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cooking.nytimes.com
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
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The daiquiri is believed to have originated in Cuba. Shake rum, lime juice, and simple syrup with ice and serve.
The daiquiri is believed to have originated in Cuba. Shake rum, lime juice, and simple syrup with ice and serve.
www.allrecipes.com
This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.
This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.
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Get Caipirinha Cocktail Recipe from Food Network
Get Caipirinha Cocktail Recipe from Food Network
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Get Prickly Pear Sorbet Recipe from Food Network
Get Prickly Pear Sorbet Recipe from Food Network
cooking.nytimes.com
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
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Get Turkey Burgers With Orange Mustard Glaze Recipe from Food Network
Get Turkey Burgers With Orange Mustard Glaze Recipe from Food Network
Ingredients:
salt, paprika, black pepper, garlic, turkey, vegetable oil, yellow onion, cloves, jalapeno peppers, orange marmalade, dijon mustard, chili powder, hamburger buns
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Get Roasted Thanksgiving Turkey Recipe from Food Network
Get Roasted Thanksgiving Turkey Recipe from Food Network
Ingredients:
turkey, butter, rosemary, orange, water, apple cider, brown sugar, salt, peppercorns, bay leaves, cloves, oranges
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This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Ingredients:
olive oil, yellow onion, cloves, curry powder, cumin, green bell peppers, eggplant, tomatoes, water, potatoes, half and half, peas, parmesan cheese, black pepper
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
Ingredients:
rice noodles, chicken stock, star anise, cinnamon, ginger, onion, cloves, sirloin, fish sauce, limes, scallions
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, sugar, almond extract, vanilla, flour, unblanched almonds, heavy cream, egg, lavender, figs