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Made with fresh blueberries and ripe bananas this blueberry banana cake is irresistible

It’s topped with lemon cream cheese frosting. If you love blueberries like I do, here are some yummy blueberry recipes to try Blueberry Muffins, Corn and Blueberry Salad, Blueberry Crumb Bars, and the Best Banana Bread Recipe What do you usually do when you have ripe bananas on the counter?  Make banana bread?  That is what I usually do.  Well, that is what I used to do before i was introduced to this delicious cake recipe. I stumbled across the recipe over at my friend Laura’s site,  Real Mom Kitchen.  One bite and I knew I had a new reason to let my bananas get too ripe. The cake was delicious and I loved the combination of bananas, blueberries and...

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This chicken-fried steak fingers recipe by Simply Mamá Cooks on YouTube shows the simple process on how to dredge and fry the steak fingers and cream the gravy

It’s a homemade recipe that is made from scratch, and it reminds me of southern cooking. I’m not a big fried steak, but I like how it’s in chicken finger pieces which makes it easier to eat. This would be a complete meal if you have mashed potatoes on the side with a salad. Ingredients: 1 1/2 lb cubed beef steak 2 cups all-purpose flour 1 tsp seasoned salt 1 tsp onion salt blend 1 tsp garlic powder 1 tsp paprika 1/2 tsp black pepper 2 large eggs 1/4 cup water cooking oil for frying Gravy: 1/4 cup cooking oil 3 Tbsp all-purpose flour 1/4 tsp onion powder 2 to 2 1/2 cups whole milk salt and pepper to taste...

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Made simply with flour, ginger and sugar, maejakgwa is a traditional Korean sweet confection that’s deep-fried and coated with simple syrup

Easy to add natural colors if desired. Crunchy and delicious! Served on holidays and special occasions, maejakgwa (매작과) is a traditional Korean confection (hangwa) made with ginger-flavored flour dough in a ribbon shape. It’s... Read On → The post Maejakgwa (Ginger Cookies) appeared first on Korean Bapsang. #Sweets #Recipes #Cookie #TraditionalHolidayFood #Desserts

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The Goose of Christmas Past

Originally published December 24, 2003.  I’ve been a haunted man for 13 years, and I place the blame squarely on Tiny Tim’s crooked little shoulders. It was December 1990, and I had just finished rereading A Christmas Carol. Inspired by Tiny’s exultant prayer, “God bless us every one,” I decided that I, too, would have a proper Christmas dinner. The next day I marched into my local butcher shop in Brooklyn and ordered a goose. Luigi, a short, rotund man who had to stand on a milk crate to talk to his customers, leaned over the meat case and cocked an eyebrow: “Have you ever made a goose before?” “Puh-lease,” I replied, even though the only experience I had cooking fowl...

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Making Smoked Boneless Leg of Lamb is as easy as seasoning the lamb and smoking to the right internal temperature

And with good quality lamb you’ll find the flavor amazing and tender. [feast_advanced_jump_to] Many of us grew up with some preconceived notions of lamb meat. If you were anything like us, your experience with lamb likely involved some kind of strongly flavored mint sauce to drown the meat in. And that lamb may likely have tasted very gamey and was probably overcooked (which is why it may have benefited from the mint sauce, to mask the flavor). What we have learned is that good lamb is actually quite tender and delicious and rarely has the gamy flavor that we grew up with. Perhaps it’s time to give lamb a second chance! What is Lamb If you seek out lamb in...

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