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This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt.
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Chicken thighs, crushed pineapple, cider vinegar, soy sauce, and spices are cooked in the pressure cooker for delicious teriyaki chicken in less than an hour!
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Rich carrot cake loaded with pineapple and pecans is topped with pineapple cream cheese frosting for a satisfying and hearty dessert.
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This velvet-smooth make-ahead chocolate sauce is done in minutes and can be stored in the fridge for up to two weeks.
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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
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Mandarin orange segments and jicama are tossed with fresh lemon and lime juices and cilantro for this tangy slaw.
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Don’t be offended.
Ingredients: irish cream, orgeat
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.
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Tunisian five-spice blend.
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This is one of my mind bending recipes...yummy...smiles..
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Get Pantry Pasta Recipe from Food Network