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"I usually make these sandwiches on days when there isn't enough time to sit down for a proper breakfast," says Sera Pelle, who wraps them in parchment paper for her kids to eat on the go.
"I usually make these sandwiches on days when there isn't enough time to sit down for a proper breakfast," says Sera Pelle, who wraps them in parchment paper for her kids to eat on the go.
www.allrecipes.com
Roasted cauliflower topped with melted cheese, sriracha sauce, and green onions makes a perfect afternoon snack or even a main meal side dish.
Roasted cauliflower topped with melted cheese, sriracha sauce, and green onions makes a perfect afternoon snack or even a main meal side dish.
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Get Mexican Street Corn Recipe from Food Network
Get Mexican Street Corn Recipe from Food Network
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These are easy, no-bake cookies of peanut butter, chocolate chips, butterscotch chips and shoestring potatoes.
These are easy, no-bake cookies of peanut butter, chocolate chips, butterscotch chips and shoestring potatoes.
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Get Tomato Salsa Recipe from Food Network
Get Tomato Salsa Recipe from Food Network
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When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.
When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.
www.foodnetwork.com
Get Grandma Hugelen's Secret Steak Sauce Recipe from Food Network
Get Grandma Hugelen's Secret Steak Sauce Recipe from Food Network
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This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
cooking.nytimes.com
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from âThe Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from Americaâs Hottest Chefs."
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from âThe Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from Americaâs Hottest Chefs."
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To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
www.foodnetwork.com
Get Asian BBQ Lamb Ribs Recipe from Food Network
Get Asian BBQ Lamb Ribs Recipe from Food Network
Ingredients:
salt, chili powder, garlic, herbs, chipotle chili, smoked paprika, red pepper flakes, lamb ribs, hoisin sauce, wine vinegar, chili sauce, mirin, hot sauce, papayas, sugar, lemongrass, star anise, red onions, red wine vinegar, napa cabbage, scallions, olive oil, canola oil
cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
Ingredients:
chicken stock, pig trotter, olive oil, meat cut, flour, white wine, onion, cloves, thyme, bay leaf, potatoes, marrow bone, sugar, baking powder, salt, butter, beef suet, water, egg