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Good Eatin' | “Dining is and always was a great artistic opportunity.”- FLW
8220;Dining is and always was a great artistic opportunity.”. Mesclun Salad w/ Apple, Grapes and Stilton Cheese. 2 teaspoons Dijon mustard. 1 tablespoon balsamic vinegar. 3 tablespoons extra-virgin olive oil. 1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon, crumbled. 1/4 cup sliced almonds. 20 red seedless grapes. 1 crisp apple such as Fuji. 8 ounces mesclun (mixed baby lettuces). 1/4 cup crumbled Stilton cheese (about 1 ounce). February 24, 2007 at 10:31 pm. Blanch scallio...
Good Eatin'
Eat Well and Live Happy! Food determines our mood, lifestyle, energy, everything. Please share your favorite recipes! Monday, June 15, 2009. Pork Shoulder Slow Cook. From the kitchen of Jessica Edling. 1/2 c sliced celery*. 1/4 lb. mushrooms, quartered (a bag of the sliced mushrooms works perfectly). 1 medium onion, diced. 1/2 c melted butter. 3-4 lbs. pork shoulder. 2 Tbsp. butter. 1/2 c chicken bouillon. 1 Tbsp. flour. Paula Deen House Seasoning to taste. The celery is optional. In my haste to get ...
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Good Eating - Recipes, Tips, Alternatives & More
Recipes, Tips, Alternatives and More. Uncle Ben’s Fast & Fancy Garden Vegetable Style Rice. Uncle Ben’s Fast & Fancy Garden Vegetable Style Rice. Uncle Ben’s Fast & Fancy Garden Vegetable Style Rice package contents. 500 mL (2 cups) water. 5 mL (1 tsp) butter or trans fat free spread (optional). Stir contents of seasoning pouch and rice with water and butter or trans fat free spread*. Reduce heat, cover and boil gently for 15-17 minutes. Remove from heat, stir and let stand covered for 5 minutes. For you...
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GoodEatingAZ | Just another WordPress site
Honest, hard hitting restaurant food reviews. GoodEatingArizona. A new food reviewers blog, featuring food from restaurants in and around the state of Arizona. Written, podcast, and video reviews. Coming in 2014! Follow us on Twitter for accurate updates of our highly anticipated launch. @goodeatingarizona.
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Good Eating Austin
Thursday, February 17, 2011. Vegans and Vegetarians Rejoice! New designations on the menu. Over the past year, I have picked up more and more vegetarian/vegan clients and those of you who have been a client for a few years, may have noticed a trend towards more of these types of items. Starting this week, you will see the following letters after each meal:. Thursday, January 27, 2011. Busy Wednesday at the kitchen. Tuesday, April 6, 2010. A couple years ago, my mom came to Austin to visit. It was spr...
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