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cooking.nytimes.com
If you’ve never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day Really, making chutney is no harder than making applesauce All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you’re done
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Get Kim-Chee - K's way Recipe from Food Network
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Pairing spicy chilis and sweet mango in salsa is a classic Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
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Get Ninja Pepper Relish Recipe from Food Network
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Get Chicken Salad with Apples and Grapes Recipe from Food Network
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Get Breaded Pork Chops with Warm Apple-Cabbage Slaw Recipe from Food Network
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Get Heirloom Grape Tomato Salad Recipe from Food Network
cooking.nytimes.com
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini And you can certainly cook it that way The raves are justified
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My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
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This authentic black bean recipe may take some time to cook, but is very easy and well worth the wait.
www.delish.com
A hearty sprinkle of organic granola from Cascadian Farm™ makes this buttery crumble an instant hit at the breakfast (or dinner) table.
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This is my grandma's lumpia and pancit recipe that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch!