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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
Ingredients:
yellow cake mix, vanilla pudding, vegetable oil, eggs, sour cream, orange juice, poppy seeds
www.chowhound.com
The classic chili spice mix is also good as a meat rub.
The classic chili spice mix is also good as a meat rub.
Ingredients:
ancho chile, chile, cumin seeds, onion powder, mexican oregano, chipotle chile, garlic powder, allspice
www.delish.com
You bet it's better on bread!
You bet it's better on bread!
Ingredients:
olive oil, juice, cumin, chili powder, chicken breasts, onion, bell peppers, monterey jack
www.foodnetwork.com
Get English Muffin Pizzas Recipe from Food Network
Get English Muffin Pizzas Recipe from Food Network
Ingredients:
olive oil, onion, carrots, red bell pepper, zucchini, garlic, tomatoes, english muffins, mozzarella, romano cheese
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
www.allrecipes.com
Sour cream, sweet onions, mustard, paprika, and Cajun seasonings make a luscious sauce for these braised pork chops.
Sour cream, sweet onions, mustard, paprika, and Cajun seasonings make a luscious sauce for these braised pork chops.
www.allrecipes.com
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
cooking.nytimes.com
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
Ingredients:
chicken stock, saffron threads, olive oil, chorizo, garlic sausage, onion, red bell pepper, cloves, smoked paprika, spanish, tomato, parsley
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Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
Ingredients:
bulgur wheat, chicken broth, bell peppers, zucchini, tomatoes, olive oil, onion, crimini mushrooms, cloves, tarragon, parmesan cheese
www.foodnetwork.com
Get Bobby Flay's Fra Diavolo Jambalaya Recipe from Food Network
Get Bobby Flay's Fra Diavolo Jambalaya Recipe from Food Network
cooking.nytimes.com
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse