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Millet flour, cornmeal, and rice flour are used in this gluten-free cornbread that is light, fluffy, and a little crumbly.
Millet flour, cornmeal, and rice flour are used in this gluten-free cornbread that is light, fluffy, and a little crumbly.
Ingredients:
eggs, water, vegetable oil, cornmeal, millet flour, rice flour, sugar, baking powder, salt
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These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.
These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.
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These filled pancakes are served during Russia's Pancake Week (Maslenitsa) celebration before Lent begins. Traditionally they're filled with caviar, jam, sour cream, or mushroom filling.
These filled pancakes are served during Russia's Pancake Week (Maslenitsa) celebration before Lent begins. Traditionally they're filled with caviar, jam, sour cream, or mushroom filling.
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Caramel pretzel brownies are a breeze when made with brownie mix, caramels, chopped pretzels, chocolate chips, and toffee bits.
Caramel pretzel brownies are a breeze when made with brownie mix, caramels, chopped pretzels, chocolate chips, and toffee bits.
Ingredients:
caramels, vegetable oil, water, eggs, butter, milk, pretzels, chocolate chips, toffee bits
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A delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish.
A delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish.
Ingredients:
wheat bran, buttermilk, vegetable oil, egg, brown sugar, vanilla, flour, baking soda, baking powder, salt, raisins
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Get Matzo Apple Tea Cakes Recipe from Food Network
Get Matzo Apple Tea Cakes Recipe from Food Network
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This easy salad is quick to throw together out of pantry ingredients. Sweet canned peas and corn, canned mushrooms, and hard-boiled egg combine with a creamy dressing and some zesty pickled pimentos.
This easy salad is quick to throw together out of pantry ingredients. Sweet canned peas and corn, canned mushrooms, and hard-boiled egg combine with a creamy dressing and some zesty pickled pimentos.
Ingredients:
peas, kernel corn, mushrooms, egg, onion, mayonnaise, sour cream, pimento peppers, black pepper
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Get Togarashi Onion Rings with Wasabi Dipping Sauce Recipe from Food Network
Get Togarashi Onion Rings with Wasabi Dipping Sauce Recipe from Food Network
Ingredients:
mayonnaise, wine vinegar, sugar, togarashi, wasabi, pickled ginger, yellow onions, buttermilk, panko breadcrumbs, flour, sesame seeds, cayenne, garlic powder, onion powder, salt
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Crunchy and easy chicken strips are pan-fried and ready in 30 minutes. Serve alongside honey mustard sauce!
Crunchy and easy chicken strips are pan-fried and ready in 30 minutes. Serve alongside honey mustard sauce!
cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
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This traditional recipe for Hunan peppered pork delivers plenty of heat with each bite thanks to hot green chiles stir-fried with the pork.
This traditional recipe for Hunan peppered pork delivers plenty of heat with each bite thanks to hot green chiles stir-fried with the pork.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.