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A great white bread that uses the food processor. It's a good bread to make if you're in a hurry.
Ingredients: flour, sugar, yeast, salt, butter, egg, water
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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
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Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
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Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Homemade white queso dip made with Monterey Jack cheese is a quick and easy version of cheese dip using 6 simple ingredients.
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Here's a white almond bark that's full of fragrant almond flavor from toasted almonds and almond extract for an easy homemade holiday candy.
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A tangy dressing with a pleasant bitterness from celery seeds.
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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Get Oven Baked Onion Rings Recipe from Food Network
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Get Cornmeal-Fried Onion Rings Recipe from Food Network
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This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.