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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish cheeses.
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Fresh salmon mixed with green herbs, lemon, and a little shallot.
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A great soup for casual entertaining.
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Get Tequila Lime Chicken Recipe from Food Network
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An easy salmon recipe with parsley, lemon, and capers. The salmon is seared in a skillet and served with a simple pan sauce.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce spiked with smoked Spanish paprika.
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