Recipe of the Week
  Stirrin' It Up on WAFB - TV Show
 
 

June 29, 2010
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OVEN-BAKED OR GRILLED OYSTERS WITH BACON AND CAYENNE BUTTER

June 24, 2010
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CRÈME CARAMEL CUSTARD

June 22, 2010
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CREOLE TOMATO BASIL PIE

June 17, 2010
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RUSTIC CHICKEN AND FLEUR-DE-LIS TART

June 15, 2010
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CREOLE CREAM CHEESE TIRAMISÙ

June 10, 2010
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CORN MACQUE CHOUX

June 8, 2010
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ANGEL FOOD CAKE, SUMMER FRUIT AND YOGURT PARFAIT

June 3, 2010
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OLD-TIME SMOTHERED POTATOES WITH SMOKED SAUSAGE

June 1, 2010
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ORECCHIETTE AND PROSCIUTTO

 
   
   
   
     

 


   
 

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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