Recipe of the Week
  Stirrin' It Up on WAFB - TV Show
 
  October 29, 2009
(click each item for recipe)
 
 

CREOLE DIRTY RICE

 
     
  October 27, 2009
(click each item for recipe)
 
  SPANISH-STYLE SHRIMP WITH ROASTED GARLIC HUMMUS  
     
  October 22, 2009
(click each item for recipe)
 
  CLASSIC PUMPKIN AND PECAN PIE  
     
  October 20, 2009
(click each item for recipe)
 
 

CANDIED YAM AND PERSIMMON FLAN

 
     
  October 15, 2009
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  SCALOPPINI CITRON  
     
  October 13, 2009
(click each item for recipe)
 
  HONEY-ROASTED FALL VEGETABLES  
     
  October 8, 2009
(click each item for recipe)
 
  CREOLE-BRAISED GATOR LEGS  
     
  October 6, 2009
(click each item for recipe)
 
  SHRIMP PASTA WITH BACON AND CREAMY MUSHROOMS  
     
     
  October 1, 2009
(click each item for recipe)
 
  WHITE RÉMOULADE SAUCE  
  RED RÉMOULADE SAUCE  
  RAVIGOTE SAUCE  
     
     
     
     
     
     

 

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Chef John Folse's Favorite Ice Cream and Frozen Treat Machines

Top Pick: Musso Lussino

My Favorite! This one is on my kitchen counter. It's got style, it's got beauty and it's a performer, too. Retails for about $600 and features a 250-watt motor, 1 1/2-quart capacity and about a 30 minute turnaround. Chef John Folse's personal machine.

Power Pick: Musso Pola

For those willing to sacrifice a little design for pure power and extra servings. Retails for about $1,100 and features a 300-watt motor, 2-quart capacity and a batch every 20 minutes.

Bargain Pick: Cuisinart ICE-50 Supreme Ice Cream Maker

Not as finely engineered as its counterparts, perhaps, but for the price, it's hard to beat. Just $250 will get you a reliable, user-friendly ice cream machine. It can take up to an hour to create about a quart, but the results are well worth the wait.

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