thank you so much!! It's all about being yourself and sharing you passion, I might not be a professional but I do enjoy cooking and sharing it with all of you :)
I love how you're just yourself!!! I could watch you all day. You have great humor and great tips and you go in depth with everything! THANK YOOOOOU!!!!! xoxoxoxo
yes i do. I test them many times before i film them. It's very important to me that the recipes are exactly how i want them before sharing. I only want to give you all the very best!
takes lots of practice if your not used to cooking. Don;t get discouraged because that's just part of the journey. Just remember, practice makes perfect :)
You're way better than some of those chefs I see on tv, You know, I tried your egg in basket recipe and wow, I was really blown. That was like the best bread and it's basically a simple breakfast at that! Thank you for being yourself and thank you for your passion. rainisnotforver is right: I can watch you all day
Hi there, the app is meant to hold some of the most popular recipes. Because the show is constantly in production, it would be impossible to add all of the recipes. We are working on some new special content that will be available only on the app, so stay tuned for that!
Actually almost all dishes you should cook for 160 degrees in the geometrical center, to ensure the safety to everyone! Great recipe Laura, looks amazing!
Laure, I've been watching your videos for over a year and I finally made one of your recipes, mac and cheese! It didn't turn out amazing but I'm still pretty new to cooking. I'm not discouraged because all of your videos make everything look so easy and not to mention delicious!
the quality of your videos are amazinggggggg. i mean they were always great, but i guess with more experience you and your husband are becoming pro's! & your makeup looks sooooo amazing, you literally glow!
This looks so good! When I do such a gravy I sautee some shallots in butter, add a splash of Calvados and then the rest of your ingredients. Calvados sauce is really so good if you have some spare money to buy it. Will try your stuffing recipe, definitely.
Hi Laura, I agree with people. Your show is great and getting even better and better. I feel so hopeful :) And thanks for this amazing carré de porc recipe!!
Hey Laura! I am 18 years old, live in Canada and absolutely love your videos! I was just wondering: do you test all of your recipes before you film and post them?
Laura my 5 years old sister love watching ur videos n she iz ur big fan :O everytime when she is crying i just just said naksheeb m watching lauravitale n she iz stop crying❤❤❤❤❤❤
it can still be a stuffing too, like how some chefs in usa call a thick slice of stuffing a "dressing" when dressings are meant to be liquid :D one of worlds wonders
Some people just habitually call it stuffing. Technically it is called dressing if it is on the side and stuffing if it is actually stuffed inside but it's the same ingredients. I think it may be a regional thing because my family from the east coast all call it dressing but on the west coast we all say stuffing
People are stupid if they say anything other than 160 for pork. If you work in a restaurant and go under 160, you will likely fail any inspection. Hell we failed an inspection once for having Chicken at 160 instead of the standard 165
Laura, I just wanted to let you know that everytime I watch your videos, I hate you...in the most loving way! (lol) Your so creative and your food just looks so delicious. Thank you for sharing!
Hey Laura :) You mentioned before that your Nonna makes her own limoncello. Can you maybe teach us how to make it since it is veeeeery hard to find it where I live and I would love to make that fabulous apple cake. :) Pleeeeeeeeaseee?
Technically dressing and stuffing are the same thing. It's usually called 'stuffing' when stuffed inside a bird, and 'dressing' when it's on the side. But many ppl including me use the term stuffing generically for this dish. Kind of like 'tissue' and 'Kleenex'.... :-)
Where did you get your wooden salt container? I would like to have one, too. Thank you for all your great receipes. Love them all. Ciao dalla Svizzera ❄⛄
wth youtube?? I just want to watch Laura's videos! Why the need to make it the lowest possible quality so that I have to switch it back to HD every frickin time??
Ive made about 10 dishes of yours and everytime i do them they come out weird because i do them wrong. im just a bad cook and i wanna try this but idk if it would come out good.
Nice dinner, but the pork was over temperature. Since mid-2011, USDA guidelines state pork (but not ground pork) can be safely consumed at 145 degrees with a 3 minute rest period. “The risk assessment found that cooking pork to an internal temperature of 145 degrees was equivalent to cooking pork to 160 degrees. Checkoff-funded research conducted by Texas A&M supports the fact that meat temperature continues to rise after being removed from the heat and the reality that “resting time” between cooking and eating is at least that long. Therefore, FSIS agreed that the cooking temperature for pork could be lowered. The USDA guidelines for pork now mirror doneness advice for other meats.”
thank you so much!! It's all about being yourself and sharing you passion, I might not be a professional but I do enjoy cooking and sharing it with all of you :)
these episodes just keep getting better and better!keep up the GREAT work Laura!
I love how you're just yourself!!! I could watch you all day. You have great humor and great tips and you go in depth with everything! THANK YOOOOOU!!!!! xoxoxoxo
yes i do. I test them many times before i film them. It's very important to me that the recipes are exactly how i want them before sharing. I only want to give you all the very best!
takes lots of practice if your not used to cooking. Don;t get discouraged because that's just part of the journey. Just remember, practice makes perfect :)
You're way better than some of those chefs I see on tv, You know, I tried your egg in basket recipe and wow, I was really blown. That was like the best bread and it's basically a simple breakfast at that! Thank you for being yourself and thank you for your passion. rainisnotforver is right: I can watch you all day
Hi there, the app is meant to hold some of the most popular recipes. Because the show is constantly in production, it would be impossible to add all of the recipes. We are working on some new special content that will be available only on the app, so stay tuned for that!
I made this for Christmas dinner and it was FANTASTIC! Thank you, Laura!!
Actually almost all dishes you should cook for 160 degrees in the geometrical center, to ensure the safety to everyone! Great recipe Laura, looks amazing!
Laure, I've been watching your videos for over a year and I finally made one of your recipes, mac and cheese! It didn't turn out amazing but I'm still pretty new to cooking. I'm not discouraged because all of your videos make everything look so easy and not to mention delicious!
the quality of your videos are amazinggggggg. i mean they were always great, but i guess with more experience you and your husband are becoming pro's! & your makeup looks sooooo amazing, you literally glow!
Love love love this recipe. I'm so inspired to try it out. Thanks.
This looks so good! When I do such a gravy I sautee some shallots in butter, add a splash of Calvados and then the rest of your ingredients. Calvados sauce is really so good if you have some spare money to buy it. Will try your stuffing recipe, definitely.
Try it! It's so yummy!
THANK YOU!!!!! So glad to see that you paid attention to what i said in the video :) I appreciate you having my back
Remember us when you get your TV show! You are the best.
you can do it with lamb, just have to cook it for less and get the temperature right.
Yum
thank you so much love! Merry Christmas to you and your loved ones :)
I LOVE THIS RECIPE....I MADE THIS BACK IN 2004, APPLES GO SO WELL WITH PORK, YUMMY!
I tried this. it was fantastic!
Hi Laura, I agree with people. Your show is great and getting even better and better. I feel so hopeful :) And thanks for this amazing carré de porc recipe!!
160 degrees in my opinion is the perfect temperature. If you like yours not as cooked, cook it for less time.
Hey Laura! I am 18 years old, live in Canada and absolutely love your videos! I was just wondering: do you test all of your recipes before you film and post them?
Laura my 5 years old sister love watching ur videos n she iz ur big fan :O everytime when she is crying i just just said naksheeb m watching lauravitale n she iz stop crying❤❤❤❤❤❤
please do recipe for marble cupcakes please please please. Laura you are the best cooker ever
Ahh, my mouth is watering. That looks so fantastic.
thanks love!
dear laura,thanks for making the time to reply to our comment.keep up the good work n we keep on spreading the good words! :-P
I made these for Christmas Eve dinner party... It was really good... Thx Laura and happy new year....xxx
i'm watching this video at 2.00am in the morning, now i'm hungry and i hate my self for doing this!!
you are so sweet! Thank you so much!
You are So talented in the kitchen
Laura this is fabulous! I'm going to give it a test run this weekend. Thanks for sharing
Laura, I love this recipe!! Could you show us some recipes with lamb? I really like eating lamb in the cold weather. Thank you!
awesome!
haha you know i love and adore you guys!!
it can still be a stuffing too, like how some chefs in usa call a thick slice of stuffing a "dressing" when dressings are meant to be liquid :D one of worlds wonders
Oh my Yumminess!!!! Thank you laura!! I've been trying to figure out what to make for christmas dinner...and i've found it!!
so so so nice piece of meat... here in Greece we cook it in a different way but this version is delicious too :)
Some people just habitually call it stuffing. Technically it is called dressing if it is on the side and stuffing if it is actually stuffed inside but it's the same ingredients. I think it may be a regional thing because my family from the east coast all call it dressing but on the west coast we all say stuffing
stuffing can also be called dressing when it's not stuffed but people use it interchangeably :)
Saying the truth I don't watch this videos becouse I One that learned how to cook I just like spending time with you Laura
I love this this definitely being made for Christmas this year
Happy holidays laura! :) love your videos and recipes!
it's not and you can clearly see all the juices on the platter before i put the sauce on top.
People are stupid if they say anything other than 160 for pork. If you work in a restaurant and go under 160, you will likely fail any inspection. Hell we failed an inspection once for having Chicken at 160 instead of the standard 165
I love how you upload videos constantly:)
I swear I can taste it already
I am drowning in my own saliva!!!
I love that overhead shot...keep doing that! : )
Laura I made this last nigh was good, but I did not like that the pork was a little tough! any ideas are how to make it more tender?
Coming over for dinner.
I still call it stuffing. A lot of people refer to it as dressing.
Even when you buy Stove Top, and just make it in a pot, it is still stuffing IMO.
Heh
love her enthusiasm
This looks super delicious! :)
Would Cumin seeds be a good substitute for sage? I wanna use that up and love the taste, but would it conflict? Thanks laura
Laura,
I just wanted to let you know that everytime I watch your videos, I hate you...in the most loving way! (lol) Your so creative and your food just looks so delicious. Thank you for sharing!
Hey Laura :) You mentioned before that your Nonna makes her own limoncello. Can you maybe teach us how to make it since it is veeeeery hard to find it where I live and I would love to make that fabulous apple cake. :) Pleeeeeeeeaseee?
It was about 30 dollars
Technically dressing and stuffing are the same thing. It's usually called 'stuffing' when stuffed inside a bird, and 'dressing' when it's on the side. But many ppl including me use the term stuffing generically for this dish. Kind of like 'tissue' and 'Kleenex'....
:-)
Great recipe...
May I have dinner at your house? lol, everything you make looks soooo good!(:
Hi Laura,where did you get your pepper mill and your salt container? thanks.your slat container is so nice!
Where did you get your wooden salt container? I would like to have one, too. Thank you for all your great receipes. Love them all. Ciao dalla Svizzera ❄⛄
love ur videos, im a fan!
wth youtube?? I just want to watch Laura's videos! Why the need to make it the lowest possible quality so that I have to switch it back to HD every frickin time??
Hi Laura.. I Love your recipes Thanks :)
It's just so beautiful!
why isn't this on your website, i'm waiting for the recipe??
yum yum yum. I need that!
Delicious!
I guess technically it's a dressing, but I think a lot of people use the terms dressing and stuffing interchangeably.
Very delicious I tried this receive
If I dont like sweet & sour food, with what can I replace the apple? (Sorry for my bad english) Awesome as always,
realy good !
What is the bone you mentioned that should be out?
Technically it's a dressing, but people use the terms stuffing and dressing interchangeably. :D
Winner! Thanks support ms
i wonder what oven do you use, i want to buy the same.
@grace bracke hi there I made my own apple cider coz find it in the uk... Look. For the recipe on youtube... But it's time consuming ....
lauravitale i always watch your videos but can you please make pepperoni pizza im really not a fan of the other two pizzas you made
Laura is replying to her videos! :D :O
Ive made about 10 dishes of yours and everytime i do them they come out weird because i do them wrong. im just a bad cook and i wanna try this but idk if it would come out good.
Nice dinner, but the pork was over temperature. Since mid-2011, USDA guidelines state pork (but not ground pork) can be safely consumed at 145 degrees with a 3 minute rest period. “The risk assessment found that cooking pork to an internal temperature of 145 degrees was equivalent to cooking pork to 160 degrees. Checkoff-funded research conducted by Texas A&M supports the fact that meat temperature continues to rise after being removed from the heat and the reality that “resting time” between cooking and eating is at least that long. Therefore, FSIS agreed that the cooking temperature for pork could be lowered.
The USDA guidelines for pork now mirror doneness advice for other meats.”
gorgeous laura!
You know you're Italian, when your hands flap more while you're talking than your own lips do!!
how did u get your name on the kitchen set
Yum!
rate up if she is the best!!!
oh okay thanks :)
im eating a honey crisp apple right now lol
It's usually called a dressing when it's not stuffed inside
Looks juicy to me! Love your videos, Laura! :)
Cool!
Hi Laura! I just saw you on itsjudytime's vlog! :)
any substitute for onions? :/
Stuffing doesn't have to be stuffed inside of a meat to be called stuffing. :)
verrrryy good laura i love it..:)
pause at 2:06 :D
yummy