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Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers, and parsley.
Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers, and parsley.
Ingredients:
piquillo peppers, capers, parsley leaves, shallot, sherry vinegar, cumin, cayenne, olive oil, tofu
www.foodnetwork.com
Get Chili Rubbed Pork Tenderloin Recipe from Food Network
Get Chili Rubbed Pork Tenderloin Recipe from Food Network
Ingredients:
chili, orange juice, juice, honey, brown sugar, tomato ketchup, cumin, cayenne pepper, mango chutney, pork tenderloin
www.chowhound.com
I don't usually cook with chicken breasts because they aren't packed with flavor and tend to dry out easily. When I do have them in the fridge I usually bread...
I don't usually cook with chicken breasts because they aren't packed with flavor and tend to dry out easily. When I do have them in the fridge I usually bread...
Ingredients:
chicken breast, flour, egg, bread crumbs, cooking oil, mayonnaise, vietnamese coriander, chorizo, jarlsberg cheese
cooking.nytimes.com
“Groat” — not to be confused with “grit” — is an old Scottish term for a dehulled oat kernel Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers These days, it’s fortifying the food elite
“Groat” — not to be confused with “grit” — is an old Scottish term for a dehulled oat kernel Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers These days, it’s fortifying the food elite
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
Ingredients:
lemon juice, brown sugar, dijon mustard, soy sauce, olive oil, cloves, ginger, salt, black pepper, lamb
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Get Braised Beef Brisket Recipe from Food Network
Get Braised Beef Brisket Recipe from Food Network
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This spicy tater tot recipe is a perfect wing alternative for all your vegetarian friends.
This spicy tater tot recipe is a perfect wing alternative for all your vegetarian friends.
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Get Fresh Corn Salad Recipe from Food Network
Get Fresh Corn Salad Recipe from Food Network
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Get Salmon Capriccio Recipe from Food Network
Get Salmon Capriccio Recipe from Food Network
Ingredients:
cauliflower, potatoes, salmon, butter, white wine, saffron, capers, parsley, chicken stock, juice
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Get Hanger Steak Recipe from Food Network
Get Hanger Steak Recipe from Food Network
Ingredients:
grapeseed oil, balsamic vinegar, garlic, rosemary, salt and pepper, juice, hanger steak
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Strawberry shortcakes forever.
Strawberry shortcakes forever.