Best Mashed Potato Recipe!
This is easily one of the most luxurious mashed potato recipes! Get the recipe here:
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Spicy Cajun Shrimp Omelette | Keto Recipes
Spicy Cajun Shrimp Omelette | Keto Recipes
Spicy Cajun Shrimp Omelette Ingredients
3 Tbsp Habanero Infused Olive Oil (can use extra virgin olive oil)-
4 Tbsp Water
4 Egg Whites
1/2 cup peeled Shrimp
1/2 cup Bell Pepper (can use red, green, or yellow bell peppers)
1/2 cup Onion
1 Tsp Creole Kick
1 Tbsp Chili Garlic Sauce
2 Whole Eggs
Pinch of Bacon Salt-
Pepper to taste
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Ray (2/12) Movie CLIP - I Might Be Blind, But I Ain't Stupid (2004) HD
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CLIP DESCRIPTION:
Ray (Jamie Foxx) stands up for himself against his corrupt managers and walks out leaving Gossie (Terrence Howard) dry.
FILM DESCRIPTION:
Directed by Taylor Hackford, this biopic profiles the life of legendary musician Ray Charles. Despite humble beginnings and the loss of his eyesight due to glaucoma at the age of six, Charles, depicted by Jamie Foxx, would nonetheless become an icon in both the music industry and the civil rights era. While the film delves into his problems with drugs and women, the bulk of the story details his career; among the highlights of that career are 12 Grammy awards and 11 R&B chart-toppers, such as Unchain My Heart, Hit the Road, Jack, Georgia, Doin' the Mess Around, and Hallelujah I Just Love Her So. Also among the cast are Larenz Tate as Quincy Jones, as well as Regina King, Kerry Washington, and Clifton Powell. Charles' son, Ray Charles Jr. helped produce the film.
CREDITS:
TM & © Universal (2004)
Cast: Jamie Foxx, Terrence Howard, Larenz Tate, Denise Dowse
Director: Taylor Hackford
Producers: Howard Baldwin, Karen Elise Baldwin, Alise Benjamin, Stuart Benjamin, Taylor Hackford, Barbara A. Hall, William J. Immerman, Jaime Rucker King, Nick Morton, Ray Charles Robinson Jr.
Screenwriters: Taylor Hackford, James L. White
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Earl Grey Butter Cookies
Earl Grey Butter Cookies
How to make EASY Earl Grey Butter Cookies.
Makes about 10-12 cookies
These Earl Grey Cookies are Rich and Melt in your Mouth Buttery, with a subtle Bergamot Flavor.
If you like Earl Grey Tea, you will definitely like those delicious cookies.
They are perfect for Holiday Season.
Please Click Here for ingredients :
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The Incredible New Way to Poach Eggs that NEVER Fails | Epicurious 101
Chef Adrienne Cheatham demonstrates how to perfectly poach an egg at brunch-level quality in less than five minutes. Learn how simple it can be to foolproof your poaching method with the help of just one cup of vinegar.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor: Morgan Dopp
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson
Camera Operator: Erron Francis
Audio Op: Artem Kulako
Production Assistant: Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
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Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Herb & Sweet Onion Scalloped Potatoes (2012 Milk Calendar Recipe)
The milk marketing board in Canada comes out with a recipe calendar that is distributed in newspapers every year. It is usually the calendar that hangs in my kitchen. I missed it this year and was happy to find out that it is also available online!
This recipe is from that calendar and here is the link to it:
2 tbsp (30 ml) butter
1 sweet onion, thinly sliced (I used a regular yellow cooking onion)
2 tbsp (30 ml) cider vinegar (or any vinegar you want, like balsamic)
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) milk (I used 2% milk)
1/4 cup (50 ml) chopped fresh parsley (I used tried, 2 tbsp)
1 tsp (5 ml) chopped fresh rosemary or
1/4 tsp (1 ml) dried
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
4 yellow-flesh potatoes or
4 baking potatoes , peeled and thinly sliced
1/2 cup (125 ml) shredded Canadian Colby or
1/2 cup (125 ml) Cheddar cheese (I used about a cup of shredded cheddar)
Preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (3 L) glass baking dish.
In a large pot, melt butter over medium heat; add onion and sauté for 8 min or until starting to brown. Add vinegar; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring, for about 5 min or until bubbling and thickened. Remove from heat; stir in parsley, rosemary, salt and pepper. Add potatoes; toss gently to coat in sauce.
Spread evenly into prepared dish. Sprinkle with cheese. Bake, uncovered, for about 45 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.