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Get Kardea's Crawfish Pie Recipe from Food Network
Get Kardea's Crawfish Pie Recipe from Food Network
Ingredients:
butter, olive oil, yellow onion, green bell pepper, cloves, crawfish tail, red bell pepper, seafood, cream cheese, half and half, asiago cheese, puff pastry, eggs
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
white beans, yellow onions, carrots, celery, olive oil, garlic, jalapeno pepper, parsley, vegetable stock, thyme, bay leaf, cumin seed, black pepper, cumin, cilantro, oregano
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Get Green Rice (Arroz Verde) Recipe from Food Network
Get Green Rice (Arroz Verde) Recipe from Food Network
cooking.nytimes.com
Crisp radishes turn sweet and juicy when briefly roasted at high heat Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce This is best served warm rather than piping hot
Crisp radishes turn sweet and juicy when briefly roasted at high heat Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce This is best served warm rather than piping hot
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Get Tomato and Basil Tarte Tatin Recipe from Food Network
Get Tomato and Basil Tarte Tatin Recipe from Food Network
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Get Blistered Green Beans with Spicy Chile Sauce Recipe from Food Network
Get Blistered Green Beans with Spicy Chile Sauce Recipe from Food Network
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Get Layered Picnic-in-a-Jar Recipe from Food Network
Get Layered Picnic-in-a-Jar Recipe from Food Network
Ingredients:
brown rice, green olives, cilantro leaves, olive oil, red wine vinegar, onion, cloves, ginger, turmeric, cinnamon, cayenne pepper, lemon, chickpeas, white wine, eggplant, tomatoes, rotisserie chicken
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Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
Ingredients:
raspberry vinegar, shallot, black pepper, salt, dijon mustard, thyme, olive oil, apple cider vinegar, garlic, red pepper, parmesan, romaine lettuce, red onion, onion, tomatoes, parsley leaves, french bread
www.allrecipes.com
Round steak strips are sauteed with green pepper and simmered with diced tomatoes, garlic, and ginger in this easy meal. Serve over steamed rice.
Round steak strips are sauteed with green pepper and simmered with diced tomatoes, garlic, and ginger in this easy meal. Serve over steamed rice.
Ingredients:
steak, vegetable oil, green bell pepper, tomatoes, cornstarch, beef bouillon, soy sauce, garlic powder, black pepper, ginger, water, white rice
www.chowhound.com
Tilapia is very easy to cook, and because of its mild flavor, it works well in just about any cuisine-influenced spice combination. I started experiencing with...
Tilapia is very easy to cook, and because of its mild flavor, it works well in just about any cuisine-influenced spice combination. I started experiencing with...
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Get Pizza with Fresh Tomatoes and Basil Recipe from Food Network
Get Pizza with Fresh Tomatoes and Basil Recipe from Food Network
Ingredients:
yellow cornmeal, pizza dough, olive oil, mozzarella, tomatoes, parmesan, garlic, basil leaves, salt, water, yeast, flour
cooking.nytimes.com
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.