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Food & Spirits
The Savvy Chef
Chicken or Steak with Balsamic BBQ Sauce
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For the Balsamic BBQ sauce:


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Place all ingredients except 1/4 cup of the barbecue sauce in gallon-size resealable plastic bag. Remove excess air from bag, then seal bag and squeeze until ingredients are evenly mixed. Shape meat mixture into loaf in bag, then remove loaf from bag to baking dish. Brush with remaining 1/4 cup barbecue sauce and bake as directed.
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1 Tablespoon sugar
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Show all from this expertCanadian Thanksgiving; Gobbling Good Food!
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1 (12 lb) turkey (thawed if frozen)
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Show all from this expertOven Roasted Vegetables (Parve)
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Simchat Torah follows weeks of holiday eating, which began on Rosh Hashanah. Thus, on Simchat Torah, I like to serve some light dishes. These Oven Roasted Vegetables, are perfect for Simchat Torah, as they are both healthy and festive.
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Food & Spirits
The Savvy Chef
Show all from this expertChicken or Steak with Balsamic BBQ Sauce
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For the Balsamic BBQ sauce:
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Food & Spirits
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Show all from this expertThai Peppered Chicken with Chili Sauce
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Food & Spirits
The Savvy Chef
Show all from this expertThai Peppered Chicken with Chili Sauce
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Food & Spirits
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Show all from this expertApple and Carrot Tzimmes
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4 apples, quartered, cored, cut into large chunks
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Food & Spirits
The Savvy Chef
Show all from this expertApple and Carrot Tzimmes
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4 apples, quartered, cored, cut into large chunks
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Food & Spirits
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Show all from this expertConfetti Corn Quesadillas
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In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
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Food & Spirits
The Savvy Chef
Show all from this expertConfetti Corn Quesadillas
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In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.
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Show all from this expertTodays Lesson is- summer burgers to die for
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Mix together ground beef, minced onion and pressed garlic. Pat into patties and sprinkle with Montreal Steak Seasoning. Grill to your liking. Place hamburger patties on an onion roll and top with red onion, lots of roasted red peppers, and avocado slices.
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Show all from this expertGinger-Soy London Broil
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Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine.
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Food & Spirits
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Show all from this expertFood History and Trivia
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July is the peak month for ice cream sales in the U.S.
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Show all from this expertOven-baked chicken and slow-roasted tomatoes on a baguette
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2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
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Show all from this expertSummer Treats for the Kids- Ice Cream in the Can
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In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.
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Show all from this expertGrandma Shannons Summer Treats
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our lesson today will be on 1,2,3, easy layer cheese cake.!0.5 oz bag mini marshmellows,1/2 cup milk.2-8oz cream cheese,large cool whip,lemon juice
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Show all from this expertSpicy Chicken Coconut Curry
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Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
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Food & Spirits
The Savvy Chef
Show all from this expertJamaican Jerk Chicken
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JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
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Show all from this expertSummer treats for kids- Easy No Bake Choc. Cookies
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Ingredients:
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