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Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.
Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.
www.allrecipes.com
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
www.allrecipes.com
This is a third generation recipe and one that is about as simple as it gets. French-style green beans are topped with Chicken breasts, a creamy soup mixture, and a sprinkling of parmesan cheese and baked until bubbly. Best served over mashed potatoes or rice.
This is a third generation recipe and one that is about as simple as it gets. French-style green beans are topped with Chicken breasts, a creamy soup mixture, and a sprinkling of parmesan cheese and baked until bubbly. Best served over mashed potatoes or rice.
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This is a very delicious cream of spinach soup that can be served with a few croutons on top.
This is a very delicious cream of spinach soup that can be served with a few croutons on top.
cooking.nytimes.com
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
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Get Tortelloni Kebobs Recipe from Food Network
Get Tortelloni Kebobs Recipe from Food Network
Ingredients:
cheese tortellini, red wine vinegar, olive oil, garlic, tomatoes, black olives, bocconcini
www.chowhound.com
My late, great, uncle Ross taught me a handy trick for making sure garlic doesn't burn. Right when it's getting some color, you can add pretty much any liquid...
My late, great, uncle Ross taught me a handy trick for making sure garlic doesn't burn. Right when it's getting some color, you can add pretty much any liquid...
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Impress your guests with a pork tenderloin, lightly seasoned and baked, and served with the simple red wine sauce that cooks along with the pork. All you have to do is smile and accept the compliments.
Impress your guests with a pork tenderloin, lightly seasoned and baked, and served with the simple red wine sauce that cooks along with the pork. All you have to do is smile and accept the compliments.
cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
www.allrecipes.com
This tasty marinade pairs perfectly with grilled shrimp; serve with a salad and potatoes for a full meal, or serve alone as an appetizer.
This tasty marinade pairs perfectly with grilled shrimp; serve with a salad and potatoes for a full meal, or serve alone as an appetizer.
Ingredients:
olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, cayenne pepper, shrimp
cooking.nytimes.com
A classic crumbler like Vermont Creamery’s fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb
A classic crumbler like Vermont Creamery’s fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb