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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce.
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This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.
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This moist sour cream coffee cake is accented with the sweet taste of chocolate chips, cinnamon, and brown sugar.
cooking.nytimes.com
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The Dunkadelic Big Dance Honey BBQ Wings are a sky-high, super-fly, slam-dunk for the NCAA Tournament. Let the "March Madness" begin.
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Get Almost-Famous Broccoli-Cheddar Soup Recipe from Food Network
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Historic Washington State Park's annual "Dutch Oven Holiday Sweets and Treats" workshop teaches participants how to make desserts like lazy cobbler in a 12-quart dutch oven.
www.simplyrecipes.com
Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.
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Tomato soup made with fire-roasted tomatoes and fresh basil is a perfect accompaniment to grilled cheese.
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Get Fish Tacos with Chipotle Cream Recipe from Food Network