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Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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Mahalabia, a Middle Eastern-style pudding, is scented with rose water and cardamom and topped with nuts for a rich and creamy dessert.
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This recipe produces a quick version of Garam Masala, the aromatic blend of spices often used in Indian cooking.
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The secret for good Middle Eastern food. Actually it's a mix of 8 spices.
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For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.
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Get Goat Cheese Toasts Recipe from Food Network
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.