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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vietnamese Grilled Smoked Pork Chop Rice Bowls Recipe from Food Network
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Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavorsfish sauce, lime juice and cayennebut very little oil.
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Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.
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cooking.nytimes.com
While this is the most basic version of Hainanese chicken, the best one is the provenance of devotees, who save the stock they don’t need for the rice, freeze it, and use it as a starting point for the next time they cook chicken this way If you do this repeatedly, the stock will become stronger and stronger, as will the flavors of both chicken and rice If you do this hundreds of times, the way restaurants do, the flavors will be quite intense
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Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
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This is the sangria that my friends taught me to make in Spain. It's quick and easy and makes a great drink to mix up for a summer party.
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This gluten-free slow cooker soup made with chicken thighs and vegetables is a wonderful dish to come home to after a hard day at work.