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Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish.
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Canned and fresh fruit are mixed into a lovely orange cream concoction made form vanilla pudding, milk, orange concentrate and sour cream. After a few hours in the refrigerator, it 's ready to be spooned out and enjoyed.
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This wonderful, fruity pie with a banana surprise will really knock your guests out!
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This is a recipe I created. I love to cook and try new things. Once I tried Chorizo sausage, I knew I had to create a recipe that incorporated the sausage and...
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A classic South American potato salad, also known as 'Ensalada Rusa,' that contains chopped green olives and mixed vegetables with a little kick of lemon and ground mustard.
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Wonderful punch for baby and bridal showers. Cherries and orange slices float on top like islands.
cooking.nytimes.com
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
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This rhubarb pie recipe has orange zest, sugar, and a tart rhubarb filling baked into a flaky, lattice-top pie crust.
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This stick-to-your-ribs chicken casserole is so easy to make. Use leftover chicken and cooked rice for a quick and comforting dinner.
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This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.
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This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.