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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
Ingredients:
radiatore, green onions, green bell pepper, celery, sugar, vegetable oil, ketchup, white wine vinegar, salt, paprika, black pepper
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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.
Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.
Ingredients:
water, salt, black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, salad dressing, rump roast
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup â I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. âIâve never had a slice of tourtière and spoonful of ketchup and not liked it,â David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup â I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. âIâve never had a slice of tourtière and spoonful of ketchup and not liked it,â David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
Ingredients:
flour, salt, butter, lard, water, meat cut, neutral oil, allspice, cinnamon, stout, chicken thighs, yellow onions, cloves, parsley, cremini mushrooms, dry white wine, pork, white pepper, clove, yukon gold, egg yolk
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
Ingredients:
white beans, chicken stock, bay leaves, black peppercorns, thyme, garlic, pork, vegetable oil, sausages, confit, onion, carrot, celery, tomato paste, white wine, salt, bread crumbs, italian parsley, rendered duck, butter
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Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
Ingredients:
olive oil, butter, cloves, onion, red bell pepper, italian seasoning, flour, dry white wine, chicken broth, half and half, spinach, artichoke hearts, mozzarella cheese
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Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
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Serve this creamy broccoli and cheese casserole as a side dish or a vegetarian main course.
Serve this creamy broccoli and cheese casserole as a side dish or a vegetarian main course.
www.foodnetwork.com
Get Baked Baguettes Recipe from Food Network
Get Baked Baguettes Recipe from Food Network
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Creamy fettuccini flavored with crispy bacon and delicious Parmesan cheese.
Creamy fettuccini flavored with crispy bacon and delicious Parmesan cheese.
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Bread flour has a higher gluten content and so makes a durable dough that holds its own against the weight of all the yummy pizza toppings.
Bread flour has a higher gluten content and so makes a durable dough that holds its own against the weight of all the yummy pizza toppings.