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California Dip

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    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

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    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
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    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

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    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>
Recipe from George Santos of Calif.

2 bundles of green onions
1 white onion
7 cans of Italian style stewed tomatoes
1 head of garlic
10 fresh tomatoes (small)

Spices:

1 tbsp. crushed red peppers
 ½ tsp chili dark powder
1 tsp cayenne pepper
7 fresh jalapenos
2 bundles cilantro (optional)

Step 1: After you have finely chopped all of the above vegetables, blend the stewed tomatoes for about 20 sec.

Step2: Add the vegetables to the to the tomatoes and blend one more time for about 10 sec more.

Step3: Add the spices to the mixture and mix well. step 4: Grab a chip and dip in to a wild taste!!! (Hint) For best results let sit in the refrigerator for a couple of days.....it gets HOT!!!
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