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cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
www.allrecipes.com
This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
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Recipe courtesy of Alex Muñoz, beverage director at Hill Country Barbecue Market in Washington, D.C.
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Get Chicken Lollipops Recipe from Food Network
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This was the side to the Chili-Lime Halibut recipe (picture) I came up with for TheKitchenHotline.com. It's super healthy and delicious.
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This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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Potatoes, carrots, onion, and gravy complement this magnificent pot roast.
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A very tasty variety of kimchi. Kkaennip kimchi is great as a ban chan dish or added as seasoning to any ssam (leaf wrap) style meal.