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This recipe is designed to accompany the Lemon-Thyme Pound Cakes. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites.
Ingredients: muscat wine, sugar, lemon thyme
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The lamb chops are first marinated in a light mixture of lemon, thyme, and oil that is also used for basting during the grilling.
Ingredients: olive oil, lemon juice, thyme, lamb
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Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
cooking.nytimes.com
Meat sauce is one of the recipes many American home cooks start with It seems so easy; brown some hamburger, pour in a jar of marinara, and presto Meat sauce
cooking.nytimes.com
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course Even better is that it’s both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton) Do not forget to call your fishmonger ahead to order a large fish
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Filet mignon steaks are grilled outdoors and dabbed with a spicy, Gorgonzola, pine nut, and herb butter. You can make the butter in advance and just leave it at room temperature to soften as needed.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Get NY Strip Steak with Red Wine-Rosemary Butter Recipe from Food Network
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
www.allrecipes.com
This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
cooking.nytimes.com
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation