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A classic Vietnamese shrimp and rice noodle salad recipe, with lemongrass, fish sauce, carrots, bean sprouts, herbs, and nuoc cham dipping sauce.
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Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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This recipe is by Christine Muhlke and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Thanksgiving leftovers sandwich recipe with layers of roast turkey, mashed potatoes, stuffing, vegetables, and cranberry sauce.
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Get Vanilla Creme Brulee Recipe from Food Network
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Get Raspberry Creme Brulee Recipe from Food Network
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This syrup is used in Succotash's Swedish Pancakes with Sweet Ricotta Filling and Gingered Peach Syrup.
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Get Vanilla Creme Brulee Recipe from Food Network
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Strawberry turns out to be one of the more difficult jams to make It’s often runny But if you just add a kiwi, packed with natural pectin, it will make any jam gel
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Get Napoleons Recipe from Food Network
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This recipe is by Mark Bittman and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.