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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chef John's recipe for grilled flap meat in a curry-coconut marinade is the perfect way to use this tasty cut of meat.
www.chowhound.com
I cannot remember where I first got this recipe, but I've tweeked it a bit to give it some kick.
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Traditional stove-top soups are simmered to tenderize the raw meats and vegetables, which increases the cooking time. Because meats and vegetables won't scorch...
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Get Falafel in Pita with Yogurt Sauce Recipe from Food Network
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Get The Motherloaf Recipe from Food Network