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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 1 hours 30 minutes, plus 2 hour's refrigeration (minimum). Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: flour, potato, baking powder, butter, salt, egg
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Your kids won't guess it's zucchini that keeps these pancakes light and fluffy with a slight sweetness that pairs well with whipped cream.
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Chunks of ripe avocado are coated with tempura batter, then fried in hot oil until crisp for a tasty dipping snack.
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It's just buttered egg noodles with parsley, parmesan cheese, and hot dogs.
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Leftover Thanksgiving turkey morphs into a tasty chopped salad with assistance from ham, dried cranberries, fresh basil, and hard-cooked egg tossed in a light mayonnaise dressing.
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Stuffed with summer stone fruits, like peaches and plums, this yummy hand-held pastry is courtesy of John Barricelli.
Ingredients: fruit, sugar, orange, salt, cornstarch, egg
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