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guarnaschelli

Alex Guarnaschelli

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Having an on set @foodnetwork giggle with two of my favorite peeps Maneet @chefmaneetchauhan and Jet @chefjettila People were calling her Monique so we decided her private nickname is “MoMo” #SupermarketStakeout #BTS 😂😂😂
Parking lot exclusive #bts of what it looks like on the @foodnetwork set of “Supermarket Stakeout” —a super fun cooking competition! #food #chefs #cooking #fun #play #compete
Here we are. Tomorrow’s the day. Here are some turkey tips & guidelines if helpful: Be calm. Have coffee. See my video on butter cheesecloth method SIX POSTS BACK from this one on this page. SEASON turkey generously with salt & pepper. DON’T salt turkey again IF you brined it. Too much salt. Season turkey with spices or herbs if you wish but don’t overdo it. The meal has a LOT of flavors already …. STUFF the Turkey if you want to. Will take longer to cook but will add moisture to the whole equation. If you cook your filling separately, that’s fine too! That’s what is called DRESSING. TURKEY COOKING: I like to start at 450-500F for the first 20 minutes to get some momentum and browning. Then, lower to 350F & count 12-15 minutes per pound. BASTE the turkey if you want. You are going to open & look at bird anyway so why not? COOK UNTIL turkey registers 165F in the thickest part of THIGH meat. Insert the meat thermometer in the crease between thigh & breast meat. You can also look at the juices that pool by thigh meat. They should run clear and NOT PINK. Pink juices just mean that your turkey is not fully cooked. Take turkey out and REST 30-45 minutes. I don’t rent with foil because I don’t want the skin to steam underneath but your call. CARVE turkey and warm the breasts and thighs in 300F oven gently with a splash of gravy if cold. Then, slice breast & thigh meat and arrange on platter with hot gravy on the side. This is the LAST THING I do once all other food is ready and on the table. #fyp #thanksgiving #turkey #fun #food #eating
Cooking for a few people? Here are FOUR side dishes on 1 tray that cook at the same time!!! SCROLL to see raw and cooked images … Carrots Grease baking sheet with melted butter. Toss 6-7 carrots, halved lengthwise with butter, salt/pepper. Sweet Potatoes, Brown Sugar Crust 6-7 large sweet potatoes   Topping: 1 cup dark brown sugar 3/4-cup all-purpose flour Kosher salt 1 teaspoon cinnamon & ¼ teaspoon cloves 3/4 stick unsalted butter, cubed Purée: 2 sticks (8 ounces) unsalted butter 2 tablespoons Molasses ½ cup whole milk, heated The zest/juice of 1 medium orange 1.Preheat oven 450 F. 2. Bake sweet potatoes tender, 1-1/2 -2 hours. 3. In a medium bowl, combine brown sugar, flour, salt, cinnamon & cloves. Mix in flour & butter until it crumbs up, like small peas. Place in baking sheet in freezer. 4. In a medium saucepan, melt butter until golden brown, 2-3 minutes. Stir in Molasses. 5.Peel & mash potatoes. Stir in milk, brown butter, salt & orange zest/juice. 6.Spoon puree on ¼ of baking sheet. Surround with carrots like a fence. Stuffed Mushrooms 2 tablespoons unsalted butter 3 medium yellow onions, finely diced 4 large cloves garlic, minced 2 pounds (about 24-30) white mushrooms, stems chopped Kosher salt/black pepper 1 cup white wine ½ cup sour cream 1/2 cup Parmesan cheese, grated finely 1 cup shredded Mozzarella 1. Cook butter, onions, garlic, chopped mushroom & stems with salt & pepper.  Add wine & cook until tender, 10-12 minutes. Stir in sour cream & Parmesan. 2. Remove mushroom caps from mix. Stir in mozzarella. Spoon stuffing & fill each mushroom cap. on ¼ of baking sheet & surround with a few carrots.   Brussels Sprouts with Bacon 6-7 bacon strips, cut into thinly sliced 1-1/2 pounds (30) Brussels sprouts,halved 2 tablespoons extra-virgin olive oil Kosher salt Red wine vinegar 1. Arrange Brussels sprouts on 1/2 of baking sheet.  Sprinkle bacon, olive oil,salt & pepper.  2. Preheat oven 350F.  Sprinkle brown sugar topping over sweet potatoes. Place in oven & bake until Brussels sprouts & carrots are tender, sweet potato puree topping & mushrooms browned, 30-35 minutes.  Drizzle carrots, Brussels and mushrooms with the red wine vinegar. #thanksgiving #fyp #tasty #easyrecipe
Watch this morning at 11 am EST on @foodnetwork while we cook up some budget friendly dishes on “The Kitchen” and watch me and Sunny have good times. #cooking #chef #fun #life #food
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