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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
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Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
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Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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This breakfast corn dog recipe dips breakfast sausage in a maple syrup-cornmeal batter, then serves it on a stick.
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Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
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Wontons, those small crisp appetizers originally from China, get a new fusion of flavors when stuffed with a creamy turkey filling and served with tangy, spicy cranberry salsa.
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These are sensational. Flour tortillas are deep fried and shaped into cups, brushed with honey, filled with ice cream balls coated with cookie crumbs and pecans, and then topped with lovely spiced pears.
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Get Mini Banana Beignets Recipe from Food Network