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Vanilla Greek yogurt and almond milk add protein to this blackberry and banana smoothie that's an easy choice for breakfast on the go.
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An excellent fruity drink on a hot day! Bananas and raspberries are blended with orange juice and yogurt.
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A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
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Ethiopian-style bread salad using injera, a flat bread
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Get Chicken Tandoori Recipe from Food Network
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Get Quinoa with Chicken and Lentils Recipe from Food Network
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This refreshing non-alcoholic mocktail is cooling on a hot summer evening and festive enough for New Year's Eve.
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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You will need a coffee grinder to grind the tea leaves here. Recipe By: Grace Parisi Servings: MAKES 32 TEA SANDWICHES