Love the video. I have a cheese grater just like the one you have. It’s great.

I just keep mine blocked and will shred by hand with a hand grader the amount i want for lunch or dinner. This is handy but dont have a shredder like that. Stuck doin it by hand. Plus if there gets mold on the block, can just cut it off.

Good stuff... Thank you!

I use my food processor to shred cheese. No wood pulp for me. 😊

Amazing video ❤

Hey Hedy What's Cookin, amazing video bro

Yummy‼️ 🙌🏾

Thank you, this is the way my grandma aways made chicken salad in the summer when we would spend the week at her cottage on the lake. I was just telling my coworker after they had some chicken salad catered in for employee appreciation luncheon that it was good but it needed some grapes and apples and nuts. They all thought I was crazy

Hi, I’m watching you from Niagara Falls Canada. I make a stew like this but I put mine in the oven for 1.5 hrs (350 degrees). Love that you added more water and cooked it on the stovetop, and added barley at the end. Thanks for sharing & listing your ingredients. God Bless.

Nova Scotia Canada

Hmmm! Looks good! Watching from Memphis, Tn.

Davenport, Florida

I know this video was 5 years ago. I cooked your Recipe today. And it truned out so good. Thank you so much for sharing ❤️

I got a bunch of green onions on sale for USD $0.25 / bundle and dehydrated about 3 trays worth. Thanks for the tips. I never thought to dry them.

Watching in Ohio.

Lives in Ohio

I'm going to make this today for dinner. Looks really good!!!

I prepare mine a bit differently. I do not add oil to the mixture. I coat one side of the breast with olive oil then lay it on the coating mix covering the bottom.. Then I lay the breast on the cooking pan. Then I brush the tops with olive oil then sprinke the mix on top of the breasts.

kraft and others have put the same stuff in bigger/huge boxes for 3x the price now....i make my own now...greed is out of control....they will buy the bread crumb companies, if they dont already own them and do the same....so homemade breadcrumbs are next

Watching from Ruston Louisiana! 😊

I love to cook stews and soup 😊

I am craving the original Alberts hot sauce. I am from ETX but have lived in NWA for years. I was searching for a similar recipe when I came across this. I'm make it tonight and will try it tomorrow. I'll come back and leave a review. Thanks!

Hi, can I do same with sliced on mandolin? If so I wonder if can turn into French onion soup? Appreciate it tyvm. PS, sry how long will last if just put in jar? I subscribed, maybe will see soup lol.

Georgia

Watching from Baton Rouge, Louisiana

Why can't this video be like 4 minutes?

Too loud!,,

Dallas, Tx

Thank you for the recipe. I am watching this nine years later.

This is the first time I've been trying to get you to come in on my computer and I am surprised because I have got you on my computer for the first time..I am from Cordova, Alabama

Thanks for posting this! I grew up in Shreveport eating Albert's. I saw your older video years ago but never got around to trying it. I have grown an excess of tomatoes, so this is happening.

Caesar salad with bacon!

Kroger always has corneal.

Have you ever put cabbage in whit your vegetable beef soup

what a scam! Pic shows big beef pieces but recipe shows tiny,tiny beef pieces?????

Lewisville, n.c.

My gentel Southern Mother in law taught me about pear salad. A true Sourthern Lady, she used chilled pear halves , Dukes Mayo and her Grandmother's dainty china dessert plates. Several small chrisp leaves of lettuce, pear with a dallop of mayo, shedded Cheddar cheese and a cherry on top. Today I skip the lettuce and cherry, my husband loves this as dessert. I love mine as a side dish!❤

looks really good

You didn't even show how you cooked or prepared the pork on the stove,your video starts you showing shredding your pork

Hi. I am from SE, Louisiana, too. I love your video. It’s perfect! I do a couple things different, tho… I use V-8 juice rather than tomato paste & I use canned tomatoes - (fresh tomatoes today, since we have so many) - but usually canned tomatoes. I Love the way you layer veggies in - that’s key! Oh, & for a great ‘beefy flavor’, I use ‘Wyler’s beef bouillon cubes”, & always add a spoon or two of “Better than Boullion”. (A beef base). I know it’s salty, but just don’t add any salt at all. *** I get ALL the salt I need in my ‘Tony Chacherie seasoning’ & “Beef Bouillon” since they’re Both so Salty. Bon appétit. (thank you for your video. You really did a great job with it.)

Thank you for explaining how to Thicken mayo. You're awesome.

Ohio here, and this looks like the vegetable beef soup my ma used to make, hope to make it this week, thanks and God Bless!❤️🤍💙

6am

Detroit, Michigan ; Like the style you did, going to make my own

Indiana

Hi Hedy! How are you hun? Lovely to see you on here. Xx

Connecticut Yankee with very close friends in LA, MS and TN. Love Southern cooking and Southern hospitality is not a myth. Enjoyed this recipe. Keep up the good work.

Regina, Saskatchewan, Canada, will make this tomorrow

Iowa. I loved watching this video . Thank you.

Yummy