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Get Red, White and Blue Gelatin Flag Recipe from Food Network
Get Red, White and Blue Gelatin Flag Recipe from Food Network
www.allrecipes.com
The simplest red, white, and blue fruit salad has strawberries, blueberries, and bananas for the colors of the flag.
The simplest red, white, and blue fruit salad has strawberries, blueberries, and bananas for the colors of the flag.
www.delish.com
This authentic, flavorful sauce will even convert shrimp skeptics!
This authentic, flavorful sauce will even convert shrimp skeptics!
Ingredients:
shrimp, sesame oil, garlic, ginger, red pepper, green pepper, onion, black beans, shaoxing wine, scallion greens, rice vinegar, oyster sauce, hoisin, soy sauce, palm sugar, cornstarch, chicken stock
www.chowhound.com
Easy, light, and elegant.
Easy, light, and elegant.
www.allrecipes.com
Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
Some people do not like the citron found in fruitcakes, so they might like this one. You may substitute pecans if you prefer.
Ingredients:
dates, pineapple, cherries, walnut, flour, baking powder, salt, eggs, corn syrup, brown sugar, vegetable oil
www.delish.com
When you want to zest it up, Sriracha is always the answer.
When you want to zest it up, Sriracha is always the answer.
Ingredients:
pork, canola oil, cloves, onion, eggplant, red bell pepper, soy sauce, brown sugar, sriracha, green beans, cilantro
www.allrecipes.com
The classic broccoli salad is made with with red onion, bacon and cashews. This is perfect for a party or potluck.
The classic broccoli salad is made with with red onion, bacon and cashews. This is perfect for a party or potluck.
www.delish.com
Get cozy with a bowl of this 20-minute soup.
Get cozy with a bowl of this 20-minute soup.
Ingredients:
italian sausages, olive oil, cloves, onion, thyme, can chickpeas, white wine, heavy cream, broccoli, parsley
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.