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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
cooking.nytimes.com
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
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Get Cabbage Pickle (Baechu Kimchi) Recipe from Food Network
Get Cabbage Pickle (Baechu Kimchi) Recipe from Food Network
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Get iHungry Spaghetti Tacos Recipe from Food Network
Get iHungry Spaghetti Tacos Recipe from Food Network
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
cooking.nytimes.com
Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share) But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States
Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share) But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States
Ingredients:
crusts, heavy cream, beef, pork, turkey, salt, black pepper, nutmeg, rosemary, thyme, sage, parsley, parmesan, eggs, mortadella, spinach, provolone, bread crumbs
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
Ingredients:
rice, olive oil, carrots, celery, seeds, beef, smoked bacon, marinara sauce, red wine, red pepper flakes, heavy cream, parmesan cheese
www.delish.com
Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
Ingredients:
eggs, peasant bread, olive oil, asparagus, red wine vinegar, mustard greens, red onion, watermelon radish
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Get Shephard's Pie Recipe from Food Network
Get Shephard's Pie Recipe from Food Network
Ingredients:
olive oil, short rib, onion, carrot, beef stock, red wine, potato, potatoes, butter, mixed herbs
cooking.nytimes.com
When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece The conversation occasionally includes the Middle East, but rarely North Africa The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts
When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece The conversation occasionally includes the Middle East, but rarely North Africa The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts
Ingredients:
olive oil, chicken, onion, ginger, cinnamon, garlic, cumin, paprika, chicken stock, green olives
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This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
Ingredients:
yellow cake mix, poppy seeds, lemon yogurt, water, vegetable oil, sugar, eggs, lemon juice
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Get "Greek" Key Lime Pie Recipe from Food Network
Get "Greek" Key Lime Pie Recipe from Food Network