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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
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Get Gnocchi Primavera Recipe from Food Network
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This crustless vegetarian quiche with leeks, mushrooms, and sweet potatoes is seasoned with thyme and makes a great breakfast or main dish for any meal.
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Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!
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Get Totchos Recipe from Food Network