March: Donair (Canadian east-coast specialty) ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Mix all ingredients together and add 2 pounds medium ground beef and 3 cloves of minced garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top. Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Mix all ingredients until thickened Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.

Love how simple this one is

Hey Sam I love your channel so much! I’m actually recovering from an eating disorder, and your channel has really helped me regain my passion for food!! Thanks for all the videos!❤

March: Everyone should try this Nigerian Chicken. I made it a few weeks ago and the flavors are amazing. 3 Red Bell Peppers 4 Tomatoes 1 Onion 2 Habanero seeds removed A few Serrano chilis 5 Garlic cloves Cut everything in half and roast at 425F for 30 minutes. Blend everything with 1” of ginger root. Season 8 or so chicken drumsticks with: 1tsp Thyme 1tsp Paprika 1tsp curry powder Brown chicken and remove from pan. Cook until translucent 1 md onion then add blended veges and 3 bay leaves. Simmer 10 minutes. Add: 1 1/2 cups chicken stock 1tsp curry powder 1tsp paprika 2 chicken bouillon cubes Bring back to simmer and add browned chicken. Simmer 20-30 minutes until chicken can easily be shredded from bones. Remove bones and enjoy with naan or any other flatbread.

Been waiting for a recipe like this!! Love it, no idea how to make it

Been following you guys for years now, love everything you make, keep it up!

March Viewer Recipe Month: Shashlik (lamb kabobs) Ingredients: 1 boneless leg of lamb (Costco anyone?) cut into large cubes. (trim off the hard fat but leave some. I trust you on this, Sam) 2-3 lemons juiced 3 yellow or white onions 1-2 heads of garlic 3 Tbls Greek seasoning. (Konriko or Kavenders) 1.5 cups or so of 100% pomegranate juice. (Not the sugary pomegranate cocktail) Combine all the ingredients and marinade for 3 whole days. Skewer the meat tightly and cook over open coals hot and fast, turning every couple minutes until you get a nice brown char and the meat is about 130 f Serve with tomatoes, cucumbers, pita bread and a garlic-lemon aioli or tzatziki sauce. The lamb haters will never know they didn't just eat the best beef kabobs they ever had.

Sam, been watching you for years. I've learned so much about cooking all I can say is thanx. my favorite is your chix parmo. I follow just the way you make it and comes out a 10+. So, a few years back I made a summer salad that came out great. ever since than family and friends ask when I'll make again. So here goes. First rule, nothing is too big or too small chopped. You want about 3 things to fit on your fork. this is the only way I know how to make it and it is incredible. 2 boxes of barilla tri color rotini pasta. cook 8+ minutes until tender. than gently pour into a colander. rinse with cool water, then place in a freezer for 20 minutes. this will firm up the pasta, so it does not tear when tossing. 1 summer sausage. sliced in 1/4"cuts. then quartered. 1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty ! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4" cut and quartered. 4 celery stocks. 1/8" cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish...

March: haluski. My mom made it without a protein. I incorporated kielbasa but then recently bacon. Halushki - [ ] Stick butter - [ ] Large onion diced - [ ] Garlic diced. I like a lot - [ ] Sauté that stuff - [ ] 1 head cabbage chopped up - [ ] Add cabbage and let it cook down a lot. - [ ] S &P - [ ] Fry up kielbasa and then add it at the end - [ ] Kalushka noodles All done now take a picture! I’m

March: Käsespätzle is a traditional German dish that combines spätzle (soft egg noodles) with cheese and is often topped with crispy fried onions. ### Ingredients: - **For the Spätzle:** - 2 cups (250g) all-purpose flour - 4 eggs - 1/2 cup (120ml) water (or as needed) - Salt (to taste) - Nutmeg (optional, to taste) - **For the Käsespätzle:** - 1 1/2 cups (150g) grated Emmental, Gruyère, or another similar cheese - 1 large onion, thinly sliced - 2 tablespoons butter - Salt and pepper (to taste) - Fresh chives or parsley, chopped (for garnish) ### Instructions: 1. **Make the Spätzle Dough:** - In a large bowl, mix the flour, eggs, a pinch of salt, and nutmeg (if using). Gradually add water until the dough is smooth but still thick. Let it rest for about 15-30 minutes. 2. **Cook the Spätzle:** - Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the dough through the holes directly into the boiling water. You can also cut small pieces and drop them into the water if you don't have a spätzle maker. - Once the spätzle floats to the top, let it cook for another 2-3 minutes, then remove it with a slotted spoon and drain. Repeat until all the dough is used. 3. **Prepare the Onions:** - While the spätzle cooks, melt the butter in a pan over medium heat and add the thinly sliced onions. Fry them until they are golden brown and crispy. Set aside. 4. **Assemble the Käsespätzle:** - Preheat your oven to 350°F (175°C) if you prefer baking. In a separate pan or a baking dish, layer the cooked spätzle with the grated cheese. Begin with spätzle, add cheese, and repeat until all ingredients are used, finishing with a layer of cheese. 5. **Bake or Cook on Stove:** - For a stove-top version, simply cook on low heat until the cheese melts, stirring gently. For a baked version, place the dish in the oven and bake for about 20 minutes or until the cheese is melted and bubbly. 6. **Serve:** - Serve the käsespätzle hot, topped with the fried onions and a sprinkle of fresh chives or parsley. This dish is hearty and comforting, perfect for a cold day or any time you're in the mood for something cheesy and satisfying. Enjoy your homemade Käsespätzle! I know you’ll turn this into something even better 😇

Just found this video trying to improve my home cooked pad thai sauce. I will be trying these substitutes. So excited!!

Love your show Sam. Watch it every week. Keep up the good work chance and max. 👍

Ohhhhh myyyyyy!!! You make it look sooooo easy!!! This I gotta try!!!

Mmmm that looks bangin. Thanks guys!

Oh awesome! Love Pad Thai but have only ever made from a kit. Have prawns in the freezer and very keen to try this one!

March: Syrian kofta I refuse to give up Sam!!! You have to try this I promise it’s a life changer. Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets. In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef): 1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara) Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! (You can throw the beef in the freezer for 30 minutes to firm up and make easier to skewer) cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!

Love your channel, would love to see if u could make some quick cheap meals for breakfast to go

I’ve been waiting for this!!! Can’t wait to pull out off!

This is my favorite channel for noodle-softening content!

Looks delicious and easy 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽

Great recipe. I will definitely make this.

That looks so delicious!

Can’t wait to see the book!

Fantastic videos Sam! Thanks for your time, much appreciated! Bon Appetit

Love seeing these recipes 🤤

Yoooo SammyBoy still banging out these great cooking vids. The best at it. Hands down🔥🔥❤️❤️🙏🏾🙏🏾

Thanks for the inspiration for my next orient dish. I’ve been making a number of dishes and appetizers. I’ve got a great Asian supermarket around the corner

Holy crap, I absolutely love Pad Thai! I thought this would be impossible to see you make, yet here we are living the dream!

I love this!

Nice simple recipe that anyone can knock out awesome

Love this dish....crispy pad thai with fried noodles...even better...

I'll definitely try!

❤❤❤❤❤❤😮😊making it right now thanks again Sam

Pad Thai is an amazing dish. I'm now going to make it for my mother, after watching this video. Thanks!!

Looks good and simple.

I just made this. The written recipe says 3 TBSN rice vinegar but the video shows 2 TBSN. Go with 2. I could taste the extra vinegar. Needed a hair more heat but I’m happy with my first attempt at pad Thai. Thank you Zack et al.

One of my favorites!

I’m trying this recipe this weekend

They all sound tasty

Your vids are as addictive as the recipes

I ❤ trying different foods

Looks darn tasty!

Congrats to Zack. Thanks for trying his recipe cause I've always wanted to make Pad Thai but never knew how.

Looks great as usual

Gotta try this

I ❤ pad Thai, thanks for Thaiing us up!

Looks great. I have a wok so I will use that.

Love pad Thai but after trying half a dozen recipes it never turn out well but just made this dinner and I can’t wait to eat the leftovers for lunch tomorrow

Love this!

Excellent food channel I really enjoy watching, Sam I’m from Cornwall in the UK and our main dish is a Cornish Pasty, I would love to watch you make one good luck

another good one!

I make mine with chicken. The family loves this one!

I love making pad thai, I'm gonna try your way when I get home

You guys need to do a video on Timpano!!! It is a great recipe for a family Sunday dinner and the best part is, you can fill it with whatever you want!

might have to make this for my man .. right up his alley. thanks for sharing.

Love the pad Thai

Looks wonderful. Thanks for the wonderful recipe. We only cook with cast iron, and yes, they are heavy!

Chefs kiss

Wow tasty looking.

Nicely Done!!!

im definetly will be trying that.

Looking forward to getting your book on Tuesday 👍from Amazon Canada Kelowna!

Love this Chef ❤️

I appreciate the substitutions!

Looks delicious

I need to make this gor my sons.

LOVE THIS CHANNEL.

Now I’m hungry! Gonna definitely try this when my daughter comes home from college.

I looooove this dish!! I was always too intimidated to make it myself, but this looks obtainable! Now I just have to learn how to make yummy tofu 😂

I love pad Thai!

May give it a go

Palm sugar is really good and you can substitute it for regular sugars. A plus is that it has a lower glycemic index. Light brown sugar is a decent substitute though.

That rely looks good too

MARCH VIEWER RECIPE: Moroccan Lamb Tangine with Apricots and Almonds: Ingredients: 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 2 onions, finely chopped 4 cloves of garlic, minced 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper (optional, for heat) 1/2 cup dried apricots, chopped 1/2 cup blanched almonds 2 tablespoons tomato paste 2 cups chicken or lamb broth 2 tablespoons olive oil Salt, to taste Fresh cilantro or parsley, chopped, for garnish Instructions: Heat the olive oil in a large tangine or heavy-bottomed pot over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the lamb chunks to the pot and brown them on all sides, about 5-7 minutes. Once the lamb is browned, add the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, black pepper, and cayenne pepper. Stir well to coat the lamb evenly with the spices. Stir in the tomato paste until well combined. Add the chopped apricots and blanched almonds to the pot, and pour in the chicken or lamb broth. Season with salt to taste, then bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours, or until the lamb is tender. Check the seasoning and adjust salt and pepper if necessary. Once the lamb is cooked, sprinkle with chopped fresh cilantro or parsley before serving. Serve the with couscous, rice, or crusty bread to soak up the delicious sauce. Enjoy your meal! 😊😊😊😊

pb and j: two pieces white cheap fingerprint bread, 2 tbs peanut butter, 2 tbs grape jelly, add peanut butter to one side of the bread, jelly on the other, put together,eat - lets see ya try to improve on that classic!!!! muuch love to yall

Great video team

March: Recipe I don't know if this is your cup of tea but I love popcorn and I make it many different ways. Great for a movie night. Most of the time my base is popcorn with melted butter -- depending on the seasoning is whether I add salt. So here's what I make that's sweet I make popcorn with added butter and salt then I drizzle some pure maple syrup not too much just enough and a natural peanut butter that went left on the counter is soft (The one you have to stir the oil in) and then stir it into all the popcorn or as much as you can. I make one with curry powder and Parmesan cheese added to the melted butter/salt base. Maybe movie night snacks could be the theme and you can add more besides popcorn. Homemade cheese-its?

March: Potato Casserole (favorite holiday recipe passed down) 5 medium potaoes half cup cottage cheese half cup sour cream 1 med onion chopped 3 tbs chives salt/pepper to to taste peal/boil and mash potatoes add rest of ingredients put in casserole dish and dot with butter, cover/bake 350 degrees 45 min. Left overs are better since it gets thicker/creamier.

Keep cooking Sam.

I don’t have a recipe to offer, I just think you should do this every year. You get some great suggestions. Maybe twice a year? How about a holiday season special month with viewers variations on the traditional holiday meals?

Solid!!

Garlic, capers and chillies in equal amounts. Warm through. Broccoli steamed until almost done. Pasta shells done, drain and stir through the other ingredients. Maybe some shredded cheese on top.

Thats simple enough to make

March: omelette rice 3 tbsp vegetable oil divided 1/2 green onion white parts 1/4 onion diced 1/4 cup (30 g) carrot diced 100 g spam or your choice of meat or veggies 2-3 (50 g) button mushrooms diced 1 cup cooked rice preferably day-old 1 tbsp soy sauce 2 tbsp ketchup Omelette 3 eggs large 1 tbsp milk pinch of salt ketchup and parsley (optional) for garnish

Oodles and noodles! Oh boy! Get your bib on!!!!!!!!! Yes please!

Yum!

THANKS SAM!

I would love to see your version of drunk noodles, which is a Thai dish; lots of heat; different kinds of protein and vegetables can be used. Another dish that I think you would enjoy making is a Korean soup called Hae Jang Guk which is known as the hangover soup; very spicy. Both are dishes that I think you would enjoy making and dining on. Love the videos!

Love me some pad thai

I make something similar to this but instead of brown sugar, I use peanut butter. Try it!

I do as cheesecake stuff. French toast I make the French toast like you normally would but the differences as I take 2 slices of bread and use. A little bit of the egg wash to come out. Get the edges of the bolt pieces of bread kinda gummy. I put cheesecake filling in the middle. You could do PB and J whatever and then I kind of press the 2 pieces to get. And I'll put vanilla and cinnamon in my egg mixture. When I dump the bread and then I just cook it like you would French toast. Very rich, very definitely very good.

March - Cajun Seafood Boil: Shrimp (any other seafood like crawfish, crab legs), Sausage, and Corn, Potatoes. Steam or Boil seafood with old bay packet. Then make a garlic butter dipping sauce with a whole bunch of garlic and Cajun seasoning to dip and drench the boil in. By melting a couple sticks of butter and adding the garlic and Cajun seasoning.

MARCH: Recipe Cachapas (Venezuelan Corn Pancakes) Ingredients 2 cups fresh corn, cut from the cob* 1 egg 1/2 cup milk 4 Tbsp masa harina 1 Tbsp sugar 1 tsp salt 2 Tbsp butter 8 oz Queso de mano or fresh mozzarella, sliced Instructions -Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more masa harina or flour to thicken it to a spoon-able consistency.) -Preheat a 5-1/2 inch frying pan, over medium heat. -When the pan is hot, add some butter to grease it. -Pour 1/3 cup of batter into the frying pan, making a circle around the pan. -Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown. -Place sliced Queso de mano or mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet. -Spread butter on top like you would a pancake (Optional)

Schnitzel: pork chops,salt and pepper and prepared mustard ,flour and oil for frying 1 cup heavy cream and 1 cup white wine maybe some picked sauerkraut on the side

March: Best Asian wing sauce you’ve ever had and freezes well: - 1.5 cups Plum sauce (0.75 lbs) - 1.5 cups Hoisin sauce (0.75 lbs) - 1/4 cup Oil, sesame - 1/4 cup Honey - 1/3 cup Garlic, minced - 1/3 cup Ginger, minced - 1 tablespoon serranos minced - 1.35 cups Cilantro, chopped - 3 tablespoons Soy sauce - 1 teaspoon Salt, kosher - 3/4 cups Sriracha Also surprisingly good on Mexican food thanks to the high amounts of cilantro and you can add more Serrano if wanted.

I wanna try this in both the wok and a cast iron pan to compare.

March: Carne Adovada My favorite New Mexican dish. Makes a great burrito or even better in a stuffed sopapilla. Pork shoulder 3-4 pounds 1 large onion About 20 dried Hatch red Chiles(Hotter the better) 5 cloves garlic 2 cups beef stock 3 tbsp cumin Soak Chiles in boiling water for 15 minutes. Put Chiles in a blender. Add garlic, broth, cumin salt and pepper to taste and puree. Put mixture thru a strainer. Cut pork shoulder into 1-2 inch pieces Seer pork and remove. Add some oil and the diced onion to pan. (Can add some extra garlic here also. Once onion is softened add pork and red chile sauce bring to simmer and let cook for about 2 hrs. (Add broth if needed )Can also do in an instant pot in about 40 minutes with 10 minute natural release.

I love the word “dissuade.”

Nice!

March: Homemade Burrito Bowls: We make these at least once a week and they are better than any place you can buy one from. Rice, sweet potatoes (air fried), chicken (or steak) cooked on my STCG cast iron, cheese, guacamole, lettuce, hot sauce, and anything else you like. Cant beat it! Would love to see your version