Jefferson City Magazine
  • Jan/Feb 2023 – The Industry Issue
    • Posted on January 3, 2023January 2, 2023
    • story byJefferson City Magazine Staff
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Jefferson City Magazine
Jefferson City Magazine
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Recipe

19 posts
  • 2023
  • At Ease

Bring the Snacks: Hummus+

  • photography byMissy Creed McFerron
  • Posted on January 3, 2023January 2, 2023
  • story byMissy Creed McFerron
Getting maximum nutrition with this Middle-Eastern favorite. Healthy snacking and making others happy doesn’t get much easier than this Hummus+ recipe. It’s perfect for those who want to contribute, but…
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Carry Out Family Meal from Sweet Smoke

  • Posted on November 15, 2020February 10, 2021
  • story byJefferson City Magazine Staff
Brisket [Whole 12-15 lb.] Smoke Temp 200° | Internal Temp 195° | Cook Time 13-15 hrs. | Rest Time 2 hrs. Turkey Breast [Whole 4-6 lb.] Smoke Temp 235° |…
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Apple Creamy Almond Danish Braid from High Rise Bakery

  • Posted on November 15, 2020February 10, 2021
  • story byJefferson City Magazine Staff
Danish Dough 4 cups all-purpose flour 1 ½ cups (3 sticks) chilled, unsalted butter 2 packages or ½ ounce dry active yeast ½ cup warm water (not above 110 degrees)…
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Shrimp Pesto Pasta from Prison Brews

  • Posted on November 15, 2020February 10, 2021
  • story byJefferson City Magazine Staff
INGREDIENTS 10 ounces bucatini pasta 2 tablespoon olive oil ¾ cup basil pesto ¼ cup white wine 2 garlic cloves, minced 1 pound medium shrimp, peeled and deveined ¼ cup…
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Hearty Tomato Basil Soup & Gluten-Free Grilled Cheese from Love2Nourish

  • Posted on November 15, 2020February 10, 2021
  • story byJefferson City Magazine Staff
Ingredients to make the sandwich: Gluten-free bread of choice (We use our house-made cauliflower buns.) 3 types of cheese (We use smoked gouda, provolone, and goat cheese.) Vegetables of choice…
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Frenched Standing Rib Roast from Hy-Vee

  • Posted on November 15, 2020February 10, 2021
  • story byJefferson City Magazine Staff
Ingredients Rib roast Rub ingredients Kosher salt Black pepper Granulated garlic Thyme  Or feel free to use your favorite blend! Instructions Preheat oven to 450 degrees.  Combine all of the…
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Seared Ahi Tuna Tacos with Black Bean Salad from Hy-Vee

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Black marble serving platter with seared ahi tuna laid in a line. Tortilla triangles lay to the side.
Black Bean Salad 1 can black beans drained and rinsed 2 ears of corn shucked and roasted 1 tomato seeded and diced 1 orange bell pepper diced 1/2 bunch of…
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Spicy Italian Hoagie from The Grand Cafe

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
A hoagie cut into two halves, one setting up on its side and one setting flat.
INGREDIENTS Hoagie roll Jalapeno aioli or mayonnaise Lettuce Italian dressing Tomato Capicola Salami Bacon Provolone  DIRECTIONS Slice and toast hoagie and spread with aioli. In a pan over medium-high heat,…
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Fall Roasted Pork Loin from High Rise Bakery

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
3 plates shown, one with fall roasted pork loin, one with a Campfire Mocha and one with a Cinnamon Roll Bread Pudding.
INGREDIENTS 2 lb. pork loin Stout beer Beef broth Thyme Bay leaves Rosemary Apple cider Salt Pepper DIRECTIONS Season pork with salt and pepper Sear all sides in pan over…
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The Boss Hogg from Sweet Smoke BBQ

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Aluminum platter lined with reddish brown paper with varied meats, watermelon slices, coleslaw and a pickle on top.
Brisket [Whole 12-15 lb.]  Smoke Temp 200° | Internal Temp 195° | Cook Time 13-15 hrs. | Rest Time 2 hrs. Turkey Breast [Whole 4-6 lb.] Smoke Temp 235° |…
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