicious! I used what I had on hand. Small purple onion, bell peppers, sautéed mushrooms, and spinach.
Ricotta cheese, cream cheese, mozzarella cheese, and Parmigiano cheese.
OMG this was sooo good.
I baked mine for 30 minutes on 350.
Chef, I ❤ your Grandmother's recipe. Thank you so much. This is better than any I could have gotten at a restaurant around here.
❤ P.S. Hubby liked it!❤
Of course you're crazy chef. You're the only man I've ever seen who keeps emotional support butter. 🤣🤣
Love the cooking videos though, I've learned quite a bit watching you work. And the comedy, oh! *Chef's kiss*
So fricking adorable and the editing, spot on...💯 Thank you boys....
Looks delicious. You know, for years I've been eating manicotti with the manicotti pasta. Then I had it with the home-made "crepes" recipe I got from an Italian grandmother on another video and I'll never go back. They were incredible that way.
You always brightens up my day ❤😊😊🎉
🙏🙏🙏
‘Make it difficult for the cheese.’ Another classic line.
Yayyyyyyyyyyyyyy it's my favourite Chef! Thank you for making my Monday great 🤗🧡 this looks amazing!
Excellent video and look very delicious
Thank you for sharing.
We made the manicotti for Christmas Eve. Simply fantastic!! Thanks for sharing your recipes and skills.
You are my favorite “nutty” professor. Always laugh and I always learn.
I've been waiting for this. !!! Thanks...... but we're doing it with your Bolognese sauce !! Thanks !!!! Awesome. !
Nom Nom... Added to growing list of "things to try thanks to Jean-Pierre" 😁
Oh my that looks so good. Can't wait to try this recipe. Thank you Chef for sharing with us. Have a great day.
You’re a national treasure Chef!!! Manicotti just like my grandmothers!! ❤
Lol, good thing that Chef JP was not hungry or Jack would be out of luck (lunch) 😉🤣🤣🤣! Precious! Such a pleasure watching you chef! Yum 😋! Blessings 💕🤗💕