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Get Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup Recipe from Food Network
Get Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup Recipe from Food Network
Ingredients:
butter, apricots, plums, nectarine, peach, sugar, vanilla bean, amaretto liqueur, flour, baking powder, salt, ricotta cheese, eggs, milk, lemon
www.allrecipes.com
A crumble made with a cinnamon-flavored rolled oats topping, apples, peaches, plums, and strawberries is an easy summer dessert.
A crumble made with a cinnamon-flavored rolled oats topping, apples, peaches, plums, and strawberries is an easy summer dessert.
Ingredients:
apples, peaches, fruit, strawberries, sugar, cinnamon, water, butter, apricot nectar, flour, rolled oats, graham cracker crumbs
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Get Fruit And Cheese Platter Recipe from Food Network
Get Fruit And Cheese Platter Recipe from Food Network
Ingredients:
orange, orange juice, sugar, vanilla bean, figs, oats, flour, brown sugar, salt, butter, baking soda, water
cooking.nytimes.com
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
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Get Great Grilled Vegetables Platter Recipe from Food Network
Get Great Grilled Vegetables Platter Recipe from Food Network
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Get BBQ Chicken Pizza with Spicy Slaw Recipe from Food Network
Get BBQ Chicken Pizza with Spicy Slaw Recipe from Food Network
Ingredients:
yeast, flour, salt, olive oil, garlic, bone, red onions, cloves, barbecue sauce, green cabbage, purple cabbage, jalapeno, milk, mayonnaise, sugar, white vinegar, cayenne pepper, cilantro, mozzarella
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Get Asian Noodle Salad Recipe from Food Network
Get Asian Noodle Salad Recipe from Food Network
Ingredients:
spaghetti, carrots, peppers, bean sprouts, english cucumbers, scallions, cilantro, napa cabbage, purple cabbage, kale, peanuts, olive oil, soy sauce, oyster sauce, wine vinegar, brown sugar, ginger, sesame oil, cloves
cooking.nytimes.com
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
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Get Platinum Velvet Cup Cake Recipe Recipe from Food Network
Get Platinum Velvet Cup Cake Recipe Recipe from Food Network
Ingredients:
flour, eggs, baking soda, food coloring, salt, cocoa, white vinegar, vegetable oil, vanilla, water, sugar, buttermilk, butter, cream cheese, powdered sugar
www.chowhound.com
This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
Ingredients:
avocado, milk yogurt, chives, lime, garlic, white wine vinegar, olive oil, cumin, carrots, bulb fennel, cauliflower, cherry tomatoes, cucumber, snap peas, green olives
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Get Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce Recipe from Food Network
Get Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce Recipe from Food Network