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

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My Pitch to Burger King 2.0
TheReportOfTheWeek


Published on Nov 3, 2017
Today I propose a new menu item, the "Doghouse King" burger.

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How to make a Prison Chili Spread - Spreads 2.3
Fresh Out- Life After The Penitentiary


Published on Nov 5, 2017
Spreads is back with an ALL NEW Episode. Today's Episode features Chef Rod, who has been on the channel before and served state time. The Spreads Rod will be preparing for you have a State style to them, enjoy some Chili Spread!
 

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BEST Pizzas in New York! New York Pizza Tour of Manhattan
Strictly Dumpling


Published on Nov 5, 2017
You asked for it, and now it's here: Pizza tour of Manhattan, NY!
Here are some of my FAVORITE places to get pizza in New York...and don't forget to eat before watching...you have been warned.➨Get tickets to the best show on earth!!! http://bit.ly/2gu7REI

Location 1 Rubirosa: https://www.rubirosanyc.com/
Location 2 Prince Street Pizza: http://princestpizzanewyork.com/
Location 3 Joe's Pizza: http://www.joespizzanyc.com/
Location 4 Kesté: http://kestepizzeria.com/en/home/
Location 5 Patrizia's: https://www.patrizias.com/
 

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Dutch Oven Baked Trout with Rosemary Garlic Glaze
Cowboy Kent Rollins


Published on Oct 31, 2017
Dutch Oven Baked Trout with Rosemary Garlic Glaze

We’re going fishing today and cooking up some trout in the Dutch oven! Trout is a good white fish and it’s a great recipe if you’re out camping to do in the Dutch oven. Flavors combine well with a little lemon, rosemary and garlic for this easy trout recipe.

Enjoy!

Dutch Oven Baked Trout

1 stick butter, melted
1-2 lemons, sliced
Trout (cleaned and gilled)
Red River Ranch Original Seasoning or Salt and lemon pepper (or your favorite blend)
Olive oil
1-2 rosemary sprigs

1. Pour the melted butter in a Dutch oven. Place about 3 lemons per fish in the bottom of the oven.
2. Generously season the inside and outside of the fish.
3. Place 2-3 slices of the lemon inside each fish. Lay the trout in the oven on top of the lemons. Drizzle a little olive oil over the fish.
4. Cut one rosemary sprig into pieces and place on top of the fish. Chop about 2 teaspoons of rosemary and sprinkle on top.

Glaze

2 garlic cloves, minced
2 teaspoons rosemary, minced
2 tablespoons honey
2 teaspoons olive oil
1 teaspoon lemon juice

Mix all the ingredients well. After the trout has baked until white and flaky, spread over the trout and continue baking about 5 additional minutes. Remove from fire and serve warm.

NOTE: For conventional oven bake at 350 degrees F. for 10 -12 minutes until white and flaky.

___________________________________

Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon http://amzn.to/2uBl4EM
and http://www.kentrollins.com/shop-1

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=====================

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ITALIAN CHEESE MAKING | Italy Unexplored Tour Abruzzo Day 2
Vincenzos Plate


Published on Nov 5, 2017
Join my Italy Unexplored Tour: www.vincenzosplate.com/italian-tour

Day 2 of Italy Unexplored Tour Abruzzo we visit the towns of Anversa degli Abruzzi and Scanno.
In Anversa we are going to the Farmhouse La Porta dei Parchi to learn everything about cheese making. We meet Manuela who shares with us her life in the country and the benefits of it.
After a beautiful delicious lunch at La Porta dei Parchi we are heading to Scanno to visit this marvelous picturesque medieval town. Enjoy this episode of Italy Unexplored Tour.
 

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Italian Chili Recipe Cooking Italian with Joe
Cooking Italian with Joe


Published on Nov 5, 2017
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe from the Borio family Kitchen, Italian Chili Recipe. This is an easy and fast, and one of the best ways to enjoy Chili with fresh ingredients with some EVOO Vito and Joe's Extra Virgin Olive oil, you will ever have. A delicious feel of 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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Tuscan Onion Soup Cooking Italian with Joe
Cooking Italian with Joe


Published on Oct 29, 2017
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe from Italy, Tuscan Onion Soup. This is an easy and fast, and one of the best ways to enjoy a fresh variety of onions, herbs, garlic, Tuscan style toasted bread and more with some EVOO Vito and Joe's Extra Virgin 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
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www.cookingitalianwithjoe.com
 

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HOW TO MAKE PIZZA DOUGH RECIPE LIKE A PRO + The Yellow Pizza Margherita
Vincenzos Plate


Published on Nov 7, 2017
Join our Pizza Party at Aperitivo Restaurant on Tuesday the 21st of November 2017: http://bit.ly/SydneyItalianFestival2017

Award Winning Pizza Chef Francesco Spataro will show us how to make the perfect Pizza dough. Making pizza is an art and today we have the privilege to learn the pizza secrets from the Master of Pizza. Pizza was invented in Naples and the pizza recipe we are showing you in the video is the Napoletana Pizza Style. In this video we are also showing you how to make the unique and super delicious Yellow Pizza Margherita using special yellow tomatoes from the Vesuvio Mountain.

-------------------------------------------------------------------------

SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEcha...

Share it with your FOODIE friends on FACEBOOK

Get the recipe on my website

Check out my website for full recipes and to follow my blog: http://vincenzosplate.com/
 

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All You Can Eat Korean CLAM Buffet!
Strictly Dumpling


Published on Nov 7, 2017
You're probably thinking "Whaaat he went to Korea again?" Nope. Totally forgot to include this video in my Korea series, so here it is now! Delicious clam buffet in Korea! Strictly Dumpling T-Shirts HERE: http://bit.ly/2wHc9TC
 

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Domino's Buffalo Chicken Pizza - Food Review
TheReportOfTheWeek


Published on Nov 10, 2017
Today I review the Buffalo Chicken Pizza from Domino's.

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The MOST Expensive BEEF NOODLE SOUP in The World!
Strictly Dumpling


Published on Nov 10, 2017
I visited Taiwan again recently and was able to try a $300 bowl of Beef Noodles! Did I like it?...Strictly Dumpling T-Shirts HERE: http://bit.ly/2wHc9TC

Yong Kang 永康
http://beefnoodle-master.com/about.html
+
Ling Dong Fang (林東芳)
台北市中山區八德路二段274號
+
Beef Daddy 牛爸爸
http://www.beeffather.com/beeffather.asp

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Dutch Oven Baked Thanksgiving Turkey
Cowboy Kent Rollins


Published on Nov 15, 2017
Used in this video: Red River Smoky Dip and Red River Ranch Original Seasoning available here: https://kentrollins.com/shop-1/
=======================

It's Turkey Time! In this video we're demonstrating a Dutch oven baked turkey just in time for Thanksgiving. If you've seen my videos we normally use coals on the outside of the oven, we're doing a different approach today by burying the Dutch oven in the ground. This is a great method if you're wanting to bake for a longer, slower bake.

Happy Thanksgiving!

Dutch Oven Baked Turkey

6 lb. turkey breast, thawed
1 stick butter, softened
1 packet Red River Smoky dip (https://kentrollins.com/shop-1/) or Liption onion dip or Italian dressing
1 tablespoon olive oil, plus more for coating
1 teaspoon sage, plus more for sprinkling
 

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BEST Taiwan STREET FOOD & NIGHT MARKET in Kaohsiung!
Strictly Dumpling


Published on Nov 14, 2017
I went to Southern Taiwan for the first time and in the port city of Kaohsiung I had some amazing street food and went to one of their best night markets!

Places I went to:
Duck Zhen: https://www.facebook.com/%E9%B4%A8%E8...
Ruifeng Night Market
 

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White Castle Cheddar and Apple Butter Turkey Slider - Review
TheReportOfTheWeek


Published on Nov 14, 2017
Today's review is for the new Cheddar and Apple Butter Turkey Slider from White Castle.

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The Pizza Show: NYC's Other Boroughs
Munchies


Published on Nov 15, 2017
Frank Pinello has eaten his share of pizza in Manhattan and Brooklyn, but it's time for him to check out New York City's other boroughs—Queens, Staten Island, and the Bronx—to discover some of the city's best slices and pies. We start off in Queens with our favorite Renaissance man Action Bronson for a slice tour of two of his favorite places.

Then we're off to Staten Island with VICE security guard and foodie extraordinaire Vic Zagami to get some crispy bar pies and the legendary vodka pie at Goodfella's. The episode ends with a visit to the Bronx for a walk down Arthur Avenue with Mark Iacono, Frank's favorite pizza friend. Frank and Mark's walk is filled with fresh cheese, prosciutto, clams, tripe—and, of course, more pizza.


Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

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

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How-To Cook Breakfast Hash with Matty Matheson
Munchies


Published on Nov 16, 2017
Cook the amazing meals you see on MUNCHIES at home: http://bit.ly/MUNCHIES-MEAL-KITS-2

Breakfast is the most important meal of the day! So why not start it with a real big old, heavy-duty, breakfast hash. Maybe you had a colorful night and in the morning you want to refresh yourself with colorful breakfast hash. You can put whatever you want in a hash, and it's yours. But this one is Matty's and here's how to make it.

Sauté everything in a pan, add a couple pockets of melty cheese, stick it in the oven for around 15 min and there you go! Breakfast Hash!

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

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

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PERFECT MUSHROOM RISOTTO RECIPE | Risotto ai Funghi | Italian Recipe
Vincenzos Plate


Published on Nov 19, 2017
Mushroom risotto recipe is a traditional dish from Northern Italy that makes mouths water all over the world. But what are the tricks to making it perfect? This video recipe will show you how easy it is to make this all-time favourite with plump velvety mushrooms and divine porcini. With just a sprinkle of fresh parsley and pecorino to finish it off, this mushroom risotto is the perfect main or accompaniment for (m)any occasion(s)! Just don’t forget the key – STIR, STIR, STIR!
 

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Peposo - Tuscan Black Pepper Beef - Food Wishes
Food Wishes


Published on Nov 17, 2017
Learn how to make Peposo! A Tuscan black pepper beef recipe from the Renaissance! Visit https://foodwishes.blogspot.com/2017/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this rustic Italian beef short ribs recipe.
 

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CARGO SHIP FOOD! - Eating on a Cargo Ship! - What do you eat on a Cargo Ship!?!
TheTravelingClatt


Published on Sep 24, 2017
CARGO SHIP FOOD! - Eating on a Cargo Ship! - What do you eat on a Cargo Ship!?! Cargo Freighter and Container ship food video! What do you eat while on sea in Maritime? Here youll find out!
 

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Ship cooks: how they keep the world turning
Simon Lebrun


Published on Jan 3, 2015
 

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Crispy Onion Rings Recipe Cooking Italian with Joe
Cooking Italian with Joe


Published on Nov 19, 2017
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe from the Borio family Kitchen, Crispy Italian Onion Rings. This is an easy and fast, and one of the best ways to enjoy onions with fresh ingredients with some EVOO Vito and Joe's Extra Virgin Olive oil, you will ever have. A delicious feel of 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
http://cookingitalianwithjoe.tumblr.com
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www.cookingitalianwithjoe.com
 

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Thanksgiving Leftovers Mini Pot Pies
Cowboy Kent Rollins


Published on Nov 21, 2017
Wondering what to do with all those Thanksgiving Day leftovers? We've got an easy recipe that can be adapted to use any leftovers you have from the big holiday. We make a crust out of the stuffing that will be a crowd pleaser!

Enjoy and Hope y'all had a great Turkey Day!

==================

Thanksgiving Leftovers Mini Pot Pies

Leftover stuffing or dressing
Chicken broth
Mashed potatoes
Turkey, chopped
Gravy
Cranberry sauce

1. Preheat the oven to 375 degrees F. Lightly grease a ramekin or jumbo muffin pan.

2. With your hands, work the stuffing into a ball adding a little chicken broth for moisture top help bind it, if needed.

3. Press the stuffing along the sides of the ramekin to form a crust (roughly a ¼” inch thick). Bring the stuffing up the sides and slightly over the top edge of the dish

4. Pour a little gravy in the bottom and then add a layer of mashed potatoes, then turkey. Repeat layering until you’ve reached the top.

5. Form a circle of stuffing and place on top of the last layer, sealing to the edge, to form a top crust.

6. Place the dish on a cookie sheet and bake about 20 – 30 minutes or until warmed
through and the crust sets.

7. Remove from the oven and let cool for a few minutes on a wire rack. Top with cranberry sauce and/or gravy and serve warm. Tips: Get creative! This recipe will work with any layered combination of leftovers you have:

Green beans, Turkey with Gravy
Sweet Potatoes, Turkey and Cranberry, etc.

Instead of a stuffing crust you can also use canned biscuits rolled out thinly and placed in the ramekin.
 

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Trying Taco Bell's New Rolled Chicken Tacos
TheReportOfTheWeek


Published on Nov 20, 2017
Trying out the new Rolled Chicken Tacos from Taco Krill Oil.

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The Roast Pork Sandwich That's Better than any Philly Cheese Steak — Dining on a Dime
Eater


Published on Nov 22, 2017
Philadelphia is known as the hometown of Will Smith and Boyz II Men perhaps just as much as it’s known for having a long, rich tradition of down-to-earth, blue-collar comfort foods. The cheesesteak is synonymous with these foods, but it’s the roast pork sandwich that might just better capture the spirit of Philly.

For more episodes of TK, click here:

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.

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Arirang Special(Ep.302) The Soldiers' Dining Table _ Full Episode
ARIRANG TV


Published on Dec 22, 2015
Food is essential to human survival. Regardless of whether times or hard or livable, food is an "absolute". The same principle holds true for the Korean military. From the difficult times of founding the army to the present time where Korea ranks among the Top 10 in the world in terms of economic development, food will always be the number one factor in boosting soldiers' morale and physical strength, as well as a measure for economic strength. This documentary looks into the development of the Korean military after independence through the medium of food.

Visit ‘Arirang Issue’ Official Pages
Homepage: http://www.arirang.com
Facebook: http://www.facebook.com/arirangtv
Twitter: http://twitter.com/arirangworld
Instagram: http://instagram.com/arirangworld
 

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Winter Italian Drink Recipe The Bombardino Cooking Italian with Joe
Cooking Italian with Joe


lished on Nov 25, 2017


Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious winter Italian drink recipe, The Bombardino or "The Bomb". This is an easy and fast, and one of the best ways to enjoy fresh ingredients with some EVOO Vito and Joe's Extra Virgin Olive oil, you will ever have. A delicious feel of old Italy drink 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
http://cookingitalianwithjoe.tumblr.com
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www.cookingitalianwithjoe.com
 

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Pizza Hut Ultimate Cheesy Crust Pizza - Review
TheReportOfTheWeek


Published on Nov 26, 2017
Today's review is for the new Ultimate Cheesy Crust Pizza from Pizza Hut.

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Sbarro New York Style Pepperoni Pizza - Food Review
TheReportOfTheWeek


Published on Nov 28, 2017
Today I am revisiting a classic, the NY Style Pepperoni Pizza from Sbarro. How does it hold up a few years later?

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VORW RADIO programs can be heard on the following shortwave frequencies each THURSDAY:
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Some Thoughts Over Lunch
TheReportOfTheWeek


Published on Nov 30, 2017
I didn't know what else to film so I ate lunch and shared whatever was on my mind.

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VORW RADIO programs can be heard on the following shortwave frequencies each THURSDAY:
6 PM Eastern - 9955 kHz to South America
7 PM Eastern - 7730 kHz to Western North America
8 PM Eastern - 7490 kHz to North America
8 PM Eastern - 9455 kHz to Southwestern North America
8 PM Eastern - 9395 kHz to North America

Ways to listen to the VORW Radio Program ► https://pastebin.com/8fUCAEs6

VORW Radio Show Broadcast Archive ► https://soundcloud.com/vorw_radio_int
 

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Starbucks Christmas Tree Frappuccino - Drink Review
TheReportOfTheWeek


Published on Dec 7, 2017
Today's review is for the newly released Christmas Tree Frappuccino from Starbucks.

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VORW RADIO programs can be heard on the following shortwave frequencies each THURSDAY:
6 PM Eastern - 9955 kHz to South America
7 PM Eastern - 7730 kHz to Western North America
8 PM Eastern - 7490 kHz to North America
8 PM Eastern - 9455 kHz to Southwestern North America
8 PM Eastern - 9395 kHz to North America

Ways to listen to the VORW Radio Program ► https://pastebin.com/8fUCAEs6

VORW Radio Show Broadcast Archive ► https://soundcloud.com/vorw_radio_int
 

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Tuscan Style Bread Pudding Cooking Italian with Joe
Cooking Italian with Joe


Published on Dec 10, 2017
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe, Tuscan Style Bread Pudding. This is an easy, delicious, and rich dessert best enjoyed with a latte, and one of the best ways to enjoy fresh ingredients with some EVOO Vito and Joe's Extra Virgin Olive oil, you will ever have. A delicious feel of old Tusacn Italy you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
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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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ITALIAN STREET FOOD FESTIVAL in ITALY | NONNA Making PASTA | BEST STREET FOOD in the world
Vincenzos Plate


Published on Dec 12, 2017
Pasta alla Mugnaia is a traditional pasta from Elice in the region of Abruzzo. During the summer the town of Elice celebrates the Notte nell Ilex Festival and the town goes back in time to the medieval era. Everyone dresses up with medieval costumes, local foodies and grandmothers get together to cook up a storm and many people visit to experience this amazing Italian Food festival.

Italian Street Food Festival is the perfect combination of picturesque settings, traditional food and festive fun, as trusted Italian born Vincenzo Prosperi takes you on a culinary adventure like no other. The quest is to join the locals at their annual ‘Sagra’ events, (Italian festivals held in honour of food and tradition) in a myriad of towns and diverse regions to learn their ways, partake in their traditional activities all while enjoying rich aromas and delectable delights of all shapes and sizes.

The real definition of Italy is typically comprised of two things, feasts and incomparable food. And what is the epitome of this? The Sagra! An Italian street food festival, born out of a celebration of local food and local tradition that goes back centuries.

This series is an invitation extended by Italian-born food enthusiast and Italian cook, Vincenzo Prosperi by attending some of the largest parties honouring food in Italy. This program is a world first and it really doesn't get any better when it comes to Italian food and tradition.

Local Italian Food festivals are celebrated throughout a number of the warmer months in the year. Vincenzo’s festive journey is during peak season, Summertime, where anywhere between hundreds and thousands of tourists, visitors and locals descend upon the town which is fit enough to host the annual festival and where a specific food or dish is said to have originated.

At every Sagra (Italian Food Festival) Vincenzo unveils secret traditional recipes, recipes you wouldn’t normally find in a cookbook. This program takes us deep into the heart of food and culture, it’s Italian food like you have never seen before. The food and cooking experience also reaches beyond the ‘Sagra’ as Vincenzo brings the best of what he has learnt at the event to the table, combining new techniques and recipes to create dishes which in turn, are tested on the locals.

A picturesque setting is the backdrop as Vincenzo learns cooking techniques with the oldest Nonna in the town, a veteran fisherman, or a cook off with a local chef. The setting often begins with only a few onlookers but always ends in a party, as curious town inhabitants gather to see what is going on and ultimately put Vincenzo’s food to the test.

Italian Street Food Festivals brings you to breathtaking settings, introduces you to larger than life characters, amazing yet sometimes surprising aromas and tastes along with a personal foodie guide: Vincenzo, who is as charming in his ways as he is mischievous. This is Italian food and culture like you have never seen before!
 

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Homemade Cowboy Enchiladas
Cowboy Kent Rollins


Published on Dec 12, 2017
I love a good enchilada but what makes them even better is if you have the homemade sauce. This homemade enchilada sauce is full of flavor using dried chiles and cooks up to a good hearty consistency. Even better when it’s baked in cast iron! Hope y’all enjoy!

Homemade Enchiladas

1 lb. hamburger meat
1 yellow onion, chopped (divided)
1 (4 oz.) can chopped green chiles
Salt and pepper, to taste
12 dried guajillo chiles
3 teaspoons minced garlic (divided)
3 (8 oz) cans tomato sauce
1 ½ teaspoons chile powder
1 teaspoon cumin
2 teaspoons ancho chile powder
1/3 cup chicken broth
8 flour tortillas
3 - 4 cups shredded cheese

1. In a cast iron skillet, begin browning the meat over medium heat. When the meat begins to brown, stir in ½ the yellow onion and green chiles. Season with salt and pepper to taste. Continue cooking until the meat is cooked through. Set aside.
2. In a pot, add the guajillo chiles with ½ cup water, the remaining ½ yellow onion and 1 teaspoon garlic. Simmer over medium heat until the peppers soften slightly.
3. Remove the onions and peppers from the pot. Remove the stems and the seeds from the chiles. Chop and place the onions and chiles in a blender. Stir in the tomato sauce, 2 teaspoons garlic, chile powder, cumin and ancho chile. Salt and pepper, to taste. Blend until smooth.
4. Pour the mixture back into the pot. Add the chicken broth and simmer on medium-low for a couple minutes, stirring occasionally.
5. Spread a light, even layer of the sauce on the bottom of a 12” Dutch oven or large casserole dish.
6. Spoon the meat mixture onto the tortillas, sprinkle with cheese and tightly roll. Place in the Dutch oven and repeat with the remaining meat, cheese and tortillas.
7. Spoon the remaining sauce over the enchiladas. Bake at 350 degrees F for about 25 minutes or until tortillas soften. Sprinkle an even amount of cheese on top and continue baking until melted.

=========================

Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon http://amzn.to/2uBl4EM
and http://www.kentrollins.com/shop-1

Get our FREE guide to smoothing cast iron HERE: http://eepurl.com/ckJhmP
 

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Why I like bagels
TheReportOfTheWeek


Published on Dec 10, 2017
20 minutes of your time will be spent hearing me talk about bagels.

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TWITTER: @TROTWOfficial ► https://twitter.com/TROTWOfficial

VORW RADIO programs can be heard on the following shortwave frequencies each THURSDAY:
6 PM Eastern - 9955 kHz to South America
7 PM Eastern - 7730 kHz to Western North America
8 PM Eastern - 7490 kHz to North America
8 PM Eastern - 9455 kHz to Southwestern North America
8 PM Eastern - 9395 kHz to North America

Ways to listen to the VORW Radio Program ► https://pastebin.com/8fUCAEs6

VORW Radio Show Broadcast Archive ► https://soundcloud.com/vorw_radio_int
 

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How to make a Prison Tuna Casserole Spread - Spreads 2.4
Fresh Out- Life After The Penitentiary


Published on Dec 15, 2017
Spreads is back with an ALL NEW Episode. Today's Episode features Chef Rod, who has been on the channel before and has served "State" time. The Spreads Rod will be preparing for you have a "State" style to them, enjoy this Tuna Casserole Spread!


Email
FreshOutSeries@gmail.com
Website
http://www.freshoutseries.com/
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-~-~~-~~~-~~-~-
Please watch: "How are Political Prisoners treated in Prison? - Prison Talk 13.5"
https://www.youtube.com/watch?v=HfrK4...
 

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Family Christmas Party BBQ 2017
Abom Adventures


Published on Dec 10, 2017
I do my very first cook on the Kamado Joe! We smoke some Boston Butts, chicken, and sausage ofr my family Christmas party. This was an all night adventure in the freezing cold temps and SNOW! Serious!
If you make it to the end I'll show a few clips of the family having a good time.
 

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Poor Man's Lobster
Cowboy Kent Rollins


Published on Dec 14, 2017
I love fish- especially crab and lobster but it's so dang expensive! But here's an easy trick to turn a piece of white fish, like cod or halibut, into a 5 star dining experience. We think you'll enjoy this quick and easy fish recipe.

Poor Man's Lobster

Cod or Halibut filets, thawed if frozen
1/2 Lemon
1 cup sugar
lemon pepper, dill seed, melted butter (for serving)

1. Fill a large pot about 1/2 to 3/4 full of water and bring to a boil.
2. Add in half a lemon, cut into 2 pieces and the sugar. Stir until the sugar dissolves.
Allow the mixture to come back to a boil for a couple minutes.
3. Cut the fish into about 1-inch chunks and add to the boiling water. Do not stir!
4. When the fish begin bobbing and float to the top, strain them out and set on a paper towel or wire rack.
5. Sprinkle with lemon, lemon pepper and/or dill seed (optional). Dip in butter- serve warm.
 

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Fool - Proof Prime Rib
Cowboy Kent Rollins


Published on Dec 18, 2017


A prime rib can be an intimidating recipe- but we've got a fool-proof method and easy recipe for a killer prime rib or standing rib roast that is perfect for the holidays, special occasions or just to enjoy some good beef!

Prime Rib

5 - 6 lb Standing Rib Roast / Prime Rib
1 stick butter, softened
2 tbsp Coarse Ground Pepper
2 tbsp Coarse sea salt
1 tbsp Smoked Paprika
2 tsp Red River Ranch Mesquite (optional) available here: https://kentrollins.com/shop-1/
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
4 cloves. garlic, minced
tbsp olive oil


1. Let the roast set on the counter for 3 - 4 hours or until room temperature to ensure an even cook.

2. Pre heat the oven to 500 degrees F.

3. In a mixing bowl, whisk together the butter and remaining ingredients until smooth.

4. Rub the roast with the mixture so it is evenly coated on all sides. Place the roast, rib side down, in a dish or roasting pan. Generously sprinkle the top with additional sea salt.

5. Roast for 30 minutes (5 minutes per pound). Then turn off the oven. Let the roast set in the oven for 2 hours - DO NOT open the oven door during this time.

6. Remove the roast from the oven and check the temperature - it should be in the 120 - 125 degree range. Lightly cover with tinfoil and let for 5 - 10 minutes. During this time the internal temperature will rise slightly to bring it to the medium-rare range, roughly 130 degrees F.

7. Slice against the grain and serve warm.
 

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The Pizza Show: Naples
Munchies


Published on Dec 20, 2017
The Pizza Show has finally made it to Naples, the birthplace of pizza. Our host Frank Pinello embarks on the ultimate Neapolitan pizza journey, visiting some of the most famous pizzerias in the world and hanging out with some of the best pizzaiolos in the business.

We visit one of the best cheesemakers in Campania, Caseificio Il Casolare, to see how buffalo mozzarella gets made; check in with our favorite Neapolitan oven builders, the father-son duo of Steffano Ferrara Forni; visit Pepe in Grani, Franco Pepe's pizza palace; make a pizza with master pizzaiolo Gino Sorbillo; and even use Enzo Coccia Queen Margherita's very own oven. This is a pizza lover's dream come true.

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