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This carefully balanced combination of spices, along with mild seasoned rice vinegar, makes tender, deliciously aromatic chicken kebobs similar to those cooked...
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Get Oatmeal Cake with Penuche Frosting Recipe from Food Network
cooking.nytimes.com
This is a truly glorious one-pot weeknight meal Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method
cooking.nytimes.com
There is no high drama about simmering a stew However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide
cooking.nytimes.com
Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies It’s welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal
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Get RED MULLET SALAD WITH VEGETABLES Recipe from Food Network
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Get RED MULLET SALAD WITH VEGETABLES Recipe from Food Network
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This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
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A Frenchy cocktail with unexpected ingredients.
Ingredients: lemon, brandy, cassis
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Use this recipe to turn a turkey carcass from your Thanksgiving or Christmas dinner into a comforting Chinese rice porridge, congee or jook.
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Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!