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Get Corned Beef Hash Recipe from Food Network
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Here is a family favorite recipe that while it sounds strange is very tasty and has won over everyone who has tried it. It was born out of wartime in the Philippines we believe. Typically served for breakfast with butter or margarine. Not a sweet waffle. Best in a standard waffle iron (not Belgian).
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Steamed corned beef is a classic Bahamian dish also known as 'Fire Engine'. Traditionally served with grits for breakfast or with white rice for lunch or dinner. Steam is a Bahamian term for anything fried down and simmered in a tomato base (bologna, pork chops or chicken can also be served this way).
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Get Smoked Beef Brisket Recipe from Food Network
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Get Italian Roast Beef Recipe from Food Network
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Get Roast Beef 1000 Recipe from Food Network
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red