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

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Learn how to make PRISON OYSTERS - Oysters Ala Badger - Spreads 2.10
Fresh Out- Life After The Penitentiary


Published on Sep 7, 2018
Spreads is back with an ALL NEW Episode. Today's Episode features OG Badger, who has been on the channel before and has some special recipes for you guys.

Recipe calls for canned Oysters, Tapatio, Mustard and Chicharones.
 

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Al Soussi: The Best Traditional Lebanese Breakfast (Meet Raji Kebbeh)
Anthony Rahayel


Published on Aug 31, 2018
 

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The real italian spaghetti with seafood
Agenzia Lignano Alessandro Lacchin


Published on Sep 14, 2016
Chef Alberto ARIENTI shows how to prepare spaghetti with seafood . A recipe simply delicious. Seeing is believing!
Video by www.agenzia-lignano.it .
The most beautiful villas and apartments in Lignano - Italy , close to Restaurant Continental !!!!
Italia - Lignano Pineta - Corso dei Continenti n. 3
 

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Why Aldi Is Better Than Trader Joe's
Mashed


Published on Sep 8, 2018
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed

When Aldi announced their plans to pour $3.4 billion into opening stores in the American market, it was a huge deal. What does that mean for other budget supermarkets? And what about cult favorite Trader Joe's? That's where things get weird. In Europe, Aldi is divided into two companies: Aldi Nord and Aldi Sud, or North and South, and each services certain countries. The US is the only country that has both stores, but you might not recognize them both. Aldi is Aldi Sud, while Aldi Nord goes by the name Trader Joe's in the United States. So, we're left with one very important question: Why is Aldi better than Trader Joe's?

Aldi is cheaper | 0:40
Shop in peace | 1:25
Fewer lines | 1:58
Fine wines | 2:36
Special Buys can’t be beat | 3:18
It's super simplified | 3:51
Aldi saves energy | 4:23
A crazy good return policy | 4:57

Read more here → https://www.mashed.com/129226/reasons...

Famous Brands
https://www.youtube.com/playlist?list...

McDonald's Worker Reveals Why You Should Always Ask For A Receipt
https://youtu.be/poFYE0PTfmw?list=PLP...

Ex-Workers Reveal The One Item You Should Never Order At McDonald's
https://youtu.be/D5yY7XYvKIo?list=PLP...

The Untold Truth Of Five Guys
https://youtu.be/v-934n698RM?list=PLP...

Fast Food Restaurants That Straight Up Cheat Customers
https://youtu.be/P2DFREWkmiQ?list=PLP...

The Untold Truth Of ALDI
https://youtu.be/bfSFLyJqXfs?list=PLP...

What You Don't Know About Costco's $1 Hot Dogs
https://youtu.be/W3YbKRgXVwI?list=PLP...

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Breakfast of Japan
KEN'S CINEMA


Published on Sep 9, 2018
It is my daily life, introduction of the breakfast.
I was going to work and consumed breakfast.
When the foreign audience came to Japan;
if serve as a reference, is happy.
Hope you guys "Liked" and Enjoyed the video,
if you did make sure to "Subscribe" for more videos!
Thank You for Watching and see you next Time!
 

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Baked Macaroni and Cheese wth Green Chiles and Bacon
Cowboy Kent Rollins


Published on Sep 5, 2018

Baked Macaroni and Cheese wth Green Chiles and Bacon

3 cups dry large elbow macaroni
6 strips thick-cut bacon
6 tablespoons butter (divided)
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 (4 oz) can chopped green chiles (Hatch is best)
Red River Ranch Original (https://kentrollins.com/shop-1/) or salt and pepper
1 cup shredded Mozzarella cheese
1 sleeve Ritz crackers, crumbled


-Bring a large pot of water to a boil. Add 3 cups of large dry elbow macaroni. Cook the macaroni until cooked thru but firm to the bite, stirring occasionally. Drain.

-Meanwhile, add the bacon to a cast iron skillet over medium-high heat. Cook until crispy. Cool on a paper towel and then chop.

-In a pot, melt 3 tablespoons of butter and add the flour. Whisk together until smooth. Whisk in the milk and continue cooking until the consistency becomes like a thick cream, whisking frequently.

-Slowly whisk in the cheese until melted and smooth. Stir in the bacon and green chiles (do not drain the juice from the chiles). Season with Red River Ranch Original or salt and pepper, to taste.

-Slowly add the cooked macaroni and stir until well coated.

-Place in a 10-inch Dutch oven or casserole dish. Top with Mozzarella cheese.

-Combine the crackers and the remaining 3 tablespoons of butter. Sprinkle on top of the macaroni. Bake at 350 degrees F for about 10 minutes or until the cheese has melted and the crust is lightly browned or with coals.
 

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Make a Great Schnitzel! (With Special Guest Allen Edwards)
Cooking with Shotgun Red


Published on Sep 7, 2018
Make a Great Schnitzel! (With Special Guest Allen Edwards)

Start with pork loin... about 1 ½ inches thick.
Pound it to about ¼ thick with a mallet between
sheets of Saran Wrap.

Coat with flour then seasoned eggs.
Put 3 eggs in a blender with...
1/2 tsp. Salt, 1/2 tsp. Pepper
1/2 tsp Garlic Powder, 1/2 tsp. Onion Powder
Blend well and coat the floured cutlets.

Then dredge them in bread crumbs. Put the pork cutlets in the frig for 15 to 20 minutes. (helps the bread crumbs stick better)

While the meat is in the frig make a gravy! In a sauce pan... Start with 3 tbsp. butter, 1/4 cup green onions, 1/4 cup diced jalapeno pepper (seeds removed) & 1/4 cup crumbled bacon... Saute for 3 minutes on medium heat...

Add 3 tbsp. flour and cook for 3 more minutes then slowly add 2 cups of milk or half and half. "Set aside!"

Now put 1/4 inch deep vegetable oil in a cast iron skillet and heat the oil to 325 degrees. Brown your schnitzel golden brown on both sides...
(about 3 to 4 minutes a side)

Serve with a cucumber salad and potato salad Put the cucumber salad on one side then the potato salad on the other half of the plate and lay the schnitzel on top of the tater salad and put a big dollop of that gravy on top. Squeeze some fresh lemon juice on top and serve with lemon wedges on the side!
 

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Homemade Bourbon Bologna Recipe! | Jack Daniels Bologna
Ballistic BBQ


Published on Sep 9, 2018
In this video I cooked up the famous bologna recipe from The Gralehaus restaurant in Louisville Kentucky! Got to do a little cold smoking on the Lone Star as well as some sous vide, then "copycat" The Gralehaus' fried bologna sandwich! Great times! Recipe below
Check out Lone Star Grillz: https://lonestargrillz.com
Recipe:
Ingredients
10 pounds beef top round
85 grams nonfat milk powder
66 grams kosher salt
36 grams dextrose
12 grams pink curing salt
7 grams ground black pepper
6 grams paprika
4 1/2 grams ground nutmeg
3 grams garlic powder
2 grams ground coriander
1 1/2 cups ice water

Directions
Special equipment: a meat grinder; 88-millimeter casing; a sausage stuffer; a cold-smoker; an immersion circulator Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours. Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.
Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.
Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. (Until now LOL)
Recipe courtesy of Gralehaus, Louisville, KY http://gralehaus.com
 

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Mike Colameco's Real Food EAST WILLIAMSBURG/BUSHWICK in BROOKLYN
Mike Colameco's Real Food


Published on Jan 27, 2017
East Williamsburg /Bushwick, Brooklyn: A decade ago this was the middle of nowhere, today it’s the center of the universe for a generation of young foodies. So we’ll spend a day and visit a whole grain bread baking lab, an artisan chocolate maker, a new ramen shop and few great new restaurants while we’re out there.
 

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BEST Pizzas in NEW YORK! New York Pizza Tour of BROOKLYN
Strictly Dumpling


Published on Sep 12, 2018
Since I ate my way across the pizza restaurants in Manhattan I've been looking forward to doing it again in Brooklyn, where many people consider the BEST borough for pizzas in New York. And after many delicious cheese filled slices, I may just have to agree.

I went to Roberta's for their Bee Sting, Pizza with HOT honey then went to Totonno's for their classic pie, Paulie Gee's for its DELICIOUSLY spicy hell boy and finally to Lucali's for some of the most mouthwatering slice of pepperoni pizza you can find.

The pizza restaurant:

Roberta's
http://www.robertaspizza.com/
Tortonno's
https://www.totonnosconeyisland.com/
Paulie Gee's
https://pauliegee.com/
Lucali's
https://www.yelp.com/biz/lucali-brook...

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Indian Tacos with Fry Bread - Easy Fair Food Favorite
Cowboy Kent Rollins


Published on Sep 12, 2018

Related Recipes/Videos:
Refried Beans - https://kentrollins.com/best-authenti...
Cowboy Pinto Beans - https://youtu.be/UAXHVQoEito

BTW- the beagle does not disclose his weight!

Indian Fry Bread – makes about 12

4 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
3 tablespoons Canola or vegetable oil
1 ½ to 2 cups warm water
4 tablespoons butter, melted
Oil for frying

-In a mixing bowl, combine the flour, salt and baking powder.

-Stir in the oil and 1 ½ cups of the warm water just until its combined. With your hands begin mixing and needed. You may need to slowly add more water to create a soft and slightly tacky dough.

-Cover the dough and let rest 2 hours in a warm location.

-Pour the butter over the dough and knead for a couple minutes.

-Pinch the dough off slightly larger than golf ball-sized. Roll in your hand to create a ball. And place on a floured surface.

-Pat each ball out slightly and then roll out thinly with a rolling pin.

-Fill a cast iron skillet with 1 – 2 inches deep with the fry oil and heat to about 325 degrees.

-Fry the bread until lightly golden brown on each side. Cool slightly on a wire rack or paper towel.

For Sweet Bread:
While the bread is still warm, spread with softened butter and top with powdered sugar, cinnamon and honey.

For Indian Tacos:

Top with Beans (recipes linked above) combined with 1 lb. hamburger meat. Topped with chopped onions, tomatoes, lettuce and any additional toppings.
 

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Is Wendy's FREE Dave's Single Burger Worth Downloading the App?
TheReportOfTheWeek



Published on Sep 12, 2018
Today I try the Dave's Single Burger from Wendy's and let you know if it's worth downloading the App for!

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Beloved Restaurant Chains That May Sadly Be Closing Soon
Mashed


Published on Sep 10, 2018
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed

The restaurant industry is an insanely tough business, and for some old favorites, it's gotten even tougher. Younger diners are more interested in fast-casual places than the sit-down restaurants of their parents' generation, and more people are just choosing to flex their own culinary muscles and cook at home. That means there's a ton of once-popular chains seeing their numbers sink farther and farther into the red, and many are closing locations by the dozens. Are your favorite restaurants on the chopping block? Let's find out...

Ruby Tuesday | 0:28
Bob Evans | 1:15
TGI Friday's | 1:57
IHOP | 2:31
Qdoba | 3:11
Buffalo Wild Wings | 4:07

Read more here → https://www.mashed.com/99560/famous-r...
 

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9 Juicy Lucy Cheeseburgers in 9 Hours. Which is the Best? | Bon Appétit
Bon Appétit


Published on Sep 12, 2018
Minneapolis is famous for the Juicy Lucy (or Jucy Lucy) -- a burger with cheese INSIDE the meat instead of on top of it. We sent Associate Web Editor Alex Delany to the Twin Cities to try this decadent burger -- 9 of them in fact -- and give us his reaction.

Check out the Jucy Lucy joints:
The Blue Door Pub
Groveland Tap
The Nook
Peppers & Fries
The 5-8 Bar
Matt's Bar
Hell's Kitchen
508 Bar and Restaurant
Crooked Pint Ale House

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

9 Juicy Lucy Cheeseburgers in 9 Hours. Which is the Best? | Bon Appétit
 

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Philly Cheesesteak
Cowboy Kent Rollins


Published on Sep 19, 2018
Grab the recipe below
For more recipes join our email newsletter: https://bit.ly/2inQnOJ

Or grab our best selling cookbook A Taste of Cowboy: http://www.kentrollins.com/shop-1

Cowboy Style Philly Cheesesteak

Makes about 6

2.5 – 3 lb. Skirt of Flank Steak
Lime juice
Meat tenderizer
Red River Ranch Mesquite (http://www.kentrollins.com/shop-1)
1 red bell pepper
1 green pepper
1 Large yellow onion
2 tablespoons butter, melted
Cheese sauce (below)
About 6 hoagie rolls


-Rub lime juice all over one side of the steak. Sprinkle on the meat tenderizer and rub in, followed by the Red River Ranch Mesquite (or seasoning of your choice). Repeat on the opposite side. Cover and place in the icebox for 6 hours or overnight.

-Remove the steak from the icebox about 30 minutes before grilling.

-Slice the peppers in large pieces and remove the seeds and veins. Cut the onion in large slices. Place the veggies and steak on a cleaned and oiled grill. Grill until the steak is medium-rare to medium and the vegetables are tender and slightly charred.

-Allow to cool. Chop the veggies and place in a large cast iron skillet with the butter. Chop the steak and stir in with the veggies. Allow to simmer over medium-low heat for about 10 minutes, stirring occasionally.

-Meanwhile, put together the cheese sauce (below).

-Butter the inside of the hoagie rolls and place butter-side down on the grill. Grill until toasted.

-Spoon the meat and veggie mixture on top of the hoagies and top with the cheese sauce. Serve warm.

Cheese Sauce
2 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
(plus more, if needed)
8 oz. Provolone cheese
1 ½ - 2 tablespoons prepared horseradish

In a saucepan, melt the butter over medium heat. Stir in the flour until smooth.

-Stir in the milk and continue cooking until it thickens to a thick cream consistency. Tear the Provolone into pieces and slowly add to the mixture, while stirring. Cook until smooth and all the cheese has melted.

-If needed, slowly add more milk (about a tablespoon at a time), just until the cheese sauce can be poured. Stir in the horseradish, to taste. Pour over the cheesesteaks.

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

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LEGENDARY PASTA & SANDWICHES! Food Tour of Florence Italy
Strictly Dumpling


Published on Sep 19, 2018
My food adventure in Florence Italy continues as I spend the entire day just eating nonstop which is my type of fun :-) I really wanted to try out some iconic Florentine dishes and just as much pasta as I can get my hands on.

For my first stop I went to the central market which is a great place to just hang out and eat, walk around then eat some more and hit the repeat button all day. Then I went looking for a local restaurant that is PACKED all the time and finally went pasta hunting. All in all, a pretty fun day!

The places I ate at
Da Nerbone
https://www.tripadvisor.com/Restauran...
Trattoria Mario
http://trattoria-mario.com/Site-2013/...
Panini Toscani
https://www.tripadvisor.com/Restauran...
Trattoria Casalinga
http://www.trattorialacasalinga.it/


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Eating ENTIRE Huge FLORENTINE STEAK in Florence Italy
Strictly Dumpling


Published on Sep 16, 2018
My first time in Florence Italy and as soon as I got off the train from Venice, I had to find a restaurant that serves the traditional Florentine steak. This cut of steak is leaner than most other steaks I've had, especially the A5 wagyu in Japan.

I got the T bone which gave me two different cuts of steak meat and the tenderloin part was just mind blowingly delicious. The steak had a huge beef flavor and the tenderloin part of the steak was just the most tender steak ever.

The restaurant:
https://trattoriadalloste.com/

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Amma's
Philly.com


Published on Sep 20, 2018
Amma's South Indian Cuisine in Voorhees.
 

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The Ultimate Breakfast Philly Cheesesteak | SAM THE COOKING GUY 4K
SAM THE COOKING GUY


Published on Sep 21, 2018
Before you go rank cuz this isn’t a true Philly version...just know its also truly delicious and that’s all that matters.

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BEST PIZZA in ITALY! NAPLES Pizza vs. ROME Pizza!
Strictly Dumpling


Published on Sep 23, 2018
When in Italy, the food item I wanted to eat the most was of course pizza! But just like New York and Chicago, there is a great pizza rivalry as well between Rome and Naples, Roman pizza vs Neapolitan pizza. One uses olive oil on the crust one has a pizza police.

So I decided to try out both for myself by dining in Rome Italy and then traveling down to Naples.

Here's where I went:
1. Florida Pizza http://bit.ly/2NvW8sa
2. Di Matteo http://bit.ly/2DnXKj5
3. Sorbillo http://bit.ly/2Dq9OAo
4. Dal Presidente http://bit.ly/2NzZKcw
5. La Pratolina http://bit.ly/2O2fULh
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Giving Burger King's New Crispy Chicken Tenders A Try!
TheReportOfTheWeek


Published on Sep 22, 2018
Burger King has a new addition to their menu, this time it's the new Crispy Chicken Tenders. I try them out and let you know how they taste in today's video!

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8 PM EST - 4840 kHz - North America

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6 PM EST - 7570 kHz - North America
 

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[かもん らーめん]さんの醤油ラーメンを実食(Report on soy sauce noodles)
KEN'S CINEMA


Published on Sep 13, 2018
チャンネル登録よろしくお願いします。
ご視聴ありがとうございます。
今回は、僕のお気に入り”かもん らーめん”さんを紹介します。

Thank you for watching and Subscribe .
This is my favorite ramen shop"come on ramen"、
Introduction video.
 

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BEST Peking Duck in New York! $140 Peking Duck With Caviar?!
Strictly Dumpling


Published on Sep 26, 2018
I LOVE Peking Duck, it's one of my all time favorite foods. The crispy melt in your mouth skin, the amazing juiciness of the meat wrapped up in that chewy thin crepe with fresh veggies and sauce creates a delicious meaty crunchy combo that is unmatched.

There has been a lot of new restaurants in New York City that has begun serving Peking Duck, so I decided to try them out. For this video I went to Elaine's Asian Bistro in Long Island, DaDong, which is a Michelin Starred restaurant from China, Decoy and some roast duck from Wah Fung my favorite Chinese BBQ place in New York.

For some reason, the Decoy video footage was lost, I really have no idea how that happened but it was just gone. Personally, I did not enjoy eating there. First of all, if you want to have the duck it takes some effort. You either have to book a reservation which will subject you and everyone you're dining with to a mandatory $75 per person set meal and this could mean up to 5-6 people sharing one duck and for $75 per person that is outrageous. If you want to just eat their duck on its own, then you have to show up right as they open at 5 and ask if they have an extra one laying around. Seriously. If they don't then no duck for you. For the sake of getting this right, I went twice and the first time the duck was not bad, skin was mostly crispy and tasty, the duck meat was juicy and the sauces they give you are great. But the second time the skin was chewy and tough, not very consistent. So for all the hassle and price, I don't recommend this place.

Da Dong, as I mentioned, the skin will be the best you'll ever have on a Peking duck. EXTREMELY amazing, but the duck meat is dry and tasteless.

Elaine's is my go to Peking Duck place but located a bit outside of the city.

Here are the locations I went to:
http://www.elainesbistro.com/
http://www.dadongny.com/
https://www.yelp.com/biz/wah-fung-no-...

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Old Fashioned Chicken and Dumplings
Cowboy Kent Rollins


Published on Sep 26, 2018
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Used in this Video:

Splatter Enamelware: zon.com/shop/cowboykentrollins

Cowboy Cooking Apron: https://kentrollins.com/shop-1/
-------------------------------------

Old Fashioned Chicken and Dumplings

4 (about 7 oz) boneless chicken breasts
2 teaspoons salt
½ stick butter, softened
1 quart heavy cream
1 teaspoon black pepper
2 cups flour
3 teaspoons baking powder
3 tablespoons oil
¾ cup buttermilk
2 tablespoons cornstarch
1 cup cold water

In a pot add enough water to generously cover the chicken breasts. Add the salt. Bring to a boil bring to a boil and cook until chicken is tender, about 25 minutes.

Remove chicken and allow to cool enough to handle. Cut into bite-sized pieces.

Return the chicken to the pot along with 6 cups of the chicken stock. Add the butter and the cream to the broth. Cook over medium heat cook, stirring occasionally, for a couple minutes. Stir in the chicken. Cook over for about 20 minutes, stirring occasionally.

Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and buttermilk and begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 - 5 times. Pinch off into balls (any size you prefer) and drop into the broth.

Let the dumplings cook for about 5 minutes, stirring occasionally

Dissolve the cornstarch in the cold water and stir into the broth. Continue stirring the soup until it thickens slightly, about 3-5 minutes. Season, to taste. Serve warm.
 

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Smothered Pork Chops! (Sent in from Wisconsin)
Cooking with Shotgun Red


Published on Sep 25, 2018
Here is the exact recipe for Smothered Pork Chops sent in by
Sam Punzel from Jefferson Wisconsin!

Ingredients:
6 sirloin pork chops
1 / 6 oz. box Stove Top Stuffing (We used Pork or Corn Bread, but choose the flavor you like most.)
1 1/2 cups warm water
1/4 cup melted butter
1 / 28 oz. can of Bush's Baked Beans (Again, choose your favorite flavor. We like Original, Onion, and Barbecue)
1 cup of diced sweet onion
Lawry's Seasoned Salt & Black pepper

In a large bowl combine stuffing mix with 1 1/2 cups warm water and 1/4 cup melted butter and set aside. In a greased (9 X 13) inch pan, pour in a 28 oz. can of baked beans, spread evenly, and sprinkle over 1 cup of diced sweet onions. Season pork chops with Lawry's Seasoned Salt and black pepper. Sear both sides of pork chops in a frying pan, and place them on top of the baked beans and onions in the (9 X 13) inch pan. Then transfer the stuffing mix from bowl into the 9 X 13) pan on top of the pork chops and spread evenly.

Cover the pan with aluminum foil and bake at 375 degrees for 40
to 45 minutes. If you like to crisp up the stuffing, remove foil for the last 6 to 8 minutes of cooking.

I hope you enjoy this recipe.
It's great stick to your ribs comfort food.

Best regards,

Sam Punzel
 

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Chef Suave's take on a Prison Burrito - Spreads 2.9
Fresh Out- Life After The Penitentiary


Published on Sep 30, 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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Please watch: "Confessions of a Former Rampart CRASH Officer - Fresh Out: Life After The Penitentiary"
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Homemade Limoncello Recipe
OrsaraRecipes


Published on Sep 29, 2018
Today I would like to share with you how to make homemade limoncello recipe!

Written recipe: http://orsararecipes.net/limoncello-r...

Support OrsaraRecipes for FREE by doing your Amazon shopping through this link (bookmark it!): http://www.amazon.com/?tag=orsarareci...

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How to Make Roasted Beef with Gravy Cooking Italian with Joe
Cooking Italian with Joe


Published on Sep 19, 2018
Get Ready for The World's Beef Roast Recipe with Gravy!!! 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 nonna Borio's Kitchen, Beef Roast recipe with Gravy. This is an easy, delicious, and addictive recipe that will need plenty of hungry family, friends or your next get together. A delicious taste and feel 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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World's Best Tomato Soup Tuscan Style Cooking Italian with Joe
Cooking Italian with Joe


Published on Sep 23, 2018
Get Ready for The World's Best Tomato Soup Recipe Tuscan Style!!! 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 mamma Borio's Kitchen, Tomato Soup recipe with mascarpone cheese. This is an easy, delicious, and addictive recipe that will need plenty of hungry family, friends or your next get together. A delicious taste and feel you will want to share with your family for generations to come.
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Todos los Tacos: Traditional Barbacoa and Pulque
Munchies


Published on Sep 25, 2018
To learn everything about traditional barbacoa, our host, Francisco Gómez travels to Actopan, Hidalgo in central-eastern Mexico. But first, Francisco heads to the Mezquital Valley to drink pulque, Mexico's oldest alcoholic beverage made by fermenting the sap of maguey, or agave.

WATCH NEXT: Todos los Tacos: Mexico City's Favorite Taco - https://youtu.be/mYCYO_yz91w

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

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BEST All You Can Eat KOREAN BBQ Buffet in Seoul South Korea
Strictly Dumpling


Published on Sep 30, 2018
BBQs in South Korea is one of the most popular food items and a personal favorite of mine. Loads of beef, pork, veggies cooked on a hot grill or charcoal and then eaten with veggies or cold noodles is a dining experience you NEED to have while in South Korea.

But Korean BBQ is NOT cheap and can easily run $30 $50 or higher per person. That's why I love all you can eat buffet style Korean BBQs and here are a couple of my favorite restaurants you need to try if you want some quality bbq meat and don't want to pay too much.

1st place :
돼지상회 Gangnam
11, Gangnam-daero 98-gil, Gangnam-gu, Seoul KOREA
http://bit.ly/2xN7qhX

2nd place:
통큰갈비
258-12, Changgyeonggung-ro, Jongno-gu, Seoul, Korea
http://bit.ly/2NVh7EX

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How to Make the Perfect Aperol Spritz Cooking Italian with Joe
Cooking Italian with Joe


Published on Sep 30, 2018
Get Ready for to have some fun in the kitchen today? How about making an aperitif, and there is none better than the traditional and authentic Italian cocktail, Aperol Sprtiz. Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious, and authentic recipe from northern Italy, the Aperol Spritz. This is an easy, delicious, and addictive recipe that will need plenty of hungry family, friends or your next get together wanting to prepare their stomachs and their spirits. A delicious taste and feel you will want to share with your family for generations to come.
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Is Taco Bell's NEW Beefy Crunch Burrito Duo Worth $2?
TheReportOfTheWeek


Published on Oct 4, 2018
Today I try out the new Beefy Crunch Burrito with a Baja Blast drink from Taco Bell for a cool $2. Is it worth it? I'll let you know, if I don't melt from this sun (or rain).

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KOREAN McDonald's VS. Burger King in Seoul South Korea
Strictly Dumpling


Published on Oct 4, 2018
Many of you guys asked me to try out the McDonald's in South Korea and I was super excited as well. With burgers such as the Shanghai burger, I was expecting great things. After eating at McDonald's I also stopped at Burger King in Seoul and tried out some of the interesting items there.

So here is my review and comparison of Korean McDonald's and Burger King in South Korea.

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What You Don't Know About Burger King's Famous Whopper
Mashed


Published on Oct 6, 2018
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed

Before the Big Mac, before the Quarter Pounder, there was the original iconic fast food burger: the Whopper. And fans of the Whopper don't clown around. No matter how much you love it, though, there are some things you may not know about the Whopper, like the cruel social media experiment that was actually banned by Facebook. What got Mark Zuckerberg so flame broiled under the collar? Here's the untold truth of the Whopper…

The birth of the Whopper | 0:26
The Whopper Jr. | 0:59
The Whopper family | 1:39
Crunching the numbers | 2:30
Breakfast burger | 2:54
Ellen tells a Whopper | 3:29
Whopper whoopsies | 4:07

Read more here → https://www.mashed.com/133013/what-yo...
 

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ITALIAN CHILLI SHRIMP PASTA | Spicy One Pot Shrimp Pasta Recipe
Vincenzos Plate


Published on Oct 7, 2018
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#shrimppasta #shrimppastarecipe #italianrecipes #shrimps

Shrimp pasta has never been more mouthwatering. Learn how to make this Chilli shrimp pasta Italian recipe thanks to Italian pasta geniuses Bella Italia http://www.bellaitaliaproducts.com/en...

This shrimp pasta will make your pan dance and your tongue sing! There's nothing better than fresh porcini, zucchini, shrimp and a little spice to take your pasta to another level!

Choose Bella Italia if you are looking for a high quality, slow dried, traditional Italian pasta. I couldn't go past making the strascinati pugliese for this italian recipe!

HOW TO MAKE CHILLI SHRIMP PASTA RECIPE

INGREDIENTS:
3 x tablespoons EVOO
1 x garlic clove finely chopped
1 x medium size zucchini (cut into cubes)
Handful of porcini mushrooms
300g fresh shrimp/prawns
Bella Italia Strascinati Pugliese Pasta
Hot Chilli paste/oil
Breadcrumbs
5L of water
Sprinkle of sea salt

UTENSILS
1 x large pan
1 x wooden spoon
1 x pasta sieve

METHOD:
1. Add 5L of water to a large pot and put it on a medium-high heat in preparation to cook your pasta.
2. Put a large pan on medium heat and add a generous drizzle of extra virgin olive oil (EVOO).
3. Once the oil starts to warm, add finely chopped garlic and gently stir, letting it simmer for approx. 30 seconds.
4. Add the cubes of zucchini and cook them for around 10 minutes or until they begin to soften.
VINCENZO’S PLATE TIP: Add a splash of water so the garlic doesn’t burn.
5. Add the porcini mushrooms to your pan, letting the flavours and juices infuse. Stir through using a wooden spoon and you will notice the oil start to thicken into a creamy consistency.
6. Once the water in the pot starts to boil, dissolve 2 pinches of sea salt and add a packet of Bella Italia Strascinati Pasta, cooking it for 17 minutes. (They expand quite a lot so one packet feeds a lot!)
7. A few minutes before the pasta is ready, add fresh shrimp to the zucchini and porcini mix, cooking slowly for just a few minutes.
8. Sprinkle parsley on top and mix through before adding a small handful of fresh breadcrumbs and some hot chilli oil (you can leave this out if you don’t want the extra kick!)
9. Strain the pasta and add it to the pan where your sauce has simmered, using a little bit of the water that has been boiling to help it lather all over the pasta. Mix well.

TO SERVE:
1. Serve the pasta in a beautiful flat dish.
2. Add a sprinkle of parsley and fresh breadcrumbs to each dish finish it off giving it an extra crunch with added freshness!

ALTERNATIVE:
If you are vegetarian or vegan, simply remove the prawns and the dish will be just as scrumptious and full of flavour!

E ora si mangia, Vincenzo’s Plate…Enjoy!


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