Hi there and welcome to my channel!
I share new video recipes every week of my favorite, everyday foods like salads and pasta, alongside with elegant desserts and treats. If you have any questions along the way, don't hesitate to ask! You can find all of my recipes and print them here on my website here: tatyanaseverydayfood.com/
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Пікірлер
Does vanilla rum extract got real alcohol
Nice😊
And yes I would eat it all 😋
I would love 💕🌹🌹😘 it too
kzread.info/dash/bejne/d6lruaydlpzRn5M.html
Tatyana you’re the best….your recipes come out wow so delicious 😋 thank you so much for sharing 👏👏👏👍💕
After seeing your recipe, I also feel like cooking. 😊Upload on khal please! ============================================
Thanks for watching! :)
Is the butter salted or unsalted?
I prefer to use salted butter for my savory recipes, but both will work well. Enjoy!
Waaaaay to much sugar
You left the rind on the orange? Yuck
I always come back to this video to cook the Borscht. This soup is amazing and the kids love it.
That's so wonderful to hear! I'm soo happy you're loving the recipe! :)
Hy
Hy
Tatyana I love watching your videos!!! This is my favorite cooking channel!!! The best recipes!!! You are amazing and very talented! When are you coming back because I miss your videos? Greetings from Poland!!!!🤗❤💯
Hi! Thank you soo much for watching and for your support! I hope to be back soon! :)
''Because my husband absolute love it'' *has no ring*
I prefer not to wear my 4 carat diamond ring in the kitchen !
Am I the only one here ready to see and TASTE a peach fritter!?
I have a great recipe for easy peach fritters, too! :)
Hi there Tatyana thanx for the recipe my mango cake was divine everyone loves it. ❤
Hi! I'm soo happy everyone enjoyed the cake! It's a delicious treat for sure!
This looks really good!! =) Can i make this into muffins???
Thanks for watching! Yes, this recipe will be great for muffins, too. Bake the same temp (350F) for about 24 minutes.
Oh… pasta overcooked, not al dente
Beautiful 🥰❤️❤️
🌹💕❤️🥰😍
❤❤❤❤❤ you're so beautiful
Love everything about this great recipe and video ❤️
Thanks so much for watching! Enjoy! 😊
Just a tip since you don’t like the texture of the zest (I don’t either) zest the lemon’s, juice them, add zest to lemon juice , let zest sit in the juice overnight in the fridge! Strain it before cooking! The zest is where most of the lemon flavor comes from! Makes a really big difference!
Thanks for sharing your tip! :)
Made this recipe 2x. I’m planning on using this to fill a lemon ricotta cake. The first time I used a stainless steel pot and a silicone spatula. Tasted delish but had a strong eggy aftertaste. Second batch I used a glass bowl and did the double boiler method. Also cooked it a bit longer. It again tastes great but had a slight eggy aftertaste again. This is after using a ton of extract (2 tbsp vanilla and lemon). Next time I’ll try to follow a different recipe with less eggs.
Hi! I'm sorry the recipe didn't work out well for you. It's KEY to whisk the eggs and sugar together until the mixture ribbons. This will help combat the flavor the eggs. Also, make sure to use freshly squeezed lemon juice as this will further help with the flavor.
@@TatyanasEverydayFood thanks! Yes, I used fresh lemon juice I’ll watch it more closely again to see what you mean and try again.
I’m going to use this for macarons!!!!
So great for macarons!! Enjoy! :)
TOO MANY INGREDIENTS
WHY WINE?
YOUR BEEF STEW , TOO MANY SAUCE
Thanks for sharing your ingredients ❤
My pleasure 😊
Well I got in trouble! My husband loved it too much:) thank you for such a great recipe!
I'm so happy he enjoyed it! :)
Please don't stop love your videos, i hope for the best
Thank you so much for your support! :)
Hi Tatyana, I miss your videos, when are you coming back . I’m a baker and I’m currently taking classes in Glendale at Athinas cake Studio. You inspire me with every new cake you make! Please don’t stop making videos as you are very talented!!!❤
Hi! Thank you so much for watching and for your support! :)
❤ thank you for replying! ❤
@@Katelynsalwaysbaking I came here to say that I missed Tatyana too! I realized a few days ago that she was missing in action and I wondered what happened to her.
Hi Tatyana, I miss your videos, when are you coming back . I’m a baker and I’m currently taking classes in Glendale at Athinas cake Studio. You inspire me with every new cake you make! Please don’t stop making videos as you are very talented!!!❤
Tatyana, Thank you so much for the great recipe! I am making it today🤩💕🥰
My pleasure 😊 I hope you love the cake!
@@TatyanasEverydayFood yes, everyone loved it, thank you 🙏💕🥰
You r so pretty 😍❤
sorry but can no one cook without adding paprika or peppers or chillies anymore????
Well, you can skip it, but I personally love it. Adjust to your personal tastes :)
Is there a good vegetarian substitute for meat? I have a vegetarian friend. I'm wondering if I made it with meat for me, if there is a vegetarian version I could make for her, with everything except the ham.
Hmm, I'm not sure as I don't use meat alternatives very often. I know some recipes use apples for a little crunch. Maybe that will be a good addition when not adding ham.
❤❤❤❤❤❤❤❤❤❤😮
Thanks for watching! :)
You can also add instand pudding also instead of fresh pineapple use pineapple preserve in the middle but put it on cake first then the icing
Thanks for the suggestions! :)
Love your channel
Thank you so much for watching! :)
Thank you for this amazing recipe, it’s a winner!!! I am curious if I can do the same example you mentioned with your strawberry cinnamon rolls where if I make them ahead of time and place in the fridge… does the same apply with setting them in oven at 330 degrees? Do I need to proof them on the counter again before placing in the oven? And I notice the recipe is similar only you use a full tablespoon of yeast here but only 2.5 teaspoons of yeast in your strawberry recipe. Can I use your almond recipe the same only add In strawberry filling? Thank you again and thank you for your time
Hi! You're most welcome; thanks for watching! You can make any of my rolls ahead of time and refrigerate them overnight. I do recommend letting the dough warm back up and proof again before going into the oven. I also recommend using a full tablespoon of yeast; I've adjusted the recipe a little bit over the years :) I hope you love the rolls!
@@TatyanasEverydayFood Thank you!! I do love them, I can’t wait to try the strawberry next time. I appreciate you for answering, this makes prep and bake time more efficient. I’ve been getting up at 3 am to make the amazing almond cream rolls 😅
Why not cutting in half and fill one half and top with another?
That will work great, too! :)
Yummo's 😋
Enjoy! :)
@@TatyanasEverydayFood it looks so simple yet scrumpsh 😋
Soup? I thought you were making stew.
😍
I’ve made this before, exactly what I wanted, thank you! “Dar USA”
You are so welcome! I'm very glad you enjoyed the sauce!
I made this today, this marinade is DELICIOUS!!!!!!!
Awesome! I'm soo happy you loved it! :)
Funny how Americans overuse "my", my mushrooms, my butter, my garlic, my beef, my my my 😂
Delicious 🤤
Question, your tvorog that you use does it have any salt in it? Because last time I made this recipe the filling was a bit over salted, and I think that’s because my tvorog has some salt in it already
That's a great question! I think it really varies from brand to brand. I would try the cheese before adding salt. The one I buy is very plain, no salt.
Where can I get that copper stew pot
The brand is Cu Artigiana. Ruffoni has similar pots and is easier to find