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Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner.
Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner.
cooking.nytimes.com
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.
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Cut zucchini into spirals and deep-fry them like onion strings to make this tasty and clever treat that is a perfect side for seafood.
Cut zucchini into spirals and deep-fry them like onion strings to make this tasty and clever treat that is a perfect side for seafood.
www.foodnetwork.com
Get Damn Hot Peppers Recipe from Food Network
Get Damn Hot Peppers Recipe from Food Network
cooking.nytimes.com
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine.
Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine.
www.allrecipes.com
Succulent chicken breasts topped with perfectly sauteed mushrooms create a delicious, yet very simple, dish.
Succulent chicken breasts topped with perfectly sauteed mushrooms create a delicious, yet very simple, dish.
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Get Marinated Grilled Chicken -- Village Recipe from Food Network
Get Marinated Grilled Chicken -- Village Recipe from Food Network
www.delish.com
Give your chicken a spicy mediterranean spin.
Give your chicken a spicy mediterranean spin.
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Get Madidi's Salmon Recipe from Food Network
Get Madidi's Salmon Recipe from Food Network
www.delish.com
Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.
Fernando López Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro a staple of Mexican cuisine in place of the usual basil.
cooking.nytimes.com
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other
Boneless leg of lamb is a good choice because it is nicely suited to stuffing Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly Toss on the persillade and fold one half of the meat on top of the other