Search Results (31,189 found)
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This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Quick and easy, shrimp baked in a tomato sauce with onions, garlic, parsley, dill, and feta cheese.
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In a cream cheese/Cheddar-Jack base, pickled jalapenos, green olives, and chopped red onions make a delicious topping for Snack Factory® Pretzel Crisps®.
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Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven.
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This flan's signature ingredients are condensed and evaporated milk and almond extract.
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This versatile and delicious sweet creamed corn recipe may be served as a creamy side dish, or topped with bread crumbs and baked into a hot casserole.
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This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream.
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.
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Three canned cream soups -- chicken, mushroom and celery -- go into this quick soup made with processed cheese and chunk chicken.
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This barbecue sauce has nectarines, smoky chipotles, and brown sugar, ready to be brushed on grilled ribs or chicken.