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It seems that Fennel Apple Soup is on everyone's radar these days. And what better time than now?! It's perfect soup weather here in Boulder—a toasty...
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans — although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
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Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
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Get Essence, Rustic Rub, and Southwest Seasoning Recipe from Food Network
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Get Tempura Fried Squash Blossoms with Tomato Sauce Recipe from Food Network
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This quick and easy Italian Chicken Milanese recipe is baked, not fried it's not only healthier, it also leaves less of a mess behind!
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Get OVEN DRIED TOMATO AND BLACK OLIVE TIANS Recipe from Food Network