Search Results (3,213 found)
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Ravioli in pasta salad = true game changer.
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How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.
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Get Frozen Ravioli Wonton Soup Recipe from Food Network
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This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
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Get Braised Lettuce and Peas Recipe from Food Network
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Instead of toasting walnuts in the oven, use a grill: Wrap the nuts in foil before placing them in the coals or on the grate.
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This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.
cooking.nytimes.com
Ricotta is one of the great undersung cheeses and can be used in dozens of ways Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta
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If you have a smoker, you'll like this one, especially if you've never grilled vegetables in it. The secret is cutting them in uniform sizes so that they all cook evenly, and keeping them moist with a delicious teriyaki sauce.
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This tuna salad is extremely fast and delicious. I prepare it with a creamy italian dressing.
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Fill up on fresh fish and low-carb sides.