Adam Matthews: Original & Bourbon Caramel Cheesecake, Bourbon Chocolate Chip Pecan Pie
This is a taste test/review of the Adam Matthews Baking Company Original Cheesecake, Bourbon Caramel Cheesecake and Bourbon Chocolate Chip Pecan Pie. They were bought at The Liquor Barn.
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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VLOG: what i ate in a week ☺ (realistic)
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this was kind of a fail bc i missed so many meals LMFAO but it was nice editing a non-reaction video for the first time in a while
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Irresistible New Cakes | Pie in the Sky
Introducing new cakes at Pie in the Sky. Nutella Chocolate, Salted Caramel, Vanilla Caramel and Toffee & Chocolate Cakes
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Peppermint Ice Cream Cake Recipe
Why you go out and buy an ice cream cake when you can easily make one? The peppermint ice cream makes this cake unique, and the crushed peppermints on top make for a pretty presentation. Watch here step by step procedure of Peppermint Ice Cream Cake Recipe.
Ina Garten's Shells with Broccoli Rabe & Pancetta | Barefoot Contessa | Food Network
Ina cooks up a smoky, hearty pasta dish that is easy to prepare and packed with tons of flavor!
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Shells with Broccoli Rabe & Pancetta
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 to 5 servings
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook's Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving
Directions
Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
Cook’s Note
The only way to truly make 1/4-inch-diced pancetta is to buy one big chunk and cut it yourself. Delis often slice it much too thin.
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Ina Garten's Shells with Broccoli Rabe & Pancetta | Barefoot Contessa | Food Network