Not all recipes have names. Sometimes you just throw a bunch of stuff together, and eat it without even considering what it would, or should...
Raspberry White Chocolate Scones – False Advertising? FRESSSHGT
Raspberry white chocolate scones don’t sound like something I’d order in a bakery. I’ll almost never go for a scone if presented with other ...
Three Cheese Broccoli Manicotti – Chef Goldilocks Would Approve FRESSSHGT
Adding a vegetable to a cheesy, stuffed pasta filling is easy. The hard part is deciding how much. If you only add a hint, then what’s the p...
Cock-a-Leekie Soup – Pure Barry, and More Than a Wee Bit Bonnie FRESSSHGT
This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s so much more than that. Thanks to copio...
Buffalo Chicken Dutch Babies – Affordable, Adorable, and 100% Bone-Free FRESSSHGT
I wanted to sneak one more party snack video before we return to our normally scheduled programming, and it doesn’t get any more party snack...
Pepperoni Pizza Cheese Drip Chips – We Could, and We Should FRESSSHGT
Everyone seems to love those crispy, crusty bits of cheese that drip over the edge of a pizza, which is why I’ve wanted to do a snack video ...
Heart-Shaped Chocolate Éclair – An Easy Valentine’s Dessert in Three Acts FRESSSHGT
It’s a little bit ironic that one of the longest videos I’ve done in a while features such a simple to make subject. In the world of pastry,...
Baked Cowboy Dip – The Dip Formerly Known as “Cowboy Cr@#k” FRESSSHGT
This delicious, and highly addictive Cowboy Dip used to be called “Cowboy Cr@#k Dip,” which is what I called it, many, many times in the ori...
Februari 08, 2022
Vegetables
“Better Than Beef” Meatless Meatloaf – Better Than Beef? FRESSSHGT
Do you remember that time a certain president was caught not having any idea what a gallon of milk cost? Sometimes that’s me. When I’m shopp...
Cajun Spice Chicken Wings with Remoulade Sauce – So Not Trendy FRESSSHGT
These days, “Cajun spice” is about as far from trendy as you can get, but when I graduated culinary school, it was pure cutting edge. Chef P...
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