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Get Roasted Leg of Lamb with Saffron and Olive Salsa Recipe from Food Network
Get Roasted Leg of Lamb with Saffron and Olive Salsa Recipe from Food Network
Ingredients:
champagne vinegar, saffron threads, olive oil, olives, lemon, black pepper, lamb, oregano, salt, rosemary, cloves, red wine
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Get Surf 'n Turf Paella Recipe from Food Network
Get Surf 'n Turf Paella Recipe from Food Network
Ingredients:
brown rice, strip steak, salt, olive oil, garlic, onion, bell pepper, plum tomatoes, wheat spaghetti, chicken broth, saffron threads, peas, shrimp, cilantro leaves, olives
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Get Roasted Eggplant Caponata Recipe from Food Network
Get Roasted Eggplant Caponata Recipe from Food Network
Ingredients:
eggplant, red peppers, green olives, yellow onion, red pepper flakes, garlic, parsley, pine nuts, lemon juice, capers, tomato paste, red wine vinegar, salt, black pepper
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Get Ropa Vieja Recipe from Food Network
Get Ropa Vieja Recipe from Food Network
Ingredients:
beef chuck, oregano, cumin, olive oil, tomatoes, carrots, onion, tomato paste, cloves, bay leaf, green bell pepper, bell pepper, spanish olives, parsley
www.allrecipes.com
Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
Ingredients:
olive oil, yellow onion, garlic, chicken bones, cheese, cream cheese, salsa verde, olives, cilantro, jalapeno peppers, butter, flour, chicken broth, sour cream, corn tortillas
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This easy and flavorful Puerto Rican carne guisada, or beef stew, combines vegetables with seasonings in a slow cooker.
This easy and flavorful Puerto Rican carne guisada, or beef stew, combines vegetables with seasonings in a slow cooker.
Ingredients:
flour, salt, black pepper, beef stew, olive oil, sugar, baby carrots, potatoes, water, tomato sauce, wine, olives, sofrito, adobo, soy sauce, worcestershire sauce
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Get Tomato-Cauliflower Curry with Corn Recipe from Food Network
Get Tomato-Cauliflower Curry with Corn Recipe from Food Network
Ingredients:
vegetable oil, onion, cloves, ginger, jalapeno pepper, tomato paste, curry powder, garam masala, cinnamon, cauliflower, can chickpeas, plum tomatoes, corn kernels, heavy cream, honey, tomato, juice, greek yogurt, cilantro, scallions
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Get Tomato-Yogurt Chicken Curry Recipe from Food Network
Get Tomato-Yogurt Chicken Curry Recipe from Food Network
Ingredients:
canola oil, cumin seeds, red onion, bay leaves, plum tomatoes, cloves, ginger, arbol chiles, turmeric, paprika, chicken thighs, potatoes, honey, milk yogurt, green cardamom, black cardamom, cinnamon
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Get Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Recipe from Food Network
Get Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Recipe from Food Network
Ingredients:
garlic, bacon, swiss chard, chicken stock, halibut, salsa, tomatoes, red onion, zucchini, olives, oregano, basil leaves, red wine vinegar, olive oil
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Get Pasta Salad with Basil Vinaigrette Recipe from Food Network
Get Pasta Salad with Basil Vinaigrette Recipe from Food Network
Ingredients:
pasta, pine nuts, tomatoes, olives, white cheddar, can chickpeas, english cucumber, vinaigrette, champagne vinegar, honey, dijon mustard, shallot, basil leaves, olive oil
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Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
Ingredients:
swordfish steaks, eggplant, red onion, plum tomatoes, olive oil, green olives, capers, golden raisins, pine nuts, cloves, red wine vinegar, honey, parsley
cooking.nytimes.com
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
Ingredients:
olive oil, red wine vinegar, prunes, green olives, capers, bay leaves, garlic, oregano, salt, pepper, chickens, dry white wine, brown sugar, parsley