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Pickled Daikon slices are great as a snack, as a ban chan dish, or added to kimbop or Ssam style leaf wraps. Please note that this is NOT the Yellow Pickled Daikon...
Pickled Daikon slices are great as a snack, as a ban chan dish, or added to kimbop or Ssam style leaf wraps. Please note that this is NOT the Yellow Pickled Daikon...
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The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
www.foodnetwork.com
Get Portobello Mushroom Lasagna Recipe from Food Network
Get Portobello Mushroom Lasagna Recipe from Food Network
Ingredients:
lasagna noodles, milk, butter, flour, black pepper, nutmeg, portobello mushrooms, parmesan
www.allrecipes.com
This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
Ingredients:
chicken thighs, zest, olive oil, oregano, potatoes, salt and pepper, olives, tomatoes, feta cheese, baby spinach
www.delish.com
This easy-to-make margarita features fresh watermelon muddled with Mexican agave syrup, a natural sweetener derived from the cactus.
This easy-to-make margarita features fresh watermelon muddled with Mexican agave syrup, a natural sweetener derived from the cactus.
www.foodnetwork.com
Get Eggplant Parmesan Recipe from Food Network
Get Eggplant Parmesan Recipe from Food Network
Ingredients:
olive oil, yellow onion, cloves, red pepper flakes, red peppers, plum tomatoes, tomatoes, parsley, basil leaves, oregano, breadcrumbs, thyme leaves, eggs, water, eggplants, mozzarella, fontina, pecorino romano
www.allrecipes.com
Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
Ingredients:
pineapple juice, coconut, vodka, juice concentrate, lemonade, grenadine syrup, lemon lime
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A recipe for vegetarian cauliflower and chickpea tacos with lime crema from Plated.
A recipe for vegetarian cauliflower and chickpea tacos with lime crema from Plated.
Ingredients:
cauliflower, pepper, red onion, lime, avocado, garbanzo beans, spice mix, cumin, chili powder, oregano, olive oil, sugar, red wine vinegar, greek yogurt, corn tortillas, cabbage
www.allrecipes.com
Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
Chunks of pork shoulder are braised in milk with herbs and orange zest in Chef John's recipe for pork carnitas.
Ingredients:
pork, black pepper, salt, vegetable oil, bay leaves, cumin, oregano, cayenne pepper, orange, milk
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
Ingredients:
cranberries, pastry flour, rolled oats, baking powder, salt, baking soda, chocolate chips, brown sugar, sunflower, milk, vegetable oil, egg
www.allrecipes.com
Fresh habanero pepper and ginger root give this gin-based cocktail a spicy kick.
Fresh habanero pepper and ginger root give this gin-based cocktail a spicy kick.
cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire