Burst of Sunshine Empanada Burger with Avocado Goat Cheese Spread – If you are tired of the same old burger, this one is a little different. Not a big fan of pickles? Caramelize an onion instead (slice it thinly and slowly saute until golden and sweet) and add it on …
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Friends, meet tonight’s dinner. This succulent pork with the herbs and spices listed below simmers in the slow cooker, just waiting for two forks to pull it apart at the end of the day. If you want a tasty slaw to go with it, look HERE.
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There are a few priceless smells in life. Walking down the street on a Saturday morning smelling fresh coffee and bacon frying. Well, another one is fresh, hot bread from the oven, made with love and organic ingredients. When you put that cold pat of butter on a hot roll, …
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Inexpensive Chicken Sausage Etouffee INGREDIENTS 6 tablespoons unsalted butter 1/2 cup King Arthur All Purpose Flour 1 lb package of organic chicken andouille sausage, sliced 1/4″ thick 4 cups organic chicken stock 2 medium onions chopped 2 cups chopped green bell peppers 2 cups chopped celery 2 tablespoons minced garlic …
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Food and Travel Nation with Elizabeth Dougherty THE GOSPEL BRUNCH MENU The TRUTH about Food and Travel Original Broadcast Date: 6/9/2011 The gospel brunch menu – This past week we did a gospel brunch inspired by House of Blues. It’s prime rib, fried chicken, biscuits and gravy, a sweet potato …
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INGREDIENTS and METHOD Perfect Quick Blueberry Lemon Bars Recipe Lemon and blueberry are so perfect together. The tart lemon brings out the sweetness of the blueberries in contrast to each other. Ingredients and method are together because it was transcribed after I threw it together in the video. Heat oven …
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NATHALIE DUPREE’S TWO INGREDIENT PERFECT BISCUIT RECIPE Food and Travel Nation with Elizabeth Dougherty NATHALIE DUPREE’S TWO INGREDIENT PERFECT BISCUIT RECIPE The TRUTH about Food and Travel Original Broadcast Date: 03/2013 FROM THE FOOD AND TRAVEL NATION ARCHIVES Nathalie Dupree’s Two Ingredient Perfect Biscuit Recipe – We, at Food And …
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I guess everyone has their own way of making shrimp and grits. This is my way of doing it.
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