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This recipe is by Molly O'Neill and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Scotch whiskey, cream, and organic dark chocolate work well together in this recipe to make a terrific homemade liqueur sure to become a favorite!
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Catfish is coated in a savory caramel fish sauce in this traditional Vietnamese dish.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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Browned ground beef is combined in this tomato based soup with chopped green peppers, cooked rice, beef bouillon, brown sugar and soy sauce.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Get Bacon Jack and Jalapeno Quesadillas Recipe from Food Network
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon Recipe from Food Network