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Oh, that s good. i love this gravy. dave: give the boys the recipe for the joe beef swiss chard. fred: oh, it s amazing. we have a lot of swiss chard in the restaurant. and for years and years and years we used to serve it to customers and they never liked it. so what we started doing is we split the stems from the greens, we ll take the stems we ll blanch them in a presto oven and we ll juice them. anthony: i m happy. fred: we ll take the juice, reduce it, then we ll char lightly the leaves. waitress: clam strips. dave: thank you kindly. fred: we ll chop them, season it, and combine both with a bit of butter. anthony: swap you a bit of bologna for a clam strip. fred: sometimes we put the peppers that we smoke in the smoker, we ll bake it in the oven with parmesan cheese and bread crumbs and then we ll toss it in the garbage. [ laughter ] dave: immediately. anthony: you know what i like to do on a sausage-fest themed ....
Gravy. dave: give the boys the recipe for the joe beef swiss chard. fred: oh, it s amazing. we have a lot of swiss chard in the restaurant. and for years and years and years we used to serve it to customers and they never liked it. so what we started doing is we split the stems from the greens, we ll take the stems we ll blanch them in a presto oven and we ll juice them. anthony: i m happy. fred: we ll take the juice, reduce it, then we ll char lightly the leaves. waitress: clam strips. dave: thank you kindly. fred: we ll chop them, season it, and combine both with a bit of butter. anthony: swap you a bit of bologna for a clam strip. fred: sometimes we put the peppers that we smoke in the smoker, we ll bake it in the oven with parmesan cheese and bread crumbs and then we ll toss it in the garbage. [ laughter ] dave: immediately. anthony: you know what i like ....
The restaurant. and for years and years and years we used to serve it to customers and they never liked it. so what we started doing is we split the stems from the greens, we ll take the stems we ll blanch them in a presto oven and we ll juice them. anthony: i m happy. fred: we ll take the juice, reduce it, then we ll char lightly the leaves. waitress: clam strips. dave: thank you kindly. fred: we ll chop them, season it, and combine both with a bit of butter. anthony: swap you a bit of bologna for a clam strip. fred: sometimes we put the peppers that we smoke in the smoker, we ll bake it in the oven with parmesan cheese and bread crumbs and then we ll toss it in the garbage. [ laughter ] dave: immediately. anthony: you know what i like to do on a sausage-fest themed show like this one? i ke to get liquored up and throw axes at a target. hoping of course they don t bounce off and sink into my ....
jeremy c: no apologies. anthony: who could make the more cookbook-ready plate. oh, that s good i love this gravy. dave: give the boys the recipe for the joe beef swiss chard. fred: oh, it s amazing. we have a lot of swiss chard in the restaurant. and for years and years and years we used to serve it to customers and they never liked it. so what we started doing is we split the stems from the greens, we ll take the stems we ll blanch them in a presto oven and we ll juice them. anthony: i m happy. fred: we ll take the juice, reduce it, then we ll char lightly the leaves. waitress: clam strips. dave: thank you kindly. fred: we ll chop them, season it, and combine both with a bit of butter. anthony: swap you a bit of bologna for a clam strip. fred: sometimes we put the peppers that we smoke in the smoker, we ll bake it in the oven with parmesan cheese and bread crumbs and then we ll toss it in the garbage. [ laughter ] dave: immediately. ....