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This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
www.allrecipes.com
I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.
I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.
cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
Ingredients:
bacon, spring onions, rabbit, white wine, cloves, butter, garlic bulbs, yukon gold, garlic, vegetable stock
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With just 3 ingredients--chicken stock, napa cabbage, and fresh ginger--this warming, healing Cantonese soup is ready in less than 30 minutes.
With just 3 ingredients--chicken stock, napa cabbage, and fresh ginger--this warming, healing Cantonese soup is ready in less than 30 minutes.
cooking.nytimes.com
Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you donât want to include any dairy.
Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you donât want to include any dairy.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
Ingredients:
canola oil, asafetida, split peas, mustard seeds, cumin seeds, nigella seeds, fennel seeds, onion, cloves, japanese eggplants, tomatoes, vegetable stock, salt, cayenne pepper
www.chowhound.com
Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year's crop is one of the best with plenty...
Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year's crop is one of the best with plenty...
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This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.
This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.
Ingredients:
vegetable stock, tomatoes, onion, arborio rice, mozzarella cheese, parmesan cheese, basil
www.foodnetwork.com
Get Quinoa Pilaf with Crimini Mushrooms Recipe from Food Network
Get Quinoa Pilaf with Crimini Mushrooms Recipe from Food Network
Ingredients:
olive oil, shallot, crimini mushrooms, quinoa, thyme leaves, bay leaf, salt, vegetable stock
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
Ingredients:
savoy cabbage, celery, salt, butter, olive oil, white onion, garlic, sage, mushrooms, dry white wine, parsley leaves, spinach, nutmeg, sherry, parmesan cheese
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This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
Ingredients:
butter, flour, vegetable stock, pumpkin puree, peppers, half and half, sofrito, worcestershire sauce, salt, paprika
www.allrecipes.com
Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.
Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.
Ingredients:
vegetable oil, pumpkin, vegetable stock, cumin, corn tortillas, tomato, onion, avocado, cilantro