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cooking.nytimes.com
In its glory days, Venice sent out its fearsome fleet to conquer international trade Today, a gentler envoy has conquered international cocktail menus: the spritz The fizzy aperitif is made with a choice of Aperol, Campari or Cynar along with white wine and sparkling mineral water.
In its glory days, Venice sent out its fearsome fleet to conquer international trade Today, a gentler envoy has conquered international cocktail menus: the spritz The fizzy aperitif is made with a choice of Aperol, Campari or Cynar along with white wine and sparkling mineral water.
www.foodnetwork.com
Get Ginger Simple Syrup for Fresh Fruits Recipe from Food Network
Get Ginger Simple Syrup for Fresh Fruits Recipe from Food Network
www.allrecipes.com
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together.
Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together.
www.allrecipes.com
You can change the flavor this recipe by using any flavored syrup. For a Lemon Rickey use a lemon in place of a lime. For an Orange Rickey use an orange etc. For an alcoholic version, add a 1/2 ounce of vodka.
You can change the flavor this recipe by using any flavored syrup. For a Lemon Rickey use a lemon in place of a lime. For an Orange Rickey use an orange etc. For an alcoholic version, add a 1/2 ounce of vodka.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apricot Couscous Recipe from Food Network
Get Apricot Couscous Recipe from Food Network
www.allrecipes.com
Poaching eggs in a ginger-flavored simple syrup makes a simple and unique dessert.
Poaching eggs in a ginger-flavored simple syrup makes a simple and unique dessert.
www.chowhound.com
Syrup to spice up anything from cocktails to your next bowl of ice cream.
Syrup to spice up anything from cocktails to your next bowl of ice cream.
www.allrecipes.com
This small, dumpling-like pasta is squeezed through a noodle or cookie press. It's great with Hungarian Goulash!
This small, dumpling-like pasta is squeezed through a noodle or cookie press. It's great with Hungarian Goulash!
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, szechwan pepper, garlic, oyster sauce, bean, soy sauce, sugar, chili, balsamic vinegar, silken tofu, vegetable, cornstarch, ginger, coriander, red bell pepper
www.allrecipes.com
Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.