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Get Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon Recipe from Food Network
Get Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon Recipe from Food Network
Ingredients:
flour, sugar, baking powder, egg whites, pumpkin, milk, eggs, orange, maple syrup, cinnamon, heavy cream, vanilla, bacon
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Spicy, porky deliciousness.
Spicy, porky deliciousness.
cooking.nytimes.com
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
Ingredients:
pork butt, salt plus, black pepper, olive oil, sherry vinegar, parsley, oregano, garlic
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Get Bacon-Wrapped Filet Recipe from Food Network
Get Bacon-Wrapped Filet Recipe from Food Network
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Get Candy Cane Ice Cream Pops Recipe from Food Network
Get Candy Cane Ice Cream Pops Recipe from Food Network
www.allrecipes.com
Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
Ingredients:
peas, cauliflower, green olives, celery, ranch dressing, yogurt, garlic powder, cashew nuts
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
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Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.
Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.
Ingredients:
pork tenderloin, thyme, black pepper, canola oil, onion, mushrooms, apple, cream of mushroom soup, balsamic vinegar, chicken broth, brown rice
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Learn to make easy apple crisp with a buttery, crunchy oat topping. Chowhound's recipe includes simple, step-by-step instructions, an ingredients list, and a...
Learn to make easy apple crisp with a buttery, crunchy oat topping. Chowhound's recipe includes simple, step-by-step instructions, an ingredients list, and a...
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, olive oil, anchovy, red peppers, olives, capers, parsley leaves, dill fronds, mint leaves, lemon juice, halloumi cheese