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A flavorful, healthy alternative to plain mashed potatoes.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic Bobby Burns cocktail recipe. You'll need Scotch whisky, vermouth, and Bénédictine.
Ingredients: scotch whisky, vermouth
cooking.nytimes.com
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
www.allrecipes.com
Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Get Caribbean Pepper Pot with Chicken and Shrimp Recipe from Food Network
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Nothing says Southern hospitality better than this scrumptious pie.
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A cocktail made with port.
Ingredients: port, vermouth, triple sec
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
www.allrecipes.com
These potato scones are the perfect side with any breakfast meal and are sure to become a family favorite!
Ingredients: potatoes, flour, butter, salt