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This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish Do not worry about the salt; most of it will go out when the tomatoes are drained.
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Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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These sweet pumpkin seeds are baked with vanilla bean sugar and cinnamon.
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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
cooking.nytimes.com
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
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Get Sesame-Pecan Chicken Strips Recipe from Food Network
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Garlic, onion, stone-ground mustard, and orange juice make a tasty sauce for a slow cooked pork roast, to deliver delicious pulled pork with relatively little effort.
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.