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Reviewed Pulled Pork
"I happen to ADORE pulled pork with the North Carolina vinegar-based style of BBQ sauce, so I really appreciated this recipe. I braised my 8.5 lb pork "shoulder blade" in a large Dutch oven at 250F (after the first 30 minutes at 225F, the Dutch oven didn't seem to be getting hot enough). I think you could use salt and pepper for your rub, braise "
Feb 18, 2013 on FoodNetwork.com
Reviewed Chicken Stew
"Just go ahead and make this stew, you won't go wrong. You can add more liquid, more tomatoes, changing the proportion of the ingredients won't dramatically affect the result - it will still be so good. If you don't have carrots or celery on hand, make it anyway. Don't like red kidney beans? Use cannellini beans or just leave the beans out. I'"
Dec 4, 2012 on FoodNetwork.com
Shared Recipe Rudy's Thai Chicken Coconut Soup -- Tom Ka Gai
Nov 19, 2012 on Food.com
"I love to make this soup using homemade turkey stock. I add fresh rosemary to the roasting vegetables. I make my own mild curry powder using 2 Tbsp. coriander seed and 2 Tbsp. cumin seed, toasted, ground together with the seeds from one cardamom pod, 1/2 tsp. red pepper flakes, 2 tsp. turmeric and 1/2 tsp. ginger. I like this soup best without "
Nov 5, 2012 on FoodNetwork.com
Added Recipe Photo to Rudy's Moroccan Stewed Chicken With Couscous
Shared Recipe Rudy's Moroccan Stewed Chicken With Couscous
Jul 20, 2012 on Food.com
Reviewed Baked Macaroni and Cheese
"I have made this several times and it has become a family favorite. The only thing I would change from Alton's recipe is to use a sweet (Vidalia) onion, minced very fine, instead of the stronger-tasting yellow or Spanish onion. "
Aug 2, 2011 on FoodNetwork.com
Shared Recipe Rudy's Pasta E Fagioli
Dec 6, 2010 on Food.com