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This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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Using an Instant Pot(R) to pressure cook chicken thighs in a garlic-sesame sauce infuses them with serious flavor.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Avocados and coconut oil are the secret ingredients for the filling in this gluten-free, vegan key lime pie that also fits into the paleo lifestyle!
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Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.
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Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan Her background is Filipino, and Mr Phojanakong’s recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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The famous Irish-inspired cocktail lends its flavors to a delicious, moist cake. This spectacular cake starts with a cake mix, and is drizzled with whiskey syrup, filled with Irish stout beer caramel, and frosted with Irish cream frosting.
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Get Mexican Red Rice (Arroz Rojo) Recipe from Food Network
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Get Shrimp with Roasted Pepper-Horseradish Dip Recipe from Food Network