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Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

| May 23, 2013

OPEN KITCHEN with NATHAN SCOTT   Sweet Potato and Black Bean Tacos   If you’re looking for a delicious vegetarian entrée, try this simple recipe for Sweet Potato and Black Bean Tacos.  They’re so delicious, your family will want you to make them again and again. Ingredients   Serves 4   1 large sweet potato, [...]

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Buffalo Chicken Wraps

Buffalo Chicken Wraps

| May 16, 2013

OPEN KITCHEN with NATHAN SCOTT   Buffalo Chicken Wraps   This recipe for Buffalo Chicken Wraps make a delicious lunch or simple dinner any night of the week. Ingredients   Serves 4 ¼ cup all-purpose flour, for dredging Kosher salt and freshly ground black pepper 1 large egg, lightly beaten 1 cup Panko breadcrumbs, or [...]

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Banana Flan

Banana Flan

| May 9, 2013

OPEN KITCHEN with NATHAN SCOTT   Banana Flan   Topped with a simple almond brittle, this is a delicious dessert that everyone is sure to enjoy. Directions   Serves 8 Unsalted butter, for greasing 2¼ cups granulated sugar ½ cup sliced almonds 2 cups milk 1½ cups (3 to 4) bananas, peeled and mashed, plus [...]

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Ham and Broccoli Calzone

Ham and Broccoli Calzone

| May 2, 2013

OPEN KITCHEN with NATHAN SCOTT   Ham and Broccoli Calzone   To make individual calzones, divide the dough into quarters and shape the dough into 6-inch rounds. Ingredients  Serves 4 to 6   1 packet (¼-ounce) active dry yeast     1 cup milk, warm (105°-100°F)     1 tablespoon extra-virgin olive oil, plus more [...]

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Spaghetti with Scallops, Bacon, and Peas

Spaghetti with Scallops, Bacon, and Peas

| April 25, 2013

OPEN KITCHEN with NATHAN SCOTT   Spaghetti with Scallops, Bacon, and Peas   This springtime favorite is served with a simple and delicious garlic cream sauce that everyone will love. Ingredients   Serves 4   1 pound dry spaghetti     4 ounces bacon, chopped     1 pound (10 to 20 count) sea scallops, [...]

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