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

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Uglytruth

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I love cabbage. Wanted a twist on the usual so I got a pound of brats patties all broken up, browned them in the cast iron pan along with a big onion & mushrooms. Rough chopped up a head of cabbage & left covered on low until cabbage was tender. Added a lot of course ground pepper & a little salt, some smoked paprika and some worcestershire. Add whatever you want for spices.

I usually use whatever is on sale. Small beef roast cubed, family style ribs or pork roast but this is the best yet!
Next time I use 1/2 lb of brats & 1/2 lb of ground pork. The ground meat gets you some in every bite!
 

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CANNELLONI RICOTTA E SPINACI | How to Make Spinach and Ricotta Cannelloni (by Nonna Igea)
Vincenzos Plate


Published on Jul 29, 2018
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Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed full of ricotta, spinach and plenty of parmesan then served with a rich tomato sauce and just the right amount of salt. This is Nonna Igea (Vincenzo's Plate Nonna and cooking inspiration) cannelloni recipe and it's been passed on from generation to generation. These cannelloni made with crepes are originally from the province of Teramo, Abruzzo.

#cannelloni #cannellonirecipe #cannelloniricottaespinaci #spinachandricottacannelloni #cannellonialforno

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Smoked Then Seared Giant Tomahawk Ribeye! | How To Cook a Cowboy Cut Steak
Ballistic BBQ


Published on Jul 22, 2018
3.5 pounds of Prime Cowboy Cut Angus Beef Ribeye right here. This Tomahawk steak was one of the sexiest pieces of meat I have ever had the privilege to cook! So tender and juicy. Slow smoked n seared! Matador Prime Steak: https://www.matadorprimesteak.com
 

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Barbeque Chicken - How to Grill a Whole Chicken
Cowboy Kent Rollins


Published on Jul 26, 2018
Try some of our products here: https://kentrollins.com/shop-1/
Use code: YT20 for a limited time 20% off (excludes hash knife)


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Member's Mark charcoal/gas grill (Sam's Club)
Red Enamel Baking Pan: https://amzn.to/2uTm99v
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BBQ Chicken on the Grill Recipe

4 - 6 lb. whole chicken
Juice of 2 lemons
Avocado oil
Your Favorite BBQ sauce

Chicken Rub
4 tablespoon RRR Mesquite (or your favorite all-purpose rub)
1 tablespoon smoked paprika
2 teaspoon of garlic powder
1 teaspoon cayenne pepper
2 tsp ground mustard
1 tsp of salt
2 tsp of coarse ground pepper

Place the chicken on a cutting board and with sharp knife cut directly in half down the breast.

Rub both halves with the lemon juice to generously coat. Let set about 10 minutes to absorb the juice. Then rub all sides of the chicken with the oil. Sprinkle with the rub mixtures generously to coat all sides of the chicken and rub in.

Place the chicken in a casserole dish and cover. Place in the icebox for 2 hours. Bring chicken out 20 minutes before grilling.

Preheat the grill a cleaned and oiled grill to about 400 degrees F. and move the coals to one side. Place the chicken on the hot side (directly over coals) to sear. Grill about 4 minutes each side.

Move the chicken to indirect heat (not over coals). Bone-side down, close the lid of the grill and cook about 10 minutes and then flip to grill the opposite side an additional 10 minutes (meat-side down). Then flip again and grill a fina 10 minutes (bone-side down).

Brush the top side of the chicken with the BBQ sauce. Shut the lid and cook for about 4-5 minutes.

Lift the chicken and coat the underside with BBQ sauce and place back over the direct heat (over the coals) on the grill.

Add more wood chips to the hot side of fire and move the chicken over the coals and cook for about 3 to 4 minutes basting often.

With a temperature probe, grill until the internal temperature is at least 160 degrees F. Move back over to cool side and let set for about 5 minutes with lid closed (or until internal temperature is 165 - 170 degrees F.)

Let rest about 3 to 4 minutes. Slice and serve.

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Chicken and Sausage Gumbo! (Perfect Roux Every Time!)
Cooking with Shotgun Red


Published on Jul 26, 2018
Chicken and Sausage Gumbo! (Perfect Roux Every Time!)

Take 1 cup of all purpose flour and put it in a oven safe pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425 degrees for 45 to 55 minutes long. Once you get the color you like remove it from the oven and take the dry Roux and put it in a medium bowl to cool. (Do not leave it in the hot pan)

In a dutch oven heat up 1 tbsp. Vegetable oil and on medium heat soften 1 whole sweet onion diced, 2 stalks of celery diced, and 1 green bell pepper diced. (cook about 5 minutes)

Then add 1 tbsp. garlic, 1 tsp. sweet paprika,
1 tbsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper,
1/8 tsp. cayenne pepper, 1/2 tsp. Cajun seasoning,

Mix on medium heat for 1 minute then add
2 cups of chicken broth. Bring to a simmer then
add 1 tbsp. parsley, and 2 bay leaves, few green onions.

Then put in 6 skinless, boneless, chicken thighs that
have been cut in half and seared brown in a pan with
salt, pepper, onion powder, and garlic powder.

Once the chicken is in there... Simmer the gumbo covered for 15 minutes then remove the chicken to cool enough to shred or cube.
Also take out the bay leaves at this point.

At this point make the roux.

Take the dark browned flour and whisk in 2 cups of chicken broth, mix very well then slowly add the roux to the gumbo.

Put in 2 cups of sliced Andouille Sausage and simmer for 5 minutes. Then add the chicken and simmer for 5 more minutes.
Add a pinch of salt and 1 tsp. of white vinegar.

Serve with white rice and potato salad.

Enjoy!
 

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Mike Colameco's Real Food FILIPINO MALL DINING
Mike Colameco's Real Food


Published on Dec 18, 2016
Philippine shoot, out takes from February 2015, day one in country with Chefs King and
 

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Tour of Chef Joe Borio's Italian Villa and Olive Grove Cooking Italian with Joe
Cooking Italian with Joe


Published on Jul 29, 2018
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he takes you on a tour of his Villa and olive grove in Vico del Gargano Italy in Puglia. This is a must watch video if you love extra virgin Italian olive oil.
Buy your next bottle of EVOO Vito and Joe's Extra Virgin Olive Oil, a trip to Italy in a bottle at the link below and we will drop ship a bottle right to your home.
Please Subscribe to our YouTube Channel
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MASSIVE Fried Rice, Work Out Routine & FIVE STAR Hotel in Jakarta Indonesia
Mikey Chen


Published on Aug 1, 2018
I heard a lot from the locals in Jakarta that this fried rice place is amazing, and I agree! The place was near the hotel I was staying at, so we headed there for a late night snack.

Location:
Nasi Goreng Kambing Kebon Sirih
 

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How To Make Creamy Mash Potato & Lamb Chops Best Dinner | Chef Ricardo Cooking
Chef Ricardo Cooking


Published on Aug 2, 2018
 

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In-N-Out Burger VS. Shake Shack! BEST Fast Food Burger in America
Strictly Dumpling


Published on Aug 2, 2018
Two of the most iconic burger joints in America are In-n-Out and Shake Shack. In this video, I chow down the beef between the west vs. east coast burger.
 

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Revisiting Wendy's Chicken Tenders!
TheReportOfTheWeek



Published on Aug 2, 2018
Reporting in from the Abyss. Today I check out the Chicken Tenders from Wendy's and give them another try.

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Epic Beginners Guide to Grilling and Barbecuing. Part 1
Brothers Green Eats


Published on Aug 3, 2018
Grilling season is upon us, but most people get stuck with charcoal looking burgers and shriveled up hot dog wieners, but fear not, I am here to help you throw the most glorious barbecue and make something delicious without the struggle over burnt food. This is part one of a two-part series all about mastering your grilling game. This video is sponsored by Smirnoff and thus I am whipping up a grilled cocktail that will expand your deliciousness.
 

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Chef Susumu Kakinuma Is Japan's Neapolitan-Style Pizza Master — First Person
Eater


Published on Aug 3, 2018
"For me, pizza is music."

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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Detroit Pizza Gets a New York Twist From These NYC Slice Masters | Food Skills
First We Feast


Published on Jul 30, 2018
New Yorkers are territorial when it comes to their slices. So when two Staten Island pizza legends decide to open up a Detroit-style pie shop in the heart of Manhattan, you know they better have a good reason. Enter: Lions and Tigers and Squares—a Detroit-style pizza parlor “with a New York twist.” For Francis Garcia and Sal Basille, the masterminds behind NYC’s Artichoke Basille’s Pizza, the obsession with Detroit-style pie came from a trip to the Motor City in 2013, where they got a crash-course in the town’s unique approach to cheese, sauce, and dough. Now, on the corner of 8th Avenue and West 23rd Street in Chelsea, the cousins are churning out square pizzas with the best of them, covering their dough with heaps of fresh cheddar cheese and baking it all in a pan. The result is something crisp, cheesy, and decidedly untraditional, as far as purists from both cities are concerned. "Detroit is a pizza city. I mean, come on. People forget that," Garcia says. "It was a combination of loving the way that it tastes, loving the way that it looks, and loving the way that it came about."

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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
 

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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
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Learn how to make a Prison Chimichanga with a Dorito Bag - Spreads 2.9
Fresh Out- Life After The Penitentiary


Published on Aug 4, 2018
Spreads is back with an ALL NEW Episode. Today's Episode features Chef Suave, who has been on the channel before and has some special recipes for you guys.

Let us know what you think and be sure to subscribe to Suave's channel.
https://youtube.com/user/suavexxx/?su...
 

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Butter Burger! (Solly's Grille Milwaukee Wisconsin)
Cooking with Shotgun Red


Published on Aug 4, 2018
Butter Burger! (Solly's Grille Milwaukee Wisconsin)

In a medium sauce pan put 3 tbsp. olive oil, 1 full stick of
salted butter, 1/8 cup white wine, 1/4 tsp. black pepper,
and once it starts to melt, add 2 diced sweet onions.
Bring to a simmer and ad 1/3 cup of chicken broth.

Simmer for 20 to 25 minutes on low/medium heat stirring
every 5 minutes until soft. Drain the onions and set aside.

Now spread a little butter on your hamburger buns and grill
them up golden brown and set aside to cool a bit.

Then cook 1/4 lb. "thin hamburgers" that are slightly bigger than
the buns until they are almost done. Spoon on the onions and let simmer for 1 minute... then add a slice of American cheese and cover with a lid and about a tbsp. of water and let them steam
for 30 seconds... or until the cheese is melted.

Put the burgers on the bottom 1/2 of the buns and spread a "thick" amount of butter on the top 1/2 of the bun and place it on top the burger. Slice the burger in half right away before the butter really
starts melting!

Enjoy one of the best burgers ever!
 

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Best Fried Hush Puppies - Savory and Sweet Recipes
Cowboy Kent Rollins


Published on Jul 31, 2018
Grab our Can't get Full on Fancy Apron: https://kentrollins.com/shop-1/

Used in this video:

Blue and Red enamel bowls
and 12" Lodge Dutch oven
available: https://www.amazon.com/shop/cowboyken...

Green Chile Chipotle Relish: https://kentrollins.com/shop-1/


Kent's Savory Hush Puppy Recipe

1 cup yellow cornmeal
¼ cup of flour
1 ½ tsp baking powder
½ tsp salt
1 egg beaten
¾ cup whole milk
1 small onion, diced
4 sweet peppers, diced
2 jalepenos, diced

In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk in the egg and milk. Stir in the onion, peppers and jalapenos.

With floured hands, pinch off the dough and form into about 2 ½ x ½-inch cylinders.

In a deep cast iron skillet or Dutch oven, heat the oil to 350 - 365°. Drop the batter into the oil. Fry for about 2 to 2-1/2 minutes or until golden brown rotating. Drain on paper towels. Serve warm. Makes 15 - 17.


Shannon's Sweet Hush Puppy Recipe

½ cup minced sweet yellow Vidalia onion
1 tablespoon butter
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 large egg
½ cup milk
2 tablespoons honey
Fry oil

In a skillet, melt the butter. Stir in the onion and cook over medium heat until the onions become tender, about 8 minutes.

Meanwhile, in a medium bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.

In a separate bowl, whisk together the egg, milk and honey.

Toss the cooked onions into the dry flour mixture. Slowly stir in the milk mixture just until combined. Don’t over stir.

Fill a saucepan about 1 ½ to 2-inches deep with the fry oil. Heat over medium-high heat to 350 degrees F.

With your hands, form the dough into about 1-inch sized balls. Add a little flour to your hands if needed to prevent sticking. Add to the oil and fry until all sides are a rich golden brown, rotating frequently.

Cool on a wire rack. Serve warm or at room temperature. Makes about 2 dozen hush puppies
 

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Sunday Dinner Special Recipe Callaloo & Brown Rice | Chef Ricardo Cooking
Chef Ricardo Cooking


Published on Aug 5, 2018
 

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ITALIAN BREAD CAKE RECIPE | Chocolate Cake Recipe | Leftover Bread Pastry Recipe
Vincenzos Plate


Published on Aug 5, 2018
In this video recipe my mum together with nonna are showing us how to make an ancient chocolate cake. This chocolate bread cake is an old family recipe. This cake is very easy to make and it's made with leftover bread. Mix together your favorite nuts and fruits and you will have a spectacular cake recipe.

#breadcake #chocolatecake #leftoverbreadrecipe

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BEST CHEESESTEAK Sandwich in Philadelphia! Philly Cheesesteak Tour
Strictly Dumpling


Published on Aug 7, 2018
So glad that I got to do a Cheesesteak Tour when I visited Philadelphia this time because when you are in Philly, you got to eat some good Philly Cheesesteak!!
Cheesesteak sandwiches have always been one of my favorite kind of sandwiches, that's why I had to make it my mission to see what the best Cheesesteak Sandwich that Philly has to offer!

Not only did I get to taste the cheesiest Philly Cheesesteak Sandwich that was oozing out with cheese, but I also got to try one of the biggest Philly Cheesesteak Sandwiches too! This Cheesesteak sandwich is filled with an insanely amount of toppings, full of juicy seasoned meat, fried onions, peppers and most of all, and it has so much cheese!
Mmm, thank you, Philadelphia for your fantastic Cheesesteak Sandwiches, I will be back for more of that cheesy sandwich!

LOCATION:
1)John’s Roast Pork
https://www.yelp.com/biz/johns-roast-...
2)Jim’s Steaks
https://www.yelp.com/biz/jims-steaks-...
3)Cleavers
https://www.yelp.com/biz/cleavers-phi...
4)Max’s Steaks
https://www.yelp.com/biz/maxs-steaks-...

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Little Caesars New Pizza With Tons of Meat!
TheReportOfTheWeek


Published on Aug 11, 2018
It's a pizza with so much meat, more than I can even comprehend. This 5 Meat Feast is only $9 and it's got Pepperoni, Bacon, Ham, Sausage and Beef! I had to break out my mid-90s brown suit for this one.

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Italian Cocktail Sgroppino Puglian Style Cooking Italian with Joe
Cooking Italian with Joe


Published on Aug 12, 2018
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 Vico del Gargano Italy in Puglia, Sgroppino, Italian cocktail. This is an easy, delicious, and addictive Italian drink cocktail for family, friends or your next get together. A delicious taste and feel from the streets of old Italy you will want to share with your family for generations to come.
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Mexican Chilaquiles Verde Recipe
The Bald Chef


Published on Aug 12, 2018
The Bald Chef Will show you the recipe for Mexican Chilaquiles Verde.If you like to try so new Mexican food give this a try. Chilaquiles Verde is like a Mexican casserole but of so good and cheesy. I will show you the step by step procedure to bake up this classic Mexican recipe. All the ingredients are shown so you too can cook up a batch of this tex-mex authentic recipe. I used chicken in this version and I believe this one of the best recipes you will find. After watching this video you will know how to cook up a batch in your home!


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EXTREMELY CHEWY NOODLES! Indonesian BRUNCH Street Food Tour in Jakarta Indonesia
Strictly Dumpling


Published on Aug 12, 2018
I love brunch, especially trying out all the different types of brunch in other countries. This is my first time having brunch in Jakarta Indonesia, and I must say, they sure know how to do their brunch here! The noodle dishes that I ordered for brunch are just incredible, the texture of the noodles are extremely chewy and stretchy, especially mixed with the pieces of the crispy pork!
All the noodle dishes that I have tried in this video are all extremely chewy, and stretchy, I really can't decide which noodle dish is my favorite!
I'm also really glad that I got to try out the different types of the Indonesian Brunch, from the flavored porky soup to ribs that fall off the bones and let's not forget the fresh seafood.
Overall, I must say all the tasty brunch that I have visited in Jakarta are just simply fantastic!

Locations:
1. Bakmi Keriting Siantar Pluit
* https://maps.google.com/maps?client=s...

2. Soto Medan Pak Syamsudin
* https://maps.google.com/maps?oe=UTF-8...

3. Bakmi Khek
* https://maps.google.com/maps?oe=UTF-8...

4. Wiro Sableng 212 Seafood
https://maps.google.com/maps?um=1&ie=...

5. Sop Konro Karebosi
https://maps.google.com/maps?um=1&ie=...

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BBQ Brisket & Beef Ribs On The Offset Vertical Smoker Lone Star Grillz
Ballistic BBQ



Published on Aug 12, 2018
Old school Low n Slow barbecued brisket and beef ribs on my Lone Star Grillz vertical offset. No wrapping and set-up pit for "water smoking". Made a quick coffee and cocoa rub for a bit of a twist. ROCKED!


This was a basic, "Old School" smoke. I ran my smoker at 250ºF burning pecan wood the entire time. I had the water reservoir filed with a combination of water, beer and pickling spices for aromatics. I decided not to wrap to test the effectiveness of water smoking on this pit. I cooked the brisket alone for the first four hours, then added two racks of beef back ribs. Total cook time for the ribs was 5 hours and the brisket went probe tender at 13 hours. All in all, I was very happy with this cook and that offset vertical was a pleasure to cook on.
 

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Grilled Shrimp in Chipotle Honey Marinade
Cowboy Kent Rollins


Published on Aug 9, 2018
Recipe Below


Grab more great cowboy recipes in our cookbook and other cowboy cooking products: https://kentrollins.com/shop-1/

We're sharing an easy grilled shrimp recipe with a marinade that really brings out the flavor in the shrimp. A little heat and a little sweet makes this the perfect shrimp marinade!


20 - 25 large shrimp (raw, un-peeled)
6 tablespoons olive oil
4 cloves garlic, chopped
3 tablespoons honey
½ teaspoon cumin
3 chipotle peppers in adobo sauce, chopped (from can)
1 teaspoon sea salt
1 teaspoon coarse ground black pepper
Juice of one lime
Wood grilling skewers

-Peel the shrimp and remove the tails. Set aside

-In a small bowl, combine the remaining ingredients and whisk until smooth.

-Toss in the shrimp and stir until well coated. Place the shrimp and sauce in a Ziploc bag and refrigerate at least 6 hours or overnight.

-Pre-heat a grill to 400 degrees F. Clean with a wire brush and oil well.

-Skewer the shrimp. Place the skewers on the cooler side of the grill and let them warm up about 1 minute per side.

-Move the skewers to the hot side of the grill and grill about 1 ½ minutes per side or until opaque in color.

-Let rest a minute before serving.
 

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Country Style Potato Salad! (With Richard Lynch & Eddie Reyes)
Cooking with Shotgun Red


Published on Aug 15, 2018
Country Style Potato Salad! (With Richard Lynch & Eddie Reyes)

Peel 2 lbs. of Idaho potatoes cubed into 1/2 inch squares.
Rinse in cold water 2 or 3 times to get the cloudy starch off.

After you have rinsed off the cloudy starch you can add the
juice of 1 small lemon to the 3rd bath of water and let them
soak for 15 minutes so they stay nice and white.

Now rinse them off a final time and put them in a pot of cold
water with 2 tbsp. of salt and bring to a boil then reduce to a simmer for 8 to 10 minutes until potatoes are soft but not mushy.
Drain and cool in the refrigerator for 30 to 40 minutes.

In a bowl mix 3/4 cup mayo, 2 tbsp. mustard, 1/2 cup diced red bell peppers, 2 stalks diced celery, 1/2 cup diced sweet onion, then add 3 or 4 smashed hard boiled eggs, 3/4 cup sweet relish. mix well.

Fold mixture into potatoes, add salt and pepper to taste.
Garnish with a dusting of smoked paprika and sliced hard
boiled eggs and a sprinkle of parsley!

Cover the bowl with saran wrap and chill for at least 4 hours
but over night is the best!

Enjoy!
 

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Octo-Mac Cheeseburger aka The Corporate Giant Burger!
Ballistic BBQ



Published on Aug 19, 2018
I received a challenge to make an 8 patty burger as seen in a Photoshopped thumbnail of a giant Big Mac... Thing. I did it, but felt the need to add more cheese, so it's not just meat. Anyway, this was all in fun. Babble Top: https://www.youtube.com/channel/UCX--...
Big Mac Sauce Recipe:
Special Sauce Recipe:
1 cup + 4 Tablespoons Mayo
3 Teaspoons Sweet Relish
1 Tablespoon Prepared Yellow Mustard
1 Teaspoon White Wine Vinegar
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
2 Teaspoons White Sugar
 

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World's Most Delicious Roasted Potato Wedges Cooking Italian with Joe
Cooking Italian with Joe


Published on Aug 19, 2018
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 Vico del Gargano Italy in Puglia, roasted potato wedges with rosemary, thyme, garlic olive oil, and parmesan cheese. This is an easy, delicious, and addictive side dish or appitizer for family, friends or your next get together. A delicious taste and feel from the streets of old Italy you will want to share with your family for generations to come.
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"A trip to Italy in a bottle"
 
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