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YaEat
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Ya'Eat Cooking Channel with Chef Dave Ciccolella - Italian and Seafood Recipes.
When I was a kid, my Mom, Dad, and fellow Italian friends were always concerned if you had enough food to eat, and instead of saying “Did You Eat” with a combination of Italian and North Jersey accents, it was transformed into... Ya’Eat. (YaEat, Ya Eat)
My name is Dave Ciccolella and I have been cooking for over 40 years. I am a culinary graduate and at the age of 22, I was an executive chef at a Crab and Seafood Restaurant in Bergen County, New Jersey.
For years people have been asking me to open a restaurant and to share my personal recipes. Instead, I have decided to create an online cooking show to share my recipes and love of food with the world.
www.yaeat.tv/
yaeatcookingchannel
YaEatYet
yaeatcookingchannel
www.pinterest.com/yaeatyet/
When I was a kid, my Mom, Dad, and fellow Italian friends were always concerned if you had enough food to eat, and instead of saying “Did You Eat” with a combination of Italian and North Jersey accents, it was transformed into... Ya’Eat. (YaEat, Ya Eat)
My name is Dave Ciccolella and I have been cooking for over 40 years. I am a culinary graduate and at the age of 22, I was an executive chef at a Crab and Seafood Restaurant in Bergen County, New Jersey.
For years people have been asking me to open a restaurant and to share my personal recipes. Instead, I have decided to create an online cooking show to share my recipes and love of food with the world.
www.yaeat.tv/
yaeatcookingchannel
YaEatYet
yaeatcookingchannel
www.pinterest.com/yaeatyet/
AMAZING! Creamy Broccoli & Cheddar Soup Recipe in under 30 minutes. Better than Panera. Ya'Eat Soup?
#BroccoliCheddarSoup #BroccoliSoupRecipe #YaEat
🖨️ PRINT THIS RECIPE
www.yaeat.tv/post/creamy-broccoli-cheddar-soup-recipe
Ya’Eat Cooking Channel- Yield 3 Quarts | Prep Time 10 minutes | Cooking Time:20 mins.
Today’s recipe is Creamy Broccoli & Cheddar Soup!
This Creamy Broccoli & Cheddar Soup Recipe is way better than Panera’s version and it will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 16 | Recipe #63. On Ya'Eat we specialize in Italian and Seafood Recipes but do so much more. www.YaEat.tv
CREAMY BROCCOLI & CHEDDAR SOUP INGREDIENTS
2 cups chopped Broccoli
2 Qt. Chick or Vegetable Stock
1 cup Heavy Cream
1 lb. Block Sharp Cheddar Cheese (Shredded)
½ cup Pecorino Romano Cheese (Grated)
4 oz. Butter
1 cup chopped Onion
½ Cup Shredded or Chopped Carrots
4 oz. Flour
2 Cloves Garlic (Chopped)
1 tsp Paprika or Smoked Paprika
Salt and Black Pepper to taste
CREAMY BROCCOLI & CHEDDAR SOUP INSTRUCTIONS
Start by cutting and prepping your vegetables, onions, Garlic, Broccoli, Carrots.
Place butter, onions, and carrots in a 4-quart stockpot season with Salt & Pepper, and cook for 4-5 minutes on medium heat until the onions start to get soft and they are transparent.
Add 4 oz. of flour, stir and cook for 2 minutes.
Add 2 quarts of chicken stock and whisk soup while adding the stock. Cook for 10 minutes on high heat. Check the thickness of the soup and you can always add equal parts flour and stock to make a slurry and use to thicken soup before adding the broccoli. Because you need to cook the flour taste out for at least 10 minutes.
While you are cooking your soup during the 10 minute period, you can shred your block of Cheddar Cheese.
Lower the heat to medium and add the broccoli to the pot, and cook for about 5 minutes on a simmer. Do not overcook the broccoli. (Note: When cutting the broccoli you want some small and larger pieces and save some for garnishing the soup).
Add 1 cup or more heavy cream. Add it slowly, a little at a time to temper the cream into the hot soup.
Add 1 lb shredded Cheddar Cheese and ½ cup of grated Pecorino Romano Cheese.
Taste the soup and adjust seasoning.
You are done... Let’s Eat! Nice Job and Enjoy. 😊
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YA’EAT ITALIAN FOOD?
On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.
🖨️ PRINT THIS RECIPE
www.yaeat.tv/post/creamy-broccoli-cheddar-soup-recipe
Ya’Eat Cooking Channel- Yield 3 Quarts | Prep Time 10 minutes | Cooking Time:20 mins.
Today’s recipe is Creamy Broccoli & Cheddar Soup!
This Creamy Broccoli & Cheddar Soup Recipe is way better than Panera’s version and it will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 16 | Recipe #63. On Ya'Eat we specialize in Italian and Seafood Recipes but do so much more. www.YaEat.tv
CREAMY BROCCOLI & CHEDDAR SOUP INGREDIENTS
2 cups chopped Broccoli
2 Qt. Chick or Vegetable Stock
1 cup Heavy Cream
1 lb. Block Sharp Cheddar Cheese (Shredded)
½ cup Pecorino Romano Cheese (Grated)
4 oz. Butter
1 cup chopped Onion
½ Cup Shredded or Chopped Carrots
4 oz. Flour
2 Cloves Garlic (Chopped)
1 tsp Paprika or Smoked Paprika
Salt and Black Pepper to taste
CREAMY BROCCOLI & CHEDDAR SOUP INSTRUCTIONS
Start by cutting and prepping your vegetables, onions, Garlic, Broccoli, Carrots.
Place butter, onions, and carrots in a 4-quart stockpot season with Salt & Pepper, and cook for 4-5 minutes on medium heat until the onions start to get soft and they are transparent.
Add 4 oz. of flour, stir and cook for 2 minutes.
Add 2 quarts of chicken stock and whisk soup while adding the stock. Cook for 10 minutes on high heat. Check the thickness of the soup and you can always add equal parts flour and stock to make a slurry and use to thicken soup before adding the broccoli. Because you need to cook the flour taste out for at least 10 minutes.
While you are cooking your soup during the 10 minute period, you can shred your block of Cheddar Cheese.
Lower the heat to medium and add the broccoli to the pot, and cook for about 5 minutes on a simmer. Do not overcook the broccoli. (Note: When cutting the broccoli you want some small and larger pieces and save some for garnishing the soup).
Add 1 cup or more heavy cream. Add it slowly, a little at a time to temper the cream into the hot soup.
Add 1 lb shredded Cheddar Cheese and ½ cup of grated Pecorino Romano Cheese.
Taste the soup and adjust seasoning.
You are done... Let’s Eat! Nice Job and Enjoy. 😊
FOLLOW YA’EAT.
www.yaeat.tv
czcams.com/users/yaeat
yaeat.tv
yaeat.tv
YaEatYet
www.pinterest.com/yaeatyet
groups/YaEat
venmo.com/yaeat
YA’EAT ITALIAN FOOD?
On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.
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Cooked this a few nights ago followed your recipe (minus cheese at end which I may try next time) but verdict, the whole household loved it, And it gets better the next day it tastes even better. Thought id do this review to promote this recipe 4.5/5
How much flour?
You keep adding flour....I'm out of here
great recipe and video ty!
Just found this site, love it...
You kidding me ? This looks Great!
Thanks for sharing 👍
I absolutely love the stove, 6 burners and a griddle plus a huge oven ! Perfect!
The chasing of the chicken clip was the best😅
Never take out the bone's or the skin! Remove the bone's later....the flavour from a rotisserie chicken is incredible! Much better than using raw chicken from scratch
I am sure you have it down to a science with pan frying sausage at medium heat so they are nicely browned and cooked inside. However, I like the “ boil and brown” method to insure brown outside and cooked inside sausages. You add some water, maybe white wine(!) and cook 15-20 minutes before pan fry. I also like a splash white wine to the peppers and onions and/or to the sauce. I will try your method of adding sauce to the sausage heroes, topped with pecorino cheese. Your subscribers may not know that pecorino melts better than parmesan cheese! They should use the freshly grated stuff.
Great looking pizza. Will definitely try it soon. Thank you. 👍
Looks yummy as can be! Nice to make in cold weather on the stove or in warmer weather on the grill. Will definitely be making! Thanks for the good and clear video!
What happened to this mashugnah, 1984?
Terrific recipe! Although I personally like a bit more sauce in my stew, I still got a bone looking at your final dish. Thanks! Also I might add, I did your chicken caprise dish and it was delicious.
Looks awsome!
Yum❤
What kind of plastic bags do you use to hammer the breasts and where to do you get them?
mmmmm mmmmm mmmmm delishness! this is gonna be my go-to recipe(s) tyfs
Excellent way to make a good chicken soup . Thks Gracias . Buen Provecho.
I've made this recipe close to a dozen times now. It's officially one of my favorites! Even if you don't have any crab for the stuffed shrimp, the sauce is a perfect wine sauce for shrimp & pasta. Take Chef Paul's advice & get the Better Than Bullion Lobster Base. I've had it with & without, and it totally enhances the flavor & color of the dish. Also, use fresh lemons... it really makes a big difference to give it a fresh flavor! I've also discovered that getting my pasta from an authentic italian market makes a huge difference in the taste & texture. The only problem is whenever I go into my local Italian market, I wind up spending a lot more than planned on all of the yummy, authentic Italian cook & serve foods....and the best part is that I wind up with a ton of quality, authentic Italian food that would cost me triple in a restaurant. But I also walk out with top quality ingredients to make my own dishes at home! Thanks again, Chef Paul! Keep those recipes & cooking lessons coming!
Lamb is a dish better servied cold.😅
Keep that skin!!!! Take it off in big pieces, put it in a pan to sizzle (no oil or butter) on both sides, and you come up with the tastiest snack 🤤 Also, why not just cut up the core of that onion and add it after? 😢
I couldn’t refuse to not subscribe to this channel
Yum!! Looks Amazing!! Dammit!! Now I'm hungry!
Perfect except too much flour!
Hell yeah I’m gonna make this today
✨👏🏼♥️👍🏼✨
Great recipe.
CAn I use all purpose flour and still follow the fermentation process ?
OMG please bring this to FL. I haven’t had a real sausage hero, or hero anything, after coming to Florida
This looks delicious, I'm going to try it tomorrow for dinner
When we cook it what temp to we set the oven?
No bones? No collagen! No good!
perfect
Joey d from jersey approved! Thank you for this cuz! God bless
My mom never been to school because she lived in the farm and that is how she cut onions. My dear mom knew her stuff 😅, so proud ❤.
Living in RI I'm glad to see video, here we call stuffed clams stuffies, regular and with chorizo/linguica call Portuguese stuffies, great show how to shuck safe, sound like from mass? Idk?I'm in RI, can still get fresh 😏👍, great idea roasting garlic in the oil, stealing that lol. Looks like restaurant? If around RI still open? Make fried clams with bellies? Having steamers tomorrow with butter and broth.. girlfriend loves, Sunday fried with bellies for rest, my favorite. Cohaugs for stuffies, it's not Xmas but tyvm tc lol
Looks awesome, I have my dough resting. Can't wait to cook it later today
Yum looks so good I’m going to make this. Thank you
Why not boil the bones for the stock? I also make Egg Flower Soup with the same chicken.
Gotta leave the bone's in, and also cook the rice in the pot! No cheese either
BRAVISIMO! WHAT FARENHEIT DO YOU SET OVEN ON? AND HOW LONG FOR COOKING TIME? PLEASE AND GRATZI!
Dang it, that looks so good, its just too bad its loaded with excessive carbs
Super 👍thanku you
I made this with linguine and it blew my mind.
Awesome! Thanks for watching and sharing!
For those who aren’t using yeast packets, a packet is 2 and 1/4 teaspoons of yeast
Glad I found your recipe ❤
😋😋😋😋😋😋
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