Search Results (8,225 found)
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A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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A rich baked ziti Alfredo recipe with chicken and broccoli.
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
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During the summer, take advantage of the time-honored combination of fresh corn and berries.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.
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Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion in this hearty dish. You can also put the ingredients into a slow cooker and cook for about 8 hours on low.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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Ham steaks bake in a sweet maple syrup and brown sugar glaze with plenty of cloves. Serve Easter dinner any night of the week.
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Panch phoron is most common in northern India, where the majority of seed spices are grown.
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.