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www.allrecipes.com
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
www.allrecipes.com
Apple, hard-boiled egg, and toasted pecans are a nice addition to this tuna salad. Serve over crisp lettuce or in a sandwich.
Apple, hard-boiled egg, and toasted pecans are a nice addition to this tuna salad. Serve over crisp lettuce or in a sandwich.
www.allrecipes.com
This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
Ingredients:
green cabbage, red bell pepper, red onion, carrots, mango, cilantro, yogurt, fat mayonnaise, yellow mustard, apple cider vinegar, agave nectar, hot sauce
www.delish.com
Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
cooking.nytimes.com
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both) Curly kale and Russian kale are more tender than black leaf kale This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both) Curly kale and Russian kale are more tender than black leaf kale This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
www.delish.com
Apples aren't the only fruit that goes well with pork—pears do the trick, too.
Apples aren't the only fruit that goes well with pork—pears do the trick, too.
www.allrecipes.com
Make your own gluten-free dough for pizza crusts or flatbreads using this straightforward, family-friendly recipe ready in 1 hour.
Make your own gluten-free dough for pizza crusts or flatbreads using this straightforward, family-friendly recipe ready in 1 hour.
Ingredients:
water, sugar, yeast, gluten, rice flour, italian seasoning, xanthan gum, gelatin, salt, apple cider vinegar, olive oil
www.allrecipes.com
This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
Ingredients:
white wine, rum, orange juice, sugar, lemon, lime, green apple, lemon lime, green grapes
www.delish.com
Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
Ingredients:
delicata, olive oil, quinoa, golden raisins, sherry vinegar, honey, smith apple, shallot, garlic, mint, parsley, arugula
www.foodnetwork.com
Get Peas and Pasta Salad Recipe from Food Network
Get Peas and Pasta Salad Recipe from Food Network
Ingredients:
cavatappi, red onion, apple cider vinegar, worcestershire sauce, sugar, peas, cheddar cheese, bacon
www.chowhound.com
This St. Patrick's Day punch recipe combines Guinness, hard cider, apple cider, and Irish whiskey into one boozy party in a bowl.
This St. Patrick's Day punch recipe combines Guinness, hard cider, apple cider, and Irish whiskey into one boozy party in a bowl.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onions, bacon drippings, apple juice, wine vinegar, lemon juice, molasses, chili sauce, pepper, mustard, ketchup