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  • Hey kids, today I am going to be preparing a ville Veena Teres Oh, Mac and cheese, which I received in a treasure chest in the Velveeta Treasure chest Challenge.

  • Sort of like chopped, and so you'll see me opening up the treasure chest in a second on DDE, you will see what I was given to create to this meal west.

  • Stay tuned U two's best for creative things.

  • It's cooking and crafting.

  • Can I have been anxiously awaiting the arrival of this box from Velveeta?

  • I cannot tell you how excited I am in this treasure chest is going to contain some ingredients, and I am going to create some recipe for this Velveeta treasure chest challenge.

  • Several cooks and chefs on YouTube are being sent the same treasure chest, except that everyone's ingredients is just a little different so that we can all create what is our own recipe.

  • So let's go ahead and open this and see what's inside way.

  • Have some Barilla Row Tini.

  • I love routine because it just you know the way it's created as it allows the products to really stick to it.

  • So we also have son Marcus, sliced jalapeno peppers for some Rasta heat.

  • We have a beautiful £2 box of Velveeta cheese, which we are going to create the recipe around, and I have a card here that I need to go and purchase a pound of Cherie's oh sausage.

  • So I am going to go and do that as soon as possible and the thing that immediately comes to mind.

  • They also sent a few recipes here that we can use in the future.

  • And you can find these very same recipes by going to the Velveeta website, and you can sign up for their their e mails s so that you can get recipe sent directly to you.

  • But what I'm thinking right now with Tereza and cheese and the pasta and the jalapenos is possibly creating some kind of very nice and spicy, um, pasta salad.

  • Which kind of deal?

  • We'll see.

  • I don't know.

  • It's like it could be like a Mac and cheese.

  • That's really, you know, pumped up because of the jalapenos and the Tereza.

  • But we're gonna come and play around with this and we'll see what we can come up with.

  • Part one of this dish is we are going to get the routine ing going on and cooking, cause that's probably gonna take about of the longest.

  • So go ahead and follow the instructions that are on the package to about where you want it to be done if you want it fully cooked or al dente.

  • I have two cups here, so I'm gonna be putting that in.

  • Andi, I'm gonna duel Dante.

  • So it will be seven minutes in this pot.

  • Here I have three tablespoons of butter that I have melted over medium heat.

  • I'm gonna turn it up just a tiny bit and I'm adding three tablespoons of flour to it.

  • Way are going, Thio, start creating our rule.

  • I am gonna turn that back down.

  • What is it?

  • A little bit of pepper We're gonna add to that now.

  • We're gonna slowly add two cups of milk.

  • Give or take way.

  • Might be adding more because we do want to make this cheesy and yummy.

  • And this will thicken because of the flower in there as we go along, as well as adding in me the veto.

  • So I'm going to know that in 12 ounces of Velveeta that's about 3/4 of a pound.

  • You don't have to be exact with Cuban that should know fairly quickly into its liquid gold stage.

  • And then I'm gonna be going out to the grill, and I'm really grilling the trees.

  • Oh, so that we can add it to this.

  • Our pasta is almost done.

  • So let's let this melt, and I'll bring you right back with your, um jalape o peppers.

  • Decide how hot you want this dish to be.

  • Also taking into consideration the fact that the chorizo is gonna add a little bit of heat.

  • Just add that in along with the cheese.

  • I love playing with colors, so I'm gonna add in one or two Roma tomatoes.

  • The trees will also add some color to this.

  • That's just good enough.

  • Look at that beauty.

  • Look at that.

  • Have the tree's already off of the grill.

  • I removed the casings and did a rough chop.

  • She's always a mantle on oily side, so it will more than likely leave a little bit of oil.

  • It was, uh, you know, it will probably come up to the top of our time here.

  • I'm gonna mix this up, and I'm just going to toss this into a casserole dish.

  • I put a little bit off cooking oil.

  • Uh, spray Boyle and we're going to into the 350 degree oven just for a couple of minutes.

  • Toe solidified.

  • Just tiny bad.

  • That's some panko breadcrumbs.

  • Panko is Japanese breadcrumbs.

  • All right, so empty the 3 50 degree oven for about 20 to 25 minutes.

  • Evita is just one of those wonderful ingredients that I totally associate with the summer.

  • You know, nice, gooey liquid E k soul with your chips at a picnic at the park and a stuffed hamburger that smells so awesome you can smell the jalapenos and the bubbly.

  • Ooey gooey, yummy cheese was just bubbling.

  • It was Velveeta Teres Oh, Mac and cheese.

  • Enjoy.

  • This is absolutely delicious.

  • I would like to thank craft of ill and Velveeta for sponsoring this video and allowing me to take part in this Villa Vita treasure chest challenge.

  • There are other cooks and chefs that are going to be preparing the things that they found in their treasure chest, which is different from what I received in mind.

  • So if you do see them, please make sure that you watch them also, please go to Velveeta.

  • Velveeta is website.

  • I'll have the links in the description box below.

  • And that way you can sign up for, um, you know their e mails where you can receive a lot more research recipes that you can use using Velveeta cheese.

Hey kids, today I am going to be preparing a ville Veena Teres Oh, Mac and cheese, which I received in a treasure chest in the Velveeta Treasure chest Challenge.

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チョリソマックンチーズ~ヴェルヴェータ宝箱チャレンジ (Chorizo Mac N Cheese - Velveeta Treasure Chest Challenge)

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    林宜悉 に公開 2021 年 01 月 14 日
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