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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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Asparagus, red bell pepper, onion, mushrooms, ginger and garlic stir-fried in peanut oil and garnished with toasted sesame seeds. Serve over rice.
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Get Penne with Baby Artichokes, Black Olives and Peas Recipe from Food Network
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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
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One-pot Curried Ground Turkey—ground turkey sautéed with onions and garlic, then simmered with Indian seasonings, potatoes, tomatoes, and peas.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
cooking.nytimes.com
Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
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Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
cooking.nytimes.com
This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.