thank you so much!! :)

Oh my! It’s 4 hours on low. I honestly never do high 🫣 it just doesn’t work as well as low.

@CourtneysSweets awesome thanks for getting back to me!

You're so welcome! I'm sorry for the mix-up, thank you for letting me know so I can fix it!

I bought this at my local ALDI during the Thanksgiving holiday. I've seen it at ShopRite and heard Walmart has it as well.

Thank you! We hope you love it!!

It's super easy, and I hope you give it a try! I defrost it completely in the refrigerator, which usually takes about 1 ½ to 2 days.

Hi! It takes 4 hours for a boneless turkey roast.

You're so welcome! I'm thrilled the recipe helped and that you made it your own with those delicious changes. Cilantro and red bell pepper sound like fantastic additions! I'm glad the ketchup topping worked out perfectly for you too, great idea with the Tabasco! 😊

Oh no, which model do you have?

We hope you enjoy!! 🥳

Yes, if you store the steamed hard-boiled eggs in their shells, they should still be easy to peel. Steaming helps create a small gap between the egg white and the shell, makes peeling easier. To ensure the best results, I recommend storing the eggs in an airtight container in the fridge. If they seem a little harder to peel after a few days, letting them sit in warm water for a minute or two before peeling can help loosen the shell.

Thank you so much 😃

I use chicken broth to add moisture to the turkey, but it also makes for the most delicious turkey gravy! I don't use canned, I use my bone broth which I share here: kzbin.info/www/bejne/hHKyoX2bi61jjKc As for the butter.. Solid butter works well because it melts slowly as the turkey cooks, helping the seasonings stick and evenly flavor the turkey.

Hi! Thanks for your comment. According to food safety guidelines, rinsing meat isn’t recommended as it can spread bacteria to your sink and surrounding surfaces. Cooking the meat thoroughly kills any bacteria, making rinsing unnecessary. Hope that helps!

She is correct. Rinsing meat is never a good idea. It is the best way to cause cross contamination.

Thank you! You can find and print the recipe here 😃 www.courtneyssweets.com/mandel-bread-recipe

🙌🙌🙌🙌

You're so welcome! ☺

Maybe it's all the holiday prep, but I'm not following?

lol…of course you’re not.

4:28 I said I’m using olive oil. That’s why I reiterated, “I’m actually using avocado oil”. I hope you’re having a great Thanksgiving by the way!

Grow up, bro. You understood her. No need to try and teach a lesson. The only thing I learned from your comment is how kind and patient Courtney is for entertaining your pretentious comment.

Hope you had a great Thanksgiving! I truly appreciate the kind words and support, it means a lot!

Each boneless breast should weigh 3lbs!

You're absolutely right - it's not safe! Parchment paper isn't recommended under the broiler because it can catch fire at such high temperatures. Instead, it's better to use aluminum foil or a baking sheet, which can handle the intense heat without the risk of burning.

I’m very familiar with traditional beef Stroganoff and its origins. What I made is a homemade copycat version of Hamburger Helper's 'Ground Beef Stroganoff,' which is a quick and budget-friendly twist on the classic. If you’re unsure, feel free to Google 'ground beef Stroganoff' for confirmation. No need to call the anyone, this dish is exactly what it’s meant to be. 🚓

@@CourtneysSweets I'm from Europe. I don't understand the US way of thinking. US people also make pasta alfredo with cream and garlic. This isn't Alfredo. If you do that then you should give the meal its own name. But Alfredo is Alfredo (Italian) and Stroganoff is Stroganoff (French). I know in America everything is different and difficult for Europeans to understand. An American will soon present a recipe for a pizza. Looks like a cheesecake, cooks like a cheesecake and tastes like a cheesecake. But he calls it pizza. LOL. Your recipe has nothing to do with stroganoff. Even if Americans see it differently. Call it “Courtney’s super duper ground beef with noodle,” or something like that. But don't call it stroganoff.

​@@MarcPotter-o4i I appreciate your perspective. This dish is labeled as 'Ground Beef Stroganoff,' a widely recognized recipe. It’s an Americanized version of the classic, designed as a quick and budget-friendly option many families enjoy. Food evolves across cultures, and while this may not align with traditional recipes, it’s a comforting meal for many. I’ll be stepping away from further discussion on this to maintain a positive and productive space. Wishing you all the best!

The mesh holds it together. Sometimes there’s a separate piece or it’s not the perfect loaf shape.

I definitely recommend the slow cooker for Thanksgiving. It comes out so tender and you can make a delicious gravy! 🥳

Sometimes they have a piece or two not connected. I’ve personally had it happen once but some say they come in a few pieces 😳

We hope you enjoy it! And that sounds sooo good!

You're so welcome!!

I've actually been debating making two of these or a bone-in breast for Thanksgiving too! If I do two, I'll add another hour or so to the cook time (5-6 hours). Just want to ensure they're fully cooked. Butterball suggests cooking until internally the temperature 170°F in the thickest part.

Thank you so much!!

Thank you!! We hope you enjoy it!! 🥳

You're so welcome and thank you for watching!

Thanks for your feedback! This video shows my full cooking process to make it as helpful as possible. I hope you still found it useful!

Great tip! For this I wanted everyone to see the seasonings going in. I was saving myself a bit of time from filming it separately, but yes it's great to mix ahead too! ☺

My thoughts exactly! 😊

Thanks ladies!! Noted, compounding the butter for you guys prior ☺

She mixed it together while rubbing it on the bird. Pretty efficient if you ask me

Thanks! Efficiency is always a win!

Hi! Thanks for your comment. According to food safety guidelines, rinsing meat isn’t recommended as it can spread bacteria to your sink and surrounding surfaces. Cooking the meat thoroughly kills any bacteria, making rinsing unnecessary. Hope that helps!

Because u don't need to...like u really don't. If ur rinsing meat cuz it smells bad or funky...it isn't good. Don't rinse it!

The brine is the best part! Just pat with butter, spices & cook

So good! Testing two in the crockpot tonight!! ☺

They are all the same size, and they weigh 3lbs total.

You're so welcome, I hope you found it helpful!

Thanks for trying the recipe! Glad you enjoyed it. You can call it whatever you like as long as it’s tasty. 🙌

Thank you so much!! ☺

Thank you so much!! yes, perfect timing! ☺

Taking out broken beans is important because they can cook unevenly, often remaining hard, and may affect the overall texture and quality of the dish.

@CourtneysSweets oh okay thank you!

@@CourtneysSweets I'm learning new things every day

Hope you found it helpful!

Thanks for watching ❤ I can't wait to try cooking with the probe next! I got it on sale for $89 and saw it for $69 just the other day!! My luck 😅

Same, I completely agree!! My mom always made it homemade and it was my favorite night when we had it with pasta ☺

We hope you love it!

Food needs seasoning. This is definitely not too much for most, but may be too much for you.

I’m going to double the seasonings 😂😂😂😂😂🥶

Not sure I'd recommend that 😂

This aisle is so fun, but man.. it's hard to not get all the wants!! I was so tempted, but I have a white staub so I don't NEED it. But definitely wanted the green one!! 😅

@@CourtneysSweets These are great to get for college students or the kiddos who have just moved on their own too. My excuse anyway to get all the great deals!

Yes!! They have the best deals for college students and first place!! ☺ Love all of our ALDI finds!

It definitely is, but I remove it for this particular recipe, not most. You're welcome to leave the fat in.

Thank you so much!

We're so glad you have a method that works for you! We still get a translucent yolk at the 11 minute mark, which I actually love! I find that it's good around 12-14 minutes lately. The "large" eggs are getting smaller. 😬

@@CourtneysSweets​​⁠ I wonder if you are at a higher elevation? I am not much higher than sea level. Any rise in elevation could definitely increase cooking time. Thank you for replying as it got me thinking.

Yes, that is why most of my recipes have a range. I have a French bread posting today and I made at my aunts house in 22 minutes, my house is 25. Of course some ovens run more on the hot side, more water in the pot, hotter temperature of the boil, it all factors in. Science is so fun! 😅