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Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.
Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.
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Get Steamed Mussels Recipe from Food Network
Get Steamed Mussels Recipe from Food Network
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A soft rice porridge flavored with chicken, ginger, and garlic, this Filipino-style congee, known as lugaw, is an all-time comfort food.
A soft rice porridge flavored with chicken, ginger, and garlic, this Filipino-style congee, known as lugaw, is an all-time comfort food.
Ingredients:
water, white rice, vegetable oil, garlic, ginger, onion, chicken breasts, fish sauce, annatto, eggs, spring onions
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Baked salmon is topped with avocado oil, curry, mango, and cilantro for a quick and easy supper bursting with fresh and exotic flavors.
Baked salmon is topped with avocado oil, curry, mango, and cilantro for a quick and easy supper bursting with fresh and exotic flavors.
Ingredients:
salmon, avocado oil, curry powder, mango, red onion, serrano pepper, cilantro leaves, lime
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Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network
Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network
Ingredients:
orecchiette, olive oil, garlic, mustard greens, baby spinach, garbanzo beans, cherry, cheese, lemon
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Get Grilled Tuna With Basil Pesto Recipe from Food Network
Get Grilled Tuna With Basil Pesto Recipe from Food Network
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
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Delicious fresh tomatoes broiled with a tasty cheese topping.
Delicious fresh tomatoes broiled with a tasty cheese topping.
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Raw pumpkin seeds are coated with coconut oil, turmeric, cayenne pepper, and ginger in this healing baked snack with a light spicy kick.
Raw pumpkin seeds are coated with coconut oil, turmeric, cayenne pepper, and ginger in this healing baked snack with a light spicy kick.
www.simplyrecipes.com
Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
Ingredients:
crab meat, scallions, cilantro, ginger, lime, lime juice, sriracha sauce, mayonnaise, panko breadcrumbs, flour, egg, olive oil, butter
cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
www.allrecipes.com
This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.
This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.
Ingredients:
dry white wine, lemon, shallot, olive oil, garlic, red wine vinegar, black pepper, salt, arugula, cherry tomatoes