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Homemade yogurt is a snap to make All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit You can substitute low-fat milk here if you’d rather; 2 percent works a lot better than 1 percent
Ingredients: plus, milk, heavy cream, milk yogurt
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Asparagus Fettuccine Carbonara Recipe from Food Network
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Get Rigatoni and Meatballs Recipe from Food Network
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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Start your morning off right with this smooth peanut buttery berry smoothie made with Stevia In The Raw.
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
cooking.nytimes.com
This quick fresh tomato salsa will always be best when tomatoes are in season But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
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Get Steakhouse Steaks Recipe from Food Network
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An easy recipe for spicy Mexican salsa borracha with mezcal and dried ancho and arbol chiles.