Search Results (11,309 found)
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These Amazing BBQ chicken wings are slow-grilled and slathered in a classic Buffalo wing sauce. Make plenty because everyone will want seconds!
www.delish.com
Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think its delicious on sautéed and grilled foods as well.
www.allrecipes.com
Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.
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This brown rice dish made with ground turkey gets a Cajun kick from onion, green pepper, and seasonings. Serve as a side with another Cajun dish, or just enjoy as a light supper by itself.
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Get Kicked Up Cole Slaw Recipe from Food Network
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
cooking.nytimes.com
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
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Sausage, broccoli, cheese, and eggs are baked into a hearty casserole.
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Get Pumpkin Spice-Rubbed Pork Loin Recipe from Food Network
cooking.nytimes.com
Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan Her background is Filipino, and Mr Phojanakong’s recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy
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Meatloaf made with a hint of red pepper and tangy tomato juice, glazed with ketchup, mustard and brown sugar.