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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
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Cherry tomatoes are stuffed with a creamy blend of shrimp, horseradish, and cream cheese.
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Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.
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These deviled eggs have a creamy filling flavored with Greek yogurt and mustard, plus a savory sprinkling of everything bagel seasoning on top.
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This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled.
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Shrimp in a spicy peanut sauce are served with rice noodles, cilantro, peanuts, and yogurt for a refreshing Thai-inspired meal.
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Whip up this quick tartar sauce with common ingredients when you're in a hurry.
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Broiled lobster is the perfect simple preparation for lobster tail, and promises to please a crowd by highlighting the natural flavor of the lobster meat.
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