1 lb ground pork

2 duck confit (legs)

1 large onion, chopped

1 can diced tomatoes

½ cup barbecue sauce

2 cups chicken stock

1 can baby lima beans (or edamame)

1 package okra, sliced

1 ½ cup frozen corn, thawed

dash Tabasco sauce

Brown pork in a saucepan. When almost done, add onion and cook until transparent.

Stir together all ingredients in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours.

Remove duck legs, shred meat and return to slow cooker.

Serve with biscuits or crusty bread.


Mrs. Fearnow's Delicious Brunswick Stew with Chicken - 6 / 20 oz cans

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Mrs Fearnows Brunswick Stew 3 20 Oz Cans

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Mrs.Fearnow's Brunswick Stew With Chicken (4 X 20 Oz)Total Net Wt (80 Oz),

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Mrs Fearnow's Delicious Brunswick Stew with Chicken - 20 oz (2 Cans)

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Aunt Kittys Foods Castleberrys American Original Brunswick Stew (2 Cans)

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Mrs Fearnow's Delicious Brunswick Stew with Chicken - 12 / 20 oz cans

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Mrs. Fearnow's Delicious Brunswick Stew With Chicken

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Castleberry Brunswick Stew - no. 10 can, 6 per case

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Brunswick Stew: A Virginia Tradition

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Mrs Fearnow's Delicious Brunswick Stew with Chicken - 20 oz by "Fearnow Bros., Inc"

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Makes 4 medium burritos

Burrito mixture

1 15oz can black beans, rinsed and drained

1 jalapeño pepper, quartered lengthwise and diced

1 tomato, diced fine (salsa-like chunks)

1 cup uncooked pearl barley

2 cups vegetable broth

¾ cup frozen corn

5 scallions, chopped

Juice of 1 fresh lime

1 tsp ground cumin

1 tsp chili powder

½ tsp ground red pepper

1 garlic clove, minced


¼ cup chopped cilantro

Soft flour tortillas

Shredded cheddar cheese

Lettuce leaves

Sour cream or yoghurt

Place all ingredients of burrito mixture into slow cooker; stir well. Cover and cook on LOW for 4 to 5 hours. Stir in cilantro.

Heat tortillas, spoon burrito mixture into each and cover with choice of toppings.

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Serves 6-7

Olive oil

1 – 1½ kg boneless pork shoulder butt roast, cut into 1” cubes

1 onion, chopped

2 cloves garlic, minced

2 Tbsp chili powder

½ tsp cayenne powder

½ tsp freshly ground black pepper

250mL beef stock

2 cans black beans

1 can whole, peeled tomatoes, crushed, with juice

Basil, marjoram, oregano, thyme

1 can tomato paste

1 can corn

In a skillet on medium-high, heat the oil and then cook the pork in batches, until brown all over. Use a slotted spoon to transfer the cooked pork to the slow cooker stoneware.

Add onion to skillet and cook until softened, 4-5 minutes. Add garlic, chili powder, cayenne, and black pepper and cook, stirring, for 1 minute. Add stock to skillet, and bring to a boil while scraping up browned bits. Pour mixture into slow cooker stoneware.

Add black beans, tomatoes, and tomato paste to slow cooker. Add basil, marjoram, oregano, and thyme to taste; add a dash of Sriracha sauce if desired. Stir whole mixture to combine.

Cover and cook on LOW for 8-10 hours. Stir in corn and cook for another 20 minutes, until corn is hot. Serve.



Easy Homemade Delicious Ricepes #SweetPorkAdobo #PinoysFavorite #IlonggasKitchen.



1 ½ cup quinoa, rinsed

3 cups water or stock

1 onion, chopped

5 cloves garlic, chopped

¼ cup chopped fresh basil

10 cocktail tomatoes, cut in fours

1 can brown or adzuki beans, rinsed well

4 Tbsp olive oil

3 Tbsp lemon juice

2-3 avocados, diced

sunflower seeds

pepper to taste

Combine rinsed quinoa, water, onion, and garlic in medium casserole and microwave on HIGH for 16 minutes. Allow to rest 5 minutes.

Transfer quinoa to large salad bowl. Add chopped basil, tomatoes, beans, 2 Tbsp lemon juice, 1 Tbsp olive oil and pepper.

Toss avocado in rest of olive oil and lemon juice.

Serve quinoa in salad bowls topped with avocado and a handful of sunflower seeds.



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Makes: 5-6 small bowls


Roasted Chickpea Croutons

1 (15-ounce) can chickpeas, drained and rinsed

1 tsp extra-virgin olive oil

½ tsp fine grain sea salt

½ tsp garlic powder

⅛ to ¼ tsp cayenne pepper (optional)

½ cup raw cashews, soaked overnight

¼ cup water

2 Tbsp extra-virgin olive oil

1 Tbsp lemon juice

½ Tbsp Dijon mustard

½ tsp garlic powder

1 small garlic clove

½ Tbsp vegan Worcestershire sauce

2 tsps capers

½ tsp fine grain sea salt and pepper, or to taste

Nut and Seed Parmesan Cheese

⅓ cup raw cashews

2 Tbsp hulled hemp seeds

1 small garlic clove

1 Tbsp nutritional yeast

1 Tbsp extra-virgin olive oil

½ tsp garlic powder

fine grain sea salt, to taste


1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

2 small heads romaine lettuce (10 cups chopped)

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Roast chickpea croutons. Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing. Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese. Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce. De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble. Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.


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Serves 5

2 cups orzo, dry weight

1 block tofu, diced in 1cm cubes

1 egg (optional)

1 ½ cups trimmed arugula or mixed greens

1 cup grape tomatoes, halved

1 red bell pepper, diced

1 red onion, finely diced

2 Tbsp chopped fresh basil

1 tsp chopped fresh oregano

2 Tbsp red wine vinegar

1 Tbsp extra virgin olive oil

⅛ tsp each salt & black pepper

6 Tbsp (3 oz) crumbled goat cheese

Cook the orzo as per instructions, then rinse thoroughly and set aside.

Stir-fry first the tofu, then (if using) the egg, in a mix of olive and sesame oil. Set aside.

Combine everything (inclusive) from arugula to oregano in a large mixing bowl.

Combine vinegar, oil, salt, and pepper in a measuring cup, and mix vigourously. Pour over salad mixture.

Top with crumbled goat cheese.

The original recipe used 3 cups chopped, grilled chicken breasts as opposed to tofu.


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1 cup medium bulgur

2 cups boiling water

1 can white beans, rinsed and drained

1 cup fresh parsley, chopped

1 Tbsp fresh mint, chopped

cherry tomatoes, halved

1 English cucumber, diced

½ red onion, diced


2-3 Tbsp olive oil

juice of 1 lemon

3 cloves garlic, crushed

several dashes of Tabasco sauce

Put bulgur in a casserole, add boiling water and cover for 15 minutes.

You may heat the casserole on lowest setting to help bulgur absorb all the water.

In a large salad bowl, mix all the salad ingredients.

Add bulgur and vinaigrette. Toss and serve.

You may top with crumbled feta cheese.


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Serves 4-5


2 cups vegetable broth

1½ cups whole wheat couscous, uncooked

¼ cup extra virgin olive oil

⅓ cup red wine vinegar

¼ tsp crushed red pepper flakes

½ tsp salt

½ tsp paprika

⅛ tsp black pepper

6 green onions, white and green parts chopped

⅓ cup thinly sliced fresh basil or 1 Tbsp dried basil

1 pint cherry tomatoes, halved

Zest of 1 lemon

1 cup feta cheese

In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.

In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.

Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.


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Serves 5-6

(via Oh She Glows)


60mL toasted or untoasted sesame oil

3 to 4 Tbsp rice vinegar, to taste

25mL tahini

1 Tbsp pure maple syrup, or to taste

1 Tbsp low-sodium tamari

2 cloves garlic, minced


1 225g pack soba noodles

1 medium red bell pepper, seeded and diced

1 medium yellow bell pepper, seeded and diced

3 to 4 green onions, finely chopped

50g coriander leaves, minced

1 batch Cast-Iron Tofu (recipe)

Fine sea salt

1 Tbsp sesame seeds, for garnish

Fresh lime juice, for serving (optional)

Sriracha, for serving

Prepare the Cast-Iron Tofu.

Make the dressing. In a small bowl, whisk together the dressing ingredients until smooth. Cover and refrigerate to thicken slightly.

Make the salad. Bring a pot of water to a boil. Cook the noodles according to the package directions. Drain and place in a large bowl.

Add the bell peppers, spring onions and coriander to the bowl with the noodles. Add the dressing and toss to coat. Add half the tofu cubes and toss again. Taste and season with sea salt if necessary.

Top the salad with the remaining tofu, sesame seeds, and coriander scattered on top. You can also add a squeeze of lime juice on top of each bowl just before serving or simply serve with a lime wedge. The salad can be stored in an airtight container in the fridge for up to 3 days. The tofu will soften as it sits, but will remain tasty.


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Serves 4-5

2 cups quinoa, dry weight

2 tomatoes, diced

1 cucumber, diced

1 cup parsley, finely chopped

¼ cup mint, finely chopped

5 scallions

½ cup olive oil

Juice from 2 lemons

½ tsp minced garlic

¼ tsp ground cinnamon


Cook the quinoa as usual, and allow to cool.

Mix tomatoes, cucumber, parsley, mint, onion, and quinoa together in a large bowl.

Combine oil, lemon juice, salt, garlic, and cinnamon in a small bowl. Mix well and add to quinoa mixture. Let the salad sit for 30 minutes at room temperature before serving.


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