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cooking.nytimes.com
This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus The meat itself is as tender as can be, falling to shreds with the touch of a fork Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos
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Almost exactly like the old Beau Monde seasoning that everyone loves to use in just about everything!
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Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.
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This slow cooker chicken recipe(Filipino chicken adobo) layers chicken thighs with onions, soy sauce, and vinegar and is served over steamed rice.
cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
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The easiest way to make the most comforting meal of all time.
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Get Macaroni and Cheese Recipe from Food Network
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Get Cream of Celery Soup Recipe from Food Network
www.allrecipes.com
Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.
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The tomato taste and seasonings are worth the time and effort. Try the sauce with okra, too. Enjoy!
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.