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This recipe is by Barbara Kafka and takes 2 hours plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bay leaf, cloves, rosemary, lamb
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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Homemade teriyaki sauce just like mom makes can be assembled in ten minutes for a quick and easy marinade.
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Quinoa is mixed with toasted walnuts, chives, walnut oil, and shallots in this quick and easy, gluten-free, and vegan side dish recipe.
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Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.
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The crunch of this wok-fried appetizer is doubled with the addition of chopped pea pods and Bok choy.
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A rich, spicy pork quesadilla recipe with smoky chipotle chiles.
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This spaghettini comes with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.