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Post by Deleted on Jan 29, 2011 19:20:26 GMT -5
Marty
I slice Spam into about 1/4 in. wide slices then dice into 1/4 in. cubes. Fry in a little olive oil until browned. Cool and put into storage container in fridge. Use in:
Salads, instead of bacon bits.
Soup, try them in tomato soup with a little shredded cheese.
Eggs, scrambled or omelets.
Mac & Cheese, turns box M&C into something edible.
Queso's, sprinkle on a tortilla with cheese and salsa, microwave. Easy kid's snack.
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Post by Deleted on Feb 2, 2011 7:32:39 GMT -5
Don Clark
1½ lbs. 80% lean Ground Chuck 1 large Sweet onion 6 cloves of fresh garlic 1 cup diced Green Bell Pepper 1 15 oz. can Petite Diced Tomatoes (I like Fire-Roasted) 1 15 oz. can Tomato Sauce 2 cans *Your Favorite brand* Chili Beans 4-5 Tablespoons William's Chili Seasoning
In a large cast-iron pot, start the onion that you diced fairly small along with the bell pepper in some light olive oil and 2 pats of butter over medium heat. Cook for 5-8 minutes. Mince the garlic and add to the pot, cook another 2-3 minutes. Add the ground beef and cook until fully browned. Stir in the William's Chili Seasoning, then add the tomato sauce, diced tomatoes, and the beans. Stir to combine. Cover and simmer for about an hour. It's ready. Or it can sit on the stove for quite a while on LOW and just stay hot. I usually make it about 2:00 in the afternoon and let it sit and get happy all afternoon. In today's batch, I also added about 2 tablespoons of a Chipotle Pepper sauce, made from Jalapeños from my garden. That worked extremely well and added a very nice touch.
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Post by Deleted on Feb 2, 2011 17:56:19 GMT -5
Don Clark
Babyback ribs - smeared with yellow mustard and coated with a dry rub (Chili powder, Paprika, white pepper, black pepper, cayenne pepper, garlic powder, br. sugar) Wrapped them in foil and threw them in a 325º oven for 3½ hours.
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Post by Deleted on Feb 2, 2011 17:57:52 GMT -5
Johnne
2 lb. beef stew meat or round steak, cut in 1-inch cubes 2 med onions, quartered 1 cup celery, diced 6 red potatoes, quartered 1 small green pepper, cut in small strips 6 carrots, whole 2 cups tomato juice 1 beef boullion cube 1 tsp. salt 1/2 tsp. garlic pepper 1/4 tsp. red pepper 3 tbsp. Minute Tapioca 1 tbsp. Worcestershire sauce 1 slice of bread
Combine all ingredients in a Dutch oven, place the slice of bread on top. Cover, cook at 250 degrees for 5 to 6 hours.
That's it! No browning, no stirring, no opening of the oven.
The carrots cut easily with a spoon in the serving bowls and don't get mushy when left whole as the recipe calls for.
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Post by Deleted on Feb 2, 2011 18:01:33 GMT -5
Cornflake
Best Rice I've Ever Had.
Some olive oil.
One strip of cooked bacon. For cooking, we use the frozen stuff from Costco and microwave it, then crumble it. It can't compare to the fresh stuff for breakfast but for cooking it's fine.
One cup rice, preferably Basmati.
Half an onion, chopped pretty small. The precise amount of onion isn't critical.
Two crushed cloves of garlic.
Leaves from one hefty sprig of rosemary.
Two cups of chicken stock.
1. Heat a tablespoon or maybe a tablespoon and a half of olive oil to medium heat, or maybe a tad below medium.
2. Add one cup of rice. Stir. Stir the rice now and then for about three or four minutes. "Medium heat" is a flexible concept. You want the rice to turn opaque but not brown. If it starts to turn brown, the heat's too high.
3. Add a half an onion, chopped fairly small. Stir and cook for another two to three minutes, stirring occasionally. Up to this point, all of this is generic rice pilaf.
4. Add two cloves of garlic, crushed (or use the bottled stuff), and the leaves from one sprig of rosemary. Give it a few grates of pepper. Stir and let it cook for a minute.
5. Add the crumbled bacon. Add two cups of chicken stock all at once. Turn the heat to high. When it boils, cover it immediately (you need a tight fitting lid) and turn the heat to a pretty low simmer. Set your timer for 18 minutes.
6. When the timer goes off, the rice needs about ten more minutes of very, very low heat. The goal is to dry it out a bit. I've thought of putting it in the broiler but I've never tried that yet. I can't imagine how you'd get the heat low enough with a gas range but maybe it's possible. If it sits there for fifteen minutes on very low heat, that's fine. The key is very low heat.
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Post by Deleted on Feb 2, 2011 18:03:09 GMT -5
Bill Hammond
Well, authentic jerk seasoning is a really cool blend of exotic herbs and spices, but I cheated big-time by using a bottle of Lawry's Caribbean Jerk marindade -- it's made out of molasses, vinegar, lime and papaya juice and works especially well with chicken, pork and shrimp.
Chicken quarters are incredible with the stuff -- just drop half a dozen of them into a large ziploc bag, dump in half a bottle of Lawry's and refrigerate overnight, then put them on a foil-lined pan, put foil over the top, too, and roast for like two hours at 325. That is it. Absolutely delicious. You can take the skin off the chicken, if you like, but I don't. Oh, and I add garlic pepper to the whole shebang before putting it in the oven.
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Post by Deleted on Feb 2, 2011 18:04:03 GMT -5
Evan
Okay then, here goes. Bear in mind it's gumbo, so variations and substitutions are expected.
2 quarts broth. Either make your own from chicken or turkey carcass or buy a bunch of cans. 1 cup flour 1 cup oil 1 tsp. dried mint 1 tsp. basil 1 tsp black pepper 1 tsp. Tabasco Minced green onions, oh a half cup or so. diced garlic, onion, bell pepper, fresh parsley. At least a pint total. I use a quart. If your store sells fresh 'creole mix', buy it. It is what I just described, already cut up, fresh. You could use the frozen version sold at WallyMart. If you do, thaw first and drain the extra liquid (important). Leftover chicken or turkey or (yum) duck, already cooked, cut up and off the bone. 1 lb. of andouille sausage
Get the cut vegetables (all but the green onions), spices and broth ready first. For the roux, use equal parts four and vegetable oil. Don't use olive oil. It won't hold up to the high temp. of making a roux. A cast iron pot for stovetop or cast iron skillet for the oven is preferred. Lacking cast iron, heavy aluminum will have to do. I'd use 1 cup flour, 1 cup oil. Either heat in the oven as above or on a cooktop on med to med-hi for 20-30 minutes, constantly stirring so it doesn't burn. The darker the roux, the better the flavor. The lighter the roux, the greater the thickening effect. On balance, darker is mo' bettah. I like mine the color of milk chocolate or a touch lighter than that. Again, DO NOT BURN. If you do, you'll smell it. It will take forever. If you can last through this, you'll have a great gumbo. Carefully add the cut veggies. They'll cook like mad, instantly, so work quickly until you add the broth. Add the spices. Carefully add the broth, a cup at a time, whisking the roux into the broth until it's dissolved into it. Let it simmer as long as you like, a minimum of 30-45 minutes is needed. Cut up and lightly brown the sausage in a skillet and add it and the bird the last 15-20 minutes of cooking time. Salt to taste.
Serve over rice, stir in a bit of file powder into each bowl (neat flavor, thickens it a touch) and sprinkle diced fresh green onions on top.
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Post by Deleted on Feb 2, 2011 18:07:09 GMT -5
I can't call this Cornflake's because it's out of a cookbook.
4 salmon filets, 8 oz each 2/3 cup mayonnaise 1/3 cup grated parmesan 3 tbsp lemon juice 3 cloves garlic salt, pepper, majoram to taste
Preheat oven to 425 Lay salmon skin side down on foil-lined cookie sheet Combine mayo, parmesan, lemon juice, garlic and the rest Spread sauce over top of fish Bake about 15 minutes Brown under the broiler for 30-60 seconds Serves 4
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Post by Deleted on Apr 9, 2011 9:54:57 GMT -5
Johnne
Just for your edification, a Southern pecan pie is a chess pie with pecans. The first time I had a chess pie that was called a chess pie and not pecan pie, it had coconut on top. This is a simple pie to make and it is soooooo good.
Ingredients
1/2 cup butter 2 cups white sugar 1 teaspoon vanilla extract 4 eggs 1 tablespoon cornmeal 1/4 cup evaporated milk 1 tablespoon distilled white vinegar 1 (9 inch) unbaked pie shell Directions
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.
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Post by Deleted on Apr 11, 2011 17:28:32 GMT -5
Don Clark
Many thanks to Mike Wonder for posting this at Facebook over the weekend. My first attempt at this will come out of the oven at 5:00 pm this afternoon. The house smells WONDERFUL!
Orange & Beer Braised Pork Carnitas for a 4.5 pound pork shoulder, feel free to halve recipe for smaller cut of meat
* 4.5-5 pound (8-10 kg) pork shoulder roast, cubed into 3-4 inch pieces * 2 teaspoons salt * 6 teaspoons chili powder * 3 teaspoons ground cumin * 2 teaspoons garlic powder * 2 teaspoons fresh ground black pepper * 1 teaspoon cayenne pepper * 2 teaspoons smoked paprika * 1-2 tablespoons olive oil * 4 slices thick cut applewood smoked bacon, diced * 12 ounces (3,5 dl) beer (I used a New Belgium pale ale, any full flavored ale would work fine here) * 2 quarts (9,5 dl) chicken stock * zest of 1 orange * juice of 2 oranges
1. In a medium bowl, combine salt, pepper, chili powder, cumin, garlic powder, cayenne, and paprika. Toss each piece of pork shoulder in spice mixture to coat lightly, rubbing gently into the meat with your fingers. Let the meat rest at room temperature for about 20 minutes to let the rub penetrate.
2. In a large dutch oven, heat the olive oil over a medium flame, and when it is hot, add the diced bacon. Cook, stirring frequently, until the bacon has rendered all of its fat and become slightly crisp, about 8-10 minutes. Be careful not too cook the bacon on too high of heat because it can burn. Remove the bacon with a slotted spoon, and any excess bacon fat from bottom of pan, leaving just enough to coat the bottom of your pot. In batches, over high heat, sear the pork shoulder pieces, until brown, about 2-3 minutes on each side. Remove the pork and set aside. When all pork has been seared, add the chicken stock, beer, orange juice, and zest to the pot, and bring to a simmer, scraping up all the browned bits on the bottom of the pot.
3. Preheat oven to 350 degrees F (175°C). When the liquid is at a simmer, add the pork and the bacon pieces back into the pot, cover tightly, and braise for 3-3 1/2 hours, until meat is falling apart. Turn meat over a few times throughout braising process. Remove pot from oven, then remove the pork from the pot, place in clean bowl and cover tightly with tin foil. Put your liquid over medium high heat and bring to a simmer. Reduce the sauce at a simmer for about 30 minutes. You will want to skim as much fat off the top of the liquid as possible, it will reduce the greasiness of your carnitas.
4. When the sauce is reduced to your liking, reduce your heat to low, and begin picking through your meat, removing the large pieces of fat, and returning the tender meat to the sauce. Take two forks and shred the meat into the sauce. I ended up having no sauce leftover, it was all soaked up by the pork, but if you do thats okay too, pour it over some rice or your pork when you serve it (don’t waste it, it is delicious!).
5. If you want to make breakfast tacos, just heat up some corn tortillas, scramble some eggs, and top with carnitas, salsa, fresh cilantro, and some sour cream if that strikes your fancy. You can also just take a fork and eat them straight out of the pot like I did the night I cooked them. Don’t judge, just enjoy!
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Post by Deleted on May 4, 2011 10:04:33 GMT -5
Don Clark5 lbs. New Red Potatoes or Yukon Gold (Do not peel/hence thin skin varieties) Dice to ½" pieces, put in large pot, water to cover and cook until tender. Drain well and allow to cool. While potatoes are cooking, roast entire bulb of fresh garlic (either 40 minutes in 350º oven or I peel the cloves and saute in light olive oil until light brown and soft) Puree in food processor. 1 large Vidalia sweet onion, diced small 5 hard boiled eggs (peeled of course, unless you like the crunch ;D), diced In large bowl, combine potatoes, onion, egg Add +/- 1 cup Mayonnaise, 3 Tablespoons Spicy Brown Mustard Salt and fresh ground black pepper to taste 1½ Tablespoons Dill Weed (Do not smoke ) Roasted Garlic Puree Fold together gently, so to not smash potatoes. Too dry, add more Mayo. Chill overnite.
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Post by Deleted on May 14, 2011 15:59:27 GMT -5
Bill Hammond
I made nine slits, with half a clove of garlic inserted into each. I also am gonna use a pomegranate limeade that I have on hand instead of apple juice, think that will be fine.
1 (4 lb) pork shoulder roast whole garlic clove (optional, use as many as desired) 1/3 cup Lea & Perrins Worcestershire Sauce 3/4 cup light brown sugar 1 1/4 cups unsweetened apple juice 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper (or to taste) Directions: Prep Time: 10 mins
Total Time: 4 1/4 hrs 1 Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional). 2 Place the roast in a greased casserole dish with a lid. 3 Sprinkle the roast on all sides with Worcestershire sauce. 4 Let sit at room temperature for 1-1/2 hours. 5 After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole. 6 Using hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat. 7 Pour the apple juice into the bottom of the casserole. 8 Cover tightly. 9 Preheat oven to 425 degrees F for 15 minutes. 10 Place the roast in the oven and immediately reduce the temperature down to 200 degrees F. 11 Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast). 12 Stir the salt and black pepper into the juice (do not omit the salt!). 13 Slice meat as desired.
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Post by Deleted on Jun 30, 2011 21:31:07 GMT -5
Doug Heard
Buy Hawaiian bread buns.
Two hamburger patties bigger than 1/4 lb and smaller than 1/3 Place in cold pan Add Worcestershire Sauce sprinkle with garlic power Add beer to not quite the top of the burgers heat set as low as your stove will go Cover Cook 20 min turn Cook 20 min Add cheddar cheese
Best burgers in town.
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Post by Deleted on Jul 4, 2011 21:52:21 GMT -5
Bill Hammond
When I was a kid, summertime cuke salad was peeled thin slices of cucumber swimming in an Aryan sea of Heinz vinegar and Miracle Whip, with a little chopped yellow onion in there, and if you were really feeling frisky, some pepper (the daring!).
Today, I took that basic concept and did this instead:
Three Persian cucumbers (from Trader Joe's), peeled in strips and sliced medium thick One large AMERICAN cucumber, peeled clean and sliced, thinner than the others Half a large red onion, sliced and diced 16-oz. tub of TJ's lo-cal Greek Yogurt Half a bottle of TJ's seasoned rice vinegar A sprig or two of fresh dill, chopped fine Cracked pepper TJ's 21 Seasoning Salute
That's it!
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Post by Deleted on Jul 21, 2011 7:42:59 GMT -5
Doug
*
2 to 2 1/2 pounds small frog legs *
1/3 cup lemon juice *
crushed ice *
1/3 cup milk *
2 eggs -- separated *
2 teaspoons vegetable oil *
salt and pepper *
2 cups all-purpose flour *
vegetable oil for deep frying
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain. Serves 4 to 6.
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Post by Deleted on Aug 6, 2011 12:46:46 GMT -5
Marty
Easy Pasta Sauce
I like quick and simple, this is, and tasty.
1 can Diced Tomatoes*, I like the kind with onion, garlic & basil. 1 can Crushed or Pureed Tomatoes*. 1 6 oz. can Tomato Paste. 1 can chopped Spinach, Drained. 1 small can mushrooms, chopped or stem & pieces. 1/2 to 1lb Ground Italian Sausage, mild or hot, amount depends on how meaty you want the sauce. 1/2 cup chopped onion. 1 tsp minced garlic in olive oil, buy it by the jar. 1/4 tsp Red Pepper flakes. Omit if you use hot sausage. 1/2 tsp Italian seasoning. Olive Oil salt & pepper. 2 tsp sugar.
In a deep sauce pan cook sausage in a bit of olive oil, med. high heat, work the meat while cooking to separate it. After about 7 mins.drain fat/oil leaving only about 2 tbl., add onion, salt, pepper. When onions turn transparent add garlic and mushrooms, cook 2 mins, high heat stirring often . Add all other ingredients, mix well and simmer for up to a hour on a low flame, stir often. 4-6 servings depending on how much sauce you like on your pasta. I always make a double batch when the kids are eating with us, they like Poppa's sauce.
* Can weights vary from 10 to 16 oz. depending on treatment of contents but the cans are the same size.
If you wish to make this with ground beef, brown and drain the beef. While the beef is draining cook a few strips of chopped bacon in the pan. When bacon is cooked but still soft return the beef to pan and continue with recipe.
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Post by Deleted on Oct 11, 2011 17:12:43 GMT -5
Don Clark
4 chicken breasts (boiled with 1 tsp. pepper, 2 Tbsp. salt, 2 bay leaves. Save the broth (not the liver). Dice chicken fairly fine.
Mix the chicken with 1 small sweet onion finely chopped, 4 oz. softened cream cheese, 1½ C. Shredded Colby/Jack
Set this aside. Make the sour cream sauce: Melt 1 stick of butter. Stir in ¼ C. flour. Add 1½ C Broth from chicken. Bring to full boil and then remove from heat and stir in 1 C. Sour Cream and 1 small can Diced Green Chiles.
Put small amount of sauce in bottom of 9x12 baking dish that you first sprayed with your favorite non-stick spray. Fill tortillas with chicken mixture, roll and place in pan. Pour remaining sauce over enchiladas. Bake at 350º for 30 minutes, until bubbling. Top with grated Monterey Jack cheese. Return to oven just long enough to melt cheese. Eat hearty.....these are muy delicioso.
Your favorite shredded cheese will be fine. I like to go with 2 cans of the diced green chiles and to kick up the heat a bit, add a few finely diced Jalapeños. A good, cold beer goes well with these. Two or three is even better. ;D
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Post by Deleted on Oct 18, 2011 17:32:41 GMT -5
Lonnie
Lonzmo's Texas Red
The way I learned to make it: Couple pounds of beef (stew meat cut into thumbnail size chunks, or COARSE ground beef if you're in a pinch) Couple cans of tomato sauce Some chicken broth for thinning if necessary Ample amounts of chili powder, cayenne pepper, maybe some cumin, onion powder, black pepper Masa harina One chunk of Mexican chocolate (optional) a pinch of sugar (optional)
Brown the beef slowly, drain if necessary and throw it into a cast iron dutch oven. Add the tomato sauce and a little bit of chicken broth... however much you need, you know how thick or thin you want it. Add plenty of chili powder and a little cayenne, taste often for proper heat and spice balance... just keep adding the above mentioned spices until it suits you, and is a tad lower on the Scoville scale than where you want it to end up. Simmer, covered, stir and taste often.
20 minutes or so before you think it's done, add just a little more broth and the little chunk of Mexican chocolate (actually, add the chocolate any time). Take one or two tablespoons of masa flour and wet it enough to make a slightly runny paste, add to the chili, stir well, simmer another twenty minutes.
If you want to get fancy with this you can add a can of Ro-tel tomatoes and some chopped onion, or minced green chilis, but that is starting to get a little fou-fou.
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Post by Deleted on Dec 22, 2011 9:24:07 GMT -5
suggested by Village IdiotHearty Bread 3 cups flour (sifted) 3 teaspoons baking powder (omit if using Self-Rising Flour) 1 teaspoon salt (omit if using Self-Rising Flour) 1/4 cup sugar 1 (12 ounce) can beer 1/2 cup melted butter (1/4 cup will do just fine) Directions: 1 Preheat oven to 375 degrees. 2 Mix dry ingredients and beer. 3 Pour into a greased loaf pan. 4 Pour melted butter over mixture. 5 Bake 1 hour, remove from pan and cool for at least 15 minutes. 6 UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. 7 Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product. 8 I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise. 9 The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! . 10 Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get. recipe by Gerald Norman Read more: www.food.com/recipe/beer-bread-73440
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Post by Deleted on Dec 23, 2011 18:20:00 GMT -5
suggested by Rick WaughIngredients 2 pounds stewing beef, cut into 1- inch cubes (900g) 2 red onions, roughly chopped 3 cloves garlic, crushed 1/2 cup extra virgin olive oil (120ml) 3 cups Chianti wine (700ml) 2 teaspoons whole peppercorns Salt to season Directions 1. In a pot, heat up the extra virgin olive oil. Once oil is hot, add the beef, onions and garlic. Sear for about 2 minutes. Stir frequently. 2.Add all the wine. It should be enough to cover the beef. Season with salt and whole peppercorns. 3. Bring the wine to a boil. Lower the heat and allow it to simmer for approximately 2 hours. Recipe by David Rocco www.foodnetwork.ca/ontv/hosts/david-rocco/recipe.html?dishID=5084&hostid=38855
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