Not Enough Dishes for Friendsgiving

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Katie’s lavish Thanksgiving feast is just as good whether it’s served on plates or in coffee filters and an empty Chapstick tube.

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CAST
Katie Marovitch
Grant O’Brien
Jessica Ross
Mike Trapp

CREW
Director – Ryan Anthony Martin
Writer – Katie Marovitch
Producer – Francesca McLafferty
Production Coordinator – Jessica Clemons
Director Of Photography – Cooper James
Production Designer – Rick Mader
HMU – Denise R. Valentine
Sound Mixer – Chris Bennett of BoTown Sound
Editor – Sam Geer

Happy Hobbit: Blackberry Tarts – Episode 89

Kili wants to bake a tasty treat to thank Bilbo for the “brownie bites” recipe he gave to Fili… but will it all be a disaster?

BERRY FILLING
– 4 to 5 cups of fresh or frozen berries (if using frozen you will need more thickener)
– 2/3 cup of sugar
– 1/4 teaspoon of cinnamon
– 1/4 cup of flour
– Instant Clear Jel, quick-cooking tapioca, or another thickener.

CRUST
– 2 1/2 cups of all purpose flour
– 1 1/4 teaspoons of salt
– 3/4 cup (1 1/2 sticks) of chilled butter (or lard)
– Up to 6 tablespoons of ice water

Use your torture device of Sauron (food processor) to chop the butter into the flour and salt until it has a grainy, sand-like consistency. Add ice water one or two tablespoons at a time as needed.

Flour your workspace and your rolling pin then roll out the dough for the tarts one handful at a time. Place a spoonful of the berry mixture in the center and have fun trying to seal it all up! You can make it a dumpling shape or more of an open top. Use a fork to seal the edges. Brush the crust with milk and sprinkle with sugar, if desired.

Place in Smaug’s mouth (the oven) and bake at 450 F for 10 minutes, then 350 F for about 30 minutes, or until the crust is a golden brown.

Let’s Play Overcooked with Celebrity Chefs

Running a professional kitchen is one thing. Running a virtual kitchen created by a sadistic level designer is another.

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RAPH: http://www.twitter.com/chestangraphael
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BRENNAN: https://twitter.com/brennanlm
SAM: http://www.twitter.com/samreich

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CAST
Bryan Voltaggio
Michael Voltaggio
Mike Trapp
Rekha Shankar

CREW
Director – Michael Schaubach
Producer – Shane Crown
Production Coordinator – Francesca McLafferty
Editor –  Sam Geer

Gluten Free Holiday Stuffing Recipe

Gluten Free Stuffing Recipe:

(Enough for about 8-10 people)
Sauté together in big pan:
2 cups Shiitake or fresh button Mushroom if dried shiitake prepare by soaking 1 hour and chopping
3 Celery chopped
3 Carrots chopped
1/4 cup Parsley chopped optional
1-2 Apples chopped
1 Onion chopped
2 tablespoon ground Sage
4 tablespoon fresh Rosemary leaves or 1/2 tablespoon ground rosemary
1 tablespoon thyme
1 teaspoon salt
Pecan 1/2 cup chopped
“Better than bullion” Veggie broth 1-2 tablespoon in 1 cup warm water
2 cups cooked quinoa optional
2 cups cooked brown rice
2 cups cooked wild rice
Or any combination of these

Add Water to add to make consistency of soft stuffing.. can add water as needed and can add more bullion to taste.

Alison’s Adventures
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