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The sweet and tangy salad duo gets warm and toasty.
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
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Seasoned pork chops are quickly sauteed and then simmered in a rich and zesty blend of sherry, ketchup, Worcestershire sauce, paprika and bay leaf - with a good dose of sour cream to add a luscious tartness.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: clamato juice, dry sherry
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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Get Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish Recipe from Food Network
cooking.nytimes.com
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
Ingredients: gin, manzanilla sherry, orange
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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Cucumber Salad with grapes, toasted almonds and a little garlic—essentially a deconstructed white gazpacho! Perfectly balanced, cool and refreshing summer salad.
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When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.
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This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.