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Milk, o.j., vanilla, sugar, water and ice...make an Orange Glorious combination.
Milk, o.j., vanilla, sugar, water and ice...make an Orange Glorious combination.
cooking.nytimes.com
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sweet, sauteed apples are great for breakfast, but you can serve them at any meal. The syrup from the apples is delicious on homemade pancakes or waffles.
Sweet, sauteed apples are great for breakfast, but you can serve them at any meal. The syrup from the apples is delicious on homemade pancakes or waffles.
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
Ingredients:
white hominy, garlic, pork, bones, plum tomato, guajillo chiles, oregano, cumin, water, iceberg lettuce, onion, limes
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Broccoli, cream of mushroom soup, and instant rice come together in this quick broccoli-rice bake.
Broccoli, cream of mushroom soup, and instant rice come together in this quick broccoli-rice bake.
Ingredients:
crackers, margarine, broccoli, onion, cheddar cheese, rice, cream of mushroom soup, water
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.