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Nomnomnom!!! I hope you and your family have a blessed week and a wonderful fourth of July!!!🎉🇺🇲✌️💖🙏

I just love these cupa cupa cobblers.

Mmmm basically pot pie filling over biscuits yum!

I’m trying these for sure! 👍👍😀

That looks so good! I have to make it. Thanks for another delicious recipe. 👍👍😊

Do I need to do any adjustments for pints jars? Or just use my pressure canner suggested time for chicken? Thank you.

Oh wow, these recipes looks so delicious! ❤👍🏼👍🏼🙂

Loved both recipes, look delicious ❤.

Looks delicious ❤.

👍👍👍👍

All these recipes look so delicious and yummy 😋 😍 😊 😜 ☺️

Hi Tess. I love your recipes. I made some of them.

Are these sour cherries? They look like sweet Bing cherries. 🤔😀

gravycatman LOL

Yummy

I’ve never made this before!

This tastes like sugar s*** on a hot dog

Very easy recipe to follow. Thanks.

Recipe please and thank you

Hello Rescue I made your barbecue chicken thighs the other day and I followed every step that you showed hoping they would come out as good as yours and to my surprise they did.lol. They were the best I ever made so I will be making them this way from now on. Thanks for a delicious recipe. I just had to subscribe. 😊

Looks great! Thanks for the recipe

You're an expert at the Asian stir-frys! Are you familiar with Madam Wont's Long-Life Chinese Cookbook? It has the most wonderful Chop Suey recipe on page 100 just like we got from take-outs or dine-in restaurants in Milwaukee when I was a kid. Madame Wong lived to be 102 years old.

Gonna try this tomorrow

Measurements please ingredients

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That looks amazing Tess, soooo yummy! 🙂

I can't wait to start to cook these delicious recipes. Thank you for sharing.

That looks fantastic. Thank you for the video.

What is a "pd"? Stop trying to be unique and reinvent standard recipe notation. Perhaps you mean lb. or pound?

Hi Tess, my favorite is “BBQ Pork Fried Rice” at the restaurant, how do they make it ?

Oh WOW this looks AWESOME!

I tried her recipe and making a peach cobbler and it turned out great. It reminded me of my grandmothers. I am so glad I found it. I’ve tried others and they weren’t as good.

Tess!!! All i can say is Girl Girl Girl!!!! Lol😄👍

This a great recipe. I was looking for a not do complicated barbecue recipe. I have my chicken out copying every step you're showing. Yours look so delicious. I hope mine will come out looking that good. lol. Thanks so much.👍👍

Your fried rice recipes look delicious! Thanks Tess!

Looks GREAT. I will try this recipe.

Second recipe would make some awesome egg rolls, yak know kinda like breakfast burritos except egg rolls 🤷🏼‍♂️

Super Yummy Tess! 😋

First recipe meat lovers fried rice !

Loved all these fried rice recipe ideas. Cheers 8)

These look delicious. Can I use brown rice instead of jasmine, or would it taste odd?

Thank you, I do appreciate you sharing your recipes with us!!!

Mmmmm 😋👩🏼‍🍳👌🏻👏🏻👏🏻👏🏻👏🏻

72 hours

Crimson Clover

Yum

I'm so happy to see another thigh fan! I feel like I'm 1 of a few that appreciate moist, flavorful food! I guess there is a time and recipe to use dry white meat that doesn't absorb other flavors but I can't thing of any! (that's why ground breast doesn't work well in spaghetti sauce) Guess you could say I'm a dark meat snob, weather it's chicken, Turkey or pork. I'm a dark meat person all the way! Well, I guess I do like some white meat, because thighs have both. Lol Thank you Tess! Keep up the good work!!

Thanks! what about adding tapioca to give it some firmness?

YES!! Finally the original version of roasted garlic I had 42 years ago in a little bistro in San Francisco.

Good as long as the cloves aren’t brown. Too many people have seen the outside of the bulbs and think that’s what the white cloves should look like when cooked individually! It’s ruined a whole generation of cooks who haven’t tasted this method. This is exactly how roasted garlic is supposed to taste! Not the dark brown “caramelize confit” version Ive been seeing. Please don’t think roasted garlic is supposed to be brown burnt in 3/4 of the batch. It’s supposed to taste like sweet garlic not burnt garlic peels.