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I like to add a vegetable with every meal—usually sautéed green beans or broccolini with this one.
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Get Fried Ice Cream with Cereal Crust Recipe from Food Network
cooking.nytimes.com
While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash I love the combination of sweet and seared flavors in this dish.
cooking.nytimes.com
This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
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Get Fried Butternut Squash with Spicy Honey Recipe from Food Network
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Traditional South African vetkoek are balls of deep-fried dough that can be stuffed with sweet or savory fillings for a delicious snack.
Ingredients: water, sugar, yeast, flour, salt, oil
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Get 15-Minute Stir-Fried Steak Tacos Recipe from Food Network
www.chowhound.com
Fried rice normally has Chinese sausages as part of the ingredients. This recipe is just as tasty with just vegetables, and I love it because I can put in lots...
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Get Tofu Stir-Fry with Fried Rice Recipe from Food Network
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Sweet apples, fresh thyme and the Mediterranean flavor of feta team up on packaged pizza dough for a quick-and-easy bite.