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This bread also can be made in a two-pound-capacity bread machine. The resulting loaf will have a softer, paler crust than one baked in an oven.
cooking.nytimes.com
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other)
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Get Slow-Cooker Meatloaf Recipe from Food Network
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pork shoulder slow-cooked Asian style with soy sauce, ginger, and star anise.
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No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
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Meatloaf in the shape of a skull with hard-boiled eggs for the "eyes" and garlic for the "teeth" is a creepy and kid-friendly meal for Halloween.