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Cabbage leaves are wrapped around a beef and rice mixture, then baked in a sauce made from tomato soup in this old-time favorite.
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Turmeric colors the rice, while coconut milk and sweetened coconut give this rice cooker side dish a nice, unique flavor.
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This recipe is by William Grimes and takes About 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lemon-Grape Coolers Recipe from Food Network
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Chicken breasts, rice, French onion soup mix, and cream of mushroom soup are all you need to make this easy chicken and rice casserole.
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A spice used in curry compounds, turmeric stands alone in this dish to eloquently both flavor and color raisin, rice and onion stuffing for whole chicken.
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Get Sugared Puff-Pastry Tea Cookies Recipe from Food Network
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Learn the right way to make a mojito, without bitter flavors or soggy leaves. Our recipe starts by gently pressing on the mint leaves to release their oils, then...