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Get Asian Chicken Skewers Recipe from Food Network
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A basic recipe for “white sauce.”
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Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Get Jamaican Jerked BBQ Sauce Recipe from Food Network
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We like this one. The rice is cooked in pineapple juice. A very good beginning. And then its added to a wok-full of tofu, mushrooms, soy sauce, green onions and carrots. Garnish with crushed pineapple and strips of cooked egg. Yumm!
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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
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Get Pork Belly Adobo Recipe from Food Network
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Get Radicchio-Green Mango Slaw Recipe from Food Network
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This Vietnamese beef and green bean stir-fry is served over rice for a quick meal. Other vegetables, such as broccoli florets, could be substituted for the beans.
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Very popular in Korea as "Street Food" or as a drinking snack.
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Get Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce Recipe from Food Network