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These are a less fattening take on an extremely popular take-out side dish available at the local shawarma stands.
These are a less fattening take on an extremely popular take-out side dish available at the local shawarma stands.
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Beef chuck and lamb chops are ground with onions and spices to make this flavorful gyro meat. Serve sliced with tzatziki sauce and your favorite gyro toppings.
Beef chuck and lamb chops are ground with onions and spices to make this flavorful gyro meat. Serve sliced with tzatziki sauce and your favorite gyro toppings.
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Classic bruschetta made with simple ingredients of petite diced tomatoes, basil, and garlic.
Classic bruschetta made with simple ingredients of petite diced tomatoes, basil, and garlic.
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
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Get House Sausage Recipe from Food Network
Get House Sausage Recipe from Food Network
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A recipe for the traditional Irish potato pancake known as boxty, made with a mix of mashed and grated potatoes.
A recipe for the traditional Irish potato pancake known as boxty, made with a mix of mashed and grated potatoes.
www.allrecipes.com
Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.
Everyone who has this loves it! It's surprisingly simple and quick. Garlic, rosemary, and white wine flavor the pork. The aroma is wonderful. Try steaming fresh broccoli, then frying it in the pan juices for a perfect side dish.
cooking.nytimes.com
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking Take care to serve these straight from the oven when they are still hot and a little gooey in the center If you want to make these ahead, you can freeze them after forming them into balls, but before baking (itâs easiest to freeze them directly on the baking sheet if youâve got the freezer space)
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking Take care to serve these straight from the oven when they are still hot and a little gooey in the center If you want to make these ahead, you can freeze them after forming them into balls, but before baking (itâs easiest to freeze them directly on the baking sheet if youâve got the freezer space)
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Get Slow-Cooker Spiced Nuts Recipe from Food Network
Get Slow-Cooker Spiced Nuts Recipe from Food Network
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Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow...
Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow...
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Get Parmesan Chicken Sticks Recipe from Food Network
Get Parmesan Chicken Sticks Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.