Vintage iron molded shrimp dish

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Here is an assortment of recipes for popular foods from famous restaurants of the past. Please note that I have not tested them. Temperatures are Fahrenheit.

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Classic things bring me joy. One of my oldest treasures is my cast iron skillet. If I think about it enough, it almost gives me chills to think of all that history gracing each meal.

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Okay, this is finally it. This entry is from ModernSuzie, who I hope is still reading this blog after it took me so long to post her entry. But the long wait is over!

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For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab. These tenders come in servings of two, three, six, or twelve, with your choice of dipping sauces on the side including Buffalo, barbecue and the new Finger Lickin' Good Sauce. An important secret revealed in this recipe is a specific type of ground black pepper.

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Please choose a different store. Learn More. Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability.

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Pick up a Butter Pat skilletand you'd be hard-pressed to believe it's actually made of cast iron. It's deceptively light, questionably thin around the edges and looks more like a bronzed antique than something capable of everything cast-iron pans are known and loved for. Those are the exact qualities founder Dennis Powell had in mind when designing the skillet.

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This dip looks divinely delicious! I love Pace Picante Sauce and put it on so many things, including eggs! Thanks for the great recipe!

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My parents found this vintage gem of a recipe book for 50 cents at a library sale in Virginia. The Joys of Jell-O, circa something, proves that people in the 60s had some funny ideas about food as well as a kitschy aesthetic for food photography. The book contains the usual, some silly re: Birthday Surprisecandy-colored Jell-O recipes but also a large number of savory Jell-O salad recipes. While I am curious to try some of these recipes I have to admit that the idea of a gelatin mold containing mayonnaise and shrimp makes my stomach turn.

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Recipe by: B. Take the classic shrimp cocktail to new levels of appetizer excellence. With a name like Gisclair he or she must be from the "Bayou".

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