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Lemon juice, water, sugar blend well with Irish whiskey in this quick and easy recipe for a whiskey sour cocktail that serves one.
Ingredients: sugar, lemon juice, water, whiskey, ice
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This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Lean ground bison stands in for beef in this easy chili.
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Enjoy this light lunch with a chilled glass of your favorite white wine and good friends. Developed by California Grown. See more recipes at http://californiagrown...
cooking.nytimes.com
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.