Chances are you make sloppy Joes when you can't think of anything else to make, but Chef Yia Vang of Union Hmong Kitchen stopped by to make the Sloppy Chow Sandwich, which is something you’ll want to make for dinner this week.
The Sloppy Chow
5lb Ground Beef
2 Tablespoon Mae Ploy Curry Paste
8oz Coconut Milk
1 C diced Onions
When a recipe tells you to make your own pasta dough, don't be alarmed! Homemade ravioli doesn't have to be intimidating, especially if you learn from the experts. The Copper Hen Cakery & Kitchen located in Minneapolis makes everything from scratch, including their country ravioli that's featured on their new fall menu. Chef Josh Hedquist...
Yia Vang is the person behind Union Kitchen, a collaborative sharing the stories of Hmong cooking. She shares a recipe you'll want to try at home!
Rob Barrett from Cooking for Dads stops by to help you save big with his "Million Dollar" Pizza. For a look at his math, click here.
We invited three bakers to come and present their baked goods in the hopes of taking home a blue ribbon! Of course, we had to bring in the Blue Ribbon Baker herself, Marjorie Johnson, to be the judge.
Champagne doesn't have to be a drink you only enjoy on New Year's Eve. Amalia Moreno-Damgaard is a chef and cookbook author and she stopped by with three bubbly and festive drinks you can enjoy throughout 2019.
In celebration of Twin Cities Live's show themed around The Great Outdoors, Elizabeth invited chef J.D. Fratzke from Falls Landing and Artisan Plaza Food Hall in Cannon Falls to share recipes using wild game. At Elizabeth's house, J.D. teaches her how to make pheasant tostadas. And for Steve, J.D. brings in a walleye curry.
Katy Gerdes, owner of Angel Food Bakery, stopped by the TCL studio with a festive eggnog recipe.
When it comes to bacon, there are no rules. You can eat it for breakfast, lunch and dinner. Marinating your bacon may seem strange but it creates a delicious twist on a crowd favorite. Patty Morrissey won a cooking contest on Twin Cities Live a few years ago, today she shared a delicious breakfast idea when company comes over for the holidays.
Owner of Golden Fig Fine Foods, Laurie Crowell stopped by with a recipe that has a unique twist on this Thanksgiving staple. It's a recipe that's been in her family for over 60 years, created by her Grandma Rita.
3 strips thick cut bacon, chopped
1 lg yellow onion, diced
2 celery stalks, chopped
1/2 C mushrooms, Shiitake...