Search Results (31,425 found)
cooking.nytimes.com
Like many Nebraskans, the poet Erin Belieu’s family members use any large gathering as a pretext for serving prime rib Thanksgiving is no exception When Ms
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Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.
Ingredients: egg, olive oil, milk, tapioca flour, salt
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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There are lots of pecans and coconut in this sweet and gooey pie that 's quick to whip up. Butter, sugar, coconut, flour, eggs and water are combined, poured into a pie shell studded with pecans, and baked.
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
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Pureed watermelon is mixed with sparkling water creating a refreshing watermelon soda.
Ingredients: watermelon, ice, sparkling water
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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Frozen banana, cold water, and caramel sauce are all you need to make a creamy sorbet for a delightful treat.
Ingredients: banana, water, caramel sauce
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Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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Wonton wrappers stuffed with spiced ground turkey, scallions, and water chestnuts are fried in this easy recipe for homemade pot stickers.
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.