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Dinner With The FoodFellas - An Invitation You Can't Refuse!

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Asparagus Salad Cooking Italian with Joe
Cooking Italian with Joe


Published on Jun 25, 2017
Do you love Asparagus? How about a great and delicious summer salad idea? Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious and recipe from southern Italy and Borio family kitchen, asparagus salad. This is an easy and fast, and one of the best ways to enjoy fresh asparagus you will ever have. A delicious old Italy recipe you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
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www.cookingitalianwithjoe.com
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www.cookingitalianwithjoe.com
 

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Papa John's Bacon Cheddarburger Pizza - Food Review
TheReportOfTheWeek


Published on Jun 25, 2017
On this comfortable early evening, I review the semi-new Bacon Cheddarburger Pizza from Papa John's. I am wearing a white dress shirt, brown double breasted suit (in 6x1 configuration) dated 1996 and a brown pattern necktie.

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Best Barbecued Thai Chicken Recipe
The Bald Chef


Published on Jun 25, 2017
This is an authentic recipe from Thailand for Barbecued Thai chicken. This recipe is typically served with sticky rice. In this recipe from Thailand, I will show how to make this dish step by step. This one of the best recipes from Thailand I have tried, and it’s easy to grill.
 

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Live from Italy: Chicken with a Garlic, Anchovy, Caper & Lemon Sauce
Gianni North Beach


Streamed live on Jun 21, 2017
Authentic Italian cooking recipes from what's left of San Francisco's Italian-American neighborhood.
 

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Watermelon juice with lemon ginger honey strawberry ice
Chef Ricardo Cooking


Published on Jul 1, 2017
 

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Delicious Breakfast Sandwich: How To Make A Spam Egg & Cheese Sandwich
PhillyboyJayCooKiNgShow2.0


Published on Feb 14, 2017
Spam Egg & Cheese Breakfast Sandwich Recipe

Ingredients

4 Pieces of Spam, sliced
2 Tbs Vegetable Oil
1 Large Egg
2 Slices of Toasted White Bread
1 Slice of Singles White American Cheese
Pinch of Salt
Pinch of Black Pepper

Instructions
1. Ok, so what you’re going to do first is open your can of spam! You’re only going to be using about half or a little less than half of the can. Slice the spam into 4 thin to medium size pieces. How thick you cut your spam is totally up to you!
2. Next, you’re going to add your egg to a small bowl. Season the egg with a pinch of salt and pepper, then beat it in for 45 seconds to ensure it’s well battered. The reason I don’t use much salt on a spam egg and cheese sandwich is because spam is pretty salty. There’s a good amount of sodium in cheese as well so, salt isn’t even neccesary. Now you can add a pinch of onion or garlic powder if you like but this is a recipe that you dont want to over season because you’re going to get all the flavor you need from the spam and cheese!
3. Place a skillet over medium-high heat. We do not need to slow cook this we just want to brown the spam. I believe they are already partially cooked so browning them is all we want to do. Add the oil and wait about a minute for the oil to get hot, then add the spam. Fry the spam for 2 minutes on each side or until they are nice and crispy. DON’T OVERCOOK THE SPAM!!! Doing so will result in dry burnt spam!
4. Once done, remove the spam and place them onto a slice of toasted bread.
5. Place the same skillet over low heat this time. We’re frying the egg now so you need to cook it on low.
6. Pour the egg into the skillet! Make sure the egg is spreaded out.
7. After about 2 minutes, once the egg is nearly done, slice your cheese single in half and place it onto the egg.
8. Fold the egg and place it over the spam and toasted bread to create a Spam Egg & Cheese sandwich. You are going to love this amazingly delicious breakfast sandwich! And trust me, you’ll be making it again…. Enjoy!

I love breakfast sandwiches…. but there’s no breakfast sandwich I love more than a spam egg and cheese sandwich. I fell in love with spam egg and cheese sandwiches as a kid during the 3rd grade. There was a food stand that sold breakfast and lunch right outside of my elementary school in North Philadelphia, which was only a few blocks from where I lived. I obviously didn’t want to go to school… but most kids don’t…. they’d rather sit home and watch their favorite morning cartoons. But I remember these delicious spam egg and cheese sandwiches always being the one thing to put a smile on my pouting face. This scrumptious breakfast sandwich was all I needed to brighten up my day, I enjoyed them that much. Nowadays, I don’t make them as much only because im barely up in the early morning hahahaha but when I am this is one of my go to breakfast recipes. This sandwich is delicious and the best part of all is, it takes no longer than 10 minutes to make. So you don’t have to suffer in hunger having to wait 30 minutes to throw the smack down on this sammitch. Check this recipe out, you’re going to love it!!!!

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How To Make A Jumbo Breakfast Wrap: Delicious Bacon Egg & Cheese Breakfast Burrito
PhillyboyJayCooKiNgShow2.0


Published on Jul 10, 2016
Breakfast Wrap Recipe

Ingredients

2 Flour Tortillas
5 Slices Of Pork Bacon
4 Tbs Onion, chopped
3 Tbs Green Bell Pepper, chopped
2 Tbs Tomato, chopped
6 Large Eggs
1 Tbs Butter
3 Tbs Whole Milk
6 Tbs Shredded Cheddar Cheese
1 Tsp Onion Powder
1/2 Tsp Black Pepper

Instructions

1. Add eggs, milk, garlic, and pepper to a bowl, then whisk for 45 seconds.

2. Chop onions, peppers, and tomatoes into small pieces.

3. Place a skillet over high heat. Add bacon and fry for 2 minutes per side.

4. Open tortillas and add 3 tbs of cheese into both.

5. Add 2-1/2 slices of bacon to each tortilla.

6. Place a skillet over medium heat.

7. Add margarine or butter.

8. Once melted, add onions, peppers, and tomatoes. Saute for 2 minutes.

9. Reduce to low heat and add eggs.

10. After 1 minute, stir eggs slowly for 2 minutes.

11. Cut heat off and continue stirring eggs for an additional minute.

12. Place eggs into tortillas and wrap.
 

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The BEST Home Fried Potatoes Recipe EVER: How To Make Home Fried Potatoes With Onions
PhillyboyJayCooKiNgShow2.0


Published on Jun 24, 2016
Home Fried Potatoes Recipe


Ingredients

10 Small Russet Potatoes
1 Medium Onion,chopped
1/4 Cup Vegetable Oil
1-1/2 Tbs Seasoning Salt
1-1/2 Tbs Sugar
1 Tbs Garlic Powder
1 Tsp Black Pepper

Instructions

1. To start the recipe off, place a large pot of water over high heat. Once the water comes to a boil, add your potatoes and boil them for 25 minutes. Afterwards, remove the potatoes immediately so they don’t continue cooking, drain the water, and sit the potatoes aside to chill. We only boil them long enough to soften them a bit. We aren’t making mashed potatoes so you don’t want them to boil too long or they’ll get too tender and won’t have a shape.

2. While the potatoes are cooling off, slice your onion into long thin pieces.

3. Once the potatoes chill, peel and slice them into medium size circular-shaped pieces. Now you can slice them into any shape you like but my family loved to slice them into potato chip shapes.

4. After slicing your potatoes, you’re going to get a skillet and place it over high heat. Add your oil and let it preheat for 1 minute.

5. Once the oil is hot, add your onions. I like to sautee the onions a bit before adding the potatoes.

6. After 1 minute, add the potatoes.

7. Season your potatoes with seasoning salt, sugar, garlic powder, and pepper. Yes SUGAR….. the sugar gives it something special. Give it a shot I guarantee you’ll love it. And NOOOOOO cooking novice, the sugar DOES NOT MAKE THE POTATOES SWEET!!!!

8. Cook the potatoes for 15 minutes. Flip and toss the potatoes periodically, every few minutes until they are done. Serve and enjoy!

Home fried potatoes are one of my favorite things to eat for breakfast. I was first introduced to them many years ago as a kid when my father would make them every early Saturday afternoon for brunch. My parent use to get up late on Saturday’s as most hard working parent’s should and do. Me and my siblings would get up early to watch Saturday morning cartoons of course, but around about 10:30 pops was in the kitchen cooking out a big ole gourmet breakfast for the fam. On the weekdays we’d eat a small quick breakfast before school, like a bowl of cereal, a bagel, or pop tart. My parents didn’t have enough time to prepare a full course meal but what they didn’t cook us on weekday mornings they made up for on Saturday’s. My dad came from a cooking family and could throw down in the kitchen with ease. I think that’s how I developed a love for cooking and where I got my cooking skills from. My grandfather on my mother’s side was a Chef too, so I think it’s fair to say good cooking is hereditary for me hahahaha. But maaannnn my dad would make these delicious pan fried/home fried potatoes along with some fried fish and scrambled eggs and MAN OH MAN…. Let me tell you, fried potatoes go perfectly with the fish, so I’d definitely recommend you serve these with fried fish and eggs. They do take a little time to cook though but great food usually takes time…. you can’t rush perfection!! Try these home fried potatoes out you’re going to love them. I make them just like my dad use too and didn’t change a thing. I do add a few ingredients that would make you scratch ya head but it all comes together in the end. By the way, you can eat these anytime of day and serve them as a dinner side dish as well. We always ate them for breakfast as most people do. Give this recipe a shot, it’s the bomb!!!

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How To Make A Real PHILLY CHEESE STEAK: Philly Cheese steak Recipe
PhillyboyJayCooKiNgShow1


Published on Jul 8, 2015
How to make a Homemade Philly Cheese steak

Philly Cheese steak Recipe

Chop up 1 large onion into thin long pieces.

Chop up frozen rib eye or flank steak into thin steak shapes

OPTIONAL: Chop up sliced mushrooms into small pieces and 1/4 green peppers into long pieces)

Place a pan over medium heat.

Add 1 tbs of veg or olive oil

Add steak and onions (mushrooms and green peppers if you want)

Sprinkle 2 tsps of Worcestershire sauce onto meat and onions.

Sprinkle a generous amount of Salt, Pepper, and Garlic powder onto steak and onions

Fry until done

Once done add 3 pieces of American Cheese or Provolone cheese to top meat and veggies

Scoop into a soft long hoagie roll
 

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Phantom's Philly Cheesesteak Challenge
phantomgourmet


Published on Apr 27, 2012
It's the biggest food fight in the country: Pat's or Geno's? The Phantom Gourmet and Steamline Air flew a bunch of Bostonians to Philadelphia for the day to find out who makes the best cheesesteak in the City of Brotherly Love.
 

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Chef's Night Out in New York City with Scarr's Pizza
Munchies


Published on Jul 6, 2017
Born and bred New Yorker Scarr Pimentel's Chef's Night Out in New York City was a homecoming like no other. Scarr, the chef and co-owner of Scarr's Pizza in the Lower East Side, gathers up some old friends to visit his former stomping grounds.

WATCH NEXT: Chef's Night Out with Lodge Bread - http://bit.ly/2uNTdNB

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Check out http://munchies.tv for more!
 

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Dry-Aged Steak and Lamb at the USA’s Most Iconic Steakhouse — Cult Following
Eater


Published on Jul 6, 2017
One of the most iconic restaurants in New York City is Peter Luger Steak House, and it’s also one with a particularly rabid following.

Fans of the sizzling signature porterhouse are known to arrive at the restaurant with their suitcases right from the airport, and it’s still one of the toughest tables to nab in town at dinner.

In this episode of Cult Following, host Serena Dai brings along major Luger fan (and host of The Meat Show) Nick Solares to explain why this historic South Williamsburg restaurant still attracts so many people.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
 

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The Double Life Of Anthony Bourdain
Nicki Swift


Published on Oct 11, 2016
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Nicki-Swift

From bad-boy chef to world-traveling television host, Anthony Bourdain has led a wild life. He was still a relatively unknown executive chef in New York at age 43, before hitting the big time He's traveled the world hosting TV shows, won a few Emmys, and even earned a Peabody award. But how much do we really know about the man who wrote Kitchen Confidential? Let's take a bite out of the double life of Anthony Bourdain...

His drug and alcohol use | 0:25
Opinionated | 0:58
Family and Fitness | 2:03
Mystery meat | 2:51
Financial success | 3:42

Read more here → http://www.nickiswift.com/21917/doubl...
 

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What does Anthony Bourdain cook for his family?
Your Morning


Published on Dec 26, 2016
Anthony Bourdain tells us about his new cookbook, 'Appetites,' and shows us how to make linguine alle vongole.
 

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Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY
TODAY


Published on Oct 24, 2016
Celebrity chef and author Anthony Bourdain returns to TODAY to talk about “Appetites,” his new, family-inspired cookbook, and to demonstrate his Sunday gravy recipe, a classic meat sauce with rigatoni. Bourdain tells Savannah Guthrie the recipe is simple enough for “a college stoner in a dorm” to throw together.
» Click Here for Recipe: http://on.today.com/2enQs0y
» Subscribe to TODAY: http://on.today.com/SubscribeToTODAY
» Watch the latest from TODAY: http://bit.ly/LatestTODAY
 

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Domino's Parmesan Bread Twists - Food Review
TheReportOfTheWeek


Published on Jul 6, 2017
On this early evening I review the new Parmesan Bread Twists from Domino's. I am wearing a blue suit from the 1990s, a white ralph lauren dress shirt and a blue pattern necktie from Andhurst.

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THURSDAY
6 PM Eastern - 9955 kHz to South America
8 PM Eastern - 7490 kHz to North America
8 PM Eastern - 7730 kHz to Western North America
8 PM Eastern - 9395 kHz to North America

SUNDAY
4 PM Eastern - 9395 kHz to North America
6 PM Eastern - 7490 kHz to North America

Archived VORW Radio Show Broadcasts: https://soundcloud.com/vorw_radio_int

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Source: Brandeating

Perhaps seeking an answer to the garlic knots offered by Papa John's and Pizza Hut, Domino's introduces their own take with the rise of new Bread Twists.

The new sides are made with the chain's buttery Handmade Pan pizza dough and comes in three flavors: Parmesan, Garlic, and Cinnamon.

Parmesan Bread Twists come sprinkled with garlic and Parmesan cheese seasoning plus an extra dusting of Parmesan. Garlic Bread Twists features a drizzle of buttery-tasting garlic and seasoning. Cinnamon Bread Twists are sprinkled with cinnamon and sugar.

For dipping both Parmesan and Garlic Bread Twists include marinara sauce while Cinnamon Bread Twists come with icing.

The new Bread Twists are included in Domino's choose "$5.99 any two or more mix and match" deal (my local Domino's still charges $5.99 if you buy an order alone though) compared to $5.99 for Pizza Hut's Stuffed Garlic Knots and $5 for Papa John's Garlic Knots. There are eight Bread Twists to an order (versus ten and eight for Pizza Hut and Papa John's, respectively).

Nutritional Info - Domino's Parmesan Bread Twists
Serving Size - 2 pieces (69g)
Calories - 230 (from Fat - 100)
Fat - 11g (Saturated Fat - 4.5g)
Sodium - 240mg
Carbs - 27g (Sugar - 1g)
Protein - 5g
 

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Betty's Southern Fried Bologna Sandwich
Betty's Kitchen


Published on Oct 2, 2015
Betty demonstrates how to make a Southern Fried Bologna Sandwich. This sandwich has fried bologna, cheddar cheese, lettuce, and tomato inside two slices of toasted hearty white bread.

Southern Fried Bologna Sandwich (makes 1 sandwich)

2 slices hearty white bread
butter, as needed
mayonnaise, to taste
mustard, to taste
3/8-inch slice of bologna
2 slices Cheddar cheese
lettuce leaves, as desired
sliced tomatoes, as desired
pickles of your choice, as an accompaniment on plate

Using softened butter, spread the top and bottom sides of 2 slices of bread. Place them on a griddle (or skillet) over medium heat and brown each on both sides. Transfer from griddle to plate and set aside. Melt a tablespoon of butter on hot griddle. Place bologna slice on griddle and cook until brown and crisp around the edges. Turn and cook the other side. Transfer to a plate and set aside. To assemble sandwich, spread the inside of one slice of toasted bread with mayonnaise and the inside of the other slice with mustard. Place cooked bologna slice on top of mayonnaise-spread toasted bread. Place 2 slices of Cheddar cheese on top of bologna. Place lettuce leaves and sliced tomatoes over the cheese. Place the other piece of toasted bread over all with mustard side down, forming a complete sandwich. Cut diagonally, from corner to opposite corner. Serve with pickles of your choice. Enjoy! --Betty :)
 

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Fried Bologna Sandwich | SAM THE COOKING GUY
SAM THE COOKING GUY


Published on Feb 6, 2017
It’s the day after one of the greatest football games ever and you’re feeling a little ‘under the weather’ cuz you may have had too much to drink. But fear not my friends, because this delicious, cheesy and perfectly greasy combination with grilled onions is exactly what the (fake) doctor ordered.
Should be self explanatory - but even if they're not...just make em.
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Oklahoma Onion Burger Recipe! (Sid's Diner)
Ballistic BBQ


Published on Mar 25, 2013
My version of the classic "Oklahoma Onion Burger" which was first served up by "Sid's Diner" in El Reno, Oklahoma during the great depression.
 

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Japanese Street Food - BLUEFIN TUNA CUTTING SHOW & SASHIMI MEAL
Travel Thirsty


Published on Jul 14, 2017
Bluefin tuna is one of the most highly prized fish used in Japanese raw fish dishes. About 80% of the caught Atlantic and Pacific bluefin tunas are consumed in Japan. The fish is renowned for fetching high bids at the first auction of the year in Tokyo's Tsukiji Market. The world’s most expensive fish is the 222-kilogram bluefin tuna that sold for $1.8 Million (155.4 million yen) in January 2017.

In this video, a large tuna is separated into sections of differing grades and prepared into a delicious sushi meal.

Japanese began eating tuna sushi in the 1840s, when a large catch came into Edo [old Tokyo] one season. A chef marinated a few pieces in soy sauce and served it as nigiri sushi. At that time, these fish were nicknamed shibi — "four days" — because chefs would bury them for four days to mellow their bloody taste
 

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Wendy's Bacon Queso Cheeseburger - Food Review
TheReportOfTheWeek


Published on Jul 13, 2017
On this cloudy and humid afternoon, I review the new Bacon Queso Cheeseburger from Wendy's. I am wearing grey dress pants, a white short sleeve dress shirt, blue pattern tie from Stafford and a black cardigan sweater.

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VORW Radio programs can be heard on the following shortwave frequencies each Thursday:
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1 AM BST - 8 PM Eastern - 7490 kHz to North America
1 AM BST - 8 PM Eastern - 7730 kHz to Western North America
1 AM BST - 8 PM Eastern - 9455 kHz to Southwestern North America
1 AM BST - 8 PM Eastern - 9395 kHz to North America

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Meatballs, Carb Boners, and Lamb Neck Guerreros: Chef’s Night Out with Miles Thompson of Michael’s
Munchies


Published on Jul 20, 2017
Ooey-gooey grilled cheeses, pasta fever dreams, and smokey mezcal El Caminos make for a perfect night out in Santa Monica, California with Chef Miles Thompson of Michael’s.

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http://bit.ly/2ueum88
 

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My first experience at Denny's (I survived)
TheReportOfTheWeek


Published on Jul 18, 2017
He... he spilled a drop of water on his shirt!

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6 PM Eastern - 9955 kHz to South America
8 PM Eastern - 7490 kHz to North America
8 PM Eastern - 7730 kHz to Western North America
8 PM Eastern - 9455 kHz to Southwestern North America
8 PM Eastern - 9395 kHz to North America

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Philadelphia's real signature sandwich
Washington Post


Published on Jul 30, 2015
Philadelphia may forever be linked with the cheesesteak, but the true signature hoagie of the city is the roast pork sandwich. Slow roasted pork is shaved thin and topped with sharp provolone and broccoli rabe, though some argue the bitter green vegetable is best left off altogether.
 

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Why You Should Try Every Cheesesteak in Philadelphia
Eater


Published on Jan 22, 2016
A visit to Philadelphia would be wildly incomplete without a cheesesteak sandwich, but with different variations available on almost every corner, it’s hard to know where to eat. Watch the Meat Show’s Nick Solares review the beefiest, meltiest, most local-friendly options— beyond the famous tourist traps — to inspire your next trip.

For more Meat Show videos, click here: https://www.youtube.com/watch?v=C6MMN...
 

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Tony Luke's at Home - Roast Pork
Tony Lukes


Published on Oct 8, 2013
 

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John's Roast Pork Cheese Steak South Philadelphia
Richy Ton


Published on Jan 15, 2016
Tonight we are at the famous John's Roast Pork Cheese Steaks in South Philadelphia~
 

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Stuffed Dates with Mascarpone Cheese and Nuts Cooking Italian with Joe
Cooking Italian with Joe


Published on Jul 20, 2017
Today's video from Vico del Gargano, Italy, dates stuffed with mascarpone cheese with nutmeg and walnuts. OMG!
Can you dolce? Can you say delicious? Join celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious and recipe from southern Italy and Borio family kitchen, stuffed dates. This is an easy and fast, and one of the best ways to enjoy dried dates, mascarpone cheese, and nuts you will ever have. A delicious old Italy recipe you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
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www.cookingitalianwithjoe.com
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and shop for your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil on our website at
www.cookingitalianwithjoe.com
 

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Caprese Salad with Fried Basil Cooking Italian with Joe
Cooking Italian with Joe


Published on Jul 22, 2017
Do you love Caprese Salad? How about a great and delicious summer salad idea? Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious and recipe from Puglia Italy and the Borio family kitchen, Caprese Salad with Fried Basil and Capers. This is an easy and fast, and one of the best ways to enjoy fresh basil, fresh mozzarella, with capers and some of Vito and Joe's Olive oil, you will ever have. A delicious old Italy recipe you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
www.youtube.com/user/joecookingitalian
www.cookingitalianwithjoe.com
http://cookingitalianwithjoe.tumblr.com
and shop for your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil on our website at
www.cookingitalianwithjoe.com
 

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World's Best Stuffed Peppers Cooking Italian with Joe
Cooking Italian with Joe


Published on Jul 23, 2017
Did someone say stuffed peppers with three cheeses and massive goodness? Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious and recipe from Puglia Italy and the Borio family kitchen, Stuffed peppers with three cheeses, egg, and prosciutto and more. This is an easy and fast, and one of the best ways to enjoy fresh basil, fresh ricotta cheese and some of Vito and Joe's Olive oil, you will ever have. A delicious old Italy recipe you will want to share with your family for generations to come.
Please Subscribe to our Yo uTube Channel
www.youtube.com/user/joecookingitalian
www.cookingitalianwithjoe.com
http://cookingitalianwithjoe.tumblr.com
and shop for your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil on our website at
www.cookingitalianwithjoe.com
 

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BEST BREAKFAST IN PHILLY
DeathByVlog


Published on Feb 1, 2017
Best breakfast in Philadelphia
Such a fun day of food and cars! Gotta love all the happenings in good ole' Philly! :)
 
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Jim's Steak On South Street Philadelphia
Richy Ton


Published on Jan 16, 2016
Five-time winner of Philadelphia Magazine's 'Best of Philly' award and Zagat rated, Jim's is your 'must-have' cheesesteak when only the BEST will do.
 

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Chicken Fried Steak with Kent Rollins
Cowboy Kent Rollins


Published on Oct 6, 2009
Learn how to cook chicken fried steak from Dutch oven cook specialist Kent Rollins. For more information please visit kentrollins.com.
 

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Chuck Wagon Cooking: Cowboy Breakfast at a Cow Camp
Cowboy Kent Rollins


Published on Jun 7, 2016
Chuck Wagon Cooking: Cowboy Breakfast at a Cow Camp Video!
https://youtu.be/dK7OJPGDO34

In this video, we’ll give you a little glimpse into our world cooking for ranches during branding, specifically breakfast time. Some things have changed since old cookie was feeding cowboys on the trail drives in the 1800’s, but some things have stayed the same.

Enjoy the video and leave questions or comments below.
 

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Sausage, Peppers & Eggs - My mom is great series
Cooking With Jack Show


Published on Jan 22, 2013
Jack makes one of his favorite childhood recipes that his mom used to make him.
Jack's sauces can be bought at http://TheBestSauces.com
Join Jack's cooking community at: https://plus.google.com/u/0/communiti...
Here is the recipe:
ingredients:
3 large bell peppers
1 lb. of ground pork
6 large eggs

brown pork in skillet. Remove pork and leave a small amount of grease in pan.
Saute peppers till soft then add scrambled eggs. when eggs are partially cooked add in the sausage then continue cooking until all the eggs are fully cooked.
Serve in french bread, pita or tortilla wrap. Enjoy.