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Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
www.delish.com
This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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Cheesy, crispy, sweet, and salty, these pork tenderloin tacos will satisfy everyone at the table.
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Collard greens flavored with smoky bacon and chipotles cook right in the same pot as the fluffy dumplings.
www.allrecipes.com
Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
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This tangy, savory muffin features Cheddar, Parmesan, bacon, chives and garlic. Cream of mushroom soups helps ensure a moist result.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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Make Texas caviar as an easy alternative to salsa, using black-eyed peas, bell peppers, roasted corn, and pickled jalapeños. Chowhound's guide includes four easy...
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