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These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.
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This is a fairly classic take on teriyaki broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.
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This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.
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Get Buffalo Chicken Wings Recipe from Food Network
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Get Super Tuna Recipe from Food Network
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
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Canned tuna simmered with garlic, onion and bell pepper in sour cream spiced with curry powder.
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
cooking.nytimes.com
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.