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This is an authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
This is an authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
Ingredients:
water, cardamom seeds, cinnamon, cloves, orange, sugar, raisins, blanched almonds, port wine, brandy
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
Ingredients:
beef, salt, garlic powder, black pepper, thyme, fennel seeds, potatoes, onion, sour cream, horseradish, chives
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cake yeast, sugar, water, olive oil, salt, herbs, garlic, shallots, bread flour, walnuts, black olives
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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
cooking.nytimes.com
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
Ingredients:
french bread, flat anchovy, olive oil, cloves, red onion, mozzarella cheese, oregano, black pepper, salt
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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
Ingredients:
scallops, salt, black pepper, seafood, olive oil, lemon juice, margarine, honey, shallot, garlic
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Get Pisco Maria (Bloody Mary with Pisco) Recipe from Food Network
Get Pisco Maria (Bloody Mary with Pisco) Recipe from Food Network
Ingredients:
pisco, horseradish, lemon juice, hot sauce, soy sauce, worcestershire sauce, black pepper, celery, tomato juice
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Get Pork Belly Adobo Recipe from Food Network
Get Pork Belly Adobo Recipe from Food Network
Ingredients:
soy sauce, cloves, sugar, black peppercorns, pork belly, canola oil, yellow onion, bay leaves, vinegar
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This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
Ingredients:
brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, cayenne pepper