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An undeniably delicious mix of beer and cheese spread on toasted bread.
An undeniably delicious mix of beer and cheese spread on toasted bread.
Ingredients:
butter, flour, cheddar, stout beer, worcestershire sauce, dry mustard, paprika, baguette
cooking.nytimes.com
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The roasting pan doubles as a pasta mixing pot.
The roasting pan doubles as a pasta mixing pot.
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This Moroccan salad dressing recipe whisks preserved lemon with cumin, paprika, cayenne, and olive oil for a healthy dressing with lots of spicy flavor.
This Moroccan salad dressing recipe whisks preserved lemon with cumin, paprika, cayenne, and olive oil for a healthy dressing with lots of spicy flavor.
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Get Home Fries with Burnt Ends, Pickled Chiles and Red Onions Recipe from Food Network
Get Home Fries with Burnt Ends, Pickled Chiles and Red Onions Recipe from Food Network
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This old family casserole recipe delivers a cheesy side dish full of cabbage and carrot.
This old family casserole recipe delivers a cheesy side dish full of cabbage and carrot.
Ingredients:
chicken bouillon, water, cabbage, carrots, butter, flour, milk, cheddar cheese, paprika
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Like home fries with smoky paprika.
Like home fries with smoky paprika.
Ingredients:
potatoes, sweet potatoes, smoked paprika, salt, vegetable oil, garlic, shallots, scallions
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Get Aunt Trish's Salad Dressing Recipe from Food Network
Get Aunt Trish's Salad Dressing Recipe from Food Network
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Get Dill Hummus and Toasted Pita Wedges Recipe from Food Network
Get Dill Hummus and Toasted Pita Wedges Recipe from Food Network
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Get Buttermilk Marinated Deep-Fried Chicken Thighs Recipe from Food Network
Get Buttermilk Marinated Deep-Fried Chicken Thighs Recipe from Food Network
Ingredients:
chicken breasts, chicken thighs, buttermilk, canola, flour, egg wash, cornmeal, paprika
cooking.nytimes.com
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest
