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Atlantic South

The Atlantic South stretches from Delaware all the way down to southern Florida. The modern culinary history of this sub-region stretches back to 1565, when Spaniards waded ashore to establish the first European colony in America at Saint Augustine, Florida. The Spanish introduced pigs and peaches into the Americas. Centuries later, pork barbecue rules the South and peaches command the orchards of Georgia and South Carolina. Seafood is on the menu all along the Atlantic South, from the blue crab of the Chesapeake Bay to the conch fritters of Key West. Rice once dominated the Lowcountry of South Carolina and Georgia. Though the industry has long since died out, the rice-based dishes that grew up here, like Hoppin’ John, remain.
 

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Living In: Norfolk, Virginia, USA
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I love and work on computers. I love to cook. I'm 12 years old I helped my mom cook when I was 4 years old.

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About me: Vegetarian for 3 years, newly converted vegan. It's a little difficult though not too hard-I'm learning. As a vegan who lives with omnivores, I have to prepare food that contains…
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Troy 

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Living In: Jacksonville, Florida, USA
About me: I like my food like I like my women, hot and spicey! Just kidding, I like sports, spicey food and blues music.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Restaurant-Style Buffalo Chicken Wings

Reviewed on Nov. 7, 2009 by Jennifer 
Awesome! Make sure you cook them enough. The second time I made them I got impatient and pulled them out too early. The family loved them and asked for them again. Don't skip on the refrigeration.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed on Nov. 6, 2009 by kayakjoan 
Oh! Yes! This is a keeper. I did not change anything with the ingredients and it turned out perfect, moist, and tender. The store only had a 2 1/2 lb. roast so I did half the recipe. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Restaurant-Style Buffalo Chicken Wings

Reviewed on Nov. 6, 2009 by Chelle 
I am not a fan of chicken wings, but I enjoyed everything from the coating to the sauce! The key is allowing the wings to rest with the flour on them for a minimum of an hour. I took the wings out of the fridge about 15 minutes prior to frying so the wings would not bring down the temperature of the oil too much. These are the perfect snack to serve during football season! I will definitely make these again!
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