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Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

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Directions Heat the vegetable oil over medium-high heat

  • 1 C. onion, chopped
  • 1/4 C. vegetable oil
  • 1 1/2 C. Dr.Pepper
  • 1 can tomatoes
  • 1/2 C. orange juice
  • 1/4 C. cider vinegar
  • 1/2 C. honey
  • 1/2 tsp. cayenne
  • salt
5/5 (2 Votes)

New Orleans Poached Oysters in Pernod Cream and Fried Spinach

New Orleans Poached Oysters in Pernod Cream and Fried Spinach

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1. Preheat the oven to 250°F

  • 1 cup vegetable oil
  • 8 ounces fresh spinach, rinsed, stemmed, and patted dry
  • 1-1/2 teaspoons salt, in all
  • 2 teaspoons unsalted butter, in all
  • l/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/3 cup (packed) chopped fennel, leaves and bulb
  • 1 teaspoon white pepper, in all
  • 1/2 cup Pernod
  • 1 cup heavy cream
  • 24 large freshly shucked oysters, with their liquor
  • 2 teaspoons Creole Seasoning
  • 4 fresh fennel sprigs
4.6/5 (9 Votes)

Coconut Crepe Cake

Coconut Crepe Cake

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1. Make the crepe batter: In a blender, combine all of the crepe ingredients and blend until smooth

  • For the Crepes:
  • 2 cups whole milk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon coconut extract
  • 4 eggs, plus 4 yolks
  • 1 stick unsalted butter, melted, plus more for greasing
  • For the Filling:
  • One 14-ounce can coconut cream
  • 2 cups mascarpone
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • For the Garnish:
  • Confectioners' sugar
  • Toasted coconut flakes
  • Lemon zest
0/5 (0 Votes)

Black Bean and Corn Salad

Black Bean and Corn Salad

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Directions Combine all ingredients in a bowl

  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil, eyeball it
  • Salt and pepper
0/5 (0 Votes)

Depression-Era Cake

Depression-Era Cake

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These cakes were created during the Great Depression, when eggs, milk and butter were very hard to come by

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water
4.4/5 (22 Votes)

Raspberry Coulis

Raspberry Coulis

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INSTRUCTIONS Place a small plate in the freezer (you will need it to check the sauce consistency)

  • 2 (10-ounce) packages frozen raspberries, thawed (about 3 1/2 cups)
  • 1/3 cup granulated sugar
  • Pinch fine salt
0/5 (0 Votes)

Pressure Cooker Mexicali Rice

Pressure Cooker Mexicali Rice

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DIRECTIONS: Garnish: 1/3 cup packed, chopped cilantro Heat the butter in the pressure cooker and sauté onions and...

  • 1 Each 1 Each can fat-free chicken broth about 14 1/2
  • ounces
  • 1/3 Cup cold water
  • 2 tables butter
  • 1/2 Cup chopped onions
  • 1/2 Tsp. turmeric
  • 1 1/4 1 1/4 cup long grain white rice
  • 1/2 Cup bottled salsa
  • 1 Medium chopped tomato
  • salt and pepper to taste
0/5 (0 Votes)

Navy Beans and Greens with Bacon and Garlic

Navy Beans and Greens with Bacon and Garlic

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Heat the olive oil in a saucepan over medium-high heat

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 5 strips bacon, cut into 1-inch pieces
  • 1 small head of garlic, peeled and minced
  • 1 (16 ounce) can navy beans, undrained
  • 1 (6 ounce) package baby spinach leaves
  • 1/2 lemon
0/5 (0 Votes)

Oktoberfest Apple and Kraut Casserole

Oktoberfest Apple and Kraut Casserole

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Brown kielbasa in butter in a 1 1/2 quart Dutch oven

  • 1 2 lb. Polish kielbasa or smoked sausage, cut into 4-inch lengths
  • 1 tsp. butter or margarine
  • 1 medium onion, cut into wedges
  • 2 16 oz. cans sauerkraut
  • 1 C. apple juice
  • 2 medium apples, cut into wedges
  • 4-6 medium potatoes, cut in half
  • Salt and pepper
0/5 (0 Votes)

Harvest Vegetable Bake

Harvest Vegetable Bake

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Butter a 3-quart casserole or baking dish

  • 1 rutabaga, about 1 to 1 1/2 pounds, about 3 to 4 cups diced
  • 6 carrots, peeled, about 2 cups diced
  • 1 cup sliced celery
  • 1 1/2 teaspoons salt, divided
  • 4 to 6 medium Yukon Gold or red potatoes, about 3 to 4 cups diced
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 1/4 teaspoon ground black pepper
  • Grating of nutmeg, or about 1/8 to 1/4 teaspoon
  • 1 1/2 cups milk
  • 1 cup mild Cheddar cheese
  • 1 cup fresh bread crumbs
4.6/5 (18 Votes)