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"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
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Get Pan-Seared Halibut with Soppressata and Fennel Recipe from Food Network
Get Pan-Seared Halibut with Soppressata and Fennel Recipe from Food Network
Ingredients:
olive oil, fennel bulb, tomatoes, pickled jalapeno, pickled jalapenos, butter, vegetable oil, halibut
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Get Grilled Provoleta Recipe from Food Network
Get Grilled Provoleta Recipe from Food Network
Ingredients:
provolone, olive oil, oregano, chili, cloves, pepper, italian parsley, white vinegar, oil
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Get Garlic and Herb Chicken Panini Recipe from Food Network
Get Garlic and Herb Chicken Panini Recipe from Food Network
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This variation of classic French green bean amandine includes roasted garlic and blue cheese for an extra kick.
This variation of classic French green bean amandine includes roasted garlic and blue cheese for an extra kick.
www.chowhound.com
Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
Ingredients:
soy sauce, sugar, vegetable oil, sesame oil, sesame seeds, garlic, scallions, rib steak
cooking.nytimes.com
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
www.simplyrecipes.com
Upgrade your lunch! This Avocado Tuna Salad uses creamy avocado instead of mayo for a fresh and easy twist on the classic. Red onion and celery add some crunch, while lemon juice gives it some zing.
Upgrade your lunch! This Avocado Tuna Salad uses creamy avocado instead of mayo for a fresh and easy twist on the classic. Red onion and celery add some crunch, while lemon juice gives it some zing.
www.delish.com
Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
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Get Simply Grilled Chicken Breasts Recipe from Food Network
Get Simply Grilled Chicken Breasts Recipe from Food Network
www.chowhound.com
A made-from-scratch version of the classic Thanksgiving side.
A made-from-scratch version of the classic Thanksgiving side.
Ingredients:
green beans, olive oil, cremini mushrooms, garlic, thyme leaves, shallots, vegetable oil
cooking.nytimes.com
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.