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| Episode Description |
Thursday, May 10, 2012 - 2:00 PM
For the first recipe, Chef Bob uses great American grown zucchini blossoms, the flower of the zucchini plant. With that he uses his food processor to make a wonderful Wild American Shrimp mousse to stuff inside the flower itself. Covering the stuffed flower is a white wine pear tomato and opal basil butter sauce that is drizzled over the flower and baked to perfection. D
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