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Jazz up your sole with Chef John's recipe for crab-stuffed sole, with a bit of heat from poblano peppers.
Jazz up your sole with Chef John's recipe for crab-stuffed sole, with a bit of heat from poblano peppers.
Ingredients:
crabmeat, poblano pepper, bread crumbs, green onion, lemon juice, mayonnaise, lemon, cayenne pepper, sole, paprika
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Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!
Tea, mint, sugar, orange and lemon juices make this a quick and easy, refreshingly delicious drink on a hot summer's day, given to me by a true Southern lady. Goes great with Cajun or spicy foods too. Every time I serve this someone asks me for the recipe!
www.chowhound.com
A traditional sangría recipe made with red wine, Cognac, and fruit but without the wait.
A traditional sangría recipe made with red wine, Cognac, and fruit but without the wait.
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Use sun power to brew a lemon-tinged mint tea delicately sweetened with wildflower honey.
Use sun power to brew a lemon-tinged mint tea delicately sweetened with wildflower honey.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ham is basted on the grill with an eye-opening horseradish sauce.
Ham is basted on the grill with an eye-opening horseradish sauce.
cooking.nytimes.com
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters If the meringue is too stiff, the cake will not maintain its height once baked You should be able to pour the batter into the pan
Ingredients:
pastry flour, superfine sugar, salt, egg whites, lemon juice, cream of tartar, vanilla, almond extract, lemon, nectarines, plums, honey, sugar, thyme
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Get Fennel Upside-Down Cake Recipe from Food Network
Get Fennel Upside-Down Cake Recipe from Food Network
Ingredients:
sugar, fennel, salt, lemon juice, flour, baking powder, baking soda, milk, eggs, olive oil, lemon, fennel pollen, raspberry jam
www.chowhound.com
Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
Ingredients:
pasta, yukon gold, carrot, water, cashews, pine nuts, margarine, yeast, miso, lemon juice, salt, dijon mustard, flour, soymilk, turmeric, stale baguette, baguette, onion powder
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A homemade buttermilk biscuit tops the fresh berries of this home style cobbler.
A homemade buttermilk biscuit tops the fresh berries of this home style cobbler.
Ingredients:
lemon juice, sugar, cornstarch, butter, flour, cinnamon, salt, baking powder, baking soda, buttermilk
www.delish.com
We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but dont feel limited by our preferences. Use your own favorite, and grill, broil or even sauté itwhatever seems easiest to you
We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but dont feel limited by our preferences. Use your own favorite, and grill, broil or even sauté itwhatever seems easiest to you
Ingredients:
olive oil, cloves, couscous, cumin, cayenne, salt, tomato juice, water, italian sausages, lemon juice, tomato, cilantro
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This sticky Lebanese confection is made with dry farina (sometimes known as Cream of Wheat®), baked to a golden brown, and drizzled with sweet orange blossom water syrup.
This sticky Lebanese confection is made with dry farina (sometimes known as Cream of Wheat®), baked to a golden brown, and drizzled with sweet orange blossom water syrup.
Ingredients:
tahini, farina, sugar, baking powder, yogurt, butter, blanched almond, water, lemon juice, orange flower water