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These Chinese-style green onion pancakes are kneaded with a unique but easy technique and drizzled with butter to make extra flaky results!
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"Not much needs to be added to this luscious, moist spoonbread," says Chef Emeril Lagasse. "It is delicious simply with green onions and cheese as an accent. But your imagination can run wild without much risk. Add an abundant herb or another of your favo
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Get Green Bean Casserole Recipe from Food Network
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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Get Cabbage Rolls Recipe from Food Network
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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With so much time being spent on all your other holiday dishes, why not add this quick, simple, and tasty recipe to your holiday menu? You deserve it!
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The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
cooking.nytimes.com
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
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The healthiest fried rice there ever was.
cooking.nytimes.com
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon I figured if it worked so well in that dish, it could also in a quiche