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cooking.nytimes.com
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things Prepare for lunchtime deliciousness.
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This slow cooker chicken recipe(Filipino chicken adobo) layers chicken thighs with onions, soy sauce, and vinegar and is served over steamed rice.
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Beer-batter cod fillets get a kick from sriracha sauce. Serve with Idahoan Signature™ Russets Mashed Potatoes.
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This recipe is by Molly O'Neill and takes 25 minutes, plus at least 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Ok ... who hasn't eaten chipped beef? It is a great comfort food that I think we all have had at one time. My mom used to make it and then I even bought the Stouffers...
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Ideas come to the chef Michel Richard wherever he goes "My kids eat Cream of Wheat every morning," he said to The Times in 1993 "I had never tasted it
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A Filipino recipe for chicken adobo.