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cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette Recipe from Food Network
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Get Roasted Leg of Lamb with Red Onions and Sour Cherries Recipe from Food Network
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Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in this salad.
www.delish.com
Recipe for Grilled Leg of Lamb with Minted Yogurt, Cucumbers, and Olives, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Who knew chocolate and peanut butter could get any better?
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Get Rack of Lamb with Herb Crust and Mint-Basil Pesto Recipe from Food Network
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This recipe is very common in Brazil and a good use of Catupiry cheese.
cooking.nytimes.com
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Something of an accident, but you will love it.
Ingredients: bread, nutella, eggs, sugar, salt, milk, heavy cream
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Get 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo Recipe from Food Network