Search Results (20,678 found)
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Enjoy this "CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Irons in the Fire Beef Tenderloin Recipe from Food Network
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Get Roasted Artichoke Hearts Provencal Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Very pretty pasta toss with baby shrimp and bright green broccoli florets nestled in a light yet buttery sauce and served tossed with your favorite pasta.
cooking.nytimes.com
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna
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Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
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Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located...
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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A classic cheese grits recipe. The grits combine with milk, cheddar cheese, and eggs, then bake until done.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.